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ETHNIC FOODS---what's your heritage?

Sep 25, 2006 @ 6:09 AM ETHNIC FOODS---what's your heritage?    

Posts: 1,181
what nationality you are and if you make any 'specialty' plates from your grandparents recipes...

tonight, i made Holubtsi...i think it turned out better then grandmas! i am NOT one to give praise about my cooking-cause usually i really screw cooking up...but...i did do something wrong. i started it all off by cooking it in a crock pot for a couple hours...then i transfered them (dish and all) to the oven. well i went to check them and the cover to my crock pot had melted!.... this is my 4th crock pot in about as many years...THAT goes to show you how well i cook!


i use:
4 LRG cans tomatoe sauce or tomatoe soup
1-2 LARGE heads of green cabbage
2lbs. ground sirloin
2-3 cups cooked white rice (hot)
mix the meat in steaming rice...(the hot rice partially cooks the meat)
while preparing the rice, put the head of the cabbage in a large pot of boiling water. turn it frequently so the leaves will soften. peel the outter leaves and stack them till the entire head is used.

depending on the leaf size, lay one leaf out and 'stuff' the meat mixture in the leaf and roll together (may have to secure with a toothpick).
place the finished holubsti in a large roasing pan and continue until meat mixture is used up. if you have any leaves left, place over the top of all rolled holubsti.
pour the tomatoe sauce over the rolls and bake about 3-3½ hours at 350 oven.
post reply view Danger's threads
Sep 25, 2006 @ 9:09 AM ETHNIC FOODS---what's your heritage?    

Posts: 399
okay, this is stuffed cabbage rolls?
post reply view FunkyMonkey68's threads
Sep 25, 2006 @ 5:23 PM ETHNIC FOODS---what's your heritage?    

Posts: 6,918
I grew up in a German family so I grew to love things like sourkraut and sausage. Stuffed cabbage was another great one. I'm going to have to dig out Great Grannies old recipies.

Maybe I'll see if I can relearn the art of making homemade sourkraut.
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Sep 25, 2006 @ 5:46 PM ETHNIC FOODS---what's your heritage?    

Posts: 27,172
It is easy the Amish way Sponge. other wise, you will need a crock with a wooden lid.
post reply view kattsmeow's threads
Sep 25, 2006 @ 5:48 PM ETHNIC FOODS---what's your heritage?    

Posts: 6,918
you will need a crock with a wooden lid.

That's the way I remember doing it.
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Sep 25, 2006 @ 9:03 PM ETHNIC FOODS---what's your heritage?    

Posts: 1,181
yeah funky, stuffed cabbage rolls or as the Ukrainians would say, Holubsti (pronounced - who-lib-chee)
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Sep 25, 2006 @ 9:05 PM ETHNIC FOODS---what's your heritage?    

Posts: 1,181
omg, i have to get my saurkraut going here...with polish keilbasa....mmmmmm...

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Sep 26, 2006 @ 8:23 PM ETHNIC FOODS---what's your heritage?    

Posts: 602
Hmmm...may have to talk to my mom about this, She said we were scotish/irish/american indian. My cooking says I am hamburgerhelper/peanutbutter and jelly.
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Sep 26, 2006 @ 10:43 PM ETHNIC FOODS---what's your heritage?    

Posts: 10,916

Saudi Arabian







We always have Italian food, my father is very good at making it. But besides that, we don't really eat much food that coincides with our heritage. My mother has made that dish with the raisins and the chicken and rice...I don't know what it's called, but that's a Middle Eastern dish.
post reply view LipGlossQueen9's threads
Sep 27, 2006 @ 10:12 AM ETHNIC FOODS---what's your heritage?    

Posts: 925
I am Cherokee Irish Dutch.

Not to brag but I am also an excellent cook.
Southern Style cooking.

fresh peas, green beans, cornbread,
fried porkchops, fried squash, tomatoes
pepper sauce, okra.. yum --- my favorite.

and the apple cobbler -- of course.

post reply view zulamaze's threads
Sep 27, 2006 @ 10:31 AM ETHNIC FOODS---what's your heritage?    

Posts: 27,172
Mostly English on my Mothers side.

Fathers side, Welsh, Scot, English.
post reply view kattsmeow's threads
Sep 27, 2006 @ 1:27 PM ETHNIC FOODS---what's your heritage?    

Posts: 6,918
Bauernfruhstuck (farmers breakfast)

Yield: 4 servings


4 ea Potatoes; Medium 1/2 ts Salt
4 ea Bacon; Strips Cubed 1 c Ham; Cooked Small Cubes
3 ea Eggs; Large 2 ea Tomatoes; Medium Peeled
3 tb Milk 1 tb Chives; Chopped

Boil unpeeled potatoes 30 minutes. Rinse under cold water peel and set aside to cool. Slice potatoes. In a large frypan cook bacon until transperent. Add the potato slices; cook until lightly borwned. Meanwhile blend eggs with milk and salt. Stir in the cubed ham. Cut the tomatoes into thin wedges; add to the egg mixture. Pour the egg mixture over the potatoes in the frypan. Cook until the eggs are set. Sprinkle with chopped chives and serve at once.

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Sep 27, 2006 @ 2:38 PM ETHNIC FOODS---what's your heritage?    

Posts: 27,172
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Sep 30, 2006 @ 5:05 PM ETHNIC FOODS---what's your heritage?    

Posts: 22,727
We always called these pig's ears...I found the recipe on a Slovenian website, so I finally know the real name (and I think you can see why we called them pig's ears from the picture!)


250 gr all-purpose flour
40 gr butter, softened
30 gr castor sugar
4 Tbsp sour cream
3 Tbsp dark rum
2 eggs
2 Tbsp white wine
pinch of salt

Mix all the ingredients (except frying oil and vanilla-scented castor sugar for dusting) and knead well to form a smooth, pliable dough. Set aside and allow the dough to rest for 1 hour.

Roll out the dough to the "thickness of a knife", or about 1.5 - 2 mm (you may dust the surface lightly with flour to prevent sticking); cut the dough into rectangles, 10 x 14 cm. Make two cuts in each rectangle, parallel to the shorter edge, some 4 cm from both edges. Pick the right edge and pass it through the left cut (or vice versa), pulling the dough enough to make the resulting "braid" stable and firm, but not enough to tear the dough (there are other ways of "braiding" the "flancati", but this one is the easiest to explain verbally).

Heat frying oil to 160 °C and fry the "flancati" in small batches until golden brown; drain and dust with vanilla-scented castor sugar.

post reply view Heaveninawildflower's threads
Oct 1, 2006 @ 9:23 PM ETHNIC FOODS---what's your heritage?    

Posts: 2,047
Irish..if it's a spud, I can make a meal; throw in a cabbage head, and we will be havin' a feast.
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