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Ingredients: 2 large (abt 1/4 lb ea) onions 4 Cup(s) Water 1 Teaspoon(s) Salt 1/2 Pound(s) Ground beef 3 Tablespoon(s) Raw rice, rinsed, cooked 1/4 Teaspoon(s) Pepper 1/4 Teaspoon(s) Ground cuminseed 10 medium Pitted prunes, cut 2 Tablespoon(s) Corn oil Directions: 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 effective for strengthening the teeth. I cannot dispute this, but the stuffed onions in that case will provide 2 reasons for preparation, the excellence of the flavor & as a health inducement. 1. Make a 1/2-inch deep incision into side of each onion. Bring water & salt to a boil over moderate heat & drop in onions. Cook for 2 mins, turning them w/slotted spoon during that time. Remove onions & peel off each layer until you reach center. Set aside onion layers & centers. 2. Put beef into a bowl w/rice, salt, pepper, & cuminseed and mix well. Take 1 heaping ts beef mixture & half of 1 prune. Stuff 1 cooked onion layer & roll it up. Do this w/all stuffing & onion layers. 3. Oil a skillet & lay stuffed onions & centers in it, cover, and cook over very low heat for 2 hours. The onions will become quite dark but not, of course, burned. This is top-of-the-stove cooking. Another method is to put stuffed onions into a baking dish, cover tightly, & bake in preheated, 250f. oven for 2 hrs. Serve warm. Serves 6 w/other dishes. NOTE: It is also possible to accelerate cooking time. Add 1/2 c water to skillet & cook, covered, over moderate heat for 1 hour. All liquid will evaporate & onions will be browned.
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After the rice is cooked add one egg and the vegetables to the rice. Stuff the mixture into cooled bell peppers, and cover with cheese. Source: Arr Mushrooms with onions Wash the mushrooms and cut it in thin slices. Cut the onion in slices too. Fry the onion and garlic in vegetable oil and when the onion will be transparent add the mushrooms, epazote, salt and pepper. Cook until water evaporated. Serv Aceitunas rellenas - stuffed olives Drain olives and stuff with the anchovy fillets. Combine the other ingredients, except parsley; pour over the olives and marinate over-night. Mix in parsley half an hour before serving. If the idea of stuffing the olives throws you, don't do Barbecued pork loin with grilled onions Combine chili powder, cumin, salt, oregano and garlic in small mixing bowl. sprinkle spice mixture over meat, pressing into surface. Arrange coals for indirect cooking. Place meat on grill, cover and grill for 30 to 45 minutes until thermometer re Rice-stuffed artichokes Cut off stems and loose outer leaves from artichoke. Cut of 1-inch from tops. Snip off sharp leaf tips. Brush cut edges with 2 t lemon juice. Place artichokes and water in a casserole. Cover with vented clear plastic wrap. Micro-cook, covered, on 100% Cranberry-stuffed acorn squash 1/2 c Cranberries, fresh or frozen 1 x Orange, peeled and chopped 1/2 ts Ground Cinnamon 2 ts Honey Cut the squash in half and remove the seeds. Combine the remaining ingredients, except the honey or sweetener. Fill the squash with the Stuffed chicken breasts hawaiian Combine the pork, egg, soy sauce, breast, which has been soaked in milk, onion and water chestnuts. Mix as for stuffing. Adjust seasoning by adding salt and pepper to taste. Lay chicken breasts opened flat on a board. Flatten slightly with a meat cl Shrimp stuffed poblanos Combine queso fresco and corn in processor; process just until corn is no longer visible. Transfer cheese mixture to large bowl. Add rice, shrimp, Cheddar cheese, Monterey Jack cheese, onion, sour cream, and salt. Set aside. Cut a small slit in one sid Pears stuffed with gorgonzola cheese 1. Peel pears and cut in half lenthwise. Core and scoop a tablespoon of pulp out of each half. Coat each section of pear with lemon juice to prevent browning. 2. Cream the gorgonzola with the butter until soft and fluffy. Place 1 tablespoon of the mixture Cannelloni stuffed with chicken and spinach Preheat the oven to 350F . Saute the onions and mushrooms in butter. Chop the spinach. Add spinach, chicken, nutmeg, salt and pepper to onion mixture. simmer about 5 minutes. cool slightly. Add the ricotta and cream. Mix thoroughly and season to tast Grilled balsamic-marinated london broil with red onions Special equipment: about 24 wooden picks; an instant-read thermometer Marinate steak and prepare onions: Stir together garlic, 3 tablespoons vinegar, 1 1/2 tablespoons oil, 1 1/2 teaspoons salt, and 1/2 teaspoon black pepper and pour into a 1-quart sealab Bountiful stuffed squash Cut squash in half lengthwise; discard seeds and fiber. Place, cut side down, in microwave-safe baking dish. Cover and microwave on High 4 minutes; turn squash over and rotate dish. Cover and microwave on High 4 minutes, or until squash is tender, yet f Grape leaves stuffed with rice Saute onions in oil till light brown. Add 1 c water with the rice, salt & kelp. Mix well. Cover & cook till the water is absorbed. Remove from heat, cool slightly & add remaining spices. Place 1 generous ts of filling onto each Crab stuffed chicken breasts Skin & bone chicken breasts; pound to flatten. Sprinkle with a little salt and pepper. Cook onion and celery in 3T butter until tender. Remove from heat; add 3T wine, the crab and stuffing mix, and toss. Divide mixture among breasts. Roll up and secur Whole stuffed morels Heat the fryer to 325 degrees. Combine the crabmeat, mayonnaise, chives, bread crumbs, lemon juice, cheese, and season to your liking. Stuff the morels to the rim. Roll them in the flour, shake off the excess. Dip them into the egg wash, then into the bre Stuffed jalape?os Heat butter in a non-stick skillet and saute chopped onion, celery and garlic until softened, about 3 minutes. Combine in bowl with crab, egg, salt, pepper and cracker crumbs, and mix If it is too dry, add another egg. Stuff pepper halves liberall Bichak (stuffed baked tricorners) Bichak are popular appetizers for tea or coffee hour. The pumpkin & jam stuffings are on the sweet side while meat & cheese are savory & could be eaten for lunches w/salad & dish of yoghurt. An added attraction is that they may be Cavatappi with white beans and golden onions Heat 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then saut onions, stirring occasionally, until golden, about 10 minutes. Add garlic and saut, stirring, 1 minute, then transfer onions to a bowl. Add re 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 Creamed onions Peel the onions. Parboil in about 3/4 cup water. (I do this part in a covered casserole in the microwave). Make white sauce with rest of ingredients. If you like a stronger onion flavor, thin the white sauce with part or all of the onion water. Other 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 Chinese chicken-stuffed peppers * 1 cup finely chopped, cooked Chicken Breast (skinned before cooking) Cut a 1/2" thick slice from the side of each pepper, reserving slices; remove seeds. Place peppers in boiling water, boil 5 minutes. Drain, set aside. Coat a large skille Broccoli-stuffed chicken breasts (microwave) Drain broccoli well and put in large bowl with green onions and half the cheese and mix. Pound each chicken breast to 1/4 inch and top each with 1 piece ham and an equal amount of broccoli mixture. Carefully fold chicken in, half over broccoli fil Stuffed grape leaves In a skillet, heat oil and saute onion and mushrooms until soft. Add parsley and spices. Tranfer to a bowl. Mix in peas and rice. Preheat oven to 350 degrees. Line a 3-quart baking dish with a few grape leaves to keep stuffed leaves from sticking and burn Sauteed shrimp with peppers and onions Saute the peppers and onions in 1 stick of butter and cayenne and garlic until nearly soft. Add the mushrooms and cook until nearly done. Add the tomatoes last. Add juice of the lime and lemon at any time during this,and turn down down the heat. Saute the 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 Peppered-london broil with lime-marinated onions In a small nonreactive bowl, combine onions, lime juice and Tabasco ; cover an d refrigerate for at least 2 hours but less than 6. Rub meat all over with pepper and salt. Sprinkle half the flour on each side o f the meat. Saute over high heat i Crabby stuffed jalapenos Preheat oven to 375F. Cut the peppers in half, remove seeds and stems. Blanch the peppers in salt water, rinse and drain well. Blend crab meat and cream cheese into a paste. Spoon into the peppers. Place filled peppers on a baking sheet and stick in th All-hands stuffed chicken breast James Brown, of Engine Company 81 in the Bronx, New York, won the contest with this dish. You can tell just by reading the recipe that this fireman knows his stuff. I can imagine the pleasure that Company 81 gets when this man turns on the fires . Stuffed onions Boil whole onions with skins on for 20 minutes. Peel outer peeling off carefully. Cut off the top of the onions and using a spoon carefully remove the heart from each onion. Put ground beef into a bowl. Chop 2 tablespoons of the onion hearts and a Turkey salad stuffed eggs 1 > . Place eggs with enough water to cover in medium-sized saucepan. Bring to boil; reduce heat to simmer for 10 minutes. Drain; hold under cold running water to cool. Peel; halve crosswise. Remove yolks and reserve for another use. 2 > . Cut celer Chicken breasts stuffed with orzo COMBINE PASTA AND BROTH in a small pot, cover, place over medium-high heat, bring to a boil and cook 5 minutes, or until barely soft. Remove from heat and transfer contents of the pot to a work bowl. Add salt and pepper. Meanwhile, heat the olive Chili stuffed chicken Make a horizontal cut across each chicken breast to make a pocket. In a small bowl, mix the chilies, cheese, garlic, and chili powder. Divide the cheese mixture into four equal portions and place one portion in each chicken breast pocket; secure the chic Rainbow stuffed peppers Cut bell peppers in half from top of stem to bottom; discard seeds and membranes. In large pot of boiling water, blanch peppers for 3 minutes; invert to drain. In medium skillet, brown turkey with onions. Add remaining ingredients and simmer until mixt Tuna stuffed potatoes Cut a thin slice from one flat side of each potato. Scoop out the interior of the potato into a bowl. Mash, adding the hot milk; whip until fluffy. Add the green onions, egg and butter, whipping mixture well. Season with salt and cayenne. Fo 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 Whole roasted onions Preheat oven to 375F degrees. Place onions, 5 to 6 at a time, in single line on a sheet of foil. Roll foil up so that onions remain in a single line; wrap tightly. Place on a baking sheet. Bake in preheated oven for 40 to 45 minutes or until ten Stuffed shrimp with bacon Steam shrimp lightly, just about 30-60 seconds after they begin to turn orange. Plunge shrimp into ice water to cool. Do this immediately. Peel and butterfly the shrimp. Cut the mozzarella into strips that are a little smaller than the shrimp Baked stuffed mullet Prepare mullet for baking by removing backbone, leaving it flat, ready for stuffing, sewing or tying up. Make sure fish is cleaned, scaled and washed thoroughly with black parts rubbed off. Remove as many bones as possible. Combine stuffing ingredients an Southwestern stuffed peppers 1. With sharp knife, slice tops offthe 6 peppers; discard seeds and membranes. 2. In 5-quart saucepan, place peppers in enough boiling salted water to cover Reduce heat to low. Cover; simmer 5 minutes. Drain peppers on paper towels. Empty water Stuffed artichokes Cut off stalks and trim bases of artichokes so they stand upright. Pull off the coarse outer leaves. Cut off the top of each artichoke (down about 1 inch), and the top third of the remaining leaves. Pull the leaves back and pull out the hairy chok Pickled onions Scald the onions for 2 minutes in boiling water, dip into cold water and peel. Sprinkle the onions with the salt, add cold water to cover, and let stand for 12 hours or overnight. In the morning, drain the onions, rinse them in cold fresh water and drai 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 Curried stuffed acorn squash 1. Halve squash; remove seeds. In 13- by 9-inch baking pan, combine apple juice and 1/2 cup of the broth. Place squash cut-side down in pan. Bake at 375 degrees for 30 minutes. 2. In small bowl, stir together chutney and 2 tablespoons of the bro Smothered muskrat and onions Skin and clean the muskrat, remove fat, scent glands and white tissue inside each leg. Soak muskrat overnight in a weak brine solution of 1 Tbsp salt to 1 qt (Imperial qt = 5 cups) water. Drain, disjoint and cut up. Put flour, salt & pap Bruschetta 'n cheese stuffed chicken breasts PREHEAT oven to 350°F. Combine tomatoes with their liquid, 1/2 cup of the cheese, basil and dry stuffing mix; stir just until moistened. PLACE 2 chicken breast halves in large freezer weight resealable plastic bag. Pound chicken with the side of a heavy c Stuffed pork chops c/p Prepare herb-seasoned stuffing according to package directions. Stuff pockets in chops w ith stuffing mixture; fasten pockets with toothpicks. Sprinkle chops with onion salt. Combine water and bouillon cubes in removable liner. Place trivet in crock and a