Garlic Olives
2 cups canned green olives, drained
2 cloves garlic, slivered
3 thin slices lemon
1 teaspoon black peppercorns
3 bay leaves
Whole sprigs dried oregano
1/4 cup sherry or vinegar
Olive oil
Combine olives, garlic, lemon slices, peppercorns, bay leaves, sprigs of oregano and sherry in a jar.
Add oil to cover.
Marinate at least 24 hours or overnight to blend flavors.
Makes 2 cups.
| We will start with : | |||
| 1 1/2 | pound | Fresh ground lean beef | |
| 1/4 | cup | flour | |
| 1 1/2 | teaspoon | salt | |
| 1/2 | teaspoon | pepper | |
| 1 | egg | ||
| 1 1/2 | cup | milk | |
| 3 | tablespoons | grated red onion | |
| 1 | large cabbage | ||
| 1 1/2 | cup | boiled water | |
Let’s cook for the royalties  : |
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| Mix ground beef, flour, salt, pepper, and egg in the large bowl of an electric mixer; beat at medium speed until blended, then gradually beat in milk, a tablespoon at a time, until smooth and paste-like; stir in onion.Trim off outside leaves of cabbage. Cut off a slice about an inch thick from core end; set aside. Cut core from cabbage with a sharp knife, then hollow out cabbage to make a shell about 1/2 inch thick. Chop cut out pieces coarsley and cook as a vegetable for another day. Spoon meat mixture into shell; fit cut slice back into place; tie tightly with soft kitchen string. Turn heat control to high. Place stuffed cabbage on a heated serving platter; remove string. Pour gravy into a separate bowl. |
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| 1 1/2 lb Quality Chicken breasts
Black, Red and White Pepper, Paprika Cajun Seasoning Breadcrumbs Butter . 15 minutes later… Enjoy !!!! |
| Let’s bring the goodies !
5 lb Beef short ribs 3 c Black Jack BBQ Sauce Place ribs in a flat pan or dish. |
| 1 1/2 lb ground pork;
6 Scallions; finely chopped 1 Red/green/yellow pepper; -seeded finely chopped -may use a comb of 3 peppers 1 c Whole wheat bread crumbs; -fresh Salt to taste Pepper to taste 2 Eggs 8 oz Cn pineapple; in natural -juice; drained 1/4 c All-pupose flour; 1 tb Water; 1/4 c Dry bread crumbs; |
| 2 tb Butter or margarine
2 c Shredded sharp Cheddar -Cheese 1/4 ts Red pepper sauce 1/3 c Dry white wine 5 oz Lobster cut into small -pieces (you can use canned -but drain well) Serve this hot cheese dip and offer crisp cracker dippers. |
| 1 lb Black Beans, Uncooked
1 c Onion, Chopped 1 tb Butter 4 c Water Bouillon Cube, Beef 12 oz Cooked Lean Ham 2 Bay Leaves 1/2 ts Thyme 1/2 ts Oregano 1/2 ts Salt 1 Whole Dried Red Pepper 1 c Chopped Bell Pepper 1/3 c Dark Rum (Optional) 1 c Sour Cream (Optional) Sort and soak beans overnight drain and discard soak water. |
| Ingredients | |||
| 24 | shrimp, large uncooked, peeled and deveined | ||
| 24 | canned whole water chestnuts, drained | ||
| 12 | bacon slices, cut crosswise in half | ||
| 6 | tablespoon | unsalted butter 1 ea 8-oz. package cream cheese, at room temperature |
|
| 1/2 | cup | mayonaise | |
| 1/2 | cup | sour cream | |
| 3 | tablespoon | prepared horseradish | |
| 1 | tablespoon | fresh lemon juice | |
| 1 | tabasco sauce, to taste | ||
| 1 | white pepper, to taste | ||
| Directions: | |||
| Wrap 1 shrimp around 1 water chestnut. Wrap in 1 bacon piece and secure with toothpick.Repeat with remaining shrimp, water chestnuts and bacon.Melt 3 tablespoons butter in heavy large skillet over high heat. Add half of shrimp and cook until bacon browns, about 2-1/2 minutes per side. Transfer to large gratin dish. Repeat with remaining butter and shrimp. Preheat broiler. Spoon sauce over shrimp. |
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| This recipe uses only beef. I would not sugest using vely lean meat, that will make the stuffed cabbage rolls a bit dry and too compact.
2 Cups leftover meat or ground beef (seasoned with salt & pepper) 1/4 Cup diced onion 1/2 Cup diced celery 1 Cup cooked rice 1 Teaspoon horseradish 1 Tablespoon prepared mustard 1 egg, well beaten 6 Large cabbage leaves 1/4 Cup tomato puree 1/2 Cup water 1 Cup sour cream Heat oven to 350 degrees. |
| Specialty dish for party lovers or for all those who celebrate “Wild Life”Venison; kabobs 1/4 c Cranberry juice
1/4 c Olive oil 1/4 ts Fresh garlic 1/4 ts Onion salt 1/4 ts Celery salt 1/4 ts Black pepper 1/4 ts Sweet basil 1/8 ts Ginger
Bon Apetit ! |
Zupa Ziemniaczana (Polish Potato Soup)
Posted by The Eternal Chef 3/28/02 8:34:13 am
This is a hearty creamy soup is simple, but has a surprisingly rich flavor.
Instead of the sour cream, milk can be used, but sour cream tastes much better.
7 medium potatoes (2 3/4 pounds), peeled
and cut into 1- to 1 1/2-inch cubes
3 medium carrots (9 ounces), peeled and thinly sliced
3 celery stalks (3 1/2 ounces), thinly sliced
1 large onion (12 ounces), peeled and chopped
1 1/2 quarts (48 ounces) water
2 cups (16 ounces) broth (chicken, beef or pork)
2 tablespoons (1 ounce) butter
2 tablespoons (1/2 ounce) unbleached all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 cup (9 ounces) sour cream or 1 (8 ounce) container
Place the potatoes, carrots, celery and onion into a large pot. Add the water and broth, and cover the pot with a tight-fitting lid.
Cook the soup over medium heat for 30 minutes, or until the vegetables are tender.
Melt the butter in a small saucepan.
Stir in the flour, salt, and pepper.
Cook the mixture over medium-low heat, stirring constantly, until it bubbles.
Add 1/4 cup of the sour cream, stirring till smooth, then add the remaining sour cream and bring the mixture to a boil, stirring constantly.
Stir the sour cream into the soup.
Bring it to a simmer over medium heat, reduce the heat to low, and simmer for 10 minutes.
Serve the soup hot, garnished with chopped parsley, chives, or scallions, if desired.
Yield: about 14 cups, 9 to 10 generous servings.
Polish Halushki with Potato Dumplings
Posted by jerseyjan 7/17/01 10:47:14 am
One of my family’s favorites.
Very rich and fattening but worth it.
My Mom taught my Dad and Dad taught me.
My brother and I grew up on this.
Potato Dumplings
4 peeled and grated Idaho potatoes
2 eggs
2 teaspoons salt
About 3 1/2 to 4 cups flour
Grate potatoes, add salt, eggs and flour.
Add a little water (about 1/4 to 1/2 cup) if dough is too stiff.
Drop small portions from tip of spoon into boiling water.
Cook 5-8 minutes.
Drain well. Keep warm.
Fry 1 pound bacon and crumble into pieces.
Fry 1 medium head (core removed) of chopped cabbage and 3 medium diced onions in butter till slightly browned.
Season with salt and pepper.
Combine cooked potato dumplings, crumbled bacon, browned cabbage and onions.
Add a little more butter, if needed, if it appears too dry.
Season to taste.
Best if served immediately.
* NOTE: To raw potato dumplings mixture I sometimes add 1 tablespoon chopped fresh parsley and 2 cloves minced fresh garlic.
Some Mennonite bakers fill these light buns with sweetened whipped cream; others use the filling that follows.
You can fill them with homemade preserves and a final dusting of icing sugar. Without the cream filling, the buns make great dinner rolls.
Makes 24 buns.
Buns
1 1/4 cups milk
1/2 cup granulated sugar
1 tablespoon shortening
1 teaspoon salt
1/2 cup warm water (105 degrees F)
1 tablespoon active dry yeast
1 egg, well beaten
4 1/2 cups all-purpose flour
Cream Filling
3 cups confectioners’ sugar
2 tablespoons milk
2 egg whites
1/2 cup softened shortening
1 teaspoon vanilla extract
Strawberry or other fruit preserves
Confectioners’ sugar
Buns: In heavy saucepan, heat milk over medium heat.
Add 1/3 cup sugar, the shortening and salt, stirring until sugar is dissolved and shortening melted.
Pour into large bowl; let cool until lukewarm.
In small bowl, stir together water and remaining sugar, stirring to dissolve sugar; sprinkle yeast over surface.
let stand in warm place for 10 minutes, until puffy.
Whisk egg and yeast mixture into milk mixture.
Beat in flour 1 cup at a time until smooth dough forms.
Turn dough out onto lightly floured surface; knead in remaining flour until soft but not sticky dough forms.
Knead for 8 to 10 minutes until dough is smooth and elastic.
Form dough into ball; place in lightly oiled bowl, turning dough to coat with oil.
Cover loosely with plastic wrap; let rise in warm, draft-free place for 1 1/2 hours or until doubled in size.
Punch dough down; let dough rest for 10 minutes.
Divide dough into 24 even-size pieces; shape into buns.
Place on greased or parchment-paper lined baking sheets.
Cover with damp towel; let rise at room temperature for 1 1/2 hours or until doubled in size. Preheat oven to 375 degrees F.
Bake buns for 12 to 15 minutes until well risen and golden brown, and buns sound hollow when tapped on bases.
Let buns cool on wire racks.
Cream Filling: In large bowl, beat together sugar, milk and egg whites until smooth.
Beat in shortening and vanilla extract until smooth and creamy.
Split cooled buns, spread with filling and preserves and sift confectioners’ sugar over tops.
2 cups spinach, finely chopped
1 thinly sliced peeled cucumber
4 green onions, chopped
1/2 cup sliced radishes
2 cups cottage cheese
1 cup sour cream
2 teaspoons fresh or bottled lemon juice
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
Paprika, to taste
1/2 cup minced fresh parsley
Wash the spinach the day before, then wrap it in a cloth and refrigerate it overnight.
Chop the spinach, add the cucumber, onions and radishes, then toss lightly.
Arrange in a wooden salad bowl and place a mound of cottage cheese in the middle.
Blend the sour cream with the lemon juice, salt and pepper and pour over the salad.
Sprinkle the paprika in the middle and the parsley all around.
Toss when ready to serve.
This is a very good meal in itself, but it’s even better when served with thin slices of lightly buttered black bread.
Polish Pierogi
Posted by bettyboop50 May 3, 2001
I am always making pierogi for my family.
When I make these, it’s like my children have radar and flock to the house.
They don′t last long - everything goes in one sitting.
This makes a lot.
What you can do is prepare the pierogi and then place them on baking sheets and freeze them, then place them in a zip lock bag or vacuum seal them and use them as needed.
Dough
5 cups flour
1 teaspoon salt
3 large eggs
1/2 cup (1 stick) butter softened
3/4 to 1 1/4 cups water
Filling
2 to 3 medium onions chopped
1/2 to 1 cup (1 to 2 sticks) butter
6 medium potatoes, peeled, boiled
and mashed or put through a ricer
1 (8 ounce) package farmers cheese
Salt and pepper to taste
Mix the flour and salt in a food processor add the eggs, butter and water ( starting with 3/4 cups if the dough is dry, adding 1 tablespoon at a time until the dough is smooth and elastic, adding up to an additional 3/4 cups if needed) pulsing until kneaded by machine and a ball is formed, or you can use a mixer to do this processor, I find a food processor works well.
Remove dough from bowl and let sit in a warm place for about 15 to 30 minutes.
Melt butter in a large fry pan and add onions sauté until onions are lightly browned, set aside.
Combine potatoes, cheese, salt, pepper and as much of the sautéed onions as you like, reserving the rest to toss with cooked pierogi.
Mixing well to combine.
Taste for seasoning. Set aside.
Divide dough into 3 to 4 equal portions.
On a lightly floured surface, roll one portion of dough out to about 1/8-inch thickness. Cut a 3-inch round circle with biscuit cutter.
Place one tablespoon of filling on one side of each round.
Using your finger, moisten one side of dough with some water.
Pick up the circle and fold dough over filling and pinch edges together to firmly seal the filling.
( this is very critical, if you don’t pinch the dough together tightly, you will have gaps and when you boil the pierogi, the filling will come out).
Place the filled pierogi onto a lightly floured baking pan, cover until you finish with remaining dough and filling.
In a large wide pot, fill with water and bring to a boil over medium to high heat, when water is at a rolling boil, drop 5 to 6 pierogi and cook while stirring gently with a wooden spoon until they float to the top of pot.
Cook a couple minutes longer.
Remove with a slotted spoon into a warmed deep glass bowl, soon with sautéed onions and butter.
Serve warm with some sour cream on the side.
NOTES: These are delicious fried and served with sour cream.
I also make these filled with fresh blueberries mixed with sugar when blueberries are at their peak and Polish kapusta.
Kolaches
1 cup confectioners′ sugar
3 cups flour
2 teaspoons baking powder
1/2 pound butter or margarine
8 ounces cream cheese
Combine butter with cream cheese and add sugar, flour and baking powder.
Roll into a 1/4 inch thick roll.
Wrap in wax paper and chill until firm.
Cut into 1-inch circles.
Press down center of circle with thumb and fill with 3/4 teaspoon of jam or jelly.
Bake on an ungreased cookie sheet at 350 degrees F for 15 minutes.
Cool and sprinkle with confectioners’ sugar.
Kolaches
6 ounces cream cheese
1/2 pound butter
2 cups sifted flour
1/2 teaspoon baking powder
1 can Solo filling, your choice
Cream butter and cheese.
Add flour and baking powder and mix well.
Roll out and cut with a cutter.
Put 1/2 teaspoon filling on top of each.
Bake at 350 degrees F for 10 to 15 minutes.
Sprinkle confectioners’ sugar over Kolaches as soon as you remove them from the oven.
Biscotti
1 cup granulated sugar
3 eggs
1/4 cup butter, melted
1 teaspoon aniseeds, lightly crushed
1 teaspoon orange extract
2 cups all-purpose flour, sifted
2 teaspoons baking powder
3/4 cup whole unblanched almonds
Preheat oven to 350 degrees F.
Beat sugar and eggs together until creamy.
Beat in melted butter, aniseeds, and orange extract.
Mix together flour and baking powder.
Add to the batter and beat until well blended.
Stir in the nuts.
Place the dough in the refrigerator and chill for at least 1 hour.
(The chilled dough can be kept refrigerated for up to 3 days.)
Shape the dough into a 9 x 6-inch oval 1 1/2 inches thick and place on an ungreased baking sheet.
Bake for 20 to 25 minutes, or until firm and lightly browned.
Remove the pan from the oven and cool slightly.
Transfer the dough to a cutting board and slice diagonally into 1/2-inch thick pieces.
Arrange, cut side down, on the baking sheet and return to the oven.
Bake an additional 15 minutes.
Transfer the baked Italian Biscotti to wire racks to cool.
Makes 18.
Antipasto Platter
Posted by artsycook 6/11/01 3:53:19 pm
Cheese: Provolone, Mozzarella and fresh mozzarella sliced between slices of ripe tomato
Meats: hard salami, capacola, pepperoni
Olives: Italian, Greek or Spanish, green to black
Vegetables: cucumber, sweet cherry peppers, pepperoncini, green onions, hearts of palm, artichoke hearts etc…
Italian Dressing - homemade!!!!!!
Arrange assortment of vegetables, cheeses, or deli meats; sliced or rolled and arranged on a serving platter.
Pour Italian dressing (see index) over all and served with Italian bread or crackers. Feel free to make up your own combination.
Sausage and Cheese Calzone
Pizza dough
1 pound sweet Italian sausages, skins removed
1 red bell pepper, chopped
4 ounces white mushrooms, sliced
10 ounces mozzarella cheese, coarsely chopped
3 tablespoons minced fresh parsley
1/4 teaspoon crushed hot red pepper flakes
Prepare pizza dough.
In a skillet, cook the sausage and onion over medium heat for about 5 minutes, stirring to break up the meat.
Add bell pepper and mushrooms and cook for 5 minutes more, stirring often, or until the sausage is cooked through and vegetables are soft.
Remove with a slotted spoon to a large bowl.
Stir in the mozzarella, parsley and red pepper flakes.
Preheat the oven to 450 degrees F.
Brush 2 baking sheets with olive oil or spray with olive oil cooking spray.
Divide the dough into 4 pieces.
Take one piece of the dough and with floured hands press it into a 6-inch round.
Stretch or roll it out with a rolling pin into a 12-inch circle.
Leaving a 1/2-inch edge, spread a quarter of the filling over half of the dough. Dampen the edges with water.
Fold the dough in half to enclose the filling; seal the edges with a fork.
Repeat with the remaining dough and filling.
With a large spatula, carefully transfer the calzones to the prepared baking sheets.
Bake for 20 minutes, or until golden and crisp on the outside.
Serve warm.
Extreme, Very Extreme Cuisine
