Greek Meat Guy Traditional Greek cuisine with a modern touch
Add the ground beef and sausage. Break with a spoon any large pieces. Brown ground meat all over, 3-4 min. Add the rice. Stir well. Sauté mixture for 1-2 min. Add 1/2 cup broth, the raisins, chestnuts, dates, prunes, cloves and the pine nuts. Stir mixture well gently. Season with salt and fresh ground pepper.
Greek Stuffed Cabbage Rolls (Lahanodolmades) SocraticFood
Add the giblets (optional) and the ground meat and cook, stirring until lightly browned. Add the wine, spices, salt, and pepper and simmer uncovered over low heat for 3-4 minutes. Add the raisins, almonds, pine nuts and chestnuts and mix well.
Chestnut Stuffing Recipes from a Monastery Kitchen
Make the stuffing. In a large skillet, sauté the diced onion and chopped parsley (¼ cup) in 1 tablespoon of the olive oil until softened and starting to brown. Add the ground beef (1 lb.) and cook, breaking it up with a wooden spoon.Add the chopped fresh mint (2 tablespoons), kosher salt (1 ½ teaspoons), black pepper (½ teaspoon), red wine, if using (½ cup), and chopped tomatoes (1 cup).
Greek artisanal cured meats
Use a wooden spoon to scrap up any brown flavorful bits from the bottom and let the brandy cook off completely, about 30 seconds. Pour in the chicken stock and bring the mixture to a boil over medium heat. Add the rice and sausage and cover. Allow the mixture to simmer for about 15-20 minutes, or until the rice is fully cooked.
FileGreek foods.jpg Wikimedia Commons
I think my all-time favorite combines two Greek classics, olives and figs. They are great together, an irresistible contrast of textures and flavors that work in total harmony inside or outside the bird. Another favorite is one that awakens childhood memories, the stuffing my mother used to make with ground meat, chestnuts, pine nuts and raisins.
Greek Turkey Meatballs Recipe Evolving Table
Brown onions and celery in butter. Add beef, liver, and sausage and cook until brown. Add wine and tomato paste, then herbs, and simmer until meat is tender. Add nuts, raisins, and rice. Stir in water and cook, covered, until the rice is done. Mix in bread crumbs and season to taste. Stuff loosely into the turkey. Stuffs a 10-12 pound turkey.
Minced meat stuffed zucchini boats Ohmydish
Preheat oven to 350°F/180°C. Soak the currants in the wine (or veggie broth). Partially cook the rice in veggie broth or water, you can use a rice cooker but watch it carefully so it doesn't over cook. If using the stove top method, watch it so it doesn't burn. Cook for about ⅔ as long as the directions state.
Greek Meat Surprise Snacks The Creative Caveman
Notes: If using this as stuffing, simmer the rice for 6-7 minutes or until half-cooked. Cool completely then stuff into meat or vegetables. For a crisp topping: Transfer the dressing into a 9 by 13-inch casserole pan, pour 1 cup chicken broth or water over it and bake at 350 °F for 30 minutes.
FileBologna lunch meat style sausage.JPG Wikipedia
Brown onions and celery in butter. Add beef, liver, and sausage and cook until brown. Add wine and tomato paste, then herbs, and simmer until meat is tender. Add nuts, raisins, and rice. Stir in water and cook, covered, until the rice is done. Mix in bread crumbs and season to taste. Stuff loosely into the turkey. Stuffs a 10 to 12 pound turkey.
10 Most Popular Greek Meat Dishes TasteAtlas
Add the leeks and onion and saute until softened stirring often. Add the rice and cook for a minute. Add the bay leaf. Pour in the wine and wait until it evaporates completely. Drop the heat to low and pour in 200 ml of hot water. Add the chestnuts, pine nuts, dried prunes, and raisins.
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15 Versatile Recipes to Use Leftover Roast Pork
black pepper. garlic powder. combination of dried thyme, oregano and rosemary. Pre-heated 325F oven. To brine your turkey, you will need a large, clean pail or a large pot. Place your turkey inside and add enough water to cover the bird. Now the remove the bird and add the wine, orange juice, aromatics and the salt.
Not only is it healthy, but it is easy, delicious and meal prep
How to Make Rice, Ground Beef, and Chestnut Greek Stuffing: Drizzle the olive oil into a large, deep skillet. Set the heat to medium. Add the onion and sauté for 10-minutes. Lower the heat to medium-low and add the ground beef. Cook, stirring constantly, until the ground beef is cooked all the way through. Stir in the oregano, allspice, salt.
Greek gyros shop, stacked meat roasting. Greek national fast food
Directions. Preheat the oven to 325 degrees F (165 degrees C). Make a small incision on the sides of each chestnut and place in a skillet over medium heat. Cook, stirring often, until toasted. Remove from heat, peel, and chop. Melt 2/3 cup butter in a saucepan; mix in lemon juice, orange juice, and tangerine juice.
Greek MeatStuffed Grape Leaves Food Republic
Add pine nuts, almonds (or walnuts), chestnuts, raisins, and cinnamon. Stir to mix. Season with salt and pepper to taste. STEP 5. Add rice, butter and 1 ½ cups chicken broth. Cover and simmer for 10-15 minutes. (At this point you can cool stuffing and refrigerate to use next day). STEP 6.
[i ate] Greek Meat platter r/food
Prepare tomatoes for stuffing. First, cut the tomato tops (about ½ inch from the top). Do not discard tops. To loosen the flesh, go around the tomato edges with a pairing knife. Using a spoon, carefully scoop out the tomato flesh. Now, tomatoes are fully emptied and the tomato "shells" are ready for stuffing.
Turkey Stuffing Free Stock Photo Public Domain Pictures
Place the pot (without the bird) on the stove and boil for a couple of minutes. Let it cool completely before placing the bird inside the pot. Cover the pot and refrigerate for about 24 hours.*1. One hour before roasting, remove the poultry from the fridge (or bring it into the house) and the poultry from the brine.
