Recipezaar: Eastern Europe,Lighter Fare recipes

Romanian Orangeade

Fri, 06 Jun 2008 12:05:18 -0400

Sounds refreshing! From a traditional Romanian recipe site for ZWT4 -- posted by Japan bound

Apple Soup With Apple Dumplings

Fri, 06 Jun 2008 20:53:31 -0400

From Please to the Table, posted for ZWT IV -- posted by pattikay in L.A.

Belarus Kutya

Sat, 07 Jun 2008 18:53:35 -0400

This delicious dessert from Belarus is similar to a rice pudding. -- posted by Alskann

Hungarian Halousky

Sun, 08 Jun 2008 03:29:34 -0400

Potato Dumplings. I got this from my wonderful co-worker Rebecca. It is her Hungarian Dad's recipe. She suggests serving it with Chicken Paprikash which I've also posted. -- posted by Engrossed

Spaetzel

Mon, 09 Jun 2008 00:42:52 -0400

Dumplings. I got this from my wonderful co-worker Rebecca. It is her Hungarian Dad's recipe. She puts them in recipe#308261, which I've also posted. -- posted by Engrossed

Aubergine (Eggplant) Balls

Wed, 11 Jun 2008 02:48:28 -0400

This is from my mom, I'm not a huge fan of eggplant, but this is pretty tasty! -- posted by mrsteacher22

Spaghetti With Bolognese

Thu, 12 Jun 2008 20:09:39 -0400

Another Italian dish that is sure to please, and it is really quick and easy -- posted by Chef 'Diva Divine

Apple Cinnamon Infused Vodka

Mon, 16 Jun 2008 18:38:36 -0400

A great gift for someone who loves making special martinis. Infused vodkas have become quite popular! This one will be great for fall and winter hot beverages such as hot apple cider! -- posted by sassafrasnanc

Cucumber Infused Vodka

Tue, 17 Jun 2008 01:31:57 -0400

Infused liquors are the new creative expression in the world of cocktail mixology, and vodka is the ideal spirit for experimentation, as any number of ingredients easily infuse into this neutral-tasting liquor and shine through with clarity. This infusion is refreshing in summer coolers and summer martinis. -- posted by sassafrasnanc

Tipsy Cake

Wed, 18 Jun 2008 19:41:33 -0400

If you have a pound cake that is quickly going stale then have I got a recipe for you! Made with brandy and wine this is not your average poke-hole cake, this one is strictly for the big boys. From the Lubec Women's Club and oh what these women cook up when no body's watching! -- posted by Julie B's Hive

Russian Fried Potatoes

Fri, 20 Jun 2008 00:02:55 -0400

My parents usually made this at breakfast with fried eggs and fresh garden salad. It's simple, easy and yummy! You can adjust the recipe accordingly. I personally love adding lots of garlic and onion, but that's just me. -- posted by Ukosherian

Hearty Sour Rye Bread

Wed, 25 Jun 2008 19:51:58 -0400

Posting for ZWT4, Eastern Europe. I like the idea that this recipe does not require a sour dough starter. It is from Cooking Light. There intro: "These loaves of sour rye were everyday fare for Mennonites living on the Russian steppes. They were made with a natural sourdough starter and baked in ovens that were fueled by prairie grasses. In this recipe, yogurt replaces the sourdough starter." -- posted by Kitchen Witch Steph

Hungarian Potato Soup

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

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

Russian Palace's Vegetable Borscht Recipe

Mon, 07 Jul 2008 01:57:32 -0400

From Chef Roza Gorenuk, Russian Palace Restaurant, Chicago, Illinois, for About.com This beet borscht soup recipe with carrots, cabbage, and potatoes has authentic Russian roots. This version comes from the famous Russian Palace Restaurant in Chicago. Prep Time: 20 minutes Cook Time: 40 minutes -- posted by Chef #809940

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

Salata De Vinete

Tue, 05 Aug 2008 17:40:53 -0400

Salata De Vinete, or Eggplant Salad, is a common salad in many parts of Romania. Similar salads exist throughout Eastern and Southern Europe. Often, the salad is eaten with bread at breakfast or with bread as an appetizer/part of other meals. This version is without mayo or another creamy agent--making it ideal for summer picnics. -- posted by jo_mama

White Crepes

Fri, 15 Aug 2008 16:48:57 -0400

These crepes are low in fat, have a great taste and can be eaten for breakfast with honey or for dinner filled with grilled vegetables or chicken meat, you can eat them how ever you like! -- posted by zori

Sugar-Free Banana Soft Cookies

Thu, 28 Aug 2008 15:20:24 -0400

These cookies are so delicious! I'm watching my blood sugars so I'm always trying to find new and good tasting sugar-free recipes. -- posted by zori

Mchadi

Wed, 10 Sep 2008 00:09:38 -0400

This is a Georgian recipe (country, not the state). Use coarse ground cornmeal, look for stone-ground. -- posted by schmme

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

Quick and Easy Mini Russian Pizza

Wed, 24 Sep 2008 21:24:32 -0400

A very simple recipe I whipped up in my dorm room, transforming a bagel into a pizza using common ingredients. The tastes go well together, and it sort of resembles the pizzas served in Moscow. -- posted by extraordinary machine

Sauteed Cabbage With Pork

Fri, 26 Sep 2008 00:10:15 -0400

Very easy flavorfull sauteed cabbage and pork. Russian comfort food:) -- posted by lana-nn

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

Greek Style Stuffed Eggplant/Summer Squash/Zucchini

Mon, 20 Oct 2008 17:45:56 -0400

This is a great recipe for using up your bland summer vegetables from the garden. You can use it with eggplant, summer squash, zucchini, or all the above! I found that it is easiest if you break the work into two days, starting on a day when you will already have the oven on for something else. In the recipe I state "zucchini," but use whichever vegetable you have instead. -- posted by All-Natural-Nut

Polish Dill Pickle Soup

Thu, 23 Oct 2008 18:51:31 -0400

I LOVE this recipe because it is a family gem, and my grandfather and I make this as frequently as we can. NEVER USE CANNED POTATOES. If you do it won't taste right. -- posted by Mary & Sandy

Russian Tea

Tue, 28 Oct 2008 17:35:44 -0400

russian tea -- posted by gangstasweety4ever

Fresh Apricot-Honey Sponge Cake (Russian Style)

Tue, 28 Oct 2008 17:54:16 -0400

This is a great fruity, juicy sponge cake made from lots of real apricots with a gentle hint of honey -- posted by gangstasweety4ever

Meat Pancakes

Tue, 28 Oct 2008 18:19:00 -0400

pancakes -- posted by gangstasweety4ever

Boiled Pirogyi

Tue, 28 Oct 2008 18:38:29 -0400

These are alot like dim sum sausage packets -- posted by gangstasweety4ever

Beet, Walnut, and Prune Salad

Tue, 28 Oct 2008 19:07:27 -0400

This beet salad works great as a side dish. It's garlicky, creamy, sweet, a little crunchy, and a little salty. Enjoy this authentic Russian recipe that everyone in my family always makes -- posted by gangstasweety4ever

Borscht

Tue, 28 Oct 2008 19:07:34 -0400

This is the best borscht I have ever eaten. Double the recipe, because it freezes well. -- posted by gangstasweety4ever

Horseradish Beets (Chrin)

Tue, 28 Oct 2008 19:26:51 -0400

This wonderful beet and horseradish dish makes for an excellent side to any meal -- posted by gangstasweety4ever

Knishes

Wed, 29 Oct 2008 15:13:31 -0400

These small potato stuffed turnovers will have mouths watering -- posted by gangstasweety4ever

Pierogi

Wed, 29 Oct 2008 17:58:02 -0400

A delicious filled dumpling made from fresh pasta. These take time, but are so worth it! Fill with Sauerkraut Filling or Potato and Cheese Filling. To freeze, place uncooked pierogies in melted butter. Cool, and place in freezer bags. The butter will keep them from sticking -- posted by gangstasweety4ever

Romanov Russian Black Bread

Wed, 29 Oct 2008 18:05:48 -0400

Delicious traditional Russian black bread -- posted by gangstasweety4ever

Russian Black Bread

Wed, 29 Oct 2008 18:06:09 -0400

The vinegar adds a bit of a bite -- posted by gangstasweety4ever

Sweet Russian Cabbage Soup

Wed, 29 Oct 2008 18:13:34 -0400

This is a simple recipe for a wonderful rich cabbage soup -- posted by gangstasweety4ever

Ukha (Russian Fish Soup)

Wed, 29 Oct 2008 18:20:25 -0400

Wonderful fish soup. Very popular in Russia and easy to make -- posted by gangstasweety4ever

Oktoberfest Curry Catsup

Wed, 29 Oct 2008 18:34:59 -0400

We had a wonderful Oktoberfest dinner earlier this month for just two of us to celebrate. I made water braised, sauteed, then finally lager braised brats with plenty of sliced onion. We served this with a side of my own Recipe #267961 and zaar Recipe #258339. For dipping brats, I made this sauce and it turned out very tasty. I had something quite similar to this on zaar, but this one is a little different. Topped the dinner with great tasting beer. This is life! Next day - brats hoagie with this sauce and they were wonderful. -- posted by Rinshinomori

Traditional Russian Pirozhki

Wed, 29 Oct 2008 18:35:04 -0400

They taste delicious, and are a great comfort food (or any other food)." -- posted by gangstasweety4ever

Pierogi

Wed, 29 Oct 2008 18:36:43 -0400

These are dough pockets filled with cottage cheese, boiled and served with sour cream gravy. -- posted by gangstasweety4ever

Russian Green Bean and Potato Soup

Wed, 29 Oct 2008 18:45:53 -0400

It's a hearty soup with a great flavor -- posted by gangstasweety4ever

Russian Eggplant Caviar

Thu, 30 Oct 2008 00:27:34 -0400

very good -- posted by gangstasweety4ever

Mini Farfalle With Tomatoes and Corn

Mon, 03 Nov 2008 22:55:41 -0500

Found this recipe on a box of Barilla Piccolini Mini Farfalle. Original recipe calls for fresh tomatoes but I subbed a 28-oz can of plum tomatoes using the tomatoes only and saving the juice for later use.Quick, easy, and unpretentious. -- posted by Julie B's Hive

Salad Amelia

Mon, 17 Nov 2008 00:01:16 -0500

From my recipe file box. My notes say this recipe is from Uzbekistan. -- posted by dicentra

Festive Bread

Thu, 20 Nov 2008 01:31:34 -0500

This is an old authentic recipe for Bulgarian bread, baked on festive occasions like New Year's Eve, christenings, weddings, etc. It takes a bit of time to prepare, but is worth every second of it. It looks great, tastes fantastic and your guests would be impressed. -- posted by Bulgarian Chef

Tashkent Carrot Salad

Thu, 27 Nov 2008 00:36:10 -0500

This is the carrot salad recipe from Chicago's Russian Tea TIme - they serve it with almost everything and is very tasty. A bit different from the other salads I saw posted, so I thought I'd share. -- posted by CuteOne

Hungarian Mushroom Soup

Thu, 27 Nov 2008 16:16:41 -0500

This recipe create a wonderful, easy-to-prepare soup that came from my latest book, published in November, 2008. Tried and True Recipes from a Caterers KitchenSecrets of Making Great Foods (www.eloquentbooks.com/TriedandTrueRecipes.html) www.howfoodswork.blogspot.com -- posted by Chef #1045334

Russian Spring

Wed, 03 Dec 2008 00:26:58 -0500

From In The Spirit. A UK site. Apple juice, vodka and creme de menthe -- posted by dicentra

Portuguese Peasant Bread

Tue, 16 Dec 2008 20:28:31 -0500

This dense bread is called broa in Portugal. Barley cereal for babies is what gives this bread its unusual texture and flavor. -- posted by Sweet Jezebel

Polish Kluska Potato Dumplings

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

My Babcia (Polish Grandma) made these every new year. They are inexpensive, easy to make and very tasty. They are certainly not a "healthy" dish, but for special occasions 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

Mustard Chive Spaetzle

Thu, 08 Jan 2009 00:58:58 -0500

A fusion twist on a Hungarian family favorite! If you've never made spaetzle before and do not have a spaetzle maker, this will require some practice and arm/wrist work while making it. However, you won't regret gaining this skill! Spaetzle is a wonderful side dish to any meal with sauce or gravy! It says it serves 4, but in my family, 2! -- posted by Gaia22

Littlemafia's Romanian Sour Soup(Ciorba)

Sat, 31 Jan 2009 12:51:04 -0500

Ciorba is a sour soup from Romania enjoyed by the people especially in winter. It can be done by sauteeing the veggies or without and can add vermicelli noodles in the end. Serve with sour cream. -- posted by littlemafia

Ukrainian Cabbage

Fri, 06 Feb 2009 01:20:00 -0500

Ukrainian Prockus (Stuffed Cabbage) is a DELICIOUS recipe that came to the United States from the Ukraine with my maternal grandmother, Anna Buhal'tsev (Bell) Mersky. It had been slightly revised by my mother, such as using cranberry sauce from the can, rather than using whatever type of berry that had been available and used in the Ukraine. A vegetarian who enjoyed the cabbage and sauce suggested that I devise a recipe for just the cabbage with the wonderful sauce, so I am calling it Ukrainian Cabbage, which can be a great side dish. -- posted by Alan Leonetti

Crunchy Cracked Wheat Bread

Mon, 16 Feb 2009 01:05:05 -0500

A delicious bread and very healthy too! I adapted this from Oprah magazine. -- posted by Sharon123

Unstuffed Cabbage Roll Soup

Tue, 17 Feb 2009 11:36:05 -0500

This recipe came about after a failed casserole recipe turned into an amazing soup! Who says failure is a bad thing? You could even make this vegetarian/vegan by changing the meat to a veg friendly option and using a veg broth. Hope you enjoy this too! -- posted by mama's kitchen

Falafel

Wed, 18 Feb 2009 14:07:26 -0500

I got this recipe out of my Whole Foods Diabetic Cookbook. The falafals are baked, not fried. To top my falafel off, I made a vegan sour cream garlic sauce, plus I added salasa fresca and tabasco sauce to top it all off. The flavors were delicious together. -- posted by Chef Joey Z.

Dalmatian Boiled Potato

Sat, 21 Feb 2009 10:06:37 -0500

This is meal we usually eat with fish. It is very easy. -- posted by nitko

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

Romanian Potato Salad

Sat, 28 Mar 2009 17:10:30 -0400

I might be wrong about the amount for oil and vinegar, so add according to your taste. It goes with cold leftover meat. -- posted by littlemafia

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

Chicken Cutlets

Thu, 23 Apr 2009 02:04:57 -0400

Great taste, not hard to do. -- posted by PuniM

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

Eggplant Ragout

Fri, 24 Apr 2009 16:58:13 -0400

From my dear friend Manana. A true Georgian recipe. -- posted by schmme

Sarma - Bosnian Stuffed Cabbage Leaves

Sat, 25 Apr 2009 15:25:20 -0400

There are different versions of this recipe from all over the Balkans. You may be able to get sour cabbage from an Eastern European market; if not, you can boil the cabbage heads until soft enough to work with (the dish will taste slightly different - maybe add some vinegar to the broth). It is a very filling dish! Don't worry about leftovers, they taste just fine reheated (use the stove, not the microwave)! -- posted by IronChefZahra

Russian Beet Salad

Sun, 26 Apr 2009 21:00:45 -0400

Entered for safe-keeping for ZWT. From RusslandJournal.de. A food processor will save time. I have added 3 ways to precook the beets, depending on your preference. I recommend wearing plastic gloves when handling the beets, as they will stain otherwise. -- posted by KateL

Portuguese Cornbread

Tue, 05 May 2009 16:57:00 -0400

Posted for ZWT 5. This recipe is for a yeat raised cornbread. Very interesting & I can't wait to try it myself. Prep time includes rising times. From http://www.thegutsygourmet.net/spain.html -- posted by **Tinkerbell**

Babaci's Potato Pierogi

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

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

Vaisiu Pyragas -- Fruit Bread (Lithuania)

Wed, 20 May 2009 15:24:47 -0400

This recipe was found on the internet at easteuropeanfood.about.com. Preparation time does not include the times needed for the dough to rise several times. -- posted by Sydney Mike

Tabouli & Chickpea Couscous Salad

Sun, 31 May 2009 20:27:48 -0400

This recipe is from Sydney Markets, I love Chickpeas & couscous so this is on the menu for lunch soon. I'm not too keen on mint so I think I'll leave it out but use whatever suits you. -- posted by **Mandy**

Homemade Pasta

Sun, 07 Jun 2009 22:38:28 -0400

I never thought pasta could be so easy to make until I tied this recipe. Easy, fast and a large quantity from few ingredients. I like to serve this pasta with my Ukrainian Halushky recipe posted on this site at well. My children love just the pasta alone with onions sauteed in butter. -- posted by Suburban Grandma

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

North Croatian Butternut Squash Stew (Buce Cuspajz)

Tue, 14 Jul 2009 01:18:09 -0400

This is one of traditional early summer North Croatian stews. I am sure they eat something similar in Hungary since we have shared the same history for more than 500 years. This is my grand-grandmother recipe, almost 200 years old. -- posted by nitko

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

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

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

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

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

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

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 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

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

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

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

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

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

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

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

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

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

Spinach and Rice Soup - Low Calorie

Mon, 07 Dec 2009 14:24:41 -0500

Quick to prepare healthy, low calorie soup. If you like spinach youll find this soup delicious and filling a great recipe when you are trying to shed a few extra pounds. The lemon gives it just a little bit of tang. You may add extra garlic if you like bolder taste. -- posted by BennyPashova

Mrs. Peltz's Onion Flat Rolls (Pletzlach)

Mon, 14 Dec 2009 00:31:11 -0500

Found this gem in The New York Times - I plan to make them this week. Oh, my DF, a lovely woman of Polish descent who has kept her Brooklyn accent after being gone so many years, will be soooo surprised! The article noted - Like the bialy, a form of pletzel from Bialystok, her tzibele pletzel (onion pletzel) is studded with onions and poppy seeds, but it is flatter than the bialy and made from a sweet dough formed into a round, rolled out very thin and then pricked with a fork. I'm using 2 tespoons yeast for my first making & will increase to the 2 tablespoons yeast the recipe calls for. -- posted by Buster's friend

Basic Home Fries

Thu, 17 Dec 2009 21:16:35 -0500

I just love home fries and this is a great basic recipe for a delicious breakfast! Yum! I love these with ketchup. Adapted from Mollie Katzen's Sunlight Cafe Cookbook. :) -- posted by Sharon123