JACKALOPE JUICE  Customer Support  / Shipping Information / Ordering Info

    HOME    FEATURED PRODUCTS     HOLIDAY SPECIALS     HEAT RATINGS     PEPPER OF THE MONTH      GENERAL STORE  

Side Dishes

Jalapeno Breakfast Casserole

1 Large Bag of O'Brien potatoes

9 eggs

1/2 tsp salt

2 Tbl Jalapeno Jackalope Juice

3/4 lbs grated cheese

1 cup milk

1 cup sausage chopped

Brown sausage in skillet, stirring util crumbly , drain . let cool

Spray 10 x 13 Pan. Put frozen potatoes in pan. beat eggs , milk, salt and Jalapeno Jackalope Juice and pour over Potatoes. Sprinkle  sausage then cheese over top. Cover with foil and let set in refrigerator overnight.

Uncover and back 1 hour @ 375. Let set 5 minutes and serve.

Chiles Rellenos

1/2 lb yellow cheese

6 green Anaheim peppers (Roasted and peeled) click here to see how to roast and peel

2 eggs

2 tbs flour

1 tbs  oil

1 clove garlic

1 small onion

1 can diced tomatoes

 1 cup chicken broth

1 tsp salt

1tsp pepper

1 tsp powdered marjoram

Cut 6 pieces of cheese about 1 inch wide, 2 inch, long and half inch thick; wrap around each a green peeled pepper; separate the eggs; beat the whites until stiff, then fold in the yolks and flour beaten together. Drop the cheese stuffed peppers into the egg mixture one at a time; then put in a hot skillet with very little oil; fry until golden brown on both sides. The peppers can be prepared a day ahead and heated in the sauce just before serving. To make sauce fry onion and garlic in oil and then drain caned tomatoes, place in fried ingredients then  add chicken stock, when boiling add marjoram, salt, pepper to taste when ready to serve place fried peppers in sauce and heat and serve

JALAPENO MACARONI AND CHEESE

2 lbs pasta (penne or elbow pasta)

8 Tbs  Jalapeno Jackalope Juice

1 cup flour

1 cup butter

8 cups chicken broth

1 cup grated mozzarella

1 cup grated white cheddar cheese

1 cup grated Swiss cheese

1 cup freshly grated Parmesan

freshly ground pepper

1 cup Italian seasoned bread crumbs

Preheat oven to 425, boil pasta until done, while pasta is cooking. In large sauce pan, add butter, flour and chicken broth bring to a simmer. then add Jackalope Juice and cheese mix until melted and smooth. drain the pasta,  mix together cheese mixture and pasta. Mix well check taste add pepper and more  Jackalope Juice if wanted hotter. Pour into greased 4-quart casserole dish, top with bread crumbs and bake 15 min. or until golden brown.

Spicy Holiday stuffing

Ingredients:

1 pound sourdough bread (cubed)

6 tablespoons butter

1 cup finely chopped onion

3 stalks finely chopped celery

1 pound fresh mushrooms sliced

2 cloves garlic minced

1 tablespoon rosemary

1 tablespoon sage

1 tablespoon thyme

2 cups chicken stock

1/4 teaspoon ground black pepper

1/2 teaspoon parsley

1 egg beaten

3 tablespoons Jackalope Juice

Directions:

Preheat oven to 200 degrees and bake bread cubes 1 hour

Melt butter in large pan cook onion, celery, for 10 minutes then add mushrooms & garlic cook 3 minutes longer. Turn off heat Then add all other ingredients including bread, except chicken stock. stir well. Then add chicken stock 1 cup at a time until adsorbed. Place in large backing dish cover and bake at 350 degrees for 45 minutes then uncover for last 10 minutes to brown top.

                    FEEDBACK           ABOUT US         RESTAURANTS       CONTACT US