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Ingredients: 2 stewed tomato 2 2/3 Ounce(s) sour cream 137/4377 Quart(s) lemon juice 417/10000 Ounce(s) salt 1 Bunch(s) chopped parsley 1 3/4 Ounce(s) chopped basil leaves 8 Ounce(s) ricotta cheese 1 Package(s) jumbo pasta shells 326/625 Pound(s) artichokes 1 Package(s) frozen spinach 8 Ounce(s) tomato sauce 163/2500 Pound(s) corn starch Directions: 1. Recipe by: cooking light 1994, p.2. 143 cook spinach and artichoke hearts according to package directions, omitting salt; drain well.3. Chop artichoke hearts, and set aside.4. Cook shells according to package and set separately on a piece of wax paper.5. Position knife blade in food processor bowl; add spinach, ricotta cheese, 2 tbsp Basil, parsley, salt, and lemon juice.6. Process 30 seconds or until smooth.7. Transfer to a bowl; stir in chopped artichokes and sour cream.8. Combine stewed tomatoes, tomato sauce, cornstarch, and 1 1/2 tablespoons basil in a saucepan; stir well.9. Cook over medium heat until thickened, stirring frequently.10. Spoon 1 cup tomato mixture in bottom of a casserole dish coated with cooking spray.11. Spoon spinach mixture evenly into shells.12. Place shells on sauce in baking dish.13. Spoon remaining sauce on top of the shells.14. Bake uncovered at 350° for 30 minutes or until bubbling.15. Garnish with Basil Sprigs if desired.Notes on recipe: I found it very dificult to chop the artichoke hearts after they had already been sauted. I think it would work better if you chop first, then saute. The author of this recipe has some sort of sicko Basil fetish. Don't follow directions with Basil, maybe cut the suggested amount in half. Creating tomato sauce from scratch seems really stupid to me when you can just use a jar of spaghetti sauce instead.
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Cook, stirring over medium heat until thick and bu Curried spinach salad Combine first seven ingredients in a blender and blend 15 seconds. Chill 4 hours or overnight. Saute chicken in oil after marinating in soy sauce. Drain and chill 4 hours or overnight. Combine spinach with 1 cup dressing and toss. Divide onto 4 Spinach toss In a small mixing bowl stir together orange peel, orange juice, pectin, honey, and poppy seed. Cover and chill for 2 hours. Meanwhile, place spinach in a large salad bowl. Add the strawberries, mushrooms, and dressing. Toss lightly to coat. Barbecued beef stuffed w/herbed vegetabl Make the stuffing. Heat the butter in a frying pan over mod. heat. Add the onion, garlic and pepper and cook 1 min. Stir in courgette and carrot; cook 3 mins. more. Finally stir in the herbs. Take off the heat, stir in the breadcrumbs and cheese, al Brown rice and spinach Steam spinach; after spinach is cooked, approximately 5 minutes. Use excess water for cooking brown rice. Cook rice accordingly. In frying pan, saute onion (chopped small) and celery (chopped small) in pat of butter. After rice is cooked, a Spinach or broccoli quiche Mix flour and salt together, add shortening until crumbly. Add water, vinegar and egg. Mix all together and roll out for a single crust and line a 9" pie plate. Bake in a preheated 450oF oven for 12 minutes. Blend the first 4 ingredients toge Spinach suffed mushrooms In a medium saucepan, bring 1/2 cup water to a boil. Add the spinach and salt. Cover, and cook according to package diretions. Wash the mushrooms. Remove the stems, trim off the ends, then chop the stems. Heat the olive oil in a large skillet. Add t Imam bayaldi (eggplant stuffed with aromatics) Note: 8 canned plum tomatoes, sliced, may be substituted for the 5 fresh. Wash the eggplants, cut off the stem end if using large ones and cut in half lengthwise. With the tip of a sharp knife, make at least 3 lengthwise slashes on the cut side Stuffed monster zucchini This is of general interest, so I'll post it. I, too, was recently given a giant zucchini, big enough to effectively bludgeon someone. (ironically enough, I got it in a butcher shop my dad dragged me in to.) I sliced it in half horizontal Pears stuffed with gorgonzola cheese 1. Peel pears and cut in half lenthwise. Core and scoop a tablespoon of pulp out of each half. Coat each section of pear with lemon juice to prevent browning. 2. Cream the gorgonzola with the butter until soft and fluffy. Place 1 tablespoon of the mixture Stuffed thanksgiving pumpkins Preheat oven to 350 degres. Slice off the top 1/2 inch of each pumpkin and scoop out the seeds. Bake pumpkins for 15 minutes. In a large skillet over medium-high heat, heat stock or water to simmering until onions are oftened but not browned. Add garlic Chicken breast stuffed with goat cheese and basil For chicken: Preheat oven to 350F. Pound chicken between sheets of waxed paper to thickness of 1/4 inch using meat mallet. Pat chicken dry. Combine cheese, green onions and basil in small bowl. Season with salt and pepper. Spread cheese mixture lengthwise Baby spinach and beet salad Cut ends of of beets (do not peel) and bake at 350 degrees Farenheit for 45 minutes. Cool, remove peel, slice and set aside. Wash and dry baby spinach and frise, toss with homemade dressing and place in flat plate. Garnish with beets. Sprinkle with to Cannonball spinach dip Squeeze spinach dry. Put spinach into a medium bowl with the mayonnaise, soup mix, sour cream, water chestnuts, and green onions. Cover and refrigerate at least 2 hours. Slice a thin "lid" from the top of the bread loaf; hollow out insid Cheese-stuffed chicken 1. Preheat oven to 350F. Skin chicken if desired. Using a sharp knife, make a pocket in each breast, leaving edges intact. In a bowl combine mozzarella chees, feta cheese, peanuts, and bacon. Sppor filling into pockets, pakcing lightly. Place chickne, bo Akotonshi (stuffed crabs) [I think this recipe assumes raw crabmeat to start, refer to instructions below about boiling crab meat and alter technique if using pre-cooked crab meat, perhaps by just boiling some ginger and cloves in small amount of water and adding a bit to Braised stuffed trout Place the dried mushrooms in a bowl, add the water and soak the mushrooms until they are softened, about 30 minutes. Remove the mushrooms from the water. pour the liquid into another bowl, discarding any sand or dirt which has collected at the bot Hot stuffed avocado Roll outside of peeled avocados in lemon juice to keep color. Put in large baking pan. Sprinkle with lemon juice and garlic powder. Melt butter; add green onions, celery salt and pepper. Cook 5 minutes. blend in flour. Add cream. Cook while stirri Artichoke olive spread Drain and finely chop the artichokes. Stir together artichoke, celery, red pepper, olives, basil, and mayonnaise in a medium-size bowl until combined. Scrape into serving. Cover tightly with plastic wrap and refrigerate for at least 2 hours. The Cheese filled jumbo shells Heat oven to 375 degrees. Cook pasta according to package directions; drain. Meanwhile, in a large bowl, stir together cheese, egg, parsley, oregano, salt and pepper. In a 9x13 in. baking dish; spread ? cup spaghetti sauce. Fill each cooked shell with m Stuffed bell peppers (arrowhead) Steam bell peppers until tender. Cook contents of the box according to package directions. After the rice is cooked add one egg and the vegetables to the rice. Stuff the mixture into cooled bell peppers, and cover with cheese. Source: Arr African spinach and peanut butter stew Slice the onions and fry in oil until soft. Peel the tomatoes in boiling water (or use tinned tomatoes). Slice and add to the onions. Wash, trim and chop the spinach coarsely. Add to the stew and cook, covered, over a medium heat for 5 minutes, Ham-stuffed mushrooms Chop mushroom stems. Cook stems and onions in 2 T. butter; stir in flour and salt, cook slightly. Add milk; cook until thick and bubbly, stirring constantly. Stir in ham mixture. Fill caps. Sprinkle with bread crumbs. Place in a greased baking dish. Bake Bountiful stuffed squash Cut squash in half lengthwise; discard seeds and fiber. Place, cut side down, in microwave-safe baking dish. Cover and microwave on High 4 minutes; turn squash over and rotate dish. Cover and microwave on High 4 minutes, or until squash is tender, yet f Aceitunas rellenas - stuffed olives Drain olives and stuff with the anchovy fillets. Combine the other ingredients, except parsley; pour over the olives and marinate over-night. Mix in parsley half an hour before serving. If the idea of stuffing the olives throws you, don't do Feta cheese and spinach pasta Squeeze drained spinach dry. In a large skllet, heat olive oil and saute onions and garlic. Don't brown. Add spinach and garlic salt; mix well. If mix seems a little dry at this point, add 1 - 2 additional Tbs. of olive oil. Remove from heat, ad