Ingredients:
Rolls:
12 cabbage leaves
1 c. cooked rice
1 egg - beaten
1/4 c. milk
1/4 c. onion - minced
1 lb ground meat - I prefer turkey
1 1/4 tsp salt and pepper
Sauce:
1 can of tomato sauce (15 oz.)
2 TBS brown sugar
2 TBS lemon juice
2 tsp Worcestershire sauce
2 cloves minced garlic
Steam cabbage head until the leaves are wilted and pliable
In a large bowl combine rice, egg, milk, onion, ground meat, salt, and pepper. Place about 1/4 c. of this mixture inside each leaf and roll up. Arrange rolls in the crock pot.
In a small bowl mix together all sauce ingredients and then pour over cabbage rolls.
Cook on low for 8 to 9 hours.
Tuesday, August 25, 2009
Amy's Ranch Pretzels
This is a fabulous ranch pretzels recipe courtesy of Kevin's sister Amy.
Ingredients:
1 bag hard pretzels - broken into small pieces (I like to mash the pretzels still in the bag with a meat mallet)
2/3 c vegetable oil
3 TBS/one packet ranch seasoning
Place crumbled pretzels on a cookie sheet in one layer.
Combine oil and ranch seasoning and mix well. Pour this mixture over the pretzels and mix around.
Bake 5 minutes in a preheated 300 degree oven.
Ingredients:
1 bag hard pretzels - broken into small pieces (I like to mash the pretzels still in the bag with a meat mallet)
2/3 c vegetable oil
3 TBS/one packet ranch seasoning
Place crumbled pretzels on a cookie sheet in one layer.
Combine oil and ranch seasoning and mix well. Pour this mixture over the pretzels and mix around.
Bake 5 minutes in a preheated 300 degree oven.
Mrs. Leonardi's Strombolis
These are from our middle school Home Ec class and are awesome.
Ingredients:
1/2 c. warm water
1/4 tsp sugar
2 1/2 tsp dry yeast
3 c. flour
1 1/2 tsp salt
3/4 c milk - microwave for 60 seconds
2 TBS oil
Mix warm water, sugar, and yeast together. Set aside, it will begin to foam
Mix 1 1/2 c. flour and salt together in a large mixing bowl. Add microwaved milk, yeast mixture, and oil. Beat on high for 4 minutes.
Remove mixture and stir in remaining 1 1/2 c. flour with a wooden spoon.
Flour counter and knead dough 75 times. Place it in a greased bowl, cover, and let rise for at least an hour.
Roll out dough and pile the ingredients of your choice on one half. i.e. ham, cheddar cheese, and sauteed vegetables. Fold the stromboli in half and seal the corners by pressing on them with a fork.
Place on cookie sheet and bake at 425 degrees for about 30 minutes.
Ingredients:
1/2 c. warm water
1/4 tsp sugar
2 1/2 tsp dry yeast
3 c. flour
1 1/2 tsp salt
3/4 c milk - microwave for 60 seconds
2 TBS oil
Mix warm water, sugar, and yeast together. Set aside, it will begin to foam
Mix 1 1/2 c. flour and salt together in a large mixing bowl. Add microwaved milk, yeast mixture, and oil. Beat on high for 4 minutes.
Remove mixture and stir in remaining 1 1/2 c. flour with a wooden spoon.
Flour counter and knead dough 75 times. Place it in a greased bowl, cover, and let rise for at least an hour.
Roll out dough and pile the ingredients of your choice on one half. i.e. ham, cheddar cheese, and sauteed vegetables. Fold the stromboli in half and seal the corners by pressing on them with a fork.
Place on cookie sheet and bake at 425 degrees for about 30 minutes.
Dave and Amy's Crab Dip
Delicious and simple crock pot dip.
Ingredients:
2 packs cream cheese
1-2 TBS Worcestershire Sauce
2-3 TBS Dijon mustard
2 sprinkles garlic powder
2 TBS Old Bay
1 lbish crab meat
Shredded white cheddar cheese for the top
Soften cream cheese and combine all ingredients in the crock pot. Heat until warm - an hour or two
Ingredients:
2 packs cream cheese
1-2 TBS Worcestershire Sauce
2-3 TBS Dijon mustard
2 sprinkles garlic powder
2 TBS Old Bay
1 lbish crab meat
Shredded white cheddar cheese for the top
Soften cream cheese and combine all ingredients in the crock pot. Heat until warm - an hour or two
Mexican Chicken Soup
This is a super simple and tasty soup courtesy of one of my Bealeton co-workers. It is very easy to add a lot of variety to it.
1 TBS oil
1 small onion - chopped
1 jalapeno - diced
2 garlic cloves - minced
2 tsp cumin
5 cups chicken broth
1 1/2 lbs chicken - I usually use about 4 chicken thighs.
2 cups store bought salsa
salt and pepper to taste
Heat oil in a large saucepan over medium heat. Add onion and jalapeno and cook until tender. Stir in garlic and cumin and cook 30 seconds more.
Add broth and bring to a rapid simmer. Add chicken and cook until no longer pink, about 3 minutes. Stir in salsa and bring back to a simmer, season with salt and pepper to taste and serve hot with a dollop of sour cream.
For more variety you can substitute shrimp for the chicken. I also like to add corn, black beans, and sometimes rice to this soup.
This soup is also great to make in a crock pot. Just put the onion, jalapeno, garlic, cumin, broth, and chicken thighs in the crock pot on low all day. After about 6-8 hours pull the chicken out to remove the bones and gristle and then add the salsa, corn, black beans, and any veggies you like and let it cook for like 20 more minutes.
1 TBS oil
1 small onion - chopped
1 jalapeno - diced
2 garlic cloves - minced
2 tsp cumin
5 cups chicken broth
1 1/2 lbs chicken - I usually use about 4 chicken thighs.
2 cups store bought salsa
salt and pepper to taste
Heat oil in a large saucepan over medium heat. Add onion and jalapeno and cook until tender. Stir in garlic and cumin and cook 30 seconds more.
Add broth and bring to a rapid simmer. Add chicken and cook until no longer pink, about 3 minutes. Stir in salsa and bring back to a simmer, season with salt and pepper to taste and serve hot with a dollop of sour cream.
For more variety you can substitute shrimp for the chicken. I also like to add corn, black beans, and sometimes rice to this soup.
This soup is also great to make in a crock pot. Just put the onion, jalapeno, garlic, cumin, broth, and chicken thighs in the crock pot on low all day. After about 6-8 hours pull the chicken out to remove the bones and gristle and then add the salsa, corn, black beans, and any veggies you like and let it cook for like 20 more minutes.
Butternut Squash Soup
This is an easy tasty way to get a ton of vegetables in one sitting.
Ingredients:
2 TBS butter
1 small onion - chopped
1 stalk celery - chopped
1 med carrot - chopped
1 sweet potato - chopped
1 med butternut squash - chopped
1 jalapeno - chopped
2 cloves garlic - chopped
32 oz chicken broth
Butternut Squash Tip: In order to easily seperate the squash from its skin and chop it first cut it into quarters. Place the quarters in a large bowl with about in inch of water, cover with plastic wrap, and cook in the microwave for about 4 minutes or until soft.
Place butter, onion, celery, jalepeno, and garlic into large pan and saute for a few minutes. Next, add all other ingredients and bring to a boil. Simmer until all ingredients are soft. Let cool and then blend/food process until the soup is smooth.
Warm up and serve with a dollop of sour cream
Ingredients:
2 TBS butter
1 small onion - chopped
1 stalk celery - chopped
1 med carrot - chopped
1 sweet potato - chopped
1 med butternut squash - chopped
1 jalapeno - chopped
2 cloves garlic - chopped
32 oz chicken broth
Butternut Squash Tip: In order to easily seperate the squash from its skin and chop it first cut it into quarters. Place the quarters in a large bowl with about in inch of water, cover with plastic wrap, and cook in the microwave for about 4 minutes or until soft.
Place butter, onion, celery, jalepeno, and garlic into large pan and saute for a few minutes. Next, add all other ingredients and bring to a boil. Simmer until all ingredients are soft. Let cool and then blend/food process until the soup is smooth.
Warm up and serve with a dollop of sour cream
Subscribe to:
Posts (Atom)