POLISH NOODLES (COTTAGE CHEESE AND NOODLES)
This simple recipe came from the Polish side of my family. We simply called it 'cottage cheese and noodles' or 'lazy man pierogies.' It's a great comfort food and can be made with any kind of noodle. It could be a side dish, but we always enjoyed it as a meal.
Provided by Brandi Rose
Categories World Cuisine Recipes European Eastern European Polish
Time 30m
Yield 6
Number Of Ingredients 7
Steps:
- Melt butter in a saucepan over medium heat. Cook and stir onion in melted butter until softened, 7 to 10 minutes.
- 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 and return to the pot.
- Stir butter and onion mixture, cottage cheese, sour cream, sea salt, and black pepper into the noodles. Place the pot over medium heat; cook and stir until heated through and warm, 5 to 8 minutes.
Nutrition Facts : Calories 545.2 calories, Carbohydrate 57.2 g, Cholesterol 123 mg, Fat 26.1 g, Fiber 2.7 g, Protein 20.8 g, SaturatedFat 15.2 g, Sodium 584.4 mg, Sugar 2.2 g
POLISH KLUSKI NOODLE (KLUSKI DO ROSOLU)
Polish egg noodles are made with three simple ingredients: flour, water, and eggs. The dish is child-friendly and is often served with chicken soup.
Provided by Barbara Rolek
Categories Pasta
Time 40m
Yield 8
Number Of Ingredients 4
Steps:
- In the bowl of a stand mixer or food processor (or by hand), combine flour and salt. Add eggs and enough water so dough forms into a ball.
- Knead until smooth and elastic, about 5 to 8 minutes. Cover with plastic wrap and let rest 30 minutes.
- Roll out dough on a floured surface as thinly as possible. Do not cover. Let dry for 30 minutes but no longer otherwise it will crack when you try to cut it.
- Either roll the dough into a cylinder and slice, or slice dough into 3-inch wide strips, flour and stack them on top of each other, then slice 1/8-inch to 1/4-inch across.
- Scatter noodles across a floured surface so they don't stick together. Let dry 30 minutes. Cook in boiling, salted water 5 to 10 minutes, depending on thickness and your preference. Drain.
- If you want to save the noodles for later use, make sure they are completely dry before storing.
Nutrition Facts : Calories 132 kcal, Carbohydrate 24 g, Cholesterol 47 mg, Fiber 1 g, Protein 5 g, SaturatedFat 0 g, Sodium 151 mg, Sugar 0 g, Fat 1 g, ServingSize 8 servings Polish noodles, UnsaturatedFat 0 g
POLISH NOODLES
This recipe combines sage sausage, cabbage, and noodles. Simple and DELISH! This is my husband's grandma's recipe, and my husband's favorite. I couldn't ask for an easier favorite. It's better when served the next day, or cooled for at least an hour, then reheated.
Provided by VOLZSTONE
Categories World Cuisine Recipes European Eastern European Polish
Time 55m
Yield 8
Number Of Ingredients 8
Steps:
- Bring a pot of lightly salted water to a rolling boil over high heat. Stir in the egg noodles, and return to a boil. Cook, uncovered, stirring occasionally, until the pasta is cooked through, but still firm to the bite, about 5 minutes. Drain.
- Meanwhile, heat a large skillet over medium-high heat and stir in the sausage, green pepper, and onion. Cook and stir until the sausage is crumbly, evenly browned, and no longer pink, about 10 minutes. Drain and discard any excess grease.
- Bring the 4 cups of water to a boil in a large pot. Stir in the cabbage, the sausage mixture, and the noodles. Simmer over medium-low heat, stirring occasionally, until the cabbage is tender, about 30 minutes. Add water while cooking if needed; the mixture should not be dry. Season to taste with salt and pepper. Garnish with sour cream if desired.
Nutrition Facts : Calories 402 calories, Carbohydrate 32.7 g, Cholesterol 77.9 mg, Fat 22.5 g, Fiber 5.3 g, Protein 18.1 g, SaturatedFat 8.5 g, Sodium 791.4 mg, Sugar 7.3 g
EASY KLUSKI NOODLES (POLISH-STYLE PASTA)
Learn how to make fresh Polish-style egg noodles from scratch! This 4-ingredient homemade Kluski noodles recipe is super easy to make, and it yields rich and chewy noodles you'll love!
Provided by DWELL by Michelle
Categories Appetizer Main Course
Time 1h5m
Number Of Ingredients 5
Steps:
- Into a food processor, add all the ingredients and pulse until the dough reaches a crumbly texture (about 10 seconds).
- Remove the dough and transfer it to the lightly-floured cutting board or clean countertop.
- Form the dough into a ball, the knead for about 2 minutes until the dough is elastic. If you find that the dough seems too dry, add water, one tablespoon at a time. If the dough is too sticky, add in flour, one tablespoon at a time.
- Form the dough into a ball and wrap it with plastic wrap. Allow the dough to rest at room temperature for 45 minutes.
- Use a rolling pin or pasta maker to roll out the kluski pasta dough and cut it into noodle shapes.
- To cook, bring a large pot of salted water to boil, then gently add in the kluski noodles. Cook for 2-5 minutes, until the noodles rise to the top. Drain and use immediately in various soup and pasta dishes (like the Ribeye Steak with Egg Noodles Puttanesca). ENJOY!
- In a large bowl, add flour and salt. Whisk until well-combined.
- Using a spatula, make a "well" in the center of the flour/salt mixture. Add in the egg, egg yolks, and butter into the center. Mix together with a fork until a crumbly dough forms.
- Remove the dough from the bowl and transfer it to the lightly-floured cutting board or clean countertop. Form the dough into a ball, the knead until the dough is elastic. If you find that the dough seems too dry, add water, one tablespoon at a time. If the dough is too sticky, add in flour, one tablespoon at a time.
- Form the dough into a ball and wrap it with plastic wrap. Allow the dough to rest at room temperature for 45 minutes.
- Use a rolling pin or pasta maker to roll out the kluski pasta dough and cut it into noodle shapes.
- To cook, bring a large pot of salted water to boil, then gently add in the kluski noodles. Cook for 2-5 minutes, until the noodles rise to the top. Drain and use immediately in various soup and pasta dishes (like the Ribeye Steak with Egg Noodles Puttanesca). ENJOY!
Nutrition Facts : Calories 219 kcal, ServingSize 1 serving
POLISH CABBAGE NOODLES
Sauteed cabbage and onions with noodles, a perfect last minute meatless meal!!
Provided by elizabeth sill
Categories World Cuisine Recipes European Eastern European Polish
Yield 5
Number Of Ingredients 6
Steps:
- Cook pasta in a large pot of boiling salted water.
- Meanwhile, heat butter or margarine in a skillet over medium heat. Saute cabbage and onions until tender.
- Drain pasta, and return to the pot. Add cabbage and onion mixture to the noodles, and toss. Season with salt and pepper to taste.
Nutrition Facts : Calories 569.8 calories, Carbohydrate 78.5 g, Cholesterol 124.1 mg, Fat 22.6 g, Fiber 8.2 g, Protein 15.7 g, SaturatedFat 12.8 g, Sodium 184 mg, Sugar 9.4 g
EASY POLISH NOODLES
Growing up in South Bend, Indiana, Polish dinner buffets are extremely common at weddings and funerals. Polish noodles are a staple at these events and served alongside Polish sausage, green beans, mashed potatoes and chicken gravy, and fried chicken. While at a Polish meat market, an elderly Polish lady passed this recipe on to me upon request.
Provided by Amy Kleinert
Categories Side Dishes
Time 40m
Yield 6
Number Of Ingredients 4
Steps:
- Combine chicken broth, water, and chicken base in a 6-quart saucepan and bring to a boil. Add kluski noodles, reduce heat, and simmer until liquid is completely absorbed, 30 to 40 minutes.
Nutrition Facts : Calories 309.6 calories, Carbohydrate 54.8 g, Cholesterol 69.3 mg, Fat 4.1 g, Fiber 2.5 g, Protein 12.1 g, SaturatedFat 0.9 g, Sodium 1514.6 mg, Sugar 2.9 g
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