Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Community Forums / Eastern European Cooking / Sharing Easter
    Lost? Site Map

    Sharing Easter

    Go to page << Previous Page  1, 2
    Lorac
    Wed Mar 31, 2010 4:13 pm
    Forum Host
    Thank you for sharing your Easter with us.
    Iceland
    Fri Apr 02, 2010 11:30 am
    Food.com Groupie
    What a lovely thread!
    I have already baked a poppy seed roll and the bread which we serve with ham, sausages, pickles and horse raddish is in the oven. I am off to color some eggs icon_smile.gif
    Happy Easter!
    Mia #3
    Sat May 01, 2010 2:39 pm
    Food.com Groupie
    littlemafia wrote:
    This is pasca:



    Haggis - my mom makes it every year



    Sweet bread(cozonac)

    icon_lol.gif Greeting from Portugal, loved these beautiful picture, where can I get the receipes for them all????? icon_rolleyes.gif
    Lorac
    Sat May 01, 2010 4:39 pm
    Forum Host
    wave.gif Mia Welcome to the Eastern European Forum. You can find recipes for haggis and cozonac in the database. There is no recipe for pasca posted but there are lots of sweet breads in the data base. Maybe someone can recommend one that might be similar.
    monicawf
    Sun Jun 13, 2010 10:55 pm
    Regular "Line Cook" Poster
    We are well past Easter now -- but never to soon to start planning for next year. I have read the soup description in the main post --- and it sounds close but not quite....

    I am looking for a recipe for mushroom barscz -- not a creamy white version (That one was served on Christmas Eve) -- but a version more like consomme -- where the cooking water from the kielbasa is used as a primary ingredient, with fresh and/or dried mushrooms.

    My mother claims this is what she remembers from her childhood -- and they (the kids) sliced up kielbasa and hard-cooked eggs into the soup.

    My grandparents were from Poland. My grandmother has been gone for quite a few years now and I have been through all her recipes (translating as I go) and through my Polish cookbooks and I have found nothing like this yet.

    I did post Babci's Babka (Babci's Babka) on 'zaar because it is unlike others that I have seen. She baked it every week. Any time we went to visit there was always a fresh one waiting whether we were expected or not.
    Dee514
    Tue Jun 15, 2010 12:55 am
    Forum Host
    Polish Wild Mushroom Soup

    (wild mushrooms = porcini/cepe, or other boletus mushroom; chanterelle mushroom; Polish Borowiki mushroom)

    1/4 pound dried wild mushrooms
    9 cups vegetable or meat stock
    1 cup butter
    1 cup finely chopped onion
    1 Tablespoon cornstarch
    salt
    white pepper
    sour cream (garnish)
    chopped fresh parsley

    Cover mushrooms with cold water and soak overnight.
    Drain the mushrooms reserving the soaking liquid, strain the liquid through a fine cloth.
    Rinse the mushrooms in cold water to remove any remaining sand then slice into strips.
    Add the mushrooms, 8 cups of of the beef stock and the soaking liquid to a 3 quart saucepan, bring to a boil, reduce heat and simmer over low heat 4 hours.
    Melt the butter in a heavy skillet, add the onion, saute until golden brown then add to the soup.
    Whisk the cornstarch with the remaining cup of beef stock, add to the soup, stir and simmer until slightly thickened.
    Season to taste with salt and pepper, ladle into individual bowls, top each with 1 tbls sour cream and sprinkle with parsley.
    duonyte
    Tue Jun 15, 2010 7:30 am
    Forum Host
    Oh, I got a bunch of dried chanterelles, I'll have to try this, thanks!
    monicawf
    Tue Jun 15, 2010 10:21 pm
    Regular "Line Cook" Poster
    This sounds wonderful -- I'll have to try it soon!
    icon_biggrin.gif
    Go to page << Previous Page  1, 2 Stop sending e-mails when someone replies
    Add this to My Favorite Topics
    Alert us of inappropriate posts

    Free Weekly Newsletter

    Get the latest recipes and tips delivered right to your inbox.

    Your e-mail is safe. Privacy Policy
    Advertisement

    Ideas from Food.com

    Powered by phpBB 2.0.1 © 2002 phpBB Group

    Over 475,000 Recipes

    Food.com Network of Sites