44 with saute stuffing Recipes

butter, onions, chopped, green pepper, seeded and coarsley chopped, stalks celery, diced, minced fresh garlic (or to taste), fresh mushrooms , sauted (or 1 cup canned mushroom, drained, i just use the whle can), soft breadcrumbs, eggs, slightly beaten, salt and pepper (lots of black pepper!), chicken broth, baking powder, dried sage , to taste, poultry , seaoning (or to taste) (optional), melted butter (can use more butter), grated parmesan cheese

boneless skinless chicken breasts, butter, minced garlic, mushroom, finely chopped, white wine, consomme, cooked ham, finely chopped, fine breadcrumbs, chopped fresh parsley, egg yolk, beaten, sherry wine, butter, white wine, chicken stock, cornstarch, white wine, chopped mushroom , sauted in butter for garnish

roma tomatoes or 3 -4 tomatoes, diced, oil, scallions, chopped, garlic, minced, celery, chopped, lemon pepper seasoning mix (mrs. dash type), shrimp (canned, rinsed ) or 1 cup crab (canned, rinsed) or 1 cup salmon (canned, rinsed), stuffed green olives, sliced, fresh parsley, dill weed (optional)

salmon fillets, check to make sure there no bones, chopped spinach , defrosted and squeezed dry, onion, sliced, garlic cloves, diced sauted with onions and cooled, defrosted frozen puff pastry sheet, cream of mushroom soup, curry, salt and pepper, old bay seasoning

hot ground italian sausage , roasted and chopped fine, locatelli romano cheesee, bread crumbs, salt and pepper to taste, egg, olive oil to saute, banana peppers (hungarian hots or mild as preferred), marinara sauce, heated for service, dry ricotta cheese

green bell peppers , halved lengthwise and seeded, octopus (approximately 2 oz), cut in small block pieces, olive oil, for sauteing, tomatoes, cut in small block pieces, green bell pepper, cut in small block pieces, yellow bell pepper, cut in small block pieces, orange bell pepper, cut in small block pieces, chili powder

count) can crescent rolls, eggs, sugar, vanilla, cream cheese (softened ), butter (softened ) or 3 tbsp margarine (softened), powdered sugar, vanilla, apples (any variety), apple juice, sugar, lemon juice, butter or 2 tbsp margarine, cinnamon, cool whip or ice cream, if desired, cinnamon, butter , for sauteing the toasts

rib pork loin chops, 1 1/2-inch thick, maple syrup, pomegranate molasses, dried porcini mushroom , soaked in hot water for a half hour, canola oil, and extra for sauteing the chops, minced shallots, minced fresh sage, minced fresh thyme, fresh fine breadcrumbs, kosher salt, fresh ground black pepper, kosher salt & freshly ground black pepper, to taste, for the chops

veal cutlet fillets, cheese or goat, golden raisins, pine nuts, toasted, calamata olives, pitted, chopped, extra-virgin olive oil, for sauteing, spaetzle , recipe follows, frizzled beets and carrots, recipe follows

red onion, diced, garlic, chopped, olive oil, for sauteing, breadcrumbs, capers, catfish fillets, garlic butter sauce , recipe follows, grilled asparagus spears , recipe follows, sweet potatoes , recipe follows

tomatoes, tops cut off and hollowed out, onion, finely chopped, jalapeno pepper, chopped, frozen corn, carrot, sliced into rounds, button mushrooms, sliced, vegetable bouillon cubes or 1 chicken bouillon cube, arborio rice or 1 cup basmati rice, milk, parmesan cheese, very hot water , as needed, pepper , to taste, oil or 1 tbsp butter, to saute with, extra parmesan cheese, for sprinkling

andouille stuffed jalapenos, olive oil, andouille or other smoked sausage, finely chopped, onion, finely chopped, garlic, minced, fresh italian parsley, finely chopped, cream cheese, salt and freshly ground black pepper to taste, fresh jalapenos, vegetable oil for deep frying, flour, baking powder, essence to taste, egg yolks, beer , as needed, heat olive oil in small saute pan over medium heat and brown andouille. add onion and cook, stirring, for 1 minute. remove from heat and let cool. in medium-size mixing bowl, combine garlic, parsley and cream cheese and mix well. stir in andouille mixture, mix thoroughly and season with salt and pepper., sharp knife , split jalapenos in half lengthwise, leaving the stem intact. remove seeds. stuff 1 heaping tsp. filling in center of each jalapeno, then press together to seal. in large, heavy, deep pot or an electric fryer, heat 4 inches of vegetable oil to 360* f. combine 1 cup. flour and baking powder in shallow bowl and season with essence. place beer and eggs in mixing bowl and whisk in enough of the remaining flour to form batter. the batter should be thick, like a pancake batter. if the batter is too thick, add remaining 1/4 cup. beer to thin it. dredge stuffed peppers in seasoned flour, tapping off any excess. dip jalapenos in batter, coating completely. let the excess drip off. gently lay jalapenos in hot oil, several at a time, and fry until golden brown, 3 to 4 minutes. drain on paper towels. season with essence and serve.

andouille stuffed jalapenos, olive oil, andouille or other smoked sausage, finely chopped, onion, finely chopped, garlic, minced, fresh italian parsley, finely chopped, cream cheese, salt and freshly ground black pepper to taste, fresh jalapenos, vegetable oil for deep frying, flour, baking powder, essence to taste, egg yolks, beer , as needed, heat olive oil in small saute pan over medium heat and brown andouille. add onion and cook, stirring, for 1 minute. remove from heat and let cool. in medium-size mixing bowl, combine garlic, parsley and cream cheese and mix well. stir in andouille mixture, mix thoroughly and season with salt and pepper., sharp knife , split jalapenos in half lengthwise, leaving the stem intact. remove seeds. stuff 1 heaping tsp. filling in center of each jalapeno, then press together to seal. in large, heavy, deep pot or an electric fryer, heat 4 inches of vegetable oil to 360* f. combine 1 cup. flour and baking powder in shallow bowl and season with essence. place beer and eggs in mixing bowl and whisk in enough of the remaining flour to form batter. the batter should be thick, like a pancake batter. if the batter is too thick, add remaining 1/4 cup. beer to thin it. dredge stuffed peppers in seasoned flour, tapping off any excess. dip jalapenos in batter, coating completely. let the excess drip off. gently lay jalapenos in hot oil, several at a time, and fry until golden brown, 3 to 4 minutes. drain on paper towels. season with essence and serve.

onions, coarsely chopped, stalks celery, coarsely chopped, green pepper, coarsely chopped, minced garlic (or to taste), canned mushroom slices, drained, butter or 1/2 cup margarine, chicken broth (homemade or store bought ), canned corn niblets, drained (i just use 1 whole can), stove top chicken flavor stuffing mix, black pepper, salt (optional)

make ahead creole-stuffed potatoes, chopped onion, chopped green pepper, butter or margarine, chopped tomatoes, potatoes, baked, milk, salt and pepper to taste, butter or margarine, paprika to taste, saute onions and green pepper in 2 tsp. butter or margarine in skillet. add tomatoes; simmer for 2 minutes. cut potatoes in half lengthwise; scoop out pulp; reserve shells. mash pulp with milk, salt and pepper. fold in tomato mixture; spoon into shells on baking sheet. dot with butter; sprinkle with paprika. chill, covered, for several hours if desired., make ahead to this point., bake in preheated 400* f. oven for 20 minutes.

italian sausage, chopped celery, chopped onion, sliced mushrooms, mozzarella cheese, dry white wine, herb-seasoned stuffing cubes (i use pepperidge farms), olive oil , to saute onion

dozen of good philly italian rolls , meaning they need to be long italian crunchy rolls. cubed and place in a large bowl, milk, eggs, saute in skillet, bacon , scoop out when fried leaving the fat,., add to the fat, onions cut up fine, celery , only the hearts inside from 1 should be enough, cut fine add to fat along with onion, opional , after onion and celery is soft add and chop in gizzards)

button mushrooms, sausage links, butter, onion, chopped small, greek yogurt, feta cheese, sauted spinach with garlic and lemons, salt, pepper, panko breadcrumbs, parmesan cheese, olive oil