Stuffed: The Ultimate Comfort Food Cookbook
Format: PDF / Kindle (mobi) / ePub
Take Your Favorite Comfort Foods to the Next Level with Extreme Stuffed Recipes
Dan Whalen is a mad scientist of comfort food. Dan’s recipe takes a full-sized cheeseburger, stuffs it into a ravioli and calls it dinner. Another puts pineapple and bacon into jalapeno peppers to create a tasty, flavorful appetizer. With every recipe so fun and different, you’ll be able to make dishes that your family and friends have truly never seen before.
Dan is the genius behind the popular blog, The Food in My Beard. His recipes have been viewed over 6 million times and his work has been featured in Bon Appetit, Fine Cooking magazine and on Boston.com and Huffington Post.
Recipes include Cheesesteak Stuffed Soft Pretzel Calzones, Chicken Stuffed Waffles, Cheddar Sriracha Stuffed Mushrooms and Cherry Pie Stuffed Chocolate Cake, so get ready to take the best comfort foods and stuff them with even more awesome flavor. With Stuffed, you’ll be making the best tasting dishes you’ve never even dreamed of.
RAVIOLI HEAT: 6.3 PIG-OUT SCALE: 3.1 1 batch Fresh Pasta Dough CURRY PASTE (or 2 to 4 tablespoons [22 to 44 g] store-bought) 15 dried red chiles 3 cardamom pods or a pinch of cardamom powder 3 tablespoons (18 g) chopped lemongrass 2-inch (5 cm) piece ginger 7 cloves garlic 3 shallots 2 tablespoons (30 ml) fish sauce 1 teaspoon salt 1 tablespoon (6 g) cumin 1 tablespoon (6 g) coriander 1 clove ¼ teaspoon cinnamon 2 to 4 tablespoons (30 to 60 ml) vegetable oil FILLING ¾ pound
processor and purée, adding more vegetable oil if needed MAKE THE FILLING: Chop the fish into about 1-inch (2.5-cm) chunks and season lightly with salt. MAKE THE SAUCE: Chop up the pepper and corn into bite-size pieces. In a hot pan with a little vegetable oil, fry the curry paste for about 2 minutes, stirring constantly. Stir the coconut milk, brown sugar, pepper and corn. Simmer for 15 minutes. STUFF IT!: Roll out the pasta dough and stuff following the directions here, putting a piece of
Sourcing the local birds from farms in the area, deboning a turkey but leaving the right bones so it still looked like a turkey, taking lots of pics, the excitement from friends when they realized that it wasn’t a joke anymore. But the best moment was cutting through the turducken in front of the crowd to reveal the meat mass in all its glory, and then of course, devouring it! MAKE THE STUFFING: Preheat the oven to 350°F (180°C, or gas mark 4). Place the cornbread in a baking dish and bake for
quart (940 ml) Simple Marinara 2 (17.3-ounce [484-g]) packages puff pastry 1 pound (454 g) Italian sausage 1 pound (454 g) meatballs ¼ pound (113 g) provolone, grated This recipe is an absolute masterpiece of overindulgence. Every time I have eaten this, I couldn’t move for the rest of the evening. It’s just too good to stop eating! Don’t make it if you have plans afterward, and reserve it for special occasions. MAKE THE CHICKEN PARM: Mix the breadcrumbs, Parm and parsley in a shallow
samosas chana masala stuffed grape leaves chicken curry stuffed portobellos chicken tikka masala ravioli fish ravioli in Thai red curry green curry beef enchiladas lamb vindaloo stuffed onions panang rice stuffed ginger chicken meatballs red curry beef pupusas saag paneer stuffed shells D desserts avocado éclairs basil cheesecake stuffed strawberries cherry pie stuffed chocolate cake giant peanut butter cup ginger-cinnamon baked apples peach habanero stuffed pizzelles piña