Recipezaar: Cuisine,Eastern Europe recipes

Hungarian Rice With Meat (Husos Rizs)

Tue, 21 Jul 2009 12:55:09 -0400

This is a great way to use up leftover rice and meat from a previous meal, and tastes great! I like to serve this in a bowl with some vinegarette salad on the side. Frugality is popular in Hungary, so even leftovers are brilliantly used to recreate dishes. This is our version of "fried rice." I also like to put taco sauce or tomato juice into the mix for added flavor. -- posted by Chef #489776

Zippy Spices for Flavoring Veggies

Tue, 21 Jul 2009 13:24:26 -0400

Thanks to one of my favorite Zaar vegetable recipes for inspiring this herb mixture. I make a small jar of this, then have it on hand when I need a quick ZIP to add to cooked (frozen) broccoli or cauliflower or vegetable medleys. Ideas below for add-ins to make a memorable side dish the kids will be begging you to make again and again! -- posted by Debber

Polish Applesauce Cake

Thu, 23 Jul 2009 01:20:56 -0400

5 stars! This is the best cake I've ever made and I'm not the greatest baker, but this is fool proof. It is so moist and flavorful with perfect texture. Great anytime of year and is quick and easy for entertaining. You'll get a lot get compliments with this one. -- posted by Suzy_Q

Jerrys Country Coffee for Hard Times

Fri, 24 Jul 2009 15:13:11 -0400

A recipe for our challenging economic times! This is coffee for when you cannot afford the real thing! Based on a recipe from Joan Ranson Shortneys book, How to Live on Nothing. My book is from 1971 and is still mostly relevant even today, except where she says to eat margarine! For me, this book is like a second chance at finally listening to my grandparents and great grandparents. :) For other country drinks, you may substitute barley, oats, or soybeans, as these were used during the Civil War; the roasted shells of acorns were used during WWII by the Germans (caution: do not use acorns unless you boil them first to remove their tannic acid). Im guessing on the quantity and will adjust accordingly after Ive made this. If you try this, please let me know what quantity worked for you. This recipe requires a coffee grinder, or some other equipment or method for grinding the kernels. I wrote the instructions using a standard 12-cup drip coffee maker, but this can certainly be made using other coffee brewing methods. -- posted by mersaydees

Magnolia Bakery's Lemon Curd Filling

Sat, 25 Jul 2009 03:01:53 -0400

This is a very tart, lemony and sweet curd. The directions given in the Magnolia Bakery Cookbook which I recently bought, gives very shallow directions with just enough information to make the recipe. It was my first time making custard/curd and it was surprisingly good. I hope you like it. Note: it is called a filling because it can be used as a cake filling but it is also wonderful on toast or scones for a sweet breakfast or teatime treat. This recipe yields 3 1/2 cups or enough filling for 1 two or three layer 9-inch cake. -- posted by Baking Latina Girl

Estonian Cabbage

Mon, 27 Jul 2009 18:49:37 -0400

I made this for a BBQ dinner with my Estonian SIL and we all loved it. Super easy and quite yummy. Goes great with anything. You can do this in the oven at about 300* until a wooden skewer tests the cabbage done. -- posted by Secret Agent

Egg in a Glass

Tue, 28 Jul 2009 15:52:32 -0400

A soft-boiled egg with cheese, herbs, butter, and a dash of pepper in a cup or a glass makes a very fast breakfast. I got the idea from a restaurant in Prague. You can pick your favorite cheese, herbs, and spices. I originally made this with parmesan. Sharp cheeses work better and are tastier if you slice and crumble them or shred them for yourself, rather than use packaged shredded cheese. -- posted by Anya

Rakott Krumpli

Fri, 31 Jul 2009 11:53:32 -0400

A Hungarian potato and egg casserole. Can be made using a white sauce instead of sour cream for a thicker, less oily dish. -- posted by Cinnamon girl

Pork Ragu Hungarian Style

Thu, 13 Aug 2009 10:32:31 -0400

I tasted a dish that was named, "Ragu" in my favorite Hungarian restaurant, and made my own version from memory. This is a great way to spice up a simple pork cutlet, and have a delicious sauce that you can pour over pasta. For an added touch, you can add sour cream at the end. -- posted by Chef #489776

Parslied Egg Noodles

Thu, 13 Aug 2009 10:45:34 -0400

Extra special served with Hungarian Roast Chicken with Horseradish Sauce. This recipe comes from The Food Network Kitchens cookbook, that I won when I played in Iron Chef game. Enjoy! -- posted by Sharon123

Shrimp Stuffed Tomatoes

Mon, 17 Aug 2009 12:50:53 -0400

Refreshing summertime starter, side, or brunch item. -- posted by Chef #1271862

Grandma Martichis' Pierogi

Wed, 19 Aug 2009 15:25:45 -0400

My grandma gave me this recipe, which was given to her by her Polish mother. Some of the ingredients, however, aren't necessarily "authentic" Polish ingredients, but the pierogi (pronounced pee-raw-gee) still taste fantastic! These pierogi are great hot or cold - the ultimate comfort food. Enjoy! -- posted by Chef #892930

Polish Pork Chops With Sauerkraut

Mon, 24 Aug 2009 02:34:07 -0400

This is a fantastic way to prepare pork chops. I've been doing it for years. For the apples, I usually use Granny Smiths, but you can use any apple that you'd normally eat on its own. DON'T use a cooking apple. You need a sweeter apple to balance with the sauerkraut. -- posted by Cluich

Cheddar and Onion Rye Rolls

Mon, 24 Aug 2009 10:34:05 -0400

From the Culinary Institute of America! Here's what they say,"Serve these rolls slightly warmed to bring out the great taste of cheese and onions. Make a double batch of rolls so that you can tuck some away in the freezer. Then you can just grab one or two on your way out the door to enjoy on your drive or at your desk." I hope you enjoy! :) Plan for about 1 hour and 45 minutes rising time. -- posted by Sharon123

Spiced Pickled Red Cabbage

Tue, 25 Aug 2009 02:57:45 -0400

Here you are a canned Eastern European recipe for you to savory. Red cabbage made to last for months on end.... There are endless recipes and I went and added to them. I used home grown red cabbage, raspberry vinegar, red wine vinegar, apples and red onions. Yes of course I added spices. -- posted by ~Rita~

Polish Zapikanki

Wed, 26 Aug 2009 10:06:59 -0400

It's Polish style appetizer. Perfect for Parties, Weddings, Birthdays. -- posted by TheChefChiefGirl

Chocolate Biscuit Balls

Wed, 26 Aug 2009 10:50:06 -0400

This is soooo easy even a kid could do it.It's fat free and the sweetness can be adjusted for your taste.My aunt used to make them so I have the recipe from her.It is very tasty and these balls can be preserved for many days:D if you uselike 400g biscuits u will have lots of balls -- posted by Aishah

Hungarian Egg Noodle, Sauerkraut, and Gypsy Bacon Soup

Wed, 26 Aug 2009 18:06:22 -0400

From: The Bacon Cookbook by James Villas -- posted by Brookelynne26

Hungarian Noodles With Bacon and Cottage Cheese

Wed, 26 Aug 2009 18:09:02 -0400

From: The Bacon Cookbook , by James Villas -- posted by Brookelynne26

Grandma's Perogie Dough

Mon, 31 Aug 2009 02:43:21 -0400

Growing up these were my fav. As grandma had us form an assembly line to make these delicious little dumplings. For the dough make the potato filling the night before save the potato water and leave in the fridge over night. Use the bottom portion of the container. -- posted by rpt247

Dalmatian Fried Calamari

Tue, 01 Sep 2009 16:43:58 -0400

This is a simple meal, easy to make. The only problem might be that when you fry the calamari oil will sprinkle around kitchen and can hurt you, so use some kind of protection. -- posted by nitko

Nitkos Sauce for Fried Calamari

Tue, 01 Sep 2009 16:44:33 -0400

It is a kind of sauce remoulade I like to eat with fried calamari or fried fish (parisienne, wiener or Orly style). It is easy to make, usually you have all ingredients at home. -- posted by nitko

Nitkos Veal Risotto

Wed, 02 Sep 2009 02:55:22 -0400

This is one of my ways of making risottos. This one has more Dalmatian approach with herbs and olive oil and tomatoes. North Croatian way would be with Hungarian paprika and other herbs and spices. You cal also use beef, horse or pork meat. -- posted by nitko

Bulgarian Vegetarian Mish Mash

Wed, 02 Sep 2009 03:05:46 -0400

Great vegetarian dish. Very simple to make with just a few ingredients. Could be served either as a main course or as a side dish. You can use 2 yellow (instead of green) and 2 red bell peppers if you prefer. If you like feta, you could use more. I personally, love feta and double the amounts for the feta. This super cheese dish goes great with a crispy crust bread like ciabatta. Enjoy! -- posted by Nadia Melkowits

Sausage, Bacon and Tomato Cottage Pie

Wed, 02 Sep 2009 14:55:23 -0400

This is a great one for winter nights and is so easy to make. You can use low fat products if you like to make it more healthy. My family love this one. -- posted by TreanBean

Russian Cheesecake

Thu, 03 Sep 2009 14:20:05 -0400

The recipe for this ckeesecake comes from the 1997 cookbook, BAKE YOUR CAKE & EAT IT, TOO!, a copy of which I received in the current Cookbook Swap from Tansy, my partner in New Zealand! Preparation time does not include the time needed for the cake to cool & chill. -- posted by Sydney Mike

Polish Coleslaw

Sun, 06 Sep 2009 09:19:03 -0400

Coleslaw with a twist! It goes with any kind of meat. -- posted by littlemafia

Serbian Pork and Beans

Tue, 08 Sep 2009 10:21:21 -0400

From "The Frugal Gourmet On Our Immigrant Ancestors" by Jeff Smith "This is a simple bean dish that you have rpbably seen before, but the addition of paprika and hot red pepper flakes probably points to a bit of Hungarian influence. It is a good bean dish, and our Yugoslavian immigrants must have eaten a lot of this in their early days in this country." My husband asked for " pork and white beans" for dinner. I went on a search for recipes and found this one. It is very good with much more spice than usual in a bean dish. I used half sweet paprika and half hot paprika since neither was specified. Plenty spicy without the red pepper flakes. -- posted by EnjoyingLife

Dalmatian Spaghetti With Prawns

Tue, 08 Sep 2009 11:06:00 -0400

The basic of this recipe is buzara, or way of preparing crabs or shells. This is very simple recipe and you can buy frozen already cleaned prawns. -- posted by nitko

Roast Duck Legs With Red Wine Sauce

Tue, 08 Sep 2009 13:38:47 -0400

You could try this recipe using a half leg of lamb - same amount of cooking time would be needed . -- posted by katew

Healthier $#%& Beef Stroganoff

Tue, 08 Sep 2009 15:19:21 -0400

I love Stroganoff but it's so fattening. I took Bri22's fantastic recipe and tried to keep the flavour while making it a bit better for you. I love it and my guinea pigs (guests) were asking for seconds. Note: I always sauté with olive oil but you could use butter too. I also put extra sour cream on the table for anyone who likes theirs creamier. -- posted by Chef #1209227

Polish Casserole

Mon, 14 Sep 2009 13:49:42 -0400

I saw this one-dish (actually two) meal made on a PBS fundraising show. it is delicious. Everyone who loves Polish sausage, cabbage, and pierogies, raves about this dish. Great for potlucks because it's so easy to prepare. -- posted by Polish Chick

Classic Beef Stroganoff

Mon, 14 Sep 2009 17:14:14 -0400

According to legend, this recipe was invented by a chef working for a Russian General, Count Pavel Stroganov in the 1890's. Beef Stroganoff is basically tender strips of beef and mushrooms, cooked in a creamy sauce and rounded off with sour cream. You may want to make this with a tender cut of beef, such as tenderloin or top sirloin. Traditionally served over egg noodles, it also tastes delicious on rice or spaetzle. -- posted by gemini08

Jouw Cut

Mon, 14 Sep 2009 17:43:27 -0400

Hot, tasty and a tickle of acid. I really like this recipe. -- posted by Cooking Master

Easy No-Knead Challah Bread

Wed, 16 Sep 2009 14:08:21 -0400

A fabulously easy recipe from "Artisan Bread in Five Minutes a Day" by Jeff Hertzberg and Zoe Francois that bakes a beautiful golden laof. This recipe takes very little effort (you basically need to mix ingredients in a bowl for a minute), but you do need to give the dough time to rise. Makes four 1-pound loaves. The recipe is easily doubled or halved. You can freeze or refrigerate unused dough. -- posted by blucoat

Mrs. Barber's Chicken (Chicken Stroganoff)

Mon, 21 Sep 2009 11:49:45 -0400

A variation on Chicken Stroganoff in the slow cooker. I have three kids (3,5,and 7) all of them will eat this and eat it well. This recipe will feed 2 or 3. I double it or triple it for the family. -- posted by Chef #1113482

Georgian Lamb Marinade

Mon, 21 Sep 2009 12:25:42 -0400

This recipe is from a Time-Life cookbook published in the 70's (I believe). It is from the former USSR Georgia, not the US state. It was originally used for lamb kebabs but we use it for roast lamb. Make once the recipe for each 2 pounds of lamb. -- posted by Chef #756625

Leskovac Burger

Mon, 28 Sep 2009 01:13:14 -0400

This piece of southern Serbian cuisine is probably the most common of all burgers in the south and around Leskovac (where burgers are in most cases NOT considered junk food). There are likely several ways of preparing this both in terms of ingredients and the grilling process. This is a classic burger recipe I memorized from a burger spot in my town and is best prepared either on the grill, or you can make it in your frying pan with just a bit of oil. -- posted by ShinigamiChef

Russian Brussels Sprouts Soup

Mon, 28 Sep 2009 01:13:26 -0400

From a very old book of recipes for two people. According to the text, "The fresh sour cream is a must to bring out the delicate flavor of the Brussels sprouts. Be sure to pass the pepper mill." -- posted by L'ecole

Kluskies Our Way

Mon, 28 Sep 2009 02:02:10 -0400

Ok so apparently traditional Polish kluskies are made from potatoes, but ours aren't I think we just call them that lol. They're just like a regular dumpling but pair soooo well with chicken paprikash (which I have posted a recipe for). I think these are also from the Hungarian Women's Auxilary cookbook but they might be called something else. You can easily change the servings of this recipe, just keep the same prorotions. -- posted by Melcat

Beet Leaf Rolls

Mon, 28 Sep 2009 02:05:21 -0400

Inspired by Beet Leaf Roll-ups #58314 . This version uses a yeast dough as the filling. -- posted by Lille

Chicken Paprikash (Hungarian Style I Think)

Mon, 28 Sep 2009 14:48:11 -0400

This is how my Grandma and Great Grandma have been making chicken paprikash forever. The recipes here on zaar are all gravies and thats not how we make ours. My Great Grandma was given a cookbook from the Hungarian Women's Auxilary in Detroit and that's where this comes from. I will also post a recipe for how we make kluskies seperately. Note: I never really measure, so with the paprika, you have to do this by taste and look. Oh! this is really easy to halve or cut down because 12 pieces of chicken is a lot, you defineitely don't have to use that many and you get the same result. -- posted by Melcat

Smaený Sýr (Fried Cheese)

Tue, 29 Sep 2009 16:11:25 -0400

One of the most loved dish in the Czech Republic. -- posted by Chef #553214

Bohemian Kolaches With Four Fillings

Tue, 29 Sep 2009 16:11:38 -0400

Received this in an email - it is a BIG recipe with four wonderful fillings. I suspect each filling as listed would fill the MANY kolaches this recipe will make. The first go round I plan to halve the recipe probably quarter two of the fillings. BTW, Myrtle did not indicate whether the apricots were fresh or dried - I am going with dried when I make it. She didn't give a cook time either - so watch closely after 15 minutes. No yield either so I am guesstimating on 100+. Thanks, Myrtle Killian! -- posted by Buster's friend

Blu Jam Cafe's Goulash

Wed, 30 Sep 2009 01:06:45 -0400

Cold weather is just around the corner so this recipe from the LA Times' SOS column, kindly provided by chef Kamil Majer Blu Jam Cafe on Melrose Avenue at an appreciative customer's request, caught my eye. The customer noted he is a first generation Hungarian-American, who for twenty years has been searching for a goulash recipe that even remotely resembled his beloved grandma's... & this is it. Not only does it reheat well, it actually tastes better the next day - another one for the brown bag wide mouth thermos. BTW - pork shoulder works fine too - just trim either of excess fat & shoot for a pound and a half of meat to cube. Final bonus - the fresh pork is relatively inexpensive, especially for the quality of the protein & its wonderful flavor. -- posted by Buster's friend

Littlemafia's Potato Paprikash

Mon, 05 Oct 2009 16:50:17 -0400

Need something fast? Here you go...Oh, it can be done without the peppers too. Fry a sausage next to it if looking for something more consistent. Or slice it and add it to it, like my mom used to do.These days she doesn't eat a lot of potato paprikash,though. -- posted by littlemafia

Littlemafia's Hungarian Coleslaw

Mon, 05 Oct 2009 16:52:30 -0400

I have this recipe from a Hungarian website and it just makes me wanna make some paprikash with it. -- posted by littlemafia

Croatian Cornbread (Bazlamaca)

Mon, 05 Oct 2009 17:12:59 -0400

Nothing like the various American versions of cornbread -- in fact, "bread" is almost a misnomer. Corn pudding? Corn casserole? I don't know; it's just *delicious*! Found it in a book of ethnic recipes from the "steel towns" of the Monongahela Valley (Pittsburgh, PA). The recipe says that raisins are "optional" -- I think they're a marvelous addition! -- posted by L'ecole

Littlemafia's Romanian Fudge

Mon, 05 Oct 2009 17:13:08 -0400

In Romania it's called Homemade Chocolate. It's easy and sometimes I change the quantities, especially if I want less sugar. I like it with less margarine but the recipe calls for 250 gr.My DD likes to decorate it with pistachios. -- posted by littlemafia

Littlemafia's Romanian Beans Soup

Mon, 05 Oct 2009 17:33:43 -0400

If you're Romanian you love this already. Even if you're not you'll love it once you try it. As long as you like smoked meat. The vinegar is optional, myself I like it without. -- posted by littlemafia

Littlemafia's Green Beans Sour Soup

Mon, 05 Oct 2009 17:34:39 -0400

I'm opening a series of Romanian sour soups- ciorba- there are many many kinds but the basics are pretty much the same. Chop up the veggies and add them to the stock. Season it in the end and add noodles,sour cream or eggs, depends on what the recipe is calling for. -- posted by littlemafia

Chicken Paprikas Omama Vargyas

Tue, 06 Oct 2009 11:31:18 -0400

Omama Etel Vargyas (Grandmother) was known for her awesome cooking talent even though she was totally blind. Her version of this traditional Hungarian dish always brought rave reviews when served over Nocadli (Spatzle). Best served with a simple garden salad and sliced sour dough rye bread. -- posted by rizabtwo (Chef #390866)

Apple Strudel Easy!

Sun, 11 Oct 2009 02:50:21 -0400

This is made easy with store bought puff pastry. I used a mix of dried nuts and dried fruit but you can use either or. -- posted by ~Rita~

Apple Coffee Cake With Crumble Topping

Mon, 12 Oct 2009 17:00:30 -0400

I got this recipe from food network and it tastes amazing it even has an optional brown sugar glaze -- posted by rachtach123

Apple Coffee Cake With Crumble Topping

Tue, 13 Oct 2009 15:40:21 -0400

I got this recipe from food network and it tastes amazing it even has an optional brown sugar glaze -- posted by rachtach123

Littlemafia's Romanian Lentil Soup

Tue, 13 Oct 2009 15:53:22 -0400

Good for the cold winter days. Soak the lentils to speed up boiling. -- posted by littlemafia

Pizza Spaghetti Casserole (Oamc)

Tue, 13 Oct 2009 16:10:33 -0400

We love this casserole. I make 2. One to freeze and one to eat right away! This will become your kids favorite meal hands down! Pepperoni Pizza and Spaghetti in one dish? What could be better!!! Note: To avoid the "greasy" pizza look use turkey pepperoni. -- posted by kittycatmom

Holiday Nut Rolls

Wed, 14 Oct 2009 14:24:10 -0400

This was an old Yugoslavian recipe that my mom found in one of her old cookbooks, she made it one year and we all loved it. It is one of my favorite things to bake, although it does take a little bit of effort to make but it is so worth it. -- posted by i_luv_chocolate

Littlemafia's Romanian Beef Sour Soup

Thu, 15 Oct 2009 10:37:44 -0400

Lovage is the secret to a good Romanian sour soup. Celery leaves are an OK substitution but it's not exactly the same thing. I grow my own lovage leaves in a flower pot. If sauerkraut juice is not available season the soup with lemon juice and make up the amount with water. Traditionally, borsh is added to make the soup sour,which is fermented wheat bran. Cooking time depends on how quick the meat is boiling. -- posted by littlemafia

Littlemafia's Romanian Tripe Soup

Thu, 15 Oct 2009 10:38:17 -0400

Myself, I don't even like the smell of it. Why post the recipe? Coz people who like it swear it's the best soup ever. I guess you got to like tripe to enjoy it. Apparently, it's good for hangovers! -- posted by littlemafia

Littlemafia's Dumplings With Plums

Thu, 15 Oct 2009 10:39:41 -0400

My mom used to make them a lot when I was growing up. Now we make them ahead and freeze them. Cut the plums in half and double the amount of dumplings. -- posted by littlemafia

Littlemafia's Savory Cheese Sticks

Thu, 15 Oct 2009 10:41:26 -0400

I love these things! They go really fast too. And goes with beer too! -- posted by littlemafia

Sausage Bobbat - a Polish-Russian Recipe

Thu, 15 Oct 2009 14:35:28 -0400

This is from a Hutterite Cookbook, centuries old recipe. The Hutterites are one of three surviving Anabaptist groups, The other two are Mennonites and Amish. The Hutterites are different because they believe in communal living and communal ownership. There are many colonies in Montana, South Dakota and Canada. They believe in having modern farming and ranching equipment. I have added the modern non stick spray Pam -- posted by Montana Heart Song

Kolobki (Russian Cottage Cheese Donuts)

Thu, 15 Oct 2009 14:36:15 -0400

Posting this for safe-keeping, will tweak it later. Kolobok (kuh-luh-bOck) is a dough ball from a Russian fairy tale. These fried gems are fun for kids, tasty calcium for adults. To be clear, I wouldn't feed this to my toddler because of the fried aspect, but I loved them when I was little! -- posted by Lighty

Littlemafia's Transylvanian Cabbage & Noodles

Thu, 15 Oct 2009 15:49:16 -0400

That's comfort food for me. I think it's very similar to the Hungarian cabbage and noodles. -- posted by littlemafia

Littlemafia's Hungarian Poppy Seed Cookies

Thu, 15 Oct 2009 15:49:45 -0400

Popular around the holidays. -- posted by littlemafia

Kuhnhenn German Red Cabbage (Sweet - Sour_)

Fri, 16 Oct 2009 17:38:42 -0400

This is a Kuhnhenn Family Recipe, we make it for the public on Oktoberfest. This recipe is rich (lots of bacon), low vinegar (not too Stinky) tangy sweet. -- posted by Kuhnhenn Brewing Company (Bret Kuhnhenn)

Pyzy Drozdzowe

Sun, 18 Oct 2009 09:59:55 -0400

This is a recipe for "pyzy" which are balls of dough, which my mom serves with ghoulash. This is my dad's all-time favourite dinner, so my mom finally perfected a recipe for the bread-machine so she wouldn't have to keep doing them by hand! -- posted by CoCaShe

Armenian Lentil Soup

Sun, 18 Oct 2009 10:05:38 -0400

From Neva & Jim Brackett's 7 Secrets Cookbook. Makes a very healthy meal that's delicious! Spinach and tomatoes are added after the cooking is completed to keep their distinct green and red color, and give the soup eye appeal. I usually freeze half of this recipe to feed my family of four again later. -- posted by Enjolinfam

Littlemafia's Hot Wine

Mon, 19 Oct 2009 12:57:32 -0400

That's what I remember drinking in the cold winters in Romania. It's a cure for cold too, apparently, just don't take any pills with it. -- posted by littlemafia

Leona's Borscht

Mon, 19 Oct 2009 13:32:18 -0400

Ukrainian-style borscht - my mother-in-law's recipe. I have a jar of Sour Salt I use instead of the salt and vinegar in the recipe. I had only ever tried cold beets once or twice (ew!) before being introduced to borscht. I remember I was reluctant to try the weird red soup. What a wonderful surprise when it hit my taste buds! Now I crave it regularly. You may want to play with the ingredients until it tastes the way you like it. -- posted by fluffystew

East Croatian Meat Loaf

Mon, 19 Oct 2009 15:12:40 -0400

This recipe is from village Nijemci in Slavonia (eastern Croatia). Nijemci literally means Germans; I have collected this recipe during annual minority fair in Zagreb where minorities present their culture. German minority was pretty large in eastern Croatia, but after 2WW Bolsheviks wiped them out (mostly kill them in concentration camps). Village Nijemci remind us of that minority (today we have about 2000-3000 Germans (volksdeutsch) living in Croatia) and they mostly live in east Croatia. The recipe is time consuming but very nice Sunday family gathering meal. -- posted by nitko

Goulash Base Recipe

Mon, 19 Oct 2009 20:46:54 -0400

By meat I mean: beef, pork,veal,chicken, lamb. I do not add flour to it coz it changes the taste.The slower the cooking the better the flavor; thus this dish lends itself to crock-pot cooking very well. -- posted by littlemafia

Potato-Sauerkraut Soup

Mon, 26 Oct 2009 13:11:16 -0400

Very hearty winter fare for the crock-pot -- posted by Pugmom49006

Chicken Paprikash

Mon, 26 Oct 2009 15:16:51 -0400

This is a family favorite! My husband's mother used to make this recipe for him as a child, and she passed it down to me and now I make it for my children. I admit to lightening up the recipe a bit, but I did not sacrifice any flavor. This is creamy, comforting, filling, homey and downright delicious. Once you are full you will be going back for more bites just because you want more taste. I hope you enjoy this as much as we have over the years. -- posted by LizP

Anti Dracula Garlicky Beans

Mon, 26 Oct 2009 18:09:52 -0400

Just in case you'll run into Dracula. If not, than just if you need a garlicky dip. This is a Romanian dish, so there's a reason Dracula's name is in there. -- posted by littlemafia

Polish Porkchops

Mon, 26 Oct 2009 18:16:29 -0400

I am not sure how Polish this is, but this is how it was given to me. I would consider this comfort food. I serve it with Recipe #197960 and a spinach salad. -- posted by Sweetiebarbara

Mlinci (North Croatian Pasta)

Tue, 27 Oct 2009 16:57:11 -0400

This is traditional North Croatian pasta, popular only in Zagreb and Zagorje region (north of Zagreb). We eat this for Christmas, Halloween, Easter, St. Martins day and every time we roast poultry. I recommend using lard, because dough will be much better. -- posted by nitko

North Croatian Roasted Duck

Tue, 27 Oct 2009 17:05:10 -0400

This is traditional fall dinner, usually served with mlinci (recipe also on Zaar). It is very easy and simple; I am adding some of my procedure tricks. -- posted by nitko

Littlemafia's Yogurt Cookies

Tue, 27 Oct 2009 17:17:48 -0400

Preparing for the holidays. Preparation time includes chilling the dough. -- posted by littlemafia

Transylvanian Cabbage Pie

Tue, 27 Oct 2009 18:17:49 -0400

If you like Cabbage and Noodles probably you'll like this too. -- posted by littlemafia

Romanian Gingerbread

Tue, 27 Oct 2009 18:34:18 -0400

It's similar to the German one and it's called Turta Dulce. Refrigerate overnight is required, so keep that in mind before starting. I'm not sure if the original recipe calls for ginger or not, but I always add it. -- posted by littlemafia

Slow Cooker Chicken With Apples and Tomatoes (Kurczak Z Jab&

Wed, 28 Oct 2009 17:28:28 -0400

This recipe started as a chicken cacciatore that I found here. By rebalancing the ingredients and adding the apple and turnip, I gave it a Polish twist. -- posted by BarryID

Czech Dumplings

Fri, 30 Oct 2009 12:32:54 -0400

This is a recipe from my Czech grandmother. The dumplings are a mess while they are boiling, but they plate nicely. Serve with drawn butter. We always had these served with boiled ham and sauerkraut. The recipe yields one dumpling -- which is around two servings. Also, these are good the second day fried up in a skillet with a little butter. -- posted by PA-Dave

Golumpki - Polish Stuffed Cabbage Rolls

Mon, 02 Nov 2009 22:10:02 -0500

Stuffed cabbage in Polish is Golumpki. It is usually pronounced GOOWUMPKI. -- posted by John 11-44

Transylvanian Potato Bread

Tue, 03 Nov 2009 11:26:25 -0500

It's the heavy Eastern European bread. My mom's been making it for ages. -- posted by littlemafia

Easy Rice Pilaf

Tue, 03 Nov 2009 11:34:52 -0500

The fried onion makes this recipe. Originally made with Vegeta or Delikat , a food seasoning. Chicken cube will work just fine. As it's quite salty no salt needed. -- posted by littlemafia

Bulgarian Potato Salad

Tue, 03 Nov 2009 11:56:15 -0500

A simple potato salad and easy to put together. -- posted by littlemafia

Romanian Mousaka

Tue, 03 Nov 2009 11:56:36 -0500

The Romanian version is made with potatoes. -- posted by littlemafia

Littlemafia's Gypsy Potatoes

Thu, 05 Nov 2009 12:01:45 -0500

Another- one of the many - way of making potatoes.From "Death Warmed Over" by Lisa Rogak -- posted by littlemafia

Mom's Nalesniki (Surprisingly Easy Polish Crepes)

Fri, 06 Nov 2009 15:08:26 -0500

I was always so afraid of this recipe, because it seemed so difficult and I always messed it up when I tried it. BUT, when I learned a few tricks from my mom, these are so easy: don't be afraid of the batter being too thin on the pan, make sure that the crepe is really well cooked on one side before you flip it (the whole thing should slide around when you move the pan) and don't cook it too long after flipping it, just enough to brown since it's already cooked through. These are great with a sweet cheese filling (twarog or baker's cheese, sour cream, sugar, vanilla), or we even serve them open, and everyone spreads however much apple sauce or jam, then sprinkles with sugar, sour cream and/or powdered sugar. -- posted by CoCaShe

Moscow Chicken

Sun, 08 Nov 2009 09:01:23 -0500

My best friend is half Russian and this is his Russian grandmother's sunday Chicken recipe -- posted by GingerlyJ

Crab Pierogies

Sun, 08 Nov 2009 09:25:13 -0500

A little twist to my family's traditional potato pierogies...the filling amounts are approximates as I don't often use measuring cups. Dough recipe comes from my mom's recipe #48587 Potato Pierogi -- posted by Sammit

Fisherman's Soup - Halaszle

Mon, 09 Nov 2009 04:37:38 -0500

A delicious Hungarian fish soup. -- posted by littlemafia

Hungarian Cabbage and Potatoes

Mon, 09 Nov 2009 04:47:25 -0500

Originally made with lard, but we try to eat healthy and use oil. -- posted by littlemafia

Coca Cola Goulash

Mon, 09 Nov 2009 04:53:57 -0500

From elook.org -- posted by littlemafia

Turnip Pancakes

Mon, 16 Nov 2009 11:57:47 -0500

I'm trying to come up with ways to cook turnips that don't involve roasting, stewing or mashing them, so I came up with this recently. It started as a potato pancake recipe from the Joy of Cooking, then changed when I tried it out. They came out rather sweet considering there's no sugar added... I'll definitely be eating these again. Good hot or cold. -- posted by Nani_Ka

Paprika Chicken (For Diabetics)

Tue, 17 Nov 2009 16:21:40 -0500

Switch from sour cream to low fat yogurt for a more healthy choice. -- posted by ElaineAnn

Cinnamon Crescents

Wed, 18 Nov 2009 14:49:59 -0500

I can't remember where I found this recipie, very easy to make, russian Christmas recipe I believe -- posted by Paris-Falls

10 in 10 Diet Cabbage Soup

Thu, 19 Nov 2009 21:57:46 -0500

This soup is vaguely a borscht, with a sweet & sour tang and a red-tinged broth. I've settled on tomato paste as cheap and the right tomato-iness for us. I used to freeze cubes of crushed tomatoes and use five or so in a batch of soup. One friend put garden-fresh tomatoes in. -- posted by 10in10Diet.com

Recipezaar: Cuisine,Eastern Europe recipes

Hungarian Rice With Meat (Husos Rizs)

Zippy Spices for Flavoring Veggies

Polish Applesauce Cake

Jerrys Country Coffee for Hard Times

Magnolia Bakery's Lemon Curd Filling

Estonian Cabbage

Egg in a Glass

Rakott Krumpli

Pork Ragu Hungarian Style

Parslied Egg Noodles

Shrimp Stuffed Tomatoes

Grandma Martichis' Pierogi

Polish Pork Chops With Sauerkraut

Cheddar and Onion Rye Rolls

Spiced Pickled Red Cabbage

Polish Zapikanki

Chocolate Biscuit Balls

Hungarian Egg Noodle, Sauerkraut, and Gypsy Bacon Soup

Hungarian Noodles With Bacon and Cottage Cheese

Grandma's Perogie Dough

Dalmatian Fried Calamari

Nitkos Sauce for Fried Calamari

Nitkos Veal Risotto

Bulgarian Vegetarian Mish Mash

Sausage, Bacon and Tomato Cottage Pie

Russian Cheesecake

Polish Coleslaw

Serbian Pork and Beans

Dalmatian Spaghetti With Prawns

Roast Duck Legs With Red Wine Sauce

Healthier $#%& Beef Stroganoff

Polish Casserole

Classic Beef Stroganoff

Jouw Cut

Easy No-Knead Challah Bread

Mrs. Barber's Chicken (Chicken Stroganoff)

Georgian Lamb Marinade

Leskovac Burger

Russian Brussels Sprouts Soup

Kluskies Our Way

Beet Leaf Rolls

Chicken Paprikash (Hungarian Style I Think)

Smaený Sýr (Fried Cheese)

Bohemian Kolaches With Four Fillings

Blu Jam Cafe's Goulash

Littlemafia's Potato Paprikash

Littlemafia's Hungarian Coleslaw

Croatian Cornbread (Bazlamaca)

Littlemafia's Romanian Fudge

Littlemafia's Romanian Beans Soup

Littlemafia's Green Beans Sour Soup

Chicken Paprikas Omama Vargyas

Apple Strudel Easy!

Apple Coffee Cake With Crumble Topping

Apple Coffee Cake With Crumble Topping

Littlemafia's Romanian Lentil Soup

Pizza Spaghetti Casserole (Oamc)

Holiday Nut Rolls

Littlemafia's Romanian Beef Sour Soup

Littlemafia's Romanian Tripe Soup

Littlemafia's Dumplings With Plums

Littlemafia's Savory Cheese Sticks

Sausage Bobbat - a Polish-Russian Recipe

Kolobki (Russian Cottage Cheese Donuts)

Littlemafia's Transylvanian Cabbage & Noodles

Littlemafia's Hungarian Poppy Seed Cookies

Kuhnhenn German Red Cabbage (Sweet - Sour_)

Pyzy Drozdzowe

Armenian Lentil Soup

Littlemafia's Hot Wine

Leona's Borscht

East Croatian Meat Loaf

Goulash Base Recipe

Potato-Sauerkraut Soup

Chicken Paprikash

Anti Dracula Garlicky Beans

Polish Porkchops

Mlinci (North Croatian Pasta)

North Croatian Roasted Duck

Jerrys Country Coffee for Hard Times

Nitkos Sauce for Fried Calamari

Nitkos Veal Risotto

Smaený Sýr (Fried Cheese)