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Stuffed Tomatoes

Cut tomatoes in 1/2; scoop out pulp (reserve for another dish or mince into stuffing.). Place upside down to drain. Stuffing: Combine all except Parmesan. Spoon into tomatoes; place in baking dish. Sprinkle with Parmesan. Bake 375 F until golden brown. No baking time given.
Oh, this is delicious! I made this for the girls and I and we loved it--ate 2 halves each. It baked pretty quickly, but I didn't time it-- try 10 mins or so but don't let the tomatoes get any more than warmed. The flavor changes too much and isn't pleasant.

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Acorn Squash Baked With Pineapple

Scoop out and discard squash seed and fiber. Place squash in a baking dish that has been coated with margarine. Put 1 teaspoon brown sugar and 1 teaspoon margarine in each half. Cover and bake in hot oven (400 degrees) for 30 minutes. Scoop cooked squash out of shells, leaving the wall about 1/4-inch thick. Mash squash and combine with 1 tablespoon margarine, crushed pineapple, nutmeg and salt if desired, beating until well blended.
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Acorn Squash Stuffed with Apple Couscous

Place couscous in a small mixing bowl. Set aside.
Bring apple juice to a boil in a small saucepan & pour over the couscous. Cover & set aside until the juice is absorbed. This will take 15 minutes.
Stir in the fruit, apple juice concentrate, cardamom & maple syrup. Set aside.
Steam squash halves until tender, about 15 minutes. Drain & place on a baking sheet. Preheat oven to 350F. Fill squash halves with the couscous mixture & bake for 20 minutes. Top with pecans & serve.

Ingredients   |   Category: Stuffed Vegetables
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Acorn Squash with Cranberry Stuffing

Halve squash and remove seeds. Spray lightly with cooking spray; place face down on a baking sheet and bake about 45 to 60 min in a 350F oven or until tender when tested with a fork.
Meanwhile, coat a non-stick skillet with cooking spray; over medium heat saute onion and celery until tender. Add salt, pepper, allspice, apple and 1 Tablespoon apple juice; cook just until apple is tender. Stir in cranberries, raisins, and 1 Tablespoon apple juice; cook until cranberries pop. Add brown sugar; stir until dissolved. Stir in bread cubes and nuts. If desired, a few drops of almond extract may be added. Sprinkle baked squash with salt (optional) and pepper. Divide stuffing evenly between the halves. Bake for 15 minutes at 375=B0F.
Makes 4 side-dish servings. per serving: 106 Kcal 1.1g fat (0.2g sat fat) 9% CFF 249mg Na
Makes 2 main-course servings. per serving: 212 Kcal 2.2g fat (0.4g sat fat) 9% CFF 498mg Na
NOTES : SODIUM
1. Omitting the salt would reduce sodium to 116mg for side-dish serving and 232mg for main dish serving. 2. 53% of the sodium in this recipe is from the salt. 28% is from the onion. 13% is from the bread.

Ingredients   |   Category: Stuffed Vegetables
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Acorn Squash With Wehani Rice and Pecan

Halve squash lengthwise. Seed, then steam for 20 minutes (squash will not be fully cooked). Set aside. (May be prepared one day ahead. Refrigerate.)
Bring water and tamari to a boil in a 2-quart saucepan over medium-high heat. Add rice and return to a boil. Reduce heat and simmer, covered, until liquid is absorbed and rice is tender. (Rice may be cooked up to 2 days ahead; refrigerate until used.)
For Stuffing: In a large skillet, saute carrots, celery, onion, thyme and ginger in margarine or butter until onions are golden. Thoroughly toss in pecans, orange zest and rice. Season with salt and pepper to taste. Remove from heat and set aside. (Stuffing may be prepared 1 day ahead and refrigerated.)
Put glaze ingredients into a small jar and shake vigorously to combine. Keep refrigerated until ready to use. (Glaze may be prepared a day ahead.)
One hour before serving, preheat oven to 375 F. Mound stuffing mixture into each squash half to about 2 inches over top of squash. Place stuffed squash halves in a baking pan filled with 1/2 cup of water. Drizzle some glaze over stuffing and brush onto squash. Cover with foil and bake 20 minutes.
Drizzle remaining glaze over squash, and continue baking, uncovered, for another 20 minutes until glazed and lightly browned. Serve immediately.
Calories per serving: 326 Grams of fat: 5 % fat calories: 14 Cholesterol: 0 mg. Grams of fiber: 5.8

Ingredients   |   Category: Stuffed Vegetables
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Apple Filled Squash Halves

Heat the oven to 400 degrees F. Cut each of the squash in half and remove the seeds and fibers. Place the squash, cut sides down, in an ungreased baking pan. Then add water to the depth of 1/4-inch and bake, uncovered, until the squash is tender, about 30 to 40 minutes. While the squash is baking, cook and stir the meat in a large skillet until it is brown. Drain off the excess fat. Remove the skillet from the heat and stir in the 1 1/2 ts of salt as well as the cinnamon, the coarsely chopped tart apples and the raisins. When the squash is cooked, turn them so that the cut side is up and remove them to a platter. Drain off any remaining liquid in the pan and dry. Scoop out the pulp from the acorn squash, making a shell that is 1/4-inch thick all the way around. Season the shells with salt to taste. Mash the pulp and mix in the meat mixture. Return to the shells, piling them full and sprinkle with 1 tb of brown sugar on each. Drizzle with the melted butter. Bake uncovered until the apple is tender, about 20 to 30 minutes. Serve hot. NOTE: You can substitute a combination of 1/2 lb lean ground beef and 1/2 lb of bulk pork sausage for the 1 lb of lean ground beef.
Ingredients   |   Category: Stuffed Vegetables
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Artichoke and Cheese Stuffed Squash

Preheat oven to 375 .
Cut squashes in half horizontally and place each half cut-side down in baking pans at least two-inches deep which have been oiled lightly on the bottom. Add about one-half inch of boiling water to pan. Bake at 375 until very soft but not altogether mushy when tested with a sharp knife, about 45 minutes to one hour depending on size of squash.
Prepare filling while squashes bake. Drain artichokes, rinse, and chop coarsely. Heat 3 tablespoons olive oil in a large skillet over medium heat. Add mushrooms, artichoke hearts and celery and saute until vegetables are soft, about 5 minutes. Add scallions, garlic, basil, oregano, thyme, sage and soy sauce and continue to cook another 3 minutes.
Add pepper and stir. Remove skillet from heat and stir in cheeses until melted and combined. Stir in breadcrumbs, adding up to 4 tablespoons water until well moistened and combined.
Remove squash from oven. Remove from pan and place cut-side up on cutting board. When cool enough to handle, cut a thin slice from the bottom of each squash half (if necessary) to allow them to sit flat. Scoop out seeds with a spoon and discard.
Fill squash cavities with stuffing mixture, distributing evenly among four squash halves. Place squash halves, stuffing-side up, in an oiled baking pan big enough to hold them. If not baking immediately, refrigerate until about 30 minutes before serving.
Bake in 375 F oven for 20-30 minutes, or until hot. If taking from refrigerator, this will take 30-40 minutes. Cut each piece into quarters to serve.

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Artichoke stuffed with shrimp

To prepare artichokes, remove the stems, cut 1/2" off of top and snip off sharp tips of leaves and cook. Don't over cook. Remove chokes of artichoke by carefully spreading leaves and pulling out innermost ones and scrape away the fuzzy choke with a spoon. To cook shrimp, bring 1 quart water to a boil, add 1 tablespoon lemon juice and 2 teaspoons salt. Add shrimp and bring to a boil. Reduce heat and simmer 3 to 5 minutes till shrimp turns pink. Reserve 1/2 cup water shrimp was cooked in, then drain, peel and clean the shrimp. Reserve 18 shrimp for garnish. Place remaining shrimp in blender with reserved liquid, the remaining 5 tablespoons lemon juice, seasonings and 1 cup mayonnaise. Blend until shrimp are broken up, chill in refrigerator, where it will become considerably thicker until ready to fill artichokes.
Ingredients   |   Category: Stuffed Vegetables
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Artichoke With Mamas Cornbread Dressing

Combine cornbread, toasted bread and crackers in mixing bowl. pour stock into saucepan and add celery and onion. Bring to a boil and cook for 10 minutes, allow to cool. Add stock mixture to bread crumb mixture with beaten eggs, butter, sage, salt and pepper. Preheat oven to 350 degrees. Take each artichoke, making certain they are well-drained, and carefully pull the leaves back slightly in order to stuff. Place the stuffing inside the core, and add a bit between the leaves. Place in lightly oiled baking pan and bake for 15-20 minutes, until stuffing is nicely browned.
TIP:
RAW ARTICHOKE SALAD 6 raw artichokes, julienned, mixed with 2 each red and yellow pepper, julienned and mixed with your favorite herbal vinaigrette.

Ingredients   |   Category: Stuffed Vegetables
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Baked Stuff Pattypan Squash

Set oven temp to 350F. Cut squash in half, horizonally and scoop out the seeds. Chop onion. Crumble sausage and cook until no longer pink. Remove from the pan with a slotted spoon and set aside. Add onion to fat in pan and cook till soft, 2 mins. Combine sausage, onion, parsley, bread crumbs, pepper and 2 tablespoons water. Divide mixture among squash halves. Brush tops of the stuffing and squash with oil. Pour 1/2-inch water in a large baking pan. Put squash in pan, cover and bake 30 minutes. Uncover and bake until squash are tender and stufing is browned, about 15 mins.
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Baked Stuffed Peppers

* Red or green peppers.
Cook rice in 1-1/2 cups boiling salted water for 35 minutes or until tender. Drain if necessary. Set aside. Cut peppers in half. Remove seeds and white membrane. Parboil peppers in boiling salted water for 5 minutes. Arrange in slightly oiled, shallow 1-1/2 quart baking dish.
Melt butter in small skillet. Add onion, celery, and sunflower seeds. Saute until onion is tender. Remove from heat. Stir into rice. Add parsley, eggs,oregano, chiles, black pepper, and salt to taste. Fill peppers with mixture. Sprinkle cheese on top. Put about 1/3 cup hot water in bottom of dish. Bake at 400 degrees for about 20 minutes. Good served with: Stewed tomatoes and corn bread (bake corn bread along with peppers).

Ingredients   |   Category: Stuffed Vegetables
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Baked Stuffed Pumpkin

Cut the top off the pumpkin and remove the seeds. Place cut side down i a baking pan and bake at 350 F for about 40 minutes or until soft.
With a metal spoon, scrape out the cooked pumpkin, leaving a 1/8 to 1/4 inch thick shell. Process the apples in a food processor until chunky. Add the remaining ingredients and process until just mixed. Spoon into the pumpkin shell. Cover with the top. Bake in 400 F oven for 45 minutes or until the filling is hot.
1 serving 118 calories 18 gm carbohydrate, 3 gm protein, 5 gm fat, 3 mg sodium, 376 mg potassium, 0 cholesterol. 1 vegetable exchange, 1 fruit, 1 fat

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Baked Stuffed Squash

Cut squash in half lengthwise. Scoop out seeds and stringy portion. Place in a baking dish with 1/2 inch of water in bottom. Bake for about 1 hour at 350 degrees. While squash is baking, prepare the stuffing mix. Cook onions and mushrooms in 1/4 c. water for 5 minutes. Add tamari and spices. Cook over low heat for 5 more minutes. Remove from het. Add the rice or the bread crumbs and mix together well. When the squash has baked about 1 hour and is almost tender, remove from oven. Fill each with stuffing mix. Return to oven and bake an additional 15 minutes.
May be served as is or with gravy. To prepare ahead, bake the squash for one hour and remove from oven. Let cool. Prepare stuffing. When ready to prepare dinner, fill with stuffing mix and bake at 350 degrees for 30 minutes.

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Baked Stuffed Tomatoes

Grease an 8x8x2 inch baking dish. Heat oil in skillet; brown onion and ground beef. Stir in cheese, seasonings and rice. Set aside. With a sharp knife, cut a 1/4 inch slice from top of each tomato. Cut around inside of tomatoes, being careful not to cut through the bottom. Scoop out center pulp. Sieve the tomato pulp and set aside the liquid. Sprinkle each tomato with salt. Lightly fill the tomatoes with filling. Place tomatoes in baking dish. Pour the tomato juice over tomatoes. Bake in a 375 degree oven for 20 to 25 minutes. Garnish with parsley.
Ingredients   |   Category: Stuffed Vegetables
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Baked Stuffed Vidalia Onions

Peel onions, then slice off tops and hollow out, leaving about a 1/2-inch shell. Reserve center of onions. Place shells in a baking dish, cover with plastic wrap and microwave on high for 5 minutes. (Or place shells in a steamer basket and steam for 6 minutes after water boils.) Measure 1/2 cup of reserved onions and finely chop. In a small skillet, heat 2 Tbs. water and saute onion until soft. (Or microwave in water until onion becomes soft.)
Stir together TVP®, water and seasonings. Combine TVP® mixture with onions and stir in bread crumbs. Place hollowed out shells in a microwave-safe pan and spoon in filling. Place remaining onion scraps, coarsely cut, around stuffed onions. Pour vegetable stock and juice or wine into the pan.
Cover tightly and microwave on high for 6 minutes (or bake in oven uncovered at 375 degrees for 30 to 35 minutes.) Remove and let stand 5 minutes.

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Baked Stuffed Zucchini

Preheat oven 350~. Cut zucchini in half lengthwise and remove pulp, leaving shells 1/4" thick. Chop the flesh. In a bowl, combine onion, garlic, cheese, meat, rice, bread, eggs, salt, pepper, oregano, and zucchini. Mix well. Stuff each zucchini half with the mixture. Place in greased baking dish and cover. Bake 40 minutes. Place a slice of mozzarella on each half and bake, uncovered 10 minutes. Serve hot.
Ingredients   |   Category: Stuffed Vegetables
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Baked Tomatoes Stuffed With Spinach

Wash spinach well; trim, drain and cook in water clinging to it. Cook frozen spinach only until thawed and heated through. Drain and chop in processor or blender with 1/3 cup of the Parmesan, mayonnaise and onion. Season with salt and pepper. Halve large tomatoes or leave medium tomatoes whole. Scoop out seeds and some of the pulp. Sprinkle with a little salt and drain upside down for 5 minutes or more. Preheat oven to 400 degrees. Pile spinach into tomatoes; sprinkle with remaining Parmesan and place in ovenproof dish. Top each with dot of butter and bake for 10 to 15 minutes until bubbling hot.
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Baked Zucchine Boats

* store bought if preferred. Preparation: 30 minutes Cooking: 45 minutes 350F Split zucchini lengthwise, scoop out seeds. Saute ground beef, onion, garlic, dill, and parsley in olive oil. Remove from heat. Add cooked rice, beaten egg, 1/4 c bread crumbs and mix well. Fill zucchini with mixture and place in a baking dish. Cover with spaghetti sauce, sprinkle cheese and remaining bread crumbs on top. Cover and bake at 350 for approximately 45 minutes, until zucchini is tender but firm.
Ingredients   |   Category: Stuffed Vegetables
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Barley And Almond Stuffed Squash

Cut the squash in half lengthwise. Discard the seeds and membrane and place the squash cut-side down on a lightly oiled baking dish. Bake at 350 degrees until the squash is still firm, but tender enough to easily scoop out with a spoon, about 45 minutes.
After the squash has been baking about 25 minutes, place the chopped almonds in a pie tin or another small ovenproof container and bake until they turna toasty light brown (10-15 minutes). Check boththe almonds and the sqash occasionally so you will know when they are done.
Heat the olive oil in a large skillet. Add the onions and the thyme. Saute over low heat until the onions are well done. Add the cooked barley, tamari, and toasted almonds to the sauteed onions.
Using a small spoon, scoop bite-sized chunks out of the cooked squash, leaving enough flesh around the shell so that it stays strong enough to hold its shape. Add the scooped out squash to the barley mixture. Mix well. Fill the empty squash shells with this mixture, mounding it as high as possible.
Place the stuffed squash in a baking dish. Cover with aluminum foil and bake at 350 degrees for about 20 minutes.

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Barley Stuffed Green Peppers

Preheat oven to 350F. Heat the oil in a large skillet. Add mushrooms and onions and cook, stirring until the onions are browned. Stir in the barley, parsley, thyme and pepper(ground). Stir in the cheese; set aside. Rinse the bell peppers. Cut off the tops; remove and discard the seeds and pith. If necessary, make a thin slice on the bottom of each pepper to balance. Spoon 1/4 of the mixture into each pepper. Stand the peppers upright in a baking dish just large enough to accommodate them. Pour the saice into the baking dish. Bake 30 minutes or until the peppers are tender.
Ingredients   |   Category: Stuffed Vegetables
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