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.
0
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.
0
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.
0
jeny
2 1/2 lbs sirloin tip steaks, cubed
2 tablespoons butter
1 tablespoon oil
3 cups sliced fresh mushrooms
2 garlic cloves, crushed
2/3 cup beef broth
1/4 cup wine vinegar
1 1/2 teaspoons soy sauce
1 teaspoon Dijon mustard
2 teaspoons cornstarch
1/2 cup whipping cream
Brown the meat in butter and oil in a lg skillet.
Place in a 2qt baking dish.
In the skillet, saute mushrooms and garlic for 2 minutes.
Pour all over meat.
Cover and bake at 325* for 1-1/2 hour or until tender.
In skillet, mix broth, vinegar, and soy sauce; bring to a boil.
Boil for 2 minutes
Mix mustard, cornstarch and cream, stir into broth mixture.
Bring to a boil; boil for 1 minute, stirring constantly.
Drain juices that have accumulated around the beef into broth mixture.
Cook on med heat, stirring, until bubbly.
Add the meat, mix well.
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Sirloin Tips
2 tablespoons butter
1 tablespoon oil
3 cups sliced fresh mushrooms
2 garlic cloves, crushed
2/3 cup beef broth
1/4 cup wine vinegar
1 1/2 teaspoons soy sauce
1 teaspoon Dijon mustard
2 teaspoons cornstarch
1/2 cup whipping cream
Brown the meat in butter and oil in a lg skillet.
Place in a 2qt baking dish.
In the skillet, saute mushrooms and garlic for 2 minutes.
Pour all over meat.
Cover and bake at 325* for 1-1/2 hour or until tender.
In skillet, mix broth, vinegar, and soy sauce; bring to a boil.
Boil for 2 minutes
Mix mustard, cornstarch and cream, stir into broth mixture.
Bring to a boil; boil for 1 minute, stirring constantly.
Drain juices that have accumulated around the beef into broth mixture.
Cook on med heat, stirring, until bubbly.
Add the meat, mix well.
Wednesday, October 17, 2012
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Wednesday, October 17, 2012
jeny
10 teaspoons unsalted butter
1 1/2 cups brown sugar
2 large eggs
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup sour cream
1 teaspoon vanilla extract
2 cups peeled cored and diced apples
crumb topping (>)
1/2 cup brown sugar
1/2 cup all-purpose flour
1/2 teaspoon ground cinnamon
4 tablespoons unsalted butter, softened
glaze (>)
1/2 cup packed light brown sugar
1/2 teaspoon vanilla extract
2 tablespoons water
Preheat the oven to 350 degrees F.
Lightly grease a 13 by 9-inch glass baking dish with 2 teaspoons of the butter.
In a large bowl, cream together the remaining stick of butter and sugar until light and fluffy.
Add the eggs 1 at a time, beating after the addition of each.
In a separate bowl or on a piece of parchment, sift together the flour, baking soda, cinnamon, and salt.
Add to the wet ingredients, alternating with the sour cream and vanilla.
Fold in the apples.
Pour into the prepared baking dish, spreading out to the edges.
TOPPING.
In a bowl, combine the sugar, flour, cinnamon, and butter and mix until it resembles coarse crumbs.
Sprinkle the topping over the cake.
bake until golden brown (40-45 minutes).
Remove from the oven and let cool for at least 10 minutes.
GLAZE.
In a bowl, combine the sugar, vanilla, and water and mix until smooth.
Drizzle the cake with the glaze and let harden slightly.
Cut into squares and serve.
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Apple Coffee Cake With Crumble Topping
1 1/2 cups brown sugar
2 large eggs
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup sour cream
1 teaspoon vanilla extract
2 cups peeled cored and diced apples
crumb topping (>)
1/2 cup brown sugar
1/2 cup all-purpose flour
1/2 teaspoon ground cinnamon
4 tablespoons unsalted butter, softened
glaze (>)
1/2 cup packed light brown sugar
1/2 teaspoon vanilla extract
2 tablespoons water
Preheat the oven to 350 degrees F.
Lightly grease a 13 by 9-inch glass baking dish with 2 teaspoons of the butter.
In a large bowl, cream together the remaining stick of butter and sugar until light and fluffy.
Add the eggs 1 at a time, beating after the addition of each.
In a separate bowl or on a piece of parchment, sift together the flour, baking soda, cinnamon, and salt.
Add to the wet ingredients, alternating with the sour cream and vanilla.
Fold in the apples.
Pour into the prepared baking dish, spreading out to the edges.
TOPPING.
In a bowl, combine the sugar, flour, cinnamon, and butter and mix until it resembles coarse crumbs.
Sprinkle the topping over the cake.
bake until golden brown (40-45 minutes).
Remove from the oven and let cool for at least 10 minutes.
GLAZE.
In a bowl, combine the sugar, vanilla, and water and mix until smooth.
Drizzle the cake with the glaze and let harden slightly.
Cut into squares and serve.
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jeny
1/2 cup buttermilk
1/2 cup sugar
1 teaspoon salt
1/4 cup shortening or 1/4 cup butter, softened
2 (1/2 ounce) packages dry yeast
1/2 cup warm water (body temp)
2 eggs, beaten
5 cups all-purpose flour (Don`t pack the flour. Each cup should weight 4 ounces)
2 (12 1/2 ounce) cans poppy seed filling, if you are like my dh and others that enjoy lots go ahead and use twice the amount of solo filling
Scald milk and stir in sugar, salt and shortening or butter.
Cool to lukewarm.
Dissolve yeast in warm water.
Stir until dissolved, then stir into the lukewarm milk mixture.
Add beaten eggs and 3 cups flour.
Beat until smooth and stir in an additional 2 cups flour.
Turn dough out onto lightly floured board and knead until smooth and elastic.
Place in a greased bowl and brush top with vegetable oil.
Cover and let rise in a warm place, free from draft, until double in bulk (about 1 hour).
Punch down and turn out onto lightly floured board.
Cut into 2 rounds or 4 to make smaller loafs.
Roll out one dough into a rectangle about 12x9.
Spread 1 can of filling within 1 inch of sides.
Roll up long side into a roll.
Pinch seams tight so no filling escapes. You can use egg slightly beaten to seal. I always have poppy seed escape.
A Hint if you want it to keep the shape of the roll place it in parchment paper securing the seams of the parchment and make sure the seam of the dough is down. I prefer to bake in loaf pans as you see in the pictures I posted here.
Place on pan and let rise 1 hour until doubled.
Bake in a preheated oven at 425°F for 30 minutes.
Until nicely browned.
Remove parchment if using and let cool.
You can top with a powdered sugar glaze or slice and spread some sweet butter on it.
Alternative Bread machine Method:.
Place the eggs, room temperature buttermilk, and 1/2 water in first unless your machine has wet last then reverse. Cover with 2 cups flour add butter and salt top with the rest of the flour and sugar. Make a small indent in the flour and place yeast in (Using 2 1/2 teaspoons Rapid Rise Active yeast for bread machines).
Set on dough cycle and let process for a bit if it needs more water slowly add. Then follow with rolling and filling as above. I found that the last rising was 15 minutes with this method!
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Poppy Seed Roll (Makowiec) & Bread Machine Method
1/2 cup sugar
1 teaspoon salt
1/4 cup shortening or 1/4 cup butter, softened
2 (1/2 ounce) packages dry yeast
1/2 cup warm water (body temp)
2 eggs, beaten
5 cups all-purpose flour (Don`t pack the flour. Each cup should weight 4 ounces)
2 (12 1/2 ounce) cans poppy seed filling, if you are like my dh and others that enjoy lots go ahead and use twice the amount of solo filling
Scald milk and stir in sugar, salt and shortening or butter.
Cool to lukewarm.
Dissolve yeast in warm water.
Stir until dissolved, then stir into the lukewarm milk mixture.
Add beaten eggs and 3 cups flour.
Beat until smooth and stir in an additional 2 cups flour.
Turn dough out onto lightly floured board and knead until smooth and elastic.
Place in a greased bowl and brush top with vegetable oil.
Cover and let rise in a warm place, free from draft, until double in bulk (about 1 hour).
Punch down and turn out onto lightly floured board.
Cut into 2 rounds or 4 to make smaller loafs.
Roll out one dough into a rectangle about 12x9.
Spread 1 can of filling within 1 inch of sides.
Roll up long side into a roll.
Pinch seams tight so no filling escapes. You can use egg slightly beaten to seal. I always have poppy seed escape.
A Hint if you want it to keep the shape of the roll place it in parchment paper securing the seams of the parchment and make sure the seam of the dough is down. I prefer to bake in loaf pans as you see in the pictures I posted here.
Place on pan and let rise 1 hour until doubled.
Bake in a preheated oven at 425°F for 30 minutes.
Until nicely browned.
Remove parchment if using and let cool.
You can top with a powdered sugar glaze or slice and spread some sweet butter on it.
Alternative Bread machine Method:.
Place the eggs, room temperature buttermilk, and 1/2 water in first unless your machine has wet last then reverse. Cover with 2 cups flour add butter and salt top with the rest of the flour and sugar. Make a small indent in the flour and place yeast in (Using 2 1/2 teaspoons Rapid Rise Active yeast for bread machines).
Set on dough cycle and let process for a bit if it needs more water slowly add. Then follow with rolling and filling as above. I found that the last rising was 15 minutes with this method!
0
jeny
3 cups bread flour
1 3/4 cups rye flour
1/4 cup dry milk
1/4 cup potato flakes
1 tablespoon caraway seed
2 1/3 teaspoons salt
2 tablespoons sugar
2 teaspoons instant yeast
3 tablespoons oil
1 3/4 cups water
1 -2 tablespoon instant coffee granules, mixed with 1 tablespoon rye flour
Mix all ingredients except color either by hand or a stand mixer. Knead until smooth and gluten has developed, add in water of flour as needed. Dough will be soft and sticky, as this is how rye dough feels It makes a tacky dough, not like white! This takes about 7'10 minutes. Put dough in a large, lightly oiled bowl and let rise until it is puffy, about 1 1/2 hours.
Remove, divide in half. Knead the color into one half. Roll each half into a 8x11 inch rectangle. Put one on top of the other, I put the lighter one on the bottom so the lighter color is the outside of the finished loaf. You, of course can decide for yourself! Roll into a loaf, jelly roll style, starting with the 8' side, tuck ends inches.
You can either make a free form loaf and put on a parchment lined sheet pan or use a large lightly oiled bread pan. In either case, cover with a damp towel or a piece of lightly spayed cling film. Let rise until doubled, approximately 1-11/2. In the meantime preheat the oven to 400 degrees.
Place the bread in, bake for 15 minutes, reduce heat to 350 and bake for an additional 20-25 minutes, until it has an internal temperature of 190 F, or sounds hollow when tapped. Remove and cool completely on a wire rack.
You can easily omit the dry milk, it is only there for nutrition and it makes for a more tender crumb. Also, the coffee is only to darken one half, so you get the different colors. You can't taste it! Some recipes call for cocoa,which I think you can taste, others for caramel coloring. I simply think instant coffee is easier.
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Marble Rye Bread
1 3/4 cups rye flour
1/4 cup dry milk
1/4 cup potato flakes
1 tablespoon caraway seed
2 1/3 teaspoons salt
2 tablespoons sugar
2 teaspoons instant yeast
3 tablespoons oil
1 3/4 cups water
1 -2 tablespoon instant coffee granules, mixed with 1 tablespoon rye flour
Mix all ingredients except color either by hand or a stand mixer. Knead until smooth and gluten has developed, add in water of flour as needed. Dough will be soft and sticky, as this is how rye dough feels It makes a tacky dough, not like white! This takes about 7'10 minutes. Put dough in a large, lightly oiled bowl and let rise until it is puffy, about 1 1/2 hours.
Remove, divide in half. Knead the color into one half. Roll each half into a 8x11 inch rectangle. Put one on top of the other, I put the lighter one on the bottom so the lighter color is the outside of the finished loaf. You, of course can decide for yourself! Roll into a loaf, jelly roll style, starting with the 8' side, tuck ends inches.
You can either make a free form loaf and put on a parchment lined sheet pan or use a large lightly oiled bread pan. In either case, cover with a damp towel or a piece of lightly spayed cling film. Let rise until doubled, approximately 1-11/2. In the meantime preheat the oven to 400 degrees.
Place the bread in, bake for 15 minutes, reduce heat to 350 and bake for an additional 20-25 minutes, until it has an internal temperature of 190 F, or sounds hollow when tapped. Remove and cool completely on a wire rack.
You can easily omit the dry milk, it is only there for nutrition and it makes for a more tender crumb. Also, the coffee is only to darken one half, so you get the different colors. You can't taste it! Some recipes call for cocoa,which I think you can taste, others for caramel coloring. I simply think instant coffee is easier.
0
jeny
3 cups bread flour
1 cup whole wheat flour
2 1/2 teaspoons active dry yeast
1 1/4 teaspoons sea salt
1 pinch sugar
1 1/3 cups water, warm about 120-130 degrees
Line one heavy sheet pan with parchment and dust with cornmeal.
Combine all the dry ingredients in a large mixing bowl and stir with wooden spoon to combine. Make a well in the center and slowly add warm water. With a heavy wooden spoon, stir mixture until it forms a sticky dough that clings to spoon.
Using clean, floured hands remove dough from spoon and bowl and place on lightly floured work surface. With both hands knead dough until it is slightly smooth. If dough still remains sticky add a little flour and mix inches Form the dough into a ball and put it back in mixing bowl. Cover with a kitchen towel, let rise in warm place for about one hour or until dough doubles in size.
When dough has doubled in size, punch it down and return dough to bowl for an additional half hour to rise.
After the half hour remove the dough and punch it down again. Knead slightly and form back into a ball tucking ends underneath. Place dough on parchment lined sheet pan, cover with kitchen towel, let rise again for 30 to 40 minutes until almost doubled in size.
While dough is rising, preheat over to 425 degrees.
When dough has risen, lightly dust with flour and place dough on middle rack in hot oven. Bake for 25 to 30 minutes or until bread is a deep golden brown. Remove loaf and place on rack to cool.
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Rustic Country Loaf
1 cup whole wheat flour
2 1/2 teaspoons active dry yeast
1 1/4 teaspoons sea salt
1 pinch sugar
1 1/3 cups water, warm about 120-130 degrees
Line one heavy sheet pan with parchment and dust with cornmeal.
Combine all the dry ingredients in a large mixing bowl and stir with wooden spoon to combine. Make a well in the center and slowly add warm water. With a heavy wooden spoon, stir mixture until it forms a sticky dough that clings to spoon.
Using clean, floured hands remove dough from spoon and bowl and place on lightly floured work surface. With both hands knead dough until it is slightly smooth. If dough still remains sticky add a little flour and mix inches Form the dough into a ball and put it back in mixing bowl. Cover with a kitchen towel, let rise in warm place for about one hour or until dough doubles in size.
When dough has doubled in size, punch it down and return dough to bowl for an additional half hour to rise.
After the half hour remove the dough and punch it down again. Knead slightly and form back into a ball tucking ends underneath. Place dough on parchment lined sheet pan, cover with kitchen towel, let rise again for 30 to 40 minutes until almost doubled in size.
While dough is rising, preheat over to 425 degrees.
When dough has risen, lightly dust with flour and place dough on middle rack in hot oven. Bake for 25 to 30 minutes or until bread is a deep golden brown. Remove loaf and place on rack to cool.
Monday, October 15, 2012
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Monday, October 15, 2012
jeny
2 onions, sliced
3 tablespoons butter or 3 tablespoons margarine
1 lb smoked kielbasa
1 1/2 cups beef broth
1 1/2 cups beer
2 tablespoons flour
1 tablespoon vinegar
2 teaspoons brown sugar
3/4 teaspoon salt
1/4 teaspoon pepper
4 potatoes, peeled, boiled, and quartered
Sauté onion in 2 tablespoons butter until golden.
Add kielbasa, broth, and beer. Simmer 20 minutes.
Blend flour into remaining 1 tablespoon butter; stir into broth.
Add vinegar, brown sugar, salt and pepper.
Add potatoes. Cover and cook over medium heat 10 to 15 minutes.
Slice kielbasa into 2-inch chunks and serve.
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Sausage in Polish Sauce
3 tablespoons butter or 3 tablespoons margarine
1 lb smoked kielbasa
1 1/2 cups beef broth
1 1/2 cups beer
2 tablespoons flour
1 tablespoon vinegar
2 teaspoons brown sugar
3/4 teaspoon salt
1/4 teaspoon pepper
4 potatoes, peeled, boiled, and quartered
Sauté onion in 2 tablespoons butter until golden.
Add kielbasa, broth, and beer. Simmer 20 minutes.
Blend flour into remaining 1 tablespoon butter; stir into broth.
Add vinegar, brown sugar, salt and pepper.
Add potatoes. Cover and cook over medium heat 10 to 15 minutes.
Slice kielbasa into 2-inch chunks and serve.
0
jeny
2 cucumbers, very thinly sliced
1 red onion, very thinly sliced
2 tablespoons vinegar or 2 tablespoons lemon juice
2 tablespoons low-fat sour cream or 2 tablespoons yogurt
salt and pepper, to taste (I like a lot of pepper)
1/2 teaspoon sugar
1 teaspoon chopped fresh dill
Mix cucumbers and onions together.
Mix rest of ingredients together in a closed bowl and give a shake.
Add to cucumbers, chill till very cold & serve.
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Cucumber Salad
2 cucumbers, very thinly sliced
1 red onion, very thinly sliced
2 tablespoons vinegar or 2 tablespoons lemon juice
2 tablespoons low-fat sour cream or 2 tablespoons yogurt
salt and pepper, to taste (I like a lot of pepper)
1/2 teaspoon sugar
1 teaspoon chopped fresh dill
Mix cucumbers and onions together.
Mix rest of ingredients together in a closed bowl and give a shake.
Add to cucumbers, chill till very cold & serve.
Friday, October 12, 2012
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Friday, October 12, 2012
jeny
1 small cabbage, chopped
1 lb boneless skinless chicken or 1 lb lean stewing beef, cut into 1 inch cubes
1 (28 ounce) can tomatoes
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon paprika
Combine all ingredients in a heavy Dutch oven.
Bring to a boil over high heat.
Reduce heat and simmer for about an hour, stirring occasionally.
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Polish Cabbage Casserole
1 lb boneless skinless chicken or 1 lb lean stewing beef, cut into 1 inch cubes
1 (28 ounce) can tomatoes
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon paprika
Combine all ingredients in a heavy Dutch oven.
Bring to a boil over high heat.
Reduce heat and simmer for about an hour, stirring occasionally.
0
jeny
2 cups flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon nutmeg
1/2 cup cold butter
1 cup raisins
3/4 cup buttermilk
1 egg white, additional sugar for top
Combine dry ingredients.
Cut in butter to coarse crumbs.
Stir in raisins and buttermilk.
Stir just until moistened.
Place on floured surface,knead a few times (6-8).
Pat into an 8in circle,cut into 12 wedges.
Place on greased cookie sheet.
Beat egg white until foamy, brush scones.
Sprinkle with sugar.
Bake at 400* for 15 minutes or until golden brown.
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Raisin Scones
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon nutmeg
1/2 cup cold butter
1 cup raisins
3/4 cup buttermilk
1 egg white, additional sugar for top
Combine dry ingredients.
Cut in butter to coarse crumbs.
Stir in raisins and buttermilk.
Stir just until moistened.
Place on floured surface,knead a few times (6-8).
Pat into an 8in circle,cut into 12 wedges.
Place on greased cookie sheet.
Beat egg white until foamy, brush scones.
Sprinkle with sugar.
Bake at 400* for 15 minutes or until golden brown.
0
jeny
4 eggs
2 cups sugar
2 1/4 cups flour
2 1/4 teaspoons baking powder
1 teaspoon vanilla
1 1/4 cups milk
10 tablespoons butter
Preheat oven to 350°F.
Beat eggs on high until thick, (5 minutes).
Gradually add sugar and beat until light and fluffy.
Combine flour and baking powder.
Add to batter and beat on low until smooth.
Add vanilla.
In saucepan, heat milk and butter just until the butter melts.
Add to batter, beat until combined.
Pour into a well-greased 13x9 pan.
Bake for 35 minutes.
Test for doneness
Read more...
Hot Milk Cake
2 cups sugar
2 1/4 cups flour
2 1/4 teaspoons baking powder
1 teaspoon vanilla
1 1/4 cups milk
10 tablespoons butter
Preheat oven to 350°F.
Beat eggs on high until thick, (5 minutes).
Gradually add sugar and beat until light and fluffy.
Combine flour and baking powder.
Add to batter and beat on low until smooth.
Add vanilla.
In saucepan, heat milk and butter just until the butter melts.
Add to batter, beat until combined.
Pour into a well-greased 13x9 pan.
Bake for 35 minutes.
Test for doneness
0
jeny
8 small red potatoes, large dice
4 tablespoons olive oil, divided
1 lb small shrimp, cleaned
2 tablespoons minced garlic
2 tablespoons lemon juice
1 teaspoon parsley
1 teaspoon salt
1/2 teaspoon red pepper flakes
Fry potatoes in 3 T olive oil until browned and tender.
Remove and keep warm.
Add remaining oil to skillet, add shrimp.
Cook for 2 minutes; add remaining ingredients and saute for 3 minutes.
Return potatoes and mix well.
Read more...
Potatoes Sauteed With Shrimp
4 tablespoons olive oil, divided
1 lb small shrimp, cleaned
2 tablespoons minced garlic
2 tablespoons lemon juice
1 teaspoon parsley
1 teaspoon salt
1/2 teaspoon red pepper flakes
Fry potatoes in 3 T olive oil until browned and tender.
Remove and keep warm.
Add remaining oil to skillet, add shrimp.
Cook for 2 minutes; add remaining ingredients and saute for 3 minutes.
Return potatoes and mix well.
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jeny
1/2 cup Italian breadcrumbs
1/4 cup grated parmesan cheese
4 -5 small zucchini, cut in strips
2 eggs, beaten well
Mix crumbs and parmesan.
Dip zucchini strips in beaten egg, then in crumb mixture.
Spray baking sheet with cooking spray.
Place strips on sheet.
Bake at 425* for 20-25 minutes, or until golden.
Read more...
Zesty Zucchini Sticks
1/4 cup grated parmesan cheese
4 -5 small zucchini, cut in strips
2 eggs, beaten well
Mix crumbs and parmesan.
Dip zucchini strips in beaten egg, then in crumb mixture.
Spray baking sheet with cooking spray.
Place strips on sheet.
Bake at 425* for 20-25 minutes, or until golden.
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jeny
12 hard-boiled eggs, peeled
1 large empty sterilized glass jar
4 cups vinegar
1 teaspoon salt
2 medium onions, chopped
1/3 cup sugar
1 tablespoon pickling spices
Put the peeled hardboiled eggs in the large jar.
Boil the remaining ingredients together for 5 minutes.
Pour over the eggs in the jar.
Cover; leave on counter overnight.
Keeps in refrigerator for weeks, in theory.
In reality, if you love pickled eggs, these will disappear.
Read more...
Pickled Eggs
1 large empty sterilized glass jar
4 cups vinegar
1 teaspoon salt
2 medium onions, chopped
1/3 cup sugar
1 tablespoon pickling spices
Put the peeled hardboiled eggs in the large jar.
Boil the remaining ingredients together for 5 minutes.
Pour over the eggs in the jar.
Cover; leave on counter overnight.
Keeps in refrigerator for weeks, in theory.
In reality, if you love pickled eggs, these will disappear.
0
jeny
1 cup whole milk
2 teaspoons honey
1 teaspoon butter (optional)
Put the milk & honey in a saucepan & slowly bring to the boil. Remove from the heat the second it reaches the boil.
Add the butter if you have a cold & serve straight away for a good nights sleep.
Read more...
Mleko Z Miodem - Polish Milk & Honey Bedtime Drink
2 teaspoons honey
1 teaspoon butter (optional)
Put the milk & honey in a saucepan & slowly bring to the boil. Remove from the heat the second it reaches the boil.
Add the butter if you have a cold & serve straight away for a good nights sleep.
0
jeny
12 cabbage leaves
1 lb ground beef
1 cup cooked rice
1 (15 ounce) can tomato sauce, divided
1 teaspoon garlic salt
1/4 teaspoon pepper
1/2 cup chopped onion
1/4 cup chopped green pepper
1 teaspoon sugar
1 tablespoon cornstarch
1 tablespoon water
Cover cabbage leaves with boiling water.
Let stand until leaves are limp.
Drain.
Mix beef, rice, 1/2 CUP tomato sauce, garlic salt, pepper, onions and green pepper.
Put 1/3 cup in each leaf; roll, tucking in the sides.
Place, seam side down in baking dish.
Mix remaining tomato sauce with the sugar, pour over rolls.
Cover and bake at 350* for 45 minutes.
Remove from pan, pour juice in saucepan.
Mix cornstarch and water; stir into saucepan.
Cook and stir until mixture boils; cook 1 minute.
Serve with cabbage rolls
Read more...
Stuffed Cabbage Rolls
1 lb ground beef
1 cup cooked rice
1 (15 ounce) can tomato sauce, divided
1 teaspoon garlic salt
1/4 teaspoon pepper
1/2 cup chopped onion
1/4 cup chopped green pepper
1 teaspoon sugar
1 tablespoon cornstarch
1 tablespoon water
Cover cabbage leaves with boiling water.
Let stand until leaves are limp.
Drain.
Mix beef, rice, 1/2 CUP tomato sauce, garlic salt, pepper, onions and green pepper.
Put 1/3 cup in each leaf; roll, tucking in the sides.
Place, seam side down in baking dish.
Mix remaining tomato sauce with the sugar, pour over rolls.
Cover and bake at 350* for 45 minutes.
Remove from pan, pour juice in saucepan.
Mix cornstarch and water; stir into saucepan.
Cook and stir until mixture boils; cook 1 minute.
Serve with cabbage rolls
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jeny
1 lb kielbasa
1 cup apricot preserves
2 tablespoons lemon juice
2 teaspoons Dijon mustard
1/4 teaspoon ginger powder
In a medium sauce pan, combine all ingredients except kielbasa. Mix well, and cook over low heat until well balanced (clear and smooth).
Cut kielbasa into bite size pieces.
Add kielbasa and heat thoroughly.
Make sure heat is low, and cook for at least an hour until the sauce cooks down. The longer it cooks, the better
Read more...
Polish Appetizer
1 cup apricot preserves
2 tablespoons lemon juice
2 teaspoons Dijon mustard
1/4 teaspoon ginger powder
In a medium sauce pan, combine all ingredients except kielbasa. Mix well, and cook over low heat until well balanced (clear and smooth).
Cut kielbasa into bite size pieces.
Add kielbasa and heat thoroughly.
Make sure heat is low, and cook for at least an hour until the sauce cooks down. The longer it cooks, the better
Tuesday, October 9, 2012
0
Tuesday, October 9, 2012
jeny
6 cups vegetable stock or 6 cups chicken stock or 6 cups beef stock
4 large dill pickles, shredded
1/2 cup pickle juice, from the pickle jar
2 1/2 cups thinly sliced potatoes
2 tablespoons instant flour
1 cup milk
1 egg
2 tablespoons soft butter
Garnish
chopped fresh dill
sour cream
salt and pepper
In a large saucepan or soup pot with cover, combine stock, pickles, pickle liquid & potatoes. Bring to a boil, reduce heat and cook covered, over low heat until potatoes start to get soft (about 10 minutes).
Combine flour and milk, add to broth, bring to a boil and remove from heat.
Combine egg and butter and stir into broth.
Return pot to the stove and heat through without boiling. Season with salt and pepper. Garnish with sour cream and or dill.
Read more...
Polish Dill Pickle Soup
6 cups vegetable stock or 6 cups chicken stock or 6 cups beef stock
4 large dill pickles, shredded
1/2 cup pickle juice, from the pickle jar
2 1/2 cups thinly sliced potatoes
2 tablespoons instant flour
1 cup milk
1 egg
2 tablespoons soft butter
Garnish
chopped fresh dill
sour cream
salt and pepper
In a large saucepan or soup pot with cover, combine stock, pickles, pickle liquid & potatoes. Bring to a boil, reduce heat and cook covered, over low heat until potatoes start to get soft (about 10 minutes).
Combine flour and milk, add to broth, bring to a boil and remove from heat.
Combine egg and butter and stir into broth.
Return pot to the stove and heat through without boiling. Season with salt and pepper. Garnish with sour cream and or dill.
0
jeny
2 cups flour
1/3 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
6 tablespoons cold butter, cut up
1/2 cup cranberries, chopped
1/3 cup raisins
1/2 cup milk
1 large egg
1 tablespoon sugar
Heat oven to 425 degrees Fahrenheit.
Grease a cookie sheet.
Mix flour, 1/3 cup sugar, baking powder, and salt.
Cut in butter until fine crumbs; food processor is best.
Place in large bowl; add cranberries and raisins.
Beat milk and egg with a fork.
Add milk and egg mixture to flour mixture; stir with fork until moistened.
Drop by 12 heaping spoonfuls, 2 inches apart onto prepared baking sheet.
Sprinkle with the 1 Tablespoon sugar.
Bake 13 minutes or until golden.
Cool on rack.
Read more...
Drop Scones (So Easy)
2 cups flour
1/3 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
6 tablespoons cold butter, cut up
1/2 cup cranberries, chopped
1/3 cup raisins
1/2 cup milk
1 large egg
1 tablespoon sugar
Heat oven to 425 degrees Fahrenheit.
Grease a cookie sheet.
Mix flour, 1/3 cup sugar, baking powder, and salt.
Cut in butter until fine crumbs; food processor is best.
Place in large bowl; add cranberries and raisins.
Beat milk and egg with a fork.
Add milk and egg mixture to flour mixture; stir with fork until moistened.
Drop by 12 heaping spoonfuls, 2 inches apart onto prepared baking sheet.
Sprinkle with the 1 Tablespoon sugar.
Bake 13 minutes or until golden.
Cool on rack.
Sunday, October 7, 2012
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Sunday, October 7, 2012
jeny
6 -8 pork chops (at least 3/4 inch thick, bone in)
1 (28 -56 ounce) can sauerkraut
16 ounces applesauce or 2 cups peeled chopped apples
1 large onion, chopped
1 package shake and bake pork coating mix
Heat oven to 375°F.
Spray a 9x13 baking dish with cooking spray.
Mix the drained sauerkraut, applesauce or apples, and chopped onion in the baking dish. Spread out evenly.
Shake the pork chops in the Shake and Bake until evenly coated. Place chops on top of the sauerkraut, but don't overlap.
Sprinkle any coating mix remaining in the bag over the top of the pork and sauerkraut.
Place, uncovered, in the preheated oven and bake for 45-60 minutes, or until the pork is done and the coating crispy.
Read more...
Polish Papa's Pork Chops
1 (28 -56 ounce) can sauerkraut
16 ounces applesauce or 2 cups peeled chopped apples
1 large onion, chopped
1 package shake and bake pork coating mix
Heat oven to 375°F.
Spray a 9x13 baking dish with cooking spray.
Mix the drained sauerkraut, applesauce or apples, and chopped onion in the baking dish. Spread out evenly.
Shake the pork chops in the Shake and Bake until evenly coated. Place chops on top of the sauerkraut, but don't overlap.
Sprinkle any coating mix remaining in the bag over the top of the pork and sauerkraut.
Place, uncovered, in the preheated oven and bake for 45-60 minutes, or until the pork is done and the coating crispy.
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jeny
Read more...
Pan Fried Pierogies With Ham
2 -4 tablespoons butter
12 potato & cheese pierogies
8 ounces ham, diced
1 medium onion, peeled and sliced
Thaw pierogies in hot tap water in a large bowl; drain.
In a large skillet, melt butter over medium heat.
Add onions and cook until slightly softened.
Add ham and pierogies and fry until brown and crisp.
Add additional butter as needed.
12 potato & cheese pierogies
8 ounces ham, diced
1 medium onion, peeled and sliced
Thaw pierogies in hot tap water in a large bowl; drain.
In a large skillet, melt butter over medium heat.
Add onions and cook until slightly softened.
Add ham and pierogies and fry until brown and crisp.
Add additional butter as needed.
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jeny
2 -3 smoked kielbasa
2 quarts water
2 tablespoons white vinegar or 2 tablespoons lemon juice
1 tablespoon prepared horseradish
2 tablespoons flour
1 cup heavy cream
salt and pepper
hard-boiled egg
Add kielbasa and water to a large pan, bring water to a boil, reduce heat and simmer 40 minutes.
Remove the sausage and refrigerate both sausage and cooking liquid overnight.
Next day, remove the fat from the liquid, add the vinegar and horseradish.
Mix the flour and cream and add to the pan.
Season with salt and pepper and bring to a boil.
Reduce heat and simmer 10 minutes.
Allow kielbasa to return to room temperature or rewarm and slice it.
Serve hot broth with sliced kielbasa and eggs.
Read more...
Easter Soup
2 quarts water
2 tablespoons white vinegar or 2 tablespoons lemon juice
1 tablespoon prepared horseradish
2 tablespoons flour
1 cup heavy cream
salt and pepper
hard-boiled egg
Add kielbasa and water to a large pan, bring water to a boil, reduce heat and simmer 40 minutes.
Remove the sausage and refrigerate both sausage and cooking liquid overnight.
Next day, remove the fat from the liquid, add the vinegar and horseradish.
Mix the flour and cream and add to the pan.
Season with salt and pepper and bring to a boil.
Reduce heat and simmer 10 minutes.
Allow kielbasa to return to room temperature or rewarm and slice it.
Serve hot broth with sliced kielbasa and eggs.
0
jeny
1 ring kielbasa, sliced
4 large potatoes, peeled and cut into 1-inch cubes
1 large onion, peeled and quartered
3 carrots, peeled and sliced
6 garlic cloves, peeled and lightly smashed
1 cup beer
1 tablespoon grated horseradish
5 peppercorns
1 bay leaf
1 tablespoon Worcestershire sauce
salt
Preheat oven to 350°F.
In a large hot Dutch oven fry kielbasa just to release some fat.
Toss in potatoes, carrots, onions, and garlic.
Mix together the beer, horseradish, peppercorns, bay leaf, and Worcestershire sauce. Pour over the kielbasa mixture.
Cover and bake for 60 minutes then toss.
Raise oven temperature to 425°F; sprinkle with a pinch of coarse salt and bake for 20-30 more minutes till top is crisp and inside is fork tender.
Serve with fresh rye bread, horseradish and or mustard.
Read more...
Kielbasa Potatoes, Onions & Carrots
1 ring kielbasa, sliced
4 large potatoes, peeled and cut into 1-inch cubes
1 large onion, peeled and quartered
3 carrots, peeled and sliced
6 garlic cloves, peeled and lightly smashed
1 cup beer
1 tablespoon grated horseradish
5 peppercorns
1 bay leaf
1 tablespoon Worcestershire sauce
salt
Preheat oven to 350°F.
In a large hot Dutch oven fry kielbasa just to release some fat.
Toss in potatoes, carrots, onions, and garlic.
Mix together the beer, horseradish, peppercorns, bay leaf, and Worcestershire sauce. Pour over the kielbasa mixture.
Cover and bake for 60 minutes then toss.
Raise oven temperature to 425°F; sprinkle with a pinch of coarse salt and bake for 20-30 more minutes till top is crisp and inside is fork tender.
Serve with fresh rye bread, horseradish and or mustard.
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jeny
3 cups hot mashed potatoes
2 egg yolks
1 cup sour cream
2 cups diced cooked ham
2 egg whites
salt
white pepper
2 tablespoons butter
Preheat oven to 350°F.
Beat egg yolks with mashed potatoes and season with salt and pepper.
Add sour cream and ham.
Beat egg whites until stiff and fold into potato mixture.
Place in a buttered casserole, dot with butter and bake 30 minutes.
Read more...
Mashed Potatoes with Ham
2 egg yolks
1 cup sour cream
2 cups diced cooked ham
2 egg whites
salt
white pepper
2 tablespoons butter
Preheat oven to 350°F.
Beat egg yolks with mashed potatoes and season with salt and pepper.
Add sour cream and ham.
Beat egg whites until stiff and fold into potato mixture.
Place in a buttered casserole, dot with butter and bake 30 minutes.
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jeny
12 large cabbage leaves
1 1/8 lbs ground elk or 1 1/8 lbs ground beef
1/8 lb pork sausage or 1/8 lb ground pork
1/2 cup rice, cooked with
1 tablespoon butter (1 cup rice when cooked)
1 egg
1/3 cup milk
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon sweet basil
1 teaspoon garlic powder
1 tablespoon paprika
1 1/2 tablespoons onions, grated
1 1/2 tablespoons celery, diced
1/4 cup shredded carrot
1/2 cup cabbage, shredded
2 (8 ounce) cans tomato sauce
1 tablespoon brown sugar
Cut 12 large leaves off of cabbage head, cover leaves with boiling water, let stand until leaves are limp (2-3 minutes); then drain OR core cabbage head, and boil cabbage until leaves are tender enough to remove easily (10-15 minutes), very carefully remove 12 large leaves (You may have to peel the outer layers first and then return the cabbage to cook and continue peeling the leaves until all are done); then drain.
Mix beef, pork, rice, egg, milk, seasonings, and vegetables.
Preheat oven to 350°F.
Put 1-4 tablespoons (depending on size of leaf) of meat mixture in center of each leaf; tuck in sides and roll to cover meat (I roll any leftover filling into meatballs and cook them with the cabbage rolls).
lace, seam side down in baking dish.
Mix tomato sauce with the sugar; pour over rolls.
Cover and bake for 45-60 minutes.
Read more...
Polish Stuffed Cabbage Rolls (Golabki / Golumkies / Golumpkis)
1 1/8 lbs ground elk or 1 1/8 lbs ground beef
1/8 lb pork sausage or 1/8 lb ground pork
1/2 cup rice, cooked with
1 tablespoon butter (1 cup rice when cooked)
1 egg
1/3 cup milk
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon sweet basil
1 teaspoon garlic powder
1 tablespoon paprika
1 1/2 tablespoons onions, grated
1 1/2 tablespoons celery, diced
1/4 cup shredded carrot
1/2 cup cabbage, shredded
2 (8 ounce) cans tomato sauce
1 tablespoon brown sugar
Cut 12 large leaves off of cabbage head, cover leaves with boiling water, let stand until leaves are limp (2-3 minutes); then drain OR core cabbage head, and boil cabbage until leaves are tender enough to remove easily (10-15 minutes), very carefully remove 12 large leaves (You may have to peel the outer layers first and then return the cabbage to cook and continue peeling the leaves until all are done); then drain.
Mix beef, pork, rice, egg, milk, seasonings, and vegetables.
Preheat oven to 350°F.
Put 1-4 tablespoons (depending on size of leaf) of meat mixture in center of each leaf; tuck in sides and roll to cover meat (I roll any leftover filling into meatballs and cook them with the cabbage rolls).
lace, seam side down in baking dish.
Mix tomato sauce with the sugar; pour over rolls.
Cover and bake for 45-60 minutes.
0
jeny
6 medium potatoes, peeled and sliced
1 medium onion, chopped
1 1/2 cups diced ham
1 cup shredded American cheese
1 (10 1/2 ounce) can cream of mushroom soup
1/2 cup milk
1/2 teaspoon thyme
In 9x13 casserole dish layer 1/2 the potatoes, onion, ham, and cheese.
Repeat layers.
Mix soup, milk, and thyme.
Pour over top. Cover with foil.
Bake at 370* for 1 hour 15 minutes or until potatoes are done.
Read more...
Ham and Au Gratin Potatoes
1 medium onion, chopped
1 1/2 cups diced ham
1 cup shredded American cheese
1 (10 1/2 ounce) can cream of mushroom soup
1/2 cup milk
1/2 teaspoon thyme
In 9x13 casserole dish layer 1/2 the potatoes, onion, ham, and cheese.
Repeat layers.
Mix soup, milk, and thyme.
Pour over top. Cover with foil.
Bake at 370* for 1 hour 15 minutes or until potatoes are done.
0
jeny
2 onions, sliced very thin
1 1/2 tablespoons margarine
2 lbs cold pack sauerkraut, rinsed and drained
1 cup apple juice (or apple cider)
1 cup water
1 teaspoon caraway seed
1/2 teaspoon salt (to taste)
1/4 teaspoon black pepper (to taste)
1 tablespoon brown sugar
2 lbs smoked sausage, cut into 3 ",lengths
Heat margarine in large pot over medium heat; add onions and saute until they are tender.
Add sauerkraut, apple juice, water, caraway seed, salt, pepper, and brown sugar, mixing all ingredients thoroughly.
Bring pot mixture to a boil; then reduce heat, cover, and simmer for 30 minutes, stirring occasionally.
Add smoked sausage pieces to pot, and cook for 30-45 minutes more, simmering, and stirring occasionally, until sauerkraut is tender.
Read more...
Sausage and Sauerkraut Pot
1 1/2 tablespoons margarine
2 lbs cold pack sauerkraut, rinsed and drained
1 cup apple juice (or apple cider)
1 cup water
1 teaspoon caraway seed
1/2 teaspoon salt (to taste)
1/4 teaspoon black pepper (to taste)
1 tablespoon brown sugar
2 lbs smoked sausage, cut into 3 ",lengths
Heat margarine in large pot over medium heat; add onions and saute until they are tender.
Add sauerkraut, apple juice, water, caraway seed, salt, pepper, and brown sugar, mixing all ingredients thoroughly.
Bring pot mixture to a boil; then reduce heat, cover, and simmer for 30 minutes, stirring occasionally.
Add smoked sausage pieces to pot, and cook for 30-45 minutes more, simmering, and stirring occasionally, until sauerkraut is tender.
0
jeny
2 tablespoons butter
1 1/2 lbs lean fresh kielbasa or 1 1/2 lbs smoked kielbasa, sliced
1 cup chopped onion
2 cups chopped celery
4 cups shredded cabbage
2 cups sliced carrots
1 bay leaf
1/2 teaspoon dried thyme
2 tablespoons white vinegar
3 cups beef broth
2 cups water
3 cups peeled and cubed potatoes
salt and pepper
Garnish
chopped fresh dill (optional)
Melt butter in a large skillet, add sausage, onions and celery, and cook over medium heat until sausage are lightly browned.
Pour mixture into a soup pot and add remaining ingredients except for potatoes.
Bring to a boil, reduce heat, cover and simmer for 1 hour.
Add potatoes and cook until potatoes are tender.
Season with salt and pepper and garnish with dill, if desired.
Read more...
Polish Sausage (Kielbasa) Soup
1 1/2 lbs lean fresh kielbasa or 1 1/2 lbs smoked kielbasa, sliced
1 cup chopped onion
2 cups chopped celery
4 cups shredded cabbage
2 cups sliced carrots
1 bay leaf
1/2 teaspoon dried thyme
2 tablespoons white vinegar
3 cups beef broth
2 cups water
3 cups peeled and cubed potatoes
salt and pepper
Garnish
chopped fresh dill (optional)
Melt butter in a large skillet, add sausage, onions and celery, and cook over medium heat until sausage are lightly browned.
Pour mixture into a soup pot and add remaining ingredients except for potatoes.
Bring to a boil, reduce heat, cover and simmer for 1 hour.
Add potatoes and cook until potatoes are tender.
Season with salt and pepper and garnish with dill, if desired.
0
jeny
1 head cabbage, center core removed
2 -3 tablespoons butter
1 cup chopped onion
1 lb ground beef
1 lb ground pork
1 lb ground veal
2 cups cooked white rice
1 cup tomato paste
2 (28 ounce) cans crushed tomatoes
1 1/2 cups water or 1 1/2 cups beef broth
1 tablespoon brown sugar
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon celery salt
1/4 teaspoon parsley
1/4 teaspoon nutmeg
1/4 teaspoon Worcestershire sauce
4 carrots, sliced
16 ounces mushrooms, quartered
2 bay leaves
2 eggs, slightly beaten
Parboil cabbage in a large pot, removing leafs as they fall off into the water and are tender.
Cook till all leaves are tender, but not ripping apart; usually 15.
Run under cold water and drain.
Cut the thick membrane off back of each leaf.
While cabbage is cooking saute onion in butter until lightly browned.
Put all the uncooked meat into a large mixing bowl add eggs.
Add the sauteed onions.
Next add salt pepper, celery salt, parsley, nutmeg, and Worcestershire sauce along with the cooked rice.
Mix thoroughly.
Lay out leaves and depending upon their size, place 2-3 tablespoons of meat mixture on the wider side.
Roll leaf up and over meat, tuck in sides of leaf, and continue to roll to use all leaves and stuffing.
Place rolls, seam down into a greased roasting pan.
Then layer carrots and mushrooms over cabbage.
Mix together the tomato paste, crushed tomatoes, water and brown sugar and pour evenly over all the rolls.
Season with salt and pepper to taste and bay leaves.
Cover roaster and bake 325°F for 2- 21/2 hours.
Half way through baking check to make sure there's enough liquid; additional water can be added.
To serve, spoon sauce over rolls.
Serve with mashed potatoes!
Read more...
Cabbage Rolls / Golabki / Stuffed Cabbage
2 -3 tablespoons butter
1 cup chopped onion
1 lb ground beef
1 lb ground pork
1 lb ground veal
2 cups cooked white rice
1 cup tomato paste
2 (28 ounce) cans crushed tomatoes
1 1/2 cups water or 1 1/2 cups beef broth
1 tablespoon brown sugar
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon celery salt
1/4 teaspoon parsley
1/4 teaspoon nutmeg
1/4 teaspoon Worcestershire sauce
4 carrots, sliced
16 ounces mushrooms, quartered
2 bay leaves
2 eggs, slightly beaten
Parboil cabbage in a large pot, removing leafs as they fall off into the water and are tender.
Cook till all leaves are tender, but not ripping apart; usually 15.
Run under cold water and drain.
Cut the thick membrane off back of each leaf.
While cabbage is cooking saute onion in butter until lightly browned.
Put all the uncooked meat into a large mixing bowl add eggs.
Add the sauteed onions.
Next add salt pepper, celery salt, parsley, nutmeg, and Worcestershire sauce along with the cooked rice.
Mix thoroughly.
Lay out leaves and depending upon their size, place 2-3 tablespoons of meat mixture on the wider side.
Roll leaf up and over meat, tuck in sides of leaf, and continue to roll to use all leaves and stuffing.
Place rolls, seam down into a greased roasting pan.
Then layer carrots and mushrooms over cabbage.
Mix together the tomato paste, crushed tomatoes, water and brown sugar and pour evenly over all the rolls.
Season with salt and pepper to taste and bay leaves.
Cover roaster and bake 325°F for 2- 21/2 hours.
Half way through baking check to make sure there's enough liquid; additional water can be added.
To serve, spoon sauce over rolls.
Serve with mashed potatoes!
0
jeny
4 medium pork chops
salt
pepper
1/4 teaspoon garlic powder
1/4 teaspoon dried marjoram
2 ounces plain flour
1 egg, beaten
1 tablespoon oil
1 tablespoon butter
Pound out the pork chops until fairly thin. Season with salt, pepper, garlic powder and marjoram. Set aside. On separate plates, pour flour & egg . Dip each chop into the flour, coating on both sides, and then dip into the beaten egg. then back into flour, ensuring even coating.
Heat oil and butter in a large frying pan. When very hot, add the pork and cook over high heat for 3-5 minutes on each side.
Being sure not to over crowd the pan.
Lower heat and cook for another few minutes until golden.
Read more...
Kotlet Schabowy
4 medium pork chops
salt
pepper
1/4 teaspoon garlic powder
1/4 teaspoon dried marjoram
2 ounces plain flour
1 egg, beaten
1 tablespoon oil
1 tablespoon butter
Pound out the pork chops until fairly thin. Season with salt, pepper, garlic powder and marjoram. Set aside. On separate plates, pour flour & egg . Dip each chop into the flour, coating on both sides, and then dip into the beaten egg. then back into flour, ensuring even coating.
Heat oil and butter in a large frying pan. When very hot, add the pork and cook over high heat for 3-5 minutes on each side.
Being sure not to over crowd the pan.
Lower heat and cook for another few minutes until golden.
0
jeny
1 (13 ounce) can sauerkraut, rinsed and drained
2 tablespoons mayonnaise
2 tablespoons horseradish
1 lb smoked kielbasa, sliced 1/2 inch thick
2 cups shredded Swiss cheese
1 (10 ounce) can refrigerated buttermilk biscuits
Preheat oven to 400°F.
Combine sauerkraut, mayonnaise and horseradish and spread in the bottom of an 8x8-inch greased casserole.
Add kielbasa, top with cheese and bake for 15 minutes.
Place biscuits on top and bake 13-15 minutes more
Read more...
Easy Kielbasa Casserole
2 tablespoons mayonnaise
2 tablespoons horseradish
1 lb smoked kielbasa, sliced 1/2 inch thick
2 cups shredded Swiss cheese
1 (10 ounce) can refrigerated buttermilk biscuits
Preheat oven to 400°F.
Combine sauerkraut, mayonnaise and horseradish and spread in the bottom of an 8x8-inch greased casserole.
Add kielbasa, top with cheese and bake for 15 minutes.
Place biscuits on top and bake 13-15 minutes more
0
jeny
2 tablespoons butter
2 cups O'Brien frozen potatoes
1 medium onion, chopped
1/2 lb kielbasa, cut in 1/2 inch pieces
salt & fresh ground pepper
1/4 cup grated sharp cheddar cheese
In 10-inch skillet melt butter until sizzling add potatoes and onion.
Cook over medium-high heat, stirring occasionally, until potatoes are lightly browned (5 to 6 minutes).
Add sausage and continue cooking, stirring occasionally, until sausage is heated through (6 to 8 minutes).
Stir in cheese and serve.
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Kwick Kielbasa Hash
2 cups O'Brien frozen potatoes
1 medium onion, chopped
1/2 lb kielbasa, cut in 1/2 inch pieces
salt & fresh ground pepper
1/4 cup grated sharp cheddar cheese
In 10-inch skillet melt butter until sizzling add potatoes and onion.
Cook over medium-high heat, stirring occasionally, until potatoes are lightly browned (5 to 6 minutes).
Add sausage and continue cooking, stirring occasionally, until sausage is heated through (6 to 8 minutes).
Stir in cheese and serve.
0
jeny
6 medium potatoes, baked
1/2 teaspoon salt
1/4 teaspoon pepper
1 lb bacon, cooked and drained
3 cups sour cream
2 cups shredded mozzarella cheese
2 cups shredded cheddar cheese
2 green onions, chopped
Cut peeled potatoes in 1 inch cubes.
Place half in greased 13x9 baking dish.
Sprinkle with half the salt, pepper, and bacon.
Top with half the sour cream and cheeses.
Repeat layers.
Bake, uncovered at 350* for 25 minutes.
Sprinkle with onions.
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Twice Baked Potato Casserole
1/2 teaspoon salt
1/4 teaspoon pepper
1 lb bacon, cooked and drained
3 cups sour cream
2 cups shredded mozzarella cheese
2 cups shredded cheddar cheese
2 green onions, chopped
Cut peeled potatoes in 1 inch cubes.
Place half in greased 13x9 baking dish.
Sprinkle with half the salt, pepper, and bacon.
Top with half the sour cream and cheeses.
Repeat layers.
Bake, uncovered at 350* for 25 minutes.
Sprinkle with onions.
0
jeny
5 large potatoes, cut in bite sized chunks
1 lb kielbasa, sliced
1 cup chopped onion
1 cup chopped green pepper
2 tablespoons vegetable oil
1 teaspoon oregano
1 teaspoon basil
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups water
1 1/2 cups shredded American cheese
In dutch oven, brown potatoes, kielbasa, onion and peppers in oil.
Add seasonings and water.
Bring to a boil.
Cover tightly and cook for 20 minutes on low, stirring occasionally.
Uncover and put cheese on top.
Simmer until cheese is melted.
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Potato Kielbasa Skillet
5 large potatoes, cut in bite sized chunks
1 lb kielbasa, sliced
1 cup chopped onion
1 cup chopped green pepper
2 tablespoons vegetable oil
1 teaspoon oregano
1 teaspoon basil
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups water
1 1/2 cups shredded American cheese
In dutch oven, brown potatoes, kielbasa, onion and peppers in oil.
Add seasonings and water.
Bring to a boil.
Cover tightly and cook for 20 minutes on low, stirring occasionally.
Uncover and put cheese on top.
Simmer until cheese is melted.
0
jeny
1 1/2 lbs cooked ham, finely chopped
1 1/4 cups mayonnaise
1/2 cup sweet relish
3 tablespoons minced onions
2 teaspoons Worcestershire sauce
1/2 teaspoon pepper
Mix all ingredients in a bowl.
Chill before making sandwiches.
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Ham Salad for Sandwiches
1 1/4 cups mayonnaise
1/2 cup sweet relish
3 tablespoons minced onions
2 teaspoons Worcestershire sauce
1/2 teaspoon pepper
Mix all ingredients in a bowl.
Chill before making sandwiches.
Saturday, October 6, 2012
0
Saturday, October 6, 2012
jeny
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Sweet Dough
1/2 cup milk
1/2 cup sugar
11/2 tsp salt
1/4 cup shortening (the best butter 1/4 cup)
Dry yeast 1/2 oz, 2 packages (1 envelope or package of active dry yeast, instant yeast, rapid rise yeast and yeast rising fast or ground)
1/2 cup very warm water
2 eggs, beaten
5 cups all-purpose flour
Burn the milk and stir in the salt, sugar and margarine.
Cool to lukewarm.
Solution yeast in very warm water.
Stir until melted, then stir in the warm milk mixture.
Add beaten eggs
And 3 cups flour.
Beat until smooth and stir flour in a cup additional
Turn the dough out on a lightly floured board and knead until smooth and elastic.
Place in a greased bowl and top with a soft brush margarine.
Cover and let rise in a warm place, free from draft, until double in bulk (about 1 hour).
Punch down and turn to lightly floured Council.
Required to make use of any of the following sweet bread.
1/2 cup sugar
11/2 tsp salt
1/4 cup shortening (the best butter 1/4 cup)
Dry yeast 1/2 oz, 2 packages (1 envelope or package of active dry yeast, instant yeast, rapid rise yeast and yeast rising fast or ground)
1/2 cup very warm water
2 eggs, beaten
5 cups all-purpose flour
Burn the milk and stir in the salt, sugar and margarine.
Cool to lukewarm.
Solution yeast in very warm water.
Stir until melted, then stir in the warm milk mixture.
Add beaten eggs
And 3 cups flour.
Beat until smooth and stir flour in a cup additional
Turn the dough out on a lightly floured board and knead until smooth and elastic.
Place in a greased bowl and top with a soft brush margarine.
Cover and let rise in a warm place, free from draft, until double in bulk (about 1 hour).
Punch down and turn to lightly floured Council.
Required to make use of any of the following sweet bread.
0
jeny
1 lb chopped beef or 1 lb other meat
2 cups cooked rice
1 medium onion, chopped
2 tablespoons butter
1 egg
2 lbs cabbage, chopped
1 (8 ounce) can chopped tomatoes or 1 (8 ounce) can tomato sauce
salt and pepper
Mix chopped beef, rice, onion, butter, and egg.
Salt and pepper to taste.
Grease 3 quart casserole.
Line bottom of casserole with 1/2 cabbage; add 1/2 meat mixture; top with rest of cabbage, then rest of meat mixture.
Top with chopped tomatoes or tomato sauce.
Cover, bake at 350 degrees for 1 hour; uncover and bake an additional 30 minutes.
Tastes just like stuffed cabbage without all the work.
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Lazy Stuffed Cabbage Casserole
2 cups cooked rice
1 medium onion, chopped
2 tablespoons butter
1 egg
2 lbs cabbage, chopped
1 (8 ounce) can chopped tomatoes or 1 (8 ounce) can tomato sauce
salt and pepper
Mix chopped beef, rice, onion, butter, and egg.
Salt and pepper to taste.
Grease 3 quart casserole.
Line bottom of casserole with 1/2 cabbage; add 1/2 meat mixture; top with rest of cabbage, then rest of meat mixture.
Top with chopped tomatoes or tomato sauce.
Cover, bake at 350 degrees for 1 hour; uncover and bake an additional 30 minutes.
Tastes just like stuffed cabbage without all the work.
0
jeny
Polish Excellent food and if you have a taste this food will hear powers
Flying with apples or fresh salmon,
There are many dishes and Polish cuisine more than a wonderful thing and hope I find brighter magnificence food is very good.
It sang whatever is beneficial for the body and savored every people and has flavors, which makes wonderful food lover happy.
Read more...
Polish food Excellent
Polish Excellent food and if you have a taste this food will hear powers
Flying with apples or fresh salmon,
There are many dishes and Polish cuisine more than a wonderful thing and hope I find brighter magnificence food is very good.
It sang whatever is beneficial for the body and savored every people and has flavors, which makes wonderful food lover happy.
0
jeny
Read more...
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