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Post by Warkitty on Mar 15, 2010 18:51:19 GMT -5
I'm a little Polish. It's genetic, I get it from my stepmother.
The result is that sometimes I crave good Polish food. Unfortunately most of it I can't eat now, what with the gluten sensitivity and all. There's still one heirloom Polish dish I can eat though, and that's golumpki. Y'all 'mericans probably have eaten "stuffed cabbage" before, and that's pretty much what this is. Easy peasy to make...
ground beef rice onion garlic cabbage tomato sauce (NOT spaghetti sauce)
mix the beef, rice, onion and garlic together, boil up the cabbage so the leaves are soft enough to work, get casserole dish. Add some tomato sauce to the bottom of the dish, wrap meat mix into cabbage leaves and line 'em up in the dish, pour more tomato sauce over the top and bake an hour at 350. Yummmy
Today I did it with venison.
Even better.
So, what's your heirloom recipe?
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Post by Justin Thyme on Mar 15, 2010 19:42:08 GMT -5
My mother use to make that. She also use to make cornbread pie. 1 lb. ground beef 1 can tomato soup 1 can Del Monte Summer Crisp Corn, drained 1 med bell Pepper, sliced or chopped 1 med onion, sliced or chopped 1/2 tsp salt 1 tsp pepper 1 tbsp chili powder 1 1/2 cans water Corn Bread Topping: Make your corn bread the way you usually do. My recipe is : 1 cup of self rising cornmeal mix* 1 cup of buttermilk 1 egg ¼ teaspoon salt
Mix all ingredients together. In a large frying pan brown the ground beef and drain off fat. Add tomato soup and 1 1/2 tomato soup cans of water. Add all the other ingredients. Stir and simmer for about 15 minutes. Then pour into a large oven proof bowl. Slowly spoon the corn bread topping over the beef mixture. If you try to put on to much at one time it will sink into the mixture. Bake in the oven at 400° F. for about 25 minutes or until the corn bread is good and brown. *For the gluten intolerant you can replace the cornmeal mix with ½ cup of cornmeal, ½ rice flour, ¼ teaspoon of xanthan gum, 2 teaspoons of baking powder, 1 teaspoon of baking soda and a ¼ teaspoon of salt.
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Police Moderator
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Post by Police Moderator on Mar 15, 2010 19:55:32 GMT -5
Both of the above sound delicious!
I would think they would work together.
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Post by Warkitty on Mar 16, 2010 7:46:58 GMT -5
That sounds tasty Justin.
I wish I had the time and patience to work on a gluten free pirogi recipe though. I MISS pirogi!!
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Post by Justin Thyme on Mar 16, 2010 9:55:22 GMT -5
That sounds tasty Justin. I wish I had the time and patience to work on a gluten free pirogi recipe though. I MISS pirogi!! Send me the recipe you have and I'll work on one for you.
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Post by Warkitty on Mar 16, 2010 13:54:24 GMT -5
I've seen gluten free recipes online for pirogi, I just haven't had the time and patience to try them. Pirogi are a rather involved process to make by hand. Growing up, we usually got 'em by visiting family.
Same with Kruschiki. We made Kruschiki once a year and spent most of a year cleaning up the flour and powdered sugar:-D
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Post by Justin Thyme on Mar 16, 2010 14:25:29 GMT -5
Looking at the recipes I've found for the pierogi and kruschiki I can't see you having the patience to make either one. I can also see why they would be hard to make gluten free versions of these dishes. Both rely on gluten for structure.
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Post by LimitedRecourse on Mar 16, 2010 15:59:08 GMT -5
A meal of various pirogi is wonderful...start with meats and have potato, vegetable and even saurkraut pirogi's on the side. End the meal with fruit or pudding-filled pirogi's a la mode and you're in heaven. This was a Christmas tradition at our house. My mother would also make bon-bons, sugar cookies, gingerbread cookies, fruit cake, stollen bread and another favorite: springerle. DELICIOUS!!!
Napoleon Creams
(Makes about 44) 1/2 cup margarine 1/4 cup cocoa powder 1/4 cup granulated sugar 1 teaspoon vanilla extract 1 egg, beaten 2 cups crushed graham crackers 1 cup flaked sweetened coconut 1/2 cup margarine 3 tablespoons milk 1 3-3/4-ounce package instant vanilla pudding mix 2 cups powdered sugar 1 6-ounce package semi-sweet chocolate chips 2 tablespoons margarine
In the top of a double boiler over medium heat combine 1/2 cup margarine, cocoa, sugar, and vanilla. Stir until margarine is melted. Add one beaten egg. Stir until thickened, about 3 minutes. Add graham crackers and coconut, mix well. Press into a greased 9x9" baking pan. Cream together 1/2 cup margarine, milk, pudding mix, and powdered sugar. Beat until fluffy, then spread over the crust. Chill until firm. In the top of a clean double boiler over low heat, stir together chocolate chips and 2 tablespoons margarine until melted. Cool slightly and spread over pudding layer. Chill until set. Cut into small bars (2" x 3/4") to serve.
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Post by caterer on Mar 17, 2010 14:29:47 GMT -5
See, the only problem is if you have ever had homemade Pirogi it is just impossible to buy those ones at the store and pretend you are eating the same thing. I have tried them all! and making homemade pirogi is impossible unless your grandmother or mother has taught you. Trust me, i have tried. I suck at it. The recipes suck, you need a grandma. and since I don't have one I never get good pirogi. Now I'm depressed. Thanks. Cat - will you make me some pirogi? I don't have a gluten allergy.
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Post by Warkitty on Mar 17, 2010 19:30:09 GMT -5
LOL I'd need Mom, and I'd be pissed because I can't eat 'em.
Justin, for some recipes I can be unusually patient, so long as I take it in stages. Pirogi I'd make either the filling or the dough one day, the other part the next and then cook 'em, but you're right. Much like the bagel I doubt there's a substitute that would work.
(and yes, I really miss bagels.)
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Post by daworm on Mar 18, 2010 15:36:48 GMT -5
My wife claims to make pirogi, and learned from her grandmother (who used spit to seal them, which she says she doesn't do) but I've yet to see any that didn't come out of a box.
Hint. Hint.
(She's gonna kill me, I know it...)
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snarkalicious
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Post by snarkalicious on Mar 24, 2010 9:50:06 GMT -5
Try Kinnickkinnick bagels-pretty darned close to the gluten kind.
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Post by Warkitty on Mar 25, 2010 14:59:38 GMT -5
I've tried them. They really aren't that close. Some things just can't be faked.
Got another heirloom recipe to eat on, what with my folks visiting and all. Nasi Goreng.
Nasi Goreng is a recipe we inherited from the exchange student we hosted from Holland. It's originally Indonesian, but I've never seen the recipe online that comes out like ours. It requires sambal and ketjap manis, and we all love it.
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Post by LimitedRecourse on Mar 25, 2010 15:06:55 GMT -5
Cymbols, ketchup & mayonnaise?
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Post by Warkitty on Mar 25, 2010 15:38:07 GMT -5
Uh, no.
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Post by mikeydokey on Mar 25, 2010 23:50:14 GMT -5
My Mom's dressing recipe (dressing, not stuffing) is my only heirloom recipe I can think of to share, she makes the best dressing that I've ever tasted and she has never told anyone her recipe. So you, and Kathy Griffin can "SUCK IT"
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Post by msminx811 on Mar 26, 2010 8:40:52 GMT -5
Marinated Coleslaw with Apple cider vinegar and celery seeds.. I have the recipe and will go look it up and marinated Tomato wedges, yummy!!! must have fresh basil and such for those although dried will do in a pinch, it just is better fresh
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Post by LimitedRecourse on Mar 26, 2010 17:34:39 GMT -5
Was I close?
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Post by Warkitty on Mar 31, 2010 22:08:04 GMT -5
not even a little close.
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Post by LimitedRecourse on Apr 1, 2010 10:33:44 GMT -5
Hmmmm....
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Post by mikeydokey on Apr 2, 2010 23:34:35 GMT -5
Sorry to butt in on your on going, flirt and tease, love affair... Sambal kecap manis Indonesian sweet soy sauce, chili, shallots and lime it has a chiefly sweet taste, as said by the Indonesian word manis which means 'sweet'. en.wikipedia.org/wiki/Sambal
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Post by Warkitty on Apr 3, 2010 12:31:59 GMT -5
Yes, that's Ketjap manis. Sambal is a different sauce based more on red peppers and not sweet. Both are added to nasi goreng, which you'd find on the internet as "indonesian stir fry rice," but the recipe we inherited from the Indonesian grandmother of our exchange student doesn't fry the rice. Variations I've seen use shrimp, tofu or other meats. We use ham, leeks and celery stir fried with sambal which is then added to steamed rice and a fried egg. Then individuals can add more sambal to taste (some like it hotter than others) and ketjap.
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