Friday, October 19, 2012
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Friday, October 19, 2012
jeny
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Polish Chicken Noodle Soup
1 cup celery, diced
1 cup carrot, diced
1 cup parsnip, diced
2 teaspoons canola oil
4 cups chicken broth
3 cups cooked egg noodles
2 cups cooked chicken, diced
2/3 cup gravy, leftover from Polish-Style Roast Chicken
1 1/2 tablespoons fresh dill, chopped
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
In a large saucepan, sauté celery, carrots, and parsnips in oil until softened.
Stir in chicken broth and simmer until vegetables are tender.
Add noodles, chicken, and gravy; heat through.
Season with dill and salt and pepper to taste.
1 cup carrot, diced
1 cup parsnip, diced
2 teaspoons canola oil
4 cups chicken broth
3 cups cooked egg noodles
2 cups cooked chicken, diced
2/3 cup gravy, leftover from Polish-Style Roast Chicken
1 1/2 tablespoons fresh dill, chopped
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
In a large saucepan, sauté celery, carrots, and parsnips in oil until softened.
Stir in chicken broth and simmer until vegetables are tender.
Add noodles, chicken, and gravy; heat through.
Season with dill and salt and pepper to taste.
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jeny
4 cups chicken broth
4 medium potatoes, peeled and diced
1 onion, halfed
1 carrot, finely chopped
1 stalk celery, finely chopped
1 green pepper, cleaned and quartered
1/2 teaspoon dill
1 teaspoon paprika
2 tablespoons flour
2 tablespoons cold water
3 tablespoons sour cream
salt
pepper
Bring broth to a boil and add the potatoes, onion, carrot, celery and green pepper.
Cover and cook for 20 minutes.
Discard the onion and green pepper.
Mix together the flour and water to form a paste. With a spatula, slowly stir in the sour cream and this mixture to the hot soup.
Add dill and paprika.
Simmer the soup for another 5 minutes, or has slightly thickened.
Season to taste with salt & pepper.
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Hungarian Potato Soup
4 medium potatoes, peeled and diced
1 onion, halfed
1 carrot, finely chopped
1 stalk celery, finely chopped
1 green pepper, cleaned and quartered
1/2 teaspoon dill
1 teaspoon paprika
2 tablespoons flour
2 tablespoons cold water
3 tablespoons sour cream
salt
pepper
Bring broth to a boil and add the potatoes, onion, carrot, celery and green pepper.
Cover and cook for 20 minutes.
Discard the onion and green pepper.
Mix together the flour and water to form a paste. With a spatula, slowly stir in the sour cream and this mixture to the hot soup.
Add dill and paprika.
Simmer the soup for another 5 minutes, or has slightly thickened.
Season to taste with salt & pepper.
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jeny
1 cup split peas
5 cups chicken stock
1 onion, chopped
1 stalk celery, chopped
1 carrot, chopped
salt
pepper
tarragon
Put all ingredients in pot; heat to boiling.
Lower heat to simmer; simmer uncovered for 1 hour.
Pour into blender in batches or use hand blender to purée all. return to stove to heat through.
Stir in barley, if using. May be garnished w/bacon, croutons, sour cream, etc., but good on its own.
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Split Pea Soup
5 cups chicken stock
1 onion, chopped
1 stalk celery, chopped
1 carrot, chopped
salt
pepper
tarragon
Put all ingredients in pot; heat to boiling.
Lower heat to simmer; simmer uncovered for 1 hour.
Pour into blender in batches or use hand blender to purée all. return to stove to heat through.
Stir in barley, if using. May be garnished w/bacon, croutons, sour cream, etc., but good on its own.
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jeny
1 -1 1/2 ounce dried porcini mushrooms (cepes)
13 cups water or 13 cups stock (or more)
2 small carrots (optional)
2 small turnips (optional)
2 small onions
2 medium potatoes (optional)
2 stalks celery & leaves (optional)
3/4 cup pearl barley
sour cream (optional)
Soak the cepes in a little water for 15 minutes, until they soften.
Chop all the vegetables finely in 2 batches in the food processor and put them in a pan with the barley and all the water (including the mushroom-soaking water).
Chop the softened mushrooms in the food processor, and add them to the pot.
Bring to the boil, remove the scum, season with plenty of salt and pepper, and simmer for 1 hour, or until the barley is very soft and plump.
The barley will thicken the soup.
Add water if necessary, to thin it.
Serve with sour cream, especially if the soup was made with water instead of broth.
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Krupnik (Polish Mushroom Barley Soup)
13 cups water or 13 cups stock (or more)
2 small carrots (optional)
2 small turnips (optional)
2 small onions
2 medium potatoes (optional)
2 stalks celery & leaves (optional)
3/4 cup pearl barley
sour cream (optional)
Soak the cepes in a little water for 15 minutes, until they soften.
Chop all the vegetables finely in 2 batches in the food processor and put them in a pan with the barley and all the water (including the mushroom-soaking water).
Chop the softened mushrooms in the food processor, and add them to the pot.
Bring to the boil, remove the scum, season with plenty of salt and pepper, and simmer for 1 hour, or until the barley is very soft and plump.
The barley will thicken the soup.
Add water if necessary, to thin it.
Serve with sour cream, especially if the soup was made with water instead of broth.
Thursday, October 18, 2012
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Thursday, October 18, 2012
jeny
6 beef hot dogs, sliced
4 tablespoons oil
1/2 cup chopped onion
1 teaspoon garlic salt
1/2 teaspoon pepper
4 large potatoes, peeled and diced
2 ounces shredded cheddar cheese
In large skillet, saute dogs in oil until browned.
Add onion, garlic salt, and pepper; cook 1 minute.
Add potatoes and cook on med, turning potatoes occasionally.
Continue cooking until potatoes are tender and browned.
Sprinkle with cheese.
Cover and let the cheese melt into the potatoes.
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Dogs And Taters
4 tablespoons oil
1/2 cup chopped onion
1 teaspoon garlic salt
1/2 teaspoon pepper
4 large potatoes, peeled and diced
2 ounces shredded cheddar cheese
In large skillet, saute dogs in oil until browned.
Add onion, garlic salt, and pepper; cook 1 minute.
Add potatoes and cook on med, turning potatoes occasionally.
Continue cooking until potatoes are tender and browned.
Sprinkle with cheese.
Cover and let the cheese melt into the potatoes.
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jeny
1/4 cup butter
1/2 cup yellow onion, peeled and chopped
4 cups cabbage, chopped
1 teaspoon caraway seed
1/2 teaspoon salt
1/8 teaspoon pepper (ground)
1 (8 ounce) package egg noodles
1/2 cup sour cream (optional)
Melt butter in large skillet.
Add onion and sauté until transparent.
Add cabbage and sauté 5 minutes, or till tender but still crisp.
Stir in caraway seeds, salt and pepper.
Cook noodles in salted water as directed on package.
Don't overcook.
Drain well.
Stir noodles into cabbage and add sour cream.
Cook 5 minutes longer, stirring frequently.
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Frugal Gourmet's Polish Noodles and Cabbage
1/2 cup yellow onion, peeled and chopped
4 cups cabbage, chopped
1 teaspoon caraway seed
1/2 teaspoon salt
1/8 teaspoon pepper (ground)
1 (8 ounce) package egg noodles
1/2 cup sour cream (optional)
Melt butter in large skillet.
Add onion and sauté until transparent.
Add cabbage and sauté 5 minutes, or till tender but still crisp.
Stir in caraway seeds, salt and pepper.
Cook noodles in salted water as directed on package.
Don't overcook.
Drain well.
Stir noodles into cabbage and add sour cream.
Cook 5 minutes longer, stirring frequently.
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jeny
5 potatoes, peeled and cubed
1/2 cup milk
1/2 cup butter, melted
1/2 lb bacon, diced
1 onion, chopped
6 cloves garlic, minced
8 ounces packages lasagna noodles
2 cups shredded cheddar cheese
salt and pepper
1 (8 ounce) container sour cream
3 tablespoons chopped fresh chives
Preheat oven to 350 degrees.
Place the potatoes in a large pot with water to cover over high heat.
Bring to a boil and cook until the potatoes are tender.
Remove from heat, drain, then combine with milk and 6 tablespoons of butter, mash and set aside.
Melt the remaining 2 tablespoons of the butter in a large skillet over medium high heat.
Saute the bacon, onions and garlic in the butter for 5 to 10 minutes, or until the bacon is fully cooked.
Cook the lasagna noodles according to package directions and cool under running water.
Place 1/2 of the mashed potatoes into the bottom of a 9x13-inch baking dish.
Top this with 1/3 of the cheese, followed by a layer of lasgana noodles.
Repeat this with the remaining potatoes, another 1/3 of the cheese and a layer of noodles.
Then arrange the bacon, onion and garlic over the noodles, then another layer of noodles, and finally top all with the remaining cheese.
Season with salt and pepper to taste.
Bake, uncovered at 350 for 30 to 45 minutes, or until the cheese is melted and bubbly.
Serve with sour cream and chopped fresh chives.
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Awesome Pierogi Casserole
1/2 cup milk
1/2 cup butter, melted
1/2 lb bacon, diced
1 onion, chopped
6 cloves garlic, minced
8 ounces packages lasagna noodles
2 cups shredded cheddar cheese
salt and pepper
1 (8 ounce) container sour cream
3 tablespoons chopped fresh chives
Preheat oven to 350 degrees.
Place the potatoes in a large pot with water to cover over high heat.
Bring to a boil and cook until the potatoes are tender.
Remove from heat, drain, then combine with milk and 6 tablespoons of butter, mash and set aside.
Melt the remaining 2 tablespoons of the butter in a large skillet over medium high heat.
Saute the bacon, onions and garlic in the butter for 5 to 10 minutes, or until the bacon is fully cooked.
Cook the lasagna noodles according to package directions and cool under running water.
Place 1/2 of the mashed potatoes into the bottom of a 9x13-inch baking dish.
Top this with 1/3 of the cheese, followed by a layer of lasgana noodles.
Repeat this with the remaining potatoes, another 1/3 of the cheese and a layer of noodles.
Then arrange the bacon, onion and garlic over the noodles, then another layer of noodles, and finally top all with the remaining cheese.
Season with salt and pepper to taste.
Bake, uncovered at 350 for 30 to 45 minutes, or until the cheese is melted and bubbly.
Serve with sour cream and chopped fresh chives.
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