Any Time

recipe (any time,beef,entrees)

Cranberry Feta Pinwheels

By donnlyne on Sun, 01/01/2012 - 05:15

This is a big hit at parties.

recipe (any time,beef,us - midwest,entrees)

Beef Brisket

By wkwallert on Wed, 12/21/2011 - 01:44

An excellent recepie for beef brisket that goes well with potatoes of choice and asparagus with home made hollandaise sauce.

recipe (any time,cheese,poland,pasta)

Pierogi

By ANTH on Fri, 09/16/2011 - 15:53

Pierogi
2 1/2		cups flour
1/2		teaspoon salt
1		egg
2		teaspoons oil
3/4		cup warm water

1.	Potato and Cheese Filling: Cook the onion in butter until tender.
2.	Combine it with potatoes and cheese.
3.	Season to taste with salt and pepper.
4.	Vary the proportions and ingredients in this recipe to suit your taste.
5.	Mix the flour with the salt in a deep bowl.
6.	Add the egg, oil and water to make a medium soft dough.
7.	Knead on a floured board until the dough is smooth.
8.	Caution: Too much kneading will toughen the dough.
9.	Divide the dough into 2 parts.
10.	Cover and let stand for at least 10 minutes.
11.	Prepare the filling.
12.	The filling should be thick enough to hold its shape.
13.	Roll the dough quite thin on a floured board.
14.	Cut rounds with a large biscuit cutter, or the open end of a glass.
15.	Put the round in the palm of your hand.
16.	Place a spoonful of filling in it, fold over to form a half circle and press the edges together with the fingers.
17.	The edges should be free of filling.
18.	Be sure the edges are sealed well to prevent the filling from running out.
19.	Place the pierogi on a floured board or tea towel and then cover with another tea towel to prevent them from drying out.
20.	COOKING: Drop a few pierogies into a large quantity of rapidly boiling salted water.
21.	Do not attempt to cook too many at a time.
22.	Stir VERY gently with a wooden spoon to separate them and to prevent them from sticking to the bottom of the pot.
23.	Continue boiling for 3-4 minutes.
24.	The cooling period will depend upon the size you made it, the thickness of the dough and the filling.
25.	Pierogies will be ready when they are puffed.
26.	Remove them with a perforated spoon or skimmer to a colander and drain thoroughly.
27.	Place in a deep dish, sprinkle generously with melted butter to prevent them from sticking.
28.	Cover and keep them hot until all are cooked.
29.	Serve in a large dish without piling or crowding them.
30.	Top with melted butter- chopped crisp bacon and/or chopped onions lightly browned in butter.
31.	REHEATING: One of the great things about pierogies, is that they can be made in large quantities, refrigerated, frozen and reheated without lost of quality.
32.	Many prefer reheated pierogies as compared to freshly boiled ones.
33.	To re-heat, you can: 1) pan fry pierogies in butter or bacon fat until they are light in color or, 2) heat the pierogies in the top of a double boiler or in the oven until they are hot and plump or, 3) deep fry them.

recipe (any time,beef,poland,entrees)

Golabki/Stuffed Cabbage

By ANTH on Thu, 09/15/2011 - 18:35

Ingredients for Golabki/Stuffed Cabbage

1 head cabbage
1 lb. ground beef
¹/2 lb. ground pork
16 oz.s can tomato sauce
8 oz.s can tomatoes
2 cups cooked rice
2 eggs
1 onion, finely chopped
2 tb. margarine
salt, pepper to taste

Instructions

Remove core from cabbage. Scald cabbage in boiling water and remove leaves as they soften. Saute onions in margarine very lightly-do not brown. Combine with the meats, rice, eggs and seasonings. Mix well. Place 2 tb. of mixture in center of cabbage leaf and roll. Wrap in bacon strips and insert wooden toothpicks to hold together. Pour tomato sauce on rolls, then squeeze tomatoes from can and arrange on top of rolls. Simmer over low heat for 2 hours in heavy dutch oven.

recipe (any time,autumn,chicken,jewish,entrees,pasta)

Henriette's Chopped Chicken Liver

By andrew.zimmern on Wed, 12/01/2010 - 09:32

Anyone planning on cooking for a‘break the fast’ meal to mark the conclusion to Yom Kippur will love this easy, do-ahead recipe. Anyone who is not observing will also love them—you don’t have to be Jewish to love great food, but it helps.

recipe (and it can be made in any flavor of pudding you desire,any time,but not too sweet,sweet,us - east coast,desserts)

Chocolate Eclair Cake

By emily_jordan on Tue, 12/15/2009 - 05:51

This is a pudding-type of dessert that is mouth watering. I've been told after I made it for someone that they actually dreamed about having another piece of it.

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