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Cabbage Rolls
My great Grandma use make these every Christmas and Easter they are really good.
Ingredients
1 medium head cabbage (3 pounds)
1/2 pound uncooked ground beef
1/2 pound uncooked ground pork
1 can (15 ounces) tomato sauce, divided
1 small onion, chopped
1/2 cup uncooked long grain rice
1 tablespoon dried parsley flakes
1/2 teaspoon salt
1/2 teaspoon snipped fresh dill or dill weed
1/8 teaspoon cayenne pepper
1 can (14-1/2 ounces) diced tomatoes, undrained
1/2 teaspoon sugar
Directions
1. Cook cabbage in boiling water just until outer leaves pull away easily from head. Set aside 12 large leaves for rolls. In a small bowl, combine the beef, pork, 1/2 cup tomato sauce, onion, rice, parsley, salt, dill and cayenne; mix well.
2. Cut out the thick vein from the bottom of each leaf, making a V-shaped cut. Place about 1/4 cup meat mixture on a cabbage leaf; overlap cut ends of leaf. Fold in sides. Beginning from the cut end, roll up. Repeat.
3. Slice the remaining cabbage; place in an ovenproof Dutch oven. Arrange the cabbage rolls seam side down over sliced cabbage. Combine the tomatoes, sugar and remaining tomato sauce; pour over the rolls. Cover and bake at 350° for 1-1/2 hours or until cabbage rolls are tender.
Cook Time: 1 hours, 30 minutes
Total Time: 1 hours, 55 minutes
Number of Servings: 6
Yield:
Style: Eastern European, Polish
Eggs under mayo
Easy to cook
Quick-hand dish
Testy
Ingredients
Parsley, dill, any potherbs you like
Mayo-to taste
Directions
2.Chop the herbs
3.Cut the egg into two halfs
4.Put the egg halfs on the serving dish, put some mayo on their tops, put the chopped potherbs the way you like
5.Eat
Cook Time: 15 minutes
Total Time: 15 minutes
Number of Servings: 1
Yield: 1
Style: Eastern European, Russian
Beef stroganoff
Creamy tasty yummy
Ingredients
1 tblspn butter
1 thinly sliced onion
1/2 lbs sliced button mushroom
1 lbs sliced beef steak
1/4 cup brandy
Salt
Pepper
1/2 cup beefstock
1 tspn whole grainmustard
1 bayleaf
1 cup sour cream
4 chopped parsley
Directions
- Add the other ingredients
- Cook in low heat until it thickens
- Serve it with mashed potatoes or rice
Cook Time: 20 minutes
Total Time: 30 minutes
Number of Servings: 4
Yield:
Style: Eastern European, Russian
Hot Dog
How to make a hot dog
Ingredients
Hot dog bun.
Directions
2. OPEN up the hot dog pack using a knife or a scissor.
3. Put ONE hot dog (sausage) in a pot.
4. Turn ON the thing - cooker/stove? like a number - ON the stove. MAKE SURE that it corresponds with the right cooking plate.
5. Put the pot WITH the sausage/hot dog ON the SAME plate that you just turned on.
6. Set that plate to MAX.
7. Wait for it to boil.
8. After it has boiled for a little while, take the hot dog OUT of the pot.
9. Put it in a bun. A fork is a good tool for this. (then you dont burn your hands/fingers)
10. Eat.
Notes
Cook Time: 5 minutes
Total Time: 11 minutes
Number of Servings: 1
Yield: 1 serving
Style: Eastern European
Busia's pierogi
Procedure:
Noodle, Cream egg with water and salt. Add flour slowly while mixing, via strainer if you want, until incorporated. Kneed or with a dough hook untill smooth and stretchy. Let the dough rest for a while, covered to keep moist. Once the gluten relaxes, roll out thinly on a lightly floured surface. Using a round cookie cutter, coffee mug, whatever you have.. Cut as many circles out as you can. Sprinkle flour on top, brush flour off from both sides. You can let the circles dry like boot leather. When youre ready, plop a heaping spoonful of cheese mixture slightly off-center. With a fine mist, spray all the circles (with cheese on them) with water. Just so the flour that was left on them forms a glue, it will be tacky. Fold the circle so the cheese is in the middle, of a half circle. Crimp the convex portion with a fork. You can cut the edge ruffled to hide any imperfection. Dust finished pierogi with flour. With a pot of water at a rolling boil, toss them in one at a time leaving enough room for them to sequentially float to the top. They will be floating and look soft when finished. Shake them off and toss them into a hot pan with a generous amount of melted butter with finely sliced sweet onion. Fry under medium heat until the middle is caramelized on both sides. Eat!
Cheese, crumble finely into a bowl the farmers cheese. Add ricotta. Add salt and sugar to taste. Mix well, so that all of it looks lumpy.
Ingredients
2 egg
1/2c water
1/2tsp salt
2c flour
Filling:
1/2lb farmers cheese
1/2lb ricotta cheese
Salt and sugar to taste.
Directions
Cook Time: 60 minutes
Total Time: 2 hours
Number of Servings: 5
Yield: about 20 pierogi. with enough cheese for more
Style: Eastern European, Polish
soups
French cheese soup with chicken
Ingredients
Melted cheese 200 g
Potatoes 400 g
Onions 150g
Carrots 180g
Butter to taste
Salt to taste
Ground black pepper to taste
Greens to taste
Bay leaf 3 pieces
Croutons to taste
Black peppercorns 2 pieces
Directions
2. Peel the potatoes and cut into cubes. Cut onions into cubes. Grate carrots. Cut the meat into small pieces. Melted cheese (if in the form of a bar), grate or cut into cubes.
3. Add potatoes to boiling broth. Since boiling 5-7 minutes.
4. At this time, make a weak fry in butter. First put onions, then carrots. Lightly salt and pepper. Add the cooked fry to the soup and cook for another 5-7 minutes.
5. Then add the chopped meat. Boil for 3-4 minutes, add melted cheese, stir well and turn off the heat.
6. Sprinkle with herbs before serving. If desired, serve with croutons.
Cook Time: 60 minutes
Total Time: 60 minutes
Number of Servings: 4
Yield:
Style: Eastern European
Pomegranate salad (slightly acid/salty flavor)
I got this from my mom who was a chef.
Ingredients
2.Pomgranate (dark red)
3.Salt
4.Sunflower oil
Directions
2.Squeeze pomgranate to get juice (appox. 1 table spoon, but it depends on your taste)
3.Put salt
4.Add oil
5.Mix
6.Eat and be happy!
Cook Time:
Total Time: 15 minutes
Number of Servings: 1
Yield: 1
Style: Eastern European, Russian
SATSIVI
Satsivi (Georgian: ??????) is a thick paste made from walnuts and served cold (‘Tsivi’ means ‘cold’ in Georgian). It is used in a variety of meat (usually chicken and turkey), fish and vegetable dishes. Traditional Satsivi, eaten at Christmas and New Year, is made with turkey. At other times of the year it is usually made with chicken. In this recipe we show how to make Satsivi with chicken.
Ingredients
Directions
Cook Time: 60 minutes
Total Time: 1 hours, 30 minutes
Number of Servings: 10
Yield: 6-8
Style: Eastern European, Russian
Makovnjaca
I love and hope you love it.First try was Croatia-Zagreb and unforgettable taste , the honey mixed ,blue poppy seeds rolled with special sweet dough ,oooooooh , My mouth watered , here comes ...
Ingredients
DOUGH
250-300 g flour sieved, 9-10 oz
2 ts baking powder
1 pinch of salt
120 g butter soft, 4 oz
60 g sugar 2 oz
1 egg
1 pinch of cinnamon
grated zest of 1/4 lemon
a little cold milk
FILLING
250 g poppy seeds finely ground, 0.5 lb
150 g sugar 5 oz
2 Tbsp honey
40 g breadcrumbs 1.4 oz
40 g raisins 1.4 oz, to your taste
1 pinch of cinnamon
3 Tbsp rum
1/4 l milk 1 cup
grated zest of 1 lemon
1 tsp vanilla extract
Instructions
Directions
DOUGH: Sieve the flour and mix with baking powder and salt. Add soft butter, sugar, egg, cinnamon, and lemon peel. Kneed into dough adding a little bit of cold milk. Cover dough and let stand in refrigerator for 30 minutes.
FILLING: Put ground poppy seeds in a small pan together with sugar, honey, raisins, cinnamon and rum. Cook over low heat until thick. The filling has to be smooth and a little wet. If it turns out too wet, add breadcrumbs after it cooled out. If it's too dry, add a little bit of milk.
Roll the dough on a baking paper into a 45x40 cm (18x16 inches) rectangle and cut into 2 equal parts. Spread poppy seed filling equally on both dough halves and roll up into a strudel. Put the two rolls, together with paper (they are very soft), onto a baking sheet and bake for 40-45 minutes at medium heat.
Cook Time: 50 minutes
Total Time: 1 hours, 30 minutes
Number of Servings: 6
Yield: 8-10 pieces cake - (6-8 servings apprxmtly.)
Style: Eastern European
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