319791 korean hot peppers uji Recipes

hot pepper, chopped (i use a mixture of whatever s ready in the garden, habenaros, thai chilis, tabasco, jalapeno), red bell peppers or 1 green bell pepper, chopped, chopped garlic , to taste, white vinegar, sugar, liquid certo (or other liquid pectin)

hot pepper (this amount can vary according to what type of peppers used and how hot you want your jelly), bell pepper, white vinegar, sugar, liquid certo (2 packets), red or green i use red for hotter jelly-green for milder jelly)

beef brisket or beef loin tri tip, bundle large green onion (leek ), green onions, chopped, green bean-sprouts, dried toran stem - korean vegetable, kosari (korean mountain vegetable. fern brakets), garlic (3 tbsp minced ), sesame oil, olive oil, soy sauce, more or less to taste (guk kanjang), korean hot pepper flakes

butter, hot sausage, shredded carrots, flour, half gallon milk, shredded hot pepper cheese, cream of potato soup, chopped green beans, garlic

hot pepper jelly, dijon mustard, boneless chicken breast halves, salt and pepper, butter, celery ribs, lemon juice

butter, melted, pecan halves, soy sauce, salt, hot pepper sauce

hot pepper jelly, dijon mustard, boneless chicken breast halves, pounded lightly to an even thickness, unsalted butter, celery ribs, cut into 2-inch-long matchsticks, fresh lemon juice, celery leaves, coarsely chopped

hot peppers, tomatoes, vinegar, sugar, pickling salt, pickling spices

hot pepper jelly, honey mustard, dried oregano, garlic, minced, lemon juice, boneless chicken breast halves, salt , to taste, black pepper , to taste, butter, onion, sliced, chicken broth

flour, cheese spread, margarine, cold water, hot pepper jelly

whole jalapenos or 2 lbs korean bell peppers, preferably a mix of green and red, garlic cloves, thinly sliced, walnuts , thinly slivered, coarse sea salt, honey, rice vinegar, water

hot pepper jelly, flour tortillas or 1 spinach tortilla, carrot, grated, cream cheese, red onion, diced, alfalfa sprout, feta cheese, crumbled

hot peppers (this amount can vary according to what type of peppers used and how hot you want your jelly.), sugar, certo or 2 packets, red or green i use red for hotter jelly-green for milder jelly), bell pepper, white vinegar

hot peppers, kosher salt, olive oil, sugar, white balsamic vinegar

hot peppers, seeded and de-veined, wear gloves when working with hot peppers (your choice of peppers), green bell peppers, cider vinegar, granulated sugar, dry fruit pectin

sour cream, milk, cream cheese, softened, hot pepper monterey jack cheese, shredded, chopped ripe olives, miced jalapeno, diced pimientos, drained, sliced green onion, hot pepper sauce