f you are making the ITALIAN STUFFED GREEN PEPPERS you will also
ombine 1 1/2 cup Italian cheese blend, garlic, basil, and
minutes. Stir in sausage, bread crumbs, Monterey Jack cheese, mozzarella
eaten egg, finely chopped onion, Italian-style bread crumbs, salt, black pepper
Brown sausage in pan.
Pour off grease.
Cook spinach until dry.
Mix sausage, spinach and cheese together.
Cut bread lengthwise.
Scrape out middle, leaving crust.
Put ingredients in bread crust.
Bake at 400\u00b0 for 30 minutes.
(Wrap in foil before baking.)
Let bread stand in foil 15 minutes before slicing.
In a 12-inch skillet
over
medium heat, in hot butter, cook next 4
ingredients
until vegetables are tender.
Remove from heat.
Meanwhile,
cut
Italian
bread in half crosswise. Hollow out each half, leaving a 1/4-inch shell.
Crumble bread in
large bowl.
Beat
cream
cheese
until
smooth;
stir
in pimentos, red pepper, cabbage mixture and bread crumbs.
Pack mixture
into hollowed
out crust.
Wrap tightly with plastic wrap and refrigerate until mixture is firm, at least 4 hours.
Chop onion and green pepper; saute in butter.
Add ground beef.
As beef is browning slice the top of the bread off to make a \"lid.\"
Hollow out inside of bread; save in a bowl.
After the ground beef is brown, add 1 can of soup.
Cook until mixed well. Pour mixture into bowl with the bread.
Stir well.
Stuff mixture back into bread.
Wrap in foil.
Bake at 350\u00b0 for 1/2 hour.
Cook remaining can of soup as directed.
Pour over sliced Stuffed Bread.
Use large mushrooms.
Wipe clean with paper towel.
Never wash or peel.
Break stems off and cut them up.
Saute chopped onion and celery until tender in butter.
Add chopped mushroom stems when onion and celery mix is partially done.
Saute until golden. Use plenty of butter.
Add Italian seasoned bread crumbs and mix. Stuff raw mushroom caps and cook or freeze.
Don't cook before freezing.
Preheat oven to 350 degrees F (175 degrees C).
Mix crabmeat, Italian-style bread crumbs, panko, Parmesan cheese, mozzarella cheese, egg, milk, and butter in a bowl until thick yet pliable enough to shape. Divide and roll into 12 1-inch balls.
Gently press the balls into the mushroom caps and press to spread into a rounded mound atop the mushroom.
Bake in preheated oven until heated through and golden on top, about 30 minutes.
ixture, and stir in the Italian seasoned bread crumbs. Season with oregano
Thaw out bread dough.
Dice a green
Make the Egg Noodles and drain. Put them back in the pot and add the stick of butter and stir to melt.
Add the garlic powder and salt and pepper.
You can stop right there and have garlic buttered noodles -- but you can kick up the flavor like I do and add the Italian Style bread crumbs. Don't add to much or it can get dry because the bread crumbs soak up the butter.
Soak cookies and bread in the milk overnight.
The day after blend the soaked mixture in an electric mixer.
Pour mixture in a medium bowl, fold in eggs and then the rest of the ingredients until well blended.
Grease a 9 inches round pan and coat greased bottom and sides with some flour or breadcrumb.
Pour mixture in prepared pan and bake in preheated oven (175\u00b0C - 350\u00b0F) for about 45 minutes.
Serve cold.
Enjoy!
toss to combine.
Split bread lengthwise almost all the way
tir in the cheese and bread crumbs.
Mix in turkey
Mix bread crumbs, garlic, cheese, parsley, and stems in a food processor.
Set aside.
Fry mushroom caps in olive oil on high for a very short time, until lightly browned.
Stuff caps with bread crumb mixture, setting in a greased baking dish.
Drizzle remaining pan oil over the stuffed caps.
Season with salt.
Bake at 400 degrees until bubbly.
Mix the flour and sugar in a bowl and make a well in the center. Pour in the yeast water and mix with flour from the edge to a thick paste. Cover and allow to rest in a warm place for 15 mins.
Add the salt, 3 tbsp oil and 1 cup lukewarm water and knead with the dough hook of a mixer until smooth. Transfer to a floured work surface and knead with your hands for 5 mins. Cover and allow to rest for 30 mins.
Line a baking sheet with parchment paper. On a floured work surface, knead the dough thoroughly again, then roll out to a 15 x 7 inch ...
ground pork, bread crumbs, onion soup mix, egg, pepper, Italian seasoning, and
n a large bowl combine bread crumbs, cheese, parsley, garlic salt
Brown beef and sausage and drain off approximately half of the fat.
Add the inside of Italian bread (broken into small pieces). Add carrots, cut small and cooked.
Add potatoes, cooked and mashed.
Mix all of the ingredients and season to taste with the following:
Italian seasoning, oregano, parsley flakes and garlic. To help hold together, add hot water with bouillon cubes.
Stuff Italian bread with this meat mixture.