Combine red pepper jelly and 1 tbsp of the
icely chilled first).
Spread red pepper jelly on bottom half of Brie
Cut broccoli and red pepper into pieces about 1\" square (individual florettes for broccoli).
Use medium heat throughout.
In Wok or stir-fry pan, heat peanut oil and toast peanuts until golden and fragrant.
Remove peanuts and set aside.
Add broccoli and stir-fry approximately 5 minutes.
Add sweet red pepper.
Continue stir-frying until broccoli and pepper reach desired doneness.
Add peanuts back into pan, toss and reheat if necessary.
Pour into serving dish and serve immediately.
Season as desired.
large Tablespoon, spread enough pepper jelly on each tortilla, stopping about
. Bake at 350\u00b0 for 10 minutes or until set
Put the sweet peppers and bail into a food processor or mini chopper and blitz for about 30 seconds until the sweet peppers are really finely chopped and combined with the basil.
Combine the mayo, yogurt, onion flakes and garlic powder in a bowl making sure everything is well mixed.
Stir in the sweet red pepper mixture and combine well.
Cover and chill in the fridge for at least and hour but the longer the better so the flavors develop.
Take out and serve or spread on a sandwich like normal mayo.
onions, pepper and Worcestershire. Pour over crust and bake for 30 minutes
Grind peppers and onion; strain.
Toss with 1 1/2 teaspoons salt.
Let this drain for 3 hours.
Squeeze dry with hands.
In large pot, combine vegetables with the remaining 1 1/2 teaspoons salt, sugar, vinegar, lemon juice, cloves and red pepper flakes. Boil 10 minutes.
Add pectin and boil 1 minute.
Pour into scalded jars and top with melted wax.
Preheat the oven to 400\u00b0F. Line a large shallow baking pan with parchment paper.
Combine sugar, oil, paprika, garlic powder and onion powder in a large bowl. Add chicken and turn to coat. Arrange chicken in single layer on prepared pan.
Bake for 40 mins, turning once, until golden and cooked through.
Meanwhile, for the red pepper dip, process all ingredients until smooth. Season to taste.
Serve the chicken with dip.
Pour a goodly amount Pickapeppa over cream cheese on a small serving plate.
Top with a generous dollop of red pepper jelly.
Spread about 1/2 tablespoon of goat cheese onto each potato chip, being careful not to break the chips. Add about 1 teaspoon of red pepper jelly to each chip and top with crumbled bacon and a jalapeno slice. Serve immediately, so the chips don't get soggy.
Saute onion in olive oil in a large Dutch oven for 5 minutes or until tender.
Add sweet red pepper and broth; bring to a boil. Cover, reduce heat and simmer 15 minutes.
Remove from heat.
Thinly slice sweet red pepper. Saute the pepper, onion and garlic in oil 10 minutes or until onion and pepper are tender. Now add honey, vinegar, basil, salt and pepper; cook and stir over medium-high heat until nicely glazed.
Serve on lettuce lined plates with goat cheese and toasted baguettes. Enjoy!
Coat a large, nonstick skillet with cooking spray.
Place over medium high heat until hot.
Add snow peas and sweet red pepper; cook 5 minutes, stirring constantly.
Add garlic, sesame seed and seasonings.
Cook 2 to 3 minutes or until crisp-tender, stirring mixture constantly.
In a large skillet, heat the olive oil over medium heat. Add red pepper, onion and garlic; saute 5 minutes.
Stir in water, bouillon cubes and basil. Bring to a boil, stirring occasionally.
Reduce heat and simmer 5 minutes. Stir in cream. Simmer, stirring constantly, 2 minutes.
Spoon over ziti and toss. Top with fresh cracked pepper, if desired.
Lightly toast bread.
Spread a small amount of Dietz & Watson Sweet Red Pepper Mayo on one slice of bread.
Layer your sandwich as follows: bread, lettuce, tomato, Dietz & Watson Honey Grilled Chicken, Dietz & Watson Yellow Cheddar, bread.
Top sandwich with two pickle spears.
For Spicy Red Pepper Sauce: Place all ingredients in
r until cooked through.
For the red pepper relish, place all of
he oven to 450\u00b0F. For the red pepper sauce, place peppers, skin
>red peppers and add to the pan. Continue cooking until the pepper