Mushrooms with Sour Cream (Poland)
8 ounces fresh mushrooms, sliced 2 tablespoons butter or margarine 1 teaspoon all-purpose flour 1/2 cup dairy sour cream 1/4 teaspoon salt Dash of pepper Minced dill weed or parsley
Cook and stir mushrooms in butter for 3 minutes. Stir in flour; cook and stir for 1 minute. Stir in sour cream, […]
Rugelach
Posted by bettyboop50 April 27, 2001
My Mother always made rugelach and boy, were they delicious. You can’t eat just one of these scrumptious little pastries. I have them with apricot preserves and almonds, which is delicious (love the combination of apricot and almonds). I can’t wait to try them.
Cream Cheese Pastry 1 cup (2 sticks) […]
Hunter’s Stew (Bigos Mysliwski — Poland)
6 pounds canned sauerkraut 1/4 pound bacon or salt pork, diced 3 large onions, chopped 3 tart apples, peeled and chopped 2 cups beef broth 1 cup sherry or dry red wine Salt, pepper, sugar, to taste 3 to 4 pound roast or braised meats 1 bay leaf
Rinse sauerkraut in […]
Baked Eggs on Toast (Jaja na Grzankach - Polish)
6 slices white bread Butter 3 tablespoons freshly-grated Parmesan cheese 1 tablespoon chopped fresh chives 6 eggs Salt and freshly-ground pepper, to taste
Toast the bread and butter it on both sides. Place on a baking sheet and, using the tips of your fingers, make a small depression […]
Rumanian Mixed Vegetables (Ghiveci)
This is the national dish of Rumania, and it is traditionally cooked in a special casserole called a “guvens.”
2 medium potatoes, cut into 1/2-inch cubes 2 medium carrots, sliced 8 ounces green beans, cut into 1-inch pieces 2 medium onions, chopped 2 cloves garlic, chopped 2 tablespoons olive oil or vegetable oil […]
Serbian Skillet Pork (Muckalica — Yugoslavia)
1 1/2 pounds boneless pork shoulder 2 tablespoons vegetable oil 1/4 cup water 3 medium onions, sliced 1 medium tomato, chopped 1 1/2 teaspoons salt 1/2 teaspoon paprika 1/4 teaspoon pepper 1/8 to 1/4 teaspoon crushed red pepper 1 medium green bell pepper, cut into strips 2 ounces feta cheese, […]
Spareribs and Cabbage (Zeberka Wieprzowena z Kapusta — Poland)
Serve with mashed or boiled potatoes.
1 tablespoon vegetable oil 4 1/2 pounds fresh pork spareribs, cut into 6 pieces 1 large onion, sliced 1 large carrot, sliced 2 teaspoons instant beef bouillon 1/2 teaspoon salt 1/2 teaspoon caraway seed 1/4 teaspoon coarsely ground pepper 1 bay leaf […]
Czech Dill Gravy
3 cups water Handful of dill, chopped 3 tablespoons vinegar 1 1/2 cups cream 3 tablespoons flour Salt 12 whole eggs
Cook vinegar and dill in salt water. Mix cream and flour until smooth. Add to water mixture and stir until thick. Add raw eggs and simmer until eggs are done.
Barszcz (Polish Easter Soup)
6 cups water 1 pound Polish kielbasa sausage 2 cups sour cream Salt and freshly ground pepper, to taste 1 tablespoon plain or beet horseradish 2 tablespoons lemon juice or vinegar, or to taste 1 cup sliced mushrooms 6 hard boiled eggs, peeled and sliced 1 cup cubed, cooked ham 1 cup […]
Runza (Meat Pies)
Note: Rhodes frozen rolls can be substituted for the Dough. Just roll out thawed dough into 6-inch squares.
Dough 4 1/2 cups all-purpose flour, divided 1/2 cup granulated sugar 2 packages dry yeast 1 teaspoon salt 3/4 cup milk 1/2 cup water 1/2 cup shortening 2 eggs
Filling 1 pound lean ground meat 2 small […]
Pecan Butter Crescents (Czechoslovakia)
1 cup butter or margarine 2 cups flour 1 egg yolk, slightly beaten 1/2 pint sour cream 1 (12 ounce) can fruit filling Confectioners’ sugar
Cut butter into flour. Combine egg yolk with sour cream and add to flour mixture. Form into a ball and wrap in wax paper. Chill overnight.
Divide dough into […]
Polish Easter Bread (Babka)
2 cups flour 1/2 cup granulated sugar 1 package yeast 1/2 cup milk 1/2 cup butter 3 eggs (at room temperature) 1 can seedless raisins
Mix 3/4 cup flour and yeast. combine milk and margarine in a saucepan only until WARM. Pour into bowl. Add remaining dry ingredients, and beat for 2 minutes […]
Hungarian Pork and Sauerkraut Sandwich (Peshene)
Posted by jerseyjan 8/6/20013:46 pm
4 slices of pork butt, as meaty as possible, sliced thin, pounded if necessary 1 large can (27 ounces) sauerkraut, rinsed, squeezed dry 1 onion, diced 2 cloves garlic, chopped Salt Pepper Hungarian sweet paprika 1/4 cup (1/2 stick) salted butter 8 […]
Fish with Sour Cream (Betyar Fogas)
In Hungary and Austria, Betyar Fogas is usually accompanied by boiled russet potatoes.
1 pound fish fillets 4 ounces fresh mushrooms, sliced 1 small onion, chopped 1 tablespoon butter or margarine 1/2 teaspoon salt 1/8 teaspoon pepper 1/2 cup dairy sour cream 3 tablespoons grated Parmesan cheese 2 tablespoons dry bread […]
Pirogyi
Posted by jerseyjan
Here are a couple variations of the dough:
#1 Dough 1 egg 2 tablespoons sour cream 1 cup milk 1 cup water 2 plus cups flour
#2 Dough 1 egg 1 cup water 2 tablespoons Crisco 1/2 teaspoon salt 2 1/2 cups flour
#3 Dough 1 cup flour 2 egg yolks 1/4 teaspoon salt 5 tablespoons […]
Chicken Paprikash
2 whole fryer chickens, cut up 1 medium onion, diced Sweet Hungarian paprika Vegetable oil 8 to 12 ounces sour cream 2 cans chicken broth
Spaetzle (Sinkers) 3 to 4 cups all-purpose flour 6 to 8 eggs Pinch of salt Water, if necessary
Sauté onions in about 1/3 cup vegetable oil in a large skillet over […]
Cold Beet Soup (Chlodnik - Poland)
Large bunch of beet tops (stems and leaves) 1 or 2 beet roots 2 or 3 salted pickled gherkins - preferably Polish Some of the pickle juice Fresh cucumber, dill, onion, chives Creme fraÃche, sour cream or yogurt or a mixture of these Concentrated veal stock Cold fried veal chops […]
Hungarian Bread Dumplings (Zsemlye Gomboc)
Posted by The Eternal Chef 8/31/02 4:39:26 pm
Serves 6-8
3 hard dinner rolls Butter 2 cups flour 2 eggs 1 teaspoon baking powder Salt Milk 3 to 4 quarts water
Cut the rolls into small dice and sauté in butter until crisp but not browned.
Mix the flour, eggs, butter, baking powder, salt, and […]
Crakow Torte (Tort Krakowski)
Cake 8 tablespoons butter 3 cups all-purpose flour 4 tablespoons granulated sugar 4 egg yolks 1/4 teaspoon cinnamon 1/4 teaspoon ground cloves A grating of fresh nutmeg 1/2 cup jam, jelly or marmalade of your choice
Using a fork or pastry knife, cut the butter into the flour until the pieces of butter […]
Yugoslavian Coffee Cake (Potica)
1 package active dry yeast 1/4 cup warm water (105 to 115 degrees F) 3/4 cup lukewarm milk (scalded, then cooled) 1/2 cup butter or margarine, softened 3 eggs 1/4 cup granulated sugar 1/2 teaspoon salt 4 1/2 to 5 cups all-purpose flour Walnut Filling Glaze
Dissolve yeast in warm water in large […]
