ollow the rest of the recipe without soaking.
If you
00 degrees F. Slice each pepper in half lengthwise, keeping the
ed peppers, oregano, rosemary, black pepper, and thyme. Mix until well
GINGER-SCALLION SAUCE RECIPE INSTRUCTIONS: Combine the ginger, scallions&
Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
Combine the whipped cream cheese and shredded habanero cheese. Place a dollop on each Snack Factory(R) Pretzel Crisps(R). Top with a few slices of bell pepper.
Melt slightly under broiler or in a toaster oven. Top each with sweet chili sauce and another Pretzel Crisps(R).
nd season with salt and pepper. Cover the pan with foil
heese mixture.
Put one pepper in each wonton wrapper.
Note: Before beginning, you will need long toothpicks for this recipe. Sandwich or cocktail sized toothpicks work best.
Drain water from cheese tub and cut cheese balls in half (or to preferred size).
Assemble in this order on the toothpick: tomato, basil leaf (folded in half & pierced through middle), bocconcini.
In a small bowl combine olive oil, vinegar, salt, and pepper. Stir to combine.
Use a spoon or cooking brush to lightly drizzle or brush olive mixture onto the assembled poppers.
Refrigerate and serve cold.
tem off and slice the pepper lengthwise to expose the seeds
season cheese mixture with salt, pepper, and/or garlic powder.
he sausage piece into a pepper. Repeat with remaining sausage and
combine mashed sweet potatoes and pepper jack cheese. Mix well.
heese, corn, salt, and black pepper in a bowl.
Fill
rumbs. Now you have jalapeno poppers which you can hold in
he heat. Depending on the pepper, you may have to slice
In a mixing bowl, combine cheeses, bacon and seasonings.; mix well.
Spoon about 2 Tbs. into each pepper half.
Roll in bread crumbs.
Place in a greased 15x10x1\" baking pan.
Bake, uncovered, 300 degrees for 20 minute for spicy flavor, 30 minute for med. and 40 minute for mild.
Serve with sour cream or dressing.
NOTES : When cutting or seeding hot peppers, use rubber or plastic gloves to protect your hands. avoid touching your face. I omit the bacon in this recipe.
dd the garlic Powder & black pepper to your au jus, (not
Place peppers, adobo and buttermilk/crema in container for blender.
Blend until peppers are chopped up and everything is mixed well.
Add mustard, garlic and juice.
Blend for around 30 seconds, or until mixture is smooth.
There will be some small chunks of pepper and garlic, that's ok, it gives texture.
Add mayo, blend briefly, about 20 seconds so mayo doesn't break.
Refrigerate overnight, covered.
Use for dips, sandwiches, whatever.
Using gloves, fill each pepper with about a tablespoon of
cocktail sauce, lemon juice, red pepper and Old Bay in a