ry in a hot wok containing the vegetable oil.
Cook for
1 tbsp oil, brown sugar, corn starch, garlic, red pepper flakes, and
I use 4-6 sweet peppers and 2-3 hot pepper to get the amount in the recipe above.
I grind the peppers in the food processor.
Combine all but the pectin in a pan and bring to a rolling boil.
Remove from heat and let stand for 20 minutes.
Reheat and boil for 3 minutes stirring constantly.
Remove from the stove and add the pectin.
Stir for 7 minutes.
Pack in hot, STERILE, jars and seal with parrafin wax.
You can put this in the smaller jars for gift-giving.
ith (2 Tbsp) dark sesame oil so they don't stick
bsp of red pepper powder, 1 Tbsp of hot pepper oil, 2 Tbsp of
Defrost the puff pastry and separate the strips.
Cut each strip into three squares. Then cut those squares into four squares.
Line mini muffin pan with liners and place a puff square in each liner so the corners go up the sides some.
Put a small amout of brie about 1/4 teaspoons on the squares, then same amount of the hot pepper peach preserves.
Bake at 400 for 12-15 minutes. Remove liners from pastry before serving, if desired.
large saucepan, combine water, hot pepper sauce, lemon juice, and sugar
br>Heat oil in a large skillet.
Add hot pepper and garlic
oat the asparagus with the Hot Pepper Oil.
Season evenly with the
In a 3 or 4-quart pan over medium heat, cook salt pork until soft.
Leave in pan.
Put in onions, carrots and celery.
Cook until soft.
Pour in clam juice and add potatoes, salt, Worcestershire sauce, pepper and hot pepper oil.
Bring to a boil. Reduce heat and simmer, covered, or until potatoes and carrots are tender.
Stir in half and half and clams.
Add the liquid they are in.
Add parsley.
Heat until hot, without boiling.
Remove salt pork now, which is floating on top.
Makes 8 cups.
Drain oysters, reserving the liquid.
Mix oyster liquid, eggs, hot sauce and milk.
Mix cornmeal, cajun seasoning, cayenne and baking powder.
Saute oysters in butter until edges curl.
Remove from heat and let cool.
Dip oysters first in liquid, then dredge in cornmeal mixture.
Fry oysters in hot pepper oil for three minutes over medium heat, turning once, they are done when golden brown.
Remove, drain on paper towels.
Serve immediately.
*Regular lasagna may be used.
Sprinkle each layer with 1/2 to 1 teaspoon hot pepper flakes.
Preheat oven to 375 degrees F. Grease an 8x8-inch baking dish.
Cut the kielbasa into 24 sllices.
Place the kielbasa and the hot pepper jelly in the baking dish and stir until kielbasa is well coated.
Bake for 30-35 minutes until heated and slightly caramelized, stirring several times during the cooking process.
Serve hot with toothpicks.
Toss pecans in butter to coat. Place in single layer on cookie sheet and bake in preheated 300 degree oven for 30 minutes. Toss occasionally.
Meanwhile combine soy sauce and hot pepper sauce. Place hot cooked pecans in sauce mixture and stir to coat. Sprinkle with salt.
Spread on paper towels to cool. Place cooled pecans in jars with tight fitting lids.
Boil bell pepper, hot pepper, vinegar and sugar to high boil. Add Certo and boil 1 minute (a rolling boil that cannot be stirred down).
Strain.
Add red or green food coloring to color desired. Makes 6 half pints.
Stir hot pepper jelly, ketchup, white vinegar, Worcestershire sauce, mustard, and garlic together in a saucepan; bring to a boil and remove from heat. Cool.
For each cup of large pecan halves, melt 2 tablespoons of butter in a shallow pan.
Spread pecans evenly in one layer and bake in a slow oven (300\u00b0) for 30 minutes.
Stir several times during the baking.
Mix 2 teaspoons of soy sauce, 1/2 teaspoon of salt and 3 dashes liquid hot pepper.
Pour into toasted nuts, turning them so the seasonings will be evenly distributed.
Spread on double thickness of paper towels to cool.
Preheat oven to 300\u00b0.
In 8 or 9-inch cake pan, combine pecans and melted butter.
Toast in oven 30 minutes, stirring occasionally.
Add soy sauce, salt and hot pepper sauce.
Toss until coated.
Makes 2 cups.
Contains 209 calories per 1/4 cup.
Spread cream cheese on wrap.
Top with a layer of hot pepper jelly.
Sprinkle with crumbled Feta cheese.
Layer with carrots, red onion and sprouts.
Fold sides in towards middle, about 1 1/2 inches.
Roll wrap tightly.
Cut in 1/2 and serve.
Combine cream cheese and hot pepper jelly in a bowl.
Beat with electric mixer until smooth.