313336 tasso shrimp pepper jelly Recipes

red hot peppers , mixed varieties or 1 cup jalapeno, if that is what you have, vinegar, cranberry juice , wo any sugar added, sugar, liquid pectin

shrimp in shell (21 to 25 per lb), peeled and shells reserved, water, vegetable oil, all-purpose flour, onions, chopped, celery ribs, chopped, green bell pepper, chopped, fresh or frozen pork tasso* (cajun-cured smoked meat), thawed if frozen, trimmed and cut into 1/4-inch pieces, salt, cayenne, fresh or frozen baby okra, thawed if frozen, trimmed, and cut into 1/4-inch-thick rounds (2 cups), sliced scallion greens, accompaniments: cooked white rice ; hot pepper sauce

hot red jalapeno pepper jelly, lime zest, fresh lime juice, peeled, large cooked shrimp (31/40 count ), diced mango, diced red bell pepper, chopped fresh cilantro, avocado, diced, garnishes: lime slices, fresh cilantro sprigs

jalapeno peppers, green bell peppers, seeded, sugar, apple cider vinegar, liquid pectin, cream cheese, jelly, cracker

olive oil, fresh rosemary, lime juice, jalapeno pepper jelly, pork loin chops (3/4 inch thick), trimmed, salt to taste, cracked black pepper

boneless chicken breasts, garlic salt, chili powder, fresh ground black pepper, ground cumin, dried oregano, vegetable oil, chicken broth, balsamic vinegar or 1/4 cup red wine vinegar, jalapeno jelly

wheat crackers (i used wheatsworth brand), cream cheese (in brick or tub, light, fat-free, regular, or non-dairy tofutti better than ), mild green jalapeno jelly (i think it comes in 8oz jars, but maybe 6oz)

whole wheat bread, toasted (sourdough will work, too), bacon or 1/2 lb vegetarian , crisply cooked and drained, red bell peppers, seeded and membrane removed, sharp white cheddar cheese (i used tillamook special reserve), hot pepper jelly (homemade is best !), cilantro leaf

dried apricots, chopped (about 1 1/4 cups), chopped red bell pepper, seeded chopped jalapeno chile, cider vinegar, water, powdered pectin, sugar

chopped jalapenos (protect hands), cider vinegar, sugar, certo (foil pkt), crushed red pepper flakes

shrimp, peeled and deveined, tasso, diced, artichoke hearts, chopped, red pepper, diced, mushroom, sliced, onions, diced, garlic, minced, scallion, chopped, parsley, chopped, lemons , juice of, flour, chicken stock, thyme, cayenne pepper, unsalted butter, cubed, angel hair pasta, cooked and warm, white wine, old bay seasoning (or your favorite seafood seasoning)

rabbit , tenderloins butterflied, salt and pepper, to taste, flour, for dusting (a bout a cup), eggs, beaten with, milk, dried breadcrumbs, oil, whipping cream, tasso ( is a cajun specialty ham used primarily for seasoning), shrimp, peeled, butter, green onions or 1 bunch scallion, chopped, fettuccine pasta , cooked al dente, romano cheese, grated, parmesan cheese, grated

poblano peppers, cheddar cheese, grated, grits, cooked to package directions, flour, eggwash, fresh bread crumbs for breading cakes, red bell peppers, diced very finely, peanut oil , plus oil for frying cakes, grand marnier, karo , light corn syrup, anchovy fillets, to taste, capers, harissa or chinese red pepper sauce, chopped garlic, lemon, juiced, homemade mayonnaise (commercial can be substituted, but use reduced sugar type to avoid too much sweetness), u-12 shrimp (jumbo , the bigger the better), sliced scallion tops

spicy hot v8, cleaned and devained shrimp (tail on ), butter, cream, tony chachere s instant roux mix, pepper jelly, juice of 1 lemon

shrimp peeled, garlic sliced medium thin, jalapenos sliced into 3/8 rounds, brown mustard (i ve used guldens and dijon), dry sherry , white wine, chicken broth or maybe even water, apricot preserves or other all fruit type jelly or preserves, salt to taste

crushed pineapple, drained, jalapeno jelly, whole grain mustard

center cut beef tenderloin, salt, chili powder, fresh coarse ground black pepper, ground cumin, dried oregano leaves, beef stock, balsamic vinegar, jalapeno jelly

sharp white cheddar shredded, butter softened, fresh grated parmesan, egg yolk, all-purpose flour, ground red pepper, salt, toasted pecan halves finely ground, jalapeno pepper jelly