70177 casserole vine leaves Recipes

vine leaves, cooked rice, raw ground pork or lamb, pine nuts, currants or sultana raisins, salt to taste, freshly ground black pepper, egg, beaten, olive oil, lemon juice, thyme , chopped parsley for garnish

grape leaves, red pepper, red vine-ripened tomato, onion, garlic cloves, minced, basmati rice or 1 1/2 cups long grain rice, paprika, cinnamon, ras el hanout spice mix, olive oil, water, salt and black pepper, onion, vine-ripened tomato, garlic cloves, minced, cinnamon, chicken stock cube, water, lemons or 1 tsp lime juice, salt and black pepper

mixed long grain and wild rice blend, garlic cloves, crushed, button mushrooms, spring onions, ham, shaved, olive oil, salt , to taste, fresh ground black pepper , to taste, dried oregano, feta cheese, grape leaves

vine ripened tomatoes, extra virgin olive oil, sweet onion, finely chopped, celery, finely chopped, garlic, thinly sliced, chicken stock, springs fresh thyme, opal basil, finely chopped, kosher salt and fresh cracked pepper, new red potatoes, skins removed, edamame, high quality blue cheese (i like point reyes blue), high quality extra virgin olive oil, fleur de sel to taste

vine ripened tomatoes, sliced, mayonnaise (such as hellman s), shredded cheddar cheese, salt and pepper to taste

whole trout, about 1 1/2 to 2 lb each, cleaned, canola oil for brushing, fine sea salt and freshly ground black pepper to taste, fresh rosemary or sage leaves for garnish, fresh lemon wedges for garnish

vine ripened tomatoes, sliced, extra virgin olive oil, balsamic vinegar, celery, chopped, green onion, sugar, dry mustard, garlic , smashed, fresh basil, chopped or 1 tsp dried basil

sweet paprika, ground ginger, red chili powder, ground cumin, ground coriander, pepper, ground cardamom, cinnamon, allspice, lemon juice, olive oil, salt, boneless leg of lamb , trimmed of excess fat and cut into 2 cm cubes, orange , juice of, chicken stock, apricots, chopped, prunes, chopped, grape leaves, fresh or preserved

olive oil, lemon juice, chopped flatleaf parsley, chopped fresh thyme, chopped fennel greens, salt, freshly ground black pepper, white fish , such as bass, snapper, halibut, perch, mullet, or pike, fennel bulb, halved lengthwise and very thinly sliced crosswise, thick slices lemon, halved, unsalted butter, vine leaves, well rinsed, tomatoes, peeled, seeded, and diced, extra virgin olive oil, for drizzling

grape vine leaves, rinsed and dried, log soft , young goat cheese, cut into 6 rounds, roasted red peppers , recipe follows, olive oil, brined vine leaves can be purchased at gourmet stores and at middle eastern or mediterranean specialty stores. (fresh leaves aren tsp pliable enough to tightly seal the cheese filling.), goat cheese may also be labeled as chevre .

olive oil, freshly squeezed lemon juice, fennel bulb, halved lengthwise and very thinly sliced crosswise, leaves reserved and, coarse salt, freshly ground black pepper, white fish fillets, such as red snapper, bass, halibut, perch, mullet or pike, vine (grape) leaves packed in brine, well rinsed, thick) slices lemon, halved, olive oil, for drizzling

grape leaves (fresh or frozen ), pitted prunes, cherries, pitted, seedless raisin, ground beef, rice, uncooked, fresh parsley, minced, fresh mint leaves, chopped, kosher salt, fresh ground black pepper, ground turmeric, olive oil, lemons, sliced thin

ground beef, yellow onion, minced, dried oregano, fresh parsley, finely chopped, mint leaves , cut into chiffonade, rice, uncooked, salt and freshly ground black pepper, brined grape leaves, eggs, beaten, lemons, juiced, water

reynolds wrap foil, olive oil, yellow onion, finely diced, garlic clove, finely diced, white mushroom, finely diced, red bell pepper, finely diced, grain white rice, boiling water, grated lemon zest, tomato paste, turmeric, cinnamon, ground cayenne pepper (or to taste), pepper (or to taste), salt (or to taste), unsalted butter, heavy cream, dry white wine , plus, dry white wine, chopped roughly cream cheese, grated roughly monterey jack cheese, extra-virgin olive oil (any will do really, but try an all kalamata spanish variety if you can find it), pepper (or to taste), salt (or to taste), grape leaves, water , for steaming, dry white wine , for steaming

low-fat plain yogurt, dried mint (divided ), lemon rind, grated, grape leaves, drained, extra virgin olive oil, onion, finely chopped, garlic cloves, peeled and minced, fresh lemon juice, divided, cooked long grain and wild rice blend, pine nuts, toasted, salt substitute, ground lamb, chickpeas, rinsed and drained

vine-ripened tomatoes (about 6 lb), sliced, salt to taste, freshly ground black pepper to taste, balsamic vinegar

yellow or red vine ripe tomatoes, salt and pepper, fresh parsley tops , the yield of 1 large bundle, garlic , cracked away from skin, lemons , zested, crushed red pepper flakes, coarse salt, rosemary , a few sprigs, leaves stripped from stems, sliced almonds , 4 oz, a couple of handfuls, red wine vinegar , a splash, extra-virgin olive oil , a good drizzle

vine-ripened truss cherry tomatoes, caster sugar or 4 oz, basil leaves