Category: Side Dish

Posted on » by Michael » Theme:

Grape Leaves

My (Someone elses) Own Famous Stuffed Grape Leaves
Grape Leaves

  • Prep Time: 40 Minutes
  • Cook Time: 1 Hour
  • Ready In: 1 Hour 40 Minutes
  • Servings: 12

“These are grape leaves, stuffed with a tantalizing mixture of rice, fresh dill, mint and lemon. ‘Yum’ is the only one word to describe these. These can either be a main dish or an appetizer, depending on your appetite. Serve with good crusty bread and a Greek salad, if desired.”

INGREDIENTS

  • 2 cups uncooked long-grain white rice
  • 1 large onion, chopped
  • 1/2 cup chopped fresh dill
  • 1/2 cup chopped fresh mint leaves
  • 2 quarts chicken broth 3/4 cup fresh lemon juice, divided
  • 60 grape leaves, drained and rinsed
  • hot water as needed
  • 1 cup olive oil

DIRECTIONS

  1. 1. In a large saucepan over medium-high heat, saute the rice, onion, dill, and mint for about 5 minutes, or until onion is soft. Pour in 1 quart of broth, reduce heat to low and simmer for another 10 to 15 minutes, or until rice is almost cooked. Stir in 1/2 of lemon juice and remove from heat.
  2. Take one leaf, shiny side down, and place 1 teaspoon of the rice mixture at the bottom (stem) end of the leaf. Fold both sides of the leaf towards the center, roll up from the broad bottom to the top, and place into a 4-quart pot. Repeat with all leaves, leaving no gaps as leaves are placed in pot (to prevent from opening while cooking). Sprinkle with remaining lemon juice and with olive oil.
  3. Pour chicken broth over all to cover grape leaves. Cover pot and simmer for about 1 hour (do not boil, because this will make the stuffing burst out of the leaves). Remove from heat, remove cover and let cool for 1/2 hour. Transfer to serving dish and serve.

© 2010 Allrecipes.com

Posted on » by Ashley » Theme:

Quick Southern-Style Baked Beans

Quick Southern-Style Baked Beans
recipe by Pam Anderson (via The Pioneer Woman)

Serves up to 18

8 slices bacon, halved

1 medium onion, cut into small dice

1/2 medium green pepper, cut into small dice

3 large cans (28 ounces each) pork and beans

3/4 cup barbecue sauce

1/2 cup brown sugar

1/4 cup distilled or cider vinegar

2 teaspoons dry mustard or 2 tablespoons Dijon

Adjust oven rack to lower-middle position and heat oven to 325 degrees. Fry bacon in large, deep sauté pan skillet until bacon has partially cooked and released about 1/4 cup drippings. Remove bacon from pan and drain on paper towels. Add onions and peppers to drippings in pan and sauté until tender, about 5 minutes. Add beans and remaining ingredients bring to a simmer. (If skillet is not large enough, add beans and heat to a simmer then transfer to a large bowl and stir in remaining ingredients). Pour flavored beans into a greased 13-by 9-inch (or similar size) ovenproof pan. Top with bacon, then bake until beans are bubbly and sauce is the consistency of pancake syrup, about 2 hours. Let stand to thicken slightly and serve.

Posted on » by Michael » Theme:

Basil Pesto

Makes 3/4 cup, enough for 1 pound of pasta. Published July 1, 1996.
Pounding the basil releases its flavorful oils into the pesto more readily. Basil usually darkens in homemade pesto, but you can boost the green color a little by adding the optional parsley. For sharper flavor, substitute one tablespoon finely grated pecorino Romano cheese for one tablespoon of the Parmesan. The pesto can be kept in an airtight container, covered with a thin layer of oil (1 to 2 tablespoons), and refrigerated for up to four days or frozen for up to one month.
INGREDIENTS
1/4 cup pine nuts , toasted (or substitute almonds or walnuts)
3 medium cloves garlic , unpeeled
2 cups packed fresh basil leaves
2 tablespoons fresh parsley leaves (optional)
7 tablespoons extra-virgin olive oil
Salt
1/4 cup finely grated Parmesan cheese or Pecorino Romano
Ground black pepper
INSTRUCTIONS
1. Toast the nuts in a small, heavy skillet over medium heat, stirring frequently, until just golden and fragrant, about 5 minutes; set aside. Add the garlic to the empty skillet and toast over medium heat, shaking the pan occasionally, until fragrant and the color of the cloves deepens slightly, about 7 minutes. Let the garlic cool slightly, then peel, and chop.
2. Place the basil and parsley (if using) in a heavy-duty 1-gallon zipper-lock plastic bag. Pound the bag with the flat side of a meat pounder or rolling pin until all the leaves are bruised.
3. Process the nuts, garlic, herbs, oil, and 1⁄2 teaspoon salt in a food processor until smooth, stopping as necessary to scrape down the sides of the bowl, about 1 minute. Stir in the Parmesan and season with salt and pepper to taste.
TECHNIQUE
Bruising the Basil

Bruising basil leaves with a meat pounder (or rolling pin) is a quick but effective substitute for hand-pounding with a mortar and pestle.