Recipe: Stuffed Veggies or Pasta Recipes (26)
Recipe Collections recipelink.com Chat Room Recipe Swap
08-14-2000 - 26 Stuffed Veggies or Pasta
Gina,Fla (07:21:04) :
Spinach & Feta Stuffed Shells
serves 6
2 10 oz. pkgs. frozen chopped spinach, thawed
10 oz. ricotta cheese
1 c. parmesan
3 1/2 oz. Feta cheese
2 T. fresh chopped basil
3 garlic cloves, minced
salt & pepper to taste
3 1/2 c. bottled favorite marinara sauce
32 jumbo shells
preheat oven to 350. Squeeze spinach dry. Transfer to a large bowl, add ricotta, 1/2 c. Parmesan, all the Feta, basil and garlic. Season with salt and pepper.
Spoon 1/2 c. marinara over bottom of 13x9 baking pan. Fill each shell and place in pan. Spoon remaining sauce over and sprinkle with remaining Parmesan. Cover loosely with foil and bake 30 min.
Gina,Fla (07:20:04) :
Baked Stuffed Tomatoes
serves 4
4 med. tomatoes
salt and pepper
1/4 c. olive oil
3 scallions, chopped
1 10 oz. pkg. frozen chopped spinach, thawed and squeezed dry
1/3 c. fresh chopped parsley
1/2 t. dried basil
1/2 t. dried thyme
6 T. crumbled Feta cheese
1 garlic clove, pressed
Slice the tops off the tomatoes. Scoop out the pulp, reserve. Lightly salt and pepper the inside of the tomatoes and invert on paper towels to drain. Saute the scallions and garlic and chopped tomato pulp in oil for 3 mts. Add spinach, parsley, basil and thyme. Cook over med. till all liquid evaporates, stirring frequently. Stir in 3 T. of Feta. Stuff the tomatoes and place on greased cookie sheet. Sprinkle the remaining cheese over tops and bake in preheated 375 oven for 10-15 mts. Don't let the skins split.
Gina,Fla (07:19:20) :
Orange Mustard Glazed Stuffed Pork Chops
4 pork chops, thick enough for stuffing
(Marinate in juice of 2 sour oranges, 2 minced garlic, couple of fresh rosemary leaves, salt and pepper in fridge for at least 2 hours)
Stuffing:
2 T. butter
1/2 c. chopped onion
1/2 c. chopped celery
1 garlic clove, minced
1 1/2 c. bread cubes
2 T. chopped parsley
1 t. salt
1/2 t. grated orange peel
3 T. orange juice
1/2 c. golden raisins
Preheat oven to 375. Saute onion, celery and garlic in butter till tender. Add bread cubes and brown slightly. Remove from heat and add parsley, salt, orange peel, orange juice and raisins. Stir to blend well. Take pork chops out of marinade and brown in a skillet with a little olive oil. Stuff pockets in pork chops. Put chops on a rack over a pan filled with 1/2 inch water. Cover pan and chops with foil and bake 375 for 1 hour and 30 mts.
Orange Mustard Glaze:
1/2 c. orange juice
1/4 c. light brown sugar
2 T. Dijon mustard
1/4 c. orange marmalade
2 T. vinegar
Combine all ingred. in a small saucepan and simmer 15 mts.
Remove foil from chops. Pour off water. Brush chops with glaze and bake 30 mts. more basting every 5-10 mts.
Gina,Fla (07:18:52) :
Hazel Prudhomme's Roast Pork
This is very good and my family has enjoyed since 1988.
2 t. black pepper
1 1/2 t. salt
1 t. white pepper
1 t. cayenne red pepper
1 t. paprika
1 t. thyme
1/2 t. dry mustard
3 T. butter
1 T. veg. oil
1/2 c. chopped onions
1/2 c. chopped sweet green bell pepper
1 t. minced garlic
1 4 lb. boneless pork loin
Thoroughly combine salt, black, white and red peppers, paprika, thyme and mustard.
In a large skillet, melt butter and oil, add chopped veggies, garlic, and seasoning mix. Saute about 4 mts. Stir over med. high and mix continuously. Cool.
Place roast in a baking pan, fat side up. Make several deep slits in the meat to form pockets. Stuff them with the sauteed veg. mixture and whatever remains, rub all over roast by hand.
Bake uncovered 275 for 3 hours, then at 425 till dark brown on top and meat is white in center., about 10-15 mts. more.
Serves 6
Gina,Fla (07:17:25) :
Manicotti a la Gina
serves 6
1 med. onion, chopped
4 garlic cloves, minced
1/2 lb. ground sirloin
2 T. olive oil
2 cans 16 oz. each chopped tomatoes
2 T. tomato paste
1 t. oregano
1 t. thyme
1 t. salt
2 T. fresh parsley
2 bay leaves
1/2 t. pepper
1 (10 oz.) frozen chopped spinach, thaw and drain
16 oz. ricotta cheese
8 oz. parmesan cheese
1 T. fresh basil or 1 t. dried
1 (8 oz.) pkg. manicotti shells
8 oz. mozzarella cheese, grated
Sauce: Saute onion garlic and meat in oil. Add tomatoes and spices; cook slowly till nice and thick.
Filling: Combine ricotta, parmesan, spinach and basil. If you use food processor, filling will be green. If you hand mix, filling will be white with green flecks.
Pasta: Cook pasta accord. to pkg. dir. with one T. olive oil in water, drain and return to a pan of cool water.
Assembly: Place a spoonful of sauce in bottom of casserole and spread around. Fill the shells and place in the casserole in one layer. Cover with the meat sauce and top with grated mozzarella. Bake 45 mts. at 350.
Gina,Fla (07:15:39) :
ABUELA'S EMPANADAS
Rochi Llaneza sometimes fills these with coarsely chopped chorizo sausage, or adds chopped chorizo to the picadillo.
PICADILLO FILLING:
2 tablespoons vegetable oil
1 medium onion, peeled and chopped
1 small green bell pepper, seeded and chopped
2 garlic cloves, peeled and minced
1 teaspoon dry oregano
8-ounce can tomato sauce
1 small box raisins (about 1/2 cup)
Chopped green olives to taste
1 pound ground beef
About 1/4 cup dry white wine
Salt and pepper
THE PASTRY:
3/4 cup sugar
1/3 cup water
5 cups all-purpose flour
5 tablespoons baking powder
1 teaspoon salt
2 whole eggs, lightly beaten
4 tablespoons butter, melted and cooled
1/4 cup vegetable oil plus more for frying
1/4 cup dry white wine
Heat the oil in a large skillet over medium heat and saute the onion, green pepper and garlic until soft, about 5 minutes. Stir in the oregano, tomato sauce, raisins and olives. Add the ground beef, breaking it up with a spoon. Pour the wine over this (you can be generous with the wine). Cover and cook until the meat is almost done. Uncover the pan and cook, stirring, until most of the liquid evaporates. (Never use if it is runny -- that's the trick.) Season to taste with salt and pepper.
Make a syrup by heating the sugar with the water over medium-high heat until dissolved and clear. Set aside to cool.
Sift the flour with the baking powder and salt into a large bowl. Make a well in the middle and pour in the eggs, melted butter, vegetable oil, wine and sugar syrup. Stir with a fork just until the dough comes together and is not sticky. Do not over-mix.
Take a small amount of the dough (a ball that fits in the palm of your hand) and roll out on a floured work surface into a circle that's about 1/8-inch thick. Place a spoonful of filling in the center of half the circle and fold the other half over it to make a half-moon shape. Wet your fingers and seal the edge of the empanada, trimming excess dough if necessary to make a perfect half-moon shape. Press the edges with the tines of a fork to seal completely.
To cook, fry in about 1/2 inch of oil in a skillet over medium-high heat until golden, 3 to 5 minutes per side, or bake in a 400-degree oven until lightly browned, 12 to 15 minutes. Makes about 20 empanadas.
Source: adapted from Rochi Llaneza.
Gina,Fla (07:14:46) :
Papas Rellena (Stuffed Mashed Potato Balls)
Makes 8 balls
2 lbs. potatoes, peeled and diced
salt and pepper to taste
1 c. picadillo
1 large egg, slightly beaten
1/2 c. cracker meal
oil for frying
Cook the potatoes in salted water till tender, drain and mash and season with salt and pepper. When at room temperature, you can work with it.
Take a handful of mashed potatoes, shape into a 3-inch ball and with your thumb, push down in the middle to make a well. Fill with 2 T. picadillo and then reshape ball to enclose meat in it. Roll in egg, then in cracker meal. Repeat until all 8 balls are made. Put on a platter, cover with saran wrap and refrigerate for 1 hour.
Fry the balls until they are golden on all sides. Drain and serve hot.
Gina,Fla (07:14:08) :
Stuffed Chicken Breasts a la Gina
4-6 boneless, skinless chicken breasts
1/4 c. olive oil
3 garlic cloves, pressed
1/2 t. oregano
1/4 t. pepper
1/2 t. ground coriander
1/2 t. paprika
Drizzle olive oil over breasts and sprinkle with above condiments. Cover and chill for at least 2 hours.
Stuffing:
1 small package of Pepperidge Farm Herb Stuffing
1/2 cup golden raisins
1 small onion, chopped
1/2 c. fresh sliced mushrooms
1/2 cup chopped celery
1 garlic clove, minced
1/4 c. fresh chopped parsley
salt and pepper to taste
1 Macintosh apple, peeled, cored and chopped
1 stick butter, melted
1 cup chicken broth ( Superior Touch Better than Bouillon)
Melt the butter in a skillet and saute the onion, mushrooms and celery until golden, add the garlic and parsley at the last minute and cook for 1-2 minutes. In a bowl, add the stuffing and mix with the sauteed veggies, add the chopped apples and raisins along with the broth until you get the consistency you want, sort of mushy. Taste for seasoning and adjust with salt and pepper to taste.
Make a horizontal slit in each chicken breast, stuff with stuffing. Put them in a greased 13x9 baking dish and bake at 350 for 1 hour. With the pan drippings, make a gravy by adding 1 c. chicken bouillon and scraping up the bits. Add 1 c. water mixed with 1 T. cornstarch and stir till nice and thick. Season with salt and pepper if needed.
Gina,Fla (07:13:26) :
Fresh Mozzarella Stuffed Chicken Breasts
Serves:12
12 Tbsp., Butter, softened
3 Tbsp. Lemon juice
5 Tbsp. Fresh parsley, chopped, divided
12 each Chicken breasts, boneless, skinless
Salt and pepper to taste
12 slices POLLIO Fresh Mozzarella, sliced
9 oz. Smoked ham, chopped
1 Tbsp. Garlic, chopped
1 Tbsp. Fresh tarragon, chopped MIX together butter, lemon juice, and 4 tablespoons parsley until completely blended. Shape into a log and wrap with plastic film. Freeze until firm, and slice into 12 slices.
BUTTERFLY chicken breasts, cutting from the outside edge to the thicker center edge. Season inside and out with salt and pepper. Place 1 slice mozzarella inside each breast. Top mozzarella with 3/4 oz. chopped ham, 1/4 teaspoon garlic, 1/4 teaspoon tarragon, and 1/4 teaspoon parsley. Fold chicken over filling and secure edges with toothpicks. Grill chicken breasts until golden brown and cooked through, about 8 minutes. Top each chicken breast with 1 slice of compound butter, and slice into 6 pieces before serving.
YIELD: 12 Servings.
Gina,Fla (07:12:26) :
Grecian Chicken Breasts
serves 6
6 boneless, skinless chicken breasts, split
1 pkg. (10oz.) frozen chopped spinach, thawed
1 pkg. (8oz.) Feta cheese, crumbled
1/2 cup mayonnaise
1 clove garlic, minced
1/4 cup flour
1/2 tsp. paprika
12 strips bacon
Preheat oven to 325. Cut a pocket into each breast, salt and pepper to taste and set aside.
Thoroughly drain and squeeze any liquid from the thawed spinach. Do not cook. Combine with Feta cheese, mayonnaise, and garlic. Stuff into the pockets.
Combine the flour and paprika and lightly coat the stuffed chicken breasts. Wrap 2 strips of bacon around each breast and place on a baking sheet. Bake uncovered at 325. for 1 hour. Unbelievably delicious!!!
Gina,Fla (07:11:36) :
The Fresno Bee Chicken crepes
(Published July 19, 2000)
Makes 8 servings
5 tablespoons butter
5 tablespoons flour
1 cup heavy cream
1 cup chicken broth
3/4 cup medium-sweet Sauterne
1 cup grated Swiss cheese
1/2 teaspoon Worcestershire sauce
2 tablespoons minced parsley
Salt
White pepper to taste
2 cups diced chicken
8 crepes
1/2 cup grated Parmesan cheese
In a pan, melt the butter and stir in the flour. Cook and then add the cream, broth and Sauterne. Cook until thickened. Add the cheese, Worcestershire sauce, parsley and salt and pepper. Mix 1 cup of sauce with the chicken. Place about 1/3 cup in each crepe. Roll up, put in the pan, top-side up, and cover with the rest of the sauce.
Sprinkle with Parmesan cheese.
Bake at 375 degrees until bubbly.
Gina,Fla (07:09:54) :
Grandma Jones Stuffed Cabbage
makes 8 delicious servings
1 large cabbage
1 1/2 lbs. ground chuck
2 c. cooked rice
2 eggs, well beaten
1 c. chopped onion
1 c. grated carrots
1 t. salt
1/4 t. black pepper
Sweet and Sour Sauce
Cook cabbage in water to halfway cover till tender. About 40 minutes.
Cool, separate leaves.
Combine beef, rice, eggs, onions, carrots, salt and pepper. Mix well. Roll filling into 8 balls. Place each ball on the lower third of a cabbage leaf. Tuck in sides and bottom and roll up. Place seam side down in a baking dish.
Pour Sweet and Sour Sauce over and bake at 350 30 minutes. Uncover and bake another 10 minutes.
Sweet and Sour Sauce
2 8 oz. cans tomato sauce
1 1/2 c. water
1 c. brown sugar
3/4 c. apple cider vinegar
Combine tomato sauce, water, sugar and vinegar in a saucepot. Bring to a boil, reduce heat and simmer for 10 minutes.
Gina,Fla (07:09:14) :
Gina's Mediterranean Stuffed Cabbage
serves 8
Sauce:
2 T. olive oil
1 large onion, chopped
3 garlic cloves, minced
1/3 c. dark brown sugar
2 T. honey
1 (28 oz.) can crushed tomatoes
1 (14 1/2 oz.) can Contadina diced tomatoes w/roasted garlic
1 (8 oz.) can tomato sauce
1 T. lemon juice
1/2 c. raisins
1/3 c. cranberry-orange Fruitlings pieces
handful Orange Essence Pitted Prunes
Filling:
1 large green cabbage
1 - 1 1/4 lb. ground sirloin
1 egg beaten
4 T. raw rice
1 T. minced shallot
2 T. chili sauce
4 T. water
1 t. salt
1/4 t. black pepper
Remove core from cabbage and separate the leaves carefully. Drop them one by one in a pot of boiling water and blanch for 5 mts. Drain and slip into a pot of cold water to cover.
Making Sauce:
In a large pot, saute onion till translucent. Add garlic and cook 2 more mts. Add sugar and honey and stir to dissolve. Add tomatoes with juice, sauce, lemon juice, and fruits. Cover and simmer while you make the filling.
Filling:
Combine the sirloin, egg, rice, minced shallot, chili sauce, water, salt and pepper and blend well. Place a heaping tablespoon in center of each leaf. Fold sides to cover meat and roll to close. Secure with a toothpick. Ladle some sauce to cover bottom of a 5 qt. corning casserole dish, place bundles carefully in and cover with sauce. Place covered casserole on a cookie sheet and put in 300 oven for 1 1/2 hours to simmer. Can be frozen for later use.
Gina,Fla (07:08:50) :
"Everybody Loves Raymond" Braciole
BRACIOLE DI MANZO (BEEF ROLLS IN TOMATO SAUCE)
copied from story in Miami Herald, Living section 3/19/00
1 pound boneless beef top round, trimmed of fat and cut into 4 thin slices
Salt and freshly ground pepper to taste
4 thin slices prosciutto
1 thick slice provolone cheese (about 2 ounces), cut into 4 equal pieces
2 tablespoons pine nuts
2 tablespoons currants or raisins
1 clove garlic, peeled, chopped
1/4 cup olive oil
1 medium yellow onion, peeled, chopped
1 cup dry red wine
4 large ripe tomatoes, peeled, seeded and chopped
1 tablespoon chopped fresh flat-leaf parsley
3 or 4 fresh basil leaves, torn into small pieces
Place the meat slices between 2 sheets of plastic wrap and gently pound with a meat mallet until they are 1/4-inch thick. Sprinkle with salt and pepper. Lay a slice of prosciutto and a piece of cheese on each one. Sprinkle with a few pine nuts, currants and garlic. Roll up the slices, tucking in the ends. Tie the rolls at 1-inch intervals with kitchen string.
In a large skillet, warm the olive oil over medium heat. Add the beef rolls and cook, turning as needed, until browned on all sides, about 15 minutes. Add the onion and cook, stirring occasionally, until tender, about 5 minutes longer. Add the wine and cook until most of the liquid evaporates, about 2 minutes. Add the tomatoes and sprinkle with salt and pepper. Reduce the heat to low, cover and simmer, turning the rolls occasionally, until the beef is tender when pierced with a knife, about 2 hours. Check from time to time to see if the sauce is becoming too dry; add a little water if needed.
Uncover, scatter the parsley and basil evenly over the rolls, and cook for 2 minutes longer. Transfer to warmed, individual plates, spooning the sauce over the top, and serve at once.
Makes 4 servings.
From Williams-Sonoma Savoring Italy by Michele Scicolone (Time Life Books, $39.95)
Gina,Fla (07:07:58) :
Neapolitan-Style Braised Beef Braciole
serves 4
1 lb. top beef round, cut into 4 thin slices
1/4 lb. smoked baked ham, cut into 4 thin slices
1/4 lb. provolone cheese, cut into 4 thin slices
2 T. chopped fresh parsley
4 t. minced garlic
3 T. chopped, peeled carrot
4 t. plus 2 T. chopped celery
3 T. olive oil
1/4 c. chopped red Spanish onion
1/2 c. plus 2 T. Italian red wine
2 cans plum (Roma) tomatoes, drained and pureed
salt and pepper to taste
Place each beef slice between two sheets of plastic wrap and using a meat pounder, pound into 1/8 inch thick. Place 1 ham slice on top of each beef slice and then top with a cheese slice.
In a small bowl, mix together parsley, 2 t. garlic, 1 T. carrot and the 4 t. celery. Sprinkle this mixture of[ver the center of each cheese slice. Beginning at one end, roll each beef slice up and tightly secure with toothpicks. Seal the ends with toothpicks to keep the filling from coming out.
In a saucepan, warm the oil and add the beef rolls and brown well on all sides. Reduce the heat to med. low and add the remaining 2 T. carrot, 2 T. celery and onion. Saute for 2 mts. add the remaining garlic and saute till fragrant.
Raise the heat to high, add the 1/2 c. red wine and deglaze the pan by stirring to dislodge any delicious browned bits from pan bottom. Boil for 1 minute, then add the tomato puree. Return to a boil, then reduce heat to low and simmer, uncovered till the beef is so tender when you pierce it with a fork. About 1 1/2 hours should do it.
Add the remaining 2 T. red wine and continue to simmer for 2 mts. longer. Season with salt and pepper and spoon into warmed individual plates, removing the toothpicks of course!
Serve with a side salad and garlic bread!!
Bon apetito!!
Terrie,.MD (06:22:51) :
Not a very exact recipe, but I promise it's easy and kids love it (well, if they like pickles!).
Flank Steak and Pickles
(serves 5-6)
Flank steak - about 2-1/2 pounds
Worcestershire - to drizzle
garlic powder - to sprinkle
2-3 large, excellent quality dill pickles
1 bottle chili sauce (like Bennett's or Heinz)
With sharp knife, score a diamond pattern about 1/4-inch deep on one side of the flank steak. Sprinkle that side with a little Worcestershire sauce and garlic powder. Turn steak over and season with a little more Worcestershire and garlic powder.
Slice each pickle into eight spears. Spread about 1/3 of the chili sauce on the unscored/inside side of the flank steak. Put pickle spears in a pile toward one end of the flank steak. Roll flank steak around the pickles and tie on each end with kitchen string.
Coat the outside of the roll with the remaining chili sauce and bake, seam side down, at 375F degrees for 1 to 1-1/4 hours, depending on size and desired degree of doneness (don't overcook flank steak, or it gets too tough).
To serve, allow to rest for 5-10 minutes before slicing (remove strings!). Slice into serving pieces about 1-1/2-inch thick and spoon pan juices over top.
Kelly~WA (02:45:19) :
Feta Stuffed Pasta Shells
48 Pasta shells; large
3/4 c Feta cheese; crumbled
3/4 c Red pepper; finely diced
12 Olives; black pitted and fi
1/4 c Walnuts; finely chopped
2 tb Parsley; fresh chopped
1/2 ts Oregano; dried
In pot of boiling water, cook pasta shells as directed on package (till al dente). Rinse until cold
water. Drain well, arrange shells on large microwave safe serving dish. Set aside. In
bowl, combine Feta, red pepper, olives, walnuts, parsley and oregano. Fill each pasta shells with
about 1 tsp of Feta cheese mixture. Use toothpick to skewer each shell.
Microwave stuffed shells at Medium (50%) for 4 to 5 minutes or till heated
through.
MAKES: 48 appetizers
Kelly~WA (02:41:57) :
Apple Stuffed Chicken Breast
2 skinless, boneless chicken breasts
1/2 cup chopped apple
2 tablespoons shredded Cheddar cheese
1 tablespoon Italian-style dried bread crumbs
1 tablespoon butter
1/4 cup dry white wine
1/4 cup water
1 tablespoon water
1 1/2 teaspoons cornstarch
1 tablespoon chopped fresh parsley, for garnish
Combine apple, cheese, and bread crumbs. Set aside.
Flatten chicken breasts between sheets of waxed paper
to 1/4 inch thickness. Divide apple mixture between
chicken breasts, and roll up each breast. Secure with
toothpicks.
Melt butter or margarine in a 7 inch skillet over medium
heat. Brown stuffed chicken breasts. Add wine and 1/4
cup water. Cover. Simmer for 15 to 20 minutes, or until
chicken is no longer pink.
Transfer chicken to a serving platter. Combine 1
tablespoon water and cornstarch; stir into juices in pan.
Cook and stir until thickened. Pour gravy over chicken,
and garnish with parsley. Serve.
Makes 4 servings
Kelly~WA (02:34:27) :
Chicken Stuffed with Garlic
4 - 6 large heads of garlic
3 - 3 lb chicken
Salt
3 oz unsalted butter
1/2 tbsp chopped fresh tarragon
Instructions...
Preheat the oven to 145 degrees C.
Separate the cloves of garlic and peel, but leave whole. Season the inside of the
chicken with salt and pack in as many cloves of garlic as will fit. Smear about half the
butter over the opening and any garlic peaking out.
Season the chicken with more salt and smear the remaining butter over the breast &
legs. Place in a roasting tin.
Roast for 3 to 4 hours, basting occasionally with the juices. When the cloves of
garlic inside are very tender baste again and sprinkle with tarragon or thyme.
Raise the oven to 200 degrees C and cook for 10 - 20 minutes until richly browned.
Serve hot, with the pan juices, scooping out a generous spoonful of garlic for each
person.
Kelly~WA (02:32:09) :
FILLED POTATOES
Serving Size : 4
4 lg Potatoes
3 1/2 oz Bacon
3 1/2 oz Mushrooms, fresh
2 Baby Carrots
8 oz Spinach, fresh
1/2 pk Sweet Cream
8 c Dry White Wine
Swiss Cheese, grated
Clean and scrub new potatoes; if they are older peel them.
With a knife or a special tool cut a whole in each potatoe. Boil them in salted water
until they are done, but not to soft. Test them constantly.
Clean and chop mushrooms and carrots and saute in the olive oil until they are done. Season
with salt and pepper and a little Lemon juice.
Cut bacon into very small pieces and add to it.
Wash spinach and cut into fine stripes and add to skillet.
Add the wine and heat through and fill the potatoes with this mixture.
Sprinkle cheese over each potato and bake in oven under the grill for a couple minutes.
Kelly~WA (02:31:41) :
Stuffed Gnocchi
Serving Size : 6
2 lb potatoes
1 to 1 1/2 lb flour -- or more
salt, pepper and nutmeg -- to taste
FILLINGS
Ricotta Cheese
1/2 cup ricotta cheese or farmer's cheese
8 basil leaves -- shredded
1/2 cup mozzarella cheese -- grated
1/4 cup walnuts -- chopped
salt and pepper -- to taste
Ham
1/2 cup ricotta cheese
1 cup ham -- ground or chopped
1 tablespoon parmesan cheese -- grated
1/2 teaspoon oregano
pepper -- freshly ground
1 teaspoon parsley -- chopped
Gnocchi:
Cook potatoes in their skins.
Peel them as soon as they are cool enough to handle and mash them.
Season with salt pepper and nutmeg.
Add flour to combine until you have a somewhat firm dough.
With floured hands, make walnut size balls .
Flatten each ball and place a little of the filling of your choice in the
center. Shape it back into a ball making sure the filling is covered by the
potato dough.
Cook in plenty of boiling water until they rise to the surface.
Drain. Serve with tomato sauce and parmesan.
Ricotta Filling.
Combine all the ingredients.
Ham Filling:
Combine all the ingredients.
Kelly~WA (02:31:16) :
Cheese-Stuffed Baked Pasta Shells
(weight watchers)
Serving Size : 4-6
9 ounces jumbo pasta shells (about 24)
1 tablespoon olive oil
1/2 cup chopped onion
1 clove garlic -- minced
1 1/4 cups no salt added tomato sauce
1/3 cup chopped fresh basil or 2 teaspoons dried basil
1/4 teaspoon freshly ground black pepper
2 cups part-skim ricotta cheese
3/4 ounce grated Parmesan cheese
1 egg
1 1/2 ounces mozzarella cheese, part skim milk -- shredded
chopped parsley -- for garnish
Bring a large pot of water to a boil. Add the pasta and cook until al
dente, 8 to 10 minutes, or according to package directions. Drain the
pasta in a colander, rinse under cold running water, and set aside to drain
again.
Meanwhile, in a medium saucepan over medium-high heat, warm the oil
until hot but not smoking. Add the onion and garlic, and cook, stirring,
until the onion begins to brown, 2 to 3 minutes. Add the tomato sauce,
half of the basil, and the pepper, and bring to a boil. Reduce the heat to
low and simmer the sauce, uncovered, for 10 minutes.
Preheat the oven to 375 degrees F.
In a medium bowl, combine the ricotta, Parmesan cheese, egg, and the
remaining basil. Dividing evenly, stuff each of the shells with the
ricotta mixture.
Place the shells in a shallow 11 by 7 inch baking dish. Pour the tomato
sauce over the shells and sprinkle with the mozzarella. Bake for 25
minutes, or until hot and bubbly. Sprinkle with chopped parsley, if desired.
Microwave Shortcuts: Follow the recipe as directed through Step 4. Arrange
the stuffed shells in a shallow 2 to 3 quart microwave safe baking dish and
top with the tomato sauce. Cover loosely with waxed paper, and cook at
high for 5 minutes. Cook at medium for 10 minutes, rotating the dish
twice. While the dish is still hot, sprinkle it with the mozzarella and
let it stand to melt the cheese.
Kelly~WA (02:30:00) :
Pizza-Sytle Stuffed Pasta
Serving Size : 4
30 Jumbo Shells -- OR...
13 -Manicotti Shells, uncooked
3 md Zucchini -- grated
2 ts Garlic powder
1 c Italian-style bread crumbs
1 1/2 oz Pepperoni slices torn into small pieces
1 lg Egg white
-----SAUCE-----
3 c Low-sodium tomato sauce
1 t Dried oregano
1 t Dried basil
3 oz Part-skim mozzarella cheese grated
1/4 c Grated Parmesan cheese
Prepare pasta according to package directions.
While pasta is cooking, preheat oven to 450 degrees F.
Toss the zucchini with the garlic powder and put it
into a colander. Let it sit 5 minutes and then squeeze
out as much moisture as possible. In a large bowl, mix
zucchini mixture with bread crumbs, pepperoni and egg
white, stirring well. In a medium mixing bowl, stir
together the ingredients for the sauce.
When pasta is done, drain well. Rinse with cold water
and drain again. Stuff the shells with the filling
mixture and arrange them in a 9 x 13 x 2-inch pan.
Spoon the sauce over pasta and sprinkle with the
mozzarella and Parmesan cheeses. Bake uncovered 15 to
20 minutes or until the cheese has melted.
Kelly~WA (02:29:30) :
Artichoke-Stuffed Chicken Breast
Yield: 6 Servings
6 4 oz chicken breasts
1 Clove garlic
1 1/2 c Frozen or canned artichoke
Hearts, rinsed and drained
1 Egg yolk
2 T Heavy cream
1 c Fresh bread crumbs
Dash nutmeg
1/3 c Chopped fresh parsley,
Divided
1/4 c Chicken broth
Paprika
Heat the oven to 425 degrees. Grease a baking pan.
Salt and pepper the chicken breasts. With a very sharp small knife,
cut a pocket horizontally into each breast. Do not cut in half. Set
aside while you make the stuffing.
In a food processor, place the garlic, artichoke hearts, egg yolk,
cream, bread crumbs, nutmeg and about 1/4 cup of parsley. Process to
mix, but do not puree.
Place 2 to 3 tablespoons of stuffing in each breast pocket. Do not
close the pocket-the stuffing will puff up and out a bit.
Place the stuffed breasts in the baking dish. Pour the chicken broth
over the chicken. Sprinkle with paprika. Bake 12 to 15 minutes. Place
the breasts on a platter, spoon the pan juices over and sprinkle with
reserved 2 tablespoons parsley.
Kelly~WA (02:29:00) :
Mushroom-Stuffed Chicken Breasts
4 servings
5 Tablespoons Butter
1/2 Pound Mushrooms -- chopped fine
1/2 Teaspoon Salt
1/4 Teaspoon Freshly ground pepper
1/4 Teaspoon Nutmeg -- optional
8 Chicken breast halves, pounded flat -- boned
1 1/2 Cups Fresh bread crumbs
1/2 Cup Heavy cream
1/2 Cup Chicken broth
Preheat oven to 350 degrees F. Melt 4 tablespoons of the butter in a
skillet. Add the mushrooms, salt and pepper, and cook, stirring often,
until the mushrooms turn very dark and absorb all the butter. Remove
from the heat and stir in 3/4 cup of the bread crumbs and the nutmeg.
Divide the mushroom stuffing into 8 portions and place a portion in
the center of each piece of chicken. Fold the chicken around the
stuffing, and place, seam side down, in a buttered shallow baking
dish. Melt the remaining tablespoon of butter and brush over the
chicken. Sprinkle with the remaining 3/4 cup of bread crumbs. Pour
on cream and broth. Bake for 30 minutes, until lightly brown.
Victoria__Pa (11:14:26) :
CRABMEAT STUFFED MUSHROOMS
1/2 c. crabmeat
2 tbsp. diced shallots
3 tbsp. cooked & crumbled bacon
1 tbsp. melted butter
white wine
large mushroom caps
Mix first 3 ingredients together, then add butter & enough white wine to moisten. Stuff caps and bake 15 min. Sprinkle lightly with paprika before serving
08-14-2000 - 26 Stuffed Veggies or Pasta
Gina,Fla (07:21:04) :
Spinach & Feta Stuffed Shells
serves 6
2 10 oz. pkgs. frozen chopped spinach, thawed
10 oz. ricotta cheese
1 c. parmesan
3 1/2 oz. Feta cheese
2 T. fresh chopped basil
3 garlic cloves, minced
salt & pepper to taste
3 1/2 c. bottled favorite marinara sauce
32 jumbo shells
preheat oven to 350. Squeeze spinach dry. Transfer to a large bowl, add ricotta, 1/2 c. Parmesan, all the Feta, basil and garlic. Season with salt and pepper.
Spoon 1/2 c. marinara over bottom of 13x9 baking pan. Fill each shell and place in pan. Spoon remaining sauce over and sprinkle with remaining Parmesan. Cover loosely with foil and bake 30 min.
Gina,Fla (07:20:04) :
Baked Stuffed Tomatoes
serves 4
4 med. tomatoes
salt and pepper
1/4 c. olive oil
3 scallions, chopped
1 10 oz. pkg. frozen chopped spinach, thawed and squeezed dry
1/3 c. fresh chopped parsley
1/2 t. dried basil
1/2 t. dried thyme
6 T. crumbled Feta cheese
1 garlic clove, pressed
Slice the tops off the tomatoes. Scoop out the pulp, reserve. Lightly salt and pepper the inside of the tomatoes and invert on paper towels to drain. Saute the scallions and garlic and chopped tomato pulp in oil for 3 mts. Add spinach, parsley, basil and thyme. Cook over med. till all liquid evaporates, stirring frequently. Stir in 3 T. of Feta. Stuff the tomatoes and place on greased cookie sheet. Sprinkle the remaining cheese over tops and bake in preheated 375 oven for 10-15 mts. Don't let the skins split.
Gina,Fla (07:19:20) :
Orange Mustard Glazed Stuffed Pork Chops
4 pork chops, thick enough for stuffing
(Marinate in juice of 2 sour oranges, 2 minced garlic, couple of fresh rosemary leaves, salt and pepper in fridge for at least 2 hours)
Stuffing:
2 T. butter
1/2 c. chopped onion
1/2 c. chopped celery
1 garlic clove, minced
1 1/2 c. bread cubes
2 T. chopped parsley
1 t. salt
1/2 t. grated orange peel
3 T. orange juice
1/2 c. golden raisins
Preheat oven to 375. Saute onion, celery and garlic in butter till tender. Add bread cubes and brown slightly. Remove from heat and add parsley, salt, orange peel, orange juice and raisins. Stir to blend well. Take pork chops out of marinade and brown in a skillet with a little olive oil. Stuff pockets in pork chops. Put chops on a rack over a pan filled with 1/2 inch water. Cover pan and chops with foil and bake 375 for 1 hour and 30 mts.
Orange Mustard Glaze:
1/2 c. orange juice
1/4 c. light brown sugar
2 T. Dijon mustard
1/4 c. orange marmalade
2 T. vinegar
Combine all ingred. in a small saucepan and simmer 15 mts.
Remove foil from chops. Pour off water. Brush chops with glaze and bake 30 mts. more basting every 5-10 mts.
Gina,Fla (07:18:52) :
Hazel Prudhomme's Roast Pork
This is very good and my family has enjoyed since 1988.
2 t. black pepper
1 1/2 t. salt
1 t. white pepper
1 t. cayenne red pepper
1 t. paprika
1 t. thyme
1/2 t. dry mustard
3 T. butter
1 T. veg. oil
1/2 c. chopped onions
1/2 c. chopped sweet green bell pepper
1 t. minced garlic
1 4 lb. boneless pork loin
Thoroughly combine salt, black, white and red peppers, paprika, thyme and mustard.
In a large skillet, melt butter and oil, add chopped veggies, garlic, and seasoning mix. Saute about 4 mts. Stir over med. high and mix continuously. Cool.
Place roast in a baking pan, fat side up. Make several deep slits in the meat to form pockets. Stuff them with the sauteed veg. mixture and whatever remains, rub all over roast by hand.
Bake uncovered 275 for 3 hours, then at 425 till dark brown on top and meat is white in center., about 10-15 mts. more.
Serves 6
Gina,Fla (07:17:25) :
Manicotti a la Gina
serves 6
1 med. onion, chopped
4 garlic cloves, minced
1/2 lb. ground sirloin
2 T. olive oil
2 cans 16 oz. each chopped tomatoes
2 T. tomato paste
1 t. oregano
1 t. thyme
1 t. salt
2 T. fresh parsley
2 bay leaves
1/2 t. pepper
1 (10 oz.) frozen chopped spinach, thaw and drain
16 oz. ricotta cheese
8 oz. parmesan cheese
1 T. fresh basil or 1 t. dried
1 (8 oz.) pkg. manicotti shells
8 oz. mozzarella cheese, grated
Sauce: Saute onion garlic and meat in oil. Add tomatoes and spices; cook slowly till nice and thick.
Filling: Combine ricotta, parmesan, spinach and basil. If you use food processor, filling will be green. If you hand mix, filling will be white with green flecks.
Pasta: Cook pasta accord. to pkg. dir. with one T. olive oil in water, drain and return to a pan of cool water.
Assembly: Place a spoonful of sauce in bottom of casserole and spread around. Fill the shells and place in the casserole in one layer. Cover with the meat sauce and top with grated mozzarella. Bake 45 mts. at 350.
Gina,Fla (07:15:39) :
ABUELA'S EMPANADAS
Rochi Llaneza sometimes fills these with coarsely chopped chorizo sausage, or adds chopped chorizo to the picadillo.
PICADILLO FILLING:
2 tablespoons vegetable oil
1 medium onion, peeled and chopped
1 small green bell pepper, seeded and chopped
2 garlic cloves, peeled and minced
1 teaspoon dry oregano
8-ounce can tomato sauce
1 small box raisins (about 1/2 cup)
Chopped green olives to taste
1 pound ground beef
About 1/4 cup dry white wine
Salt and pepper
THE PASTRY:
3/4 cup sugar
1/3 cup water
5 cups all-purpose flour
5 tablespoons baking powder
1 teaspoon salt
2 whole eggs, lightly beaten
4 tablespoons butter, melted and cooled
1/4 cup vegetable oil plus more for frying
1/4 cup dry white wine
Heat the oil in a large skillet over medium heat and saute the onion, green pepper and garlic until soft, about 5 minutes. Stir in the oregano, tomato sauce, raisins and olives. Add the ground beef, breaking it up with a spoon. Pour the wine over this (you can be generous with the wine). Cover and cook until the meat is almost done. Uncover the pan and cook, stirring, until most of the liquid evaporates. (Never use if it is runny -- that's the trick.) Season to taste with salt and pepper.
Make a syrup by heating the sugar with the water over medium-high heat until dissolved and clear. Set aside to cool.
Sift the flour with the baking powder and salt into a large bowl. Make a well in the middle and pour in the eggs, melted butter, vegetable oil, wine and sugar syrup. Stir with a fork just until the dough comes together and is not sticky. Do not over-mix.
Take a small amount of the dough (a ball that fits in the palm of your hand) and roll out on a floured work surface into a circle that's about 1/8-inch thick. Place a spoonful of filling in the center of half the circle and fold the other half over it to make a half-moon shape. Wet your fingers and seal the edge of the empanada, trimming excess dough if necessary to make a perfect half-moon shape. Press the edges with the tines of a fork to seal completely.
To cook, fry in about 1/2 inch of oil in a skillet over medium-high heat until golden, 3 to 5 minutes per side, or bake in a 400-degree oven until lightly browned, 12 to 15 minutes. Makes about 20 empanadas.
Source: adapted from Rochi Llaneza.
Gina,Fla (07:14:46) :
Papas Rellena (Stuffed Mashed Potato Balls)
Makes 8 balls
2 lbs. potatoes, peeled and diced
salt and pepper to taste
1 c. picadillo
1 large egg, slightly beaten
1/2 c. cracker meal
oil for frying
Cook the potatoes in salted water till tender, drain and mash and season with salt and pepper. When at room temperature, you can work with it.
Take a handful of mashed potatoes, shape into a 3-inch ball and with your thumb, push down in the middle to make a well. Fill with 2 T. picadillo and then reshape ball to enclose meat in it. Roll in egg, then in cracker meal. Repeat until all 8 balls are made. Put on a platter, cover with saran wrap and refrigerate for 1 hour.
Fry the balls until they are golden on all sides. Drain and serve hot.
Gina,Fla (07:14:08) :
Stuffed Chicken Breasts a la Gina
4-6 boneless, skinless chicken breasts
1/4 c. olive oil
3 garlic cloves, pressed
1/2 t. oregano
1/4 t. pepper
1/2 t. ground coriander
1/2 t. paprika
Drizzle olive oil over breasts and sprinkle with above condiments. Cover and chill for at least 2 hours.
Stuffing:
1 small package of Pepperidge Farm Herb Stuffing
1/2 cup golden raisins
1 small onion, chopped
1/2 c. fresh sliced mushrooms
1/2 cup chopped celery
1 garlic clove, minced
1/4 c. fresh chopped parsley
salt and pepper to taste
1 Macintosh apple, peeled, cored and chopped
1 stick butter, melted
1 cup chicken broth ( Superior Touch Better than Bouillon)
Melt the butter in a skillet and saute the onion, mushrooms and celery until golden, add the garlic and parsley at the last minute and cook for 1-2 minutes. In a bowl, add the stuffing and mix with the sauteed veggies, add the chopped apples and raisins along with the broth until you get the consistency you want, sort of mushy. Taste for seasoning and adjust with salt and pepper to taste.
Make a horizontal slit in each chicken breast, stuff with stuffing. Put them in a greased 13x9 baking dish and bake at 350 for 1 hour. With the pan drippings, make a gravy by adding 1 c. chicken bouillon and scraping up the bits. Add 1 c. water mixed with 1 T. cornstarch and stir till nice and thick. Season with salt and pepper if needed.
Gina,Fla (07:13:26) :
Fresh Mozzarella Stuffed Chicken Breasts
Serves:12
12 Tbsp., Butter, softened
3 Tbsp. Lemon juice
5 Tbsp. Fresh parsley, chopped, divided
12 each Chicken breasts, boneless, skinless
Salt and pepper to taste
12 slices POLLIO Fresh Mozzarella, sliced
9 oz. Smoked ham, chopped
1 Tbsp. Garlic, chopped
1 Tbsp. Fresh tarragon, chopped MIX together butter, lemon juice, and 4 tablespoons parsley until completely blended. Shape into a log and wrap with plastic film. Freeze until firm, and slice into 12 slices.
BUTTERFLY chicken breasts, cutting from the outside edge to the thicker center edge. Season inside and out with salt and pepper. Place 1 slice mozzarella inside each breast. Top mozzarella with 3/4 oz. chopped ham, 1/4 teaspoon garlic, 1/4 teaspoon tarragon, and 1/4 teaspoon parsley. Fold chicken over filling and secure edges with toothpicks. Grill chicken breasts until golden brown and cooked through, about 8 minutes. Top each chicken breast with 1 slice of compound butter, and slice into 6 pieces before serving.
YIELD: 12 Servings.
Gina,Fla (07:12:26) :
Grecian Chicken Breasts
serves 6
6 boneless, skinless chicken breasts, split
1 pkg. (10oz.) frozen chopped spinach, thawed
1 pkg. (8oz.) Feta cheese, crumbled
1/2 cup mayonnaise
1 clove garlic, minced
1/4 cup flour
1/2 tsp. paprika
12 strips bacon
Preheat oven to 325. Cut a pocket into each breast, salt and pepper to taste and set aside.
Thoroughly drain and squeeze any liquid from the thawed spinach. Do not cook. Combine with Feta cheese, mayonnaise, and garlic. Stuff into the pockets.
Combine the flour and paprika and lightly coat the stuffed chicken breasts. Wrap 2 strips of bacon around each breast and place on a baking sheet. Bake uncovered at 325. for 1 hour. Unbelievably delicious!!!
Gina,Fla (07:11:36) :
The Fresno Bee Chicken crepes
(Published July 19, 2000)
Makes 8 servings
5 tablespoons butter
5 tablespoons flour
1 cup heavy cream
1 cup chicken broth
3/4 cup medium-sweet Sauterne
1 cup grated Swiss cheese
1/2 teaspoon Worcestershire sauce
2 tablespoons minced parsley
Salt
White pepper to taste
2 cups diced chicken
8 crepes
1/2 cup grated Parmesan cheese
In a pan, melt the butter and stir in the flour. Cook and then add the cream, broth and Sauterne. Cook until thickened. Add the cheese, Worcestershire sauce, parsley and salt and pepper. Mix 1 cup of sauce with the chicken. Place about 1/3 cup in each crepe. Roll up, put in the pan, top-side up, and cover with the rest of the sauce.
Sprinkle with Parmesan cheese.
Bake at 375 degrees until bubbly.
Gina,Fla (07:09:54) :
Grandma Jones Stuffed Cabbage
makes 8 delicious servings
1 large cabbage
1 1/2 lbs. ground chuck
2 c. cooked rice
2 eggs, well beaten
1 c. chopped onion
1 c. grated carrots
1 t. salt
1/4 t. black pepper
Sweet and Sour Sauce
Cook cabbage in water to halfway cover till tender. About 40 minutes.
Cool, separate leaves.
Combine beef, rice, eggs, onions, carrots, salt and pepper. Mix well. Roll filling into 8 balls. Place each ball on the lower third of a cabbage leaf. Tuck in sides and bottom and roll up. Place seam side down in a baking dish.
Pour Sweet and Sour Sauce over and bake at 350 30 minutes. Uncover and bake another 10 minutes.
Sweet and Sour Sauce
2 8 oz. cans tomato sauce
1 1/2 c. water
1 c. brown sugar
3/4 c. apple cider vinegar
Combine tomato sauce, water, sugar and vinegar in a saucepot. Bring to a boil, reduce heat and simmer for 10 minutes.
Gina,Fla (07:09:14) :
Gina's Mediterranean Stuffed Cabbage
serves 8
Sauce:
2 T. olive oil
1 large onion, chopped
3 garlic cloves, minced
1/3 c. dark brown sugar
2 T. honey
1 (28 oz.) can crushed tomatoes
1 (14 1/2 oz.) can Contadina diced tomatoes w/roasted garlic
1 (8 oz.) can tomato sauce
1 T. lemon juice
1/2 c. raisins
1/3 c. cranberry-orange Fruitlings pieces
handful Orange Essence Pitted Prunes
Filling:
1 large green cabbage
1 - 1 1/4 lb. ground sirloin
1 egg beaten
4 T. raw rice
1 T. minced shallot
2 T. chili sauce
4 T. water
1 t. salt
1/4 t. black pepper
Remove core from cabbage and separate the leaves carefully. Drop them one by one in a pot of boiling water and blanch for 5 mts. Drain and slip into a pot of cold water to cover.
Making Sauce:
In a large pot, saute onion till translucent. Add garlic and cook 2 more mts. Add sugar and honey and stir to dissolve. Add tomatoes with juice, sauce, lemon juice, and fruits. Cover and simmer while you make the filling.
Filling:
Combine the sirloin, egg, rice, minced shallot, chili sauce, water, salt and pepper and blend well. Place a heaping tablespoon in center of each leaf. Fold sides to cover meat and roll to close. Secure with a toothpick. Ladle some sauce to cover bottom of a 5 qt. corning casserole dish, place bundles carefully in and cover with sauce. Place covered casserole on a cookie sheet and put in 300 oven for 1 1/2 hours to simmer. Can be frozen for later use.
Gina,Fla (07:08:50) :
"Everybody Loves Raymond" Braciole
BRACIOLE DI MANZO (BEEF ROLLS IN TOMATO SAUCE)
copied from story in Miami Herald, Living section 3/19/00
1 pound boneless beef top round, trimmed of fat and cut into 4 thin slices
Salt and freshly ground pepper to taste
4 thin slices prosciutto
1 thick slice provolone cheese (about 2 ounces), cut into 4 equal pieces
2 tablespoons pine nuts
2 tablespoons currants or raisins
1 clove garlic, peeled, chopped
1/4 cup olive oil
1 medium yellow onion, peeled, chopped
1 cup dry red wine
4 large ripe tomatoes, peeled, seeded and chopped
1 tablespoon chopped fresh flat-leaf parsley
3 or 4 fresh basil leaves, torn into small pieces
Place the meat slices between 2 sheets of plastic wrap and gently pound with a meat mallet until they are 1/4-inch thick. Sprinkle with salt and pepper. Lay a slice of prosciutto and a piece of cheese on each one. Sprinkle with a few pine nuts, currants and garlic. Roll up the slices, tucking in the ends. Tie the rolls at 1-inch intervals with kitchen string.
In a large skillet, warm the olive oil over medium heat. Add the beef rolls and cook, turning as needed, until browned on all sides, about 15 minutes. Add the onion and cook, stirring occasionally, until tender, about 5 minutes longer. Add the wine and cook until most of the liquid evaporates, about 2 minutes. Add the tomatoes and sprinkle with salt and pepper. Reduce the heat to low, cover and simmer, turning the rolls occasionally, until the beef is tender when pierced with a knife, about 2 hours. Check from time to time to see if the sauce is becoming too dry; add a little water if needed.
Uncover, scatter the parsley and basil evenly over the rolls, and cook for 2 minutes longer. Transfer to warmed, individual plates, spooning the sauce over the top, and serve at once.
Makes 4 servings.
From Williams-Sonoma Savoring Italy by Michele Scicolone (Time Life Books, $39.95)
Gina,Fla (07:07:58) :
Neapolitan-Style Braised Beef Braciole
serves 4
1 lb. top beef round, cut into 4 thin slices
1/4 lb. smoked baked ham, cut into 4 thin slices
1/4 lb. provolone cheese, cut into 4 thin slices
2 T. chopped fresh parsley
4 t. minced garlic
3 T. chopped, peeled carrot
4 t. plus 2 T. chopped celery
3 T. olive oil
1/4 c. chopped red Spanish onion
1/2 c. plus 2 T. Italian red wine
2 cans plum (Roma) tomatoes, drained and pureed
salt and pepper to taste
Place each beef slice between two sheets of plastic wrap and using a meat pounder, pound into 1/8 inch thick. Place 1 ham slice on top of each beef slice and then top with a cheese slice.
In a small bowl, mix together parsley, 2 t. garlic, 1 T. carrot and the 4 t. celery. Sprinkle this mixture of[ver the center of each cheese slice. Beginning at one end, roll each beef slice up and tightly secure with toothpicks. Seal the ends with toothpicks to keep the filling from coming out.
In a saucepan, warm the oil and add the beef rolls and brown well on all sides. Reduce the heat to med. low and add the remaining 2 T. carrot, 2 T. celery and onion. Saute for 2 mts. add the remaining garlic and saute till fragrant.
Raise the heat to high, add the 1/2 c. red wine and deglaze the pan by stirring to dislodge any delicious browned bits from pan bottom. Boil for 1 minute, then add the tomato puree. Return to a boil, then reduce heat to low and simmer, uncovered till the beef is so tender when you pierce it with a fork. About 1 1/2 hours should do it.
Add the remaining 2 T. red wine and continue to simmer for 2 mts. longer. Season with salt and pepper and spoon into warmed individual plates, removing the toothpicks of course!
Serve with a side salad and garlic bread!!
Bon apetito!!
Terrie,.MD (06:22:51) :
Not a very exact recipe, but I promise it's easy and kids love it (well, if they like pickles!).
Flank Steak and Pickles
(serves 5-6)
Flank steak - about 2-1/2 pounds
Worcestershire - to drizzle
garlic powder - to sprinkle
2-3 large, excellent quality dill pickles
1 bottle chili sauce (like Bennett's or Heinz)
With sharp knife, score a diamond pattern about 1/4-inch deep on one side of the flank steak. Sprinkle that side with a little Worcestershire sauce and garlic powder. Turn steak over and season with a little more Worcestershire and garlic powder.
Slice each pickle into eight spears. Spread about 1/3 of the chili sauce on the unscored/inside side of the flank steak. Put pickle spears in a pile toward one end of the flank steak. Roll flank steak around the pickles and tie on each end with kitchen string.
Coat the outside of the roll with the remaining chili sauce and bake, seam side down, at 375F degrees for 1 to 1-1/4 hours, depending on size and desired degree of doneness (don't overcook flank steak, or it gets too tough).
To serve, allow to rest for 5-10 minutes before slicing (remove strings!). Slice into serving pieces about 1-1/2-inch thick and spoon pan juices over top.
Kelly~WA (02:45:19) :
Feta Stuffed Pasta Shells
48 Pasta shells; large
3/4 c Feta cheese; crumbled
3/4 c Red pepper; finely diced
12 Olives; black pitted and fi
1/4 c Walnuts; finely chopped
2 tb Parsley; fresh chopped
1/2 ts Oregano; dried
In pot of boiling water, cook pasta shells as directed on package (till al dente). Rinse until cold
water. Drain well, arrange shells on large microwave safe serving dish. Set aside. In
bowl, combine Feta, red pepper, olives, walnuts, parsley and oregano. Fill each pasta shells with
about 1 tsp of Feta cheese mixture. Use toothpick to skewer each shell.
Microwave stuffed shells at Medium (50%) for 4 to 5 minutes or till heated
through.
MAKES: 48 appetizers
Kelly~WA (02:41:57) :
Apple Stuffed Chicken Breast
2 skinless, boneless chicken breasts
1/2 cup chopped apple
2 tablespoons shredded Cheddar cheese
1 tablespoon Italian-style dried bread crumbs
1 tablespoon butter
1/4 cup dry white wine
1/4 cup water
1 tablespoon water
1 1/2 teaspoons cornstarch
1 tablespoon chopped fresh parsley, for garnish
Combine apple, cheese, and bread crumbs. Set aside.
Flatten chicken breasts between sheets of waxed paper
to 1/4 inch thickness. Divide apple mixture between
chicken breasts, and roll up each breast. Secure with
toothpicks.
Melt butter or margarine in a 7 inch skillet over medium
heat. Brown stuffed chicken breasts. Add wine and 1/4
cup water. Cover. Simmer for 15 to 20 minutes, or until
chicken is no longer pink.
Transfer chicken to a serving platter. Combine 1
tablespoon water and cornstarch; stir into juices in pan.
Cook and stir until thickened. Pour gravy over chicken,
and garnish with parsley. Serve.
Makes 4 servings
Kelly~WA (02:34:27) :
Chicken Stuffed with Garlic
4 - 6 large heads of garlic
3 - 3 lb chicken
Salt
3 oz unsalted butter
1/2 tbsp chopped fresh tarragon
Instructions...
Preheat the oven to 145 degrees C.
Separate the cloves of garlic and peel, but leave whole. Season the inside of the
chicken with salt and pack in as many cloves of garlic as will fit. Smear about half the
butter over the opening and any garlic peaking out.
Season the chicken with more salt and smear the remaining butter over the breast &
legs. Place in a roasting tin.
Roast for 3 to 4 hours, basting occasionally with the juices. When the cloves of
garlic inside are very tender baste again and sprinkle with tarragon or thyme.
Raise the oven to 200 degrees C and cook for 10 - 20 minutes until richly browned.
Serve hot, with the pan juices, scooping out a generous spoonful of garlic for each
person.
Kelly~WA (02:32:09) :
FILLED POTATOES
Serving Size : 4
4 lg Potatoes
3 1/2 oz Bacon
3 1/2 oz Mushrooms, fresh
2 Baby Carrots
8 oz Spinach, fresh
1/2 pk Sweet Cream
8 c Dry White Wine
Swiss Cheese, grated
Clean and scrub new potatoes; if they are older peel them.
With a knife or a special tool cut a whole in each potatoe. Boil them in salted water
until they are done, but not to soft. Test them constantly.
Clean and chop mushrooms and carrots and saute in the olive oil until they are done. Season
with salt and pepper and a little Lemon juice.
Cut bacon into very small pieces and add to it.
Wash spinach and cut into fine stripes and add to skillet.
Add the wine and heat through and fill the potatoes with this mixture.
Sprinkle cheese over each potato and bake in oven under the grill for a couple minutes.
Kelly~WA (02:31:41) :
Stuffed Gnocchi
Serving Size : 6
2 lb potatoes
1 to 1 1/2 lb flour -- or more
salt, pepper and nutmeg -- to taste
FILLINGS
Ricotta Cheese
1/2 cup ricotta cheese or farmer's cheese
8 basil leaves -- shredded
1/2 cup mozzarella cheese -- grated
1/4 cup walnuts -- chopped
salt and pepper -- to taste
Ham
1/2 cup ricotta cheese
1 cup ham -- ground or chopped
1 tablespoon parmesan cheese -- grated
1/2 teaspoon oregano
pepper -- freshly ground
1 teaspoon parsley -- chopped
Gnocchi:
Cook potatoes in their skins.
Peel them as soon as they are cool enough to handle and mash them.
Season with salt pepper and nutmeg.
Add flour to combine until you have a somewhat firm dough.
With floured hands, make walnut size balls .
Flatten each ball and place a little of the filling of your choice in the
center. Shape it back into a ball making sure the filling is covered by the
potato dough.
Cook in plenty of boiling water until they rise to the surface.
Drain. Serve with tomato sauce and parmesan.
Ricotta Filling.
Combine all the ingredients.
Ham Filling:
Combine all the ingredients.
Kelly~WA (02:31:16) :
Cheese-Stuffed Baked Pasta Shells
(weight watchers)
Serving Size : 4-6
9 ounces jumbo pasta shells (about 24)
1 tablespoon olive oil
1/2 cup chopped onion
1 clove garlic -- minced
1 1/4 cups no salt added tomato sauce
1/3 cup chopped fresh basil or 2 teaspoons dried basil
1/4 teaspoon freshly ground black pepper
2 cups part-skim ricotta cheese
3/4 ounce grated Parmesan cheese
1 egg
1 1/2 ounces mozzarella cheese, part skim milk -- shredded
chopped parsley -- for garnish
Bring a large pot of water to a boil. Add the pasta and cook until al
dente, 8 to 10 minutes, or according to package directions. Drain the
pasta in a colander, rinse under cold running water, and set aside to drain
again.
Meanwhile, in a medium saucepan over medium-high heat, warm the oil
until hot but not smoking. Add the onion and garlic, and cook, stirring,
until the onion begins to brown, 2 to 3 minutes. Add the tomato sauce,
half of the basil, and the pepper, and bring to a boil. Reduce the heat to
low and simmer the sauce, uncovered, for 10 minutes.
Preheat the oven to 375 degrees F.
In a medium bowl, combine the ricotta, Parmesan cheese, egg, and the
remaining basil. Dividing evenly, stuff each of the shells with the
ricotta mixture.
Place the shells in a shallow 11 by 7 inch baking dish. Pour the tomato
sauce over the shells and sprinkle with the mozzarella. Bake for 25
minutes, or until hot and bubbly. Sprinkle with chopped parsley, if desired.
Microwave Shortcuts: Follow the recipe as directed through Step 4. Arrange
the stuffed shells in a shallow 2 to 3 quart microwave safe baking dish and
top with the tomato sauce. Cover loosely with waxed paper, and cook at
high for 5 minutes. Cook at medium for 10 minutes, rotating the dish
twice. While the dish is still hot, sprinkle it with the mozzarella and
let it stand to melt the cheese.
Kelly~WA (02:30:00) :
Pizza-Sytle Stuffed Pasta
Serving Size : 4
30 Jumbo Shells -- OR...
13 -Manicotti Shells, uncooked
3 md Zucchini -- grated
2 ts Garlic powder
1 c Italian-style bread crumbs
1 1/2 oz Pepperoni slices torn into small pieces
1 lg Egg white
-----SAUCE-----
3 c Low-sodium tomato sauce
1 t Dried oregano
1 t Dried basil
3 oz Part-skim mozzarella cheese grated
1/4 c Grated Parmesan cheese
Prepare pasta according to package directions.
While pasta is cooking, preheat oven to 450 degrees F.
Toss the zucchini with the garlic powder and put it
into a colander. Let it sit 5 minutes and then squeeze
out as much moisture as possible. In a large bowl, mix
zucchini mixture with bread crumbs, pepperoni and egg
white, stirring well. In a medium mixing bowl, stir
together the ingredients for the sauce.
When pasta is done, drain well. Rinse with cold water
and drain again. Stuff the shells with the filling
mixture and arrange them in a 9 x 13 x 2-inch pan.
Spoon the sauce over pasta and sprinkle with the
mozzarella and Parmesan cheeses. Bake uncovered 15 to
20 minutes or until the cheese has melted.
Kelly~WA (02:29:30) :
Artichoke-Stuffed Chicken Breast
Yield: 6 Servings
6 4 oz chicken breasts
1 Clove garlic
1 1/2 c Frozen or canned artichoke
Hearts, rinsed and drained
1 Egg yolk
2 T Heavy cream
1 c Fresh bread crumbs
Dash nutmeg
1/3 c Chopped fresh parsley,
Divided
1/4 c Chicken broth
Paprika
Heat the oven to 425 degrees. Grease a baking pan.
Salt and pepper the chicken breasts. With a very sharp small knife,
cut a pocket horizontally into each breast. Do not cut in half. Set
aside while you make the stuffing.
In a food processor, place the garlic, artichoke hearts, egg yolk,
cream, bread crumbs, nutmeg and about 1/4 cup of parsley. Process to
mix, but do not puree.
Place 2 to 3 tablespoons of stuffing in each breast pocket. Do not
close the pocket-the stuffing will puff up and out a bit.
Place the stuffed breasts in the baking dish. Pour the chicken broth
over the chicken. Sprinkle with paprika. Bake 12 to 15 minutes. Place
the breasts on a platter, spoon the pan juices over and sprinkle with
reserved 2 tablespoons parsley.
Kelly~WA (02:29:00) :
Mushroom-Stuffed Chicken Breasts
4 servings
5 Tablespoons Butter
1/2 Pound Mushrooms -- chopped fine
1/2 Teaspoon Salt
1/4 Teaspoon Freshly ground pepper
1/4 Teaspoon Nutmeg -- optional
8 Chicken breast halves, pounded flat -- boned
1 1/2 Cups Fresh bread crumbs
1/2 Cup Heavy cream
1/2 Cup Chicken broth
Preheat oven to 350 degrees F. Melt 4 tablespoons of the butter in a
skillet. Add the mushrooms, salt and pepper, and cook, stirring often,
until the mushrooms turn very dark and absorb all the butter. Remove
from the heat and stir in 3/4 cup of the bread crumbs and the nutmeg.
Divide the mushroom stuffing into 8 portions and place a portion in
the center of each piece of chicken. Fold the chicken around the
stuffing, and place, seam side down, in a buttered shallow baking
dish. Melt the remaining tablespoon of butter and brush over the
chicken. Sprinkle with the remaining 3/4 cup of bread crumbs. Pour
on cream and broth. Bake for 30 minutes, until lightly brown.
Victoria__Pa (11:14:26) :
CRABMEAT STUFFED MUSHROOMS
1/2 c. crabmeat
2 tbsp. diced shallots
3 tbsp. cooked & crumbled bacon
1 tbsp. melted butter
white wine
large mushroom caps
Mix first 3 ingredients together, then add butter & enough white wine to moisten. Stuff caps and bake 15 min. Sprinkle lightly with paprika before serving
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