Tag: stuffed (Page 4 of 5)
Crepes with Boiled Meat and Rice Stuffing
October 15th, 2011 in Beef, Main Dishes by Julia Volhina
A cup of beef broth with a couple of meat and rice stuffed crepes will always remind me of my childhood: mom used to cook these all the time.
There is always boiled meat left over from cooking broth, and stuffing crepes with it is easy way to prepare a nice meal to go with it.
Assembled meat and rice stuffed crepes can be stored in fridge for couple of days – you just need to warm them up by frying right before serving.
And if you cook a way too much (as I usually do) just seal some portion of stuffed crepes in a bag and freeze them up, this way you will always have some fresh stuffed crepes when you need to prepare some food fast.
Baked Peaches with Chocolate and Ginger Stuffing
October 1st, 2011 in Desserts by Julia Volhina
We bought a big box of peaches on our way back home from vacation in South Carolina ocean side. They were very ripe and sweet and most important they were a lot, much more than we can eat in 2, even for longer time.
Even after eating big portion of them fresh and handing some out, there were still some left. It was a time to cook peaches before they spoil.
I found this recipe for stuffed baked peaches, and must say that baked peaches become one of my favorite desserts – cooked peaches are very tender and flavorful.
I will definitely improvise more in this direction once my hands get ahold of more peaches to try various stuffings.
Pork Loin Roll with Prunes and Carrots
September 3rd, 2011 in Main Dishes, Pork by Julia Volhina
Ingredients in this recipe for most part are the same as in meat stew with prunes and carrots, however for this one I suggest using pork loin – it is tender and much easier to slit flat to be able to roll it with stuffing.
Prunes are go great with pork meat. If you have dry prunes with pits – soak them in boiled water for 15-20 mins to soften and then remove pits before continue with recipe.
Boiled potatoes are great side dish for this entree, whatever you decide to go with mashed potatoes, baked potatoes or simple boiled potatoes, it will work good.
Ukrainian Sour Cherry Dumplings
August 27th, 2011 in Main Dishes, No-meat by Julia Volhina
I didn’t believe my eyes when I saw sour cherries (pitted!) in the Andersons grocery store. It doesn’t happen that often to me here, in US. So I couldn’t simply leave that store without my portion of sour cherries…
Of course, we enjoyed them plain with a bit of sugar, and also made some cherries with whipped cream dessert, however most of sour cherries went to ukrainian sour cherry dumplings – “varenyky (vareniky) z vyshniamy”, and for this one we made plenty of pictures.
With mentioned amount of ingredients you will get about 50-60 dumplings. Most probably you will not need to cook all of them right away – so just freeze remaining potion of dumplings for later use (first put wooden board with dumplings to the fridge until dumplings are frozen, then move them to a ziploc bag and store frozen). Frozen dumplings can be boiled right before serving, just like you usually do it.
Tomatoes Stuffed with Fresh Cheese
July 30th, 2011 in Appetizers & Snacks by Julia Volhina
These campari tomatoes stuffed with fresh quark cheese, chopped greens and garlic can be nice addition to any celebration table or a cookout: they look festive, taste good and can be easily eaten with fingers.
If you can’t find quark cheese (sometimes called farmers cheese, or fresh white cheese, or tvorog in russian) it may work with feta cheese, but I like it more with quark.
Seeds and pulp from tomatoes as well as top parts – once removed – are not needed for this recipe. You can discard them, or use in some other dish.
Many kind of stews and soups would only benefit from fresh tomatoes. I used seeds and juice from this batch to marinate a nice ribeye steak.
Stuffed Pork Rolls with Mushrooms (Kruchenyky)
November 20th, 2010 in Main Dishes, Pork by Julia Volhina
Kruchenyky or zavyvantsi – meat rolls prepared with pork (less often with beef) and stuffed with various mixes. This is very popular dish of traditional ukrainian cuisine.
Stuffings for kruchenyky, as well as sauces, vary from region to region and, actually, from cook to cook.
I like kruchenyky prepared from pork loin and stuffed with mushrooms or mushroom mix with some other ingredients, fried and then baked under cream sauce. Just like in this recipe.
It may seem like lot of hassle to cook these stuffed pork rolls, but it is really not as hard as it looks; and is really tasty 🙂
Crepes Stuffed with Apple
April 3rd, 2010 in Main Dishes, No-meat by Julia Volhina
For some reasons, I always cook a bit too much than we can eat at once, especially when it comes to crêpes.
So there are some times when I am wondering what to do with all those extra crêpes left from the yesterday.
Here is nice idea how else you can eat left over crêpes: stuff them with honey and apples – those will get you full fast, and because stuffing is pure apple – you will also eat good nutritious breakfast.
If you are interested to know how to cook thin crêpes – read here.