Jalapeno Breadsticks Food

MINI JALAPENO BREADSTICKS

Steps:

• Finely chop the jalapenos and dice the butter. Place these with the rest of the ingredients into a mixing bowl and stir around several times. With your hands, start breaking the butter and working it into the rest of the ingredients. Form it into soft dough.
• Wrap in cling film and place in the fridge for 30 minutes.
• Roll the chilled dough out thin. Use a little flour to dust your work surface and dough (if needed).
• Cut into thin strips that are about 6 inch/2 cm long and place them onto a baking tray lined with baking paper.
• Bake in a preheated oven at 375⁰F/190⁰C for 10 minutes or until done.

JALAPENO BREADSTICKS

Steps:

• Sauté onion in butter over medium heat until lightly browned. Remove from heat and set aside. Lightly grease three large baking sheets and sprinkle them with cornmeal. Sprinkle yeast over warm water in a mixing bowl. Let stand until yeast is dissolved, then stir in sugar, salt, chopped jalapenos, sautéed onion, buttermilk and 2 cups of the flour. Beat mixture well. Stir in enough of the remaining flour to make dough easy to handle. Turn dough out onto a lightly floured surface; knead about 5 minutes. Place in a large greased bowl, cover, and let rise in a warm place until double, about 1½ to 2 hours. Punch down dough and divide into 4 equal parts. On a floured surface, roll out one part dough to form an 8" x 8" square. Using a knife or pizza cutter, cut the square into 8 equal strips. Place the strips onto prepared baking sheet. Repeat with remaining portions of dough. Let rise uncovered (1 hour or more for light, airy breadsticks; 30 minutes for a denser, chewier texture). Bake in a preheated 400?F oven for 10 to 12 minutes, or until golden brown.

JALAPENO BREADSTICKS

Steps:

• Sauté onion in butter over medium heat until lightly browned.
• Remove from heat and set aside.
• Lightly grease three large baking sheets and sprinkle them with cornmeal.
• Sprinkle yeast over warm water in a mixing bowl.
• Let stand until yeast is dissolved, then stir in sugar, salt, chopped jalapenos, sautéed onion, buttermilk and 2 cups of the flour.
• Beat mixture well.
• Stir in enough of the remaining flour to make dough easy to handle.
• Turn dough out onto a lightly floured surface; knead about 5 minutes.
• Place in a large greased bowl, cover, and let rise in a warm place until double, about 1 1/2 to 2 hours.
• Punch down dough and divide into 4 equal parts.
• On a floured surface, roll out one part dough to form an 8-inch square.
• Using a knife or pizza cutter, cut the square into 8 equal strips.
• Place the strips onto prepared baking sheet.
• Repeat with remaining portions of dough.
• Let rise uncovered (1 hour or more for light, airy breadsticks; 30 minutes for a denser, chewier texture).
• Bake in a preheated 400 degree F oven for 10 to 12 minutes, or until golden brown.

THE ULTIMATE BREADSTICKS

Steps:

• In a large bowl, dissolve yeast in 1 cup of water with sugar.
• Let stand 5 minutes.
• Add the rest of the ingredients except the butter.
• Stir into dough and knead until smooth and elastic and slightly sticky (I use a heavy- duty mixer).
• Place in greased bowl, cover and let rise until double, about 1 hour.
• Punch down. Divide dough in half.
• Roll one half dough out into a 12 x 18 inch rectangle on a floured surface.
• Brush with melted butter.
• Cut dough in half vertically, and then cut horizontally into 8 strips (16 bread sticks from one half of dough).
• Repeat this same step with other half of dough. You should have 32 bread sticks all together.
• Now at this point you can do the following variations:.
• Cheesy Bread Sticks: Press buttered side down of breadstick in freshly grated Parmesan cheese. Twist bread stick multiple times and lay out on parchment lined cookie sheets. (I do about 8 to a pan-parchment necessary so the cheese won't stick to the pan). Cover and let rise 30 minutes or until double in bulk and then bake. After baking, brush with remaining melted garlic butter.
• Garlic Butter Bread Sticks: Twist bread sticks that have already been spread with garlic butter mixture. Place on greased baking sheet and let rise 30 minutes. After baking, brush again with melted garlic butter.
• Herb & Cheese Breadsticks: Use plain melted butter to spread on dough, then sprinkle bread sticks with Parmesan cheese and Salad Supreme. Place on sprayed baking sheets and let rise 30 minutes before baking. Brush again with remaining melted butter after baking.
• Pizza Breadsticks: Let buttered bread sticks rise on parchment lined baking sheets 30 minutes. Spread with pizza sauce and place pepperoni on top. The last 5 minutes of baking add shredded cheese.
• Cinnamon Sugar Breadsticks: Dip bread sticks in 1 stick melted of butter (skip the brush with melted butter step). Roll in a mixture of 2 cups brown sugar and about 1 Tbsp cinnamon (might need more sugar mixture depending on how much you use). Twist and let rise on parchment lined baking sheets. Bake.
• *Spray pans or use parchment paper and cover lightly while rising.
• **Let bread sticks rise 30 minutes before baking.
• ***Note all bread sticks will be cooked 15 to 18 minutes at 350° or until lightly browned.

JALAPENO SNACKS

Steps:

• Preheat an oven to 400 degrees F (200 degrees C).
• Stir together the cream cheese, Cheddar cheese, mayonnaise, ranch dressing mix, and garlic powder in a mixing bowl until evenly blended. Spoon some of the cheese mixture into each jalapeno half, wrap with half a bacon strip, and secure with a toothpick. Arrange the wrapped jalapeno halves onto a broiler pan.
• Bake in the preheated oven until the bacon is no longer pink and beginning to brown, about 20 minutes.

JALAPENO-LIME CHICKEN DRUMSTICKS

Steps:

• In a small saucepan, heat jelly and lime juice over medium heat until melted. Set aside 1/2 cup for serving., Sprinkle chicken with salt and pepper. On a greased grill rack, grill chicken, covered, over medium heat 15-20 minutes or until a thermometer reads 170°-175°, turning occasionally and basting with remaining jelly mixture during the last 5 minutes of cooking. Serve with reserved jelly mixture.