Place the apple in a small saucepan with one tablespoon water.
Cook over medium heat until tender but not mushy, about 5 minutes.
Cool completely.
In a large bowl, combine the ham and pepper relish ( \"Red Pepper Relish\" Recipe #239180 ).
Stir in the apple and blend well.
Cover and chill well before serving.
puree all remaining ingredients (except relish) until smooth and divide marinade
ooked through.
For the red pepper relish, place all of the
br>To make lime and red onion relish, melt butter over high
To make the relish, heat the oil in a frying pan over a medium heat. Add the cabbage and onion and cook for 3-5 mins, until softened. Stir in the vinegar and sugar. Season to taste, and cook for another 5-10 mins, until tender.
Preheat the broiler to high. Spread the toast slices with dijonnaise and spoon the relish onto 4 slices. Top with pickles, ham and cheese. Broil the 4 slices for 2-3 mins. Top with watercress and the remaining bread slices. Secure with toothpicks and cut into three.
vernight.
Meanwhile, prepare the red pepper relish. Heat the olive oil
ery small pieces (like pickle relish).
Whip the soft goat
For relish:.
Combine the tomatoes, green
** Recipe for approx 21 oz. glass.
Mound glass with ice.
Add vodka, triple sec, Midori, and peach Schnapps.
Add OJ.
Add cranberry juice.
\"Float\" 1/2 oz. Chambord on top.
ade Meyer Lemon Relish (recipe follows).
Meyer Lemon Relish:.
Place diced
ou've got a signature Red Robin Bonzai Burger.
ou have it! A Royal Red Robin!
Great served with hash
oom temperature, topped with corn relish (recipe follows).
Corn Salsa:.
e the consistency of a relish.
Put the minced peppers
br>Meanwhile, combine the cucumbers, red and green peppers, celery, and
Mix red pepper, tomatoes, onion, garlic, chiles
Mix relish, tomato paste, roasted red peppers, vinegar, sugar, liquid smoke, black pepper, and cinnamon together in a bowl. Spoon mixture into a clean glass jar and screw the lid on tightly. Store in the refrigerator.
Combine sugar with red wine in a medium saucepan, and bring to a boil over medium heat. Add the cranberries, cinnamon stick and orange peel. Bring the mixture back to a boil, reduce heat, and simmer, stirring often, for 10 to 15 minutes, until most of the cranberries have burst.
Remove from heat, allow relish to cool slightly, and spoon into sterilized glass jelly jars with tight-fitting lids. Store in refrigerator.
eef, and top with whole red potatoes.
Optional: Place rice
Melt butter in a large saucepan then add onion and cook stirring until soft.
Add the remaining ingredients and stir over heat until the suger dissolves. Bring to the boil, then reduce heat and simmer uncovered, stirring occasionally until thick (about 1 hour).
Meanwhile sterilise Jars for storage.
When thick pour relish into hot sterilised jars, seal immediately.
Store for up to 3 months in the fridge.