What is your favorite meal and can I have the recipe?!
What is your favorite meal and can I have the recipe?
I need to try some new stuff:)
Answers: It is not lightly that I post this recipe. This is not a cookbook
or kicked around recipe. This is an authentic HEIRLOOM recipe that
has been passed down through my family for ages. Each generation
has improved and tweaked the recipe slightly (I suggested brown
sugar instead of white).
Let me know if you enjoy eating this as much as I do!
Best regards,
Peter White
* Exported from MasterCook *
Grandma Elaine's Unstuffed Sweet & Sour Cabbage
Recipe By :Peter White
Serving Size : 4 Preparation Time :0:00
Categories : Beef Ethnic
freezer friendly Ground Beef
Jewish Main Dishes
Meatballs Onions and Shallots
Soups and Stews Tried
Vegetable, Cabbage
Amount Measure Ingredient -- Preparation Method
-------- ------------ ------------------------------...
2 lbs green cabbage
2 lb lean ground beef
4 Med. onions -- 1 finely chopped 3 sliced
3 tsp salt
1/2 tsp pepper
2 egg
2 Tbsp White rice
3 Tbsp water
28 oz canned tomatoes -- whole
15 oz tomato sauce
1/2 c brown or white sugar -- packed
1 lemon juice (Juicy)
1/3 c raisins -- (1/3 to 1/2)
1 Tbs. Honey -- (1 to 2)
1 TBS Veg. Oil
Use Large Stock Pot and wooden spoon
Wash cabbage, cut off core. Cut cabbage in half horizontally. Take
core out and cut
cabbage in 3 inch chunks. Cook sliced onions in oil until
translucent. Add can of whole tomatoes, stir and chop
slightly with spoon. Add tomato sauce, half of salt, half of pepper
and mix. Cover and simmer for 20 minutes, stir occasionally so it
doesn't burn. Then add cabbage and stir and push cabbage down into
the sauce. Cover pot and continue to simmer approx 1 hour till you
can mix cabbage around in the sauce.
In large bowl mix ground beef with chopped onion, 1 1/2 level tsp
salt, 1/4 tsp pepper, 2 eggs, rice, and water. Mix well with hands.
If too mushy, add a little more rice. Form golf ball size meat balls
and then store briefly in refrigerator to get firmer. Place
meatballs on top of cabbage on sauce. Cover and simmer approx 15
minutes till meatballs feel firm. Then gently mix meat balls into
sauce. Let pot simmer for approx 45 minutes, then add lemon. Taste
for lemon taste, if not add more lemon. Then add raisins, honey, and
then sugar a little at time to taste. Cook for another 15 minutes,
then mix gently, uncover and remove from heat.
Try not to eat right away so flavors can infuse. Tastes better when
eaten the second day, but don't over heat. Only reheat what you will
eat at that sitting.
This freezes well.
Description:
"This is the BEST unstuffed sweet and sour cabbage You'll ever eat.
From Sean & Erica's Grandma"
Source:
"Elaine Michael"
Copyright:
"Dawn of Civilization - Don't pass this off as your own....or the
GYPSIES will get ya...."
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 818 Calories; 50g Fat (54.6%
calories from fat); 48g Protein; 45g Carbohydrate; 6g Dietary Fiber;
264mg Cholesterol; 2726mg Sodium. Exchanges: 1/2 Grain(Starch); 6
1/2 Lean Meat; 4 1/2 Vegetable; 1/2 Fruit; 6 Fat; 1/2 Other
Carbohydrates.
Serving Ideas : Dip New York style Kaiser rolls in the tomato sauce
while eating....heaven!
NOTES : Not many people make sweet and sour unstuffed cabbage this
way. I don't know why, it's the best I've ever tasted. It's a recipe
handed down through the generations from Romania. Who knows...maybe
there's Jewish Gypsies in my roots?
Suggestion: After I add the can of whole tomatoes, I use the can to
chop one onion. I slice the onion and then I chop it in the can
using an electric hand blender/mixer. It's much easier, and it's one
less bowl to wash.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 LASAGNA. My fav food is chocolate cake and the recipe is on this site:
http://www.cacaoweb.net/easy-chocolate-c... Shish Kabob stick, large shrimp, bacon, wrap the shrimp in bacon, skewer with the shish ka bob stick, batter and deep fry. I'll give you two easy ones:
Spam casserole - slice & brown the spam in butter and add one can of campbells cream of celery soup and one semi-drained can of french style green beans.
Mashed potatoes and sausage - Make about a quart of mashed potatoes and add one pound of Bob Evans sausage that has been browned in a skillet (like loose hamburger). Skulpin.
Teramar rod.
Torium reel.
4oz weight.
Spectra. (About 120 yards)
two, 3 gage hooks.
A mono top-shot. (About 1 yard)
1, 3/4 day ticket for the Monte Carlo.
Oh yeah and a lemon and some pepper.
Yeah Baby! Risotto with Chicken and Asparagus:
INGREDIENTS
2 cups chicken stock
1 tablespoon olive oil or butter
1 tablespoon minced garlic
2 (5 ounce) skinless, boneless chicken breast halves - cubed
2 teaspoons olive oil or butter
1/2 large onion, minced
1 cup Carnaroli or Arborio rice
1/2 cup white wine
8 ounces asparagus, finely chopped
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
salt and freshly ground black pepper to taste
1/2 cup freshly grated Parmesan cheese
DIRECTIONS
Bring chicken stock to a boil in a small saucepan, then keep warm over low heat.
Heat 1 teaspoon olive oil in a large saucepan over medium-high heat. Stir in the garlic and cook 30 seconds until fragrant. Add the cubed chicken, and continue cooking until firm and lightly browned; set aside.
Heat remaining 2 teaspoons olive oil in the saucepan and cook onions until they soften and turn translucent, about 1 minute. Stir in the rice, and continue cooking until the rice turns opaque, and the onion begins to brown.
Stir in the wine and asparagus; cook, stirring constantly, until the wine evaporates. Reduce heat to medium, and stir in 1/3 of the hot chicken stock. Cook, stirring constantly, until all of the liquid has been absorbed, 8 to 10 minutes.
Stir in another 1/3 of the chicken stock and continue cooking and stirring until absorbed, 8 to 10 minutes. Season the risotto with oregano and basil. Pour in the remaining stock, and stir until absorbed again, 8 to 10 minutes. Season to taste with salt and pepper, then stir in the Parmesan cheese and chicken cubes.
and
Soy Marinated and Cream Cheese-Stuffed Salmon:
INGREDIENTS
1 cup low sodium soy sauce
3 tablespoons honey
2 tablespoons whole grain Dijon mustard
1 teaspoon ground ginger
4 cloves garlic, minced
1/2 teaspoon red pepper flakes, or to taste
4 (8 ounce) salmon fillets or steaks
3/4 cup cream cheese, softened
3 green onions, finely chopped
1/2 teaspoon whole grain Dijon mustard
1/2 cup teriyaki sauce
1 tablespoon sesame seeds
DIRECTIONS
Stir together the soy sauce, honey, 2 tablespoons mustard, ginger, garlic, and red pepper flakes in a medium bowl. Arrange the salmon fillets in a shallow dish. Pour the marinade over the salmon, turning fillets to coat both sides. Cover, and refrigerate for 20 to 30 minutes.
Meanwhile, make the salmon stuffing by combining the cream cheese, green onions, and 1/2 teaspoon mustard in a small bowl. Refrigerate until ready to cook the salmon.
Preheat oven to 400 degrees F (200 degrees C). Line a baking dish with foil, and lightly grease foil.
Remove salmon from marinade. Cut a slit in the thickest part of each fillet to make a small pocket. Spoon cream cheese mixture into the pocket. Place salmon in prepared baking dish.
Cook salmon in preheated oven for 10 to 15 minutes. Remove from oven; spoon teriyaki sauce over fillets and sprinkle with sesame seeds. Reduce heat to 300 degrees F (150 degrees C). Cook until fish is easily flaked with a fork, about 5 minutes more.
and
Easy and Quick Swiss Steak:
INGREDIENTS
1 tablespoon vegetable oil
2 cups all-purpose flour
salt and pepper to taste
paprika to taste
2 pounds beef cube steaks
3 green bell pepper, sliced into rings
3 red bell pepper, sliced into rings
4 onions, sliced into rings
4 (14.5 ounce) cans crushed tomatoes
DIRECTIONS
Heat the oil in a skillet over medium heat. In a bowl, mix the flour, salt and pepper, and paprika. Dredge the steaks in the flour mixture, and place in the skillet. Brown steaks on both sides, and remove from heat.
In a slow cooker, alternate layers of steak, green bell pepper, red bell pepper, onion, and tomatoes.
Cover, and cook 6 to 8 hours on Low, until steaks are very tender. No recipes needed if you eat everything raw the way God intended. steak &potatoes & brocoli go to the butchers buy a steak and shuv it in the oven for 8mins then cook some potatoes and brocoli and put it on a plate and enjoy Cresent Chicken
Boil chicken breast until cooked
Cut chicken up into small pieces
Unroll the cresent and pile some chicken in the middle
Fold up the cresent over the chicken and place in an baking dish
Do that until you use all the cresent rolls (usually 8)
Mix cream of chicken soup with a soup can of milk (or water) when mixed together add 1/4 of a 2 cup bag of cheddar cheese in and mix.
Pour over the cresent rolls
Add the rest of the cheese over the top (if you like it cheesy)
Bake on 350 degrees for 45 minutes to an hour
Serve over white rice or mashed potatos
VERY GOOD!!! : ) My boyfriend LOVES this and so does my whole family. ~Rib-eye's w/ sauteed onions & mushrooms, Pillsbury cresent rolls, and sweet-honey carrots & broccolli-mashed potatoes! mmmmmmm!! Then, Peperidge Farms German Chocolate cake, or bread pudding for dessert! Yummy!!!!!! :) Makes me soooooooo happy!!
~And yes, you are more than welcome to have the recipe! :)
Take four tblspoons. of butter/marg. and melt it (on a low heat setting), in a frying pan. While that's melting, slice either a red or yellow (whole) onion, and then place it in the melted butter. Season w/ salt, pepper and garlic powder. After (about) 15 minutes, turn the heat up to med. and add the whole or sliced mushrooms. (Fresh or in a jar - both are great!) Re-season w/ salt, pepper, & garlic salt. (If you like fresh garlic, you can add chopped fresh garlic now as well. Sautee' them together (meaning just stir them around in the melted butter) until the onions start to look a little "see-thru". :)
While you're waiting on the onions...
Place the cresent rolls on a cookie sheet or foil, and place them in the oven.
Now, take two rib-eyes and lay them in the same frying pan w/ the onions & mushrooms, turning the flame up to med - med-high. (You may want to add more butter to the frying pan first. It's up to you/your taste.) Season the steaks w/ salt, pepper, & garlic powder, turning them once, (after they've cooked to your liking on the first side), and season the other side the same way.
While the steaks are cooking, steam the broccolli.
And, over a low-med heat, mix together (1 tbls. EACH) of
water, milk, honey, butter & brown sugar. After you've mixed these ingredients together, add the sliced carrots. (Canned or frozen work well.) Coat them well and let them simmer for about 7 minutes.
When the steaks are just about done, cook the mashed potatoes according to the directions on the box. Then, add the steamed broccolli and salt and butter to taste.
ENJOY! mmmmmmmmm... and don't forget the cake. :) It's a pasta casserole.
1 1lb. box of corkscrew pasta
Olive oil
4 large chicken breasts, cubed into small bite size pieces
Salt and pepper to taste
1 cup chopped carrots
1 cup finely diced onion
6 slices of bacon, cut into bite size pieces
1 15 oz. can of Progresso Tomato Basil soup
1 container of sour cream (light works great)
8oz. of shredded cheddar cheese
Preheat oven to 350 degreees.
Cook corkscrew pasta per package directions.
In a large skillet over medium-high heat, swirl olive oil around the pan, about 3 times until a thin layer is in the skillet. Add the chicken, salt and pepper. Cook chicken just until it is cooked on all sides (doesn't have to be cooked through). Remove chicken from pan and place on paper towels to drain. Turn skillet down to medium heat.
Next, add carrots and onions to the skillet and cook about 5 minutes on medium heat, until onions are transluscent. Add bacon to pan and cook for 5 more minutes.
Then add the soup to pan and simmer on low for 10 minutes.
After the 10 minutes, take the drained pasta (save your pasta cooking pot for this step...less dishes), add sour cream, and the tomato, bacon, carrot, onion mixture and stir until well-combined.
Pour into a greased 13x9x2 baking pan. Add cheese to the top and bake for 20 minutes until cheese is melted and bubbly.
Enjoy! (This can be made in the morning and stored in the fridge covered until you are ready. If you do that, don't add the shredded cheese until you are ready to bake. And, add 15 minutes of time to the baking. Cook for 15 minutes covered with foil and 20 minutes uncovered). my favorite meal is actually from the Olive Garden Restaurant.
It is their Chicken Scampi- served over Angel Hair Pasta.
You can find the recipe at www.topsecretrecipes.com
or buy the book -"Top Secret Recipes- Restaurant Recipes Vol. #2."
I vote buying the book, because you get a whole slew of Famous restaurant recipes to try out.
I've loved this website for years!!!