STUFFED LONDON BROIL
Steps:
- Gather the ingredients.
- With a long and sharp knife, cut a pocket into meat horizontally, about 3/4 of the way through.
- Combine garlic, spinach, parsley, lemon, and 1/2 teaspoon each of salt and black pepper.
- Spread mixture evenly inside pocket.
- Wrap in foil or plastic wrap and refrigerate for 4 to 6 hours.
- Preheat grill.
- Remove meat from plastic or foil. Season with remaining salt and pepper.
- Place on hot grill.
- Cook over medium heat for about 20 to 25 minutes, turning occasionally.
- Make sure to turn carefully to avoid disrupting the stuffing.
- For added flavor, add wood chips to smoke. For a charcoal grill, spread water-soaked chips directly over coals. For a gas grill, wrap wet wood chips in foil and place under cooking grate in one corner.
- Once internal temperature of meat reaches 160 F to 165 F, remove from heat and let rest for 10 minutes. Slice and serve.
Nutrition Facts : Calories 570 kcal, Carbohydrate 2 g, Cholesterol 220 mg, Fiber 1 g, Protein 56 g, SaturatedFat 14 g, Sodium 627 mg, Sugar 0 g, Fat 36 g, ServingSize Serves 6, UnsaturatedFat 0 g
STUFFED LONDON BROIL
Steps:
- Soak bread in milk. Preheat pan on high, add olive oil and onion then cool for 3 minutes. Add garlic and cook for 1 minute. Then add sausage and pine nuts and cook for 5 minutes. Squeeze out juice from bread and spinach and add to mixture along with the dry herbs and season with hot pepper sauce and salt. Heat through while mixing well to incorporate the bread. Cool on sheetpan.
- Cut a pocket into the London broil and distribute fresh herbs inside. Stuff with the above mixture and close with toothpicks. Rub the outside of London broil with garlic and olive oil. Grill for 20 minutes then rest for 20 minutes.
- Boil potatoes in salted water for 20 minutes. Then slice them thick while warm and drizzle with olive oil. Sprinkle with herbs and season with salt and pepper. Grill 15 minutes until brown.
SPINACH-CHEESE SWIRLS
Steps:
- Heat the oven to 400 degrees F. Beat the egg and water in a small bowl with a fork or whisk.
- Stir the muenster cheese, parmesan cheese, onion and garlic powder in a medium bowl.
- Unfold the pastry sheet on a lightly floured surface. Brush the pastry sheet with the egg mixture. Top with the cheese mixture and spinach. Starting with a short side, roll up like a jelly roll. Cut into 20 (1/2-inch) slices. Place the slices, cut-side down, onto baking sheets. Brush the slices with the egg mixture.
- Bake for 15 minutes or until the pastries are golden brown. Remove the pastries from the baking sheets and let cool on wire racks for 10 minutes.
SPINACH SWISS QUICHE
Warm wedges of this tasty quiche are packed with convenient frozen spinach, sweet red pepper and Swiss cheese. My family requests this dish year-round. You can saute the bacon mixture the night before to reduce prep time on busy mornings. -April Milner, Dearborn Heights, Michigan
Provided by Taste of Home
Time 1h
Yield 6 servings.
Number Of Ingredients 12
Steps:
- On a lightly floured surface, unroll dough. Transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond edge of plate; flute edges. Line unpricked crust with a double thickness of heavy-duty foil. , Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack. Reduce heat to 350°., In a small skillet, cook the bacon, onion and red pepper until vegetables are tender; drain. Stir in spinach. Spoon spinach mixture into pastry. , In a small bowl, combine the egg substitute, cottage cheese, Swiss cheese and seasonings; pour over spinach mixture., Bake for 35-40 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting., Serve with sour cream.
Nutrition Facts : Calories 278 calories, Fat 12g fat (5g saturated fat), Cholesterol 22mg cholesterol, Sodium 659mg sodium, Carbohydrate 26g carbohydrate (5g sugars, Fiber 2g fiber), Protein 17g protein. Diabetic Exchanges
SWISS CHEESE AND SPINACH QUICHE
One of our favorite quiches. From a local hospital cookbook my mom gave me. We omit the salt as the cheese adds enough salt for us. *Note: Make sure the pie crust is a deep dish! We have made this using a regular one before with messy results!
Provided by noway
Categories Savory Pies
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Toss grated cheese with flour.
- Add spinach, milk, eggs, bacon, and seasonings; mix well.
- Pour into pastry shell.
- Bake at 350 for 1 hour or until set.
BROILED CHEESE STUFFED PORTOBELLOS
My vegetarian friends do the happy dance for my mushroom caps with spinach and cream cheese, mozzarella and Parmesan. As a twist, use button mushrooms and make appetizers. -Jennifer Bender, Baldwin, Georgia
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Preheat broiler. In a large bowl, combine mushrooms and salad dressing; turn to coat. Let stand 15 minutes. Meanwhile, in another large bowl, combine spinach, cream cheese, Parmesan cheese, garlic, salt and pepper., Drain mushrooms, discarding salad dressing. Place mushrooms in a foil-lined 15x10x1-in. baking pan. Broil 3-4 in. from heat until tender, 2-3 minutes on each side. Fill with spinach mixture; top with mozzarella cheese. Broil until cheese is melted, 2-4 minutes longer.
Nutrition Facts : Calories 314 calories, Fat 24g fat (11g saturated fat), Cholesterol 63mg cholesterol, Sodium 710mg sodium, Carbohydrate 13g carbohydrate (5g sugars, Fiber 3g fiber), Protein 14g protein.
STUFFED LONDON BROIL
Make and share this Stuffed London Broil recipe from Food.com.
Provided by southern chef in lo
Categories Roast Beef
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Slice three 5 x 1-inch slits in the top of the London broil.
- In bowl, combine the remaining ingredients; mix well. Fill the slits with the mixture. Tie meat in 1-inch intervals with butchers' string. Top with 1 teaspoon of Italian seasoning.
- Broil for 35 minutes or until thermometer reads 140°F, turning once.
Nutrition Facts : Calories 241.6, Fat 10.9, SaturatedFat 4.5, Cholesterol 98.3, Sodium 152.6, Carbohydrate 1.5, Fiber 0.5, Sugar 0.6, Protein 32.6
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