Cooking recipes: stuffed

Showing posts with label stuffed. Show all posts

Sunday, May 4, 2014

STUFFED FLAT BREAD DHAL PURI

2 cups channa dal (Bengal gram)
½ tsp Turmeric powder
½ teaspoon cumin powder
Salt to taste
4 cups flour
Ghee or Oil for deep frying
Wash dal and boil with turmeric and salt till its soft (but not mushy) in just enough water (2 cups) so that water gets absorbed when its done. Kneed flour with water to a stiff dough and keep aside. Strain and grind dal to a fine paste, add cumin powder. Adjust salt to taste. Divide the dal paste into equal portions for puris. Take a ball of dough, make a depression and add the dal paste. Close and then roll out to a thin puri or flat bread. Heat oil in a deep pan till smoky. Fry the stuffed dhal puris one at a time on a high flame for a few minutes till done. Serve with chutney

Tuesday, April 8, 2014

Perfect recipe for cooler days beef and pork Stuffed Cabbage of rolls

As we head in the automatically enjoy the delicious food I think autumn, but not on hot days make conjures up. Its just something about 100 + degree days, which makes you want to make quick meals. But the cooler days arrived, I love brings I my cooler (note you I not say call, cool or cold) days see recipe This cabbage rolls are one of them. The combination of beef and pork make rolling the special. Try comfort soon for a real old fashion meal.

RIND-AND PORK STUFFED CABBAGE ROLLS

1 medium to large head of cabbage
1 lb lean beef
1 lb. lean ground pork
3/4 Cup rice, uncooked
2 small onions or 1 medium onion, chopped
Salt to taste
Pepper to the taste
1 El dill
1/2 Pint sour cream
3 TBSP flour
1 small can tomato paste
1 Teaspoon salt
2 TBSP sugar *.

Remove the core of the cabbage; Place the cabbage in a large saucepan with boiling water. Parboil Kohl, the leaves out one at a time can Shell to you. Place the leaves on a paper towel or clean towel to drain.

Mix the minced beef, ground pork, rice, onions, salt and pepper. Placing some of the mixture on each of the enough the leaves leaving Savoy cabbage, herb leaf, it rolls over the mixture, cover mode; secure with toothpicks.

Place the cabbage rolls in a large pan and boiling water. Add the dill to the water and bring the water back to the boil. Cook roles for 1 hour. Remove roles from the pan with a skimmer. Stir sour cream, flour, tomato paste, 1 TEASPOON salt and sugar in a medium-sized bowl together. So is this mixture in the Pan, from which you removed the cabbage rolls. After the mixture in is well mixed, add the cabbage for about 10 minutes to the Pan and heat rolled back.

Diabetics can enjoy this recipe by replacing sugar with 2 tablespoons SPLENDA Granular.

Enjoy!

Visit her blog at http://grandmasvintagerecipes.for more of Lindas old fashion recipe collection
Visit for more of their recipes and diabetic information http://diabeticenjoyingfood.squarespace.com

Friday, April 4, 2014

Lambage Rolls! Lamb Rice Stuffed Cabbage Leaves with Almonds and Currants

My love of cabbage rolls is deep and unconditional. I almost always make the same version, based on my Aunt Angela’s famous recipe, but once in a while, just for the hell of it, I’ll use lamb instead of beef.

I love lamb burgers and lamb meatballs, so it’s no surprise that I love lamb-stuffed cabbage rolls, and I’m happy to report that these particular “lambage” rolls were the best non-beef version yet!

I remembered a middle-eastern restaurant Michele and I used to frequent, which served a lamb meatball stewed with tomatoes and spices, and served over a rice pilaf studded with almonds and currants. I really loved that dish and tried to incorporate those elements into these cabbage rolls.

I loved the results. Big, bold flavors, yet not too heavy, and like all cabbage rolls, these were very, very comforting. I used a pretty lean grind for the lamb, but ideally the butcher will give you something close to a 80/20 lean-to-fat ratio.

As far as the rest of the stuff, you’re on your own, and as usual I’ll ignore most of the “can I leave out the [insert delicious, totally necessary ingredient here]” questions. You are the boss of your cabbage rolls, so act like it. Anyway, I hope you share my love of cabbage rolls, and if you do, I really hope you give this version a try. Enjoy!

Makes 8 Lambage Rolls

1 lb ground lamb

1 cup rice

1/4 cup butter

2 tbsp olive oil

1/2 onion, diced
4 cloves garlic, crushed

2 tsp salt

1 tsp black pepper

1 tsp cumin

1/2 tsp cinnamon

1/4 tsp cayenne

pinch dried oregano

1/4 cup packed Italian parsley

1 tbsp dried currants

2 tbsp sliced almonds

1 cup tomato puree

3 1/2 cups chicken broth

1/2 onion sliced

1 head cabbage

salt and pepper to taste

feta and parsley to garnish, optional

View the complete recipe

Monday, March 31, 2014

Kútmagar Stuffed fish stomachs

I thought it was about time to post a recipe, since I remembered a very old, traditional one I have not posted before.

This is a very old Icelandic dish. Since it is made in pretty much the same way as liver sausage, except using fish products, I suppose you could call it fish-liver sausage in English.

For 1 person:

2-3 fresh cod’s stomachs

1 cod liver

Rye meal

Salt

White pepper (optional)

Water

There are two basic methods of making kútmagar. In one you use rye meal and in the other you don’t.

Since I don’t expect you can buy fresh fish stomachs just anywhere and may therefore have to buy or catch whole fish and then remove the stomachs, I have included instructions on how to clean them: You take them and rub them inside and out with sand or coarse salt until you have removed the slime and anything else that may stick to them.

Both methods:

Soak the liver in cold water for a while (30 minutes or so), then remove and peel off the membrane.

Sprinkle salt over the liver and let it stand awhile (10 minutes or so).

Method one, with rye meal:

Mash or grind the liver and mix thoroughly with rye meal. No recipe I have come across gives proportions of liver to meal, but don’t use more rye meal than liver – it will cook into a dry lump if there is too much of it. Add salt to taste and a little white pepper if you like. Stuff the stomachs a little less than half-full with the mixture and tie them closed with unbleached cotton thread. Bring a generous amount of water to the boil, add salt and drop in the stomachs. When the water boils again, prick the stomachs with a pin to prevent them from bursting. Put the lid on the pot, lower the temperature and simmer for 1 1/2 to 2 hours.

Method two, no rye meal:

Chop the liver into small pieces and stuff the stomachs with it, about half-full. Bring a generous amount of water to the boil, add salt and drop in the stomachs. When the water boils again, prick the stomachs with a pin to prevent them from bursting. Put the lid on the pot, lower the temperature and simmer for 45-50 minutes.

Serve hot with plain boiled potatoes, rye bread and butter.

Notes:

Fish stomachs may be cooked without a filling and eaten straight away or pickled in whey.
I am told that they can be used as a substitute for squid in various dishes.
If you want more ways of cooking them, they seem to be widely used in east Asian cookery. I get over 6 million hits when I google "fish stomach" and recipes together, so there is plenty to choose from.

Thursday, March 6, 2014

Stuffed capsicum

Stuffed capsicum

Ingredients

Mince ½ kg
Brown onion ½ cup
Tomatoes 3 blended
Ginger garlic paste 1 tbsp
Chili powder 1 tbsp
Coriander powder 1 ½ tsp
Turmeric ½ tsp
Salt 1 tsp
Allspice 1 tsp
Oil ½ cup
Capsicum 6 large round one
Coriander leaves 2 tbsp
Green chilies 3 chopped

Method
Heat oil fry onion light golden add ginger garlic paste, chili powder, coriander powder, turmeric, salt, allspice, blended tomatoes, fry well, add mince, cover and cook till mince tender and dry, cut capsicum from top, scoop out the inside, fill the inside with mince, cover with cap, cook on slow fire till capsicum are tender, do not overcook.

Sunday, January 26, 2014

Fried Stuffed Squash Blossoms – So Good You’ll Have Them Standing!

I try to stay as seasonal as possible when choosing which food wishes to film, so I’m pushing it a little bit here with these goat cheese stuffed squash blossoms.

They’re generally thought of as more of a springtime thing, but are available into fall. In fact, if I’m remembering my past zucchini growing experiences correctly, the hearty vines seemed to produce blossoms right up until the first frost.

You can substitute cream cheese for the goat if you’re one of them fromage wusses, but the tang of the goat cheese makes it for me (at least use mascarpone if you’re going to desecrate my recipe). I like to add a little of another melty-type cheese just for fun, and here I went with a Arti Gasna, a Basque sheep’s milk cheese. It was amazing.

The batter is ultra-light and absorbs virtually no oil. You are welcome to use club soda or a light beer for the batter, but I had neither and think cold water works perfectly anyway.

You’ll notice me using self-rising flour, because I had it, and it really does work beautifully. If you need to make your own it’s: 1 1/2 cup all-purpose flour, plus 2 1/2 teaspoons baking powder, and 3/4 teaspoon salt.

This is one of those recipes that is best eaten standing in the kitchen at a party. This needs to be done in small batches to be enjoyed in all its glory. You can stuff them ahead of time, of course, and then in the middle of the party, heat up the oil and start frying. Serve a few guests at a time as they wander in and out of the kitchen, and see what happens. Spoiler alert: people love them and think you’re awesome. Enjoy!

For the batter:

2 parts self-rising flour

1 part cornstarch

enough cold water to form a pancake-like batter consistency

For the blossoms (for 12):

12 squash blossoms

3/4 cup soft goat cheese

2 egg yolks

1/4 cup shredded gruyere, cheddar, manchego, or any other firm cheese

black pepper and cayenne to taste

vegetable oil for frying

View the complete recipe