Recipes

Ingredients: i lb kielbasa*, cubed 1/4 loving cup chopped onion iii cloves garlic, minced i loving cup finely shredded Polish sauerkraut, drained (if needed) two cups cubed Russet potatoes, parboiled 1/4 loving cup sour cream ten eggs freshly solid soil dark pepper olive oil *I similar to purpose the practiced garlic-y sort from the Polish grocery but whatever good, kielbasa would work. Directions: Preheat oven to 350. Saute the kielbasa, onion, as well as garlic inwards olive petroleum until the onion is translucent. Drain off whatever excess fat. Allow to cool 5-10 minutes. Meanwhile, compaction together the eggs, sour cream, pepper until fluffy. Stir inwards the sausage mixture, sauerkraut as well as the potatoes. Oil an 8x8-inch baking dish. Pour the mixture into the dish as well as bake for xl minutes or until fully gear upward inwards the middle. Allow to cool five minutes. Slice into nine squares as well as serve. Note: Do non skip the cooling step, it is h

Ingredients: 1 7-oz scandalize roasted blood-red peppers inward H2O (or roast in addition to tegument ane 1 blood-red bell pepper) two cups olive oil 1 1/2 lb Yukon Gold potatoes, sliced into 1/8 thick one-half moons 1 small-scale onion, sliced into 1/8 thick one-half moons two cups olive oil salt 8 eggs, beaten Directions: Drain in addition to chop the pepper. Set aside. Place the potatoes in addition to onion slices inward a 10-inch nonstick skillet. Add the stone oil until they are fully covered. Over medium-low heat, simmer the potatoes in addition to onions until the potatoes are simply barely fork-tender. Using a slotted spoon or if possible a handheld strainer similar this one , take the potatoes in addition to onions to a bowl without breaking upwards the potatoes. Add the peppers. Sprinkle amongst salt. Set aside. Carefully pour the hot stone oil into a heat-safe bowl (I used a 4-cup Pyrex measurement cup ). Allow to cool, in addition to thus discard. Pou

Ingredients: i lb kielbasa*, cubed 1/4 loving cup chopped onion iii cloves garlic, minced i loving cup finely shredded Polish sauerkraut, drained (if needed) two cups cubed Russet potatoes, parboiled 1/4 loving cup sour cream ten eggs freshly solid soil dark pepper olive oil *I similar to purpose the practiced garlic-y sort from the Polish grocery but whatever good, kielbasa would work. Directions: Preheat oven to 350. Saute the kielbasa, onion, as well as garlic inwards olive petroleum until the onion is translucent. Drain off whatever excess fat. Allow to cool 5-10 minutes. Meanwhile, compaction together the eggs, sour cream, pepper until fluffy. Stir inwards the sausage mixture, sauerkraut as well as the potatoes. Oil an 8x8-inch baking dish. Pour the mixture into the dish as well as bake for xl minutes or until fully gear upward inwards the middle. Allow to cool five minutes. Slice into nine squares as well as serve. Note: Do non skip the cooling step, it is h

Ingredients: 1 7-oz scandalize roasted blood-red peppers inward H2O (or roast in addition to tegument ane 1 blood-red bell pepper) two cups olive oil 1 1/2 lb Yukon Gold potatoes, sliced into 1/8 thick one-half moons 1 small-scale onion, sliced into 1/8 thick one-half moons two cups olive oil salt 8 eggs, beaten Directions: Drain in addition to chop the pepper. Set aside. Place the potatoes in addition to onion slices inward a 10-inch nonstick skillet. Add the stone oil until they are fully covered. Over medium-low heat, simmer the potatoes in addition to onions until the potatoes are simply barely fork-tender. Using a slotted spoon or if possible a handheld strainer similar this one , take the potatoes in addition to onions to a bowl without breaking upwards the potatoes. Add the peppers. Sprinkle amongst salt. Set aside. Carefully pour the hot stone oil into a heat-safe bowl (I used a 4-cup Pyrex measurement cup ). Allow to cool, in addition to thus discard. Pou

Ingredients: i lb kielbasa*, cubed 1/4 loving cup chopped onion iii cloves garlic, minced i loving cup finely shredded Polish sauerkraut, drained (if needed) two cups cubed Russet potatoes, parboiled 1/4 loving cup sour cream ten eggs freshly solid soil dark pepper olive oil *I similar to purpose the practiced garlic-y sort from the Polish grocery but whatever good, kielbasa would work. Directions: Preheat oven to 350. Saute the kielbasa, onion, as well as garlic inwards olive petroleum until the onion is translucent. Drain off whatever excess fat. Allow to cool 5-10 minutes. Meanwhile, compaction together the eggs, sour cream, pepper until fluffy. Stir inwards the sausage mixture, sauerkraut as well as the potatoes. Oil an 8x8-inch baking dish. Pour the mixture into the dish as well as bake for xl minutes or until fully gear upward inwards the middle. Allow to cool five minutes. Slice into nine squares as well as serve. Note: Do non skip the cooling step, it is h

Ingredients: 1 7-oz scandalize roasted blood-red peppers inward H2O (or roast in addition to tegument ane 1 blood-red bell pepper) two cups olive oil 1 1/2 lb Yukon Gold potatoes, sliced into 1/8 thick one-half moons 1 small-scale onion, sliced into 1/8 thick one-half moons two cups olive oil salt 8 eggs, beaten Directions: Drain in addition to chop the pepper. Set aside. Place the potatoes in addition to onion slices inward a 10-inch nonstick skillet. Add the stone oil until they are fully covered. Over medium-low heat, simmer the potatoes in addition to onions until the potatoes are simply barely fork-tender. Using a slotted spoon or if possible a handheld strainer similar this one , take the potatoes in addition to onions to a bowl without breaking upwards the potatoes. Add the peppers. Sprinkle amongst salt. Set aside. Carefully pour the hot stone oil into a heat-safe bowl (I used a 4-cup Pyrex measurement cup ). Allow to cool, in addition to thus discard. Pou