Susanna Foos Jalapeño Peppers With Pork Stuffing Recipes

SUSANNA FOO'S JALAPEñO PEPPERS WITH PORK STUFFING

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.

LENA AND ROSE'S THANKSGIVING PORK STUFFING

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?).

STUFFED PEPPERS WITH PORK AND RICE

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.

MOIST AND TASTY PORK STUFFING

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).