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How To make Greek Chopped Meat Stuffing
2 Onions; chopped
1 Stalk celery; chopped
2 tb Butter
1 lb Ground beef
1 Liver from turkey
- finely chopped 1 lb Mild breakfast sausage
1/2 c Dry red wine
2 tb Tomato paste
2 tb Chopped fresh parsley
1 tb Chopped fresh dill
3/4 lb Roasted chestnuts
- peeled & coarsely chopped 1/4 lb Pignoli nuts
1/2 c White raisins
1/4 c White rice
1 c -water
1 lb White bread crumbs
Salt and pepper to taste 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. ---
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Baked Meat Stuffed Eggplant
I recall having a version of this dish in Greece, and I am sure the Greeks brought it to Sicily, and I am sure the Sicilians brought it to America. I have found it at weddings and on the menus of Italian restaurants across America. It is a great dish for a large party and for a buffet table. I like it best hot out of the oven, but it is also good at room temperature. Buon Gusto!
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Greek Style Beef & Rice Skillet: Quick & Delicious: Pilafi me Keema
This beef and rice skillet is loaded with Greek flavor and ready in under an hour. It’s the perfect weeknight meal and so easy to put together.
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Serves 5:
1-pound lean ground beef
¼ cup olive oil
1 onion, finely chopped
5-6 garlic cloves, chopped
Salt to taste
¼ teaspoon black pepper
Pinch of crushed red pepper flakes
7 ounces diced tomatoes
1 bell pepper, diced
2 tablespoons finely chopped fresh parsley
1 and ½ cups Basmati rice
Rinse the rice in a large bowl 4-5 times or until the water runs clear. Soak the rice in cool water for 15 minutes or until the meat is ready.
Combine olive oil and onion in a large skillet and cook over medium heat until soft and golden. About 8 minutes.
Add garlic and cook for 3-4 minutes or until soft.
Add ground beef and cook over medium-high heat for 3 minutes.
Season with salt, pepper, and crushed red pepper flakes. Add tomatoes and cook (covered) for about 10 minutes or until the tomatoes are soft.
Add the diced bell peppers and cook for 5 minutes or until softened. Taste and adjust seasoning if needed. Add the parsley and mix it together.
Drain the rice and add it to the pot along with 1 and ½ teaspoons of salt and 1 and ½ cups of water.
Bring the mixture to a boil. Cover the skillet with the lid and reduce the heat to low. Simmer for 15 minutes.
Fluff the rice and serve with feta, tzatziki, and a salad. Enjoy!
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Greek Turkey Stuffing 2010
Greek Turkey Stuffing 2010
Stuffed tomatoes with meat, veal chicken or lamb
These meat stuffed tomatoes with meat are seriously delicious. Vine ripe tomatoes are the best as they ripened under the sun resulting in more flavour and sweeter taste. These are filled with ground (minced) meat of your choice. I prefer veal, lamb or chicken, but you could also use beef or pork. This is a homely recipe just like grandma used to make. I can’t get enough of them! Chose your favourite protein and make a batch of stuffed tomatoes with meat today!
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YiaYia's Greek Recipe | YEMISTA (Stuffed Peppers & Tomatoes)
Checkout our First Spanakorizo (Spinach with Rice) Video
Enjoy this amazing recipe of Yemista, (Stuffed Peppers & Tomatoes).
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Editing/Production
Andreas Bousdoukos
Other Channels:
Gemista - Greek Stuffed Vegetables | Akis Petretzikis
Gemista - Greek Stuffed Vegetables | Akis Petretzikis
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Chef: Akis Petretzikis
Director: Leonidas Pelivanidis
Production: Akis Petretzikis Ltd.
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