Recipezaar: Cuisine,Polish recipes

Busia's Polish Kluski

Mon, 12 Nov 2007 01:34:46 -0500

I got this recipe from my husband's grandmother. The first time I tried to make them, I didn't realize they were supposed to be small, like gnocchi or spaetzle, and I made them the size of golf balls - we still laugh about it! My kids can eat a whole bowl by themselves - a nice side dish with roast pork. -- posted by BakerNurse

Ukrainian Honey Cake

Thu, 06 Dec 2007 01:47:23 -0500

This recipe is from Baba's Best. Buckwheat honey is used for taste as well as color. Coffee is used whether instant or any that you have left over, in the pot. It is for color also. This should be a dark cake. -- posted by Evelyn L Jepson

Pierogi Casserole

Sun, 09 Dec 2007 02:53:26 -0500

If you don't have the time to make traditional pierogi this is the next best thing with great flavor. I have made this for many potlucks and keep being told to make it again! I copied this recipe from a New York City book years ago. -- posted by Idle Chef

Cupcake Kolackes

Wed, 19 Dec 2007 19:54:27 -0500

These tasty little sweet bites are a holiday tradition for my friend, Barbara, who gave me the recipe, so I can enjoy them all year round! -- posted by Panakanic

Thuringer

Mon, 07 Jan 2008 23:48:58 -0500

This is a fantastic recipe handed down to me from my family for turning venison into a delicious sausage. It takes a bit of time, but is so worth it and it's a meat you will want to make often. A couple days of work and you will have meat for a good long time. -- posted by CulinaryExplorer

Potato-Cottage Cheese Filling (Pierogi Filling)

Mon, 21 Jan 2008 22:21:12 -0500

This is one of the three fillings for Pierogi's that I will be listing. These came from a newspaper clipping from 1981. Do not add milk or seasoning when you mash the potatoes. -- posted by chefRD

Golabki (Stuffed Cabbage Leaves)

Tue, 22 Jan 2008 01:09:19 -0500

Being part Polish on my mother's side of the family, of course I have my favorite Polish recipes! I just loved when my mom made stuffed cabbages growing up. Here is one of the many stuffed cabbage recipes I've collected. This one comes from a newspaper clipping my mom saved years ago dated 1981. -- posted by chefRD

Sauerkraut Filling (Pierogi Filling)

Tue, 22 Jan 2008 01:13:33 -0500

My absolute favorite pierogi filling! In fact, I remember us kids fighting over the sauerkraut filled pierogi's. The younger children's favorite is usually the farmers cheese filling. I prefer not to have mushrooms in my sauerkraut filling, but am listing it in the ingredients as optional. These recipes came from a newspaper clipping from 1981 from my mom. -- posted by chefRD

Mleko Z Miodem - Polish Milk & Honey Bedtime Drink

Wed, 27 Feb 2008 00:17:26 -0500

This is a traditional drink from Poland. It is good for getting you off to sleep. Simple 2 step recipe! -- posted by Um Safia

Polish Easter Bread - Bobka

Mon, 10 Mar 2008 02:02:18 -0400

We attended a Russian Orthodox Church while living in Boston and I collected many great recipes over these years. My friend Athanasia gave me this recipe which was her mother's in Poland. This was always a favorite with my children! I wish I had some great pictures to post of some of these special, beautiful Easter dishes. Watch for more... -- posted by sassafrasnanc

Kielbasa Mit Rohtkohl

Tue, 11 Mar 2008 14:48:34 -0400

My own recipe, distilled from several sources to be my own take. Hearty peasant food, perfect for a cold winter night. Serve with mashed potatoes or rice to soak up the gravy. -- posted by DrGaellon

Paskha - an Old Russian Easter Tradition

Thu, 20 Mar 2008 00:34:56 -0400

Sort of like a cheesecake this festive dish is an old tradition from Russia. The farmer's cheese can be purchased at any store that carries traditional Kosher foods. There are special molds that can be used to give it the traditional tower shape but it can also be molded in a regular kitchen colander or clay flower pots. You will need cheesecloth for this recipe. It is so beautiful when served with Kulich which is the traditional Russian Easter bread. ** Please note that the original recipe calls for 4 cups of sugar rather than 2 cups. We just don't care for too much sugar.** -- posted by sassafrasnanc

Cheese Babka Made Easy in the Bread Machine

Mon, 24 Mar 2008 23:36:38 -0400

I used my Recipe #163041 as a guide and made this babka simple by using the bread machine. If you want you can use farmers cheese or a mix of cream cheese and farmers cheese. You can mix any dried fruit you enjoy. -- posted by ~Rita~

Chocolate Babka Bread Machine

Mon, 24 Mar 2008 23:48:12 -0400

Who doesn't like Chocolate? Chocolate babkas seems to be where it is at! This comes out beautifully in the bread machine. The raisins can be omitted. Soaking the raisins in rum, rose water or orange blossom water gives this an extra treat. -- posted by ~Rita~

Strudel Surprise!

Tue, 25 Mar 2008 15:08:48 -0400

This is filled with a Rich Creamy Cheese, Pistachio,Almond and a Raisin mixture. -- posted by ~Rita~

Chicken Soup to Die For

Wed, 09 Apr 2008 18:39:55 -0400

Old World Chicke Soup. My Great Grandma's recipe handed down from my Mom. -- posted by Iceman _ 142

Golabki - Polish Cabbage Rolls

Wed, 09 Apr 2008 18:44:26 -0400

Polish cabbage rolls (filled with a mixture of rice, pork, and beef) stewed in tomatoes. This is a dish I remember my Gram making. I've taken the recipe and tweaked it as I've cooked. The dish is hearty and delicious--and known by other names throughout Eastern Europe. I've made it for friends who have never had Polish food before, and they loved it with a fervor that surprised me. It may look very time intensive, but it's a meal unto itself and can be frozen or reheated easily. It also helps to split it into two main phases: 1) making the meat filling and freezing the cabbage the night before; 2) assembling the golabki. For Polish food, it's surprisingly easy (this is coming from someone who makes her own pierogi from scratch). Enjoy! -- posted by LMCski

Cheese and Potato Pierogies

Fri, 25 Apr 2008 18:58:01 -0400

I love pierogies! Now that my dear pierogy making friend moved to Chicago I've got to make em on my own. Saw this & snabbed it from the Washington Times Food section. -- posted by Buster's friend

Polish Smoked Meatballs With Savory Kraut

Sun, 18 May 2008 01:51:34 -0400

It is important to use fresh sausage in this and not the presmoked type. Otherwise you will never shape it into meatballs. -- posted by Sue L

Polish Quick Cake With Fruit (Placek Z Owocami)

Mon, 19 May 2008 01:59:30 -0400

I love quick and easy recipes. I found this one in an ethnic cookbook. You can use any fruit you have on hand. -- posted by DiLo

Alotizzip Cabbage & Rice Soup

Tue, 27 May 2008 01:33:39 -0400

This is a recipe passed down from my maternal grandmother, Gilda. She got it from the ladies living in the Polish section of her little home town in PA. It's cheap, relatively nutritious and makes enough for multiple lunches throughout the week. A good budget stretcher! -- posted by Alotizzip73

Flaczky - Polish Tripe Soup W Marjoram

Tue, 27 May 2008 02:22:17 -0400

This is my mother's recipe. I havent seen this anywhere else. This is a work in progress, figuring out the exact measurements of all the spices. I like making this in bulk, you can definately reduce the ratios -- posted by Chef #586028

Pigs in the Blanket Aka Stuffed Cabbage

Wed, 28 May 2008 00:09:34 -0400

I started with Mom's recipe and modified it over the 25 years of my marriage. Also I learned a method of rolling the "pigs" from one of Martha Stewart's books. -- posted by Mama Cee Jay

Nalesniki - Polish Crepes With Apple Filling

Wed, 04 Jun 2008 19:57:10 -0400

Nalenski are very traditional thin pancakes in Poland and come with a huge variety of fillings (and toppings). This recipe is for crepes filled with fresh apple. Posted for ZWT 4. -- posted by Um Safia

Polish Dill Pickle Soup

Wed, 04 Jun 2008 20:06:09 -0400

It sounds strange but I have been told by Polish friends about dill pickle soup in the past so it has to be worth a try if only to try something different. -- posted by Sarah_Jayne

Zupa Ogorkowa (Dill Pickle Soup)

Thu, 05 Jun 2008 01:55:02 -0400

This is from the book "Polish Cooking" by Marianna Olszewska Heberle. She decribes it as "A favorite of pregnant Polish women..." I thought it definitely sounded interesting and unusual. Posted for ZWT 4 - Eastern Europe. -- posted by ElleFirebrand

Lemon-Dijon Cauliflower

Thu, 05 Jun 2008 02:10:00 -0400

In Poland, they serve whole cauliflower boiled in a large pot and then topped with lots of sour cream. This is an updated version of an old recipe and has a wonderful flavor. -- posted by morgainegeiser

Polish Easter Bread

Thu, 05 Jun 2008 19:28:53 -0400

This recipe is from Poland is called Babka Wielkanocna. This recipe is from recipegoldmine.com and is posted for ZWT4 -- posted by Lavender Lynn

Golden Panfried Mushrooms

Thu, 05 Jun 2008 19:52:47 -0400

This is a polish recipe from recipegoldmine.com. This is posted for ZWT4 -- posted by Lavender Lynn

Polish Blueberry Soup With Apricot Compote

Thu, 05 Jun 2008 20:42:32 -0400

Oh this cold soup is so good. You can substitute nectarines or peaches for the apricots. Easy to make too -- posted by MarraMamba

Polish Cucumber and Sour Cream Salad

Thu, 03 Jul 2008 19:54:59 -0400

This is a traditional polish side salad. Its usually served with chicken or pork escalopes but its delicious served with gulash or any other meat dish. Also it makes a cooling and refreshing end to any spicy dish. For a low fat version replace the sour cream with fat free greek yoghurt and you will get an equally delicious salad. -- posted by Natalia #3

Hungarian Potato Soup

Fri, 04 Jul 2008 03:50:10 -0400

A good basic potato soup with a Hungarian flavor. -- posted by Hungarian Gypsy

Polish Style Lasagna

Sat, 19 Jul 2008 03:45:45 -0400

Rich with potatoes, pasta, onion, butter, and cream cheese, this pierogi-like dish is the best! It's also quick and easy to make. Serve with your favorite vegetable. -- posted by cellogirl2

Summer Borscht (Lower Fat)

Mon, 21 Jul 2008 19:54:45 -0400

This is a modified version of Ina Garten's Summer borscht that I found on foodtv.com. I have replaced whole fat sour cream and yogurt, with low fat. I also made it with 3 beets instead of 5, and prepared them in a pressure cooker. I eliminated the sugar from 1/4 cup, to 2 tablespoons. For flavor and texture, I added sauteed onion and carrots. And for authenticity, I prepared it with beef broth. Last, I increased the amount of beet liquid used, thus increasing the portion size. -- posted by jessica327

Noodles & Bryndza

Wed, 23 Jul 2008 00:46:46 -0400

A quick Noodles & Cheese dish. Similar to a Polish dish made by my grandmother with a cheese called bryndza that's impossible to find. We called it stinky cheese cause we were kids... -- posted by Chef #635621

Studzienina - Polish Head Cheese

Tue, 12 Aug 2008 17:11:39 -0400

This is my Uncle's recipe from poland. Its basically meat in aspic. This recipe uses beef, but pig feet can be used too. -- posted by Chef #586028

Rye Bread

Sat, 20 Sep 2008 00:51:29 -0400

From Complete Baking. Lighter texture than traditional rye bread. -- posted by Suzie_Q

Kielbasa Skillet Supper

Tue, 23 Sep 2008 13:46:29 -0400

A delicious, hearty rib-sticking meal!!! Serve with crusty French bread slathered in butter, and a glass of cider or ale! Leftovers are great. Recipe is from my father, I've adapted it a wee bit. -- posted by BecR

Babci's Babka

Tue, 21 Oct 2008 00:30:01 -0400

My Babci's (grandmother's) babka is a bit drier and more like bread than most that I have made or eaten. While I like the softer, more cake-like versions, my family has other ideas! My father used to have thin sliced babka with Easter ham as a sandwich. This is the recipe that my mother transcribed from the original Polish, when my Babci wrote it down. It's just yummy with a thin coat of soft butter! -- posted by monicawf

Grandma's Borscht (Polish Beet Soup)

Thu, 23 Oct 2008 13:15:37 -0400

When I made borscht for the first time, I was alone in my dorm room. When I tasted the first bite the first thing I thought was "it tastes like home." And then I thought of that scene from Ratatouille when the critic ate it and was brought back to his childhood. This is the vegetarian version, but it tastes pretty close to the real thing (Grandma made it with pork hock). -- posted by Chef #962474

Kolachi

Fri, 24 Oct 2008 23:24:51 -0400

This recipe for nut rolls is used at our church for sales at Easter and Christmas time. Thousands are made and sold each year. Recipes for the nut and poppy seed filling are included. Please remember that you can use apricot butter as well. -- posted by Chef53Kathy

Pierogies With Kielbasa and Cabbage

Mon, 03 Nov 2008 23:08:45 -0500

This makes a simple but tasty weeknight meal. -- posted by Lainey6605

My Mum's Spring Salad

Thu, 13 Nov 2008 15:15:34 -0500

Fresh spring salad for bread. Sorry for my English :) The best for Sunday breakfast with fresh bread and cocoa :) Bon apetite :) Smacznego! (Polish language) :) -- posted by Aryana

Fiesta Spoon Bread

Mon, 17 Nov 2008 00:19:12 -0500

This recipe is from "Every Day with Rachel Ray" September 2007 edition. I like Spoon Bread but my favorite is recipe #144073. :) -- posted by Manami

Potato Pierogi

Tue, 25 Nov 2008 23:20:55 -0500

This is "Big Martha" Kostyra's recipe for pierogi. Her daughter offers this tip: Once the dumplings are formed, place them on a linen towel sprinkled with cornmeal to keep them from getting sticky. From the Chicago Tribune. -- posted by enigmused

Mimi's Biscorta Cookies

Wed, 03 Dec 2008 22:43:16 -0500

This is from a hand-written recipe of my mom's, called "Biscorta - large recipe". It makes approximately 144 cookies! Mimi used to make these at Christmas time, usually with my younger sister. They are delicious. This is posted as Mimi wrote it, and it was handed down from her Polish immigrant mother. There's not a lot of detail, and no substitutions are mentioned. I remember these cookies being no larger than 2-3 inches long, (in pretzel shapes). I am guessing at the prep and cooking time (for 144 cookies). At the bottom of the recipe it says, "THIS IS ALOT OF DOUGH! VERY GOOD AND NOT TOO SWEET." Enjoy! -- posted by FloridaNative

Warsaw Salad

Tue, 09 Dec 2008 01:21:59 -0500

This recipe is adapted from one published in the Los Angeles Times about 20 years ago; they were featuring Polish food in that issue. This salad is perfect with cold Polish sausage or ham and some East European type bread. It makes a good lunch or a light supper. Note: most of the prep time is standing time, this is an easy recipe. -- posted by lynnski / LA

Zozworki - Ginger Polish Cookies

Fri, 19 Dec 2008 00:29:38 -0500

I love ginger! Those cookies my mum always do for Christmas. -- posted by Aryana

Authentic Polish Cucumber Salad (Mizeria)

Mon, 22 Dec 2008 19:52:42 -0500

Don't let the name deceive you - This is very easy, no misery involved! I love Polish food but it is usually high in salt or fat, so I don't make it very often (unfortunately!). This is a very refreshing side dish, especially during the hot summer months. * You can substitute lemon juice for the vinegar and dried dill for the fresh, if you need to. -- posted by BIG_CHIEF

Gluten Free Cheddar Bacon Perogies

Wed, 24 Dec 2008 01:25:47 -0500

This is a combination of several recipes I have tried over the years. My family prefers these to the perogies bought in Polish bakeries. I also use a rice based "cheddar" to make it dairy free. -- posted by Az G

Pierogies

Wed, 24 Dec 2008 17:03:06 -0500

This is my Grandmother's recipe for Pierogies. We've been making them every Christmas for as long as I can remember. -- posted by Chef #962677

Polish Plotka Potato Dumplings

Tue, 06 Jan 2009 01:38:55 -0500

My Busia (Polish Grandma) made these every new year. They are inexpensive, easy to make and very tasty. They are certainly not a "healhy" dish, but for special occiasions or a nice reminder of childhood, they are worth every calorie and gram of fat. Don't skimp on the salt. Potatoes need a lot of seasoning to taste good. Also, the bacon and bacon fat really make this dish. Like I said, this is a special occasion treat. -- posted by Ohio Margaret

White Borscht

Tue, 06 Jan 2009 02:12:43 -0500

Posted from an online source in response to a recipe request. Cooking time is approximate. -- posted by Molly53

Cabbage and Noodles (Healthy Version)

Mon, 02 Feb 2009 01:42:34 -0500

This is a healthier version of the classic Eastern European dish from "Skinny Chef" Jennifer Iserloh. It has cottage cheese for extra protein and is hearty winter fare! -- posted by blucoat

Easter Horseradish and Beets

Fri, 06 Feb 2009 15:59:12 -0500

This recipe makes about 1 1/2 quarts. It should be enough for about 8 people. However, if you know that you've got company coming that REALLY like this dish you might want to make more. The only problems you might have is in the horseradish. The heat comes form the oils in the root. If it's been out of the ground too long, it might dry up and lose it's heat. When purchasing the root at a store, we'll scrape it with a fingernail to see if we can smell it. If there's no smell, there's no heat. In keeping with that line of thought, keep the horseradish and the horseradish and beets covered as long as possible, the longer that the horseradish is exposed to the air, the more heat it'll lose. And finally, if you've used fresh horseradish, save the tops, you can quarter them and plant them for next year. It takes 2 years to get thick roots, but you can have some fresh as early as the next year after planting. For additional pictures, please visit: http://www.capnrons.com/R_S_Horseradish_and_Beets.html?id=RZ -- posted by Cap'n Ron

Green Borscht

Tue, 10 Feb 2009 23:56:49 -0500

A healthy soup from Eastern Europe. Serve with black bread and creamy butter. Posted in response to a recipe request from an online source. -- posted by Molly53

Green Borscht - Zelany Borscht

Wed, 11 Feb 2009 00:59:09 -0500

Serve this healthy soup with delicious Russian black bread and creamy butter. Posted in response to a recipe request from an online source. -- posted by Molly53

Cynthia's Pickle Soup

Tue, 17 Feb 2009 11:19:22 -0500

My variation of Polish Dill Pickle Soup. It's simple and delicious! Good comfort food for a cold day! The flavor can vary a lot by the pickle you use, you can use pickled or brined pickles. I used the pickled kind because I like the sour flavor from the vinegar. I always start with whole pickles because they are easier to grate. I recommend dicing everything to about 1/4 inch dice for this recipe. -- posted by nursecynthia

Pork Chops Debreczyn's Style (Hungarian Pork Chops)

Sat, 21 Feb 2009 10:07:04 -0500

Simple and delicious Hungarian dish. Recipe by famous polish chef and traveler Robert Maklowicz. -- posted by Chef dgrze

Polish Nothing Soup

Sat, 28 Feb 2009 02:04:50 -0500

Simple and heart warming- a soup of the poor who made use of everything left in the cupboard. -- posted by Shawn C

Polish Style Royal Chicken

Sat, 28 Feb 2009 02:35:40 -0500

A polish dish my husband's grandma used to make -- posted by Shawn C

Polish Pancakes (Apple or Peach)

Sun, 01 Mar 2009 18:25:54 -0500

This is my take on the Polish apple pancake. I sometimes add two diced peaches to the batter rather than the apples. Sometimes I also simply fry these plain (leave the fruit out of the batter) and spoon some warm home-made apple, strawberry or peach sauce over these when served at the table. My kids like them with just powdered sugar on top. -- posted by Ewok

Meatloaf, European-Style;

Mon, 02 Mar 2009 18:05:35 -0500

This is a typical Meatloaf found in eastern European kitchens and restaurants. My Dad who was a wonderful cook brought this with him when he came to America in the 20's. I've added the glaze when I started to prepare it myself. Also he used to use minced garlic, not the other type I now use. Remember to get lean ground pork. The pork I remembered seeing in the supermarkets had very visible pork fat. Try not to purchase that type. Buttered parslied potatoes and cucumber salad go especially well with this dish. You can use either a loaf pan or a 9x13. One tip said she used a loaf pan and was able to extract the grease before adding the glaze. Both pans are usable. See which one works best for you. -- posted by SarikaKisSzentem

Polish Kraut Soup

Tue, 03 Mar 2009 15:31:03 -0500

Broth soup with sauerkraut, kielbasa, and other veggies -- posted by Chef #926083

Polish Angel Wings-Chrusciki

Sun, 08 Mar 2009 17:21:24 -0400

This is a classic Polish cookie that my mom and Bushia used to make at Christmas time. I've found that this is a really hard dough to work with, but it is from the original Polish recipe translated into English. These are not really sweet cookies, but they get most of their sweetness from the powdered sugar on the outside. -- posted by Bippie

Lazy Cook's Golumpki (Stuffed Cabbage)

Tue, 10 Mar 2009 01:07:05 -0400

Easy crockpot recipe with all the great flavors of Polish golumpkis. -- posted by Vicki in CT

Warszawa's Winter Borscht

Thu, 12 Mar 2009 00:06:58 -0400

This is a hearty borscht that can be made either with or without meat. For the vegetarian version, use a veggie kielbase such as Tofurky (in place of the Polish sausage) and saute the pieces separately, then wait until the soup is cooked before adding the sauted pieces, i.e. just before garnishing and serving. This recipe is from the popular Warzawa Restaurant in Santa Monica, California. The chef-owner uses all fresh beets from the local farmers market. Note when using fresh beets the size available can vary, if the beets are large, one bunch should be enough. -- posted by lynnski / LA

Sweet & Sour Vegetarian Golabki (Stuffed Cabbage Rolls)

Wed, 01 Apr 2009 14:09:16 -0400

I have made cabbage rolls many times and was always disappointed until I made them this way. The most delicious recipe, hands down. I will never use another one. The Hunt's and the gingersnaps are essential. If the sauce needs thinning use a little apple juice. I serve these with pierogi, polish cucumber salad and poppy seed dinner rolls. -- posted by Suzy_Q

Polish Baked Ham Stuffed Mushrooms

Thu, 02 Apr 2009 12:00:40 -0400

Found this recipe on polana.com, a site for the purchase of Polish foods and some recipes. -- posted by Nana Lee

Polish Apple & Carrot Tzimmes (Passover)

Thu, 09 Apr 2009 01:35:01 -0400

This is an excellent recipe from Joan Nathan's classic cookbook, "Jewish Cooking in America". -- posted by blucoat

Sauerkraut and Sausage Paprikash

Wed, 22 Apr 2009 00:50:31 -0400

Blake Royer at Serious Eats adapted this from a recipe at _Simply Recipes_. In this case, "paprikash" refers to a stew with both paprika and sour cream. -- posted by DrGaellon

Pierogies (Outstanding)

Thu, 23 Apr 2009 16:12:10 -0400

Being a small business owner, the holidays especially in the Northeast part of Pennsylvania are times for ethnic foods. One of them being Pierogies; Pirohis or whatever you know them by. This particular recipe includes the addition of sour cream which makes for a wonderfully soft dough. What I especially like about this recipe is that it is a very "forgiving" dough. Very easy to roll out and very easily prepared in a food processor. -- posted by SarikaKisSzentem

Babas Authentic Polish Haluski Recipe With Potato Dumplings

Sat, 25 Apr 2009 15:25:05 -0400

Entered for safe-keeping for ZWT. Posted by Cherihannah on grouprecipes.com, who claims the potato dumplings instead of egg noodles are the "Old Country" way and egg noodles are the (American) Pennsylvanian way. I am still in shock over 1 1/2 cups of butter (3 sticks)! -- posted by KateL

Polish Mushroom Barley Soup

Fri, 01 May 2009 03:06:35 -0400

From Mark Bittman's book, "The Best Recipes in the World". This recipe has only a handful of ingredients. If it were anyone except Bittman, I'd be worried that it meant a paucity of taste. However, it is Bittman, so although I don't expect this to be strongly flavored, I do expect it to be good and comforting. -- posted by Debbie R.

Bigos

Tue, 05 May 2009 16:55:05 -0400

Polish "Hunter's" Stew. Mine's not absolutely traditional--there's no venison. Perfect for cold weather. This only gets better with reheating. I recommend making a large batch and then freezing some of it (it'll last a couple months frozen). This has many ingredients--but many are spices! Overall, this is pretty easy to make, and a good portion of the cooking time is just letting the stew simmer. I hope you enjoy it! -- posted by LMCski

Apple Banana Cupcakes

Wed, 13 May 2009 22:11:26 -0400

found this on allrecipes. Cant wait to try it -- posted by Chef #1216418

Babaci's Potato Pierogi

Wed, 13 May 2009 22:13:17 -0400

found on allrecipes. Cant wait to try them. -- posted by Chef #1216418

Cool Cucumber Salad With Sour Cream and Chives (Gurkensalat)

Tue, 19 May 2009 01:58:37 -0400

A cool and refreshing accompaniment to fish or meat dishes. Simple and good! From my mother and grandmother. -- posted by BecR

Stuffed Cabbage

Tue, 19 May 2009 17:52:23 -0400

This is a favorite with my family. It is so easy to make. Just whip up a side of mashed potatoes. Then your friends or family can top it off with the delicious gravy from this dish. This is a Polish recipe called {Galomki] and is great to serve anytime of the year. Just make plenty. The leftovers are great. This recipe will serve four big eaters or six small eaters. Double or triple for a crowd. It's great to take to a party. -- posted by Antoinette/Artist & Muralist

Pierogi Filling

Wed, 01 Jul 2009 11:48:21 -0400

I grew up on Mrs. T's, never knowing what a homemade pierogi tasted like. I still have love for Mrs. T's, but there is nothing like a homemade pierogi; it's the ultimate comfort food for me. I won't bother to put up a dough recipe since there are so many good ones out there but I will advise never to trust a pierogi dough recipe that doesn't call for sour cream. So here are my recipes for potato and cheese, cabbage, and meat fillings. I try to cut a few corners since making pierogies is an all day event. They are all my own creations with the exception of the hunter's seasoning mix which I found in a traditional polish cookbook called "Polish Holiday Cookery" by Robert Strybel. You can make your own mix by using the instructions below or order the seasoning mix from an online food exporter or specialty store. -- posted by OwlMonkey

Addictive Pierogi Casserole

Wed, 08 Jul 2009 10:12:01 -0400

I adore pierogis and this is a delicious and fast way to serve up the flavor without the fuss!! -- posted by stonecoldcrazy

Polski Sausage With Red Cabbage

Mon, 13 Jul 2009 15:46:12 -0400

This is a great new twist on a Polish family favorite. Got it from www.polskisausage.com -- posted by Chef #1323100

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

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

Polish Zapikanki

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

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

Polish Coleslaw

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

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

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

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

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

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

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

Potato-Sauerkraut Soup

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

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

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

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

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

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

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