Ttukbaegi Bulgogi (Korean Beef Stew in Clay Pot)
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♥ Ttukbaegi Bulgogi Full Recipe :
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Ttukbaegi Bulgogi Ingredients:
1/2 lb. Bulgogi ( marinated at least 30 minutes to over night
1 1/2 Cup Ultimate Korean stock (
2 oz. Dangmuyeon (Korean glass/sweet potato noodle), soaked in warm water for 20 minutes
1/2 tsp. Salt
2 green onion, sliced
Ina Garten's Stuffed Cabbage a la Contessa | Barefoot Contessa | Food Network
Ina makes a classic Jewish comfort food — sweet and sour stuffed cabbage!
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Ina throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Stuffed Cabbage
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 1 hr 20 min
Prep: 20 min
Cook: 1 hr
Yield: 6 servings
Ingredients
3 tablespoons good olive oil
1 1/2 cups chopped yellow onions (2 onions)
2 (28-ounce) cans crushed tomatoes and their juice
1/4 cup red wine vinegar
1/2 cup light brown sugar, lightly packed
1/2 cup raisins
1 1/2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
1 large head Savoy or green cabbage, including outer leaves
For the filling:
2 1/2 pounds ground chuck
3 extra-large eggs, lightly beaten
1/2 cup finely chopped yellow onions
1/2 cup plain dried breadcrumbs
1/2 cup uncooked white rice
1 teaspoon minced fresh thyme leaves
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
Directions
For the sauce, heat the olive oil in a large saucepan, add the onions, and cook over medium-low heat for 8 minutes, until the onions are translucent. Add the tomatoes, vinegar, brown sugar, raisins, salt, and pepper. Bring to a boil, then lower the heat and simmer uncovered for 30 minutes, stirring occasionally. Set aside.
Meanwhile, bring a large pot of water to a boil.
Remove the entire core of the cabbage with a paring knife. Immerse the head of cabbage in the boiling water for a few minutes, peeling off each leaf with tongs as soon as it s flexible. Set the leaves aside. Depending on the size of each leaf, you will need at least 14 leaves.
For the filling, in a large bowl, combine the ground chuck, eggs, onion, breadcrumbs, rice, thyme, salt, and pepper. Add 1 cup of the sauce to the meat mixture and mix lightly with a fork.
Preheat the oven to 350 degrees F.
To assemble, place 1 cup of the sauce in the bottom of a large Dutch oven. Remove the hard triangular rib from the base of each cabbage leaf with a small paring knife. Place 1/3 to 1/2 cup of filling in an oval shape near the rib edge of each leaf and roll up toward the outer edge, tucking the sides in as you roll. Place half the cabbage rolls, seam sides down, over the sauce. Add more sauce and more cabbage rolls alternately until you ve placed all the cabbage rolls in the pot. Pour the remaining sauce over the cabbage rolls. Cover the dish tightly with the lid and bake for 1 hour or until the meat is cooked and the rice is tender. Serve hot.
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Ina Garten's Stuffed Cabbage a la Contessa | Barefoot Contessa | Food Network
Beef Cabbage Rolls Clay Pot - Kitchen Cat
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★ Kitchen Cat ★ Beef Cabbage Rolls Clay Pot Recipe.
A recipe from the KC Main Courses collection.
For this recipe you will need:
✰ ✰ ✰ ✰ ✰ INGREDIENTS ✰ ✰ ✰ ✰ ✰
3/4 lb : Lean Ground Beef
1 c : Rice; Cooked
1 : Egg; Beaten
1/8 lb : Salt Pork; Ground
1/2 ts : Salt; Pepper
10 : Large Cabbage Leaves
1/4 c : Consomme
2 tb : Butter; Melted
Claypot Rice Recipe
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This clay pot rice recipe is easy to make once you have the tools! Clay pot rice (煲仔饭 or bao zai fan in Chinese) is a famous Cantonese dish and is very versatile- you can put nearly anything in it! Give this recipe a try and enjoy the crunchy, savory and sweet taste of bao zai fan!
????PRINTABLE RECIPE - check back later
Ingredient amount (for one person)
- 1/2 cup soaked rice
- 3/4 water or stock
- 25 g dry shrimps
- 80 g Chinese bacon
- 50 g Chinese sausage
- spring onion
- coriander
- red chili
- sesame oil
for the drizzling sauce
- 1 tbsp of water
- 1 tsp of soy sauce
- 1 tsp of oyster sauce
- 1 tsp garlic chili sauce
Tips:
- Medium heat until water is gone, the rice should be ready and add meat and sauce
- Low heat until smoke is coming out and turn off the heat
How To Make Greek Cabbage Rolls | Greek Lahanodolmades Recipe
These traditional Greek cabbage rolls push all the right buttons!!!! Filled with ground beef, gluten free rice and gorgeous fresh herbs, these Greek dolmades will warm you in and out. They are finished in a traditional Greek avgolemono sauce (lemon & egg) and are sure to please a crowd!!!! Try them today and take your next meal from ordinary to OPA!!!!!
Hope you guys enjoy this video and if you have any questions, comments or suggestions, just give me a shout and I'll get back ASAP!!!!!
Hope you all love it!!!!!
Cheers,
Ken
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