Beef Tenderloin with Mushroom Herb Stuffing | Gourmet Safari
In this video I teach you how to make a delicious and oh so effective Sure I’ll Take Half Beef Tenderloin with Mushroom Herb Stuffing , it's part of the 'Gold Digger Menu. Bon Appetit!
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Barefoot Contessa’s Sausage-Stuffed Mushrooms | Barefoot Contessa: Cook Like a Pro | Food Network
There's nothing worse than soggy stuffing on Thanksgiving! So instead of cooking the stuffing right inside the turkey, she's stuffing it into mushrooms!
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The Barefoot Contessa is back, and this time she is teaching viewers how to cook like a pro. Ina Garten lifts the veil on all her entertaining tips, sharing techniques and professional strategies along with incredibly elegant and easy recipes.
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Sausage-Stuffed Mushrooms
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 1 hr 30 min
Prep: 15 min
Cook: 1 hr 15 min
Yield: 6 to 8 servings
Ingredients
16 extra-large white mushrooms
5 tablespoons good olive oil, divided
2 1/2 tablespoons Marsala wine or medium sherry
3/4 pound sweet Italian sausage, removed from the casings
6 scallions, white and green parts, minced
2 garlic cloves minced
2/3 cup panko crumbs
5 ounces mascarpone cheese, preferably from Italy
1/3 cup freshly grated Parmesan
2 1/2 tablespoons minced fresh parsley leaves
Salt and freshly ground black pepper
Directions
Preheat the oven to 325 degrees F.
Remove the stems from the mushrooms and chop them finely. Set aside. Place the mushroom caps in a shallow bowl and toss with 3 tablespoons of the olive oil and Marsala. Set aside.
Heat the remaining 2 tablespoons olive oil in a medium skillet over medium heat. Add the sausage, crumbling it with the back of a wooden spoon. Cook the sausage for 8 to 10 minutes, stirring frequently, until it's completely browned. Add the chopped mushroom stems and cook for 3 more minutes. Stir in the scallions and garlic and cook for another 2 to 3 minutes, stirring occasionally. Add the panko crumbs, stirring to combine evenly with all the other ingredients. Finally, swirl in the mascarpone and continue cooking until the mascarpone has melted and made the sausage mixture creamy. Off the heat, stir in the Parmesan, parsley, and season with salt and pepper, to taste, Cool slightly.
Fill each mushroom generously with the sausage mixture. Arrange the mushrooms in a baking dish large enough to hold all the mushrooms in a snug single layer. Bake until the stuffing for 50 minutes, until the stuffing is browned and crusty.
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Barefoot Contessa’s Sausage-Stuffed Mushrooms | Barefoot Contessa: Cook Like a Pro | Food Network
Carla Makes Thanksgiving Stuffing | From the Test Kitchen | Bon Appétit
Sponsored by Swanson | Join Carla Music in the Bon Appétit Test Kitchen as she makes Thanksgiving stuffing. This easy stuffing recipe, or dressing if you prefer, will be a staple on your Thanksgiving dinner menu for years to come.
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Carla Makes Thanksgiving Stuffing | From the Test Kitchen | Bon Appétit
How To Make: Stove Top Stuffing Mix
This is how to make Stove Top Stuffing Mix.
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Fail-Safe Stuffing with Pork & Sage | Jamie Oliver
Grab some mince meat, bread, dried fruits and chestnuts and let Jamie show you how to turn these humble ingredients into the most incredible stuffing you’ll ever taste. This fail-safe recipe is so simple and the perfect accompaniment to roast turkey. Save yourself added stress in the kitchen by making it ahead of time then just throw it in the oven and you’re good to go.
Check out Jamie’s fail-safe recipes for roast turkey.
Roast Turkey |
Gravy |
Roast Potatoes |
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Beef & Mushroom Stuffed Naan Recipe By Food Fusion (Bakra Eid Special)
Beef Mushroom melt Naan Recipe for you to try. #HappyCookingToYou #FoodFusion #Naan #Breads #FlatBread
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00:00 Beef & Mushroom Stuffed Naan
00:13 Prepare naan dough
01:13 Beef & mushroom stuffing
03:03 Prepare naan
05:00 Aray waah
Recipe in English:
Ingredients:
-Doodh (Milk) lukewarm ½ Cup
-Water lukewarm ¼ Cup
-Bareek cheeni (Caster sugar) 1 & ½ tbs
-Khameer (Instant yeast) 1 & ½ tsp
-Maida (All-purpose flour) sifted 3 Cups
-Namak (Salt) 1 tsp
-Baking soda 1 tsp
-Water lukewarm ½ Cup
-Cooking oil ½ tbs
-Cooking oil 2 tbs
-Lehsan (Garlic) chopped 1 tbs
-Beef qeema (Mince) 350g
-Namak (Salt) 1 tsp or to taste
-Kali mirch (Black pepper) crushed 1 tsp
-Zeera powder (Cumin powder) 1 tsp
-Safed mirch powder (White pepper powder) ½ tsp
-Lal mirch (Red chilli) crushed 1 tsp
-Water ¼ Cup or as required
-Makhan (Butter) 1 tbs
-Cooking oil 1 tbs
-Pyaz (Onion) sliced 2 medium
-Mushrooms sliced 1 Cup
-Maida (All-purpose flour) 2 tbs
-Doodh (Milk) ½ Cup
-Cheddar cheese grated 1 Cup
-Mozzarella cheese grated 1 Cup
-Hara dhania (Fresh coriander) chopped 2-3 tbs
-Anday ki zardi (Egg yolk) whisked 2
-Til (Sesame seeds) black & white
Directions:
-In a small jug,add milk,water,caster sugar,instant yeast and mix well,cover & let it rest for 10-15 minutes.
-In a bowl,ad all-purpose flour,salt,baking soda and mix well.
-Gradually add yeast mixture and mix well.
-Gradually add water and knead until dough is formed.
-Add cooking oil and knead again,cover and let it proof for 2 hours (warm place).
-In a wok,add cooking oil,garlic and mix well.
-Add beef mince and mix well until it changes color.
-Add salt,black pepper crushed,cumin powder,white pepper powder,red chilli crushed,mix well and cook for 5-6 minutes & set aside.
-In the same wok,add butter,cooking oil and let it melt.
-Add onion and sauté until light golden.
-Add mushrooms,mix well and cook for 3-4 minutes.
-Add all-purpose flour,mix well and cook on low flame for 2 minutes.
-Add milk and mix well until it thickens (2 minutes).
-Now add cooked mince and mix well.
-Let it cool.
-Add cheddar cheese,mozzarella cheese and fresh coriander,mix well & set aside.
-Sprinkle dry flour and knead dough again until smooth.
-Take a dough (150g),make a ball and divide into 3 parts and make into balls then stretch each ball into long ropes.
-With the three ropes lined up,start bringing the topmost slit ends across from each other alternately.
-Keep going,remember to alternate,left to right...right to left,pinch & tuck the end under and set aside dough braid.
-Take a dough (150g),sprinkle dry flour and roll out with the help of rolling pin.
-Make dashes with the help of knife (coat knife tip with dry flour) & set aside.
-Take another dough (150g),sprinkle dry flour and roll out with the help of rolling pin.
-Place rolled dough on baking tray (greased & dust flour on baking tray),add & spread beef & mushroom filling,apply water on the edges to seal and place dashed rolled dough over it and press gently to seal properly.
-Apply egg yolk and place braided dough at the edges in round shape,seal the ends and apply egg yolk.
-Sprinkle black & white sesame seeds (makes 2) and bake in preheated oven at 180 C for 15 minutes.