Avocado Jalapeno Relish: In a medium bowl, mix all relish ingredients but the lime
ayer.
Cover and refrigerate for at least 30 minutes.
lightly. Keep warm.
For the mango relish, combine mango, cilantro, vinegar
For Spicy Olive Relish Mayonnaise:
Combine the red peppers, jalapeno, garlic, mayonnaise and
uart baking dish.
Bake for 25-30 mins or until
patties. Cover and refrigerate for 20 mins, or until ready
For the pate, line a 1-
For the beet relish, place the beet, onion and
Brown hamburger.
Add tomatoes and onion.
Simmer and drain off grease.
Melt Velveeta cheese in double boiler and stir in hamburger mixture.
Add hot jalapeno relish, 1 tablespoon at a time, until hot enough for taste.
Serve in fondue pot.
Excellent dip for Fritos.
Saute onion in oleo; add soup and heat slowly with milk and jalapeno relish.
In 13 x 9-inch pan, line the bottom with Tostitos chips.
Pour soup mixture over chips.
Add chicken and top with cheese.
Bake at 350\u00b0 for 30 minutes.
Serve with Spanish rice and corn.
Muy Bueno!
Combine yogurt and tikka masala paste in large bowl. Add pork chops; turn to coat. Let stand 15 mins to marinate.
Prepare pappadums and rice according to package directions.
Meanwhile, for the pineapple relish, combine all ingredients in a medium bowl. Season with salt.
Preheat grill to medium-high. Grill pork for 6-7 mins each side, until lightly browned and just cooked through. Serve pork with pineapple relish, rice and pappadums.
For the pepper relish, place all ingredients in a
Rub pork with oil and season to taste. Refrigerate until ready to cook.
For the pineapple relish, place all ingredients in a medium saucepan on high heat. Bring to a boil, stirring. Reduce heat to low; simmer, stirring, 20-25 mins, or until thickened.
Meanwhile, preheat the grill to medium. Grill pork 20-25 mins, turning, until cooked to desired doneness. Transfer to a plate. Let stand, covered, 5 mins.
Slice pork and serve with pineapple relish and arugula leaves.
For the spice rub combine the
Melt Velveeta cheese.
Stir in jalapeno relish and chopped peppers.
ressing, sour cream, cider vinegar, sweet pickle relish, mustard, garlic powder, seasoned
In a medium saucepan, mix together the corn, green bell peppers, onion, sweet pickle relish, celery seed, salt, dry mustard, vinegar and corn syrup. Bring to a boil, reduce heat and simmer 5 minutes.
Transfer the mixture to sterile jars and refrigerate until serving.
Place the mayonnaise and chipotle peppers into a food processor, and process until well blended. Add a little bit more of the sauce if desired, I like to add about 1/2 teaspoon. Transfer to a serving bowl, and stir in the green onion and sweet pickle relish. Chill until serving.
In a medium saucepan, mix together the corn, green bell pepper, onions, sweet pickle relish, celery seed, salt, dry mustard, vinegar and corn syrup.
Bring to a boil, reduce heat and simmer 5 minutes.
Transfer the mixture to sterile jars and refrigerate until serving.
Makes 32 servings.
Mix together chopped kraut, onion and sweet pickle relish. Makes 2 jars (16 ounce size).
Will keep good in fridge.
Very good.