Ree Drummond's Pinwheels 3 Ways | The Pioneer Woman | Food Network
From spicy meats to bright veggies, Ree makes a variety of party-pleasing mini wraps!
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Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond's life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree's kitchen.
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Pinwheels 3 Ways
RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Total: 2 hr 20 min (includes chilling time)
Active: 20 min
Yield: 12 to 16 servings
Ingredients
Base Spread and Tortillas:
Two 8-ounce blocks cream cheese, softened
1/4 cup jarred pesto
2 burrito-size spinach tortillas
2 burrito-size whole wheat tortillas
2 burrito-size jalapeno-Cheddar tortillas
Veggie Pinwheels:
1 cup spinach leaves, chopped
One 6-ounce jar marinated artichoke hearts, chopped
1/4 cup sliced green olives
1/4 cup sliced sun-dried tomatoes
Meaty Pinwheels:
4 slices Swiss cheese
8 large slices pepperoni
8 large slices salami
8 large slices spicy capicola
Spicy Pinwheels:
4 slices pepper jack cheese
1 cup arugula
6 mini sweet peppers, slice thin
1/2 cup chopped hot cherry peppers
Directions
For the base spread and tortillas: Mix together the cream cheese and pesto until well combined. Lay out the spinach, whole wheat and jalapeno-Cheddar tortillas and divide the cream cheese mixture among them. Using a spoon or offset spatula, spread the mixture all the way to the edges of each tortilla.
For the veggie pinwheels: Evenly distribute the spinach over the top of the base spread on the spinach tortillas. Arrange the artichokes, green olives and sun-dried tomatoes over the spinach. Roll up the tortillas tightly and individually wrap in plastic. Set aside.
For the meaty pinwheels: Shingle the cheese, pepperoni, salami and capicola onto the base spread on the whole wheat tortillas, slightly favoring one side. Roll up the tortillas tightly and individually wrap in plastic. Set aside.
For the spicy pinwheels: Divide the pepper jack between the jalapeno-Cheddar tortillas topped with the base spread. Divide the arugula, sliced peppers and chopped cherry peppers between the tortillas. Roll up the tortillas tightly and individually wrap in plastic. Refrigerate the rolled tortillas for at least 2 hours and up to 12 hours.
Unwrap and slice each tortilla into 1-inch segments/pinwheels. Arrange on a platter and serve.
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Ree Drummond's Pinwheels 3 Ways | The Pioneer Woman | Food Network
Ham & Cheese Pinwheels
Fast and yummy appetizer! Pinwheels of honey mustard, ham (I used turkey), cheese, parmesan and chives. Beautiful and delicious. Perfect for this holiday or any occasion.
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Cabbage Rolls Wrap Recipe How to make Spiral Stuffing
how to make cabbage rolls. cabbage wrap recipe
Looking for a delicious and easy cabbage recipe? Look no further than this Great Stuffed Cabbage Recipe! Stuffed with rice, ground bulgur and fragrant spices and shaped differently, cabbage rolls will create a visual feast on your table and will definitely be loved by your family and friends!
First of all, it is better to use softened cabbages for wrapping.
With these 2 large cabbages, enough wrap will be made for 35 people.
You can cut the roots of the cabbages 1 day in advance and allow the interior to breathe.
outer leaves come off easily.
You should choose wide large leaves, as there will be no finger-shaped stuffed cabbage, long and spiral-wrapped stuffing will be made.
Ingredients needed for stuffing.
900 grams of rice and 900 grams of bulgur.
tomato paste and hot pepper paste.
tomatoes and onions.
roasted minced meat and onions.
sunflower oil, lemon juice and pomegranate syrup.
300 grams of boiled chickpeas.
garlic.
spices.
cumin, black pepper, paprika, mint, salt and sugar.
ground lamb.
onion.
onions being thinned in the mixer.
ground beef fried with onions.
salt.
ground beef is roasted until it absorbs its juice.
boiling water is added.
removed with a strainer.
rice and bulgur are added in a bowl.
adding water.
other ingredients are added into the container.
Add chilli paste and tomato paste.
Add chopped onion and garlic.
tomatoes are added.
salt and spices are added.
lamb mince is added.
lemon juice is added.
sunflower oil is added.
pomegranate molasses added.
boiled chickpeas added.
materials are mixed.
rice and bulgur are added without water.
ready to fill wrapping after mixing completely.
boiling water is added to a deep pot.
cabbage is added.
You can remove the cabbage after standing in boiling water for a few minutes.
Strain the water left by the cabbage leaves and distribute it around the tray so that the leaves can breathe.
you can cool it this way so that the leaves are not over boiled and scattered.
cut off the hard part in the middle of the leaf with a knife.
cut the cabbage leaf in half.
Do not throw away the hard part you removed from the middle of the leaves, you can use it during cooking.
you can cook in a deep and covered tray or you can use a large saucepan.
add the hard parts of the leaves to the tray.
Open the cabbage leaf wide open and add it to the counter and add the inside of the wrap.
close the wings and wrap the cabbage leaf.
Add it to the tray after forming a spiral.
You can combine 2 small leaves and get one big leaf.
We are really behind in youtube videos and I request you to give a like and comment to this recipe, and if you want to donate, you can leave a tip using the super thank you feature.
70 cabbage rolls prepared, placed on the tray, ready to cook.
preparing sauce for cooking.
pomegranate syrup.
tomato paste and lemon juice.
sugar and salt.
chili pepper.
liquid sunflower oil or olive oil.
boiling water.
adding sauce.
It will be good to boil the sauce by putting the tray on the fire, then you can cook it in the oven, or cook for 1 hour on low heat on the stove.
ready to serve after checking that the cabbage leaves are cooked.
You can serve it by adding yogurt on it, I can't show it because we don't have yogurt, if you have yogurt, try it, it's very good, but we don't have yogurt unfortunately. #cabbage #cabbagerecipe #cabbagerecipes
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tornado omelette???? #omelette #food #egg #asmr
Spring rolls #shorts
Ingredients
- 1/4 cabbage, julienned
- 1 carrot, julienned
- 60g snow peas, julienned
- 60g wood ear mushrooms, finely chopped
- 2 spring onions, finely diced
- 1 tbsp peanut oil + more for frying
- 1/2 tsp salt
- 1/4 tsp MSG
- 1 tbsp soy sauce
- 1 tsp corn flour (mixed with 2 tbsp water)
- 10 spring roll wrappers
Dipping sauce
- 2 tbsp fish sauce
- 20g palm sugar
- Juice of a lime
- 2 tbsp water
- small piece of ginger, grated
- 1 garlic clove, grated
- 2 birds eye chillies, finely sliced
Method
1. In a wok, heat the oil. Stir in the cabbage, carrot, snow peas, mushrooms and spring onion until the vegetables are cooked (approx 6-7 minutes).
2. Add salt, MSG and soy sauce. Mix well.
3. Add the corn flour mixture and stir until it thickens.
4. Remove from heat and let it cool.
5. Take a spring roll wrapper and place a spoonful of the filling on one end of the wrapper.
6. Roll up the wrapper tightly, tucking in the sides as you go.
7. Brush the edges with water to seal the roll.
8. Heat the oil in a large pan and deep-fry the spring rolls until golden brown.
9. Serve with dipping sauce and enjoy!
Veggie Twister
Veggie Twister Turn your Vegetables into beautiful Spaghetti or Spirals in seconds!