ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

ISO: cranberry-jalepeno jelly (nt)

Misc.
nt
MsgID: 203270
Shared by: Kelley from PA
Board: Canning and Preserving at Recipelink.com
  • Read Replies (2)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Pizza Stromboli (from scratch)
  • PIZZA STROMBOLI 1 package dry yeast 3/4 cup warm water (110 to 115 degrees) 4 1/2 tsp. honey 1 Tbsp. nonfat dry milk powder 2 cups bread flour, divided use 1/2 cup whole wheat flour 2 tsp. Italian seasonings 1 tsp. sa...
  • Baked Catfish with Vegetables (baked in foil packets)
  • BAKED CATFISH WITH VEGETABLES "The technique here (en papillote, or cooking in parchment paper or a foil packet) is ideally suited to fish because it makes overcooking almost impossible." 1 large carrot 1 leek, trimm...
  • Barbeque Ham Sandwiches
  • BARBEQUE HAM SANDWICHES 1 cup ketchup 3 tbsp Realemon Lemon Juice from Concentrate 1/4 cup chopped onion 1/4 cup firmly packed brown sugar 2 tbsp Worcestershire sauce 1 tsp prepared mustard 1 pound thinly sliced cooke...
  • Little Custard Tarts (Pasta Ciotti)
  • LITTLE CUSTARD TARTS (PASTA CIOTTI) These little custard-filled tarts can be used on a wedding cookie cake, but should be made no earlier than the day before assembling the cake, since they do not store or freeze well...
  • Green Beans and Peanuts
  • GREEN BEANS AND PEANUTS 1/4 cup olive oil or more if the skillet dries out 1 large onion, chopped 3/4 cup unsalted, skinned peanuts 3 to 4 cloves garlic, chopped About 24 ounces green beans 1 large green bell pepper, ...
  • Garlic Green Beans (with dill)
  • GARLIC GREEN BEANS 1 1/2 pounds fresh green beans, cleaned and ends removed 1 tablespoon salt 1 tablespoon olive oil 2 to 3 teaspoons minced garlic 1/4 cup chopped fresh dill (or 1 tablespoon dry dill) Salt and pepp...
ADVERTISEMENT
  • Lemon Chicken with Honey and Saffron (Spanish)
  • LEMON CHICKEN WITH HONEY AND SAFFRON 1 chicken (about 4 pounds) Coarse salt (kosher or sea) 1/2 teaspoon ground cumin 1/2 teaspoon ground ginger 1/2 teaspoon ground coriander 1/2 cup fresh lemon juice 6 teaspoons ligh...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • ISO: cranberry-jalepeno jelly (nt)
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!