|Wine: From Grape to Glass|
|by Jens Priewe|
The ultimate guide for wine lovers who want to understand where their favorite wines are grown, how they are produced, and how best to savor them.
1 - 10 of 61 for stuffed grape leaves
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Mix meats, rice, ... reserve juice from grape leaves. Carefully remove ... If any leaves are left over, put back in juice, seal and refrigerate. Serves 8.
This is an ... 8 oz. of Grape Leaves makes about 45-50 ... place in container. Drizzle olive oil over them and set in refrigerator until cool. Enjoy :)
Combine meat, onions, ... from jar of grape vine leaves and wash leaves ... serve at once. When reheating, warm very slowly so egg sauce will not curdle.
Mix all stuffing ... water over fresh grape leaves to soften them ... squeeze. Arrange each stuffed leaf in pot ... on very low heat about 30- 35 minutes.
Mix meat, celery, ... mixture on each grape leaf. Roll up ... simmer. Carefully spoon stuffed grape leaves into hot mixture, ... tomatoes to your taste.
Add the above ... roll in the grape leaves. Put grape ... tomato sauce. Bring to boil, then reduce heat to medium. Cook for 45 minutes. Drain water when done.
Cook onions in ... If using homegrown grape leaves, put a ... first layer of stuffed leaves. Cut a ... yogurt/cucumber or egg/lemon sauce and mint sprigs.
Grease a large roasting pan. Wash grape leaves. Blanche grape ... stuff cabbage, but in the fall when grapes are plentiful, the grape leaves are also used.
Soften leaves by dipping in ... Cover with filled grape leaves, arranged side ... Serve cold. This is a good meatless dish. Prepare a day ahead, if possible.
Drain and rinse grape leaves. In a ... over all to cover. Bring to a boil, reduce heat and simmer 45 minutes to 1 hour until rice is tender. Serve cold.
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