Spicy Southwestern Prime Rib With Snappy Potato Cakes And San Joaquin Salsa Recipes

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TAY'S HOT AND SPICY SALSA



Tay's Hot and Spicy Salsa image

Provided by Food Network

Categories     appetizer

Time 10m

Yield 8 servings

Number Of Ingredients 11

2 fresh jalapenos
1 bunch fresh cilantro leaves
1 clove garlic
1 banana pepper
1 lime, juice
1 teaspoon House Seasoning, recipe follows
1 can diced tomatoes
Tortilla chips, for serving
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

Steps:

  • Put everything but the tomatoes in a food processor. Chop until diced. Add the tomatoes. Serve with chips.
  • Mix ingredients together and store in an airtight container for up to 6 months.

JACQUI MALOUF GRANDMA GOODWITCH'S GREEN GODDESS



Jacqui Malouf Grandma Goodwitch's Green Goddess image

Provided by Food Network

Categories     dessert

Yield enough to feed large extended

Number Of Ingredients 5

1 (28 ounce) can crushed pineapple
1 large package cream cheese, softened
2 envelopes lime Jell-O
1 pint heavy cream
2 tablespoons cider vinegar

Steps:

  • Strain off pineapple juice, reserve juice and place pineapple in a large bowl. Set aside. In a medium bowl add Jell-O powder, 2 cups boiling water and stir until dissolved. Add 1 cup cold water and 1 cup reserved pineapple juice. Add cider vinegar. Let pre-set in the freezer for a few minutes (only until it sticks to the sides). In an electric mixer combine cream cheese and crushed pineapple. Add jello mixture, mix until smooth. In a separate bowl whip cream until it holds soft peaks. Gently fold cream into jello. Transfer to a pretty bowl that is not too deep. Refrigerate for at least 2 hours or until set.;

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