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Angelo's Mom Makes Stuffed Grape Leaves
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You can change the portions on this. For one jar of grape leaves, use 3 onions and one cup of rice.
-5 large chopped onions
-2 jars of grape leaves
-A lot Olive oil
-2 Cups rice
-1 1/2 cups of water early on; 1 1/2 cups of water just before cooking
-Mint
-A lot of Dill
-Black pepper
-Salt
-2 bags of pine nuts
-Juice from 1 1/2 lemons or limes
-A large pan
-A large pot
Fry the chopped onions in a large pan with lots of olive oil until they're about halfway dissolved (they will melt). While they are cooking, take the grape leaves out of the jars and put them in a pot. Rinse them thoroughly in the sink to remove the salt and juices from the jar. Put them in a bowl or leave them if you have a second pot, because you will need a pot to cook.
After the onions are about halfway dissolved, add two cups of rice, 1 1/2 cups of water, some mint, a lot of dill, black pepper, and salt. Stir thoroughly.
After cooking for 5-10 minutes, add two bags of pine nuts, and cook another 5 minutes or so. Stir the nuts in thoroughly (if cooking for your mother, you may serve DEEZ NUTS! GOT 'EEM!)
Lay grape leaves down to cover the bottom of the pot so the stuffed grape leaves don't stick to it. Lay a grape leaf down with the "shiny stuff" facing down, according to my mom (I think you can tell because the stem will be facing up). Cut off the stem, and put a teaspoon full of the rice stuffing on top of the bottom of the leaf, just above the stem. Fold the leaf up first from each
side on the bottom, then the left and right, and then roll it all the way up like a roll of paper. Put it in the pot. Watch my mom's technique in the video. Repeat until you're out of rice and throw away any extra grape leaves putting them all in the pot, then pour 1 1/2 cups of water into the pot and the juice from 1 1/2 lemons or limes. Pour half a cup of olive oil into the pot.
Put a plate upside down on top of the grape leaves so they don't rise up. Put the lid on the pot and cook on low heat for an hour.
And don't sneeze near the food.
Edited on Sony Vegas Pro
-5 large chopped onions
-2 jars of grape leaves
-A lot Olive oil
-2 Cups rice
-1 1/2 cups of water early on; 1 1/2 cups of water just before cooking
-Mint
-A lot of Dill
-Black pepper
-Salt
-2 bags of pine nuts
-Juice from 1 1/2 lemons or limes
-A large pan
-A large pot
Fry the chopped onions in a large pan with lots of olive oil until they're about halfway dissolved (they will melt). While they are cooking, take the grape leaves out of the jars and put them in a pot. Rinse them thoroughly in the sink to remove the salt and juices from the jar. Put them in a bowl or leave them if you have a second pot, because you will need a pot to cook.
After the onions are about halfway dissolved, add two cups of rice, 1 1/2 cups of water, some mint, a lot of dill, black pepper, and salt. Stir thoroughly.
After cooking for 5-10 minutes, add two bags of pine nuts, and cook another 5 minutes or so. Stir the nuts in thoroughly (if cooking for your mother, you may serve DEEZ NUTS! GOT 'EEM!)
Lay grape leaves down to cover the bottom of the pot so the stuffed grape leaves don't stick to it. Lay a grape leaf down with the "shiny stuff" facing down, according to my mom (I think you can tell because the stem will be facing up). Cut off the stem, and put a teaspoon full of the rice stuffing on top of the bottom of the leaf, just above the stem. Fold the leaf up first from each
side on the bottom, then the left and right, and then roll it all the way up like a roll of paper. Put it in the pot. Watch my mom's technique in the video. Repeat until you're out of rice and throw away any extra grape leaves putting them all in the pot, then pour 1 1/2 cups of water into the pot and the juice from 1 1/2 lemons or limes. Pour half a cup of olive oil into the pot.
Put a plate upside down on top of the grape leaves so they don't rise up. Put the lid on the pot and cook on low heat for an hour.
And don't sneeze near the food.
Edited on Sony Vegas Pro
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