Tag Archives: Polish recipes

Recipe for Polish Sausage Appetizers

Recipe for Polish Sausage Appetizers

Recipe for Polish Sausage Appetizer

This delicious recipe for Polish sausage appetizers are a party favorite. With football season approaching these are a must-have for family gatherings! This original recipe was found on food.com

Ingredients for this Recipe for Polish Sausage Appetizers:

1 lb kielbasa
1 cup apricot preserves
2 tablespoons lemon juice
2 teaspoons Dijon mustard
1⁄4 teaspoon ginger powder

Recipe for Polish Sausage Appetizers

This delicious recipe for Polish sausage appetizers are a party favorite. With football season approaching these are a must-have for family gatherings! This original recipe was found on food.com

Directions for Polish Sausage Appetizers:

In a medium sauce pan, combine all ingredients except kielbasa. Mix well, and cook over low heat until well balanced (clear and smooth).
Cut kielbasa into bite size pieces.
Add kielbasa and heat thoroughly.
Make sure heat is low, and cook for at least an hour until the sauce cooks down. The longer it cooks, the better.

Fantastic Polish Pound Cake Recipe

Fantastic Polish Pound Cake Recipe

Fantastic Polish Pound Cake Recipe

This wonderful recipe was originally found on allrecipes.com

This is a spectacular and great tasting cake – needs no frosting as outside forms a slightly crunchy sweet layer! Would be a colorful, great holiday cake!

Ingredients for Fantastic Polish Pound Cake Recipe:

Directions on how to Make a Fantastic Polish Pound Cake Recipe:

  1. Grease and flour a 10 inch Bundt pan. In a medium bowl, cream together the butter, shortening, sugar and vanilla flavoring. Beat in the eggs, one at a time. Then stir in the evaporated milk. Combine the salt and 2 1/3 cups of flour, stir into the wet mixture. Toss the remaining flour in with the walnuts, add to the batter and mix well. Finally, fold in the cherries. Pour the batter into the prepared pan.
  2. Place cake into a cold oven, then heat to 300 degrees F (150 degrees C). Bake for 2 1/2 hours. Cool for 15 minutes in the pan before inverting onto a plate to cool completely.

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.

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.

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 is a Great, Simple Recipe for Mazurek Topped With Apple

This is a delicious recipe for Mazurk, which a type of shortbread that can be topped with apples, nuts, and icing.  The following recipe can be found on food.com.

This delicous recipe can be found on food.com

Mazurek Topped with Apple (this recipe can be found on food.com)




  • 1 (15 ounce) can apple pie filling
  • 1 tablespoon Southern Comfort (optional)
This recipe can be found on food.com

Simple Polish recipe for Mazurek topped with apple. This recipe can be found on food.com


Mazurek base:
Sift together all dry ingredients by pulsing in food processor.
Add chilled butter into flour pulse until crumbly.
Add beaten yolks with cream and add to flour mixture, just till it comes together when squeezed with fingers, but still will be crumbly.
Press dough into pan.
Lay on buttered 8 inch square cake pan, pressing dough to evenly cover the base.
Chill for 5 minutes.
Bake for 20 minutes in a preheated 350 degree oven.
Mix apples and Southern Comfort together.
Remove base from oven and cover with apple topping.
Bake 20 minutes longer.
Cool dust with powdered sugar or top with a sugar icing and garnish with sliced toasted almonds.
Cut into 16 finger size servings.

Have You Ever Wondered How to Make Sauerkraut?

Have you ever wondered how to make Sauerkraut?

Sauerkraut is not only delicious, but it is full of healthy probiotics resulting from the fermenting process!

Health Benefits of Sauerkraut

Read about the many health benefits of sauerkraut on organicfitness.com

Items needed:

A crock pot (Crock pots from Polmedia may be found here)

Weights (Stoneware weights can be found by clicking on this link)

5 pounds of cabbage for every 1-gallon that your pot measures (for example, a 2-gallon crock pot would support 10 pounds of cabbage)

How to Make Sauerkraut: (this recipe can be found in the Farmer’s Almanac)

  • Core and shred your cabbage. Measure out 3 tablespoons of pickling (or kosher or dairy) salt.
  • Alternate layers of cabbage with a sprinkling of salt, tapping each layer with a wooden spoon or potato masher. The top layer should be salt. This will not seem like it’s enough salt, but it will give you a 2 1/2 percent solution, the perfect strength for fermentation.
  • Boil an old dish towel or piece of sheeting for 5 minutes and cover the crock with it. Weight this down with a flat plate the size of the inside of the crock.
  • If you used fresh and tender cabbage, by the next day you should have enough brine to cover the cabbage. If you don’t, make more brine by adding 1 1/2 teaspoons to a cup of water and add enough to cover.
  • In 2 or 3 days, white scum will form on the top. Skim this off, replace the cloth with a newly boiled one, wash the weight, and replace it all. Repeat this skimming (a 5-minute job) each day until the bubbles stop rising, or for about 2 weeks. Then your sauerkraut is done!
  • At this point, simply keep the cabbage below the brine with the weight, cover the crock tightly, and store at 40°F to 50°F. If your space isn’t that cool, heat the sauerkraut just to simmering, pack in canning jars, seal, and process in a water bath 20 minutes for quarts, 15 minutes for pints.
Find this recipe on Chow.com

Slow Cooker Pork and Sauerkraut

Now that you know how to make your own Sauerkraut, you can click on this link to see a delicious recipe for Slow Cooker Pork and Sauerkraut.


Recipe for Polish Babka with Optional Cheese Filling

Recipe for Polish Babka with Optional Cheese Filling (but is cheese really ever just an option?)

Polish Babka with Optional Cheese Filling

This looks delicious!! (this recipe and image can be found on food.com)


Polish Recipe

(photo by Rita on Food.com)


This Polish Babka Recipe was submitted to food.com by Rita and the original recipe may be found by clicking this link.


This recipe can be made with a cheese filling. Which can be made while dough is rising. The rising times are not included. There are 3 rising times be sure to do the rising of the dough in a draft free, warm place. The picture posted is with dried cherries, dried cranberries, and the optional saffron. I must say this is one of my favorite home-made or store babkas bought to date. The filling was so creamy and rich.

  1. Add yeast to lukewarm (hot will kill the yeast)water and let stand until softened or dissolved, about 5 minutes.
  2. Cream butter and sugar in a large mixing bowl.
  3. In a separate bowl, add salt to egg yolks and beat until thick; then add to sugar and butter mixture.
  4. Add yeast and water, lemon rind, cinnamon and cardamom.
  5. Add flour alternately with milk and beat well to make a smooth batter.
  6. Add raisins and knead by hand until batter leaves the fingers.
  7. Let rise in a warm draft free place until double (about 1-1/2 hours). Punch down and let rise again until double.
  8. Generously butter a fluted tube pan. Sprinkle with fine bread crumbs and fill with dough. Brush with mixture of egg yolk beaten with 2 tablespoons water. Sprinkle with almonds and let rise again. Bake in preheated 350 degrees F oven for 45-60 minutes.
  9. Optional:.
  10. Mix cheese filling ingredients together.
  11. Place 1/2 the dough in the prepared pan place the filling mixture on the center of the dough, place the rest of the dough on the mixture. Try to pinch the dough together so filling is encased inside. Or roll out into a log about 20x 10. Then place cheese filling in the center down the long side of the roll, bringing the sides over to encase the filling. Then place into prepared pan and let rise 30 minutes. Brush with eggwash and sprinkle with almonds. Bake 350 for 45-60 minutes.
Recipe for Polish Babka

TADA!!!! (photo found on food.com)

Polish Style Fried Chicken


12-14 de-skinned (optional) chicken legs, cooked

1/2 tsp granulated garlic

3 eggs

1 1/2 cups bread crumbs

Salt, pepper to taste

1 cup vegetable oil

For broth:

2 quarts water

4 large pealed carrots

1/2 onion

bay leaf

salt and pepper to taste


Put de-skinned (optional) chicken legs in a large pot cover it with, about 2 quarts of water.

Add bay leaf, salt and pepper to taste. Add 4 large pealed carrots and 1/2 onion.

Cook it for 1 hour over medium heat.

Take out chicken legs from the broth and cool them down.

In a medium bowl whip eggs with salt, pepper, and granulated garlic.

Pour 1 1/2 cups of bread crumbs in a separate bowl.

Heat approximately 1 cup of vegetale oil on a nonstick pan. After about 2 min lower the heat to medium.

One by one dip chicken legs into the eggs mixture then roll in bread crumbs.

Place one drumstick at a time in hot oil (fits about 7 drumsticks).

Fry chicken on one side for 4 minutes or until crust is golden then turn each chicken leg over and fry on the other side for about 3 minutes or until golden.


The following dish can be found at www.artisanimports.com

Polish Pottery Stoneware fork                    Polish Pottery Stoneware platter