Anonymous

I use frozen meats all the time and have never had a problem with that.

Anonymous

I was interested to read Crissa's post because she's listing general times for doing certain kinds of dishes from start to finish.meat processing machine

Anonymous

I think the pressure cooker is better.
meat smoke machine
http://www.foodmachinesale.com/product/Meat_Processing_Machine/meat-smok-machine.html

Katie

Variation:
Sweet Potatoe apple cranberry sauce
1-1/2 fresh cranberries
3/4 c sugar
1/2 c water
Combine and cook over low heat, simmering until cranberries soften and burst, 10 minutes, let cool.

Swap in 2 medium sweet potatoes for baked potatoes. To food processor, add 1 medium peeled, cored and quartered apple. Fry potato latke, top with cranberry

Katie

Variation:
Trim and a quarter 2 medium zucchinis. Add to medium bowl sprinkle with 1/2 tsp salt. Let stand 10 minutes. Add to food processor with potato and onion. Add 2 tbsp. chopped basil to batter and cook norm

Katie

Variation:

In small bowl, combine 1 c sour cream, 2 tsp sugar and 1/2 tsp ground cinnamon, cover and refrigerate.

Swap in 2 medium sweet potato for baked.

Fry and serve with cinnamon sour cream on top

Crissanne

It was a huge hit with me and the kids. We love pierogies and had never tried them with spaghetti sauce or Italian Sausage so it was fun and interesting. Definitely will be fixing again and soon! Yum!

Crissanne

It was a huge hit with me and the kids. We love pierogies and had never tried them with spaghetti sauce or Italian Sausage so it was fun and interesting. Definitely will be fixing again and soon! Yum!

Anonymous

We are not big on green peppers so I substituted Zuchini. Next time I will use 2 packages of pirogies. We had plenty of leftovers as is but to balance out the starch in the recipie 2 packages would suit us better and I like leftovers for lunch or a 2nd meal. Something different but quick and easy for a weeknight.

Chef Leslie (Food on the Table)

Here's one: 1 package active dry yeast
1/4 cup warm water (no hotter than 110 degrees)
1 cup scalded milk
6 ounces (1 1/2 sticks) butter
3/4 cup sugar
1/2 teaspoon salt (if using unsalted butter, increase salt to 1 teaspoon)
1 teaspoon vanilla
3 large beaten eggs
4 1/4 cups all-purpose flour
2 tablespoons lemon zest (optional)
1/2 to 1 cup light or dark raisins
Confectioners' sugar (optional)
Icing: (optional)
2/3 cup confectioners' sugar
2 tablespoons lemon juice
1 tablespoon boiling water
Preparation:

In a small bowl, dissolve yeast in warm water. Place butter, sugar and salt in a large bowl or stand mixer, and pour the scalded milk over it. Using the paddle attachment, mix until butter has melted and milk has cooled to 110 degrees or below. Mix in the vanilla and eggs. Add yeast and mix until well combined.

Add the flour, lemon zest (if using), and raisins and mix thoroughly. The dough will be of a thick cake batter consistency.

Heat oven to 350 degrees. Lightly coat a 10-inch babka pan, kugelhopf pan, Turk's head pan (turban pan), Bundt pan or tube pan with cooking spray. Pour batter into prepared pan and cover lightly with greased plastic wrap. Let rise in a warm place until double in bulk or until dough reaches the top of the pan but no higher.

Bake about 40-45 minutes or until toothpick inserted near center comes out clean, or until instant-read thermometer registers 190 degrees.

Cool on a wire rack and dust with confectioners' sugar before serving or, when cake is cool, drizzle with a mixture of confectioners' sugar, lemon juice and boiling water.

Donna (Food on the Table)

That looks like a classic babka to me. Thanks!!

Chef Leslie (Food on the Table)

You're welcome, Donna.