Text 1882, 88 rader
Skriven 2013-06-28 23:58:28 av RUTH HANSCHKA (1:123/140)
     Kommentar till en text av SEAN DENNIS
Ärende: allergies  was: economiz
================================
->  RH> There aren't any mulberries here for me to check that one.  I'm
->  RH> allergic to the rest too. Also cats, so of course I have two. Not 
dogs
->  RH> any more, oddly. No known food allergies.
-> 
-> Sometimes it's a struggle just to get out of bed; this house I live in
is 
very
-> old and probably the worst place for me to live in.  I'll get up and my
-> allergies will hit me like a ton of bricks immediately.  Of course, I

My nose has been running all evening, cause unknown.  It could be
allergies, 
sinus or something else.  Hard to say.  

Another way to make your nose run:

Printable Area


Baked Jalapeno Poppers
Recipe courtesy Emeril Lagasse, 2002

Prep Time:30 minInactive Prep Time: -- Cook Time:30 min
Level:
Intermediate
Serves:
2 dozen

Ingredients
12 fresh jalapeno peppers, halved lengthwise, stems, seeds and membranes 
removed
6 ounces cream cheese, softened
1 1/2 cups grated Monterey Jack or mozzarella cheese
1/2 teaspoon ground cumin
1/2 teaspoon cayenne, or less, to taste
2 large eggs
2 tablespoons milk
8 teaspoons Essence, recipe follows
1 cup panko crumbs, or fine dry breadcrumbs
1/2 cup all-purpose flour
Directions
Preheat the oven to 350 degrees F. Lightly grease a baking sheet and set 
aside.

In a bowl, cream together the cream cheese, Monterey Jack cheese, cumin,
and 
cayenne.

In a small bowl, beat together the eggs, milk, and 2 teaspoons of the 
Essence. In a shallow dish, combine the panko crumbs and remaining 4 
teaspoons of Essence. In a third dish, combine the flour and remaining 2 
teaspoons of Essence. Spread 1 tablespoon of the cheese mixture into the 
middle of each jalapeno half. One at a time, dredge in the flour, dip into 
the egg mixture, then dredge in the panko crumbs, pressing to coat. If 
necessary, repeat the process. Place the coated peppers, cut side up, on
the 
prepared baking sheet and bake until the filling is runny and the crust is 
golden, about 30 minutes.

Remove from the oven and serve immediately with cold beer.

Per Popper: Calories: 80; Total Fat: 5 grams; Saturated Fat: 3 grams; 
Protein: 3 grams; Total carbohydrates: 5 grams; Sugar: 1 grams Fiber: 0.5 
grams; Cholesterol: 32 milligrams; Sodium: 176 milligrams

*Essence (Emeril's Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or 
container.

Yield: about 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. 
Published by William and Morrow, 1993.

Read more at: 
http://www.foodnetwork.com/food/cda/recipe_print/0,1946,FOOD_9936_20896_RECI
PE-PRINT-FULL-PAGE-FORMATTER,00.html?oc=linkback
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