1 - 10 of 13 for polish stuffing

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Mix together the ... ingredients until creamy and spoon over the finished golumpki. Serve with rye bread and Polish sausage. Serves about 6 to 8 people.

Core cabbage; scald in boiling water. Remove leaves one at a time as they wilt. Cool before using. Wash rice in cold water. Boil 2 quart water; add ...

Mix with Worcestershire, steak sauce and salt and pepper to taste. Mix these ingredients together. 1 c. chopped celery 1/2 green bell pepper chopped ...

Place cabbage leaves in a large pot; cover with water. Cook briefly until leaves are wilted. Drain and dry with paper toweling. Mix onion, ground ...

Cook rice as per package directions, set aside. Core cabbage and cook in covered pan with small amount of water, about 5 minutes to soften. Drain and ...

Cook rice with 2 cups of water. Simmer, covered, for 10 minutes. Cool and drain excess water. Heat frying pan and add oil, garlic, and onion. Saute ...

Take core out of cabbage and boil in a pot of water. As the cabbage starts to soften, pull apart the leaves, taking the hard end of leaf off. Set ...

To prepare the cabbage, cut deeply around the core to loosen leaves. Boil 5 minutes. Take the leaves apart and set aside. Fry the onion until golden ...

In saucepan, cook ... Slash edges of ham slices at 2 inch intervals. Place 1 slice in greased shallow baking dish. Top with stuffing and remaining ham slice.

Remove giblets from ... chilled.) To make stuffing, combine bread ... is away from the chicken.) Remove chicken and place on platter to serve. Serves 4.

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