http://www.getrecipeshere.com
                                     Mon 16 Jul 2018
Where to ?
  Home
  Advertise
  Links

Contribute a Recipe
Send us your Recipe

 

Subscribe
Sign up for our email list and Recipes in your email!
First Name
Last Name
Email
HTML-Email
TEXT-Email

Category:Vegetables - Author:N/A- Contributor:
Stuffed Artichokes
Ingredient:


  • (1) 7 - 8 1/2 ounce package corn-muffin mix
  • 4 medium artichokes
  • 2 tablespoons salad oil
  • 1 medium red pepper, diced
  • 3/4 pound cooked ham, cut into 1/2 inch chunks
  • 3 green onions, sliced
  • (1) 8 3/4 ounce can whole-kernel corn



Direction:

ABOUT 2 HOURS BEFORE SERVING:


Prepare corn muffin mix in an 8" x 8" pan as label directs for corn bread; cool completely.


Meanwhile, cut off stem and about 1 inch across the top of each artichoke. Pull off small leaves from around the bottom. With kitchen shears, trim thorny tips of leaves. Rinse artichokes with running cold water.


In 5 quart Dutch oven over medium low-heat, place artichokes on wire rack about 1 inch boiling water. Cover and steam artichokes about 25 minutes or until leaves pull apart easily. Remove artichokes from Dutch oven; cool until easy to handle. Do not discard water in Dutch oven. Remove tiny leaves from artichoke centers. Scrape out, discard choke. Rince artichokes with running warm water, drain.


While artichokes are steaming, in 12 inch skillet over medium heat, in hot sald oil, cook red pepper until tender-crisp, about 5 minutes. Add ham and green onions and cook about 5 minutes longer or until vegetables are tender. Remove skillet from heat; stir in corn with it's liquid. Crumble corn bread into vegetable mixture in skillet. Mix well.


Spoon corn-bread mixture into centers and between leaves of artichokes. Return artichokes to wire rack above water in the same Dutch oven. Over high heat, heat water to boiling. Reduce heat to medium-low; cover and steam artichokes 25-30 minutes until a leaf can be pulled off easily. Makes 4 main dish servings.

Print this Page

Previous page  Next page  
Rate it

Very Good

Good

Average

Poor

Very Poor
Send this to Your Friend
Friend's Name
Friend's Email
Your Name
Your Email
Subscribe Me
Pick of the Week
Title:Cooked Amaranth - Author: N/A - Contributor:
Ingredient:

  • 1 1/2 cups water
  • 1/2 cup amaranth
  • salt



Direction:
Combine water, the amaranth, and a pinch of salt in a small saucepan, bring to a boil, and then reduce the heat to a simmer. Cover and cook over low heat for 25 minutes or until the water is absorbed, about 15 minutes. Makes about 1 cups.

Variation with Mixed Tiny Grains: Mix teff, amaranth, and quinoa, the latter thoroughly rinsed, and cook as described.
Categories
Top Rated
Top Viewed by Most
Appetizers   (13)
Breads   (10)
Cakes   (81)
Crockpot Recipes   (41)
Desserts   (14)
Dressings   (5)
Low-Carb (Atkins)   (73)
Meat/Poultry   (62)
Misc.   (3)
Pastas   (14)
Salads   (12)
Sauces   (6)
Seafood   (21)
Soups   (51)
Vegetables   (50)
Vegetarian   (19)

 

Copyright © GetRecipesHere.Com   Webmaster@getrecipeshere.com
BookMark | Set as Home Page