"Ozgirl" > wrote in message
...
> Jacquie wrote:
>> "Ozgirl" > wrote in message
>> ...
>>> Jacquie wrote:
>>>> "Julie Bove" > wrote in message
>>>> ...
>>>>> I've been looking for chicken salad recipes that don't use mayo or
>>>>> dairy, since I am allergic. Found a lot of Southwestern style, but
>>>>> that's not what I wanted. This one though sounds really good!
>>>>>
>>>>> http://www.infozine.com/news/stories...iew/sid/35435/
>>>>>
>>>>>
>>>> Here is a Chinese Chicken Salad Recipe that sounds good....I might
>>>> try it this Summer.
>>>>
>>>> CHINESE CHICKEN SALAD
>>>>
>>>> Time to prepa 30 minutes.
>>>>
>>>> 1 head lettuce
>>>> 1 bunch green onions, chop fine
>>>> 2 tsp. fresh Chinese parsley (optional)
>>>> 1 can chow mien noodles
>>>> 2 pkgs. (sm. or 1/2 lg.) sliced-slivered almonds
>>>> 2 tbsp. sesame seeds
>>>> 4 chicken breasts, baked and shredded
>>>>
>>>> DRESSING: (Do not add until just before serving).
>>>>
>>>> Mix the following together:
>>>>
>>>> 2 tsp. salt
>>>> 4-5 tsp. sugar
>>>> 6 tbsp. vinegar
>>>> 1 tsp. pepper
>>>> 1/2 c. salad oil
>>>> 2 tbsp. sesame oil
>>>
>>> Instead of the lettuce I use shredded chinese cabbage, I also have
>>> chopped celery and peppers in mine. In the dressing I use balsamic
>>> vinegar, a bit of soy sauce (which Julie can't have) and a bit of
>>> brown sugar. I can't replicate the flavour of brown sugar so I just
>>> a use a bit. No salt or pepper in mine either.
>>>
>>>
>> I like the idea of using Chinese Cabbage in the place of
>> lettuce....celery is a good idea...do you mean Bell Peppers?
>> Jacquie
>
> Yes bell peppers for you, capsicums for me
> Dunno what your chow mein noodles are like but I use Chang's Fried
> Noodles.
>
>
They are a short spaghetti shaped(although thicker) crunchy noodle....Clear
as mud???...LOL.
I liked the noodles I used to buy in England....they were in the frozen food
section. You would heat oil...throw the noodles an and they would puff up
right in front of you.
I just looked up Changs Fried noodles they look very close to what we use
I don't do well on fresh bell Peppers...wonder what I could sub for them.
Any ideas?
Jacquie

"krom" > wrote in message
...
> you posted a recipe saying you dont know what to sub for mayo but thought
> the one you listed looked good.

No I didn't! The recipe didn't HAVE any mayo! Do people even read what I
post?
>
> follow along...you say you wont eat nuts WHEN I WAS GIVING AN EXAMPLE...i
> didnt say eat nuts i was showing how we could conversate and include
> others in the discussion rather then a flat NO to whats posted.
> so while YOU might not eat a thing maybe others might like subs that work
> for THEM.
>
>
> IF you had bothered to read what i wrote i said that many who are allergic
> to dairy CAN eat goats milk products ..i was asking..not telling you...

I did read that and personally I think it's a fallacy. It's the same
protein in goat's milk that's in cow's milk.
>
> i tried..im done...
>

Whatever.

Jacquie wrote:
> "Ozgirl" > wrote in message
> ...
>> Jacquie wrote:
>>> "Ozgirl" > wrote in message
>>> ...
>>>> Jacquie wrote:
>>>>> "Julie Bove" > wrote in message
>>>>> ...
>>>>>> I've been looking for chicken salad recipes that don't use mayo
>>>>>> or dairy, since I am allergic. Found a lot of Southwestern
>>>>>> style, but that's not what I wanted. This one though sounds
>>>>>> really good!
>>>>>> http://www.infozine.com/news/stories...iew/sid/35435/
>>>>>>
>>>>>>
>>>>> Here is a Chinese Chicken Salad Recipe that sounds good....I might
>>>>> try it this Summer.
>>>>>
>>>>> CHINESE CHICKEN SALAD
>>>>>
>>>>> Time to prepa 30 minutes.
>>>>>
>>>>> 1 head lettuce
>>>>> 1 bunch green onions, chop fine
>>>>> 2 tsp. fresh Chinese parsley (optional)
>>>>> 1 can chow mien noodles
>>>>> 2 pkgs. (sm. or 1/2 lg.) sliced-slivered almonds
>>>>> 2 tbsp. sesame seeds
>>>>> 4 chicken breasts, baked and shredded
>>>>>
>>>>> DRESSING: (Do not add until just before serving).
>>>>>
>>>>> Mix the following together:
>>>>>
>>>>> 2 tsp. salt
>>>>> 4-5 tsp. sugar
>>>>> 6 tbsp. vinegar
>>>>> 1 tsp. pepper
>>>>> 1/2 c. salad oil
>>>>> 2 tbsp. sesame oil
>>>>
>>>> Instead of the lettuce I use shredded chinese cabbage, I also have
>>>> chopped celery and peppers in mine. In the dressing I use balsamic
>>>> vinegar, a bit of soy sauce (which Julie can't have) and a bit of
>>>> brown sugar. I can't replicate the flavour of brown sugar so I just
>>>> a use a bit. No salt or pepper in mine either.
>>>>
>>>>
>>> I like the idea of using Chinese Cabbage in the place of
>>> lettuce....celery is a good idea...do you mean Bell Peppers?
>>> Jacquie
>>
>> Yes bell peppers for you, capsicums for me
>> Dunno what your chow mein noodles are like but I use Chang's Fried
>> Noodles.
>>
>>
> They are a short spaghetti shaped(although thicker) crunchy
> noodle....Clear as mud???...LOL.
> I liked the noodles I used to buy in England....they were in the
> frozen food section. You would heat oil...throw the noodles an and
> they would puff up right in front of you.
> I just looked up Changs Fried noodles they look very close to what we
> use I don't do well on fresh bell Peppers...wonder what I could
> sub for them. Any ideas?
> Jacquie

Probably just skip the bell peppers, they aren't part of the traditional
chinese cabbage salad recipe anyway. I just add them and the celery to make
it a more substantial salad.

yeah im done...if i say anything i get a snarky response so im done


KROM

"Cheri" > wrote in message
...
> "krom" > wrote in message
> ...
>>i know you may not realise this...but your responses tend to be
>>frustrating..to me at least.
>>
>> you dont have to point out what ya dont like or wont/cant eat in a
>> recipe..just modify it yourself to make it work for you.
>>
>> it's frustrating when you ask for a recipe and then pick apart all
>> responses...
>>
>> maybe say it like : "im alergice to almonds but like walnuts..can you
>> think of any other subs for almonds?"
>>
>> makes it much more back and forth if you get what i mean...
>>
>> KROM
>
>
> Geez, now we're back to this again? I think the last time was over
> chicken/bones/broth too IIRC. Let it go. :-)
>
> Cheri
>
>

"krom" > wrote in message
...
> yeah im done...if i say anything i get a snarky response so im done
>

If only for your own sanity. :-)

Cheri

Julie Bove > wrote:

: "krom" > wrote in message
: ...
: >i know you may not realise this...but your responses tend to be
: >frustrating..to me at least.
: >
: > you dont have to point out what ya dont like or wont/cant eat in a
: > recipe..just modify it yourself to make it work for you.

: Well, I don't want to try every recipe I see. In fact I don't want to try
: most of them!
: >
: > it's frustrating when you ask for a recipe and then pick apart all
: > responses...

: I didn't ask for a recipe. I POSTED one!
: >
: > maybe say it like : "im alergice to almonds but like walnuts..can you
: > think of any other subs for almonds?"

: I have done that. Perhaps not here, but elsewhere. And I generally won't
: make recipes with any nuts in them because Angela won't eat nuts.
: >
: > makes it much more back and forth if you get what i mean...

: I have asked for specific things and it's as though people don't read what I
: said. I mentioned no dairy and your response was... Can you have yogurt?
: And then you mentioned goat's milk and I know I have told you before that I
: can't have it. But again... This time I was NOT asking for a recipe but in
: fact POSTING a recipe.

Julie,

You don' have to reply if someone sends a recipe you don't like or can't
use unless you want to get some suggestions on adapting it to our tastes
or needs. Just let it go by if you don't lie it.

Wendy

"W. Baker" > wrote in message
...
> Julie Bove > wrote:
>
> : "krom" > wrote in message
> : ...
> : >i know you may not realise this...but your responses tend to be
> : >frustrating..to me at least.
> : >
> : > you dont have to point out what ya dont like or wont/cant eat in a
> : > recipe..just modify it yourself to make it work for you.
>
> : Well, I don't want to try every recipe I see. In fact I don't want to
> try
> : most of them!
> : >
> : > it's frustrating when you ask for a recipe and then pick apart all
> : > responses...
>
> : I didn't ask for a recipe. I POSTED one!
> : >
> : > maybe say it like : "im alergice to almonds but like walnuts..can you
> : > think of any other subs for almonds?"
>
> : I have done that. Perhaps not here, but elsewhere. And I generally
> won't
> : make recipes with any nuts in them because Angela won't eat nuts.
> : >
> : > makes it much more back and forth if you get what i mean...
>
> : I have asked for specific things and it's as though people don't read
> what I
> : said. I mentioned no dairy and your response was... Can you have
> yogurt?
> : And then you mentioned goat's milk and I know I have told you before
> that I
> : can't have it. But again... This time I was NOT asking for a recipe
> but in
> : fact POSTING a recipe.
>
> Julie,
>
> You don' have to reply if someone sends a recipe you don't like or can't
> use unless you want to get some suggestions on adapting it to our tastes
> or needs. Just let it go by if you don't lie it.

But he specifically asked me questions. Can you eat yogurt? Can you have
goat's milk? I feel I must answer such questions, yet when I say, "no", he
gets mad!

krom wrote:

> i tried..im done...
>
> KROM
>

Join the club mate :-)

(- -)
=m=(_)=m=
RodS T2
Australia

"Ozgirl" > wrote in message
...
> Jacquie wrote:
>> "Ozgirl" > wrote in message
>> ...
>>> Jacquie wrote:
>>>> "Ozgirl" > wrote in message
>>>> ...
>>>>> Jacquie wrote:
>>>>>> "Julie Bove" > wrote in message
>>>>>> ...
>>>>>>> I've been looking for chicken salad recipes that don't use mayo
>>>>>>> or dairy, since I am allergic. Found a lot of Southwestern
>>>>>>> style, but that's not what I wanted. This one though sounds
>>>>>>> really good!
>>>>>>> http://www.infozine.com/news/stories...iew/sid/35435/
>>>>>>>
>>>>>>>
>>>>>> Here is a Chinese Chicken Salad Recipe that sounds good....I might
>>>>>> try it this Summer.
>>>>>>
>>>>>> CHINESE CHICKEN SALAD
>>>>>>
>>>>>> Time to prepa 30 minutes.
>>>>>>
>>>>>> 1 head lettuce
>>>>>> 1 bunch green onions, chop fine
>>>>>> 2 tsp. fresh Chinese parsley (optional)
>>>>>> 1 can chow mien noodles
>>>>>> 2 pkgs. (sm. or 1/2 lg.) sliced-slivered almonds
>>>>>> 2 tbsp. sesame seeds
>>>>>> 4 chicken breasts, baked and shredded
>>>>>>
>>>>>> DRESSING: (Do not add until just before serving).
>>>>>>
>>>>>> Mix the following together:
>>>>>>
>>>>>> 2 tsp. salt
>>>>>> 4-5 tsp. sugar
>>>>>> 6 tbsp. vinegar
>>>>>> 1 tsp. pepper
>>>>>> 1/2 c. salad oil
>>>>>> 2 tbsp. sesame oil
>>>>>
>>>>> Instead of the lettuce I use shredded chinese cabbage, I also have
>>>>> chopped celery and peppers in mine. In the dressing I use balsamic
>>>>> vinegar, a bit of soy sauce (which Julie can't have) and a bit of
>>>>> brown sugar. I can't replicate the flavour of brown sugar so I just
>>>>> a use a bit. No salt or pepper in mine either.
>>>>>
>>>>>
>>>> I like the idea of using Chinese Cabbage in the place of
>>>> lettuce....celery is a good idea...do you mean Bell Peppers?
>>>> Jacquie
>>>
>>> Yes bell peppers for you, capsicums for me
>>> Dunno what your chow mein noodles are like but I use Chang's Fried
>>> Noodles.
>>>
>>>
>> They are a short spaghetti shaped(although thicker) crunchy
>> noodle....Clear as mud???...LOL.
>> I liked the noodles I used to buy in England....they were in the
>> frozen food section. You would heat oil...throw the noodles an and
>> they would puff up right in front of you.
>> I just looked up Changs Fried noodles they look very close to what we
>> use I don't do well on fresh bell Peppers...wonder what I could
>> sub for them. Any ideas?
>> Jacquie
>
> Probably just skip the bell peppers, they aren't part of the traditional
> chinese cabbage salad recipe anyway. I just add them and the celery to
> make it a more substantial salad.
>
>
The green onions will give some crunch too. I love the taste of Bell
Peppers...but not all day long...LOL.

lol..i made a omlette with red bell pepper other day and i swear im still
"tasting" them..heh

love em tho

KROM

"Jacquie" > wrote

.. I love the taste of Bell
> Peppers...but not all day long...LOL.
>

"krom" > wrote in message
...
> lol..i made a omlette with red bell pepper other day and i swear im still
> "tasting" them..heh
>
> love em tho
>
> KROM
>
> "Jacquie" > wrote
>
> . I love the taste of Bell
>> Peppers...but not all day long...LOL.
>>
>
>
>
LOL...I know how you feel. I can't eat cucumbers anymore either...this aging
crap is for the birds...LOL.

heh i decided to grow banna pepers in my garden...woe is me if they actually
grow...lol

KROM

"Jacquie" > wrote
I can't eat cucumbers anymore either...this aging
> crap is for the birds...LOL.
>

"Jacquie" > wrote in message
...
>
> "krom" > wrote in message
> ...
>> lol..i made a omlette with red bell pepper other day and i swear im still
>> "tasting" them..heh
>>
>> love em tho
>>
>> KROM
>>
>> "Jacquie" > wrote
>>
>> . I love the taste of Bell
>>> Peppers...but not all day long...LOL.
>>>
>>
>>
>>
> LOL...I know how you feel. I can't eat cucumbers anymore either...this
> aging crap is for the birds...LOL.

I guess it would be OK if one were a parrot. I hear they're very long lived,
with few problems. :-)

Cheri

krom > wrote:
: lol..i made a omlette with red bell pepper other day and i swear im still
: "tasting" them..heh

: love em tho

: KROM

We are eating orange pepers this week as that is wht the loccal store was
selling cheap(bag of aobut 7 for $1.50 US. We had stuffed yellow ones
last week so I didn't want to repeat the recipe so soon. I think I need
to find antoehr flavor variety, not just the Hungarian one I make with hod
and sweet paprika and tomatoes with the meat stuffing.

Wendy

"W. Baker" > wrote in message
...
> krom > wrote:
> : lol..i made a omlette with red bell pepper other day and i swear im
> still
> : "tasting" them..heh
>
> : love em tho
>
> : KROM
>
> We are eating orange pepers this week as that is wht the loccal store was
> selling cheap(bag of aobut 7 for $1.50 US. We had stuffed yellow ones
> last week so I didn't want to repeat the recipe so soon. I think I need
> to find antoehr flavor variety, not just the Hungarian one I make with hod
> and sweet paprika and tomatoes with the meat stuffing.

Holy cow! You can't even get ONE pepper here for that price! That was one
thing I liked about living in NY. Cheap peppers.

"Cheri" > wrote:
> "Jacquie" > wrote in message
> [ . . . ]
> > LOL...I know how you feel. I can't eat cucumbers anymore either...this
> > aging crap is for the birds...LOL.
>
> I guess it would be OK if one were a parrot. I hear they're very long
> lived, with few problems. :-)

There are two or three nests of wild parrots in my neighborhood. Probably
20 to 40 birds per nest. When our pomegranites start to ripen, they ravage
them.

--
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

yum!

i love stuffed peppers!

hmm...think i will make some this week..my norm recipie used rice or bread
crumbs..think i will replace that with a bean of some sort..maybe lentils.

KROM

"W. Baker" > wrote in message
...
> krom > wrote:
> : lol..i made a omlette with red bell pepper other day and i swear im
> still
> : "tasting" them..heh
>
> : love em tho
>
> : KROM
>
> We are eating orange pepers this week as that is wht the loccal store was
> selling cheap(bag of aobut 7 for $1.50 US. We had stuffed yellow ones
> last week so I didn't want to repeat the recipe so soon. I think I need
> to find antoehr flavor variety, not just the Hungarian one I make with hod
> and sweet paprika and tomatoes with the meat stuffing.
>
> Wendy

Julie Bove > wrote:

: "W. Baker" > wrote in message
: ...
: > krom > wrote:
: > : lol..i made a omlette with red bell pepper other day and i swear im
: > still
: > : "tasting" them..heh
: >
: > : love em tho
: >
: > : KROM
: >
: > We are eating orange pepers this week as that is wht the loccal store was
: > selling cheap(bag of aobut 7 for $1.50 US. We had stuffed yellow ones
: > last week so I didn't want to repeat the recipe so soon. I think I need
: > to find antoehr flavor variety, not just the Hungarian one I make with hod
: > and sweet paprika and tomatoes with the meat stuffing.

: Holy cow! You can't even get ONE pepper here for that price! That was one
: thing I liked about living in NY. Cheap peppers.
These are elderly peppers that ned to be used up with some dispathc, hence
making the stuffed, cooked ones. There may be a soft spot on some of them
adn they wills soften quike quickly in the fride, but the price is so
attractive that even in some may end up discarded they are worth the
price.

Wendy

krom > wrote:
: yum!

: i love stuffed peppers!

: hmm...think i will make some this week..my norm recipie used rice or bread
: crumbs..think i will replace that with a bean of some sort..maybe lentils.

: KROM

I use the arnod or pepperidge low carb bread adn make fresh crumbs in the
food processor. Three or four slices of 5 grams of carb a slice bread
woks well and makes 7 large stuffed peppers, so the cab addition is small
and the filling is nicely lightened.

Wendy

"W. Baker" > wrote in message
...
> Julie Bove > wrote:
>
> : "W. Baker" > wrote in message
> : ...
> : > krom > wrote:
> : > : lol..i made a omlette with red bell pepper other day and i swear im
> : > still
> : > : "tasting" them..heh
> : >
> : > : love em tho
> : >
> : > : KROM
> : >
> : > We are eating orange pepers this week as that is wht the loccal store
> was
> : > selling cheap(bag of aobut 7 for $1.50 US. We had stuffed yellow ones
> : > last week so I didn't want to repeat the recipe so soon. I think I
> need
> : > to find antoehr flavor variety, not just the Hungarian one I make with
> hod
> : > and sweet paprika and tomatoes with the meat stuffing.
>
> : Holy cow! You can't even get ONE pepper here for that price! That was
> one
> : thing I liked about living in NY. Cheap peppers.
> These are elderly peppers that ned to be used up with some dispathc, hence
> making the stuffed, cooked ones. There may be a soft spot on some of them
> adn they wills soften quike quickly in the fride, but the price is so
> attractive that even in some may end up discarded they are worth the
> price.

Ohhh... I would never buy them like that, even for cooked foods. Here they
do not mark such things down. I don't know what they do with them though.

"krom" > wrote:
> yum!
>
> i love stuffed peppers!
>
> hmm...think i will make some this week..my norm recipie used rice or
> bread crumbs..think i will replace that with a bean of some sort..maybe
> lentils.
[ . . . ]

Sorry. Too tired to re-format these.

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 (see below). 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. Or don't bother!

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!

A Chile Grill is just something with holes to hold the chiles upright. Be
creative!

Another view:

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.
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.

--
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

good idea..do you toast the bread first?

KROM


"W. Baker" > wrote
> I use the arnod or pepperidge low carb bread adn make fresh crumbs in the
> food processor. Three or four slices of 5 grams of carb a slice bread
> woks well and makes 7 large stuffed peppers, so the cab addition is small
> and the filling is nicely lightened.
>
> Wendy

oh man pepers on the grill with bacon sounds awsome!

i was gonna do stuffed bell peppers in oven last night but wife wanted roast
with caili/tater mash

gonna be nice this week..once wind dies down i think i will grill.

might make it a pepper fest...jalapeneos stuff with asiago and wrapped in
bacon and stuff bell peppers and a mexican inspired stuffed pepers..forget
the name..those big dark mild ones.

will cook em on grill over a natural wood coal fire.

KROM

"Nick Cramer" > wrote in message
...
> "krom" > wrote:
>> yum!
>>
>> i love stuffed peppers!
>>
>> hmm...think i will make some this week..my norm recipie used rice or
>> bread crumbs..think i will replace that with a bean of some sort..maybe
>> lentils.
> [ . . . ]
>
> Sorry. Too tired to re-format these.
>
> 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 (see below). 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. Or don't bother!
>
> 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!
>
> A Chile Grill is just something with holes to hold the chiles upright. Be
> creative!
>
> Another view:
>
> 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.
> 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.
>
> --
> Nick, KI6VAV. Support severely wounded and disabled Veterans and their
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> Thanks ! ! ~Semper Fi~ USMC 1365061