Time 1h Yield 24 Number Of Ingredients 6 Steps:
Preheat oven to 350 degrees F (175 degrees C). Spray muffin cups with cooking spray. Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Stir onion into ground beef and saute until translucent, about 5 minutes. Add cabbage and reduce heat to low; cook and stir until cabbage has wilted slightly, about 5 minutes more. Pour mixture into colander to strain excess liquid and cool slightly. Spray a work surface with cooking spray. Flatten rolls into disc shape with a rolling pin; spoon 1 to 2 tablespoons of beef and cabbage filling onto each disc. Fold discs in half around filling, pressing edges together to seal. Gently place in muffin cups, spray tops with cooking spray, and poke with toothpick to allow venting. Cook cabbage pockets in preheated oven until dough is browned, 25 to 45 minutes.
Time 1h15m Yield 2 dozen. Number Of Ingredients 13 Steps:
Let dough stand at room temperature 30-40 minutes or until softened. In a Dutch oven, cook beef, sausage and onion over medium heat 12-15 minutes or until meat is no longer pink, breaking meat into crumbles; drain. Stir in carrots, chiles, mustard, salt and pepper. Add cabbage in batches; cook and stir until tender., On a lightly floured surface, press or roll each dinner roll into a 5-in. circle. Top with a heaping 1/3 cup filling; bring edges of dough up over filling and pinch to seal., Place on baking sheets coated with cooking spray, seam side down. Cover with kitchen towels; let rise in a warm place until almost doubled, about 45 minutes. Preheat oven to 350°., Whisk egg whites and water; brush over tops. Sprinkle with caraway seeds. Bake 15-20 minutes or until golden brown. Freeze option: Freeze baked and cooled pockets in an airtight container. To use, reheat pockets on a baking sheet coated with cooking spray in a preheated 350° oven 30-35 minutes or until heated through; cover loosely with foil if needed to prevent overbrowning.
Time 39m Yield 4 to 6 servings Number Of Ingredients 24 Steps:
Combine the pork, cabbage, cayenne pepper, garlic, gingersnap cookies, and soy sauce in a bowl. Form mixture into patties. Heat a large, nonstick skillet over medium high heat. Add wok or vegetable oil to the pan. Cook patties 7 minutes on each side. Heat tortillas on a nonstick surface over high heat for 30 seconds on each side. Paint the tortillas with hoisin sauce, leaving a 1-inch rim from edge. Pile shredded mixed veggies in center of tortilla and top with cooked pork patty. Fold the tortilla up on all four sides and wrap burger in a square package. Invert pork pocket and cut on diagonal. Serve pockets with jasmine rice sundaes and cucumber salad. Scoop prepared jasmine rice onto dinner plates using an ice cream scoop. Top with duck sauce and toasted sesame seed “sprinkles”. This is a great use for those packets of leftover duck sauce that clutter up your junk drawers in the kitchen and kids love the look of the technique. Spread cucumber slices in a thin layer on double-ply paper towels. Roll paper towels up to squeeze water from sliced cucumbers. Transfer sliced cucumbers to a bowl and toss with sliced peppers. Combine remaining ingredients in a small plastic container and shake until sugar dissolves, about 1 minute. Pour the dressing over the cucumbers, toss, and serve.
Time 1h10m Yield 8 to 10 servings Number Of Ingredients 15 Steps:
Preheat the oven to 350 degrees F. Bring a medium pot of water to a boil. Blanch the cabbage leaves for 15 seconds, and then rinse under cold water. Thinly shred the leaves and set aside. Heat 1 tablespoon of the olive oil in a heavy saucepan over medium-high heat. Add the carrots, celery and onions and cook until softened, about 5 minutes. Add the garlic and cook 3 more minutes; season with salt and pepper. Transfer to a small bowl and reserve. In the same saucepan, heat the remaining 1 tablespoon olive oil over medium-high heat. Add the pork and cook, breaking it up with a wooden spoon, until no pink remains. Add the cooked onion mixture, oregano and thyme, and stir to combine. Add the beef broth and bring to a simmer. Add the flour and brown sugar and cook until the pork is completely cooked through and the sauce has reduced and thickened slightly, 10 to 15 minutes. Season the filling with salt and pepper. Lay one sheet of phyllo on a work surface. Using a pastry brush, spread melted butter evenly over the sheet. Top with another phyllo sheet and brush melted butter over the surface; repeat with 2 more layers of phyllo. Cut the phyllo stack into 12 even squares. Repeat this process with the remaining 4 phyllo sheets so there are a total of 24 cut squares. Divide the shredded cabbage among the 24 phyllo squares, mounding it in the center of each square. Top the cabbage with about 1 tablespoon of the pork mixture, dividing it evenly among the squares. Brush the outer edges of each square with a little butter. Working one square at a time, bring the corners of the phyllo up and over the filling, twisting gently to create a purse. Transfer to a baking sheet and brush the outsides with a little melted butter. Bake until the dough is crisp and golden brown, about 15 minutes. Serve immediately while still warm.
Time 1h20m Yield 20 pockets, 6-8 serving(s) Number Of Ingredients 13 Steps:
Dough:. Measure 1 3/4 cups flour into large bowl. Stir in sugar, salt, and yeast. Heat water, milk and shortening until warm (120deg). Pour into flour mixture; add eggs and beat. Stir in rest of flour; knead 3 minutes. Cover; let rest 20 minutes. Filling:. Brown beef; add other ingredients. Cook till cabbage is wilted. Roll dough thin. Cut into 6" squares. Put 3 Tblsps of filling in center; bring corners up and seal. Bake at 350 for about 20 minutes or until golden.
Yield 12 servings Number Of Ingredients 13 Steps:
Preheat oven to 400˚F (200˚C). In a medium-sized mixing bowl, combine the ricotta, spinach, artichokes, salt, and pepper, and mix until fully incorporated. Lay a sheet of puff pastry dough over the ice cube tray and carefully press into the dough forming it to the ice tray. Place the shredded mozzarella, pepperonis, and marinara in the first four cube divots. Place the roasted red peppers, pesto, and mozzarella pearls in the middle four cube divots. Spoon the ricotta mixture into the last 4 cube divots. Place the other sheet of puff pastry over the ice cube tray and use a rolling pin to seal it. Chill for at least 10 minutes. On a parchment paper-lined baking sheet, invert the ice cube tray releasing the puff pastry pockets. Using a knife, cut any excess dough from the sides. Using a fork, press into the the edges of the pastry and seal. Brush the pastry with butter and bake for 30 minutes. Enjoy!
Time 1h30m Yield 12 cabbage rolls (approx) Number Of Ingredients 10 Steps:
Prepare the cabbage according to the recipe description. Combine ingredients for filling. Place some of this mixture (about 1 1/2 tbsps) on each cabbage leaf & fold “envelope” fashion. If the leaf is tough, it will be easier to do this if you make a V shaped incision & remove a part of the coarser spine. You may find it easier to roll the cabbage around the filling and just “tuck” the ends into the roll with your fingers - whatever works best for you! Lay flap side down in a heavy Dutch oven. Combine sauce ingredients - use tomato juice if you don’t like V8 - or you may add 1 cup of chicken broth to lessen the tomato flavour; pour over cabbage rolls. Bake at 350 degrees F for about an hour. Serve with a dollop of sour cream.
Time 50m Yield 8 servings. Number Of Ingredients 15 Steps:
In a large bowl, dissolve yeast in water. Add shortening, sugar, egg, 1/2 teaspoon salt and 2 cups flour; beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Meanwhile, in a skillet, cook sausage until no longer pink; drain. Add cabbage, onion, water, oregano, cumin, pepper and remaining salt. Cook, uncovered, until vegetables are tender and no liquid remains, about 15 minutes. Cool to room temperature. , Punch dough down. Roll into a 24x12-in. rectangle; cut into eight 6-in. squares. Spoon 1/3 cup filling into the center of each square. Bring corners to the center and pinch to seal; pinch seams together. Place on greased baking sheets. Cover and let rise for 30 minutes., Brush with melted butter. Bake at 375° until golden brown, 25-30 minutes.
