Wonderful Recipe for Polish Doughnuts (Paczki)

Wonderful Recipe for Polish Doughnuts (Paczki)

Polish Doughnuts - Paczki

There are many recipes for Paczki. Some call for 10-20 egg yolks, grated orange or lemon rind, cream, rum or vodka. This is a simplified version flavored with mace. This original recipe was found on food.com

There are many recipes for Paczki. Some call for 10-20 egg yolks, grated orange or lemon rind, cream, rum or vodka. This is a simplified version flavored with mace. My Polish grandmother made her own plum jam from the trees in her yard but you can use your favorite. Posted by request. Prep time is estimated and includes rising time.

Ingredients for Polish Doughnuts – Paczki:

Directions for Polish Doughnuts:

  1. Scald milk and allow to cool to lukewarm, add yeast and stir.
  2. Beat sugar and butter until fluffy, add eggs, salt, vanilla and mace.
  3. Add flour and yeast-milk gradually, beating well.
  4. Cover and let rise in a warm place until doubled in bulk.
  5. Punch down and let rise again.
  6. Roll out dough, on a floured surface, 3/4 inch thick.
  7. Cut out 1 1/2 inch circles.
  8. Top half of the circles with 1 tsp jam, cover with the remaining circles and seal edges.
  9. Heat oil mixed with 1 tbls water to 375°F.
  10. Fry, turning once, to a medium golden brown.
  11. Drain on paper towels and sprinkle with sugar.

Delicious Polish Creamed Potatoes Recipe

This Polish Creamed Potatoes Recipe makes the best mashed potatoes in the world. They are simple to make and full of flavor.

Polish Creamed Potato Recipe

This Wonderful Polish Creamed Potato Recipe was originally found on food.com

Ingredients for Polish Creamed Potatoes:

Directions for Polish Creamed Potatoes:

  1. Mix all ingredients together except 1/2 cup cheddar cheese.
  2. Place in 1 1/2-quart casserole.
  3. Sprinkle top with remaining 1/2 cup cheddar cheese.
  4. Bake in 325° oven for 40 minutes.

Polish Twice Baked Potato Casserole Recipe

Polish Twice Baked Potato Casserole Recipe

Polish Twice Baked Potato Casserole Recipe

Ingredients for Polish Twice Baked Potato Casserole Recipe:

6 medium potatoes, baked
1⁄2 teaspoon salt
1⁄4 teaspoon pepper
1 lb bacon, cooked and drained
3 cups sour cream
2 cups shredded mozzarella cheese
2 cups shredded cheddar cheese
2 green onions, chopped

 

Directions for Polish Twice Baked Potato Casserole Recipe:

  1. Cut peeled potatoes in 1-inch cubes.
  2. Place half in greased 13×9 baking dish.
  3. Sprinkle with half the salt, pepper, and bacon.
  4. Top with half the sour cream and cheeses.
  5. Repeat layers.
  6. Bake, uncovered at 350* for 25 minutes.
  7. Sprinkle with onions.

Polish Recipe for Pierogi Casserole

Full of flavor, this Polish recipe for pierogi casserole is nothing short of rich and hearty. It’s a wonderful change from the usual humdrum casserole

Polish Recipe for Pierogi Caserole

This delicious Polish recipe for pierogi casserole can be found on allrecipes.com

Ingredients for Polish Pierogi Casserole:

Original recipe makes 1 9×13-inch casseroleChange Servings
Pierogi Casserole Recipe

This wonderful recipe can be found on allrecipes.com

Directions for Polish Pierogi Recipe:

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Place the potatoes in a large pot with water to cover over high heat. Bring to a boil and cook until the potatoes are tender. Remove from heat, drain, then combine with the milk and 6 tablespoons of butter, mash and set aside.
  3. Melt the remaining 2 tablespoons of the butter in a large skillet over medium high heat. Saute the bacon, onion and garlic in the butter for 5 to 10 minutes, or until the bacon is fully cooked.
  4. Cook the lasagna noodles according to package directions and cool under running water.
  5. Place 1/2 of the mashed potatoes into the bottom of a 9×13 inch baking dish. Top this with 1/3 of the cheese, followed by a layer of lasagna noodles. Repeat this with the remaining potatoes, another 1/3 of the cheese and a layer of noodles. Then arrange the bacon, onion and garlic over the noodles, then another layer of noodles, and finally top all with the remaining cheese. Season with salt and pepper to taste.
  6. Bake, uncovered, at 350 degrees F (175 degrees C) for 30 to 45 minutes, or until the cheese is melted and bubbly. Serve with sour cream and chopped fresh chives.

Recipe for Karpatka: Polish Vanilla Custard Slice

Recipe for Karpatka, a Polish version of a vanilla custard slice is made with sheets of choux pastry filled with a creamy, light layer of custard cream

Recipe for Karpatka: Polish Vanilla Custard Slice

Recipe for Karpatka, a Polish version of a vanilla custard slice is made with sheets of choux pastry filled with a creamy, light layer of custard cream.  This recipe can be found on honestcooking.com

Ingredients for Karpatka:

For the choux pastry:
• 125g (4.4oz) unsalted butter, extra for greasing
• 1 cup plain flour
• 1 cup water
• 5 eggs

For the vanilla custard cream:
• 750ml (3 cups) thick pouring vanilla custard
• 2 eggs
• 2 tbsp vanilla extract
• 4 tbsp plain flour
• 2 tbsp cornflour
• 300ml (2 and ¼ cup) thickened cream

To serve:
• icing (powdered or confectioners’) sugar

Karpatka: Polish Vanilla Custard Slice

Karpatka, a Polish version of a vanilla custard slice is made with sheets of choux pastry filled with a creamy, light layer of custard cream.

Directions for Karpatka:

Preheat oven to 220C (200C fan forced, 425F, gas mark 7).

To make the choux pastry:

In a medium saucepan bring water and butter to a boil. Add flour and mix vigorously with a wooden spoon
until the mixture comes away from the sides and forms a ball. This should only take a few seconds. Transfer dough to a mixing bowl, add eggs one at a time and beat with an electric mixer until glossy and smooth.
Grease a large sheet of non-stick baking paper with extra butter. Spread pastry into a rough rectangle until the dough is only a couple of centimeters thick. Place in the oven and bake for 25 minutes. When ready, remove from the oven and allow to cool on the tray.

In the meantime, make the vanilla custard cream:

Place cream into a mixing bowl and whip with an electric mixer until it’s fairly stiff – be careful not to overwork as it will turn into butter. Set aside.
In a large saucepan, combine custard, eggs, flours and vanilla extract. Whisk until smooth. Place over low heat and cook, whisking, until the custard thickens.
Cool to room temperature, whisking from time to time to prevent the skin from forming.
Add whipped cream to the mixture and whisk through.

To layer vanilla custard slice:

Using a sharp bread knife, cut the pastry in half, the two sides will be your top and bottom.
Spread custard cream over one layer, leaving a 1-inch edge around and top with another pressing down gently.
Trim edges if you want to get perfect squares. Otherwise skip this step if you prefer a more rustic look.

To serve:

Using a sharp bread knife, cut the slice into 8 even squares.
Dust with a little icing sugar and serve.
Notes

Tip: store the slice in the fridge and consume within 2 days. Bring to room temperature before serving. You may need to re-dust with some icing sugar.

Polish Red Cabbage Recipe (Czerwona Kapusta)

A delicious vegetable dish to eat with any rich meat, or sausage, spiced red cabbage with apple contains onion, nutmeg, allspice, balsamic vinegar and redcurrant jelly.

Spiced Red Cabbage with Apple

This Polish Red Cabbage Recipe (Czerwona Kapusta) is fantastic.  I have been searching for years for a great red cabbage recipe since I visited Oma’s Haus in New Braunfels.  I have finally found a restaurant quality recipe and I am so excited!

Ingredients for Polish Red Cabbage Recipe:

  • 2 (3-pound) head red cabbage, shredded
  • 1 medium onion, shredded
  • 1 large granny smith apple, peeled and chopped
  • 2 tablespoons butter or olive oil
  • 1/4 cup butter
  • 1/3 cup balsamic vinegar
  • 1/3 cup apple cider vinegar
  • 1/2 cup brown sugar
  • 1/2 teaspoon black pepper
  • 1 teaspoon salt
  • 1 teaspoon allspice
  • 5 whole cloves (wrapped in cheesecloth)
  • 1.5 teaspoon caraway seeds
  • 1 teaspoon celery seeds
  • 2-3 crushed garlic cloves
  • 1 cup raisins

Directions for Polish Red Cabbage Recipe:

1. Clean and cut red cabbage into quarters (discard core) and then coarsely shred (or use food processor).
2. Add onion and cabbage in a large pot with butter and/or olive oil. Cook slowly to reduce.
3. Mix rest of ingredients (including the rest of butter) together into bowl, pour into pot. Mix well.
4. Simmer slowly for 30-45 minutes. Check to make sure that the juices have not 100% evaporated–you do not want anything to burn on the bottom. You can add 1-2 tablespoons of apple cider vinegar if needed. Stir occasionally.
5. Simmer till tender. Season to taste. (Add sugar, salt, pepper, etc. to your liking. Some people like more sugar, some more salt. I noticed by adding a little bit of vinegar and salt on one batch, it helped a lot. But, you can’t really do a true taste test till the next day. After you reheat it, taste again and see what you think it needs for a balance of sweet, sour, and salty. Cabbage just happens to need more salt than people realize for flavor. We are conservative on salt in this recipe.)
6. Best if refrigerated over-night and reheated the next day!

Great Recipe for Schnitzla – Polish Meatballs

This is an Excellent Recipe for Schnitzla – Polish Meatballs

Schnitzla - Polish Meatballs

This recipe for Schnitzla – Polish Meatballs can be found on food.com

Ingredients for Schnitzla – Polish Meatballs:

Directions for Polish Meatballs:

  1. Chop onion and sauté in 1 stick margarine until very soft.
  2. Drain and reserve margarine.
  3. Mix raw pork, ground round, cooked onion, 1/4 box finely crushed cracker crumbs, and 2 eggs. Form patties with 1 1/2 to 2 tablespoon meat.
  4. Crush another quarter box of the saltines into very fine crumbs, coat each meatball in the crumbs and gently flatten very slightly.
  5. Fry in reserved margarine, keeping margarine level in pan to at least 1/4 inch.
  6. Drain and enjoy.

This Recipe for Polish Chicken Reuben won the National Chicken Cooking Contest in Dallas, TX

This Recipe for Polish Chicken Reuben won the National Chicken Cooking Contest in Dallas, TX

Polish Chicken Reuben

“This is a great make-ahead dish from Marcia C. Adams of Fort Wayne, Indiana. It took the top $10,000 prize in the National Chicken Cooking Contest in Dallas, Texas. It sounds weird, but it is good.”  The original recipe can be found on allrecipes.com

This is a great make-ahead dish from Marcia C. Adams of Fort Wayne, Indiana. It took the top $10,000 prize in the National Chicken Cooking Contest in Dallas, Texas. It sounds weird, but it is good.

Ingredients for Polish Chicken Reuben:

  • 6 skinless, boneless chicken breast halves

  • 1/4 teaspoon salt

  • 1/8 teaspoon ground black pepper

  • 1 (16 ounce) can sauerkraut, drained and pressed

  • 4 slices Swiss cheese

  • 1 1/4 cups thousand island salad dressing
  • 1 tablespoon chopped fresh parsley

Directions for Polish Chicken Reuben:

  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Place chicken in a lightly greased 9×13 inch baking dish. Sprinkle with salt and pepper. Place sauerkraut over chicken and top with cheese slices. Pour dressing over all and cover dish with aluminum foil.
  3. Bake in preheated oven for 90 minutes, or until chicken is cooked through (fork can be easily inserted and juices run clear). Sprinkle with chopped parsley and serve.

Fantastic Recipe for this Tasty Maxwell St. Style Polish Sausage Sandwich

Fantastic Recipe for this Tasty Maxwell St. Style Polish Sausage Sandwich

Maxwell St. Style Polish Sausage Sandwich

This Maxwell St. Style Polish Sausage Sandwich can be found on foodnetwork.com

Yummy Ingredients for Our Polish Sausage Sandwich:

1 tablespoon vegetable oil
4 links Polish kielbasa sausage, patted dry with a paper towel (about 1 1/2 pounds)
1 yellow onion, thinly sliced
Kosher salt and freshly ground black pepper
4 fresh poppy seed hot dog buns
Yellow mustard
6 to 10 pickled sport peppers

Read more at foodnetwork.com

Directions for Maxwell St. Style Polish Sausage Sandwich:

Preheat the oven to 175 degrees F.

Heat the oil over medium heat in a heavy-bottomed skillet. Add the sausages and cook on each side, undisturbed, until golden brown, about 5 minutes a side. Set on a baking dish in the oven to keep warm.

To the same skillet, add the onions and stir to combine with the oil. Season the onions with salt and pepper and cook over medium-low heat, undisturbed, until the bottom of the onions begin to caramelize, about 10 minutes. Stir only once and cook for another 25 minutes, undisturbed. Once the onions are golden and soft, set aside.

For the sandwich build: Place a sausage on a bun, slather in good yellow mustard, top with an ample amount of caramelized onions and 2 or 3 sport peppers. Wrap the sandwich in deli paper, parchment paper or foil. Let sit for 5 minutes to get all good and steamed up. Eat while standing with only TWO napkins and a giant pop.

Recipe courtesy of Jeff Mauro

Read more at foodnetwork.com

 

Great Recipe for Polish Mazurkas (Cookies)

Great Recipe for Polish Mazurkas (Cookies)

Recipe for Polish Mazurka

Polish Mazurka is a wonderful tradition in Poland. It is a delicious fruit cookie that can be enjoyed around Christmas or any time of year.

“We tasted cookies from all over Eastern Europe, and these bars really stood out — they were beautiful, satisfying, sweet and colorful, and the dried fruit really sings Christmas. They’re usually made on Christmas Eve, but their portability would make them great for bake sales or cookie swaps.”

Read more at: www.foodnetwork.com

Ingredients for Polish Mazurkas

Cookie:

  • 2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon fine salt
  • 1 cup unsalted butter, soft, but still cool
  • 1 cup sugar
  • 1 large egg
  • 1 1/2 teaspoons pure vanilla extract

Fruit:

  • 4 teaspoons cornstarch
  • 4 teaspoons sugar
  • 1 cup orange juice
  • 1/2 cup dried apricots, diced
  • 1/2 cup dried dates, quartered
  • 1/2 cup dried cherries, each halved
  • 1/2 cup dark or golden raisins
  • 3 tablespoons candied orange peel, diced
  • 1/2 cup raw peeled pistachios
  • Finely grated zest of 1/2 lemon

Directions for Creating Polish Mazurkas

  • Preheat oven to 375 degrees F. Coat a 9 by 13-inch baking pan with butter or nonstick spray. Line the bottom of the pan with parchment paper.
  • For the cookie: Whisk the flour, baking powder and salt in a bowl.
  • Beat the butter and sugar in a large bowl, with an electric mixer, at medium-high speed until creamy, about 2 minutes. Scrape down the sides and add the egg and vanilla extract. Beat well, and then scrape down the sides.
  • While mixing on low speed, add the dry ingredients in 3 batches. Scrape down the bowl between each addition, and mix until just blended.
  • Transfer the dough to the prepared pan and spread evenly with a spatula. Bake until light golden brown with spots of darker golden brown and darker edges, about 30 minutes. Cool completely, about 45 minutes.
  • Meanwhile, prepare the fruit: Whisk the cornstarch and sugar together in a small saucepan. Whisk in orange juice until mixture dissolves. Stir in the fruits and candied orange peel. Bring to a simmer over medium, stirring often; continue to cook, stirring until thickened into a compote, about 3 minutes more. You should be able to draw the spoon along the bottom of the pan and see the pan with no liquid seeping back. Remove from heat and transfer to a bowl. Stir in the nuts and lemon zest.
  • Spread fruit evenly over the top of the cooled crust.
  • Heat oven to 350 degrees F. Bake mazurkas until golden brown around edges and fruit sets but is still slightly glossy and jewel-like, about 10 minutes. Cool in pan on rack.
  • Cut, using an oiled knife, into 24 bars. Serve.
  • Busy baker’s tips: When double-wrapped, the cookie base keeps at room temperature for 3 days or frozen for 1 month. The fruit compote can be made up to 1 week ahead and refrigerated. Store completed cookies in an airtight container, layers separated with parchment paper, for up to 5 days.

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From Food Network Kitchens

Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/mazurkas-poland-recipe.html?oc=linkback