INCREDIBLE PORK STUFFING for your roast turkey
For full recipes click recipe30.com
Usually used for turkey but also makes a great starter. This pork stuffing is wrapped in bacon, made with bread, herbs and pinenuts and is sure to bring out the festive in you for Christmas or Thanksgiving. Enjoy it hot or cold.
Easy Mushroom Bacon Stuffed Pork Tenderloin - Natasha's Kitchen
Juicy Stuffed Pork Tenderloin loaded with mushrooms and bacon is an easy, inexpensive and tasty way to feed a crowd or make for dinner.
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INGREDIENTS for Mushroom Bacon Stuffed Pork Tenderloin:
4 Tbsp olive oil, divided
2 slices bacon, chopped
6 oz brown (baby bella) mushrooms thinly sliced
1/2 small onion (1/3 cup), finely chopped
1.5 tsp sea salt, or to taste, divided
1/2 tsp black pepper, divided
1 garlic clove, minced
1/4 cup chopped fresh parsley, plus more to garnish
1 pork tenderloin (1 1/2 lb), silver skin removed
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EASY CHRISTMAS STUFFING WITH MUSHROOM, CHESTNUTS AND HERBS
This stuffing is one of the most aromatic, meaty and easy of all stuffings I've made, Its made in no time and will be a success even amongst the most demanding of foodies!
Enjoy! ;)
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Ingredients:
- 1 whole rustic bread (approx 8 cups of cubed bread)
- 350 g of mushrooms
- 1 liter of veggie stock
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 TBSP vegan butter
- drizzle olive oil
- 1/2 tsp salt
- 1 TBSP orange zest
- sage, parsley, rosemary, thyme, chives, minced, total 1 cup of the herbs, mixed
- 1/2 cup celery, chopped
- 1 cup cooked chestnuts
- 1/2 dried cranberries
- 1 1/2 cup vegan minced meat
- salt and pepper to taste
- pinch of nutmeg (optional)
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Chef Jana Pinheiro
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EASY CHRISTMAS STUFFING WITH CHESTNUTS, MUSHROOMS AND HERBS recipe by Chef Jana Pinheiro
STUFFED MUSHROOMS | the best vegetarian recipe for Thanksgiving & Christmas
Stuffed mushrooms are always a party favorite, especially during the holidays! Soft mushroom caps are stuffed with a cheesy, herby, and garlicky filling. Then baked until golden with crumbled pecans on top. The perfect vegetarian appetizer I'd say!
Unlike most stuffed mushroom recipes, this one is gluten-free, as I've swapped panko breadcrumbs for chopped pecans. And I think it really elevates the flavor! It's truly an appetizer both vegetarian and non-vegetarians will love. And perfect for both Thanksgiving and Christmas. Because everyone craves cozy, indulgent foods during the holidays right? So, let me show you how to make the best stuffed mushrooms recipe ever!
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► PRODUCTS MENTIONED:
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► TIMESTAMPS:
00:00 Intro
00:27 Preheat oven and grease pan
00:42 Remove the stems from the mushrooms and chop them up
01:47 Dice the onion and peel the garlic
02:22 Saute the chopped mushroom, onion, and garlic
03:25 Grate the parmesan cheese
03:41 Chop the pecans and parsley
04:46 Mix the filling together and stuff the mushrooms, then bake
06:14 Plate the stuffed mushrooms and sprinkle with parsley
06:49 Taste test
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Beef Roast All Carrot Stuffing And Mashed potatoes Recipe
Potato mash and beef roast recipe
carrot beef roast to be detailed in this video
materials used
the amount of food that will be done here will be enough for 50 people
5 whole roast beef to be used
smooth and hard carrot
liquid sunflower oil
paste tomato paste and hot pepper
1 cup garlic
a few small onions
salt and sugar
wheat starch
a long blade is needed
potato for mash
500 grams of margarine
1 liter milk
to use a thick saucepan and a large saucepan to roast
There are only 2 pieces on the back of the beef roast beef
it can not be said that it is very soft, the cooking time takes a lot of time
First, peel and prepare the carrots
cut end parts
knife in the middle of the roast
place the whole carrot in the middle of the roast,
it must be firm, it must be tight so that when roasting the carrots the roast will not come out of it
place the garlic on the outside of the roast
If you do not want to put garlic, you can make it without garlic
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roasting preparation is now being passed to the cooking stage
We will cook roast for 5 hours but we will fry it before cooking
shoot the gold of the large tencer and add the liquid sunflower oil into it
a piece of meat is added to understand that the oil has warmed
Add roast beans to warmed oil and fry for 2 minutes
turn the fried side and fry every amount of veal roasts in equal amounts
remove the fried calf roast and clean the tanned flax
add liquid sunflower oil
Add tomato and pepper paste tomatoes
stir the shake
add a little black pepper and boiling water
add beef roast and cook slowly for 5 hours
Close the door and bring the fire to the lowest level
be prepared for roast potatoes until roasted
potatoes must be peeled and washed
add potatoes to pot and add boiling water
roast continues to cook in the meantime
the potatoes were pounded in 1.5 hours and ready to be mash
The excess water is taken with this method
add salt and sugar
add margarine
mashed with whipped corn
add cold milk and adjust its consistency
add a small amount of milk if you want it to be solid
the onions are peeled and added to the water near rostolar cooked
Add salt and sugar after 4 hours
add peeled onions
Check with the fork that the veal roast is cooked
leave roasted in place, then air-cooled for cooling
pass your food through the strainer
dissolve the starch in cold water and add to the boiling food sauce
Boil it a little and get it in consistency
you can chop after the roasted roast is slightly cold
Apparently enough appetizer
large beef rostodan 20 pieces can come out
cut in thinner slices
Placed in a 5-centimeter cradle
you can store the excess food frozen
Prepared sauce is added into beef roast
it will be better if it is boiled a little with the sauce
now I'm going to the presentation stage
add potato roast
roasted slices added 2 for 1 person
cooked onions and tomatoes can be added
we came to the end of a detailed video recipe for you
thanks to everyone who watched the videos from start to finish and supported me
goodbye to see you in another recipe
Easy Creamy Mushroom Sauce | Chef-Jean Pierre
Hello There Friends, today I am going to demonstrate how to make my fabulous Mushroom Sauce! I am revamping the Sauce Collection with the Mushroom Sauce being the first of the bunch. This Mushroom Sauce can be served with anything you want! And if you are worried that you don't like mushrooms then try my technique in cooking them! Let me know what you think in the comments below.
RECIPE LINK:
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PRODUCTS USED BY CHEF:
❤️ Reduction Sauce Pan:
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❤️ Traditional 18 year Old Balsamic Vinegar:
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❤️ Silicone Spatulas Set of 3:
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❤️ Laser Thermometer:
❤️ Scrapper / Chopper:
❤️ Signed copy Chef Jean-Pierre's Cookbook:
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