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1 onion, chopped 1/2 pound mushrooms, coarsely chopped 1/2 stick butter juice of one lime 1 small head cauliflower, divided into florettes olive oil, divided 2 cloves garlic, minced 1/2 teaspoon basil salt and pepper to taste 1 1/2 cups cooked millet 1 1/2 cups grated Swiss cheese 6-8 stuffing tomatoes, tops removed Saute onions and mushrooms in butter and lime juice.
Stuff tomatoes with mixture, pressing down lightly to compact the stuffing. Bake at 350 degrees for 30 minutes.
4 yellow stuffing tomatoes 1 avocado 1 teaspoon fresh lemon juice 1/2 pound cooked baby shrimp l cup of your favorite salsa Garnish: fresh sprigs of cilantro Cut the tops off the stuffing tomatoes and take the seeds and liquid out of the cavity.
* Remove the cooked stuffing from the turkey and serve it separately.
* Remember that rice stuffings are high in starch and should be handled just like bread stuffings.
-If you have an extra meat thermometer, insert it just into the stuffing, to b stuffing temperature reaches 165 degrees (or check it as soon as you remove the the oven).
Draw each about 1/8 inch bigger than shown to allow for stuffing
Photo: Quilt through fabric and stuffing using darning needle threaded with dental floss
Often, the secret of a tangy stuffing lies in achieving a delicate balance of herbs and spices.
"But this stuffing, mildly flavoured with orange zest, is quite delicious.
TO MAKE the pockets in the chops for the stuffing, make a horizontal cut through the fatty side of each one into the eye of the meat, using a small sharp knife.
FOR the stuffing, fry the onion gently in the butter for 5 minutes until soft and lightly browned.