In a saucepan, cook carrots, covered, in a small amount of boiling water for 2 minutes; add zucchini and cook 2 minutes more or until vegetables are crisp-tender.
Drain.
Cover; keep warm. Spray nonstick coating onto the cold rack of broiler pan.
Place fish on an unheated rack.
Season with salt and pepper.
Measure thickness of fish.
Broil fish 4 inches from heat, just until it flakes easily when tested with a fork.
Allow 4 to 6 minutes per 1/2 inch of thickness.
inutes.
Meanwhile heat apple jelly and jalapeno pepper jelly in a saucepan over
Spread about 1/2 tablespoon of goat cheese onto each potato chip, being careful not to break the chips. Add about 1 teaspoon of red pepper jelly to each chip and top with crumbled bacon and a jalapeno slice. Serve immediately, so the chips don't get soggy.
Microwave Method:
Put jelly in 4-cup glass measure.
Microwave uncovered on High 3 to 4 minutes until melted, stirring once.
Add peppers and vinegar; microwave on High 3 to 4 minutes until bubbling.
Pour into 3 hot, clean 6 ounce jars, dividing peppers equally among them.
Cover loosely and refrigerate 1 hour or until jelly has partially set.
Stir to distribute peppers evenly. Cover tight and refrigerate.
Makes 2 1/3 cups.
To Make The Pepper Jelly Vinaigrette: In a mixing bowl combine all ingredients. Place into an airtight container. Refrigerate; will last a month.
To Assemble: In a mixing bowl place lettuce and all other ingredients except chicken and toss together with a pinch of salt and pepper. Place onto a plate or in a bowl and place the fresh grilled chicken over the salad. Serve immediately.
r use like any other jelly; it's great for a
Spoon 1 tsp. melted green pepper jelly over each of 12 cheesecakes
to 1 tsp of jelly.
May be served as
In a large saucepan stir all ingredients together over low heat until the jelly and marmalade are melted and the mixture is blended.
Cool and chill for a minimum of 8 hours before serving.
For the pepper jelly: Combine the vinegars and corn
large Tablespoon, spread enough pepper jelly on each tortilla, stopping about
Slit each date lengthwise, but do not cut in half. Spread each date to open slightly.
Spoon about 1/2 teaspoon of boursin into each date, spreading evenly.
Arrange dates in a single layer on a serving dish. May be prepared to this point and refrigerated for up to 24 hours. Just before serving, top each stuffed date with 1/4 teaspoon pepper jelly.
Whisk jalapeno pepper jelly, orange juice, and tequila together
Combine red pepper jelly and 1 tbsp of the
Blend salmon, Greek yogurt, salt, and dill weed together in a food processor until creamy and smooth. Refrigerate pate until set, at least 1 hour.
Butter each slice of bread and toast in the toaster oven, about 4 minutes. Spread salmon pate over bread; spread pepper jelly on top.
quart pot combine the pepper mixture and sugar.
Bring
Stir in cheese, garlic, onions, pepper and Worcestershire. Pour over crust
f vinegar, 1 cup of pepper jelly in saucepan over medium heat
Whisk chili powder, black pepper, ground cumin, and salt together
small bowl, combine the pepper jelly and mustard, set aside.