Stomparato Stampede Recipes

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SHRIMP SCAMPI RISOTTO-STUFFED TOMATOES

Entertaining? Just double this recipe for your next get-together.

Provided by Silvana Nardone

Categories     main-dish

Time 1h20m

Yield 4 servings

Number Of Ingredients 10



Shrimp Scampi Risotto-Stuffed Tomatoes image

Steps:

  • Preheat the oven to 400 degrees F. In a small mixing bowl, stir together the cereal, 2 teaspoons of the parsley and half of the chopped garlic.
  • Cut the tops off the tomatoes and reserve. Carefully scoop out the tomato pulp, leaving the tomatoes intact, and place in a medium mixing bowl. Stir in the shrimp, rice, vermouth, if using, lemon zest, olive oil, remaining chopped garlic, remaining 2 tablespoons parsley, 1/2 teaspoon salt and 1/4 teaspoon pepper.
  • Place the tomato cups in a baking dish and fill evenly with the rice mixture. Top generously with the crumb mixture and drizzle with olive oil; top with the tomato tops. Bake until the rice is cooked through, about 1 hour. Serve warm or chilled.

Nutrition Facts : Calories 179.9, Fat 4.9 grams, SaturatedFat 0.7 grams, Cholesterol 86.1 milligrams, Sodium 388 milligrams, Carbohydrate 18 grams, Fiber 1.5 grams, Protein 13.6 grams, Sugar 0.2 grams

1/4 cup finely crushed brown rice cereal
2 tablespoons plus 2 teaspoons chopped fresh parsley
2 garlic cloves, finely chopped
4 large ripe tomatoes (about 2 pounds)
1/2 pound medium shrimp, peeled, deveined and chopped into 1/2-inch pieces
1/4 cup uncooked Arborio rice
2 tablespoons dry vermouth, optional
1 teaspoon lemon zest
1 teaspoon olive oil, plus more for drizzling
Kosher salt and freshly ground black pepper

STOMPARATO (STAMPEDE)

This is very easy to make and came from My Nu-Na who was the sloppiest cook you ever met, but we could never conquer her flavor.

Provided by Pokerfreak Russo

Categories     Chicken

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 10



Stomparato (Stampede) image

Steps:

  • Put in baking dish.
  • (Glass or otherwise).
  • Cover and bake and 375 for 1 hour and remove cover to brown.
  • It even taste better the next day, as flavor really gets in.
  • Oh, Don't forget to have lots of Italian Bread on hand.
  • This is a receipe that comes from our old Italian family that my No-Na made.

4 pieces veal chops or 4 pieces rabbit
1/2 cup capers, rinsed and drained
1/4 cup vinegar (White)
1 1/2-2 cups water
butter, cubed and scatter on chicken
3/4 teaspoon oregano
salt & pepper
cracked sicilian green olives (use a Bottle and whack them)
3 sprigs fresh parsley
5 -6 cloves garlic, a lot of it,sliced thinley

DOLLY PARTON'S DIXIE STAMPEDE CREAM OF VEGETABLE SOUP

Make and share this Dolly Parton's Dixie Stampede Cream of Vegetable Soup recipe from Food.com.

Provided by GingerlyJ

Categories     Vegetable

Time 20m

Yield 2 pints, 2 serving(s)

Number Of Ingredients 12



Dolly Parton's Dixie Stampede Cream of Vegetable Soup image

Steps:

  • In a 3-quart sauce pot, melt margarine. Add onion, garlic, and corn syrup. Simmer 1 minute. Do NOT brown.
  • Add flour, white pepper, salt, chicken broth, water, and vegetables. Simmer 3 minutes.
  • Add half-and-half. Simmer until desired consistency. Stir constantly - do NOT bring to boil.
  • Garnish with chopped parsley and serve.

Nutrition Facts : Calories 559.1, Fat 45.3, SaturatedFat 20.9, Cholesterol 88.8, Sodium 1163.5, Carbohydrate 28.6, Fiber 2.4, Sugar 3, Protein 11.5

3 tablespoons margarine
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1 teaspoon corn syrup
3 tablespoons all-purpose flour
1/4 teaspoon white pepper
1/2 teaspoon salt
1/2 cup chicken broth
1 1/2 cups water
3/4 cup canned mixed vegetables
1 pint half-and-half cream
chopped fresh parsley

DIXIE STAMPEDE HOMESTYLE CREAM OF VEGETABLE SOUP - AUTHENTIC

Are you ready for this? FINALLY! Dolly has revealed her recipe for the YUMMY Dixie Stampede Soup in her cookbook called DOLLY'S DIXIE FIXIN'S. I spent almost $30 just to get the REAL recipe for this soup. There is a less than desirable copycat recipe out on the web. It's just not the same. ENJOY! and leave comments please. :) **Remember, they adapted this recipe for a few servings, not a few thousand servings**UPDATE: I would recommend that you make a white/blonde roux with the butter and flour before add the rest of the ingredients. This will help with the thickening and keep lumps out. It could take a good 15 minutes simmering after adding the half and half to see desired consistency.

Provided by DoveChocolatierinKY

Categories     < 15 Mins

Time 15m

Yield 1 Quart, 4 serving(s)

Number Of Ingredients 12



Dixie Stampede Homestyle Cream of Vegetable Soup - Authentic image

Steps:

  • In a 3-quart sauce pot, melt margarine. Add onion, garlic, and corn syrup. Simmer 1 minute. Do NOT brown.
  • Add flour, white pepper, salt, chicken broth, water, and vegetables. Simmer 3 minutes.
  • Add half-and-half. Simmer until desired consistency. Stir constantly - do NOT bring to boil.
  • Garnish with chopped parsley and serve.

3 tablespoons margarine (I use salted butter)
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1 teaspoon corn syrup
3 tablespoons all-purpose flour
1/4 teaspoon white pepper
1/2 teaspoon salt
1/2 cup chicken broth
1 1/2 cups water
3/4 cup finely chopped cooked vegetables (I use diced canned potatoes and canned carrot slices diced very small, Veg-All will work)
1 pint half-and-half cream (I've also tried it with heavy cream for a richer taste, mmm)
chopped fresh parsley

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