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Cabbage Rolls
My great Grandma use make these every Christmas and Easter they are really good.
Ingredients
1 medium head cabbage (3 pounds)
1/2 pound uncooked ground beef
1/2 pound uncooked ground pork
1 can (15 ounces) tomato sauce, divided
1 small onion, chopped
1/2 cup uncooked long grain rice
1 tablespoon dried parsley flakes
1/2 teaspoon salt
1/2 teaspoon snipped fresh dill or dill weed
1/8 teaspoon cayenne pepper
1 can (14-1/2 ounces) diced tomatoes, undrained
1/2 teaspoon sugar
Directions
1. Cook cabbage in boiling water just until outer leaves pull away easily from head. Set aside 12 large leaves for rolls. In a small bowl, combine the beef, pork, 1/2 cup tomato sauce, onion, rice, parsley, salt, dill and cayenne; mix well.
2. Cut out the thick vein from the bottom of each leaf, making a V-shaped cut. Place about 1/4 cup meat mixture on a cabbage leaf; overlap cut ends of leaf. Fold in sides. Beginning from the cut end, roll up. Repeat.
3. Slice the remaining cabbage; place in an ovenproof Dutch oven. Arrange the cabbage rolls seam side down over sliced cabbage. Combine the tomatoes, sugar and remaining tomato sauce; pour over the rolls. Cover and bake at 350° for 1-1/2 hours or until cabbage rolls are tender.
Cook Time: 1 hours, 30 minutes
Total Time: 1 hours, 55 minutes
Number of Servings: 6
Yield:
Style: Eastern European, Polish
"Outlaw Slaw"
While growing up my family got together all the time Many BBq's and my Elder sister came up with a recipe similar to this but being a Chef I went on to perfect it The reason I love it is non dairy which means if you left it covered over night just throw it in the fridge and cool it and if your getting low just shred up more onion , carrots and cabbage and throw it in the brine over night stirring it once in awhile
Ingredients
2-Med carrots
1/2 Sm onion
!-Cup white vinegar
1-Cup white sugar
3/4Cup oil
1 Tbls ground mustard
Salt and pepper to taste
Finely chop veggies and place in a Lg mixing bowl set aside
In a sm sauce pan mix the rest of ingredients in pan Bring to a boil stirring often on Med high until it starts to foam up When it get to the point of boiling over remove and pour over veggie mix quickly and mix up I leave mine there and stir it if I walk by it
In the 30+ years I've been serving it I can't recall very many who didn't like it and I had 2 restaurants and 1 bar in Detroit Lakes MN Tee Pee's Sportsman's bar The birthplace of the "WE FEST" in 1983
I was locking up one night and just when I turned to go downstairs for a well deserved rest a car pulled in A crew got out and came up to the door and asked I was closed Of course I said no and let them in I locked the door up again and asked what kinda beer they drank and it was the Bull so I grabbed a case of tall boys and sat down at a table and made the We Fest possible
Next day i tried scrambled to get a semi truck of folding lawn chairs delivered before the fest but couldn't come hell or high water After the dust settled Jeff and I figured of I lost out on around 7-10K
Directions
In a sm sauce pan mix the rest of ingredients in pan Bring to a boil stirring often on Med high until it starts to foam up When it get to the point of boiling over remove and pour over veggie mix quickly and mix up I leave mine there and stir it if I walk by it Put in fridge and enjoy
Cook Time: 15 minutes
Total Time: 45 minutes
Number of Servings: 20
Yield:
Style: American, Midwest
Request for a Recipe
I need a sauce recipe for a hamburger.
I also need a mouth watering 'Chip Dip' or French fry Dip recipe.
Ingredients
1 litre of Tamatoe Sauce
1 liter of Mayo
300ml Tobasco Sauce
50g Nuts
Directions
Notes
Cook Time: 60 minutes
Total Time: 60 minutes
Number of Servings: 30
Yield:
Style: American
Diced lamb gravy juices
Simple diced lamb with special spices in natural lamb gravy.
Ingredients
Directions
Notes
Cook Time: 60 minutes
Total Time: 2 hours
Number of Servings: 18
Yield:
Style: Australian and New Zealander
online today!
Lemon healthy cake
It is healthy, fruity and very tasty cake. My granddaughters love it!
Ingredients
* ¾ cup whole-wheat flour
* 2 teaspoons baking powder
* ¼ teaspoon salt
* 2 large lemons
* ¾ cup 4%-fat cottage cheese
* 2 large eggs
* ¾ cup granulated sugar plus 1 tablespoon, divided
* 2 cups fresh blueberries
* 6 tablespoons unsalted butter, melted, plus more for pan
Directions
2. Whisk all-purpose flour, whole-wheat flour, baking powder and salt together in a large bowl. ?
3. Grate both lemons to equal about 1/4 cup zest; place in a medium bowl. Juice 1 lemon to equal 2 tablespoons juice; add to the medium bowl. Slice the remaining lemon into thin rounds; remove seeds. ?
4. Add cottage cheese, eggs and 3/4 cup sugar to the bowl with the lemon zest and juice; whisk until combined. ?
5. Whisk the wet ingredients into the dry ingredients until just combined. Fold in blueberries and melted butter. ?
6. Transfer the batter to the prepared pan; top with the lemon slices and the remaining 1 tablespoon sugar. ?
7. Bake until top is golden-brown and a toothpick inserted in the center comes out clean, 1 hour to 1 hour, 10 minutes. Let cool before slicing.
Notes
Cook Time: 60 minutes
Total Time: 1 hours, 30 minutes
Number of Servings: 10
Yield: 10
Style: American, Northeast
Smothered Chicken with Creamed Spinach, Bacon, Mushrooms
I cooked this tonight! It was delightful! I use lots of online recipe sites to keep food from being boring. I do tweak most and add my own touches. I'm fortunate to be able to cook for my father, mother and mother 2 (a woman who has been like a mother to me) every Sunday and Wednesday. I promised them those days!
Ingredients
Chicken:
1 tablespoon butter
Any chicken pieces you like best or have on hand (smile)
salt
lemon pepper seasoning
paprika
Creamed spinach:
1 tablespoon vegetable oil
10 oz fresh spinach
4 garlic cloves, minced
2/3 cup half and half
2/3 cup mozzarella cheese, shredded
1 small onion chopped
Other Ingredients:
1 tablespoon vegetable oil
4 oz mushrooms, sliced
4 slices bacon, cooked, chopped
4 slices of Pepper Jack cheese (Monterey Jack Cheese with Jalapenos)
Directions
Butter the bottom of the baking dish or spray your favorite oil or butter spray.(I used a 9X13 pan)
Generously season chicken on both sides with salt, lemon pepper seasoning and a small amount of paprika.
Place the chicken into the greased baking dish and bake for 25 minutes at 375 F.
In the mean time, heat 1 tablespoon vegetable oil in a large skillet on medium heat. Add spinach and cook for only 1 or 2 minutes, covered, until the spinach is thoroughly heated through and start to wilt. Remove from heat.
Add minced garlic and half and half. Bring to boil. Add shredded mozzarella cheese and keep stirring, on high heat, until mozzarella cheese starts to melt - about 30 seconds. Reduce heat to simmer and keep stirring until you have a nice, smooth creamed spinach - about 30 seconds or 1 more minute.
Season with salt to your taste. Remove from heat.
In a separate pan, heat 1 tablespoon vegetable oil. Add sliced mushrooms and cook on high-medium heat for 1-2 minutes until mushroom caramelize. Do not salt mushrooms or it will prevent the caramelization.
Remove the chicken from the oven. Top each chicken breast with the creamed spinach, chopped cooked bacon, cooked mushrooms and broken slices of pepper jack cheese.
Bake in the oven, uncovered for 25 more minutes, until chicken is cooked through, no longer pink in the center, and the juices run clear.
Notes
I had a Monterey Jack/Cheddar mix and sprinkled it on top of the spinach mixture I also added finely chopped onions as I love onion and garlic in most of my recipes for flavor.
Cook Time: 50 minutes
Total Time: 60 minutes
Number of Servings: 6
Yield: 6-8 servings
Style: American
Central American Native Spicy ancestral Hot Cocoa
A tasty way to carry on your ancestral traditions, if you're of that bloodline.
If not, and you like chocolate and spicy . . .then feel free to warm yourself, by sipping
this spicy, silken cup of coziness.
Ingredients
To your favorite mug add the following ingredients:
1 tsp cacao powder
1 tsp beepollen ( This is optional, if needing a little energy boost)
1/8 tsp ceylon cinnamon
1/8 tsp of cayenne pepper
dash of cloves
1 tbsp date nectar syrup
1 tbsp raw agave
1 tsp medicinal mushroom powder blend (optional)
1 capful of real vanilla extract (NOT flavoring)
1/2 tsp ginger juice
Directions
Notes
Freshly juiced ginger gives it a powerful antiinflammatory KICK!
Cook Time: 6 minutes
Total Time: 8 minutes
Number of Servings: 1
Yield:
Style: Latin American
the Best Crawfish Boil in Brooklyn, NY
There are number of <a href="https://redcrabseafood.com/locations/erskine-brooklyn-ny/">seafood boil restaurant brooklyn ny</a>. You can choose from a variety of crawfish boils at Red Crab, ranging from mild to hot and everything in between. They have a wide selection of flavors and seasonings, including their special boils with garlic butter and lemon pepper, which are ideal for people seeking a special and mouthwatering variation on the traditional crawfish boil.
You need purchase a side of hushpuppies, fries, or onion rings along with your crawfish in order to complete your meal. Order a cold beverage to wash it all down as well! Don't worry if you've never attended a crawfish boil; we've got you covered. At first, eating crawfish might seem frightening, but it's really pretty easy. Simply twist the crawfish's head off, grasp the tail, and carefully remove the meat. The meat is delicious on its own, but you can also add some flavor by dipping it in some melted butter or cocktail sauce.
Ingredients
Red Crab serves the best crawfish boil if you're a fan of spicy and flavorful seafood, here is a good news for you. They cook their Louisiana-style crawfish boil to perfection. Also, their chefs add the right amount of spice to please your taste buds. Moreover, one of the great things about Red Crab's crawfish boils is that they cater to all taste preferences. People like crawfish mild or hot. Everyone has different taste choices; so, Red Crab has a variety of boils to choose from. Their classic boil is the perfect balance of spice and flavor, while their garlic butter and lemon pepper boils offer a unique twist on the traditional crawfish boil.
But why are the crawfish boils at Red Crab so unique? They always start with fresh, top-notch crawfish. Each boil will be brimming with flavor thanks to this single characteristic. Additionally, they use a mixture of Cajun flavors and spices to prepare their crawfish. It becomes difficult to resist the savory and spicy food as a result. Second, Red Crab offers a selection of sides and beverages to go along with their mouthwatering crawfish boils. Along with their crispy fries and onion rings, their hushpuppies are a crowd favorite. They also provide a nice assortment of cool beers and energizing beverages if you need something to wash it all down.
Directions
Cook Time: 60 minutes
Total Time: 2 hours
Number of Servings: 5
Yield:
Style: American, Northeast
Lamb stew
The best lamb stew in the world
Ingredients
2 lbs baby potatoes
2 cut carrots
2 bayleaves
2 stalks celeries
3 minced garlic cloves
1 diced onion
1/4 cup chopped parsley
3 sprigs fresh rosemary
6 cups beef broth
1/4 cup tomato paste
1 tblspn worcestershire sauce
Salt
Black pepper
1 tspn ground paprika
1 tspn ground cumin
1 tblspn oil
1 cup red wine
Directions
- Add the carrot , potatoes and the lamb chunks
- Add the other ingredients
- Cook it in low heat for 1 hour , stir it occasionally
Cook Time: 60 minutes
Total Time: 1 hours, 20 minutes
Number of Servings: 4
Yield:
Style: European
Grilled sardines
This is quite simply a fantastic recipe for sardines. Sardines are extremely healthy - an excellent source of omega-3, B12, and selenium - and just as important: they're the cleanest, healthiest fish to eat, and also sea-friendly.
While most people associate sardines with the canned variety, "real" sardines are something else entirely.
They turn out crispy on the outside, tender and ultra-flavorful inside. II buy them frozen at my local supermarket. They're really inexpensive, and here's a funny tip: my dogs love to eat the heads and tails, so nothing goes wasted, plus it's good for them! Enjoy!
Ingredients
•1 tsp. salt
Directions
When done, fish will appear golden and the skin will be crisp.
Notes
Cook Time: 10 minutes
Total Time: 15 minutes
Number of Servings: 1
Yield: 6
Style: European, Portuguese
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