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Recipes
Kielbasa Cabbage Soup
By polledl
1.In a Dutch oven or soup kettle, saute the cabbage, onion and garlic in oil for 5 minutes or until tender
- 1 small head cabbage, coarsely chopped
- 1 medium onion, chopped
- 4 to 6 garlic cloves, minced
- 2 tablespoons California Olive Ranch® Olive Oil
- 4 cups water
- 3 tablespoons cider vinegar
- 1 to 2 tablespoons brown sugar
- 1 pound smoked kielbasa or Polish sausage, halved, cut into 1/2-inch pieces
- 4 medium potatoes, peeled and cubed
- 3 large carrots, chopped
- 1 teaspoon caraway seeds
- 1/2 teaspoon pepper
Buttermilk Pralines
By polledl
1Combine granulated sugar, buttermilk, butter, corn syrup and baking soda in a large buttered saucepan
- 2 cups granulated sugar
- 1 cup buttermilk
- 1 cup (2 sticks) butter
- 2 tablespoons light corn syrup
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1 cup coarsely chopped pecans or roasted cashews
Bread-and-Butter Pickles
By polledl
1Place cucumbers in a large bowl
- 12 medium cucumbers, sliced
- 1/2 cup salt2 cups granulated sugar
- 1 1/2 cups white vinegar
- 1 teaspoon dry mustard
- 1/2 teaspoon mustard seed
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon celery seed
- 6 small onions, sliced
Potato & Egg Casserole
By polledl
1Boil potatoes with the skin on
- 7 large russet potatoes
- 9 eggs
- 12 slices American cheese
- 4 ounces sliced turkey
- 1 (24 ounce) container sour cream
- 1 (6 ounce) can French's French fried onions (optional)
Potato Skins
By polledl
These all star appetizers are a classic favorite
- 6 - 8 russet potatoes
- Olive oil (enough to rub potatoes)
- 4 slices bacon
- 3/4 cup cheddar cheese, shredded
- Sea salt
- 1/2 cup sour cream
- Chives or green onions, chopped, for garnish
Turkey Tetrazzini Recipe
By polledl
Preheat oven to 375°F. Start heating 2 to 3 quarts of water for the pasta
- 12 oz egg noodles, spaghetti, linguini or other pasta
- 12 ounces mushrooms, sliced (about 4-5 cups)
- 1/2 cup unsalted butter
- 1/4 cup all-purpose flour
- 1 1/2 cups of milk
- 1/4 cup cream
- 2 cups chicken broth
- 1/4 cup dry sherry (or vermouth or dry white wine)
- 3 cups coarsely chopped cooked turkey
- 1 cup peas
- 2/3 cup freshly grated Parmesan (divided into 1/3 and 1/3 cups)
- 1/3 cup shredded Swiss cheese
- 2 Tbsp lemon juice
- Salt and Pepper
- Ground nutmeg (optional)
- 1/3 cup fine fresh bread crumbs (or panko)
- Freshly chopped parsley for garnish (optional)
Creamy Artichoke Salad Dressing
By polledl
Combine all of the above ingredients in a food processor and process until smooth
- 16 oz. sour cream
- 6.5 oz. marinated artichoke hearts – plus the marinade
- 3 cloves of garlic
- 1 tablespoon of capers – plus a little marinade
- Small handful of fresh dill
- Juice of 1/2 lemon
- 3 slices of red onion
Double Chocolate Scones with Cinnamon Butter
By polledl
Add unsalted butter, buttermilk and cinnamon to your Every Day kitchen essentials and youll have the fixings for th
- 2 cups flour
- 1/2 cup unsweetened cocoa powder
- 1/3 cup packed light brown sugar
- 2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1/8 teaspoon salt
- 2 sticks (8 ounces) unsalted butter, 1 stick cut into pieces and 1 stick softened
- 1 cup semisweet chocolate chips
- 1 large egg
- 3/4 cup buttermilk
- 2 tablespoons granulated sugar
- 1/4 cup confectioners sugar
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
Pecan Pie Bars
By polledl
Directions: Preheat the oven to 350ºF and line a 9x13-inch pan with foil, leaving enough for a 2-inch overhang on...
- Ingredients:
- For crust:
- 2 sticks unsalted butter, softened
- 2/3 cup packed brown sugar
- 2 2/3 cups all-purpose flour
- 1/2 teaspoon salt
- For topping:
- 1 stick (1/2 cup) unsalted butter
- 1 cup packed light brown sugar
- 1/3 cup honey
- 2 tablespoons heavy cream
- 2 cups chopped pecans