DAD'S FAMOUS STUFFIES
The third of July is almost as important as July Fourth in my family. We make these stuffed clams on the third every year, and it's an event in and of itself! -Karen Barros, Bristol, Rhode Island
Provided by Taste of Home
Categories Dinner
Time 1h35m
Yield 10 servings.
Number Of Ingredients 7
Steps:
- Add 2 in. water to a stockpot. Add clams and chourico; bring to a boil. Cover and steam 15-20 minutes or until clams open., Remove clams and sausage from pot, reserving 2 cups cooking liquid; cool slightly. Discard any unopened clams., Preheat oven to 350°. Remove clam meat from shells. Separate shells; reserve 30 half-shells for stuffing. Place clam meat in a food processor; process until finely chopped. Transfer to a large bowl., Remove casings from sausage; cut sausage into 1-1/2-in. pieces. Place in a food processor; process until finely chopped. Add sausage, onion and seafood seasoning to chopped clams. Stir in stuffing cubes. Add reserved cooking liquid and enough water to reach desired moistness, about 1 cup., Spoon clam mixture into reserved shells. Place in 15x10x1-in. baking pans. Bake until heated through, 15-20 minutes. Preheat broiler., Broil clams 4-6 in. from heat 4-5 minutes or until golden brown. If desired, serve with lemon wedges and pepper sauce. Freeze option: Cover and freeze unbaked stuffed clams in a 15x10x1-in. baking pan until firm. Transfer to freezer containers; return to freezer. To use, place 3 stuffed clams on a microwave-safe plate. Cover with a paper towel; microwave on high until heated through, 3-4 minutes. Serve as directed.
Nutrition Facts : Calories 296 calories, Fat 11g fat (3g saturated fat), Cholesterol 71mg cholesterol, Sodium 1188mg sodium, Carbohydrate 34g carbohydrate (3g sugars, Fiber 2g fiber), Protein 18g protein.
SPICY STUFFIES (STUFFED QUAHOGS)
Provided by Food Network
Time 1h
Yield 10 stuffies
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F.
- In a medium pot, bring 4 cups water to a boil over high heat. Place the quahogs in the pot and let them steam until they open, 5 to 6 minutes. Remove the quahogs and strain the water from the pot (which is now quahog broth) and reserve it for later use. Then remove the meats from the shells and, when cool, chop into chunky 1/4-inch pieces or use a food processor. (Don't over process, the meats should be chunky.) The shells can be set aside for later use. Make sure to remove any muscles left on the shells and discard any broken shells.
- In a large skillet over medium-high heat, add the butter, chourico, onions and pepper relish and cook until the onions become translucent. Add the chopped quahog meat and cook for 3 to 4 minutes longer.
- In a large mixing bowl, add the quahog broth to the croutons and fold together. When the croutons have absorbed the broth, add the hot ingredients to the bowl. Incorporate all of the ingredients, and adding enough plain breadcrumbs until the mixture is stiff. Divide the mixture into 10 even balls, about 5 ounces each or 3 inches in diameter, and place firmly into the shells. Place the shells on a sheet pan into the oven until the outside of the stuffie is toasted brown, 5 to 10 minutes. The stuffies are now ready to be served.
SUSIE'S STUFFIES
Yummy vegetarian peppers with protein too! Try it with small squash also.
Provided by SQTIP
Categories Rice Side Dishes
Time 1h40m
Yield 4
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a saucepan bring 2 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
- Meanwhile, heat oil in a large skillet over medium heat. Saute onions, garlic, celery, salt, pepper, parsley, basil, oregano and tarragon until onions are tender. Stir in cooked rice and tomatoes. Transfer to a medium bowl.
- In a small bowl combine Provolone and parmesan cheeses. Stir 3/4 of cheese mixture into rice mixture.
- Slice tops off of peppers and remove the seeds. Fill peppers with rice mixture and place in a shallow baking dish. Pour tomato sauce over peppers and sprinkle remaining cheese on top.
- Cover with aluminum foil and bake for 45 minutes. Remove foil and bake until cheese is golden and bubbly.
Nutrition Facts : Calories 488.3 calories, Carbohydrate 57.1 g, Cholesterol 28.3 mg, Fat 21.7 g, Fiber 5.2 g, Protein 17.8 g, SaturatedFat 8.3 g, Sodium 772.9 mg, Sugar 8.6 g
SUSIE'S STUFFIES
Yummy vegetarian peppers with protein too! Try it with small squash also.
Provided by SQTIP
Categories Rice Side Dishes
Time 1h40m
Yield 4
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a saucepan bring 2 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
- Meanwhile, heat oil in a large skillet over medium heat. Saute onions, garlic, celery, salt, pepper, parsley, basil, oregano and tarragon until onions are tender. Stir in cooked rice and tomatoes. Transfer to a medium bowl.
- In a small bowl combine Provolone and parmesan cheeses. Stir 3/4 of cheese mixture into rice mixture.
- Slice tops off of peppers and remove the seeds. Fill peppers with rice mixture and place in a shallow baking dish. Pour tomato sauce over peppers and sprinkle remaining cheese on top.
- Cover with aluminum foil and bake for 45 minutes. Remove foil and bake until cheese is golden and bubbly.
Nutrition Facts : Calories 488.3 calories, Carbohydrate 57.1 g, Cholesterol 28.3 mg, Fat 21.7 g, Fiber 5.2 g, Protein 17.8 g, SaturatedFat 8.3 g, Sodium 772.9 mg, Sugar 8.6 g
SUSIE'S STUFFIES
Yummy vegetarian peppers with protein too! Try it with small squash also.
Provided by SQTIP
Categories Rice Side Dishes
Time 1h40m
Yield 4
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a saucepan bring 2 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
- Meanwhile, heat oil in a large skillet over medium heat. Saute onions, garlic, celery, salt, pepper, parsley, basil, oregano and tarragon until onions are tender. Stir in cooked rice and tomatoes. Transfer to a medium bowl.
- In a small bowl combine Provolone and parmesan cheeses. Stir 3/4 of cheese mixture into rice mixture.
- Slice tops off of peppers and remove the seeds. Fill peppers with rice mixture and place in a shallow baking dish. Pour tomato sauce over peppers and sprinkle remaining cheese on top.
- Cover with aluminum foil and bake for 45 minutes. Remove foil and bake until cheese is golden and bubbly.
Nutrition Facts : Calories 488.3 calories, Carbohydrate 57.1 g, Cholesterol 28.3 mg, Fat 21.7 g, Fiber 5.2 g, Protein 17.8 g, SaturatedFat 8.3 g, Sodium 772.9 mg, Sugar 8.6 g
RHODE ISLAND STUFFIES
My Dad makes these and I love them! Quahogs are a hard shelled type of clam. If you can not find them, 1 can of minced clams and 1 bottle of clam juice will work as a substitute. Chourice can be found in Portuguese markets, some chain grocery stores or online at such places as Gaspars.com.
Provided by quotFoodThe Way To
Categories Portuguese
Time 45m
Yield 15 serving(s)
Number Of Ingredients 11
Steps:
- Open quahogs, placing meat and juice in separate bowls. Save shells.
- In a large bowl, break bread into small pieces and add enough quahog juice (clam juice) so bread is well moistened, but not soggy.
- Add chopped quahogs (clams).
- In a frying pan, add oil and sauté onion, green pepper and garlic until soft, but not brown.
- Add sautéed onion, green pepper, garlic, and crushed red pepper to bread mixture; mix well.
- Wash shells and separate.
- Mound shell halves with stuffing.
- Sprinkle top with paprika and parsley.
- Dot tops with a small amount of margarine.
- Set in a pan and bake in preheated 375°F oven for about 25 minutes or until heated through.
- OPTIONAL: You may add ground Chourice to onion while sautéing.
Nutrition Facts : Calories 143.9, Fat 3.4, SaturatedFat 0.6, Cholesterol 4.9, Sodium 242.9, Carbohydrate 22.4, Fiber 1.5, Sugar 1.2, Protein 5.6
SUSIE'S STUFFIES
Yummy vegetarian peppers with protein too! Try it with small squash also.
Provided by SQTIP
Categories Rice Side Dishes
Time 1h40m
Yield 4
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a saucepan bring 2 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
- Meanwhile, heat oil in a large skillet over medium heat. Saute onions, garlic, celery, salt, pepper, parsley, basil, oregano and tarragon until onions are tender. Stir in cooked rice and tomatoes. Transfer to a medium bowl.
- In a small bowl combine Provolone and parmesan cheeses. Stir 3/4 of cheese mixture into rice mixture.
- Slice tops off of peppers and remove the seeds. Fill peppers with rice mixture and place in a shallow baking dish. Pour tomato sauce over peppers and sprinkle remaining cheese on top.
- Cover with aluminum foil and bake for 45 minutes. Remove foil and bake until cheese is golden and bubbly.
Nutrition Facts : Calories 488.3 calories, Carbohydrate 57.1 g, Cholesterol 28.3 mg, Fat 21.7 g, Fiber 5.2 g, Protein 17.8 g, SaturatedFat 8.3 g, Sodium 772.9 mg, Sugar 8.6 g
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