QUITE A STIR IN CATERING RECIPES

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MARSHMALLOW CREME FRUIT DIP RECIPE | ALLRECIPES



Marshmallow Creme Fruit Dip Recipe | Allrecipes image

Oh-so-good! Serve with fresh fruit.

Provided by Karen Monson

Categories     Fruit Dips

Total Time 10 minutes

Prep Time 10 minutes

Yield 12 servings

Number Of Ingredients 4

8 ounces cream cheese, softened
1 (7 ounce) jar marshmallow creme
1 tablespoon orange juice concentrate
½ teaspoon ground nutmeg

Steps:

  • Stir cream cheese, marshmallow creme, orange juice concentrate, and nutmeg together in a bowl until completely combined.

Nutrition Facts : Calories 121.6 calories, CarbohydrateContent 14 g, CholesterolContent 20.8 mg, FatContent 6.7 g, FiberContent 0.1 g, ProteinContent 1.6 g, SaturatedFatContent 4.2 g, SodiumContent 69.1 mg, SugarContent 8.3 g

STUFFED CABBAGE RECIPE - FOOD.COM - FOOD.COM - RECIP…



Stuffed Cabbage Recipe - Food.com - Food.com - Recip… image

Catering is my hobby. Believe it or not! Especially so when I cook for some of our church dinners. This is one of my recipes that is requested so many times. The reason this recipe uses RAW RICE is because it absorbs the flavor of the other ingredients more readily than cooked rice. The rule of thumb when it comes to seasoning your meats is this. One teaspoon of salt per pound of meat. This neither makes it undersalted nor oversalted. Learned this when I went to culinary school. Hope you will try it; at least once. We usually serve potato salad with this, although mashed is wonderful also.

Total Time 3 hours 5 minutes

Prep Time 45 minutes

Cook Time 2 hours 20 minutes

Yield 6-8 serving(s)

Number Of Ingredients 12

1 head green cabbage
1/4 cup short-grain rice (I use River Rice)
3/4 lb ground pork (ground twice)
1/4 lb ground chuck
1 teaspoon salt
3/4 teaspoon black pepper
1 egg
1 teaspoon Hungarian paprika (I use Szeged)
3/4 lb onion (yes - 3/4 lbs.)
1/4 cup olive oil
24 ounces Heinz ketchup
water

Steps:

  • Core out the cabbage.
  • Bring water to boil in a good sized pot.
  • Place cabbage in so cut side will be down in pot.
  • Let simmer several minutes and one by one remove leaves. Pile them on top of each other so that the steam will continue to soften them a bit.
  • When cooled, remove the hard vein of cabbage with a knife so that the leaves are about the same thickness. You should have 18 to 20 leaves.
  • Pick out the 15 nicest and set the rest aside. It may come in handy for "repairs" of the other leaves. Then slice thin. This suggestion was taken by one of the readers.
  • Peel and dice onions.
  • In a medium frypan, place olive oil and the chopped onions. Saute on medium low until the onions have softened quite a bit. Shut heat off.
  • To the onions now add the rice (uncooked). Stir and let cool. The rice will absorb some of the flavor of the sauteed onions.
  • In a large bowl, add the meats, seasonings, egg and cooled onion/rice mixture. Mix well.
  • Divide meat mixture into 15 portions.
  • Place meat mixture in the center bottom portion of the cabbage leaf. Roll up and tuck in the cabbage at both ends.
  • Now retrieve the sliced up left over cabbage and place in on the bottom of a 4 quart ovenproof pot. Layer the rolls on top of this and pour about 2 cups of ketchup on top.
  • Add water so that the rolls are covered by at least 1/2" of water.
  • Cover with lid or foil and bake at 350 degrees for 2 hours 15 minutes.

Nutrition Facts : Calories 492.1, FatContent 24, SaturatedFatContent 6.6, CholesterolContent 100.9, SodiumContent 1748, CarbohydrateContent 49.6, FiberContent 5, SugarContent 33.8, ProteinContent 24.6

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