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I can't believe this photograph has been viewed the most times. It was nice and all, but a lot of fuss over a rock in the sea in my opinion.
We saw these on Cook's Country, a PBS cooking show done by the same production team as America's Test Kitchen. They sounded really good.
The big secret to these is crisping the potato skins with butter, then filling them with a potato/boursin filling.
They were good - definitely the best stuffed potatoes I've had - but probably not worth the finicky amount of detail. I'd much rather have really good mashed potatoes.
A note - they were even better reheated two days later; what we call the "Casserole Effect".
This stuffed tiger is made by Determined Productions! It is very nice, and detailed. Though I don't think it was designed as a toy.
STUFFED MUSHROOMS
Adapted from "Vegetarian: The Best-Ever Recipe Collection" by Linda Fraser
(Which I got because I needed more vegetable recipes that did not involve pork products of some kind, LOL.)
Serves 4-6, depending on what kind of pigs your diners are
- 6 medium to large portobello mushrooms
- about 7 T. olive oil
- 3 garlic cloves, minced
- 4 T. finely chopped fresh parsley (I didn't have enough fresh parsley and had to pad it out with the dried stuff, but try to avoid that if you can!)
- about 5 medium to large pieces of good white or whole wheat bread (a nice use for something a bit stale)
- salt and pepper to taste
Preheat the oven to 350 F. Carefully snap off the mushroom stalks and chop them finely (just the stalks!).
Coat the bottom of a shallow baking dish with about 4 T. olive oil and arrange the mushrooms in it, gill side up.
Heat 1 T. of the remaining oil in a frying pan and cook the garlic until it turns a golden brown. While it's heating, pulse the bread in a food processor until it becomes coarse crumbs. (I tried to do this with a knife and my hands because I hate cleaning the food processor, but I really should have used it.) Remove the garlic from the heat and mix in the bread, parsley, chopped mushroom stalks, and the remaining 2 T. of olive oil. Salt and pepper to taste.
Pile the breadcrumb mixture into the mushroom caps.
Cover with tin foil and bake for 15 minutes. Remove the tin foil for the last 3-4 minutes to brown the tops. (Watch 'em carefully, so you don't burn the tops like I did!)
Rating: 4-1/2 out of 5 stars: hard to avoid eating them all before your guests have a chance!
Got my Petite turkey from Whole Foods. They actually had one under 12 pounds. It was fresh, not frozen, lucky me, I was the only one who got a fresh one. I stuffed it with apples, onion and lemon. Coated it with my own home made lemon oil and gave it a sprinkle with sea salt and fresh cracked pepper. I used a meat probe, it's much easier than timing it and it was delicious. We had it with cranberries, mashed garlic potatoes, giblet gravy and blanched green beans. It was very filling. Stu's sleeping at the moment, I think he got a tryptophan over dose :) We ate a leg each. There is so much left over that we will be making sandwiches for a few days, but that's ok, I like hot turkey sandwiches with gravy, yumm!!!
Style Card:
Jump Suit: Women Stuff Hu t /#33 Tres Beau (Flourish)
Skin: WoW / Tessa Milk (Lucky Board)
Lips: ::NM:: / Gift from SkinFair (Galaxy)
Eyeliner: La Malwada Mujer / Lady O N1 (Gift from Skin Fair)
Necklace+Bracelet: old Gift from CALLA (Wooden Bead)
Hair: YunA's / Type [BYH]
Nails: PurpleMoon / Metallic Brown
Please note that this is the unedited contents of my bag and a sortof typical day. Sometimes there's a lot more crumpled paper, lint, food wrappers, and other trash.
2006 - We made stuffed Pumpkin. NOM
Stuffed Pumpkin
Part 1
1 whole Pie Pumpkin (8-10 inches diameter)( You can also use a hubbard squash)
1/2 teaspoon salt
Part 2
2 Tablespoons vegetable oil
2.5 lbs (1134 grams) Ground Turkey
1 Teaspoon Poultry Seasoning
1 Teaspoon White Pepper
2 Golden Bell Peppers, chopped (alt: can use regular green or red peppers)
1 large Red Onion, chopped
Part 3
1/3 lb (151 grams) Precooked Turkey Sausage
2 teaspoons olive oil
2 teaspoons minced fresh Oregano
2 teaspoons vinegar
1 teaspoon Black Pepper
1/2 teaspoon salt
4 cloves garlic, pressed
Part 4
1 1/4 cups (280 grams) Golden Raisins
1/3 cups (76 grams) Chopped Green Olives, stuffed with pimentos
1 400gram can (14 ounces) Chopped Skinned Tomatoes
3 Large Eggs, beaten
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Part 1 – Prepping the Pumpkin
With a sharp knife, cut out a circular top, about 5 inch diameter (or big enough for your fist). Save the top for the lid.
Scoop out the seeds and scrape out the stringy guts until it is clean
(For a snack while cooking, rinse the seeds, sprinkle with sea salt, celery salt or any flavour of popcorn seasoning and toast under the oven broiler till lightly browned)
Get a STOCK POT that is big enough for your pumpkin. Put the pumpkin in it and cover with water (Also fill the pumpkin). Add 1/2 teaspoon of salt to the water. The idea is to cook the pumpkin from both outside and inside. (If you have an electric cooking coil, place it in the pumpkin to boil the water inside.
Cover the pot, bring water to a boil, then simmer until the pumpkin meat is ALMOST tender when pierced with a fork, about 10-15 minutes
*Do Not Overcook! The pumpkin should remain firm enough to keep its shape. An overcooked pumpkin has the potential to collapse under the weight of the filling later, and it is also really hard to get out of the water.
**Do not underestimate the time it will take you to remove a hot, floppy pumpkin from hot water without wrecking it! Be very careful and don’t rush it. If you hav those silicone oven mitts that let you put your hand into boiling water, this is where you want to use them.
Dry the outside of the Pumkpin
Part 2 – Meat Mixture
Heat vegetable oil in a large frypan or wok
Add Ground Turkey, Poultry Seasoning, White Pepper, Bell Peppers, and Onion. Cook over medium heat until the turkey is no longer pink. Remove from heat and set aside
Part 3 – Sausage Mixture
In a large bowl, mix together the Cooked Turkey Sausage, Olive Oil, Oregano, Vinegar, Black Pepper, 1/2 teaspoon of Salt, and Garlic
Part 4 – put it all together.
Add the Sausage mixture, Raisins, Olives, and Tomotoes to the ground turkey mixture in a wok or large frypan. Mix well. Cover the pan and cook over low heat for 15 minutes, stirring occasionally
Remove from heat and allow it to cool slightly
Add 3 beaten eggs and mix in thoroughly.
Part 5 – Stuff that Pumpkin
Fill the cooked pumpkin with the stuffing. Press stuffing lightly to pack it. Cover the pumpkin opening with aluminum foil. Place pumpkin in greased shallow baking pan and bake at 350f for 1 hour. When 15 minutes are remaining, replace the foil with the pumpkin lid.
When done, spoon off extra moisture. Allow to cool 15 minutes before serving. This will give the stuffed pumpkin time to firm up as well.
To serve, slice from top to bottom in fat wedges, and put wedges on a dinner plate. Spoon extra filling on top. The entire pumpkin is edible except for the woody stem.
For smaller servings, cut the pumpkin cleanly at the equator, flip the top half into another dish for cutting, and place the bottom half in the fridge for later.
A cool Tutorial from Photoshop Star. The original used stitching but I didn't think it added to the effect, click HERE
My best friend and I gathered all our stuffed animals together for a group picture one day, about 1979 or 1980. Mine are generally on the right and hers are on the left.
No my shot is no out of focus what you see is overspray from the MEI worker applying gloss black to CEFX SD38 # 6054.Taken in the brand new paint shop at Metro East Industries in East St Louis,IL Dec 13th 2011. Taken with permission by MEI and posted with pemission of CEFX/CIT
Roast stuffed peppers are one of my all time favourite dishes, simple, economical and combined with a fresh green salad and a portion of long grain white rice a filling and satisfying meal; best of all they make for great photography!
To see more examples of food and drink photographer, Keith Gooderham's work please visit www.greenshootsphotography.com/
I had 2 eggplants in the fridge and some ground beef and have been thinking since Thursday about making stuffed eggplant.
Slice and scoop two small eggplants. Salt and drain the shells and insides. Pre-bake the shells and then stuff.
The stuffing is made with the eggplant insides, beef, onions, garlic, tomatoes, parsley, breadcrumbs and a herbed Chèvre cheese. Topped with some shredded cheddar partway through baking, and voilà !
The step-by-step process is here.
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Added to Friday Food Fiesta (STUFFED Week!) 15 July 2007