In a 5-quart Dutch oven, place chicken and fill with water. Boil until chicken is white and falling off bone.
Remove chicken and reserve water.
Remove skin and bones from chicken and shred chicken.
Defrost the puff pastry and separate the strips.
Cut each strip into three squares. Then cut those squares into four squares.
Line mini muffin pan with liners and place a puff square in each liner so the corners go up the sides some.
Put a small amout of brie about 1/4 teaspoons on the squares, then same amount of the hot pepper peach preserves.
Bake at 400 for 12-15 minutes. Remove liners from pastry before serving, if desired.
large saucepan, combine water, hot pepper sauce, lemon juice, and sugar
Stir hot pepper jelly, ketchup, white vinegar, Worcestershire sauce, mustard, and garlic together in a saucepan; bring to a boil and remove from heat. Cool.
I use 4-6 sweet peppers and 2-3 hot pepper to get the amount in the recipe above.
I grind the peppers in the food processor.
Combine all but the pectin in a pan and bring to a rolling boil.
Remove from heat and let stand for 20 minutes.
Reheat and boil for 3 minutes stirring constantly.
Remove from the stove and add the pectin.
Stir for 7 minutes.
Pack in hot, STERILE, jars and seal with parrafin wax.
You can put this in the smaller jars for gift-giving.
Preheat oven to 375 degrees F. Grease an 8x8-inch baking dish.
Cut the kielbasa into 24 sllices.
Place the kielbasa and the hot pepper jelly in the baking dish and stir until kielbasa is well coated.
Bake for 30-35 minutes until heated and slightly caramelized, stirring several times during the cooking process.
Serve hot with toothpicks.
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.
large skillet.
Add hot pepper and garlic.
Saute over
Boil bell pepper, hot pepper, vinegar and sugar to high boil. Add Certo and boil 1 minute (a rolling boil that cannot be stirred down).
Strain.
Add red or green food coloring to color desired. Makes 6 half pints.
*Regular lasagna may be used.
Sprinkle each layer with 1/2 to 1 teaspoon hot pepper flakes.
For each cup of large pecan halves, melt 2 tablespoons of butter in a shallow pan.
Spread pecans evenly in one layer and bake in a slow oven (300\u00b0) for 30 minutes.
Stir several times during the baking.
Mix 2 teaspoons of soy sauce, 1/2 teaspoon of salt and 3 dashes liquid hot pepper.
Pour into toasted nuts, turning them so the seasonings will be evenly distributed.
Spread on double thickness of paper towels to cool.
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.
Spread cream cheese on wrap.
Top with a layer of hot pepper jelly.
Sprinkle with crumbled Feta cheese.
Layer with carrots, red onion and sprouts.
Fold sides in towards middle, about 1 1/2 inches.
Roll wrap tightly.
Cut in 1/2 and serve.
Combine cream cheese and hot pepper jelly in a bowl.
Beat with electric mixer until smooth.
onion, and garlic in the hot skillet until sausage is browned
ed bell pepper halves, yellow bell pepper halves, and orange bell pepper halves onto
roma tomatoes, minced shallot, jalapeno pepper, and lemon juice in a
Cook ground beef in a large skillet over medium heat until meat is crumbly and no longer pink, about 10 minutes; drain excess grease and transfer ground beef to a large saucepan. Mix tomato juice, yellow mustard, black pepper, hot pepper sauce, chili powder, red pepper flakes, and salt into the beef.
Bring the sauce to a boil, reduce heat to low, and simmer for 1 hour, stirring frequently.
Use any amount vegetables desired.
Saute red and green sweet peppers for 3 minutes.
Stir.
Add thick slices of sweet onions and thin slices celery.
Saute for 3 minutes.
Stir.
Add chicken broth (fat removed); simmer 3 to 5 minutes.
Add yellow and green squash; simmer 3 minutes.
Add mushrooms, peas, margarine, garlic, hot pepper, salt and pepper.
Cover and simmer until tender, al dente, or to your taste.
Heat oil in a skillet on medium-high heat. Add the diced onions; cook and stir until fluid has evaporated and onions are soft, about 8 minutes.
Stir in hot pepper sauce, sugar, and chili powder. Simmer for about 2 minutes. Add tomato paste and water; stir. Simmer for another 5 minutes. Remove from heat.
Arrange RITZ Crackers on a serving platter and top each cracker with a slice of cooked hot dog. Spoon a small amount of the hot dog onions on top of each.
Drizzle the yellow mustard on top of the onions and serve warm.