This stuff shells recipe is a nice autumn dish when winter squash is plentiful and cheap. Although you could eat it anytime since butternut squash is usually available in the market year-round in the United States.
This is a nice compact recipe which makes
a nice main dish, and actually could almost be thought of like a casserole.
This stuff shells and associated ingredients has a little bit everything in it
and makes a well-rounded dish. It could
also be used for a side dish if you were entertaining a small group or to
accompany your holiday main dish.
Butternut Squash Stuffed Shells Ingredients
lean pork sausage 225
gr pork sausage
1/2 butternut squash, peeled and cubed 400 gr butternut squash
1/4 cup milk 60
1 cup spinach 1
2 cloves garlic, chopped 2 cloves garlic
5-6 pcs jumbo shells, cooked 5-6 pcs jumbo shells
1 egg, beaten (only use half) 1 egg
2 tbsp ricotta 30
1/4 cup parmesan, shredded 25 gr parmesan
1 tbsp dry parsley 1 tbsp
1 tsp chili flakes
(optional) 1 tsp
Pinch of salt
Pinch of pepper
Butternut Squash Stuffed Shells
Preheat the oven to 350 F
drizzle butternut squash cubes with canola oil, gently toss until coated and spread evenly in a baking pan, place the baking pan in the oven for 30 minutes or until just starting to lightly brown
While the squash is cooking, cook sausage over medium heat in a medium skillet or non-stick pan. When sausage turning brown, add spinach and garlic. Add salt and pepper if desired. Cook until spinach is lightly wilted then remove from heat and set aside.
Cook shells according to package directions until al dent—don’t overcook the shells. Place in cold water to stop cooking. Drain.
Once the squash is cooked, place the cubes in a food processor or blender along with milk, salt, and pepper. Pulse until squash is pureed. Pour into a 6×6 baking dish.
In mixing bowl, mix ricotta, parmesan, and egg until well-combined. Add dry parsley, chili flakes, and sausage mixture into ricotta and mix until evenly distributed.
Fill cooked jumbo shells with 2 tablespoons of sausage mixture. Arrange shells in butternut squash sauce in the baking dish. Top with more parmesan.
Bake for 30 minutes. Serve immediately.
Makes two servings
This recipe can be made with other winter squash or pumpkin depending on what you have readily available or happens to be cheap in the market place. If you’re going to use an alternative squash, try to pick one which is richly flavored and has a dark orange flesh on the inside.
table is and better for being grace graced with some fresh bread. These dinner
rolls are tasty and allow your family and guests to help themselves.
Additionally, they make an excellent side dish for holiday meals.
Corn Bread Dinner Roll Ingredients
cups of milk
cup yellow cornmeal
tablespoon of instant yeast, dissolve in warm water
cup of canola oil
tablespoons of honey
teaspoon of salt (optional)
cups all-purpose flour
Corn Bread Dinner Roll Directions
In a saucepan over medium-high heat simmer the milk for 2 minutes.
Add the cornmeal and continue cooking and mixing until the mixture is thickened. Remove from heat and let it cool.
Once cooled add the mixture into a bowl, add the yeast, the canola oil, and the honey.
Mix well to combine everything.
Add the salt and 2 eggs. Mix again.
Little by little add the flour until a soft dough forms.
Knead the dough for 5 minutes.
Transfer the dough to a greased bowl and cover.
Reserve for about 3 hours so that the dough will double in size.
Make 12 little balls and place each roll on a baking sheet cover with parchment paper.
Place the rolls in a warm place ( a closed oven with the light on for example )let them rise again for about 1 hour.
Preheat the oven to 375 ˚F.
In a small bowl add 1 egg and mix with a fork.
Brush the top of the rolls with egg and sprinkle cornmeal.
This is one of my all-time favorite pastries for pies. The combination of egg and lemon juice makes this pastry flavorful, tender, and flaky. This lemon pastry works with a variety of pies like custards, chicken, herb and vegetable pies.
Makes enough pastry for one double-crust pie
Lemon Pastry Ingredients
2 cups all-purpose flour
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) chilled unsalted butter, in 1/2 inch slices
2 lightly beaten teaspoons fresh lemon juice
4 to 5 tablespoons of ice water
LEMON PASTRY Directions
Stir the flour and salt together.
Cut the butter into the flour until the mixture resembles coarse crumbs.
With a fork, stir the egg, lemon juice, and 2 tablespoons of the ice water together.
Sprinkle the liquid over the four mixture and mix just until the pastry holds together, adding more water if needed.
Knead the dough in the bowl for two or three strokes-just until the dough makes a smooth ball.
Cover and chill for 30 minutes or until firm, and use as directed in recipes.
Cheesecakes normally using flavored crusts for a long time, so why not a regular old pie crust? There is no good reason not to use some complementary flavoring in pie crust. this is especially true when dealing sweet pies. Savory pies might need a little more creativity, but they too could easily be flavored with some nice dried herbs and spices.
So, here are some quick and easy ways to step the flavor of your pies, tarts, galettes, pot pies, and quiches:
For pumpkin or sweet potato:
1 teaspoon of ground allspice and 1 teaspoon of finely grated orange zest
For Apple, Pear, or quince:
1 teaspoon of ground anise or cinnamon and 1 teaspoon of vanilla
1 teaspoon of almond extract and 1 teaspoon of finely grated lemon zest, or
2 teaspoons of finely grated lemon or zest or fresh lemon or lime juice
For Citrus, herb or vegetable
2 teaspoons of finely grated lemon or zest or fresh lemon or lime juice
2 teaspoons of fresh or 1 1/2 tablespoons dry of these herbs or combination of them; thyme, rosemary, marjoram, and oregano, or
2 teaspoons of curry powder, or
1 teaspoon of cumin
For chicken or turkey
2 teaspoons of fresh or 1 1/2 tablespoons dry of these herbs or combination of them; thyme, rosemary, marjoram, oregano, tarragon, and sage or
2 teaspoons of finely grated lemon or zest or fresh lemon or lime juice, or
2 teaspoons of curry powder or mace powder,
2 teaspoon of ground allspice, curry powder, mustard powder, or ground cloves, or
2 teaspoons of fresh or 1 1/2 tablespoons dry of these herbs or combination of them; thyme, rosemary, marjoram, oregano, and sage
2 teaspoon of ground chili powder, mustard powder, curry powder, or cumin, or
2 teaspoons of fresh or 1 1/2 tablespoons dry of these herbs or combination of them; thyme, marjoram, oregano, and finely ground bay leaf
This Mexican-style rice, fire recipe is one we typically
prepare on the weekends and use as a side dish in our weekday lunches. However,
we frequently use on the site for dinner as well. Find the recipe easy to fix
and because we are not terribly fond of tomatoes sauce or tomato paste we have
reduced the total amount of tomato paste you might see in some other recipes.
Mexican Style Riced Cauliflower Ingredients
2 pounds of rice cauliflower (fresh or frozen)
1 tablespoon chili powder
1 tablespoon sun-dried tomato paste or regular
1 teaspoon paprika
4 cloves garlic finely minced
1/2 teaspoon of cumin powder
½ teaspoon white pepper
2 tablespoons sesame seed oil or olive oil
1 cup diced carrots
½ cup diced onion
1 small chili pepper minced (optional)
1 14 ounce can of kidney beans (optional)
1 cup baby or petite peas (fresh or frozen)
¼ cup minced
Mexican Style Riced
first, gather all your ingredients
clean and dice your carrots onions and other
vegetables you may use
open drain and rinse your kidney beans and allow
them to drain as dry as possible
in a large nonstick pan add your oil and for
heat on medium setting
once hot but not smoking, add carrots and cook
for a couple of minutes and tell nearly tender
add onions and cook until translucent
add cauliflower and cook for two minutes and
Terrell thought throughout
add all other spices and ingredients except the
baby peas, kidney beans, and cilantro
heat for another couple of minutes during until
all ingredients are well combined. At
this point, the cooking cauliflower rice should have a reddish color.
Cook for two more minutes, add baby peas, kidney
beans, and cilantro stir thoroughly turn off the heat and remove from burner.
At this point, you may serve hot as a dinner
side or allow the cauliflower to cool off and stored in a refrigerator for use
at a later time.
I usually add a couple of teaspoons of sodium
free chicken bouillon, but this is a strictly optional item, and I don’t always
add the bouillon.
When working with frozen rice cauliflower, I
typically cook each pound separately for about three minutes each to the point
that they are not frozen any longer before beginning.
While adding the kidney beans is strictly optional,
it does bring up the protein level of the riced cauliflower some, and it adds character.
I frequently use frozen peas, but I do rinse
them in some cool water and allow them to dry, before adding them to the
Adding chili is purely optional; however, we
typically add some finely chopped poblano pepper, or half heat jalapeno, or my
wife’s favorite a small Sereno chili.