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Stuffed Onions Supreme
Peel off the papery outer layers of the onion skin.
Slice off the ends.
With a sharp knife, slice from the top to the bottom through the center of each onion.
In kettle of boiling water cook the onions until just soft.
Drain them immediately and let cool.
Mix the rice, meat, and allspice with oil, adding more oil if needed to hold the mixture together.
The onions will now be ready to separate into individual layers.
Each layer of the onion is stuffed.
Place a large spoon ful of the mixture in each layer and roll.
Place the layers side by side rolled side down, in a flat dish.
Blend the bouillon cubes, lemon juice and boiling water until the cubes are melted.
Pour the mixture over the stuffed onions and sprinkle with grenadine if desired.
Cook, covered, over a medium heat for 1 hour.
Stuffed Peppers 3
Remove the top of each of the peppers and cut out most of the seeds and core.
Reserve the tops but discard the seeds and core.
Mix all of the ingredients for the filling together and divide the filling among the peppers.
Replace the top on each.
Place them in a baking dish.
Mix all of the ingredients for the sauce and pour into the bottom of the baking pan.
Bake in preheated oven at 350 for one hour.
Stuffed Onions
Omitting margarine, prepare rice according to package directions.
Let stand covered.
Peel onions and slice off tops and bottoms to level.
Set onions in an 8″ square glass dish; cover with vented plastic wrap.
Microwave on high 10 minutes.
Carefully remove plastic wrap and scoop out half of onion centers; reserve for another use.
Note: use tongs to hold onion while removing center.
Fill onion cups with rice mixture.
Insert sausage slices between edge of filling and onion cup; re-cover.
Rotating each onion midway through cooking, microwave on high five minutes, or until onions are crisp tender.
Garnish each with parsley.
Nutrient data per serving: 362 calories; 11 grams protein; 13 grams fat 32% of total calories; 50 grams carbohydrates; 6 grams dietary fiber; 30 milligrams cholesterol; 780 milligrams sodium.
Stuffed Peppers -Lf
Pre-heat oven to 160 cups or 325 f, gas mark 3.
Dry fry onion and mushrooms in little water until soft and transparent.
Chop tomatoes and add to onions and mushrooms along with the juice, stock cube water and seasoning.
Simmer over a low heat for 15 minutes.
Cut peppers in half lengthways and de-seed.
Place in a pan of boiling water and simmer for 5 minutes.
Drain well.
Grate the onion and mix with the minced beef, egg and seasoning.
Use this mixture to stuff the peppers.
Place in an oven proof dish and pour on the sauce.
Cover and bake for one hour.
Stuffed Peppers — Thai Style
Cut the tops off the peppers, seed them & set aside.
Mix together the filling ingredients thoroughly & stuff into the peppers.
Place them in a shallow baking dish & bake them in a preheated oven at 350f for 30 minutes.
Or steam over high heat for 30 minutes.
Before serving, brush the peppers with oil to make them shine & sprinkle with the chili peppers.
Serve hot or at room temperature.
Stuffed Okra (Ladyfingers)
Wash, wipe and remove the tops and tips of okra.
Make a lengthwise incision in each.
Keep aside.
Mix all the dry ingredients together.
Stuff each okra with this masala, in the slit.
Tie up each with a bit of string.
Heat oil in a heavy pan.
Fry few at a time, till crisp.
Drain on kitchen paper to remove excess oil.
Remove strings and cool to room temperature.
Pack in a foil or leakproof container.
Eat with parathas or puris.
Stuffed Peppers (Pa Dutch Style)
Mix well spray baking pan with pam or mazola spray to prevent sticking.
Place peppers in pan cut side up.
Fill withthe filling.
Bake at 350 until cheese is bubbly and melted.
Stuffed Okra
Slice the stems off the okra & the very tip at the other end.
Slit each pod lengthwise, leaving 1/4-inch unslit at both ends.
Be careful not to cut the pods completely in half.
Combine the crushed coriander, cumin & fennel seeds with the balck pepper, garam masala, cayenne, asafetida, almonds, lemon juice & 2 tablespoons of ghee.
Blend well, using your fingers if necessary till you have a dry oatmeal type texture.
Using a butter knife, put about a 1/4 teaspoons of the stuffing into each okra pod, then press the edges closed & set aside covered till you are ready to cook.
Place the rest of the ghee in a large skillet & heat till hot.
Add the stuffed okra pods & spread out in one layer.
Keeping the heat moderate, cook for 5 minutes, covered.
Gently turn the okra to ensure even cooking.
Continue this for 20 to 25 minutes or until the okra is completely cooked.
Place the okra on paper towels & toss with salt.
Serve piping hot.
Yamuna devi, “the art of indian vegetarian cooking”.
Stuffed Mushrooms 2
Meats are up to you.
Try imitation crab, baby shrimp, bacon, lobster, tuna, smoked salmon or marlin, or what have you, to make 1/2 pound.
Melt butter on low heat in a skillet.
Stir in flour, add milk slowly, stirring until of heavy soup consistency.
Add remaining ingredients except meat and simmer for 15 minutes, or until cheese is fully melted.
Remove mushroom stems and hollow out caps.
Chop the meat finely and add to the sauce; simmer to a sticky hamburger consistency.
Mound stuffing in mushroom also be used as a spread for crackers.
Stuffed Peppers (Dairy)
Preheat the oven to 350:f.
Slice off the tops of the peppers and remove the cores.
Place the peppers in a large saucepan with water to cover.
Bring to a boil, and cook for 5 minutes.
Drain.
Carefully remove the ribs and seeds without puncturing the peppers a grapefruit knife is the tool of choice for this job.
Combine the remaining ingredients in a bowl and use this mixture to stuff the peppers.
Stand the peppers upright in a 3-inch deep souffle dish or other ovenproof ramekin that will hold them snugly.
Pour about 1/2-inch of water into the dish and bake for 30 minutes.
Serve warm or at room temperature.
Stuffed Peppers
Cut peppers in half from top to stem to bottom.
Discard seeds and membranes.
Blanch peppers in boiling water for 3 mins.
Drain.
Set aside.
Mix rest of ingredients in sauce pan and simmer until hot and bubbly.
Place peppers in 13 x 9 x 2 baking dish; stuff peppers with bean mixture.
Bake covered at 350 for 35 to 40 mins.
Stuffed New Potatoes
Place the new potatoes in a sauce pan and cover with water.
Season the water with salt.
Bring the liquid up to a boil and reduce the heat to medium.
Cook the potatoes until fork.
Tender, about 8 to 10 minutes.
Place the eggs in a saucepan and cover with water.
Bring the water up to a boil and reduce the heat to a simmer.
Cook the eggs for 15 minutes after the heat has been reduced.
Remove both potatoes and eggs from the water and shock in an ice bath.
Remove the potatoes and eggs when cooled and pat dry.
Using a paring knife, cut the tip of the potato off on both sides, vertically, so the potato will stand.
Straight up.
Using a small melon baller, scoop out the center of the potatoes, leaving about a 1/8-inch shell, reserving the potato scraps.
Peel and chop the eggs.
In a mixing bowl, combine the reserved potato scraps, the mixture with salt and pepper.
Season the new potato with salt and pepper.
Fill each potato with the potato mixture.
Top each potato with caviar and garnish with parsley.
Stuffed Mushrooms (Vegan)
Remove mushroom stems.
Chop & reserve stems.
Bring to a boil, a large pot of water;add whole mushrooms.
Cook for a couple of minutes.
Drain and place the mushrooms into a pan of cold water.
Preheat oven to 350 fahrenheit in a large non-stick sauce pan, saute onion, mushroom stems, garlic, celery, carrots, and salt/pepper.
When vegetables are tender drain.
Soak bread crumbs in wine until absorbed.
Add to drained vegetable mix.
Mix well.
Fill each mushroom cap with a heaping tablespoom of mixture.
Bake on lightly sprayed baking sheet for 10-12 minutes or until top is lightly brown.
Stuffed Pepper With Smoked Corn
Conventional oven instructions: cut a thin slice from stem end of each pepper; remove seeds and membranes; rinse.
Cook peppers 5 minutes in enough boiling water to cover; drain.
Season inside of peppers with 1 teaspoon salt and black pepper; set aside.
Combine rice, beans, corn, onion, walnuts, chiles, liquid smoke, cumin and remaining 1/4 teaspoon salt.
Spoon 1 cup rice mixture into each pepper; stand upright in 13 x 9-inch baking pan.
Cover pan with foil; bake at 350f degrees for 20 minutes.
Remove cover, sprinkle peppers with cheese.
Cook an additional 5 minutes or until cheese is melted.
Garnish with jalapeno pepper slices.
Microwave oven instructions: cut a thin slice from the stem end of each pepper; remove seeds and membrane and rinse.
Season with 1 teaspoon salt and black pepper; set upside down on a paper towel to drain.
Combine rice, corn, onion, walnuts, chiles, liquid smoke, cumin and 1/4 teaspoon salt in 13×9 microproof casserole.
Cook on high 2 mins.
Spoon 1 cup mixture into each pepper.
Return stuffed pepper to the casserole.
Pour 1/4-inch water in bottom of dish.
Cover with vented plastic wrap.
Microwave at medium 50% power for 7 mins.
Uncover and sprinkle cheese on top of each pepper.
Microwave on high 1 minutes Garnish with jalapeno pepper slices.
Stuffed Nasturtium Flowers
This recipe makes a pretty and delicious delicious summer dessert.
Gather the flowers when they are just fully ripe and fresh.
Avoid washing them if possible, but do ensure that they are unblemished, free from pesticides and have no hidden insects lurking behind the flower spur.
Lightly beat the sugar into the ricotta cheese and add the almond extract.
Toast the chopped almonds in a hot oven or under a broiler, watching carefully to make sure they do not burn.
Leave them to cool.
Fold the whipped cream into the cheese mixture and add the toasted almonds.
Taste and adjust sweetening and flavoring, if desired.
Take small spoonfuls of the mixture and stuff each flower.
Arrange the flowers on a serving plate.
Serve as a dessert or afternoon snack with crisp cookies, a fresh fruit sauce or a colorful mixed fruit salad.
Stuffed Pepper Casserole
Cut tops off peppers and clean inside.
Cook peppers in water to cover for 20 minutes.
Brown ground beef and onions.
Add seasonings, rice, corn, and tomato sauce.
Heat until bubbly.
Spoon filling into peppers; place in casserole dish.
Place extra filling, if any, around peppers.
Bake at 350 degrees for 20-25 minutes.
Mrs.
Robert fahrenheit lewis.
Publik house assembly, edgewater, medium 21037.
Funds from sale of book used in restoration and maintenance of the 17th century inn hint, hint.
Stuffed Mushrooms
Blend all ingredients except mushrooms.
Clean mushrooms and remove stems.
Fill mushroom caps with mixture.
Sprinkle top with bread crumbs.
Bake at 350f for 10 minutes in a shallow buttered dish until hot and bubbly.
Stuffed Nam Slices
Place dressing mix in a medium size bowl.
Add eggs and melted butter.
Mix well.
Stir in raisins, sugar and mustard.
Place one slice of ham in a 2 quart oblong baking ~ dish.
Spoon dressing mix over top of ham slice.
Top with second slice of ham.
Place pineapple slices on top.
Stick cloves in ham.
Cover with plastic wrap.
Microwave at medium high 70% until heated through, 16 to 17 minutes.
Stuffed Mushroom Caps With Spinach Marrakech
Place the couscous, lemon juice, water, olive oil and soy sauce in a small bowl and stir until combines.
Set aside.
Brush dirt from mushrooms and remove stems.
Trim and discard tough ends and finely chop stems.
Add chopped stems to couscous mixture.
Place the mushroom caps stem side down in a shallow 13×9 inch microwave safe baking dish and cover with waxed paper.
Microwave on high 4 minutes, rotating the dish once.
Turn caps over.
Meanwhile carefully rinse spinach.
Shake off excess water and place in a medium nonstick skillet with the parsley and mint, if using and garlic.
Cook over medium-low heat stirring frequently, until spinach is wilted.
Drain in a sieve, pressing out water with the back of a spoon.
Finely chop spinach on a cutting board.
Combine the spinach, couscous mixture, coriander, paprika and fennel.
Divide the mixture among the mushroom caps, filling them generously.
Cover with waxed paper.
Microwave on high 6 minutes, turning once, or until mushrooms are tender.
Stuffed Leg Of Lamb
Preheat the oven to 400 degrees.
Rub lamb inside and out with garlic clove.
Stuff leg of lamb and tie securely; sprinkle meat with rosemary.
Put stuffed lamb on a rack and roast for 1 3/4 hours to 2 hours or until meat is 135 to 140 degrees.
Remove from oven as you finish sauce.
Discard fat in roasting pan.
Add wine and broth and reduce.
Add tomatoes and olives and season to taste with salt and pepper.
Remove from heat add parsley.