Miracle Whip Grilled Jalapeño Food

10 JALAPEñO RECIPES: PICKLED JALAPEñOS & MORE!

Steps:

• Wash a wide-mouth pint mason jar and and its lid in hot soapy water. Then rinse and let air dry.
• Thinly slice the jalapeño peppers. Fill the jar with the slices.
• Peel the garlic cloves, leaving them whole. In a small saucepan, combine the garlic, vinegar, water, sugar, kosher salt, peppercorns and bay leaf. Bring to a boil, stirring occasionally to dissolve the sugar and salt (this will take only a few minutes).
• Once boiling, pour the brine into the jar (including the bay leaf). Tap the jar on the counter to release any air bubbles. Discard any remaining brine, or top off the jar with extra water if any peppers are exposed at the top.
• Screw on the lid tightly and allow to cool to room temperature (about 1 hour). Eat immediately, or refrigerate until serving. Keeps up to 1 month refrigerated.

GRILLED JALAPEAND#241;O POPPERS

Steps:

• 1. Cut a slit lengthwise down one side of each pepper to create a pocket, being careful to not cut through jalapeño. Leave stem intact and remove seeds and veins. Fill each pepper with cheese. Cut bacon in half crosswise. Wrap each pepper with half-piece of bacon. Secure with a toothpick.
• 2. Set up grill for direct cooking over medium-high heat. When ready to start cooking, brush grate with oil. Place peppers on hot oiled grill and cook for 6 to 10 minutes or until heated through, turning halfway through cooking. Remove from grill. Serve hot.
• Copyright© 2009 SLSH Enterprises, Inc.

ZIPPY GRILLED CHEESE & BACON SANDWICH

Steps:

• Spread the outsides of both slices of bread with the Miracle Whip dressing.
• Add the cheese and the bacon to the inside of one slice of bread.
• Top with the other slice of bread.
• Grill sandwich in nonstick skillet over medium heat for about 2-5 minutes, until the sandwich is golden brown and the cheese is melted.

GRILLED BBQ CHICKEN WITH JALAPEñO SLAW

Steps:

• Heat greased grill to medium heat.
• Mix barbecue sauce and red pepper. Use kitchen shears or sharp knife to spatchcock chickens. (See tip.) Open chickens butterfly-style; pound to even thickness.
• Grill, cut sides down, 40 to 50 min. or until done (165ºF), turning after 20 min. and brushing with barbecue sauce mixture for the last 5 min.
• Mix mayo and lime juice in large bowl. Add cabbage, cilantro and jalapeño peppers; mix lightly. Serve with the chicken and Dinners.

MIRACLE WHIP FROM MAYONNAISE

Steps:

• Measure vinegar into small non-reactive saucepan. (e.g. Stainless steel or teflon coated).
• Add cornstarch and let soften for a minute or so. Stir with non-metal spoon or whisk to remove any lumps.
• Add sugar, paprika, garlic and mustard powders.
• Heat on medium high, stirring constantly, until mixture reaches a full rolling boil.
• Remove from heat, stirring well. The mixture will be the consistency of thin pudding. It will thicken as it cools.
• Add to mayonnaise and stir well to combine. Chill for use in a cold salad or use as is in a recipe.
• NOTE: To make smaller amounts of Miracle Whip, mix at the ratio 1/2 tsp of additive to 1 tbsp of mayonnaise. Store unused portion of additive tightly covered in the fridge.
• If storing additive, discard any film that develops on top as this will never mix properly into the mayonnaise.
• Replace sugar with Splenda and/or use Lite Mayonnaise for a diet or diabetic version.

HOMEMADE MIRACLE WHIP

Steps:

• Using a blender or electric mixer, blend egg yolks, salt, sugar and 1 tablespoons of the lemon juice.
• Slowly pour in 1 cup oil, a few drops at a time, mixing thoroughly.
• Add remaining 1/2 cup oil a little faster, carefully blending in each bit before adding the remaining 2 tablespoons lemon juice.
• Mix the flour, mustard, boiling water and vinegar together until smooth.
• Pour into a small saucepan and cook until smooth and paste-like (but not too thick).
• Slowly add this hot mixture to the mayonnaise and blend well.
• Pour in a container and cool in the refrigerator.