Marias Stuffin Muffins Gmas Emeril Lagasse Contest Winner Food

MARIA'S STUFFIN' MUFFINS - GMA'S EMERIL LAGASSE CONTEST WINNER

Steps:

• Place cornbread cubes in large mixing bowl. Sauté sausage and onions in skillet until brown, breaking up sausage into small pieces. Drain in colander and transfer to bowl. Melt butter in same skillet and sauté celery until crisp and tender. Add to bowl. Add apple and remaining ingredients, except broth. Mix all and then add broth until thoroughly moistened but not really wet. Add eggs and baking powder. Mix well. Place stuffing mixture in a large, greased glass casserole or in 12 muffin tins. Bake at 325° for 25 minutes covered, 10 minutes uncovered for casserole and 25 minutes for muffins. Enjoy warm.

MARIA'S STUFFIN' MUFFINS

Steps:

• Place cornbread cubes in large mixing bowl.
• Sauté sausage and onions in skillet until brown, breaking up sausage into small pieces. Drain in colander and transfer to bowl.
• Melt butter in same skillet and sauté celery until crisp and tender. Add to bowl.
• Add apple and remaining ingredients, except broth.
• Mix all and then add broth until thoroughly moistened but not really wet.
• Add eggs and baking powder. Mix well.
• Place stuffing mixture in a large, greased glass casserole or in 12 muffin tins. Bake at 325°F for 25 minutes covered, 10 minutes uncovered for casserole and 25 minutes for muffins. Enjoy warm.

HILDA'S STUFFIES

Steps:

• Preheat the oven to 400 degrees. In a saute pan, heat the olive oil. Add the chorizo and render for 2 to 3 minutes. Add the onions, shallots, garlic and peppers. Saute the mixture until the vegetables are light in color, about 2 minutes. Remove from the heat and turn into a mixing bowl. Season with salt, cayenne and parsley. Stir in the clams and creole mustard. Fold in enough bread crumbs to bind the mixture. Pack the mixture into each shell and tie with the butcher's twine. Place on a baking sheet and bake for 8 to 10 minutes, or until the stuffing is cooked through. Remove from the oven and place the untied clams on a platter. Drizzle the butter sauce over the clams. Place a small bundle of the leeks in the center of each clam. Garnish with red peppers, parsley and Essence.

BEST EVER"MAC AND CHEESE"! EMERIL'S CHALLENGE WINNER!

Steps:

• Preheat oven to 375°F.
• Cut top of garlic, sprinkle with oil, salt and pepper. Wrap tightly in foil and roast about 45 minute until soft. unwrap and cool. Remove the garlic paste and mash with a fork. (this will be added to the sauce).
• Cook bacon until crisp. drain and crumble. Reserve 1 Tbs. bacon fat.
• Topping:.
• Combine bread crumbs, bacon, Parmesan cheese and 2T melted butter. Set aside.
• Saute shallots in reserved bacon fat until soft. Add remaining 6 T butter.
• Add flour and cook for a couple of minutes.( A whisk works best.).
• Add roasted garlic and slowly stir in the milk. Slowly bring to a boil until thickened.
• Remove from heat and add salt, pepper, nutmeg, Gruyere and cheddar. stir until cheese is melted. Taste to check for more salt and pepper.
• Stir in the cooked pasta. Pour into a baking dish and cover top with "The Topping.".
• Cover baking dish with foil and bake 15 minute at 375°F Uncover and bake until sauce bubbles and topping has browned.