FIRE-AND-ICE PICKLES
These sweet and spicy pickles are great on a sandwich or all by themselves as a snack. The recipe is an easy way to dress up store-brought pickles and make them a special treat! -Myra Innes, Auburn, Kansas
Provided by Taste of Home
Time 10m
Yield 3 pints.
Number Of Ingredients 5
Steps:
- Drain and discard juice from pickles. In a large bowl, combine pickles, sugar, pepper sauce and pepper flakes; mix well. Cover and let stand 2 hours, stirring occasionally. Spoon pickle mixture into 3 pint-size jars; add a garlic clove to each. Cover and refrigerate 1 week before serving. Store in the refrigerator up to 1 month.
Nutrition Facts : Calories 134 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 362mg sodium, Carbohydrate 34g carbohydrate (33g sugars, Fiber 0 fiber), Protein 0 protein.
FIRE-AND-ICE SALAD
This recipe gets its unique name from the combination of cool crisp vegetables and the spicy jalapeno and dressing. Folks I serve it to agree this is the best cucumber salad that they've ever tasted.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8-10 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine tomatoes, green pepper, jalapeno and onion; set aside. Combine the next seven ingredients in a saucepan; bring to a boil and boil for 1 minute. Pour over vegetables. Let stand until mixture comes to room temperature. Stir in cucumbers. Refrigerate for 2 hours. Drain before serving.
Nutrition Facts :
FIRE AND ICE TOMATOES
You won't miss the salt in this refreshing tomato salad! It's well-seasoned with cayenne pepper, mustard seed and vinegar but not the least bit spicy. This dish is always a hit at potlucks. -Nan Rickey, Yuma, Arizona
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Place tomatoes and onion in a large heatproof nonreactive bowl. In a small saucepan, combine vinegar, sugar, water, mustard seed and cayenne; bring to a boil. Cook 1 minute, stirring to dissolve sugar; pour carefully over tomato mixture. Cool completely., Stir in cucumber. Refrigerate, covered, overnight.
Nutrition Facts : Calories 72 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 7mg sodium, Carbohydrate 17g carbohydrate (14g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
FIRE AND ICE CAKE
Provided by Warren Brown
Categories dessert
Time 9h
Yield 1 (8 or 9-inch) cake
Number Of Ingredients 7
Steps:
- The habanero peppers can be roasted on a gas stove top or in an oven. Before roasting the peppers, turn on the kitchen or stove exhaust fan.
- To roast the peppers on a gas stove top, soak 3 wooden skewers in water until saturated. Skewer 1 pepper and hold over a medium-high flame. Slowly rotate the pepper over the flame until the skin is blackened and blistered. Repeat with the remaining peppers and skewers. After each pepper is roasted place in plastic bag covered with a dish towel to steam, which will help to remove the skins.
- To roast the peppers in the oven, place an oven rack in the highest position and preheat the broiler. Put the peppers on a cookie sheet and place under the broiler. Using long handled metal tongs to rotate the peppers and broil until the skin is blackened and blistered. After each pepper is roasted place in plastic bag covered with a dish towel to steam, which will help to remove the skins.
- Wearing gloves, remove skin, the veins, and the seeds from the habaneros. (When removing the skins, it's important to wear double layer of latex gloves or else your hands burn.)
- To make the paste, blend the habaneros with the sugar using a mortar and pestle or a food processor (the latter is much faster).
- Combine the habanero paste into the softened vanilla ice cream and refreeze until firm but still spreadable
- Assemble cake in springform pan by alternating cake, lime sorbet, cake, habanero ice cream, cake and freeze until firm (8 hours or overnight).
- Garnish with powered sugar or whipped cream and sprinkles.
FIRE AND ICE CREAM
Provided by Food Network
Time 2h10m
Yield 1 quart
Number Of Ingredients 6
Steps:
- Whisk the cream, half-and-half, sugar and salt in a bowl until the sugar dissolves. Stir in the vanilla extract and cinnamon oil. Churn in an ice cream maker. Transfer to an airtight container and freeze until firm, at least 2 hours.
FIRE AND ICE DRINKS
Provided by Food Network
Number Of Ingredients 7
Steps:
- Garnished with a flaming sugar-coated lemon wedge.
- Shake ingredients.
- Shake ingredients, Kiss of Grenadine.
FIRE AND ICE
Categories Vodka Alcoholic Cocktail Party New Year's Eve Spirit Party Drink
Yield Serves 1
Number Of Ingredients 3
Steps:
- Combine ingredients in a mixing glass. Stir well. Strain into a cocktail glass.
WATERMELON FIRE AND ICE SALSA
Juicy watermelon replaces tomatoes in this salsa that's simultaneously cool and spicy hot -- perfect for a summer barbeque. Serve it with tortilla chips, or use it as a topping for grilled chicken or fish.
Provided by Dawn Suzie HomeMaker Hardy
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Watermelon Salsa Recipes
Time 15m
Yield 32
Number Of Ingredients 7
Steps:
- In a large bowl, combine the watermelon, green bell pepper, lime juice, cilantro, green onions, jalapeno and garlic salt. Mix well and serve.
Nutrition Facts : Calories 5.2 calories, Carbohydrate 1.3 g, Fiber 0.1 g, Protein 0.1 g, Sodium 28.7 mg, Sugar 1 g
FIRE AND ICE PASTA
Delicious bow tie pasta with a bite! Feel free to use penne or rotini pasta for a change of pace!
Provided by Patti Rotman
Categories 100+ Everyday Cooking Recipes Vegetarian Side Dishes
Yield 7
Number Of Ingredients 12
Steps:
- In a large bowl mix together the basil, diced tomatoes, garlic, olives, olive oil, salt, pepper, chives, sun dried tomatoes, and red pepper chile flakes. Cover and place in refrigerator for a few hours or overnight.
- Remove sauce from refrigerator 2 hours before serving, to allow ingredients to come to room temperature.
- In a large pot with boiling salted water cook farfalle pasta until al dente. Drain.
- Toss cooked pasta with room temperature sauce. Sprinkle with goat cheese, if desired.
Nutrition Facts : Calories 1026.6 calories, Carbohydrate 102.5 g, Cholesterol 19.2 mg, Fat 59.4 g, Fiber 6.9 g, Protein 24.5 g, SaturatedFat 12.4 g, Sodium 857.5 mg, Sugar 8.6 g
FIRE AND ICE SMOKED SALMON
You will love this smoked salmon. Has a bite, but is delicious. Came from a famous seafood restaurant in Phoenix.
Provided by Diane Horn Talts
Categories 100+ Breakfast and Brunch Recipes Meat and Seafood Seafood
Time 4h55m
Yield 10
Number Of Ingredients 7
Steps:
- In a bowl, mix together the brown sugar, salt, crushed red pepper flakes, mint leaves, and brandy to make a paste. Rub the paste all over the salmon, wrap in plastic wrap, and refrigerate 4 hours to overnight.
- Preheat an outdoor grill for high heat, and lightly oil the grate. Place soaked alder chips in a small disposable aluminum pie pan or piece of aluminum foil at the back of the grill, under the grate. Allow the wood chips to begin smoking, then turn the heat to the lowest setting, position the salmon on the grate, and close the lid. Cook and smoke the salmon until it has turned a red-brown color and flakes easily, about 45 minutes.
Nutrition Facts : Calories 395.8 calories, Carbohydrate 11.5 g, Cholesterol 107.3 mg, Fat 19.9 g, Fiber 0.3 g, Protein 36.4 g, SaturatedFat 4 g, Sodium 1506 mg, Sugar 10.8 g
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