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    You are in: Home / LMCski's Public Recipes
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    5 Recipes

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    2 Reviews |  By LMCski

    Spicy tomato-based-sauce Indian dish.

    Recipe #413246

    Perfect as a satay sauce, dipping meat or veggies for fondue, or using as a sauce over stir fried meats or veggies.

    Recipe #377635

    3 Reviews |  By LMCski

    The title says it all, I think. I like the peppery-ness of the napa cabbage with the sweet peppers. Feel free to add the veggies you like (sometimes I use eggplant). Just make sure you don't cook the veggies until they're mushy. You want them to still be firm, but not raw.

    Recipe #369869

    2 Reviews |  By LMCski

    Polish "Hunter's" Stew. Mine's not absolutely traditional--there's no venison. Perfect for cold weather. This only gets better with reheating. I recommend making a large batch and then freezing some of it (it'll last a couple months frozen). This has many ingredients--but many are spices! Overall, this is pretty easy to make, and a good portion of the cooking time is just letting the stew simmer. I hope you enjoy it!

    Recipe #369866

    2 Reviews |  By LMCski

    Polish cabbage rolls (filled with a mixture of rice, pork, and beef) stewed in tomatoes. This is a dish I remember my Gram making. I've taken the recipe and tweaked it as I've cooked. The dish is hearty and delicious--and known by other names throughout Eastern Europe. I've made it for friends who have never had Polish food before, and they loved it with a fervor that surprised me. It may look very time intensive, but it's a meal unto itself and can be frozen or reheated easily. It also helps to split it into two main phases: 1) making the meat filling and freezing the cabbage the night before; 2) assembling the golabki. For Polish food, it's surprisingly easy (this is coming from someone who makes her own pierogi from scratch). Enjoy!

    Recipe #297235

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