freeze stuffed jalapenos?
flatlander2
16 years ago
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david52 Zone 6
16 years agoSuzyQ2
16 years agoRelated Discussions
Microwave roasting stuffed jalapenos
Comments (9)Who long are you cooking them in the microwave? Breads are really hard to nuke. The gluten in breads is the cause. When I nuke my egg 'McMuffins', if left too long the bread based English muffin is very chewy like a bagel. It may be your nuking for too long a time. I have a 1000 watt microwave and for frozen veggies like a 2 cup portion of green beans, I nuke for about 4 minutes, then drain out a 1/4 cup or more of their water! For weight watchers, use the fat free or 1/3 less fat cheese. Also Panko bread crumbs are great to use. 'Roasting' the term, isn't a good one for microwaved foods. Roasting is usually a method that has heat applied to a food by means of a heat source. Microwaves don't have this, but instead use ultra high frequency radio waves about 1/4 of an inch long. They pass through foods and vibrate their molecules and this causes friction which gives you heat. Fats and sugar are very low in moisture content, so they can heat up hotter than 212 degrees, which is the boiling pot of water. Once an item has boiled out all of its water, the rest of it becomes very dry, tough and not very appetizing. Keep in mind a 30 minute cooking time in a conventinal oven equates to only about 3 minutes in a micrwave. Every minute its left in a microwave, will do about the same thing as about 10 minutes in a regular oven. If you ooking for a high melting point cheddar cheese hat has been finely diced, its avaiable from one of the sausage making supplies web sites. Is great in sausages as it does all leak out while they cook. Oh, before I forget, and not go too far off topic. I make fresh breakfast sausage links. These are frozen. When I want some cooked, they are placed on several layers of paper towels and are nuked at only 2.5 minutes. They are very well cooked by that time. The same thing done in a frying pan would take at least 10 minutes....See MoreNo stove right now. Can I freeze jalapenos for jelly?
Comments (8)Jt, Why stem them first? natal, Don't guess I should have emphasized with a "for sure", but I just prefer to have them ready to go when take out of the freezer. Many pepper varieties are easy to remove stem when frozen and I don't mind a little green core left when cooking with them. Some varieties need to be cored a little. Bells and larger frying types for example. Easier to core before freezing. Just picked some ripe jals yesterday and the day before. The stems pluck off with just using your fingers if you let sit on the counter for a day or so. Some varieties are easily picked from the plant and leave the stem behind. Other varieties I end up chopping part of the top of the pod when removing the stems. jt...See MoreStuffed Jalapeno Peppers
Comments (8)My DW bought me one of those racks and they are pretty neat. I use it quite a bit. There are a lot of variations but the basic method is to cut the stem end off the peppers or slice in half if you want and remove the seeds and membrane. Then stuff with a combo of cheddar and cream cheese (you can add anything you like, italian sausage etc....just mix it all up together in a bowl and fill the jalapenos. I use my finger...it's easier...and then wrap 1/4 slice of bacon around them. (I pre-cook the bacon about 1/2 way to cook even with the peppers) and stick a water-soaked toothpick through and set them in the rack. Put on a barbeque (I use a Traeger smoker) on indirect heat until the peppers are soft and tender and the bacon is cooked through. Sometimes in the summer when the peppers are coming in I can make an entire meal of these! They are good! Good luck. Duane...See Morefreeze stuffed banana peppers?
Comments (2)Works fine for stuffed jalapenos so no reason why it wouldn't work for banana peppers too. They are a little thinner skinned so will be softer when thawed. Dave...See Moredgkritch
16 years agoJohn__ShowMe__USA
16 years agoreadinglady
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16 years agoSuzyQ2
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16 years agoSuzyQ2
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6 years agoLoneJack Zn 6a, KC
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