Stuffed Piggies Recipes

Steps:

• 1. Bring a large stock pot (12 quart) of water to boil. Core the cabbage and place upside down in the boiling water. ( or freeze head of cabbage the night before, thaw, and will be already softened ready to stuff. After about 5 minutes of blanching, drain cabbage upside down. Begin cutting each leaf from the core, drain on paper towels. Use whatever method might work better for you.
• 2. Carefully remove hard center vein, for easier rolling of the cabbage.
• 3. Chop whatever cabbage is remaining; scatter in the bottom of a 9 x 13 baking dish or larger. Set aside
• 4. Mix tomato soup with brown sugar, lemon juice vinegar, allspice, salt, crushed tomatoes and 1 1/2 cans of water. Feel free to taste and make sweeter or sour by adding more sugar or vinegar. I always make 1 1/2 times the sauce - we like to have plenty to drizzle over mashed potatoes. I don't like dry cabbage rolls either. Pour a thin layer over the cabbage on the bottom of the casserole.
• 5. Par cook 1 cup of rice in 1 cup of water and 1 tsp of salt for about 6 minutes. set aside. ( you don't want the rice completely cooked.)
• 6. Mix rice with ground beef, par cooked onion, eggs, Worcestershire sauce ,ketchup, paprika, salt and pepper.
• 7. One by one, take a cabbage leaf and cut any hard core at the bottom of the leaf out with by making a small triangle. Place about 1/3 cup or handful of the filling on the leaf, and roll and tuck from the top down. Place in rows in the pan, nice side up.
• 8. Cover with remaining sauce. Cover with foil. If you have leftover meat, make small meatballs and place all around where you have room. Bake 2 - 2 1/2 hours at 325 degree F.
• 9. Note: I sometimes rinse a bag of sauerkraut, drain well, and add that to the bottom of the baking dish. Add a little cracked black pepper, then cover with a small amount of sauce. Then lay my rolls on top... This particular time I did...

Steps:

• Place the cabbage in a stockpot with enough water to cover.
• Add 1/4 teaspoon salt to the water and cabbage.
• Bring water to a boil over medium-high heat. Turn cabbage every 2-3 minutes and remove leaves that separate from cabbage and place in a strainer to cool. Boil until all the leaves have cooked, about 15 minutes.
• Reserve 12 oz. of cabbage water.
• Preheat the oven to 350 degrees F (175 degrees C).
• Trim thick center vein off of bottom of each cabbage leaf.
• In a large bowl thoroughly mix together, ground beef, ground pork, rice, chopped onion, fresh parsley, egg, garlic powder, salt, and pepper.
• Lightly pack a small amount of meat mixture and place in the center of the cabbage leaf.
• Fold sides over the filling and start at the stem and roll the cabbage up until the meat is encased. Repeat with remaining leaves and filling.
• Cut the leftover leaves into pieces and place into the bottom of a roasting pan.
• Layer the stuffed cabbage rolls over the cut leaves.
• In a bowl, mix the tomato sauce, reserved cabbage water, white vinegar, and white sugar.
• Pour the tomato sauce mixture over the cabbage rolls.
• Cover roasting pan with aluminum foil.
• Bake in preheated oven until the ground beef mixture is no longer pink in the center, about 2 1/2 hours. Baste stuffed cabbage rolls every hour.

Steps:

• In the bowl of a stand mixer, stir together the milk, yeast, sugar, and flour with a rubber spatula until the dough starts to come together.
• Fit the stand mixer with the dough hook and mix the dough on medium-high speed for 10 minutes, until smooth.
• Cover the dough with a wet towel and let rest for 1 hour.
• Pull off about 2 tablespoons of dough and roll into a ball, then roll out into a log. Fold the outer ends of the log inward to overlap the center, then roll out into a log again. Repeat 2-3 more times, until the dough is very smooth. Roll the dough into a ball again. Press the ball flat, then flip so the less-smooth side is up. Press a chocolate truffle into the center, then wrap the dough around the truffle to seal. Roll into a smooth ball again and place on a small square of parchment paper. Repeat to make 12 total buns, leaving some excess dough for decorating.
• Add a few drops of pink food coloring to another portion of dough and roll out the dough as before, until the color is uniform.
• Pull off a very small portion of dough and add a drop of black food coloring. Knead until the coloring is uniform.
• Use a finger to slightly dampen the outside of a bun. Stick on 2 small dots of black dough for the eyes. Shape a piece of pink dough into a flat disc, then stick on the front of the bun for the nose. Shape 2 more small pieces of pink dough into cone shapes, then stick on top of the bun for the ears. Use the end of a chopstick to poke 2 holes in the snout, then into the center of the ears to make folds. Repeat with the remaining buns.
• Let the buns rest for 30 minutes.
• Fill the bottom of a steamer with water and bring to a simmer over medium heat. (If you don't have a steamer, fill a large pot with a bowl at the bottom with water, then place a plate on top of the bowl, making sure the water does not come over the edges of the plate.)
• Add the buns to the steamer, leaving enough space for the buns to expand. Cover the pot and steam the buns for 9-10 minutes, or until the dough is cooked through. Turn off the heat and let the buns rest in the steamer for 5 minutes before serving.
• Enjoy!

Steps:

• Preheat the oven to 375 degrees F.
• Open the breadsticks and spread them flat on a cutting board. Cut each breadstick into thirds, crosswise, and stretch each piece until they are about 2 1/2-inches long.
• Onto the center of each breadstick piece, put a small dab of mustard, chili sauce, cream cheese, a few pieces of pickle, Cheddar, red pepper, and scallion or bacon bits. Place a frank just next to the ingredients and roll the breadstick completely around the frank and filling. Brush the "stuffed pigs" with some egg wash and top each with a small bit of the filling that is inside. Place on an ungreased cookie sheet and bake until golden brown, about 11 to 13 minutes. Serve warm.

Steps:

• Salt and pepper inside and outside of the pig. Combine stuffing ingredients and fill cavity of the pig. Roast pig over charcoal and hickory wood, slowly for about 10 to 11 hours at 275 degrees. *Pig roaster available from Bob Moyer ? (215) 257-2710;

Steps:

• Preheat the oven to 400 degrees F.
• Heat a medium pot over high heat and bring 1 to 2 inches of water to a boil. Add the quahogs and cover the pan. Steam them until they open, at least 6 minutes. Discard any quahogs that do not open. Strain broth and reserve 1/4 cup. Remove the quahogs from the shells (leaving the shells intact; do not snap apart) and chop the meat.
• In a large skillet, heat the oil and butter over medium-high heat. Add the chourico, onions, and green pepper and cook until the vegetables soften, about 5 to 7 minutes. Add the chopped clam meat, lemon juice, and hot sauce and cook for 2 to 3 minutes more.
• In a large mixing bowl, pour the chourico mixture over the cubed bread and add the cilantro, parsley, red pepper paste, bread crumbs and clam broth. Mix gently, and then stuff the each clam shell with about 3/4 cup of clam stuffing. Wrap the clam shells in aluminum foil and bake until heated through, about 15 minutes. Serve immediately.

Steps:

• In a pot of salted boiling water, cook the cabbage leave for about 2 minutes. Drain on paper towels and allow to cool.
• Heat oil in a large skillet and cook onions until tender. Stir in green pepper and garlic and cook for three minutes. Stir in crumbled ground round and cook until meat is browned. Add thyme and season to taste. Stir in 1 cup crushed tomatoes and simmer gently for 2 minutes. Stir in cooked white rice and toss to coat. In a small bowl, mix together 1 cup crushed tomatoes and chicken stock and spread out in bottom of baking dish.
• Preheat oven to 350 degrees. Lay each cabbage leaf out flat ad place about 3/4 cup of rice mixture in center of leaf. Fold in sides of leaf and roll up. Place seam side down in baking dish. Cover dish with foil and bake for 20-30 minutes. Serve each cabbage roll up with a little sauce and garnish with chopped parsley