recipe1 - PIEROGIES 1 pint sour cream 5 cups flour 2 tBs melted butter 2 whole eggs 2 tSp salt 2 tSp olive oil DIRECTIONS For the dough In a large

recipe1 - PIEROGIES 1 pint sour cream 5 cups flour 2 tBs...

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PIEROGIES: 1 pint sour cream 5 cups flour 2 tBs. melted butter 2 whole eggs 2 tSp. salt 2 tSp. olive oil DIRECTIONS: For the dough: In a large mixing bowl, combine the sour cream, flour, butter, 2 whole eggs, egg yolk, 2 teaspoons salt and olive oil. Knead the mixture into a soft dough. Divide the dough in half and cover for 10 minutes. On a floured surface, roll each half of the dough into a thin circle, 1/4- inch thick. Cut the dough using a 3-inch circle cutter.
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HALUSHKI: (From Grandma Mary) 2 cups flour 2 egg dash or two of salt 1 small cup of sour cream 2 tBs melted butter 2 tSs salt 2 tSs olive oil DIRECTIONS: Mix all well. If dough is too sticky, add flour little at a time. Dough may stick to counter when rolling, you can add flour to rolling pin and the counter or just grease the rolling pin and counter with olive oil. That works well too. Roll kind of thin but not too thin. You won't get them off the counter. LOL. Slice with a long knife and then to desired pieces. Drop noodles into boiling water in batches. When the noodles come to the top, take them out. Put in a bowl with a little bit of butter. In a frying pan, cut up an onion and 1/2 head of cabbage with 1 stick of butter. You can adjust how much cabbage you want after if cooks down a little. when the cabbage is as soft as you want it add the noodles and cook for 5-8 mins more. add some salt and pepper. I always use just a pinch or two of powered chicken bouillon. Enjoy Love you!!!!!!!!!
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RED BEANS & RICE W/CHORIZOS: 4 slices, cut up in smal pieces 1 yellow onion, chopped 1 cup chopped celery 1 small green bell pepper, cored, seeded and chopped 2 or 3 cloves garlic, finely chopped 2 cans of small (Goya) red beans 1 package chorizo sausage (remove the skin, put in pot let it cook and break up in pieces. 1 cube of sofrito DIRECTIONS: Cook bacon in a medium skillet over medium high heat with the onions, celery, green peppers and garlic until golden. Transfer bacon mixture to a medium pot and add the beans and chorizo. Reduce heat, cover and simmer 20 to 30 minutes. Heat rice according to package directions. Ladle beans over rice and garnish with parsley.
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ARROZ CON CEBOLLAS/ONIONS W/RICE 1 whole onion, chopped 4 stripes of bacon (already crispy) break in small pieces 1 1/2 stick of butter 1 1/2 packets of Goya powdered ham buillon (jamon) 1 1/2 packets of Goya powdered chicken buillon 2 cups of rice 1 or 2 eggs DIRECTIONS: Put 1 stick of butter in pot, chopped onions, bacon, packets of goya powdered ham buillon and chicken buillon. Let the onion sautee until clear color. Then add 2 cups of rice mix well w/mixture and then add 4 cups of water. Cover and let it boil on HIGH for 2 or 3 min. and then put in on LOW and let rice cook. While rice cooks make scramble egg and when rice is done just add scrambled egg into the rice and mix. Can put a few pieces of extra butter on top of cooked rice if desired.
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SWEET & SOUR CHICKEN Chicken Breading 3-4 boneless, skinless chicken breasts (1 ½ pounds), cut in bite-size pieces)** 3 eggs 1/2 cup flour 1 1/3 cup cornstarch 1/2 teaspoon garlic powder
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  • Fall '16
  • jawad
  • Olive oil, Garlic

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