Stuffed Tamale Peppers A great vegetarian
Gluten free appetizer. Deep delicious flavors!
Very satisfying without being too heavy!
Serving Size : 4 Preparation Time :0:30
My family makes this dish for Christmas every year. It is our main course! Easy, filling, and satisfying!
- 1 1/2 tablespoons olive oil
- 1 large onion – diced
- 1 large bell pepper – diced
- 2 cloves garlic – minced
- 14 1/2 ounces canned tomatoes – diced
- 8 ounces tomato sauce
- 6 ounces tomato paste
- 1 tablespoon oregano
- 2 teaspoons basil
- 2 bay leaves – whole
- 1 1/2 tablespoons parsley – dry
- 2 teaspoons sugar
- 1/4 cup dry red wine
- 6 ounces mushroom – sliced
- 2 large eggplant -- 24 slices
- 1/2 cup bread crumbs
- 1/2 cup Panko crumbs
- 1/4 cup parmesan cheese – shredded
- 1/2 teaspoon paprika
- 1/2 teaspoon ground oregano
- 1 egg – beaten
- 1/4 cup water
- 1/2 pound ricotta cheese
- 1 cup parmesan cheese – grated
- 8 ounces mozzarella cheese -- grated
- Sauté onions & peppers in oil till softened.
Add garlic & sauté 1 minute more. Add tomatoes, sauce and paste. Simmer 30 minutes. Add herbs, sugar, wine and mushrooms. Simmer 30 minutes more. Taste to check seasoning, may add salt if needed. Allow sauce to cool. Once cool puree in blender in small batches till all done. Set aside.
Salt and drain eggplant slices. Press with paper towel to dry. Mix dry ingredients in a shallow bowl. Beat together egg and water. Dip eggplant slices in liquid, then coat with crumb mixture. Brown in sauté pan until a nice crust forms. Place browned slices onto a stainless baking pan. Top with approx.. 1/8 cup of sauce, then top with the mozzarella cheese. Bake slices in 375 oven approximately 20 minutes or until cheese is brown and bubbly. If this hasn’t happened after 20 minutes, turn on broiler and brown for 1 to two minutes. Be careful to pay close attention when broiling so as not to burn.
Place first 4 ingredients into a food processor and pulse to blend.
Add cold butter and pulse until mixture looks like coarse meal.
Add the egg while processor is running.
Add the water a little at a time.
Allow to mix until the dough forms a ball within the food processor container.
Sprinkle board or counter with flour generously, place ball of dough onto flour and tap with rolling pin to start to flatten. Turn dough, and sprinkle with flour as needed and start to roll dough into a circle the size of your pie plate. Place dough into your pie plate by rolling dough onto rolling pin. Unfurl on top of pie plate and press into plate. Do not try to flute the edges as you will be adding strips to the top.
Roll second "batch" of dough out in the same way, only this time using a ruler cut your dough into ½ inch strips.
NOTE: Once bottom crust is completed, mix berries together, (see below.) Allow berry mixture to sit in bowl until you have rolled out your second batch of dough and have cut it into strips
-4 pints blueberries -- washed and picked though
-1 cup sugar
-1/8 cup balsamic vinegar -- I used aged, 25 years
-1/2 cup tapioca
-1 egg white
-1 tablespoon sugar
-3 tablespoons milk or cream -- cold
-NOTE: The filling recipe makes one pie, but make pie crust dough twice for lattice top and bottom of pie. After you make one batch of the pie crust and press it into a pie plate, make second and chill for 15 minutes then roll out dough to a thickness of nearly ¼ inch and slice into 1/2 inch strips.
-Preheat oven to 350.
-Wash blueberries, being sure to pick out any bad ones.
-Pour into a large bowl and mix in the remaining ingredients.
-Place blueberries mixture into a pie shell. Weave dough strips across the top of the pie. Trim and pinch at the edges.
-Mix together the egg white and the milk/or cream. Using a pastry brush apply this coating to the woven pie crust. Don't add too much to the outer edges as it tends to burn and will burn quicker with this mixture. Sprinkle woven crust with sugar.
-Bake for 45 minutes or until crust is golden brown and blueberry juice is bubbling though weave. Remove from oven and allow to
-cool before serving. The tapioca will help it to firm up as it cools.
-Serving Ideas: Serve with a good quality vanilla ice cream.
-NOTE: The more tart the berries... the better the pie.
Recipe By: Mary Dralle of “Cooking with Klibbs” Used by permission
Dressing for Salad
-1/4 cup balsamic vinegar
-3/4 cup olive oil
-1 tablespoon dry rub mix
-Potato salad mix
-4 large russet potatoes -- boiled, peeled, chopped
-1 large red bell pepper -- cut into 1/4 inch pieces
-1 bunch green onions -- cleaned and sliced
-1 cup black olives sliced
-1 cup green olives sliced
-1 can black beans drained
-1 cup corn -- fresh cooked or frozen
-1/2 cup dry rub mix
-Boil the potatoes, peel if desired, and cube. If using fresh corn, slice corn from just cooked cob using a sharp knife.
-In a large bowl add all the ingredients from the potato salad mix. In a small bowl mix the ingredients for the dressing using a whisk. Add dressing to the potato mixture. Mix well and taste. Add salt and pepper and serve.
-Copyright: "2009 used by permission"
-NOTES : Best to leave potatoes slightly undercooked. Mary likes to add chopped boiled eggs. You could also add roasted Anaheim peppers.
Click here to see the video of how to make it.
1/2 cup ground coffee beans
1 3/4 cups water -- for coffee
1/4 cup grand Marnier
2 tablespoons orange peel -- finely grated
1 cup ricotta cheese
8 ounces neufchatel cheese -- softened
1/3 cup brown sugar
1/4 cup granulated sugar
1/2 teaspoon orange extract
24 ladyfinger cookies -- more if needed or half sheet pan sponge cake-see notes
1/2 cup pine nuts (pinons) -- lightly toasted in non-stick pan
2 teaspoons unsweetened cocoa -- good quality
4 toothpicks with plastic fringe -- to keep plastic from setting on cake
Place ground coffee in coffee filter or filter basket. Add cold water to coffeemaker brew to make 1 1/2 cups. Combine brewed coffee and 1/2 the Grand Mariner in a shallow bowl, cool.
Combine cheeses in a large bowl. Beat with mixer at high speed until smooth. Add add sugars and continue beating. Add two tablespoons Grand Marnier to the cheese mixture along with 1 1/2 tsp orange peel and continue to blend.
Dip half the lady fingers (or spongecake) into coffee mixture then lay coffee side down on a cake plate or in a glass baking dish in a square or rectangular shape. Spread half of cheese mixture over lady fingers (or spongecake). Sprinkle with cocoa and 1/3 of the pine nuts.
Repeat process of dipping remaining lady fingers or (spongecake) into coffee mixture and place, coffee side down, on top of cocoa-sprinkled, cheese mixture layer. Gently, spread remaining cheese mixture on top of the lady fingers or spongecake,
Place four toothpicks onto the outermost four corners of the Tiramisu. Cover with plastic and use the toothpicks to keep the plastic from laying on the cheese mixture. Refrigerate for a minimum of two hours and best overnight.
Just before serving, remove plastic and toothpicks. Sprinkle with remaining cocoa, orange peel and toasted pine nuts. Serve with thin slice of orange laying on the plate.
Description: "wonderful for spring and summer"
NOTES: I make a spongecake for the base as I find ladyfingers can be too expensive. However, Trader Joes carries a decent brand.
I use a half sheet, (jelly roll) baking sheet lined with parchment when I make spongecake. I pour the batter for one batch on top of the parchment. It comes to just under the rim of the jelly roll pan. I bake and cool. After it cools, I run a knife around the edges then invert the entire sponge cake onto a board where I cut it in half. Half or quarters depending on how many cakes you want to make.
1 loaf white bread -- torn or large cubes
2 cups half and half
8 ounces cream cheese -- softened
1/2 cup maple syrup
1/8 cup brown sugar
1 teaspoon cinnamon
Grease large 9 x 13 glass baking dish.
Combine eggs, half and half, cream cheese, maple syrup, brown sugar and 1/2 teaspoon cinnamon. Stir gently. Place bread pieces into glass baking dish and pour egg mixture over bread. Soak in the refrigerator covered overnight.
Remove from the refrigerator 1/2 hour before baking and place in oven while oven is heating up.
Bake at 375 for 40 to 50 minutes.
Remove cover for the last 25 minutes of baking time.
Sprinkle top of breakfast casserole with remaining 1/2 teaspoon of cinnamon. Serve.
Per Serving (excluding unknown items): 358 Calories; 24g Fat (61.3% calories from fat); 14g Protein; 21g Carbohydrate; trace Dietary Fiber; 371mg Cholesterol; 233mg Sodium. Exchanges: 0 Grain (Starch); 1 1/2 Lean Meat; 0 Non-Fat Milk; 4 Fat; 1 Other Carbohydrates.
NOTE: Recipe from Nona in Denver, Colorado. August 2001.
1 cup peanuts (roasted salted)
1, 1/2 cups sugar
1/2 cup lite corn syrup
1/4 cup water
1, 1/2 tablespoons butter
1/4 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon cumin
1/2 teaspoon cayenne
Butter sides of a heavy 3-quart saucepan. Combine sugar, corn syrup, and water in saucepan. Stirring constantly, cook over medium-low heat until sugar dissolves. Using a pastry brush dipped in hot water, wash down any sugar crystals on sides of pan. Stir in peanuts. Attach a candy thermometer to pan, making sure thermometer does not touch bottom of pan.
Increase heat to medium and bring to a boil. Cook, without stirring, until mixture reaches hard-crack stage (approx. 300 - 310) degrees and turns light golden in color. Test about 1/2 teaspoon mixture in ice water. Mixture should form brittle threads in ice water and remain brittle when removed from the water. Remove from heat and stir in butter, cumin, cayenne and salt; stir until butter melts. Stir in baking soda (mixture will foam). Pour candy unto a buttered 10,1/2 x15, 1/2 inch jelly roll pan. Use a buttered spatula to spread candy to edges of pan. Cool completely. Break into pieces. Store in an air-tight container. Makes one pound.
1 box (two sheets) puff pastry (thawed enough to unfold without cracking)
6 small Granny Smith or Pippin Apples (any tart apple is good)
1 glass edged bowl about 4" in diameter
3 tablespoons granulated sugar
1 1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
3 tablespoons butter
Small cookie cutter (leaf shape is nice)
Place in preheated oven and bake for 20 minutes or until sugar is carmelized.
15 1/2 Ounces Black Olives, Pitted
7 1/4 Ounces Greek Olives, Pitted
1 Can Anchovies, With Oil
2 Teaspoons Capers
2 Cloves Garlic, Crushed
1 Teaspoon Dijon Mustard
1 Teaspoon Fresh Thyme
1/2 Lemon Juice, Juice of 1/2 Lemon
18 Ounces Cream Cheese
6 Ounces Goat Cheese
Preparation Time: 20 minutes
Place all ingredients except cheese in a food processor and blend. Tapenade should not be a puree, nor chunky. Strive for in-between!
Blend the cheeses together, add half and half to enhance spreadability.
Serve on sliced French bread - the small loaves.
1 package chicken wings 8 to 10 wings, wash, pat dry
1/8 cup olive oil
1 teaspoon salt
1/2 teaspoon pepper -- freshly ground tablespoons herbs de Provence blend -- more if desired
Large rectangular baking dish -- glass perfect
Preheat oven to 350 degrees.
Place chicken into large bowl and coat with olive oil. Remove chicken wings to baking dish and place so there is at least 1 inch between each wing. Sprinkle top and bottom with salt and pepper. Sprinkle herb mixture evenly over chicken to coat both sides. Place into hot oven and bake for 45 minutes, turn and bake for 15 minutes more. Check for doneness by trying to pull the chicken wing apart. If there is a lot of resistance, chicken is not done. Bake for 15 more minutes and test again. Watch for drying and if chicken browns too quickly, cover loosely with foil . Serve hot to warm as best enjoyed fresh out of the oven of a few minutes after, never cold.
Herbes de Provence
1 cup dried basil
3/4 cup dried thyme
1/2 cup dried savory
1/3 cup dried oregano
1/4 cup dried sage
1/8 cup ground fennel seeds
1/8 cup dried lavender blossoms
Measure out all ingredients and mix well in a large bowl.
Package in a glass jar with a good sealing lid, or in small envelopes to be given out as gifts.
This herbal mixture is excellent added to soups, roasted vegetables, bread sticks, and most roasted meats.
Chicken, and pork for sure.
4 large bell peppers -- red or green
1 tablespoon oil
1/2 cup onion ? chopped
1 medium garlic clove ? minced
1 tablespoon chili powder
1/2 teaspoon ground cumin
28 ounces tomatoes ? canned
1/2 cup cornmeal
1/2 teaspoon salt
1 cup black beans ? canned
1 cup corn
1 cup cheddar cheese -- grated
*Slice tops off peppers, remove seeds and tough inner ribs and blanch in boiling water for 5 minutes.? Drain and set aside to cool. Note in the photo of this recipe I used the smaller sweet peppers available in bags at Costco or some better markets!? They are the perfect appetizer size.?
*Heat oil in a medium saucepan over medium heat, add chopped onion and garlic until softened, about 3 to 5 minutes.? Add chili powder and cumin and cook for another minute.? Drain tomatoes, discarding juice, add along with cornmeal and salt.? Cook stirring occasionally, until mixture is thick, about 10 minutes.
*Preheat Oven to 350 degrees.? Drain and rinse beans.? Add beans, corn and 1/2 cup of cheese to mixture. Spoon cornmeal mixture into peppers and top with the remaining cheese.?? Place on parchment lined baking sheet and into preheated oven.? Bake for 25 minutes until cheese melts and bubbles.? If the cheese is not bubbling you can always brown for one, or two minutes.? Be careful and keep watch so as not to burn.
*Remove from oven once done and place on a platter to serve.? Allow to cool for 5 minutes before serving as contents could be very hot!?
"Great flavor and textures which will leave you feeling satisfied."