inutes to peel the chickpeas for this recipe. It's a small
cup water and cook for 2 minutes, stirring constantly. Add
heese. and the (OPTIONAL) minced pickled jalapenos.
Pour about 1/2
Combine all ingredients in a small heavy saucepan and bring to a boil.
Remove from heat and cool to room temperature, stirring occasionally.
Marinate, chilled, at least 8 hours.
Chilled jalapenos will keep chilled 3 days.
Wash jalapenos and prick each with a needle.
Do not cut stems off.
Pack into pint jars with clove of garlic and 1 teaspoon dill seed per jar.
Mix cider vinegar, water and canning salt.
Simmer for 5 minutes.
Pour immediately over peppers.
Should be enough for 5 to 6 pints.
Seal and process.
Wash jalapenos and pack tightly in clean jars.
Mix vinegar, water, olive oil, salt and mixed pickling spices.
Bring to a boil. Pour over jalapenos.
Seal.
Process in water bath for 10 minutes.
Remove from hot water.
Let cool.
Cut jalapenos in half lengthwise and remove seeds, place in paper towel to remove juice. Mix together all ingredients, and spoon into halved jalapenos. Refrigerate in covered container for 2 hours. Serve.
Heat
peppers,
water, vinegar, salt and sugar to boiling. Add eggs and simmer for 5 minutes.
Store in covered jar in refrigerator
for
one
week.
Cut
in half and serve as an appetizer.
o a boil and cook for 2 mins. Drain. When cool
Roll the Velveeta between waxed paper until about 1/4-inch thick.
Spread with the cream cheese.
Spread layer of chopped green onions with tops.
Spread layer of chopped green chilies (large can) and chopped (pickled) jalapenos.
Roll up like a jelly roll and sprinkle top with paprika.
Place with seam down on a platter and cover with plastic wrap.
Chill until set.
When ready to serve, slice crosswise and serve with Fritos or Wheat Thins to dip with.
Remove stems from jalapenos and slice.
Mix sliced jalapenos, along with onion, garlic and carrots in a small bowl and toss with the olive oil.
Pack into a clean, hot canning jar.
Bring vinegar, water, sugar, and salt to a boil.
Pour brine over jalapenos, making sure it covers.
Refrigerate several weeks before using.
Slice the pickled jalapenos in half lengthwise not quite all the way through, leaving the 2 halves attached at the stem end.
Using a knife or spoon, remove the seeds and ribs under running water.
Pack the halves with peanut butter, press together, and arrange on a serving plate.
Be sure to warn guests to put the whole pepper (except the stem) in the mouth before chewing, to get 70 percent peanut butter and 30 percent jalapeno.
A nibbler squeezes out the peanut butter, changing the percentages and making it very hot indeed.
Pack peppers into clean, sterilized jars, leaving a few inches at the top.
Bring vinegar, water, oil, salt, and pickling spice to a boil in a saucepan over medium heat, stirring to dissolve salt.
Pour boiling sauce over peppers, leaving at least 1/2\" headspace at the top of each jar.
Place caps on, and screw on lids firmly.
Process in boiling water bath for 20 minutes.
Remove bands when cool.
Check jars seals before storing; any that don't seal, refrigerate promptly.
Age several weeks before using.
Wash and pack fresh jalapenos, sliced carrots and garlic cloves into clean, sterilized jars.
Combine vinegar, water, olive oil, canning salt and pickling spices in saucepan.
Bring to a boil.
Cover peppers with boiling liquid, leaving 1/2-inch headspace.
Close and process 10 minutes in boiling water bath.
Cut bacon into two pieces and cross.
Place raw shrimp on center.
Place tomato wedge, onion wedge and 1 slice of jalapeno pepper on top of shrimp.
Fold up ends of bacon to cover all ingredients and secure with toothpicks (wooden ones).
Place in shallow dish and marinate with Dale's sauce.
Place in refrigerator for at least 30 minutes (not much longer).
Place on grill and cook until bacon is done.
Be careful as bacon has a tendency to catch fire if grill is too hot!
pices steep a few minutes for flavors to meld. Strain vinegar
alt and pepper and refrigerate for at least 4 hours to
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.
pices (or use my recipe for Jamaican Spice Mixture recipe #108351, ginger and
For the dry mix: Combine all