Recipezaar: Cuisine,Czech recipes

George's Halushki

Thu, 13 Nov 2003 20:00:25 -0500

My grandmother's gentleman friend used to cook this for me quite often and I really loved it! The sweetness of the cabbage is wonderful. This is also a low cost vegetarian meal. Grill or broil a meat for a balanced supper. -- posted by Michelle Kasper

Bread Dumplings (Houskove Knedliky)

Sun, 16 Nov 2003 20:00:23 -0500

A genuine Czechoslovakian recipe, posted by request. -- posted by Mary Scheffert

Zelnicky

Wed, 26 Nov 2003 19:59:54 -0500

Very good if made right -- posted by viacom

Prazdroj Goulash

Fri, 28 May 2004 20:00:50 -0400

This is a Czech goulash made with a pilsner. Very aromatic and rich. Can be served over egg noodles or mashed potatoes, and a nice bread. -- posted by Kerr(ie)bear

Schweinebraten - German Style Roast Pork

Mon, 14 Jun 2004 19:59:35 -0400

This recipe is known by different names in different countries. In the Czech Republic this dish is known as veprova pecene. In Poland, it is called pieczen wieprzowa. The cooking time depends on the size of the roast. Posted in response to a recipe request adapted from the site www.whats4eats.com -- posted by Molly53

Czech Goulash (the Real Thing)

Tue, 24 Aug 2004 19:57:39 -0400

This came from my Grandmother who received it from her mother who moved here from Czechoslovokia. -- posted by macinjim

Nana Edith's Peach Dumplings

Thu, 26 Aug 2004 20:00:17 -0400

My Czechoslovakian Nana Edith used to make these every Summer. We'd look forward to her call telling us she found ripe peaches, & to please come to lunch. She taught my mother to make them & she taught me. They may take a little practice & patience, but are well worth it! We still make a meal of them, but are great after a big salad or small dinner. I usually use only four large peaches since the dough is the best part! Can be served hot, cold, or room temp. They can also be made smaller with apricots. -- posted by Queer Eye in the Kitchen Guy

Mom's Haluski

Thu, 02 Sep 2004 20:00:30 -0400

This is my mom's family recipe. Handed down from mother to daughter, and now it's my turn. It's a very basic recipe, just potatoes, cabbage and butter. Careful not to burn the butter. -- posted by Mrs. Smith (no really)

Moravian Style Sauerkraut

Thu, 02 Sep 2004 20:00:38 -0400

Goes great with roast pork. It is a creamy style sauerkraut. -- posted by Flexi Cherkov

Potato Pierogies

Wed, 09 Mar 2005 20:00:47 -0500

I used to help my mother make pierogies every spring for Easter and every fall for Thanksgiving.. they're time consuming to make, but well worth the effort! -- posted by Laura Elisabeth

Crispy Fried Chicken (czech)

Sun, 01 May 2005 18:36:32 -0400

Posted in response to a recipe request. -- posted by Mary Scheffert

Strawberry Kolaches

Mon, 16 May 2005 13:50:08 -0400

This recipe is from the Red, White & Blue Ribbon 2004 Cookbook. It's a collection of recipes from contests and food festivals. There are some real winners in this book. This is one of them. It was the "Berry Best in Show" winner at the 2003 Poteet Strawberry Festival in Poteet, TX and was entered by Paige Smith. Recipe note: I use butter instead of margarine. Times indicated do not include refrigeration overnight, or rising time. -- posted by PanNan

Libby's Yeast Pancakes

Mon, 30 May 2005 11:59:47 -0400

Libby made these for her kids. She said her Mom made these for her. The amount depends on how big you make them. -- posted by Dienia B.

Hungarian Noodles Homemade

Tue, 31 May 2005 12:53:33 -0400

For one of the ladies at Hope Lodge. I haven't tried it yet and I'm guessing at the time it will take to make these homemade noodles. -- posted by Dienia B.

Hungarian Cauliflower Soup

Tue, 31 May 2005 12:53:40 -0400

Secrets of Hungarian Cooking. I was looking for something close to Czech food for my guy. Lady at Hope Lodge had this cook book so while I'm here I'm putting it on zaar so I don't lose the recipe. Hope some of you like the recipes too. Just know I'm guessing like you are on stuff because I was true to the recipes. -- posted by Dienia B.

Bohemian Raised Doughnuts

Mon, 18 Jul 2005 15:35:15 -0400

From Libby's newspaper clippings. I haven't tried these yet. They used a compressed cake of yeast and I'm guessing on the flour amount. The old recipes never gave flour amounts. Drat them. 1 tablespoon of salt seems a lot to me; I would cut back on that I think. -- posted by Dienia B.

Dees Runza Filling

Thu, 18 Aug 2005 20:13:47 -0400

This is how I made the runza filling. You just stuff it into runza dough. Let rise until doubled after filled and bake until brown.you can use my runza dough recipe -- posted by Dienia B.

Potato Apricot Dumplings

Fri, 19 Aug 2005 16:28:38 -0400

Wow, this looks interesting! Posted for Zaar World Tour 2005. Comes from a cookbook of countries along the Danube. This recipe is from the Czechs. You could probably try using 24 dried half apricots if fresh are not available. It would affect the texture more than the taste. There seems to be a large dough to apricot ratio, but I have not tried this yet. Cook time includes chill time. -- posted by Kumquat the Cat's friend

Libby's Flicky

Sat, 20 Aug 2005 12:22:59 -0400

It's a ham noodle recipe that Czech women make.If anyone knows about this please write and tell me a little more about it because Libby was a little vague on some points. Cooking times are a guess. -- posted by Dienia B.

Spicy Country Pancakes

Wed, 31 Aug 2005 16:34:04 -0400

I was looking for yeast pancakes because my MIL who is Czech and 90 couldn't remember how she made them. Evie, her niece in law, found two for me. Thanks Evie. -- posted by Dienia B.

Libbie's Raisin Filled Cookies

Wed, 12 Oct 2005 17:35:12 -0400

This is from Libbie's Little Black Book. I haven't tried these yet but her other cookies are great. The bottom 1/2 of the ingredients list is the filling recipe starting with the sugar. Thanks Heather for helping with these. -- posted by Dienia B.

Bierochs in a Pan

Thu, 10 Nov 2005 16:16:41 -0500

A quicker way to make bierocks. -- posted by Rosemary York

Potato Soup With Wild Mushrooms

Tue, 29 Nov 2005 12:56:32 -0500

This recipe is one of the traditional Czech dishes. This soup is easy for preparation and inexpensive. In Czech Republic it is usually eaten without special occasion. The dish contains wild, forest mushrooms. You can use dried mushrooms, frozen or pickled mushrooms, but best of all are freshly picked mushrooms from the forest. -- posted by tortoise1

Grandma's Pigs & Blankets

Mon, 02 Jan 2006 20:23:47 -0500

Meat & rice with seasonings wrapped in cabbage leaves and cooked in sauerkraut (or tomatoes, according to taste). I personally prefer sauerkraut to tomates. (Do not use both!) The quantities of sauerkraut (or tomatoes) are approximate. It depends on how much you like either of them, use as much as you like. I am also a fan of cooking with wine and beer, so once in a while I'll add about 1 cup stout beer to the meat mixture. -- posted by Chef Porkpie

Bohemian Spareribs

Wed, 18 Jan 2006 14:04:17 -0500

My husband and I compiled his grandmother's recipes into a family cookbook, and this recipe was included. Although I haven't tried it, I have heard from others it is good. ZWT 3: Eastern Europe -- posted by lucid501

Roast Duck Czech Style

Fri, 03 Feb 2006 21:22:31 -0500

Libbie makes duck this way. -- posted by Dienia B.

Tomato Filled With Cheese and Egg

Sat, 04 Feb 2006 19:54:01 -0500

Czechoslovak cookbook, Joza Brizova. -- posted by Dienia B.

Moroccan Cookies

Sat, 04 Feb 2006 20:24:34 -0500

Czechoslovak cookbook by Joza Brizova. -- posted by Dienia B.

Apple Filling

Sat, 04 Feb 2006 20:32:16 -0500

Czechoslovak cookbook, Joza Brizova. Fet this book. -- posted by Dienia B.

Bear Paws

Sat, 04 Feb 2006 20:33:23 -0500

Czechoslovak cookbook, Joza Brizova. Doesn't give amounts. This is a mold cookie--looks great. -- posted by Dienia B.

Kale Pattie

Mon, 06 Feb 2006 20:40:39 -0500

Czech food. -- posted by Dienia B.

Cheese Danish

Thu, 09 Mar 2006 17:40:31 -0500

OH IT'S SO GOOD -- posted by Chef #217139 H Forst

Czech Pastry Call Kolacky

Thu, 23 Mar 2006 14:46:25 -0500

A kolacky is a small dinner roll-like pastry which is folded, enclosing filling in the center. The most common fillings include prune, poppyseed, apricot, apple, blueberry and raspberry. both open-faced and closed-face kolackys were made in Czechoslovakia. the closed kolacky came into being because the fruit in the open-faced buns would get all over the working man's lunch bucket. The men had their wives fold over the pastry so it wouldn't mess up the other things in the lunch bucket. This is a old recipe from my grandmother who came from Prague Czechoslovakian at the turn of the 20th century. -- posted by Chef #217139 H Forst

Czech Pastry Cottage Cheese Kolacky

Thu, 23 Mar 2006 14:54:58 -0500

A kolacky is a small dinner roll-like pastry which is folded, enclosing filling in the center. The most common fillings include Cottage Cheese, prune, poppyseed, apricot, apple, blueberry and raspberry. both open-faced and closed-face kolackys were made in Czechoslovakia. the closed kolacky came into being because the fruit in the open-faced buns would get all over the working man's lunch bucket. The men had their wives fold over the pastry so it wouldn't mess up the other things in the lunch bucket. This is a old recipe from my grandmother who came from Prague Czechoslovakian at the turn of the 20th century. -- posted by Chef #217139 H Forst

Czechoslovakian Crescent Cookies

Thu, 23 Mar 2006 14:57:25 -0500

My grandmother was from Prague Czechoslovakian came to American in 1902. This is her recipe. When I was growing up, I ate dozen at a time. -- posted by Chef #217139 H Forst

Czechoslovakian Cocoa Oatmeal Cookies

Thu, 30 Mar 2006 21:22:38 -0500

This is a old Czech recipe from my grandmother. -- posted by Chef #217139 H Forst

Trdelnik - Slovak/Czech Sweet Pastry

Fri, 21 Apr 2006 20:20:16 -0400

This recipe is result of request by many forum members. My first recipe here, and on top of it, transated from Slovak / Czech original (well, but by native Czech chef), so bear with me :-) Some history - original recipe is dated to 17th century, perhaps the original is from Hungary or even Easter parts of Europe. TRDLO - the exact translation is "clodpole, or clodpoll or goofy", but meaning here is the wooden stick, about two feet long and 3 to 4 inches in diameter, which this sweet pastry is supposed to be baked on. Original recipe calls for baking it over open fire (hot coals), wrapped around this buttered wooden stick. However, metal works too. After many sleeples nights I found solution, which easily allows me (now you too)to prepare this in USA. (aren't I a clever boy :-))) Round wooden stick is still needed (any hardware store), can be wrapped in AL foil, if you don't trust the bare wood. Best part for upcoming warm weather - the grill. Yea, get your grillmaster out of there and rig this trdlo, (ok, we'll call it wooden stick) over the grill. Do not try to lay it on the grill screen, has to be above in the air!! Take the grilling screen out if possible and bake the trdelnik over the hot coals. This easy setup will allow you to bake it the way it was last couple hundred years, no oven or such, this is awsome and super easy fun. -- posted by Tomas Sedlacek

Holubky (Slovak Stuffed Cabbage Rolls)

Mon, 08 May 2006 18:32:12 -0400

Easy and yummy. High in iron protein, and vitamins A, B, & C. -- posted by littleturtle

Bohemian Sweet and Sour Cabbage

Mon, 22 May 2006 22:05:42 -0400

This recipe is so old it could be considered "antique." It was my grandmother's recipe. When I prepared it, I was an adult but it definitely rang childhood memory bells. I did remember this delicious taste. My grandmother wrote out this recipe as I am reproducing it and on the recipe she noted that this dish is good with roast pork or pork chops, dumplings and applesauce. An excellent meal from Central Europe! (Bread dumplings are now available in the freezer section of the supermarket.) -- posted by Lorraine of AZ

Crock Pot Chicken Paprikash With Dumplings

Fri, 26 May 2006 13:24:08 -0400

This recipe I got from my mother. She made it on top of the stove, I adapted it to the Crock Pot. This is much easier for people that have busy life's but all have to eat. Remember to laugh. You can omit the dumplings and just make noodles. Both ways are great. -- posted by Javajeanbean

Cottage Cheese Pocket Tarts - Czech

Wed, 31 May 2006 10:05:33 -0400

This recipe is being entered for ZWT II & my source is fooddownunder.com. Funny the things you can find after so many yrs of loving & craving Czech kolaches. I was raised on them, but this kolache variation sounds wonderful to me & is so easy to make. This may well become my NEW favorite kolache! (Yield depends on size of tart made & has been "roughly estimated". Time does not include time to chill the dough.) -- posted by twissis

Beef Goulash (Czech)

Fri, 02 Jun 2006 15:53:53 -0400

This recipe comes from a cookbook called Anniversary Slovak-American Cookbook, published in 1952. This goulash tastes just like the goulash I ate in Prague. -- posted by lucid501

Hrutka (Egg Cheese)

Mon, 26 Jun 2006 18:59:05 -0400

Otherwise known in English as "egg cheese". This is from my MIL who has Czech heritage. She makes this every Easter. She slices it and serves it at room temp with ham. *I* like it when it's chilled and I slice it and put it on a sandwich w/ cold leftover ham slices. It's a soft, solid custard. Servings are a guess. Prep time is the chilling time. -- posted by *Parsley*

Czech Coffee H Káva

Wed, 28 Jun 2006 21:07:16 -0400

This is a recipe from the Little Prague Bohemian Restaurant. Sometimes a shot of rum is added but I have not included it in this recipe. Dobrou chut-Enjoy! -- posted by Sharon123

Czechoslovakian Egg Braid

Mon, 10 Jul 2006 13:25:12 -0400

A beautiful bread from Eastern Europe. -- posted by Charmie777

Cabbage (Kapusta) Pasty

Wed, 02 Aug 2006 18:56:50 -0400

I was introduced to these in college through a Russian friend, and wanted to make these for myself. This recipe was adapted from a pie recipe normally called "Kapustnik" in Russian cookbooks. -- posted by crowmama

Dobar Chicken

Fri, 10 Nov 2006 19:31:12 -0500

The purple dish! As well as the house favorite. Penne pasta tossed in our own port wine & Gorgonzola cream sauce, topped with grilled chicken breast, port soaked grapes & Gorgonzola cheese. -- posted by Chef #381213

Grandma's German Kolaches

Fri, 01 Dec 2006 13:58:10 -0500

She called it "Kuchen", but, er, it isn't. She was Swedish and learned German dishes from her German MIL....maybe something got confused in the translation. I don't know how long it takes to make these since it's been too long, but it must be around three hours, since there are three rises....short baking time. Number of kolaches is just an estimate as well. Please read through the entire recipe before making. -- posted by Debbie R.

Potato Pie

Sat, 23 Dec 2006 21:58:40 -0500

This is an old Czech recipe I got from an old Czech cookbook with recipes and traditions in it. My son even commented on this one, he would like them again and again. Served them with 1/4 pound beef hot dogs, a big hit here. -- posted by Chef #405075

Chicken Paprika (Csirke Paprikash)

Thu, 08 Feb 2007 21:46:52 -0500

This is a great recipe! I recommend cutting up the chicken before mixing with the butter/basil tossed egg noodles. It makes it much easier to eat, and much more enjoyable, as the sauce gets to every inch of the noodles and chicken! The sauce is extra tasty, so make some good bread to sop up all the sauce! Add a wonderful salad and the meal is complete. This recipe is adapted from a recipe from the Masonic Grand Lodge of Fargo, North Dakota. -- posted by breezermom

Czech Chocolate Pecan Cookies

Sun, 01 Apr 2007 20:55:28 -0400

My Czech grandmother used to make these and I finally found the recipe in Cherished Czech Recipes. -- posted by Lainey6605

Polish/Czech Blueberry Buns

Tue, 22 May 2007 23:01:56 -0400

We went over for dinner at a Polish friend's house and they served these for dinner. They are fluffy, lightly sweetened buns of steamed dough filled with blueberries. When I investigated the recipe, all I could find was a Czech version. I tweaked it to be just like my Polish friend's recipe. I hope you like it! You need a steamer for this. This recipe looks wildy complicated, but it really isn't...just try it once- I could eat 10 of these things! -- posted by Codychop

Almond Crescents (Mandlove Rohlicky)

Wed, 23 May 2007 09:11:10 -0400

This has been a family favorite for many, many, years, I usually make a double batch to ensure having them around for more than a day! The recipe comes from the now defunct Country Cooking magazine in an article on Czechoslovakian cooking. I grind my almonds in my Cuisinart and mix the recipe up in it also, but a mixer will also work fine. (I guessed on the yield, they make a full tray plus). -- posted by momaphet

Mushrooms Stuffed With Spinach

Wed, 23 May 2007 11:09:49 -0400

From "The Best of Czech Cooking". I have not tried yet, but it sounds yummy! I am posting for ZWT 3. -- posted by lucid501

Houston Ham and Cheese Kolaches

Wed, 23 May 2007 16:29:36 -0400

This recipe is not EXACTLY like they have around here, but I am working on it. This will give you a really good idea of what we bring home from a donut shop in and around Houston. These breakfast treats come from the Czech immigrants who settled the Texas Hill Country (between Houston and Austin and around Austin), and frequently come in a fruit type (dimpled and filled, like a danish) that is also available up North, and meat (which apparently doesn't exist anywhere else but around here in Texas). Ham and cheese has always been one of my favorites. The amount of flour you use will greatly depend on whether you are making this in or around Houston right before or after a rainstorm, as I always seem to; or if you are making it someplace with a normal, low level of humidity. Start the sponge the night before. -- posted by CraftScout

Zelniky

Wed, 22 Aug 2007 22:22:03 -0400

Delicious served with soup or salad, these unusual sauerkraut crackers are easy to make and surprisingly tasty. During the Czech Days Festival in Tabor, South Dakota, zelniky are consumed in prodigious quantities. Serve these as cocktail nibbles or to accompany a good microbrewed beer, spread with hearty mustard and topped with slices of cooked Polish or kielbasa sausage. These keep well. -- posted by Sherpachef

Old World Potato Salad

Thu, 13 Sep 2007 22:18:29 -0400

This simple and delicious potato salad recipe has been in the family for generations. My mom received it from her mother-in-law, who received it from her mother-in-law, who came from the ethnically German region of Czechoslovakia. -- posted by Chef #587286

Czech Pork Soup

Mon, 01 Oct 2007 18:41:33 -0400

Another soup recipe from *Stroganov to Strudel* (Great Traditional Cooking From Germany, Austria, Hungary & the Czech Republic) - Thanks to my great-uncle Emil (Placek) who married my great-aunt Loretta (Sullivan), my Irish family was exposed to & I grew up loving the Czech cuisine. Soups like this easy-fix + a salad made from their garden of plenty are fond memories of my childhood (Like most soups, time is almost all cook time, but I also allowed 10 min for ingredient prep). *Enjoy* ! -- posted by twissis

John Hadamuscin's Bohemian Butter Cookies

Tue, 30 Oct 2007 17:33:56 -0400

This is an heirloom recipe, brought from the Old Country, and published by cookbook author Hadamuscin. It is perfect for cutting with traditionally-shaped cookie cutters. Note that chilling time is not included in the timing. The yield will depend on the size of your cookie cutters. -- posted by Lorraine of AZ

Bohemian Sauerkraut

Wed, 31 Oct 2007 00:49:12 -0400

This recipe goes way back. My grandmother made her sauerkraut this way, and she probably learned it from her grandmother! Actually, this method of preparation is considered German in origin, but since grandmother was Bohemian by birth, we always called it Bohemian Sauerkraut. It was always a featured side-dish at our Thanksgiving and Christmas dinners, and served with dumplings and/or pork at other times of the year. The flavor of this sauerkraut is entirely different from plain boiled kraut. -- posted by Lorraine of AZ

Czech Sauerkraut Soup

Tue, 27 Nov 2007 19:59:23 -0500

This is very easy and delicious soup. Each family in Czech Republic makes it a little bit different this is the way we do it. -- posted by Dita 22

Czech Pribinacek, Vanilla Cream

Tue, 27 Nov 2007 20:01:55 -0500

This is very tasty treat i used to eat a lot. It's not just kid's favorite, grown ups like it as much as the kids do. In Czech Republic, you can get it in every shop, so nobody bothers to make it. Living in USA taught me how to do it. -- posted by Dita 22

Janosch Birthday Cookies

Tue, 11 Dec 2007 17:39:57 -0500

Janosch is the famous author of the stories about the little Tiger and the little Bear. I got cookie cutters in the shape of the tiger, the bear, the rabbit with the fast shoes, the wide-mouth frog and the tigerduck from my mother, a present for St. Niklaas. This is the first recipe of two, the other is Recipe #271116 -- posted by Iceland

Vanocka - Vánoèka - Czech Christmas Bread

Wed, 12 Dec 2007 16:26:44 -0500

The vanocka is part of the Christmas holidays in Czechoslovakia, whether made at home or bought in a store. At one time in history, vánoèka could only be made by a baker who was a guild craftsman. Preparing a vanocka isn't simple and therefore a variety of customs were once followed in preparing, braiding and baking the dough to ensure success. The woman of the house had to mix the dough while wearing a white apron and kerchief, she shouldn't talk, and she was supposed to jump up and down while the dough was rising. Another old custom was to bake in a coin (much like a King cake). The person who found it in their slice was assured of health and wealth for all of the following year. A burnt or ripped vanocka was a bad omen. Preparation time approximate. -- posted by Molly53

Kolache Raisin Cottage Cheese Filling

Thu, 27 Dec 2007 19:24:22 -0500

the best filling recipe ive tasted -- posted by Dienia B.

Czech Borsc

Tue, 22 Jan 2008 00:50:22 -0500

A recipe from the Grand Hotel Pupp, Karlovy Vary, Chech Republic back in the bad old days when the hotel was called the Grand Hotel Moskva. -- posted by Celticevergreen

Flekovsky Goulash

Fri, 01 Feb 2008 02:02:46 -0500

According to the old newspaper clipping I have from my grandmother's recipe box, this recipe is the goulash served at the Pivovar U Pleku Brewpub restaurant near Prague, Czech Republic. -- posted by Celticevergreen

Cmunda (Potato Pancakes)

Fri, 01 Feb 2008 02:02:54 -0500

Old recipe out of my grandmother's recipe box. Typical Czech cuisine served at lunch mainly. -- posted by Celticevergreen

Leperice (Mashed Potatoes With Sauerkraut)

Sat, 02 Feb 2008 23:56:58 -0500

Another recipe from my grandmother's recipe box. -- posted by Celticevergreen

Bosaky Se Rehm (Potato Dumplings W/Sauerkraut)

Sat, 02 Feb 2008 23:57:24 -0500

My grandmother collected recipes from around the world in a time when international cuisine was not very fashionable. This dish is very Czech. -- posted by Celticevergreen

Czech Summer Kohlrabi

Tue, 19 Feb 2008 02:18:09 -0500

I like the sauce richer so I use 10% to 18% cream. Serve with thin slices of boiled beef with grated fresh or prepared horseradish and German style mustard. Boiled potatoes in jackets, peeled and rolled in butter and parsley. Serve with fully flavored cold beer. -- posted by Olga Drozd

Iron Curtain Goulashsuppe

Wed, 05 Mar 2008 18:54:00 -0500

During the cold war I zig-zagged across the iron curtain and found myself one day in Buda- Pest the next day in Prague, the next day in Leipzig. I complied this pan central european beef stew by trying to take the best of each region. Then I Americanized it a bit, but mainly because the Hungarian agent I stole the last bit from threatened me with a fate worse than death should he ever taste his great grandmothers goulash Stateside. I contemplated killing him quietly, but decided to just tweak the recipe. His name was Alton something...anyway... -- posted by beefytee

Kolaces

Thu, 13 Mar 2008 02:39:15 -0400

from mrs kossmans very old recipe from mrs krupika flour amounts were not given nor werer baking times or temps -- posted by Dienia B.

Traditional Knedlicky (Czech Potato Dumplings)

Tue, 18 Mar 2008 19:03:55 -0400

My grandmother taught me this recipe, and she learned it from her mother, who learned it from her mother, etc. I come from a solid Czech/German background, and this is one of my favorite Czech foods. It's really easy, and very filling. -- posted by Buffington

Aunt Mary's Sauerkraut Hotdish

Tue, 18 Mar 2008 19:25:08 -0400

My aunt Mary used to make this recipe. Great Sunday dinner. Feel free to add canned vegetables or substitute cubed, cooked chicken breast for the ground beef. -- posted by Buffington

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~

Czechoslovakian Rice Pudding

Sat, 31 May 2008 01:02:16 -0400

It is a easy,old fashion Rice Pudding Recipe. Had it a lot growing up. -- posted by Chef #217139 H Forst

Czechoslovakian Pig's Stomach Recipe

Sat, 31 May 2008 02:33:26 -0400

Yep! You heard right. Pig's Stomach Recipe. If you want to try something different and this is Different. But it is very good. Every person who has try it,tells me it is good. Just have a few beers and try it. Old fashion butcher shop,has the pig stomach or can get it for you. -- posted by Chef #217139 H Forst

Butter Crescents

Thu, 05 Jun 2008 02:18:18 -0400

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

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

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

Czech Potato Dumplings

Sun, 27 Jul 2008 03:31:22 -0400

This recipe is part of my Czech heritage. My grandmother made these by the dozens to feed the 9 kids in the family when my dad and his brothers and sisters were growing up. All of the kids learned to make these and my dad made these every time we had roast duck or roast pork when I was growing up. They take some time to make and you will make a mess in your kitchen making them, but they are wonderful. The ladies at the local church make these by the hundreds for the annual Czech Days celebration every June to serve with the roast pork dinner that they sell at the hall. I usually make a double batch when I make them and then freeze the leftovers to have on hand when I don't have the time to make them. They are also great the next day sliced and fried in a little butter or sliced and mixed in with scrambled eggs. -- posted by sklhczech

Pork Goulash (Verpovy Gulas )

Tue, 12 Aug 2008 01:34:48 -0400

A simple dish from The Czechoslovak Cookbook The recipe calls for lard but I think you could use butter instead. -- posted by Charlotte J

Moravian Cabbage (Moravske Zeli)

Tue, 12 Aug 2008 01:50:32 -0400

From The Czechoslovak Cookbook -- posted by Charlotte J

Green Beans Paprika (Fazolove Lusky Na Paprice)

Tue, 12 Aug 2008 01:55:36 -0400

The Czechoslovak Cookbook 1965 -- posted by Charlotte J

Cocoa Balls (Kakaove Dulkove Kolacky)

Tue, 12 Aug 2008 02:01:50 -0400

From The Czechoslovak Cookbook -- posted by Charlotte J

Roulades

Fri, 03 Oct 2008 14:28:14 -0400

beef roulade with filling easy to prepare, recipe came from my mother who got it from a Czech cookbook -- posted by Chef vera in West coast of Canada

Knedliky- Czech Potato Dumplings

Sat, 18 Oct 2008 02:07:15 -0400

My great-grandparents were from Bohemia, and this is a recipe that has been handed down from them; my grandfather taught me to make it. He made it for Christmas and Thanksgiving for as long as I can remember, as the dumplings are absolutely wonderful in au jus gravy and provide a wonderful addition to any roasted meat and a good companion to sauerkraut. It's a recipe that involves a lot of visual cues as to the texture, but it's pretty easy, especially if you have a big food processor and someone to give you a hand ;) Make a lot; the dumplings are always better the second day :) -- posted by joyfulnoise

Pierogies With Kielbasa and Cabbage

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

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

Houskove Knedliky - Czechoslovakian Bread Dumplings

Sun, 11 Jan 2009 21:42:47 -0500

Posted in response to a recipe request. These hearty, dense dumplings are just wonderful served in melted real butter or with brown gravy. A variation might include stuffing them with minced mushrooms and onions sautéed in butter before boiling or forming them into balls instead of cylinders. -- posted by Molly53

Chicken and Cracker Dumplings (Czech)

Mon, 09 Feb 2009 18:14:52 -0500

This recipe is handed down from my husband's Czech grandmother (although has been slightly modified to use modern amenities like a food processor). Economical, fairly easy to make, filling, and tastes great. I usually use chicken thighs, but you can also use a whole chicken cut up, or bone-in breasts. The dumplings are not the fluffy kind, but a denser textured dumpling. Fresh parsley makes a difference, although dried can be substituted if necessary. -- posted by Izzblizz

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

Czech Fried Cheese (Smaený Sýr)

Sun, 26 Apr 2009 20:45:08 -0400

Entered for safe-keeping for ZWT. From rampouch.com, which features Czech recipes for North American kitchens. Serve with tarter sauce, boiled potatoes and salad. -- posted by KateL

Apricot Kolaches

Wed, 13 May 2009 22:11:36 -0400

Found this on allrecipes. Looks really yummy. -- posted by Chef #1216418

Czechoslovakian Orange Bread - Abm

Sat, 20 Jun 2009 02:01:27 -0400

This is from a food preservation Yahoo group that I am on. This bread is traditionally baked in a crescent and is glazed with honey and orange juice mixed together and warmed. -- posted by dicentra

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

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

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

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