Elinda Cashew Stuffing Food

CASHEW - ROSEMARY STUFFING

Steps:

• 1. Preheat oven 350 F. *if the oven is on, it's fine to cook this stuffing at whatever temperature is needed for the turkey or other dishes.
• 2. Coat a 9 X 13 inch baking or casserole dish with cooking spray.
• 3. In a large skillet over medium-high, heat 2 tablesoons of the butter until it melts. Add the onion, celery, bell pepper, mushrooms and garlic. Saute until the onions start to brown, about 7 to 8 minutes.
• 4. Stir in the garlic powder and thyme, then heat for another minute. Add the remaining 6 tablespoons of butter and stir until melted
• 5. Transfer the vegetable mixture to a large bowl, scraping the pan. Add the cashews, rosemary, orange zest, salt and pepper. Stir well, then mix in the stuffing mix.
• 6. In a second bowl, whisk togehter the broth and egg, then drizzle over the stuffing mixture. Mix very well, then spoon the mixture into the prepared baking or casserole dish.
• 7. Bake for 30 minutes, or until browned on top and 165 F at center
• 8. Nutrition information per serving (values are rounded to the nearest whole number):430 calories;200 calories from fat (36 precent of total calories); 22 g fat (9 g saturated; 0 g trans fats); 60 mg cholesterol; 47 g carbohydrate; 11 g protein; 5g fiber; 940 mg sodium.

TELBAN'S FAMILY CRACKER STUFFING

Steps:

• With crackers still in their sleeves, crush up with your hands (easier to crush this way, and it keeps your hands cleaner). Place crushed crackers in large bowl.
• In a frying pan, saute the butter and onion until the onion are tender, about 5 minutes. Chop celery into small pieces and add to the crackers. Add cooked onions and butter to the crackers; mix well.
• Add eggs, one at a time, mixing well. Add milk a little at a time (you might not use all of the milk), until the cracker mix is moistened.
• Cracker mix should form a ball which you can hold in your hand. Use to stuff a 12-pound turkey. When stuffing a turkey this does not expand, so you want to pack it in tight. When the turkey is ready, you pull out the stuffing in one big chunk and slice it. Great on a turkey sandwich the next day!

SOUTHWEST STUFFING

Steps:

• .;

ROLLED BEEF WITH ARTICHOKE STUFFING

Steps:

• In a large bowl combine veal, pork, prosciutto, cheeses, garlic, fennel, artichokes, herbs, egg, Italian seasoning, salt and pepper and mix well. Trim excess fat from flank steak and pound to approximately 1/8 - thickness.(This takes a few minutes, but it is important to the recipe. Use a kitchen mallet or a heavy flat weight such as a wine bottle.) Spread stuffing over meat, covering it completely. Lay egg quarters down center, lenghtwise, and roll meat around stuffing without overlapping. Tie with kitchen string at one-inch intervals to hold securely; if any stuffing escapes, carefully push back in.
• Heat a large heavy skillet over medium-high heat. Add 1/4 cup of the reserved artichoke oil. Heat oil and add stuffed beef roll to hot oil and brown on all sides. Add wine, cover and cook over low heat for 45 minutes. Turn beef roll over halfway through cooking. When cooked, transfer meat to a serving platter and remove the string. Slice and serve with the pan juices. The Falso Magro roll is also terrific served on buffets, at picnics or even cold the next day.

CHICKEN ENCHILADA-STUFFED SQUASH

Steps:

• Preheat the oven to 425 degrees F. Place the squash halves in a large microwave-safe bowl with 1/4 cup water; cover loosely with plastic wrap. Microwave until fork-tender, about 15 minutes.
• Meanwhile, heat the olive oil in a medium saucepan over medium-high heat. Add the onion and poblano and cook, stirring, until slightly softened, about 2 minutes. Add the garlic, cumin, 1/2 teaspoon salt and a few grinds of pepper; cook, stirring occasionally, until the vegetables soften, about 3 minutes. Add the enchilada sauce and chicken. Bring to a simmer and cook until the sauce slightly thickens, about 5 minutes. Stir in the cilantro and season with salt and pepper.
• Place the acorn squash cut-sides up in a 9-by-13-inch baking dish. Divide the chicken filling evenly among the squash halves and top with the cheese. Bake until the cheese is lightly golden and melted, 10 to 12 minutes. Top with sour cream and more cilantro.

BOBBIFIED AUSTRIAN COUNTRY STUFFING

Steps:

• Preheat the oven to 350 degrees F.
• Coarsely dice the onions and celery so there is the same amount of each. Saute the vegetables in the oil in a saucepan over medium heat, stirring constantly, to release the juices, about 10 minutes. Add the sweet and hot paprikas and parsley flakes and continue stirring another 10 minutes. Remove from the pan into large bowl.
• Cut the bread into 1/4-inch cubes. Slowly mix the bread into the onion and celery mixture, until all the juices are soaked up.
• Beat the eggs with the milk in a small bowl. Mix into the stuffing.
• Chop the poblanos into a fine dice. Mix the poblanos, sage and thyme into the stuffing. Place the stuffing in a large baking dish. Add the chicken stock and combine. Cover with foil. Bake for 30 minutes.

LINDA'S VEGGIE AND CREAM CHEESE STUFFED CELERY

Steps:

• Wash, and cut the celery. Dry celery stalks with a paper towel (IMPORTANT).
• Cut into 3" pieces, and set aside.
• Put cream cheeses into a glass bowl. Put in microwave for 45 secs., until soft.
• Add milk and cream together. Start with 1 T. and add more, if needed to make a creamy texture.
• Add Vegetable Soup dip mix, and mix well.
• Stuff celery with cream cheese mixture.
• Put in a plastic container or on a serving plate, wrap, and put in refrigerator for at least 1 hours.
• Serve.

PINEAPPLE-CASHEW STUFFING

Steps:

• Bring water, margarine, pineapple and onion to boil in medium saucepan, stirring frequently. Remove from heat.
• Add stuffing mix; stir just until moistened. Let stand 5 min.
• Stir in nuts.