Type what you have

Ingredients

• ✓ oil
• plantain

Instructions

1. 1 Preheat oil in a large, deep skillet over medium-high heat.
2. 2 Peel plantains. Cut in half crosswise, then cut each half lengthwise into thin pieces.
3. 3 Working in batches, fry plantains in the hot oil until browned and crispy on the outside and tender on the inside, 2 to 3 minutes per side. Drain on a paper towel-lined plate.

By Donna

Ingredients

• ✓ oil
• cauliflower
• salt
• egg
• vegetable oil
• all-purpose flour
• milk

Instructions

1. 1 Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
2. 2 Toss cauliflower florets with salt in a bowl.
3. 3 Whisk egg and vegetable oil together in a separate bowl. Whisk in flour and milk until batter is smooth.
4. 4 Working in batches, drop cauliflower florets into batter; stir to coat.
5. 5 Working in batches, gently lower battered cauliflower into preheated oil; fry until florets rise to the top and float, 2 to 4 minutes. Carefully turn pieces over and continue frying until golden brown, about 2 minutes more. Use a slotted spoon to transfer fried cauliflower to a paper towel-lined plate.

By mnmoose5

Ingredients

• ✓ oil
• poblano chile pepper
• queso asadero
• all-purpose flour

Instructions

1. 1 Stem, core, and seed peppers; discard stems, cores, and seeds.
2. 2 Heat a large, heavy-duty skillet over high heat. Add peppers; cook until blistered and blackened, flipping frequently until tender.
3. 3 Transfer peppers to a paper bag, fold top closed, and steam to loosen skin, about 3 minutes. Rinse peppers under cold water to remove as much skin as possible; set aside.
4. 4 Heat about ½ inch oil in a separate large heavy-duty skillet over medium-high heat.
5. 5 Insert 1 thick piece cheese into each pepper; secure opening with toothpicks. Coat peppers in flour.
6. 6 Lower peppers carefully into hot oil in the skillet, reduce heat to medium, and fry until cheese melts and coating is golden and firm, 3 to 5 minutes per side. Drain on a paper-towel-lined plate.

By Holly B

Ingredients

• ✓ oil
• onion
• white rice
• chicken broth
• picante sauce

Instructions

1. 1 Gather all ingredients.
2. 2 Heat oil in a large, heavy skillet over medium heat. Add onion; cook and stir until tender, about 5 minutes.
3. 3 Add rice; cook and stir until rice begins to turn golden brown.
4. 4 Stir in chicken broth and picante sauce.
5. 5 Reduce heat, cover, and simmer until liquid has been absorbed, about 15 to 20 minutes.

By Angela Sims

Ingredients

• ✓ oil
• long-grain white rice
• water
• butter
• kosher salt

Instructions

1. 1 Gather all ingredients.
2. 2 Rinse rice using a fine-mesh strainer, gently stirring by hand, until water runs somewhat clear.
3. 3 Thoroughly drain rice and place in a 8-cup microwave safe bowl or container; add water, butter or oil, and salt.
4. 4 Microwave uncovered on HIGH until water is mostly absorbed and some steam holes appear on the surface, 8 to 10 minutes.
5. 5 Cover tightly with microwave safe plastic wrap, lid, or plate; microwave on HIGH for 4 more minutes until rice is tender and water is fully absorbed. Let stand, covered, for 6 minutes.
6. 6 Uncover; fluff and taste rice using a fork. If rice is not yet tender, cover and microwave on HIGH in 1-minute intervals as needed until rice reaches desired consistency.
7. 7 Serve immediately.

By Tricia Manzanero

Ingredients

• ✓ oil
• pineapple
• self-rising flour
• milk
• egg
• white sugar
• confectioners' sugar

Instructions

1. 1 Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
2. 2 Whisk pineapple, flour, milk, and egg together to form a light and fluffy batter.
3. 3 Bring reserved pineapple juice to a boil in a small saucepan. Add white sugar and stir to dissolve; lower heat. Simmer until thickened glaze forms, about 10 minutes. Remove from heat and cool to room temperature, about 15 minutes.
4. 4 Drop spoonfuls of batter in the hot oil, 2 to 3 pieces at a time, and fry until golden brown, 3 to 4 minutes. Drain on paper towels.
5. 5 Drizzle glaze over fritters and dust with confectioners' sugar.

By William

Ingredients

• ✓ oil
• sweet potato
• egg
• brown sugar
• all-purpose flour
• vanilla extract
• butter
• confectioners sugar

Instructions

1. 1 Place the shredded sweet potatoes into a colander and rinse with cold water; allow to dry.
2. 2 Whisk together the eggs, brown sugar, flour, and vanilla in a large bowl. Stir in the sweet potatoes; mix well. Form into small patties.
3. 3 Heat oil in a large skillet to 375 degrees F (190 degrees C). Fry patties in batches until lightly browned, about 3 minutes per side. Spread with butter; sprinkle with powdered sugar and serve hot.

By Jeremy

Ingredients

• ✓ oil
• butternut squash
• flour
• sugar
• egg
• milk
• vanilla
• cinnamon

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch round baking pan.
2. 2 Stir butternut squash, flour, sugar, eggs, milk, oil, and vanilla together in a large bowl until combined. Pour squash mixture into the prepared baking pan.
3. 3 Bake in the preheated oven until a toothpick inserted into the center of the kugel comes out clean, about 35 minutes. Sprinkle with cinnamon.

By kosher tx cook

Ingredients

• ✓ oil
• russet potato
• corn flour
• cornmeal
• cajun seasoning
• salt

Instructions

1. 1 Place cut potatoes into a large bowl of cold water. Soak for 10 minutes. In a large resealable plastic bag, combine the corn flour, corn meal, and Cajun seasoning. Shake the bag to blend. Drain the potatoes, but leave them wet. Place the fries in the plastic bag with the seasoning, and shake to coat.
2. 2 Heat the oil in a deep-fryer to 375 degrees F (190 degrees C).
3. 3 Cook fries in hot oil for 7 to 10 minutes, or until golden brown. Remove from the fryer to paper towels to drain. Season with a small amount of salt.

By SUNNYBC

Ingredients

• ✓ oil
• summer squash
• onion
• all-purpose flour
• corn muffin mix
• egg
• baking powder
• salt

Instructions

1. 1 Heat oil in a deep, heavy skillet or deep fryer to 365 degrees F (185 degrees C).
2. 2 Place squash in a pot with enough water to cover; bring to a boil, and cook until tender, about 10 minutes. Drain, then mash.
3. 3 Combine 2 cups mashed squash, onion, and eggs in a bowl. Combine flour, muffin mix, baking powder, and salt in a separate bowl; stir in squash mixture until thoroughly combined.
4. 4 Drop fritter mixture by rounded tablespoons into the hot oil; fry until evenly brown and crisp. Drain on paper towels.

By JEANJELLYBEAN

Ingredients

• ✓ oil
• russet potato
• onion
• all-purpose flour
• egg
• salt
• pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Rinse shredded potatoes until water is clear, then drain and squeeze dry. Place shreds in a bowl and mix in the onion, flour, and egg until evenly distributed.
3. 3 Heat about 1/4 inch of oil in a large heavy skillet over medium-high heat. When oil is sizzling hot, place potatoes into the pan in a 1/2-inch thick layer. Cover the whole bottom of the pan, or make separate piles like pancakes.
4. 4 Cook until nicely browned on the bottom, then flip over and brown on the other side. It should take at least 5 minutes per side. If you are cooking them in one big piece, it can be cut into quarters for easier flipping.
5. 5 Remove from pan, and drain on paper towels. Season with salt and pepper and serve immediately.
6. 6 Serve hot and enjoy!

By your mom

Ingredients

• ✓ oil
• potato
• onion
• egg
• rolled oat
• salt
• black pepper

Instructions

1. 1 Peel potatoes and finely grate. Set grated potatoes onto a clean kitchen towel, twist to close, and press most of the liquid out of the potatoes, leaving only a little moisture.
2. 2 Mix pressed potatoes, onion, egg, and oats in a large bowl and season with salt and pepper.
3. 3 Heat oil in a large skillet. Shape small potato pancakes with 2 spoons out of the potato mixture and set into the hot oil. Bake in batches until browned, 3 to 5 minutes per side, adding more oil as necessary. Drain on paper towels before serving.

By Lena

Ingredients

• ✓ oil
• all-purpose flour
• cornflake cereal
• baking powder
• salt
• black pepper
• white sugar
• milk
• green tomato

Instructions

1. 1 Heat oil in a deep fryer to 360 degrees F (182 degrees C).
2. 2 Whisk flour, cornflakes, baking powder, salt, black pepper, and sugar together in a shallow dish until well combined. Pour milk into a separate shallow dish.
3. 3 Gently press 1 tomato slice into flour mixture to coat on both sides; shake off excess. Dip into milk; press into flour mixture again. Place in a single layer on a plate; do not stack. Repeat with remaining tomato slices.
4. 4 Lower tomato slices carefully into the hot oil in batches until golden brown, about 3 minutes per side. Transfer to a paper towel-lined plate to drain. Repeat with remaining tomato slices.

By Angela Stinnett

Ingredients

• ✓ oil
• green bean
• water
• egg
• milk
• bread crumb
• chili powder
• garlic powder
• onion powder
• all-purpose flour

Instructions

1. 1 Gather the ingredients. Heat the oil in a deep fryer or electric skillet to 375 degrees F (190 degrees C).
2. 2 Combine green beans and water in a saucepan. Cover and bring to a boil. Cook until the beans are bright green, about 4 minutes. Drain and transfer to a bowl. Cover with cold water and set aside.
3. 3 In one bowl, whisk egg and milk together. In a separate bowl, mix together bread crumbs, chili powder, garlic powder, and onion powder. Drain green beans and toss with flour to coat, shaking off the excess. Dip beans into egg mixture and then into bread crumbs, coating thoroughly.
4. 4 Fry beans in batches so they are not touching. Cook until golden brown and crispy, about 2 minutes. Drain on paper towels.

By Rinne77

Ingredients

• ✓ oil
• sweet onion
• all-purpose flour
• baking powder
• salt
• milk
• egg
• bread crumb
• seasoned salt

Instructions

1. 1 Gather all ingredients.
2. 2 Slice onion into 1/4-inch-thick rings. Heat oil in a deep-fryer to 365 degrees F (185 degrees C). Place a wire rack over a sheet of aluminum foil.
3. 3 Prepare breading station by setting out 3 wide, shallow dishes. Whisk flour, baking powder, and salt together in the first dish. Whisk milk and egg together in the second dish. Place bread crumbs in the third dish.
4. 4 Dip each onion ring into the flour mixture, turning several times until fully coated with flour.
5. 5 Transfer to the egg mixture and use a fork to turn until coated. Lift onion with the fork and shake gently so excess liquid drips back into the dish.
6. 6 Place onion in the bread crumbs and turn several times to coat, scooping crumbs over the ring if necessary.
7. 7 Lift again with the fork, tap any excess bread crumbs back into the dish, and place on the wire rack while you prepare the remaining onion rings.
8. 8 Deep-fry 3 to 4 onion rings at a time in the preheated oil until golden brown, 2 to 3 minutes. Drain on paper towels while you deep-fry the remaining rings.
9. 9 Sprinkle with seasoning salt before serving.

By JeanieMomof3

Ingredients

• ✓ oil
• water
• salt
• cornmeal
• white sugar
• edam cheese
• ketchup
• mayonnaise

Instructions

1. 1 Combine water and salt in a saucepan; bring to a boil. Remove from heat and stir in cornmeal and sugar. Return to medium heat; cook stirring constantly until mixture pulls away from the sides of the pan. Remove from heat and stir in Edam cheese until well blended.
2. 2 Roll tablespoonfuls of cornmeal mixture into balls. Then roll balls into small fat sticks about 3 inches long. In a medium bowl, mix ketchup and mayonnaise to make a dipping sauce. Set aside.
3. 3 Heat oil in a large heavy skillet to 375 degrees F (190 degrees C). Carefully place some cornmeal sticks into hot oil so they are not crowded. Fry until golden brown, 3 to 4 minutes. Remove from hot oil and drain on paper towels. Serve immediately with dipping sauce.

By CFUCHSLAO

Ingredients

• ✓ oil
• ✓ oil
• potato
• egg
• all-purpose flour
• onion
• salt
• pear
• brown sugar
• goat cheese
• sherry vinegar

Instructions

1. 1 Place shredded potatoes in cheesecloth and wring out any excess moisture.
2. 2 Mix potatoes, eggs, flour, onion, and salt together in a bowl.
3. 3 Heat 1/2 cup oil in a large skillet over medium-high heat until oil shimmers. Working in batches, drop spoonfuls of the potato mixture into the hot oil, pressing each down to form a pancake. Cook latkes until browned and crisp, 3 to 5 minutes per side; transfer to paper towels to drain.
4. 4 Heat 1 tablespoon oil in a separate skillet over medium-high heat. Cook pears in hot oil and sprinkle 2 tablespoons brown sugar over pears. Cook pears until browned and sugar is melted, 3 to 5 minutes per side.
5. 5 Place latkes on a serving platter. Top each latke with 1 round of goat cheese and a pear. Sprinkle brown sugar on the pears and drizzle sherry vinegar over the top.

By Mark Dungey

Ingredients

• ✓ oil
• zucchini
• salt
• egg
• all-purpose flour
• parmesan cheese
• salt
• black pepper
• parmesan cheese
• salt
• sour cream

Instructions

1. 1 Combine zucchini and salt in a bowl and stir to combine. Set aside for 10 minutes. Pour mixture onto a clean dish towel or cheesecloth and squeeze to drain completely.
2. 2 Whisk egg in a bowl and add flour, Parmesan cheese, salt, and pepper. Stir in drained zucchini and mix well.
3. 3 Heat oil in a medium-sized pan over medium-high heat. Add batter by the tablespoon. Cook fritters until golden brown on both sides, about 5 minutes per batch. Transfer to a serving plate and sprinkle with Parmesan cheese and salt. Serve immediately with sour cream.

By VeggieCravings

Ingredients

• ✓ oil
• white sugar
• soy sauce
• white wine
• chicken broth
• tofu
• salt
• pepper
• cornstarch
• onion
• tomato
• green bean
• bamboo shoot
• chicken broth
• cornstarch
• water

Instructions

1. 1 In a small bowl, stir together the white sugar, soy sauce, white wine and 1/2 cup of chicken broth. Set the sauce aside.
2. 2 Pat the tofu dry with paper towels, and cut into cubes. Season the cubes with salt and pepper. Sprinkle 1 tablespoon of cornstarch over them on all sides.
3. 3 Heat a little more than 1 inch of oil in a large deep skillet over medium-high heat. If you have a deep-fryer, fill to the recommended level, and heat the oil to 375 degrees F (190 degrees C). When the oil is hot, add the tofu, and fry until golden brown on all sides. Turn occasionally. Remove from the oil with a slotted spoon, and drain on paper towels.
4. 4 In a separate skillet, heat one tablespoon of oil over medium-high heat. Add the onions and green beans; cook and stir for 3 to 5 minutes. Season with salt and pepper. Stir in the tomatoes, and cook until they begin to break apart, about 4 minutes. Add the bamboo shoots, and stir to blend.
5. 5 Stir the sauce into the skillet with the beans, and bring to a boil. Cook for 5 minutes, stirring occasionally. If the liquid starts to evaporate too much, stir in up to 1 cup of chicken broth.
6. 6 Mix together the remaining 2 tablespoons of cornstarch and water until cornstarch is dissolved. Stir this into the sauce in the skillet. Simmer, stirring gently, until the sauce clears and thickens. Add the fried tofu, and stir to coat with the sauce.

By SHARONLIN

Ingredients

• ✓ oil
• potato
• vegetable oil
• cilantro
• garlic
• lemon juice
• cumin
• salt

Instructions

1. 1 Heat 1 quart oil in a deep fryer to 375 degrees F (190 degrees C).
2. 2 Fry potatoes in hot oil until golden brown, about 8 minutes. Drain on paper towels.
3. 3 Meanwhile, heat 1 teaspoon oil in a large skillet over medium heat. Add cilantro and garlic; cook and stir for about 5 minutes. Add drained potatoes, lemon juice, cumin, and salt; stir until well combined.

By LEBANESE

Ingredients

• ✓ oil
• ✓ oil
• onion
• beef stew meat
• split pea
• persian lime
• tomato paste
• salt
• curry powder
• turmeric
• black pepper
• water
• potato

Instructions

1. 1 Heat 1 1/2 tablespoons oil in a saucepan over medium heat. Add onion; cook and stir until softened and turned translucent, about 5 minutes. Add stew meat, split peas, limes, tomato paste, salt, curry powder, turmeric, and black pepper; add just enough water to fully cover mixture. Simmer, covered, until beef is cooked through and no longer pink in the center and split peas are tender, 2 to 3 hours.
2. 2 Just before stew is ready, heat 2 inches oil in a deep saucepan over medium heat to 300 degrees F (150 degrees C). Slice potatoes into thin pieces, 2-inches long. Lower potatoes carefully into the hot oil in batches. Fry until soft, 4 to 5 minutes per batch. Transfer to a paper-towel-lined plate to drain. Repeat with remaining potatoes. Line a separate plate with paper towels; set aside.
3. 3 Increase heat until oil reaches 400 degrees F (200 degrees C). Lower potatoes carefully into the hot oil in batches. Fry until golden and crisp, 4 to 5 minutes per batch. Transfer to the separate paper-towel-lined plate to drain. Repeat with remaining potatoes.
4. 4 Top stew servings with fried potatoes.

By calepine

Ingredients

• ✓ oil
• water
• sugar
• lemon juice
• ricotta cheese
• cornstarch
• all-purpose flour
• active dry yeast
• water

Instructions

1. 1 Make a syrup by stirring the water, sugar, and lemon juice together in a saucepan over medium heat until thick; set aside to cool.
2. 2 Make a filling by combining the ricotta cheese and cornstarch in a small bowl; set aside.
3. 3 Make the dough by mixing together the flour and the yeast. Stir the water into the flour mixture 1 cup at a time, whisking to remove any lumps, until the mixture reaches a pourable consistency; allow to rest 1 hour.
4. 4 Heat a skillet over medium heat. Ladle 2 to 3 ounces of batter at a time into the center of the skillet into a round shape. Each katayef shell is finished when the top is dry and the bottom is slightly browned.
5. 5 Fill each shell with an equal portion of the cheese mixture. Fold one end of the shell over the cheese mixture and seal into a semi-circle shape by pinching along the edges.
6. 6 Heat the frying oil in a small saucepan over medium heat. Fry the katayef in the oil until crispy and lightly browned; immerse in the syrup to coat; serve immediately.

By Mohamed El Refaee

Ingredients

• ✓ oil
• granny smith apple
• all-purpose flour
• salt
• egg
• vegetable oil
• milk
• water
• cinnamon
• white sugar

Instructions

1. 1 In a shallow bowl, stir together the flour and salt. Whisk in the eggs, 1 tablespoon of oil, milk, and water until batter is smooth. The batter should be just thick enough to stick to the apples and coat them. If the batter is too thin, more flour may be added. If the batter does not want to stick, toss the apples with a bit of flour.
2. 2 Heat one inch of vegetable oil in a deep heavy skillet to 375 degrees F (190 degrees C).
3. 3 Coat apple slices with batter, and place 4 or 5 slices into the hot oil at a time. Fry until golden on one side, then use tongs to flip and fry until brown on the other side. Drain on paper towels. Stir together the cinnamon and sugar; sprinkle over the apple slices before serving.

By OLIVIABREEN

Ingredients

• ✓ oil
• lemon juice
• potato
• ground beef
• onion
• bread crumb
• parsley
• mint
• cinnamon
• lemon zest
• egg
• salt
• black pepper
• lemon wedge

Instructions

1. 1 Heat oil in a deep-fryer or large saucepan to 325 degrees F (165 degrees C).
2. 2 Place the lemon juice in a large bowl. Coarsely grate the potatoes into the lemon juice, stirring well to prevent browning. Stir in the ground beef, onion, bread crumbs, parsley, mint, cinnamon, lemon zest, eggs, and salt and pepper. Mix well, and shape into oblong balls about 1 inch thick and 2 inches wide.
3. 3 Place meatballs in hot oil in batches; do not crowd. Fry until golden brown, and cooked through, about 6 to 7 minutes per batch. Serve with lemon wedges.

By Constantina

Ingredients

• ✓ oil
• chickpea
• yellow onion
• parsley
• garlic
• all-purpose flour
• lemon juice
• salt
• cumin
• coriander
• baking soda
• cayenne pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Place dried chickpeas into a large container and cover with several inches of cool water; let stand 12 to 24 hours. Drain.
3. 3 Blend chickpeas, onion, parsley, garlic, flour, lemon juice, salt, cumin, coriander, baking soda, and cayenne pepper together in a food processor, scraping down the sides of the bowl as necessary, until mixture is finely ground and holds together when pressed.
4. 4 Transfer falafel mixture to a bowl, cover with plastic wrap, and refrigerate until flavors blend, 1 to 2 hours. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
5. 5 Divide falafel mixture into 12 portions and roll each with moistened hands to form a ball.
6. 6 Working in batches, cook falafel balls in hot oil until browned and crispy, about 5 minutes. Transfer to a wire rack to drain.

By John Mitzewich

Ingredients

• ✓ oil
• lemon juice
• tahini
• garlic
• salt
• chickpea
• olive oil
• sun-dried tomato
• basil
• olive oil
• paprika

Instructions

1. 1 Place lemon juice, tahini, garlic, and salt in the bowl of a food processor; process until smooth. Add garbanzo beans and ½ cup olive oil; process until smooth, scraping sides of the bowl occasionally. Add sun-dried tomatoes; pulse until chopped to very small pieces and incorporated into hummus. Add basil; pulse until mixed in, about 3 pulses.
2. 2 Transfer hummus to a shallow serving dish; make a few decorative grooves on top. Refrigerate at least 1 hour. Drizzle with 2 tablespoons olive oil; sprinkle with paprika before serving.

By MARKCOSENZA

Ingredients

• ✓ oil
• chickpea
• tahini
• lemon
• olive oil
• sun-dried tomato
• maple syrup
• nutritional yeast
• fennel seed
• onion
• salt
• black pepper
• cayenne pepper

Instructions

1. 1 Place garbanzo beans, tahini, sun-dried tomatoes, lemon juice, olive oil, and maple syrup in the bowl of a food processor. Blend until smooth. Add in fennel seed, nutritional yeast, and onion; blend until smooth. Season to taste with salt, black pepper, and cayenne pepper.

By gurtess smyrnakins

Ingredients

• ✓ oil
• bulgur
• all-purpose flour
• vegetable oil
• red pepper flakes
• kosher salt
• cumin
• water
• vegetable oil
• onion
• ground beef
• allspice
• salt
• cinnamon
• pine nut

Instructions

1. 1 Place bulgur in a large bowl. Stir in the flour, 6 tablespoons of vegetable oil, red pepper flakes, salt, and cumin. Gradually mix in the cup of water to make a stiff but not crumbly dough. Knead for a few minutes to fully bind the ingredients. If it is too mushy, let it sit for a while, and the bulgur will absorb some of the water.
2. 2 For the filling: Heat 3 tablespoons of oil in a large skillet over medium-high heat. Add onions and cook until browned. Remove from the skillet. Crumble the ground beef into the skillet, and cook until evenly browned, stirring frequently. Drain excess grease. Season with allspice, salt, and cinnamon, and stir in the cooked onions and pine nuts. Allow to cool enough to handle.
3. 3 Form the dough into walnut-sized balls. Press your thumb into the ball while it is enclosed in your other hand to form a tube. The cylinder should be about 2 inches long, and the thinner the walls are, the better they will cook. Fill the cavity with as much of the meat mixture as you can, then seal the end to form a torpedo shape. Repeat with remaining dough and filling. At this point, the kubbe may be frozen. Freeze on baking sheets, then transfer to freezer bags when solid.
4. 4 Heat oil in a deep fryer or heavy saucepan to 375 degrees F (190 degrees C). If the oil is not hot enough, the kubbe will fall apart. Carefully place the kubbe into the hot oil, and fry until nicely browned, about 1 minute. Remove with tongs to paper towels to drain. Serve with tahini.

By Cindy

Ingredients

• ✓ oil
• eggplant
• salt
• olive oil
• onion
• red bell pepper
• garlic
• sun-dried tomato
• tomato paste
• red wine vinegar
• white sugar
• black pepper
• pine nut
• cilantro

Instructions

1. 1 Place eggplants in a colander. Sprinkle with salt and leave to drain for 30 minutes.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a baking pan.
3. 3 Heat 1 tablespoon olive oil in a skillet. Add onion, red bell pepper, and garlic; cook until onion is soft, about 10 minutes. Stir in sun-dried tomatoes, tomato paste, vinegar, sugar, and pepper. Remove from heat.
4. 4 Pat the eggplant slices dry with paper towels and arrange in the prepared baking pan. Drop a teaspoonful of the tomato mixture onto each eggplant slice. Drizzle remaining olive oil over and around slices. Cover with aluminum foil.
5. 5 Bake in the preheated oven until eggplant slices are tender, 40 to 50 minutes. Garnish with pine nuts and cilantro leaves. Serve at room temperature.

By PJ's kitchen

Ingredients

• ✓ oil
• kosher salt
• cabbage
• onion
• tomato sauce
• tomato
• water
• red wine vinegar
• black pepper
• ground sirloin
• white rice
• garlic
• allspice
• lemon
• parsley

Instructions

1. 1 Bring a large pot of water to a boil. Stir in 4 teaspoons salt. Remove loose, outer leaves from the cabbage and place in the boiling water for 1 minute. Remove from the water and set aside.
2. 2 Remove core from the cabbage and carefully place the head in the boiling water. Cook for 5 minutes, removing the outer leaves one at a time as they loosen every minute. Set aside 12 large leaves and reserve inner portion of the cabbage for another use.
3. 3 Heat oil in a medium saucepan over medium heat. Set aside 2 tablespoons minced onion for cabbage rolls; add remaining onion to the hot oil. Cook, stirring often, until translucent, about 2 minutes. Stir in tomato sauce, undrained diced tomatoes, water, vinegar, 1/2 teaspoon pepper, and 1/2 teaspoon salt; bring to a simmer. Reduce heat to low and cook for 10 minutes.
4. 4 Meanwhile, preheat the oven to 350 degrees F (175 degrees C).
5. 5 Prepare cabbage rolls: Mix sirloin, rice, garlic, reserved minced onion, remaining 1 1/2 teaspoons salt, remaining pepper, and allspice together in a bowl until well combined.
6. 6 Place a softened cabbage leaf on a cutting board and remove the bottom, tough portion of the stem. Place about 3 tablespoons meat filling into the center of the leaf. Fold the sides inward and roll the leaf up tightly, like a burrito or spring roll. Repeat with remaining leaves and filling.
7. 7 Pour 1 cup tomato sauce mixture in a bottom of a 9x13-inch or 11x7-inch baking dish. Place cabbage rolls, seam-side down, in the baking dish and pour remaining sauce on top. Cover tightly with foil.
8. 8 Bake in preheated oven for 1 hour. Lightly squeeze a wedge of lemon over each serving and garnish with parsley.

By Nicole McLaughlin