Preheat oven to 350 degrees F.
Cover the bottom of a pyrex casserole dish with olive oil and chopped onion. Salt and pepper the fish on both sides to taste.
Season skinless side of fish with sprinkling of garlic powder. Pile stuffing \"Recipe #511850\" over fish evenly, pressing stuffing mixture carefully to adhere.
Place casserole into hot oven and bake for 15 minutes, being careful not to over-bake so it won't be dry. Pronto, it is ready to serve.
ith additional salt and the pepper.
Divide the spinach mixture
r use in some other recipe).
Mix the bread crumbs
round beef, cooked rice, minced pepper, minced onion, minced garlic, Italian
mix hamburger, salt, pepper, garlic, onions& rice.
set
r water, garlic, salt and pepper. Saute until onion is tender
Preheat oven to 350 degrees. Place bluefish filet in an oven proof dish and sprinkle with salt and fresh pepper. Set aside. In a skillet heat olive oil over medium heat. Add garlic, anchovy, oregano and red pepper flakes. Cook for 3 minutes. Add breadcrumbs, mix and let cook for another 3 minutes. Add capers, lemon juice and cook another 2 minutes. Turn off heat and mix in the cheese. Carefully spread the breadcrumb mixture over the bluefish filet and bake for about 30-35 minutes. Garnish with fresh squeezed lemon juice.
est of sauce over the stuffed shells.
Loosely cover with
Meatloaf: Combine meat loaf ingredients and place into meatloaf pan or regular loaf pan. I usually have a little left over because the pan I use is a small one. The excess I freeze for future use as stuffed pepper filling (there's usually enough for 2 peppers).
Smooth out top.
Sauce: Combine sauce ingredients and pour on top and sides of meatloaf.
Bake at 350\u00b0F about 1 hour to 1 hour 15 minutes or until done.
Cook shells as directed on box and drain well.
Mix Ricotta, eggs, parsley, Parmesan, Romano and Mozzarella cheeses together. Add salt and pepper to taste.
Fill each shell with the Ricotta mixture.
Pour the Ragu sauce, just enough to cover bottom of baking dish.
Lay shells side by side and drizzle more of the Ragu sauce over them.
Cover with foil.
Bake in 325\u00b0 oven for 1 hour. Heat remaining sauce and set on table so each person can add more if they desire.
This recipe fills 40 shells.
Preheat oven to 400F.
Fry the onion in the butter for about 10 minutes.
Meanwhile, scoop the flesh out of the avocado skins with a teaspoon, taking care not to damage the skins.
Dice the avocado flesh.
Add the fried onion to the avocado along with the nuts, cheeses, parsley and sherry.
Season to taste with salt and pepper.
Pile the mixture (overstuffed) into the avocado shells.
Place them in a shallow ovenproof dish and bake for 10-15 minutes.
Keep an eye on them!
Serve immediately.
he spinach, lemon juice, and pepper; cook until the liquid evaporates
inutes; add mushrooms, ham and pepper and saute until browned, about
mooth, add sour cream, salt, pepper and onion.
Mix well
Season fish and place in shallow baking pan.
Melt butter, add seasonings and cook until wilted.
Add shrimp and crabmeat and season to taste.
Cook until shrimp are pink.
Add enough bread crumbs to hold stuffing together.
Stuff each fish with a mound of stuffing.
Dot with butter and bake at 350 degrees until fish flakes with a fork. This recipe may also be prepared with red snapper or redfish.
Cook shells as directed.
Prepare your own spaghetti sauce or use jar sauce.
In large bowl, combine Ricotta cheese, sharp cheese, Parmesan cheese, basil, oregano and pepper.
Mix well. Fill each shell with plenty of mixture.
he ground beef, onion, salt, pepper, rice, egg, 3 tablespoons of
A large whiting may be used in this recipe instead of trout.
br>Stir crumbled bacon, green pepper, cheese, croutons, and salt and
rown. Add the onion, bell pepper, celery, garlic and Creole seasoning