Stuffed Garlic Bread Emeril Lagasse Recipes

HELEN'S SAUSAGE STUFFED FRENCH BREAD

Steps:

• Preheat the oven to 350 degrees F.
• Using a serrated knife, trim the upper quarter off the length of the top of each loaf. Hollow out the center of the loaves, leaving a 1/2-inch-thick shell. Set aside.
• Brown the sausage in a large skillet over medium-high heat for about 5 minutes, stirring to break up any clumps. Add the jalapenos, bell peppers, and green onions. Cook, stirring, until the vegetables are soft, 3 to 4 minutes. Add the cream cheese, sour cream, and Cheddar and stir until completely melted, about 2 minutes. Add the Essence and remove from the heat.
• Fill the hollowed-out bread loaves with equal amounts of the sausage-cheese mixture and wrap each loaf in aluminum foil. Place the loaves on a baking sheet and bake for 1 hour. Remove from the oven, unwrap, and sprinkle with parsley.
• Serve warm with chips for dipping, if desired, or cut the bread crosswise into 2-inch slices.
• Combine all ingredients thoroughly.

EMERIL'S I LOVE GAAAAAHLIC GARLIC BREAD SPREAD

Steps:

• Preheat the oven to 350 degrees F.
• Line a large baking sheet with aluminum foil.
• Split the French bread in half lengthwise. Lay the bread, crust side down, on the lined baking sheet.
• Place the butter in a medium bowl.
• Add the remaining ingredients, and stir together until blended.
• Spread the some of the butter mixture evenly onto the bread, reserve the rest for more garlic bread (keeps at least 1 week in fridge, bring to room temp before using and stir well).
• Garnish with some paprika and chopped parsley if desired for a bit more color.
• Bake until golden brown and bubbly,about 15 to 18 minutes, checking early so it doesn't burn.
• Remove from the oven.
• Carefully slice diagonally into 7 slices per half and serve immediately.

STUFFED GARLIC BREAD - EMERIL LAGASSE

Steps:

• Preheat oven to 375°F and line baking sheet with aluminum foil.
• Cut bread in half lengthwise.
• Lay two halves on baking sheet.
• In small bowl, combine butter, olive oil, parmesan, 2 teaspoons garlic, parsley, and salt.
• Mix well and spread evenly over 2 halves of bread.
• Bake about 10 minutes or until bubbly but not browned.
• Remove from oven.
• While bread is baking, heat oil in large skillet over medium-high heat.
• Add sausage and cook, stirring and breaking into pieces until crumbly.
• Cook about 5 minutes and remove with slotted spoon; drain on paper towels.
• Add onions, peppers and red pepper to grease and cook until soft, about 3 minutes.
• Add garlic and cook another minute.
• Remove from heat.
• Add sausage back to pan and mix with vegetables.
• Spread sausage mixture evenly over bottom half of bread and cover with top half.
• Wrap in foil and return to oven for about 5-6 minutes or until warmed through and flavors blend.
• Remove from oven.
• Slice and serve.

HILDA'S STUFFIES

Steps:

• Preheat the oven to 400 degrees. In a saute pan, heat the olive oil. Add the chorizo and render for 2 to 3 minutes. Add the onions, shallots, garlic and peppers. Saute the mixture until the vegetables are light in color, about 2 minutes. Remove from the heat and turn into a mixing bowl. Season with salt, cayenne and parsley. Stir in the clams and creole mustard. Fold in enough bread crumbs to bind the mixture. Pack the mixture into each shell and tie with the butcher's twine. Place on a baking sheet and bake for 8 to 10 minutes, or until the stuffing is cooked through. Remove from the oven and place the untied clams on a platter. Drizzle the butter sauce over the clams. Place a small bundle of the leeks in the center of each clam. Garnish with red peppers, parsley and Essence.