Stuffed Cabbage Rolls

By [http://ezinearticles.com/?expert=Terry_Morgan]Terry Morgan

Stuffed cabbage is a perennial favorite. Give this recipe a try the next time you're in the mood. Leftovers can be refrigerated and reheated the next day if necessary.


1 medium head cabbage
1 teaspoon vinegar
2 teaspoons salt
1/2 cup uncooked rice
2 stalks celery, finely diced
2 tablespoons butter or margarine
1 pound ground beef
1 egg
1 can condensed tomato soup
2 tablespoons red wine
1 tablespoon parsley flakes
1 tablespoon instant minced onion
Dash of pepper
1 can (6 oz.) tomato paste
4 slices bacon

Oven: 400/350 degrees

Cut the core out of the cabbage. Put the cabbage in a kettle with enough water to cover. Add the vinegar and a half-teaspoon of salt. Bring to a boil, removing a few cabbage leaves at a time as they wilt. You will need 20-25 leaves.

Cook the rice in one cup of water with a half-teaspoon of salt ten minutes, or until only partially cooked. Drain if necessary. Saute the celery in the butter about five minutes.

Put the beef in a large bowl. Add the remaining one teaspoon of salt, the rice, celery, egg, half the condensed soup, the red wine, parsley flakes, onion, and pepper. Mix well with hands.

Put a spoonful of the beef mixture in the center of each cabbage leaf. Fold both sides in, then roll up. Secure with toothpicks and arrange in a 13x9x2-inch baking dish.

Mix the remaining soup, 1-1/2 soup cans of water, and the tomato paste. Pour over the cabbage rolls and top with bacon. Cover dish with a lid or foil and bake at 400 degrees for one hour.

Reduce heat to 350 degrees and bake a half hour longer. Makes eight to ten servings.

Terry Morgan invites you to sample many more (300+!) tasty and tantalizing recipes of all kinds at [http://greatrecipesdaily.blogspot.com]Great Recipes Weekly. Visit today and jazz up your cooking.

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Whole Wheat English Muffins

By [http://ezinearticles.com/?expert=Terry_Morgan]Terry Morgan

Why buy from the store when you can make your own fresh muffins?


1 cup milk
2 tablespoons sugar
1 teaspoon salt
3 tablespoon margarine
1 envelope active dry yeast
1 1/2 cups whole wheat flour
3 1/2 cups (about) all-purpose flour
Cornmeal

Scald the milk and stir in the sugar, salt, and margarine. Cool to warm (105 - 110 degrees F). Measure one cup of warm (same temperature) water into a large warm bowl. Sprinkle with the yeast, then stir until yeast is dissolved.

Stir in the milk mixture, then stir in the whole-wheat flour and 1 1/2 cups of the all-purpose flour. Beat with a spoon until smooth. Add enough additional flour to make a stiff dough.

Turn out onto a floured board and knead two to three minutes, or until the dough can be formed into a ball (note: dough may be sticky). Put the dough in a greased bowl, turning over to grease all sides. Cover and let rise in a warm place one hour, or until doubled in bulk.

Punch the dough down with lightly floured fingertips. Divide the dough in half. On a board heavily sprinkled with cornmeal, pat each half into a half-inch thickness. Cut with a three-inch cookie cutter and put about two inches apart on ungreased baking sheets.

Let rise in a warm place a half hour, or until doubled in bulk. Cook on a lightly greased medium-hot griddle or skillet until well-browned on both sides, about ten minutes on each side. Cool on racks. To serve, split muffins and toast. Makes about eighteen muffins.

Terry Morgan invites you to sample many more (300+!) tasty and tantalizing recipes of all kinds at [http://greatrecipesdaily.blogspot.com]Great Recipes Weekly. Visit today and jazz up your cooking.

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Indian Style Chinese Hot Garlic

By [http://ezinearticles.com/?expert=Jeya_Lakshmi]Jeya Lakshmi

Chicken hot garlic recipe for Indian Style Chinese Hot and Spicy Garlic Chicken containing small boneless breast pieces Chicken chopped Garlic Red Chili Powder Tomato Sauce. I make Garlic Chicken at home as a main dish, so the ratio of meat is higher than many Chinese recipes. Delicious sauce recipe you can easily cook. Authentic and healthy Chinese food that is easy and quick to cook.

These wings are sweet and sticky like candy! The sauce can be reheated and poured over a side dish of rice. Make sure to bring the sauce to a boil, and simmer for several minutes to kill any bacteria that may be present. The place I frequent on campus is currently serving Buffalo Chicken on Garlic Wraps and I'm curious as to what that'd be like.

1. Heat honey, soy sauce, and garlic in a saucepan until boiling.

2. Place the wings in the bottom of a 9 x 13 inch baking pan, and pour the honey mixture over the chicken. Cover with foil. Marinate in the refrigerator for a few hours or overnight.

3. Bake, covered, at 375 degrees F (190 degrees C) for 1 hour; turn the wings after 1/2 hour. Remove the foil cover, and bake for 15 minutes. Take the wings out of the sauce, and bake on a rack for 10 minutes. Turn the chicken wings, and cook for another 10 minutes. [http://indomunch.com/Chicken.html]Chicken hot garlic is a great chicken dish. Hot Garlic Chicken Saute Recipes selected by the collective taste buds of the masses from Group Recipes. Some garlic chicken recipes involve roasting a whole chicken. That's great - if you've got both the time and enough people to eat the chicken!

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