Recipe for...Dolmas (Stuffed Grape Leaves)


Recipe for... rice recipes
Recipe for... Recipe for bread Recipe for cake Recipe for chicken Recipe for cookies Recipe for kids All recipe categories All recipes	Dolmas (Stuffed Grape Leaves) This recipe is rated : 1 Recipe Ingredients 1 tablespoon olive oil 2 onions, minced 1 1/2 cups uncooked white rice 2 tablespoons tomato paste 2 tablespoons dried currants 2 tablespoons pine nuts 1 tablespoon ground cinnamon 1 tablespoon dried mint 1 tablespoon dried dill weed 1 teaspoon ground allspice 1 teaspoon ground cumin 1 (8 ounce) jar grape leaves, drained and rinsed Cooking Procedures Heat oil in a medium saucepan over medium heat. Saute onions until tender. Stir in rice and hot water to cover. Cover and simmer until rice is half cooked, about 10 minutes. Remove from heat and stir in tomato paste, currants, pine nuts, cinnamon, mint leaves, dill weed, allspice and cumin. Let mixture cool. Prepare a large pot by placing an inverted plate on the bottom; this protects the dolmas from direct heat when steaming. Rinse grape leaves in warm water; drain and cut off any stems. Place about 1 teaspoon of the cooled rice mixture in the center of a leaf. Fold in the sides and then roll into a cigar shape. Place in prepared pot. Repeat with remaining ingredients. Pour in just enough warm water to reach the bottom of the first layer of dolmas. Cover and simmer over low heat for 30 to 45 minutes, or until rice is totally cooked. Check the water level often and add more as necessary.	recipe titles recipe ingredients Your Ad Here Excerpt from the wayback cook-book collection: ed lemon. Y cup clam juice. Parsley. Fresh grated corn ; canned corn can be used. Clean clams. Discard hard part and necks. Measure, taking an equal amount of corn. Heat clams in their juice until they reach the boiling point. Drain and chop. Strain juice. Chop pepper and onion fine and fry until soft, in butter substitute. Add flour, stirring well. Add CUP clam juice; stir; cook until it bubbles. Beat the yolks, mix with the milk, stir into the clam juice. Heat until the egg thickens,
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