DOLMADES (STUFFED GRAPE LEAVES) RECIPE | TYLER FLORENCE ...
Provided by Tyler Florence
Categories appetizer
Total Time 1 hours 40 minutes
Prep Time 30 minutes
Cook Time 1 hours 10 minutes
Yield about 30 dolmades
Number Of Ingredients 12
Steps:
- To make the filling, coat a large saute pan with 1/4 cup of the oil and place over medium heat. Add the onion, fennel and lemon zest and stir until soft, about 10 minutes. Add the pine nuts and rice, saute for 2 minutes, stirring to coat. Pour in just 1/2 cup of the chicken stock and lower the heat. Simmer until the liquid is absorbed and the rice is al dente, about 10 minutes. Scrape the parboiled rice mixture into a bowl and add the dill and parsley; season with salt and pepper. Allow to cool. Now on to the grape leaves.
- Bring a big pot of water to a simmer. Blanch the grape leaves in the hot water for 5 minutes until pliable. Drain then trim the stems and any hard veins from the leaves. Pat dry with paper towels.
- To assemble the dolmades, lay a grape leaf on a work surface, shiny-side down. Put 2 tablespoons of the rice filling near the stem end of the leaf. Fold the stem end over the filling, then fold both sides toward the middle, and roll up into a cigar ¿ it should be snug but not overly tight because the rice will swell once it is fully cooked. Squeeze lightly in the palm of your hand to secure the roll. Repeat with remaining grape leaves and filling.
- Place the dolmades in a large Dutch oven or wide deep skillet, seam-side down in a single layer. Pour the remaining cup of broth, remaining olive oil, and the lemon juice over the dolmades, the liquid should reach halfway up the rolls, add some water if necessary. Cover the pan and simmer over low heat for 30 to 40 minutes, until the dolmades are tender when pierced with a fork. Serve warm, at room temperature or cool.
Nutrition Facts : Calories 84 calorie, FatContent 6 grams, SaturatedFatContent 1 grams, CholesterolContent 0 milligrams, SodiumContent 302 milligrams, CarbohydrateContent 8 grams, FiberContent 0.5 grams, ProteinContent 2 grams, SugarContent 1 grams
CRANBERRY ORANGE ALMOND QUICK BREAD RECIPE: HOW TO MAKE IT
You can customize this bread to your family's specific tastes. Try dried apricots and pecans, or dried blueberries and hazelnuts. —Taste of Home Test Kitchen
Provided by Taste of Home
Total Time 55 minutes
Prep Time 15 minutes
Cook Time 40 minutes
Yield 1 loaf (12 pieces).
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a large bowl, whisk together first 4 ingredients; stir in cranberries and almonds. In another bowl, whisk together egg, milk, oil, zest and extract. Add to flour mixture; stir just until moistened., Transfer to a 9x5-in. loaf pan coated with cooking spray. Bake until a toothpick inserted in center comes out clean, 40-50 minutes. Cool in pan 10 minutes before removing to a wire rack to cool.
Nutrition Facts : Calories 258 calories, FatContent 9g fat (1g saturated fat), CholesterolContent 16mg cholesterol, SodiumContent 234mg sodium, CarbohydrateContent 40g carbohydrate (14g sugars, FiberContent 2g fiber), ProteinContent 5g protein.
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