Stuffed Schnitzel Food

STUFFED BEEF SCHNITZEL IN TOMATO SAUCE

Steps:

• Preheat oven to 180°C Combine first 6 ingredients.
• Lay schnitzel on a board and place about 1/4 cup mixture on each one, roll up and secure with a toothpick.
• Heat oil in a fry pan and brown schnitzel parcels, transfer to a caserole dish.
• Add remaining oil to pan and cook onion and garlic until soft. Stir in flour, tomatoes and juice, vinegar and seasoning. Bring to boil and pour over schnitzel. Cook in oven for 40 minutes.

GIANT CHEESE-STUFFED PRETZEL

Steps:

• Preheat the oven to 350 degrees F. Coat a baking sheet with nonstick cooking spray.
• Unroll the sheets of pizza dough and stack them one on top of the other. Use a rolling pin to roll the dough out to a 36-by-5-inch plank. Lay the cheese down the length of the plank so all the dough it covered. Sprinkle a line of jalapenos down the center of the cheese. Fold the dough in half lengthwise and pinch the edges together to secure the filling. Roll and stretch the dough with your hands to make a 5-foot rope.
• Form the rope into a giant pretzel shape and place on the prepared baking sheet. Bake until the dough is almost completely cooked through and golden brown all over, about 30 minutes.
• Dissolve the baking soda in 1/2 cup hot water. Brush the pretzel all over with the soda water and continue baking until dark golden brown and crisp, about 10 minutes more. Brush with the butter and sprinkle with salt. Let cool 5 minutes, then serve warm.

STUFFED ZUCCHINI

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Trim stems from zucchini and slice lengthwise. Scoop out seeds and put in a bowl. Mix seeds with sausage, garlic, bread crumbs, and Parmesan cheese. Stuff squash with sausage mixture and place in a 9x13 inch baking pan. Pour spaghetti sauce over the top and cover the pan with foil.
• Bake in preheated oven until sausage is browned and cooked through, about 45 minutes. Remove foil and cover with mozzarella cheese. Return to the oven and cook until cheese is melted, about 15 minutes more.

STUFFED SCHNITZEL (AKA CHICKEN KIEV)

Steps:

• For the stuffing:.
• Sauté the diced onion.
• When onion is translucent, add the ground meat and mix so the meat doesn't clump.
• When meat is almost cooked, add the minced garlic and sauté until everything is well mixed and cooked.
• Add the cumin and cilantro 1/2 tsp salt and mix well, then remove from burner.
• For breading mixture:.
• Mix 1 c flour, 1/2 tsp salt and 1/4 tsp pepper in plate.
• To assemble:.
• Lay a breast flat on a plate and pile as much of the stuffing as you can in the center of it.
• Fold up the ends and fasten with toothpicks.
• Roll in the beaten egg and then in the breading mixture.
• Deep fry in oil on all sides until browned.
• Transfer to a plate and wait until it cools slightly before removing the toothpicks.
• For the sauce:.
• Once all of the schnitzels have been stuffed, there should still be about 1/3-1/2 of the stuffing left over. Put this in a small sauce pan with 1 c water and add the chicken soup mix.
• Bring to a boil, then lower flame and add the 1 Tbsp flour.
• Stir until the sauce has thickened--this should happen pretty quickly.
• Pour the sauce over the toothpick-less schnitzels and serve.