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Results 61 - 70 of 71 for mint stuffing
To hot rice, add marinade of oil, vinegar, garlic, basil, salt and pepper. When mixture is still warm, mix in rest of ingredients ...
62. CHICKEN MEXICANO
Preheat oven to 400 degrees. Combine flour, salt, pepper, chili powder and oregano in a paper bag with the chicken. Dredge. Place in ...
Wash peppers. Cut in half lengthwise. Remove seeds and white membrane. In a mixing bowl combine meat, rice, seasonings, egg, and 1/2 cup ...
64. STUFFED CABBAGE
Combine the meat, rice, onions, celery, parsley, mint leaves, olive oil, 1/4 cup ... constantly. Simmer for 40 to 45 minutes until rice is done.
Saute garlic and onions in 1/4 cup oil until lightly browned. Add tomatoes and rice; saute another 5 minutes. Stir in next 7 ingredients ...
Cook onion until translucent in 1/4 cup oil over medium heat. Remove from heat; add parsley, pine nuts, rice, currents and spices. Mix. ...
67. DOLMAS
Rinse grape leaves well in ... rice, onion, parsley, mint and the egg (slightly beaten). ... sauce will curdle if it does boil. Serve immediately.
For Stuffing: Combine all ingredients and ... heated serving platter and garnish with mint leaves. Let lamb stand several minutes before slicing.
70. STUFFED CABBAGE
Wash cabbage leaves. Remove leaves, ... 1/2 cup water, mint leaves, salt and pepper. Mix ... a boil, lower heat and simmer for about one hour.
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