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Do jalapeno peppers freeze well whole? I have a bunch of peppers and was wondering if they freeze well because I love to make poppers. I have too many to do at once. A friend gave me access to her plants as she is sick of them! Imagine that!

Ruri V ☆ replied: "Ick, no. Don't freeze them. Put them in a paper bag in the fridge, it'll keep the flavour better."

tikka-masala replied: "i put mine in the freezer and they keep for ages,i too have lots of them woul'd you like some?"

lostintheclover replied: "No they don't, either dry them or make a salsa & freeze them that way."

Curly replied: "They freeze fine, its the defrost thats a problem. Much like falling off a building, its not the fall that kills you but the abrupt stop at the end. They have cheeze in the middle and bread on the outside, and you deep-fry them frozen because they get soggy and wierd-textured if they get a chance to defrost. They can, as in canning, very well though."

Brandy replied: "I have lots of pepper plants, I cant get rid of them either, so I am forced to freeze. I make salsa, and stuffed peppers, and poppers, etc. I cut them up and freeze them. They are fine that way. I would think that the whole ones would freeze alright, but then when you go to thaw them, they might be a little watery which may not be good if you are frying them afterwards."

Freezing poblano(ancho) peppers? I have an abudance of poblano peppers and would like to freeze them. We love chili rellenos and wasn't sure how to package the peppers. Should I remove the seeds or freeze them whole with the seeds? Any help is appreciated.

NoLee replied: "I would personally blanche them before you freeze them, it will keep them from discoloring in the freezer. I don't think it matters whether they are seeded or not, depends on what you plan on doing with them when you use them."

Ginny H replied: "I have frozen peppers for years, and have never blanched them. I clean them, dice them up to the size I want and freeze them in either plastic containers or vacuum pack them. I suggest preparing them how you want them in your recipe since once they are frozen and thaw they become soft. You could experiment and try blanching them to see if it makes any difference, prehaps the color would be more vibrant, but I have always been happy with mine."

i have read that chili peppers are perennials in areas where it doesn't freeze. will they continue to produce? peppers the whole winter in florida if i bring them in on exceptionally cold nights?

neuve1 replied: "In warmer climates they are perennials which means they will live longer than two years."

Old Punk Dad replied: "I keep some of them year round here in Southern California. They tend to die back some and lose most of their leaves. Out here we prune them back pretty heavily when this happens. In the spring they send out new fruiting growth from the main branches."

shooter1 replied: "I have kept the same pepper plants alive for more than four years. I put them in a greenhouse during the winter and continue to care for them throughout the year and hand-pollinate so I can harvest peppers year-round. I am in NW Florida. We have a mild winter most years, but we do get frost. Good luck and enjoy!"

How can I free green peppers without making my freezer smell like peppers? I found a bunch of peppers on sale and want to freeze them. My mom did this last year after one of her friends gave her a whole bunch of peppers. However, when we got some frozen apples out to make apple pie, they also tasted like peppers. I was wondering how I should freeze the peppers so the other things in my freezer won't taste like peppers! I forgot to add that the peppers that were frozen in my mom's freezer were in a bag that was vacuum sealed and then in a freezer bag.

Kelli O replied: "try the ziplock bags that you can take the air out of"

moonlight replied: "The easiest way to combat odors in the fridge and freezer is to have a box of baking soda in each. I freeze fruits and veggies all the time and don't have any smell issues. The baking soda soaks up the smells...Not sure what happened in your mom's freezer but if you seal everything properly there shouldn't be any leaks..."

Tony replied: "The apples tasted like peppers because they where not in sealed bags either. The best way to freese them is in ziplock FREEZER bags. We freeze tropical fruits and vegetables with these. Simply cut them up, spread the pieces out on a cookie sheet, separating them. Then put the cookie sheet in the freezer, only to flash freeze the pieces, maybe a half hour. Flash freezing makes the pieces stay separated. Then take them out and immediately put them in the bags and in the freezer. Good Luck, ;-)"

BreddaMan replied: "In a vacuum sealed bag, AND THEN in a freezer bag. Oh yes dear, we're all idiots here, say whatever you wish, we believe you!"

How would I cook this whole chicken in the crockpot? Its still frozen, I thought if I cooked it overnight on low, it would be ok...should I put it on high? I have an onion, chicken bullion, and salt &pepper.... Do I need to do anything special or add anything else? Thanks everyone, looks like its going to thaw tonight, and cook tomorrow!

Nocturnal_Nisha replied: "Prep Time: 10 minutes Cook Time: 8 hours, Ingredients: 1 whole defrosted roasting chicken, 3-4 lbs. 1/4 cup of your favorite salad dressing salt and pepper to taste Preparation: Rub the chicken with salad dressing, inside and out, and sprinkle with salt and pepper to taste. Put the whole chicken in a 4-5 quart crockpot, cover, and cook on low for 6-8 hours, until chicken is very tender. Serves 4-6"

Wally replied: "I think the issue with defrosting meats lies with having the meat transition from frozen to room temp too quickly. This is why we thaw meat in the fridge, or use cold water rather than immersing in hot water. However, if you do defrost it quickly (as you might in a crock), you should be okay as long as you are sure to cook the meat thoroughly to the proper temp and kill any bacteria that might have developed in the thawing process. So if I had to guess, I'd say you're fine with throwing frozen chicken in the crock, but you should ensure you cook it to the proper temperature to kill off anything that might have grown during the 'warm thaw' stage. If your really concerned then put it on high for two hours and back to low fior the rest... Wally"

JennyP replied: "If its a whole chicken, then there is going to be a package of giblets in the cavity which will need to be removed before you cook it. Soak your chicken in cold water for a while in order to get them out. Then season your chicken with kosher salt, fresh ground pepper, lemon and garlic. Stuff the cavity with onion, garlic, and cut lemon. Place in slow cooker with 1 cup water, mixed with 1 tsp chicken boullion. Cover and cook on low for 8 hours."

Carrie W replied: "MMM...I love love love a slow-cooked chicken. Everything you have sounds great! You could add sliced carrotts and cabbage. Even if you don't like cabbage it puts a great taste with the rest of your food. Also, I would make sure the chicken is thawed before cooking, maybe put it in the refrigerator for a day. Good luck!!"

Snackie replied: "I wouldn't recommend cooking it from frozen - the outside would be cooked and it would still be raw inside. Chicken in a Pot 2 carrots, sliced 1 teaspoon salt 2 onions, sliced 1/2 teaspoon ground black pepper 2 stalks celery, cut into 1-inch pieces 1/2 cup water, chicken broth or white wine 1 whole broiler/fryer chicken, 3 to 4-lb. 1/2 teaspoon dried basil Directions Put carrots, onion and celery in bottom of stoneware. Place whole chicken on top of vegetables. Sprinkle with salt and pepper and add liquid over top. Sprinkle basil over top. Cover and cook on LOW 8 to 10 hours (HIGH: 3 1/2 to 5 hours, using 1 cup water). Remove chicken and vegetables with spatula."

Any ideas what I can cook with these ingredients? My mom's out of town and I am but a poor college student low on money and there is almost no food in the house. Actually, there is a decent amount of food, but none of it cohesive. I think we have every condiment in the world. I have about a pound and a half of ground hamburger, frozen boneless skinless chicken breasts (bleh), Steak-Umms (bleh), frozen uncooked turkey burgers, frozen stir-fry vegetables, easy mac, macaroni shells, penne noodles, whole wheat spaghetti, half a jar of vodka sauce, canned artichokes, panko bread crumbs, enchilada sauce, frozen hash browns, frozen green beans, martini olives, a jar of roasted red peppers, frozen salmon fillets, peanut butter, canned tuna and salmon, brown rice, quinoa, Laughing Cow cheese wedges, two packages of cream cheese, 2 oz shredded Italian cheese blend, and about 4 oz feta. About three English muffins and a package of Zataran's Red Beans and Rice rounds out all of it. As far as staples, I have no eggs, no milk, no bread. I do have one stick of butter and some olive and cooking oils in addition to every seasoning and condiment known to man. So any ideas? More than one recipe would be awesome also...

fi ♠ replied: "put your ingredients into this site and it will give you recipies to make "

Luv2Cook replied: "You can make a turkey burger and serve with the english muffin. I would top with feta and roasted peppers. Use the vodka sauce, artichokes and red peppers over penne noodles. cut the chicken into strips, make the red beans and rice, add the chicken. Looks like you have many options."

Branalista replied: "1) Brown the hamburger and mix it up with the Easy Mac 2) Coat 1 chicken breast in MAYO (if you have some) dip in Panko, bake in 375 oven for 45 mins. Heat up vodka sauce, add in drained/canned artichoke. Slice up a coupld roasted red peppers and add to sauce too! Boil whole wheat pasta (boil longer than regular pasta). Drain pasta and plate. Top with pasta sauce. When chicken is done, put on plate, top with pasta sauce and shredded cheese that you have. Put in microwave for 2 mins. 3) Heat Vodka Sauce and add in 1/2 package of cream cheese until combined/melted into sauce. Serve over pasta"

sha_lyn68 replied: "Zataran's with the ground beef (browned) serve with the green beans Saute the salmon fillets. Add the artichoke hearts and some of the red peppers, cooked penne and vodka sauce. top with some of the italian cheese Slice the chicken breast really thin. Saute. Remove form pan and cook the stir fry vegetable. Serve with the brown rice. If you have any bullion or stock and soy sauce add a little to make a sauce."

mythoughts replied: "Man, you have a lot of food to work with. Many pasta ideas. I would cut up some chicken breasts and use the penne noodles a the canned artichokes a some of the stir fry veggies. Saute all this up and put feta cheese on top."

Snackie replied: "Thaw the frozen chicken breasts and cut into strips lengthwise. Coat with a mixture of mayo, grainy mustard and black pepper and roll in Panko crumbs. Press firmly to be sure the crumbs stick and bake in a 375F oven for 18 to 22 minutes. Dipping sauce #1: a mixture of melted orange marmalade, grainy mustard and horseradish Dipping sauce #2: mix Colman's hot mustard with cold water and let sit 10 minutes. Add mayo and honey. Tuna salad on English muffin Combine cooked pasta shells with vodka sauce and laughing cow cheese, pour into a dish and bake at 350F for 20 minutes. Stir fry veggies over brown rice Cooked ground beef and Zatarain's RB&R mix Turkey burger on English muffin and green beans"

i have 4 yellow squash and a whole lot of nada....what can i do with it?? okay so i have 4 reg/med size FRESH yellow squash and a whole bunch of nada(nothing) i would like to use these squash(es) before they go bad. what can i do ???????????????? remember i have like nothing to make with it....... i have ummmmmmmm......nothing really i got some frozen hamburger meat. i got some frozen broccoli ummmmm.....some baby cookies (gerber) a whole bunch of cereal i have cheddar cheese and mozzerela cheese (did i spell that right?) and some rice crispy treats. i could really use some advice i think what ill end up doing is putting it in the oven with some salt and pepper and them sprinkling some cheddar cheese on it what do you think??? i need some help fast!!!!!!!!!!

Jimmy B replied: "cook it and eat it brilliance"

russell6 replied: "put ur dry cereal in a ziplock bag and mash up. slice ur squash, pretty thin, dip in milk or water and put in bag w/ cereal, a few at a time. After coating, either fry in oil or butter. When crispy, put in baking dish and sprinkle with cheese, bake 350 until cheese is melted. Enjoy"

danielpauldavis replied: "I like the stuff plain. You can peel and bake, or bake and peel. It'll need to be at 375 or 400 degrees F. for an hour or so (that is, more or less, sometimes more.) Once baked soft, remove, let cool, peel (if you hadn't already) and osterize (whip into a puree). This can then be mixed with some spices (cinnamon, cloves, etc.), baked as a pie, baked without a crust in separate dishes (which basically dries it out a little), and served either as the vegetable portion of the meal or as dessert (what do you think you can get away with?)"

sheri g replied: "You can bake them off in the oven with preferably a little butter and some salt, or if you peel them chopp it up, boil them in a little salted water you can puree it into some soup, that way you can freeze the soup and eat it whenever you like."

colorados_lost_rose replied: "Slice up your squash and cook them in the microwave til they are a little bit softened up. Brown up your hamburger meat. Lay the squash in the bottom of a baking dish cover with the hamburger and top with some grated cheese. Use a little of each kind. Pop it in the oven for about 20 minutes at 375 degrees. Use your brocolli as a side dish."

brown eyed butterfly replied: "i dunno........."

Lela replied: "Okay, if you have flour and milk you can make breaded squash. Cut it up, dip in milk and then flour and fry it up in oil"

katscafe@sbcglobal.net replied: "Wash them, slice them, place them in a large pot and cover with water and a bit of salt. Bring to a boil and cook them for about 30 minutes - just till tender. If you have some Onion Powder sprinkle into the water with the salt. Drain the squash and enjoy. A pat of butter is nice on them as well."

how to cook a whole chicken ?? I have a whole chicken. In the freezer. How should I cook it. Should I use the oven or use a crock pot? What is the best way to un freeze it. What should I put on it? Salt,pepper, onion,

char__c is a good cooker replied: "You have several options. If you simmer it slowly and then take the meat off the bones you could make chicken salad for sandwiches or chicken dumplings or noodles with the broth and some of the chicken. Or chciken and dressing or use the meat in casseroles. If you roast it you should rub with oil or butter(so the spices will stick) sprinkle with garlic powder, onion powder, sea salt, and lemon pepper roast uncovered on a baking pan at 350 for about 45 minutes. With roasted chicken you can slice and make chicken submarine sandwiches like at subway or you could make mashed potatoes and make gravy from the drippings. Or you can stew it which is my fav way! Brown the chicken peices and make a dark roux wiht onions in the skillet drippings. Add cold water, green bell peppers sea salt and simmer 45 minutes and serve with rice"

AMY W replied: "Perfect Roast Chicken: Ingredients * 1 (5 to 6 pound) roasting chicken * Kosher salt * Freshly ground black pepper * 1 large bunch fresh thyme, plus 20 sprigs * 1 lemon, halved * 1 head garlic, cut in half crosswise * 2 tablespoons (1/4 stick) butter, melted * 1 large yellow onion, thickly sliced * 4 carrots cut into 2-inch chunks * 1 bulb of fennel, tops removed, and cut into wedges * Olive oil Directions Preheat the oven to 425 degrees F. Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the onions, carrots, and fennel in a roasting pan. Toss with salt, pepper, 20 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top. Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables. OR Lemon and Garlic Roast Chicken: Ingredients * 1 (5 to 6-pound) roasting chicken * Kosher salt * Freshly ground black pepper * 1 large bunch fresh thyme * 4 lemons * 3 heads garlic, cut in 1/2 crosswise * 2 tablespoons butter, melted * 1/2 pound sliced bacon * 1 cup white wine * 1/2 cup chicken stock Directions Preheat the oven to 425 degrees F. Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry. Place the chicken in a large roasting pan. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the thyme, reserving enough thyme to garnish the chicken dish, 1 lemon, halved, and 2 halves of the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Cut 2 of the lemons in quarters and scatter the quarters and remaining garlic around the chicken. Lay the bacon slices over the chicken to cover. Roast the chicken for 1 hour. Remove the bacon slices from the top of the chicken and set aside. Continue roasting the chicken for an additional 1/2 hour, or until the juices run clear when you cut between a leg and thigh. Remove to a platter and cover with aluminum foil while you prepare the gravy. Remove all but 2 tablespoons of the fat from the bottom of the pan. Add the wine and chicken stock and bring it to a boil. Reduce the heat, and simmer for 5 minutes, or until reduced by half. Slice the chicken on a platter. Garnish the chicken platter with the bacon slices, roasted garlic, reserved thyme and 1 lemon, sliced. Serve with the gravy."

bleweyez20249 replied: "I love home made chicken and noodles. Here is the recipe. Home Made Chicken 'n Noodles. Beat 2-3 eggs and add enough flour to make a dough. Roll the dough out and allow to dry. (Several small pieces are easier to manage than one large.) When the edges of the dough are dry (about 1-2 hours), cut into 1-2 inch strips. Stack the strips and cut into noodles, about 1/4 inch wide or smaller. Allow to dry for a few more hours or over night. Boil the chicken. Remove from pan. Put the dried noodles and any extra flour from the noodles into the broth and simmer until desired consistence. Tear the chicken and put into noodle mixture. This takes some time, but it is great comfort food. **You will need lots of salt and pepper. Season to taste."

misschef replied: "I have a great recipe for chicken in the crock pot. You actually put the whole frozen chicken in the crock pot in the AM and when you are ready for dinner that night..... Viola! It's great! Whole Crock Pot Chicken SERVES 4 -6 Ingredients: 1 (3 lb) frozen whole chicken (or a chicken that with just fit in your crock pot) 1 lb cremini mushroom or button mushroom, halved (you can substitute 1 lb. of any vegetable you like) 1 small onion 3 garlic cloves 1/2 tablespoon dried rosemary 1 teaspoon black pepper 1 teaspoon salt 2 teaspoons garlic powder 2 teaspoons onion powder 3 tablespoons butter, softened 2 tablespoons honey Directions: Place the chicken and the mushrooms(or vegetables)in a crock pot set to low. Sprinkle seasonings over. Dot butter over. Drizzle honey over. Cook for about 10 hours Note: It will be very VERY tender so be careful when you are taking it out of the crock pot because it will just fall apart. Also, the stock that the chicken makes is GREAT for chicken noodle soup! By the way - When you need to thaw a chicken, the best way is to put it in a dish to collect the moisture and leave in frig at least 24 hours (more if it's a bigger chicken)"

Cheryl replied: "I like it in the crock pot personally it is easier and always juicy that way. I just throw in some vegies water chicken and cook. My daughter loves Adobo so if I am going to roast it I will rub butter on it and than sprinkle Adobo on. Beer can chicken is good also. after removing the bag from the inside of the chicken open a can of beer and for lack of better phrasing sit the chicken on the can upright (shove it up his b***) place in a baking pan with a little water and bake until done about 45 min depending on the size of the chicken. the alcohol burns off so it is safe for the kids to eat it and it tastes really good. Defrost in the fridge in a pan or a dish to collect liquids and don't forget to take the innards out before you roast it"

Imma M replied: "Thaw the chicken overnight in the refrigerator. If you want to get fancy with it chuck it in a brine (about 1 cup of salt per gallon of water) to thaw in a small cooler overnight. After that just rinse it and pat it dry. stuff the inside with some rosemary, sliced lemon and garlic. Rub the outside with olive oil and salt well. If you want you can slide your hand under the skin and spread a misture of garlic, butter, salt, and rosemary inside. regardless of how you choose to stuff or season it, you cannot go wrong with just straight in a 350 oven for about an hour and a half for a three pound bird. Especially if you rest it on top of a bed of red potatoes and carrots. Let it rest at least 15 minutes before cutting"

Ladybug replied: "let it thaw in the fridge once its thawed use a crock pot Ingredients 1 whole chicken (2- to 3-pounds) 1 lemon, cut into wedges 2 tablespoons fresh rosemary 10 cloves garlic 1/4 cup white wine or chicken broth 1 small pat butter or margarine, melted Small, red potatoes (qty as desired), cubed Fresh green beans (qty as desired) Salt and pepper to taste Directions Clean the chicken and pat dry. Add chicken to the stoneware. Drizzle the chicken with butter and then rub with garlic and sprinkle with salt and pepper as desired. Add the garlic, wine, and red potatoes to the stoneware. Add the green beans on top of the potatoes and sprinkle the rosemary on top of the chicken and green beans. Garnish the top of the chicken with lemon wedges as desired. Cook on High 4 hours, or on Low 7-8 hours."

maybe_kathy replied: "From a very lazy cook, thaw it overnight in the fridge, sprinkle with garlic powder (lightly), onion powder and Italian seasoning (crumbled very fine in your hands) and bake at 350 for about an hour (until a fork sinks easily into the chicken)"

making chicken stew; can someone check over this recipe? i got this from the food network website and im looking to make a chicken stew but i read 'flour' in the ingredients... does flour go in stew? 3 whole (6 split) chicken breasts, bone in, skin on 3 tablespoons olive oil Kosher salt and freshly ground black pepper 5 cups chicken stock, preferably homemade 2 chicken bouillon cubes 12 tablespoons (1 1/2 sticks) unsalted butter 2 cups chopped yellow onions (2 onions) 3/4 cup flour 1/4 cup heavy cream 2 cups medium-diced carrots (4 carrots), blanched for 2 minutes 1 10-ounce package frozen peas (2 cups) 1 1/2 cups frozen small whole onions 1/2 cup minced fresh parsley In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot or Dutch oven, melt the butter and saute the onions over medium-low heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. ... sorry, one more question!!! it says to bake it after u mix all the ingredients into a saucepan. is the baking really necessary? or can i just keep i ton the stove for like a coupl of hours..?

chocoextra replied: "The flour is to thicken the sauce a bit."

lola barett replied: "i love the food network so that sounds very delicious to me i give it an A+"

wahoo replied: "Yes flour is used in these sorts of recipies all of the time..go for it. The flour is used as a thickener for the juice of the stew"

What the Deuce?! replied: "The recipe sounds pretty good, actually. The flour is there to create a roux, which is a thickening agent made from (of course) flour, and an a more-or-less equal amount of butter or oil. Your recipe calls for cooking the flour in the melted butter for 2 minutes, which will result in a light (or "blonde") roux. It doesn't change the color or flavor of the sauce, it just adds body. Cooking the flour longer will create darker stages of roux, which are called for in some recipes."

mrs sexy pants replied: "in order to make stew, which is thicker than soup, you do need to put flour in it so that it thickens up, like you would do to make gravy, just not as much."

NAN replied: "The recipe sounds good. The flour thickens up the liquid and makes it really good, sort of like a creamy soup base. Sometimes barley is used to thicken up stew, also I really like my stew thickened up like that. That recipe is going to make a huge pot of stew."

Nisey replied: "This recipe sounds real good! The flour there is to thicken up the stew. Because flour will break down after a time, make sure that your stew isn't 'boiling' the whole time that it is cooking. Stove top is fine and no, it doesn't need to go into the oven. Yum..."

Tessie replied: "Yes, flour goes in stew. It thickens it. The best way to add flour is to get a small bowl with a lid or a jar with a lid.. I sometimes use a clean margarine tub for small amounts. Put in the 3/4 Cup flour and add about 2 cups of water. Shake the bowl until everything is mixed and smooth. You don't want any lumps. Add to the stew after the other ingredients. The added water will not hurt your recipe."

Murray replied: "Do it exactly as it says, until you get to the adding the stock part. Add the stock a little at a time, stirring constantly until it is smooth. It is called a roux."

Gloria replied: "You could finish the entire stew on top of the stove, but you need to keep it on a very low heat so that it doesn't burn on the bottom on the pot. If you put it in the oven, you can leave it to cook without having to stir it to make sure it doesn't stick. I'd try the recipe once the way it is written. If you like it, then you can make changes to it the next time you cook it."

Annaluvscandles replied: "The flour is your thickening agent. You need to follow the exact recipe, so yes it needs to go into the oven. Remember Luv, you do not want any under cooked chicken. Take care and keep on cooking. I agree the food net work is an excellent source for recipes, and i am going to try this one myself."

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