ttomed saucepan. Add the bell pepper and garlic and saute until tender, about
Combine zucchini, onion and sweet pepper in a large non-reactive
* Recipe called for two small boxes
at. Add the garlic and hot pepper flakes and cook until garlic is fragrant
ell browned. Drain excess fat and set sausage aside.
In
se cube, Ramen seasoning packet, pepper, and dehydrated onion.
When seasonings
To make Sweet and Sour Sauce: In a medium bowl combine the oil, vinegar, jam, ketchup, grated onion, salt, oregano and hot pepper sauce. Stir until well combined.
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl combine the eggs, Cheddar cheese, cottage cheese, chopped onion, pecans, basil, salt, sage and bread crumbs. Mix well and form into 2 inch balls or patties. Place them in a 9x13 inch baking dish and cover them with sweet and sour sauce. Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes.
ogether the eggs, Cheddar cheese, and cottage cheese until well blended
Place spareribs in the skillet, and brown on each side for
Rinse salmon and place in a container with
cinnamon, salt, black pepper, allspice, garlic powder, and chipotle pepper.
Rub the
trips; set aside; cut red pepper into strips; set aside; using
Place sliced and seeded peppers in a large turkey roaster. Mix other ingredients until dissolved. Pour over the peppers and bring to a rolling boil over high heat. remove from heat and bottle immediately in hot, sterilized jars and lids. Seal.
In a small nonstick skillet over med-high heat, saute the onion and green peppers, until onion is translucent; set aside.
In a saucepan, combine water, corstarch, brown sugar and pineapple juice; bring to a boil, whisking to combine.
Whisk in 3 tablespoons tomato paste (add in more to taste).
Add in diced pineapple tidbits and sauteed veggies, salt and hot pepper sauce; stir to mix well.
Cook until thoroughly heated.
Toss pecans in butter to coat. Place in single layer on cookie sheet and bake in preheated 300 degree oven for 30 minutes. Toss occasionally.
Meanwhile combine soy sauce and hot pepper sauce. Place hot cooked pecans in sauce mixture and stir to coat. Sprinkle with salt.
Spread on paper towels to cool. Place cooled pecans in jars with tight fitting lids.
Preheat oven to 300\u00b0.
In 8 or 9-inch cake pan, combine pecans and melted butter.
Toast in oven 30 minutes, stirring occasionally.
Add soy sauce, salt and hot pepper sauce.
Toss until coated.
Makes 2 cups.
Contains 209 calories per 1/4 cup.
Combine cream cheese and hot pepper jelly in a bowl.
Beat with electric mixer until smooth.
but bake them all and save the rest in an
b>and Ginger (recipe#100440); Spicy Habanero Jelly (recipe#68981); Fig Preserves recipe (#68919); Spicy Hot Pepper
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.