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Eastern European Recipes

Saturday, October 25, 2008. Bulgarian Baked Polenta or Cornmeal Porridge - Kachamak. Cornmeal is popular in Bulgaria, especially in breads or porridge, like kachamak. It can be served as a gruel or baked in the oven with cheeses, sliced and served as a main course or side dish. There are many variations, including this vegetarian one. Makes 4-6 servings Baked Bulgarian Polenta. Prep Time: 25 minutes. Cook Time: 30 minutes. 1 cup coarse-ground cornmeal. 4 tablespoons (1/2 stick) butter. The name "Bublanin...

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Saturday, October 25, 2008. Bulgarian Baked Polenta or Cornmeal Porridge - Kachamak. Cornmeal is popular in Bulgaria, especially in breads or porridge, like kachamak. It can be served as a gruel or baked in the oven with cheeses, sliced and served as a main course or side dish. There are many variations, including this vegetarian one. Makes 4-6 servings Baked Bulgarian Polenta. Prep Time: 25 minutes. Cook Time: 30 minutes. 1 cup coarse-ground cornmeal. 4 tablespoons (1/2 stick) butter. The name Bublanin...

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1 eastern european recipes

2 by barbara rolek

3 ingredients

4 4 cups water

5 preparation

6 cheese

7 source

8 posted by

9 cady erinlee

10 no comments

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Eastern European Recipes | easterneuropeanrecipes.blogspot.com Reviews

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Saturday, October 25, 2008. Bulgarian Baked Polenta or Cornmeal Porridge - Kachamak. Cornmeal is popular in Bulgaria, especially in breads or porridge, like kachamak. It can be served as a gruel or baked in the oven with cheeses, sliced and served as a main course or side dish. There are many variations, including this vegetarian one. Makes 4-6 servings Baked Bulgarian Polenta. Prep Time: 25 minutes. Cook Time: 30 minutes. 1 cup coarse-ground cornmeal. 4 tablespoons (1/2 stick) butter. The name "Bublanin...

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easterneuropeanrecipes.blogspot.com

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Eastern European Recipes: February 2008

http://easterneuropeanrecipes.blogspot.com/2008_02_01_archive.html

Friday, February 15, 2008. 12 yukon gold potatoes. 3 tablespoons cream cheese. 2 cups all-purpose flour. 2 1/2 (8 ounce) containers cottage cheese. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and cool. Bring a large pot of salted water to a boil. Drop in pierogis, a few at a time. Cook for 1 to 2 minutes, or until they float to the top; drain. Http:/ www.recipezaar.com/babacis-potato-pierogi-371848. Subscribe to: Posts (Atom).

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Eastern European Recipes: April 2008

http://easterneuropeanrecipes.blogspot.com/2008_04_01_archive.html

Friday, April 25, 2008. Jewish Almond Babka Recipe. Recipe was appropriated from the Poles by Eastern European or Ashkenazic Jews. As with most recipes, changes were made over the years. Instead of being baked in a swirly babka pan the Poles use, most Jewish people bake it in a loaf pan and, often, add a streusel topping. It's a delicious, rich version that is most commonly made in chocolate. And almond varieties and, in my opinion, surpasses most Polish babkas. Prep Time: 30 minutes. Beat reserved egg w...

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Eastern European Recipes: March 2008

http://easterneuropeanrecipes.blogspot.com/2008_03_01_archive.html

Tuesday, March 11, 2008. Beets with Orange Zest Recipe. This cold vegetable or salad is a simple pairing of sweet beets and tangy vinegar with citrus overtones. When working with beets, remember to wear gloves, otherwise your hands will be dyed purple for days! Makes 4 servings of Beets with Orange Zest. Prep Time: 15 minutes. 2 cups whole or sliced canned or jarred beets. 1/4 cup olive oil. 2 tablespoons red-wine vinegar. Salt and black pepper. Zest of 1 orange. Subscribe to: Posts (Atom).

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Eastern European Recipes: May 2008

http://easterneuropeanrecipes.blogspot.com/2008_05_01_archive.html

Saturday, May 3, 2008. Kugel Yerushalmi - Jerusalem Kugel (Parve). This uniquely-flavored savory kugel, of caramelized noodles spiced with black pepper, was brought to the city of Jerusalem by Eastern European Hasidic Jews in the eighteenth century. Thus the kugel is called Kugel Yerushalmi, which means Jerusalem Kugel. Kugel Yerushalmi is traditionally eaten after Sabbath morning prayer services - either for kiddish or lunch - along with cholent. 4 1/2 cups water. 1 Tbsp. salt. 3/4 Tbsp. black pepper.

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Eastern European Recipes: Bulgarian Baked Polenta or Cornmeal Porridge - Kachamak

http://easterneuropeanrecipes.blogspot.com/2008/10/bulgarian-baked-polenta-or-cornmeal.html

Saturday, October 25, 2008. Bulgarian Baked Polenta or Cornmeal Porridge - Kachamak. Cornmeal is popular in Bulgaria, especially in breads or porridge, like kachamak. It can be served as a gruel or baked in the oven with cheeses, sliced and served as a main course or side dish. There are many variations, including this vegetarian one. Makes 4-6 servings Baked Bulgarian Polenta. Prep Time: 25 minutes. Cook Time: 30 minutes. 1 cup coarse-ground cornmeal. 4 tablespoons (1/2 stick) butter.

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Eastern European Recipes

Saturday, October 25, 2008. Bulgarian Baked Polenta or Cornmeal Porridge - Kachamak. Cornmeal is popular in Bulgaria, especially in breads or porridge, like kachamak. It can be served as a gruel or baked in the oven with cheeses, sliced and served as a main course or side dish. There are many variations, including this vegetarian one. Makes 4-6 servings Baked Bulgarian Polenta. Prep Time: 25 minutes. Cook Time: 30 minutes. 1 cup coarse-ground cornmeal. 4 tablespoons (1/2 stick) butter. The name "Bublanin...

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