Appetizers
Appetizers prep is all about assembling and presentation
Stuffed Pickled Jalapeno Peppers
Ingredients:
1 lb (450 g) pickled whole jalapeno peppers
1 pkg. 8 oz. (240 g) cream cheese, room temperature
3 eggs, hard boiled
1 garlic clove, minced
1 tablespoon onion, finely chopped
5 tablespoons mayonnaise
Salt to taste
Directions:
1. Remove veins and seeds from each jalapeno pepper.
2. In a small bowl blend the cream cheese, garlic, hard boiled eggs, and mayonnaise.
3. Stir in the onion and salt to taste.
4. Stuff each pepper with cheese mixture.
5. Refrigerate for about 2 hours before serving.
Makes about 6 to 8 servings.
Tips:
You can also stuff whole jalapeno peppers, just cut the top and make sure all the seeds and veins are removed before stuffing.
RomWell Cookbook
Discover various delicious and useful recipes...Did You Know?
Onions are cultivated around the world for over 7,000 years, and their geographic origin is uncertain, but it is thought to be of central Asian origin. Some ancient records of using onions span western and eastern Asia with likely domestication worldwide.
Onion was certainly cultivated by the Egyptians as far back as 3200 BC. Egyptians made offerings of onions to their gods, took oats on an onion, they used onions as part of the mummification process and depicted the onions frequently in their tomb paintings. The ancient Egyptians also traded eight tones of gold for onions to feed builders of the pyramids. The builders of the famous pyramids at Giza were reputed to have been paid partly in onions.
Old folk healers have advocated onions as a "heart healer" and remedy for hundreds of other medical conditions including treatment of infections, wounds, curing baldness and the common cold. There is no scientific evidence to support all the claims, but some new researchers have now confirmed that an organic compound in onions, called ADENOSINE, functions as an anticoagulating agent as effective as aspirin.