Recipe: Some ideas for ya!

Here are some ideas for you...some easier than others...Hope you find some you can use!! These may be a bit fussier than what your looking for ...but thought I would share just incase!! Also if you type in Stuffed Jalapenos into the search for all boards you will get more recipes for jalapenos.... :-)

Stuffed Jalapenos

Ingredients (6 servings)
10 lg Pickled jalapenos
10 Pieces Cheddar cheese (I use monterey jack cheese)
2 Egg whites, beaten
3 tb Cornmeal
3 tb Flour

Instructions
oil for deep-frying
Slit the sides of the peppers, and scrape out the seeds. Stuff with triangular pieces of cheddar cheese cut to fit the individual peppers.
Dip peppers in an egg wash then into a mixture of half cornmeal and half flour. Repeat, and allow to dry for about 15 minutes.
Deep fry in hot fat until the peppers are lightly browned, and the cheese is just melting. Drain on absorbent paper, and serve.
You can also use a crabmeat or shrimp salad stuffing for these.

Spicy Cream Cheese Roll-Ups

1 package Cream cheese - (8 oz) -- softened
1 cup Pitted black olives -- chopped
4 Green onions -- chopped
2 teaspoons Tabasco brand Pepper Sauce
4 large Flour tortillas - (to 6)

In a medium bowl, combine all ingredients except tortillas. Spread a thin layer of mixure on each tortilla. Starting at one end, gently roll tortilla into a tight tube. Wrap with plastic wrap and chill until ready to serve.
To serve, unwrap roll, trim edges of tortilla and slice into eight 1-inch slices. Serve slices on their side on a colorful platter.
This recipe yields 32 to 48 pieces.

Cucumber Sandwiches (spicy)

1 cucumber, peeled
8 oz. cream cheese, softened
1/2 cup mayonnaise
juice of half a lemon
3 green onion tops
Tabasco to taste
dash garlic salt
dash pepper

Grate the cucumber. Drain on paper towels. Mix all ingredients. Spread on thin white bread. Cut the crust off if you want to be really prissy. Cut into fourths. Little triangles are best.

Feta Avacado Spread

1 package Feta cheese - (4 oz) -- crumbled
1 tablespoon Olive oil
4 Ripe avocados -- peeled, seeded,
and cut into chunks
1/2 teaspoon Tabasco brand Pepper Sauce
Juice of 1 lemon
Salt -- to taste
1 French bread baguette -- or
2 Belgian endive heads -- (optional)

In a medium bowl, combine all ingredients with a fork until well blended and still slightly lumpy. Spoon into serving bowl and refrigerate until ready to serve.
Serve with sliced baguette rounds. For a more elegant presentation, spoon a small amount on larger end of endive leaves and arrange on an attractive platter.
This recipe yields 3 1/2 cups.

Nachos With Shrimp

1 pound Large shrimp -- shelled, deveined
1/4 cup Olive oil
=== MARINADE ===
1/2 cup Lime juice
1 tablespoon Minced fresh ginger
2 Garlic cloves -- thinly sliced
1 tablespoon Finely-chopped cilantro
1 pinch Red pepper flakes (or more if you like real spicy!!)
=== SALSA ===
1 Tomato -- seeded and diced
3 Green onions -- finely chopped
Juice of 1 lime
1 tablespoon Finely-chopped cilantro
Coarse salt

8 ounces Tortilla chips
3 cups Refried black beans
1 cup Grated anejo cheese

In a non-reactive bowl, combine marinade ingredients. Add shrimp, toss to coat, cover and refrigerate for 1 hour.
Heat the 1/4 cup olive oil in a large skillet over high heat. Add the shrimp and saute, stirring and shaking the pan to prevent sticking, until cooked, about 5 minutes. Remove from heat and transfer shrimp to a large bowl to cool.
When cool, chop shrimp coarsely. Add tomato, green onions, lime juice, cilantro and salt to shrimp and toss to mix.
Preheat the broiler. Spread tortilla chips out in an oven-proof platter. Spoon the black beans over the chips and sprinkle with cheese. Place under the broiler until cheese melts, about 5 minutes.
To serve, top with shrimp salsa.
This recipe yields ?? servings.

Stuffed Radishes

1 pound Radishes -- halved crosswise
(abt eighteen 1 1/4" dia radishes)
4 ounces Cream cheese -- softened
1/2 cup Kalamata olives -- pitted, minced
(or other brine-cured black olives)
1 tablespoon Drained bottled capers -- chopped fine (optional)
2 tablespoons Minced fresh parsley leaves -- plus small
Parsley sprigs -- for garnish

Trim the narrow end of each radish half so that the half will stand upright and with a small melon-ball cutter hollow out a 3/4-inch cavity in each half, dropping the halves as they are hollowed into a bowl of ice and cold water.
In a bowl cream the cream cheese, stir in the olives, the capers, the minced parsley, and salt and pepper to taste, transfer the mixture to a pastry bag fitted with a 1/2-inch plain tip. Transfer the radishes, hollowed-sides down, to paper towels, let them drain for 5 minutes, and pipe the cream cheese mixture into them. Garnish each stuffed radish with a parsley sprig. The radishes may be stuffed 1 1/2 hours in advance and kept covered and chilled.
This recipe yields 36 hors d'oeuvres.

Jalapeno Baked Brie

2 packages Crescent roll dough - (4 oz ea)
1 Brie cheese wheel - (8 oz)
2 tablespoons Tabasco green pepper sauce
1 Egg -- beaten

Preheat oven to 375 degrees.
Work crescent roll dough into thin circle large enough to completely wrap the Brie. Place Brie in center of dough circle. With fork, poke top of cheese several times. Slowly pour 1 tablespoon Tabasco green pepper sauce over top of cheese, allowing it to sink in.
Add rest of Tabasco green pepper sauce, poking cheese a few more times with fork. (Some Tabasco green pepper sauce will run over side of cheese.) Fold dough over top of cheese, working it together. Brush edges with beaten egg to help seal.
Bake approximately 10 minutes, following directions on crescent roll package. Do not overbake, as cheese will run. Serve immediately with crackers.
This recipe yields 8 to 10 servings.