Stuffed Portabellos: Serves 2 (but easily doubles or triples)
2 portabello caps
1 cup leftover spanish rice (I made a homemade version, but store bought works well)
1/2 cup cheddar cheese
1/4 cup oil
Heat the oven to 375*. Oil the top and bottom of the mushroom. Place the caps top side down (the stem side should be facing up). Put the rice on top of the mushroom. Then top it all off with cheese. Bake it for about 15mins then broil for about 3mins or until cheese is melty and bubbling. Enjoy!
Cinnamon Sticks: Serves 2-4
1 can refridgerated breadsticks (refridgerated pizza dough can be substituted)
2 cups oil--guesstimate
some cinnamon and sugar
Pour oil into 10" or 12" frying pan. Oil should be about 1 1/2" deep (may need more than two cups--I didn't measure last night). Roll each breadstick out to about one foot long. When oil is about 350* or bubbles around the end of breadstick, lay three breadsticks in and fry about 30-45 seconds each side. They will puff up so DO NOT crowd the pan. When golden brown on each side, take out and drain on a paper towel and sprinkle with cinnamon sugar. Enyjoy!
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