krysia 23 | 3,058 29 Nov 2006 #31Golabki (Cabbage Roll-Ups)1 large head of cabbage, center core removed1 lb.each of ground beef, ground pork & ground veal2 cups cooked white rice1 cup chopped onion1/2 cup finely chopped salt pork1 cup ketchup2 cans tomato soup1&1/2 cans water1 TBLSP. brown sugar1/2 tsp. each of salt, pepper1/4 tsp. each of celery salt, sweet basil, nutmeg and worchestire sauce1/2 stick of butter or margarine--------BIGOS (From A Secret Family Recipe)One 33 ounce jar of SauerkrautOne Savoy CabbageTwo pounds beefTwo pounds porkOne pound of “breakfast” sausage links½ pound smoked baconOne pound KielbasaOne onionOne SMALL can of Tomato paste or sauce3 to 5 Bay Leavessalt, pepper, oil, sugar, allspicepolstore.com/html/polishrecipes.html - Read more...
krysia 23 | 3,058 29 Nov 2006 #33Pierogi with mushrooms and sauerkrautfilling1 lb sauerkraut, finely chopped150 g butter1 onion, chopped1/4 lb fresh mushrooms, dicedpepperDough4 cups flour2 eggs1 teaspoon salt3/4-1 cup warm beef stock or beef bouillon12 cups salt waterrazzledazzlerecipes.com/ethnic-recipes/polish/pierogi-sauerkraut-filli ng.htm - Read more...
FISZ 24 | 2,116 29 Nov 2006 #34Bigos......You can make it with any meats. For mine I use Lamb, veal and chicken or pork. I also add Polish wild mushrooms(dried...soaked overnight or boil 40 min w/ cabbage.) I also lie to add a glass of red wine(merlot). So many different ways to make it..and soon you'll find your own.Smacznego!
miranda 29 Nov 2006 #35Yes, for bigos my mother used dried wield mashroms and dried proones(just a couple).Bogos is better the next day, just like spagetti souce or chilli
krysia 23 | 3,058 29 Nov 2006 #36POLISH CHEESECAKECrust:1 1/4 cups graham cracker crumbs1/4 cup sugar1/3 cup butter, softened1 teaspoon ground cinnamonFilling:2 pounds farmers cheese1 cup sugar3 eggs1 teaspoon flour1/2 cup whipping cream1 teaspoon vanilla extract1/8 teasoon saltPrepare crust: Combine graham cracker crumbs, sugar, butter and cinnamon in a medium bowl. Mix until well-blended and mixture resembles wet sand. Press it into a 9-inch springform pan. Bake in a preheated 350-degree oven for 9 minutes. Let cool on a wire rack.Make the filling: In a large mixing bowl, mash farmers cheese well with a fork or potato masher. Add sugar, eggs, flour, whipping cream, vanilla extract and salt. Mix with a fork until combined. Pour filling into prepared crust.Bake in a pre-heated 350-degree oven for 1 hour. Turn oven off and leave cake in the oven for 30 minutes. Remove from oven and let cool on a wire rack for 3 hours. Chill for several hours before serving.
FISZ 24 | 2,116 29 Nov 2006 #37and mine is the best :) I just made a batch last week.telefonitika...make sure you buy good bread to eat with this.
krysia 23 | 3,058 29 Nov 2006 #38I like lots and lots of mushrooms in my bigos.But I'm getting hungry now, all this talk about food..... pierogi would taste good....
telefonitika 11 Dec 2006 #40telefonitika...make sure you buy good bread to eat with this.I buy polish bread hun from the shop in town that supplies and stocks all polish foods :) my polish friend marta took me in and today i went there and forgot to pick up pierogi grrrhhh lolnot going town till end of week now.
FISZ 24 | 2,116 11 Dec 2006 #47Some people do come up to me in PL thinking that I'm Polish...but many know that I'm a foreigner. I speak PL like a child :) My gf teases me a little. She say's it's cute.
kathylgraves@a 16 Dec 2006 #49I am looking for a recipe for polish mushroom gravy. My mother in law used to make to go with perogis on christmas eve. I know whe used imported dry mushrooms but I don't know what kind.
jbushorr 20 Dec 2006 #50SerbandPolish,Do you know the name of a clear, sour-type polish soup broth (not made with beets)?Thanks.
OP serbandpolish 20 Dec 2006 #52you might be thinking of sour cabbage soup. I believe it is called "kupusniak" I am not sure though.
Narkommandant 2 | 37 21 Dec 2006 #54Dill pickle soup is easy!!!! It's so damn good as well. All i do is grate heaps of really good ogorki into a seive then strain and squeeze. Then i put them into good rosol. (thats supposed to say stock, but i dont have the accents on my keyborad). Easy as fuk!!
SNOCOOKIE 4 Jan 2007 #56I'm a Polish Gal from Florida, anyone know where I can get good bread or Pierogies here?
supermoo2003 7 Jan 2007 #57I want to cook a special dinner for a friend and he mentioned his grandmother made this polish dessert that had fruit filling and I have no idea what its called... he wont give a good discription either :(
Crazy Horse - | 13 7 Jan 2007 #59How about a good recipe for Pheasant or Grouse (Partridge). Polish style!
Debbie 8 Jan 2007 #60Hi! My fiance is Polich and we are having his family over to our home for a Traditional English Breakfast. I would like to have something Polish available for the breakfast. What do you recommend as a traditional cooked breakfast dish??Thankyou,Kind regards,Debbie