Recipezaar: Czech,Side Dishes recipes

KYNUTE KNEDLIKY (Raised dumplings)

Sun, 25 Nov 2001 13:34:44 -0500

-- posted by LikeItLoveIt

Vanilla Crescents (Vanilkove Rohlicky)

Sun, 25 Nov 2001 13:34:46 -0500

. -- posted by LikeItLoveIt

BRAMBOROVE KNEDLIKY (Potato dumplings)

Sun, 25 Nov 2001 13:35:44 -0500

-- posted by LikeItLoveIt

Green Beans Prapice

Fri, 14 Jun 2002 18:43:51 -0400

A Czech recipe that brings back memories of the wonderful meals we had in Prague. -- posted by Lorac

Slovak Cucumbers in Sour Cream

Mon, 24 Jun 2002 20:51:10 -0400

This is wonderful! It is important to let the sliced cucumbers sit for 1/2 hour and then squeeze out the water. -- posted by Merlot

Lazy Pierogie Casserole

Wed, 03 Jul 2002 20:04:50 -0400

The taste of pierogies without all the fuss! -- posted by princess buttercup

Creamed green peas

Mon, 15 Jul 2002 06:40:26 -0400

Good little side dish, especially if your kids (or even you) don't normally care for peas, and want a way to eat them. -- posted by Kevin Young

Sweet Kolache Recipe

Tue, 03 Sep 2002 18:05:04 -0400

Czechoslovakian Dessert that has become popular as a traditional Texas festival treat. Can also be made as a savory dish. A cabbage filling is also given here as an example of a savory alternative. Note: Allow extra time for rehydrating if using the dry prune filling. -- posted by 1Steve

Scalloped Tomatoes au Gratin

Fri, 17 Jan 2003 20:02:52 -0500

This recipe comes from the Favorite Recipes of a drill team from Cedar Rapids, Iowa. It is a Czech Recipe, 1963. The recipe is one of many in our collection of cook books. The recipe originally called for 1 pound or 1 quart of tomatoes. Makes a good side dish. -- posted by Barb Gertz

Potato Pancakes

Thu, 27 Feb 2003 20:08:49 -0500

Crispy Potato Pancakes with a slight hint of onion. Great for lunches -- posted by Jim Tasker

Kartoffelkloesse (german Potato Dumplings)

Wed, 16 Apr 2003 20:03:34 -0400

Just what the name implies - these are German-style potato dumplings, as found everywhere in the South of Germany, Austria and Bohemia. These are traditionally served with any roast with gravy, but most well-known as an accompaniment for a hearty Sauerbraten and red cabbage. Like polenta, second-day leftovers are a treat when sliced into slabs and fried in butter. -- posted by LastBaron

Sopsky

Fri, 23 May 2003 20:00:21 -0400

Pronounced “shopsky”, this simple salad may remind you of Greek salad. You can find sopsky salad in every pub, resto and diner in Prague, Czech Republic. The feta prevents the sopsky from being dry, so you don't need any dressing. -- posted by kalla

Cabbage Patties (Zelne Karbenatky)

Fri, 01 Aug 2003 20:00:00 -0400

A simple Czech recipe. Especially good if you've got some left over cabbage. -- posted by Kevin Young

Corn, semolina and couscous pancakes

Fri, 12 Sep 2003 20:00:11 -0400

I just made this one up because the ingredients were the only stuff I had at home at the time. -- posted by Dementhor

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

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

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*

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

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

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

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

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 Olha

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

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

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

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

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

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