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Recipe Reviews 2 reviews
Old Italian Meat Sauce
Not bad. For those complaining about the wine taste, it is more than likely the quality of wine you are using. If it's not worth drinking, it's definitely not worth cooking with. I also used both ground beef and Italian sausage. Also with the onions, I threw in some caramelized onions (I always keep some on hand) for depth of flavor.

0 users found this review helpful
Reviewed On: Nov. 4, 2013
Stuffed Jalapeno Firecrackers
Been making these things for over a decade. Only with 8 oz of cream cheese, I can stuff 25 medium peppers that have been hollowed out (whole pepper with seeds and pith removed) with a full strip of thin bacon wrapped around them and then smoked @ around 275° F for 3 hours. I prefer to use cherry wood. Turning them about every half hour. They come out mild with a great Jalapeno taste. When I take these to a party, they are the first thing gone. I think I get invited to some parties because of my poppers. 25 small to medium jalapenos 8 oz cream cheese 25 slices thin sliced bacon core peppers, stuff with cream cheese, leave about 1/4" unstuffed at the end to allow for expansion, wrap bacon from end to end and then around pepper and smoke, turning every half hour.

2 users found this review helpful
Reviewed On: Sep. 17, 2011
 
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