STUFFED HOT PEPPERS
Hungarian hot peppers stuffed with a cream cheese mixture and Italian sausage.
Provided by Russ
Categories Appetizers and Snacks Spicy
Time 35m
Yield 6
Number Of Ingredients 9
Steps:
- Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, mix together the sausage, cream cheese, garlic salt, Romano cheese, oregano, basil, bread crumbs and olive oil.
- Stuff the peppers with the sausage mixture. Place on a baking sheet, and bake in the preheated oven 20 to 25 minutes, until the stuffing is lightly brown and bubbly.
Nutrition Facts : Calories 242.7 calories, Carbohydrate 8.1 g, Cholesterol 54.4 mg, Fat 20.6 g, Fiber 0.5 g, Protein 7 g, SaturatedFat 10.6 g, Sodium 1041.3 mg, Sugar 0.5 g
SASSY SOUTHWEST STUFFED SHELLS
When I was a child, my mom made this dish quite often. When I came across her recipe on an index card, I quickly copied it. Over the years, I have made very few changes to retain that taste-of-home memory. -Kellie Braddell, West Point, California
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. Cook pasta according to package directions for al dente. Drain and rinse in cold water., Meanwhile, in a large skillet, cook beef and pork over medium heat until no longer pink, breaking into crumbles, 8-10 minutes; drain. Add carrot, green onions and garlic; cook 1 minute longer. Stir in chiles, 1 cup cheese, half of the fried onions and the cilantro. In a large bowl combine picante sauce, tomato sauce and water; stir 1 cup picante mixture into pan., Spread 1 cup remaining picante mixture into a greased 13x9-in. baking dish. Fill pasta shells with meat mixture; place in baking dish, overlapping ends slightly. Top with remaining sauce. Cover and bake 30 minutes. Uncover; top with remaining cheese and remaining fried onions. Bake until cheese is melted, 5-10 minutes.
Nutrition Facts : Calories 487 calories, Fat 26g fat (10g saturated fat), Cholesterol 59mg cholesterol, Sodium 1181mg sodium, Carbohydrate 41g carbohydrate (5g sugars, Fiber 3g fiber), Protein 22g protein.
BAKED STUFFED LOBSTER NEW ENGLAND STYLE
Make and share this Baked Stuffed Lobster New England Style recipe from Food.com.
Provided by Steve P.
Categories Lobster
Time 45m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F.
- Melt 8 tablespoons butter in a 9-inch skillet over medium heat.
- Add the onion and cook for 5 minutes until soft but not browned.
- Stir in the tarragon and parsley.
- If using raw shrimp or scallops, add them with the herbs and cook for 1 minute.
- Remove from the heat and let cool slightly.
- If using cooked lobster or crabmeat, remove the pan from the heat as soon as you stir in the herbs, let cool, and then add the lobster or crabmeat.
- Season with salt and pepper.
- With a cleaver of chefs knife, split the lobsters in half lengthwise.
- Remove and discard the head sac and intestine.
- Remove the tomalley and the roe if present and place in a small bowl.
- Break into small pieces using a fork.
- With the back side of a knife, crack the center of each claw on 1 side only.
- Season the lobsters lightly with salt and pepper.
- On a large roasting pan or baking sheet, place the halves together to resemble a butterfly.
- The tomalley and roe are optional for the stuffing.
- If you want to include them, mix them into the seafood mixture.
- Gently fold the crumbled crackers into the mixture.
- Divide the mixture evenly between 2 lobsters.
- If you are serving 1 lobster per person, spread the stuffing over the center so that the lobsters look whole again.
- Do not pack the stuffing tightly, or it will affect the even baking of the lobster.
- Brush the 3 tablespoons melted butter over the exposed meat tail, stuffing and claws.
- Bake until the lobster is cooked through and the stuffing is crisp and golden.
- Bake 17 minutes for a 1 1/2 pound lobster and 24 minutes for a 2-pound lobster.
STUFFED PORK LOIN
Favorite Sunday meal. Serve this dish with garlic mashed potatoes, carrots, and peas.
Provided by skinnychef
Categories Meat and Poultry Recipes Pork
Time 3h5m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 300 degrees F (150 degrees C).
- Heat margarine in a skillet over medium heat; cook and stir onion, mushrooms, and celery in the hot margarine until vegetables are tender, about 12 minutes. Transfer vegetables to a bowl. Stir bread into vegetables until moistened; season with salt and black pepper.
- Cut the pork loin almost in half lengthwise, cutting to about 1 inch from the bottom; open pork loin like a book. Cover with plastic wrap and lightly pound with a meat mallet to flatten the meat. Spoon stuffing onto the pork loin, roll the meat over the stuffing, and tie pork loin together in three places using kitchen twine.
- Place tied loin into a roasting pan and pour about 3 tablespoons water around the roast. Season roast with salt, black pepper, thyme, herbes de Provence, and garlic powder.
- Roast stuffed pork loin until an instant-read meat thermometer inserted into the center of the stuffing reads 160 degrees F (70 degrees C), 2 1/2 to 3 hours. Rest meat for 15 minutes before untying and slicing.
Nutrition Facts : Calories 359.7 calories, Carbohydrate 8.5 g, Cholesterol 108.8 mg, Fat 17.4 g, Fiber 0.9 g, Protein 39.9 g, SaturatedFat 5.5 g, Sodium 223 mg, Sugar 1.3 g
BAKED STUFFED LOBSTER
Steps:
- Preheat the oven to 425 degrees F.
- Melt 8 tablespoons butter in a 9-inch skillet over medium heat. Add the onion and cook for 5 minutes until soft but not browned. Stir in the tarragon and parsley. If using raw shrimp or scallops, add them with the herbs and cook for 1 minute. Remove from the heat and let cool slightly. If using cooked lobster or crabmeat, remove the pan from the heat as soon as you stir in the herbs, let cool, and then add the lobster or crabmeat. Season with salt and pepper.
- With a cleaver of chef's knife, split the lobsters in half lengthwise. Remove and discard the head sac and intestine. Remove the tomalley and the roe if present and place in a small bowl. Break into small pieces using a fork. With the back side of a knife, crack the center of each claw on 1 side only. Season the lobsters lightly with salt and pepper. On a large roasting pan or baking sheet, place the halves together to resemble a butterfly.
- The tomalley and roe are optional for the stuffing. If you want to include them, mix them into the seafood mixture. Gently fold the crumbled crackers into the mixture. Divide the mixture evenly between 2 lobsters. If you are serving 1 lobster per person, spread the stuffing over the center so that the lobsters look whole again. Do not pack the stuffing tightly, or it will affect the even baking of the lobster. Brush the 3 tablespoons melted butter over the exposed meat tail, stuffing and claws. Bake until the lobster is cooked through and the stuffing is crisp and golden. Bake 17 minutes for a 1 1/2 pound lobster and 24 minutes for a 2-pound lobster.
DA BEEF LOVER'S HALF TIME STUFFED MEATLOAF
Stuffed with Salami, Ham, Spinach and Cheese, this monster meatloaf will put any hungry man into the Lazy Boy during half-time. This recipe is big and hearty and is a fairly inexpensive way to serve many at a football party.
Provided by NASDAQPHIL
Categories Main Dish Recipes Meatloaf Recipes Stuffed Meatloaf Recipes
Time 1h40m
Yield 16
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease a shallow roasting pan. Prepare instant rice according to package directions.
- In a large bowl, mix together ground sirloin, ground round, egg, chopped onion, green pepper, mushrooms and cooked rice. Season with garlic powder, salt and pepper.
- On clean counter top, arrange sheets of wax paper approximately 1 1/2 feet long by 1 foot wide. Place meat mixture on wax paper, and flatten into a large square, about 1/2 inch thick (the thinner the better). Sprinkle with more garlic powder, then layer with parmesan, spinach, ham, salami and Swiss cheese. Using the wax paper, roll the meat as tightly as possible while removing the wax paper as you go. Tuck the two open ends into the meatloaf itself, and with hands lightly coated in vegetable oil, shape into a loaf. While lifting with the wax paper, transfer to shallow roasting pan, then slide wax paper out from underneath.
- Bake in preheated oven for 1 hour and 10 minutes, or until meat is no longer pink and juices run clear. Allow to cool 15 minutes before serving.
Nutrition Facts : Calories 316 calories, Carbohydrate 7.7 g, Cholesterol 90.5 mg, Fat 19.8 g, Fiber 1 g, Protein 25.7 g, SaturatedFat 8.5 g, Sodium 429.2 mg, Sugar 0.9 g
STRAWBERRY CHEESECAKE-STUFFED POUND CAKE RECIPE BY TASTY
Here's what you need: pound cake, cream cheese, powdered sugar, lemon zest, strawberry
Provided by Joey Firoben
Categories Bakery Goods
Yield 10 servings
Number Of Ingredients 5
Steps:
- Cut the center out of the pound cake, leaving a half-inch border on the bottom and along each side.
- In a medium bowl, use a hand mixer to beat together the cream cheese, powdered sugar, and lemon zest until the mixture is smooth.
- Add the strawberries and beat until the mixture has turned a light pink color but there are still nice strawberry chunks.
- Pour the cream cheese mixture into the hollowed-out pound cake shell.
- Using the removed pieces of pound cake, crumble bits of cake on top of the cheesecake mixture to form a thick layer of crumbs. Refrigerate for at least 8 hours.
- Be careful when filling the pound cake and when transferring to the refrigerator. Cutting the border too thin may cause the sides to spread too far once the cheesecake mixture is added. You can simply place the pound cake on a plate or tray before filling to make the transfer to the refrigerator easier. Use something to prop up the sides in case they've bowed out too much, to prevent breaking. Once the filling has set in the fridge, it will hold its shape.
- Slice into 10 half-inch (1 cm) slices and serve.
- Enjoy!
Nutrition Facts : Calories 211 calories, Carbohydrate 24 grams, Fat 11 grams, Fiber 0 grams, Protein 2 grams, Sugar 17 grams
STUFFED SHELLS III
This recipe is a hit wherever you go. It is a very rich and cheesy meal and looks like a deep-dish pizza when done. I altered what I was originally given because I did not like cottage cheese and added other ingredients that I thought it deserved.
Provided by Renee
Categories Main Dish Recipes Stuffed Main Dish Recipes
Time 1h30m
Yield 10
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- In a large bowl, mix eggs, ricotta, half the mozzarella, half the Parmesan, parsley, salt and pepper until well combined. Stuff cooked shells with ricotta mixture and place in a 9x13 inch baking dish.
- In a medium bowl, stir together pasta sauce, mushrooms and reserved mozzarella and Parmesan. Pour over stuffed shells.
- Bake in preheated oven 45 to 60 minutes, until edges are bubbly and shells are slightly set.
Nutrition Facts : Calories 549.7 calories, Carbohydrate 43.7 g, Cholesterol 115.6 mg, Fat 24.5 g, Fiber 3.4 g, Protein 37.7 g, SaturatedFat 13.9 g, Sodium 1544.2 mg, Sugar 9.3 g
MONSTROUS HALF POUND COOKIES
I made this recipe by doubling the chocolate chip cookie recipe I found the devilishly awsome cookies in key west at little bakery. and it only has 5 easy steps.
Provided by courtney from canada
Categories Dessert
Time 40m
Yield 24-36 cookies, 24-36 serving(s)
Number Of Ingredients 10
Steps:
- cream together butter,brown sugar,white sugar.
- Beat in eggs and vanilla.
- combine with flour,baking soda and salt. Gradually blend into creamy mixture.
- Stir in choco chips.
- Spoon huge clumps of cookie dough onto greased pan.
- Cook at 375 F for 10-12 minutes.
Nutrition Facts : Calories 460.7, Fat 24.8, SaturatedFat 15, Cholesterol 75.9, Sodium 333.1, Carbohydrate 59.9, Fiber 2.2, Sugar 41.4, Protein 4.5
STUFFED JALAPENOS III
These are fabulous and easy. I am asked to make them over and over again. The combo of cream cheese and bacon is wonderful!
Provided by TIFFANY WEAVER
Categories Appetizers and Snacks Vegetable Jalapeno Popper Recipes
Time 1h5m
Yield 12
Number Of Ingredients 3
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Stuff each jalapeno half with whipped cream cheese. Wrap a half slice of bacon around each stuffed jalapeno half.
- Arrange wrapped jalapeno halves in a single layer on a medium baking sheet. Bake in the preheated oven 45 minutes, or until bacon is evenly browned and crisp.
Nutrition Facts : Calories 185.8 calories, Carbohydrate 1.9 g, Cholesterol 36.8 mg, Fat 18 g, Fiber 0.4 g, Protein 4.3 g, SaturatedFat 7.3 g, Sodium 313.4 mg, Sugar 1.3 g
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