Cheese Stuffed Potatoesyogurt Spicesesame Seed Crust Recipes

Steps:

• For potatoes and stuffing:
• Position rack in center of oven and preheat to 400°F. Place potatoes directly on oven rack and bake until tender when pierced with fork, about 1 hour 15 minutes. Transfer to platter and let stand until cool enough to handle. DO AHEAD: Can be made 1 day ahead. Cover and chill.
• Cut potatoes horizontally in half. Using spoon, scoop out pulp, leaving 1/3-inch-thick shell. Transfer potato pulp to medium bowl and mash; mix in cheese, melted butter, cilantro, green onion, chile, and sesame seeds. Season potato mixture generously with salt and pepper; divide among potato shells.DO AHEAD: Can be made 6 hours ahead. Cover and chill.
• For yogurt-spice paste:
• Combine first 6 ingredients in processor. Using on/off turns, blend until mixture is finely chopped. Add yogurt, oil, and lemon juice and process until smooth puree forms. Transfer to small bowl. Season to taste with salt and pepper. DO AHEAD: Can be made 6 hours ahead. Cover and refrigerate.
• Remove top rack from grill. Place disposable aluminum baking pan in center of bottom rack (if using 2-burner gas grill, place pan on 1 side of burner). Add enough water to pan to reach depth of 1 inch.
• Prepare barbecue (medium heat). If using charcoal grill, light briquettes in chimney and pour half onto rack on each side of disposable pan. If using 3-burner gas grill, light burners on left and right, leaving center burner off. If using 2-burner gas grill, light burner on side opposite disposable pan. Return top rack to grill. Place sheet of foil on grill rack above unlit burner; brush with vegetable oil.
• Place sesame seeds on small plate. Place half of yogurt-spice paste in shallow bowl and reserve. Spread remaining yogurt-spice paste over top of potato filling in each potato half. Sprinkle with half of sesame seeds. Dip bottom of each potato half into reserved spice paste, then dip into remaining sesame seeds. Place potatoes atop foil on grill rack above disposable pan. Cover barbecue and grill until potatoes are heated through and bubbling in center, 25 to 30 minutes. Transfer potatoes to platter and serve.
• A thick yogurt; sold at some supermarkets and at specialty foods stores (such as Trader Joe's and Whole Foods markets) and Greek markets. If unavailable, place regular yogurt in cheesecloth-lined strainer set over large bowl. Cover and chill overnight to drain.

Steps:

• Preheat the oven to 425 degrees F.
• Set the potatoes directly on the rack in the center of the oven and bake until easily pierced with a fork, about 1 hour. Remove from the oven and turn the heat down to 400 degrees F. Cut a slit in the top of the potatoes and carefully scoop out the flesh into a bowl, leaving the shells intact. Mash the potato lightly with a fork. Add the butter, sour cream, and 1/3 cup of the cheese, and salt and pepper to taste. Refill the shells with the potato mixture mounding it slightly.
• Set the potatoes on a baking sheet, and bake until heated through, about 15 to 20 minutes. Sprinkle the tops with the remaining cheese and bake until melted, about 5 minutes. Serve immediately.

Steps:

• POTATOES & STUFFING:.
• Position rack in center of oven and preheat to 400°F
• Place potatoes directly on oven rack and bake until tender when pierced with fork, about 1 hour 15 minutes.
• Transfer to platter and let stand until cool enough to handle. ( Can be made 1 day ahead; Cover and chill.)*.
• Cut potatoes horizontally in half.
• Using spoon, scoop out pulp, leaving 1/3-inch-thick shell.
• Transfer potato pulp to medium bowl and mash; mix in cheese, melted butter, cilantro, green onion, chile, and sesame seeds.
• Season potato mixture generously with salt and pepper; divide among potato shells.(Can be made 6 hours ahead.)**
• Cover and chill.
• YOGURT-SPICE PASTE:.
• Combine first 6 ingredients in processor.
• Using on/off turns, blend until mixture is finely chopped.
• Add yogurt, oil, and lemon juice and process until smooth puree forms.
• Transfer to small bowl.
• Season to taste with salt and pepper.(Can be made 6 hours ahead.)***
• Cover and refrigerate.
• Remove top rack from grill.
• Place disposable aluminum baking pan in center of bottom rack (if using 2-burner gas grill, place pan on 1 side of burner).
• Add enough water to pan to reach depth of 1 inch.
• Prepare barbecue (medium heat).
• If using charcoal grill, light briquettes in chimney and pour half onto rack on each side of disposable pan.
• If using 3-burner gas grill, light burners on left and right, leaving center burner off.
• If using 2-burner gas grill, light burner on side opposite disposable pan.
• Return top rack to grill.
• Place sheet of foil on grill rack above unlit burner; brush with vegetable oil.
• Place sesame seeds on small plate.
• Place half of yogurt-spice paste in shallow bowl and reserve.
• Spread remaining yogurt-spice paste over top of potato filling in each potato half.
• Sprinkle with half of sesame seeds.
• Dip bottom of each potato half into reserved spice paste, then dip into remaining sesame seeds.
• Place potatoes atop foil on grill rack above disposable pan.
• Cover barbecue and grill until potatoes are heated through and bubbling in center, 25 to 30 minutes.
• Transfer potatoes to platter and serve.

Steps:

• The feta should be a rectangular, not triangular, piece.
• Cut it into four 1/2-inch slices and cut each slice into quarters to get bite-sized rectangles.
• Beat the egg lightly in a shallow bowl. Spread the sesame seeds onto a large plate. Dip the cheese in the egg and then in the sesame seeds.
• Heat the olive oil and butter in a large, heavy, nonstick skillet.
• Place about 6 of the cheese pieces in the skillet, and sauté over medium-high heat.
• As soon as the feta begins to soften, flip it over to brown on the other side.
• Remove and serve hot.
• Repeat with the remaining feta and sesame seeds.

Steps:

• Preheat oven to 400°. Scrub and pierce potatoes. Rub with oil if desired. Bake until tender, 50-75 minutes. When cool enough to handle, cut each potato in half lengthwise. Scoop out pulp, leaving a thin shell; set aside. Reduce oven temperature to 375°., In a small skillet, saute onions in 1/4 cup butter until tender. In a large bowl, mash potato pulp. Stir in sauteed onions, cream, sour cream, salt and pepper. Fold in cheese. Stuff into potato shells., Place on a baking sheet. Melt remaining butter; drizzle over potatoes. Sprinkle with paprika. Bake until heated through, about 20 minutes.

Steps:

• Preheat oven 400°F.
• Place the potatoes on a baking sheet and drizzle with some EVOO.
• Poke them with a fork, sprinkle with some salt and then bake in the oven for 40 minutes or until the potatoes are tender.
• Remove the potatoes from oven, cut in half lengthwise then carefully scoop out the flesh from each half, preserving the integrity of the skin halves when cool enough to handle.
• Place the scooped out potato flesh in a bowl and mash with the milk, adding just a little at a time.
• Mix in the blue cheese and scallions and season with salt and pepper.
• Stir to combine everything but try to avoid mashing up the cheese too much.
• Divide the potato/cheese mixture evenly among the potato skins and return them to the oven to melt the cheese and crisp up the top, about 5 minutes.
• Once the potatoes are back in the oven, preheat a large nonstick skillet over medium-high heat with about 3 tablespoons of oil. Add the chicken, salt, pepper and garlic, and cook, stirring every now and then for 5-6 minutes or until cooked through.
• Remove from the heat and add the hot sauce and butter the skillet. Toss to coat the chicken and melt the butter.
• To serve, place 2 potatoes on each serving plate and top with some of the Buffalo chicken mixture.
• Serve a dollop of sour cream if desired, and carrots and celery alongside.
• Enjoy!

Steps:

• The above ingredients can be found in a lot of regular grocery stores. But you will find them in just about any Asian grocery store. There are imitation mirins out there, which are without alcohol they are fine but tend to be sweeter I would use less if buying these.
• Cover one side of tuna completely with sesame seeds and place steaks back in fridge.
• Combine all the other ingredients in a saucepan heat until blended and sugar has dissolved. Leave on low heat to keep warm.
• Heat some olive oil in a fry pan, place Tuna sesame seed side down cook for 4 minutes turn over and cook on the other side for a further 4 minutes. Tuna should be pink in the middle so vary cooking time for how thick the cut is. You can cook it all the way through if preferred, but the tuna will be a lot drier and tough.
• Serve tuna on plate with dipping sauce in separate small serving bowls.
• I served mine with spinach topped with a roasted sesame seed dressing.
• For a photo visit http://the-best-recipes.blogspot.com/.

Steps:

• Bake potatoes at 425° for 45 minutes or until tender. Remove from oven; reduce temperature to 350°. Cut each potato in half horizontally; leaving a thin shell, carefully scoop pulp into a bowl. Set potato skins aside. , To the pulp, add sour cream, Parmesan cheese, bacon, onion and horseradish. Mix with a fork until combined but not mashed. Add salt and pepper. Fill potato skins. Top each potato with 1 teaspoon butter and sprinkle with cheese. Place in a shallow baking dish. Bake at 350° until heated through, about 20 minutes.