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Stuffed Baked Sweetpotatoes
Bake sweet potatoes at 375f for 1 hr or until tender cut a 1-in length wise strip from top of each sweetpotato carefully scoop pulp from shell combine sweet potato pulp, orange juice, margarine, and salt stir in pineapple stuff shells with sweet potato mixture and sprinkle with pecans if desired bake at 375f for 10 minutes.
Posted by chef on September 26th, 2009 under baked, stuffed | Comment now »Stuffed Baked Potatoes With Horseradish Cream
Preheat oven to 400 fahrenheit pierce potatoes several times with fork.
Place on oven rack; bake until crisp outside and cooked through, about 1 hour.
Transfer to small baking sheet; cool 5 minutes.
Cut off top third of potatoes.
Scoop potato from bottoms into large bowl, leaving 1/4-inch-thick shell.
Scoop potato from tops and add to same bowl; discard tops.
Mash potato with 6 tablespoons sour cream, butter and 2 tablespoons horseradish.
Season with salt and pepper.
Spoon into potato shells, dividing equally.
Mix 1/2 cup sour cream, 2 tablespoons horseradish and dill in small bowl.
Potatoes and sour cream topping can be made 1 day ahead.
Cover and chill.
Preheat oven to 400 fahrenheit place potatoes in baking pan and cook until heated through and golden brown, about 50 minutes.
Spoon sour cream topping on each.
Serve, passing remaining sour cream topping separately.
Stuffed Baked Potatoes
Scrub potatoes, pierce with fork several times and bake in a preheated 375 degree oven for 1 hour, or until soft.
Slice 1-inch off the top of each potato, cutting lengthwise.
Scoop out pulp into a warm bowl, leaving 1/8-inch shell and being carefull not to tear skin.
Preheat oven or broiler to 400 degrees.
Press pulp through potato ricer into a large bowl, or mash with a fork.
Add melted butter, cream cheese, sour cream or creme fraiche, parmesan cheese, herbsm salt and pepper to taste.
Beat until light and fluffy.
Spoon mixture into shells, mounding slightly.
Or put stuffing in a pastry bag fitted with decorated tip and pipe into shells.
Place pottoes into a baking dish or on a baking sheet.
Place in oven or broiler until tops begin to turn golden brown, about 1- to 15 minutes for an oven or 4-5 minutes in a broiler/.
Nutritional info per serving: 645 cal; 15.4g pro, 53.8g carb, 43.9g fat.
Stuffed Baked Potato
Bake potatoes in 400 oven for 45 minutes Cut potatoes in half & scrape out potato meal.
Mix with sour cream, chives & bacon.
Season with salt & pepper to taste.
Place stuffed potato halves under broiler until lightly browned.
Chesapeake restaurant.
Charles st.
; baltimore.
Stuffed Baked Pork Chops
Preheat the oven to 325 degrees.
Combine the raisins, grated lemon peel, lemon juice and apple and season with salt and pepper.
Make a pocket in the side of each pork chop and stuff some of the mixture inside.
Close each chop with toothpicks.
Season with salt and lightly dust with flour.
Heat the oil in an iron skillet.
Add the chops and brown them brief on each side.
Season with fresh pepper.
Cover skillet with foil and bake for 30 to 40 minutes.
Stuffed Baked Mussels
Preheat oven to 450 degrees.
Clean and debeard mussels.
Place mussels in a 12- to 14-inch sautj pan or large saucepan with the wine, cover and place over high heat to steam.
Mussels should steam open in 2 to 3 minutes.
Drain mussels, reserving liquid.
Place liquid in a medium saucepan and add basic tomato sauce.
Bring to boil, lower heat to simmer and reduce to 2 cups.
Allow to cool.
Meanwhile, open mussels and remove the piece of shell that the mussel has detached itself from.
Loosen the mussel from the second shell but leave it intact in the shell.
Lay the mussels on a large baking sheet.
Place 1/2 teaspoon tomato sauce mixture on each mussel.
Chiffonade all basil leaves and place several ribbons of basil over each mussel.
Sprinkle with half a teaspoon of bread crumbs, dot with 2 to 3 drops olive oil and bake for 4 to 5 minutes, or until hot.
Serve immediately with lemon wedges.
Stuffed And Baked Artichokes
Preheat oven to 350 degrees.
In large bowl combine breadcrumbs, oil, garlic, olive, oregano, mint, parsley, lemon juice, and eggs.
Carefully stuff this mixture in the artichoke leaves and in center.
In a casserole dish place tomatoes and onions, and place the artichokes on top of this mixture.
Pour in vegetable stock and bake for 30 minutes.
Sprinkle with cheese and place in broiler until cheese has melted.
Stuffed Baked Ham
Cut the rind, if any off the ham.
Trim away all but about 1/4 inch of fat from the ham.
Using a small sharp knife, make x shaped cuts about 2 inches deep and 1 inch apart all over the fat side of the ham.
Preheat oven to 325 degrees.
Squeeze as much water as possible from the thawed kale and spinach, put then in the food processor along with the onion, watercress, celery leaves, salt and pepper.
Pulse until the vegetables are finely chopped.
Press the vegetable mixture into the cavities you have cut inot the ham, packing it down well.
Place the ham fat side up , in a shallow baking pan.
Bake for 2 hours.
Stir together honey, vinegar, mustard and ginger and brush part of mixture onto ham.
Continue baking and basting for 30 minutes, until ham is richly glazed.
Remove ham from the oven and let it rest for 20 minutes for easier carving.
Carve carefully, holding the slices to keep stuffing in place.
Garnish platter with watercress if you like.
Formatted by lisa crawford, 4/12/96.
Stuffed Baked French Toast
Butter a 9 - inch square baking pan.
Place half of the bread cubes in the botton of the pan.
Scatter the cream cheese over the bread and top with blueberries.
Top with remaining bread cubes.
Mix together the eggs, maple syrup and milk.
Pour the egg mixture over the bread mixture, making sure you wet the top layer of bread.
Cover with foil and refrigerate overnight.
Preheat oven to 350 degrees.
Bake the french toast, covered with foil, for 30 minutes.
Remove foil and bake an additional 30 minutes.
Remove foil and bake an additional 30 minutes.
Remove from oven and let stand 15 minutes before serving with blueberry syrup.
Brunch and it was fabulous!!!
Stuffed Baked Eggs
Cut eggs lengthwise; remove yolks, mash and stuff back into whites according to your favorite recipe.
Set aside.
Cook onions and green pepper in butter until transparent.
Add tomato paste and sauce; cook until tomato separates from grease.
Add water and cook slowly for about 20 minutes.
Add parsley, salt and pepper to taste.
Place stuffed eggs in buttered casserole; pour tomato mixture over them.
Sprinkle generously with grated cheese.
Bake about 20 minutes in moderate oven.
Stuffed Alose With Sorel Stuffing Baked In The Oven
To gut the fish, cut off the fins, slice open the underside and remove the guts.
Cut around the main bone with a knife and remove from the fish.
Cut out the gills of the fish and clean it on the inside and outside.
Alternatively, ask your fishmonger to do this for you.
Slice the shallots, mushrooms, garlic, thyme and sorrel.
Heat 2oz butter in a pan and fry them for 5 minutes, cooking the sorrel last.
Add a tablespoonful of freshly chopped parsley.
In a mixing bowl add the breadcrumbs and 2 tablespoonfuls of white wine, break in an egg and add the contents of the frying pan, mix the ingredients together.
Season the fish with salt and pepper.
Stuff the fish with the mixture, not placing too much in the head area as this will not be eaten.
Close the fish and put into an even shape.
Take a large baking dish and put down one layer of sliced lemon and tomato, pour over a good amount of olive oil.
Place the fish on top of the lemon and tomato and cover with a layer of more tomato and lemon.
Sprinkle with more oil and season.
To avoid the tail burning, cover it in tin foil.
Cook in a medium oven for 30 minutes.
Sprinkle with fresh parsley and serve.
Stuffed Baked Eggplant A La New Orleans
Cut the stems off the eggplant and cut them in half lengthwise.
Boil in salted water until tender, about 10 minutes.
Remove and drain.
Scoop out most of the center of each and coarsely chop the scrapings.
Set aside.
In the oil saute the yellow and green onions, parsley, green peppers, garlic, thyme, bay leaves, ham, salt, pepper, tabasco, worcestershire and chopped eggplant scrapings.
Simmer gently for 30 minutes.
Take off burner and stir in the eggs and then the bread crumbs.
In a separate pan saute the shrimp in 2 tablespoons of butter for 2 minutes or until it changes color.
Add the eggplant mixture along with the crabmeat.
Divide the mixture among the eggplant boats and sprinkle with the cheese.
Place on a greased baking sheet and bake at 350 degrees for 30 to 40 minutes or until the top is browned.
Comments: this dish is costly because of the crab and the shrimp, but you do get six servings out of this recipe.
The springfield union-news.
Stuffed Baked Clams
Preheat oven to 350f.
Finely chop 1/2 of onion, reserving other half.
Saute chopped onion in butter mixed with olive oil.
Grind together remaining onion, celery, parsley, & mushrooms.
Add to sauteed onion & continue cooking until moisture is gone.
Add all of clams, sherry & evaporated milk.
Add seasonings &, again, continue cooking until moisture is gone.
Thicken with cornstarch mixed with cold water.
Cook an additional 2-3 minutes Remove from flame & cool.
Stuff clam shells.
Cover with a little melted butter,parmesan cheese, & paprika.
Bake in preheated oven 20 min.
Clam box.
Mission & fifth; carmel.
Stuffed Baked Apples
Preheat oven to 350f.
Core apples.
Remove peel from top third of each apple; transfer to 9″ square baking dish.
In bowl combine oats, brown.
Sugar, raisins, pecans, flour, cinnamon, zest and nutmeg.
Dividing evenly, fill apple centers with mixture.
Top each with 1 tsp butter.
In small pot melt remaining butter over high heat.
Add apple juice; bring to a.
Boil.
Baste apples with some of the liquid.
Fill baking dish with.
Remaining liquid.
Bake, basting every 20 minutes, 1 hour or until apples are tender.
Serve with the pan juices.
Strawberry Peach Baked Dessert
Combine and blend all ingredients for fruit base, put into 8″ square glass baking dish.
Make crumb mixture of topping ingredients and sprinkle over fruit.
Bake at 375 fahrenheit for up to 35 minutes.
Check at about 25 minutes.
The topping should be light brown on top, do not burn.
Can be served with whipped cream, sour cream or yogurt on top.
Strawberry Baked Alaska
Strawberry Baked Alaska
Cut a 1/4 inch deep well in each cake slice; place slices on a baking sheet.
Spoon 1/4 cup sorbet into each well; freeze until firm.
Beat egg white at room temperature and cream of tartar in a bowl at low speed of an electric mixer until foamy; add extract, and beat at high speed until soft peaks form.
Add sugar, beating until stiff peaks form.
Quickly spread meringue evenly over sorbet and cake, sealing to baking sheet.
Freeze at least 2 hours.
Bake at 450 degrees for 4 minutes.
Serve immediately.
Yield: 2 servings about 114 calories per serving.
Protein: 3 fat: 0.6 carbohydrate: 25.3 iron: 0.3 sodium: 57 calcium: 15.
Enjoy.
Patty.
Spring Stuffed Pear Salads With Baked Glazed Ham
Drain pineapple, reserving syrup for salad dressing and ham glaze.
In a saucepan, combine 3 tablespoons reserved pineapple syrup, egg yolks, sugar, vinegar and salt.
Cook, stirring, until mixture thickens.
Set aside to cool.
Combine marshmallows, apples, oranges and pineapple.
Pour cooked dressing over fruit and mix well.
Fold in whipped cream.
Refrigerate several hours or overnight.
Halve and core pears just before serving.
Brush cut sides with lemon juice prevents browning.
Spoon salad mix into centers of pear halves.
Sprinkle with slivered almonds.
* if fresh mandarin, temple oranges, or clementines are in season, fresh slices can be substituted.
Baked glazed ham: bake ham according to package directions.
During last 30 minutes of baking time, remove ham from oven.
Score fat and stud with whole cloves.
In saucepan, combine brown sugar, mustard, pineapple juice and vinegar.
Brush ham with glaze.
Continue to bake for 30 minutes, brushing twice more with glaze, or until glaze has been used.
Always be sure to use ripe pears.
Spinach Baked Dish
Pre-heat oven to 350-f degrees and lightly grease a loaf pan or small casserole dish.
If using fresh spinach, rinse then chop the destemmed leaves.
Place the chopped spinach in a large skillet over medium heat, cover, and steam until wilted, tossing occasionally.
If using frozen spinach, place over low or medium heat to thaw and allow excess water to evaporate, then transfer to small bowl.
In a skillet over medium-high heat, melt the butter or margarine.
Add the onion and cook until soft, about 5 minutes.
Add the flour and stir for another minute.
Gradually whisk in the yogurt.
Add the spinach leaves, and turn to coat with the mixture.
With salt and pepper to taste.
Pour mixture into prepared pan and bake for about 20 minutes.
Serve warm.
Spicy Molasses Baked Beans
Serves 10 serving size 1/2 cup.
Preheat oven to 350 degrees.
Coat a small nonstick skillet with cooking spray, and place over med high heat until hot.
Add onion and jalapeno pepper, saute 2 mins or until tender.
Combine onion mixture, beans and remaining ingredients in a large bowl, stir well.
Spoon bean mixture into a 2 quart casserole coated with cooking spray.
Bake, uncovered at 350 degrees for 1 hour or until thick and bubbly.
Cal: 148 fat: 0.6 grams carb: 30 grams fiber: 3.5 grams chol: 0 grams sod: 400 mg.
Calories from fat.
Spicy Baked Shrimp
In a 13 x 9-inch baking dish combine oil, garlic, cajun seasoning, lemon juice, honey and soy sauce.
Add shrimp and toss to coat.
Refrigerate at least 1 hour.
Preheat oven to 450 degrees fahrenheit bake until shrimp are cooked through, about 8 to 10 minutes.
Garnish with lemon wedges and serve with french bread.