which bread for stuffing?
liz_h
8 years ago
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Lars/J. Robert Scott
8 years agoRelated Discussions
Eggplant Parm - to bread or not to bread
Comments (17)Here is the recipe I normally use: Eggplant Parmigiana 2 medium eggplants (select ones that are long and somewhat narrow) Kosher salt Flour, for coating 2 eggs 2 tbsp water 1-1/2 cups Panko or dry breadcrumbs 1/4 tsp cayenne Avocado or grape seed oil, for deep frying 1 pound Mozzarella 1/4 pound sharp Provolone 1/4 pound Parmesan cheese Sauce: 1-1/2 cups (12 oz.) Marinara (tomato) sauce 1/4 cup fresh basil, chopped 1 tbsp olive oil 3-4 cloves garlic, minced (optional) Directions: Slice the eggplant into 1/2â thick rounds and place in a large bowl with a large amount of salt, enough to coat all cut sides. You can toss the slices in the bowl if it has a cover to get the salt more evenly distributed. Then place the slices in a colander or other large pan (such as a steaming basket) with the slices vertical, and allow it to drain for one hour. Remove the slices from the colander and wipe off the excess salt with a brush or towel, and dry the pieces with a clean towel if they are very damp. Note: Do not leave overnight! While the eggplant is draining, add the basil, olive oil, and garlic to the tomato sauce for extra flavor. It is not necessary to cook the sauce at this point. Prepare the mozzarella by cutting it into fairly thin slices, and grate the Provolone and Parmesan. Heat the oil in a deep frying pan to 375ð and have a platter ready with paper towels for draining. Place about a cup of flour in a bowl for dipping, and mix the breadcrumbs with the cayenne in another bowl. Blend the eggs with the 2 tbsp water in a third bowl, and place the bowls in a row for coating. Prepare each slice by first lightly coating it with flour (shake off excess flour), dipping in egg, and finally in the breadcrumb mixture. Deep-fry each slice in the oil until lightly golden on both sides (approx. 3 minutes per side) and then drain on paper towels. When all the slices have been fried, get an 8âÂÂx13â (or equivalent) glass or ceramic baking dish and brush olive oil on the bottom and sides to prevent sticking. Spread a very thin layer of marinara sauce in the bottom of the baking dish, and then place a layer of eggplant over that. Put a small amount of tomato sauce over each slice and then a slice of mozzarella over each piece, and sprinkle a bit of Provolone and Parmesan over that layer. Repeat this process until the baking dish is full, but do not overfill. The final layer will be tomato sauce with no cheese. I prefer to have all the cheese between the layers of eggplant, but you can put some on top as well. Cover the pan with a lid or aluminum foil and bake at 375ð for 20-25 minutes. Allow to cool for 10 minutes before serving. Pinot Noir or Chiati is good with this dish. I serve it with a side dish of pasta plus bread. I have another version that I make using okra instead of eggplant, but you can definitely use zucchini instead of eggplant, but eggplant is my......See MoreStuffing mix tweaks without putting it in the turkey?
Comments (6)We're a bread/sausage stuffing family. This is Marilyn's recipe which I make every year now and we love it. I would guess that you could use the bag (I suppose its 1 pound?) and use this recipe as a guideline for liquid and seasoning and baking. Maybe you wouldn't need any additional seasoning at all, but I always like more thyme. Bread and Sausage Stuffing (Marilyn) 1 pound white bread 1 pound pork sausage 3 stalks celery; chopped 1 onion; chopped 1 tablespoon butter 1 tablespoon olive oil 1 teaspoon dried sage 1 teaspoon dried thyme salt and pepper to taste 2 cloves garlic; minced 1/2 cup chopped fresh parsley 2 eggs 3 cups chicken stock (or maybe a little less, see how moist it gets) Cut bread into cubes and lay out to dry. In a large skillet, cook sausage until well browned; place in a large mixing bowl along with drippings. Cook onions and celery in butter until tender but not brown. Add all ingredients to the large bowl along with the sausage. Stir together well and pour into a greased baking dish and bake at 350° for 30 to 45 minutes until puffed and golden but not too dry....See MoreDo packages of dried bread 'dressing/stuffing' ever go bad?
Comments (6)Thanks for all the helpful info! I actually opened the box and looked for beetles and stuff inside the sealed packages of dried bread, and lo & behold, the inside packages DID have an expiration date...of 2009 ! I also didn't see any beetles or anything so they are good to go! Smiles, Sooz...See MoreBread! Bread! Bread! Oprah's commercial...
Comments (16)I am not a fan of WW. I tried it a few years ago when the points plus program was new. At the end of 4 months tracking my points,exercising and going to the ridiculous(in my opinion, I know they help some people) meetings, I had gained 6 pounds and was hungry and cranky all the time. I am glad my employer paid for the program fully,or I would have been much crankier. While a lot of people in my work group lost weight (mostly the men go figure) I went back to the weight loss clinic,started the lipo shots and low carb life again, and the weight is coming off and I feel much better. ( I will admit that I believe the fact that I pay for the shots and weigh everytime I go get one helps me stay on the program, but at least with low carb, I know I can maintain it forever because I am not starving all day and going to bed with headaches and a empty,growling tummy like I was on ww) WW is kidding themselves. There are too many free apps and websites that will calculate how many calories you should have to lose weight and help people track them. When I did it, I found a free app that calculated how many points I could have and helped me track them for free. It was dead on with the numbers WW gave me. There are a few paid apps with more features, but they are still much cheaper than ww.To me, the only thing about WW that may help better than doing it on your own is the weigh ins and meetings that offer support and accountability, although one can find those for free at any number of venues. And even those are going away since they started the online program, so im not sure of the advantage anymore.And as for Oprahs joyous celebration of carby delights, i cant relate and wont be lured in. I can't have bread,and frankly don't miss it or rice or pasta,but I can eat all the cheese I want...I EAT CHEESE EVERYDAY OPRAH! SUCK ON THAT! And for me, low carb eating means I eat less calories as well, as all the fat and protein is very satisfying and sticks for a long time, so I don't want to eat all day like I did on ww. I can't fathom having to watch and measure and weigh everything and count points for all eternity,even after reaching your target weight. Also, it seems there is no wiggle room in ww. One day a week I allow myself to eat whatever I want,which is not really a nod to indulgence as it is to convenience. Since the big Atkins craze is long over, it's much harder to find tasty low carb food to grab and eat, so I find myself cooking most of my meals. And I usually have to cook 2 separate meals or at least 2 variations on a meal since SO is 6 foot 5 and weighs 175 pounds and has no intention of cutting carbs or anything else. So that one day allows me to just go to a restaurant or cook whatever without worrying about customizing or rearranging or remaking anything. I don't think even Oprah can save ww now....See Morelindac92
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