Barley with Mushrooms

SERVES: 4

INGREDIENTS:

1.4 oz. dried mushrooms

17 oz. water

10 oz. barley

1.4 oz of butter

17 oz. meat stock

pinch if salt

2 onions

4 cloves of garlic

1.4 oz. melted butter

4 oz. water

1 tsp. caraway seeds

1 tsp. marjoram

breadcrumbs

 

DIRECTIONS:

 

1.  Wash mushrooms and soak them, covered in 17 oz. of water for 20 min.

2.  Brown barley in butter and pour on meat stock and salt to taste.

3.  Add the mushrooms with the water used for soaking.

4.  Stew covered for 50 min. on medium heat, stirring occasionally.

5.  Peel onions and garlic and chop finely and cook in melted butter until transparent.

6.  Add barley along with 4 oz. of water, caraway seeds, and marjoram.

7.  Put mixture into a greased baking dish coated with breadcrumbs and bake for 15 min. at 400 in a pre-heated oven.

8.  Garnish with parsley, serve and enjoy. 

 

 

Savory Cabbage Hamburger With Smoked Meat

SERVE: 4 -6

INGREDIENTS:

1 small head savory or red cabbage

10 oz cooked smoked meat (ham)

small red onion

4 eggs

3/4 cup milk 

20g butter

1 Tsp flour 

fresh parsley

pinch oregano 

pinch salt, fresh black pepper

1 clove garlic chopped

1 cup bread crumbs

1/2 cup Olive oil

 

DIRECTIONS: 

1. Boil cabbage leaves 3-5 min until soften. Drain and chop until fine together with smoked meat [ham].

2. In small pan dissolve butter, add chopped onion, chopped parsley, and broil for a few min. Then add flour and cook for a few more mins.

3. Slowly add 1/2 cup milk and mix into a thick paste, add salt and pepper, oregano and garlic to taste

4. Let the paste cool down. Add yolk, smoked meat with cabbage. Mix well all together, add spices if needed.  Thick with bread crumbs if needed.

5.  From paste form small hamburgers, brush them with mix of egg white, 2 Tsp milk and salt. Place them in breadcrumbs and coat by lightly pressing the breadcrumbs onto the hamburgers.

6. Fry slow until golden brown.

 

SIDE DISH: Fresh potatoes, bread

Deer Risotto

 

INGREDIENTS:

Crockpot

1 cup vegetable cooking stock

1  red onion

3  lbs.   deer stew meat

1  2lb. bag of vegetable medley

2  Tbsp.  Maggi

1  cube  beef bouillon

2   tsp.   paprika

1  Tbsp.  salt

1   tsp.   pepper

1  tsp.   Thyme

1   Tbsp.  Rosemary

3   bay leaves

1/4 c.  garlic expressions

1  shot  of  Jack Daniels

2   cloves

2    garlic  cloves

2 c.  brown rice

 

DIRECTIONS:

1.  Put all ingredients into a crock pot and mix together except the vegetable medley.

2.  Cook on low for 8 hrs.

3.  Cook rice.

4.  Steam vegetables for  10 minutes.

5.  Add rice and vegetables to crock pot and mix.

6.  Serve warm with Immune Booster salad.

7.  Freeze leftovers for a quick dinner.

 

Serves:  10

Grilled polish kielbasa with tomatos.

INGREDIENTS:

1  polish kielbasa  cut into 3-4 inch links

1  medium    red onion sliced

4  small   tomatoes sliced

2   garlic cloves   sliced

4   bacon strips

2  slices of cheese

2  Tbsp. Vegeta can be found at Fresh Market

2   medium strips of heavy duty aluminum foil

pinch of thyme

DIRECTIONS:

1.  On one sheet of aluminum foil layer 2 strips of bacon, 1/4 onion sliced, 1/2 of kielbasa, 1 garlic clove sliced, 2 tomatoes sliced, 1 Tbsp. of vegeta, and 1 slice of cheese.

2.  Repeat for second serving with the rest of the ingredients to match.

3.  Fold aluminum foil around meat to form a packet making sure to seal all sides so the juice stay inside.

4.  Cook on the grill on medium heat for 25 minutes.

5.  Serve hot with a slice of bread.

SERVES: 2

PREP: 7 minutes

COOK: 20 minutes

Roasted Pork cubes with sauerkraut and potatoes

INGREDIENTS:

4 Tbsp.   garlic expressions

1 lb.   country style  pork ribs

1 large  red onion   sliced

4    garlic cloves minced

1 c.    water

2  bay  leaves

pinch of  caraway seeds

pinch of   paprika

pinch  of  pepper

pinch  of   Vegeta

DIRECTIONS:

1.  Cut meat into large cubes.

2.  Place in a medium size baking dish add, onion, garlic, caraway seeds, vegeta, salt, pepper, and water.

3.  Mix altogether then add bay leaves and bake on 450 F  for one hour.untill meat is lightly brown.

4.  Mix periodically add bit of water if needed.

5.  Serve hot with Grandma’s Sauerkraut, potatoes, or Bohemian dumplings.

 

SERVES: 4

PREP:  15 minutes

COOK:  1 hour

 

 

Pork or chicken Schnitzel

INGREDIENTS:

1c. Oil for frying

6    filets of chicken or pork

1 c.   flour

2 c   of breadcrumbs

2   eggs

1/4 c   of  beer

salt  to taste

pepper  to taste

1 clove of garlic mash

DIRECTIONS:

1.  Heat oil in a deep frying pan to at least 350 degrees F.

2.  Place meat on a flat surface and pound with a mallet until it is 1/4 inch thick.

3.  In a separate dishes place flour and breadcrumbs.

4.   In a third dish place eggs, beer, garlic and lightly beat.

5.  Lightly season meat and place on a plate.

6.  Roll meat in flour until coated you can pat lightly with hand.

7.  Use a fork to lift the meat then dip in egg mixture drain for a few seconds.

8.  Next, place meat in breadcrumbs and coat by lightly pressing the breadcrumbs onto the meat.

9.  After all meat has been prepared fry in oil until golden brown.

10.  Serve with a lemon slice on top.

side dish : potato salad, fries, fresh or steamed vegetables.

Russian Pork And Beets

 

INGREDIENTS:

 2-3 lbs.    pork loin

1/2 pint      pickled beet juice or 3 Tbsp. of vinegar with shredded beets

1 large    chopped onion

3   Tbsp.    breadcrumbs made from dried rye bread

lard or oil

salt 

peppercorns

 

DIRECTIONS:

1.  Cut meat into 2 inch lengths sprinkle with salt and brown in a pan of lard or oil.

2.  Remove from the pan and place in a saucepan of beet juice and just enough water to cover.

3.  Add chopped onions, salt, and peppercorns bring to a boil.

4.  Add the breadcrumbs and mix well bring to a boil again.

5.  The sauce should not be to thick if beets are used strain the sauce.

6.  Serve meat topped with the sauce and your choice of potatoes, bread or dumplings.

 

 

 

 

Smoked Chicken Sauerkraut Gulash

SERVES: 4

INGREDIENTS:

4 smoked chicken legs

2 medium onions

1 Tbsp. caraway seeds

3 tsp. red paprika

2 c. water

1 lb. sauerkraut

1 c. whipping cream

oil

salt

pepper

DIRECTIONS:

1. Peel chicken meat and cut into large pieces.

2. Glaze onion in a pan with caraway seeds.

3. Add red paprika and fry for a minute.

5. Add water, meat , sauerkraut, salt ,and pepper and bring to a boil for 15-20 minutes.

6. 5 minutes before done add whipping cream.

side dish: slice of bread, bohemian dumplings

Steamed Deer Tenderloin with Vegtables on a kabob

SERVES: 4

INGEDIENTS :

1.5 lbs. of deer tenderloin

1/2 lb. baby carrots

1/2 lb. Brussels sprouts

fresh basil

salt

olive oil

DIRECTIONS:

1. Cut meat into thin slices lightly salt and marinade for 30 mins. in olive oil and fine chopped basil.

2. Cut bigger pieces of brussels sprouts in half.

3. On kabob stick put mix of meat, carrots, and sprouts.

4. Lightly brush with olive oil and steam in salted water for 15 mins.

side dish: potato with fresh parsley

Baked Chicken with Sauerkraut and potatoes

INGREDIENTS:

1/2 of whole chicken

2 slices of bacon

1lb of sauerkraut 

3 potatoes of choice

1 polish kielbasa

1/2 cup of white wine

1/4 cup of whipping cream

butter

pinch of thyme

2 cloves of garlic sliced

salt

pepper

DIRECTIONS:

1. Cut chicken into 1/4 pieces.

2. Salt, pepper, and thyme to taste.

3. Peel and slice potatoes into 1/4″ slices and do the same with the kielbasa.

4.Place bacon on bottom of large glass cooking dish.

5. Place sauerkraut and juice on top of bacon.

6. Mix kielbasa and potatoes into the sauerkraut.

7. Place 1/4 pieces of chicken evenly on top of the sauerkraut mixture.

8. Add 1/2 cup of white wine.

9. Cover with lid or aluminum foil and bake on 350 for 35-40 minutes until chicken is tender.

10.Check every 15 min and add water if needed during baking.

11. 10 minutes before chicken is done take out of oven add 1/4 cup of whipping cream, garlic and place small slices of butter on each piece of chicken.

12. Place back in oven and cook until crispy.(do not cover)

SERVES: 4

SIDE-DISH: bohemian dumplings, sliced bread.

Next Page »