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Showing posts with label stuffed. Show all posts

Stuffed Mushrooms Parmigiana

Friday, April 25, 2014

Carrabbas Italian Grill Stuffed Mushrooms Parmigiana
Copycat Recipe

Serves 2-4

12 to 15 large mushrooms
2 tablespoons butter
1 medium onion, chopped finely
2 ounces diced pepperoni
1/4 cup finely chopped green pepper
1 small clove garlic, minced
1/2 cup finely crushed Ritz crackers, about 12 crackers
3 tablespoons grated Parmesan
1 tablespoon chopped parsley
1/2 teaspoon seasoned salt
1/4 teaspoon dried oregano
1/3 cup chicken broth

Preheat oven to 325 degrees F.
Wash mushrooms and remove stems. Finely chop stems and reserve.In a large skillet, melt butter and cook onion, pepperoni, green pepper, garlic and chopped mushroom stems until tender but not brown. Add crackers, parmesan, parsley, salt, oregano and a dash of pepper, and mix well. Spoon mixture into mushroom caps, heaping tops. In a shallow baking pan with 1/4-inch water covering bottom of pan, place stuffed mushrooms. Bake uncovered about 25 minutes until heated thoroughly.

PIZZA STUFFED PEPPERS

Tuesday, March 25, 2014

In a recent issue of Pillsburys Pot Pies & Casseroles cookbook, I found a recipe for Pizza-Stuffed Peppers, made with orzo pasta instead of rice, which intrigued me. They were very easy to make and were quite good. This would be a great recipe for kids.

1/2 cup uncooked orzo
4 cups boiling water
6 small bell peppers
10 ounces ground turkey
1/2 cup diced pepperoni
15 oz. of pizza sauce
1½ cups mozzarella shredded
1/2 cup water

Cook the orzo in 4 cups boiling water for 3 minutes (see note). Drain and rinse with cold water then set aside. Cut top off of bell pepper and clean out seeds and membranes, rinse. If pepper does not sit straight, trim a little off the bottom.
Brown ground turkey and pepperoni over medium-high heat for 4-6 minutes, stirring occasionally, until turkey is not longer pink then drain well. Stir in pizza sauce, 1 cup of cheese and the partially cooked pasta. Divide mixture evenly between the bell peppers.

Spray a 5-6 quart slow cooker with vegetable spray and pour in 1/2 cup water. Stand filled bell peppers upright in slow cooker, replace bell pepper tops. Put lid on and cook on low for 4 to 5 hours. Just before serving, remove pepper tops and top with remaining cheese, cook 5 to 10 minutes more or until cheese is melted.

To remove bell peppers from slow cooker, lift out with large slotted spoon, using tongs to support peppers (do not squeeze).

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I didnt make mine in the crockpot. Instead, I pre-cooked the empty bell peppers (wrapped in plastic wrap) for 3 minutes in the microwave. I then filled them with the filling mixture and baked them in a 350 degree oven for 25 minutes. I then topped them with lots of cheese (more than the recipe calls for) and baked them another 5 minutes or so until the cheese was all melty.

NOTE: There are several ways to pre-cook the empty bell peppers before you fill them. You can blanch them in boiling water, but I find that microwaving them works better.

NOTE: If you use my method of baking these bell peppers, cook the orzo for the full 9 minutes before mixing it with the rest of the ingredients. I also added about a cup of chopped mushrooms to meat mixture during the last part of its cooking time.

Masala Buns Vegetable Stuffed Buns

Saturday, March 8, 2014

Masala Buns

Ingredients for Bun

Flour- 5 3/4 cups( 700 gms)

Salt- 1 tsp

Butter- 30 gms

Sugar- 2 tsp

Warm Water- 1 cup

Warm Milk- 3/4 cup

Dried active yeast- 2 tsp

Egg white( beaten)- 1 no( for egg wash)

Ingredients for Vegetable Stuffing

Potato large( chopped)- 1 no

Carrot medium( chopped)- 1 no

Beans or Capsicum( chopped)- 1/2 cup

Peas- 1/2 cup

Red chilli powder- 1 tsp

Garam masala powder- 2 tsp

Turmeric powder- 1/4 tsp

Cumin seeds- 1 tsp

Salt to taste

Oil- 1 tbsp

Vegetable Stuffed Buns

How to make Vegetable Stuffing

Heat 1 tbsp oil in pan, when hot add the cumin seeds and allow to crackle.

Add potatoes, carrots, beans and peas to the pan, fry the vegetables for 5 mins.

Add red chilli powder, garam masala powder, turmeric powder and salt to the vegetables and saute for few more mins.

Add very little water to the frying vegetables and cook until potatoes are done and vegetables stuffing is dry.

Set the vegetable stuffing aside and allow to cool.

How to make Buns

Dissolve sugar in warm water and sprinkle yeast on top, leave this mixture until frothy.

Sieve flour and salt together in a large bowl, rub butter into flour and mix in yeast liquid and warm milk. Work to firm and smooth dough, until sides of bowl are clean.

Turn the dough on to a floured table and knead thoroughly for about 10 mins.

Place the dough in greased bowl, cover with wet cloth and allow the dough to rise until double in size.

Once the dough is raised, divide the dough into equal sized balls.

Press each dough between your palms into small discs, keep the filling in the center of dough and roll into balls( make sure the stuffing is secure inside dough ball).

On a greased baking tray place all of the stuffed dough balls and allow the balls to rest in tray for another 30 mins( once again the dough balls will double in size).

Brush the top of the stuffed doughs with egg wash.

Meanwhile pre-heat oven at 400f, place the tray with stuffed dough in the center rack of the oven and bake until Buns are golden brown.

Place the Masala Buns on wired rack and allow to reach room temperature.

Serve the Masala Buns as snack or for breakfast.