On 3 Tbs of oil, sate chopped onion till it turns gold.
Cut the sausage into small pieces and add to the onion. Fry for 5 minutes.
Peel the potatoes, and cut them also into small pieces. Add to the pot with caraway seeds, paprika, pepper, garlic, bouillon, salt, marjoram, and 1 cup of water.
Cover the pot with lid, and simmer for 2 minutes.
Add the rest of the water and slowly cook till the potatoes are soft, for about 20 minutes.
In a small cup, mix ½ cup of water with 2 Tbs of flour. While stirring pour the mixture in the soup. Cook for 2 more minutes.
Toppings required for this recipe are: Poppy seed filling, cream cheese filling, and plum sauce filling. Make these toppings in advance and refrigerate.
Melt butter in the microwave and set aside.
Warm 2 cups of milk, and pour one cup in the bowl, add pinch of sugar, and yeast. Stir with your finger and set aside.
In a dough mixer, place flour, sugar, yolks, lemon zest, salt, melted butter, yeast mixture, and rest of the milk.
Mix the dough and if sticky add more flour. Dough shouldn’t stick to the walls of the bowl. Place the dough in a greased bowl, cover, and let rest in a warm place.
Koláče are usually round shape but size are many. From 2 inches to 16 inches. The technique of decorating larger shapes can be more difficult, but definitely more striking.
After about an hour, empty the bowl on a floured surface, divide the dough into eight even pieces. Roll each piece into a thin circle like pizza.
Place your desired toppings in Ziplock bags, cut a small corner off, and twist the bag around the filling.
Place the two of the rolled out pieces on a greased cookie sheet.With your finger create an edge.
To decorate the Koláče, hold the bag with filling in both hands and start squeezing the filling on the dough. Create your own design, by switching different fillings. The easiest way to do this is, if you start ½ inch from the edge, and trace the shape of the circle with your first filling, and work your way to the center. You may also decorate with raisins and almonds(boil almonds for 5 minutes and than peal the skin off, cut in half).
Preheat the oven to 350°. In a cup beat one egg with 2 tablespoons of water and brush the egg wash on the edges of the dough. Bake for 20 minutes. Dust with powdered sugar when cool.
Place rice in a casserole dish and rinse with water three times. Add 3 cups of water to the rice, and season with salt. Cover the casserole dish with plastic foil, and then cook in a microwave for 20 minutes.
While the rice is cooking, heat up the oil in a pan and, sauté the onion till slightly golden .
Add chicken, salt, pepper, and garlic powder. Stir and let the chicken slightly stick to the bottom of the pan. Cast iron pan works best.
Add half a cup of water and scrape the chicken off the bottom of the pan. Add corn, broccoli, and beans, and1 cup of water. Stir and cook for five minutes.
Add barbecue sauce, soy sauce, seasoning salt, beef flavored bouillon, and continue cooking. Cook while stirring until all the liquid is gone.
Place hot steamed rice in a larger serving bowl, and empty the chicken into the rice. Mix well.
Serve hot. Place amount of rice on a plate, then garnish with shredded cheese. You may also drizzled ketchup over the top.
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.
Heat milk in a small bowl in a microwave . The temperature needs to be comfortable to the touch . Add sugar, dissolve and sprinkle yeast on top. Stir yeast in the milk and let rest.
Add all the ingredients to a large mixing bowl or dough mixer, along with the yeast mixture. Mix well. If the dough is too sticky add more flour.
Place dough in a bowl (coat it with nonstick spray). Cover the dough, and let rest for 30 minutes in a warm place.
Dumplings are filled with fruit of your choice (strawberries, blueberries, apricots, plums, blackberries or even bananas). Fresh fruit is always better, but you may also use frozen.Wash fresh fruit in a strainer and let dry on a paper towel.
When the dough rested long enough, place it on a clean, flat surface.
Shape the dough with a kneading motion into a smooth ball. Roll the ball into a long thick coil, and cut 1 inch thick slices with a knife. Shape each piece into a ball and then flatten them up.
Place the dough into your palm and position the fruit in the middle.
Wrap the edges of the dough around the fruit, and pinch tightly together, till no fruit is showing, and the dough is tightly sealed. Repeat with each piece.
Set the finished dumplings sealed side down on a floured surface to rest for 15-20 minutes. Cover with cloth.
To cook the dumplings, you are going to need a large pot with lid, filled half way up with water. Bring it to rolling boil. Place the dumplings one by one into the pot and stir with wooden spoon. The dumplings will get twice as big so don’t put too many of them in.
Cover with a lid and return to full boil. Turn down the heat to medium high and place wooden spoon between the lid and the pot for the steam to escape.
Boil for 4 minutes, uncover the lid, and with a wooden spoon turn each dumpling over ( tops will be on the bottom). Place lid back on, and continue boiling for four more minutes.
When the dumplings are ready to be taken out, you have to work quickly. Prepare large bowl, curved spatula, and two forks, right next to your pot.
Take one dumpling at a time out, and quickly place forks opposite from each other on the top of a dumpling and make a little rip in the dumpling for the steam to escape. If the steam is not let out, the dumpling will lose its fluffiness. Speed is very important here. Serve hot.
To serve the dumpling, place desired amount of dumplings on a plate sprinkle with powder sugar, favorite yogurt or home made Tvaroh (Czech sour cheese) and drizzle with melted butter.
