16 Comments on "Your Recipes"

  1. MAGGIE from Passaic NJ

    POLISH RICE CAKE RECIPE
    This was a staple in my Polish neighborhood, for any celebration…the Polish bakeries would sell it, but it was best home made. I learned Polish cooking as child and would always help out; so I made this too. Here is my Polish Mother’s recipe. This is hard to impossible to find on the internet. It may have been a regional recipe in Poland-but was brought to this country. I can’t remember the Polish name for it.

    POLISH RICE CAKE

    2 cups rice Use Carolina Brand Rice (Can’t Fool Method)
    5 cups water
    1 tsp. salt

    Place rice in cold water, bring to boil, cook at slow rolling boil 15 minutes or until
    tender.

    When cooked, blend into it:
    1/4 pound butter
    1/4 pound cream cheese

    In another bowl mix:
    2 eggs
    1 cup milk
    1/2 cup sugar
    1 cup Presto Self Rising Flour
    1 tsp. vanilla

    Add to rice and blend

    Add 1/2 cup raisins if desired (Do Not Beat)

    Bake 1 hour at 350 in 8x8x2 buttered Pyrex dish

    Bring to room temperature before eating

    Refrigerate leftover cake

  2. Kay Michaelis

    There are many, many recipes for cabbage rolls. This is from my Mother-in-Law whose parents immigrated from Poland (Polish names are of my own phonetical spelling memory)
    POLISH GWUMPKI
    CUT OFF THE SKIN (RIND?) AND DICE1 LB FATBACK, RENDER UNTIL CRISP, DRAIN (save the grease) AND SET ASIDE (CALLED SWAVATKI)
    Cook 2 C short grain rice (use no salt) 1/2 of recommended time. drain and set aside
    SAUTE 1 VERY LG DICED ONION IN 2T OF FATBACK GREASE
    in lg pot, submerge large head of cabbage in boiling water, cutting each leaf off as it separates from the head
    COOL LEAVES AND TRIM CAREFULLY THE RIB FOR EASY ROLLING
    mix 11/2 lb of raw ground beef with the sautéed onion, 2 envelopes of onion soup mix and as much rice as you like for a filler (I like 50/50)
    IF THE FATBACK GREASE HAS STARTED TO SOLIDIFY, MICROWAVE FOR 15-30 SECONDS
    put the grease in a shallow bowl. dip one cabbage leaf into the fatback grease, then fill with a scoop of meat mixture and roll, turning in the sides of the leaf and rolling until leaf is filled. make sure that there is enough excess leaf to tuck under to seal. repeat until the cabbage leaves are too small to fill
    (you may need more than 1 head of cabbage, depending on the size of the head)
    PUT THE ROLLS INTO A ROASTING PAN, STACKING THEM IF
    NECESSARY, putting some leftover leaves between the layers and remaining leaves in the bottom of the pan
    MIX 1-2 CANS OF TOMATO SOUP W/WATER AND POUR ON TOP OF THE ROLLS (should nearly cover the rolls)
    cover and bake at 350 for one hour. uncover and bake for 1/2 hour more. put the rendered fatback cubes in a separate dish in the oven for the last 5 min to heat
    SERVE HOT WITH THE SAUCE AND EXTRA CABBAGE AND PASS THE SWAVATKI CUBES TO SPRINKLE OVER THE ROLLS
    As you can see, this recipe is not the least bit healthy and is labor intensive. However, it has excellent flavor and if made once a year or two, is a super treat. I think that the peasants in Poland needed all of those calories and worked off the effects of the cholesterol😋
    * In the 1970’s when I learned to make this, fatback contained no meat, was covered with coarse salt and was 1″ or more thick so it was easy to cut off the skin.I hadn’t made these for years but in the 90’s I could only find fatback in 1/2″ pieces making it almost impossible to cut off the skin. Fatback is integral to the flavor and if I made this dish today, I would try butcher shops or amish markets to try to find the old cut.

  3. Chrisitiane

    Just wanted to share a really quick, delicious chili with you…
    1 lb. ground beef or turkey
    16 oz. of fresh pico de gallo
    2 cans of your favorite beans, rinsed and drained. I like black beans and pinto beans
    2 cans, any brand ranch style beans -do not drain
    1 can of tomato sauce
    2 Tbsp. cumin (I love cumin so I add more, to taste)
    2 Tbsp. chili powder.
    Brown the meat, then add all of the other ingredients. Simmer for 30 minutes. If you like really thick chili, you can stir in a can or fat-free refried beans
    Delish.

  4. Misty

    Old Easy Salmon Croquettes – Plain – Not Fancy

    1 sleeve Saltine crackers crushed
    2 eggs
    1 can salmon – 14.75 ounce
    x small onion diced

    Classic White Sauce

    A classic sauce. Use as is or add cheese, vegetables, dried beef, chicken, etc.
    Quick Facts
    Prep Time: 5 minutes
    Cook Time: 5 minutes
    Yield: 1 cup
    Ingredients

    1 tablespoon Argo® Corn Starch
    1 cup milk
    2 tablespoons butter OR margarine
    1/4 teaspoon salt
    1/8 teaspoon pepper

    Directions

    Stove Top: Combine corn starch and milk in a small saucepan; stir until smooth. Add butter, salt and pepper. Stirring constantly, bring to a boil and boil for 1 minute. Remove from heat.
    Microwave: Combine corn starch and milk in a 2-quart microwave-safe bowl; stir until smooth. Microwave on HIGH (100%) for 2 minutes; remove and stir. Microwave 1 to 2 minutes more, or until mixture thickens and boils for 1 minute. Remove from microwave. Stir in butter, salt and pepper.
    Makes a delicious, creamy sauce for vegetables, casseroles, chicken or seafood.

  5. Pam Cadd

    Jenny, I love your recipes and videos! I’m just a year and a half younger than you. I want to share my mother’s pork chop recipe – it’s very old, and out of step with modern food trends, but it produces dependably fall-apart tender chops. It’s easy, too –
    Grandma Barbara’s Pork Chops
    About 4 pork loin chops, bone in (not thin, use a regular cut, and do get the loin for the extra-tender bit; boneless will not be as flavorful)
    1 can cream of chicken soup
    1 can milk
    Optional: 1 onion
    Heat oven to 350 degrees. In a large skillet, heat a tablespoon of oil. Brown pork chops on both sides. Remove chops. Add soup and one can milk. Heat and stir until smooth. Put chops back in. Top each with one slice onion if desired. Spoon some of the soup mix over the chops. Cover the skillet. Bake one hour. Serve with potatoes baked at the same time, or rice.

  6. Lucia

    Although I no longer belong to WW they have a wonderful recipe for a two ingredient dough that can be used wherever dough is needed. It’s quick, easy and works great. Combine equal parts self-rising flour and plain fat-free Greek yogurt; that’s it. Try it, you won’t be disappointed.

  7. Gale

    Here is the Keto pecan bars that were a hit to the keto dieters here.

    1/2 cup each of almond and coconut flour
    4 oz or 1/2 cup softened butter OR 1/4 cup ea butter and cream cheese and one egg*
    1 cup finely chopped toasted pecans
    3 tbsp Xyla
    1 tbsp pure vanilla extract
    Powdered Xyla

    * egg is needed to make ball less sandy. It might also make them more chewy.

    Instructions:
    1. Put all ingredients except powdered sugar into a large bowl.
    2. Mix thoroughly by hand, cover with plastic wrap and refrigerate for 30 minutes.
    3. Preheat oven to 350° F. Roll cookies by hand into 1-inch balls.
    4. Place on ungreased or parchment-lined cookie sheet an inch apart.
    5. Bake for 15 minutes or until set but not brown.
    6. Let stand on cookie sheet about 10 minutes (the balls fall apart if touched in 2 minutes), then gently roll each one in powdered Xyla or your choice. Let cookies cool.
    7. Once they cool (15-20 minutes), roll again (gently) in powdered sugar d substitute. . Store loosely covered.

    To Toast Nuts: Place on ungreased baking pan and bake at 350° F for 8-10 minutes. Keep an eye so they don’t burn. Cool, then chop.

  8. Karen T.

    I’m getting ready to make my Mom’s Stuffed Cabbage Rolls and she always used Campbell’s Tomato Soup. It is sooooo good! Hope you get this.

    MOM AND ROWANN’S TO-DIE-FOR- STUFFED CABBAGE ROLLS
    • 1 lb. ground beef
    • 1 ¼ tsp salt
    • ¼ tsp pepper
    • 1 egg, well beaten
    • 1/3 cup uncooked rice
    • 2 Tbls fat (your choice)
    • 1 onion, sliced fine
    • 1 1/3 cups tomato soup
    • 1 soup can water
    • 1 tsp dry parsley
    • ½ cup celery, chopped
    • 3 Tbls lemon juice
    • 1 tsp brown sugar
    • Salt and pepper – to taste
    • 6 (or more) cabbage leaves
    1. Season ground beef with salt and pepper – Mix well – Add rice.
    2. Sauté onion in fat for a several minutes.
    3. Combine tomato soup and water – Add to onion.
    4. Add parsley, celery, lemon juice, sugar, salt and pepper.
    5. Cook for 10 minutes.
    6. Wash cabbage leaves and boil until limp.*
    7. Put 1 to 2 tablespoons of meat mixture into each leave and roll tightly,
    8. Place in a sauce pan and pour sauce over rolls.
    9. Cover pan tightly and cook on low for 3 hours.
    Note: Mom said they use to add a few dashes of nutmeg and 6 to 8 crushed gingersnaps to the sauce. I never seem to have gingersnaps at hand so I don’t use them, but I always use the nutmeg and a tiny pinch of ground cloves.

    *A few ways to remove cabbage leaves from a head of cabbage – pick the one that works for you: Freezer: remove outer leaves/rinse and core cabbage/pat dry/wrap in plastic wrap or put in Ziploc/freeze overnight/defrost in fridge overnight/leaves will slip off. Microwave: remove outer leaves/place in glass pie plate core side down/add ½ cup water/cover/nuke on High 10 min/turn over core side up/cover/nuke 10 more min/set aside to cool enough to handle/slip off leaves (you may need to nuke a few more min. to get the center soft enough to release leaves. Traditional: remove outer leaves/rinse clean/core/in a LARGE pot bring enough water to cover cabbage (remember the cabbage will displace water) to a boil/add cabbage/boil a few minutes/lift with long meat fork (or tongs) remove leaves you can/put back in pot a few more minutes/remove with fork/tongs and remove more leaves/repeat – Ugh!

  9. ZR Javelin

    A great recipe for Zucchini – “squash tots” allows a simple substitution of zucchini with green or yellow squash.
    Ingredients:
    2 cups summer squash and/or zucchini, peeled
    2 eggs
    ½ small onion, grated
    1 cup Parmesan cheese, grated
    2/3 cups plain breadcrumbs
    ½ tsp garlic powder
    salt and pepper

    Directions:
    1) Preheat oven to 400 degrees.
    2) Spray mini-muffin pan with non-stick baking spray.
    3) Grate squash in food processor
    4) Squeeze between cotton tea towels to remove excess moisture.
    5) Add 2 cups (packed) to a large bowl.
    6) Add onion and eggs to grated squash.
    7) Stir in 3/4 cup parmesan cheese and remaining ingredients.
    8) Using a scoop, fill mini muffin cups to the top.
    9) Top each tot with a sprinkle of parmesan cheese.
    10) Bake for approximately 30 minutes until very brown and crispy around the edges.
    11) Allow to cool slightly for 5 minutes then remove from pan and serve warm.

  10. Rosely D.

    Jenny, your recipes are delicious; this one reminded me of my mom’s homemade Cabbage Rolls, of which we could not get enough. However, she substituted the ground beef with chopped/shredded chicken and diced onions, celery, carrots, potatoes, green beans and olives with the pimento inside and sauteed it all in tomato sauce she made; the sauce was delicious because she added 1/4 cup of orange juice and a tablespoon of mild salsa . Then, she stuffed the cabbage with all the goodies and cooked them covered and slow on the pan with the sauce covering the cabbages. YUM! I’ll haveg to make them soon! I did learn how to better prepare the cabbage from you so I thank you for that and all your recipes are healthier alternatives! Yeeei.

  11. Charlie

    Jenny:
    Although very good, your tarts are lacking the raisins. I have been making butter tarts here in Canada for almost forty years. Here is my recipe, please give it a try.

    The Ultimate Butter Tart

    Serves:
    Source:
    Effort: Easy
    Comments: These are the best butter tarts I’ve ever had.

    Ingredients:

    1 Pastry For Double Pie Crust
    ½ Cup Lightly packed Brown Sugar
    ½ Cup Corn Syrup (you can use light corn syrup)
    ¼ Cup Butter (no substitutes)
    1 Egg, slightly beaten
    1 Tsp. Vanilla
    1/4 Tsp. Salt
    1/2 Cup Raisins (Soaked in boiling water until plump)

    Instructions:

    1. Fit Pastry into muffin cups.

    2. Combine all ingredients, except Raisins.

    3. Mix well.

    4. Divide Raisins evenly into shells.

    5. Fill 2/3 full of Syrup.

    6. Bake on the bottom shelf at 425 degrees Fahrenheit, for 12-15 minutes, or just until set.

    7. Don’t overbake.

    8. Cool on a wire rack then, remove from pans.

    Less time means runnier. I usually do mine for about 12 minutes.

  12. Joy

    Plumi Moos (Mennonite version of stewed fruit)
    2 quarts water
    1 cup dried apples
    1 cup prunes
    1 cup raisins
    1/2 cup dried peaches
    1/2 cup dried apricots
    1 slice lemon (optional)
    1 cup sugar
    1/2 tsp. cinnamon
    1/2 tsp. salt
    1/2 cup flour or 2 TB cornstarch or (as my mother made it) 2-3 TB minute tapioca
    Cut fruits and cook in water until very well done. Prepare paste by mixing sugar, flour/cornstarch/tapioca, salt, cinnamon and 1/4 cup cold water. Add to fruit, stirring until slightly thickened.

    Often served as dessert with a few tsp. whipping cream, ice cream, etc. In my family we would have cold roast beef with a side of plumi moos (minus the ice cream) for Sunday lunch. Everything prepared the day before.
    Enjoy

  13. Rich in Columbus, Ohio

    Ricotta gnocchi are awesome. Really easy and don’t get ‘tough’. The dough is very forgiving. 3 lb ricotta
    3 large eggs
    3/4 cup grated
    ….Parmesean
    6 cups flour
    …(more for rolling )

    -Mix egg, ricotta and oil completely
    – add cheese
    – add flour slowly until blended well
    – roll into rope ,cut 1″ pcs flour til not sticky
    – boil til rise – drain well

    Serve with a FONTINA CHEESE SAUCE

    “Quick and easy white cheese sauce which make the gnocchi melt in your mouth!

  14. Eliz

    Saute:
    … chopped onions in butter
    … 1 crushed garlic clove
    add:
    … 1 tbsp chopped parsley or parsley flakes
    … 1 tbsp paprika (this gives colour to liquid)
    … immediately stir/mix in carrots coins
    … 1/2 pot cold water
    … salt/pepper
    Bring to boil, then reduce heat-cook until carrots almost tender (30 + min)
    … then add:
    … cubed potatoes (white or sweet potatoes ) (or both)
    … 1 can peas (add juice too) (gives soup good flavour)
    … any other veggies you have on hand (cauliflower, thinly sliced cabbage, frozen peas) add broccoli last)

  15. Lois in So. California

    I learned to cook great rice from my husband, who lived in Hong Kong for many years. Use a small pan for small quantities, a larger pan for larger quantities. This method works for any size pan. I always use long grain rice because that was Hubby’s preference.

    Wash hands and rinse them thoroughly.
    1)Fill pan with rice up to the middle of the first knuckle of your index finger held vertically inside the pan with the tip touching bottom of pan.
    2)Add cold water to cover rice, swish around with your finger, annd remove any foreign material or badly discolored grains.
    3)Drain most of the water out. This will also remove some of the starch so the rice won’t be too sticky. If you want it sticky, drain only if water looks “dirty”, or if there is already too much water for the next step.
    4)Insert index finger vertically again, add cold water up to the middle of the second knuckle. If you are cooking a huge quantity, well above first knuckle, measure and use 2 cups water for every 1 cup of rice.
    5)Bring to a full boil. As soon as it boils, cover tightly with a lid (or foil) and immediately reduce heat to the lowest possible setting.

    DO NOT STIR at any time during cooking process. Do not remove cover for twenty minutes. (Possibly a little longer for a very large quantity in a tall narrow pan such as a stock pot). Taste test from the top layer of rice. If not done it will have a gritty texture when you chew. Replace lid and check again in 5 to 10 minutes. When it tastes right, turn off the heat. Cover to keep warm for serving.

    I have been cooking rice this way for over 50 years, and this method has always produced perfect steamed white rice.

    Soak the pan filled with cold water overnight before washing it. Otherwise you will have to work very hard getting it clean.

  16. Steve Cannon

    Italian Sausage Soup (Too easy, delicious and healthy)

    1pound bulk Sweet Italian Sausage (I get mine at Kroger and it’s extremely lean)
    1 small onion, diced
    2 cloves of garlic (or 1 tsp granulated garlic–it’s fine and works great)
    1tsp fennel seeds
    2 Tbs olive oil
    1 qt (4 cups) chicken stock or broth (I like stock in a box from Costco)
    1 can (14 oz) petit diced tomatoes
    1 can cannellini beans, drained and rinsed to get rid of the brine
    1 cup frozen chopped spinach
    1 cup dried pasta (tortellini, Pene, shells, I’ve even used macaroni–your choice)
    Salt and pepper to taste
    Cheese (Mozzarella, Parmesan, Romano–your choice)

    In a pot, put your sausage, 1/2 the oil, the onion, garlic and fennel seeds in and cook until the sausage is brown and cooked through.

    Add your tomatoes, beans, broth + 2 tomato cans of water, remaining oil and the spinach to the pot over medium high heat. When it comes to a boil, add the pasta, when it returns to the boil, adjust down to a good high simmer and cook until the pasta is done (about 20 minutes) . Adjust the seasonings. Be careful with the salt as the cheeses tend to be salty

    Top with cheese and serve with crusty bread or crackers.

    You will want to kiss me for this one. It’s seriously good eats. My husband likes this about once a week during the winter and it’s fast enough for emergency meals and good enough for company dinners.

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