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Results 11 - 20 of 23 for stuffing vegetarian
Combine the rice, tomato paste, m oregano, basil and cayenne pepper. Remove tops and insides of peppers. Fill peppers 2/3 full with rice ...
Cut zucchini in halves lengthwise. Scoop out insides and saute in butter with the next 4 ingredients until translucent. Remove from heat ...
In large saucepan, cook broccoli, ... Makes about 7 cups. If more moist stuffing is desired, increase water to 2 cups. Serve with ham or kabobs.
Mince mushroom stems. Heat oil in skillet and saute mushrooms with onions and celery over fairly high heat, stirring often. When vegetables ...
Place eggs, water, milk and ... 10-15 minutes. Wrap stuffing in shells and place in ... degrees for 45-50 minutes. Serve with a scoop of sauce.
For a non-vegetarian dish, use regular ground beef ... into shells for stuffing. Stuff with above mixture ... paprika on top. Makes 6 servings.
Preheat the oven to 350 degrees. Oil a shallow baking dish large enough to hold pepper halves in a single layer. Cook the peppers in ...
Process chick peas and eggs in blender/food processor until smooth. Turn off machine and add remaining ingredients except pasta. Process ...
1. Make 2/3 cup wild rice, 2/3 cup brown sugar. (Boil 3 cups water, add rice, simmer for 25 minutes.) 2. Cut tops off 6 green peppers, ...
1. Rinse cabbage. Fill a pot with enough water to cover cabbage. Bring water to a boil. Place whole cabbage in water and blanch for 3 ...
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