Preheat grill and oil grates. Wrap grape leaves around the center of cod fillets. Brush fish parcels with olive oil. Brush eggplants with remaining oil.
Grill chilies and eggplants until browned and cooked through. Transfer to a plate and cover to keep warm.
Grill fish until browned on both sides and just cooked through. Serve fish with grilled vegetables.
ndex finger.
Take one grape leaf and lay flat.
he ingredients except for the grape leaves together in a large
Hard-boil the eggs.
Put eggs in cold water.
Keep changing the water to keep it cold.
Shell the eggs.
Put eggs in a container and place in the refrigerator next to the pickled beet liquid.
Next day, cover eggs with the liquid.
Put back in refrigerator for 3 or 4 days.
Stir or shake occasionally so eggs color evenly.
Serve cold.
Dice the onions and saute with 1/4 cup of olive oil.
When they turn translucent, add the pine nuts and saute for 5 more minutes.
Add rice and stir constantly for 5-10 minutes until the rice is translucent.
Add the spices (dried mint, cinnamon, lemon salt, black pepper, dried currants, sugar and allspice) and chopped parsley.
After another quick stir, add 1/2 cup of boiling water and simmer on low medium heat for 15-20 minutes until all the liquid is absorbed by the rice mixture.
Take off heat and let cool.
And now, here ...
n boiling water, place a grape leaf in bottom of jar
For the pickled beans, place beans in medium
gain and add the chopped pickled jalapeno, vinegar, chopped garlic clove
This recipe is not difficult but takes
ours.
Roll in the grape leaves - Place the leaf on
Toss bread cubes in the bacon drippings.
Sear the halved grape tomatoes in 2 tablespoons of oil, cut side down, until caramelized about 5 minutes, set aside.
Combine red wine vinegar, salt and pepper in a bowl, slowly whisk in olive oil in a thin stream until emulsified.
Combine all tomatoes, bread, bacon, and lettuce and dress with vinaigrette, toss well, garnish with mint and basil and serve.
Pick grape leaves that are young, tender,
ngredients for the grape leaf beef (except the grape leaves) thoroughly. Roll
PICKLED RED ONION AND TOMATO SALSA:.<
Combine Jell-O with boiling water and stir at least 2 minutes until completely dissolved.
Add grape juice concentrate and white grape with peach juice.
Stir until well combined.
Pour into 2 containers and freeze until 2 hours before serving.
Remove from freezer and when it reaches \"slush\" stage, put into punch bowl and gently stir in 1 1/2 bottles ginger ale.
Serves about 100. (Recipe can be halved.)
ix in everything else except grape leaves and lemon, cool.
Preheat oven to 425 degrees F (220 degrees C).
Wash fully ripened grapes. Separate the grape pulp and skins. In a sauce pan over medium heat cook grape pulp slowly until soft. Rub cooked pulp through a sieve. Combine the sieved pulp and grapes skins.
Mix the flour and sugar together and add to grape mixture. Stir in the melted butter and pour into one 9 inch unbaked pie shell. Cover top with strips of pastry. You can make a lattice pattern if desired.
Bake at 425 degrees F (220 degrees C) for about 25 minutes.
Put Grape-Nuts in mixing bowl and pour sour milk over Grape-Nuts; let stand 1/2 hour.
Then add your sugar and egg; stir.
Next add your flour, salt, soda and baking powder to mixture. Bake in 350\u00b0 oven about 40 minutes or until tested with toothpick and it comes out done. I have had this recipe since 1928.
kins and set aside. Place grape pulp in a large saucepan
bout 20 minutes before the recipe is done. Others including the