Find Recipes Instantly! (Type the Recipe name or any Ingredient) Stuffed Black Olives 4 ounces ground pork 4 ounces ground beef 1 1/2 teaspoons Italian seasoning 1 teaspoon garlic powder 1/2 small onion, shredded 1 tablespoon dried parsley 1/4 cup grated Parmesan cheese salt and pepper to taste 1 (15 ounce) can black olives, drained 2 eggs 2 cups Italian-style dried bread crumbs 2 cups vegetable oil Directions 1 In a large skillet over medium high heat, cook ground beef and ground pork until evenly browned. 2 Drain meats. Mix in Italian seasoning, garlic powder, onion, parsley flakes, Parmesan cheese, and salt and pepper. Continue cooking over medium high heat 1 to 2 minutes, until thoroughly blended. 3 Beat eggs in a small bowl. Place Italian-style dried bread crumbs in a small bowl. Stuff the olives with the meat mixture. Dip the stuffed olives into the eggs, then into the bread crumb mixture. Place coated olives on a flat surface and let them sit for 10 minutes. 4 Heat vegetable oil in the deep fryer or large, heavy saucepan to 375 degrees F (190 degrees C). Repeat the process of dipping each olive into the egg and bread mixture. 5 In small batches, fry the olives 1 to 2 minutes, or until golden brown. Drain on paper towels. Makes 8 servings Stuffed Cabbage 1 medium head cabbage water to cover 1 pound ground beef 1 cup cooked rice garlic powder to taste 1 egg 1 (12 fluid ounce) can tomato juice 1 tablespoon vinegar 1 tablespoon white sugar water to cover Directions 1 Place the head of cabbage in a large pot over high heat and add water to cover. Boil cabbage for 15 minutes, or until it is pliable and soft. Drain and allow to cool completely. Remove the hard outer vein from the leaves. 2 In a separate large bowl, combine the beef, rice, garlic powder and the egg, mixing well. Place a small amount, about the size of your palm, into the center of a cabbage leaf and fold leaf over, tucking in the sides of the leaf to keep meat mixture inside. 3 Pile up the filled leaves in a large pot, putting the larger leaves on the bottom. Add the tomato juice, vinegar and sugar and enough water to cover. Simmer over medium low heat for about 60 minutes. (Note: Keep an eye on them, making sure the bottom of leaves do not burn.) Stuffed Cherry Peppers 1 (14 ounce) jar cherry peppers 1/4 pound ground beef 1/4 pound sausage 1/4 cup grated Parmesan cheese 1 egg Directions 1 Preheat oven to 400 degrees F (200 degrees C). 2 Drain peppers and remove all seeds. 3 In a medium mixing bowl, combine ground beef, sausage, cheese and egg; stir well. Stuff the meat mixture into peppers. 4 Bake for 30 minutes. The stuffed peppers are best served at room temperature. Makes 25 pieces Stuffed Hot Peppers 1/3 cup ground Italian sausage 1 (8 ounce) package cream cheese, softened 3/4 tablespoon garlic salt 3 tablespoons grated Romano cheese 1 teaspoon dried oregano 1 teaspoon dried basil 1/3 cup Italian-style dry bread crumbs 1 tablespoon olive oil 6 Hungarian hot peppers, cored and seeded Directions 1 Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. 2 Preheat oven to 350 degrees F (175 degrees C). 3 In a medium bowl, mix together the sausage, cream cheese, garlic salt, Romano cheese, oregano, basil, bread crumbs and olive oil. 4 Stuff the peppers with the sausage mixture. Place on a baking sheet, and bake in the preheated oven 20 to 25 minutes, until the stuffing is lightly brown and bubbly. Makes 6 servings Stuffed Mushrooms 1 pound lean ground beef 2 pounds fresh mushrooms-stems removed, chopped and reserved 1/4 cup margarine 1/2 cup chopped green bell peppers 2 teaspoons minced garlic 3 teaspoons dried parsley 1 teaspoon dried basil leaves, crushed 2/3 cup dry bread crumbs 1/3 cup soft bread crumbs 2 cups shredded sharp Cheddar cheese Directions 1 Preheat oven to 400 degrees F (200 degrees C). 2 Place ground beef in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. 3 In a medium saucepan over medium heat, melt the margarine and stir in the mushroom stems, green bell peppers, garlic, parsley and basil. 4 In a large bowl, mix the ground beef, mushroom stem mixture, dry bread crumbs, soft bread crumbs and Cheddar cheese. 5 Place the mushroom caps, upside down, on a large baking pan. Generously stuff each cap with the mixture. 6 Bake in the preheated oven 15 to 20 minutes, or until the filling is golden brown. Makes 10 servings Bacon Stuffed Mushrooms Ingredients: 8 ounces cream cheese, softened 4-6 strips of bacon, fried and crumbled; reserve fat 1 small sweet onion, finely chopped 20-25 large mushrooms, stems removed 8-9 of the stems, finely chopped Sauté the onion and mushroom stems in the saved fat until soft. Drain off excess fat. Mix crumbled bacon, onion and stems with softened cream cheese until combined. Fill each mushroom and bake at 350 degrees for 10-15 minutes. Finish under the broiler to broil the tops. You can also sprinkle with butter bread crumbs if desired before broiling or Parmesan Cheese.