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Mac good luck trolls collection for summer 2016 plus#

However this consistently works: 5-6 cups of low sodium tomato or vegetable juice or 48 ounces of quality tomato sauce, 1-1.5 cups of ketchup, 1-2 fresh bay leaves, pinch of thyme, Worchestshire sauce, and sugar or other sweetner to taste. Note some canned brands of tomatoes do not taste as good, so taste test in advance. At same time I lightly brown 2-3 lbs of 80-85% ground beef till no longer pink and drain (ground dried tofu or veggie burger works too) then mix all of above with 4 whipped eggs, salt/pepper one can add other seasonings. While rice is par-steaming, I saute onions and fine diced celery till soft, add minced garlic for a minute, then off heat add 1/4 cup fresh parsley. I pre-steam rice in half amount of normal liquid so rice is still firm but not hard. I assume using low-fat raw ground sirloin and baked in one or two slayer, this might not be issue, but have never made them that way. I often found those I treid made with raw ground meat are often steamed, the meat looks rare and texture was mushy.

Mac good luck trolls collection for summer 2016 plus#

I have been making Holupki/Golubki for 50 years, but before learning my Ukrainian parents, some 70 plus years ago began precooking the inexpensive ground beef to reduce fat we also prefer pre-cooked meat texture.

Remove from oven and let rest 30 minutes or better still, let cool and refrigerate overnight.

(Place pan on a cookie sheet in case it drips) Cover pan tightly with foil, and bake for 1 1/2 hours. Pour liquid over rolls and lay some leftover leaves on top.

Place about 1/4 cup of filling in each leaf, roll, and place seam side down in a 13 by 9-inch pan.

To cooled onion mixture, add meat, uncooked rice, parsley, tomato, salt & pepper.

(If the core is too firm, return it to boiling water for a few minutes to soften) Set all remaining broken or small cabbage leaves aside.

Set aside the best 16 unbroken leaves and cut off the thick spine in the center for easier rolling. Gently remove leaves from cabbage, cutting away from the core with a small knife. Remove cabbage to a rimmed baking sheet, keeping water in the pot.Transfer mixture to a large bowl to cool. Add mushrooms and cook another 2 minutes. While cabbage simmers, heat oil in pan over med-high heat and sauté onion and garlic 3-5 minutes until browned.Cut center core out of cabbage and place, core side down, in boiling water. 3/4 cup liquid (beef stock, cabbage water, or combine with some leftover tomato for 3/4 cup).1 cup Pomi strained tomatoes or canned tomato puree.3/4 cup uncooked long grain rice (brown or white).2 large mushrooms, finely diced - 1 1/2 cups (optional).1 large head of cabbage (about 3 lbs.) – or use 2 smaller heads.