Ingredients
Cooking
1 . Stage
Heat olive oil in a large saucepan over medium-high heat. Add rice, onion, dill, and mint; sauté until onion is soft, about 5 minutes. Pour in 1/2 of the broth, reduce the heat to low, and simmer until rice is almost cooked through, 10 to 15 minutes. Stir in 1/2 of the lemon juice and remove from the heat.
2 . Stage
Plunge grape leaves into a deep container of very hot water until soft, about 10 seconds; pat dry.
3 . Stage
Place a grape leaf onto a work surface with the shiny side facing down. Place 1 teaspoon rice mixture on leaf at the stem end; fold both sides in toward the center and roll up from the wide bottom to the top. Place stuffed leaf into a 4-quart pot. Repeat to stuff remaining leaves, packing them into the pot tightly so they don't open while cooking.
4 . Stage
Drizzle olive oil and remaining lemon juice over leaves, then pour in remaining broth to cover. Cover the pot and simmer for about 1 hour; do not let it boil as the stuffing may burst out of the leaves.
5 . Stage
Remove from the heat, uncover, and let cool for 30 minutes. Transfer to a serving dish and serve.
1 . Preheat oven to 400 degrees F (200 degrees C). Line a baking dish with aluminum foil.
2 . Place trout in the middle of the aluminum foil; top with butter, lemon pepper, capers, and paprika. Pour cooking wine over trout. Close foil around the trout.
3 . Bake in the preheated oven until fish flakes easily with a fork, about 30 minutes. Garnish trout with parsley.
1 . Preheat oven to 325 degrees F (165 degrees C).
2 . In a small saucepan, melt butter over medium low heat. Whisk in flour and salt to make a paste. Gradually whisk in milk. Stirring constantly, cook until sauce is thick enough to coat the back of a spoon.
3 . Select a pan large enough to accommodate all the fillets in one layer. Coat with cooking spray. Arrange fish in pan, and cover with shrimp.. Pour white sauce over shrimp. Sprinkle with grated cheese.
4 . Bake, uncovered, for 20 to 25 minutes.
1 . Mix olive oil, 1 tablespoon Dijon mustard, lemon zest and juice, orange zest and juice, garlic, salt, and black pepper together in a large resealable bag. Add hens, seal bag, and coat hens with marinade. Refrigerate for at least 1 hour, flipping the bag 1 or 2 times to redistribute marinade.
2 . Preheat oven to 450 degrees F (230 degrees C).
3 . Mix orange juice, soy sauce, honey, 1/4 cup Dijon mustard, onion, ginger, and black pepper together in a bowl.
4 . Remove hens from marinade and transfer to a roasting pan, discarding leftover marinade.
5 . Roast hens in the preheated oven for 50 minutes. Brush hens with orange glaze and roast for 5 more minutes. Flip hens, brush with more glaze, and roast until meat is no longer pink in the center, about 5 more minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
1 . Puree tomatoes, including seeds and juice, in a food processor or blender. Transfer to a lidded 2-cup container.
2 . Stir green bell pepper, onion, lime juice, garlic, sea salt, oregano, and rosemary into pureed tomatoes. Place lid on container and refrigerate at least 30 minutes.
1 . Cook and stir pancetta and rosemary sprig with olive oil in a large, deep skillet over medium heat until pancetta renders its fat but is not crisp, about 5 minutes. Pour vodka into the skillet, standing back to avoid any flare-ups. Raise heat to high and continue to cook until vodka reduces to about 2 tablespoons.
2 . Pour heavy cream into skillet, stir briefly, and add black pepper; bring sauce to a boil. Reduce heat to medium; cook and stir until sauce has slightly reduced, 3 to 4 minutes. Mix marinara sauce and water into cream mixture and bring to a simmer. Lower heat and simmer sauce 20 to 25 minutes to blend flavors.
3 . Fill a large pot with salted water and bring to a boil. Stir in penne and return to a boil. Cook pasta, stirring occasionally, until cooked through but still chewy, about 10 minutes; drain and return to the pot. Pour sauce over penne and stir to combine. Turn off heat, cover the pot with a lid, and let stand for 5 minutes to allow pasta to absorb sauce. Serve sprinkled with Parmesan cheese.
1 . Preheat oven to 250 degrees F (120 degrees C).
2 . Mix oregano, garlic powder, and basil in a small bowl. Pour olive oil into a separate bowl. Brush bagel slices with olive oil on both sides; wipe any excess oil from pieces using a paper towel. Sprinkle a small amount of oregano mixture onto each bagel piece. Arrange seasoned bagel slices onto a cooking rack.
3 . Bake in the preheated oven until bagel chips are browned and crisp, about 1 hour. Let cool 10 minutes.
1 . Preheat oven to 375 degrees F (190 degrees C).
2 . Cook the noodles according to package directions.
3 . Brown the ground beef in a large skillet over medium high heat. Stir in the tomato soup, Worcestershire sauce and garlic, bring to a boil, reduce heat to low and let simmer.
4 . When noodles are done, stir them and the cheese into the simmering sauce until cheese is melted. Stir the sherry into the sauce and stir for 1 minute, then place in a 2 quart casserole dish and sprinkle with the Parmesan cheese to taste.
5 . Bake in preheated oven for 30 minutes.
1 . Preheat a grill for high heat. Soak skewers in water.
2 . Place a strip of jalapeno into the opening of butterflied shrimp. Wrap with a piece of the bacon, and thread onto skewers so that the shrimp is pierced once through the head, and once through the tail, and bacon is secure. You can usually fit about 6 shrimp on a skewer. Make sure there is a little space between the shrimp, this will help the bacon cook better. Season both sides of the shrimp generously with Cajun seasoning.
3 . Lightly oil the grill grate. Place shrimp skewers on the grill, and cook for 2 to 3 minutes on one side. Turn, and place slices of cheese over the shrimp. Cook for another 2 to 3 minutes, until bacon is browned, and cheese is melted.
1 . Place the dark and golden raisins in a medium bowl. Dissolve baking soda in boiling water, and pour over raisins. Let stand overnight without stirring.
2 . Preheat the oven to 350 degrees F (175 degrees C). Grease three 1 pound sized coffee cans.
3 . In a large bowl, stir together the flour, sugar and salt. Stir in the raisins with their water, and the oil until well blended. Batter will be thick. Divide the batter evenly between the 3 cans.
4 . Bake for 1 hour in the preheated oven, or until a toothpick inserted into the crown comes out clean. Lay cans on their side to loosen the bread as it cools.
1 . Place green beans and water in a microwave-safe bowl; cook in the microwave on high until tender, about 5 minutes. Drain.
2 . Stir butter, garlic, and chicken bouillon into beans until well combined.
1 . Fill a large pot with lightly salted water and bring to a rolling boil; stir in tortellini. Cook uncovered, stirring occasionally, until the tortellini float to the top, 5 to 6 minutes. Drain and rinse with cold water.
2 . Place tortellini, cherry tomatoes, and pesto in a large bowl; toss until evenly coated.
3 . Skewer one tortellini and one tomato on each toothpick. Arrange on a tray. Keep refrigerated until serving.
1 . Bring a large pot of lightly salted water to a boil; cook the linguine at a boil until tender yet firm to the bite, about 11 minutes; drain.
2 . Heat butter and 1 tablespoon olive oil in a skillet over medium heat; cook and stir onion, mushrooms, and garlic in the hot oil-butter mixture until slightly softened, 2 to 3 minutes.
3 . Heat 1 teaspoon olive oil in a separate skillet; cook and stir chicken in the hot oil until no longer pink in the center, about 10 minutes. Transfer chicken to onion mixture.
4 . Pour white wine into chicken-onion mixture; bring to a simmer. Add tomatoes, parsley, red pepper flakes, and linguine; mix well. Simmer until heated through, 3 to 5 minutes. Squeeze lemon halves over mixture; toss.