Text 29703, 103 rader
Skriven 2012-09-18 21:22:00 av JIM WELLER (1:123/140)
Ärende: packets 1
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Some foods stuffed into wraps, dumplings, other foods etc.
 
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     Title: Bacon-Wrapped Chicken, Cheddar & Jalapeno Parcels
Categories: Bacon, chicken, cheese, chilies
  Servings: 4

           FOR THE STUFFING:
      1 c  uncooked long-grain white
           rice
  1 3/4 c  low sodium canned or
           homemade chicken stock
           Kosher salt
      1 TB vegetable oil, divided
  1 1/4 lb fingerling potatoes, sliced
           into 1/4" coins
      1 md shallot, minced 
           Freshly ground black pepper
      8 oz extra-sharp cheddar cheese,
           shredded 
      2    whole pickled jalapenos,
           minced 
    1/2 c  prepared tomatillo salsa
    1/2    sour cream
      4 X  6 oz boneless, skinless
           chicken breasts
      8    thick slices bacon

Adjust oven rack to lower-middle position and preheat oven to 375 F.
In a large saucepan, combine rice, chicken stock, 1 teaspoon oil,
and 1 tablespoon salt. Bring to a boil over medium-high heat. Reduce
heat to low, cover and simmer for 20 minutes or until rice is cooked
through and liquid is absorbed. Remove from heat and allow to rest,
covered, for five minutes.

Meanwhile, place potatoes, remaining 2 teaspoons oil, and shallots
in an oven-safe baking dish. Season with salt and pepper and toss to
coat. Place in oven and roast, stirring occasionally, until potatoes
are nearly cooked through, about 15 minutes. Remove from oven.

Fluff cooked rice with fork. Add cheese, jalapenos, salsa, and sour
cream. Toss to combine.

Slice each chicken breast horizontally almost all the way through
and open like a book. Season with salt and pepper on both sides.
Fill with a generous amount of jalapeno-studded rice. Wrap each
parcel with two slices of bacon. Remove potatoes from the oven and
nestle chicken into baking dish. Return to oven and cook until
chicken registers 155 to 165°F on an instant-read thermometer, about
30 minutes. Remove from oven and allow to rest for 10 minutes before
serving.

Jennifer Olvera

  From: Serious Eats                    
 
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     Title: Stuffed Eggplant With Taro In Vegetarian Oyster Sauce
Categories: Asian, Vegetables, Stuffing, Sauces
  Servings: 4

    300 g  Eggplant,cut into 2 cm thick
           slices
    200 g  Taro, cut into pieces
    3/4 c  Corn starch,for dusting
           Seasoning Mix
      1 ts Pure Sesame Oil 
      2 tb Corn starch 
    1/4 c  Boiling Water 
      1 ts Salt 
           Sauce Mix
      3 tb Vegetarian Stir-Fry Sauce 
      5 tb Water 
    1/2 ts Corn starch 1/2 tsp 

Cut a slit about 2/3 deep in each slice of eggplant. Steam taro
until tender and then mash.  Stir in seasoning mix.  Knead well.
Stuff slits of eggplant slices with taro.  Brush eggplant with corn
starch.  Deep-fry eggplant in hot oil until golden yellow.  Drain.
Put on a serving plate.  Keep warm. Heat 1 tbsp oil.  Add sauce mix
and boil over medium heat.  Pour over eggplant.

Submitted by Lee Kum Kee  
            
  From: Lee's Kitchen                   
 
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Cheers

YK Jim


... It is thermodynamically impossible to stuff a genie back into a bottle

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