Ingredients 24 oz mason jar 2-3 cups sliced jalapeños see below 3/4 cup white vinegar 3/4 cup water 1/2 TBSP sea salt 2 cloves garlic peeled + minced Instructions Wash and dry a 24-32 oz capacity mason jar. Slice your peppers into discs, discarding the …
Ingredients 1 head raw cauliflower, grated (or chopped in food processor) 1 teaspoon salt 1/4 cup shredded cheddar cheese 1/4 cup grated Parmesan cheese 1/2 teaspoon baking powder 3 ounces onion chopped 2 large eggs 1/2 teaspoons pepper Instructions Grate the cauliflower and put it …
5-6 pickling cucumbers, blossom ends trimmed 2-3 garlic cloves Handful of chopped fresh dill ¼ teaspoon hot pepper flakes 2 tablespoons pickling or kosher salt 4 cups water Directions: Pack a two-quart jar tightly with the cucumbers, interspersing among them the garlic, dill, and pepper …
6 large flour tortillas 16 oz. (2 blocks) cream cheese, softened 4 oz. can green minced chiles 1 can sliced black olives 4 oz. can diced red pimentos 1 pkg. (dry mix) Hidden Valley Ranch dressing Mix all ingredients (except tortillas) together. Spread on tortillas …
Ingredients: 1 (16 ounce) can refried beans 1 cup salsa 1 cup guacomole (or just a mashed up avacado) 1 cup Sour Cream 1 cup Shredded Cheddar Cheese 1 whole tomato seeded and chopped 6 oz. can pitted black olives, sliced 1/4 cup sliced green …
8 Poblanos or 25-30 Jalapenos 1 Tbsp vegetable oil 1 medium onion, finely diced 1 clove garlic, minced 1 pound ground pork (or turkey) 14 oz. canned tomatoes, finely diced 1/4 c. raisins, finely diced 2 Tbsp vinegar 1/4 tsp ground cumin 1/4 tsp cinnamon …
1/2 c. mayonnaise 1/2 c. sour cream 1 14 oz. can artichoke hearts, drained & chopped 1/3 c. grated parmesan cheese 1/8 t hot pepper sauce Stir all ingredients until well mixed. Spoon into a small oven-proof dish. Bake at 350 for 30 minutes or …
