GUY FIERI'S HOLY HALUSKI
From More Diners, Drive-ins and Dives. Recipe courtesy of Guy Fieri. "One of the most amazing things on Tripe D is getting inspired by people and bringing that inspiration into my own life. Kelly O introduced me to haluski and I will tell you this: ever since then I've made haluski gone wild, with jalapenos, shrimp, and chicken; for fine dining and for lunch." Guy Fieri
Provided by mightyro_cooking4u
Categories Vegetable
Time 55m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Bring a large pot of salted water to a boil for the noodles.
- In a large Dutch oven, melt 1 T of the butter over medium heat and add the pancetta. Cook, stirring, until crisp, 12 to 14 minutes.Remove the pancetta to a paper-towel-lined plate to drain. Reserve.
- Strain the fat from the pancetta from the pot, wipe the pot clean, add back in 2 T of the pancetta fat, and melt the remaining butter along with it in the pot. Reserve the remaining pancetta fat for another use or discard.
- Add the onions, cabbage, carrots, and thyme.Season with the salt and half of the pepper. Stir to coat the vegetables with the butter. Cover and cook until the cabbage is wilted and almost tender, about 10 minutes. Uncover and simmer until the cabbage is very tender, about 10 minutes more.
- While the cabbage cooks, add the noodles to the boiling water and cook according to the package directions.
- Increase the heat under the Dutch oven to high and cook, stirring, until the cabbage and onions are golden, about 10 to 12 minutes. Add in the minced garlic and capers. Cook for 1 minute and add the peas, then deglaze the pan with the white wine and add the lemon juice. Add three quarters of the pancetta, combine well, and remove from the heat.
- Drain the noodles and add to the pot with the cabbage. Toss well to coat the noodles with the cabbage and onion mixture. Sprinkle with the parsley and the remaining reserved pancetta.Serve immediately.
Nutrition Facts : Calories 233.3, Fat 7.3, SaturatedFat 4, Cholesterol 39.2, Sodium 426.4, Carbohydrate 35.4, Fiber 5.6, Sugar 7.6, Protein 7.5
PALUSKI
Make and share this Paluski recipe from Food.com.
Provided by Sageca
Categories Potato
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Cook potatoes and drain well. Press through a ricer and place in a large bowl. Cool.
- Combine flour and salt in a large bowl. Mixing well. Make a well in the center of flour and add eggs, one at a time, mixing well until all the eggs are mixed well.
- Add the riced potatoes and mix until all ingredients are blended real well. If necessary add some water to make the dough pliable if too stiff, this will depend on how much flour you add. (I have found that 4 cups will make a very wet dough, so I add 1/4 cups of flour at a time until the dough feels just right. This is done by feel.****do not make the dough too stiff****.
- Roll out dough in portions at a time onto floured surface, rolling out into a long log about 1-inch thick.
- Cut logs into 3/4-inch pieces, rolling slightly to even out.
- Drop into rolling salted boiling water and cook until paluski float to the top, allowing them to simmer a few minutes. Remove with a slotted spoon and place in a large bowl.
- Have some melted butter ready to drizzle over the paluski to coat them.
- You can sauté some onions in butter and toss in with them.
Nutrition Facts : Calories 468.5, Fat 4.9, SaturatedFat 1.5, Cholesterol 143.8, Sodium 1633.9, Carbohydrate 88.4, Fiber 4.3, Sugar 2.6, Protein 15.5
PALUSZKI (POLISH LITTLE FINGERS)
Usually a Polish hors d'ouerve made from mashed potatoes, but I've also seen a breakfast version made from cottage cheese. Best served straight from the oven.
Provided by littleturtle
Categories Breads
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 475°F.
- Combine butter, potato and flour to form dough, and knead on a well-floured surface.
- Refrigerate for 15 minutes, then roll out very thinly.
- Cut into narrow strips.
- Place on a well greased baking tray and brush with beaten egg.
- Sprinkle with salt and caraway seeds.
- Bake until golden (about 10 minutes).
HALUSKI
From More Diners, Drives-ins and Dives. Recipe courtesy of Kelly O'Conner of Kelly O's Diner, Pittsburgh,PA
Provided by mightyro_cooking4u
Categories < 60 Mins
Time 40m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Bring a large pot of water to a boil. Add the cabbage leaves and cook until crisp-tender, about 5 minutes. Drain and julienne.
- Melt the butter in a large skillet over medium heat. Add the onions, sprinkle on half of the garlic salt, and let the onions sweat for about 10 minutes, stirring often. Stir in the cabbage and cook, stirring all the while, until the onions and cabbage start to caramelize, about 10 minutes.
- Stir in the crumbled bacon, the noodles, the remaining garlic salt, and the pepper, and let the haluski cook for 5 more minutes or so. Plate it up and top it off with Romano cheese.
BABAS AUTHENTIC POLISH HALUSKI RECIPE WITH POTATO DUMPLINGS
Entered for safe-keeping for ZWT. Posted by Cherihannah on grouprecipes.com, who claims the potato dumplings instead of egg noodles are the "Old Country" way and egg noodles are the (American) Pennsylvanian way. I am still in shock over 1 1/2 cups of butter (3 sticks)!
Provided by KateL
Categories Potato
Time 32m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- PREPARE POTATO DUMPLINGS:.
- In a large bowl, add mashed potatoes, eggs and blend thoroughly.
- Add enough flour with a little salt to knead into a soft pliable dough that will not stick.
- Make into rolls and slice in about 1 inch pieces.
- Drop dumpling slices into boiling water and boil about 12 minutes. To test for doneness, break one open with fork after you take out of boiling water.
- Drain in small hole colander. (You can rinse if you prefer. I don't.).
- SAUTE CABBAGE AND ONIONS:.
- While boiling the dumplings, sautee (in large fry pan )butter, cabbage and onions until golden brown.
- Add drained dumplings to fry pan and fry a little longer. Mix it all well while frying but don't overdo so dumplings stay together.
HALUSKI (PAN-FRIED CABBAGE AND NOODLES)
Haluski is a pan fried dish that both of my grandmothers used to make of butter, onion, cabbage and noodles. It makes a delicious main or side dish, whatever you're in the mood for. I personally like to let my cabbage get a little brown, but adjust your cooktime as necessary to your preference. The serving sizes will depend on how you are serving it.
Provided by IHeartDogs
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cook egg noodles according to package directions, then drizzle with a bit of oil to prevent the noodles from sticking together and set aside.
- While noodles are cooking, melt butter in large deep skillet over medium-low heat.
- Add onion, sprinkle with brown sugar and saute, stirring occasionally for about 5 to 10 minutes, or until softened and just beginning to turn golden.
- Add cabbage to skillet, stirring well to incorporate with onion, and saute for about 5 minutes, stirring occasionally.
- Stir in caraway seeds if using, then cover, reduce heat to low, and let simmer for 5 to 10 minutes.
- Turn heat back to medium, add cooked noodles, salt and pepper, and stir well until noodles are heated though.
- Adjust seasoning if necessary and serve hot.
Nutrition Facts : Calories 416.4, Fat 24.9, SaturatedFat 15.1, Cholesterol 92.9, Sodium 524, Carbohydrate 42.9, Fiber 5.2, Sugar 9.7, Protein 7.8
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