RASPBERRY-CHERRY CHOCOLATE POPPERS
Provided by Giada De Laurentiis
Categories dessert
Time 2h20m
Yield 12 tarts
Number Of Ingredients 5
Steps:
- Special equipment: a 12-cup silicone mini muffin pan
- Add the heavy cream to a small saucepan and warm it gently over medium heat until small bubbles form around the edges. Place the chopped chocolate in a medium bowl and pour the hot cream over the chocolate. Let sit for about 2 minutes, then stir with a whisk, working from the center of the bowl outwards, until the ganache mixture is smooth and well incorporated.
- To a 12-cup silicone mini muffin pan, sprinkle 1/2 teaspoon Pop Rocks in each cup. Divide the ganache evenly among the cups and press the raspberries on top. Refrigerate until set, at least 2 hours.
- Just before serving, unmold the tarts and sprinkle with a few of the gold stars.
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
HAWAIIAN OPU (STOMACH) POPPER
Potato salad is a common staple at many gatherings in Hawaii. Often people will seek out the potato salad first before actually taking part in the actual meal. In this recipe, much effort is made to achieve maximum richness.
Provided by Food Network
Categories main-dish
Number Of Ingredients 11
Steps:
- The macaroni, potatoes, peas, carrots, and hard-boiled eggs are all cooked separately and cooled to room temperature. All ingredients are all combined in the biggest pot or bowl available and mixed by hand to blend thoroughly. Additional salt may be added following this if it is not tasty enough. Finish off by placing the salad in a huge serving tray and sprinkling paprika over the top. Surround with cherry tomatoes.
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
HAWAIIAN CHERRY POPPERS
We got married in Maui and this drink reminds me of our wedding dinner at a luau there. I got this recipe from a friend of mine. Very tasty. I sometimes make this in a big pitcher so if you want more than one glass you'll have to do your math!
Provided by Dede22000
Categories Beverages
Time 4m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Pour in glass over ice and mix well.
- Garnish with cherry or fresh slice of pineapple.
Nutrition Facts : Calories 544.1, Fat 0.1, Sodium 11.7, Carbohydrate 20.8, Fiber 0.1, Sugar 18.8, Protein 0.3
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