Egg Salad Stuffed Peppadews Recipes

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STUFFED PEPPADEW PEPPERS



Stuffed Peppadew Peppers image

Provided by Sandra Lee

Categories     appetizer

Time 15m

Yield 24 peppers

Number Of Ingredients 3

6 ounces herbed soft goat cheese, room temperature
24 peppadew peppers (found in the grocery store near the olive jars)
1 bunch chives

Steps:

  • Place goat cheese in a zip top bag. Snip a small hole from the corner of the bag and pipe into peppers. Chill until ready to serve and garnish with chives.

GORGONZOLA STUFFED PEPPADEWS



Gorgonzola Stuffed Peppadews image

Provided by Food Network

Categories     appetizer

Yield 16 servings

Number Of Ingredients 5

16 peppadew peppers, marinated
8 oz. BelGioioso Crumbled Gorgonzola cheese
2 cups fresh baby spinach leaves
1/4 cup extra virgin olive oil
1 Tbsp. balsamic vinegar

Steps:

  • Stuff each peppadew pepper with crumbles of BelGioioso Gorgonzola. Toss the spinach with the olive oil and balsamic vinegar. Serve stuffed peppadews on a bed of dressed spinach leaves. Serve as an appetizer.

ALOUETTE® STUFFED PEPPADEW® PEPPERS



Alouette® Stuffed Peppadew® Peppers image

Our newest flavor of Alouette Spreadable is Sweet & Spicy Pepper Medley! Stuffed Peppadews are perfect to serve during the holiday.

Provided by Corrinne J

Categories     < 30 Mins

Time 25m

Yield 25 peppers, 10 serving(s)

Number Of Ingredients 8

1 (14 ounce) jar of mild whole sweet peppadew piquante bell peppers
1 (6 1/2 ounce) package alouette pepper medley soft spreadable cheese
1 tablespoon chopped parsley
1 cup all-purpose flour
2 ea. eggs
2 tablespoons milk
2 cups panko breadcrumbs or 2 cups breadcrumbs
1 quart vegetable oil

Steps:

  • Drain Peppadew® peppers on drying rack or paper towels. Fill pastry bag with the Alouette® Pepper Medley and pipe into each Peppadew® peppers. Place on serving tray. Top with chopped parsley and serve.
  • For delicious fried Peppadew® peppers, place the stuffed Peppadew® peppers in the freezer for 15 minutes to firm up. Set up a standard breading procedure using 3 shallow containers. Put flour in the first one, eggs and milk in the second, and bread crumbs in the third one. Beat the eggs and milk together. Dredge each of the stuffed Peppadew® peppers first in flour, then egg wash and then in bread crumbs. Transfer the breaded stuffed Peppadew® peppers to a sheet tray. Place in the freezer again for 15 minutes. Repeat the breading procedure a second time. Heat oil in a 12-inch skillet over medium-high heat or preheat deep fryer at 350 °F. Gently place the stuffed Peppadew® peppers in the deep fryer and fry until golden brown for about 2 minute With a slotted spoon remove the stuffed Peppadew® peppers from fryer and place on sheet tray lined with paper towels to blot. Serve warm.

Nutrition Facts : Calories 987.8, Fat 94.2, SaturatedFat 14.8, Cholesterol 54.5, Sodium 353.3, Carbohydrate 28.8, Fiber 2, Sugar 2.5, Protein 9.5

EGG-STUFFED RAVIOLI



Egg-Stuffed Ravioli image

This impressive pasta dish has a surprise inside: a beautiful runny egg yolk. Though worthy of a restaurant appetizer, it is unexpectedly easy to put together when you use store-bought pasta sheets. Just as good, you can make the ravioli several hours ahead and store it in the refrigerator covered with a kitchen towel.

Provided by Food Network Kitchen

Categories     appetizer

Time 50m

Yield 8 servings

Number Of Ingredients 10

8 tablespoons (1 stick) unsalted butter
1 clove garlic, chopped
One 10-ounce box frozen chopped spinach, thawed
1 cup ricotta
1 cup freshly grated mozzarella
1/2 cup grated Parmesan
Kosher salt and freshly ground black pepper
Eight 8-by-4-inch sheets fresh pasta (about 1/2 pound), cut in half crosswise
9 large eggs
8 fresh sage leaves

Steps:

  • Melt 2 tablespoons butter in a medium skillet over medium heat until foamy. Add the garlic and cook until it starts to become golden, about 2 minutes. Stir in the spinach and 1/4 cup water. Cook, stirring often, until the spinach is tender and the liquid has evaporated, about 5 minutes. Transfer to a food processor and add the ricotta, mozzarella, Parmesan and 1/2 teaspoon each salt and pepper. Puree until smooth and bright green. Spoon into a plastic pastry bag or large resealable plastic bag, snip the tip to 1/4 inch wide and set aside.
  • Put 8 pieces of pasta on a clean work surface and pipe a circle of the spinach mixture in the middle of each square, making sure to leave about a 1-inch border all around. Using the back of a spoon, make a well in the middle deep enough to hold an egg yolk. One by one, separate 8 eggs and put a yolk in each well. (Reserve the whites for another use.)
  • Crack the remaining egg into a small bowl and beat lightly with a fork. Brush the edges of the pasta pieces with the egg, and then top with the remaining squares of pasta. Working from the edge of the filling outward, firmly press the dough together, making sure there are no air bubbles. Trim the edges of each ravioli with a sharp knife or a fluted pasta cutter.
  • Bring a large pot of salted water to a boil. Melt the remaining 6 tablespoons butter in a small skillet with the sage leaves over medium heat and cook, swirling often, until the butter is golden brown and the sage is fried and crisp, about 3 minutes. Set aside. Gently drop the ravioli into the water and cook until the pasta is tender and the egg is still runny, about 6 minutes.
  • Remove from the water with a slotted spoon or handheld strainer and place each ravioli in an individual bowl. Top each with a sage leaf and evenly spoon the butter over. Serve immediately.

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