kasha111_ Recipe Reviews (Pg. 1) - Allrecipes.com (11853063)

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Nut Rolls

Reviewed: Sep. 15, 2011
These are some hints to improve the dough. If you use all butter beware that butter has water in it. Before you use the butter, melt and warm gently until the milk curds separate and then use it. A good vegetable oil works great to rub on the rolls, and then chill the dough at least 4 hours, this makes the dough easier to use and less yeasty. Please only use real sour cream, no low fat product. Flour like gold medal will make the dough tender, robin hood will make it more dry. Use egg white/some water for a golden glaze. Apply glazing when rolls are almost totally baked, then put back in oven to darken. Egg/milk and eggyolk/milk glaze will make the rolls a darker color. I prefer the golden look.
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Stuffed Green Pepper

Reviewed: Sep. 15, 2011
Here are my changes, NEVER use instant rice. I use a sticky rice like unclebens, but our favorite is jasmine. Also a blend of meat: ground beef, ground pork, ground ham (this makes it really tasty). Saute the chopped onion and add to the meat and cooked rice before you stuff. Basil is optional. Some good ground pepper and crushed garlic is my choice and sea salt. If I do use basil, it would only be fresh chopped. I dont cook stuffed peppers in the tomato sauce. I make up the sauce separately and when the peppers are almost done I finish simmering them in the tomato sauce. I do not like the celery in the sauce, I omitted that. Also, for the sauce, I chop some onion, saute in olive oil, add minced garlic. I add some wondra flour for thickener, saute to cook the flour, add tomato puree (I make my own), favorite spices fresh and/or dried and simmer. I simmer the sauce while the peppers are cooking. And I never cook the ground beef mix ahead, you want it to stick together! 350 degree oven. If your oven gets too hot on bottom, put some foil under the peppers so they dont scorch. I never put sauce on the stuffed cabbage either until it is almost done. Tomato can make the cabbage tough. I put extra cabbage leaves under the pigs and slices of bacon and leaves on top to prevent scorching. No basil in the pigs! If I have them, I put dill heads and stalks on top of the cabbage before it goes in the oven. Pack extras in foodsaver bags
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