Recipe: Recipes Using Peaches (16)
Recipe Collections recipelink.com Chat Room Recipe Swap
08-07-2000 - 16 Peach Recipes
recipelink.com 11:48:42
Texas Peach & Blackberry Cobbler with Cream
Recipe By : Joel Ehrlich
Serving Size : 8
-----Topping-----
1 1/2 Cups all-purpose Flour
3/4 Cup Sugar
4 Tbls Butter
1 Tsp Vanilla
-----Filling-----
2/3 Cup all-purpose Flour
1 3/4 Cups Sugar
1/4 Tsp Cinnamon
5 Eggs
1 Tsp Vanilla
2 Cups Milk
1/2 Cup Heavy Cream
Butter -- for greasing dish
4 Cups Peaches, Peeled -- cut in 1/4" wedges
2 Cups Blackberries -- rinsed
2 Cups Heavy Cream -- optional
2 Tbls Confectioner's Sugar -- optional
To make the topping, combine the flour and sugar.
Cut in the butter until the mixture resembles coarse cornmeal.
Add the vanilla, mix thoroughly and set aside.
Preheat the oven to 375 degrees.
To make the filling, combine the flour, sugar, cinnamon,
eggs, vanilla, milk and cream in a blender or food processor.
Blend until smooth, 15 to 20 seconds.
Lightly butter a (13" x 9" x 2") baking dish.
Line the dish with the peaches and berries.
Carefully pour the custard filling over the fruit.
Bake for 30 minutes.
Sprinkle the topping over the cobbler.
Bake 15 to 20 minutes longer, until the topping is brown and
a knife inserted into the center comes out clean.
Serve warm.
If desired, sweeten the additional cream with the confectioner's
sugar and serve on the side.
Yields 8 Servings
recipelink.com 11:51:01
Texas State Fair Peach Pie
Recipe by: Mrs. J. B. Eoff
2 1/4 lb fresh peaches (about 8)
3/4 cup sugar
2 tbsp flour
1/8 tsp cinnamon
dash nutmeg
1/4 cup butter or margarine
1 pastry for 2-crust pie
Prepare pastry, line 9" pie plate. Heat oven to 425~F. Put sliced peaches in saucepan and bring to a boil. Sprinkle 2 T. of the sugar-flour mixture in the bottom of the crust. Add remaining mixture with the peaches, cinnamon, nutmeg, and melted butter. Roll out remaining dough, make lattice top. Bake at 425~F for 15 minutes. Reduce heat to 400~F. Bake another 40-45 minutes, until crust is rich brown and center has bubbled. Serve warm with vanilla ice cream or whipped cream.
recipelink.com 11:51:53 To Bake Peaches (AICR)
Recipe By : American Institute for Cancer Research Internet
Serving Size : 3
2 tablespoons honey
2 tablespoons lemon juice -- or lime
1 tablespoon melted margarine
Topping--
3/4 teaspoon ground ginger
3/4 teaspoon coriander
Blend. Brush the mixture over 3 halved, pitted and peeled peaches.
Sprinkle with the spicy topping. Bake at 325 degrees F until tender, about
20 minutes.
recipelink.com 11:57:15
Fresh Peach Crisp
Recipe From Holly sugar package
5 peaches, fresh, sliced
2 tablespoons sugar
1/3 cup orange juice
3 tablespoons margarine
1/3 cup brown sugar, packed
1/2 cup flour -- sifted
1/2 teaspoon cinnamon
1/2 teaspoon salt
2/3 cup corn flakes -- crushed
Line bottom of greased 9x9x2-inch baking pan with sliced peaches (should be a layer about an inch thick). Combine white sugar and fruit juice and pour over peaches. Cream margarine with brown sugar. Sift flour, cinnamon and salt together. Combine crushed corn flakes with flour mixture. Mix sugar and flour mixture until crumbly. Spread on top of peaches. Bake at 350 preheated oven for about 25 minutes. Serve hot topped with cream (or ice cream)
recipelink.com 11:58:05
Fresh Peach Crumble
Recipe By : Jo Anne Merrill
3 tablespoons all-purpose flour
1/3 cup sugar
1/4 teaspoon ground cinnamon
1 tablespoon orange peel -- * see note
3 cups peach slices
--- Topping: -----
2 tablespoons margarine -- not diet
1/3 cup rolled oats -- not instant
1/2 cup brown sugar -- packed
1/3 cup all-purpose flour
1/4 teaspoon ground cinnamon
1 9 inch pie crust
* Grate orange peel in long thin strips, being very careful not to get any of the white pith just underneath the orange part of the peel. Use about 2 tablespoons for this recipe.
1. Preheat oven to 375 degrees.
2. In a mixing bowl, combine flour, sugar, cinnamon, orange peel; stir in peaches and toss to coat well. Place mixture into unbaked pie shell.
3. In a small bowl, combine all topping ingredients and cut in margarine with a pastry blender or two knives until mixture is crumbly. Sprinkle evenly over top of fruit in pie shell.
4. Place a baking sheet or heavy foil (shiny shine up) on oven rack; set pie atop the sheet or foil. Bake for about 40 minutes or until golden brown.
Serving Ideas : Serve warm or cold. Great when served warm with ice cream.
recipelink.com 12:03:02
HABANERO MANGO CHUTNEY
Recipe By : The Whole Chile Pepper Book (Tim Dunnuck)
1 whole habanero -- stemmed
1 whole mango -- peeled and chopped
1 large peach -- peeled and chopped
1 whole lime -- juiced
2 teaspoons curry powder
1 teaspoon cumin
1 teaspoon ground ginger
1/4 teaspoon nutmeg
Chop habanero in food processor. Add remaining ingredients and pulse until semi smooth. Refrigerate for a couple hours to blend flavors. Great with grilled chicken, smoked turkey and baked ham, even rice and vegetables.
recipelink.com 12:04:19
Hawaiian Chicken
Source: Rock Springs Sweet Onion Festival Cook Book 1992
1 can pineapple, sliced
1 large sweet onion, sliced
3 chicken breasts, split
1/2 cup peach preserves
1 1/2 tsp salt
1 tbsp soy sauce
3 tbsp vegetable oil
1 tbsp white vinegar
1 green pepper, sliced
Drain pineapple; set aside. Sprinkle chicken with salt. Brown chicken in margarine. Cover and cook until chicken is done. Add onions and green pepper to chicken. Combine preserves, soy sauce, and vinegar. Pour over chicken and cook about three minutes, turning chicken to glaze. Remove chicken to platter and add pineapple to sauce. Heat thoroughly; spoon over chicken.
Burgundy/LA 11:08:12
SWEET & SOUR DIPPING SAUCE
1/4 cup peach preserves
1/4 cup apricot preserves
2 tbsp. light corn syrup
5 tsp. white vinegar
1 1/2 tsp. cornstarch
1/2 tsp. soy sauce
1/2 tsp. yellow mustard
1/4 tsp. salt
1/8 tsp. garlic powder
2 tbsp. water
Combine all ingredients except the water in a food
processor or a blender and puree until the mixture is smooth. Pour mixture into a small saucepan over
medium heat. Add water, stir and bring mixture to a
boil. Allow it to boil for five minutes, stirring often. When the sauce has thickened, remove it from the
heat and let it cool. Store sauce in a covered
container in the refrigerator. Makes: 3/4 cup
recipelink.com 12:05:47
Hill Country Pickled Peaches
Recipe By : JUDI M. PHELPS
Serving Size : 4
8 lb whole peaches, sm. to med.
peeled
6 cups sugar
4 cups vinegar
2 cups water
4 cinnamon sticks
1 1/2 tbsp whole cloves
2 tsp powdered ginger
1/2 tsp white pepper
Combine all the ingredients in a heavy saucepan. Bring the mixture to a rolling boil over high heat. Boil until the peaches can be pierced easily with a fork, a matter of minutes; do not allow them to soften. Remove the pan from the heat, and let the peaches sit in the syrup at room temperature for at least 8 hours or overnight.
Prepare quart canning jars according to the manufacturer's directions. Return the pan to the stove and bring the mixture back to a boil. Spoon the peaches into the jars, wedging them in, and divide the syrup and spices equally among the jars. Leave about 1/2-inch of headspace in each jar. Process the jars for 20 minutes.
For the best taste, store the peaches for at least 2 weeks before serving them.
recipelink.com 12:07:05
Georgia Peach Cooler
Recipe By : Jo Anne Merrill
1 peach
1 tablespoon honey
1 cup milk -- chilled
1/2 banana
Use a food processor or blender for this recipe. Fit steel blade in processor work bowl. Combine all ingredients and process only 8-10 seconds. For blender preparation, cut peach into 3-4 pieces, add other ingredients and whirl until smooth.
Serve immediately in tall glass.
Terrie,.MD 04:00:25 This is easy and really good!
Pesche agli Amaretti
Peaches with Almond Macaroons
(combination of a few recipes)
18 small amaretti (Italian almond macaroons
found in most grocery stores)
1/4 cup Frangelico (hazelnut) liqueur
1 egg yolk, beaten
6 large peaches
1 cup semisweet white wine (sweet Marsala
works very well) or mix dry wine or
vermouth with 1/2 cup sugar
Cut peaches in half and remove pit. Place
halves cut side up in casserole dish. Mix
crumbled amaretti with liqueur and egg
(mixture shouldn't be too wet). Place
mixture in mounded spoonfuls evenly on
peach halves. Pour sweet wine over peaches
and bake in 375F oven for 45 minutes,
basting a few times with pan juices.
Serve warm (not too hot) or cold, with
whipped cream or ice cream, if desired.
Serves 6.
Verla,.IL 09:28:32
Spiced Peaches
1 29 ounce can of good quality peach halves--drained and reserve juice
1/2 c. sugar
1/3 c. vinegar
1 tsp pickling spices
Combine peach juice, sugar, vinegar, and pickling spices in a small saucepan and bring to a boil. Let cook until sugar is dissolved. Place peach halves in a qt canning jar. Pour hot liquid over peaches. Cover and place in refrigerator
I love this in summer with cottage cheese or with a sandwich for lunch.
They also look nice on a thanksgiving table in the quart jar!
Becky,LA 09:47:50
RACHAEL'S FRESH PEACH CAKE
Recipe By : BECKY
2 cups sugar
4 tablespoons buttermilk
1 teaspoon salt
1 cup nuts -- chopped
1 cup shortening or 2 sticks margarine
2 teaspoons soda
2 cups ripe peaches -- mashed
2 1/2 cups flour
4 large eggs
Cream sugar and shortening.
Add eggs One at a time, beating after each.
Add soda to buttermilk.
Add to first mixture alternately with flour.
Add peaches and nuts.
Bake at 325 degrees for 30 minutes or until it springs bake when touched.
MOM'S FRESH PEACH CAKE-ICING
Recipe By : MOM
1 lb powdered sugar
1 stick margarine
1 8 oz. block cream cheese
1 teaspoon vanilla
Cream margarine and cream cheese.
Beat in vanilla and add powdered sugar until desired consistency.
Becky,LA 09:55:09
BELLINI
1 quart puree of fresh peaches
Sugar to taste
1 tablespoon lemon juice
3 quarts chilled champagne
Sweeten the peaches to taste,
stir in the lemon juice and put
into a punch bowl.
Add the champagne and mix
well.
Makes about 12 servings.
Becky,LA 10:01:40
Peach Cream Breakfast Cake
Cinnamon Hill Bed & Breakfast
Kimberling City, Missouri
1 -29 oz. can peach halves in heavy syrup, undrained
1 -8oz. cream cheese, softened
1/4 cup apricot or peach preserves
2 Tbsp. margarine
1 -9 oz. yellow cake mix
2 Tbsp. oil
1 egg
1 tsp. ginger
Preheat oven to 350 degrees. Drain peaches
reserving 1/2 cup syrup. Place sliced peaches in 8
inch square pan. Beat cheese, preserves and
margarine in mixing bowl. Pour over peaches. Beat
cake mix, reserved syrup, oil, egg and ginger. Pour
over peaches. Bake 35-40 minutes.
Note: I used peach preserves...I found it took longer
than 40 minutes for the cake topping to cook. It is
better if left to cool a little...it will thicken up and not
be quite so runny.
Becky,LA 10:14:17
Sweet and Spicy Peach Relish
Recipe By : TKL
4 large ripe or semi-ripe peaches, pitted and thinly sliced
1 red bell pepper, cut into thin strips
1 green bell pepper, cut into thin strips
1 red onion, peeled and very thinly sliced
1/2 c. orange juice
1/4 c. virgin olive oil
6 tbsps. lime juice (about 3 limes)
1 tbsp. molasses
1 tbsp. minced red or green chili pepper of your choice
1/2 c. chopped Italian parsley
1 tsp. minced garlic
salt and freshly cracked black pepper to taste
In a large bowl, combine all the ingredients and mix well. This relish will keep covered and refrigerated, about 4 days. Makes about 4 cups.
08-07-2000 - 16 Peach Recipes
recipelink.com 11:48:42
Texas Peach & Blackberry Cobbler with Cream
Recipe By : Joel Ehrlich
Serving Size : 8
-----Topping-----
1 1/2 Cups all-purpose Flour
3/4 Cup Sugar
4 Tbls Butter
1 Tsp Vanilla
-----Filling-----
2/3 Cup all-purpose Flour
1 3/4 Cups Sugar
1/4 Tsp Cinnamon
5 Eggs
1 Tsp Vanilla
2 Cups Milk
1/2 Cup Heavy Cream
Butter -- for greasing dish
4 Cups Peaches, Peeled -- cut in 1/4" wedges
2 Cups Blackberries -- rinsed
2 Cups Heavy Cream -- optional
2 Tbls Confectioner's Sugar -- optional
To make the topping, combine the flour and sugar.
Cut in the butter until the mixture resembles coarse cornmeal.
Add the vanilla, mix thoroughly and set aside.
Preheat the oven to 375 degrees.
To make the filling, combine the flour, sugar, cinnamon,
eggs, vanilla, milk and cream in a blender or food processor.
Blend until smooth, 15 to 20 seconds.
Lightly butter a (13" x 9" x 2") baking dish.
Line the dish with the peaches and berries.
Carefully pour the custard filling over the fruit.
Bake for 30 minutes.
Sprinkle the topping over the cobbler.
Bake 15 to 20 minutes longer, until the topping is brown and
a knife inserted into the center comes out clean.
Serve warm.
If desired, sweeten the additional cream with the confectioner's
sugar and serve on the side.
Yields 8 Servings
recipelink.com 11:51:01
Texas State Fair Peach Pie
Recipe by: Mrs. J. B. Eoff
2 1/4 lb fresh peaches (about 8)
3/4 cup sugar
2 tbsp flour
1/8 tsp cinnamon
dash nutmeg
1/4 cup butter or margarine
1 pastry for 2-crust pie
Prepare pastry, line 9" pie plate. Heat oven to 425~F. Put sliced peaches in saucepan and bring to a boil. Sprinkle 2 T. of the sugar-flour mixture in the bottom of the crust. Add remaining mixture with the peaches, cinnamon, nutmeg, and melted butter. Roll out remaining dough, make lattice top. Bake at 425~F for 15 minutes. Reduce heat to 400~F. Bake another 40-45 minutes, until crust is rich brown and center has bubbled. Serve warm with vanilla ice cream or whipped cream.
recipelink.com 11:51:53 To Bake Peaches (AICR)
Recipe By : American Institute for Cancer Research Internet
Serving Size : 3
2 tablespoons honey
2 tablespoons lemon juice -- or lime
1 tablespoon melted margarine
Topping--
3/4 teaspoon ground ginger
3/4 teaspoon coriander
Blend. Brush the mixture over 3 halved, pitted and peeled peaches.
Sprinkle with the spicy topping. Bake at 325 degrees F until tender, about
20 minutes.
recipelink.com 11:57:15
Fresh Peach Crisp
Recipe From Holly sugar package
5 peaches, fresh, sliced
2 tablespoons sugar
1/3 cup orange juice
3 tablespoons margarine
1/3 cup brown sugar, packed
1/2 cup flour -- sifted
1/2 teaspoon cinnamon
1/2 teaspoon salt
2/3 cup corn flakes -- crushed
Line bottom of greased 9x9x2-inch baking pan with sliced peaches (should be a layer about an inch thick). Combine white sugar and fruit juice and pour over peaches. Cream margarine with brown sugar. Sift flour, cinnamon and salt together. Combine crushed corn flakes with flour mixture. Mix sugar and flour mixture until crumbly. Spread on top of peaches. Bake at 350 preheated oven for about 25 minutes. Serve hot topped with cream (or ice cream)
recipelink.com 11:58:05
Fresh Peach Crumble
Recipe By : Jo Anne Merrill
3 tablespoons all-purpose flour
1/3 cup sugar
1/4 teaspoon ground cinnamon
1 tablespoon orange peel -- * see note
3 cups peach slices
--- Topping: -----
2 tablespoons margarine -- not diet
1/3 cup rolled oats -- not instant
1/2 cup brown sugar -- packed
1/3 cup all-purpose flour
1/4 teaspoon ground cinnamon
1 9 inch pie crust
* Grate orange peel in long thin strips, being very careful not to get any of the white pith just underneath the orange part of the peel. Use about 2 tablespoons for this recipe.
1. Preheat oven to 375 degrees.
2. In a mixing bowl, combine flour, sugar, cinnamon, orange peel; stir in peaches and toss to coat well. Place mixture into unbaked pie shell.
3. In a small bowl, combine all topping ingredients and cut in margarine with a pastry blender or two knives until mixture is crumbly. Sprinkle evenly over top of fruit in pie shell.
4. Place a baking sheet or heavy foil (shiny shine up) on oven rack; set pie atop the sheet or foil. Bake for about 40 minutes or until golden brown.
Serving Ideas : Serve warm or cold. Great when served warm with ice cream.
recipelink.com 12:03:02
HABANERO MANGO CHUTNEY
Recipe By : The Whole Chile Pepper Book (Tim Dunnuck)
1 whole habanero -- stemmed
1 whole mango -- peeled and chopped
1 large peach -- peeled and chopped
1 whole lime -- juiced
2 teaspoons curry powder
1 teaspoon cumin
1 teaspoon ground ginger
1/4 teaspoon nutmeg
Chop habanero in food processor. Add remaining ingredients and pulse until semi smooth. Refrigerate for a couple hours to blend flavors. Great with grilled chicken, smoked turkey and baked ham, even rice and vegetables.
recipelink.com 12:04:19
Hawaiian Chicken
Source: Rock Springs Sweet Onion Festival Cook Book 1992
1 can pineapple, sliced
1 large sweet onion, sliced
3 chicken breasts, split
1/2 cup peach preserves
1 1/2 tsp salt
1 tbsp soy sauce
3 tbsp vegetable oil
1 tbsp white vinegar
1 green pepper, sliced
Drain pineapple; set aside. Sprinkle chicken with salt. Brown chicken in margarine. Cover and cook until chicken is done. Add onions and green pepper to chicken. Combine preserves, soy sauce, and vinegar. Pour over chicken and cook about three minutes, turning chicken to glaze. Remove chicken to platter and add pineapple to sauce. Heat thoroughly; spoon over chicken.
Burgundy/LA 11:08:12
SWEET & SOUR DIPPING SAUCE
1/4 cup peach preserves
1/4 cup apricot preserves
2 tbsp. light corn syrup
5 tsp. white vinegar
1 1/2 tsp. cornstarch
1/2 tsp. soy sauce
1/2 tsp. yellow mustard
1/4 tsp. salt
1/8 tsp. garlic powder
2 tbsp. water
Combine all ingredients except the water in a food
processor or a blender and puree until the mixture is smooth. Pour mixture into a small saucepan over
medium heat. Add water, stir and bring mixture to a
boil. Allow it to boil for five minutes, stirring often. When the sauce has thickened, remove it from the
heat and let it cool. Store sauce in a covered
container in the refrigerator. Makes: 3/4 cup
recipelink.com 12:05:47
Hill Country Pickled Peaches
Recipe By : JUDI M. PHELPS
Serving Size : 4
8 lb whole peaches, sm. to med.
peeled
6 cups sugar
4 cups vinegar
2 cups water
4 cinnamon sticks
1 1/2 tbsp whole cloves
2 tsp powdered ginger
1/2 tsp white pepper
Combine all the ingredients in a heavy saucepan. Bring the mixture to a rolling boil over high heat. Boil until the peaches can be pierced easily with a fork, a matter of minutes; do not allow them to soften. Remove the pan from the heat, and let the peaches sit in the syrup at room temperature for at least 8 hours or overnight.
Prepare quart canning jars according to the manufacturer's directions. Return the pan to the stove and bring the mixture back to a boil. Spoon the peaches into the jars, wedging them in, and divide the syrup and spices equally among the jars. Leave about 1/2-inch of headspace in each jar. Process the jars for 20 minutes.
For the best taste, store the peaches for at least 2 weeks before serving them.
recipelink.com 12:07:05
Georgia Peach Cooler
Recipe By : Jo Anne Merrill
1 peach
1 tablespoon honey
1 cup milk -- chilled
1/2 banana
Use a food processor or blender for this recipe. Fit steel blade in processor work bowl. Combine all ingredients and process only 8-10 seconds. For blender preparation, cut peach into 3-4 pieces, add other ingredients and whirl until smooth.
Serve immediately in tall glass.
Terrie,.MD 04:00:25 This is easy and really good!
Pesche agli Amaretti
Peaches with Almond Macaroons
(combination of a few recipes)
18 small amaretti (Italian almond macaroons
found in most grocery stores)
1/4 cup Frangelico (hazelnut) liqueur
1 egg yolk, beaten
6 large peaches
1 cup semisweet white wine (sweet Marsala
works very well) or mix dry wine or
vermouth with 1/2 cup sugar
Cut peaches in half and remove pit. Place
halves cut side up in casserole dish. Mix
crumbled amaretti with liqueur and egg
(mixture shouldn't be too wet). Place
mixture in mounded spoonfuls evenly on
peach halves. Pour sweet wine over peaches
and bake in 375F oven for 45 minutes,
basting a few times with pan juices.
Serve warm (not too hot) or cold, with
whipped cream or ice cream, if desired.
Serves 6.
Verla,.IL 09:28:32
Spiced Peaches
1 29 ounce can of good quality peach halves--drained and reserve juice
1/2 c. sugar
1/3 c. vinegar
1 tsp pickling spices
Combine peach juice, sugar, vinegar, and pickling spices in a small saucepan and bring to a boil. Let cook until sugar is dissolved. Place peach halves in a qt canning jar. Pour hot liquid over peaches. Cover and place in refrigerator
I love this in summer with cottage cheese or with a sandwich for lunch.
They also look nice on a thanksgiving table in the quart jar!
Becky,LA 09:47:50
RACHAEL'S FRESH PEACH CAKE
Recipe By : BECKY
2 cups sugar
4 tablespoons buttermilk
1 teaspoon salt
1 cup nuts -- chopped
1 cup shortening or 2 sticks margarine
2 teaspoons soda
2 cups ripe peaches -- mashed
2 1/2 cups flour
4 large eggs
Cream sugar and shortening.
Add eggs One at a time, beating after each.
Add soda to buttermilk.
Add to first mixture alternately with flour.
Add peaches and nuts.
Bake at 325 degrees for 30 minutes or until it springs bake when touched.
MOM'S FRESH PEACH CAKE-ICING
Recipe By : MOM
1 lb powdered sugar
1 stick margarine
1 8 oz. block cream cheese
1 teaspoon vanilla
Cream margarine and cream cheese.
Beat in vanilla and add powdered sugar until desired consistency.
Becky,LA 09:55:09
BELLINI
1 quart puree of fresh peaches
Sugar to taste
1 tablespoon lemon juice
3 quarts chilled champagne
Sweeten the peaches to taste,
stir in the lemon juice and put
into a punch bowl.
Add the champagne and mix
well.
Makes about 12 servings.
Becky,LA 10:01:40
Peach Cream Breakfast Cake
Cinnamon Hill Bed & Breakfast
Kimberling City, Missouri
1 -29 oz. can peach halves in heavy syrup, undrained
1 -8oz. cream cheese, softened
1/4 cup apricot or peach preserves
2 Tbsp. margarine
1 -9 oz. yellow cake mix
2 Tbsp. oil
1 egg
1 tsp. ginger
Preheat oven to 350 degrees. Drain peaches
reserving 1/2 cup syrup. Place sliced peaches in 8
inch square pan. Beat cheese, preserves and
margarine in mixing bowl. Pour over peaches. Beat
cake mix, reserved syrup, oil, egg and ginger. Pour
over peaches. Bake 35-40 minutes.
Note: I used peach preserves...I found it took longer
than 40 minutes for the cake topping to cook. It is
better if left to cool a little...it will thicken up and not
be quite so runny.
Becky,LA 10:14:17
Sweet and Spicy Peach Relish
Recipe By : TKL
4 large ripe or semi-ripe peaches, pitted and thinly sliced
1 red bell pepper, cut into thin strips
1 green bell pepper, cut into thin strips
1 red onion, peeled and very thinly sliced
1/2 c. orange juice
1/4 c. virgin olive oil
6 tbsps. lime juice (about 3 limes)
1 tbsp. molasses
1 tbsp. minced red or green chili pepper of your choice
1/2 c. chopped Italian parsley
1 tsp. minced garlic
salt and freshly cracked black pepper to taste
In a large bowl, combine all the ingredients and mix well. This relish will keep covered and refrigerated, about 4 days. Makes about 4 cups.
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