Stuffle For Two Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine the corn, creamed corn, sugar, flour, milk and eggs. Mix well. Pour the mixture into a souffle dish.
• Bake at 350 degrees F (175 degrees C) for 1 to 1 1/2 hours.

Steps:

• Preheat oven to 350F Have a small casserole dish ready.
• Bring a large pot of salted water to a boil. Cook the shells for 10 minutes. Drain and let cool.
• In a large bowl, mix together the ricotta, 1 cup mozzarella, parmesan, salt, basil, and the egg.
• Spread 1/4 cup sauce on the bottom of the casserole dish. Stuff each shell with a small amount of the ricotta cheese mixture and place closely together in the dish. Top with remaining sauce and mozzarella cheese. Cover with foil and bake for 20 - 25 minutes. Remove the foil and bake for another 5 -10 minutes or until the cheese is melted on top.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with parchment paper.
• Brush bottom and sides of 2 (5-ounce) ramekins lightly with 1 teaspoon melted butter; cover bottom and sides right up to the rim. Add 1 tablespoon white sugar to ramekins. Rotate ramekins until sugar coats all surfaces. Pour off extra sugar.
• Place chocolate pieces in a metal mixing bowl. Place bowl over a pan of about 3 cups hot water over low heat. Do not let water boil or come to a simmer.
• Melt 1 tablespoon butter in a skillet over medium heat. Sprinkle in flour. Whisk until flour is incorporated into butter and mixture thickens, about 1 minute. Reduce heat to low. Whisk in cold milk until mixture becomes smooth and thickens, 2 or 3 minutes. Remove skillet from heat. Transfer mixture to bowl with melted chocolate. Add salt and very small pinch of cayenne pepper. Mix together thoroughly. Add egg yolk and mix to combine. Leave bowl above the hot (not simmering) water to keep chocolate warm while you whip the egg whites.
• Place 2 egg whites in a mixing bowl; add cream of tartar. Whisk until mixture begins to thicken and a drizzle from the whisk stays on the surface about 1 second before disappearing into the mix, 2 or 3 minutes. Add 1/3 of sugar and whisk in. Whisk in a bit more sugar about 15 seconds; whisk in the rest of the sugar. Continue whisking until mixture is about as thick as shaving cream and holds soft peaks, 3 to 5 minutes.
• Transfer a little less than half of egg whites to chocolate. Mix until egg whites are thoroughly incorporated into the chocolate, 1 or 2 minutes. Add the rest of the egg whites; gently fold into the chocolate with a spatula, lifting from the bottom and folding over. Stop mixing after the egg white disappears. Divide mixture between 2 prepared ramekins. Place ramekins on prepared baking sheet.
• Bake in preheated oven until scuffles are puffed and have risen above the top of the rims, 12 to 15 minutes.

Steps:

• Heat oven to 375 degrees. Grease a small, shallow gratin dish, casserole dish or loaf pan with a 3- to 4-cup capacity.
• In a small skillet, melt 2 tablespoons butter over medium heat. Stir in shallots and a large pinch of salt. Cook until soft and just starting to brown, 3 to 4 minutes. Stir in marjoram and cook for 1 minute longer.
• In a medium bowl, whisk together 1/2 cup broth, egg, chopped herbs and 1/4 teaspoon salt. Fold in bread and shallots, letting the bread absorb the liquid. It should be very moist. (If the mixture seems dry, add more stock a little at a time, using up to another 1/4 cup.)
• Spoon stuffing into the prepared baking dish and grind some black pepper onto the top. Cut the remaining tablespoon butter into small pieces and scatter over the top. Bake until golden brown and firm, about 30 minutes. Serve hot or warm.

Steps:

• Pre-heat oven to 350 degrees.
• Cook stuffing according to package directions, set aside.
• Wrap chicken breasts in plastic wrap one at a time and flatten with mallet until 1/2 inch thick.
• Season chicken breasts to taste.
• Place cooked stuffing on 1 breast and top with cheese.
• Top with remaining breast.
• Using skewers (or several toothpicks) secure breasts together making sure none of the stuffing will "cook out" during cooking.
• Slightly beat egg with milk in a large bowl.
• Dredge chicken in flour coating evenly and knocking off any loose flour.
• Dip chicken in egg mixture coating evenly.
• Roll in breadcrumbs
• Place on wire rack (to keep off flat surface) in roasting pan and bake for 1 1/4 to 1 1/2 hours.