| Over the years we have been sent and have also developed some delicious recipes using the products available on this site. Many of the recipes have been displayed here, but not until they have past a taste test! We hope you enjoy them. Buon' Appetito!
Salami Roll Ups
Ingredients:
16 oz. soft cream cheese
2 jars pickled peppers or pickled green beans
1 - 1 lb.package dry salami (approx. 80 slices)
toothpicks
Directions:
Lay several salami slices out flat. Using a knife, put 1 teaspoon of cream cheese in the center of each salami slice. Spread the cream cheese evenly. Place a pepper on top of the cream cheese and roll salami around it. Use toothpicks to maintain roll, if necessary. Repeatuntil ingredients are used up.If you use green beansorhot peppers you can elect to cut them to fit salami slice. Serve as an appetizer. This popular recipe has many variations - mix in olives, walnuts, onions, etc. Time: 30 minutes, Serving Size: Serves10 to 15 people - approximately 80 roll ups.
----------------------------------------------------------
Chiles and Cheese Casserole
Ingredients:
1 to 1 1/2 jars pickled peppers
2 cups grated jack cheese
2 cups grated cheddar cheese
6 eggs
1 cup flour
1 cup milk
Directions:
Chop peppers into chunks or rings; drain liquid from chopped peppers. Butter the bottom of a 9-by-13 baking dish. Layer jack cheese, cheddar cheese and pickled peppers on the bottom of the dish. Beat together 6 eggs, 1 cup flour and 1 cup milk. Pour this mixture over the top of the cheese and peppers. Bake at 350° for one hour. Let the dish cool and cut it into squares. Time: Prep time is approximately 20 minutes. Bakes for 1 hour. Serving Size: Makes approximately 15 servings.
----------------------------------------------------------
Classic Italian Salad Dressing
Ingredients:
1/2 C Bruno's Red Wine Vinegar
1 clove of garlic
1 cup extra virgin olive oil
1/2 teaspoon salt
1 tablespoon brown sugar
1/4 teaspoon black pepper
Directions:
Finely chop clove of garlic. Put vinegar and oil into a clean bottle with a lid (other closed containers will also work). Close the bottle and shake vinegar and oil together. Now add garlic and remaining dry ingredients to the bottle and close the lid. Shake the bottle until the ingredients are completely mixed. Re-shake prior to serving. Takes 10 minutes and makes 12 oz. of salad dressing.
----------------------------------------------------------
Pepper & Apricot Chutney Appetizers
Ingredients:
30 – 40 plain crackers
30 – 40 teaspoons cream cheese
12 – 15 Bruno’s Wax Peppers
3 – 4 heaping tablespoons Low Sugar Apricot Preserve
1/4 cup chopped or slivered almonds
1 –2 shakes of ground cinnamon
Directions:
In a food processor, mix peppers (your choice: Mild, Nippy or Hot), apricot preserve, almonds and cinnamon until desired consistency is reached. If possible, let the pepper chutney mixture stand overnight in refrigerator for best results. Just prior to serving, spread cream cheese onto crackers (i.e. Triscuits®, WheatThins®, etc.). Next, top each cracker with pepper chutney. Try not to eat too many before serving. Makes enough for 30 – 40 servings (approximately 2/3 cups of pepper chutney).Time: 20 minutes to prepare, Serving Size: Makes 30 - 40 servings (approximately 2/3 cup of pepper chutney).
----------------------------------------------------------
Feijao Chip Dip
Ingredients:
1 can (10 3/4 oz.) tomato soup
1/2 to 1 jar Bruno's Nippy Wax Peppers, sliced
1 can (28 oz.) hickory & bacon flavored baked beans
2 cups shredded, sharp cheddar cheese
8 oz. sour cream
chips
Directions:
In a large, microwave-safe bowl, combine tomato soup, peppers, baked beans and cheese. Save some cheese for topping. Stir mixture well. Microwave mixture for 10 minutes or until it is throughly heated, stopping to stir every two minutes. Remove from microwave. Add sour cream and stir well. Pour into serving bowl. Top with cheese and a dollop of sour cream for decoration. Serve with chips. Time: 15 minutes, Serving Size: serves 4 to 6 people.
----------------------------------------------------------
Josephines
Ingredients:
1 loaf french bread
20 - 30 pickled peppers
6 tablespoons mayonnaise
1 - 1 1/2 cups shredded jack cheese
Directions:
Preheat oven to 500 degrees. Cut 10 - 12 slices from a large loaf of french bread. Slices should be aout 1/2 inch thick. Chop 20 - 30 pickled peppers into small chunks. Drain vinegar away from small chunks. In a bowl combine 6 tablespoons of mayonnaise, chopped peppers and shredded jack cheese. Spread mixture from step 4 onto bread slices. Place covered bread slices onto cookie sheet and place in oven until tops begin to brown (approx. 5 minutes). Remove cookie sheet from oven. Put slices onto a serving dish. Cool and serve. Time: 20 minutes, Serving Size: Makes 10 to 12 servings.
----------------------------------------------------------
Pepper & Cheese Corn Bread
Ingredients:
2 - 8 1/2 oz. pkgs. of corn muffin mix
2 sliced green onions
3/4 cup shredded cheddar cheese
1 cup diced pickled peppers (1jar)
2 eggs
2/3 cup milk
Directions:
Mix ingredients in a bowl. Fill a greased 8x8x2 inch baking pan or a 9x5x3 inch loaf pan. Bake at 400° F for 20 minutes. Let corn bread cool 10 minutes before cutting.Cut into squares and serve. Time: 30 minutes, Serving Size: Makes9 large squares.
----------------------------------------------------------
Wrap Sandwiches with Peppers
Ingredients:
30 to 35 Pickled Peppers
1 tbl. (heaping) chopped black olives
8 ounces soft cream cheese
8 slices pastrami
8 slices mortadella (or bologna)
20 slices dry salami
2 large (10" or burrito size) flour tortillas
Directions:
Finely chop pickled peppers. Use a food processor or fork to mix chopped pickled peppers, chopped olives and soft cream cheese. Completely cover one side of each flour tortilla with pepper/cream cheese mixture. Lay deli meats evenly on each tortilla. Carefully roll contents to inside of sandwich. Chill until ready to serve. Cut into one inch sections prior to serving. Time: 20 minutes, Serving Size: 2 sandwiches make 16 to 20 one-inch slices.
----------------------------------------------------------
Red Wine Barbecue Sauce
Ingredients:
4 tablespoons Extra Virgin Lodi Olive Oil
4 tablespoon Bruno’s Red Wine Vinegar
1 cup ketchup
1/2 cup red wine
2 tablespoons soy sauce
2 tablespoons brown sugar
2 teaspoons Worcestershire sauce
2 teaspoons garlic powder
1/2 teaspoon cumin
2 teaspoons paprika
3 teaspoons Italian seasoning
Directions:
Put red wine and brown sugar in a medium saucepan. Simmer for several minutes. Add garlic powder, paprika, and cumin. Simmer for several minutes. Stir in olive oil, soy sauce, red wine vinegar, Italian seasoning, ketchup, and Worcestershire sauce. Simmer for 10 minutes more. Remove from heat, allow to cool slightly before using. The sauce can be brushed on meat while cooking or can be used as a dipping sauce.
----------------------------------------------------------
Pepper Sauce
Ingredients:
4 tablespoons Extra Virgin Lodi Olive Oil
2 tablespoons Bruno’s Red Wine Vinegar
1 slice bread, toasted
1 tablespoon black pepper corns
1 tablespoon red pepper corns
1 tablespoon green pepper corns
Directions:
Mix pepper corns and grind them. Crumble bread or tear it into small pieces. In a small bowl, combine freshly ground pepper, vinegar and bread. Continue mixing and slowly add oil. Sauce can be used on roasted meats like pork tenderloin, chicken or tri-tip.
----------------------------------------------------------
Green Sauce
Ingredients:
1/2 cup Extra Virgin Lodi Olive Oil
1 tablespoons Bruno’s Red Wine Vinegar
3-6 anchovy fillets
2 cloves garlic
1 cup minced parsley
2 green onions
3 tablespoons grated parmesan cheese
Directions:
Combine the above ingredients in a food processor and chop until sauce is well blended. Taste the sauce and adjust flavors, if you desire. Optional ingredients include dried herbs, capers or ground pine nuts. Recipe makes about 1 ½ cups of sauce. This traditional Italian sauce can be used on cooked meats, chicken and white fish, like halibut or cod.
----------------------------------------------------------
Brined Chicken With Waterloo BBQ Sauce
Ingredients:
6 to 8 pieces of chicken (breasts, thighs and/or legs)
1/4 C. salt
2 T. black peppercorns
1 T. crushed red pepper flakes
2 bay leaves
6 cups warm water
2 lemons, sliced
Directions:
In a container large enough to hold brine, whisk together salt, peppercorns, red pepper flakes and bay leaves. Add water, stirring until salt dissolves. Add lemon slices. Add chicken pieces to brine and immerse completely. Cover and refrigerate for 3 to 6 hours. Remove chicken and drain well – let chicken come to room temperature. Discard brine. Start chicken on a warmed grill. Cook for 7 to 9 minutes on one side then flip chicken and brush on Waterloo Italian BBQ Sauce. Let the chicken cook for an additional 5 to 7 minutes. Flip chicken and coat other side of breast. Once breast is fully-cooked, remove from grill and serve.
----------------------------------------------------------
Hot Artichoke Dip
Ingredients:
1 package (8 oz.) cream cheese, softened
1 can (14 oz.) artichoke hearts, drained, chopped
1 clove garlic, minced
8 – 12 Bruno’s Wax Peppers*, sliced
½ cup mayonnaise
½ cup grated Parmesan cheese
Directions:
Mix all ingredients with electric mixer on medium speed until well blended. Spoon into 9-inch glass pie plate or quiche dish. Bake at 350o for 20 to 25 minutes or until very lightly browned. Serve warm with sliced vegetables, crackers, etc. Makes about 2½ cups. * - this is also very good with Sierra Nevada Jalapenos. |
