Jalapeno Recipes #3

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* Exported from MasterCook *

 

Karen's Fresh Tomato Salsa

 

Recipe By :

Serving Size : 1 Preparation Time :0:00

Categories : Appetizers, Dips, Etc. Sauces & Seasonings

Vegan

 

Amount Measure Ingredient -- Preparation Method

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4 large ripe tomatoes, seeded & -- finely chopped

1 cup sweet onions (Vidalia) -- finely chopped

4 to 6 jalapeno peppers -- minced

3 tablespoons (heaping) fresh cilantro -- chopped

1/2 teaspoon to 1 tsp. ground cumin

1 teaspoon salt

4 tablespoons lime juice

 

Combine all ingredients in a non-metallic bowl and refrigerate until ready

to serve. Optional preparation: Combine all ingredients in a saucepan and

simmer 30 mins. Allow to cool, place in non-metallic bowl and refrigerate until

ready to serve.

 

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* Exported from MasterCook *

 

Longhorn Caviar

 

Recipe By : Southern Living Home for the Holidays 1998 p. 126

Serving Size : 16 Preparation Time :0:20

Categories : Salads & Dressings Beans & Legumes

Appetizers, Dips, Etc.

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

7 plum tomatoes -- seeded and chopped

1 bunch green onions -- thinly sliced

1 jalapeno pepper -- seeded and minced

2 garlic cloves -- minced

2 tablespoons cilantro -- chopped

1 can black-eyed peas -- rinsed and drained

3 tablespoons lime juice

1/2 teaspoon salt

1/2 teaspoon ground cumin

1 teaspoon olive oil

 

Stir together all ingredients in a large bowl. Cover and chill at least 30

minutes. Garnish, if desired. Serve wilth tortilla chips. Yield: 4 cups

 

 

 

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* Exported from MasterCook *

 

Mexican Cornbread

 

Recipe By :

Serving Size : 8 Preparation Time :0:00

Categories : Breads

 

Amount Measure Ingredient -- Preparation Method

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1 1/2 cups corn meal

1 cup light sour cream

1/3 cup vegetable oil

2 eggs

4 jalapenos -- chopped

2 tablespoons green pepper -- chopped

1 cup creamed corn

1 cup Cheddar cheese (light) -- grated

1 tablespoon baking powder

 

Mix all ingredients together except cheese. Pour half of mixture into a hot,

greased cast iron skillet (I usually use a square glass baking dish). Sprinkle

half of the cheese over the cornmeal mixture. Pour remaining cornmeal mixture

into skillet (or baking dish) and top with remaining cheese.

Bake at 350 for 40-45 mins. Allow to cool & set about 15 mins. before

serving.

 

 

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NOTES : Baking time may vary. I have had trouble with the cornbread not being

done after baking according to directions, perhaps due to using the glass baking

dish instead of the skillet. I recommend checking the cornbread for doneness

after 30 mins.

 

* Exported from MasterCook *

 

Mexican Fiesta Dip

 

Recipe By :

Serving Size : 12 Preparation Time :0:00

Categories : Appetizers, Dips, Etc. Snacks

 

Amount Measure Ingredient -- Preparation Method

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1 8 oz contain sour cream

1 1.25 oz. pkg taco seasoning mix

1 16 oz. can refried beans

1/2 cup sliced pickled jalapeno peppers

1 cup shredded Monterey jack cheese

1 cup shredded Cheddar cheese

1 1/2 cups shredded lettuce

1 large tomato -- chopped

 

Combine sour cream and taco seasoning. Spread refried beans onto a 9-inch

round serving plate; spoon sour cream mixture evenly over beans. Layer with

jalapeno peppers and next 4 ingredients. Serve with tortilla chips.

 

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* Exported from MasterCook *

 

SUN-DRIED TOMATO, GARLIC, & JALAPENO PASTA

 

Recipe By : Gourmet Magazine, June 1992

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes Pasta & Pasta Sauces

 

Amount Measure Ingredient -- Preparation Method

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1 tablespoon minced garlic

1/4 cup minced shallot

2 tablespoons olive oil

1 tablespoon unsalted butter

1/3 cup sun-dried tomatoes, oil-packed -- finely chopped

2 tablespoons jalapeno peppers -- finely chopped

1/2 pound lasagna noodles -- broken into

bite-size pieces, or wide egg noodles

2 tablespoons fresh parsley -- minced

freshly grated Parmesan (optional)

 

In a heavy skillet cook the garlic and the shallot in the oil and the butter

over

moderately low heat, stirring, for 5 minutes, add the tomatoes, the jalapeños,

and

salt to taste, and cook the mixture, stirring occasionally, for 20 minutes. To a

kettle of boiling salted water add the lasagna gradually, stirring, and boil it,

stirring,

until it is tender. Drain the pasta in a colander and rinse it briefly under hot

water.

Add the pasta and the parsley to the skillet and toss the mixture well. Serve

the

pasta with the Parmesan.

 

 

 

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