Jalapeno Recipes #1

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* Exported from MasterCook *

 

Carrots with Jalapenos and Ginger

 

Recipe By : Thompson, Jump Up and Kiss Me Cookbook/pg236

Serving Size : 6 Preparation Time :0:00

Categories : Carrots Side Dishes

Vegetables Brenda Adams

 

Amount Measure Ingredient -- Preparation Method

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3 tablespoons vegetable oil

2 teaspoons yellow mustard seed

2 tablespoons gingerroot -- finely shredded

4 jalapenos -- seeded and thinly

sliced crosswise (about 4 tablespoons)

4 cups carrots -- peeled, coarsely

shredded sweet carrots (about 1 pound)

2 tablespoons lime juice -- freshly squeezed or

apple cider vinegar

1 teaspoon brown sugar

1/2 teaspoon salt

3 tablespoons shredded fresh mint or chopped fresh

cilantro (2 to 3 tab.)

2 cups nonfat plain yogurt -- (optional)

 

Heat the oil in a large skillet over medium-high heat until it is very

hot. Remove the pan from the heat, add the mustard, and cover to prevent

the seeds from popping out of the skillet. Shake the pan gently over the

heat until the popping subsides, about 10 seconds.

 

Uncover the pan and add the ginger and the chiles. Cook, stirring for

about 1 minute until the chiles soften. Stir in the carrots and continue

to cook, stirring frequently, until the carrots turn bright orange and

are slightly softened. Stir in the lime juice, sugar, and salt and cook

for another minute. Stir in the mint, and remove the pan from the heat.

Taste and season as desired with more salt, lime juice, and mint. Serve

cool, but not cold.

 

Serves 4 to 6

 

As a variation, add 2 cups of nonfat yogurt before serving to make a

creamy, Indian-style dish to accompany a curry dinner.

 

Jennifer Trainer Thompson, Jump Up and Kiss Me, Spicy Vegetarian Cooking

Adapted and MC formatted by Brenda Adams <adamsfmle

posted mc 12/13/96

 

 

 

 

 

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NOTES : Be sure to use sweet, flavorful carrots for this simple salad.

Jennifer Trainer Thompson, Jump Up and Kiss Me Spicy Vegetarian Cookbook

 

 

 

 

 

* Exported from MasterCook *

 

Diablo Jalapeno Jelly

 

Recipe By : Jo Anne Merrill

Serving Size : 2 Preparation Time :0:45

Categories : Mexican Jellies And Jams

 

Amount Measure Ingredient -- Preparation Method

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1 green bell pepper

5 jalapeno peppers

3 cups sugar

3/4 cup cider vinegar

3 ounces pectin

2 drops green food coloring

 

1. Sterilize jelly jars and lids according to manufacturer's instructions.

2. Remove seeds from green pepper and chilies (Be very careful with chiles

-- don't touch your eyes.) Fit the steel knife blade into the bowl. Chop green

pepper into 1/4-inch pieces. Measure 1/2 cup. Reserve rest for another purpose.

Chop jalapenos into 1/4 inch pieces. Measure 1/4 cup for jelly.

3. Place the 1/2 cup green pepper and 1/4 cup jalapenos, sugar and vinegar

in a large saucepan. Bring to a boil. Continue to boil 1 minute. Remove from

heat; let cool 5 minutes. Stir in pectin and food coloring.

4. Strain mixture through a fine strainer to remove pieces of peppers. Pour

strained liquid into sterilized jars. Cover tightly and store in a cool place up

to 6 months.

 

Makes 2 cups.

 

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* Exported from MasterCook *

 

Fried Stuffed Jalapeno Peppers

 

Recipe By : Southern Living 1995 Annual Recipes

Serving Size : 1 Preparation Time :0:00

Categories : Hot & Spicy

 

Amount Measure Ingredient -- Preparation Method

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1 10 oz. can whole pickled jalapeno peppers -- drained

2/3 cup pimiento cheese

3/4 cup all-purpose flour -- divided

1/4 cup plus 2 tablespoons cornmeal -- divided

1/4 teaspoon salt

1/4 teaspoon pepper

1 cup buttermilk

Vegetable oil

 

* Cut stems from peppers. Remove seeds, using a small sharp knife. {Do not

split peppers.} Stuff each pepper with pimiento cheese. Cover and chill at

least 2 hours.

* Combine 1/4 cup flour, 2 tablespoons cornmeal, and next 3 ingredients; set

batter aside.

* Combine remaining 1/2 cup flour and 1/4 cup cornmeal.

* Dip stuffed peppers in batter; dredge in flour mixture.

* Pour oil to depth of 2 to 3 inches in a Dutch oven; heat to 375 degrees.

Fry peppers, a few at a time, 1 to 2 minutes on each side or until golden.

Drain on paper towels.

YIELD: About 12 appetizers

 

 

 

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* Exported from MasterCook *

 

Hot Phyllo Burritos

 

Recipe By : Southern Living

Serving Size : 12 Preparation Time :0:25

Categories : Beans & Legumes

 

Amount Measure Ingredient -- Preparation Method

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8 green onions

1 16 oz can pinto beans -- rinsed & drained

1 1.25 oz pkg taco seasoning mix

1 jalapeno pepper

2 teaspoons salsa

16 sheets frozen phyllo dough -- thawed

vegetable cooking spray

1 1/2 cups salsa

 

Cut green tops from onions. Cook tops in boiling water to cover 1 minute;

drain. plunge into ice water to stop the cooking process; drain. Cut each

piece lengthwise into 3 or 4 strips and set aside.

Chop enough of white portions to measure 1/2 cup.

Process chopped white portion, beans, and next 3 ingredients in a food

processor until smooth, stopping to scrape down sides; set aside.

Place 1 phyllo sheet on a large cutting board, and coat with vegetable

cooking spray. Keep remaining phyllo sheets covered with a slightly damp towel.

Stack 3 more phyllo sheets over first sheet; coating each with vegetable cooking

spray. Cut stack in half lengthwise, and cut each half crosswise into thirds.

Spoon 1 tablespoon of bean mixture near 1 long edge of each stack; roll up

starting at same edge. Pinch rolls 1 1/2 inches from each end and tie with

green onion strips. Place on lightly greased baking sheets. Repeat procedure 3

times with remaining phyllo stacks and bean mixture.

Bake at 400 ° F for 10 to 15 minutes or until golden; cool on wire racks.

Serve with additional salsa.

Makes 2 dozen.

 

 

 

 

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