Onions leaf

frozen or pre-cooked grape leaves, Stuffing mixture as used in previous cabbage and sausage recipes: 1 1/2 cups rice (about 300 grams), 2 bunches cilantro, dill, and parsley, tomato juice, and 2 onions chopped and sautéed in 2 tablespoons ghee or butter, then add tomato, spices (salt, 7-spice blend, black pepper), Let the mixture cook, then add the herbs and rice. Let it cool for about 3 minutes before using it to stuff the grape leaves, Casserole base ingredients:, potatoes, washed and sliced, large onion, sliced, large lemon, sliced

puffed rice (about 2 cups / 50 grams), flattened rice (poha) (about 1 cup / 25 grams), boiled potatoes, onion, finely chopped, turmeric powder, ground coriander, red chili powder, salt, roasted cumin powder, Juice of 1/2 lemon, ginger-chili-garlic paste, sugar

–14 oz grape leaves (350–400 grams), onions, finely chopped, olive oil (240 ml), dill, parsley, Carolina rice (about 14 oz or 400 grams), lemon juice (120 ml), pine nuts (100 grams), Salt and pepper, egg yolks, heaping tablespoons cornstarch, vegetable bouillon cube

green grape leaves (1 kilogram), Egyptian rice (about 500 grams), parsley, medium tomatoes, medium yellow onion or 1/2 bunch green onions, fresh mint or 1 tablespoon dried mint, lemon juice (about 240 ml), salt, vegetable oil (about 60 ml), medium potatoes, Water for boiling the leaves and for cooking

For the Kofta, ground beef (about 500 grams), small tomato, diced, parsley, chopped, onion, chopped, salt, black pepper, Large grape leaves (as needed), For the Vegetables, potato, sliced into rounds, tomato, sliced into rounds, onion, sliced into rounds

fresh grape leaves (about 150 grams), rice (about 150 grams, I used yellow rice), yellow onion, dill, fennel fronds, dried mint, Salt and pepper, olive oil (about 60 ml)

grape leaves, fresh, frozen, or jarred, Egyptian rice (short-grain rice), large bunch parsley (if small, use 2 bunches), medium bunch fresh mint, green onions, ripe tomatoes (about 8 medium tomatoes), yellow onion, seven spice blend, hot red pepper, black pepper, citric acid (or substitute with extra lemon juice if unavailable), salt

grape leaves (about 500 grams), large potatoes, yellow onions, finely chopped, green onions, parsley, dill, dried mint, fresh mint, Carolina rice (about 150 grams), olive oil (about 80 ml), plus another 1/2 cup (about 120 ml) for cooking, Salt and pepper, Juice of 2 lemons

grape leaves (about 225 grams), For boiling:, Boiling water, Juice of 1/2 lemon, salt, For the filling:, rice (about 400 grams), each of:, dill, cilantro, parsley, dried mint

grape leaves, rice, soaked for 30 minutes, parsley, medium onion, finely chopped, tomatoes, chopped, salt, lemon juice, olive oil, chopped fresh mint, black pepper, potato, cut into thick slices

grape leaves, rice (about 400 grams), tomatoes, pureed (about 400 grams), medium onion, chopped fresh herbs (such as parsley, dill, and cilantro) (about 30 grams), salt, black pepper, dried mint, oil

bread, Spanish blood sausage (morcilla de Burgos), goat cheese, onion, brown sugar, butter, extra virgin olive oil (EVOO), Flour, arugula leaves

short-grain rice (about 300 grams), parsley, cleaned and finely chopped, small onion, finely chopped, tomatoes, peeled and finely chopped, pomegranate molasses, olive oil (about 240 ml), sumac spice, Salt, ground coffee (optional), cardamom pod (optional), black pepper, Juice of 4 lemons

wild betel leaves (cha plu), washed thoroughly, coconut (cut into small pieces), toasted until fragrant, small red onion (diced), fresh ginger (diced), lime (cut with peel into small cubes), Thai bird’s eye chilies (thinly sliced), peanuts (toasted), dried shrimp (unsalted type), ## Miang Kham Sauce Ingredients ##, palm sugar, shrimp paste (grilled until fragrant), good-quality fish sauce

nixtamal masa (about 1.5 kg), Pork lard, to taste, Salt, to taste, tomatillos (about 1 kg), jalapeño peppers, cilantro (about 50 grams), onion, garlic, chicken breast, Totomoxtle (corn husks), hoja santa leaves

hoja santa leaves, large chaya leaves, Dough:, masa quebrada (about 2 kg), tequesquite water (1 liter), water from boiled tomatillo husks, Filling:, cooked black beans (cooked only with tequesquite and mashed), bunching onions (with green tops), chopped, garlic, peeled and chopped, avocado leaves, finely chopped, chopped epazote

whole chicken (about 2.2 lbs / 1 kg), bay leaves, carrots, celery stalks, large onion, Salt, to taste, Carnaroli rice (about 160 grams), fresh sage, unsalted butter (about 30 grams), grated Parmesan or Grana Padano cheese (about 30 grams), Black pepper, to taste, Extra-virgin olive oil, to taste

- 540g minced meat (preferably with some fat), lemongrass - white part ONLY - finely minced (TOTALLY OPTIONAL), small red onion - finely chopped, garlic - finely chopped, chicken seasoning powder or chicken bouillon (heaped), ground pepper powder, SESAME OIL or cooking oil, small brown onion - finely chopped then sautéed to caramelize. See pic in step #4 for reference, sugar (optional but recommended), . Instead of using fresh lemongrass, you can use lemongrass powder or OMIT lemongrass completely, . Feel free to finely chop few of these leaves and add to the meat. You can also add other types of finely chopped herbs like coriander/cilantro, mints or thai basil to your minced meat

masa quebrada de maíz (coarse corn dough), tequesquite water (1.5 liters), medium hoja santa leaves, washed and dried, small white spring onions, finely chopped with green tops, epazote, finely chopped, huauzontle florets (just the small buds, removed from stems), garlic, finely chopped, large fresh avocado leaves, free of blemishes

big onion, chillies, small piece ginger, cilantro, curry leaves, big spoon basin (kavalsinantha), big spoon rice flour, Baking Soda, Lot of oil