Susanna Foos Jalapeño Peppers With Pork Stuffing Recipes

Steps:

• Remove the stem from each pepper. Slice the peppers in half lengthwise on one side, cutting almost to the tip; leave the peppers joined at both ends. With the tip of a vegetable peeler, remove the seeds; set aside.
• Place the pork in a small bowl and add the brandy. Stir in the water, 1 tablespoon at a time, until the meat mixture is soft. Mix well.
• Add the scallions, gingerroot, thyme, soy sauce and sesame oil; mix until thoroughly combined. Open each pepper carefully and stuff it with some of the meat mixture, pressing it in firmly and keeping the pepper whole.
• Coat a large nonstick skillet with the corn oil and heat. Without crowding the pan, add the stuffed peppers to the skillet. (Depending on the size of your skillet and the number of peppers, you may have to fry them in batches).
• Cover the peppers and cook over low heat for 5 minutes. Turn and continue cooking until the peppers are tender and the meat is thoroughly cooked, about 15 minutes. Serve at room temperature.

Steps:

• In a large bowl, combine the pork, scallions, soy sauce, sesame oil and ginger root. Mix well so that the flavors will penetrate the meat. Then add the cabbage and mix until all the ingredients are thoroughly combined. The filling will not taste right if you try to combine all the ingredients at once. Place 1 dumpling wrapper on a plate or a board. (You can buy the wrappers in grocery stores or oriental specialty markets.) Place 1 scant tablespoon pork mixture in the center. Moisten the edges of the wrapper with a little water, then fold them over the filling to form a half moon shape. Pinch the center together first, then stand the dumpling up on its base and pleat one of the sides of the half moon twice, half way between the outer edge and the center. Pleat the other side in the same way and leave the dumpling standing up. Stand the finished dumplings on a baking sheet lined with waxed paper. Do not allow the sides of the dumplings to touch each other, or they will stick together. Repeat, using the remaining dumpling wrappers and pork filling. The dumplings can be made and frozen for up to 3 months or they may be cooked immediately, either boiled or pan fried. Serve hot.
• Tip: if you cannot get napa cabbage, substitute green cabbage. You will need to add 2 tablespoons of water to the pork filling before adding the cabbage, because green cabbage is not as moist as Chinese cabbage.
• To Pan Fry Dumplings: Heat 1 tablespoon corn oil in a large non-stick skillet. Add as many dumplings as can fit in a single layer. Pour 1/2 cup cold water over the dumplings. Cover the skillet and cook over low heat for about 10 minutes, without turning or stirring, until the water has evaporated and the dumplings are golden and crisp on the bottom. If the dumplings are not browned enough, keep cooking until they are. Remove the dumplings to a heated platter and repeat with the remaining dumplings.
• Tip: Defrost frozen dumplings before cooking or they will burn.
• To Boil Dumplings: Fill a large stock pot 2/3 full of water and bring to a boil. Add 1/3 of the prepared dumplings. Using a Chinese strainer or slotted spoon, stir the dumplings to prevent them from sticking together. Return the water to a boil. The dumplings will rise to the top, but at this point the filling will still be raw. Add 1/2 cup cold water and return to a boil again. When the dumplings float, taste one to see if it's done. If not, add another 1/2 cup cold water and cook until the dumplings rise again. Adding cold water slows the cooking so the dough does not break, allowing enough time for the filling to be thoroughly cooked. Remove the dumplings from the pot using a Chinese strainer or slotted spoon and place them on a plate, being careful to keep them separate from one another.
• Combine all the ingredients in a small bowl. Mix thoroughly and serve. This sauce will keep up to 1 week in the refrigerator, without the ginger root. Add the ginger root when ready to serve.

Steps:

• Place meat, onion, celery and seasoning in a pot. Cover with water. Bring to a boil and simmer for one hour stirring occasionally to break up meat chunks.
• Remove from heat. If there is an excess amount of liquid pour in a cup and reserve. Stir in the stuffing mixture. This mixture should be a little dryer than you like it since it will absorb some of the turkey juices. If too dry, add some of the reserved liquid.
• The stuffing can be prepared the night before and refrigerated overnight. This makes enough to stuff a 20 lb bird. Remember not to stuff your turkey until it is ready to cook. You can cook the stuffing that didn't fit in your bird in a crock pot (or in the oven if you have room).

Steps:

• cook the rice as you normally do (follow the packet instructions) leave to one side.
• soften the onions in a large pan.
• add the diced celery.
• add the pork and stir in well allowing to colour.
• then put in the garlic, tomato purée, dried oregano, smoked paprika, salt and pepper and stir inches.
• cook the mixture together for a minute then add the vegetable stock, stir in well and allow to reduce by about half.
• At this point cut your peppers in half and scoop out any seeds or white ridges (leave the green stalk as it holds it together).
• When the pan mixture has reduced mix in the rice and then stuff the peppers with the mix.
• Give a little drizzle of olive oil and an optional sprinkle of grated cheese.
• Bake in a medium hot oven for about 30-60 minutes (so the peppers colour and soften but don't over do it).
• Serve.

Steps:

• Preheat oven to 350 degrees. Chop celery, onion, and carrot, and saute in butter. Set aside.
• Brown the ground pork with salt and pepper to taste until cooked thoroughly.
• Add the celery, onion, and carrot, to the cooked pork, along with the cheeses, garlic powder, parsley, and mushroom (optional). Stir until blended over low-medium heat.
• Add croutons and chicken broth, and stir until blended.
• Bake at 350 degrees until croutons start to get a little crunchy on top (20 minutes?).