YAMS IN ORANGE SHELLS
This recipe has been in my files for over 15 years, & I find it a nice variation to a yam side dish. Originally I smoothly pureed the yams, preserves & butter in a food processor, but more recently I just mash them & am not concerned about any small lumps!
Provided by Sydney Mike
Categories Yam/Sweet Potato
Time 55m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Cut oranges in half, then carefully scoop out the pulp, keeping the orange shells intact.
- Remove membrane from oranges, then chop/dice the pulp, & set it aside.
- In a large saucepan, cook unpeeled, washed yams 40-45 minutes or until tender.
- Preheat oven to 350 degrees F.
- Drain & peel yams.
- Mash yams together with the butter & preserves.
- Fold in the orange pulp, then season to taste with salt.
- Spoon yam mixture into the orange shells, & bake 15 minutes until heated through.
Nutrition Facts : Calories 241, Fat 6, SaturatedFat 3.7, Cholesterol 15.2, Sodium 87.2, Carbohydrate 46.4, Fiber 6, Sugar 10.8, Protein 2.5
THE BEST STUFFED SHELLS
Here's our upgrade on the Italian-American comfort food classic. We used three different cheeses to get the ultra-creamy filling just right. It really balances the tangy homemade tomato sauce.
Provided by Food Network Kitchen
Categories main-dish
Time 2h30m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- For the marinara sauce: Heat the oil in a medium heavy-bottomed pot over medium heat. Add the onions and cook, stirring occasionally, until very soft, 8 to 10 minutes. Add the garlic and red pepper flakes, if using, and continue to cook, stirring occasionally, until the garlic has softened but not browned, about 3 minutes. Stir in the tomato paste and cook for 2 minutes. Add the crushed tomatoes. Season with salt and pepper and bring to a simmer. Reduce the heat, add the basil and dried oregano, partially cover and simmer gently, stirring occasionally, until the sauce is thickened, about 45 minutes.
- Remove the basil sprig. If the sauce is still too chunky, mash the larger chunks of tomato with a potato masher. Season with salt and pepper. Let cool.
- For the shells and filling: Bring a large pot of salted water to a boil over high heat. Add the dried pasta shells cook, stirring occasionally, until softened slightly but not cooked. (The pasta shells should flexible enough to be filled but remain very al dente; they will continue to cook during baking.) Drain, then run under cold water to stop cooking. Drain well again.
- Preheat the oven to 375 degrees F.
- Mix together the ricotta, mozzarella, Parmigiano-Reggiano, parsley and egg in a large bowl until well combined and uniform. Season liberally with salt and pepper. Transfer the filling to a large disposable pastry bag or large resealable plastic bag (or use a spoon for filling directly from the bowl).
- Spread 2 1/2 cups of the marinara sauce in a 13-by-9-inch baking dish. Snip off the end of the pastry bag and squeeze the filling into the shells one at a time. Arrange the shells open-side up in a tight single layer in the baking dish as you fill them. Top with the remaining marinara sauce. Cover the pan tightly with foil and bake the shells until the sauce is bubbling throughout and the filling is heated through, about 35 minutes.
- Remove the foil from the pan and continue to bake for 10 more minutes to reduce the sauce. Let cool slightly before serving. Top with grated Parmigiano-Reggiano.
SWEET POTATOES IN ORANGE CUPS
Found this recipe in a book from 1952. Looks really good and a cute idea for presentation. Guessing on times. Please update me if you make it! I added the cooking time of the potatoes to the recipe via microwave oven
Provided by TishT
Categories Yam/Sweet Potato
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Combine sweet potatoes, butter, salt and orange juice.
- Mix well.
- Cut oranges in halves, crosswise and remove juice and pulp.
- (Use part of this juice to mash in the potatoes.) Scrub shells well.
- Fill with the mashed potatoes and decorate with marshmallows.
- Bake in hot oven.
- 400F about 15 minutes.
ONE-POT CREAMY SHELLS AND SAUSAGE
Just like your favorite boxed shells and cheese, this recipe turns out a dinner that's creamy, irresistible and made in a single pot. But unlike the boxed version, this upgrade will fill up the whole family-thanks to the addition of hearty Italian sausage and Muir Glen™ tomato basil pasta sauce. Cooking the whole meal in a single pot isn't just convenient, it also allows you to build flavor as you go. Here's what we mean: It all starts with browning the sausage until it's cooked through. Removing the sausage but not the rendered fat it leaves behind adds deep savory flavor to the onions, garlic and red pepper flakes that get sautéed next. After your aromatics, you'll add the tomato sauce, which is handy since it'll help deglaze the pan and integrate more flavor into your sauce. With the addition of the broth, you'll have enough liquid to cook your pasta. Once the pasta is cooked through, all that's left is adding the cream and cooked sausage. Serve this up with shredded Parmesan and basil, and you've got a delectable dinner that might just become a part of your regular rotation.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 8
Number Of Ingredients 12
Steps:
- In 5-quart Dutch oven, heat oil over medium-high heat. Add sausage; cook 6 to 8 minutes, stirring occasionally, until no longer pink. Using slotted spoon, transfer to bowl; cover and keep warm.
- Add onion, garlic, red pepper flakes and salt to oil and drippings in pan; cook over medium-high heat 1 to 2 minutes or until softened and starting to brown.
- Stir in broth and pasta sauce; heat to boiling. Stir in pasta; return to boiling. Reduce heat; simmer uncovered 11 to 13 minutes, stirring occasionally, until pasta is cooked to desired tenderness and sauce is thickened.
- Stir in sausage and whipping cream; return to simmering. Remove from heat. Top with cheese and basil.
Nutrition Facts : Calories 550, Carbohydrate 58 g, Cholesterol 45 mg, Fat 2 1/2, Fiber 4 g, Protein 22 g, SaturatedFat 9 g, ServingSize 1 1/3 Cups, Sodium 1100 mg, Sugar 6 g, TransFat 0 g
GRANDMA TOLLI'S CANDIED YAMS
My grandma's candied yams are the best candied yams I have ever had! The pineapple is an awesome addition to this sweet dish.
Provided by ntolliver213
Categories Sweet Potato Side Dishes
Time 1h35m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Melt butter in a saucepan over medium-low heat. Add pineapple juice, white sugar, brown sugar, cinnamon, and nutmeg; stir to combine and cook until sugars have dissolved, 2 to 3 minutes.
- Meanwhile, place drained yams in a casserole dish. Add pineapple chunks. Pour sauce over top.
- Bake in the preheated oven for 1 hour. Add marshmallows to the top and continue to bake until golden and melted, 10 to 15 minutes more. Let stand for 15 minutes before serving so sauce can thicken.
Nutrition Facts : Calories 392.6 calories, Carbohydrate 83 g, Cholesterol 15.3 mg, Fat 6.3 g, Fiber 5.5 g, Protein 2.3 g, SaturatedFat 3.8 g, Sodium 106.3 mg, Sugar 68.2 g
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5/5 (1)Total Time 1 hr 20 minsCategory Side DishCalories 143 per serving
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