Cooking dishes Kosher: Chop Ingredients for Stuffed Cabbage

Tips on how to properly cut the ingredients in the preparation of stuffed cabbage in this free video clip on cooking. Expert: Karen Weisman Bio: Karen Weisman graduated from Boston University with a degree in Hotel and Food Management. Since then he has helped a national grocery store chain develop and launch a gourmet division. Filmmaker: Karen Weisman



http://www.youtube.com/watch?v=J9QYRAHRTd8&hl=en

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Stuffed Pork Chops Served with Cajun Red Beans and Rice

Stuffed Pork Chops served with Cajun Red Beans and Rice

Stuffing

1 Tbs Paprika

2 tsp Salt

2 tsp Onion Powder

2 tsp Garlic Powder

2 tsp Dry Mustard

1 tsp Black Pepper

1 tsp White Pepper

1 tsp Thyme

1 tsp Basil

1 tsp Ground Nutmeg

4 Tbs Butter

1 Cup Green Bell Pepper, chopped

3 Cups Celery, chopped

4 Cups Onion, chopped

¾ Cup Fresh Parsley, chopped

6 Cups Corn, frozen or canned and drained

4 Cups Tomatoes, chopped

Thick Slice Pork Chops

Combine all ingredients except pork in a large bowl.

Using a sharp paring knife cut a one and a half inch deep slit length wise along the top of the tenderloin. Spoon the stuffing into the slit allowing any extra to spill out over the sides. Roast in a shallow pan at 325° for 25-30 minutes per pound or until it registers as well done on a meat thermometer.

Red Beans and Rice

1-16 ounce Bag of Dry Red Kidney Beans, or the equivalent of canned kidney beans

1 Cup Onion, chopped

1 Cup Celery, finely chopped

3 Cloves Garlic, minced

1lb sliced sausage

Cajun seasoning to taste

4 Cups Cooked White Rice

Rinse and soak the beans according to package directions. When soaked fill the pot with water according to package directions. Add onion, celery, garlic, and sausage and cover. Cook on high until boiling. Reduce heat and simmer for 3 hours.

When cooked mix with the white rice. Add Cajun seasoning to taste.

Thanks To : Chop Onion Collie Breads

Creole Stuffed Peppers Recipe

A couple of weeks ago we were working on some family projects and
needed a real quick and easy-to-fix dinner. My wife, Sue, searched
the cupboards and found a package of Zatarain's® New Orleans Style
Jambalaya Mix. She also had some fresh ground meat in the fridge,
so she used that as the meat for the jambalaya. When I tasted it,
the first thing I thought of is how great something like that would
taste as the stuffing for stuffed green bell peppers.

Now those of you who have received my recipes for any length of
time know that I love to cook from scratch. I even mix my own spice
mixes and meat rubs, instead of buying the pre-mixed ones (I save a
lot of money doing that, too!). However, there is another side of
me that likes to put together something once in awhile that is
quick and easy. Something like a "Rachael Ray" type meal--something
that has layers and layers of flavor, but does not require hours
and hours of prep time. On Friday I went with my stuffed pepper
idea, developing it into what I would have to say is one of the
best recipes I've ever come up with! Here it is:

Ingredients:

8 to 10 green bell peppers

2 tbsp. canola oil

1 lb. ground sausage (mild Italian is good)

1 lb. ground beef

1 cup chopped onion

1 cup chopped celery

1 (8 oz.) package Zatarain's® New Orleans Style Jambalaya Mix

1 cup ketchup

1 (8 oz.) can tomato sauce

2 tsp. Louisiana hot pepper sauce

1/4 tsp. celery salt

Instructions:

Cut the tops off the green peppers and remove seeds and membranes
from peppers. Chop from the edges of the tops of the peppers until
you have 1 cup of chopped pepper. In a large saucepan or skillet,
heat the canola oil. Add the sausage and ground beef and break up
thoroughly while browning (and mix together well). When the meat is
fairly well browned, add the chopped pepper, onion and celery. Keep
stirring over medium heat until veggies start to become tender. Add
2.5 cups of water and the Zatarain's® jambalaya mix. Keep stirring.
Bring to boil, reduce heat, cover, and simmer for 25 minutes.
Remove from heat and let stand. Refrigerate this mixture a few
hours before stuffing peppers. Preheat oven to 350 degrees F. Set
the peppers in large casserole and/or a deep baking dish (or
dishes). With a spoon, fill each pepper with the jambalaya mixture.
Pack down the mixture pretty well and fill so that mixture is level
with the top edge of each pepper. (Depending on the size of the
bell peppers, the mixture should fill 8 to 10 peppers.) In a 2-cup
measuring cup or a bowl, thoroughly mix the ketchup, the tomato
sauce, the pepper sauce and the celery salt. Scoop this mixture
equally over the top of the mixture in the peppers. Cover (aluminum
foil makes a fine cover) and bake at 350 degrees for an hour. These
peppers taste great served with a side salad and French rolls!

Copyright © 2007 Lee Griffith. All rights reserved.

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Sweet Pepper Stuffed Pork Chops

Are you looking for a new and different way to serve pork chops? Here is a great recipe for Sweet Pepper Stuffed Pork Chops that is sure to please your guests when you are entertaining as well as your family. This recipe is perfect for sit-down family meals. If you are a follower of my website or blog, you know I am a big proponent of sit-down family meals several times a week. Remember, no matter how busy your family's schedule may be, there is no substitute for sitting around the table, sharing good food, and talking about your day. So give this recipe a try soon and gather your family around the table to enjoy it!

SWEET PEPPER STUFFED PORK CHOPS
1 medium sweet red pepper, chopped
1/4 cup finely chopped onion
1 garlic clove, minced
2 tsp extra-virgin olive oil, divided
1 cup bread cubes
1 - 4 oz can chopped green chilies, drained
1/2 cup frozen corn, thawed
1/2 cup shredded part-skim mozzarella cheese
4 bone-in rib pork chops, 3/4-inch thick
1/4 tsp black pepper

In a large nonstick skillet sprayed with nonstick cooking spray, saute red pepper, onion and garlic in 1 teaspoon of the olive oil until tender. Stir in bread cubes, chilies and corn. Cook another two minutes. Transfer to a bowl and stir in cheese.Cut a pocket in each chop by slicing almost to the bone. Fill pocket with stuffing mixture. Use toothpicks to secure if necessary. (Be sure to remove toothpicks before serving!) Sprinkle chops with black pepper.Using the same skillet, coat with nonstick cooking spray and add the other teaspoon of oil. Cook chops over medium high heat about seven minutes on each side until browned. Reduce heat, cover pan and cook about eight minutes longer. (A meat thermometer should read at least 160 degrees).

Each chop has twice the amount of protein as carbs, making this a good diabetic dish.

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Stuffed Mushrooms

Stuffed Mushrooms are a great starter for just about any meal.They make great appetizers and are a satisfying snack.If you like you can also modify this recipe and add a little crab meat to give it an extra kick. Horseradish sauce goes well with these tasty treats.

Stuffed Mushrooms

What you need:

11/2 Package of Fresh mushrooms (your choice) save the other half of the package
½ Cup of Parmesan cheese
¼ of a Finely Chopped Onion
¼ of a medium Bell Pepper
3 cloves of garlic Very finely chopped (or sub garlic salt) Omit pinch of salt if you sub garlic salt. Fresh is better.
Pinch of salt and pepper
¼ Bread crumbs (Italian is best)
1 tsp of oregano
11/2 cup of mozzarella cheese
1 stick of butter or margarine softened. (You can use margarine from the tub)

Preheat the oven to 325 degrees

Wash the mushrooms to remove any dirt. Next gently pull the stems out of the mushroom to make it look like a bowl.

Set the mushrooms on a clean kitchen towel to dry. While the crowns are drying, finely chop up all of the pieces of stem and place them in a bowl with all of your ingredients minus the mozzarella cheese. Mix well. Spoon 1 tsp of the mixture into each crown and place in a shallow backing dish. Using a teaspoon as your guide, place butter in between the mushrooms. 5 teaspoons should be enough. Next place the mushrooms close to each other. Sprinkle mozzarella cheese on top and bake for 25-30 or until mushrooms are soft and the cheese is brown.

Serve and enjoy.

See Also : Collie Breads

Such as mushrooms stuffed with shrimp and ham Brand: Chopping Green Onions for Stuffed Mushrooms

Learn more about green onions, Chop some mushrooms stuffed with shrimp and ham in this free video recipe for making astuffed mushrooms recipe. Expert: David Postado Contact: www.thebigeasycateringcompany.com Bio: David Postado is the chef and owner of the Big Easy Catering company in Santa Barbara, CA. Directors: Diana Bacon



http://www.youtube.com/watch?v=_Wh2kyLb3x0&hl=en

Thanks To : Pure Coconut Water Corn Stalk

2 Easy Italian Appetizers Recipes: How to Chop garlic and onion for mushrooms stuffed

How finely shred / chop the garlic and onion for use in the filling of mushrooms, learn tips, tricks and techniques for easy Italian appetizers in this free online cooking video taught by a culinary chef. Expert: Matt Senatore Bio: Matt Senatore is a producer, songwriter, cook and kitchen. Directors: Matt Senatore



http://www.youtube.com/watch?v=EoVJDrOi88g&hl=en

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