For the sage and onion gravy, heat oil in a
Brown pork chops.
Set aside.
In saucepan, heat water and butter to simmer.
Add sage and onion stuffing and unpeeled apple. Stir lightly until moisture is absorbed.
Spoon stuffing into greased 9-inch square baking dish.
Arrange chops over stuffing. Cover dish with foil.
Bake at 350\u00b0 for 30 minutes.
Remove foil and bake 10 minutes longer.
Makes 5 to 6 servings.
venproof skillet at 450\u00b0F for 5 minutes Combine first 5
Dice onions.
Put them in a pan with just enough water to cover them and parboil.
Chop the fesh sage finely, if using.
Drain the onions.
Mix fresh or powdered sage and oninons in a bowl with the bread crumbs.
Melt butter, add to stuffing, and season to taste.
Stuff the bird of your choice or cook at 350 degrees for 35-45 minutes in a well greased pan.
Preheat oven to 425\u00b0F. Line 2 baking trays with parchment paper. Combine sausage, pork, onion, apple, zucchini, parsley and stuffing mix. Shape into 6 logs. Place 1 log down long side of each piece of puff pastry. Brush ends with egg and roll up tightly to enclose filling.
Cut each pastry log into 4 smaller logs. Transfer to prepared trays, brush tops with egg and sprinkle with sesame seeds. Bake for 20 mins, or until golden, puffed and cooked through. Serve warm with tomato sauce.
0\u00b0F.
To make stuffing, heat olive oil in
Heat oil in a large, heavy-bottomed saucepan over medium-low heat. Add onion and garlic. Cook, stirring, for 5 mins. Add peas and cream. Simmer for 5 mins. Add Parmesan and season to taste. Set aside and keep warm.
Meanwhile, to make the sage and squash chapatis, preheat broiler. Place chapatis on 2 large baking trays. Broil for 2 mins, or until crisp. Flip over. Arrange squash over chapatis and top with sage and garlic. Season. Lightly coat in oil and broil for 5-7 mins, or until just beginning to char.
Serve sprinkled with ricotta.
>and herb stuffing: Melt the butter in a saucepan, add the onion, and
add about 1 tablesp of sage, and mix together well. Let sit
>and cook celery and onion until tender.
Combine stuffing cubes, ground beef and celery onion
Place breadcrumbs, finely chopped onion and sage in a large bowl.
Gently start adding water and mixing till you get a nice binding stuffing, don't make it too sticky.
Mince or finely chop the onion and garlic.
Heat the butter in a frying pan and fry the onions and garlic for about 5 minutes. Allow to cool.
Add all the ingredients including the fried onions and garlic into a bowl and mix thoroughly.
Oil a small casserole dish and add the pork mixture. Bake in the oven at 180 degC for 30 minutes or until brown.
king dish. Bring water and 1 cup butter to
Brown chicken in margarine.
Salt and pepper to taste.
Put veggies in 2-quart casserole dish.
Microwave about 8 minutes, covered, turning once and stirring.
Put about 1/2 package of stuffing mix on top of veggies.
Mix soups and milk and pour 3/4 over stuffing.
Add chicken and pour rest of soup over chicken. Bake 45 minutes to 1 hour at 375\u00b0.
Place chicken or turkey in greased 1 1/2-quart casserole. Drain mushrooms; reserve liquid.
Top chicken with mushrooms and stuffing.
Combine mushroom liquid, 10 3/4 ounce can cream of chicken soup and 1/2 cup water.
Pour over stuffing.
Bake at 325\u00b0 for 40 to 45 minutes.
Makes 4 to 5 servings.
Melt butter in a skillet over medium heat. Cook onion until softened, 3 to 5 minutes. Add sausage; cook and stir until browned, about 5 minutes.
Whisk chicken broth, eggs, and sage together in a bowl.
Place bread cubes in a slow cooker. Add sausage mixture and toss. Pour in broth mixture. Add raw celery and toss together.
Cook on Low until flavors combine, about 4 hours.
Arrange pork chops in a 9 x 13 cake pan. Sprinkle with salt and pepper. Make dressing and put on top of chops. Cover with aluminum foil and bake at 350\u00b0 for 2 hours.
asserole dish, combine the potatoes and onions.
In a large
Lightly grease two baking sheets. For the dough, sift flour into
Mix the herbs, Worcestershire, mustard, juice and husks of lemon and onions. Add this mix to a freezer bag adding the chicken. Leave to marinate for an hour or preferably overnight.
Preheat oven to gas mark 7, tip contents of freezer bag into a large roasting tin and tuck the sausages around the chicken pieces. Spray liberally with low fat cooking spray.
Bake in the oven for 1hr and 15 minutes turning the sausage half way through to ensure even browning.