ater. Chill until partially set (jelly should be the consistency of
ourse salt. Drop tequila infused jalapeno rings into the glasses for
eaches.
Add vinegar and jalapeno peppers. Bring to a boil
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.
br>Meanwhile heat apple jelly and jalapeno pepper jelly in a saucepan over
il, rosemary, lime juice, and jalapeno jelly in a bowl, and whisk
add to large pot with pineapple juice, pectin and lemon juice
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.
Refrigerate the evaporated milk to make it as cold as possible.
Combine the juice, water and jelly crystals. Microwave for one minute, stir and leave to cool.
Pour the evaporated milk into a small mixing bowl and beat until very thick. Add the cream cheese and continu beating.
Gradually add the jelly and continue to beat until the mixture is very thick.
Fold in the pineapple pieces.
Place the mousse into 4 individual serving dishes and refrigerate for about an 1 1/2 or until set.
Place breasts between sheets of wax paper and pound to 1/4 inch thickness.
Combine garlic salt, chili powder, pepper, cumin and oregano.
Rub some of the seasoning on both sides of each breast.
Heat oil in a heavy large skillet over medium high heat and cook chicken 3-4 minutes per side or until done.
Transfer to serving platter and keep warm.
Add broth, vinegar and jelly to skillet, cook 5 minutes or until slightly thickened, stirring occasionally.
Spoon sauce over chicken and serve.
r use like any other jelly; it's great for a
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.
00b0F.
Mix sugar and pineapple juice together; set aside.
Remove from heat.
Using jelly bag or a colander lined
In a small bowl, whisk mayonnaise with sour cream, 2 tablespoons jalapeno peppers, Dijon, 1 tablespoon sugar, lemon juice and salt. In a large bowl, toss cabbage with pineapple and onions until mixed. Stir in mayonnaise mixture. Taste and if pineapple seems too tart, sprinkle salad with remaining sugar and stir. Taste again and stir in remaining jalapenos for a hotter taste.
Serve immediately or cover and refrigerate for up to 1 day.
Brown chops with garlic in margarine, in large skillet. Remove chops from skillet. Spoon off fat.
Add pineapple, jelly, cinnamon and ginger to skillet. Cook, over medium heat, until jelly melts.
Return chops to skillet; spoon sauce over chops. Reduce heat to low.
Cover; cook 10 minutes or until chops are no longer pink. Remove chops to serving platter; keep warm.
Stir together water and cornstarch; add to skillet. Cool stirring, until thickened. Spoon sauce over chops.
Melt butter in saute pan.
Sweat onions in butter.
Add a teaspoon of salt.
When onions are translucent, add garlic, jalapeno and pineapple.
Saute until jalapeno and pineapples become soft.
Add ketchup, stirring often until ketchup is heated through.
Finish with worcestershire, stir to combine.
Remove from heat and allow to cool.
Once cooled, move to blender and process to combine.
Add ketchup sparingly if sauce is to thick.
Whisk jalapeno pepper jelly, orange juice, and tequila together
to 1 tsp of jelly.
May be served as
In a small food processor, mince green peppers and jalapeno peppers.
Remember to wear gloves when cutting the jalapeno peppers.
Combine sugar and vinegar in a large pot and bring to a boil.
Add both peppers and return to a boil.
Stir in pectin and boil for one minute.
Strain liquid into a large bowl.
Pour into hot, sterlized jars and seal.