now i am drooling, Lee

--
Have a wonderful day

"Nick Cramer" > wrote in message
...
> Janet Wilder > wrote:
>> I thought I'd share this.
>>
>> I have been making stuffed peppers with just meat, egg, onion and
>> seasoning, including less than half an 8 ounce can of tomato sauce (low
>> salt) for two servings. The egg really holds the meat together and
>> there is no need for rice or bread as a filler. I've been baking the
>> peppers in my toaster oven.
>>
>> I slice the peppers lengthwise so I have two nice halves. I use 1/2
>> pound of ground beef which I grind myself so it is fairly lean. It's
>> either chuck or brisket. Mix the meat with 1 egg, 1/4 cup chopped onion,
>> some granulated garlic, salt (if you use it) and freshly ground pepper.
>> Add 2-3 tablespoons of canned tomato sauce.
>>
>> Spoon the mixture into the pepper halves. Spray a pan with cooking
>> spray. Preheat the oven or toaster oven to 350° F. Place the pepper
>> halves in the pan and spoon some of the canned tomato sauce on top of
>> each pepper. 45 minutes should do it.
>>
>> I had smallish peppers today so I made 3 halves.
>>
>> DH loves these and they are pretty low in carbs.
>
> They sound purty good, Janet. Have you tried using Poblano (Pasilla)
> chiles?
>
> Or you might like Basic Jalapeno Pepper Preparation
>
> (Say that 5 times real fast!)
>
> When selecting your jalapenos at the store go for the big ones. It
> makes fixing them easier, and there's more to eat later! Here's
> where you put on the rubber gloves if your have real sensitive
> skin. Cut the tops off the jalapenos and set them in the Chile
> Grill. Do all of them. Then using an apple corer/parer carefully
> remove the seeds. If you don't want any surprises later make
> sure you get them all.
>
> Stuff Em!
>
> Now comes the fun part, actually this part starts at the store, stuff
> something in `em! As you're wandering down the aisle in the
> store, let your imagination go wild with ideas of what to put in
> your little creations. Every thing from the plain; cheese, refried
> beans, cream cheese, sausage, to the more differenter; shrimp,
> crab, smoked oysters, pickled baby corns, somebody might
> even like peanut butter! Anyway, put a little salt in the peppers,
> stuff them with something and put a toothpick through them and
> set them back in the Chile Grill. The toothpick is important
> because even the biggest jalapeno will fall through when it gets
> done enough. Some people top them off with a quarter slice of
> bacon and the toothpick keeps it on. One thing about using the
> bacon is when its done, the peppers are done.
>
> Cooking
>
> Put the Chile Grill in your bbq pit or oven at about 350 degrees,
> if you cook them at a higher temp it will boil out the stuffing's with
> high water content. Takes about an hour if you want the peppers
> to lose all their heat. 30 to 45 min. if you want some kick. If you
> put the Chile Grill on your bbq pit be sure you have indirect heat
> or the bottoms will burn before the tops are done.
>
> Enjoy!
>
> Bigwheel's Cowtown Wolf Turds
>
> appetizers
>
> jalapeno peppers
> thin sliced pork loin(we use fresh; ground hot link sausage)
> bacon strips
> soy sauce
> lemon pepper
> toothpicks
>
> Marinate pork loin in soy sauce.
> Cut peppers but leave attached.
> Remove seeds and veins if necessary.
> Stuff peppers with pork loin.
> Wrap with bacon strips.
> Use toothpicks to hold together.
> Dust with lemon pepper.
> Grill, smoke, or bake till done.
>
> Use Habenero peppers and call them Dragon Turds.
> Use Bhut Jolokia peppers and call them Devil Turds.
>
> Removal of seeds and vein to taste.
> Smoky bacon is good
> Can use ground pork in place of loin.
> Seasonings can be adjusted.
> These are very good.
> Don't eat any hotter than your normal heat tolerance.
>
> I thought I'd share those. ;-)
>
> --
> Nick, KI6VAV. Support severely wounded and disabled Veterans and their
> families: https://www.woundedwarriorproject.org/ Thank a Veteran!
> Support Our Troops: http://anymarine.com/ You are not forgotten.
> Thanks ! ! ~Semper Fi~ USMC 1365061