Blogg Recipe For Stuffed Recipe Cards Recipe For Banana

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STUFFED CELERY



Stuffed Celery image

Stuffed celery filled with delicious creamy cheeses, mayonnaise, and seasonings, this popular recipe is perfect when you need a quick and easy, party-pleasing appetizer or simple savory snack.

Provided by Jennifer Fishkind

Categories     Appetizer     Snack

Time 10m

Number Of Ingredients 7

8 full stalks of celery (washed and dried)
6 ounces cream cheese (softened)
¼ cup mayonnaise
1 ounce packet hidden valley ranch dry dressing mix
½ tsp fresh cracked pepper
¾ cup shredded mozzarella
smoked paprika (optional garnish)

Steps:

  • Cut off tops and bottoms of the celery.
  • Cut the stalks in half. Set the stalks aside.
  • Using a medium size mixing bowl and a handheld mixer, beat the cream cheese and mayonnaise for 1 minute.
  • Sprinkle the packet of ranch dressing and fresh cracked pepper over the cream cheese mixture. Continue to mix until the ingredients are well incorporated.
  • Fold in the shredded mozzarella.
  • Spoon in and spread the cream cheese mixture into the celery stalks.
  • Lightly sprinkle the smoked paprika over the stuffed celery stalks, if desired. Keep refrigerated until you are ready to serve.

Nutrition Facts : Calories 118 kcal, Carbohydrate 5 g, Protein 6 g, Fat 8 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 14 mg, Sodium 557 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 5 g, ServingSize 1 serving

AUGUST DEWINDT @THERES.FOOD.AT.HOME



August DeWindt @Theres.Food.At.Home image

Provided by August DeWindt @Theres.Food.At.Home

Time 40m

Yield 12 shells (about 2 people)

Number Of Ingredients 12

12 jumbo pasta shells
1 cup frozen spinach thawed
1/2 cup shredded parmigiano reggiano or parmesan cheese
1 cup mozzarella cheese
1 cup ricotta cheese
1 egg
3/4 tsp garlic powder
1/4 tsp pepper
1/4 tsp salt
1 3/4 cups marinara sauce (see notes)
1/4 cup fresh basil chopped (optional)
Shredded parmigiano reggiano for topping after (optional)

Steps:

  • Preheat oven to 400 degrees.
  • Cook shells to al dente according to the packed directions. You can cook one extra shell if you want, in case one breaks. Drain and set aside.
  • While the shells are cooking you can make the filling. In a bowl mix together the spinach, parmigiano reggiano, ricotta, mozzarella, garlic powder, pepper, salt and egg. Mix it until everything is well blended.
  • In a baking dish (see notes) pour 1 cup of the marinara sauce. The shells should be done by now. With a spoon fill each shell with the filling, but don't overstuff the shells. Place the stuffed shells in the baking dish.
  • Once done pour the remaining marinara sauce on top on the shells, you can pour more if you want it extra saucy. Cover and bake in the pre-heated oven for 30 minutes.
  • Top it with basil and shredded parmigiano reggiano once done. Let cool. Eat and enjoy!

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