Looking for any Polish recipes.?

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Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.Looking for any Polish recipes.?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(Looking for any Polish recipes.?),it will help you,my kids.

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any polish recipes like for a meal, bread, cookies, etc.

Answers:
Use this website www. polana.com. It has the recipes separated into categories.

Other Answers:
Here:


One 33 ounce jar of Sauerkraut
One Savoy Cabbage
Two pounds beef
Two pounds pork
One pound of “breakfast” sausage links
? pound smoked bacon
One pound Kielbasa
One onion
One SMALL can of Tomato paste or sauce
3 to 5 Bay Leaves
salt, pepper, oil, sugar, allspice
First, get a jar of Polonaise Sauerkraut and a pound of kielbasa. Don’t use watered down sauerkraut that comes in a plastic sack with lots of water and vinegar. The final product is only as good as the best ingredients you can get. Then, get the best beef and pork with a minimum of fat. Cut off all that you can before cooking. Get a half pound of thick sliced bacon. If you cannot find a Savoy cabbage a regular cabbage works just fine. Start by getting a large pot of water boiling. Add the sauerkraut. Let it bubble away. Cut up the beef and pork into little fork size squares and brown. Generally this takes two frying pans (one each for beef and one each for pork). Season with secret herbs and spices. Grate the cabbage. Throw it into the boiling pot. Chop up the onion and in it goes too. When the beef and pork is browned. Pour both in the pot. Drippings and all. Cut the kielbasa into short pieces and sear in one of the frying pans. The searing keeps kielbasa from mushing up when it spends a lot of time in hot water. When seared, into the pot it goes. Cut all the bacon, except one slice, into half inch long pieces and fry. Drain off the extra fat as necessary. When the bacon is done eat the single strip and throw the pieces in the pot. It’s ok to cook the sausage in the same frying pan with the bacon. Little chunks, any size. Add a little (teaspoon full) of salt, a half teaspoon of pepper (go light on this), one eighth cup sugar, and the bay leaves to the pot. And here’s the final touch. Dump in a SMALL can of tomato paste or tomato sauce. Stir. Add water as necessary. Cook at low heat. They call this simmer. The longer it simmers, the better it gets. Leftovers can be frozen and thawed. Or you can just store in the refrigerator and reheat through the week


Faworki (Chrust) - made for Tuesday before Ash Wednesday.
2 cups of flour
2-3 egg yolks
2 TBS soft butter
2 TBS of confectioners sugar
1/3 cup of sour cream
1 TBS of 6% white vinegar or alcohol
2 TBS of rum
lard or oil for frying
Mix butter, egg yolks, sugar and alcohol or vinegar together. While mixing, slowly add flour. Knead the dough. Keep beating and kneading the dough for 15 minutes. When ready, put it in a bowl, cover, and let stand in a cool place for an hour.
Roll dough on the board till it is very thin. Cut 2x7 inch strips, make a slit in the middle and pull one end through it.
In a deep frying pan heat the lard (oil). To test readiness of oil, put a small piece of dough in it, if it immediately comes to the surface the temperature is right. Put 4-5 strips at a time and deep fry on both sides. Take out and place on a paper towel. Sprinkle with confectioner’s sugar.


Zur Soup
The soured juice (white borsch) for the zur should be prepared earlier. It is made the following way:
Scald 2 cups of whole-wheat flour with boiling water, pouring it enough to get a thin dough. When it cools, add 1 ? pints lukewarm water and place a piece of whole wheat bread crust in it. Pour into a glass jar, tie with gauze and leave in warm place for three days.
Cook 1 ? pints of vegetable stock with dried mushrooms and add ? pint white borsch to the hot stock. Do not strain, as the soup should be slightly thick. If the zur is not sour enough, add some more white borsch. Add a crushed garlic clove along with 4 potatoes cut into cubes. When the potatoes are ready, salt to taste.


Cabbage (Kapusta)
Bake a 1 to 1 &1/2 lb. pork butt @350 degrees, with 1 cup water, covered. After baking for 1 hour, and the pork has begun to brown lightly, add 1 large onion, sliced. Continue baking for 45 minutes, or when meat is falling apart. While the pork butt in baking, drain juice from 1 (27 oz.) can of sauerkraut, reserving the juice for later. Parboil sauerkraut and drain. Sherd a large head of cabbage and rinse under hot water and drain. Combine the sauerkraut and cabbage in a large pot. Add the cut-up pork, and all the juices, onion and fat from baking pan to the pot. Add 1 to 2 cups water, salt and pepper. In a frying pan, sauté 1 large chopped onion till light brown, in 1/4 cup butter; add to pot. In same frying pan, lightly brown 1 cup chopped salt pork; then add to pot. Cook all in the pot on the top of the stove on low heat, or just to a low simmer, for 1 hour. Taste. At this point add as much of the reserved sauerkraut juice to your liking. Continue cooking and tasting for another 30 minutes or until the cabbage is of the texture you like.


Barley Soup (Krupnik)
Pour 3 ? pints water over 1lb beef and 1lb bones and cook over low heat. After 1 hour add mixed vegetables (carrots, parsley, celeriac root, leek, and onion) and 4 small dried mushrooms. When meat is tender, put the broth through a sive. Cut the meat into cubes and the vegetables and mushrooms into thin strips. Cook ? pint of the cooked broth, salted to taste, with 4-6 oz. of pearl barley. When kasha is cooked, add 1 TBS butter and mix the kasha for a while with a spoon, until it turns white. Add cooked kasha to the remaining broth and after adding 3 potatoes diced into cubes, cook for another 15-20 minutes. Add diced meat, mushrooms and vegetables to the broth and salt to taste. Sprinkle with minced parsley.


Polish Style Herring (Sledz po Polsku)
Soak 4 fine salt herrings in cold water for 24 hours, changing the water several times while soaking. Remove skin, milt, cut off the tail and head, divide into fillets and remove the bones. Arrange the fillets in layers in a glass jar. Between the layers place very thin slices of 2 onions, 10 grains of pepper, 6 grains of allspice, one bay leaf broken into parts, 5 slices of lemon without rind or pits. Combine ? pint sour cream with the juice of 3 large lemons. Do not salt the sauce. Pour over fillets in the jar (shake the jar to cover fillets evenly. Place covered jar in cool place. Ready to eat in 24 hours. Baked potatoes are served with herring.


Karpatka Cake
? package (125g) of sweet butter, 1 cup of water, 1 cup of flour, 1tsp of baking powder, 4 eggs.
Dissolve butter in water, add flour and baking powder – boil for 3 minutes. Set aside; add eggs mixing at the same time. Bake in 350 degrees two cake layers.
Cake Filling
1pt of milk, 1 cup of sugar, 2 TBS of potato starch, 2 TBS of flour, 1 package (250g) of sweet butter, vanilla. Mix milk with flour and starch while boiling. Add vanilla. Set aside to cool and then add butter. Place filling between the cake layer.
You can also buy Karpatka Cake



Here's Another One:


Paczki (Doughnuts)
1 1/2 cup of milk
2 yeast cakes
1 tsp salt
1/2 cup sugar
3 eggs
1 tsp vanilla
1/2 tsp nutmeg
1/2 cup butter
4 1/2 cups flour
Scald milk and cool to lukewarm. Break yeast into the lukewarm milk. Beat sugar and butter until fluffy, add eggs, salt, and flavoring. Add flour and milk gradually, beating well. Let rise in warm place until double in bulk, about 2 1/2 hour. Punch down, knead and let rise again. Place dough on lightly floured board, stretch toward you and fill with thick filling - rose jams, apricot or peach preserves, prune butter. Fold over and cut into desired size and shape like a ball, place on lightly floured surface and let rise. Fry in deep hot fat, turning only once. Paczki should have a very dark brown color before turning, to insure baking thoroughly. Drain on absorbent paper. Sprinkle with confectioner’s sugar.


Herring Salad (Salatka ze Sledzia)
10 herring filets, 1 jar (370ml) of dill pickles, 1 jar (370ml) of beets, 1 jar (370ml) of pickled onions, 3 apples, ? cup of white vine vinegar, ? cup of olive oil, 2 tsp. of horseradish; salt and pepper.
1.cut herrings into wide slices. Wash, core, and slice apples. Slice pickles, onions and beets. Mix all the ingredients together.
2. Combine vinegar with horseradish, salt, and pepper. Add oil constantly mixing. Pour mixture over salad, and let stand for 2 hours before serving.


Polish Noodles (Kluski z Kapusta)
Boil egg noodles medium thickness
Sauté in 1/4 pound of melted butter:
5 cloves garlic, minced
1 large onion chopped
1 very large head of cabbage (green) shredded medium when the vegetables are limp, add 1 Tablespoon of caraway seed and salt and pepper to taste. Drain noodles. Pour vegetables over noodles. Stir in 1 pint or more of sour cream. Sometimes I serve sausage and bread, but usually we just have bread. (Dark rye, homemade of course).


Cucumbers in Sour Cream (Mizeria)
Peel and thinly slice cucumbers. Sprinkle with salt, let it stand for few minutes, squeeze out liquid. Add a little bit of pepper.
Dressing: for each 1/2 cup of sour cream add juice of 1/2 lemon (I personally add less lemon juice), 1/2 tsp of sugar, and copious teaspoon of minced dill (dried dill is fine).Mix cucumbers with dressing and place in a cool place half an hour before serving.


Golabki (Cabbage Roll-Ups)
1 large head of cabbage, center core removed
1 lb.each of ground beef, ground pork & ground veal
2 cups cooked white rice
1 cup chopped onion
1/2 cup finely chopped salt pork
1 cup ketchup
2 cans tomato soup
1&1/2 cans water
1 TBLSP. brown sugar
1/2 tsp. each of salt, pepper
1/4 tsp. each of celery salt, sweet basil, nutmeg and worchestire sauce
1/2 stick of butter or margarine
Parboil cabbage in a large pot, removing leafs as they fall off into the water and are tender. Cook till all leaves are tender, but not ripping apart; usually 15. Run under cold water and drain. Cut the thick membrane off back of each leaf. While cabbage is cooking saute onion in butter or marg. until lightly browned. Put all the uncooked meat into a large mixing bowl. Add the sauted onions. In same pan, brown the salt pork, then using a slotted spoon, add salt pork to meat. Next add dry seasonings, worchestire sauce and ketchup, along with the cooked rice. Mix thoroughly; I find my hands work best! Lay out leaves and depending upon their size, place 2-3 TBLSPS. of meat mixture on the wider side. Roll leaf up and over meat, tuck in sides of leaf, and continue to roll. Place rolls, seam down into a greased roasting pan. Continue rolling remainder cabbage rolls. Mix together the tomato soup, water and brown sugar and pour evenly over all the rolls. If your roaster doesn't have a lid, cover with heavy-duty aluminum foil. Bake @325 degrees for 2 - 2&1/2 hours. Note: after baking for 1&1/2 hours, check to make sure there's enough liquid; additional water can be added. To serve, spoon sauce over rolls. Leftover rolls (once cool) can be put into ziplock bags and frozen up to 3 months.


Kolaczki
Make a dough like for a yeast cake. When the dough "rises" , roll it out with a rolling pin for the thickness of an inch, cut out circles of 3-4" in diameter, place them on a cookie sheet and leave covered in a warm place. When they "rise" , make a hole (with your thumb) and fill it with whatever filling you want: poppy seed, cheese, jelly. Brush kolaczek with mixed egg and place it in the 350F oven for 25-30 minutes.

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Easy Pierogi

2 cup Dry cottage cheese
4 x Eggs, separated
1 tsp Sugar
1 tbl Butter
1/2 tsp Salt
1/2 cup Flour
MORE ECONOMICAL VERSION
1 1/2 cup Dry cottage cheese
1 x Egg
1 cup Mashed potatoes, cooked
3/4 cup Flour

Method :
Force cheese through sieve.
Rub thoroughly until free from lumps.
Add butter, egg yolks, salt, sugar and flour.
Beat thoroughly until light.
Add well beaten egg whites and fold in, carefully.
Turn out onto floured board.
Roll with hands into long narow roll.
Flatten and cut slantwise into pieces 2 inches long.
Cook in boiling salted water until they rise to the top. Lift with straining spoon and cover with lightly browned, buttered crumbs.
They are delicious with sour cream flavored with cinnamon and sugar.
Note: Servings amount not given. The 1 stands for 1 batch of pierogies.
Golabki (Stuffed Cabbage Rolls
1 x Cabbage
1/2 lb Pork or veal, ground
8 oz Tomato
2 x Egg
2 tbl Butter
1 lb Ground beef
16 oz Tomato sauce
2 cup Rice, cooked
1 x Onion, finely chopped
Salt, to taste
Pepper, to taste

Method :
Remove core from cabbage. Scald cabbage in boiling water and remove leaves as they soften. Saut# onions in butter very lightly (don't brown). Combine with the meats, rice, eggs and seasonings. Mix well. Place 2 tablespoons of mixture in center of each cabbage leaf and roll. Wrap in bacon strips and insert wooden picks to hold together. Pour tomato sauce on rolls, then squeeze tomatoes from can and arrange on top of rolls. Simmer over low heat for 2 hours in heavy Dutch oven.
Source(s):
Big Database of Polish Recipes

http://fooddownunder.com/cgi-bin/search.cgi?q=polish

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How about these

1) Meat Dish - Gesta Potrawka Mysliwska

Ingredients:
2 cups sauerkraut, rinsed
1/2 pound Polish sausage, cut into bite-sized slices
1 pound any leftover meat, preferably pork or beef
1 cup bouillon or water
1/2 cup red wine
1/2 pound cabbage, sliced and cooked
1/4 pound bacon, diced
1/2 pound fresh mushrooms
2 small onions, chopped
2 tablespoons flour
2 tablespoons red wine
2 tablespoons tomato paste
salt to taste 6 peppercorns
1/2 cup red wine

Preparation:
Combine the first 5 ingredients, bring to a boil, then lower the heat and simmer for 2 hours.

Add the cooked cabbage. Saute the bacon, mushrooms and chopped onions...

Stir in the flour, 2 tablespoons wine, tomato paste and seasonings...

Combine this mixture with the meat and liquid mixture...

Remove from heat and refrigerate overnight to allow the flavors to meld...

To serve, reheat on top of the stove or in the oven (1 to 1-1/2 hours at 350 F)...

Stir in the remaining 1/2 cup red wine just before serving.

2) Bread - Okragly Chleb Kartoflany (Potato Bread)

Ingredients:
1/2 cup milk
1/2 cup mashed potatoes
3 tablespoons sugar
2 tablespoons butter
3 cups flour
1 egg, beaten
1 package active dry yeast
4 tablespoons warm water salt to taste
1 tablespoon flour

Preparation:
Scald the milk, then add the potatoes, sugar and butter.

Add half the flour and the egg... When cooled...

Dissolve the yeast in the water and combine with the potato mixture and salt.

Cover with a cloth and set in a warm place for about 1-1/2 hours.

Add the rest of the flour, or enough to form a stiff dough.

Knead for about 10 minutes and set in a greased bowl.

Cover; allow to rise until doubled. Punch down.

Shape into a round loaf. Cover and let rise until doubled again.

Slice an X on top of the bread and sift a few grains of flour over the loaf. Bake at 350 F for about 45 minutes.


3) Truskawki w Muszelkach z Ciasta (Strawberry Tarts)

Ingredients:
PASTRY: 1 cup sweet butter
2 cups flour, sifted 3/4 cup sugar
5 egg yolks
1 ounce yeast
4 cups cleaned and hulled strawberries
MERINGUE: 5 egg whites 1-1/4 cups sugar

Preparation:
Cut butter into flour with a pastry blender.

Mix in sugar and egg yolks, then add the yeast.

Knead dough lightly and roll onto greased cookie sheet.

Bake at 350 F for 10 to 15 minutes.

Arrange strawberries on top of cake.

Whip egg whites, adding sugar gradually, until very stiff.

Cover the berries with the meringue and bake at 325 F for 25 to 30 minutes.

While still warm from the oven, slice into squares.

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