he tentacles and clean the calamari, leaving the bodies whole. Set
asten the opening together. Place stuffed tubes on a plate, cover
175 degrees C). Rinse the calamari tubes and pat dry.
For the Calamari Stew: Warm the olive oil
n a small bowl. Place calamari tubes in the lemon juice
d garlic together. Stuff the calamari with the mixture until full
Fry pancetta in olive oil for 2 minutes until golden brown.
Mix tentacles, parsley and garlic and brown for 10 minutes. Add 2 tablespoons breadcrumbs and chopped anchovy fillets with a pinch of salt.
Fry a few minutes longer.
Take off burner and allow to cool.
Beat eggs and add to mixture.
Fill the calamari cavities and close with a toothpick.
Put in baking pan with about 1 to 2 tablespoons oil.
Cover and cook 30 to 40 minutes at 350\u00b0. Ten minutes prior to removal, uncover to brown.
Heat oil in a large skillet on medium heat. Saute tomatoes, garlic and shallot for 1 min. Add breadcrumbs and cook, stirring, for 2-3 mins, until crisp and golden. Cool.
Stir herbs, lemon peel and juice, and squid tentacles into breadcrumb mixture. Season to taste. Spoon mixture evenly into squid cavities. Secure opening with a toothpick.
Preheat grill to medium. Brush squid with oil and grill for 10-12 mins, turning on all sides, until flesh is opaque and charred. Serve with green beans, cherry tomatoes and lemon wedges.
mix bread crumbs, cheese and garlic moisten with olive oil.
using a teaspoon put filling into squid body but don't overfill, close top with toothpick.
saute in olive oil until body shrink about 2 minutes turn several time during sauteing.
to a crockpot or heavy saucepan add the marinara sauce and stuffed squid cook on low in the crockpot 4 hours in saucepan 3 hours.
Serve over linguine and enjoy.
Finely dice onion, tomato and peppers.
Make the vinaigrette: Whisk olive oil, vinegar, salt and pepper until combined.
Toss all ingredients in a bowl and chill for an hour before serving.
For a prettier salad, arrange lettuce leaves on a serving platter, top with salad and garnish with parsley sprigs and lemon wedges.
Note: You may substitute any seafood for the calamari--octopus sliced on the diagonal are really good, shrimp, scallops, mussels, or even a mixture of seafood.
For the Calamari place the flour and Cajun
Directions for stuffed peppers with ground beef and
o get a pliable leaf for rolling.
You want to
Boil brine and add to stuffed peppers (core and remove seeds and membrane, stuff with cabbage or hot dog) in quart jars to within 1/2 inch from top.
Can as usual with hot lids and bands. Add to hot water bath just until boil and remove for jars to seal. **she doesn't hot water bath, says hot jars, brine, lids, seal without water bath, but I know that some zaar folk will give me the lecture on safety and usda recommendations :).
harred and blistered, turning occasionally for even roasting. About 2 -3
ofter peach.
Use this recipe for baked apples or pears, increase
Brown the meat in skillet and set aside, draining off excess fat.
Heat the oil in a heavy saucepan.
Add onion and cook until onion is soft and golden.
Add all ingredients, except ground meat, green pepper and raisins.
Stir, lower heat, cover saucepan and simmer for at least 20 minutes.
Stir frequently, returning cover to pan after each stirring.
Add the meat, raisins and green pepper, but if you like crisp pepper, add it just before serving. Cook for another 10 minutes.
Serve with rice.
Servings 8 to 10.
mmerse peppers in boiling water for 3 minutes. Sprinkle insides with
Heat the oil in a large saucepan and cook the onion and garlic over low heat for 6-7 mins until softened. Add the rice mix and cook, stirring for 1 min. Pour in the wine and simmer for a few mins then gradually add the stock, about 1 ladleful at a time. Allow the liquid to be absorbed by the rice before adding the next ladleful. This will take about 35 mins.
Stir in the butter and Parmesan cheese and season to taste with salt and freshly ground black pepper. Serve in warm, shallow bowls.