SPANISH STUFFED BELL PEPPERS
Steps:
- Preheat oven to 375 degrees. Cut off tops of peppers and remove seeds and ribs, reserving tops. Discard stems and dice reserved tops. Set aside. In a large saucepan of boiling water blanch the peppers to 3 to 4 minutes, or until they are slightly soft. Drain, refresh, and pat dry. Cut off a thin slice from the bottom of each pepper so that it stands straight. In a nonstick skillet set over moderate heat, warm 1 tablespoon olive oil until it is hot, add the onion and reserved diced pepper and cook, stirring occasionally, for 3 to 5 minutes, or until vegetables are softened. Add the garlic, curry powder and ginger and cook, stirring 2 minutes more. Transfer mixture to a large bowl. Add the remaining ingredients, except the bread crumbs and lemon, to the bowl and gently stir to combine well. Stuff the peppers with the filling and arrange them in a shallow baking pan. Sprinkle tops of peppers with the bread crumbs and drizzle each with a little olive oil. Bake the peppers for 40 to 45 minutes, or until stuffing is completely cooked. Transfer peppers to a serving platter and sprinkle with lemon juice or serve with lemon wedges.
SPINACH BALLS
Yum Yum.
Provided by JEN VINYARD
Categories Appetizers and Snacks
Time 30m
Yield 11
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl combine spinach, stuffing mix, Parmesan cheese, garlic powder, black pepper, Italian seasoning, melted butter and eggs. Shape into walnut-sized balls and place on a baking sheet.
- Bake in preheated oven for 20 minutes, or until heated through and browned.
Nutrition Facts : Calories 259.3 calories, Carbohydrate 29.6 g, Cholesterol 76.5 mg, Fat 12.2 g, Fiber 2 g, Protein 8.2 g, SaturatedFat 6.7 g, Sodium 731.6 mg, Sugar 3.4 g
PARMESAN SPINACH BALLS
These delicious little appetizers are always a hit. Serve warm or at room temperature with a good quality mustard. These can be frozen unbaked and popped into the oven when unexpected guests pop in.
Provided by tish
Categories Appetizers and Snacks Cheese
Time 30m
Yield 10
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, mix the frozen chopped spinach, Italian-style seasoned bread crumbs, Parmesan cheese, butter, green onion, eggs, salt and pepper. Shape the mixture into 1 inch balls.
- Arrange the balls in a single layer on a large baking sheet. Bake in the preheated oven 10 to 15 minutes, until lightly browned.
Nutrition Facts : Calories 258.2 calories, Carbohydrate 19.1 g, Cholesterol 107.6 mg, Fat 15.6 g, Fiber 2.5 g, Protein 11.8 g, SaturatedFat 8.2 g, Sodium 632.6 mg, Sugar 1.5 g
BAKED SPANISH SPINACH BALLS IN ROASTED BELL PEPPER SAUCE (ALBOND
This is a traditional recipe from the region of Madrid, Spain's capital. For the cheese, use any mild cheese that melts well, such as Monterey Jack. Found on-line and posted for Zaar World Tour 5.
Provided by Mami J
Categories Spinach
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- ***Note, to roast the bell pepper: place on a hot, dry skillet or griddle. Cook turning often until all skin is blackened and blistered. Remove from heat and place in a plastic bag to steam. When bell pepper is cool, peel and seed.
- Make sauce: puree the bell pepper with 1 tbs olive oil and salt and pepper to taste. Set aside.
- Preheat oven to 350 degrees (180 C).
- Cook the spinach in the microwave as directed. Coarsely chop. Place in a bowl and, using your hands, mix with the mashed potato, the egg, and grated cheese.
- Grease a baking dish with the remaining olive oil. Make small balls out of the spinach/potato mixture and place on greased dish. Sprinkle evenly with the breadcrumbs.
- Bake for 20-25 minutes or until the topping is golden and spinach balls are heated through.
- Serve with the roasted bell pepper sauce.
Nutrition Facts : Calories 233.3, Fat 10.9, SaturatedFat 2.8, Cholesterol 57.3, Sodium 201.4, Carbohydrate 27.2, Fiber 6.2, Sugar 3.7, Protein 9.8
SEA BASS WITH SPICY ROASTED BELL PEPPER SAUCE
Provided by Marsha Klein
Categories Fish Pepper Vegetable Sauté Dinner Seafood Snapper Bell Pepper Fall Spring Summer Winter Bon Appétit Rhode Island Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield 4 servings
Number Of Ingredients 7
Steps:
- Char bell peppers over gas flame or under broiler until blackened on all sides. Let cool in closed paper bag for 10 minutes. Peel and seed peppers. Place peppers in processor. Add almonds, 4 tablespoons olive oil, vinegar, tomato paste and cayenne pepper. Process until almonds are finely ground and peppers are almost smooth. Season with salt and pepper.
- Heat 2 tablespoons oil in skillet over medium-high heat. Sprinkle fish with salt and pepper. Add fish to skillet; sauté until just opaque in center, about 5 minutes per side. Transfer fish to plates. Top each with sauce. Serve with remaining sauce.
SEA BASS WITH SPICY ROASTED BELL PEPPER SAUCE
This is a very versatile sauce. You can pair it with so many things. Use it as a sauce for pasta, as a dip, or as a topping for toasted garlic bread. I'm sure that you will find a use for it all your own. You can roast your own bell peppers, or you can purchase jars of them in the supermarket already roasted and peeled.It goes great with chicken or, of course, the sea bass!
Provided by FLUFFSTER
Categories Bass
Time 55m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Char bell peppers over gas flame or under broiler until blackened on all sides.
- Let cool in closed paper bag 10 minutes.
- Peel and seed peppers.
- Place peppers in processor.
- Add almonds, 4 tablespoons olive oil, vinegar, tomato paste and cayenne pepper.
- Process until almonds are finely ground and peppers are almost smooth.
- Season with salt and pepper.
- Heat 2 tablespoons oil in skillet over medium-high heat.
- Add fish to skillet; saute` until just opaque in center, about 5 minutes per side.
- Transfer fish to plates.
- Top each with sauce.
- Serve with remaining sauce.
Nutrition Facts : Calories 497.5, Fat 33.3, SaturatedFat 4.5, Cholesterol 70.3, Sodium 226.4, Carbohydrate 14.7, Fiber 5.7, Sugar 8.7, Protein 37.4
BAKED SPINACH BALLS
Make and share this Baked Spinach Balls recipe from Food.com.
Provided by Abe ray
Categories Spinach
Time 40m
Yield 12 balls, 12 serving(s)
Number Of Ingredients 5
Steps:
- thaw spinich.
- combine ingrediants into a ball.
- bake for 1/2 hour at 350 degrees farenhite.
- serve warm.
Nutrition Facts : Calories 28.8, Fat 0.8, SaturatedFat 0.3, Cholesterol 17.6, Sodium 43.8, Carbohydrate 4.1, Fiber 0.8, Sugar 0.4, Protein 1.5
SPECTACULAR SPINACH BALLS
These are wonderful appetizers. My guests rave about them and they disappear fast! You can use prepared breadcrumbs but they don't taste as good as with the homemade ones.
Provided by Alskann
Categories Cheese
Time 3h15m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Place toast in a blender or food processor and blend until finely crumbed.
- Combine all ingredients in a large bowl and chill for at least three hours or overnight.
- Form into balls and place on a greased cookie sheet.
- Balls can be covered and refrigerated at this point for up to twelve hours.
- Bake at 400 degrees for 12-15 minutes, or until golden brown.
Nutrition Facts : Calories 234.7, Fat 15.7, SaturatedFat 9, Cholesterol 83.4, Sodium 438.3, Carbohydrate 16.6, Fiber 2.6, Sugar 1.4, Protein 8.7
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