CROCKPOT BEEF HEART STUFFED WITH BACON, MUSHROOMS AND ONIONS. RECIPE - (4/5)
Provided by á-170684
Number Of Ingredients 9
Steps:
- Cook the bacon. Remove from pan and rough chop. Healthy saute the mushrooms, garlic and onions in a frying pan with 1/3 c. beef broth. Add bacon to the mix when veggies are cooked. Clean the heart by trimming off most of the fat and any obvious arteries from the outside. Then stuff all of the frying-pan ingredients into the heart cavity. Really stuff it full and then use toothpicks -- the longer the better -- to hold it together. You can also using cooking twine. Put the stuffed heart in the crock pot along with the broth and olive oil and some more garlic. Cook for 11-12 hours on low. Don't skimp on the cooking time, or else you risk ending up with tough rubbery meat. Mine turned out pretty fantastic. The heart sometimes falls apart because it is so juicy and tender.
STUFFED ARTICHOKE HEARTS
These are rich and so delicious. I dare anyone to eat just one!
Provided by Jacki_In_Simi
Categories Appetizers and Snacks Cheese
Time 1h
Yield 10
Number Of Ingredients 8
Steps:
- Preheat an oven to 325 degrees F (165 degrees C). Lightly grease a 9x13 inch baking dish.
- Melt the butter in a small saucepan over low heat; remove from heat and set aside. Place the Parmesan cheese in a shallow bowl, and set aside.
- Cut a thin slice from the bottom of each artichoke bottom so it will stand, and gently press your thumb into the center of each to form a depression for the filling. Sprinkle the artichoke bottoms with lemon pepper and garlic salt.
- Combine the cream cheese, sour cream, and chives in a bowl, and mix well. Spoon about 1 tablespoon of the filling into each artichoke bottom.
- Dip each stuffed artichoke bottom into the melted butter, roll in Parmesan cheese, and place into the prepared baking dish. Bake about 45 minutes in the preheated oven, until the tops of the artichokes are golden brown.
Nutrition Facts : Calories 237.4 calories, Carbohydrate 8.8 g, Cholesterol 57 mg, Fat 19.7 g, Fiber 2.6 g, Protein 7.5 g, SaturatedFat 12.4 g, Sodium 920.1 mg, Sugar 0.2 g
STUFFED HEART
I use this for venison, it is really good if you arent fussy about innards. Almost just like a roast. Please make sure you dont use baler twine treated with linseed oil in error of cooking twine. I did that once and ruined the whole meal.
Provided by Tara1183
Categories Deer
Time 2h15m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Wash heart and trim fat, sprinkle inside with salt and pepper.
- Fry bacon until almost crispy, add bread crumbs, celery, onion, egg, 1/2 tsp salt, thyms, sage and 1/2 tsp pepper.
- Stuff heart and tie with cooking string or secure with skewers.
- Place in small roasting pan, cover with broth and add bay leaf.
- Cover and bake at 325 for 2 1/2 hours.
- Can be done in a crock pot for 9 hours on low.
STUFFED BAKED HEART
Make and share this Stuffed Baked Heart recipe from Food.com.
Provided by Derf2440
Categories Stew
Time 7h30m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Tie the heart with string.
- Place it on a rack in an oven proof dish.
- Place in bottom of the dish the stock or diluted tomato soup.
- Place over the heart the bacon strips.
- Cover the dish closely and bake the heart in a moderate oven 325°F until tender, sometimes if beef, a matter of 3-5 hours, if veal about 2 hours.
- Remove heart to a plate and cool it slightly.
- Heat, then fill the cavity with 1 1/2 cups bread dressing or rice dressing.
- Sprinkle the heart with paprika.
- Return it briefly to hot oven 400°F or place it under a broiler to reheat.
- The drippings may be thickened with flour to make gravy.
STUFFED PEPPER RICE BAKE
A simple recipe with the flavors of stuffed peppers but made on the stovetop. Essentially deconstructed stuffed bell peppers. You can use red, green, yellow, or orange bell peppers.
Provided by Yoly
Categories Rice Casserole
Time 1h
Yield 4
Number Of Ingredients 12
Steps:
- Combine ground beef and onion in a large skillet and cook over medium heat until onion is soft and translucent, 7 to 8 minutes. Add garlic and cook until fragrant, 30 to 45 seconds. Drain extra grease.
- Add tomato soup, diced tomatoes, water, rice, Worcestershire sauce, Italian seasoning, salt, and pepper. Bring to a boil; reduce heat to low, cover, and simmer for 10 minutes.
- Stir in diced peppers and cook until rice is tender, 15 to 20 minutes. Top with mozzarella cheese, cover, and let sit until cheese has melted, 5 to 7 minutes.
Nutrition Facts : Calories 513.1 calories, Carbohydrate 28.3 g, Cholesterol 105.7 mg, Fat 32.8 g, Fiber 2.8 g, Protein 25.4 g, SaturatedFat 13.8 g, Sodium 250.9 mg
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