Stuffed Franks Food

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STUFFED PIGS IN THE BLANKET



Stuffed Pigs in the Blanket image

Provided by George Duran

Categories     appetizer

Time 28m

Yield 30 to 35 pieces

Number Of Ingredients 11

1 (11-ounce) package refrigerated breadsticks
1 tablespoon whole grain mustard
1 tablespoon hot chili sauce
1 tablespoon cream cheese
1 dill or sweet pickle, cut into small strips
1 slice Cheddar, cut into small pieces
1/4 red bell pepper, cut into small strips
1 scallion, cut into thin slices
1 tablespoon bacon bits
1 (14-ounce) package beef cocktail franks
1 egg, lightly beaten

Steps:

  • Preheat the oven to 375 degrees F.
  • Open the breadsticks and spread them flat on a cutting board. Cut each breadstick into thirds, crosswise, and stretch each piece until they are about 2 1/2-inches long.
  • Onto the center of each breadstick piece, put a small dab of mustard, chili sauce, cream cheese, a few pieces of pickle, Cheddar, red pepper, and scallion or bacon bits. Place a frank just next to the ingredients and roll the breadstick completely around the frank and filling. Brush the "stuffed pigs" with some egg wash and top each with a small bit of the filling that is inside. Place on an ungreased cookie sheet and bake until golden brown, about 11 to 13 minutes. Serve warm.

FRANK'S STUFFED CREOLE TOMATOES



Frank's Stuffed Creole Tomatoes image

Take a pan of spicy sautéed crawfish tails and a bowl of my secret-recipe egg salad mixture, stuff it inside eight or ten hollowed out Creole tomatoes, and serve them chilled atop a crispy lettuce leaf and alongside a stack of buttered multigrain crackers and you're ready for some Southern-style summertime eatin'!

Provided by bighause

Categories     One Dish Meal

Time 1h10m

Yield 5 serving(s)

Number Of Ingredients 18

5 ripe creole tomatoes, tops removed and hollowed out
4 tablespoons margarine
1 cup finely diced yellow onion
1 tablespoon minced garlic
2 cups pulp from hollowed out tomatoes
1 lb louisiana crawfish tail, with fat
12 hard-cooked eggs, peeled and coarsely chopped
3/4 cup mayonnaise
1 teaspoon chicken soup base (or granulated chicken bouillon)
3/4 cup finely minced red onion
1/3 cup finely diced celery
1/4 cup minced fresh parsley
2 tablespoons Dijon mustard
1/2 teaspoon louisiana hot sauce
1 tablespoon fresh lemon juice
salt
fresh coarse ground black pepper
paprika (to garnish)

Steps:

  • The first thing you want to do is trim the tops off the tomatoes, scrape out all the inside pulp with a melon baller, and set the tomatoes onto a cookie sheet in the refrigerator to chill.
  • Next, in a 12-inch non-stick skillet, melt the margarine, drop in the onions and garlic, and sauté them over high heat until the onions begin to wilt (it isn't necessary to caramelize them-and besides, you don't want to burn the garlic). When you're feel as though the onions have softened sufficiently, pour into the skillet all the pulp you removed from inside the tomatoes and cook it down until the majority of the liquid evaporates (which should take about 10 minutes over a medium-high heat).
  • Now once the tomato pulp has reduced, add to the skillet the crawfish tails (along with any crawfish fat left inside the package), stir everything together well, and cook the mixture just until the crawfish come up to heat-don't overcook them or they'll become tough and rubbery. When they're ready, turn off the fire, remove the skillet from the burner, and allow them to cool to room temperature.
  • Then, when you're ready to stuff the tomatoes, take a large mixing bowl and a rubber spatula and add all the egg salad ingredients to the bowl-the eggs, mayo, soup base, red onion, celery, parsley, Dijon mustard, hot sauce, and lemon juice. Now very gently and for a very short time, fold the ingredients together-do not stir...fold! You don't want to mash the egg yolks. When the ingredients are thoroughly blended, add the contents of the crawfish skillet to the mixture and fold everything together again-this time until the mix is totally uniform.
  • All that's left to do is season the stuffing to taste with salt and black pepper and mound the mixture by heaping spoonfuls into the chilled tomato hulls. Sprinkle the tomatoes lightly with a little paprika and serve each stuffed tomato on top crispy lettuce leaf with buttered crackers.
  • Chef's Notes:.
  • (Personally, this not the chef speaking, Frank, this is the guy who posted this recipe, I would stuff the tomatoes as directed and bake them at 350 degrees for 20 to 30 minutes).
  • Instead of crawfish tails, you can also use fresh shrimp sautéed down in the onions and garlic. Simply fold in the shrimp just as you would the crawfish tails.
  • The stuffing turns out best if you finely chop up the pieces of the tomato pulp before cooking it down with the crawfish. I suggest you do the chopping by hand with a chef's knife-a food processor purees the tomatoes too finely.
  • This recipe uses the minimum amount of mayonnaise. If you'd prefer your stuffing to be slightly more moist and creamy, you can stir in as much as twice the amount of mayo without changing the taste and texture of the recipe.
  • The tomatoes may be served freshly made, but they seem to have a richer taste and flavor once they have been chilled, especially overnight. Just make sure you cover them well with plastic wrap.
  • Oh-and I emphasize once again, fold the mixture gently. If you stir or mix it together the egg salad will turn pasty and lose it's palatability.
  • frank davis.

Nutrition Facts : Calories 537.9, Fat 35.1, SaturatedFat 7.5, Cholesterol 615, Sodium 663.5, Carbohydrate 24.9, Fiber 3.6, Sugar 11.5, Protein 31.7

STUFFED FRANKS



Stuffed Franks image

This is an "Oak-ie" dish my Mom made often when I was a kid. A heart attack waiting to happen...maybe, but so good that it's my birthday dinner every year with corn on the cob! Goo-ey, cheesy goodness. Enjoy!

Provided by doublebubble

Categories     Meat

Time 1h5m

Yield 12 franks, 12 serving(s)

Number Of Ingredients 7

6 russet potatoes
2 tablespoons margarine
1/2 cup milk
1/2 small onion, chopped
1 cup cheddar cheese, grated
12 all beef wieners
12 slices bacon

Steps:

  • Boil potatoes for mashed.
  • Add margarine and milk and mash potatoes. Sometimes it takes less milk, not sure why, but don't let your potatoes get too loose.
  • Add onion and cheese to mashed potatoes.
  • Slice franks lengthwise almost in half and spread them open.
  • Cover each frank with small dollops of mashed potatoes.
  • Wrap each stuffed frank in a bacon slice.
  • Bake at 350 degrees Fahrenheit for 45 minutes until bacon is done.

Nutrition Facts : Calories 396.9, Fat 29, SaturatedFat 11.2, Cholesterol 50.6, Sodium 793.9, Carbohydrate 21.5, Fiber 2.4, Sugar 2.5, Protein 12.6

SEVEN-SPICE UNSTUFFED PEPPERS



Seven-Spice Unstuffed Peppers image

This Middle Eastern-inspired unstuffed peppers bowl makes a satisfying meal that includes protein, carbohydrates and vegetables. It has all the comforting flavors of the stuffed version but is much quicker to make--and clean up!

Provided by Yumna Jawad

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 15

1 tablespoon olive oil
1 pound lean ground beef
4 cloves garlic, minced
2 green bell peppers, chopped (see Cook's Note)
1 small onion, chopped
2 tablespoons tomato paste
2 teaspoons seven-spice blend
1 teaspoon dried mint
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup long-grain rice
One 15-ounce can crushed tomatoes
1/4 cup toasted pine nuts, for serving (see Cook's Note)
1/4 cup chopped fresh parsley, for serving
Yogurt, for serving, optional

Steps:

  • Heat the olive oil in a large pot over medium heat. Add the ground beef, garlic, green peppers and onions and cook, stirring, until the beef is browned, 7 to 10 minutes. Add the tomato paste, seven-spice blend, dried mint, salt and pepper and saute until well combined and fragrant, 2 to 3 minutes.
  • Add the rice, crushed tomatoes and 1 cup water and stir to combine. Bring the mixture to a boil, then reduce the heat to low, cover and simmer until the liquid is absorbed, 20 minutes. Remove from the heat but keep covered for an additional 5 to 10 minutes. Fluff the rice with a fork to separate.
  • Serve in bowls garnished with the pine nuts and parsley with a dollop of yogurt, if desired.

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