Boil potatoes with their skin on for 35- 40 minutes.
Drain water.
When cool, peal and dice them, and put them in a large bowl.
Sprinkle with salt and pepper and mix well.
Peal and dice eggs, chop onion, dice bologna salami and pickle and add everything to the potatoes. Mix well.
Add miracle whip and stir with a wooden spoon.
In a cup mix dressing by combining water, sugar vinegar and salt. Stir till all dissolved and add to the potatoes salad. Stir everything together and let rest in the fridge before serving.
Peal and cut potatoes, boil in 4 cups of water with 1 tsp of salt.
When the potatoes are done cooking, strain all the water.
Mash potatoes for as long as you can’t see or feel any lumps. Let cool.
Prepare large pot, or two medium pots, add water at least 3 in. high and bring the water to boil.
Place potatoes on a flat surface; add flour, salt, farina, and eggs. Kneed by hand into smooth dough.
Divide the dough into 4 even pieces, and shape them into equal cylinders 2 inches in diameter.
Roll each piece in more farina cereals, place them in boiling water, and stir with wooden spoon so that they don’t stick to the bottom.
Return to rolling boil, cover with lid and set it aside just little bet so the steam can escape. Turn down to medium heat, and cook for 20 minutes. Turn the dumplings over after 10 minutes.
Take the dumplings out with the help of a wide spatula. Place the spatula in the middle, under the dumpling and remove on a nearest flat surface. Let sit for 5 minutes before cutting half inch, thick slices.
You can use a sharp knife or for even cleaner cut, use thread. Place the thread underneath the dumpling where you want to make the cut, wrap the thread around the dumpling, cross the opposite ends and pull. Sliced dumplings place in a serving bowl and cover. Serve warm.
In one bowl beat 4 eggs with half a teaspoon of salt and two tablespoons of milk.
Into the third bowl pour plain breadcrumbs.
Place the dishes in this order next to each other.
Prepare the meat. Řízek is usually made from pork, chicken, or fish. If you are using pork or chicken, tenderize the meat with a meat mallet to an even thickness.
Salt each piece from both sides and place on a plate.
Take the first piece of meat, coat it with the flour from both sides. With the help of fork dip the meat in the egg mixture, let drip off the exes egg, and coat in the breadcrumbs.
After you coat all the pieces, preheat oil ( 1/4 inch high) in a frying pan. Turn the heat to medium and fry the meat from both sides till golden brown.
In 1 cup of lukewarm milk dissolve 1 teaspoon of sugar, and stir in the yeast. Set aside.
In the dough mixer place flour, melted margarine, sugar, egg jokes, rest of the milk, salt, orange zest, and the yeast mixture. Mix into a smooth dough.
Let rise in a warm place until double in size.
Cut the dough into several small pieces about golf sized balls. Shape the pieces in the middle of your Palm into balls.
Flour the work surface and flatten the balls into flat circles.
Preheat oil (Medium heat) in a deep skillet or pot.
Place the flattened pieces into preheated oil.
Once the pieces turn light, golden brown turn them over.
Take each fried peace out, and place it on a paper towel.
Garnish with toppings .
Recipe Notes
Fried Vdolky are best served with plum or pear sauce. Spread the sauce evenly on the top and add a teaspoon of vanilla yogurt in the center. You may sprinkle some shredded sour cheese (Tvaroh) or just dust with powdered sugar. Whipped cream is also an option.
In 1 cup of lukewarm milk dissolve 1 teaspoon of sugar, and stir in the yeast. Set aside.
In the dough mixer place flour, melted margarine, sugar, egg yolks, rest of the milk, salt, orange zest, and the yeast mixture. Mix into a smooth dough.
Let rise in a warm place until double in size.
Cut the dough into several small pieces about golf sized balls. Shape the pieces in the middle of your Palm into balls.
Flour the work surface and flatten the balls into flat circles.
Vdolky can be baked or deep-fried. To bake Vdolky preheat (preferably cast iron) skillet on low heat. Place flatened pieces on the hot skillet without any grease. The bottom of each piece should turn light brown. With a butter knife turn the pieces over. Each Vdolek will take approximately 3 to 5 minutes to cook on each side.
When done baking, brush each piece with vegetable oil on bouth sides.
To serve these we must first garnish them with toppings. For baked Vdolky we use pear sauce filling, which we generously spread on top of the roll and add a spoon full of vanilla yogurt in the middle. Dust with powdered sugar.
Heat milk in microwave for 1 minute. Add 1 tsp of sugar and yeast and stir together.Let rest.
In to a large bowl or dough mixer put flour, sugar, salt, lemon zest (finely shredded), vanilla, egg yolks, melted butter, and yeast mixture. If not using mixer, kneed the dough with a large wooden spoon by placing the spoon under the dough and lifting the dough up. Release and repeat in a different spot. Kneed for 5 minutes.
If you are using dough mixer mix for 2 minutes.
Add raisins, almonds, and mix again for 2 minutes. Spray the bottom of a bowl with nonstick spray, place the dough in the bowl, cover with plastic sheet, and let rise in a warm place till double in size.
Remove the dough on a counter top and kneed by hand, releasing extra air bubbles.
Divide the dough into 5 same pieces and roll them into long, 1- 1/2 inch thick coils.
Take three of them, pinch the tops together, and braid them. Secure the braid by pinching the ends again together.
Take the two other pieces pinch the tops together, twist the coils together and secure the ends. Place the twisted braid on top of the thicker one, while pressing the ends of both braids together and folding them under a little.
Brush the top with egg wash (1 egg and 2 Tbs of water) You can also put more chopped almonds on top, or leave it. Let the sweet bread rise in warm place till double.
Preheat the oven to 350 °F and bake for 35 to 40 minutes. The last 20 minutes cover the top of the bread with aluminum foil. The top should be nice golden brown color.
If the meat is not pre-sliced, cut thin slices about quarter of an inch thick and 2x2inches large. Pound the slices of meat with meat mallet, sprinkle salt and pepper over the tops, flip them over, and season from the other side.
Scrape the onion to the side of the pot and start placing a piece of meat, one by one on the bottom of the pan. Brown each piece from both sides, and push them aside in the pan. Repeat this process with all the pieces. It is important that the heat is on high.
The meat will start creating a brown coating on the bottom of the pan, and that is what we are looking for.
Add half a cup of water to the pan and stir the meat around, until all of the brown coating is released from the bottom into the sauce.
Cook out all the liquid from the pan, until it starts catching to the bottom again.
Add one cup of water, stir from the bottom, releasing all the brown coating from the bottom again.
Then add 2 more cups of water, and one cube of beef flavored bouillon. It would be best if you use a pressure cooker. Cover the pot with lid and close tightly. Once the pot starts steaming, turn down the heat to medium low and cook for 25-35 minutes.
When done, place the pressure cooker in the kitchen sink, and let cold water run over the top of the lid. Once safe to open, remove the lid add 1 cup of water and bring to boil.
Mince one clove of garlic and add to the meat.
In a small bowl whisk half a cup of water with 4 tablespoons of flour, and stir it into the meat. Let cook for another five minutes.
Recipe Notes
This dish can be served with steamed rice or potato dumplings, and tomato or cucumber salad on the side.
In a small bowl mix 1 -1/2 cups of warm water, sugar and yeast. Stir the yeast in so it is all under water and let sit aside.
In to a dough mixer place all dry ingredients, mix it, and add water with vinegar and yeast mixture. Mix well, and if dough is too sticky add more flour.
Spray the bottom of a clean bowl with non-stick spray. Place the dough in the bowl, cover with plastic wrap, place it in a warm place, and let it rise.
When the dough doubles its size remove it, and place it on a flat-floured surface. Kneed the dough into a tight, smooth, round ball. Place the ball on a baking sheet or cake pan(round 8-10 in), and let rise again.
Preheat the oven to 400° F and bake for 15 minutes.
Mix 1 tsp of salt in a cup of water, and gently brush the top of the hot bread . Turn the temperature down to 350°F, and bake for another 30 minutes. Make sure to brush salty water on the bread every 10 minutes. Let the bread cool before cutting.
Note: These beautifully crafted Koláčky truly represent delicious elegance. Choice of two bites or one quick pop in the mouth, will be the result of immediate reach for another.
Delicious and irresistible .
Note: These beautifully crafted Koláčky truly represent delicious elegance. Choice of two bites or one quick pop in the mouth, will be the result of immediate reach for another.
Delicious and irresistible .
In a small bowl warm up milk in a microwave for 40 seconds, add 1 tsp of sugar, yeast, and set aside.
Preheat the oven to 350 °F.
Place flour in a shallow bowl or on a counter top. Place a cheese grader in the middle the flour mount and shred the frozen stick of margarine.
Sprinkle sugar on top, and add all the other ingredients along with the yeast mixture. By hand mix it all together and create slightly sticky dough if too sticky dust with more flour.
Place plastic wrap on a flat surface, put the dough in the middle, and cover with another sheet of plastic( I use new garbage bag ,cut the sides off, and you are left with two identical pieces of plastic sheets ).
With a rolling pin roll it out into a 1/8 of an inch thick flat piece.
Remove the top layer of plastic. With a small circle cookie cuter
(1-1 1/2 in diametr) cut out as many circles as you can.
When you are ready to remove the cutouts on to the baking sheet, gather together the leftovers around the circles (reuse again), and by placing your finger under the bottom layer of plastic, push up and gently lift the circle. Place them on a backing sheet about 1/2 an inch apart.
With your index finger press several times in the middle of each circle to create edge like a tiny pizza.
Place the filling in a large Ziploc bag and cut the corner off. Twist the bag at the top around the filing and start piping the filling in the middle of the circles. Don’t overlap the edge.
Place one raisin in the middle of each cheesecake and bake in 350 °F for 14 minutes.
Meanwhile melt a cube of butter in a microwave in a small bowl, add 1 tsp of vanilla and 2 tsps of rum flavoring.
After you remove the cheesecakes from oven let them sit for 5 minutes to cool.
Take a big platter or another clean cookie sheet and sift powder sugar on the bottom of the sheet (cover the whole area). Take each cheesecake and dip it quickly into the butter, and place it with bottom down on the sugarcoated platter. After the platter is full, sift more sugar on top.
Let them set for good 30 minutes before placing them on top of each other in case of storage. Store in cool place.
