Where can I get some really good stuffed mushroom recipes?

try this:





1 and half pak of philadelphia cheese


1 pak jemmy dean hot sausage


10 fresh green onions





Leave the cheese out for about 30 minutes to soft.


cook the sausage, in the mean time chop the onions.Add all the ingredients ina bowl and mix. This is really good with mushrooms!


Where can I get some really good stuffed mushroom recipes?
Stuffed Mushrooms


3 Tablespoon Butter


1/4 Cup Finely chopped onion


1/2 Cup Finely chopped green pepper


1/4 Cup Finely chopped celery


1 Package (3-oz) cream cheese, soft


1/3 Cup Dry bread crumbs


1/2 Teaspoon Salt


1/8 Teaspoon Pepper


1 Tablespoon Lemon juice


1 Teaspoon Worchestershire Sauce


16 Mushroom caps


PaprikaOven method: (27 minutes cooking time) Melt butter in small skillet over medium heat, about 1 minute, add onion, green pepper, and celery. Saute' until tender, about 6 minutes. Combine onion mixture, cream cheese, bread crumbs, salt, pepper, lemon juice, and worcestershire sauce in bowl. Mix well. Fill mushroom caps heaping full of mixture. Place in greased 8 inch square baking pan. Sprinkle with paprika. Bake in 350-degree oven for 20 minute





Where can I get some really good stuffed mushroom recipes?
This is one of my favs:





Clean mushrooms (stuffing size - remove stems). Brown turkey sausage (hot or mild), 1 chopped red pepper, 2 gloves of garlic together. Add mushroom stems and 2-3 oz. cream cheese to skillet. When cream cheese melts and all ingredients are mixed together, add italian bread crumbs. Scoop into mushroom caps. Place stuff mushrooms in baking dish (lasagna size!). Add a little water to bottom. Then add mozzarella cheese to top of caps and bake 375 till cheese melts.





I'm sorry I don't have a more detailed measuring system for you - I add my own as I go along.
Do this:





1 can crab meat


1 package imitation crab


1 package cream cheese, softened!!!


1 bunch green onions, diced small


2-3 cloves garlic


1 bag shredded mozzrella


1 package croutons (seasoned)





Mix cream cheese, garlic, green onions and 1 cup shredded mozzarella together in a bowl. Add in drained can of crab meat and chopped up package of imitation crab meat and 1/2 the bag of croutons. Mix with your hands. You'll really need to 'get in there' and mix it all up. Add 1/4 cup hot water if you need liquid to help the process along.


Mix until fully combined but don't break up the meat too much.





Stuff your mushroom caps with this and sit them side by side, about 12-14, or more!, in a baking dish and cover them with the rest of the shredded mozzarella.





COVER with tin foil and bake in 350 oven for 25 mins.






The internet is full of different food websites. My favorite is www.epicurious.com and I also use www.foodnetwork.com, www.allrecipes.com, and www.recipezaar.com






I agree that allrecipes.com is a great source, but as long as the base is cream cheese and you mix in some breadcrumbs, you can do anything. Add bacon and a little cheddar, or crab meat and a little Old Bay Seasoning, or sausage and oregano, it's really easy - just pick a spice and an ingredient (or two) and you are all set.
Shrimpcargot --











INGREDIENTS


1/4 cup butter


2 cloves garlic, minced


6 peeled and deveined large shrimp (21 to 25 per lb)


6 mushrooms, stems removed


2 tablespoons shredded mozzarella cheese











DIRECTIONS


Preheat oven to 325 degrees F (165 degrees C).


Heat the butter and garlic in a skillet over medium heat until the butter begins to bubble. Stir in the shrimp, and cook until they just turn pink, about 3 minutes. Place one shrimp into each mushroom cap, and place into a small baking dish. Spoon the garlic butter into the mushroom caps, and sprinkle each with a pinch of mozzarella cheese.


Bake in the preheated oven until the mushrooms are tender and the cheese is golden and bubbly, 10 to 15 minutes.








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Bob's Stuffed Mushrooms --











INGREDIENTS


20 mushrooms, stems removed


2 (6.5 ounce) cans minced clams, drained


1/2 cup melted butter


1 small onion, chopped


1/2 cup grated Parmesan cheese


3/4 cup Italian bread crumbs


2 cloves garlic, minced


2 tablespoons dried parsley


2 tablespoons Italian seasoning


1/2 tablespoon ground black pepper


1/2 cup shredded mozzarella cheese


1 cup melted butter











DIRECTIONS


Preheat oven to 350 degrees F (175 degrees C). Line a 9x13 inch baking dish with a sheet of aluminum foil, and lightly spray with nonstick cooking spray. Clean the mushrooms carefully with a damp paper towel or a soft mushroom brush, and place into the prepared pan upside down.


Place the clams, 1/2 cup of melted butter, onion, Parmesan cheese, bread crumbs, and garlic in a large mixing bowl. Season with parsley, Italian seasoning, and pepper; mix well. Fill the mushroom caps with the clam mixture, and round over the tops. Sprinkle with the shredded mozzarella cheese, and drizzle with the remaining 1 cup of butter.


Bake in the preheated oven until the mushrooms are tender, and the mozzarella cheese has lightly browned, 25-30 minutes.








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Mouth-Watering Stuffed Mushrooms --











INGREDIENTS


12 whole fresh mushrooms


1 tablespoon vegetable oil


1 tablespoon minced garlic


1 (8 ounce) package cream cheese, softened


1/4 cup grated Parmesan cheese


1/4 teaspoon ground black pepper


1/4 teaspoon onion powder


1/4 teaspoon ground cayenne pepper











DIRECTIONS


Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray. Clean mushrooms with a damp paper towel. Carefully break off stems. Chop stems extremely fine, discarding tough end of stems.


Heat oil in a large skillet over medium heat. Add garlic and chopped mushroom stems to the skillet. Fry until any moisture has disappeared, taking care not to burn garlic. Set aside to cool.


When garlic and mushroom mixture is no longer hot, stir in cream cheese, Parmesan cheese, black pepper, onion powder and cayenne pepper. Mixture should be very thick. Using a little spoon, fill each mushroom cap with a generous amount of stuffing. Arrange the mushroom caps on prepared cookie sheet.


Bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.

loan

What's a good simple recipe for stuffing?

I have been assigned ';stuffing'; for my part in the family Thanksgiving dinner (the turkey is being prepared elsewhere, so I don't have access to turkey parts, broth, etc.) I have considerable cooking experience but none in this area. Please provide a recipe (hopefully, not too complicated) that is the old standby for your family. What's a good simple recipe for stuffing?
You can never go wrong with Mrs. Cubbisons stuffing . Diced peppers, onions, (any other vegetables you may like that do not wilt or become soggie when cooking) etc. and canned chicken broth. I too am in charge of the stuffing, and have been with this simple recipe for about 10 years now. Family thinks I am the greatest...Well they think I can make the greatest stuffing


HAPPY THANKSGIVINGWhat's a good simple recipe for stuffing?
RECIPE RATING:





Read Reviews (74)


Review/Rate This Recipe





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PREP TIME 15 Min


COOK TIME 40 Min


READY IN 55 Min


Original recipe yield 10 cups





SERVINGS (Help)


Servings


US METRIC











INGREDIENTS (Nutrition)


1 (9x9 inch) pan cornbread, cooled and crumbled


1 (8 ounce) package herb-seasoned dry bread stuffing mix


2 tablespoons chopped fresh parsley


1/2 teaspoon ground ginger


1/2 teaspoon salt


3/4 cup butter


1 cup chopped celery


1 cup chopped onion


2 cups chopped apples


1/2 cup chopped pecans


2 cups apple juice


3 eggs, beaten


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DIRECTIONS


Preheat oven to 350 degrees F (175 degrees C). Butter a 3 quart casserole dish.


Melt the butter in a heavy saucepan, and saute the celery and onion for 8 to 10 minutes, or until tender.


In a large bowl, combine the cornbread, stuffing mix, parsley, ginger, and salt. Mix in the celery and onion mixture, chopped apple, chopped pecans, apple juice, and beaten eggs. Spoon dressing into prepared casserole dish.


Bake for 30 to 35 minutes in the preheated oven, or until heated through, and lightly browned on top.



I hope this website helps. Not my recipe, the Pilgrims, and the Indians





http://www.xomba.com/american_thanksgivi鈥?/a>

Friend of mine needs recipes for stuff you can drink through a straw. Any ideas?

He can't chew, has his mouth wired up.Friend of mine needs recipes for stuff you can drink through a straw. Any ideas?
milkshakes or smoothies





perhaps a Slimfast, those are yummy :)Friend of mine needs recipes for stuff you can drink through a straw. Any ideas?
Citrus Berry Smoothie








Ingredients








1 1/4 cup(s) fresh berries


3/4 cup(s) low-fat plain yogurt


1/2 cup(s) orange juice


2 tablespoon(s) nonfat dry milk


1 tablespoon(s) toasted wheat germ


1 tablespoon(s) honey


1/2 teaspoon(s) vanilla extract





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Directions





1. Place berries, yogurt, orange juice, dry milk, wheat germ, honey and vanilla in a blender and blend until smooth.
Milkshakes, smoothies, soups, etc.


A blender or food processor is their best tool.


Milk with ice-cream %26amp; syrups make milkshakes.


Orange juice with bananas or strawberries make smoothies.


Hot consomme or milk with cooked veggies make soups.
canned tomato soup, all kinds of juices, canned chicken broth, heat the soup and the broth of course. Buy glass straws at the drug store, you can wash them and they take the heated liquids.
Pureed soups. You can actually take any soup and puree it. Whatever his fave is, just put it in the blender.





Applesauce.





Thinned out mashed potatoes, sweet potato, carrot.





Thinned out pudding.





Baby food.
Milkshakes, get some protein drinks and the like
Ensure.


Unfortunately, it's the only thing he should be taking for now.


it has all of the nutrients he needs to survive.

Does anyone have any decent recipes for stuffed manicotti using only vegetables?

VEGETABLE STUFFED MANICOTTI





12 no boil lasagna noodles


1 (48 oz.) jar spaghetti sauce with mushrooms


2 1/2 c. finely shredded zucchini


1 1/2 c. finely shredded carrots


3/4 c. finely sliced green onions


2 c. ricotta cheese


2 eggs, slightly beaten


1 1/4 lb. Mozzarella cheese, shredded





Soak 12 lasagna noodles in warm water for 5 minutes or until softened, taking care the noodles do not stick together.


Combine next 4 ingredients in large bowl; mix well. Set aside.





In medium bowl, combine ricotta cheese and eggs. Spray 9x13x2 inch baking pan with non-stick cooking spray. Spread 1 1/2 cup vegetable mixture on bottom of pan. Divide the ricotta cheese mixture equally among the softened noodles; spread evenly over each noodle. Reserve 1 cup of vegetable mixture; set aside.





Spread remaining vegetable mixture equally on top of the ricotta cheese covered noodles; roll up, starting at narrow end of noodles. Place seam-side- down in baking dish. Pour and spread reserved vegetable mixture over top of rolled noodles.





Cover and seal with foil; bake for 15 minutes in 400 degree oven. Uncover and sprinkle with Mozzarella cheese. Bake 20 to 25 minutes longer or until center is hot and cheese is bubbly. Makes 8 to 10 servings.Does anyone have any decent recipes for stuffed manicotti using only vegetables?
That would be one boring dish, why would you want to make that? You need a good sauce, some cheese and lots of luck.


I can't say wheather or not there's such a dish after all Italy is a big country with many different styles of cooking.I'm Italian and don't know this dish. Good luck in your search.Does anyone have any decent recipes for stuffed manicotti using only vegetables?
I make vegetarian lasagna for much of the same reason.


My trick is to use low fat cottage cheese so it isnt so rich and -I know this sounds strange-but rather than using bread crumbs to help maintain consistancy, I use zero fat Sour Cream and Onion Pringles. It gives an nice mild onion flavor without being overpowering.


I also use spinach and bell peppers.


good luck with your manicotti!
Mix a tub of ricotta with about 1 陆 c mozzarella, 2 eggs ,some Italian herbs and a small box of thawed frozen spinach (drained very well). You can use fresh spinach if you want, just chop it well. Either make your own or have some prepared marinara, a large jar or about 3 cups of homemade. Boil the manicotti noodles until just about done, drain well, cool with cold running water and toss lightly with olive oil (or else they will stick together). Put the cheese mixture into a large zip lock, cut off a corner and squeeze the cheese into the noodles. Pour a little (1/2c or so) sauce in bottom of baking dish. Set filled noodles on sauce. After they are all done and the pan is filled. Pour the rest of your sauce over the top, sprinkle some parmesan on top, mozzarella if you like. Bake at 350 until bubbly and hot. Easy and delish.

What is the best stuffing recipe? No onions.?

There are soooo many to choose from! If you don't want onions just leave them out and bump up one of the other spices a bit to compensate. I have to leave onions out of almost everything when I cook for my son.What is the best stuffing recipe? No onions.?
I can't give you exact measurements (this is my great grandmother's recipe) but I can share it if you want. :)





Take two long loaves of white bread (the square shaped kind that's usually listed as ';sandwich bread'; and lay them out on the counter to dry overnight. When you get up the next morning, flip them over and let the other side dry out until you're ready to make your stuffing.





Melt one stick of butter over medium heat, and cook one whole bunch of celery, chopped finely, and two onions (obviously you'd leave yours out!) until they're soft and translucent. Remove from heat and cool.





Meanwhile, tear your bread into bite-sized pieces and put them in a large bowl. When your onions and celery are cool enough to handle, dump them in the bowl and mix well. Mix in enough chicken stock until the stuffing holds together and is the right consistency (you don't want it too dry, but you don't want it gummy/slimy either. Salt and pepper to taste (beware of the salt you add if you're using canned chicken broth). Stuff your turkey, put the rest in a baking dish to bake along side the turkey, and voila!





When it comes to stuffing, I'm a bit of a purist--I don't like gizzards, cornmeal, sage, sausage, chestnuts, etc. I want my stuffing to taste like stuffing!What is the best stuffing recipe? No onions.?
Personally, I hate onions and never use them for anything. For stuffing this is what I do. It's super easy and soooo yummy. I always get compliments every year for this one





Cook 2 packages (or more) of Jiffy Cornbread Mix. Once done, crumble it up in a large bowl. Add 1 can of cream of chicken soup, pieces of turkey or chicken meat, sage, celery seed, salt and pepper. Experiment with spices....each person has unique taste, so go with your own preferences. Just taste it until you get it right, bake it until golden on top, and serve.





Super easy! And this is best without onions.





Another hint for something that goes great with this: fried greenbeans. It surprises me everytime someone says they've never had them. Put about 4 cans in a large skillet, drizzle olive oil on top, salt and pepper, optional cajun seasoning, and bacon bits. Fry them on med heat until they shrivel and brown. Best ever and goes great with the stuffing.
heres a good one





Bread Stuffing





INGREDIENTS





1/2 cup chopped celery


1/3 cup butter


4 cups bread cubes


1 teaspoon pepper


2 eggs, beaten


1/2 teaspoon salt


1/4 to 1/2 teaspoon ground sage


1/4 to 1/2 teaspoon poultry seasoning


turkey or chicken broth


PREPARATION:





Saut茅 celery in the butter until softened. Combine mixture with bread, pepper, eggs, salt, sage and poultry seasoning in a large mixing bowl. Stir in broth until well moistened. Enough for an 8 to 10-pound turkey.





Or, bake in a greased covered shallow casserole at 325掳 for about 35 to 45 minutes. Take the cover off the last 5 minutes to brown.
Stale bread. Melted butter. Sauteed celery and onions. Some chicken stock. The classic herbs are sage, savory, marjoram and parsley. I like to add some nuts, either cooked chestnuts or pecans that have been sauteed a bit in oil.
add apple sausage and poultry seasoning to your stuffing with all the usual veggies that you would use.

Who has a good recipe for stuffing?

this is my first time. i need to make a good stuffing.


i need to put the soul food touch on it.Who has a good recipe for stuffing?
andouille sausage and corn bread stuffing


Bon App茅tit | November 1999


Bruce Aidells





Servings: Makes 10 to 12 servings.


Ingredients2 tablespoons (1/4 stick) butter


1 pound andouille sausages,* cut into 1/3-inch pieces


1 12-ounce package breakfast-style bulk sausage


3 cups chopped onions


2 cups chopped celery


2 cups chopped red bell peppers


1 cup chopped green onions


2 teaspoons chopped fresh thyme


1 teaspoon hot pepper sauce


1 teaspoon dried rubbed sage


12 ounces dry corn bread stuffing mix


1 1/2 cups (about) canned low-salt chicken broth








PreparationMelt butter in heavy large skillet over medium-high heat. Add all sausages and cook until brown and cooked through, breaking up bulk sausage with back of fork, about 5 minutes. Add onions, celery and red bell peppers. Cover and cook until vegetables are tender, stirring occasionally, about 12 minutes. Stir in green onions, thyme, hot pepper sauce and sage. Transfer sausage mixture to large bowl. (Can be prepared 1 day ahead. Cover and refrigerate.) Stir stuffing mix into sausage mixture. Season with salt and pepper.


To bake stuffing in turkey: Loosely fill main turkey cavity with stuffing. Add enough broth to remaining stuffing to moisten lightly (about 1/4 to 1/2 cup, depending on amount of remaining stuffing). Generously butter glass or ceramic baking dish. Spoon remaining stuffing into dish. Cover with buttered foil, buttered side down. Bake stuffing in dish alongside turkey until heated through, about 30 minutes. Uncover stuffing. Bake until top is just crisp and golden, about 15 minutes.





To bake all of stuffing in baking dish: Preheat oven to 350掳F. Generously butter 15x10x2-inch, 13x9x2-inch or 8-inch square glass or ceramic baking dish, using size called for in recipe. Add enough broth to stuffing to moisten (about 3/4 cup to 1 1/2 cups.) Transfer stuffing to prepared dish. Cover with buttered foil, buttered side down; bake until heated through, about 30 minutes. Uncover and bake until top is crisp and golden, about 20 minutes longer.





*Smoked pork-and-beef sausages that are sold at specialty foods stores. Smoked bratwurst, kielbasa or smoked Hungarian sausages can be substituted.Who has a good recipe for stuffing?
This stuffs a 20 pound turkey with some left over to cook in the pan or seperately:





6 large loaves of cheap white sandwich bread


6 large eggs or larger


3 sticks of butter


2 medium onions - finely chopped


1 stalk/bunch of celery - finely chopped


3/4 large jar of poultry seasoning


salt and pepper to taste


2 cups boiling water or chicken broth - amount may vary depending on how dry the bread is.





Into a large container like the bottom of the turkey roasting pan or a large Rubber Maid storage bin - something with a lid - tear the bread into small pieces. Mix in egge, oinions, celery, poultry seasoning, salt and pepper. Slice butter over mixture and mix in. Pour boiling water over bread and cover with a clean towel and the container's lid. Let set 5 minutes. Mix. Add more liquid if you want a moister dressing. Stuff bird. Cook any remaining dressing in the pan with the bird adding during the last 45 minutes of cooking.
I use the recipe on the package of Pepridge Farms stuffing bread. They also have a cornbread mix available. They're easy.
1/4 c onions,small dice,1/4 c celery,small dice,1/4 c carrots ,shredded,3 tblsp real butter,4 c fresh bread cubes,1 tsp black pepper,1/4 tsp bells seasoning,1 c turkey stock ,salt to taste


saute onion,celery ,and carrots in butter untill soft. combine the vegtable mixture with the bread cubes,pepper ,seasoning in a large bowl . stir in stock untill well moistened. bake in greased ,covered shallow pan at 325 bake 35 to 45 minutes take the cover off for last 5 min to brown . taste for salt and serve .

What are some good recipes for stuff on bread?

You know, like French bread pizza but different styles and ingredients? Do you have any family tradition as far as putting stuff on bread and toasting it in the oven?What are some good recipes for stuff on bread?
Pita bread is great for making mini pizzas. This has been a favorite for a couple of years now. My hubby keeps a garden and makes his own red sauces and salsas.





You can get a focaccia bread and put you Italian meats and cheeses on it, set your oven to a low broil and toast it up. Then when the cheese is melted, add your cold toppings.





I always use left over sausage rolls, hot dog buns and hamburger buns to make a quick garlic bread for pasta dishes. (You know when you have that one or two left in a bag, because they never equal the amount of hot dogs in a pack??)





We also make our own breakfast sandwiches with bagels or English muffins. You can use your toaster or oven. Make several fried eggs and bacon or ham and top with some cheese and there you have it. Better than anything Mickey D's could make.What are some good recipes for stuff on bread?
I always refer to the different types of bagel. So, on the salty side: onion, chives, green onion, cheese, sesame seeds... On the sweeter side: cinnamon, brown sugar, vanilla, raisin, cranberries (and other berries)... Just don't mix the sweet and salty. :D
I guess you can do traditional pizza toppings.





Me personally, I LOVE using pesto (basil or sun dried tomato) or alfredo sauce instead of pizza sauce.





For a dessert style, you can use pie fillings or try Nutella with a variety of fruits or nuts
roasted red peppers





brie cheese





bruschetta mix: tomato, black olive, onion, salt, pepper, cilantro





chicken and ranch dressing

loan