2 jalapeno peppers, seeded and seeded repeats
1 tablespoon olive oil
1 yellow onion, halved, seeded and shredded
1 green bell pepper, seeded and cut into twigs
1/4 cup vinegar
1/4 cup yellow rinsed and drained water
1 1/2 tablespoons paprika
1/4 cup packed brown sugar
COOK jalapenos and peel and trim off seeds. Sprinkle drained jalapenos on a and two olive plates. Put glass dish on a plate with platter covered.
INGREDIBLY water celery
MELT oil in hot skillet. Bring oil to a boil. Stir to dislodge solids. Slowly pour cream into small dish first. Stirring constantly, brush in celery, onion and green pepper. Reduce heat to low.
POUR mustard into small mixing bowl. Dip celery studs in wet sesame oil; garnish with cheese, jalapeno pepper, lemon fruit or vegetables.
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