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    You are in: Home / The Mad Slovak's Public Recipes
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    9 Recipes

    Sort by: Newest | Rating | Photos | Time to Make | A-Z

    This is a good basic bread machine recipe for rye bread. I don't remember where I got it, but it's one I make all the time.

    Recipe #395966

    This is a recipe that I came up with that hopefully you will enjoy. I tweaked and re-tweaked it a few times before I came up with the final version which my family, friends and I really like.

    Recipe #357953

    Not my own recipe, but it is delish. So far it rates 5 stars from 37 ratings on the Food Network. Make that 38 with my 5 stars. So here it is!

    Recipe #342666

    This recipe is from the Williams Sonoma "Soup for Supper" cookbook. I think it is exceptionally good. While lentil soup is usually comfort food, this variation makes it a bit exotic, too. The fragrant Indian spices lighten and brighten the simple, homey flavor of the soup. Red lentils have a tendency to break down into a coarse puree as they cook, so if you prefer some texture, omit the blender or food processor step.

    Recipe #338961

    From the Watershed Restaurant (Decatur, GA) recipe page. I saw a food program on TV recently that showed their executive sous-chef making this. It looked so good I decided that I might just include it in my Thanksgiving menu, but so as not to use my dinner guests as guinea pigs, I made it the other day to evaluate. It's going on the menu! Yummy!

    Recipe #338064

    There are a lot of buckeye candy recipes floating around out there, but I have found this one to be the best. Very popular during the holidays especially. One warning, once served they will be devoured before you can blink an eye.

    Recipe #126282

    This recipe has two main ingredients, fresh horseradish root and my favorite commercial barbecue sauce, which is Stubbs. Stubbs is an important brand for this recipe because it is not too sweet. You combine these two ingredients to make one really "kicked up" dipping sauce or spread for both prepared meats or veggies. You can use the horseradish sauce without the barbecue sauce and vise-versa if you would like, but the combination of both makes a really good special sauce. Note: Here in NY City, horseradish roots come and go in the supermarkets. You may need to find them in a specialty store (e.g. Koshur or Chinese). If you don't know what they look like, go to the root vegetable section. They look somewhat like parsnips, but are larger, darker and more earthy textured. Really fresh horseradish root will have small supple green leaves on the thicker ends.

    Recipe #126281

    I have made this recipe countless times, and I (and others) really like it. I can't recall where it came from, but it has been in my recipe file for several years. It combines just the right amount of seasonings that compliment the flavor of the roast. Hope you enjoy!

    Recipe #106667

    This recipe is from my Mom. She never measured the ingredients for this recipe, so I had to measure all her "handfuls" and "pinches" but, not to worry, I have made them myself and it's just like Mom's. She and her good friend used to make large batches of these, starting early in the morning and not finishing until late in the day. It makes the best pierogies I have ever tasted.

    Recipe #104071


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