an.
Sprinkle seasoning over crackers, then sprinkle with as many
Clean & remove seeds & membranes from bell peppers, can leave seeds & all for hot peppers for more heat.
Finely chop peppers & onions, by hand or food processor.
Combine all ingredients in non stick pot, bring to boil & simmer for 30 to 45 minutes, stirring occasionally, until thickened.
Can be put in containers for fridge or canned.
If you are canning, 10 minute minimum water bath, so cans are sealed properly.
Use for meats, on cream cheese & crackers, or just use you imagination.
pices (or use my recipe for Jamaican Spice Mixture recipe #108351, ginger and
Heat the oil in a large saucepan and cook the onion and garlic over low heat for 6-7 mins until softened. Add the rice mix and cook, stirring for 1 min. Pour in the wine and simmer for a few mins then gradually add the stock, about 1 ladleful at a time. Allow the liquid to be absorbed by the rice before adding the next ladleful. This will take about 35 mins.
Stir in the butter and Parmesan cheese and season to taste with salt and freshly ground black pepper. Serve in warm, shallow bowls.
Thaw vegetables and cook in boiling water about 10 minutes; drain, in large bowl.
Combine all ingredients except crackers and oleo, put in baking dish, cover with crackers, cut up oleo on top of crackers.
Bake in 325\u00b0 oven for 30 minutes.
Will keep in refrigerator for several days.
ake corn tortillas - see my recipe for tortillas de maiz here.
ith sea salt or seeds. For neat crackers, score the dough into
as to sit for at least 15 minutes for the flavours to
SPICE MIX:.
Combine all ingredients except rum and mix thoroughly. Refrigerate until ready to use. Will keep for a very long time in the refrigerator.
See my recipe for Hot Buttered Rum Drink for the whole drink recipe!
arge bowl.
Add eggs, hot water, Crisco oil and vanilla
Mix together the ingredients for sauce.
Cover closely and refrigerate for several hours to allow the flavors to blend.
Mix the cornmeal with cayenne, salt and pepper to taste.
Dredge the oysters in cornmeal.
Deep fry in batches in oil heated to 375 degrees for about 2 minutes or until golden brown.
Drain on paper towels and serve immediately, with hot sauce.
Place it all in a food processor and process until you like the consistency.
Put in a jar for at least 2 days before using. Will keep for weeks in the fridge.
Place all crackers into a large zip lock bag.
Whisk oil, pepper flakes, taco seasoning and dry Ranch dressing together.
Pour into bag of Ritz and gently mix together, making sure crackers are well covered and close bag.
Leave closed bag to set on counter for a minimum of 3 days, turning bag over twice each day. Can marinate up to 10 days.
Serve with Fiesta dip: Mix container of cold sour cream with packet of Fiesta Ranch dry dressing seasoning.
YUM!
Sift together dry ingredients.
In separate bowl, combine shortening, sugar, extract, molasses and eggs.
Add dry ingredients.
Add hot water last.
Drop by teaspoons on greased cookie sheet.
Bake in preheated 350\u00b0 oven for 8 to 10 minutes.
Whisk everything together except for the saltines.
Pour over crackers and put in a tight fitting container.
Turn every 15 minutes for 1 hour.
Spread out to dry.
Store in a tight container.
Partially
freeze
meat for easier slicing.
Slice pork thinly into
bite-size pieces.
In 3-quart saucepan cook pork pieces in hot oil until lightly browned.
Drain and set aside.
r until firm.
Follow recipe for Hot Chocolate Fudge Cake. Replace Step
ntil well-mixed. Let sit for 10 minutes.
Add dough
Set aside at room temperature for about 30 minutes so that
Sear meat, onion and garlic in large, heavy boiler or skillet until light brown.
Add seasonings, tomatoes and hot water.
Bring to a boil.
Lower heat and simmer about 1 hour.
As chili cooks, skim off fat.