Susies Stuffies Food

SPICY STUFFIES (STUFFED QUAHOGS)

Steps:

• Preheat the oven to 400 degrees F.
• In a medium pot, bring 4 cups water to a boil over high heat. Place the quahogs in the pot and let them steam until they open, 5 to 6 minutes. Remove the quahogs and strain the water from the pot (which is now quahog broth) and reserve it for later use. Then remove the meats from the shells and, when cool, chop into chunky 1/4-inch pieces or use a food processor. (Don't over process, the meats should be chunky.) The shells can be set aside for later use. Make sure to remove any muscles left on the shells and discard any broken shells.
• In a large skillet over medium-high heat, add the butter, chourico, onions and pepper relish and cook until the onions become translucent. Add the chopped quahog meat and cook for 3 to 4 minutes longer.
• In a large mixing bowl, add the quahog broth to the croutons and fold together. When the croutons have absorbed the broth, add the hot ingredients to the bowl. Incorporate all of the ingredients, and adding enough plain breadcrumbs until the mixture is stiff. Divide the mixture into 10 even balls, about 5 ounces each or 3 inches in diameter, and place firmly into the shells. Place the shells on a sheet pan into the oven until the outside of the stuffie is toasted brown, 5 to 10 minutes. The stuffies are now ready to be served.

SUSIE'S STUFFIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a saucepan bring 2 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
• Meanwhile, heat oil in a large skillet over medium heat. Saute onions, garlic, celery, salt, pepper, parsley, basil, oregano and tarragon until onions are tender. Stir in cooked rice and tomatoes. Transfer to a medium bowl.
• In a small bowl combine Provolone and parmesan cheeses. Stir 3/4 of cheese mixture into rice mixture.
• Slice tops off of peppers and remove the seeds. Fill peppers with rice mixture and place in a shallow baking dish. Pour tomato sauce over peppers and sprinkle remaining cheese on top.
• Cover with aluminum foil and bake for 45 minutes. Remove foil and bake until cheese is golden and bubbly.

SUSIE'S STUFFIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a saucepan bring 2 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
• Meanwhile, heat oil in a large skillet over medium heat. Saute onions, garlic, celery, salt, pepper, parsley, basil, oregano and tarragon until onions are tender. Stir in cooked rice and tomatoes. Transfer to a medium bowl.
• In a small bowl combine Provolone and parmesan cheeses. Stir 3/4 of cheese mixture into rice mixture.
• Slice tops off of peppers and remove the seeds. Fill peppers with rice mixture and place in a shallow baking dish. Pour tomato sauce over peppers and sprinkle remaining cheese on top.
• Cover with aluminum foil and bake for 45 minutes. Remove foil and bake until cheese is golden and bubbly.

SUSIE'S STUFFIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a saucepan bring 2 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
• Meanwhile, heat oil in a large skillet over medium heat. Saute onions, garlic, celery, salt, pepper, parsley, basil, oregano and tarragon until onions are tender. Stir in cooked rice and tomatoes. Transfer to a medium bowl.
• In a small bowl combine Provolone and parmesan cheeses. Stir 3/4 of cheese mixture into rice mixture.
• Slice tops off of peppers and remove the seeds. Fill peppers with rice mixture and place in a shallow baking dish. Pour tomato sauce over peppers and sprinkle remaining cheese on top.
• Cover with aluminum foil and bake for 45 minutes. Remove foil and bake until cheese is golden and bubbly.

SUSIE'S STUFFIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a saucepan bring 2 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
• Meanwhile, heat oil in a large skillet over medium heat. Saute onions, garlic, celery, salt, pepper, parsley, basil, oregano and tarragon until onions are tender. Stir in cooked rice and tomatoes. Transfer to a medium bowl.
• In a small bowl combine Provolone and parmesan cheeses. Stir 3/4 of cheese mixture into rice mixture.
• Slice tops off of peppers and remove the seeds. Fill peppers with rice mixture and place in a shallow baking dish. Pour tomato sauce over peppers and sprinkle remaining cheese on top.
• Cover with aluminum foil and bake for 45 minutes. Remove foil and bake until cheese is golden and bubbly.