Best 4 Congealed Pepper Jelly Mold Recipes
Prepare to be amazed by the delectable Congealed Pepper Jelly Mold, a culinary spectacle that tantalizes taste buds and elevates any occasion. This dish, a harmonious blend of sweet and savory, combines the vibrant flavors of red and green bell peppers, the subtle heat of jalapeños, and the tangy sweetness of pepper jelly, creating a symphony of flavors that captivates the senses. The mold, a visually stunning centerpiece, is meticulously crafted with layers of colorful peppers, glistening pepper jelly, and a creamy cheese mixture, resulting in an artistic masterpiece that demands attention. This versatile dish seamlessly transitions from appetizer to main course, offering endless possibilities for culinary creativity. Whether served chilled as a refreshing summer salad or baked until golden brown as a hearty casserole, the Congealed Pepper Jelly Mold promises an unforgettable gastronomic experience. Accompanying this extraordinary dish are two equally enticing recipes: the tangy Pepper Jelly Vinaigrette, a burst of flavors that complements salads, grilled meats, and vegetables, and the creamy Pepper Jelly Cream Cheese Spread, an irresistible dip or sandwich spread that adds a touch of elegance to any gathering. Embark on a culinary adventure with the Congealed Pepper Jelly Mold and its accompanying recipes, and discover a world of taste sensations that will leave you craving for more.
Here are our top 4 tried and tested recipes!
PEPPER JELLY
This family favorite makes a great gift, too! Excellent served with cream cheese and crackers as an appetizer.
Provided by Laura Rhodes
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Yield 28
Number Of Ingredients 4
Steps:
- In a large, stainless steel saucepan, combine green pepper, white vinegar, and white sugar. Bring to a boil, and cook for 6 minutes, stirring constantly.
- Stir in liquid pectin, and continue to boil for 3 more minutes, stirring constantly. Skim off foam with a metal spoon, and remove pan from heat
- Ladle jelly into sterilized jars, leaving a 1/2 inch space at the top. Seal, and process in a boiling-water canner for 5 minutes.
Nutrition Facts : Calories 181.9 calories, Carbohydrate 46.9 g, Fiber 0.2 g, Protein 0.1 g, Sodium 0.5 mg, Sugar 46.6 g
COOL CUCUMBER SALAD
This Salad is a refreshing complement to any meal, and it's attractive on the table. Whenever I'm asked to bring a dish to a potluck dinner, I prepare this salad. I often make it for friends and neighbors, too. It's always much appreciated. -Elisabeth Garrison, Elmer, New Jersey
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Peel and halve cucumber; remove the seeds. Shred and pat dry; set aside. In a bowl, combine gelatin and salt with boiling water; stir until dissolved. Add mayonnaise and cottage cheese; mix well. Stir in the onion and shredded cucumber. Pour into an oiled 5-cup mold. Refrigerate until firm. Unmold onto a serving platter. Garnish with cucumbers and parsley if desired.
Nutrition Facts : Calories 370 calories, Fat 31g fat (5g saturated fat), Cholesterol 22mg cholesterol, Sodium 759mg sodium, Carbohydrate 16g carbohydrate (15g sugars, Fiber 1g fiber), Protein 6g protein.
BOB NEWHART'S CARROT MOLD
Make and share this Bob Newhart's Carrot Mold recipe from Food.com.
Provided by Lennie
Categories Vegetable
Time 1h
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Combine all ingredients; mix well.
- Place in greased 6-cup ring mold.
- Bake in preheated 350 degree oven about 45 minutes; unmold.
- Serve on platter with cooked green peas in center.
- Note: Bob Newhart's wife, Ginnie, comments,"I usually make 3 or 4 of these, one to use and others to freeze; my family love it.
- "Thering looks pretty with a green vegetable; great with poultry, beef or fish".
CONGEALED PEPPER JELLY MOLD
This is a very pretty Valentine or Christmas mold. It can have red or green jelly in it. I have found that club crackers go great with this.
Provided by gwynn
Categories < 15 Mins
Time 10m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- With a mixer, beat cream cheese until smooth.
- Add jelly.
- Blend well.
- Soften gelatin in cold milk, add boiling milk.
- Stir until dissolved.
- Combine with cream cheese mixture.
- Pour into 3 1/2 Cup mold.
- Chill.
- Unmold and serve with crackers.
- Can be done up to 2 days before serving.
Tips:
- Use fresh, ripe bell peppers for the best flavor. Choose peppers that are firm and brightly colored.
- Remove the seeds and ribs from the peppers before cooking. This will help to reduce the bitterness of the peppers.
- Cook the peppers until they are soft but still hold their shape. Overcooking will make them mushy.
- Use a good quality vinegar. The type of vinegar you use will affect the flavor of the jelly. White vinegar is a good all-purpose choice, but you can also use apple cider vinegar or rice vinegar for a more complex flavor.
- Add some heat to the jelly by adding a few cayenne peppers or red pepper flakes. You can also add other spices, such as garlic powder, onion powder, or black pepper.
- Let the jelly cool completely before serving. This will help it to set properly.
Conclusion:
Congealed pepper jelly is a delicious and versatile condiment that can be used in a variety of ways. It can be served as a dip for crackers or vegetables, as a glaze for chicken or fish, or as a topping for sandwiches and salads. It is also a great gift idea for friends and family.
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