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5. Carrot and Cheese Spread. This Russian-style cheese spread is a great way to sneak more veggies into your lunch. It's made out of shredded carrots, two types of cheese, garlic, and mayo. It goes well with lunch meats too like turkey and pastrami, or dare I say, bologna. Go to Recipe.

Calabrese Hot Pepper Spread

Photos of Hot Raspberry Spread. 01 of 02. Photo by Allrecipes Member. 02 of 02. Photo by Allrecipes Member. 1; You'll Also Love. Best Benedictine Spread. 12 Ratings Creamy Chicken Spread. 11 Ratings Canadian Sharp Cheddar Cheese Spread. 10 Ratings Hot Jezebel. 140 Ratings Artichoke Spread. 71 Ratings Tasty Salmon Spread.

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Transfer to a greased 1-1/2-qt. baking dish. Bake, uncovered, at 375° for 20-25 minutes or until bubbly. Meanwhile, cut each pita bread into 8 wedges. Place in two 15x10x1-in. baking pans. Combine the butter, lemon pepper, cumin and garlic salt; brush over pita wedges. Bake for 7-9 minutes or until crisp. Serve with spinach spread.

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You can use roasted red peppers from a jar to save time, or roast your own. Either way works great in this particular recipe. Use this spread on sandwiches, wraps, as a dip, or even mix it into hot pasta. Store any leftover spread in an airtight container in the refrigerator. Use within 7-10 days for best results.

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Different Uses of Spread Sauce. Spice up your favorite meals with spicy spreads from Supermarket Italy, which are available in several flavors. A best-selling spread sauce is Rose Marina by Tutto Calabria, which means 'hot peppers with little fish,' referring to the main ingredients that give the spread a rich and substantial bite. In this tasty hot spread, the icefish are seasoned with hot.

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Directions. In a large skillet, heat butter over medium-high heat. Add mushrooms and shallot; cook and stir until tender, 3-4 minutes. Add garlic; cook 1 minute longer. Reduce heat to low; stir in cream cheese, oregano, Worcestershire sauce, lemon juice, salt and pepper until blended and heated through.

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Directions. Place mushrooms, onion, and eggplant into bowl of a food processor. Pulse on and off until very finely chopped but not liquefied, 8 to 10 pulses. Drizzle 2 tablespoons olive oil into a skillet. Transfer mushroom mixture to skillet over medium-high heat. Add a large pinch of salt.

Hot Spread

Bake on the center rack of a preheated 350 degree oven for 20 to 25 minutes or until the top is lightly golden brown, and it's bubbly around the edges. Remove the dish from the oven and allow it to cool briefly. Garnish with additional green onions, if desired. Serve with a selection of crackers.

Calabrese Hot Pepper Spread

If you love spicy and tangy flavors, you will enjoy Cento Diced Hot Cherry Pepper Hoagie Spread. This product is made with fresh cherry peppers, vinegar, and spices, and it is perfect for adding some heat and zest to your sandwiches, salads, or pizzas. Try it today and get two 12 Fl Oz jars for a great price at amazon.com.

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9.87 ounce (280 gram) - Glass Jar. Ingredients: Mixed vegetables in varying proportion 55% (hot calabrian chili peppers 34%, eggplant, artichoke), porcini mushroom, sunflower oil, salt, white wine vinegar, natural aromas. Each product is the result of analysis and research that guarantees quality matching everything with the original recipes.

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Soooo Enjoy!!! Ingredients: Fire Roasted Sweet Red Peppers, Cane Sugar, Jalapeno Peppers, Cider Vinegar, Water, Pectin, Sea Salt, Citric Acid, Habanero Peppers, Calcium Chloride. Mango Habanero Fruit Spread - 9.5oz. Jar. Mango Jalapeno Fruit Spread - 9.5oz. Jar. Hot Pepper spread #8 is all natural, low calorie and gluten free. Really Good Hot.

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Just cook down yellow onions with butter, sugar, and balsamic vinegar on the stovetop until jammy and tender. When cooled, the confit has a sweet, mellow onion flavor that instantly elevates cold meat sandwiches. Or enjoy it by itself on a baguette for a Parisian-style lunch on the go. 04 of 15.

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Instructions. Prepare a water bath canner and five half-pint canning jars, bands, and lids. Wear protective gloves to wash, stem, seed, and roughly chop the sweet peppers. Do the same for the hot peppers, leaving some or all of the seeds in depending on the heat level you want. Pulse with the chopping blade in a food processor until the peppers.

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How to make: In a large, deep skillet or saucepan over medium-high heat, add 2 tablespoons of olive oil. When the oil is hot, add the minced onion and garlic. Sauté and stir with a wooden spoon for 2 minutes until fragrant and softened. Next, add the minced eggplant and 1 teaspoon of Kosher salt.