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Kasha Stuffing Recipes
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Glazed Capon With Kasha Stuffing And Orange Glaze
1) Preheat oven to 350° F before roasting.
2) Wash inside and outside of capon under cold running water and dry gently.
3) For the Orange Glaze, mix together all the glaze ingredients.
4) Take a mixing bowl and mix kasha with 2 lightly... - 46.3339
Kasha Stuffing With Mushrooms Leeks And Wild Rice
Wash rice thoroughly and discard any foreign particles.
Bring stock and salt to boil in heavy medium saucepan.
Slowly stir in rice.
Reduce heat, cover and simmer until rice is tender and liquid is absorbed, about 45 minutes.
Remove from heat and stir in... - 45.2116
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Kasha Stuffed Cabbage Rolls
In a 6 to 8 quart kettle, bring 4 to 5 quarts water to a boil over high heat.
Add cabbage and cook, submerging with a spoon, for 15 seconds; then remove from pot.
When cool enough to handle, peel off softened outer leaves , being careful not to tear... - 45.9608
Chicken Stuffed With Kasha
In a bowl mix the beaten egg or 1/4 cup Egg Beaters with the kasha to coat it thoroughly.
In a dry frypan, cook the mixture until egg is dry. (Mary says she thinks this is to seal the kasha.)
Then cook kasha in water in a saucepan with the chicken fat and... - 45.2475
Chicken Stuffed In The Front
Remove fat from the tail of the chicken and render the fat by gently cooking in a small frying pan.
You may also use the skin from the neck for rendering.
Allow the fat to cool.
You should have about 3 tablespoons.
Place the giblets and the tips of the wings,... - 45.4856
Cheese Stuffed Chicken Kiev
Sprinkle the chicken breasts with the pepper, garlic, and half of the chives.
Lay 1 strip of cheese in the center of each chicken breast, fold the ends over, then roll up as for a jelly roll and fasten with toothpicks.
In a pie pan, whisk the egg white, milk,... - 43.0873
Buckwheat Stuffed Cabbage Rolls
1. Saute the onion in the oil until tender. Add groats and cook, stirring, until coated with oil.
2. Add salt, pepper, and 1 quart water and bring to a boil. Cover and simmer for 20 minutes, or until the water has been absorbed. Stir in the dill.
3.... - 33.8305
Stuffed Cabbage Provencale
Wash and trim cabbage; remove several outer leaves, chop, and reserve.
Steam cabbage over medium heat for 15 to 20 minutes or until leaves are pliable.
Remove cabbage (reserving steaming liquid); place stem side down in the center of a large piece of... - 45.234
Aubergines Stuffed With Lamb And Buckwheat
1) In a small microwavable bowl put buckwheat groats and microwave on high for 30 seconds.
2) Stir in 12.5 cl (4 fl oz) hot water and microwave on high for about 4 minutes until water is evaporated.
3) Cover with a plastic film and keep aside.
4) In a... - 43.079
Only after I tasted this Dolmas did I realise why the Ottaman Empire loved it. Dolmas can be cooked in a wide variety of ways but I feel it is best as below. Eat it with yoghurt! - 44.3177