Tabouleh Stuffed Jalapenos
1 cup of prepared tabouleh
12 large jalapenos (halved lengthwise)
1 package of cream cheese
1 t. minced garlic
24 slices of bacon (uncooked)---turkey bacon optional
1 box of toothpicks
Cut jalapenos in ½ lengthwise, take spoon and scoop out seeds then rinse thoroughly and set aside. In mixing bowl, combine 1 package of soften cream cheese, 1 cup of tabouleh and 1 teaspoon of minced garlic. Take raw bacon and lightly brown wrap in paper towel and set aside. Take jalapenos and fill with cream cheese and tabouleh mixture, then wrap it with bacon and secure with toothpicks. Broil on low in oven for 15 minutes or until bacon is done. Makes 24 servings
Tabouleh Broccoli Salad
1 cup prepared tabouleh
1 package of tri-colored rotini
1 head of broccoli (tops finely chopped)
½ red onion finely chopped
1 package of salad pizzazz (cherry cranberry pecano)
1 can sliced black olives, drained
2 cups of creamy Italian dressing
2 teaspoons of dry zesty Italian dressing
2 cups of fancy shredded Parmesan cheese
Bring 8 cups of water to boil and add 1 package of tri-colored rotini noodles-let cook for 8 minutes or until done, drain and set aside.
In large mixing bowl, combine 3 cups of prepared tabouleh salad, 1 cup of cooked tri-colored rotini noodles, add finely chopped broccoli and red onion, 1 package of salad pizzazz, 1 can of drained sliced black olives, 2 cups of cream Italian salad dressing, 2 teaspoons of dry zesty Italian dressing and 2 cups of fancy shredded parmesan. Toss together and let chill in fridge for 1 hour.
Ed Slyman, Tony and Michelle Morquecho will be preparing these dishes tomorrow on the cooking spot.
In addition, here are some recipes that you can receive by sending a self addressed stamped envelope to Root's Hometown Furniture & Appliances
305 North Main Bristow, OK 74010
Tuscan Chicken Tabouleh
2 cups chopped, cooked chicken
2 (6 ounce) jars marinated artichoke hearts, drained
2 cups prepared Tabouleh
½ cup sliced kalamata olives
1 bunch sliced green onion
½ cup mayonnaise
½ teaspoon dried oregano
½ teaspoon lemon pepper
Drain artichokes and coarsely chop. Combine and mix chicken, artichokes, tabouleh, olives, green onions, mayonnaise, oregano and lemon pepper.
Chill for 1-2 hours. Serve wit pita bread.
Tabouleh Stuffed Tomatoes
8-oUnce cream cheese
4 ounces sour cream
1 ½ teaspoon minced garlic
5 slices of cooked bacon
¼ cup roasted red bell pepper
¼ cup chopped red onion
1 cup prepared tabouleh
4 whole tomatoes
In a medium saucepan place the cream cheese, sour cream and garlic over low heat until soft. In a mixing bowl, combine the cream cheese mixture with the bacon, red pepper, onion and tabouleh. Season the mixture with salt and pepper. Take the 4 tomatoes and cut the top off and scoop out insides. Fill the center of the tomatoes with the cream cheese mixture. Refrigerate for 1 hour.
Tootie Fruitie Tabouleh
1 ½ cups apple juice
1-cup cracked wheat
¼ cup pineapple, chopped
¼ cup blueberries
¼ cup cranberries or maraschino cherries
2 limes zested
1-teaspoon mint, chopped
Soak wheat in apple juice until softened. Combine with remaining ingredients.
Tabouleh Bread (using bread machine)
¾ cup boiling water
½ cup bulgur
½ tablespoon parsley
½ tablespoon dried, minced onions or use ½ cup packaged tabouleh mix
½ teaspoon mint leaves
Mix ingredients in a small bowl and let cool to lukewarm. Add the following ingredients in order listed to bread machine. Make sure all ingredients are at room temperature.
½ tablespoon yeast
3 cups bread flour
2 tablespoons sugar
1 ½ teaspoon salt
1-tablespoon olive oil
¾ cup warm water
Add lukewarm tabouleh mixture. On bread machine, select "white" bread and push start. When machine beeps, add the following:
½ cup chopped black olives
½ cup chopped dried apricots.