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Full Online Book HomeLearning KitchenFruit - Apple - Apple Stuffed Mushrooms
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Fruit - Apple -  Apple Stuffed Mushrooms Post by :Leweq22 Category :Learning Kitchen Author :Unknown Date :February 2012 Read :911

Click below to download : Fruit - Apple - Apple Stuffed Mushrooms (Format : PDF)

Fruit - Apple - Apple Stuffed Mushrooms

32 large Mushrooms, fresh
Vegetable cooking spray
3 tb Celery; finely chopped
1/2 c Apple; minced
2 tb Fine, dry breadcrumbs
1 tb Parsley, fresh; chopped
2 tb Walnuts; finely chopped, toasted
1 tb Blue cheese; crumbled
2 ts Lemon juice

Clean mushrooms with damp paper towels. Remove stems; finely chop 1/3 cup of stems, reserving remaining stems for another use. Set mushroom caps aside.

Coat a small skillet with cooking spray; place over medium-high heat until hot. Add 1/3 cup reserved chopped mushroom stems and celery; saute 2 minutes or until tender. Combine celery mix, apple and next 5 ingredients in a small bowl; stir well. Spoon 1-1/2 ts apple mix into each reserved mushroom cap. Place mushrooms in a 15x10" jelly roll pan; bake at 350~ for 15 minutes.
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Fruit - Apple -  Apple Stuffed Pork Loin Fruit - Apple - Apple Stuffed Pork Loin

Fruit - Apple -  Apple Stuffed Pork Loin
3 pound pork tenderloin roast 2 large green apples, chopped 5 green onions, chopped 1 1/2 teaspoons salt 1/4 tsp. ground ginger 2 tablespoons brown sugar 1 tablespoon prepared mustard Mix together salt and ginger and sprinkle over pork. Cut deep slits about 3/4" apart in the meat (but not all the way through). Mix apples, mustard, brown sugar and green onions together and stuff into the slits in the meat. Put rest of stuffing mixture around the roast. Bake at 350 for 1 1/2 hours or until the juices runs clear.

Fruit - Apple Stuffed Bbq Pork Roast Fruit - Apple Stuffed Bbq Pork Roast

Fruit - Apple Stuffed Bbq Pork Roast
1 (5 lb.) pork tenderloin or loin roast 2 tart apples, sliced Tony Chachere's® Creole Seasoning 1/2 cup Creole or spicy brown prepared mustard 1 cup coarsely chopped walnuts 1 cup tequila 2 cups hickory, mesquite or apple chips 2 cups Half and Half cream 1 cup cream sherry 2 Tbsp Tony Chachere's® Instant Roux and Gravy Mix Wash the roast and pat dry. Cut pockets all around the roast and insert apples slices throughout the length of the roast. Score roast and rub generously with Tony Chachere's® Creole Seasoning. In a bowl, combine mustard, walnuts and 1/8 cup tequila. Work