Highest Rated
- Rich Tea Biscuits
(5 out of 5) - Preserved Figs (5 out of 5)
- Chicken With Grape Mustard Cream Sauce (5 out of 5)
- Turkey Ranchero (5 out of 5)
- Black Bean Dip 3 (5 out of 5)
- Steak Tartare 1 (5 out of 5)
- A&W Root Beer (5 out of 5)
- Spatzle (Spaetzle Noodles) (5 out of 5)
- Gahb Buttermilk Biscuits (5 out of 5)
- Fluffy Biscuits (5 out of 5)
Stuffed Grape Leaves With Egg-Lemon Sauce
* note: see the “egg-lemon sauce” recipe which is included in this collection.
Mix all the ingredients for the filling.
Pick out the smallest leaves in the jar and set aside.
Use some of these leaves to place a single layer on the bottom of a 2-quart heavy-lidded kettle.
Cut the stems off the grape leaves.
Spread a leaf on the counter, bottom side up, stem end toward you.
Place 1 teaspoon of the filling in the center of the leaf.
Fold the stem end over the filling, then fold the sides over to secure the filling, then roll from you toward the tip of the leaf, forming a small cigar or cylinder.
The size should be approximately 2 1/2-inches long and 3/4-inch wide.
Do not wrap these too tightly; the rice needs room for expansion when it cooks.
Place the rolled leaves on top of the single layer in the bottom of the pot.
Place the rolls up against each other rather tightly so they will not come undone while cooking.
Cover them with a layer of unrolled leaves, then add another layer of rolled leaves.
Continue until all rolled leaves are in the pot.
Top with the remaining unrolled leaves.
Place a medium plate over the top of the leaves as a weight.
Mix the the chicken stock and lemon juice for the broth and pour over the leaves in the pot.
Cover and bring to a light simmer.
Cook 1 hour.
Remove the pan from the heat and allow it to cool for 1 more hour.
Do not remove the lid or the leaves will darken.
Serve warm with egg-lemon sauce on top.
This recipe serves 6 to 8 as an appetizer course.
Comments: there was a time in greek history when certain people were so hungry they took to eating the leaves from the grape vines.
From that time of destitution comes this flavorful dish.
The springfield union-news.
Stuffed Eggplant With Peanut Sauce
Review: “these eggplant boats will win raves for a pretty presentation as well as their combination of tastes and textures.
A low-fat peanut sauce adds pizzazz.
Halve each eggplalnt, remove the tops and, using a melon baller, scoop out the flesh, leaving 1/4″-thick shells.
Chop the eggplant flesh and set aside.
Put the shells in boiling salted water and cook for 2 to 3 minutes to soften.
Invert and drain on paper towels.
In a rectangular microwave-safe casserole, combine the onions, carrots, peppers, bok choy, broth and chopped eggplant.
Cover with vented plastic or a lid and microwave on high power for 5 minutes, or until the peppers soften.
Add the snow peas, rice, soy sauce, hoisin sauce, peanut butter, ginger and garlic.
Mix well and mound into the eggplant shells.
Rinse out the casserole.
Arrange the eggplant shells side by side in the casserole.
Cover and microwave for 2 minutes, or until the vegetables and rice are heated through.
Mins attention; 20 mins total.
Per serving: 199 calories; 2.1 grams total fat 9%.
Mcrecipe.
Stuffed Game Hens With Raspberry Sauce
Preheat oven to 450f.
Combine pepper and garlic powder in bowl.
Pat hens dry inside and out.
Season cavities with half of pepper mixture.
Fill cavities with rice.
Close cavities using skewers.
Tuck wing tips under.
Place hens in roasting pan.
Melt butter with honey in small saucepan.
Brush over hens.
Sprinkle with remaining pepper mixture.
Bake hens until juices run clear when thighs are pierced in thickest part, turning and basting frequently with honey-butter mixture, 35 to 40 minutes.
Meanwhile, combine remaining 4 ingredients in heavy medium saucepan over medium-high heat.
Cook until sauce thickens, stirring frequently, about 10 minutes.
Sieve sauce to remove seeds if desired.
Transfer hens to cutting board.
Cut each in half.
Transfer hens with stuffing to plates.
Spoon sauce over.
Stuffed Fillets Of Sole With Mushroom Sauce
Butter a shallow, heat-resistant, non-metallic baking dish lightly.
Place stuffed-sole fillets in baking dish.
Sprinkle with salt and pepper to taste.
Sprinkle onions over fish fillets and pour wine over fish.
Heat, covered with clear plastic wrap, in microwave oven 7 to 8 minutes or until fish flakes easily with a fork.
Baste fish with wine and onions several times during cooking.
Set poached fish aside.
In a medium-sized, heat-resistant, non-metallic bowl melt the 1/3 cup butter or margarine in microwave oven 45 seconds.
Add mushroom slices and heat, uncovered, in microwave oven 2 minutes.
Blend in flour until smooth.
Gradually add cream, stirring until smooth.
Return sauce to microwave oven and heat, uncovered, 4 to 5 minutes or until mixture is thickened and smooth.
Stir occasionally.
Add 1/2 cup fish liquid from baking dish to mushroom sauce and stir until well blended.
Place fish fillets on a heat-resistant, non-metallic serving platter.
Spoon mushroom sauce over fish.
Heat, uncovered, in microwave oven 2 to 3 minutes or until heated through.
Sprinkle with paprika just before serving.
Note: many fish markets sell sole pre-stuffed with salmon however, if this is not available, you can roll a piece of fresh salmon about 1-inch in diameter and 4-inches long in a small fillet.
Fasten each roll with a toothpick.
Unstuffed sole or sole that has been stuffed with shrimp, clams, scallops or crabmeat can also be used for this recipe.
It is advisable to roll sole fillets even.
Stuffed Figs With Raspberry Sauce
Place a colander in a 2-quart glass measure or medium bowl.
Line colander with 4 layers of cheesecloth, allowing cheesecloth to extend over outside edges.
Spoon yogurt into colander, and cover loosely with plastic wrap; refrigerate 12 hours.
Spoon yogurt cheese into a bowl; discard liquid.
Add gingerroot, honey, and liqueur; stir well.
Cover and chill.
Position knife blade in food processor bowl.
Add raspberries; process until smooth.
Strain berries, reserving 1/4 cup plus 2 tablespoons berry puree; discard seeds.
Combine berry puree, sugar, and lemon juice; stir well, and set aside.
Cut figs into wedges, cutting to, but not through, base of fig.
Spread wedges slightly apart; place 2 figs on each of 6 dessert plates.
Spoon about 1 tablespoon yogurt cheese mixture into each fig, and spoon 1 tablespoon of raspberry sauce around figs.
Stuffed Leg Of Lamb With Onion Sauce
Cook bacon in a large skillet until crisp; remove bacon, reserving2 tablespoons drippings.
Crumble bacon.
Combine bacon, onion, breadcrumbs, milk, lemon rind, lemon juice, parsley, thyme, salt and pepper, stirring until blended.
Stuff mixture in cavity of leg of lamb, and tie securely with heavy string at 2- to 3- inch intervals.
Sprinkle with pepper over all sides.
Pour reserved bacon drippings into a shallow baking pan, and place lamb in pan.
Bake at 350 degrees fahrenheit for 2 hours or until meat thermometer registers 160 degrees.
Let stand 20 minutes before carving.
Pour excess fat into a small saucepan.
Add chicken broth and wine.
Bring to a boil; reduce heat, and simmer until mixture is reduced by half.
Serve wine sauce and onion sauce with lamb.
Onion sauce: saute onions in butter until tender.
Add flour, stirring until smooth.
Cook 1 minute, stirring constantly.
Reduce heat to medium; gradually add milk, and cook, stirring constantly, until mixture is thickened and bubbly.
Stir in remaining ingredients.
Stuffed French Toast With Strawberry Sauce
Cube bread and layer half in 12″ x 8 1/2″ pan.
Cut cream cheese into small pieces and scatter across bread.
Cover with remaining bread cubes.
Mix eggs, half & half, maple syrup, and melted butter together well.
Pour evenly over bread cubes, pressing down on bread cubes to soak up all the egg mixture.
Cover and refrigerate overnight.
Bake at 350 for 40-50 minutes.
Serve with fresh strawberry sauce recipe follows.
Fresh strawberry sauce 2 cups strawberries, sliced 2 cups strawberry preserves.
Heat together and serve over french toast.
Stuffed French Toast With Blueberry Sauce
Grease a 9 x 13 baking pan.
Remove and discard crust from the bread; cut remaining bread into 1/2 inch cubes.
Cut cheese into 1/2 inch cubes.
Layer half of bread in pan.
Next add cheese, then the remainder of the bread.
Beat eggs and mix with syrup and milk.
Pour egg mixture over bread and cheese.
Cover and refrigerate overnight.
Bake at 375 covered for 15 minutes.
Remove cover and bake an additional 30 minutes.
Cut into squares and serve with blueberry sauce.
Sauce: grate peel from orange and squeeze juice; place in a medium saucepan.
Mix blueberries, sugar, and nutmeg together and add to saucepan.
Bring to a boil, then cook on low heat for 5 minutes.
Sauce can be made ahead of time, then served warm or cold.
Stuffed Eggs With Vinegar Sauce On Toast
Cut eggs in half lengthwise and remove yolks.
Press yolks through a fine sieve into a small bowl and reserve 1 tablespoon yolk on a small plate, covered.
In small bowl with yolks stir together crème fraîche, 1 teaspoon vinegar, garlic, 1 teaspoon parsley, and salt and pepper to taste.
Fill whites with yolk mixture and smooth tops.
In a small non-stick skillet heat butter over moderate heat and cook eggs, cut sides down, without turning, until heated through, about 3 minutes.
Remove eggs from skillet with a slotted spoon and keep warm.
Whisk in remaining 2 teaspoon vinegar, shallots, and broth and cook, whisking, until reduced slightly, about 1 minute.
Add reserved sieved egg yolk and whisk until smooth.
Add 1 teaspoon parsley and season with salt and pepper.
Spoon sauce over toasted bread slices and top with eggs and additional parsley.
Stuffed Chicken Breasts With Supreme Sauce
With sharp knife cut a pocket into the chicken breast between the bone and the flesh.
Place 1/2 cup of stuffing into the cut pocket.
Season chicken with salt and pepper or favorite seasoning blend.
Place chicken on a baking sheet and bake at 400 degrees for 1 hour.
Remove chicken from oven and top each piece of chicken with 1/2 cup of shredded mozzarella cheese and return to the oven for an additional 5 to 10 minutes to brown cheese.
Place chicken onto serving plate and top each breast with 2 ounces of the supreme sauce.
Stuffed Chicken Breasts With Mushroom Sauce
My family really enjoys this recipe, which i got off the back of a box of stove top stuffing.
Heat oven to 400 degrees.
Stir hot water, 4 tablespoons margarine and contents of vegetable/seasoning packet in bowl until margarine is melted.
Add stuffing crumbs and egg; stir until moistened.
Spoon stuffing onto each breast; wrap chicken around stuffing.
Place seam side down, in greased shallow baking dish.
Brush with melted margarine.
Place any remaining stuffing in center of dish.
Bake 30 to 35 minutes or until chicken is thoroughly cooked.
Heat soup, water, and dill in saucepan.
Serve over chicken.
I reduce the water to 1 1/3 cups, as i find that the stuffing is too moist otherwise.
Also, i omit the dill weed, as i do not have it on hand.
Stuffed Chicken Breasts In Wine Sauce
Combine the wheat germ, onions, sun-dried tomatoes, basil and garlic powder.
Add 1/4 cup melted margarine.
Set aside.
Mix chicken stock and flour; gradually add the wine and half and half, stirring until smooth.
Blend 1 tablespoon of the wine mixture with the wheat germ mixture.
Reserve the remaining sauce.
Separate the whole chicken breasts so you will have 4 pieces.
Cover chicken with waxed paper and pound flat.
Repeat with remaining 3 chicken pieces.
Place 1/4 of the mixture on each chicken piece; roll up carefully and fasten with toothpicks.
Melt 1 tablespoon margarine in skillet and brown the roll-ups on each side.
Transfer to a baking dish with cover.
Pour the remaining sauce over chicken, cover and bake in preheated 400-degree oven for 40-45 minutes.
Remove toothpicks and serve immediately.
Stuffed Cabbage With Lemon Sauce
Boil cabbage in salted water 3-4 minutes.
Drain and reserve 2 1/2 cups water.
Cool cabbage, core and remove 12 large leaves.
Spread leaves out flat.
Saute onion in 2 tablespoons butter until softened, then mix with beef, rice, 2 teaspoons salt and pepper.
Put a spoonful of the mixture in the middle of each leaf, fold up sides, roll up and secure with a toothpick.
Place the rolls in one layer in a large pot, add reserved water, lemon juice and remaining butter.
Cover and simmer 1 hour.
Remove cabbage rolls from pot.
Mix flour paste into cooking liquid and cook 3-4 minutes until thickened.
Add remaining salt and white pepper.
Pour over cabbage and serve.
Stuffed Boneless Cornish Hen W Port Orange Sauce
To prepare hens for stuffing, remove the skin from the backbone area and set aside.
Cut out the backbone, open the hen and remove all bones except the drumsticks.
Boil the wild rice until tender, cool and stuff hens.
Close the hen with drumsticks in the air and use the skin from the backbone to wrap the hen so it will stand in the baking pan breast side up.
Season hens with salt and pepper.
Roast at 350f for 45 minutes to 1 hour.
~ ~ sauce: combine the orange juice, lemon juice and brown sugar in a saucepan and bring to a boil.
Use cornstarch mixed with a little water to achieve desired thickness.
Stir in liqueur and peel and keep warm.
~ ~ chef tommy chan of.
Striped Bass With Burgundy Butter Sauce
* note: see the “fish stock” recipe which is included in this collection.
Prepare grill.
In a heavy saucepan saute shallot in butter over moderate heat until softened.
Add burgundy, vinegar, and lemon juice and boil until reduced to a glaze.
Remove from heat.
In another heavy saucepan whisk together fish stock or broth and 2 tablespoons evaporated milk just to a simmer.
In a cup stir together cornstarch and remaining 2 tablespoons milk and whisk into stock mixture.
Simmer 1 minute, whisking occasionally, and whisk into shallot mixture.
Bring sauce to a boil, whisking, and whisk in 1 day ahead and cooled, uncovered, before being chilled, covered.
Reheat sauce over low heat before serving.
Pat fish dry and season with salt and pepper.
Grill fish, flesh-side down first on an oiled rack set 5 to 6 inches over glowing coals 2 to 3 minutes on each side, or until just cooked through.
Alternatively, brush a hot well-seasoned ridged grill pan with oil and grill fish over moderately-high heat.
Serve fish with sauce.
Streusel Topped Gingerbread With Butter Sauce
Preheat over to 375 degrees.
Grease bottom only of 8 inch square or round cake pan.
In a large bowl, combine sugar and margarine; blend well.
Lightly spoon flour into measuring cup; level off.
Add flour, ginger, cinnamon, allspice and salt; mix until crumbly.
Reserve 1/3 cup of mixture for topping.
To remaining mixture, add baking soda; mixing well.
Add buttermilk, molasses and egg, blending well.
Pour batter into greased pan, sprinkle with reserved mixture.
Bake for 20 to 30 minutes or until toothpick inserted in the center comes out clean.
Butter sauce.
In a small saucepan, combine all of the sauce ingredients.
Bring to a boil over medium heat, stirring constantly.
Reduce heat, simmer 4 minutes, stirring occasionally.
Serve warm sauce over gingerbread.
Refrigerate any.
Stroganoff Sauce
In 1 1/2-quart saucepan over medium heat, in hot margarine, cook onion until tender.
Stir in soup, sour cream, milk and paprika.
Heat through, stirring often.
Serve over vegetables, beef or rice.
To microwave: reduce margarine to 1 teaspoon.
In 1 1/2- quart microwave-safe casserole, combine margarine and onion.
Cover with lid; microwave on high 3 minutes or until onion is tender, stirring halfway through cooking.
Stir in soup, sour cream, milk and paprika.
Cover; microwave on high 3 minutes or until hot, stirring halfway through cooking.
Serve as directed above.
Stringbeans In Walnut Sauce
In mill or with a mortar & pestle, pulverize the walnuts into a paste.
Combine the stock, onions, garlic, paprika, vinegar, salt, walnut paste, & cilantro.
Mix thoroughly.
Trim but do not cut the string beans.
Bring the water to boil, add the string beans and boil them for 10 minutes.
Drain the beans well.
Add the beans to the walnut paste mixture and toss until coated completely with the mixture.
Serve at once.
Origin: drops Marina tuzhik, almaty, kazakhstan.
Strawberry-Rhubarb Dessert Sauce
Wash rhubarb and cut into 1-inch slices.
Combine with sugar and water in 2-quart microwave-safe container.
Cover and microwave on high for 7-10 minutes until rhubarb is tender.
Stir after 5 minutes of cooking.
Stir in washed and halved strawberries.
Microwave, uncovered, on high for 2 minutes longer.
Let stand, covered, for 3-4 minutes.
String Beans And Bacon In White Sauce
Can use fresh string beans, substituting equivalent amount for the canned.
Cut potatoes into 1/2 inch dice.
Brown the bacon and combine with the other ingredients and cook about 30 minutes until potatoes are soft.
To make the sauce.
Melt butter and add the flour and stir until blended.
Slowly add the milk and cook until mixture thickens, stirring constantly.
Add seasonings and cook 2 minutes longer.
Then add this to the beans, bacon, and potato mixture.
For you by fred goslin in watertown ny.