Rockawaybaby Profile - (10987127)

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Member Since: Dec. 2007
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Recipe Reviews 2 reviews
Mediterranean Chickpea Salad I
I make a wonderful version of this salad. To me, it's not Mediterranean without olives. So, I add a large handful of chopped and pitted calamata olives, celery for awesome crunch, roma tomatoes, like some of the other ladies suggested and I use a balsamic vinagrette along with a drizzle of olive oil for a fresh finish. I also add chopped fresh parsley. It keeps well for weeks and seems to get better as it marinates. I use organic, canned garbonzoes because I find the flavor and texture far and above surpasses the non-organic variety.

7 users found this review helpful
Reviewed On: Mar. 8, 2010
Stuffed Cabbage
I tweaked this recipe. It is truly wonderful on a cold winter's day. I call it Eastern European comfort food. I parboil my cabbage leaves by placing them into boiling water for one minute. I then shut off the fire and leave them in the water, taking them out one bye one to stuff each leaf. They are not too hot to work with but this is a necessary step to allow for easy and pliable rolling. In a large bowl, I put 1 and 1/2 lbs of lean ground beef, unflavored bread crumb about 1/2 cup, 1 cup cooked rice, 2 beaten eggs,1/2 fresh green pepper finely chopped, half a small onion finely chopped, 1/2 cup golden raisins,zest of a lemon (for extraordinary freshness), 2 beaten egges, salt, pepper to taste. My sauce is started in a seperate pot- in 1 Tbs olive oil Sautee half green pepper, 2 cloves garlic, finely chopped add two cans of tomato sauce to one can of tomato puree, Juice of one fresh lemon, 1 Tbs of sugar and 1 cap of white vinegar. cook for about 1/2 hour. Preheat oven to 350. In a large baking pan ladle some sauce on bottom. Tightly pack your cabbage rolls into pan, you'll get twelve rolls into a large pan. Cover them with a bit more sauce. Cover with foil and bake 1 and 1/2 hours. It is a lot of work but worth it. If you are like me you'll love to be in the kitchen on a cold day cookin' away! Enjoy. Tip- If I have leftover meat and cabbage, I cook it in a large pot (the one the sauce is already in) making meatballs from meat mixture- I drop meatballs in raw to sauce

157 users found this review helpful
Reviewed On: Dec. 29, 2007

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