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Ingredients: 1 hake of 2 1/2 kgs 500 Gram(s) langoustines (or big prawns), cooked and shelled 250 Gram(s) glasses manzanilla 100 Gram(s) gruyere cheesse 150 grs. mushrooms 100 Gram(s) butter Directions: ground pepper 1. Pound the fish with a wooden pestle and remove the spine. 2. Peel and chop the onions and wipe and reserve the mushrooms. 3. Spread three of the chopped onions on the bottom of an oven dish large enough to hold the fish. 4. Heat half of the butter in a frying pan and fry the rest of the chopped onions. 5. Stir them with the langoustines, the prawns, salt, pepper, mushrooms anda glass of Manzanilla. 6. Add the beaten eggs, and breadcrumbsand stir well to obtain a smooth filling. Check the Sherry, sal and pepper, and reserve. 7. Open the fish like a book and fill it with this mixture, adding the grated cheese. Fold back the flap and pat it into shape with the hands covered in flour so that the filling does not scape. 8. Put the fish and the layer of chopped onions in the oven dish, season with salt and pepper, add a glass of Manzanilla and a little stock and dot with butter. 9. Bake in the oven for approximately 30/35 minutes. It is is very thick itmay require to stay a little longer in the oven; should this be the case cover it with kitchen foil so that it does not dry out. 10. If served hot, it may be accompanied by bechamel or mornay sauce. 11. If served cold, it may be accompanied by cocktail or mayonnaise sauce. In this case the skin should be removed while it is lukewarm. 12. Transfer the fish to a serving dish and decorate with asparagous tips, peas, beatrrot and julianned carrot and lettuce. Contributor: Esther Pérez Solsona
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Bake at 400F degrees for 1 hour and 20 minutes, or until tender. Allow potatoes to cool to the touch. Cut potatoes in half lengthwise. Carefully scoop out pulp, leaving a thin shell. Place pulp in a large bowl Stuffed peppers (vegetarian) Preheat oven to 375F . Cut top off peppers. Place in microwavable dish with a small amount of water. Cover and microwave for 6-7 minutes until slightly softened. Saute onion, garlic, peppers and mushrooms. Add rest of ingredients and stuff into peppers Stuffed chili rellenos Drain the chilies. Plan about 4 per person. Open each chili flat. In the bottom of a well buttered glass oven dish; place a layer of chilies. Dust the jack cheese with a small amount of flour. Mix together the crab and/or shrimp with the Jack chee Peppers stuffed with tofu and rice If making your own mixed veg I suggest carrot, potato, corn, and peas. Cut the carrot and potato small, to about the size of the peas and corn. Microwave until tender. 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Add apple, 1/2 teaspoon thyme, 1/4 teaspoon salt, 1/4 teaspoon pepper and 1/4 cup cider; cook until apples are tender, about 5 minutes. Remove f 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 Snappy stuffed tomatillos Tomatillos keep in the refrigerator as long as 2 or 3 weeks, so you. Cut thin slice from stem ends of tomatillos. Remove pulp and seeds with melon baller or spoon. Mix Cheddar cheese, corn, cream cheese, onions and 1 teaspoon ground red chilies. F Cheese stuffed zucchini blossoms w/fresh toma Preheat oven to 325 F. Mix filling ingredients, adding tomato last. Add salt and pepper to taste. Stuff squash blossoms carefully with about 1 tb. of filling each; don't overfill. Drizzle olive oil over blossoms. Place in a well-oiled sha Stuffed jalapeno poppers Using gloves, split jalapenos in half, removing seeds. Stuff with cream cheese and wrap pepper with half a slice of bacon, securing ends with wooden toothpicks. Bake at 375 degrees for 15 minutes or until bacon is done. Stuffed jalapenos Slit the sides of the peppers, and scrape out the seeds. Stuff with triangular pieces of cheddar cheese cut to fit the individual peppers. Dip peppers in an egg wash then into a mixture of half cornmeal and half flour. Repeat, and allow to dry f Baked stuffed pumpkin 2 x Apples, cored and quartered 1/2 c Pineapple Chunks 1/2 c Walnuts, broken 1 ts Ground Cinnamon 1/2 ts Ground Nutmeg 1/4 ts Ground Cloves Cut the top off the pumpkin and remove the seeds from the pumpkin. Place cut side down in a Bacon stuffed cornish game hens (microwave) In a 1 quart casserole microwave bacon at high for 4 to 5 minutes or until crisp. Remove to paper towels. Drain fat, reserving 3 tablespoons. Add onion and celery to fat in casserole. Microwave at high for 2 to 4 minutes or until tender. Stir Stuffed monster zucchini This is of general interest, so I'll post it. I, too, was recently given a giant zucchini, big enough to effectively bludgeon someone. (ironically enough, I got it in a butcher shop my dad dragged me in to.) I sliced it in half horizontal Mexican stuffed peppers Wash the peppers and cut them in half lengthwise. Remove the seeds. Place the peppers, cut side facing down, on a rack above boiling water. Cover the pot and steam for about 10 minutes, or until the peppers are just beginning to get soft. 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 concentr Stuffed baked ham Trim rind, if any, from ham. Shave ham fat covering to about 1/4 inch. Make X-shaped cuts with a small paring knife, 2 inched deep and 1 inch apart, staggering all over the fat side. Cook kale in boiling salted water to cover, following label dire Osh pyozee (stuffed onions) The Bukharan & Calcutta Jews stuff onions each w/their own preferred & native seasonings. The Afghan has a stuffing sweetened w/prunes & cooked slowly -- quite different from the others. The Afghans believe that onions are effecti Spicy hot stuffed poblano peppers Spicy Hot Stuffed Poblano Peppers Ingredients: 6 poblano peppers 1 1/2 C. diced chorizo 2 T. olive oil 1/2 C. diced onions 2 cloves garlic, finely minced 2 tomatoes, diced 4 canned chipotle chiles in adobo sauce, diced 1 tsp. cumin 1/2 tsp. oregano 1 C. c Wild rice-stuffed grape leaves Heat 2 tablespoons oil in heavy medium saucepan over medium heat. Add onion and saute until tender, about 5 minutes. Add rice and allspice and stir 30 seconds. Add 1 1/2 cups water and currants and bring to boil. Reduce heat to low, cover and simm Cheese-stuffed mushrooms Look for the best looking mushrooms you can find. Serve these piping hot. Remove stems fr om mushrooms; mince stems finely. Cook and stir mushrooms stems, scallions and garlic in butter over medium heat until tender, about 5 minutes. Remove from heat; sti Roasted eggplant stuffed with beef Preheat the oven to 400 F. Pierce the eggplant in 2 or 3 places and place on a baking sheet. Roast, turning once or twice, for 20 minutes or just until tender. When cool enough to handle, halve lengthwise and scoop out the pulp, leaving a 1/2 to 3/4 inch Chicken breast stuffed with goat cheese and basil For chicken: Preheat oven to 350F. Pound chicken between sheets of waxed paper to thickness of 1/4 inch using meat mallet. Pat chicken dry. Combine cheese, green onions and basil in small bowl. Season with salt and pepper. Spread cheese mixture lengthwise Savoury stuffed chicken Remove the leg bone from the thigh of the chicken by cutting away the flesh and twisting the bone so it breaks at the joint. Set the oven to 200C/400F/Gas Mark 6. Mix together the breadcrumbs, sweetcorn, wholegrain mustard, grated cheddar and seasoning. U Shrimp stuffed mushrooms Saute onion and celery in butter until soft. Add salt, cayenne pepper and chopped shrimp; saute until pink. Remove from heat. In a bowl, whip the egg and mayonnaise together. Cut bread into small pieces. Combine all the ingredients and fill mushro Stuffed chicken breast Preheat oven to 350F . Set chicken skin side up in baking pan, season with salt and pepper, baste lightly with olive oil. cover tightly with foil and bake 455-60 minutes, depending on size. When done, slice on the diagonal to show off the stuffing. Cont Spinach stuffed mushrooms Wash the spinach in lots of cold water to remove any grit. Remove thick stems and coarsely chop large leaves. Shake off any excess water and set aside in a colander to drain further. Carefully remove the stems front he mushrooms. Finely chop the s Shrimp-stuffed mirliton Chop up all seasonings. Put oil in heavy cooking pot and heat. Sautee over a low heat: celery, green onions, yellow onions, bell pepper, and garlic. Parboil mirlitons. Peel skin. Process mirliton in blender or food processor. Add salt and pe Stuffed summer squash Depending on size of squash, allow 1/2 per person. Parboil whole squash in salted water until tender. Remove, slice in half lengthwise. Scoop out center of squash and place in bowl an equal amount of finely diced yellow cheese. Add a little cream or milk, Zucchini stuffed with bulgur and ground turkey Place zucchini in a large deep skillet and add enough boiling water to cover. Cook for 10 to 12 minutes, then chill quickly under cold water. Cut off stem end of each zucchini and split lengthwise. Starting from wide end of vegetable, scoop out pulp wit Baked stuffed yogurt potatoes 1) Scrub potatoes; rub skins with shortening; bake at 450 degrees for 45 minutes or until done. 2) Cook bacon; drain and crumble. Saute onion in 1 tablespoon bacom drippings. 3) Cut hot potatoes in half, scoop out potatoes and mash. Add yogur Braised stuffed trout Place the dried mushrooms in a bowl, add the water and soak the mushrooms until they are softened, about 30 minutes. Remove the mushrooms from the water. pour the liquid into another bowl, discarding any sand or dirt which has collected at the bot Stuffed pork chops In a food processor or blender, process the apples, 4 Tablespoons of the butter, the sugar, vanilla and nutmeg until smooth, about 3 to 4 minutes. Set aside. In a small bowl thoroughly combine the seasoning mix ingredients; set aside. Prepare the pork ch Cheese-souffle stuffed tomatoes In a saucepan, melt butter and stir in flour. Gradually stir in milk. Stir over low heat until sauce becomes well blended. Stir in salt and pepper to taste and cool to lukewarm. Fold in egg whites. Slice tops from tomatoes and scoop out pulp, leaving Grilled pesto-stuffed chicken with lemon butter Run fingers between skin and flesh of breast to make a pocket, being careful not to tear or remove skin. Stuff 1 tablespoon of pesto sauce into each pocket. Secure with toothpicks if necessary. Heat butter and lemon juice in a small saucepan until butte Stuffed baked potatoes ii 1. Allow potatoes to stand at room temperature 2 to 3 minutes after baking. 2. Cut a thin slice from the top of each potato., Caution: potato will be hot. 3. With a spoon, remove the potato pulp from each potato, leaving a thin shell. 4. Mash pota Borekas stuffed with cheese and spinach DOUGH: Prepare dough by mixing flour, oil, lemon juice, water and salt. Sprinkle a handful of flour on a board and roll out the dough. Spread the margarine over the dough. Fold dough into thirds. Refrigerate for half hour, and then roll dough o Cheesy stuffed chicken breasts Place each chicken breast half between waxed paper and pound very thin with a mallet or rolling pin to form a "cutlet". Be careful not to pound holes in the meat. Place 1/3 cup cheese in center of each "cutlet"; sprinkle wi Stuffed shells To prepare spaghetti sauce, saute ' mushrooms, onions, peppers, and garlic until tender. Then, add meat and cook until no pink remai ns. Drain. Stir in undrained tomatoes, tomato paste, sugar, oregano, basil, salt, and pepper. Bring to a boil; reduce Cheese-stuffed chicken 1. Preheat oven to 350F. Skin chicken if desired. Using a sharp knife, make a pocket in each breast, leaving edges intact. In a bowl combine mozzarella chees, feta cheese, peanuts, and bacon. Sppor filling into pockets, pakcing lightly. Place chickne, bo Italian stuffed meat loaf from loren martin Mix ground meat, stuffing mixes, 1 can spaghetti sauce, chopped onions, parmesan cheese, eggs, Worcestershire sauce, basil, oregano, dill, tarragon, diced tomatoes with green chilies, horseradish, garlic pepper, and tomato sauce. Put half of mixture into Shrimp stuffed eggs mimosa grate the egg yolks into a bowl. wrap shrimp in paper towel and press to squeeze out any excess liquid. hold 12 shrimp out for garnish. chop the rest of the shrimp, add it to the egg yolks along with the chives. blend in enough mayonnaise to bind the m