1/2 swedish meatball recipe
3 large onions, yellow (1/2 lb ea); peele
3 tbsp butter
2 tbsp fresh bread crumbs
A Recipe for
L”kdolmar (Stuffed Onion Rolls)
I refuse to believe that trading recipes is silly. Tuna fish casserole is at least as real as corporate stock. |
| Barbara Grizzuti Harrison |
Food Tip |
Edible, adj.: Good to eat, and wholesome to digest, as a worm to a toad, a toad to a snake, a snake to a pig, a pig to a man, and a man to a worm. |
| Ambrose Bierce |
This Recipe for L”kdolmar (Stuffed Onion Rolls) is one of thousands in the Recipes-to-go Bread Cookbook.
Always serve too much hot fudge sauce on hot fudge sundaes. It makes people overjoyed, and puts them in your debt. |
| Judith Olney |
If you enjoy this L”kdolmar (Stuffed Onion Rolls) Recipe - you should enjoy the recipe collections you can find on the websites below:
Part of the secret of a success in life is to eat what you like and let the food fight it out inside. |
| Mark Twain (1835 - 1910) |
Vanity is the food of fools. |
| Anonymous |
This is a recipe for L”kdolmar (Stuffed Onion Rolls) from the recipe cookbook of Recipes-to-go (Bread)
One cannot think well, love well, sleep well, if one has not dined well. |
| Virginia Woolf |
After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps. |
| Miss Piggy |
Food Tip |
Without ice cream, there would be darkness and chaos. |
| Don Kardong |
I refuse to believe that trading recipes is silly. Tuna fish casserole is at least as real as corporate stock. |
| Barbara Grizzuti Harrison |
Cheese - milk's leap toward immortality. |
| Clifton Fadiman |
Place the peeled onions in a 2 or 3 quart pot, add enough cold water
to cover and bring to a boil over moderate heat. Lower the heat and
simmer the onions, uncovered, for 40 minutes. Remove them from the
pot, drain and let cool on a platter while you make the meat stuffing
(see recipe). Pull off each onion layer separately. They should slide
off quite easily. Cut the largest outer layers of the onions in half,
but remember to leave them large enough to enclose the stuffing.
Discard the inner part of the onions (or use them for some other
purpose) if the leaves are too small to stuff. Put a heaping teaspoon
of the meat stuffing in the middle of each onion leaf and enclose it
by folding over the edges of the leaf. At this poinnt they may be
covered with plastic and refrigerated for up to 2 days before
cooking. Preheat oven to 400øF. In a shallow flameproof baking dish,
melt 3 tablespoons of butter over low heat. Remove the dish from the
heat and place the onion rolls, sealed side down, side by side in the
butter, first rolling each in the butter to coat it. Bake 15 minutes,
then baste with butter in the dish, sprinkle with bread crumbs and
bake another 15 minutes until the onions are lightly browned and the
crumbs crisp. L”kdolmar may be served as part of a sm”rg†sbord or as
a main dish.
Serves: 6
L”kdolmar (Stuffed Onion Rolls) Recipe brought to you by Recipes To-Go