Search Results (258 found)
cooking.nytimes.com
This is a soulful dish: handmade meatball sausages subtly seasoned with onion, garlic, cumin, cinnamon, allspice and nutmeg and baked in a bubbling tomato sauce It was originally made by Greeks who lived in Smyrna, which is now Izmir, Turkey In the early 1920s many of them returned to Greece after the Greco-Turkish war.
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I was looking to add more flavor to on hand packaged Kielbasa. I sreved this to my guests along with Pierogies and Bread. Everyone loved it.
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Purple plums and sugar are steeped in 190-proof rectified alcohol and vodka for more than 5 months to make this homemade Polish liqueur.
Ingredients: plums, alcohol, vodka, sugar
cooking.nytimes.com
This recipe is by Moira Hodgson and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Get Roasted Sausages and Grapes Recipe from Food Network
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This hearty potato, sausage, and sauerkraut casserole will keep you warm on Autumn evenings.
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Layers of sauerkraut, egg noodles, a creamy mushroom mixture, Swiss cheese and bread crumbs build up to form this casserole named after the famous sandwich.
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This Polish kielbasa sausage, cabbage, and potato skillet dinner is perfect for camping or an easy weeknight meal that feeds a crowd.
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Sweet cheese filling goes well with sweet Polish nalesniki, also known as Polish blintzes or filled crepes.
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These yummy Polish pierogies are stuffed with green cabbage and onion and served in a creamy mushroom sauce with dried and fresh mushrooms.
cooking.nytimes.com
Alex Witchel brought this recipe to The Times in 2008 Bigos is the sauerkraut stew that many consider the national dish of Poland The author Louis Begley calls it Polish choucroute
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Get Smoked Sausage and Cabbage Soup Recipe from Food Network