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8 Servings
Potatoes American
Advance Favorite Side Dish Potatoes American
8 large atoes
3/4 cup k
1 stick ter diced
1/4 teaspoon te pepper
2 beaten s
3/4 cup ddar grated
1 1/2 tablespoons Chives ced
Bake potatoes at 425 deg. 1 hr. Cut strip off top, scoop out pulp into large bowl, leaving shell intact. Beat well, then add milk, butter, seasonings, mixing thoroughly. Add eggs, chives and half of chedday, mixing well and beating until fluffy. Pile mixture into shells. sprinkle with rest of cheese. Bake shells at 425 deg. for ten minutes. Can be done ahead and frozen - then bake at 350 deg. for 1 1/4 hr.
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Showing posts with label Stuffed. Show all posts
Showing posts with label Stuffed. Show all posts
Stuffed Corn on the Cob
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4 Servings
Corn American
Vegan Shishkabobs Corn squash pepper sauce red potatoes American skewers
4 ears n
3/4 lbs baby red atoes
1 green mer squash
1 yellow mer squash
1 orange per
6 wers
1 ve oil
2 tb ter
Cut the corn into 3 sections per ear. Scrub potatoes. Chop the squash into 1/4 inch slices. Chop pepper into 1/2 inch strips, then cut the strips into 2 or 3 sections. Skewer 1 bottom piece of corn, green squash, orange pepper, potato, and yellow squash. The next corn section to skewer would be a middle section of the ear. Continue with green squash, orange pepper, potato, and yellow squash. Finish with the top section of the ear of corn. Repeat with 4 other skewers. the 5th and 6th skewers will hold any leftover veggies. Drizzle with extra virgin olive oil. Place in pan and cover with aluminum foil. Roast at 350 for 1 hour. After removing from oven, coat shishkabobs with butter.
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4 Servings
Corn American
Vegan Shishkabobs Corn squash pepper sauce red potatoes American skewers
4 ears n
3/4 lbs baby red atoes
1 green mer squash
1 yellow mer squash
1 orange per
6 wers
1 ve oil
2 tb ter
Cut the corn into 3 sections per ear. Scrub potatoes. Chop the squash into 1/4 inch slices. Chop pepper into 1/2 inch strips, then cut the strips into 2 or 3 sections. Skewer 1 bottom piece of corn, green squash, orange pepper, potato, and yellow squash. The next corn section to skewer would be a middle section of the ear. Continue with green squash, orange pepper, potato, and yellow squash. Finish with the top section of the ear of corn. Repeat with 4 other skewers. the 5th and 6th skewers will hold any leftover veggies. Drizzle with extra virgin olive oil. Place in pan and cover with aluminum foil. Roast at 350 for 1 hour. After removing from oven, coat shishkabobs with butter.
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Stuffed Mushrooms
6 Servings
mushroom french
mushroom french
1 large hrooms
5 tablespoons ter
1/2 lb. cken livers
3 ounce am cheese
1 t
1 per
1/4 teaspoon ragon
Remove stems for mushrooms and chop. Saute caps in 3 tablespoon of butter for 5 minutes. Remove from pan. Add remaining butter and saute livers and stems. Chop finely and mix with cream cheese. Fill cap and chill.
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mushroom french
mushroom french
1 large hrooms
5 tablespoons ter
1/2 lb. cken livers
3 ounce am cheese
1 t
1 per
1/4 teaspoon ragon
Remove stems for mushrooms and chop. Saute caps in 3 tablespoon of butter for 5 minutes. Remove from pan. Add remaining butter and saute livers and stems. Chop finely and mix with cream cheese. Fill cap and chill.
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Stuffed Mushrooms (Monique)
6 Servings
mushroom american
mushroom american
1 large hrooms
5 tablespoons ter
1/2 lb. cken livers
3 ounces of am cheese
1 t
1 per
1/4 teaspoon ragon
Remove stems from mushrooms and chop. Saute caps in 3 tablespoons for 5 minutes. Remove from pan. Add remaining butter and saute livers and stems. Chop finely and mix with cream cheese. Fill cap and chill.
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mushroom american
mushroom american
1 large hrooms
5 tablespoons ter
1/2 lb. cken livers
3 ounces of am cheese
1 t
1 per
1/4 teaspoon ragon
Remove stems from mushrooms and chop. Saute caps in 3 tablespoons for 5 minutes. Remove from pan. Add remaining butter and saute livers and stems. Chop finely and mix with cream cheese. Fill cap and chill.
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Garlic Stuffed Mushrooms
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4 Servings
Mushrooms American
Vegetarian Meatless Quick Bake Easy Snacks Side Dish Hors dOeuvres Appetizers American Mushrooms Hors d'Oeuvre Summer Savory
12 large hrooms (White)
2 large llots minced
6 cloves lic (or more if desired) minced
1/2 cup ad crumbs
4 tablespoons ter
1 tablespoon ve oil
1 teaspoon sley
2 h Salt
2 dash Black per ground
1/2 cup Mozzarella or ddar cheese grated
Preheat oven to 350 degrees F. In a small frying pan, saute shallots and garlic in olive oil for about a minute or two. Then mix shallots and garlic with bread crumbs, parsley and a dash or two of salt. Wash and stem the musrooms and place them in a medium, greased baking pan. Add a small amount of butter to the bottom of each mushroom cap. Then add the bread crumb mixture. Finally generously top each mushroom cap with mozarella cheese and a dash or two of pepper, bake until cheese is melted and golden. Serve.
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4 Servings
Mushrooms American
Vegetarian Meatless Quick Bake Easy Snacks Side Dish Hors dOeuvres Appetizers American Mushrooms Hors d'Oeuvre Summer Savory
12 large hrooms (White)
2 large llots minced
6 cloves lic (or more if desired) minced
1/2 cup ad crumbs
4 tablespoons ter
1 tablespoon ve oil
1 teaspoon sley
2 h Salt
2 dash Black per ground
1/2 cup Mozzarella or ddar cheese grated
Preheat oven to 350 degrees F. In a small frying pan, saute shallots and garlic in olive oil for about a minute or two. Then mix shallots and garlic with bread crumbs, parsley and a dash or two of salt. Wash and stem the musrooms and place them in a medium, greased baking pan. Add a small amount of butter to the bottom of each mushroom cap. Then add the bread crumb mixture. Finally generously top each mushroom cap with mozarella cheese and a dash or two of pepper, bake until cheese is melted and golden. Serve.
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Stuffed Jumbo Shrimp (Scampi)
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4 Servings
Shrimp Uncategorized
Stuffed Seafood Microwave Celery Basil Bread Crumb Garlic Onion Parsley Shrimp Garlic Salt
2 lb Jumbo imp in the shell
1 tb garine
1/4 c ery, chopped fine
1 on, chopped fine
1 tb garine, melted
1/2 c ad crumbs
1/4 ts il
1/2 ts sley, chopped
1/4 ts lic salt
Peel shrimp, leaving shell on tail section. Lay shrimp on back, split almost through with a sharp knife, (butterfly cut), and devein. Combine onion, celery and margarine in a 1-qt casserole. Microwave on high 3 minutes, or until onion is transparent. Stir in remaining ingredients. Brush the shrimp with melted margarine, and spoon 1 tablespoon of the onion mixture into the butterflied area of the shrimp. Place in a baking dish with the tail resting straight up on the side of the dish and microwave on high 3 minutes or until shrimp are opaque. Do not overcook. Time varies with the size of the shrimp.
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4 Servings
Shrimp Uncategorized
Stuffed Seafood Microwave Celery Basil Bread Crumb Garlic Onion Parsley Shrimp Garlic Salt
2 lb Jumbo imp in the shell
1 tb garine
1/4 c ery, chopped fine
1 on, chopped fine
1 tb garine, melted
1/2 c ad crumbs
1/4 ts il
1/2 ts sley, chopped
1/4 ts lic salt
Peel shrimp, leaving shell on tail section. Lay shrimp on back, split almost through with a sharp knife, (butterfly cut), and devein. Combine onion, celery and margarine in a 1-qt casserole. Microwave on high 3 minutes, or until onion is transparent. Stir in remaining ingredients. Brush the shrimp with melted margarine, and spoon 1 tablespoon of the onion mixture into the butterflied area of the shrimp. Place in a baking dish with the tail resting straight up on the side of the dish and microwave on high 3 minutes or until shrimp are opaque. Do not overcook. Time varies with the size of the shrimp.
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Stuffed Peppers
4 Servings
bell peppers TexMex
bell peppers rice black beans Vegetarian vegetarian main main dish TexMex
4 l peppers cored and seeded
1.5 tablespoons ve oil
1 small on chopped fine (about 1 cup)
1 can (14 1 ounces) ck beans drained and rinsed
1.5 teaspoons ground in
1 Salt and per to taste
3 cloves lic minced
4 cups white e cooked
1 can (14 1 ounces) diced atoes drained, 1 cup juice reserved
5 ounces per jack cheese shredded (1 1 cups)
3 tablespoons chopped fresh antro
0.25 cup chup
Bring 4 quarts water to boil in large stockpot or Dutch oven over high heat. Add 1 tablespoon salt and bell peppers. Cook until peppers just begin to soften, about 3 minutes. Using slotted spoon, remove peppers from pot, drain off excess water, and place peppers cut-sides up on paper towels. Adjust oven rack to middle position and heat oven to 350 degrees. Meanwhile, heat 12-inch heavy-bottomed skillet over medium-high heat until hot, about 1 1/2 minutes; add oil and swirl to coat. Add onion and cook, stirring occasionally, until softened and beginning to brown, about 5 minutes. Add black beans, cumin, and salt and pepper to taste. Cook until heated through. Stir in garlic and cook until fragrant, about 30 seconds. Transfer mixture to bowl with rice; stir in tomatoes, 1 cup cheese, cilantro, and salt and pepper to taste. Stir together ketchup and reserved tomato juice in small bowl. Place peppers cut-side up in 9-inch square baking dish. Using soup spoon, divide filling evenly among peppers. Spoon 2 tablespoons ketchup mixture over each filled pepper and sprinkle each with 1 tablespoon of remaining cheese. Bake until cheese is browned and filling is heated through, 25 to 30 minutes. Serve immediately.
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bell peppers TexMex
bell peppers rice black beans Vegetarian vegetarian main main dish TexMex
4 l peppers cored and seeded
1.5 tablespoons ve oil
1 small on chopped fine (about 1 cup)
1 can (14 1 ounces) ck beans drained and rinsed
1.5 teaspoons ground in
1 Salt and per to taste
3 cloves lic minced
4 cups white e cooked
1 can (14 1 ounces) diced atoes drained, 1 cup juice reserved
5 ounces per jack cheese shredded (1 1 cups)
3 tablespoons chopped fresh antro
0.25 cup chup
Bring 4 quarts water to boil in large stockpot or Dutch oven over high heat. Add 1 tablespoon salt and bell peppers. Cook until peppers just begin to soften, about 3 minutes. Using slotted spoon, remove peppers from pot, drain off excess water, and place peppers cut-sides up on paper towels. Adjust oven rack to middle position and heat oven to 350 degrees. Meanwhile, heat 12-inch heavy-bottomed skillet over medium-high heat until hot, about 1 1/2 minutes; add oil and swirl to coat. Add onion and cook, stirring occasionally, until softened and beginning to brown, about 5 minutes. Add black beans, cumin, and salt and pepper to taste. Cook until heated through. Stir in garlic and cook until fragrant, about 30 seconds. Transfer mixture to bowl with rice; stir in tomatoes, 1 cup cheese, cilantro, and salt and pepper to taste. Stir together ketchup and reserved tomato juice in small bowl. Place peppers cut-side up in 9-inch square baking dish. Using soup spoon, divide filling evenly among peppers. Spoon 2 tablespoons ketchup mixture over each filled pepper and sprinkle each with 1 tablespoon of remaining cheese. Bake until cheese is browned and filling is heated through, 25 to 30 minutes. Serve immediately.
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Sausage Stuffed Steak
Stuffed Green Peppers
6 Servings
Green Peppers Amercian
peppers ground beef onion powder American Cooking and Dishes Baked Easy Recipes Green Peppers Amercian
6 large Green pers
3/4 lb. Ground Chuck
1 med. on Chopped
1 1 24. oz Can Diced atoes
3/4 c. Uncooked e
1/2 c. Water
2 Tbls. cestershire Sauce
2 Tbls. Dried Basil or gano
1 c. ddar Cheese
Brown chuck in pot or very large skillet, drain and add chopped onion. Cook until tender. Add all engredients except cheese. Add salt and fresh ground pepper to taste. Set aside. Take green peppers and slice them in half and clean out seeds. Then steam peppers or place in microwave in a 13x9 casserole dish and cook for about 4 minutes, or until slightly tender. Then fill each pepper with mixture and top with cheese. Bake at 350 degrees for about 20 minutes.
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Green Peppers Amercian
peppers ground beef onion powder American Cooking and Dishes Baked Easy Recipes Green Peppers Amercian
6 large Green pers
3/4 lb. Ground Chuck
1 med. on Chopped
1 1 24. oz Can Diced atoes
3/4 c. Uncooked e
1/2 c. Water
2 Tbls. cestershire Sauce
2 Tbls. Dried Basil or gano
1 c. ddar Cheese
Brown chuck in pot or very large skillet, drain and add chopped onion. Cook until tender. Add all engredients except cheese. Add salt and fresh ground pepper to taste. Set aside. Take green peppers and slice them in half and clean out seeds. Then steam peppers or place in microwave in a 13x9 casserole dish and cook for about 4 minutes, or until slightly tender. Then fill each pepper with mixture and top with cheese. Bake at 350 degrees for about 20 minutes.
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Baked Stuffed Artichokes
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4 Servings
Artichoke Italian
Vegetarian Meatless Summer Spring Bake Advance Main Dish Artichoke Italian
4 large ichokes
1 pound hrooms coarsely chopped
4 tablespoons ter
2 tablespoon ve oil
1/2 cup on diced
4 cloves lic minced
2 teaspoon on juice
1 teaspoon dried gano
1 teaspoon dried il
1/2 teaspoon t
1/4 cup dry te wine
1/4 teaspoon crushed pepper flakes
4 tablespoons fresh sley minced
1 1/2 cups breadcrumbs (fresh and soft)
1/2 cup mesan cheese grated
2 teaspoons ve oil or melted butter for drizzling over stuffing and leaves, more or
2 on cut into 8 wedges for serving (more or less to taste)
Prepare (trim) artichokes. For great instructions online for how to do this, see: http://veganyumyum.com/2007/12/artichokes-with-sundried-tomato-and-marjoram-stuffing/ Steam the artichokes: place artichokes in a dutch oven or other nonreactive cookware deep enough to place the artichokes in (standing up on their bases - make sure they won't fall over) while the pot is covered. Do not use uncoated cast iron or aluminim - it will discolor the artichokes. The best choices are an enamel-coated cast-iron, stainless steel, and glass. Place about an inch or an inch-and-a-half of water in the bottom of the pan, bring to a boil, lower the heat, cover, and cook for about 30-45 minutes, until the leaves pull away easily. Preheat oven to 350 degrees about 30 minutes after the artichokes start cooking (or however long your oven needs to heat up - it will take about 10 minutes to stuff the artichokes). While the artichokes are cooking, heat butter and oil over medium heat in a large skillet. Add onion and garlic and cook until soft. Add sliced mushrooms, lemon juice, red pepper flakes, oregano, basil and salt. Cook until liquid rendered from mushrooms dissipates. Add wine and cook mushrooms until wine is absorbed. Remove from heat and stir in parsley, breadcrumbs and cheese. Stuff mushroom mixture into artichokes, but do not pack. Most of the stuffing should be in the center of the artichoke, with small amounts tucked in gently between the leaves. Place stuffed artichokes into a lightly greased baking pan, just large enough to hold artichokes. (Artichokes should stand upright and not be allowed to fall over.) Drizzle olive oil or melted butter over stuffing and leaves. (Can be made and refrigerated up to 2 days in advance up this point. Bring to room temperature before baking.) Bake for 20 minutes, or until heated through. Serve with plenty of lemon wedges - drizzling the artichoke with lemon oil as you eat really rounds out the flavor. Makes four servings. Note: Make sure there is a place for everybody to put the leaves after they eat the tender portion at the base of each leaf - either one large bowl in the center of the table, or individual bowls for each person. Recipe (slightly changed) from the Peninsula Clarion (Kenai Peninsula Newspaper), March 25, 2009 http://www.peninsulaclarion.com/stories/032509/foo_281024491.shtml
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4 Servings
Artichoke Italian
Vegetarian Meatless Summer Spring Bake Advance Main Dish Artichoke Italian
4 large ichokes
1 pound hrooms coarsely chopped
4 tablespoons ter
2 tablespoon ve oil
1/2 cup on diced
4 cloves lic minced
2 teaspoon on juice
1 teaspoon dried gano
1 teaspoon dried il
1/2 teaspoon t
1/4 cup dry te wine
1/4 teaspoon crushed pepper flakes
4 tablespoons fresh sley minced
1 1/2 cups breadcrumbs (fresh and soft)
1/2 cup mesan cheese grated
2 teaspoons ve oil or melted butter for drizzling over stuffing and leaves, more or
2 on cut into 8 wedges for serving (more or less to taste)
Prepare (trim) artichokes. For great instructions online for how to do this, see: http://veganyumyum.com/2007/12/artichokes-with-sundried-tomato-and-marjoram-stuffing/ Steam the artichokes: place artichokes in a dutch oven or other nonreactive cookware deep enough to place the artichokes in (standing up on their bases - make sure they won't fall over) while the pot is covered. Do not use uncoated cast iron or aluminim - it will discolor the artichokes. The best choices are an enamel-coated cast-iron, stainless steel, and glass. Place about an inch or an inch-and-a-half of water in the bottom of the pan, bring to a boil, lower the heat, cover, and cook for about 30-45 minutes, until the leaves pull away easily. Preheat oven to 350 degrees about 30 minutes after the artichokes start cooking (or however long your oven needs to heat up - it will take about 10 minutes to stuff the artichokes). While the artichokes are cooking, heat butter and oil over medium heat in a large skillet. Add onion and garlic and cook until soft. Add sliced mushrooms, lemon juice, red pepper flakes, oregano, basil and salt. Cook until liquid rendered from mushrooms dissipates. Add wine and cook mushrooms until wine is absorbed. Remove from heat and stir in parsley, breadcrumbs and cheese. Stuff mushroom mixture into artichokes, but do not pack. Most of the stuffing should be in the center of the artichoke, with small amounts tucked in gently between the leaves. Place stuffed artichokes into a lightly greased baking pan, just large enough to hold artichokes. (Artichokes should stand upright and not be allowed to fall over.) Drizzle olive oil or melted butter over stuffing and leaves. (Can be made and refrigerated up to 2 days in advance up this point. Bring to room temperature before baking.) Bake for 20 minutes, or until heated through. Serve with plenty of lemon wedges - drizzling the artichoke with lemon oil as you eat really rounds out the flavor. Makes four servings. Note: Make sure there is a place for everybody to put the leaves after they eat the tender portion at the base of each leaf - either one large bowl in the center of the table, or individual bowls for each person. Recipe (slightly changed) from the Peninsula Clarion (Kenai Peninsula Newspaper), March 25, 2009 http://www.peninsulaclarion.com/stories/032509/foo_281024491.shtml
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Stuffed Burger
Dress up ordinary ground beef with three kinds of cheese, purple onion, baby spinach and grape tomatoes.
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Stuffed Flank Steak
6 Servings
Beef, potatoes American
BBQ lunch dinner main dish Beef, potatoes American
16 bag frozen nach
1 1/2 cups atoes peeled,quartered
1 1/2 cups ddar cheese grated
5 slices on diced, fried
1 flank ak (1 1/2 lb-2 lb)
1/2 cup prepared becue sauce
2 ves
1 TBS dried on flakes
2 TBS oil
1 t
1 per
1 pepper flakes
Drain the spinach well. Chop, season with salt and add red pepper flakes.Boil potatoes until tender, about 15-20 minutes.I usually always add some garlic cloves to the boiling potatoes for extra flavor. You can omit if you like. Drain well, return them to the pot , and dry over medium heat for a minue or two. Off heat, mash lightly into small chunks, then stir in cheese, fried bacon, and salt/pepper to taste.I added some dried onion flakes for additional flavor. Score the meat down the center. Make sure you don't cut all the way through the steak, just halfway.Cut through the top portion creating a "flap" almost to the end,but not through. You want to butterfly it.Do the same with the other side. Avoid cutting the flaps too thin or it could tear.. You should have a long piece of flank steak. Place plastic wrap on top of steak and pound to about a 1/2 inch thickness. Be careful not to over pound as the meat can tear up on you.You should be able to roll a good spiral. Season steak with some salt and pepper. Place spinach all over the steak. Top with cheesy potatoes. Roll up and tie with kitchen twine to keep the filling inside. Sear the steak oil(2 TBS) in oven proof skillet over medium heat on all sides.Brush with some barbecue sauce. Make sure the seam is on the bottom before placing in the oven. Place in a preheated 400 Deg. oven for 30 minutes or until it reaches 145 for med-rare. Let rest for 10-15 minutes before slicing. Don't forget to remove the kitchen twine. Serve with more BBQ sauce or with some sour cream mixed with chives.
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Beef, potatoes American
BBQ lunch dinner main dish Beef, potatoes American
16 bag frozen nach
1 1/2 cups atoes peeled,quartered
1 1/2 cups ddar cheese grated
5 slices on diced, fried
1 flank ak (1 1/2 lb-2 lb)
1/2 cup prepared becue sauce
2 ves
1 TBS dried on flakes
2 TBS oil
1 t
1 per
1 pepper flakes
Drain the spinach well. Chop, season with salt and add red pepper flakes.Boil potatoes until tender, about 15-20 minutes.I usually always add some garlic cloves to the boiling potatoes for extra flavor. You can omit if you like. Drain well, return them to the pot , and dry over medium heat for a minue or two. Off heat, mash lightly into small chunks, then stir in cheese, fried bacon, and salt/pepper to taste.I added some dried onion flakes for additional flavor. Score the meat down the center. Make sure you don't cut all the way through the steak, just halfway.Cut through the top portion creating a "flap" almost to the end,but not through. You want to butterfly it.Do the same with the other side. Avoid cutting the flaps too thin or it could tear.. You should have a long piece of flank steak. Place plastic wrap on top of steak and pound to about a 1/2 inch thickness. Be careful not to over pound as the meat can tear up on you.You should be able to roll a good spiral. Season steak with some salt and pepper. Place spinach all over the steak. Top with cheesy potatoes. Roll up and tie with kitchen twine to keep the filling inside. Sear the steak oil(2 TBS) in oven proof skillet over medium heat on all sides.Brush with some barbecue sauce. Make sure the seam is on the bottom before placing in the oven. Place in a preheated 400 Deg. oven for 30 minutes or until it reaches 145 for med-rare. Let rest for 10-15 minutes before slicing. Don't forget to remove the kitchen twine. Serve with more BBQ sauce or with some sour cream mixed with chives.
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Stuffed Spinach Pizza
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6 Servings
Spinach
Italian
Saute Bake Advance Dough Yeast dough Pizza Bread flour Olive oil Yeast Spinach Mushrooms Onion Garlic Parmesan Romano Mozzarella Tomatoes Oregano Basil Red pepper Main Dish Bread Italian Dinner
-- Dough --
1 1/2 pounds bread ur (5 cups)
1 1/2 cups warm water (105 - 115 degrees F)
1/2 cup ra virgin olive oil
2 teaspoons active dry st
1 teaspoon ar
1 teaspoon t
--Filling --
2 pounds fresh nach washed, dried, and chopped
1/2 pound fresh hrooms washed and cut into 1/8-inch slices (optional)
1 small on cut into 1/8" slices (optional)
1 tablespoon ra virgin olive oil
4 clooves lic minced
1/2 teaspoon crushed pepper flakes
16 ounces whole milk zarella cheese* shredded
1/2 cup mesan and/or Romano cheese freshly grated
salt and per
-- Sauce --
1 can (28 oz) Italian atoes** drained and roughly crushed
2 tablespoons ra virgin olive oil
1 teaspoon dried gano
1 tablespoon fresh il chopped
1 teaspoon t
1 clove lic crushed
-- Topping --
1/4 cup mesan and/or Romano cheese freshly grated
*Note: if you prefer, you can replace some or all of the Mozzarella with one or a combination of Fontina, Asiago and Provolone cheeses. **Note: if you prefer, you can substitute your favorite pizza sauce in place of the crushed tomatoes, but omit the extra salt. Prepare dough sponge and proof yeast by placing 1 1/2 cups warm water (105 - 115 degrees F.) in the bowl of a stand mixer, sprinkle with yeast and sugar, mix until yeast is fully dissolved. Add 1 cup of the 1 1/2 pounds bread flour, mix well and let stand for about 20 minutes or until mixture is foamy. (If not foamy, throw out and start over with fresher yeast.) Place bowl on stand mixer fitted with dough hook. Mix on low adding olive oil and salt, gradually bring in the remaining bread four until most of the flour has mixed with the wet ingredients. Increase speed and knead until dough forms a cohesive ball and is smooth and silky, about 10 minutes. Transfer dough to a large bowl and cover tightly with plastic wrap. Allow dough to double in bulk, about two hours, punch it down and briefly knead it again to collapse all of the air bubbles. Remove 1/3 of the dough and set aside. Place the remaining dough in bowl and cover. While the dough is rising, prepare the sauce by draining all the liquid from the canned tomatoes and crushing them with your hands. Transfer crushed tomatoes to a small bowl and add the olive oil, oregano, basil, salt and garlic. Mix well and set aside until needed. Not necessary, but if desired, the sauce can be cooked. Heat oil in a large sauce pan over medium-high heat. Add garlic and saute about 1 minutes, until fragrant. Stir in crushed tomatoes, oregano, basil, salt and simmer until thick, about 30 minutes. Prepare the filling by heating the olive oil in a large skillet and adding the onion, mushrooms and a generous pinch of salt. Cook over medium-high heat, stirring frequently, until the the onions have taken on a light brown color, about 6 minutes. Add the garlic and chile pepper and cook, stirring, for about 1 minute. Add the spinach in handfuls, allowing each addition to wilt before adding the next. Once all the spinach has wilted cook for approximately 3 more minutes, or just long enough for excess liquid to evaporate. The mixture can be moist but shouldnt be watery. Season with pepper and additional salt to taste. Remove from heat. Drain the spinach mixture in a colander and set aside until needed. If you have a baking stone, place it in the oven. Preheat oven to 500 degrees F. When the dough has doubled in bulk, punch it down and knead it briefly (about 1 minute). Remove 1/3 of the dough and place it back in the bowl, covering tightly. Roll the large portion of dough out on a lightly floured surface until it is about 10- to 12-inches in diameter. Cover it with a clean towel and let it rest a few minutes while you lightly grease a 15- by 2-inch round deep-dish pizza pan, springform pan or cheesecake pan with olive oil. Remove the towel and roll out the dough into an even larger circle measuring 18- to 20-inches in diameter--enough to cover the base and sides of the pan. Cover again and let rest for a few minutes, then gently lift it up, balancing the weight of the dough over your hands and forearms, and lay it over the pan so that the center droops down to cover the bottom.Gently press the dough into the corners and up the sides of the pan. Trim off any dough which hangs over the edge of the pan. Mix the spinach-mushroom mixture with the mozzarella cheese. Lightly brush the bottom dough with a little olive oil. Add about 1/4 cup of the sauce and spread evenly over the bottom and sides of the dough using a spoon. Sprinkle 1/4 cup of the parmesan cheese over the sauce, then half the spinach-cheese mixture. Repeat, again adding about 1/4 cup of the sauce, spreading evenly. Sprinkle with another 1/4 cup of parmesan, then the remaining half of the spinach-cheese mixture. Roll out the second piece of dough on a lightly floured surface until it is about the same size as the pan, cover and let rest a few minutes. Lay the second piece of dough over the spinach filling, then turn down the edges of the first piece of dough off the sides and crimp the two edges of dough together with your fingers to form a thick raised border. Cut a couple of slits in the top layer of dough to let the steam escape during cooking. Brush the top of the crust with a little olive oil, then let the pizza rise an additional 15 minutes in the pan before baking. Bake at 500 degrees F. for 15 minutes, then lower the temperature to 400 degrees F. and bake for 20 to 25 minutes. If desired, spread about 1/2 cup of the sauce evenly over top crust and sprinkle with 1/4 cup Parmesan cheese during the last 10 minutes of baking time. Let stand 10-15 minutes before cutting. Serve hot or warm and enjoy! Makes 4 to 6 servings.
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6 Servings
Spinach
Italian
Saute Bake Advance Dough Yeast dough Pizza Bread flour Olive oil Yeast Spinach Mushrooms Onion Garlic Parmesan Romano Mozzarella Tomatoes Oregano Basil Red pepper Main Dish Bread Italian Dinner
-- Dough --
1 1/2 pounds bread ur (5 cups)
1 1/2 cups warm water (105 - 115 degrees F)
1/2 cup ra virgin olive oil
2 teaspoons active dry st
1 teaspoon ar
1 teaspoon t
--Filling --
2 pounds fresh nach washed, dried, and chopped
1/2 pound fresh hrooms washed and cut into 1/8-inch slices (optional)
1 small on cut into 1/8" slices (optional)
1 tablespoon ra virgin olive oil
4 clooves lic minced
1/2 teaspoon crushed pepper flakes
16 ounces whole milk zarella cheese* shredded
1/2 cup mesan and/or Romano cheese freshly grated
salt and per
-- Sauce --
1 can (28 oz) Italian atoes** drained and roughly crushed
2 tablespoons ra virgin olive oil
1 teaspoon dried gano
1 tablespoon fresh il chopped
1 teaspoon t
1 clove lic crushed
-- Topping --
1/4 cup mesan and/or Romano cheese freshly grated
*Note: if you prefer, you can replace some or all of the Mozzarella with one or a combination of Fontina, Asiago and Provolone cheeses. **Note: if you prefer, you can substitute your favorite pizza sauce in place of the crushed tomatoes, but omit the extra salt. Prepare dough sponge and proof yeast by placing 1 1/2 cups warm water (105 - 115 degrees F.) in the bowl of a stand mixer, sprinkle with yeast and sugar, mix until yeast is fully dissolved. Add 1 cup of the 1 1/2 pounds bread flour, mix well and let stand for about 20 minutes or until mixture is foamy. (If not foamy, throw out and start over with fresher yeast.) Place bowl on stand mixer fitted with dough hook. Mix on low adding olive oil and salt, gradually bring in the remaining bread four until most of the flour has mixed with the wet ingredients. Increase speed and knead until dough forms a cohesive ball and is smooth and silky, about 10 minutes. Transfer dough to a large bowl and cover tightly with plastic wrap. Allow dough to double in bulk, about two hours, punch it down and briefly knead it again to collapse all of the air bubbles. Remove 1/3 of the dough and set aside. Place the remaining dough in bowl and cover. While the dough is rising, prepare the sauce by draining all the liquid from the canned tomatoes and crushing them with your hands. Transfer crushed tomatoes to a small bowl and add the olive oil, oregano, basil, salt and garlic. Mix well and set aside until needed. Not necessary, but if desired, the sauce can be cooked. Heat oil in a large sauce pan over medium-high heat. Add garlic and saute about 1 minutes, until fragrant. Stir in crushed tomatoes, oregano, basil, salt and simmer until thick, about 30 minutes. Prepare the filling by heating the olive oil in a large skillet and adding the onion, mushrooms and a generous pinch of salt. Cook over medium-high heat, stirring frequently, until the the onions have taken on a light brown color, about 6 minutes. Add the garlic and chile pepper and cook, stirring, for about 1 minute. Add the spinach in handfuls, allowing each addition to wilt before adding the next. Once all the spinach has wilted cook for approximately 3 more minutes, or just long enough for excess liquid to evaporate. The mixture can be moist but shouldnt be watery. Season with pepper and additional salt to taste. Remove from heat. Drain the spinach mixture in a colander and set aside until needed. If you have a baking stone, place it in the oven. Preheat oven to 500 degrees F. When the dough has doubled in bulk, punch it down and knead it briefly (about 1 minute). Remove 1/3 of the dough and place it back in the bowl, covering tightly. Roll the large portion of dough out on a lightly floured surface until it is about 10- to 12-inches in diameter. Cover it with a clean towel and let it rest a few minutes while you lightly grease a 15- by 2-inch round deep-dish pizza pan, springform pan or cheesecake pan with olive oil. Remove the towel and roll out the dough into an even larger circle measuring 18- to 20-inches in diameter--enough to cover the base and sides of the pan. Cover again and let rest for a few minutes, then gently lift it up, balancing the weight of the dough over your hands and forearms, and lay it over the pan so that the center droops down to cover the bottom.Gently press the dough into the corners and up the sides of the pan. Trim off any dough which hangs over the edge of the pan. Mix the spinach-mushroom mixture with the mozzarella cheese. Lightly brush the bottom dough with a little olive oil. Add about 1/4 cup of the sauce and spread evenly over the bottom and sides of the dough using a spoon. Sprinkle 1/4 cup of the parmesan cheese over the sauce, then half the spinach-cheese mixture. Repeat, again adding about 1/4 cup of the sauce, spreading evenly. Sprinkle with another 1/4 cup of parmesan, then the remaining half of the spinach-cheese mixture. Roll out the second piece of dough on a lightly floured surface until it is about the same size as the pan, cover and let rest a few minutes. Lay the second piece of dough over the spinach filling, then turn down the edges of the first piece of dough off the sides and crimp the two edges of dough together with your fingers to form a thick raised border. Cut a couple of slits in the top layer of dough to let the steam escape during cooking. Brush the top of the crust with a little olive oil, then let the pizza rise an additional 15 minutes in the pan before baking. Bake at 500 degrees F. for 15 minutes, then lower the temperature to 400 degrees F. and bake for 20 to 25 minutes. If desired, spread about 1/2 cup of the sauce evenly over top crust and sprinkle with 1/4 cup Parmesan cheese during the last 10 minutes of baking time. Let stand 10-15 minutes before cutting. Serve hot or warm and enjoy! Makes 4 to 6 servings.
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Cheddar Stuffed Mushrooms
25 Servings
Mushrooms
American
Saute Bake Advance Hors dOeuvres Appetizers Mushrooms American
1 pound hroom
6 tablespoon ter
1/2 cup nuts optional
1/2 cup sley
1 on
1 cup ddar sharp, coarsely grated
1/2 cup ad crumbs
1/4 teaspoon t or to taste
Preheat oven to 350?. Remove stems from mushrooms and chop stems. Melt butter, with a pastry brush gently brush mushroom caps all over with melted butter. Arrane caps, stemmed sides up on a large baking sheet Lightly toast walnuts and finely chop if using. Finely chop parsley. Finely chop onion and in a large heavy skillet sauted with chopped stems in remaining butter over mod high heat until mixture is softened. Remove skillet from heat and stir in remaining ingredients. Divide mixture among mushroom caps, mounding it slightly. Mushrooms may be stuffed a day ahead and chilled overnight. Bake in middle of oven for 20 minutes and serve warm.
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Mushrooms
American
Saute Bake Advance Hors dOeuvres Appetizers Mushrooms American
1 pound hroom
6 tablespoon ter
1/2 cup nuts optional
1/2 cup sley
1 on
1 cup ddar sharp, coarsely grated
1/2 cup ad crumbs
1/4 teaspoon t or to taste
Preheat oven to 350?. Remove stems from mushrooms and chop stems. Melt butter, with a pastry brush gently brush mushroom caps all over with melted butter. Arrane caps, stemmed sides up on a large baking sheet Lightly toast walnuts and finely chop if using. Finely chop parsley. Finely chop onion and in a large heavy skillet sauted with chopped stems in remaining butter over mod high heat until mixture is softened. Remove skillet from heat and stir in remaining ingredients. Divide mixture among mushroom caps, mounding it slightly. Mushrooms may be stuffed a day ahead and chilled overnight. Bake in middle of oven for 20 minutes and serve warm.
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Stuffed Pork Chops
5 Servings
Pork
Italian
Main Dish Bake Winter Pork Italian
2 lbs Thick boneless k chops about 3 pork chops
1 cup Grated zarella cheese
4 oz Can sliced hroom stems and pieces
1/4 cup Fresh sley minced
1/2 teaspoon t
1/4 teaspoon per
1/2 cup Seasoned ad crumbs
1 Large
In a small bowl combine cheese, mushrooms, parsley, salt and pepper. Take two pie pans and beat the egg in one; sprinkle the bread crumbs in the other. Slit each pork chop lengthwise about 3/4 of the way through the chop. Stuff with the cheese-mushroom mixture. Then dip and roll the chops firtst in the egg and then in the bread crumbs. Seal in a casserole dish treated with nonstick spray and freeze. When thawed, add 1/3 cup water to the casserole dish and cover with foil. Bake at 350? F for 40 minutes.
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Pork
Italian
Main Dish Bake Winter Pork Italian
2 lbs Thick boneless k chops about 3 pork chops
1 cup Grated zarella cheese
4 oz Can sliced hroom stems and pieces
1/4 cup Fresh sley minced
1/2 teaspoon t
1/4 teaspoon per
1/2 cup Seasoned ad crumbs
1 Large
In a small bowl combine cheese, mushrooms, parsley, salt and pepper. Take two pie pans and beat the egg in one; sprinkle the bread crumbs in the other. Slit each pork chop lengthwise about 3/4 of the way through the chop. Stuff with the cheese-mushroom mixture. Then dip and roll the chops firtst in the egg and then in the bread crumbs. Seal in a casserole dish treated with nonstick spray and freeze. When thawed, add 1/3 cup water to the casserole dish and cover with foil. Bake at 350? F for 40 minutes.
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Baked Stuffed Flounder
6 Servings
Seafood-Other
American
Bake Liked Main Dish American Seafood-Other Dinner
2 tablespoons unsalted ter
1 medium on chopped
1/2 teaspoon her salt plus extra for the sweat and for seasoning fillets
1 clove lic minced
1 10 oz. Frozen nach thawed and squeezed dry
1 on, zested
1/4 teaspoon freshly ground black per plus extra for seasoning fillets
2 tablespoons chopped fresh sley leaves
1 cup heavy am
1/4 cup te wine
10 ounces ddar grated
1 1/2 lbs to 2 pounds flounder lets
3 cups leftover cooked e
Preheat the oven to 350 degrees F. In a medium saute pan over low heat, melt the butter; add the onion and a pinch of salt and sweat until translucent. Add the garlic and continue to cook for another minute. Add the spinach and lemon zest and cook until just heated through. Season with the salt and pepper, add the parsley, and stir to combine. Remove from the heat and keep warm. Place the heavy cream and wine into a saucepan over medium heat. Once the mixture begins to simmer, gradually add the cheese and stir until melted. Set aside and keep warm. If the fillets are large, cut in half. Season each filet on both sides with salt and pepper. Divide the spinach mixture evenly among the fillets and roll the fish around the mixture. Place the rice into a 2 1/2-quart casserole dish and spread evenly. Place each roll on top of the rice, seam side down. Pour over the cheese sauce and place in the oven for 25 minutes. Allow to cool for 5 minutes before serving.
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Seafood-Other
American
Bake Liked Main Dish American Seafood-Other Dinner
2 tablespoons unsalted ter
1 medium on chopped
1/2 teaspoon her salt plus extra for the sweat and for seasoning fillets
1 clove lic minced
1 10 oz. Frozen nach thawed and squeezed dry
1 on, zested
1/4 teaspoon freshly ground black per plus extra for seasoning fillets
2 tablespoons chopped fresh sley leaves
1 cup heavy am
1/4 cup te wine
10 ounces ddar grated
1 1/2 lbs to 2 pounds flounder lets
3 cups leftover cooked e
Preheat the oven to 350 degrees F. In a medium saute pan over low heat, melt the butter; add the onion and a pinch of salt and sweat until translucent. Add the garlic and continue to cook for another minute. Add the spinach and lemon zest and cook until just heated through. Season with the salt and pepper, add the parsley, and stir to combine. Remove from the heat and keep warm. Place the heavy cream and wine into a saucepan over medium heat. Once the mixture begins to simmer, gradually add the cheese and stir until melted. Set aside and keep warm. If the fillets are large, cut in half. Season each filet on both sides with salt and pepper. Divide the spinach mixture evenly among the fillets and roll the fish around the mixture. Place the rice into a 2 1/2-quart casserole dish and spread evenly. Place each roll on top of the rice, seam side down. Pour over the cheese sauce and place in the oven for 25 minutes. Allow to cool for 5 minutes before serving.
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Cajun Stuffed Mushrooms
12 Servings
Mushrooms
Cajun
spicy quick appetizer Mushrooms Cajun
1/4 cup ter
1/2 lb andouille sage
1 cup chopped on
1/4 cup green per chopped
1/2 tsp t
1/4 tsp minced lic
1/2 tsp enne powder
1 pouch Uncle Ben's microwaveable instant white ric
24 large button hrooms
1 1/ cup onnaise
3/4 cup mesan cheese grated
Clean mushrooms and remove stems. Toss mushrooms caps in melted butter. Set aside. Brown sausage, onions, bell pepper, and mushroom stems. Add salt, garlic, and cayenne. Add cooked pouch of rice, mayo, and cheese. Mix well. Stuff mushrooms. Place in 9x13 baking dish bake at 350 for 30-45 minutes.
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Mushrooms
Cajun
spicy quick appetizer Mushrooms Cajun
1/4 cup ter
1/2 lb andouille sage
1 cup chopped on
1/4 cup green per chopped
1/2 tsp t
1/4 tsp minced lic
1/2 tsp enne powder
1 pouch Uncle Ben's microwaveable instant white ric
24 large button hrooms
1 1/ cup onnaise
3/4 cup mesan cheese grated
Clean mushrooms and remove stems. Toss mushrooms caps in melted butter. Set aside. Brown sausage, onions, bell pepper, and mushroom stems. Add salt, garlic, and cayenne. Add cooked pouch of rice, mayo, and cheese. Mix well. Stuff mushrooms. Place in 9x13 baking dish bake at 350 for 30-45 minutes.
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Stuffed shells
6 Servings
Shells
Italian
Mozzarella Italian Stuffed shells Tomato sauce Main dish Dinner Shells
16 oz ricotta or tage cheese
2 cups zarella cheese grated
2 s
1/2 cup mesan grated
1 tsp. t
1/4 tsp per
1 tsp sley
Preheat the oven to 350. Prepare pasta shells, Bring water to boil and then add pasta, boil pasta approximately 15 minutes. Prepare cheese filling. Beat eggs, add ricotta, Mozzarella and Parmesan cheese; mix in seasonings. Using a large casserole dish layer sauce, meat, and pasta shells which are stuffed with the cheese filling. Sauce and meat as with spaghetti. Bake 45 minutes.
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Shells
Italian
Mozzarella Italian Stuffed shells Tomato sauce Main dish Dinner Shells
16 oz ricotta or tage cheese
2 cups zarella cheese grated
2 s
1/2 cup mesan grated
1 tsp. t
1/4 tsp per
1 tsp sley
Preheat the oven to 350. Prepare pasta shells, Bring water to boil and then add pasta, boil pasta approximately 15 minutes. Prepare cheese filling. Beat eggs, add ricotta, Mozzarella and Parmesan cheese; mix in seasonings. Using a large casserole dish layer sauce, meat, and pasta shells which are stuffed with the cheese filling. Sauce and meat as with spaghetti. Bake 45 minutes.
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Super Stuffed Potatoes
6 Servings
Russet Potatoes
American
Dinner Russet Potatoes American
7 - 12oz Russet atoes
6 tablespoons unsalted ter - 3 tabespoons melted
3/4 teaspoon t
1 1 5.2 oz Borsin cheese - crumbled
1/2 cup half and half am
2 cloves ced
1/2 cup fresh ves - chopped
1 teaspoon per
A. Adjust oven rack to middle position and heat oven to 475 degrees. Set wire rack inside rimmed baking sheet. Prick potatoes all over with fork, place on paper towel, and microwave on high untill tender, 20-25 minutes, turning potatoes over after 10 minutes. B. Slice and remove top quarter of each potatoe, let cool for 5 minutes, then scoop out flesh, leaving 1/4" layer of potatoe on inside. Discard one potatoe shell. Brush remaining shells inside and out with melted butter and sprinkle interiors with 1/4 teaspoon salt. Transfer potatotes scoop side up to baking sheet fitted with wire rack and bake until skins begin to crisp, about 15 minutes. C. Meanwhile, mix half of Boursin and half and half in bowl until blended. Cook remaining butter with garlic in saucepan over medium-low heat until garlic is straw-colored, 3-5 minutes. Stir in Boursin mixture until combined. D. Set ricer or food mill over medium bowl and press or mill potatoes into bowl. Gently fold in warm Boursin mixture, 3 tablespoons chives, remaining salt and pepper until well incorporated. REmove potatoe shells from oven and fill with potatoe / cheese mixture. Top with remaining crumbled Boursin and bake until tops of potatoes are golden brown, about 15 minutes. Sprinkle with remaining chives - Serve
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Russet Potatoes
American
Dinner Russet Potatoes American
7 - 12oz Russet atoes
6 tablespoons unsalted ter - 3 tabespoons melted
3/4 teaspoon t
1 1 5.2 oz Borsin cheese - crumbled
1/2 cup half and half am
2 cloves ced
1/2 cup fresh ves - chopped
1 teaspoon per
A. Adjust oven rack to middle position and heat oven to 475 degrees. Set wire rack inside rimmed baking sheet. Prick potatoes all over with fork, place on paper towel, and microwave on high untill tender, 20-25 minutes, turning potatoes over after 10 minutes. B. Slice and remove top quarter of each potatoe, let cool for 5 minutes, then scoop out flesh, leaving 1/4" layer of potatoe on inside. Discard one potatoe shell. Brush remaining shells inside and out with melted butter and sprinkle interiors with 1/4 teaspoon salt. Transfer potatotes scoop side up to baking sheet fitted with wire rack and bake until skins begin to crisp, about 15 minutes. C. Meanwhile, mix half of Boursin and half and half in bowl until blended. Cook remaining butter with garlic in saucepan over medium-low heat until garlic is straw-colored, 3-5 minutes. Stir in Boursin mixture until combined. D. Set ricer or food mill over medium bowl and press or mill potatoes into bowl. Gently fold in warm Boursin mixture, 3 tablespoons chives, remaining salt and pepper until well incorporated. REmove potatoe shells from oven and fill with potatoe / cheese mixture. Top with remaining crumbled Boursin and bake until tops of potatoes are golden brown, about 15 minutes. Sprinkle with remaining chives - Serve
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