I bought Polska Kielbasa on sale this week! Here are 2 of my favorite Polska Kielbasa recipes. They are both very quick and easy! This one is my favorite! :D
6 slices bacon
carrots (at least 3), sliced
1 lb. Polska Kielbasa
4 potatoes, sliced
1 chopped onion, sliced
Cook bacon until crisp. Remove bacon from skillet. Saute sliced potatoes, carrots and onion in bacon drippings (I pour most of it out) until tender. Salt and pepper to taste. Add slices Kielbasa to skillet and heat until warm. Top with crumbled bacon and serve.
Serves 4
11.15.2008
Pineapple and Sausage with Rice
Just 3 ingredients, can it get any easier?
cooked rice
1 pineapple chunks, undrained
1 lb. Polska Kielbasa
Cut sausage into slices, put in skillet with half syrup from pineapple. Cook 15 min. until browned, add remaining syrup and pineapple chunks. Serve over rice.
cooked rice
1 pineapple chunks, undrained
1 lb. Polska Kielbasa
Cut sausage into slices, put in skillet with half syrup from pineapple. Cook 15 min. until browned, add remaining syrup and pineapple chunks. Serve over rice.
11.09.2008
Cake Mix Cookies
This is a fast and easy way to make very yummy cookies!
1 box cake mix (any kind)
2 eggs
1/3 cup oil
Mix ingredients (note: for butter recipies you may not need as much oil but only about 1/4).
Add chips or anything you would like
I enjoy making the devils food cake mix cookies with Andes Mints mixed in (I break them myself instead of buying the chips--it tastes better). I have also made peanut butter cup cookies and heath ones. Be creative!!!
1 box cake mix (any kind)
2 eggs
1/3 cup oil
Mix ingredients (note: for butter recipies you may not need as much oil but only about 1/4).
Add chips or anything you would like
I enjoy making the devils food cake mix cookies with Andes Mints mixed in (I break them myself instead of buying the chips--it tastes better). I have also made peanut butter cup cookies and heath ones. Be creative!!!
Ice Cream Cake
This is simple and easy. It tastes good as well and the varieties are endless. This is what you will need:
-1 box of cake mix (any flavor you like)
-Ice cream (again any flavor--size depends on how big your cake is. I usually buy just the 1/2 gallon)
-Frosting (any kind you like)
Cook the cake mix according to directions on the box (I usually do the 2, 9 in. cake pan size, but it is up to you)
Let the cake cool and soften the ice cream while you wait (just sit it out)
Take one layer of cake and start putting the ice cream onto the layer, molding it to the layer of cake (you could always melt the ice cream to the shape you want and then refreeze I suppose). Do this quickly then put on the top layer. Let it freeze for about 30-60 min depending on how soft your ice cream was when you finished layering it on.
Pull it out of the freezer and then frost it.
Refreeze
Once frozen, you can top with chocolate or decorate any way you like and then refreeze once more. Allow 12-24 hours to freeze before serving to ensure that the middle is not too soft.
Enjoy!
-1 box of cake mix (any flavor you like)
-Ice cream (again any flavor--size depends on how big your cake is. I usually buy just the 1/2 gallon)
-Frosting (any kind you like)
Cook the cake mix according to directions on the box (I usually do the 2, 9 in. cake pan size, but it is up to you)
Let the cake cool and soften the ice cream while you wait (just sit it out)
Take one layer of cake and start putting the ice cream onto the layer, molding it to the layer of cake (you could always melt the ice cream to the shape you want and then refreeze I suppose). Do this quickly then put on the top layer. Let it freeze for about 30-60 min depending on how soft your ice cream was when you finished layering it on.
Pull it out of the freezer and then frost it.
Refreeze
Once frozen, you can top with chocolate or decorate any way you like and then refreeze once more. Allow 12-24 hours to freeze before serving to ensure that the middle is not too soft.
Enjoy!
Dilled Salmon in Parchment
Mmmm...I love shallots! The combination of shallots and dill with the salmon tastes delicious!
2 skinless salmon fillets (3 ounces each)
2 tablespoons butter or margarine, melted
1 tablespoon lemon juice
1 tablespoon chopped fresh dill
1 tablespoon chopped shallots
1. Preheat oven to 400. Cut 2 pieces of parchment paper into 12-inch squares; fold squares in half diagonally and cut into half-heart shapes. Open parchment; place fish fillet on one side of each heart.
2. Combine butter and lemon juice in small cup; drizzle over fish. Sprinkle with dill, shallots, and salt and pepper to taste.
3. Fold parchment hearts in half. Beginning at top of heart, fold edges together. At tip of heart, fold parchment over to seal.
4. Bake fish about 10 minutes or until parchment pouch puffs up. To serve, cut an "X" through top layer of parchment and fold back points to display contents.
Makes 2 servings
2 skinless salmon fillets (3 ounces each)
2 tablespoons butter or margarine, melted
1 tablespoon lemon juice
1 tablespoon chopped fresh dill
1 tablespoon chopped shallots
1. Preheat oven to 400. Cut 2 pieces of parchment paper into 12-inch squares; fold squares in half diagonally and cut into half-heart shapes. Open parchment; place fish fillet on one side of each heart.
2. Combine butter and lemon juice in small cup; drizzle over fish. Sprinkle with dill, shallots, and salt and pepper to taste.
3. Fold parchment hearts in half. Beginning at top of heart, fold edges together. At tip of heart, fold parchment over to seal.
4. Bake fish about 10 minutes or until parchment pouch puffs up. To serve, cut an "X" through top layer of parchment and fold back points to display contents.
Makes 2 servings
Empanadas
(There is supposed to be a (~) over the n, I don't know how to do that on my keyboard.)
This recipe was in the Friend awhile ago, when they featured recipes from Chile...I tried it out and it's been a favorite in our family ever since! I like the diversity of the ingredients and that, when combined, they taste so delicious!
1 tbsp. olive oil
1/2 lb. lean ground beef
1/2 green bell pepper, chopped
2 tbsp. chopped garlic
1/4 c. raisins, chopped
1/4 c. green olives, chopped
1 1/2 tbsp. red wine vinegar
1 tbsp. flour
1 3/4 tsp. allspice
1 tsp. cumin
1/4 tsp. cayenne pepper (optional)
salt and pepper, to taste
1 c. grated cheese
1/3 c. cilantro, chopped
2 pkgs. (8 biscuits each) refrigerated buttermilk biscuit dough
1 egg
1 tbsp. water
1. Heat the oil in a skillet over medium heat. Add the beef, bell pepper, and garlic. Cook until the beef is browned and the vegetables begin to soften. Add raisins, olives, vinegar, flour, allspice and cumin. For spicier empanadas, add cayenne pepper. Cook until the mixture thickens. Season with salt and pepper. Stir in cheese and cilantro.
2. Preheat oven to 375 F. Roll one biscuit into a 4-inch circle. In a small bowl, beat the egg with one tablespoon of water. Brush half the biscuit dough with egg. Scoop 1 rounded tablespoon of meat filling onto the dough. Fold the dough over and press the edges with a fork to seal the dough closed. Repeat with remaining biscuits and place empanadas on a large baking sheet. Brush them with egg and bake them for 12 minutes or until golden brown.
Makes 16 empanadas.
This recipe was in the Friend awhile ago, when they featured recipes from Chile...I tried it out and it's been a favorite in our family ever since! I like the diversity of the ingredients and that, when combined, they taste so delicious!
1 tbsp. olive oil
1/2 lb. lean ground beef
1/2 green bell pepper, chopped
2 tbsp. chopped garlic
1/4 c. raisins, chopped
1/4 c. green olives, chopped
1 1/2 tbsp. red wine vinegar
1 tbsp. flour
1 3/4 tsp. allspice
1 tsp. cumin
1/4 tsp. cayenne pepper (optional)
salt and pepper, to taste
1 c. grated cheese
1/3 c. cilantro, chopped
2 pkgs. (8 biscuits each) refrigerated buttermilk biscuit dough
1 egg
1 tbsp. water
1. Heat the oil in a skillet over medium heat. Add the beef, bell pepper, and garlic. Cook until the beef is browned and the vegetables begin to soften. Add raisins, olives, vinegar, flour, allspice and cumin. For spicier empanadas, add cayenne pepper. Cook until the mixture thickens. Season with salt and pepper. Stir in cheese and cilantro.
2. Preheat oven to 375 F. Roll one biscuit into a 4-inch circle. In a small bowl, beat the egg with one tablespoon of water. Brush half the biscuit dough with egg. Scoop 1 rounded tablespoon of meat filling onto the dough. Fold the dough over and press the edges with a fork to seal the dough closed. Repeat with remaining biscuits and place empanadas on a large baking sheet. Brush them with egg and bake them for 12 minutes or until golden brown.
Makes 16 empanadas.
11.07.2008
Panini Sandwich
I put this together one night for dinner and it has become a family favorite; it's fast, easy and my version of a panini sandwich. I make it without meat, but you could add meat if you wanted.
1 loaf french bread (Target's is my favorite)
butter
garlic cloves
sliced mushrooms
spinach
sliced provolone cheese
First, saute the mushrooms in garlic and butter. Then, slice the bread in half lengthwise and crosswise (so you have 2 HUGE sandwiches). Build the sandwich with the cheese, spinach and mushrooms and then grill each sandwich half. Slice and serve.
I grill it on large griddle. You could grill individual sandwiches, if you prefer.
This just gets you started...there are many possibilities!
1 loaf french bread (Target's is my favorite)
butter
garlic cloves
sliced mushrooms
spinach
sliced provolone cheese
First, saute the mushrooms in garlic and butter. Then, slice the bread in half lengthwise and crosswise (so you have 2 HUGE sandwiches). Build the sandwich with the cheese, spinach and mushrooms and then grill each sandwich half. Slice and serve.
I grill it on large griddle. You could grill individual sandwiches, if you prefer.
This just gets you started...there are many possibilities!
11.05.2008
Poncit
1 Bag Poncit Noodles
3 pork chops(chopped) or 1 lb. raw shrimp
4 pieces celery (chopped)
1/2 head cabbage (coarsely shredded)
1 small onion (chopped)
1 green pepper (chopped)
soy sauce (about 2 tbs.)
Brown pork, in small about of oil, in a skillet or wok.
Add onions, cook until tender, but not brown.
If you are using shrimp, add now and cook until pink.
Add green pepper and celery, mix well.
Add cabbage and 1/2 cup warm water.
Sprinkle with soy sauce and pepper.
Add noodles. Cover and simmer for 20 mins, folding in noodles.
***IF you can't find Poncit Noodles at your grocery store
use Ramen Noodles instead about 4 packages***
My kids love this! I can't make it enough!
3 pork chops(chopped) or 1 lb. raw shrimp
4 pieces celery (chopped)
1/2 head cabbage (coarsely shredded)
1 small onion (chopped)
1 green pepper (chopped)
soy sauce (about 2 tbs.)
Brown pork, in small about of oil, in a skillet or wok.
Add onions, cook until tender, but not brown.
If you are using shrimp, add now and cook until pink.
Add green pepper and celery, mix well.
Add cabbage and 1/2 cup warm water.
Sprinkle with soy sauce and pepper.
Add noodles. Cover and simmer for 20 mins, folding in noodles.
***IF you can't find Poncit Noodles at your grocery store
use Ramen Noodles instead about 4 packages***
My kids love this! I can't make it enough!
BBQ Pork Sandwiches
1 pork roast
1 Bottle BBQ sauce
Place pork roast in crock pot. Pour 1/2 bottle BBQ sauce over the top. Cook on low for 8-10 hours or high for 6-8 hours. Shred pork. Place pork back into the crock pot and add the rest of the BBQ sauce. Serve on hamburger buns.
1 Bottle BBQ sauce
Place pork roast in crock pot. Pour 1/2 bottle BBQ sauce over the top. Cook on low for 8-10 hours or high for 6-8 hours. Shred pork. Place pork back into the crock pot and add the rest of the BBQ sauce. Serve on hamburger buns.
Cookie Salad
2 small pkgs. vanilla pudding
1 (16 oz.)container cool whip
2 cans mandarin oranges
1 pkg. fudge stripe cookies
2 C. buttermilk
2 cans pineapple tidbits
Drain all fruit. You can add fresh fruit if you like.
Mix buttermilk with pudding until creamy.
fold in cool whip. break cookies into pieces.
add cookies and fruit. Chill 1 hour before serving.
1 (16 oz.)container cool whip
2 cans mandarin oranges
1 pkg. fudge stripe cookies
2 C. buttermilk
2 cans pineapple tidbits
Drain all fruit. You can add fresh fruit if you like.
Mix buttermilk with pudding until creamy.
fold in cool whip. break cookies into pieces.
add cookies and fruit. Chill 1 hour before serving.
Hawiian Haystacks
green pepper, diced
tomatoes,diced
radishes, diced
celery, diced
pineapple, tidbits or chunks
frozen corn
frozen peas
almonds
cashews
cheese, grated
chow mien noodles
coconut
carrots, shredded
olives, sliced
Mandarin oranges
cucumber, diced
4-6 boneless, skinless chicken breasts (you can use a whole chicken too)
2 cans cream of chicken soup
1 cup chicken broth
4 cups cooked rice
Boil chicken, shred when cooked and return to pan. Add cream of chicken soup and chicken broth to chicken, mix together. Heat over medium heat. When warm, serve over rice. Layer other ingredients on top. Yum!
tomatoes,diced
radishes, diced
celery, diced
pineapple, tidbits or chunks
frozen corn
frozen peas
almonds
cashews
cheese, grated
chow mien noodles
coconut
carrots, shredded
olives, sliced
Mandarin oranges
cucumber, diced
4-6 boneless, skinless chicken breasts (you can use a whole chicken too)
2 cans cream of chicken soup
1 cup chicken broth
4 cups cooked rice
Boil chicken, shred when cooked and return to pan. Add cream of chicken soup and chicken broth to chicken, mix together. Heat over medium heat. When warm, serve over rice. Layer other ingredients on top. Yum!
Easy BBQ Chicken
6 pieces of chicken
1/2 cup soy sauce
1/2 cup BBQ sauce
1/2 cup honey
Place chicken in a baking dish. Combine soy sauce, bbq sauce and honey. Pour over chicken. Bake for 1 hour at 350 degrees.
1/2 cup soy sauce
1/2 cup BBQ sauce
1/2 cup honey
Place chicken in a baking dish. Combine soy sauce, bbq sauce and honey. Pour over chicken. Bake for 1 hour at 350 degrees.
Aunt Frances' Lemonade
5 lemons
5 limes
5 oranges
3 quarts water
1 1/2 to 2 cups sugar
Squeeze the juice from 4 of the lemons, limes, and oranges; pour into a gallon container. Thinly slice remaining fruit and set aside for garnish. Add water and sugar to juices; mix well. Serve over ice and fruit slices. NOTE: I always add the slices directly to the container and let it sit for a while. I think it adds more flavor doing it that way. Enjoy!
5 limes
5 oranges
3 quarts water
1 1/2 to 2 cups sugar
Squeeze the juice from 4 of the lemons, limes, and oranges; pour into a gallon container. Thinly slice remaining fruit and set aside for garnish. Add water and sugar to juices; mix well. Serve over ice and fruit slices. NOTE: I always add the slices directly to the container and let it sit for a while. I think it adds more flavor doing it that way. Enjoy!
Green Chili Enchilada's
1 lb. ground beef
1 jar green chili salsa
1 can green chili enchilada sauce
2 cups grated cheese (or as much as you would like)
flour tortillas
Brown ground beef and 1/2 jar of salsa.
Drain off fat and liquid. Put about
1/4 cup beef and however much cheese
you like on the tortilla. Fold burrito
style and put in a greased 9x13 pan.
Repeat until pan is full. Pour enchilada
sauce over the top. Sprinkle some grated
cheese over the top, cover with foil and bake
at 350 degrees for 20-30 minutes.
1 jar green chili salsa
1 can green chili enchilada sauce
2 cups grated cheese (or as much as you would like)
flour tortillas
Brown ground beef and 1/2 jar of salsa.
Drain off fat and liquid. Put about
1/4 cup beef and however much cheese
you like on the tortilla. Fold burrito
style and put in a greased 9x13 pan.
Repeat until pan is full. Pour enchilada
sauce over the top. Sprinkle some grated
cheese over the top, cover with foil and bake
at 350 degrees for 20-30 minutes.
Beef Stroganoff
2 lbs. ground beef
1 can cream of chicken soup
1 8 oz. container sour cream
salt and pepper to taste
egg noodles
Brown ground beef,salt and pepper meat,
then drain off grease. Boil egg noodles
while meat is cooking. Mix in soup and
sour cream with the meat, cook until warm.
Serve ground beef mixture over noodles. Enjoy!!
1 can cream of chicken soup
1 8 oz. container sour cream
salt and pepper to taste
egg noodles
Brown ground beef,salt and pepper meat,
then drain off grease. Boil egg noodles
while meat is cooking. Mix in soup and
sour cream with the meat, cook until warm.
Serve ground beef mixture over noodles. Enjoy!!
Baked Steak
Round steak, tenderized, cut into serving sized pieces
1 cup flour
1/2 tsp. salt
1/4 tsp. pepper
2 T. butter
2 beef boullion cubes
onion, optional, cut into rings.
Combine flour, salt, and pepper. Coat steak
with flour mixture. Melt butter in a pan.
Brown steak pieces. Place steak back into pan after
browning pieces. (I use a cast iron pan) Add enough
water to fill about 1/2 of the pan. Add 2
beef boullion cubes and put onions on top of
the steak. Cover. Bake at 350 degrees for 2-3
hours. Keep checking to make sure that the water
doesn't run out. Add more water if needed. Serve
with mashed potatoes because this yummy meal makes it own gravy.
1 cup flour
1/2 tsp. salt
1/4 tsp. pepper
2 T. butter
2 beef boullion cubes
onion, optional, cut into rings.
Combine flour, salt, and pepper. Coat steak
with flour mixture. Melt butter in a pan.
Brown steak pieces. Place steak back into pan after
browning pieces. (I use a cast iron pan) Add enough
water to fill about 1/2 of the pan. Add 2
beef boullion cubes and put onions on top of
the steak. Cover. Bake at 350 degrees for 2-3
hours. Keep checking to make sure that the water
doesn't run out. Add more water if needed. Serve
with mashed potatoes because this yummy meal makes it own gravy.
Sloppy Joe's or Stuffed Green Peppers~Two Meals in One!
2 Lbs. hamburger
1/4 C boiled rice
1 lg. onion, chopped fine
1/2 green pepper, chopped fine
1 pint tomato juice
1 8oz can tomato sauce
1-2 tbs. chili powder (I usually add more rather then less but it is to your taste)
salt and pepper to taste
Brown the hamburger in a large soup pot, drain. In a seperate pan, saute green pepper and onion in oil until onion is clear. Add the rest the ingredients. Boil together until thick, about 1 hour.
***If you like stuffed green peppers you can use this meat recipe for them. Just cut the peppers in half, removing all seeds, and boil for 5 minutes. Pour some tomato juice in the bottom of a 9x13 pan. Place green pepper in pan, fill with meat mixture, and cover with foil. Bake for 30-45 minutes. YUMMY!
1/4 C boiled rice
1 lg. onion, chopped fine
1/2 green pepper, chopped fine
1 pint tomato juice
1 8oz can tomato sauce
1-2 tbs. chili powder (I usually add more rather then less but it is to your taste)
salt and pepper to taste
Brown the hamburger in a large soup pot, drain. In a seperate pan, saute green pepper and onion in oil until onion is clear. Add the rest the ingredients. Boil together until thick, about 1 hour.
***If you like stuffed green peppers you can use this meat recipe for them. Just cut the peppers in half, removing all seeds, and boil for 5 minutes. Pour some tomato juice in the bottom of a 9x13 pan. Place green pepper in pan, fill with meat mixture, and cover with foil. Bake for 30-45 minutes. YUMMY!
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