Listed below are unique recipes using various Chef Harv food products
EASY HOT PEPPER JELLY PECAN PENUCHE |
INGREDIENTS:
1/2 cup butter or margarine
1/2 cup light brown sugar
1/2 cup Chef Harv's Hot Pepper Jelly
1/4 cup milk
2 cups XXXX sugar
1 cup chopped pecans
DIRECTIONS:
Melt butter. Stir in brown sugar and bring to a boil, reduce heat, cook 2 minutes, stirring constantly. Add milk, return to boil. Remove from heat. Cool to room temperature. Using a wooden spoon beat sugar into cooled butter mixture until blended and smooth. Stir in Chef Harv's Hot Pepper Jelly and pecans. Press in an 8" square greased pan. Refrigerate until firm. Cut in squares. Serves 4.
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HOT PEPPER JELLY RED BEANS AND RICE |
INGREDIENTS:
Two bags sm. red beans
not kidney beans)
1 pound smoked sausage
1 pound smoked or sugar cured ham
1 teaspoon garlic juice
1 medium onion, finely chopped
Cajun seasoning to taste
DIRECTIONS:
Wash beans and add to cold water, bring to a boil. As water heats, add sausage, ham and seasonings. Cook at least four hours. Serves 4.
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HOT PEPPER JELLY EGG SALAD |
INGREDIENTS:
8 hard cooked eggs, peeled & chopped
1/2 cup finely chopped celery
1/8 cup mayonnaise
1/8 cup Chef Harv's Hot Pepper Jelly
1 teaspoon dried onion flakes
1 teaspoon Chef Harv's
Fiery Horseradish Mustard
1/4 teaspoon Stef Chef's
Grill Master's Choice Dry Rub
1/4 teaspoon pepper
DIRECTIONS:
In a large bowl combine chopped eggs, celery, mayonnaise, Chef Harv's Hot Pepper Jelly, onion flakes, Chef Harv's Fiery Horseradish Mustard, Stef Chef's Grill Master's Choice Dry Rub and pepper. Cover and chill. Cook and cool 16 jumbo pasta shells. Fill with 1 teaspoon heaping hot pepper jelly egg salad mixture. Serves 4. |
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HOT PEPPER JELLY EGGS IN BACON RINGS |
INGREDIENTS:
6 long slices bacon
eggs, lightly beaten
6 teaspoons Chef Harv's
Hot Pepper Jelly
Salt & pepper
Garnish of parsley
DIRECTIONS:
Curl slices of bacon around the inside of muffin pan. Whisk Chef Harv's Hot Pepper Jelly into lightly beaten eggs and pour into each cup within the bacon ring, season with salt and pepper; bake until set, not hard. Remove from pan carefully so bacon remains fastened to egg. Serves 6.
SERVING SUGGESTIONS:
Arrange on platter. Garnish with parsley. |
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HOT PEPPER JELLY SCALLOPED CORN
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INGREDIENTS:
16 oz. cream style corn
1/3 cup Chef Harv's Hot Pepper Jelly
1 cup cracker crumbs
2 beaten eggs
1/4 teaspoon paprika
1/4 cup chopped onion
3/4 cup diced American cheese
1 teaspoon salt
1 cup milk
DIRECTIONS:
Combine all ingredients. Pour into greased 1 1/2 quart casserole dish. Bake at 350 degrees about 50 minutes until top is lightly browned and center is set. Serves 4. |
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