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Recipes in category: Dinner -

  1. Cabbage Rolls #2
  2. Cevapcici (Yugoslavian Sausages)
  3. Cheesy Cauliflower Patties
  4. Christel's Schmandkuchen
  5. Fast 2 Ingredient Pizza
  6. Garlic Rubbed Roasted Cabbage Steaks
  7. German Potato Pancakes
  8. Ginger Curry Lentil Soup with Sweet Potatoes (Slow Cooker)
  9. Instant Pot Gumbo
  10. Pancit
  11. Perogy
  12. Pizza Dough
  13. Rabbit Easy Stew
  14. Saag Paneer
  15. Serbian Cevapcici
  16. Spinach Bacon Spaghetti Squash

  • 1 medium cabbage cored
  • 4 cup [~= 900 ml] rice
  • 4 cup [~= 900 ml] water
  • 2 medium onions diced
  • 6 garlic cloves
  • 6 strips bacon - diced
  • 1 can tomato sauce
  • 4 - 5 cups tomato juice
  • salt & pepper
For Cabbage
Par broil cored cabbage and take leaves off one at a time until done.
Cool leaves & put in the fridge.
Before filling, cut leaves in half, removing veins.
For Filling
Cook rice.
Fry onions, garlic, bacon until bacon is without fat.
Add 1 can tomato sauce, salt & pepper to taste
Simmer mixture for 30 minutes then pour over rice and let cool.
To put together.
Fill leaves with rice mixture and roll up
Place into roasting pan
Pour Tomato juice over cabbage rolls and cover.
Bake at 350 for 2 hours.
You know the cabbage rolls are done when you can cut with a fork.
Date added:

  • 1 lb [~= 453.6 g] ground lamb
  • 1 lb [~= 453.6 g] ground veal
  • 1 lb [~= 453.6 g] ground pork
  • 1 large yellow onion, peeled and grated
  • 3 cloves garlic -- peeled and crushed
  • 3 tbsp hot Hungarian paprika, or sweet paprika and a little cayenne
  • 2 tbsp freshly ground black pepper
  • Salt to taste
  • Pinch of freshly grated nutmeg
  • Olive oil for basting
Mix all the ingredients, except the oil, thoroughly and roll the
mixture into little "cigars" about 1 inch by 3 inches. Rub lightly
with olive oil and grill or broil until done. These are great on
the barbecue. Serve with yogurt sauce (recipe follows).
The Frugal Gourmet On Our Immigrant Ancestors

  • 1 head cauliflower
  • 2 large eggs
  • 1/2 cup [~= 112.5 ml] cheddar cheese, grated
  • 1/2 cup [~= 112.5 ml] panko (found in the bread crumb aisle, healthier option)
  • 1/2 tsp cayenne pepper (more of less to taste)
  • salt
  • olive oil
Cut cauliflower into florets & cook in boiling water until tender about 10 minutes. Drain. Mash the cauliflower while still warm. Stir cheese, eggs, panko, cayenne & salt to taste.
Coat the bottom of a griddle or skillet with olive oil over medium-high heat. Form the cauliflower mixture into patties about 3 inches across. Cook until golden brown & set, about 3 minutes per side. Keep each batch warm in the oven while you cook the rest.

  • Dough:
    • Sour dough starter
    • 1 1/2 cup [~= 337.5 ml] rye flour
    • 1 1/2 cup [~= 337.5 ml] white AP flour
    • oil if needed
    • salt
    • 1 tbsp sugar
  • Topping:
    • 14 medium potatoes
    • 500 mg sour cream
    • 750 mg quark
    • 4 eggs
    • salt & pepper to taste
    • 1 cup [~= 225 ml] oil
    • milk until smooth
    • 2 large onions
  • Sprinkle:
    • 1 cup [~= 225 ml] bacon
    • 2 cup [~= 450 ml] to 3 cup Mettwurst
  • Egg wash:
    • 1 egg
    • same amount of oil
Makes 3 baking sheets
- mix & kneed
- divide onto 3 greased baking sheets
- roll out
- cut up into small pieces & sautee onions (in oil)
- boil potatoes, peel
- add topping ingredients and mash until smooth
- spread topping onto dough
- mix oil and egg and add to top of cake
- sprinkle bacon & Mettwurst
- bake at 375F for 35-45m
Christel Schafer

  • 1 cup [~= 225 ml] Greek plain yoghurt
  • 1 cup [~= 225 ml] Self rising flour:
    • 1 cup [~= 225 ml] AP flour
    • 1 1/4 tsp baking powder
    • 1/4 tsp salt
Combine ingredients in mixer (dough setting) and kneed until ball formed
Preheat oven to 450F (30min with pizza stone)
Decorate pizza
Add cornmeal to pizza stone and transfer to pizza stone
Cook for 10-15 minutes
(counting self rising flour as one ingredient here)
Date added:

  • cabbage (~2lb) cut into 1" slices
  • 1.5 tbsp olive oil
  • 2-3 large garlic gloves
  • salt
  • pepper
If you love cabbage, you are going to freak out about how good this is. Now, if you are on the fence about cabbage, you need to try this because this might be the recipe that converts you to a cabbage lover. This is a simple side dish worthy of a dinner party and couldn’t be easier to make. Four ingredients, a couple of minutes to prepare and toss in the oven for an hour.
1. Preheat oven to 400F and spray a baking sheet with non-stick cooking spray. Pull outer leaf off cabbage (it’s usually dirty and nasty looking), cut cabbage from top to bottom (bottom being root) into 1" thick slices.
2. Rub both sides of cabbage with smashed garlic.
3. Use a pastry brush to evenly spread the olive oil over both sides of the cabbage slices.
4. Finally, sprinkle each side with a bit of kosher salt and freshly cracked black pepper.
5. Roast on the middle rack for 30 minutes. Carefully flip the cabbage steaks and roast for an additional 30 minutes until edges are brown and crispy. Serve hot and Enjoy!
Date added:

  • 2 tbl AP flour
  • 1 1/2 tsp salt
  • 1/4 tsp baking powder
  • 1/8 tsp pepper
  • 6 med potatoes (2lb) - 3 cups grated
  • oil 1/4" deep in pan
  • 2 eggs
  • 1 grated onion
  • 1 tbl minced parsley
Combine and set aside 2 tbl all purpose flour, 1 1/2 tsp salt, 1/4 tsp. baking powder and 1/8 tsp pepper. Wash, pare, finely grate and set aside 6 medium size (about 2 pounds) potatoes, about 3 cups grated. Heat in a heavy skillet over low heat, fat enough to make a layer 1/4 inch deep.
Combine the flour mixture with: 2 eggs (well beaten), 1 tbl grated onion and 1 tbl minced parsley. Drain liquid that collects from grated potatoes. Add potatoes to egg mixture and beat thoroughly with spoon.
When fat is hot, spoon about 2 tbl of batter for each pancake into fat, leaving about 1 inch between pancakes. Cook over medium heat until golden brown and crisp on one side. Turn carefully and brown other side. Drain on absorbent paper.

  • 2 medium sweet potatoes, chopped (About 3 cups; I did not peel, but peel if desired.)
  • 1 cup [~= 225 ml] dry brown lentils
  • 1 cup [~= 225 ml] chopped onion (I used red; yellow would be fine, too)
  • 1 medium fresh jalapeno, seeded and finely chopped
  • 4 cloves garlic, minced
  • 42 oz [~= 1.1907 kg] (3 cans) chicken or vegetable broth (or use homemade; have extra on hand to thin any leftovers)
  • 14.5 oz [~= 411.075 g] (1 can) diced tomatoes, undrained
  • 1 tbl curry powder
  • 1 tbl minced fresh ginger (could use 1 tsp if you prefer a more subtle ginger flavor)
  • 3-4 cups lightly packed kale or spinach, roughly chopped
  • 1 tsp kosher salt and freshly ground pepper to taste
  • Optional garnishes: plain yogurt or sour cream, jalapeno, crushed red pepper
In a 4 – 5 quart slow cooker, combine sweet potatoes, lentils, onion, jalapeño, and garlic. Add broth, undrained tomatoes, curry and ginger.
Cover and cook on low-heat setting for 7 – 8 hours or on high-heat setting for 3 1/2 – 4 hours.
Add the kale or spinach and salt and pepper during the last 30 minutes of cooking.
Check for seasoning and garnish with yogurt or sour cream, chili peppers and/or crushed red pepper if desired.
Date added:

  • 2 tbl olive oil
  • 1 red bell pepper diced
  • 1 green bell pepper diced
  • 1 onion diced
  • 1 cup [~= 225 ml] celery chopped
  • 3 cloves garlic minced
  • 13.5 oz [~= 382.725 g] Andouille sausage cut into rounds
  • 1/3 cup [~= 75 ml] flour
  • 1/3 cup [~= 75 ml] butter
  • 3 cup [~= 675 ml] chicken broth
  • 1 lb [~= 453.6 g] chicken cubed
  • 2 tsp Creole seasoning (or to taste, we used Tony Chachere’s)
  • 10 oz [~= 283.5 g] diced tomatoes with green chiles (aka Rotel tomatoes)
  • 14 oz [~= 396.9 g] fire roasted diced tomatoes
  • 2 bay leaves
  • 1/2 tsp Kosher salt (or to taste)
  • 1/4 tsp black pepper (or to taste)
  • 1 cup [~= 225 ml] okra sliced
  • 1 lb [~= 453.6 g] shrimp peeled, deveined
  • 4 cup [~= 900 ml] cooked rice
Set Instant Pot to "Saute" function and add olive oil. Add peppers, onion, celery, garlic, and sausage.
Saute for 3-5 minutes or until vegetables become soft. Remove all vegetables and sausage. Set aside.
Immediately add butter to instant pot and stir, scraping up any cooked bits from the bottom of the pot. When butter is melted, add flour.
Cook 5 minutes, stirring constantly forming a light roux. If you want to make a "dark roux", cook for 30-40 minutes until the roux becomes a dark, golden brown color. Turn cooker off.
Add chicken broth, cooked vegetables and sausage, chicken, Creole seasoning, diced tomatoes with chiles, fire roasted tomatoes, bay leaves, salt and pepper.
Close and lock the lid of the Instant Pot. Turn the steam release handle to “Sealing” position (see notes above about avoiding the "burn" notice).
Press "Manual" and select “High Pressure." Set time to 20 minutes. When time is up, turn cooker off. Quick release by turning valve to "venting".
When pressure is fully released, remove lid and stir in okra. Press "Saute", and cook uncovered for 5 minutes.
Add shrimp and cook an additional 5 minutes or until shrimp is cooked through.
Remove and discard bay leaves. Serve with rice.
Date added:

  • 1 tbsp. oil
  • 1/4 lb [~= 113.4 g] chicken, thinly sliced
  • 1/4 lb [~= 113.4 g] pork, thinly sliced or 2 Chinese sausage, thinly sliced
  • 1/4 lb [~= 113.4 g] shrimp, shelled and deveined (optional)
  • 2 cloves garlic, minced
  • 1 small onion, sliced
  • 1/2 cup [~= 112.5 ml] carrots, slivered
  • 2 cup [~= 450 ml] cabbage, sliced
  • 1 stalk celery, sliced
  • 1/3 cup [~= 75 ml] mushrooms, sliced (optional)
  • 1 cup [~= 225 ml] pea pods, slivered
  • 1/2 tsp salt
  • 2-3 tbsp soy sauce
  • 1 can chicken broth
  • 1 package Pancit or fresh Miki noodles plus 1
  • 1 green onion, cut in 1" pieces
Heat a pan on high and add oil. Add chicken, pork, shrimp and garlic, stir fry until meat is cooked.
Add all vegetables, salt, soy sauce and chicken broth.
Bring to a boil, stirring in noodles until all ingredients are combined and hot.
Date added:

  • For Dough
  • 2 cup [~= 450 ml] flour
  • 2 eggs beaten
  • 1 cup [~= 225 ml] water (cold)
  • 1 tsp salt
  • 2 tbl oil
  • For Filling
  • 4 lb [~= 1.8144 kg] potatoes
  • 1 jar cheese whiz
  • salt & pepper
  • 1 tbl butter
For Dough
Combine flour and salt. Add eggs and stir till sticky. Pour water while mixing till dough is smooth.
Rub Oil over dough to prevent drying and cover for ten minutes.
Roll dough 1/8 - thick and cut into round pieces with cutter (sturdy drinking glass is good)
For Filling
Peel potatoes and cut into quarters.
Fill pot with potatoes and add enough cold water to cover. Cook potatoes until soft
Drain cooked potatoes.
Mash potatoes while adding jar of cheese whiz, salt and pepper.
Alternative filling
Dice and fry onions, sour krout. add mashed potatoes, salt and pepper to taste
To Put together perogies.
Take a tsp of filling and place in the middle of individual dough circle.
Fold dough over filling and pinch sides closed.
As you go make sure to keep perogies moist after....spread table cloth below perogy on large area.
I use the kitchen table. Spritz another table cloth lightly with water and place over uncooked
and ready made perogy.
To Cook
In a large pot boil water.
Add perogy to the boiling water...not too many. Depending on the pot- usually 8-15 can go in.
Leave for 3 - 4 minutes stirring to make sure dough doesn't stick to the bottom of the pot.
Date added:

  • 1 cup [~= 225 ml] warm water
  • 2 1/4 cup [~= 506.25 ml] AP flour
  • 2 tsp instant yeast
  • 2 tbsp honey
  • 3 tbsp olive oil
  • 1 1/2 tsp salt (2 tsp also works well)
Combine yeast, salt, honey, olive oil and water in mixer (dough setting) let sit five minutes, then mix addiing flour slowly, one cup at a time.
Kneed until ball formed. Oil a bowl and insert dough, lightly oil top of dough, cover and let rise for 2+ hours. Preheat oven to 450C. Divide into 2 or leave as 1 for a large pizza. Stretch out on a floured surface, creating the sides.
Add desired toppings. Bake for 10-15 minutes (watch it carefully.)
Date added:

  • 1 frozen dressed rabbit
  • 1 large onion, cut-up
  • 1 small green pepper, cut-up
  • 1-2 stalks celery, sliced
  • 2 cloves garlic, chopped
  • Salt and pepper
  • 1/2 tsp oregano
  • 1 tbsp dried parsley
  • 1-2 carrots, cut-up
  • 3 tbsp catsup or tomato paste
  • Cayenne pepper to taste
  • 1 cup [~= 225 ml] liquid (white wine, cider, tomato sauce, or water)
  • Marinade 1:
    • 1/2 cup [~= 112.5 ml] vinegar
    • 2 tbsp salt
    • 2 cloves garlic minced
    • cold water to cover.
  • Marinade 2:
    • 1 cup [~= 225 ml] dry vermouth
    • 1 bay leaf crumbled
    • 3 tbsp fresh lemon juice
Defrost rabbit meat overnight in one of the marinades above. Brown rabbit with vegetables in hot skillet for 5-10 minutes. Place rabbit and other ingredients in crock pot. Cover and cook on low 8-10 hours. Serves 4-6.
Date added:

  • 4 garlic cloves, chopped
  • 3 tbsp fresh ginger, minced
  • 1.5 cup [~= 337.5 ml] canned tomato sauce
  • 1 tbsp garam masala
  • 1 tbsp ground coriander
  • 1 tbsp ground cumin
  • 1 tsp salt
  • 1/8 tsp. cayenne pepper
  • 14 oz [~= 396.9 g] canned lite coconut milk
  • 30 oz [~= 850.5 g] frozen spinach, thawed
  • 8 oz [~= 226.8 g] fresh spinach
  • 12 oz [~= 340.2 g] paneer cheese
Add everything to the slow cooker except for the fresh spinach and paneer cheese.
Cook on low for 3 hours.
Open and add the fresh spinach. Cook for 1 more hour.
Blend everything using an immersion blender or blending batches. Return to the slow cooker.
Add the cheese (or tofu) and cook for 1 more hour. Serve over quinoa, rice, or with Naan.
Date added:

  • 1 1/2 lb [~= 680.4 g] ground pork
  • 1 lb [~= 453.6 g] lean ground beef
  • 1/2 lb [~= 226.8 g] ground lamb
  • 1 egg white
  • 4 cloves garlic, minced
  • 1 tsp salt
  • 1 tsp baking soda
  • 2 tsp ground black pepper
  • 1 tsp cayenne pepper
  • 1/2 tsp paprika
A delicious little sausage-like meat. Great served as a sandwich.
Original recipe yield: 4 servings
1. Preheat a grill for medium-low heat.
2. In a large bowl, combine the ground pork, ground beef, ground lamb and egg white. Add the garlic, salt, baking soda, black pepper, cayenne pepper and paprika. Mix well using your hands, and form into finger length sausages about 3/4 inch thick.
3. Lightly oil the grilling surface. Grill sausages until cooked through, turning as needed, about 30 minutes.

  • 1 large spaghetti squash, cut in half lengthwise
  • 6-8 slices bacon, chopped
  • 2 cup [~= 450 ml] baby spinach
  • 2/3 cup [~= 150 ml] walnuts or pecans, roughly chopped
  • 2/3 cup [~= 150 ml] blue cheese, grumbled, divided
  • 1/3 cup [~= 75 ml] balsamic reduction
  • 2 tbl olive oil
  • 1 tbl maple syrup
  • 1 tbl champagne vinegar
  • kosher salt and freshly ground pepper, to taste
Preheat oven to 400F and line a baking sheet with aluminum foil or parchment paper.
Scoop out seeds from inside each half of your spaghetti squash, then drizzle olive oil on each side and season generously with salt and pepper.
Place squash halves face side down on your lined baking sheet and roast for 30-35 minutes, or until fork tender.
Remove squash from oven until cool enough to handle.
Cook bacon until crispy in a large pan or skillet over medium-high heat. Add champagne vinegar to deglace your skillet, making sure to scrape up any browned bits stuck to the bottom of your pan.
Then reduce heat to low and mix in maple syrup. Add in baby spinach and cook for 4-6 minutes or until wilted.
Remove mixture from heat. Use a fork to shred cooled spaghetti squash into "noodles."
Place noodles in a large bowl and toss with spinach bacon mixture. Add chopped nuts and 1/3 cup blue cheese crumbles. Mix everything together, then transfer to serving bowls.
Top with blue cheese and enjoy.
Date added: