CHERRY BOMB
This is a wonderful rum drink with lime and grenadine. It's great for any occasion. If this recipe seems too easy, well it is, but the drink is incredibly enjoyable and worth the lack of trouble!
Provided by TENS100
Categories Drinks Recipes Cocktail Recipes Rum Drinks Recipes
Time 5m
Yield 4
Number Of Ingredients 6
Steps:
- In a mixing glass combine rum, lime soda, grenadine and lime juice. Mix well and pour into chilled glasses. Garnish with lime slices and cherries.
Nutrition Facts : Calories 260.3 calories, Carbohydrate 49.3 g, Cholesterol 0 mg, Fat 0 g, Fiber 0 g, Protein 0.1 g, SaturatedFat 0 g, Sodium 31.9 mg, Sugar 38.9 g
CHERRY PEPPER POPPERS
Lacking the cult status of ripe summer tomatoes or the esoteric cachet of watermelon radishes and purslane, peppers may be one of the season's least celebrated vegetables. Though their charms are many, my favorite is their stuffable shape. The heat of the cherry pepper varies from fiery to mellow, though the riper red ones tend to be sweeter and none are as spicy as the jalapeño. Arrange them on a platter for the cocktail hour. They are supple and jewel-like, and incredibly easy to make.
Provided by Melissa Clark
Categories finger foods, appetizer
Time 12h10m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Using a paring knife, trim tops off peppers and cut out their centers, including seeds and veins.
- In a quart jar (or one just large enough to hold the peppers), combine vinegars and salt, and stir well to dissolve salt. Add oil, herbs and garlic.
- Cut cheese into cubes just large enough to fit into peppers. Wrap cheese cubes in prosciutto and stuff into peppers. Drop stuffed peppers into jar. If dressing does not cover peppers, top off with more oil. Cover jar, shake well and refrigerate overnight before serving. Poppers will last about a week in refrigerator.
Nutrition Facts : @context http, Calories 564, UnsaturatedFat 35 grams, Carbohydrate 9 grams, Fat 50 grams, Fiber 3 grams, Protein 22 grams, SaturatedFat 13 grams, Sodium 1371 milligrams, Sugar 5 grams
CHERRY PEPPER POPPERS
Fresh Hot cherry peppers stuffed with prosciutto and provolone cheese then soaked in olive oil.
Provided by technician
Categories Appetizers and Snacks Antipasto Recipes
Time 1h25m
Yield 12
Number Of Ingredients 5
Steps:
- Slice the tops off of the cherry peppers and carefully remove the seeds, keeping peppers whole. Wrap a cube of cheese with prosciutto, and stuff into a pepper. If there is still room inside the pepper, stuff in more prosciutto. Repeat with remaining peppers.
- Place all of the stuffed peppers into a 1 quart jar - or one that your peppers will all fit into, and sprinkle salt over them. Pour in enough olive oil to cover the peppers. Cover, and let stand for 1 hour before eating. Refrigerate leftovers.
Nutrition Facts : Calories 278 calories, Carbohydrate 2.1 g, Cholesterol 22.3 mg, Fat 27 g, Protein 6.6 g, SaturatedFat 6.8 g, Sodium 592.6 mg, Sugar 0.1 g
MINI BELL PEPPER POPPERS WITH BACON
Provided by Valerie Bertinelli
Categories appetizer
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F. Line a large rimmed baking pan with foil and spray lightly with cooking spray.
- Cut the peppers in half lengthwise and remove the ribs and seeds. Arrange the peppers on the prepared baking pan cut-side up.
- Mix the cream cheese, Cheddar, bacon, Fresno pepper and milk together in a bowl until very well mixed and soft.
- Put the mixture into a resealable plastic bag (or a disposable pastry bag) and snip a corner to make an opening a little less than 1/2-inch across. Pipe a line of the cream cheese mixture into each of the peppers (the filling should not fill the whole pepper; it will spread as it cooks).
- Bake until the peppers are tender and the filling is melted, about 15 minutes. Serve hot.
CHERRY PEPPER POPPERS
I found this recipe on another web site and boy, is it ever good. I love these little bites of dynamite! The cheese does neutralize some of the fire, but not a lot! Bake time is chill time.
Provided by mandabears
Categories Peppers
Time P5DT10m
Yield 12 pepper poppers
Number Of Ingredients 5
Steps:
- Slice the tops off of the cherry peppers and carefully remove the seeds.
- Keep the peppers whole.
- Wrap a cube of the cheese with procuitto and stuff it into the pepper.
- If there is still room in the pepper, stuff in more proscuitto.
- Repeat with remaining peppers.
- Place all of the peppers into a jar.
- A 1 quart jar usually works.
- Sprinkle salt over peppers.
- Pour in olive oil to cover all of the peppers.
- Cover and let sit on counter top for 1 hour, then refrigerate.
- I usually let them chill for at least 5 days.
Nutrition Facts : Calories 226.9, Fat 22, SaturatedFat 4.9, Cholesterol 9.8, Sodium 322.4, Carbohydrate 4.3, Fiber 0.7, Sugar 2.5, Protein 4.5
SMOKED CHERRY BOMBS
I got this recipe off of a pepperhead forum, and man, is it killer! I use the Cherry Bomb strain cherry peppers(extra hot), from my garden, but you can use whatever peppers you have on hand. Jalapenos, Habaneros, Anaheim, Poblano, etc. A great way to use up all the extra peppers from the garden! Easy to make, great for the Superbowl, any football Sunday, or any other party occasion.
Provided by TJW2725
Categories Meat
Time 45m
Yield 20 serving(s)
Number Of Ingredients 4
Steps:
- Brown the beef in a skillet, drain and add the taco seasoning.
- Add 1/2 cup water and simmer for about 30 minutes.
- Set aside and cool.
- Cut the stems off of the peppers and scoop out the seeds.
- Fill with taco meat, and wrap the pepper with bacon.
- Secure with toothpicks, or a shish kebob, and smoke over apple wood on the grill for about 15 minutes or until the bacon is cooked, turning once after 7 minutes.
- Enjoy with a good cold beer.
- *I make my own taco seasoning as follows.
- 1/4 tsp Ancho chile powder.
- 1/4 tsp Chipotle chile powder.
- 1/4 tsp Cumin.
- 1/4 tsp nutmeg.
- 1/4 tsp paprika.
- 1/4 tsp garlic powder.
- 1/4 tsp onion powder.
- 1/4 tsp cayenne pepper.
- Mix well and store in an airtight container.
Nutrition Facts : Calories 188.7, Fat 14, SaturatedFat 4.8, Cholesterol 30.9, Sodium 212.2, Carbohydrate 8.1, Fiber 1.4, Sugar 4.8, Protein 8.5
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