Ingredients :
· 4 firm eggplants
· 2 large onions, chopped
· 2 cloves garlic, minced
· 1 tbsp. chopped parsley
· 2 tbsp. ground pork
· 6 tomatoes, chopped
· salt and pepper
· 1/2 tbsp. sugar
· 4 whole tomatoes
· 2 tbsp. olive oil
Cooking Procedures :
1. Preheat oven to 325°F. Prepare a baking dish. Set aside.
2. Halve the eggplants and remove the ends. Scoop out the centers from the eggplants and sprinkle the shells with salt.
3. Let the shells stand for a few minutes. Wash the shells with cold water and wipe dry.
4. Sauté the eggplant shells in frying pan until just soft. Remove from pan and set aside. Keep warm.
5. In the same pan, sauté the onions until soft and translucent. Add the garlic, parsley, meat, and chopped tomatoes. Cook, and stirring constantly for 5 minutes.
6. Remove from heat and cool the mixture.
7. Fill the eggplant shells with the mixture and place them in a baking dish.
8. Slice halves the whole tomatoes and place on top of the filled shells. Sprinkle with salt, pepper and sugar, and drizzle an olive oil over the eggplants.
9. Add a bit of water to the baking dish. Place on the center rack of the oven. Bake for an hour or until done. Allow to cool and serve.
Ingredients
Directions
Crumble the cornbread into a mixing bowl. Heat the chicken stock in a
small sauce pan. Add the dried cherries, raisins and apricots to the
chicken stock and allow to steep for 2 to 3 minutes. Pour the stock
with fruit into the cornbread. Stir in the sage and thyme, adding
salt and pepper to taste, until all ingredients are well incorporated.
Set aside.
Using a sharp boning knife, cut a pocket in the fleshy side of the pork chop forming a small pocket to insert the stuffing. Stuff cornbread mixture into the pockets, dividing equally among the pork chops. Seal the pocket with a toothpick cut in half (use both ends to pinch the pocket shut).
Preheat the oven to 375°F.
Spray the pork chops with canola oil and season to taste with salt and pepper. In a medium size skillet, sauté each pork chop for 3 to 4 minutes per side. Remove each pork chop and place in a sheet pan.
Cook the pork chops in the oven for approximately 15 to 20 minutes.
When done, an instant read thermometer should read 155°F when inserted into the center of the cornbread stuffing. Serves 6
Ingredients
Directions
Remove the bolete stems and save for another dish or dry the stems for future use. In a sauté pan or skillet, sauté the tops of the mushroom caps in the olive oil for a few minutes or until they turn brown. With a slotted spoon remove them to a warm baking dish. In the oil that remains in the pan, sauté the garlic and prosciutto until the garlic is translucent. Allow the mixture to cool somewhat, then stir in the egg, Parmesan cheese, bread crumbs, basil, salt, and pepper.
Stuff the caps and bake them in a preheated 400º oven for 15 to 20 minutes or until lightly browned.
Ingredients
Directions
Cut baked potatoes in half. Scoop the flesh from the
potatoes and put into a mixing bowl. Toss lightly with
remaining ingredients. Spoon mixture back into shells.
Bake for 20 minutes at 400 degrees
Ingredients
Directions
1. Clean mushrooms and remove stems. In a small bowl, mix together cream cheese and herbs.
2. There are two easy methods for proceeding from this point.
Method #1: Stuff each mushroom cap with 1 teaspoon herbed cheese. Place on a baking sheet and bake at 375° for about 12 minutes.
Method #2: Place mushroom caps on paper towel-lined plate and microwave on high for 2-1/2 to 3 minutes. Remove from microwave and let cool. Fill each mushroom cap with 1 teaspoon herbed cheese. just before serving, broil mushrooms until tops are lightly browned, about 30 seconds.
Ingredients
Directions
Heat oven to 350F. Place squash (cut in half and seeded) cut side down in two 12″e x 8″ pans with approximately 1/2 water in bottom. Bake 30 minutes, Meanwhile, mix butter, juice, sugar with chopped apples. Divide mixture evenly among soft squash and return to oven for 30 minutes, or until tender. Sprinkle with pecans.
Yield: 6 servings
Ingredients
Directions
ABOUT 2 HOURS BEFORE SERVING:
Prepare corn muffin mix in an 8″ x 8″ pan as label directs for corn bread; cool completely.
Meanwhile, cut off stem and about 1 inch across the top of each artichoke. Pull off small leaves from around the bottom. With kitchen shears, trim thorny tips of leaves. Rinse artichokes with running cold water.
In 5 quart Dutch oven over medium low-heat, place artichokes on wire rack about 1 inch boiling water. Cover and steam artichokes about 25 minutes or until leaves pull apart easily. Remove artichokes from Dutch oven; cool until easy to handle. Do not discard water in Dutch oven. Remove tiny leaves from artichoke centers. Scrape out, discard choke. Rince artichokes with running warm water, drain.
While artichokes are steaming, in 12 inch skillet over medium heat, in hot sald oil, cook red pepper until tender-crisp, about 5 minutes. Add ham and green onions and cook about 5 minutes longer or until vegetables are tender. Remove skillet from heat; stir in corn with it’s liquid. Crumble corn bread into vegetable mixture in skillet. Mix well.
Spoon corn-bread mixture into centers and between leaves of artichokes. Return artichokes to wire rack above water in the same Dutch oven. Over high heat, heat water to boiling. Reduce heat to medium-low; cover and steam artichokes 25-30 minutes until a leaf can be pulled off easily. Makes 4 main dish servings.
Ingredients
Directions
Pat Fillets dry with paper towel. Combine spinach, Crab Meat, onion, mayonnaise, mustard and pepper. Spread an equal amount of mixture on each fillet; roll up from narrow end in a jelly roll fashion. Place Fillets seam side down in oiled baking dish. Cover with foil and bake at 375 F for 13 to 18 minutes or until fish just flakes when tested with a fork.
4 servings
Ingredients
2 round red tomatoes
1 teaspoon chopped parsley
Salt and cayenne to taste
Brown breadcrumbs
1 set brains prepared and cooked
1 gill thick white sauce
1 oz. Ham
2 tablespoons cream (if liked)
3 chopped mushrooms (if liked)
2 rounds toasted bread
lemon juice.
Method
Wash tomatoes. Cut off tops and scoop out inside. Sprinkle tomato case with salt and cayenne. Chop brains, ham, and mushrooms and mix with lemon juice, parsley, and breadcrumbs. Add white sauce and mix well. Add cream. Fill cased with mixture and replace tops. Place in shallow dish and cover with greased paper and bake in a moderate oven 15 to 20 minutes. Serve on rounds of toast or fried bread and garnish with small sprigs of parsley.
Ingredients
1 dessertspoon butter
Grated lemon rind
1 dessertspoon chopped ham
A little stock
1 tablespoon chopped parsley and shallot
1/2 dozen large flat paddock mushrooms
Salt
Some sprigs of parsley
Pepper
Method
Melt butter in saucepan and stir in chopped ham, parsley, shallot, salt, pepper, lemon rind, breadcrumbs, and a little stock. Simmer for 5 minutes then prepare mushrooms by peeling, washing, drying, and removing stalks. Arrange with stalk side up on a greased baking dish and put a little mixture on each and cover with a greased paper. Bake in a moderately hot oven for 20 minutes then place each mushroom on a round of buttered toast and garnish with sprigs of parsley.
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