Listy Or Leaves Recipes

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LISTY I

This is from my Bohemian (Czech) grandmother's recipes. It is pronounced "Liss-tay".

Provided by Kathi

Categories     World Cuisine Recipes     European     Eastern European     Czech

Time 1h

Yield 24

Number Of Ingredients 8



Listy I image

Steps:

  • Mix together egg yolks, egg white, salt, sugar and cream. Gradually stir in flour until dough becomes stiff enough to roll out.
  • Roll out paper thin and cut into triangles. (Grandma would cut a slit in the middle of each and twist a corner through the slit to make them look fancier.)
  • Put enough oil in a pot to cover cookie. Heat oil until a small amount of dough placed in oil begins to fry. Deep fry each cookie in hot oil until light brown. Remove cookie from oil and drain excess oil on paper towels. Sprinkle with confectioner's sugar.

Nutrition Facts : Calories 54.6 calories, Carbohydrate 7.8 g, Cholesterol 25.6 mg, Fat 1.5 g, Fiber 0.2 g, Protein 2.2 g, SaturatedFat 0.3 g, Sodium 42.2 mg, Sugar 1.8 g

3 egg yolks
1 cup egg white
¼ teaspoon salt
2 tablespoons white sugar
2 teaspoons light whipping cream
1 ½ cups all-purpose flour
2 tablespoons confectioners' sugar
1 cup vegetable oil for frying

GRAPE LEAVES

Provided by Food Network

Categories     appetizer

Time 2h20m

Yield 12 to 15 servings

Number Of Ingredients 14



Grape Leaves image

Steps:

  • Mix the ground beef and ground pork. Add the rice, dill, both onions, garlic powder, salt and pepper, and then mix.
  • Make a puree by first melting some butter in a saucepan over medium heat. Then add enough olive oil and tomato puree until the sauce is orange-red in color. Stir over medium heat but do not boil. Add enough of the puree to the meat so that it is moist but not soupy. Let cool, about 20 minutes.
  • Cover the bottom of a large saucepan with a layer of grape leaves. De-stem the remaining leaves and place vein-side up on your work surface. Place about 3 ounces of meat filling on each leaf and roll them up. Once you have rolled all your grape leaves, stack them in a circular pattern in the pan. Add a little lemon juice, some olive oil and enough water to just cover the top of your last stack. Cover and let simmer for about an hour.

2 pounds ground beef
2 pounds ground pork
2 cups white rice
1 cup chopped fresh dill
1 cup chopped white onion
1 cup chopped spring onion
2 tablespoons garlic powder
2 tablespoons salt
2 tablespoons ground pepper
Tomato puree
Butter
Olive oil
1 jar preserved grape leaves in brine
Lemon juice

LISTY (CZECH "LEAVES")

This was another of my grandmother's recipes that she made when my dad and his 8 brothers and sisters were growing up on the farm. These could be made quickly as all the ingredients were on hand.

Provided by sklhczech

Categories     Czech

Time 1h

Yield 36 leaves, 18 serving(s)

Number Of Ingredients 5



Listy (Czech

Steps:

  • Mix all ingredients and roll out on floured board like for noodles.
  • Cut with pizza cutter into strips about 3 inches wide and then into small diamonds.
  • Fry in hot grease (375).
  • Turn over once and fry until light golden brown.
  • Remove from grease and drain on paper towels.
  • Sprinkle with sugar or powdered sugar.

Nutrition Facts : Calories 98.1, Fat 5.2, SaturatedFat 2.9, Cholesterol 61.7, Sodium 52.4, Carbohydrate 11.6, Sugar 11.2, Protein 1.7

1 cup sugar
4 eggs
1 cup cream
1/4 teaspoon salt
flour, to make a stiff dough

LISTY OR "LEAVES"

Every Czech family has their own recipe for Listy. It was a treat when grandma made these as there were 26 of us grandkids and when we all came home, we gobbled these up!

Provided by Sheila Kremer

Categories     Other Desserts

Time 1h5m

Number Of Ingredients 7



Listy or

Steps:

  • 1. Mix all together and roll out real thin like noodles. Cut in long strips about 1 to 1-1/2 inches wide to with sharp knife or pizza cutter and then cut strips into squares. Fry in deep fat like doughnuts. Sprinkle with sugar. Best when eaten warm!

3 eggs, well beaten
2 Tbsp milk
2 Tbsp sugar
1/4 tsp salt
2 Tbsp butter or shortening
1/2 tsp vanilla
2 c flour

STICKY RICE WRAPPED IN LOTUS LEAVES

Provided by Food Network

Categories     side-dish

Time 1h

Yield 2 to 4 servings

Number Of Ingredients 16



Sticky Rice Wrapped in Lotus Leaves image

Steps:

  • Place 1 cup rice in a pan with 2 cups water (1 to 2 ratio), then bring to a boil, reduce the heat, cover and simmer for 15 minutes. In a large bowl or in a clean sink, soak the lotus leaves for 20 minutes in enough hot water to cover, and then drain and set aside. In a small bowl, soak the dried shrimp for 20 minutes in enough hot water to cover, and then drain, finely chop and set aside. In another small bowl, soak the dried mushrooms for 20 minutes in enough hot water to cover, and then drain, finely chop and set aside.
  • Heat a wok over high heat until the wok begins to smoke, and then add the peanut oil. Add the ginger, shallots, chopped shrimp and chopped mushrooms, and stir-fry for 1 minute. Add the ground pork and stir-fry to break up. When the pork begins to brown, stir in the 5-spice and rice wine. When the wine has almost evaporated, stir in the rice. Once the rice is incorporated, season with the light soy sauce, dark soy sauce, sesame oil, salt, white pepper and mix well. Remove from the heat.
  • Remove lotus leaves from soaking water (if you haven't already), open and pat dry with paper towels. Spoon half of the sticky rice mixture into the center of 1 lotus leaf. Fold in the sides (snug, but not tight), fold up the bottom and roll up. Secure with butcher's twine. Repeat with the remaining lotus leaf and rice. Place in a bamboo steamer and steam for 8 to 10 minutes to infuse with fragrance. Remove from the steamer and unwrap the parcels. Serve garnished with the sliced scallions.

2 1/2 cups cooked glutinous rice (see Cook's Note)
2 dried lotus leaves (can be found at specialty Asian markets or online)
1 small handful dried shrimp
5 small dried shiitake mushrooms
1 tablespoon peanut oil
1-inch piece fresh ginger, peeled and grated
2 small shallots, peeled and finely chopped
8 ounces lean ground pork
1 teaspoon Chinese five-spice powder
1 tablespoon Shaohsing rice wine
2 tablespoons light soy sauce
1 tablespoon dark soy sauce
1 teaspoon toasted sesame oil
Pinch sea salt
Freshly ground white pepper
1 to 2 scallions, sliced on the diagonal, for garnish

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