The seeds in the peppers are what add more spice to your salsa. So if you like a spicier salsa, add more seeds from the jalapeno and bell peppers. If you really want it hot, use a red hot jalapeno pepper. If you want a milder salsa, use red bell peppers in place of the green peppers and take out all of the seeds in the jalapeno peppers.
Yield: 8 – 9 pints
- 5 pounds tomatoes (blanched, skinned, cored and chopped into 1 inch cubes)
- 4 green peppers (chopped into small pieces)
- 1 large onion (chopped into small pieces)
- 4 jalapeno or hot peppers cut into small pieces – use ½ or ¾ of the seeds depending on the level of “hotness” you want
- 4 tablespoons minced garlic
- 2 tablespoons fresh chopped cilantro
- ½ cup vinegar (5% acidity)
- 4 teaspoons salt
- 2 teaspoons of sugar for every pint filled
- Blanche tomatoes and cut into 1” pieces or smaller.
- Cut onions and peppers into small pieces.
- Add all ingredients, except sugar, into a large pan and bring to a boil. Boil and reduce until half the original amount (about 1 hour).
- Before filling jars, make sure the lids and jars are sterilized. Run them through your dishwasher or sterilize them in hot water.
- Put 2 teaspoons of sugar into each pint used.
- Pour hot salsa immediately into the jars leaving ½” space on top.
- Put lids on jars and seal tightly, using a cloth to hold the hot jars.
- When done filling jars, go back and retighten previous jars. Wait for the lids to seal. Listening for the “pop”.
- You don’t need to pressure cook or hot bath because the hot salsa seals the jars on their own. The vinegar in the recipe along with the acid of the tomatoes kills the bacteria while cooking. However, if you feel you would like to pressure cook or use a hot bath for your jars, you can and it will not affect the salsa.
*Originally posted by Kendra over at http://www.stoplookingetcookin.com/2012/08/homemade-salsa/#comments
Yield: 32 Poppers
- 16 fresh jalapeno peppers
- 16 ounces cream cheese
- 1½-2 cups shredded cheddar cheese
- 16 slices bacon
- Cut stems off of peppers and cut them all in half longways
- Remove seeds from peppers (scrape with a spoon)
- Fill each pepper with cream cheese and sprinkle cheddar cheese on top
- Wrap ½ slice of bacon around each pepper half
- Spray broiler pan with non-stick spray
- Place poppers on the pan
- Place in 450 degree oven for 15-20 minutes or until bacon is fully cooked
- Remove and serve when cooled
Originally posted by Real Housemoms over at http://www.realhousemoms.com/bacon-wrapped-jalapeno-poppers/
Yield: 6 Servings
For the Cordon Bleu
- 3 large, thick boneless, skinless chicken breasts, cut in half length-wise (to make two thinner chicken breast cutlets; you will have 6 total thin chicken breasts)
- 12 slices good quality deli ham
- 1 cup bread crumbs (preferably fresh)
- 2 tablespoons butter, melted
- 1/2 pound (8 ounces) thinly sliced Swiss cheese
For the Parmesan-Dijon Cream Sauce
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup milk
- 1 teaspoon chicken bouillon granules (or 1 bouillon cube, crushed)
- 1/2 teaspoon salt
- 1 tablespoon Dijon mustard
- 1/2 teaspoon Worcestershire sauce
- 1/2 cup grated Parmesan cheese
- Lightly grease a 9X13-inch baking dish with cooking spray and preheat the oven to 350 degrees. In a bowl, combine the bread crumbs and melted butter. Set aside.
- Lay the cut chicken breasts in a single layer in the 9X13-inch dish. Layer each chicken breast with two slices of ham and top with slices of Swiss cheese, layering across the chicken breast to make sure the entire chicken breast is covered with ham and cheese. Sprinkle the bread crumbs over the top of the chicken.
- Bake the chicken for 30-35 minutes, until the chicken is cooked through completely, the cheese is bubbling and the bread crumbs are golden.
- When the chicken is almost done, in a medium saucepan, melt the 2 tablespoons butter. Stir in the flour, whisking constantly. Cook the flour/butter mixture for 1-2 minutes. Slowly pour in the milk while whisking quickly. Stir in the chicken bouillon granules and salt. Whisk mixture constantly over medium heat until the mixture begins to simmer and thicken, about 3-5 minutes.
- Once the sauce has bubbled and thickened, remove from heat and stir in the mustard, Worcestershire sauce and Parmesan cheese. Stir until the cheese is melted. Keep the sauce warm until the chicken is finished baking. If your sauce is too thick, whisk in some more milk. If it’s too thin, simmer longer.
- Serve each chicken cordon bleu portion with warm sauce.
Originally posted by Christy over at http://www.the-girl-who-ate-everything.com/2011/09/easy-chicken-cordon-bleu.html
Yield: 6 Servings
- To cook pasta sauce, heat olive oil over medium heat in a large iron skillet or heavy saucepan.
- Add onion, basil, garlic and salt.
- Sauté until onion is tender, approximately 5 minutes.
- Add tomato, parsley and sugar; heat to a boil; reduce heat and simmer, uncovered for about 2 hours, stirring often or until sauce has thickened.
- Remove parsley.
- Serve over cooked spaghetti or other Italian pasta and top with Parmesan cheese.
Originally posted by Laurilie over at http://www.food.com/recipe/fresh-tomato-spaghetti-sauce-10837
Yield: 4 Servings
Preheat oven to 325ºF.
- MIX all ingredients in a large bowl, except bread and extra virgin olive oil.
- COAT a large non-stick baking pan with pan spray; fill pan with mixture. Bake at 325ºF for about 25 minutes or until bubbling and center is hot.
- DRIZZLE both sides of bread with extra virgin olive oil. Grill bread on both sides.
- SPRINKLE top of heated dip with parmesan cheese. Serve hot with grilled bread.
Originally posted by Kritty over at http://italian.food.com/recipe/olive-garden-spinach-artichoke-dip-235027?ic1=obnetwork
Yield: 1 large pizza (cookie sheet), 2 medium pizzas (pizza stone), 5 individual size pizzas (8 inch pan)
- 2 1/4 teaspoons active dry yeast
- 1/2 teaspoon brown sugar
- 1 1/2 cups warm water (110 degrees F/45 degrees C)
- 1 teaspoon salt
- 2 tablespoons olive oil
- 3 1/3 cups all-purpose flour
- 1 Tablespoon Italian Seasoning
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 cup grated Parmesan cheese
- In a large bowl, dissolve the yeast and brown sugar in the water, and let sit for 10 minutes.
- Stir the salt, Italian seasoning, garlic powder, onion powder, Parmesan cheese and oil into the yeast solution. Mix in 2 1/2 cups of the flour.
- Turn dough out onto a clean, well floured surface, and knead in more flour until the dough is no longer sticky (sometimes I need more, sometimes I need less- it kind of depends on the weather and the humidity in the air). Place the dough into a well oiled bowl, and cover with a cloth. Let the dough rise until double; this should take about 1 hour. Punch down the dough, and form a tight ball. Allow the dough to relax for a minute before rolling out. Use for your favorite pizza sauce recipe (I just like to use Prego Traditional spaghetti sauce) and favorite toppings.
- Preheat oven to 425 degrees F (220 degrees C). If you are baking the dough on a pizza stone, you may place your toppings on the dough, and bake immediately. If you are baking your pizza in a pan, lightly oil the pan, and let the dough rise for 15 or 20 minutes before topping and baking it.
- Bake pizza in preheated oven, until the cheese and crust are golden brown, about 15 to 20 minutes.
Originally posted by Six Sisters over at http://www.sixsistersstuff.com/2011/10/homemade-pan-pizza-crust-pizza-night.html
*Note: these rolls take approx. 2 hours to complete when including prep, dough rising, and cooking.
Yield: 12 Huge Rolls (or divide into two pans to make smaller rolls)
- 1 1/2 cups granulated sugar
- 3 Tbls. ground cinnamon
- (2) .25 oz. pks. active dry yeast (I use 2 TB instant yeast)
- 1 tsp. granulated sugar (only if needing to proof the active dry yeast. If using instant yeast, disregard this)
- 2/3 cups granulated sugar
- 2/3 cup melted butter OR margarine
- 1 cup 110 degree water (approximately)
- 1 cup warm milk (must be warm)
- 2 tsp. salt
- 2 eggs – slightly beaten
- Up to 8 cups all-purpose flour
- 1/2 cup melted butter OR margarine
- 1 1/2 cups chopped walnuts, pecans or raisins – (optional, but so good)
- 1/2 cup granulated sugar (or brown sugar – your preference)
- Mix together 1 1/2 cups sugar and the cinnamon; set aside (this will be used later to spread on dough)
- In a small bowl, dissolve yeast and 1 tsp. sugar in warm water; set aside (if using instant yeast, you can skip this step)
- In a large bowl, mix together milk, 2/3 cup sugar, 2/3 cup melted butter, salt, and eggs; add yeast mixture and 4 cups of flour to mixture; beat until smooth; stir in enough flour to form a slightly stiff dough.
- Turn dough out onto a well-floured surface and knead for 8 minutes. I always know when my dough is finished kneading (either by hand or machine) when it can stretch quite well. It must be elastic enough.
- Place dough into a large greased bowl, cover, and allow to rise in a warm place until doubled in size, about 1 hour.
- Punch down dough and let rest for 5 minutes.
- Roll dough out onto a floured surface into a 15″ X 20″ rectangle.
- Brush 1/2 cup melted butter over dough; sprinkle cinnamon sugar liberally over dough; sprinkle nuts evenly over dough, if desired.
- Tightly roll up dough and pinch edges together to seal; cut the roll into 12 – 15 slices using dental floss or thread.
- Coat the bottom of a 13″ X 9″ X 2″ baking pan with 1/2 cup melted butter; sprinkle 1/3 cup sugar evenly in the bottom of the pan. (When attempting to make these a little bit of a lower fat version, I do not do this. If I do, then make sure after they are done baking, that you flip the pan over so that all the delicious drippings go onto the rolls.) Typically, I prefer more “doughy” rolls and like them as HUGE cinnabon sized rolls, but some have mentioned that they prefer an additional 8×8 pan for the extra dough.
- Place cinnamon roll slices close together in the prepared pan; cover pan and allow to rise in a warm place for about 45 minutes or just eye ball them until nearly doubled in size.
- Bake rolls in a 350 degree oven for 25 – 30 minutes, or until golden brown.
Originally posted by Jenn over at http://beautyandbedlam.com/homemade-cinnamon-rolls-copy-cat-cinnabon-recipe/