Recipezaar: Eastern Europe,Main Dish recipes

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

Goulash for 2

Fri, 06 Feb 2009 11:11:20 -0500

My husband and I usually eat this over egg noodles or pearl barley. This is great comfort food but I'm curious to see how many calories are in this dish! -- posted by Queen Dana

Chicken and Broccoli Pie

Fri, 06 Feb 2009 15:55:39 -0500

A lovely warming pie. The stock in the sauce makes it very tasty. I normally serve this with sliced french beans on the side. Always goes down well. -- posted by Ferng

North Croatian Sautéed Beef Schnitzels

Sun, 08 Feb 2009 23:49:58 -0500

This is how beef is sautéed in Northern parts of Croatia. It is similar to goulash recipe, only you get the whole beef schnitzels not just some parts of beef meat. This is the way how I prepare this meal and I have learned it from my mother and her from her mother etc. -- posted by nitko

Filet Mignon With Stroganov Sauce

Mon, 09 Feb 2009 15:51:40 -0500

Gourmet November 2006 -- posted by Mom2Rose

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

Mititei

Tue, 17 Feb 2009 11:35:46 -0500

Romanian hand formed sausages perfect for the BBQ! -- posted by HeidiRenee

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.

Pierogi Beef Skillet

Thu, 19 Feb 2009 10:53:38 -0500

We love pierogis and this looks like a different and delicious way to serve them. It makes a complete meal-in-one. You could also substitute onion and potato pierogies in this dish. Recipe is from Simple and Delicious. -- posted by Lainey6605

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

Beef Stroganoff

Tue, 24 Feb 2009 11:19:30 -0500

A lower fat, but still delicious version of the classic dish from Russia. -- posted by Ice Cool Kitty

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

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

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

Bierrocks or Meat and Cabbage Rolls

Sun, 15 Mar 2009 00:06:46 -0400

These are tasty rolls/turnovers filled with browned beef, cabbage, and onion. They were a big hit growing up. Kids love to dip them in ketchup. -- posted by Chef #655640

Vegetarian Sarmale

Sun, 15 Mar 2009 01:04:18 -0400

this recipe is usually served during fasting, haven't tried it yet, just got it from a newspaper daily recipe ..:D -- posted by Chef #1155166

Mustard and Peppered Beef Stroganoff

Sat, 28 Mar 2009 17:18:55 -0400

Serve with rice or pasta. -- posted by English_Rose

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

Garlic Schnitzel

Sun, 19 Apr 2009 23:57:16 -0400

This is the best "Wiener Schnitzel" recipe that I learned from my Hungarian mother-in-law. It is served with mustard "tartar sauce." You will love it. -- posted by Chef #489776

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

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

Ultimate Beef Stroganoff With Buttered Noodles - Tyler Florence

Sun, 26 Apr 2009 21:28:11 -0400

From _Tyler's Ultimate_ episode "Ultimate Beef Stroganoff." This is the meal his wife Tolan makes for him whenever he returns from traveling. -- posted by DrGaellon

Franks, Sauerkraut, and Mashed Potatoes

Tue, 28 Apr 2009 01:18:24 -0400

By Christine Merlo,Boston Globe Correspondent ,+LARRY# 1 A DELICIOUS,HARDY DISH WITH A WINNING COMBINATION OF FLAVORS -- posted by larry #2

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

Fettuccini Verdi Capricco

Sun, 10 May 2009 19:55:42 -0400

This recipe is from the R.S.V.P. section of a June 1982 issue of Bon Appetit. It was requested from a family-style trattoria in Toronto, Canada called The Venezia Restaurant. -- posted by Leslie in Texas

Karl Ratzsch's Hungarian Beef Goulash

Sun, 17 May 2009 15:45:35 -0400

This recipe is from Karl Ratzsch's restaurant in Milwaukee where I have eaten many times when I lived in Chicago. You will notice the absence of tomatoes, green peppers, and other superfluous ingredients. -- posted by Dan-Amer #1

Meatball Stroganoff

Sun, 17 May 2009 19:28:38 -0400

This is an easy, delicious recipe for weeknight meals. Use one batch of recipe #371193, frozen meatballs from the supermarket or substitute your own meatball recipe. Serve with egg noodles or mashed potatoes. -- posted by Irmgard

Pierogi Stir Fry

Sat, 23 May 2009 18:17:12 -0400

A simple yet humble recipe courtesy of my mother in law. Heck, I didn't know what to call this recipe! ;) We use store bought Cheemo brand frozen perogie from Canada for this dish, but you can certainly use your own homemade perogie. (I hope one day to learn how to make them and spell the word correctly.) Sometimes I add a potato to the mix to "stretch" the meal even though perogies already contain potatoes. The Cheemo brand has a cheddar cheese/potato variety we really like and an herb/roasted garlic one, too. I noticed the Cheemo site has a similar recipe to this one. Check it out! Serve with a tossed green salad that contains beets, in keeping with the Ukrainian/Russian/Eastern European theme. A Recipezaar member is going to have to set me straight on the correct spelling of pierogies/perogie/-both singular and plural forms. -- posted by Cookgirl

Stage Deli's World Famous Cheese Blintzes

Mon, 25 May 2009 22:39:02 -0400

Recipe is for the renowned blintzes at New York's Stage Deli. It was printed in an old Gourmet Magazine (January 1997). Serve with sour cream and sugar as toppings, and with assorted fruit jams. You can also sautee this in a crepe pan or skillet rather than baking. -- posted by blucoat

Golubtsy Stuffed Cabbages

Tue, 26 May 2009 16:40:13 -0400

Russian deliciously mouthwatering cabbage rolls that takes about 2hrs tp prepare, and as many to forget. -- posted by Chef N Jones

Greek Tacos

Wed, 03 Jun 2009 13:01:37 -0400

This is a quick dish that my whole family enjoys. -- posted by JenzyGirl

Ukrainian Halushky (Ha-Loo-Shky) Pasta With Cabbage

Sun, 07 Jun 2009 22:37:39 -0400

My mother-in-law loved making this dish during lent, on meatless Fridays. My husband liked them creamier, so he would mix in 1 Tbs. of sour cream to his plate of Halushky. They are quick and tasty. I often would make my own pasta. -- posted by Suburban Grandma

Jewish Stuffed Cabbage Ala Grossingers Hotel -- the Best!!

Wed, 24 Jun 2009 10:24:05 -0400

This is my adaptation of the recipe found in "The Art of Jewish Cooking" by Jennie Grossinger. GROSSINGERS was a hotel in the Catskills ( Upstate NY) . The Catskills ( there were many hotels there ) was known as the "Borsht Belt" because the hotel guests were mostly Jewish ( of European descent) . i have made a few modifications: The original recipe in the book calls for canned tomatoes simmered with beef bones: I use canned tomato sauce. The original recipe call for 2 Tb of honey only: I use 2 Tb honey + 1 Tb. brown sugar. The original recipe cooks it all in the heavy pot: I use an oven. The original recipe calls for chicken fat: I use olive oil. I start cooking the cabbage and while its cooking, I prepare the meat and the sauce-this saves some time ( a little bit anyway..) This stuffed cabbage recipe has a bit of sweetness but its not too sweet like many other recipes. I usually serve this with salad and crusty bread. -- posted by petlover

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

Hungarian Beef Goulash Aka "porkolt"

Sat, 04 Jul 2009 13:54:59 -0400

I took the original Hungarian version that my parents taught me, and added my own flare. I hope you like it as much as I do. For best results, use real Hungarian Paprika found in grocery or international food stores. This dish is best served with noodles, and preferably a traditional Hungarian cabbage salad. -- posted by Chef #489776

Bosnian Sataras (Satarash)

Wed, 08 Jul 2009 02:11:56 -0400

This is a basic type of sauce that goes great on top of potatoes, or on the side and with meat. We usually eat it with roasted pork and potatoes. I am totally approximating all of the measurements for this recipe as I dont have them written down. I hope that it turns out for you if you try it! I am also hoping to put some more Bosnian recipes on here as well, I just have to figure out how since I dont use recipes for them. I'll try and post some pics one day as well... ;o) This is a reddish colored sauce/gravy that we eat. It's simple but very good. If you try it and ever want to add more stuff to it, feel free! Bosnian food is usually more simple, but very tasty. -- posted by asperblood

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

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

Hungarian Rice With Meat (Husos Rizs)

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

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

Rakott Krumpli

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

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

Pork Ragu Hungarian Style

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

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

Bulgarian Stuffed Red Peppers With White Sauce

Wed, 19 Aug 2009 14:13:41 -0400

This is another favorite Bulgarian Recipe of mine. The sweetness of the roasted red bell peppers and the tangy yogurt white sauce make such an excellent combination. Super easy to make and yet so delicious full with flavor and fragrance. You can also make this without the meat. -- posted by Nadia Melkowits

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

Kielbasa, How to Cook Fresh Homemade Kielbasa

Tue, 25 Aug 2009 02:55:59 -0400

Should you make my Kielbasa, Homemade Kielbasa, Fresh Polish Sausage, Recipe #386789, this is a very good way to cook it. This is better even than simmering it in beer. Servings, of course, depend on the amount you are cooking! -- posted by Jezski

Grandma's Perogie Dough

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

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

Dalmatian Fried Calamari

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

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

Bulgarian Vegetarian Mish Mash

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

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

Sausage, Bacon and Tomato Cottage Pie

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

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

Croatian cobanac Stew

Sun, 06 Sep 2009 20:08:07 -0400

Cobanac is kind of goulash sheep and cow-boys used to eat while watching their herds. You eat it with a spoon, so the pieces inside has to be bite-size. It is traditional meal from Slavonia (eastern part of Croatia)and people from there are very proud of it. They have annual Cobanac festival where there is competition in making cobanac. They cook cobanac in large bronze pots on tripod over open fire. Of course, everyone will tell you that their stew is the best one. This is how I do it. (I know someone here on Zaar would be against horse meat, but, if you really want to enjoy the taste, use horse meat.) -- posted by nitko

Serbian Pork and Beans

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

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

Roast Duck Legs With Red Wine Sauce

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

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

Healthier $#%& Beef Stroganoff

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

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

Polish Casserole

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

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

Classic Beef Stroganoff

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

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

Mrs. Barber's Chicken (Chicken Stroganoff)

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

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

Leskovac Burger

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

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

Chicken Paprikash (Hungarian Style I Think)

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

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

Smaený Sýr (Fried Cheese)

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

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

Blu Jam Cafe's Goulash

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

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

Chicken Paprikas Omama Vargyas

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

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

Pizza Spaghetti Casserole (Oamc)

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

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

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

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

Goulash Base Recipe

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

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

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

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

Romanian Mousaka

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

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

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

Coca Cola Goulash

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

From elook.org -- posted by littlemafia

Paprika Chicken (For Diabetics)

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

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

10 in 10 Diet Cabbage Soup

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

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

Wild Boar Goulash

Sat, 28 Nov 2009 14:50:16 -0500

This recipe is a variation on one I found online. http://www.venisonamerica.com/recipes/boargoulash.html It is very good, though strangely it is better to eat when it has cooled a bit. So I would suggest making it first and then cook the potatoes and serving it when the potatoes are ready. :) Prep time includes marinading. -- posted by Tea Girl

Koulebiaka (Rice and Salmon Pie)

Thu, 03 Dec 2009 15:46:57 -0500

This Russian dish has many variations all around the Baltic. This recipe is the one most common to Finland. In fact, it could be considered a Finnish national dish. Serve with a green salad along with a sour cream and dill dressing. -- posted by Celticevergreen

Potato & Cheese Latkes With Apple-Pear Sauce

Sun, 06 Dec 2009 11:16:25 -0500

I found these online about 6 years ago and never posted them. What I like is that they are savory and a combination of both cheese and potato.The potato-cheese latkes prep time = 15 mins & frying time = 10 mins per batch. The apple-pear sauce prep time = 10 mins & cooking time = 20 mins. While there is nothing like the traditional applesauce and sour cream, here's this variation - easy to make and tastes great!!!!;) -- posted by Manami

Homemade Vegetarian Smoky Breakfast Sausage Links

Wed, 09 Dec 2009 00:37:57 -0500

I haven't tried this, but it looks so good! Adapted from Vegetarian Times magazine! These sausages were a hit among Vegetarian Times vegan staffers, who loved the idea of homemade veggie links. They are a snap to make in a 2-layer bamboo steamer, but you may use a metal steamer in a large saucepan, you may just have to do several batches. -- posted by Sharon123

Hungarian Stuffed-Under-The-Skin Chicken

Mon, 14 Dec 2009 00:12:34 -0500

A wonderful chicken recipe I plan to use for 2 fresh chickens sitting in the fridge tomorrow. Expecting cold weather so this will smell great & warm the house at the same time. Found in The New York Times - an old Hungarian Hanukkah recipe adapted by Mindel Appel. -- posted by Buster's friend

Cabbage Rolls-Sarma

Thu, 17 Dec 2009 14:12:38 -0500

Authentic recipe for Slovenian cabbage rolls passed down from my grandmother. -- posted by Mel Bart

Mititei (Mici) Romanian Meat Sticks

Fri, 18 Dec 2009 01:55:30 -0500

Traditional grilled meat dish from Romania. Easy to prepare and even easier to fall in love with! -- posted by Hungry_for_more

Wild Mushroom Stroganoff With Herb Crumb Topping

Mon, 21 Dec 2009 01:48:37 -0500

From the Vegitarian Society, stored here for safe keeping http://www.vegsoc.org/christmas/2004/strog.html -- posted by Tinyclanger

Holubsti--Ukranian Cabbage Rolls

Tue, 29 Dec 2009 00:45:38 -0500

I spent 18 months in central Canada, serving a mission for the Church of Jesus Christ of Latter-day Saints. While I was there, I fell in love with the people and the food, specifically Ukrainian and Filipino food. The cabbage rolls were my favorite, and when I returned to the US, I began searching for recipes, but could never find one that I liked. This recipe comes from me combining elements of two or three different recipes that I found. The resulting recipe is surprisingly easy--if a bit labor intensive. I included instructions to make a sauce, but, if you run out of energy, the stuff in a can works just as well. If I want to do a homemade sauce, I usually do it a day or so in advance., By omitting the meat, this can be a vegetarian dish. By also omitting the sour cream and using margarine instead of butter, it can be vegan. -- posted by CorianneW

Meatless Ukrainian Borsch

Tue, 05 Jan 2010 11:03:49 -0500

I modified the family recipe for borsch when we went through a five year vegetarian phase. Even though we eat meat again, we still prefer this version. This uses mushrooms in place of beef. My grandmother is from Novohrad-Volynsk and while she'd be horrified that I removed the meat, I can't eat this soup without thinking of her. This is my first posted recipe, I hope someone else enjoys it, too. -- posted by Cheri K

Ggrandma Molnar's Stuffed Cabbage

Mon, 11 Jan 2010 11:36:28 -0500

My mother got this recipe from my grandfather's mother. Phew! She lived her life in southern Hungary. I have loved it since I was big enough to help mom peel the cabbage leaves. You could probably substitute diced tomatoes for the can of whole tomatoes, but I have never tried it that way. I still fix it the way I was taught as a little girl. I have also tried Bavarian Sauerkraut and its just as good. -- posted by saharann

Campbell's Chicken Florentine Lasagna

Tue, 12 Jan 2010 18:11:08 -0500

I got this in an email from Campbell's today. I checked to see if it was already on here, and found several that are different than this one, so here it is. I am going to try it soon. Sounds delicious. -- posted by jrivera

Paprika Goulasch

Mon, 18 Jan 2010 00:15:41 -0500

This dish originated in Hungary but has been a family favourite since forever :-) I like to serve it with german potato dumplings, but Tagliatelle is also good. Sauteed red Cabbage as a side dish will go beautifully. -- posted by Jana Steinhagen

Baked Sour Cream Noodles (Low-Fat)

Mon, 18 Jan 2010 01:41:53 -0500

A creamy, cheesy, treasure of a find from the American Heart Association's cookbook. Traditionally we would think of this as a side dish, but at 396 calories per serving I wanted to make sure this recipe would fill us up without having to add large servings of meat or bread. It did! We like it served with 1/2 of a small grilled/broiled chicken breast and steamed veggies, but shrimp would also be a nice accompaniment. I am in constant search of low-fat, heart healthy recipes that actually fill us up. So often we find recipes listed as "low-fat" or "heart healthy" and the serving size is so small a person walks away from the table hungry or we are deceived by the words "low-fat" and eat 4x what the recommended portion size is defeating the original intent. This filling dish generously serves 4. We also like a tsp or so of onion powder added to the cheese mixture. If you are not on a sodium restricted diet, feel free to add salt to taste. The recipezaar database doesn't seem to recognize the yolk free egg noodles or low sodium worcestershire sauce so I will list the Nutrition Values as stated by the AHA. Calories 396, Total Fat 3.0 g, Sat Fat 1.0 g, Poly 0.5 g, Mono 0.5 g, Sodium 389 mg, Cholesterol 21 mg, Carbs 64 g, Protein 23 g, Fiber 3 g, Sugars 10 g. Dietary Exchange- 4 Starch, 2 Very Lean Meat. -- posted by Brenda.

15th Century Dalmatian Braised Tuna (Pasticada Od Tune)

Tue, 19 Jan 2010 17:31:08 -0500

This is recipe from 15th century from Split (Dalmatia). It was noted first time in Split around 1480. All ingredients from recipe can be found in Dalmatian region. Pasticada is meal you can make from meat but also large fish. Tuna is especially good for this recipe because of its meat structure. I havent tried this recipe yet, and I am posting it here to save it. -- posted by nitko

Fish Plaki

Mon, 25 Jan 2010 01:07:54 -0500

Plaki is a Greek method of cooking fish with vegetables. I first had this at a little neighborhood Greek restaurant here in my hometown. It was just around the corner from where I worked, so it was a popular lunch spot. Occasionally we were lucky enough to find this on their lunch specials menu....Lucky us! I recommend using a firm white fish....I use amberjack, grouper, or snapper. If you cut all the bloody pieces out of the fillet, you won't get a fishy taste. The fresher the fish the better! Prep time does not include the soaking/marinating time for frozen fish. -- posted by breezermom

Polish Baked Ham (Szynka Pieczona)

Mon, 25 Jan 2010 11:56:41 -0500

Can't wait to try this simple, tasty looking recipe for Easter! -- posted by Suzy_Q

Cabbage Sausage Oat Casserole

Tue, 26 Jan 2010 12:09:25 -0500

This recipe was inspired by some traditional cabbage roll recipes, but made in as few steps as I could manage with a toddler running around. Most of the cooking is passive. It's nearly all passive if you have your husband chop and open containers. I used a chicken fontina and spinach sausage, but I'm sure others like a spicy beef sausage would also be great. -- posted by MC Baker

Chicken With Sour Cream

Fri, 29 Jan 2010 03:40:34 -0500

Another traditional Romanian dish which is great served with a softer Recipe#410840.Grandma made it this way,but new version of the recipe might use more veggies.My mom uses chicken cube in this,if you do so omit the salt. -- posted by littlemafia

Beef Stroganoff

Mon, 01 Feb 2010 09:53:15 -0500

Yummy! my moms beef stroganoff with a twist!! My husband LOVES it and he hated beef stroganoff before I made this. -- posted by Chef Wolfgang Drea

Mecklenburger Lentil Stew

Fri, 05 Feb 2010 09:41:42 -0500

This is a recipe from Northern Germany. If you have ever wondered what to do with those big german hot dog things called Bockwurst... here is an idea! This Stew is vegetarian until the Bockwurst is added, which is right at the end, so it is a great one for pleasing everyone! -- posted by Jana Steinhagen

Corning the Beef - Brisket by Alton Brown

Fri, 05 Feb 2010 11:12:34 -0500

Alton Brown's now famous corned beef recipe (takes 10 days to complete) using fresh brisket, 10 days, and some saltpeter. -- posted by Andi of Longmeadow Farm

Recipezaar: Eastern Europe,Main Dish recipes

Cabbage and Noodles (Healthy Version)

Goulash for 2

Chicken and Broccoli Pie

North Croatian Sautéed Beef Schnitzels

Filet Mignon With Stroganov Sauce

Chicken and Cracker Dumplings (Czech)

Mititei

Unstuffed Cabbage Roll Soup

Falafel

Pierogi Beef Skillet

Pork Chops Debreczyn's Style (Hungarian Pork Chops)

Beef Stroganoff

Polish Style Royal Chicken

Meatloaf, European-Style;

Lazy Cook's Golumpki (Stuffed Cabbage)

Bierrocks or Meat and Cabbage Rolls

Vegetarian Sarmale

Mustard and Peppered Beef Stroganoff

Sweet & Sour Vegetarian Golabki (Stuffed Cabbage Rolls)

Garlic Schnitzel

Sauerkraut and Sausage Paprikash

Chicken Cutlets

Pierogies (Outstanding)

Eggplant Ragout

Sarma - Bosnian Stuffed Cabbage Leaves

Ultimate Beef Stroganoff With Buttered Noodles - Tyler Florence

Franks, Sauerkraut, and Mashed Potatoes

Bigos

Fettuccini Verdi Capricco

Karl Ratzsch's Hungarian Beef Goulash

Meatball Stroganoff

Pierogi Stir Fry

Stage Deli's World Famous Cheese Blintzes

Golubtsy Stuffed Cabbages

Greek Tacos

Ukrainian Halushky (Ha-Loo-Shky) Pasta With Cabbage

Jewish Stuffed Cabbage Ala Grossingers Hotel -- the Best!!

Pierogi Filling

Hungarian Beef Goulash Aka "porkolt"

Bosnian Sataras (Satarash)

Addictive Pierogi Casserole

Polski Sausage With Red Cabbage

North Croatian Butternut Squash Stew (Buce Cuspajz)

Hungarian Rice With Meat (Husos Rizs)

Rakott Krumpli

Pork Ragu Hungarian Style

Bulgarian Stuffed Red Peppers With White Sauce

Grandma Martichis' Pierogi

Polish Pork Chops With Sauerkraut

Kielbasa, How to Cook Fresh Homemade Kielbasa

Grandma's Perogie Dough

Dalmatian Fried Calamari

Bulgarian Vegetarian Mish Mash

Sausage, Bacon and Tomato Cottage Pie

Croatian cobanac Stew

Serbian Pork and Beans

Roast Duck Legs With Red Wine Sauce

Healthier $#%& Beef Stroganoff

Polish Casserole

Classic Beef Stroganoff

Mrs. Barber's Chicken (Chicken Stroganoff)

Leskovac Burger

Chicken Paprikash (Hungarian Style I Think)

Smaený Sýr (Fried Cheese)

Blu Jam Cafe's Goulash

Chicken Paprikas Omama Vargyas

Pizza Spaghetti Casserole (Oamc)

Sausage Bobbat - a Polish-Russian Recipe

Littlemafia's Transylvanian Cabbage & Noodles

Goulash Base Recipe

Chicken Paprikash

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

Golumpki - Polish Stuffed Cabbage Rolls

Romanian Mousaka

Moscow Chicken

Coca Cola Goulash

Paprika Chicken (For Diabetics)

10 in 10 Diet Cabbage Soup

Wild Boar Goulash

Croatian cobanac Stew

Smaený Sýr (Fried Cheese)