Rosey in Florida Profile - Allrecipes.com (188464)

Rosey in Florida


Rosey in Florida
 
Home Town: Chicago, Illinois, USA
Living In: Bradenton, Florida, USA
Member Since: Feb. 2000
Cooking Level: Expert
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Carrots
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Recipe Reviews 4 reviews
Stuffed Cabbage Rolls
My Polish Grandmother and Mother use this recipe and always eye-balled the ingredients. It’s nice to have a recipe to follow so I can pass this recipe on to my grandkids! I have been making this recipe for about 50 years. Some have said that they supplemented tomato soup with tomato sauce, but that changes the recipe from its Polish origins. Tomato soup is the traditional sauce. Also, some have said that the supplemented the tomato soup with a can of water. My grandmother and mother added a can of tomato juice instead, for every can of tomato soup added to the recipe. She baked the “Golabki” tightly covered in a 350* oven for at least an hour so that the cabbage could steam and get tender and then uncovered the dish to brown a bit. We serve this meal with mashed potatoes and cucumbers in sour cream. The stuffed cabbage rolls are even better the next day!

49 users found this review helpful
Reviewed On: Jun. 11, 2011
Chicken Tetrazzini IV
I was looking for the "Original & Classic" Tetrazzini recipe, and this is the one! Great for left-over chicken or turkey. Please, do not use the recipe's that call for a can of soup. This recipe is easy and it is worth making!

1 user found this review helpful
Reviewed On: Sep. 6, 2008
Dip For The Stars
You must try it to believe it. I guarantee that this recipe is something new, not the same old dips that you have seen a million times. When you begin to assemble this dip you will think it will never hold together, but after chilled, it does. The first time I made this recipe I made my own pesto. From then on I purchased pesto from one of the local warehouse grocers. This made this recipe much easier. Also, I suggest that you get the sun-dried tomatoes that are already cut. Then just a slight chop will do the trick. I also used feta, packed in brine, from my specialty grocer. It’s fresher and creamier. Please don’t let the photo shown here deter you from trying this recipe. When it is turned out it is beautiful. I served it with the mini-pitas that I cut in half. Everyone enjoyed stuffing the little pita halves full with this WONDERFUL dip. Thanks Dana Cole, this is a winner.

6 users found this review helpful
Reviewed On: Jun. 30, 2007
 
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