European holiday staple. Nearly all the slavic and hungarian people bake this for the holidays. In my catering and bakery I use this recipe which has come down through several generations. I have broken down the recipe which delivers four nutrolls. It may be doubled and filled with poppy seed, prune, cream cheese, etc. I have included only the Nut Filling which follows the dough directions.
In my small bakery I've searched high and low for a sticky bun recipe that is made from scratch since I don't use pre-mixed ingredients. THIS, I tell you, is the absolute best. I retrieved it from Cook's Entertaining magazine (Cook's Illustrated). Use a food processor fitted with the dough blade if you have one readily available. I deviated a little by not doing the Pecan Topping. Just feel there's enough glaze. Putting the recipe in just in case you'd want to use it. Instead of the stand mixer I opted for the food processor.
Been a caterer and personal chef for over 20 yrs. This particular recipe for cole slaw seems to be the favorite of both my friends and customers. If you like a sweet/sour cole slaw then give it a try. I do our church's Roast Chicken Dinner each year before our annual festival and I always make more because there are those who like to take it home by the pint. I don't use any salt nor onion. There's ample salt in the mayo. Seemingly sometimes the onion overpowers the slaw. Then there are customers who dislike onion. You may also substitute Splenda for the granulated sugar. You may also use a lower fat mayonnaise but I think it adds a different flavor. You may also substitute the extra 1/2 cup of mayo for milk.
Being a small business owner, the holidays especially in the Northeast part of Pennsylvania are times for ethnic foods. One of them being Pierogies; Pirohis or whatever you know them by. This particular recipe includes the addition of sour cream which makes for a wonderfully soft dough.
What I especially like about this recipe is that it is a very "forgiving" dough. Very easy to roll out and very easily prepared in a food processor.
This is a typical Meatloaf found in eastern European kitchens and restaurants. My Dad who was a wonderful cook brought this with him when he came to America in the 20's. I've added the glaze when I started to prepare it myself. Also he used to use minced garlic, not the other type I now use. Remember to get lean ground pork. The pork I remembered seeing in the supermarkets had very visible pork fat. Try not to purchase that type. Buttered parslied potatoes and cucumber salad go especially well with this dish. You can use either a loaf pan or a 9x13. One tip said she used a loaf pan and was able to extract the grease before adding the glaze. Both pans are usable. See which one works best for you.
My dad who came from Hungary made this for us at least once a month. It is, by far, my favorite. I added the tomatoes myself. But it is a super tasting dish and the dumplings top it off! This won top prize in the Soup Competition in our local area and was served at our church dinner during our annual pre-festival chicken dinner.
Lived in N. E. Philly until 1972. Moved to Wilkes-Barre area.
There was one place that made cheesesteaks that was awesome. THAT'S the recipe I've submitted. Dicing the onion early in the day alters the strong taste of onion to give the sandwich that certain "taste". Green Peppers are NOT the norm only an option as are mushrooms.
These squares are so popular in our N. E. Pa. area and are often requested for bake sales. At times more flour, little at a time, may have to be added to make it easier to roll without the dough falling apart. It is a very forgiving dough, though. If you seem to have extra filling left over it may be used to make small tarts using pie crust dough.
Catering is my hobby. Believe it or not! Especially so when I cook for some of our church dinners. This is one of my recipes that is requested so many times. The reason this recipe uses RAW RICE is because it absorbs the flavor of the other ingredients more readily than cooked rice. The rule of thumb when it comes to seasoning your meats is this. One teaspoon of salt per pound of meat. This neither makes it undersalted nor oversalted. Learned this when I went to culinary school. Hope you will try it; at least once. We usually serve potato salad with this, although mashed is wonderful also.
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