Free Online Recipes

16 oz Grape leaves

3/4 c Extra virgin olive oil

3 Onions; more if desired

(shredded or minced finely) 1 3/4 c Rice

1 Lemon, juiced

- or more, to taste Dill; very finely chopped 1 3/4 c -Hot water

3/4 ts Salt

1/4 ts Pepper

Sautee the onion with half the oil. Add the rice and let cook for a few minutes. Add the dill, the hot water and salt and pepper. Boil for about 5 minutes. Let it cool. Steam the grape leaves and rinse with plenty of water in a collander. Wrap the rice mixture with the grape leaves. This is the most difficult and time consuming part, although after you are through it a couple of times you enjoy it the most. It is better if two people work on it simultaneously, talking, joking etc. You want to make them small in size (about 1-2 inches.) Do not hesitate to cut big leaves in half. Discard the central stem of these leaves and if you can reduce (with a sharp knife) any other tough stems it would be good. You want to wrap the rice very tightly. You place the rice in one end, fold from the short end and the two sides and then roll while pushing the rice downwards to pack it really tight. You have to do it a couple of times to understand. If they are not tightly packed they will unroll later. Also be careful to wrap totally, do not leave any holes. You arrange the dolmadakia in a casserole, tightly. Make more than one layers. Add the lemon juice, the rest of the olive oil and 1 1/2 cups of hot water. Cover them with a plate or something to keep them in place. Let them simmer for 35 minutes. Serve then cold, with strained yogurt or taramosalata. Enjoy. Georgios Posted by: rika@informix.com (Rika Tsitsinia)

1 3/4 Ground meat (beef , pork or

-mix of two) ———————————BASIC MIX——————————— 2 Eggs

3 tb Soy sauce (light

-preferred) 3 tb Sherry

1 ts Grated fresh ginger

1/2 ts White pepper

2 tb Sesame oil

3 Chopped little green

-onions 2 tb Corn starch

4 tb Chopped water chestnut

3 Clove garlic, minced

——-EXTRA CONDIMENTS——–
1 1/2 ts Red chili sauce with

-garlic 2 ts Spicy brown bean sauce

3 ts Hosin sauce

1 ts Grated orange peel

————–WRAPPER———-
1 pk Wonton skins

in a large bowl, mix meat well with remaining BASIC ingredients. mix until smooth. Separate mix into four equal parts. For each part, add one of the EXTRA condiments — mix well. To stuff the dumplings, put about one overflowing teaspoon or pecan sized ball into a wonton skin. Fold into shape. Possible shapes are purse , fish , chocolate kiss, nurses cap, or whatever. Parts of the wonton skin that are sticking out may get tough, so keep this to a minimum. Use a different shape for each condiment so that you will know what is what. To cook, place on top of lettuce leaf on steam rack ( the leaf helps prevent sticking). Be very careful not to let them touch each other or else they will stick. Steam for 20 minutes. Eat hot. Can be frozen and reheated in microwave. == Courtesy of Dale & Gail Shipp, Columbia Md. == Converted by MMCONV vers. 1.50

1 lb Ground, fully cooked ham

1/2 c Dry bread crumbs

1/4 c Finely chopped green onions

3 tb Finely chopped fresh dill,

- or 3 tsp. dried dill, – divided 1/4 c Milk

1 Egg, lightly beaten

1 ts Dijon mustard

1/2 ts Pepper, divided

2 tb Butter or margarine

2 tb Vegetable oil

2 tb All-purpose flour

1 c Water

1 c Sour cream (8-oz.)

Hot cooked noodles In a bowl, combine ham, cread crumbs, onions, 1 tb fresh dill (or 1 tsp. spoon dried), milk, egg, mustard and 1/4 tsp. pepper; mix well. Shape into 1-inch balls.

In a large skillet, heat 1 tb. butter and 1 tb. oil. Brown ham balls, adding remaining butter and oil as needed. Remove ham balls to a serving dish; cover and keep warm. Pour ham drippings into a saucepan; blend in flour. Gradually add water and stir until smooth. Cook over low heat, stirring constantly until mixture thickens. Add sour cream and remaining dill and pepper; heat through, but do not boil. Pour over the ham balls. Serve over noodles.

1 qt Vinegar

2 qt Water

1 c Salt

Dill (to taste) Garlic (to taste) 1 ga Pickles

Wash cucumbers thoroughly and place them in very hot water. In a large pot boil vinegar, water and salt for 2 minutes. Drain hot water from cucumbers and put in sterile jars with dill and garlic. Pour boiling solution over cucumbers and seal immediately. Open in 3 to 4 weeks. Posted By ehunt@bsc835.bsc.edu (Eric Hunt) On rec.food.recipes or rec.food.cooking

1 c Sour cream OR Plain yogurt

1/3 c Mayonnaise

1/4 c Dijon mustard

1 tb Finely-chopped green onion

Seasoned salt Additional Dijon mustard Combine sour cream, mayonnaise, Dijon mustard and onion. Add seasoned salt to taste. Chill at least 1 hour to blend flavours. Pour into serving bowl. Garnish by swirling a small amount of mustard onto surface of dip. Serve with an assortment of cut up fresh vegetables. Makes 1 1/2 cups (375mL) of dip.

2 lg Green bell peppers, grilled

– & skinned 3 ea Tomatoes, skinned & seeded

1 lg Spanish onion

6 tb Olive oil

2 tb Vinegar

1 ea Garlic clove, finely chopped

Salt Stem & de-seed the grilled bell pepper. Wash & dice the flesh. Dice the tomatoes & mix with the peppers. Dice the onions & mix them with the other ingredients as well. Combine the olive oil, vinegar & garlic. Add salt to taste & mix well. Pour over the salad & chill. Just before serving, strain off the excess juices & arrange in a salad bowl.

1 Can bean dip

1 c Sour cream

2 tb Taco seasoning

8 oz Monterey jack cheese,grtd**

2 Tomatoes, finely diced

4 oz Chopped green chiles, opt.

8 oz Sharp cheddar, grated

4 Scallions, diced

1 Can ripe olives, diced, opt.

**Cheese should be grated. If spicier result is desired, use Monterey Jack cheese w/jalapeno peppers. Swiss or mozzarella cheese can also be substituted. Make a round mound, layering ingredients in order listed, starting with bean dip and ending with olives. Serve with tortilla chips. Scoop from bottom to top to get a taste of all layers. From Theatrical Seasonings/Syracuse Stage

8 oz Plain lo-cal yogurt

1/2 x Onions, finely chopped

2 ts Lemon juice

2 tb Parsley

1 ds Hot pepper sauce

1 ds Horseradish

1 ds Salt and pepper

Combine all ingredients. Chill thoroughly. Yield: 1 1/2 C 1 serving = 1/2 milk, 1/2 veg Calories: 72

Brown and drain ground beef of all fat. Wash and dry fresh spinach, or dry frozen spinach. Combine with ground beef and remaining ingredients. Mix well.

Form dough into a long roll 1 inch in diameter. Cut or break into 1 inch sections. With your hands or a large glass, flatten each piece into a circle 3 inches in diameter. Place 1 tablespoon of filling in the center of each circle. With a finger dipped in water, dampen the edge of the circle. Fold the dough over the filling and press to seal.

Brush a nonstick frying pan with 1/2 teaspoon oil. Place the dumplings in the pan and brown them on each side. Add enough broth or water to come up to a third of the height of the dumplings. Cover pan tightly, and steam until water is all gone – about 15 to 20 minutes. Serve the dumplings hot or cold with sherry or vinegar for dipping.

1 1/4 c Brown lentils

3 3/4 c Water

1 ts Turmeric

1 Garlic clove, crushed

2 tb Ghee

1 lg Onion, chopped

1 ts Garam Masala

1/2 ts Ground ginger

1 ts Coriander

1/2 ts Cayenne pepper

Fresh cilantro sprigs (opt) Wash lentils in cold water. In a saucepan, combine lentils, water, turmeric and garlic. Cover and simmer 30 minutes or until lentils are tender. Uncover and cook 2-3 minutes to reduce excess liquid. Heat ghee in a saucepan. Add onion and fry gently 5 minutes. Add Garam Masala, ginger, coriander and cayenne pepper; cook gently 1 minute. Add mixture to lentils and stir well. Garnish with cilantro, if desired. NOTE: For a less fiery flavor, reduce cayenne pepper.