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Stuffed Cabbage with Tomato Sauce

Stuffed Cabbage with Tomato Sauce

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Directions Make the cabbage rolls: Bring a large pot of salted water to a boil

  • 8 large Savoy cabbage leaves
  • Kosher salt, as needed
  • 1 3/4 pounds ground beef
  • 1 cup cooked converted rice
  • 1/4 cup sour cream
  • 2 teaspoons kosher salt
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon sweet paprika
  • 1/4 teaspoon ground allspice
  • Freshly ground black pepper
  • TOMATO SAUCE
  • 2 cups whole, peeled canned tomatoes (with puree) roughly chopped
  • 1 cup chicken broth, homemade or low-sodium canned
  • 1 teaspoon kosher salt
  • 1 bay leaf
  • Freshly ground black pepper
  • Copyright 2001 Television Food Network, G.P. All rights reserved
4.4/5 (5 Votes)

Shrimp Lo Mein

Shrimp Lo Mein

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For the noodles: In a large pot of salted boiling water, cook the noodles according to their package directions

  • Salt
  • 8 ounces dried Chinese egg noodles, or 1 pound fresh
  • 1 packet chicken bouillon mix, such as Knorr, dissolved in 1 3/4 cups hot water
  • 1/4 cup plus 2 tablespoons oyster sauce
  • 3 tablespoons low-sodium soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon Sriracha chili sauce
  • 2 tablespoons vegetable oil
  • 1 tablespoon minced garlic
  • 2 teaspoons minced ginger
  • 1 small bunch scallions, white and green parts, sliced
  • 1 pound small shrimp, peeled and deveined
  • 1 cup thinly sliced white button mushrooms
  • 2 stalks celery, thinly sliced
  • 1 large carrot, shredded
  • 1/4 head Napa cabbage, finely shredded
  • 2 tablespoons cornstarch
4.3/5 (8 Votes)

Caramelized Onion Dip

Caramelized Onion Dip

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Step 1 Melt the butter in a large skillet over medium-low heat

  • 2 tablespoons unsalted butter
  • 2 medium onions, thinly sliced
  • kosher salt and black pepper
  • 1 8-ounce bar cream cheese, at room temperature
  • 1 cup sour cream
  • 2 tablespoons chopped fresh chives
  • thick-cut potato and vegetable chips, for serving
0/5 (0 Votes)

Hidden Valley Torta

Hidden Valley Torta

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1. In a bowl, blend the seasoning mix together with the cream cheese until smooth and set aside

  • 1 1 ounce packet Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix
  • 2 8 ounce package cream cheese, softened
  • 1 6 ounce jar marinated artichoke hearts, drained and finely chopped
  • 1/3 cup roasted red peppers, rinsed, drained and finely chopped
  • 3 tablespoons freshly chopped parsley
4.7/5 (3 Votes)

Ground-Beef Pie

Ground-Beef Pie

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Preheat oven to 400 degrees

  • 5 tablespoons olive oil
  • 1 onion, chopped (1 1/2 cups)
  • 1 pound ground beef
  • 1/8 teaspoon cayenne pepper
  • 1/2 teaspoon ground cinnamon, plus more for dusting
  • 3 tablespoons fresh lemon juice
  • Coarse salt and ground pepper
  • 3 tablespoons sliced almonds
  • 3 tablespoons chopped parsley
  • 5 large eggs
  • 3 tablespoons milk
  • 8 phyllo sheets, thawed
  • 1 tablespoon confectioners' sugar, for dusting
0/5 (0 Votes)

Beef and Pork meat Pie

Beef and Pork meat Pie

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Brown onions in butter or margarine

  • 3 lbs extra lean ground beef
  • 2 lbs extra lean ground pork
  • 3 small onions, chopped
  • garlic, chopped, optional
  • 1 can mushroom gravy ( St-Hubert)
  • 1 tbsp chilly sauce ( approx)
  • 2 tsp Italian spice (approx.)
  • 2 tsp celery seeds (approx.)
  • 1 tbsp Worcestershire sauce(approx.)
  • 2 kg pastries ( from grocery store ) or make your own.
4/5 (1 Votes)

Marinades,

Marinades,

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Directions are all above Just mix together and marinate

  • BARBECUED CHICKEN :
  • Mix 1 chopped large onion,
  • 2/3 cup melted butter,
  • 1/3 cup cider vinegar\4 tsp sugar,
  • 1 tbsp chili powder
  • 2 tsp each salt and Worcestershire sauce and pepper
  • 1 1/2 tsp ground mustard and
  • 2 minced garlic cloves and
  • 1/2 tsp hot sauce
  • Marinate up to 5 lbs chicken
  • Makes 1 1/3 cup.
  • SWEET MUSTARD PORK ;
  • Whisk 1/2 cup mayo
  • 1/2 cup red wine vinegar
  • 1/4 cup each packed brown sugar and prepared mustard
  • 2 tsp. seasoned salt.
  • Marinate up to 4 lbs. pork
  • Makes about 1 cup.
  • TERIYAKI BEEF MARINADE;
  • Mix 1/2 cup reduced-sodium soy sauce
  • 1/4 cup cider vinegar,
  • 2 tbsp each brown sugar and finely chopped onion
  • 1 tbsp canola oil
  • 1 minced garlic clove
  • 1/2 tsp ground ginger
  • pepper.
  • Marinate up to 3 lbs. beef
  • Makes about 3/4 cup.
  • CAJUN, SEAFOOD MARINADE
  • Mix 3/4 cup canola oil
  • 1 finely chopped medium onion,
  • 2 tbsp Cajun seasoning
  • 6 minced garlic cloves
  • 2 tsp ground cumin
  • 1 tsp each minced fresh rosemary and thyme
  • Marinate up to 4 lbs. seafood
  • Makes about 1 cup.
4/5 (1 Votes)

One pot cheesy pasta bake

One pot cheesy pasta bake

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Preparation 1. Preheat broiler to high

  • 1 tbsp olive oil
  • 1 cup chopped onion
  • 8 ounces 90%lean ground beef
  • 3/4 tsp dried oregano
  • 1 1/4 cups unsalted chicken stock
  • salt and pepper
  • 1 1/2 cups unsalted crushed tomatoes or tomato paste
  • 5 ounces fresh baby spinach
  • 4 ounces preshredded part-skim mozzarella cheese (about 1 cup)
4/5 (1 Votes)

Linguine with Garlic Shrimp and Sun-Dried Tomato Pesto

Linguine with Garlic Shrimp and Sun-Dried Tomato Pesto

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In large pot of boiling salted water, cook pasta until tender but firm, about 7 minutes

  • 1 lb linquini, Sun-Dried Tomato Pesto, (recipe follows)
  • 4 tsp extra-virgin olive oil
  • 3 cloves thinly sliced
  • 1-lb deveined raw shrimp
  • 1 cup chopped fresh basil
  • 1/4 tsp hot pepper flakes
  • Pinch salt
0/5 (0 Votes)

Scalloped Potatoes with cheddar cheese

Scalloped Potatoes with cheddar cheese

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Preheat, oven to 450 F. Line rimmed baking sheet with foil

  • 6 oz. shredded extra-sharp cheddar cheese
  • 4 oz shredded pepper jack cheese
  • 1 cup heavy cream
  • 3 cloves garlic, crushed with press
  • 1 tbsp. packed fresh rosemary leaves, chopped
  • 4 lbs. russet or idaho potatoes, peeled
4.6/5 (9 Votes)