Jenny My wife and I love your recipes, we would like to add one to your site that you and your viewers will Love: Banana Bread Snack Cakes Ingredients: 1-2/3 cups all-purpose flour 1 teaspoon baking soda 1/2 toasted walnuts 1/4 tea cinnamon 1 cup brown sugar 1/2 cup water 1/3 cup mashed ripe bananas (about 1 small) 1/3 cup canola oil 1/2 teaspoon vanilla extract Confectioners’ sugar
Directions: 1. Preheat oven to 350. In a bowl, combine flour, baking soda, toasted walnuts, and cinnamon. In another bowl, whisk brown sugar, water, banana, oil and vanilla. Stir into dry ingredients just until moistened. Transfer to a greased 8-in. square baking pan. 2. Bake until a toothpick inserted in the center comes out clean, 30-35 minutes. Cool on a wire rack. Dust with confectioners’ sugar.
(didn’t know how else to contact you ….)Hi Jenny, I am such a fan of your recipes especially the ones for bread. My favourites are the No Knead Ciabatta and the 2 Hour Fastest NK which I’ve baked in a casserole or a clay baker. Also the simple wholewheat loaf.
In terms of time, convenience, slice size, I decided to experiment by combining several of your recipes and made a Faster No-Knead Ciabatta, cooked on a baking sheet, using 2 tsp of rapid rise yeast then baking it at 425° F (rather than the higher temperature of 450° F), a compromise between your Fruit and Nut Loaf and your Egg Bread temperatures of 450° F and 375° F.
I also used half all-purpose, half wholewheat flours, (total of 3 cups) like your fruit and nut loaf, Then and let it stand for an hour in a bowl covered with plastic wrap. I turned it out, shaped it into about a 16 inch loaf, placed it onto the parchment lined baking sheet, covered it with a towel, while omitting the 15 minute rest, but adding a bit of that time to the rising. I let it rise, therefore, for about 50 minutes on the countertop while I preheated the oven, placing the small pan inside.
I made 4-5 diagonal cuts on the top of the loaf, then popped it into the oven, adding the hot water and extending the usual ciabatta baking time a little: to about 30-35 minutes at 425°F.
I was delighted with the results! Beautiful crust and crumb more resembling a French loaf. I liked the texture better than ones I’ve baked in casseroles. It was easier to slice and the slice sizes more suited my bread uses. Would appreciate your feedback if you have time to try it out, especially re the oven temperature. Researched some French bread recipes which called for the oven temperature and baking time called for above.
Happy cooking and baking! Nancy Carson, Vancouver (Canada)
Faster No-Knead Ciabatta Ingredients: 3 cups all purpose flour ( OR 1 1/2 cups AP +1 1/2 cups WW) 2 TEASPOONS instant or RapidRise yeast (1 packet) 1 teaspoon salt 1 1/2 cups hot water (up to 130° F) (about 2 Tablespoons extra flour for shaping) Instructions: Combine flours, 2 teaspoons yeast, and salt in a large bowl. Stir in water until it’s well combined. Cover with plastic wrap and let stand at room temperature for 1 hour. After the dough has rested for the hour, transfer it to a well-floured surface and sprinkle with a little flour. Using a scraper, fold dough over 10-12 times, then shape into a long 15 inch loaf. Place loaf on a parchment paper-covered baking sheet (not wax paper) and cover with a towel. Let stand 35 – 40 minutes on counter top. Meantime, place a small metal pan or 6-muffin pan into the cold oven, leaving room for the baking sheet; preheat to 425 F. When oven is hot and the dough has risen for about 40 minutes, with a sharp knife or razor blade, make 4 – 5 diagonal cuts on the top of the loaf. Place the dough into the oven. Then quickly and carefully pour about 3/4 cup of hot water into the small pan (to create steam), closing oven door immediately. Bake for 30-35 minutes. Move to a rack to cool; wait for at least 15 minutes before slicing.
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
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.
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.
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.
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.
I have done something similar to this, by adding a nice scoop of stuffing on Top of each pork chop, then pouring the mixture over all and popping in the oven…..
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.
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.
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!
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.
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.
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.
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
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!
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)
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.
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.
Here’s a place to share your favorite recipes with the thousands of daily visitors that come here from all over the world.
Jenny My wife and I love your recipes, we would like to add one to your site that you and your viewers will Love: Banana Bread Snack Cakes
Ingredients:
1-2/3 cups all-purpose flour
1 teaspoon baking soda
1/2 toasted walnuts
1/4 tea cinnamon
1 cup brown sugar
1/2 cup water
1/3 cup mashed ripe bananas (about 1 small)
1/3 cup canola oil
1/2 teaspoon vanilla extract
Confectioners’ sugar
Directions:
1. Preheat oven to 350. In a bowl, combine flour, baking soda, toasted walnuts, and cinnamon. In another bowl, whisk brown sugar, water, banana, oil and vanilla. Stir into dry ingredients just until moistened. Transfer to a greased 8-in. square baking pan.
2. Bake until a toothpick inserted in the center comes out clean, 30-35 minutes. Cool on a wire rack. Dust with confectioners’ sugar.
Hope you all enjoy!! it’s Delicious
(didn’t know how else to contact you ….)Hi Jenny,
I am such a fan of your recipes especially the ones for bread.
My favourites are the No Knead Ciabatta and the 2 Hour Fastest NK which I’ve baked in a casserole or a clay baker. Also the simple wholewheat loaf.
In terms of time, convenience, slice size, I decided to experiment by combining several of your recipes and made a Faster No-Knead Ciabatta, cooked on a baking sheet, using 2 tsp of rapid rise yeast then baking it at 425° F (rather than the higher temperature of 450° F), a compromise between your Fruit and Nut Loaf and your Egg Bread temperatures of 450° F and 375° F.
I also used half all-purpose, half wholewheat flours, (total of 3 cups) like your fruit and nut loaf, Then and let it stand for an hour in a bowl covered with plastic wrap.
I turned it out, shaped it into about a 16 inch loaf, placed it onto the parchment lined baking sheet, covered it with a towel, while omitting the 15 minute rest, but adding a bit of that time to the rising. I let it rise, therefore, for about 50 minutes on the countertop while I preheated the oven, placing the small pan inside.
I made 4-5 diagonal cuts on the top of the loaf, then popped it into the oven, adding the hot water and extending the usual ciabatta baking time a little: to about 30-35 minutes at 425°F.
I was delighted with the results! Beautiful crust and crumb more resembling a French loaf.
I liked the texture better than ones I’ve baked in casseroles. It was easier to slice and the slice sizes more suited my bread uses.
Would appreciate your feedback if you have time to try it out, especially re the oven temperature. Researched some French bread recipes which called for the oven temperature and baking time called for above.
Happy cooking and baking!
Nancy Carson, Vancouver (Canada)
Faster No-Knead Ciabatta
Ingredients:
3 cups all purpose flour ( OR 1 1/2 cups AP +1 1/2 cups WW)
2 TEASPOONS instant or RapidRise yeast (1 packet)
1 teaspoon salt
1 1/2 cups hot water (up to 130° F)
(about 2 Tablespoons extra flour for shaping)
Instructions:
Combine flours, 2 teaspoons yeast, and salt in a large bowl.
Stir in water until it’s well combined.
Cover with plastic wrap and let stand at room temperature for 1 hour.
After the dough has rested for the hour, transfer it to a well-floured surface and sprinkle with a little flour. Using a scraper, fold dough over 10-12 times, then shape into a long 15 inch loaf.
Place loaf on a parchment paper-covered baking sheet (not wax paper) and cover with a towel.
Let stand 35 – 40 minutes on counter top.
Meantime, place a small metal pan or 6-muffin pan into the cold oven, leaving room for the baking sheet; preheat to 425 F.
When oven is hot and the dough has risen for about 40 minutes, with a sharp knife or razor blade, make 4 – 5 diagonal cuts on the top of the loaf.
Place the dough into the oven. Then quickly and carefully pour about 3/4 cup of hot water into the small pan (to create steam), closing oven door immediately.
Bake for 30-35 minutes. Move to a rack to cool; wait for at least 15 minutes before slicing.
How nice of you to take time to share this with everyone. Thank you!
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
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.
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.
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.
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.
I have done something similar to this, by adding a nice scoop of stuffing on Top of each pork chop, then pouring the mixture over all and popping in the oven…..
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.
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.
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!
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.
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.
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.
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
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!
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)
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.
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.
Categories
Archives