Halushky Food

SLOVAK HALUSKI

Steps:

• Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain.
• Melt butter in a skillet over low heat; cook and stir onion until onion is softened and butter is golden brown, 5 to 10 minutes. Add cabbage and toss to coat. Place a lid on the skillet; cook cabbage mixture, stirring occasionally, until cabbage is tender, about 30 minutes. Season with salt and pepper. Remove lid and continue to cook until cabbage begins to brown, 5 to 10 more minutes.
• Mix noodles and cabbage together in a serving bowl; season with salt and pepper.

HALUSHKI

Steps:

• Sprinkle pork chops with garlic powder, salt and pepper and place in a large greased sauce pan or deep skillet with chopped onion and fry until very brown and well cooked. It is ok if they stick a little, as the drippings are essential in this dish. When done, remove chops and set aside.
• Add a little water to the saucepan or skillet and mix up the drippings a bit. Place cabbage into the pot, and allow to cook down completely.
• In a separate large saucepan, boil the egg noodles in water until cooked. Drain noodles and mix in butter.
• Cut up the pork chops to bite size pieces and set aside. When the cabbage has cooked down, add pork and cooked noodles and mix completely.

HALUSHKI WITH PAP'S DUMPLINGS

Steps:

• Combine the flour, eggs, milk and some salt and pepper in a medium bowl. Mix by hand until incorporated, making sure not to overmix. Place in the refrigerator, covered, and let rest for 1 hour.
• Bring a pot of salted water to a boil. Cut penny-size dumplings into the water by hand and let boil for 5 minutes. Drain the dumplings and set aside.
• Melt the butter in a large pan. Add the onions and cook until translucent. Add the cabbage and paprika and cook until tender. Toss with the dumplings and smoked ham and serve.

HALUSHKY

Steps:

• Place 4 quarts water in large cooking pot and place on high heat. Prepare dough while waiting for water to boil.
• To blender, add cup of water, egg and salt. Turn blender on "high" and add potato chunks a few at a time, blending all untill completely liquified.
• Pour water/potato liquid in large mixing bowl. Add cup of flour and mix with sturdy mixing spoon.
• Continue to add flour slowly until mixture is just slight stiff. It should be sticky and soft, yet firm enough to hold its shape so that it doesn't flow off a large dinner plate. If too soft, it will flow like lava. lt's okay to be too stiff. Dumplings will just have to cook 5 minutes longer.
• The best way to make consistently-sized dumplings is to use a spaetzle/halushky maker. Halushky can be made without the use of a "maker", the way it was done for generations in the old country.
• The manual method involves dumping some of the soft dough onto a large, flat plate. Hold the plate, at a slightly downward slant, on the edge ofthe boiling water.
• Wet a large spoon with the water. (A "large" spoon puts more distance between your and the boiling water!) With the spoon, cut off small pieces of dough (about the.size of a Halls cough drop) and let it plop into the boiling water.
• Continue this process until all the dough has been turned into dumplings. (The wet spoon can be used to push more dough to the edge of the plate to make it easy to cut off the dumplings. The sticky dough won't stick to a vvet spoon.).
• After the last dumplings are in the boiling water, boil for about l5 to 20 minutes.
• Remove from the stove and strain through a colander. Don't rinse.
• Dumplings can be used for various stand-alone halushky recipes or can be added to soups or stews. (lf being added to soups or stews, the dumplings can be cooked directly in the soup or stew without boiling first separately.).

JILL'S UKRAINIAN HALUSHKI

Steps:

• Fry bacon in deep skillet until you have about 1/4 to 1/3 cup grease.
• Set bacon aside for BLT's or nibbling.
• (I add it to the recipe just before serving.) Add onion, and saute over medium heat until almost translucent.
• Add cabbage, about 1/3 at a time, covering pan and lowering heat a bit to prevent scorching.
• Continue until all cabbage is in pan, and cook until limp and tender.
• Add 1/2 to 1 full tablespoon fresh pepper-- salt at the very end-- be reserved with salt-- the cabbage picks up the sodium in the bacon and the cooked noodles.
• Add cabbage mixture to cooked noodles, tossing well to mix.
• Serves about 450 people as a side dish, 6-8 as more of a main course.

TRADITIONAL SLOVAK HALUSKI

Steps:

• Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels. When bacon is cool, crumble and set aside.
• Place potatoes into a food processor and process until pureed, 2 to 3 minutes. Transfer to a bowl and stir in flour, eggs, baking powder, and salt to make a sticky dough. Set dough aside.
• Fill a large pot about half full of lightly salted water and bring to a boil. Ladle large spoonfuls of the sticky dough to a small cutting board and use a knife to chop the dough into tablespoon-size pieces; as you cut off a piece, drop it into the boiling water. Let the dumplings boil over medium heat until they float, 2 to 3 minutes. Remove dumplings with a slotted spoon to a large serving bowl.
• Sprinkle bacon crumbles and a handful of shredded brick cheese over each batch of dumplings; continue to make, boil, and transfer dumplings to the bowl, sprinkling each batch with bacon and brick cheese. When all dumplings are made, gently stir the haluski to mix all ingredients.

CREAMED HALUSHKY (AKA HALUSKY) WITH CHICKEN

Steps:

• Put olive oil, celery, and onion in a 12 in pan and sauté for 2 minutes.
• Season chicken with pepper and add chicken to pan. Sear on all sides.
• Once seared, add chicken broth and reduce heat to a simmer. If chicken is done when broth is evaporated, remove the chicken from the pan. If the chicken is not done, continue adding extra broth until the chicken is done.
• When chicken is done, remove from pan. If there is any remaining broth in pan, continue to cook till evaporated.
• Add olive oil and flour to pan and whisk until the flour, oil, and things in pan are all mixed and start to brown.
• Slowly add milk while whisking. I like to add 1/2 a cup at a time till I reach my desired consistency.
• Add bullion cube.
• Add sour cream.
• Add paprika, cayenne, and pepper until you reach desired spice level.
• Add Halushky dumplings and fold them inches.
• You can either lay chicken pieces on top or dice them up and fold them into your Halushky.

EASY AND QUICK HALUSHKI

Steps:

• Snip bacon into small pieces with a scissors and cook in a large skillet over medium heat until crisp, stirring often, about 10 minutes. Cook and stir onion with bacon until translucent, about 5 more minutes; set bacon and onion aside, leaving drippings in the skillet.
• Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain.
• Transfer bacon and onion mixture with drippings into the pot used to cook the noodles and cook and stir cabbage until coated with drippings. Cover pot and cook until cabbage is tender, 10 to 12 minutes, stirring occasionally. Gently stir in noodles and season to taste with salt and black pepper.

HALUSHKY (POTATO DUMPLINGS) UKRAINE / RUSSIA

Steps:

• Be sure to wash the potatoes before doing anything with them.
• Take the one uncooked, peeled potato. Grind in a meatgrinder.
• Cook the other potatoes in salted water. Drain, cool, peel and grind them also in the meat grinder.
• Combine cooked potatoes with fresh potato and egg.
• Brown finely chopped onion in oil. Combine with flour and stir. Season with salt and red pepper. Mix with the potatoes.
• Bring at least a quart of salted water to a simmmer. Drop in spoonfulls of the batter. Cook at a slow boil for 8-10 minutes. Remove with a slotted spoon to a colander. Do not overcrowd the cooking water.
• To serve, put on a plate and drizzle with butter. Pass with sour cream. It can also be served with fried mushrooms to go with meat dishes.