- Pour hot boiling water over the paint on the clothing
- Pour rubbing alcohol on top of the paint
- Use a scrub brush or tooth brush to scrub the paint off
- Repeat 1 to 3 if necessary
- Wash as usual
Works best on fresher paint, but with more scrubbing and repetitions it can remove paint that is older.
- 1 head cabbage with nice green leaves, chopped into pieces
- 4 cups cooked rice firm, cooled (used 1 1/2 cups regular rice, 2 1/2 cup water, drizzle olive oil, cooked 17 minutes, then rinsed in cool water to stop it from cooking more)
- 4 cups of ground chicken
- 2 large onion
- 4 stalks celery
- 1 Tbsp apple cider vinegar
- 1 tsp. salt
- ½ tsp. black pepper
- 1 can condensed tomato soup Dei Fratelli gluten free (used 3/4 can because it is very large) or gluten free tomato soup. I like the condensed tomato soup best.
Use food processer to chop celery and onions until fine.
Mix well chicken, rice, chopped onion, celery, apple cider vinegar, salt, and pepper. Can add some of the tomato soup if the meat mixture seems dry.
Spray roaster with light olive oil.
Layer: Tomato soup (with a little water), cabbage, meat mixture. Then tomato soup, cabbage, meat mixture. Then end with a layer of cabbage and tomato soup on top.
Bake for two hours in a 350 oven.
- 3 heads cabbage with nice green leaves
- 4 cups cooked rice, cooled
- 3 packs of Costco organic lean ground beef (about 4 pounds)
- 2 large onions
- 1 stalk celery
- 3 large eggs
- 2 tsp. salt
- ½ tsp. black pepper
- 4 cans condensed tomato soup (add the can of water to the soup first), but Mom said she used tomato juice
Bring a large, wide saucepan of lightly salted water to a boil. Clean cabbage, cut out the core, and use apple corer to take out more of the core. Add one cabbage at a time and cook until softened, pull leaves off one at a time and drain in colander. We did not cook the cabbage long enough, and would cook for 15 minutes. The inner leaves are actually tougher because they are more fibrous.
Spray bottom of crock pot or roasting pan or roaster with cooking spray. Put some of the tomato soup or tomato juice on the bottom.
Use food processer to chop celery and onions until fine.
Mix well ground beef, rice, chopped onion and celery, eggs, salt, and pepper. Had the idea of adding a can of the tomato soup to the meat to make it moister, since I use lean meat.
Take a cabbage leave and shave off part of the tough white center stalk. Put beef mixture into the bottom of the cabbage leaves and roll like a burrito. Place in pan with rolled side down.
Place leftover cabbage and a couple of celery sticks on top and pour the rest of the liquid on top.
Note: The amount time to cook them is what we do not know. We cooked for two hours in a 350 oven and it was not enough time as the cabbage was still tough. Some people cook in slow cooker all day. Continue to add water if needed and baste when you check on them if cooking in the oven.
- Prep the veggies:
- Dice 6 Roma tomatoes
- Dice one large English cucumber into small cubes or pieces
- Chop a good bunch of parsley, about 3/4 bunch
- Combine everything in a large mixing bowl
- Dressing
- About 2 Tbsp of quality extra virgin olive oil
- 2 tsp of lemon juice or the juice of one lemon
- 1/2 tsp black pepper
- 1 tsp sumac (optional)
- Season with a good pinch of kosher salt and set aside for 5 to 10 minutes. The vegetables will expel some of their water which will help lightly dress the salad.
- Add the dressing and taste to adjust the lemon, salt, parsley, and pepper to your liking.
Extras you could add:
Red onions, shallots, green onions, chickpeas, white bean, kidney beans, grilled meats, fresh mint, fresh dill, feta cheese, or one cup cooked couscous.
- Preheat oven to 425 degrees or you could use an air fryer
- Wash and cut the head of cauliflower into bite-size florets, drain
- Toss florets with extra light olive oil (this is okay for high temperatures), sea salt, pepper, and Shawarma spices (see recipe in sauces & rubs section) until coated
- Roast until tender and golden brown, baking for about 25 minutes
- Aladdin’s drizzles tahini sauce on top or you could substitute lemon juice, or nothing
Serve with Mediterranean Salad and Chicken Shawarma thighs.
Shawarma Spice Blend
- 3/4 Tbsp ground cumin (could eliminate for Dad) sub onion powder or salt?
- 3/4 Tbsp turmeric powder
- 3/4 Tbsp ground coriander
- 3/4 Tbsp garlic powder
- 3/4 Tbsp smoked paprika or sweet spanish paprika
- 1/2 tsp ground cloves (maybe less)
- 1/2 tsp cayenne powder (maybe less – Aladdins was not spicy)
Mix together and store until used.
Can be used to make chicken shawarma or in roasted cauliflower copycat Aladdins.
1 gallon vinegar (some say to buy at home depot – 30% vinegar, it is stronger)
1 1/2 cups salt
2 Tbsps. Dawn dish soap
Mix together and spray onto weeds or plants that you want to eliminate.
- 4 to 5 lb. pot roast
- seasoning: salt, pepper, garlic powder, onion powder
- light olive oil or any high heat cooking oil
- 1 large yellow onion, chopped
- 4 garlic cloves, minced
- 1 Tbsp. tomato paste
- 1 cup dry red wine (this gave it so much flavor)
- 2/3 box beef stock
- 2 bay leaves
- 6 whole carrots, peeled and cut into bite size pieces
- 6 russet potatoes, peeled and cut into pieces
Season the meat and brown on all sides in oil until a crust is formed. It browns better for me in a cast iron skillet.
Heat oil in pressure cooker and sauté onions. Add garlic. Stir in tomato paste and red wine. Add roast and drippings from the roast. Add enough beef stock to cover the roast. Add bay leaves.
Bring cooker up to full pressure. Reduce heat to low (if you don’t reduce heat the onions will stick to bottom of pot), maintaining full pressure, and cook for 30 minutes. Use the quick-release method to lower the pressure.
Add potatoes and carrots. If needed add more beef stock to almost cover the veggies. Seal the lid and bring the cooker up to full pressure, reduce heat keeping pressure, cook for additional 15 minutes.
April 2025 – This is the best tasting pot roast. Dad, Joey and I loved it.