How To Develop Recipes Recipe Paper Recipe For Stuffed

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STUFFED CABBAGE ROLLS WITH TOMATO SAUCE



Stuffed Cabbage Rolls With Tomato Sauce image

Provided by Food Network Kitchen

Categories     main-dish

Time 2h15m

Yield 4 to 6 servings

Number Of Ingredients 23

2 slices white sandwich bread, torn into small pieces
1/2 cup milk
3/4 pound ground pork
3/4 pound ground beef
1/4 cup grated parmesan cheese
2 large eggs, lightly beaten
2 tablespoons chopped fresh parsley
1 tablespoon cognac or brandy
1 teaspoon chopped fresh oregano
1 clove garlic, finely grated
1/4 teaspoon freshly grated nutmeg
Kosher salt and freshly ground pepper
1 head Savoy cabbage
4 tablespoons unsalted butter
1 medium onion, chopped
1 clove garlic, chopped
Pinch of red pepper flakes
3 tablespoons cognac or brandy, plus more for finishing
1 28-ounce can crushed San Marzano tomatoes
1/2 teaspoon chopped fresh oregano
Kosher salt
1/2 cup grated parmesan cheese
1/4 cup chopped fresh parsley

Steps:

  • Make the cabbage rolls: Combine the bread and milk in a small bowl and soak 5 minutes. Squeeze the excess milk from the bread and transfer to a large bowl. Add the pork, beef, parmesan, eggs, parsley, cognac, oregano, garlic, nutmeg, 1 1/4 teaspoons salt and 1/4 teaspoon pepper; mix with your hands until combined. Cover with plastic wrap and refrigerate at least 30 minutes or up to 1 day.
  • Meanwhile, bring a large pot of lightly salted water to a boil and fill a large bowl with ice water. Carefully separate the cabbage leaves (you will need 12 large leaves, or you can use 2 small leaves to make a large one). Working in batches, blanch the leaves until pliable, about 45 seconds, then remove with tongs and transfer to the ice water. Remove from the ice water, shake dry, then layer between paper towels to soak up the excess moisture. Trim the tough center stem from the bottom of each leaf.
  • Shape the meat mixture into twelve 4-inch-long sausages. Lay out a cabbage leaf, then put a sausage on top lengthwise. Fold in the short ends of the leaf, then tightly roll up the leaf like a burrito. Repeat with the remaining cabbage leaves and sausages. Transfer the rolls to a plate and refrigerate until ready to cook.
  • Fit a large, wide pot with a steamer insert and fill with 2 inches of water; bring the water to a boil. Arrange the cabbage rolls in the steamer insert, cover and reduce the heat to medium low; steam until the filling is cooked through, about 45 minutes.
  • Meanwhile, make the sauce: Heat the butter in a saucepan over medium heat. Add the onion, garlic and red pepper flakes and cook, stirring occasionally, until the onion is soft, about 6 minutes. Add the cognac and simmer until almost evaporated, about 2 minutes. Add the tomatoes, 1 1/2 cups water, the oregano and 3/4 teaspoon salt; bring to a simmer and cook until slightly thickened, about 30 minutes. Transfer to a blender and puree until mostly smooth, then return to the pot; thin with up to 1/2 cup hot water, if desired. Season with salt. Bring just to a simmer and stir in a splash of cognac.
  • Serve the cabbage rolls topped with the sauce, parmesan and parsley.

CHORIZO-STUFFED SPAGHETTI SQUASH



Chorizo-Stuffed Spaghetti Squash image

Baked spaghetti squash is topped with fire-roasted tomatoes, corn, black beans and a heart-healthy version of chorizo made with lean ground turkey instead of pork.

Provided by France C

Categories     Hunt's

Time 2h

Yield 4

Number Of Ingredients 26

1 pound lean ground turkey
¾ teaspoon salt
1 teaspoon garlic powder
1 ½ teaspoons chili powder
1 teaspoon smoked paprika
1 teaspoon sweet paprika
½ teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon dried Mexican oregano
½ teaspoon dried chipotle chili pepper
¼ teaspoon cinnamon
⅛ teaspoon ground cloves
2 tablespoons cider vinegar
2 (2 1/2 pound) spaghetti squash, halved and seeded
1 tablespoon olive oil
½ cup white onion, finely chopped
1 clove garlic, minced
½ teaspoon chili powder
½ teaspoon salt
¼ teaspoon ground cumin
¾ cup black beans, rinsed and drained
½ cup fire-roasted frozen corn
¼ cup canned mild diced green chilies
1 (14.5 ounce) can Hunt's® Fire Roasted Diced Tomatoes, undrained
1 cup shredded queso Chihuahua or Mexican blend cheese
¼ cup fresh cilantro, chopped

Steps:

  • Combine turkey, salt, garlic powder, chili powder, smoked and sweet paprika, cumin, coriander, oregano, chipotle pepper, cinnamon, cloves, and apple cider vinegar in a mixing bowl. Mix well. Refrigerate for at least 1 hour for flavors to blend.
  • Preheat oven to 350 degrees F (175 degrees C). Line a large baking sheet with parchment paper.
  • Cut squash in half lengthwise, scoop out seeds and brush cut sides with olive oil. Place squash cut-side down on prepared baking sheet.
  • Roast in preheated oven until squash is soft, 40 to 45 minutes. Set aside and keep warm.
  • Heat a saucepan over medium-high heat. Add chilled chorizo mixture. Cook and stir, breaking up lumps, until cooked through and browned, 8 to 10 minutes. Add onion and cook for an additional 5 minutes, or until onion becomes translucent, stirring constantly. Add garlic and cook an additional 2 to 3 minutes. Stir in chili powder, salt, and cumin.
  • Stir in beans, corn, diced green chilies, and tomatoes; cover and simmer 4 to 5 minutes.
  • Fluff spaghetti squash strands with a fork, keeping them in the shells.
  • Increase oven temperature to 400 degrees F (200 degrees C).
  • Divide sauce among 4 squash halves. Top each half with 1/4 cup of cheese. Return to baking sheet and bake until cheese is melted 5 to 6 minutes. Garnish with fresh cilantro.

Nutrition Facts : Calories 545.8 calories, Carbohydrate 62.5 g, Cholesterol 100 mg, Fat 16.2 g, Fiber 7.1 g, Protein 42.6 g, SaturatedFat 6.6 g, Sodium 1600.3 mg, Sugar 2.2 g

CAPRESE-STUFFED MUSHROOMS



Caprese-Stuffed Mushrooms image

A new spin on a classic flavor combination.

Provided by raddack

Categories     Stuffed Mushrooms

Time 40m

Yield 4

Number Of Ingredients 8

2 (6 ounce) packages (2-pack) portobello mushroom caps
2 tablespoons extra-virgin olive oil
2 cups shredded mozzarella cheese
1 pint cherry or grape tomatoes, halved
2 cloves garlic, minced
2 tablespoons thinly sliced fresh basil
kosher salt to taste
1 tablespoon balsamic glaze, or to taste

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
  • Remove gills from each mushroom cap and place on the prepared baking sheet. Brush insides with olive oil. Fill with mozzarella cheese and top with tomatoes. Scatter garlic and basil over top and season with salt.
  • Bake in the preheated oven until mushrooms are tender and cheese is melted, about 25 minutes.
  • Drizzle with balsamic glaze and serve.

Nutrition Facts : Calories 242 calories, Carbohydrate 9.4 g, Cholesterol 36.2 mg, Fat 16.1 g, Fiber 1.7 g, Protein 15.9 g, SaturatedFat 6.7 g, Sodium 360.1 mg, Sugar 1.7 g

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