Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 bacon slices — chopped
16 ounces Brussels sprouts — sliced lengthwise
1/4 cup chopped onions
1/4 cup cider vinegar
2 tablespoons turbinado sugar
1 teaspoon salt — 1/2″ cubes
1 teaspoon white pepper
1/4 teaspoon dry mustard

Blanch brussell sprout halves in salted boiling water for 2 minutes. Fry bacon in skillet and drain on paper towel. Add onions to bacon fat in skillet and cook until translucent. Add vinegar, turbinado, salt, white pepper, and dry mustard. Add blanched brussell sprouts and bacon and continue to cook, stirring occasionally, until sprouts are tender. Serve immediately!

Start to Finish Time:
“0:20″
– - – - – - – - – - – - – - – - – - –

Per Serving (excluding unknown items): 102 Calories; 3g Fat (21.1% calories from fat); 5g Protein; 17g Carbohydrate; 4g Dietary Fiber; 4mg Cholesterol; 635mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 1/2 Fat; 1/2 Other Carbohydrates.

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups flour
1 cup instant mashed potatoes — dry
1 teaspoon yeast
1 cup water — lukewarm
1 large egg
1 teaspoon salt

Mix flour, instant mashed potatoes and salt in a large bowl. Mix yeast and lukewarm water with a couple of tablespoons of flour mixture and set aside until sponge forms (about 10 minutes). Add sponge and beaten egg to flour mixture. Mix well and place bowl in warm place until dough doubles. Punch down dough and remove from bowl. Divide in half and shape roll into 2 oblong dumplings and allow to rest for 30 minutes. In a large steamer, boil water. Spray steamer basket with non-stick spray, then place dumplings in basket. Cover and steam for about 20-30 minutes or until tested done with a bamboo skewer. Allow to cool slightly before slicing.

Start to Finish Time:
“1:40″
– - – - – - – - – - – - – - – - – - –

Per Serving (excluding unknown items): 145 Calories; 2g Fat (9.6% calories from fat); 5g Protein; 28g Carbohydrate; 2g Dietary Fiber; 27mg Cholesterol; 338mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Fat.

NOTES : After slicing, dumplings can be frozen. Reheat individual slices in microwave when ready to use.

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
32 ounces low sodium chicken broth
10 ounces cream of mushroom soup
1 pound sauerkraut
1 large potato — cubed
1 medium onion — chopped
2 stalks celery — chopped
1 pound Polish Kielbasa — sliced 1/2″ thick
2 tablespoons apple cider vinegar
2 teaspoons dill weed
1/2 teaspoon freshly ground pepper

In a crock pot or slow cooker, stir together the chicken stock and cream of mushroom soup until smooth. Add remaining ingredients. Cover and cook
on low-heat setting for 8 to 10 hours or until the raw vegetables are tender.

Start to Finish Time:
“8:00″
– - – - – - – - – - – - – - – - – - –

Per Serving (excluding unknown items): 344 Calories; 24g Fat (61.7% calories from fat); 19g Protein; 14g Carbohydrate; 3g Dietary Fiber; 53mg Cholesterol; 1690mg Sodium. Exchanges: 1/2 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 4 Fat.

Rate This Recipe:
[ratings]

  Amount  Measure       Ingredient — Preparation Method
——–  ————  ——————————–
  2             pounds  potatoes — russet
  2                     eggs — beaten
  6             ounces  onion — minced
  2             ounces  flour
  1         tablespoon  baking powder
  1           teaspoon  nutmeg
                        salt and pepper — to taste
  4             ounces  vegetable oil

Peel and coarsely grate the potatoes*. Place potatoes in a colander and using a small plate, press as much liquid out of the potatoes as possible.
Transfer the grated potatoes to a bowl and add the beaten eggs, onion, flour and baking powder. Season with nutmeg, salt and pepper. Blend well.
Heat the oil. Add the potato mixture to the oil in uniform-sized pancakes. Pan-fry the pancakes until tender, turning once when well browned on the first side. Remove from the pan and drain well.
Makes about 12 pancakes.

                                    – - – - – - – - – - – - – - – - – - -

Per Serving (excluding unknown items): 356 Calories; 21g Fat (51.7% calories from fat); 6g Protein; 38g Carbohydrate; 3g Dietary Fiber; 62mg Cholesterol; 272mg Sodium.  Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 4 Fat; 0 Other Carbohydrates.

Serving Ideas : Serve with sour cream and butter or apple sauce.

NOTES : * A food processor works perfectly for this. Simply quarter the potatoes then put in food processor and pulse until you get a the right texture.

Rate This Recipe:
[ratings]

  Amount  Measure       Ingredient — Preparation Method
——–  ————  ——————————–
  1            package  yellow cake mix
  8             ounces  sour cream
  3                     eggs
     1/3           cup  vegetable oil
     3/4           cup  Key Lime juice
  1         tablespoon  lime zest
     3/4           cup  turbinado sugar
     1/4           cup  powdered sugar

Combine cake mix, sour cream, eggs, oil, 1/4 cup lime juice, and lime zest. Beat on low with mixer until well combined. Increase speed to medium and beat for 2 minutes. Scrape batter into a buttered and floured 9-10 inch bundt pan. Bake in a preheated 350-degree oven for 40-45 minutes or until cake is tested done.
Heat remaining lime juice and turbinado over low heat until the sugar melts. Remove cake from oven unto a wire rack. Poke holes in cake with a bamboo skewer and brush with 1/2 of the lime glaze. Cool cake in pan for 10 minutes. Invert unto another wire rack removing cake from pan. Poke top (bottom) and sides with skewer and brush with remaining glaze. Allow to cool completely before slicing. Sift with powdered sugar before serving.

                                    – - – - – - – - – - – - – - – - – - -

Per Serving (excluding unknown items): 267 Calories; 12g Fat (40.0% calories from fat); 3g Protein; 38g Carbohydrate; trace Dietary Fiber; 42mg Cholesterol; 231mg Sodium.  Exchanges: 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 2 1/2 Fat; 2 1/2 Other Carbohydrates.

Rate This Recipe:
[ratings]

  Amount  Measure       Ingredient — Preparation Method
——–  ————  ——————————–
  5             pounds  potatoes — grated
     1/4         pound  bacon — diced
     1/2         stick  butter
  1              large  onions
  2                     eggs
     1/2           cup  hot milk
     1/2      teaspoon  salt
     1/4      teaspoon  pepper

Brown bacon; brown onions in butter. Add to grated potatoes. Stir in salt, pepper and milk. Add beaten eggs in last, stir well. Set oven at 350 degrees. Grease one large pan (10 x 13 inches) or two small (8 x 8 inches) pans. Bake for 1 1/4 to 1 1/2 hour. Cannot be frozen; reheat in microwave or refry.

                                    – - – - – - – - – - – - – - – - – - -

Per Serving (excluding unknown items): 259 Calories; 10g Fat (33.5% calories from fat); 8g Protein; 35g Carbohydrate; 3g Dietary Fiber; 51mg Cholesterol; 305mg Sodium.  Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1 1/2 Fat.

Rate This Recipe:
[ratings]

She couldn’t find paprika;
So she used another spice.

Tomatoes weren’t in season;
So she used tomato paste.

The WHOLE can, not a cup;
She couldn’t bear to waste.

Now she won’t speak to me;
She’s convinced I pulled a fast one.

So don’t ask for my recipe;
That one was the last one!

]]> http://www.randypollak.com/dody/?feed=rss2&p=36 0 http://www.randypollak.com/dody/?p=35 http://www.randypollak.com/dody/?p=35#comments Fri, 16 Feb 2007 15:02:42 +0000 Dody http://www.randypollak.com/dody/?p=35 Continue reading →]]> Recipe By     :Dody Pollak
Serving Size  : 24    Preparation Time :0:20
Categories    : Baking                          Cookies
                Desserts

  Amount  Measure       Ingredient — Preparation Method
——–  ————  ——————————–
  1 3/4           cups  Bisquick® baking mix
     1/4           cup  butter
  1                cup  quick cooking oats
     1/4           cup  sugar
  1                     egg — beaten
  1           teaspoon  vanilla

Cut butter into baking mix. Add remaining ingredients, then knead only a few times until dough comes together. Roll or pat dough to a thickness of 1/2″. Cut into circles using a cookie cutter, press center with thumb and fill with fillings of your choice. Arrange on lightly oiled cookie sheet and bake in a 400-degree pre-heated oven 10-12 minutes or until golden. Cool and dust with powdered sugar before serving.

Start to Finish Time:
  “0:12″
                                    – - – - – - – - – - – - – - – - – - -

Per Serving (excluding unknown items): 76 Calories; 3g Fat (40.8% calories from fat); 1g Protein; 10g Carbohydrate; 1g Dietary Fiber; 13mg Cholesterol; 124mg Sodium.  Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fat; 0 Other Carbohydrates.

Rate This Recipe:
[ratings]

  Amount  Measure       Ingredient — Preparation Method
——–  ————  ——————————–
  1                cup  water — tepid
     1/4           cup  buttermilk — room temp.
  1 1/2            cup  flour
  1               tbsp  sugar

Mix all ingredients in a glass bowl, cover tightly with plastic wrap and set in warm part of kitchen for 3-5 days. Starter can be stored in refrigerator and must be used in 1 week or “refreshened”. Use a “crock” from a “cold-packed cheese” to store, cover tightly. Recipe makes about 2 cups of starter.

PROOFING: Bring starter to room temperature. In a glass bowl, combine all of the starter with, 1 1/2 cups of flour and 1 cup of water. Cover bowl with plastic wrap and set in warm place for 12 hours.

TO USE: Measure 2 cups of “proofed” starter and set aside. Return remaining starter to it’s “crock” and refrigerate until needed again.

NOTE: This starter keeps getting better and better with age. So be sure to use it at least once a week or refreshen it.

Rate This Recipe:
[ratings]

  Amount  Measure       Ingredient — Preparation Method
——–  ————  ——————————–
  2               cups  Sourdough batter — proofed
  1                cup  Milk
  3              large  Eggs
  6               cups  Flour — all-purpose
  2        tablespoons  Baking powder
  1 1/2      teaspoons  Salt
  6                     Toast slices — cut in cubes

In a very large mixing bowl combine flour, baking powder, salt and toast cubes; mix well. In a medium bowl beat eggs slightly; add sourdough batter and milk. Stir until well combined. Pour batter mixture into flour mixture and mix dough until smooth. Divide dough into four equal pieces and shape each piece into small rectangular loaves. Set on wax paper, cover with plastic wrap and then a dish towel. Allow dough to rest for at least 1 hour. Prepare a large Dutch oven by placing a vegetable steamer inside and add water until it comes to just below the steamer. Cover and bring to boil. Reduce heat but it must be high enough to create steam. Place 1 or 2 (depending on size as loaves will better than double in size) loaves unto steamer and for about 20 minutes or until a toothpick inserted into center of loaf comes out clean. Four loaves is enough for about 12-16 servings. Note: Dumplings may also be boiled, in which case you must cut each loaf in half; however steaming produces larger and lighter dumplings. If you wish you may refrigerate dumplings until cold carefully slice and wrap in plastic wrap then foil and freeze.

Start to Finish Time:
  “0:20″
                                    – - – - – - – - – - – - – - – - – - -

Per Serving (excluding unknown items): 97 Calories; 1g Fat (9.0% calories from fat); 3g Protein; 19g Carbohydrate; 1g Dietary Fiber; 17mg Cholesterol; 201mg Sodium.  Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates.

Rate This Recipe:
[ratings]