HOT SPREAD RECIPES

Name: Hot Pepper Spread
Cook time: 30 min
Total time: 3 h 30 min
Yield: Four 8-ounce jars
Ingredients: 4 quarts variety of chile peppers, such as jalapenos, habaneros, cherry hots or serranos, washed and stemmed; 1 quart white vinegaru00A0; 2 tablespoons saltu00A0; 6 cups light brown sugaru00A0; 1 quart yellow mustard; 1 cup all-purpose flour

HOT PEPPER SPREAD RECIPE | COOKING CHANNEL

Hot Pepper Spread Recipe | Cooking Channel image

Provided by Cooking Channel

Categories condiment

Total Time 3 hours 30 minutes

Cook Time 30 minutes

Yield Four 8-ounce jars

Number Of Ingredients 6

Ingredients

4 quarts variety of chile peppers, such as jalapenos, habaneros, cherry hots or serranos, washed and stemmed
1 quart white vinegar
2 tablespoons salt
6 cups light brown sugar
1 quart yellow mustard
1 cup all-purpose flour

Steps:

Fill a large stockpot with cold water, enough to cover your jars by 4 inches. Bring the water to a simmer and place the jars and the center lids in the water. Keep the water on a low simmer until ready to jar the jelly.
Working in batches if necessary, puree the peppers with the vinegar in a blender until smooth, in batches, if necessary. Pour the puree into a large saucepan with the salt, brown sugar and mustard. Cook on low, stirring occasionally, until the mixture begins to simmer, about 15 minutes.
In a bowl, whisk the flour with 2 cups warm water. Stir the flour mixture into the pepper mixture, breaking up any lumps. Bring the mixture to a boil and cook until thickened, 3 to 4 minutes; remove from the heat.
Remove the jars from the simmering water using the canning tongs and dry them off using a clean towel. Using a wide-mouth funnel, ladle the jelly into each jar, leaving 1/4 inch of space at the top. Wipe the rim of the jar with a clean, wet cloth to remove any residue or stickiness. Remove the center lid from the water using the magnetic lid holder and place the lid on top of the jar. Put the screw bands on the jars, and tighten. Repeat with the remaining jars.
Place the jars back into the large stockpot and fill with cold water. Bring the water to a boil and cook for 15 to 20 minutes. Remove the jars from the water and let cool completely to room temperature, 2 to 3 hours. You will hear a pop from the lid letting you know that each jar has been sealed.
Serve as a sandwich spread or dip for pretzels.

HOT SEAFOOD SPREAD RECIPE: HOW TO MAKE IT - TASTE OF HOME

Hot Seafood Spread Recipe: How to Make It - Taste of Home image

This creamy flavorful dip from Linda Doll of St. Albert, Alberta is sure to be popular at parties. “Bake it in a hollowed-out pumpernickel or white round bread loaf,” she suggests. “Serve it with bread cubes, pita bread or assorted raw veggies.” TIP: “I often used canned crab,” Linda notes.

Provided by Taste of Home

Categories Appetizers

Total Time 01 hours 05 minutes

Prep Time 15 minutes

Cook Time 50 minutes

Yield 4 cups.

Number Of Ingredients 11

Ingredients

1 package (8 ounces) cream cheese, softened
2 cups shredded cheddar cheese
1 cup mayonnaise
1 can (4 ounces) tiny shrimp, rinsed and drained
3/4 cup imitation crabmeat, chopped
1/2 cup chopped green onions
1/4 cup grated Parmesan cheese
2 teaspoons dill weed
2 teaspoons minced fresh parsley
1 round loaf (1-1/2 pounds) unsliced bread
Assorted fresh vegetables

Steps:

In a large bowl, beat the first nine ingredients until blended. Cut the top fourth off the loaf of bread; carefully hollow out bottom, leaving a 1/2-in. shell. Cube removed bread; set aside. Fill bread shell with seafood mixture. , Place on an ungreased baking sheet. Cover top edges loosely with foil. Bake at 350° for 25 minutes. Remove foil; bake 25-35 minutes longer or until crust is golden brown and spread is heated through. Serve with vegetables and bread cubes.

Nutrition Facts : Calories 168 calories, FatContent 11g fat (4g saturated fat), CholesterolContent 27mg cholesterol, SodiumContent 304mg sodium, CarbohydrateContent 12g carbohydrate (0 sugars, FiberContent 1g fiber), ProteinContent 5g protein.

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