I'll share my recipe, if you'll share yours, March 17, 2012

12 years ago

Jalapeno Poppers

Food Network

Ingredients

1 can whole water chestnuts

2 cups soy sauce

Approximately 1 1/2 to 2-pounds brown sugar

1 dozen large jalapeno peppers

1 (8-ounce) package cream cheese

1 pound thin sliced bacon

All-purpose bbq rub

Directions

Preheat grill over medium-high heat.

Take whole water chestnuts, put in a plastic bowl or container of some type and cover the chestnuts with soy sauce. Then pour enough brown sugar into the bowl to cover the chestnuts. It will dissolve as you put it in so it may take a fair amount of brown sugar. Let them marinate, refrigerated, overnight. In the morning, stir the mixture and let sit until you need them.

Cut the stems off the peppers. The larger the jalapeno the better. Core the jalapenos. You can find a tool called a chili twister at most BBQ/fireplace stores. Warm the package of cream cheese in the microwave and squeeze it into a quart freezer bag. Cut a little bit of the corner off the bag and use it as a pastry bag. Fill only the bottom part of the pepper. Now stuff 1 or 2 chestnuts into the pepper. You may need to cut the chestnuts in half. Leave a little space at the top of the pepper. Take a pound of bacon (thin sliced works best) and cut strips of bacon in half. Wrap each pepper with the half slices of bacon.

Use toothpicks to keep bacon in place. Using the rest of the cream cheese, fill the remaining space at the top of the peppers. I sprinkle a little bit of all-purpose bbq rub on top for some color. They are ready to cook.

Place onto grill and cook until bacon is done. Watch them closely! If the bacon grease pools it will catch fire. Open grates work good (but the bacon drippings will still catch fire), but an offset fire works best. Also at most BBQ/fireplace stores you can find holders that will hold 1, 2, or 3 dozen jalapenos.

Sort by:Oldest

Comments (4)

Jasdip
12 years ago
Miso-Glazed Pork Tenderloin (Canadian Living)

This tasty tenderloin is prepared with just a few ingredients. You'll find miso, also known as soybean paste, in the Asian aisle of the grocery store; it keeps in the refrigerator for up to 8 months. Serve with steamed vegetables and rice or noodles.

2 tbsp red miso paste or yellow miso paste
2 tbsp liquid honey
2 cloves garlic, minced
1 tsp rice vinegar
1/2 tsp sesame oil
2 tsp vegetable oi
1 lb pork tenderloins, trimmed
1 pinch pepper

In small saucepan, bring miso paste, honey, garlic, vinegar, sesame oil and 3/4 cup water to boil; reduce heat and simmer until reduced to 1/3 cup, about 8 minutes.

Meanwhile, in large ovenproof skillet, heat vegetable oil over medium-high heat. Sprinkle pork with pepper; sear until browned all over, about 7 minutes.

Remove 1 tbsp of the miso mixture and brush over pork, reserving remainder. Roast in 400F oven until juices run clear when pork is pierced and just a hint of pink remains inside, about 16 minutes.

Let stand for 5 minutes before slicing. Serve drizzled with remaining miso mixture.
patti43
12 years ago
I still have some wild rice stashed away. I think I'll try this recipe.

SAUSAGE AND WILD RICE CASSEROLE (Serves 6-8)

1 pound bulk pork sausage
1/2 green pepper, chopped
1/2 cup chopped celery
One 4-ounce jar diced pimiento, drained
1 cup wild rice
2 teaspoons chicken seasoned stock base
One 10-1/2 ounce can cream of mushroom soup
One 2-ounce can sliced mushrooms, drained
1 medium onion, chopped
1/2 teaspoon marjoram leaves
1/2 teaspoon thyme leaves
1 cup grated Cheddar cheese

Cook wild rice according to package directions. Or, spray an 8 x 8-inch pan with cooking spray. Rinse rice with cold water and drain. Spread in prepared pan. Cover the rice very generously with boiling water. Cover pan with foil. Place pan in a cold oven. Turn oven on to 450 degrees. When it reaches that temperature, turn the oven off and leave the rice in the oven overnight without opening the door. It will be cooked when you get up in the morning.

Brown sausage in a large skillet. Add green pepper, celery, and onion and continue cooking until vegetables are soft. Drain off excess fat. Add remaining ingredients, mixing well. Stir in cooked wild rice. Pour into a sprayed 3-quart casserole dish. Cover and bake 45 minutes to 1 hour at 325 degrees or until heated through.
Related Discussions
I'll share my recipe, if you'll share yours, March 13, 2012
Q
Comments (4)
It's been so warm, I've been thinking about salads a lot lately. I love the sound of this dressing. GREEK PASTA SALAD (The Perfect Pantry) For the dressing: 1 garlic clove 7 sun-dried or slow-roasted tomato halves, roughly chopped 2 Tbsp plain nonfat yogurt 1 tsp Greek seasoning 1/4 cup white wine vinegar 1/4 cup extra virgin olive oil 1-1/2 tsp agave nectar (or honey, or sugar substitute) 5-6 tsp water For the salad: 8 oz rotini or other twisty pasta (I use Dreamfields) 1-1/2 cup diced fresh tomatoes, any type 1 cup diced cucumber (I use seedless English cucumber) 1/2 medium green bell pepper, diced 1/2 cup pitted large black olives, sliced in half 3 Tbsp chopped fresh dill 1/2 cup crumbled feta cheese, or more to taste In a blender, combine all dressing ingredients, and blend on high speed until smooth. If you'd like the dressing thinner, add a bit more water. Set aside. Bring 4 quarts of water to the boil in a large pot. Cook the pasta according to package directions; drain and add to a large mixing bowl. Combine all remaining ingredients in the mixing bowl along with as much of the dressing as you like. Garnish with some extra dill fronds, and serve at room temperature.
...See More
I'll share my recipe, if you'll share yours, March 26, 2012
Q
Comments (2)
I love the ingredients in this burger! Tin Pin Burger 1/4 cup vegetable oil 2 onions, thinly sliced 1 to 1-1/4 pounds ground beef 1/4 cup ranch dressing 1/4 cup crushed tortilla chips 1/4 teaspoon salt 1/8 teaspoon black pepper 4 slices jalapeno cheese 1 large tomato, sliced Instructions 1.In a large skillet, heat oil over medium-high heat. Add onions, and saute 12 to 15 minutes, or until browned. Remove from heat, cover, and set aside. 2.Preheat grill to medium-high heat. 3.In a medium bowl, combine ground beef, ranch dressing, crushed tortilla chips, salt, and pepper; mix well. Divide mixture into 4 equal amounts and make 4 patties. Grill patties 8 to 12 minutes, or until juices run clear, turning them over halfway through cooking. 4.Place a slice of jalapeno cheese on each burger 2 minutes before removing burgers from grill. When cheese is melted, remove burgers from grill, top each with a tomato slice and sauteed onions
...See More
I'll share my recipe, if you'll share yours, March 28, 2012
Q
Comments (2)
DATE NUT BARS 1/2 cup plus 1 1/2 tablespoons unbleached all purpose flour 1/2-teaspoon baking powder 1/4-teaspoon salt 2 large eggs at room temperature 1/2-cup sugar 1-tablespoon vanilla extract 2 cups diced dates (10 ounces) 1 cup toasted, chopped walnuts ConfectionerÃ¯Â¿Â½s sugar Preheat oven to 350F. Butter a 10-inch square pan and dust with flour or line the pan with aluminum foil and butter it. Set aside. Sift 1/2 cup of the flour with the baking powder and salt into a bowl. In another bowl beat the eggs until they are foamy. Gradually add the sugar and vanilla beating until well blended. Fold in the flour mixture. In a small bowl toss the dates and nuts with the remaining 1 1/2 tablespoons of the four. This method will prevent the dates and nuts from sinking to the bottom of the pan while baking. Fold the date mixture into the batter. Spread batter evenly in the pan. Bake 20-25 minutes or until golden brown on top and firm to the touch. Cool completely in the pan on a wire rack. Cut into squares and sprinkle the tops with confectionerÃ¯Â¿Â½s sugar. Makes 24.
...See More
I'll share my recipe, if you'll share yours, March 20, 2012
Q
Comments (3)
This is a steak and asparagus salad. The reviews all gave it 5 stars. You can use whatever greens you have on hand, and the Asian vinaigrette would be delicious on other Asian salads and as a marinade. Grilled Steak and Asparagus Salad (Fine Cooking) 1/2 Tbs. black peppercorns 1 tsp. coriander seeds 1 tsp. fennel seed Kosher salt 1 lb. thick-cut New York strip steak 1-1/2 Tbs. olive oil 1 lb. thick asparagus, trimmed Freshly ground black pepper For the vinaigrette 3 Tbs. lower-salt chicken broth; more as needed 2-1/2 Tbs. hoisin sauce 2 Tbs. olive oil 2 Tbs. white wine vinegar 1-1/2 tsp. reduced-sodium soy sauce 2 tsp. minced fresh ginger 1 tsp. Dijon or Chinese mustard 1 tsp. minced garlic Kosher salt and freshly ground black pepper to taste For the salad 4 cups upland cress or watercress 1 large mango, peeled and slivered into thin wedges, or 2 large navel oranges, peeled and sliced into thick rounds 1/2 small red onion, thinly sliced and soaked briefly in ice water Daikon or radish sprouts for garnish (optional) Prepare the steak and asparagus Put the peppercorns, coriander, fennel, and 1/2 tsp. salt in a spice grinder and grind to a fine powder. Coat the steak with 1/2 Tbs. of the olive oil and then the peppercorn mixture. Set aside for at least 30 minutes and up to 1-1/2 hours. Toss the asparagus with the remaining 1 Tbs. of olive oil and season with salt and pepper; set aside. Make the vinaigrette In a blender, combine all of the ingredients and pulse 2 or 3 times to mix, adding more broth if necessary to achieve a silky consistency. Prepare a high gas or charcoal grill fire. Grill the steak until nice grill marks form, about 5 minutes. Flip and cook the steak on the second side until an instant-read thermometer inserted in the steak reads 125F for rare, about 4 minutes. Remove the steak from the grill and put on a cutting board. Tent with foil to keep warm. Let the meat rest while you grill the asparagus. Spread out the asparagus on the grill and cook, turning a couple of times, until crisp-tender, about 5 minutes. Arrange the asparagus, cress, and mango on 4 plates or a platter. Thinly slice the steak across the grain and arrange over the salad. Drizzle with the vinaigrette and garnish with the red onion and daikon sprouts (if using).
...See More
glenda_al
12 years ago
Grandson loves these!!!

EASY PARMESAN POTATO WEDGES
***********************************
This recipe can also be served with sour cream.
1/3 cup grated parmesan cheese
1 teasp paprika
1 teasp garlic powder
1/2 teasp salt
1/4 - 1/2 teasp pepper
4 potatoes unpeeled
1/3 cup vegetable oil

1) Preheat oven to 400F (204C)
2) In plastic bag combine first 5 ingredients.
3) Cut each unpeeled potato into 8 wedges. Dip wedges in oil and then shake in cheese mixture.
4) Place wedges on a baking sheet skin side down and bake at 400F (204C) for 30 - 40 minutes.
ravencajun Zone 8b TX
12 years ago
Last night I made Quesadillas but ran out of the tortillas so I discovered a new dish and we loved it.

I used
1 package of Jimmy Dean cooked sausage crumbles they also come in turkey, I used the regular.
Tortilla chips or fritoes
Sliced black olives
Chopped green onion
Grated cheese I used colbyjack

In small microwave safe bowl put some chips in they can be crushed or not.
Put the crumbles, olive, onion and some cheese in the bowl mixed up.
Microwave for a few minutes take out sprinkle with more cheese and heat till melted.
If you want you can top with sour cream or salsa, we didn't.
It was awesome and will be back on the menu soon, you can't get much easier.

Each individual bowl makes a nice serving, would be great with an avocado sliced up, or salad.

I'll share my recipe, if you'll share yours, March 17, 2012

Comments (4)

Jasdip

patti43

Related Discussions

glenda_al

ravencajun Zone 8b TX

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US