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Quicker Baked Potato

Try this method for speeding up the potato baking process (for a better texture than those that you microwave). Pre-heat the oven to 400. Place the potato in boiling water for 10 minutes. Bake for 30 minutes. This will cut the cooking time in half.

 

Stuffed Vine Leaves


greek, beef

20 good-sized canned vine or
1 grape leaves in brine
1/2 cup lean beef, cooked and chop
1 clove of garlic, chopped
1 tablespoon tomato paste
1 tablespoon lemon juice
1/8 teaspoon cinnamon
1 cup cooked rice
2 tablespoon sscallions, chopped
1/2 teaspoon oregano
2 tablespoon parsley, chopped
1 salt and pepper
1 shredded lettuce for
1 garnish
2 tablespoon olive oil
1 tablespoon wine vinegar

1. Drain the vine leaves. Drop them into a saucepan of boiling water and blanch for 5 min. Drain well. 2. Place the beef in a bowl. Add the garlic, tomato paste, lemon juice and cinnamon and blend well. Stir in the rice, scallions, oregano and 1 tbsp parsley. Season with salt and pepper. 3. Spread the vine leaves on a clean, flat surface. Remove any stalks without tearing the leaves. 4. Place a spoonful of stuffing on each leaf and press the stuffing together to make it compact. Fold in the sides on each leaf and roll up neatly. arrange the rolls on a serving dish and garnish with shredded lettuce, if desired. 5. Place the oil and vinegar in a small bowl and blen well with a wire whisk. Sprinkle the rolls with the remaining parsley. This dish: Dolmades