Polish recipes!!!!! from a Polish girl ;)

mrsaniamanning

Roasted Eggplant & Tomato Pierogi Casserole Recipe

1 large eggplant, sliced crosswiseRoasted Eggplant Pierogi Recipe
2-3 large tomatoes, sliced
1 bag of Polska Foods' Pierogi (Potato or Spinach flavors work best)
2-3 cloves garlic, crushed
Fresh Basil (optional)
1 cup shredded Mozzarella
Extra Virgin Olive oil
salt and pepper to taste

DIRECTIONS
1. Slice eggplant in 1/2 inch thick slices. Toss with garlic, olive oil, salt and pepper in bowl -- coat all sides. Place on a baking dish and bake at 425 degrees in oven for 25-30 minutes or until tender. While baking, prepare pierogi.
2. Boil frozen pierogi according to directions. Place on plate to cool.
3. When eggplant is done, take out of oven and place pierogi on top of eggplant (one or two pieces of pierogi per slice, depending on the size of eggplant slice). Add sliced tomato on top.
4. Bake until tomatoes are lightly roasted (about 10 minutes). Remove dish from oven and sprinkle cheese on top. Bake until cheese melts (few minutes).
5. Garnish with freshly chopped basil, and serve immediately.


Polish Potato Pancakes Recipe (Placki Ziemniaczane)

4-5 large potatoes, peeled and gratedPotato Pancakes Recipe
1 large onion
3-4 minced garlic cloves
2 eggs
4 tbsp flour
1/2 teaspoon marjoram
1/2 teaspoon salt (minimum)
Freshly ground black pepper
Sour Cream Topping

Sour Cream Topping
1 cup sour cream
1 tablespoon lemon zest (or lemon peel from one Meyer lemon)
2 teaspoons sugar
1/4 teaspoon salt
freshly ground pepper

RECIPE
1. Using a food processor or hand shredder, grate potatoes and onion using the finest grader. The finer the potatoes are grated, the better because it is easier to cook. If you grate the potatoes in larger chunks, you will just have to cook longer and use a little bit more oil for taste.
2. Squeeze potatoes and onions with hands to remove excess liquid.
3. Put grated potatoes and onion in a large bowl and mix with eggs, garlic, flour, marjoram, salt, and pepper.
4. Heat oil in large frying pan until almost smoking. Carefully put a large spoonful of the potato mixture into the pan and flatten with a fork. Repeat until you have 3-4 pancakes in the pan. Fry each pancake until it is golden brown on both sides. Remove with spatula and drain on a paper towel.
5. Serve potato pancakes warm with topping of choice. If using the sour cream topping, simply mix all ingredients together and serve on the side.



Cabbage rolls!!! (Golabki)
Spicy Sweet Tomato Sauce:
2 tablespoons extra-virgin olive oil
3 tsp freshly chopped parsley
1 chopped onion
2-4 garlic cloves, mincedPolish Cabbage Rolls Recipe
1 medium red pepper sliced
3 cups tomato sauce
2 tablespoons white wine vinegar
1 tablespoon sugar
1 bay leaf
Dash of cayenne pepper (chili pepper or paprika works for those who want less spice)
2 cups Mushrooms (optional)
Sea Salt and freshly ground black pepper to taste

Cabbage Roll Stuffing:
1 1/4 cup extra-virgin olive oil
1 yellow onion, chopped
4-5 garlic cloves, minced
2 tablespoons tomato paste
3 tablespoons chopped fresh parsley
2 chopped celery stalks
1/2 cup bell pepper chopped
1/4 cup dry red wine
Dash of Worcester Sauce
1 tsp Thyme
1 pound ground beef (organic, grass-fed beef preferred)
1 pound ground pork
1 large egg
1 1/2 cups cooked buckwheat
Sea Salt and freshly ground black pepper
2 large heads green cabbage, about 3 pounds each

Cabbage Rolls Directions

Golabki Tomato Sauce:
Add oil to a saucepan and place over medium heat. Add the onion and garlic and saute for 2-3 minutes. Add the rest of the ingredients and heat on low, until the sauce thickens, about 5-10 minutes (may need more if adding mushrooms to sauce). Season with salt and pepper and remove from the heat.


Prepare Meat Filling:
Place a skillet over medium heat and coat with 2 tablespoons of the olive oil. Sauté the onion and garlic for about 5 minutes, until soft. Stir in the tomato paste, celery, wine, parsley, bell pepper, Worcester sauce, Thyme, and 1/2 cup of the prepared spicy tomato sauce, mix to incorporate and then take it off the heat. Combine the ground beef and pork meat in a large mixing bowl. Add the egg, the cooked buckwheat, and the sauteed onion mixture. Toss the filling together with your hands to combine, season with a generous amount of salt and pepper.


Prepare Cabbage Leaves:
Bring a large pot of salted water to a boil. Remove the large, damaged outer leaves from the cabbages and set aside. Put one cabbage head into water, boil till outer leaves soften (3-4 minutes), take the head out of water, remove the outer leaves, lay them on the side to dry. Repeat this process until all leaves can be carefully removed on both heads of cabbage.


Assemble Cabbage Rolls:
Take the reserved big outer leaves and lay them out. Use all the good looking leaves to make the cabbage rolls, layer the rest on the bottom of a casserole pan(s) for a tasty side dish. Put about 1/2 cup of the meat filling in the center of a cabbage leaf and starting at what was the stem-end, fold the sides in and roll up the cabbage to enclose the filling. Place the cabbage rolls side by side in rows, seam-side down, in casserole pan (or pans).

Preheat the oven to 350 degrees F.

Pour the remaining sweet and sour tomato sauce over the cabbage rolls. Drizzle the top with the remaining 2 tablespoons of olive oil. Cover the dish with a lid or foil. Bake for 1 to 1.5 hours or until the meat is cooked.
Caramelized Banana & Chocolate Crepe Recipe (Nalesniki z bananami w polewie czekoladowej)

Nalesniki Filling:Sweet Nalesniki Recipe - Polish Crepe Recipe
1 cup farmer's cheese
6 tablespoons butter
5 tablespoons brown sugar
1/2 teaspoon cinnamon
4 tablespoons rum
2 sliced bananas

Nalesniki Crepes:
3 eggs
1 teaspoon sugar
1/2 teaspoon vanilla extract (optional)
3 cups flour (can substitute 50% with whole wheat pastry flour)
1.5 cups milk
1.5 cups water (use 2 cups if using whole wheat flour)
1 tsp salt
1 tbsp olive oil

Nalesniki Sauce (Chocolate Sauce):
1.5 cups semi sweet chocolate morsels
3/4 cup milk (can use half-and-half)
2 tablespoons butter
1/4 teaspoon vanilla extract

HOW TO MAKE NALESNIKI (CREPES) RECIPE
1. Batter: prepare batter for crepes first. Mix all ingredients in a blender for 3 minutes. Cover and rest for 30 minutes while preparing the crepe filling.
2. Nalesniki Filling: Using a medium non-stick skillet, heat the butter over medium heat, add the banana slices and brown sugar and cook until the sugar starts to turn amber and caramelizes. Lower heat, add rum and sprinkle on cinnamon.
Nalesniki Crepes Recipe
3. Make crepes: mix nalesniki batter again and test consistency. If too thick, you may need to add more milk. Best way to test is to put a small amount of mixture on your greased, 7-inch hot skillet. Tip pan so batter is evenly distributed. Cook over medium heat for 1-2 minutes, turning over with spatula. Do not brown or over cook as they will lose their pliability. Remove from pan and test. If too thick and don't roll easily, add a little bit of milk. If too thin, add flour. When ready for the rest of the batter, add 1/3 cup of batter to hot pan and repeat procedure with full crepe. Place them on a platter to cool when done. Repeat with the rest of the batter, adding butter to skillet as needed.
4. Assemble crepes. Lay the crepes onto a clean surface and evenly distribute the farmer's cheese and banana mixture over the face of the crepes. Then quickly roll up each nalesniki into a thick but tight cigar shape. Place on a plate for serving.
5. Prepare Warm Chocolate Sauce. Bring the milk to a boil in a sauce pan, then remove from heat and add the rest of the ingredients, stirring constantly. Keep stirring until the mixture is smooth and then pour over nalesniki. Top with whipped cream, powdered sugar, and/or vanilla bean ice cream.

Polish Chocolate Almond Recipe (Tort czekoladowy)

Cake Mixture:
6 eggs, separatedPolish Cake Recipe
1 cup sugar
1 tsp vanilla extract
1 1/2 cup unsweetened cocoa powder
1 1/4 cups ground almonds
1/4 tsp salt

Almond Paste Filling:
1 1/4 cups superfine sugar
1/2 cup water
1 1/4 cups super finely ground almonds
2 tbsp lemon juice
1 tsp vanilla extract

POLISH ALMOND CAKE RECIPE DIRECTIONS
1. Separate the egg yolks and egg whites in two bowls. For the egg whites, beat them together with mixer on high until a stiff peak forms.
2. For egg yolks, mix together with sugar until thick and creamy. Then gently fold in cocoa powder, vanilla, salt, and finely ground almonds. Fold together.
2. Gently fold a little of egg whites into the egg yolk mixture to loosen it, then fold in remaining egg whites. It will be hard to mix at first, but just slowly keep adding and it loosens up.
3. Pour blended mixture into two greased and lined 8 inch spring form cake tin pans. Bake for 35-40 minutes on 200, or until a skewer inserted comes out clean. Let it cool in the tin, but it continues to cook so you may want to loosen it a little on the side.
4. While cake is cooling, prepare almond paste filling. Add sugar and water in a heavy pan, then heat until sugar dissolves. Bring to a boil and let thicken, but not more than 5 minutes. Stir in the ground almonds and bring to a boil again, but then remove from heat. It will continue to thicken as it cools. But if you boil too long, the paste later becomes dry. Transfer to a bowl and add rest of ingredients. Mix well.
5. Remove cake from tin and place on a nice platter. Spoon almond paste on top and spread evenly. Place second cake on top. Top with whipped cream.
6. POLISH WHIPPED CREAM RECIPE: blend 1 cup heavy whipping cream on high until thick peak forms. Add 1 tablespoon sugar, 2 tablespoons Polish vodka or cognac, and 1/2 teaspoon vanilla extract. Mix well and serve.

bshave81

Yum to all these things! Thanks for sharing.