Tried and true vegetarian stuffing recipe
9 months ago
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LOOKING for: Stuffed Beef Tenderloin - Tried and True
Comments (3)I have made this many times and it's a good special occasion dish. ROASTED SURF ÂNÂ TURF 2 lobster tails 1/2 tsp. salt 1/2 tsp. seafood seasoning 1 (3 lb.) whole beef tenderloin 1 Tbs. melted butter or margarine 1 1/2 tsp. lemon juice 6 slices bacon 1/4 cup finely chopped shallots 1/4 cup finely chopped green onions (scallions) 1 clove garlic, finely minced 1/2 lb. mushrooms, thinly sliced 1/2 cup butter 1/2 cup dry white wine 1 tsp. Worcestershire sauce (optional) or 1 tsp. chopped fresh or 1/4 tsp. dried tarragon (optional) Place lobster tails, salt and seafood seasoning in a medium saucepan and cover with water. Bring to a boil; reduce heat and simmer 5 minutes. Remove from water and drain. Let cool until able to be handled. Carefully remove lobster tails from shells, keeping meat in one piece. Cut each piece of lobster meat in half lengthwise and set aside. Cut a horizontal pocket through the center of meat to within 1/2 inch of opposite side of tenderloin, slicing the entire length of tenderloin. Carefully stuff lobster pieces, end to end, inside tenderloin. Combine the 1 Tbs. melted butter and lemon juice; Drizzle on lobster. Fold over tenderloin to resemble original shape and tie with butcherÂs twine. Set aside. Cook bacon in a skillet until slightly crisp; drain, reserving drippings. Crumble bacon; set aside. Put beef in shallow pan and brush entire surface of meat with bacon drippings. Insert meat thermometer in center of roast so the point is right below the lobster, making sure it doesnÂt go all the way through and touch the pan. Bake at 400 degrees for approx. 25 minutes or until thermometer registers 130 degrees (rare). While roast is cooking, saute shallots, green onions, garlic and mushrooms in 1/2 cup butter. Add wine and Worcestershire sauce or tarragon (but not both). Simmer until roast is ready. To serve, remove twine and sprinkle top of meat with crumbled bacon. Serve sauce with sliced tenderloin. Note: The roast can be stuffed earlier in the day and refrigerated (uncooked). Add a few minutes more cooking time if made ahead. The sauce can also be made ahead and reheated....See MoreTried and true recipe for vegetarian chile
Comments (17)Chi, at some point I would like to talk to you about your recipes. Yours looks a bit intimidating to me, using dried beans etc. I am always looking for really good vegetarian casserole recipes. Back in the day, I worked in a camp in upstate NY. On days off I went to Woodstock where there was an amazing vegetarian shop/restaurant. They made a different casserole each week. Lots of grains. They always served up as a nice square piece. (not sloppy, dished out with a spoon) Sometimes they served a sauce on the side. If you have any recipes like these, can you share?...See MoreShout out: Chi (and all) recipe for vegetarian stuffing
Comments (10)Eld6161, My chicken broth, that I make, could very easily be made vegetarian, just omit the chicken. You want celery, carrot, onion, garlic, and parsley. I save and freeze the scraps from other meals, but you could just use the whole vegetables. Cover with a good amount of water and simmer for an hour or so uncovered until it reduces. Strain through a sieve and freeze in 1/2, 1, and 2 cups containers. This makes a very mild broth. My dressing is a cornbread and stale sandwich bread dressing. If you want it, I will post. I use oysters, but have left out for grandson who is allergic. Use rice milk for moisture. Some vegetarians do eat fish and some don't. Like others said, by the time you use enough poultry seasoning, extra thyme, rosemary, and sage, that is what you taste. I would probably add some of the stronger mushrooms. What is the one everyone grills whole?...See MoreLooking for a tried and true recipe for stuffed peppers, please
Comments (12)I agree with Chloebud on the freezing. Freeze the filling, and if on the day you want to make it and don't have the peppers on hand, you can put it in seeded zucchini or other squash halves, or small acorn squash, or just about any non-sweet fruit like that. Or just ramekins with a couple spoons of stock or water to make up for moisture from the peppers or other fruit. I haven't made them for a long time, so I don't have measurements, but a stuffed pepper I really like has chicken and feta cheese. Hollow the peppers, steam, poach or lightly roast the chicken pieces (or for heaven's sake use leftovers!), shred and add spices/seasonings to taste. Thyme or tarragon is great, plus some black pepper and sumac, but go with what you like. A plump kind of rice is nicer than basmati or other more toothsome kinds. White works well, but a sweet brown like Carolina gold is nice too. Cook the rice to well hydrated and tender. Crumble the feta or cut into small dice, about 2/3 to equal volume as the shredded chicken. Sauté white onion, about half the volume of the shredded chicken when raw and chopped, to just starting to get tender if you want them apparent, or to transparent if you like them less forward. Add same sized chop of the bits of the peppers tops removed from the stems, and and veg you like from same sized carrots to a handful of baby spinach. Sauté until tender or wilted or whatever. You only need a little of the added veg if you want a good portion of rice, but you can substitute veg for a lot of the rice if you prefer.. Mix all the ingredients warm so they'll start to meld and squeeze on a lot of fresh lemon juice. Add some more of the herbs and spices/seasonings you used on the chicken, to taste. You can add an egg or two as glue, but I don't bother. Stuff the peppers. Top with oiled breadcrumbs, cheese, or use some of the plain rice with an extra squeeze of lemon and a drizzle of olive oil. Bake. 360° F or so, until the tops are browning, the peppers are starting to color, and just starting to look wrinkly. If they're looking a little saggy take them out even if they're not browned or wrinkly yet. Use a thermometer to make sure they're cooked through as well as nice and hot. Thanks for bringing this up. I'm going to make them next week. It's been too long! :)...See More
9 months ago
9 months agolast modified: 9 months ago- 9 months agolast modified: 9 months ago
9 months ago
9 months agolast modified: 9 months ago
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