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By *Parsley* on November 21, 2012
"This is my Nana's mother's recipe, which was probably her mother's (who only spoke Pa-German). Nana made this every holiday with turkey and ham. It's a bit of work, but well worth it. Nana always made it the day before and baked it the day of eating it."
Prep Time: 25 mins
Total Time: 1 hrs 5 mins
By sheila on November 21, 2012
By skigb on November 21, 2012
"Blatchinda is also spelled Blachinda, Plachinda, Platchenda, Platchinta, Blachinde, Blagenda, Bladginda, Plachenden. Alfred Opp, who was born in Bessarabia, said they spelled it "Platschenta" in reference to "Platchta" or blanket. These, of course are rounds of (pie) pastry dough filled with a pumpkin/sugar/cinnamon mixture or even..."
Prep Time: 20 mins
Total Time: 55 mins
By ChefDLH on November 21, 2012
"This is "grown up" cranberry sauce to go with turkey or poultry. It is different from the rest due to the Kosher salt and pepper. It is a bit tarter than the sweet kind but perfect to compliment any meal. The orangy nutmeg flavor and the cinnamon stick addition make this a winner. The ease of making makes you not want to go back to canned..."
Prep Time: 10 mins
Total Time: 30 mins
By KauaiCarolAnn on November 21, 2012
"I have been making these for years. Another fast, easy and tasty pupu. The "stuffing" really does need to sit and marinate for a while so make it the morning of or no more then 12 hours before serving. Otherwise it becomes a runny mess.
The website did not recognize the words Japan or seedless - but I usually use the longer slim..."
Prep Time: 20 mins
Total Time: 20 mins