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Member Since: 07/30/2011
Jul 14 12 9:50 PM
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Member Since: 07/30/2011
Jul 14 12 9:58 PM
Jul 16 12 10:01 PM
Jul 18 12 10:22 PM
1. Dip grape leaves in large pot of boiling water 2 minutes. Drain, and set aside.
2. Heat oil in large saucepan over medium heat. Add onion, and sauté 7 to 10 minutes, or until beginning to brown. Add rice and 21/2 cups water, and bring to a boil. Cover, reduce heat to medium-low, and cook 30 to 40 minutes, or until liquid is absorbed. Remove from heat, and stir in tomato juice, pistachios, parsley, mint, raisins, and lemon juice. Season with salt and pepper, if desired. (Mixture will be very wet.)
3. Preheat oven to 350°F. Brush 2-qt. baking dish with olive oil. Pat grape leaves dry. Line bottom and sides of baking dish with grape leaves, allowing leaves to hang over sides. Spread half of rice mixture over grape leaves. Top rice with more grape leaves, then top with remaining rice mixture. Cover casserole with remaining grape leaves, and seal by folding over grape leaves around edges. Brush top with olive oil. Bake 30 to 40 minutes, or until grape leaves on top darken and casserole looks firm and dry.
4. Dip knife in cold water. Cut straight down with tip of knife to make 8 servings, then remove servings with spatula. Garnish with lemon slices, and drizzle with pomegranate molasses (if using).
Jul 19 12 11:27 PM
Jul 23 12 11:03 PM
Member Since: 10/01/2009
Jul 30 12 1:21 PM
Aug 2 12 10:39 AM
Celebrate spring with this riot of color, served
warm or cold. Kids can make the dressing in a jar and shake it up. The
vinaigrette is good on salads too, so feel free to double or even triple the
recipe and keep it on hand.
Add the olive oil, red wine vinegar, Dijon mustard, garlic, salt, and pepper
to a small screw-top jar or plastic container. Shake it and set aside. To serve
the asparagus cold, have a large bowl of ice water by the side of the stove.
Bring a medium pot of lightly salted water to a rapid boil over high heat.
Plunge the asparagus into the boiling water. Cook until it is tender but still
firm, about 2 to 4 minutes after the water returns to a simmer, depending on the
thickness of the asparagus. Drain and plunge it into the ice water. After about
5 minutes, drain and pat dry. Fan out the asparagus, tips facing the same
direction, then drizzle with the dressing and sprinkle with the pepper
"confetti." If you prefer to serve this warm, drain the asparagus thoroughly
after boiling and lay it out directly on the platter.
Aug 2 12 10:41 AM
Here's a colorful medley that makes a delicious
summer dish. You can serve it as a salad or call it a chunky dip and scoop it up
with tortilla chips.
In a large bowl, whisk together the olive oil, lime juice, cilantro, salt,
Add the corn, avocado, tomatoes, and onion and toss to mix. Serve at room
temperature. Serves 4 to 6. Tips: Choose ears of corn with bright green
husks that are tightly closed. The ends of the corn silk should be golden brown,
not pale -- an indication that the corn was picked too early.To easily
remove corn silk from the kernels, hold the ear in one hand and rub downward
with a wet paper towel. To remove corn kernels for a salad or salsa,
stand an uncooked ear in a shallow bowl and use a sharp, thin-bladed knife. For
chowder, add another step: reverse the knife and run the dull side down the ear
to press out the rest of the corn and its milk.
Member Since: 11/22/2012
Nov 29 12 3:39 PM
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