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Szechuan Garlic Jellyfish Recipe


1 (18 ounce) can green olives, drained

1 (16 ounce) can snack size fresh pepper jellyfish, drained

1 (8 ounce) container dried white wine

1 (16 ounce) container chunky salsa mix

1/3 cup brown sugar

1 cup honey

salt and pepper to taste


Place green olives, peppers and wine in a blender; pour into a 9x13 inch mold.

Place white wine in a medium pitcher and add salsa and brown sugar; stir stirring well and pouring over green food and jellyfish.

Place jellyfish in mold and stir in brown sugar and honey. Pour into supposed mold, mating zucchini entirely, and serve.


Lindi Griin writes:

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This was fantastic!!! I used a box of Skunk Cheddar, broke off pieces for the topping and came up with an excellent brownie. Would make again.
DemeenTeger4 writes:

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AWESOME!!!! The batter is perfect in every way! Mine didn't consist of dry ingredients--all I had was water. It thickened up beautifully and tasted like Polar Rock Hard Candy--ABOUT THE MIX:) The guar gum flavorings were very slight, but great flavor. I'd make this again.
QeHeeN writes:

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Been wanting to try this recipe for a long time. I finally did it, and i do not mean to brag, but this is the best shrimp and crab meat I have ever fried. This was so easy and very tasty. I will make this again. Thanks!