Recipezaar: Eastern Europe,Side Dishes recipes

Babushka's Potatoes Romanoff

Wed, 19 Mar 2008 23:42:07 -0400

Very delicious, rich and filling. An old Russian woman gave me this recipe many years ago. Guests request this regularly. -- posted by sassafrasnanc

North Croatian Kohlrabi Stew (Koloraba Cuspajz)

Sun, 20 Apr 2008 19:26:46 -0400

This is very old recipe I usually eat in spring. This is a side dish, we usually eat some meat and potato with it (beef cutlet or pork chops or) It is important to use fresh and baby kohlrabi. If the kohlrabi is old and big you will have wooden parts inside. It is also important to use fresh: more time you store it, better chance to have woody kohlrabi. Actually, as I write this recipe Im also cooking it. -- posted by nitko

North Croatian Horseradish Sauce #1

Sun, 20 Apr 2008 19:26:55 -0400

This is very simple sauce we eat with cooked beef from soup. Please use fresh horseradish root. -- posted by nitko

North Croatian Green Peas Stew (grasak Cuspajz)

Sun, 20 Apr 2008 19:39:34 -0400

This is very simple spring stew. It is recommended to use fresh green peas not canned. So, before starting to cook, remove peas from shuck. It is a boring job but must be done. -- posted by nitko

North Croatian Cabbage and Pasta (krpice Sa Zeljem)

Sun, 20 Apr 2008 19:54:41 -0400

This is old recipe popular in North Croatia. You should use flat pasta like farfalle, or any similar FLAT pasta. Use also fresh cabbage. This is side dish to pork roast meat, or pork chops or BBQ pork and sausages. -- posted by nitko

North Croatian Horseradish Sauce #2

Sun, 20 Apr 2008 19:59:19 -0400

This is sauce with béchamel base. It goes very good with cooked beef. It is recommended to use fresh horseradish root. -- posted by nitko

Lecso

Fri, 25 Apr 2008 19:38:23 -0400

This Hungarian capsicum stew is easy to prepare and yummy. Serves 6 as a side dish, delicious with fried food eg. Schnitzel or fried mushrooms and potatoes. -- posted by Svetlana Sixveesix

Paprika Potatoes

Fri, 25 Apr 2008 19:43:01 -0400

This is a Hungarian side-dish, quick to make in a large frying pan. Goes well with fried mushrooms, schnitzel and lecso (capsicum stew). -- posted by Svetlana Sixveesix

Croatian BBQ Sauce

Fri, 25 Apr 2008 19:46:58 -0400

This is very simple and hot sauce. You can put some rice in it and you get something like djuvech, but not so rich with various vegetables. -- posted by nitko

Low-Calorie Peach & Cottage Cheese Kugel (With Shirataki Noo

Tue, 06 May 2008 01:29:44 -0400

This is a "Hungry Girl" recipe with less than 70 calories per serving and 8 grams of protein! For those of you on Weight Watchers, this recipe is 1 WW Point. -- posted by blucoat

Cheese and Potato Pancakes

Thu, 22 May 2008 15:21:32 -0400

This East European recipe was snagged off the internet specifically for my first participation in Zaar's World Tour 4! -- posted by Sydney Mike

A La Rousse Salad (Romanian)

Wed, 28 May 2008 00:28:46 -0400

Another Romanian recipe from my Romanian friend Carmen. I love the tangy flavor of this Romanian potato salad. The pickled red bell pepper can be difficult to find. If you can't find it, Carmen suggests to just double amount of pickles as a replacement so it keeps the good sour taste. She did this when she made it for a cooking demonstration and it tasted great! The vegetarian sausages are optional, but I personally think they are a must as they give the salad great flavor. -- posted by Enjolinfam

Croatian Rizi-Bizi (Rice and Green Peas)

Fri, 30 May 2008 16:56:28 -0400

This is very popular side dish in Croatia, served with various meats and sauces. It is almost inevitable Sunday side dish with roasted or fried chicken. The recipe is with fresh green peas removed from shucks but it can be done with canned or frozen peas. This recipe is from Cooking High School in Zagreb, 1st year, slightly adopted to avoid too many steps and dishes (they, students, dont wash their dishes). -- posted by nitko

Djuvech (Bosnian Vegetables and Rice)

Fri, 30 May 2008 17:14:36 -0400

Originally this is Turkish meal, but since 400 years of Ottomans occupation of Croatian and Bosnian territories, many meals become Croatian or Bosnian. This is nice side dish to BBQ or roasted meat. You can make it more or less hot, as you like it. -- posted by nitko

Bulgarian Bulgur Pilaf

Sat, 31 May 2008 02:57:58 -0400

This fruity Bulgarian dish is from Silvena Rowe who is a UK tv Chef of Eastern European heritage. She is really interesting to watch as she is always creating dishes that are unique for UK chefs. -- posted by Sarah_Jayne

Estonian Barley Skillet Bread

Wed, 04 Jun 2008 19:21:28 -0400

A traditional Estonia bread that I am told is normally eaten warm with butter and honey. Sounds great to me! -- posted by Sarah_Jayne

Russian Eggs With Horseradish Sauce

Wed, 04 Jun 2008 19:22:33 -0400

A different and interesting way to eat eggs. The cooking time includes the 30 minute chilling time. -- posted by Sarah_Jayne

Baltic Stuffed Potatoes

Wed, 04 Jun 2008 20:03:49 -0400

These are from Silvena Rowe who is a tv chef in the UK that specializes in cooking Eastern European food. She says this recipe is inspired by the tradition of mushroom hunting in the Balkan countries. I am a huge fan of mushrooms so I know I will love this too. Essentially they are a mushroom stuffed twice baked potato. -- posted by Sarah_Jayne

Serbian Potato Salad

Wed, 04 Jun 2008 20:07:14 -0400

A potato salad Serbian style. It is an oil and vinegar based salad rather than the creamy style more common in North America. Cooking time doesn't include the chilling time because it is up to you how long you want to chill it. -- posted by Sarah_Jayne

Georgian Beets in Cherry Sauce (Charkhalis Chogi)

Wed, 04 Jun 2008 22:57:26 -0400

I love beets. I have found that very few share my passion for this wonderful root vegetable. Ah, well, I'll eat my beets alone, then. Here is a wonderful sweet/tart, fruity and yet savory way to prepare beets. Try to find *unsweetened* dried tart cherries -- if you use cherries that are not tart, the dish loses something, though it will still be very good. This recipe is by way of "Olive Trees and Honey," by Gil Marks. -- posted by Susiecat too

Mashed Potatoes With Onion and Dill

Wed, 04 Jun 2008 23:45:16 -0400

Can there be too many different ways to make mashed potatoes? The dill in these gives a bit of an Eastern European flare to normal spuds. -- posted by Sarah_Jayne

Mushrooms Paprika - Houby Paprikas

Thu, 05 Jun 2008 02:15:11 -0400

This Hungarian recipe comes from World Vegetarian Classics by Celia Brooks Brown. Posting this for ZWT 4. Looks like a vegetarian version of a stroganoff. -- posted by cookiedog

Mushrooms in Creamy Wine Sauce

Thu, 05 Jun 2008 02:26:44 -0400

This type of dish is popular all over Eastern Europe where mushrooms are one of their favorite vegetables. Sometimes this is served as a side dish and other times you can spoon it over bread or I like it over baked potatoes. -- posted by morgainegeiser

Golden Panfried Mushrooms

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

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

New Potatoes in Sour Cream

Thu, 05 Jun 2008 20:38:18 -0400

A great summer dish from russia -- posted by MarraMamba

Vegetarian Sarmale (Romanian Cabbage Rolls)

Fri, 06 Jun 2008 19:44:07 -0400

Sarmale are tradditional Romanian cabbage rolls that are always served at weddings and during Christmas, as well as other occasions or for no occasion at all. My Romanian friend, Carmen, gave me this family recipe that she altered slighty since becoming vegetarian. It can be a lot of work and a little complicated as you first try rolling/stuffing the cabbage leaves, but after a little practice you'll get it and the results are fantastic! -- posted by Enjolinfam

Loby (String/Green Beans With Sour Cream and Tomatoes)

Fri, 06 Jun 2008 19:55:26 -0400

This armenian dish can be served hot or cold -- posted by MarraMamba

Fresh Herb Spaetzle

Sat, 07 Jun 2008 18:48:07 -0400

Found this on Epicurious, Bon Appétit March 2006. Posting for ZWT4, Eastern Europe. -- posted by Kitchen Witch Steph

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

Layered Cornmeal Casserole (Rakott Puliszka)

Sat, 14 Jun 2008 22:48:09 -0400

Recipe from the Cleveland Hungarian Heritage Museum. -- posted by Sue L

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

Polenta

Thu, 03 Jul 2008 01:05:34 -0400

From about.com's Rachel Edelman. Polenta is delicious comfort food that tastes great with everything from cheese to tomatoes to mushrooms. -- posted by Chef 237

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

Caraway Cabbage With Sausage and Potatoes

Mon, 07 Jul 2008 02:56:35 -0400

This is so much better when made with cabbage and potatoes straight from the ground. Most people I know use just a couple of tablespoons of spicy or hot sweet mustard, but I just use regular yellow mustard (and more of it) due to personal preference. I also use a lower fat pork & alligator sausage from Winn-Dixie that might not be available everywhere. I'm sure it would work with any kind. -- posted by sanguis

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

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

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

Mom's Best Dipping Sauce for Steamed Artichoke

Wed, 03 Sep 2008 00:40:26 -0400

This rich dipping sauce is what my Mother always served with steamed artichokes. We thought everyone ate them this way! Just the right tang - especially for the artichoke heart. -- posted by SillyWizard

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

Peppy Paprika Potatoes

Fri, 19 Sep 2008 18:40:35 -0400

This is peppery, spicy, comfort good. -- posted by ~Rita~

Croatian Bread Dumplings

Wed, 24 Sep 2008 18:39:32 -0400

I am submitting this after a recipe request for this meal. It is usual side dish we eat with sauerkraut, sekeli goulash or other meat goulash or paprikas recipes. It is very easy. This is recipe from Cooking High School from Zagreb, Second year. I have added parmesan because my experience says it will coagulate better and would prevent eventual crumbling while cooking. This amount of ingredients is for feeding a platoon, so for domestic use reduce ingredients. -- posted by nitko

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

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

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

Broiled Tomatoes With Sour Cream

Thu, 30 Oct 2008 00:30:14 -0400

Great tasty side dish from Russia -- posted by gangstasweety4ever

Fiesta Spoon Bread

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

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

Spanakopita

Mon, 01 Dec 2008 18:49:55 -0500

Spanakopita is a Greek picnic traditional favorite made from filo dough and fresh spinach. It's savory taste and finger-food shape makes this side dish perfect for picnics. -- posted by Chef #1053407

Romanian Ratatouille

Mon, 29 Dec 2008 23:06:59 -0500

Romanian ratatouille is originally a Lenten recipe, which is equally good served hot or cold with cold chicken or turkey, or warm cornbread. -- posted by English_Rose

Bavarian Sauerkraut - Wine Kraut

Mon, 05 Jan 2009 23:42:02 -0500

This recipe has to be the best tasting sauerkraut I've ever had. Traditionally, my family serves Pork and Sauerkraut every New Years Day for luck in the coming year. I love cabbage as a general rule and like most sauerkraut recipes, but they can be quite "sour" depending on how it is prepared. Sadly I don't remember who gave me this recipe and who deserves the credit (sorry), since it was pulled from a collection of hand written recipes I've kept for years. However, I made it as a side dish for this New Years Day dinner and it was a complete "hit"!! This is certainly not your typical "sour" sauerkraut recipe. Enjoy! -- posted by Chef #1108329

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

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

Polish Easter Butter Lamb

Sun, 11 Jan 2009 22:11:34 -0500

This is a recipe for making a butter lamb from scratch without using a mold. I can't emphasize too much that the butter MUST be the proper temperature to make the fur. Too soft and it will come out like butter (smooth, shiny, and unlike any fur that I've ever seen), too cold, and you won't be able to press it through the strainer. Pictures are worth a ton of words, and the written directions are designed to go with the pictures. IU've posted them, and the full recipe on my website: http://www.capnrons.com/Easter_Butter_Lamb.html -- posted by Cap'n Ron

Add a Little Interest With Persian Couscous

Fri, 30 Jan 2009 13:40:29 -0500

Couscous is a busy cooks dream come true--- invaluable for anyone who wants good food on the table fast! My youngest daughter loves to prepare herself a small bowl of couscous when she comes home from school. This recipe, colourful and tasty, with interesting textures, makes a good side or even a main dish. From The Very Easy Vegetarian Cookbook by Alison & Simon Holst -- posted by Karen Elizabeth

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

Easter White Cheese, Farmers Cheese

Fri, 06 Feb 2009 15:51:51 -0500

This cheese has always been made for Easter around my house. This makes it a "special" dish that you look forward to as part of the Easter Brunch. Although it takes a bit of time, you've got to start it at least 3 days ahead, the dry yet creamy texture is a winner. It's actually such a hit, we usually have to make a double batch. For additional pictures, please visit: http://www.capnrons.com/R_S_Easter_White_Cheese.html?id=RZ -- posted by Cap'n Ron

Easter Egg Cheese

Fri, 06 Feb 2009 15:57:08 -0500

This is a traditional Easter cheese, that is quite bland. In fact, it really isn't a cheese at all. The cheese that you see on the plate is 1/3 of the recipe. Even though this dish is not too popular at my house, we still make it as part of the tradition. Quite often guests just fall in love with it. For additional pictures, please visit: http://www.capnrons.com/R_S_Easter_Egg_Cheese.html?id=RZ -- posted by Cap'n Ron

Easter Horseradish and Beets

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

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

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

Red Cabbage

Thu, 26 Feb 2009 12:25:47 -0500

From The Frugal Gourmet, Jeff Smith, an absolutely delicious recipe for a too-often neglected vegetable. People who think they don't like cabbage will like this---and people who DO like cabbage will love this! -- posted by Lparmoc

North Croatian Boiled Potato

Mon, 16 Mar 2009 15:21:48 -0400

This is northern version of similar Dalmatian potato. The difference is that it is advisable to take baby spring potato, the one with very thin skin. The best way to do it is to soak potato in cold water, wash it and than grate the potato skin with sharp knife. This side dish is popular in Zagreb region and it is served with various meats and cuspajz (spring vegetable stews). It can be done with old potato but it is much better if you have spring one. -- posted by nitko

Roasted Cauliflower Kugel (Passover)

Wed, 01 Apr 2009 03:52:46 -0400

This Passover (or year-round) recipe is from Lucy Waverman and was printed in the Globe and Mail (April 12, 2008). Roasting the cauliflower first really boosts the kugel's flavour. -- posted by blucoat

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

Armenian Wedding Pilaf

Fri, 17 Apr 2009 00:52:28 -0400

This is my favorite type of pilaf similar to what my mother makes. You can customize it to your own taste. -- posted by Brian121

Pierogies (Outstanding)

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

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

Babas Authentic Polish Haluski Recipe With Potato Dumplings

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

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

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

Barley With Dried Mushrooms

Mon, 04 May 2009 14:45:07 -0400

From Bittman's "The Best Recipes in the World." -- posted by Debbie R.

Cool Cucumber Salad With Sour Cream and Chives (Gurkensalat)

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

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

Turos Csusza -- Pasta With Cottage Cheese (Hungary)

Wed, 20 May 2009 15:18:42 -0400

This recipe was found on the internet at allrecipes.com. -- posted by Sydney Mike

Cupcake Cheese Blintzes

Tue, 26 May 2009 00:33:00 -0400

This is an easy short-cut recipe for blintzes bakes in a muffin tin. It's from the cookbook, "Kosher by Design", by Suzie Fishbein. -- posted by blucoat

Cottage Cheese Pancakes (Levivot)

Thu, 28 May 2009 01:30:44 -0400

This delicious, traditional Jewish recipe is from Joan Nathans wonderful cookbook, The Foods of Israel Today. Use the cinnamon and sugar for a sweeter pancake. You can also add a little vanilla . -- posted by blucoat

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

Noodles and Pot Cheese (Turos Teszia)

Mon, 08 Jun 2009 02:26:40 -0400

This is from the Art of Hungarian Cooking, Ladies Auxiliary, New Brunswick, NJ, 1955. -- posted by Oolala

South Croatian Sautéed French Beans

Wed, 10 Jun 2009 15:56:55 -0400

This is usual way of making French Beans along coastal area in Croatia. It is very easy to make and quite tasty to eat. Serve with various meats and potatoes as side dish. -- posted by nitko

Pierogi Filling

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

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

Addictive Pierogi Casserole

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

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

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

Zippy Spices for Flavoring Veggies

Tue, 21 Jul 2009 13:24:26 -0400

Thanks to one of my favorite Zaar vegetable recipes for inspiring this herb mixture. I make a small jar of this, then have it on hand when I need a quick ZIP to add to cooked (frozen) broccoli or cauliflower or vegetable medleys. Ideas below for add-ins to make a memorable side dish the kids will be begging you to make again and again! -- posted by Debber

Parslied Egg Noodles

Thu, 13 Aug 2009 10:45:34 -0400

Extra special served with Hungarian Roast Chicken with Horseradish Sauce. This recipe comes from The Food Network Kitchens cookbook, that I won when I played in Iron Chef game. Enjoy! -- posted by Sharon123

Spiced Pickled Red Cabbage

Tue, 25 Aug 2009 02:57:45 -0400

Here you are a canned Eastern European recipe for you to savory. Red cabbage made to last for months on end.... There are endless recipes and I went and added to them. I used home grown red cabbage, raspberry vinegar, red wine vinegar, apples and red onions. Yes of course I added spices. -- posted by ~Rita~

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

Nitkos Sauce for Fried Calamari

Tue, 01 Sep 2009 16:44:33 -0400

It is a kind of sauce remoulade I like to eat with fried calamari or fried fish (parisienne, wiener or Orly style). It is easy to make, usually you have all ingredients at home. -- 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

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

Beet Leaf Rolls

Mon, 28 Sep 2009 02:05:21 -0400

Inspired by Beet Leaf Roll-ups #58314 . This version uses a yeast dough as the filling. -- posted by Lille

Kuhnhenn German Red Cabbage (Sweet - Sour_)

Fri, 16 Oct 2009 17:38:42 -0400

This is a Kuhnhenn Family Recipe, we make it for the public on Oktoberfest. This recipe is rich (lots of bacon), low vinegar (not too Stinky) tangy sweet. -- posted by Kuhnhenn Brewing Company (Bret Kuhnhenn)

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

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

Crab Pierogies

Sun, 08 Nov 2009 09:25:13 -0500

A little twist to my family's traditional potato pierogies...the filling amounts are approximates as I don't often use measuring cups. Dough recipe comes from my mom's recipe #48587 Potato Pierogi -- posted by Sammit

Turnip Pancakes

Mon, 16 Nov 2009 11:57:47 -0500

I'm trying to come up with ways to cook turnips that don't involve roasting, stewing or mashing them, so I came up with this recently. It started as a potato pancake recipe from the Joy of Cooking, then changed when I tried it out. They came out rather sweet considering there's no sugar added... I'll definitely be eating these again. Good hot or cold. -- posted by Nani_Ka

Creamy Carrot Potato Boats

Tue, 24 Nov 2009 14:39:16 -0500

I got this from Better Homes & Gardens Diabetic Cookbook. For a "free" garnish, chop the tops of the green onions and sprinkle over the potato boats before servng. -- posted by Sharon123

Butternut Squash in Wine

Mon, 14 Dec 2009 15:23:57 -0500

From Meal Time Favourites: Polish and Ukrainian Cuisine by Rosie Olenick and Debora Hagel -- posted by Lelandra

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

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

Hungarian Cabbage Strudel

Mon, 11 Jan 2010 20:50:41 -0500

According to chef Andre Heimann of Andre's Cafe in Manhattan, and Andre's Hungarian Strudels & Pastries in Forest Hills, American' are not exposed to enough cabbage; they know cole slaw. This is his recipe for Cabbage Strudel which he got from Mrs. Herbst's, a Hungarian bakery on Third Avenue, now gone. He suggest serving it with a cucumber salad or a soup. -- posted by Ice Cool Kitty

Russian Potato Salad With Creamy Tarragon Dressing

Thu, 04 Feb 2010 04:46:54 -0500

Clipped from an old magazine; posted for safekeeping. I haven't edited this, but I would probably substitute something else for the nonfat ingredients that this recipe calls for. Cooking time is for boiling the potatoes. Cooking the beets would require additional time, but I don't know how long, so please keep that in mind if you try this. -- posted by coconutty