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Ingredients: 2 2 pound whole striped bass 1 onion; finely chopped 1 clove garlic; finely chopped 1/4 Cup(s) butter 1/2 Pound(s) mushroom; finely chopped 1 Pound(s) medium shrimp; cut into 1/2 inch pcs 3 Teaspoon(s) thyme; chopped 1 Bunch(s) spinach leaf; blanched and rough chop 1/2 Cup(s) fresh bread crumbs; softened with 1/4c milk 1 salt and pepper Directions: Bone the striped bass through the back and remove any stray bones, and store fish in the refrigerator. Cook the onion and garlic in a tablespoon of butter in a medium saute pan over medium heat until the onion is traanslucent, about 10 minutes. Add the mushrooms, turn othe heat up to high, and continue cooking until all the liquid released by the mushrooms evaporates. Remove the pan from the heat and immediately stir in the shrimp so it is cooked by the hot mushroom mixture. Transfer the mixture to a mixing bowl. Stir the rest of the ingredients - except the remaining butter - into the mushroom mixture and let cool for at least an hour in the refrigerator. Preheat the oven to 400F and spread the stuffing evenly into the fish. Butte ra roasting pan or oval casserole with half the remaining butter and carefully set the fish on its side in the pan. Dot the fish with the remaining butter. Bake for approximately 20 minutes (about 15 minutes per inch of thickness including the stuffing). To check for doneness, carefully slide a knife between the stuffing and the top fillet to see if the fish is opaque or check the stuffing temperature with an instant-read thermometer - it should be 135F (about 5F cooler than the fish itself?. Cut the fish crosswise into 6 sections (3 each if you've used 2 smaller fish) and serve on hot plates. Pass any sauce in a sauceboat at the table. Substitutes: Whole fish such as blackfish, large drums, grouper, large porgies, ocean perch, red snapper, rockfish, sea bass, sea trout, walleye, weakfish, tilapia Contributor: Fish and Shellfish
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Let sit for 30 seconds without stirring, then add 1/4 cup of the chicken stock. Saute over high Spinach quiche Lay pie crust in 9 inch pie plate and fold up around edges, pressing in with fork on edges. In a large mixing bowl, combine eggs and cream and beat together with whisk. Add all other ingredients (but only use 2/3 of each of the cheeses). Stir. Pour this m Stuffed baked potatoes with cheese sauce 1. Preheat oven to 425øF. Scrub potatoes; pierce each with a fork. Place on oven rack; and bake until fork-tender- 50 to 60 minutes. 2. Remove potatoes from oven. Cool slightly; split in half lengthwise. Gently scoop out potato, keeping shells intact. Tur Creamed spinach Clean, trim and chop spinach, and cook in a dry, covered saucepan over a medium heat until the spinach is wilted. If you are using frozen spinach, cook to thaw and evaporate all water, then proceed. Stir in sour cream and horseradish. Serve h Ham stuffed mushrooms Chop mushroom stems. Cook stems and onions in 2 T. butter; stir in flour and salt, cook slightly. Add milk; cook until thick and bubbly, stirring constantly. Stir in ham mixture. Fill caps. Sprinkle with bread crumbs. Place in a greased baking dish. Bake Chestnut-stuffed mushrooms If you're making the coutes, it's a good idea to get them done in advance and out of the way. You can fry them, but I think they're much nicer baked to a crisp golden crunchiness in a slow oven. Set the oven to 150 C (300 F, Ga Baked orange roughy with cheese & mushrooms Preheat oven to 400 deg F. Grease a shallow 2-quart baking dish with margarine. Evenly scatter the scallions and mushrooms over the bottom of the dish. Place fillets on top in a single layer. (Overlap or tuck under, the thin ends of the fillets). Shrimp balls In a deep fryer, heavy saucepan or wok, heat 2 to 3 inches of oil to 375F degrees. Meanwhile, in a food processor bowl with metal blade, combine shrimp, water chestnuts, cornstarch, onions, sherry, gingerroot and salt; process until finely chopped Stuffed steak roll * Meat should be 1/2-inch thick. ~------------------------------------------------------------------------- Use meat mallet to pound the steak to 1/4-inch thickness. In a 2-cup measure micro-cook 4 t water and 1 T butter or margarine, uncovered, on 100 Capellini with crab and spinach Lightly brown pignoli nuts in teflon skillet over medium heat, shaking pan all the while. Do not allow nuts to become dark or burn. Set aside. Boil 4 quarts of water for pasta. Be careful not to overcook angel hair. (If using fresh pasta, pour 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 Stuffed celery Sedani Ripeni To quote the author, "This is another of the stuffed vegetable dishes that were originally created to go with couscous, but they are so popular that they have earned the status on their own as a main dish." Place bread, Risotto with mushrooms and peas 1. Combine broth and wine in saucepan. Bring to simmer over medium heat. 2. Heat 1 tablespoon oil in heavy medium saucepan over medium heat. Add rice and stir 2 minutes. 3. Stir in all but 1/4 cup broth-wine mixture. Stir constantly for 2 minutes. Reduce 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 Capellini with shrimp and herb sauce In a large pot of boiling, salted water, cook the capellini until just barely tender; drain, rinse, and place in a large bowl. Toss the capellini with a little olive oil to keep from sticking together. Meanwhile, in lge. skillet, heat 3 tbs. olive Garden stuffed baked potatoes 1. Microwave pierced potatoes on high for 12 minues; bake at 425 for 15 minutes. Slice off potato tops. Scoop out pulp,, keeping skins intact. Mash pulp in a medium bowl. 2. Heat a small skillet over medium heat; add butter. Add onion and saute until tend Cucumber-stuffed tomatoes Remove stems from tomatoes. Cut thin slice off bottom of each tomato. With small spoon or melon baller, carefully hollow out tomato, leaving 1/8-inch shell. Invert tomato shells on paper towels to drain. In a small bowl, combine cream cheese and mayonnais Stuffed meat loaf 1. In a large mixing bowl combine bread crumbs, onion, salt, pepper, milk and egg; mix thoroughly using a rubber spatula. 2. Crumble the gound meats into the bread crumb mixture and gently mix until thoroughly combined. 3. In a shallow, heat-resistant, no Crustless mushroom spinach tart 1. Pre-heat oven to 350F. 2. Coat a 9 inch glass pie plate with non-stick cooking spray. 3. Sprinkle bottom & sides with bread crumbs. 4. Shake out excess & set aside. 5. In a non-stick skillet, sautA?A© mushrooms & onions in oil fo r 12-14 mi Turkey stuffed shells Coat A Skillet Cooking Spray. Place Over Medium Heat Until Hot. Add 1/2 C. Onion & Carrot; Saute 5 Min. Add Turkey; Cook 5 Min. OR Until Turkey Is Browned. Drain; Wipe Skillet Dry With Paper Towels. Return Turkey To Skillet. Add Flour, 1/4 t. Salt Ginger-garlic shrimp, china royal * Ginger should be 1 inch long, peeled and minced. ** Green Onions/Scallions should be trimmed and thinly sliced (Green ~------------------------------------------------------------------------- Slit the shrimp up the back with a sharp knife and re Roasted bell pepper halves stuffed with bulgur and spinach Preheat oven to 425F. Cut large red and yellow bell peppers in half through stem end. Remove seeds and cut out ribs, leaving stems intact. Finely chop small red bell pepper; set aside. Spread 1 tablespoon oil over rimmed baking sheet. Place pepper halves, Eggplant stuffed l'italienne 1. Preheat oven to 375 degrees. 2. Cut the eggplants in half lengthwise, if using the small ones and take out the flesh, being careful not to damage the skin. Mince the pulp well and place in colander after sprinkling with coarse(sea or kosher) Acorn squash stuffed with apple couscous Place couscous in a small mixing bowl. Set aside. 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Combine stuffing ingredients an Angus tenderloin with sauteed mushrooms and texas caviar Rub outside of tenderloin with seasoned salt and pepper. Roast in a preheated 225-degree oven 45 minutes. Slice beef at an angle into 1/2inch slices. Serve each portion with 3 ounces sliced beef, 1/2 cup each mushrooms and Texas Caviar. SAUTEED Indonesian shrimp sate with peatnut sauce Sauce: Heat 1 tablespoon oil in skillet. Add 2 tablespoons onion, 2 minced garlic cloves, and ginger and saute for 3 min. over low heat. Add 1/2 teaspoon cayenne, 3/4 teaspoon salt, and the cumin. Saute for 1 min. and transfer to bowl or food p Mushrooms and chestnuts Prick shells and place chestnuts in cold water; boil 15 minutes. Drain and remove shells. Skin and quarter the nuts. Heat butter in skillet and cook quartered mushrooms until lightly browned. Blend in flour; slowly add cream and seasoning. Ad Crab and shrimp quiche bake In a bowl, combine all ingredients. Transfer to a 13 x 9 x 2 in. baking dish. Bake, uncovered, at 350° for 30-35 minutes or until a knife inserted near the center comes out clean. Let stand 10 minutes before cutting. Yield: 6-8 servings. Spinach salad with blue cheese, spiced walnuts, pears and po For Spiced Walnuts: Preheat oven to 300F . Line baking sheet with foil. Spray foil lightly with nonstick spray. Whisk egg white and next 7 ingredients in medium bowl to blend. Add walnuts and toss to coat well. Spread walnuts in single layer on prepa Wilted spinach frittata Trim off the tough spinach stalks and wash leaves thoroughly to remove any grit. Shake off as much water as possible, then leave spinach in a colander to drain. Beat eggs lightly with balsamic vinegar and salt and pepper to taste. Preheat broiler. Heat