HALUSHKI WITH PAP'S DUMPLINGS
Provided by Michael Symon : Food Network
Categories side-dish
Time 1h30m
Yield 8 to 12 servings
Number Of Ingredients 9
Steps:
- Combine the flour, eggs, milk and some salt and pepper in a medium bowl. Mix by hand until incorporated, making sure not to overmix. Place in the refrigerator, covered, and let rest for 1 hour.
- Bring a pot of salted water to a boil. Cut penny-size dumplings into the water by hand and let boil for 5 minutes. Drain the dumplings and set aside.
- Melt the butter in a large pan. Add the onions and cook until translucent. Add the cabbage and paprika and cook until tender. Toss with the dumplings and smoked ham and serve.
PAP'S CHICKEN PAPRIKASH
Provided by Michael Symon : Food Network
Categories main-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- For the chicken paprikash: Preheat the oven to 400 degrees F.
- Season the chicken with one-third of the paprika (1 tablespoon plus 1 teaspoon), 1 tablespoon salt and some pepper.
- Heat the oil and chicken fat or butter in a large ovenproof pan over medium heat. When hot, add the chicken and brown for 2 minutes per side; remove to a plate. Add the onions, cabbage and remaining paprika (2 tablespoons plus 2 teaspoons) and cook, stirring occasionally, until starting to soften, 3 to 4 minutes. Add the flour and cook the roux, stirring, for 2 minutes. Stir in the stock, making sure there are no lumps.
- Return the chicken to the pan skin-side up. Bake until the chicken is cooked through and measures 160 degrees F, 20 to 35 minutes.
- For the spaetzle: While the chicken is cooking, bring a saucepan of water to a boil.
- Sift the flour and 1 teaspoon salt into a bowl. Make a well and mix in the eggs and milk.
- Dampen a plastic cutting board and place the dough mixture on it. Cut off strips of dough into the water and cook for 3 minutes. Drain the spaetzle and rinse under cold water. Set aside until the chicken is done.
- Add the spaetzle to the chicken pan, stir in the sour cream and parsley if using and serve.
PAP'S PORK AND SAUERKRAUT
"I learned how to make this dish from my grandfather Pap. When I was a kid, we ate it on New Year's Day, but now I make it all the time," says Michael.
Provided by Michael Symon : Food Network
Categories main-dish
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Melt the butter in a large Dutch oven over medium-high heat. Add the onion and cabbage, season with a large pinch of salt and cook until the vegetables begin to melt and break down, 10 to 12 minutes. Stir in the cider, beer, red pepper flakes, coriander, pureed sauerkraut and ham hock. Bring to a simmer and cook for 30 minutes to let the flavors meld.
- Nestle the pork and sausage in the Dutch oven and continue to simmer for 45 minutes, until all of the meat is cooked through and tender. After 45 minutes, remove the ham hock, pork and sausage to a cutting board. Slice all of the meat and add it back into the pot. Mix in the parsley and mustard and additional salt and pepper, if needed.
PAP'S TURKEY AND DUMPLING SOUP
Provided by Michael Symon : Food Network
Categories main-dish
Time 5h
Yield 6 servings
Number Of Ingredients 26
Steps:
- Make the stock: Combine all of the ingredients in a large stockpot and bring to a boil over high heat. Reduce the heat to a simmer and cook, skimming occasionally, until slightly reduced, 4 to 5 hours. Strain the solids and discard. Set the stock aside and keep warm until you're ready to add it to the soup. (You could also make the stock in a pressure cooker.)
- Make the dumplings: Whisk together the eggs, milk, nutmeg and chives in a medium bowl. Season well with salt and pepper then stir in the flour until smooth. Cover and allow to rest until you're ready to add to the dumplings to the soup.
- Make the soup: Place a large stockpot over medium-high heat. Melt the butter in a large stockpot over medium-high heat and add a drizzle of olive oil. Add the onions, carrots, celery and a large pinch of salt and cook, stirring occasionally, until softened, 5 to 8 minutes. Stir in the cabbage and season with salt and pepper. Cook, stirring occasionally, until the cabbage begins to wilt 2 to 3 minutes. Add the turkey stock and bring to a simmer. Simmer until all of the flavors come together, about 45 minutes.
- Increase the heat to bring the soup to a gentle boil. Place the dumpling batter on a damp cutting board and cut into bite-size pieces with a bench scraper or knife. Drop the dumplings into the boiling soup and cook until they all to float to the surface. Continue to boil for 1 minute, then stir in the dill and serve.
PAP'S HAM AND DUMPLINGS
Provided by Michael Symon : Food Network
Categories side-dish
Time 1h
Yield 6 servings
Number Of Ingredients 17
Steps:
- For the dumplings: Whisk together the eggs and milk in a large bowl. Mix in the flour, chives and nutmeg. Set aside to rest until ready to use.
- For the ham, cabbage and sauerkraut: Melt the butter in a large Dutch oven over medium-high heat. Add the onion and ham steak and cook until the onions begin to sweat, 5 to 6 minutes. Add the cabbage with the coriander, red pepper flakes and a large pinch of salt and cook until the cabbage begins to melt and break down, about 5 minutes. Stir in the beer, turkey stock and sauerkraut, bring to a simmer and cook for 30 minutes.
- Bring large pot of salted water to boil. Spread the dumpling batter in a line down the back of a sheet tray or small cutting board. Dip a bench scraper in the boiling water, then use it to "cut" the dumplings into the pot, dipping the bench scraper in the boiling water in between each cut. Cook the dumplings until they begin to float to the surface, 2 to 3 minutes. Transfer the dumplings to the Dutch oven with the cabbage. Mix in the parsley and mustard and any additional salt and pepper if needed. Serve.
BUTTERMILK SOUP (KARNEMELKSCHE PAP)
Make and share this Buttermilk Soup (karnemelksche Pap) recipe from Food.com.
Provided by littleturtle
Categories Breakfast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Mix flour with a little water until smooth; add 1 pint of the buttermilk.
- Let come to a boil, stirring constantly to prevent separating.
- Add the rest of the buttermilk, a little at a time.
- Serve hot with sugar or molasses.
Nutrition Facts : Calories 281.3, Fat 4.5, SaturatedFat 2.7, Cholesterol 19.6, Sodium 515, Carbohydrate 41.4, Fiber 0.6, Sugar 23.5, Protein 18.6
PAP WALTERS' CORNBREAD
My father-in-law had the best, most moist cornbread I have ever tasted. He said he had a secret ingredient that he used and wouldn't tell anybody until a few weeks before he passed away. Serve with lots of butter.
Provided by Thomas Jenkins
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 30m
Yield 6
Number Of Ingredients 6
Steps:
- Place a 9-inch cast iron skillet into oven, and preheat oven to 450 degrees F (230 degrees C).
- Mix the cornmeal, bacon fat, salt, eggs, buttermilk, and cottage cheese together in a bowl. With an oven mitt, remove the hot skillet from the oven, and spray it with cooking spray. Pour the corn bread batter into the hot skillet.
- Bake in the preheated oven until the top of the corn bread is golden brown, about 20 minutes. Check after 10 minutes. Serve sliced in wedges.
Nutrition Facts : Calories 380.9 calories, Carbohydrate 47.2 g, Cholesterol 79.2 mg, Fat 15.6 g, Fiber 3.8 g, Protein 12.4 g, SaturatedFat 5.8 g, Sodium 1116.1 mg, Sugar 2.8 g
MICROWAVE CORNMEAL MIELIE PAP WITH SHEBA
This is a great side dish which is a staple in South African homes. It is a quick and easy substitute for mashed potatoes, and is great with barbequed meat - braaivleis. Sheba is a rich tomato gravy which is great over the pap and freezes well. One recipe is usually good for two or three recipes of pap.
Provided by Debbie Boere Vrou
Categories Grains
Time 8m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Pap.
- Add boiling water, creamed corn, salt and margarine to casserole dish. Add cornmeal and stir. Cook in microwave for 2 minutes, stir. Cook for around 6 to 8 minutes, stirring every 2 minutes, until pap is thick and fluffy. Serve with gravy, sheba, or salsa. Great with barbequed meat.
- To make microwave pap without creamed corn, add an extra cup of boiling water and cook as directed.
- Sheba.
- Sauté the onion in a frying pan with oil until soft - make sure heat is not too high, you don't want the onions to brown. When onion is soft, add green pepper and stir for around 2 minutes - doesn't have to be completely cooked.
- Add can of tomato paste and also can of diced tomatoes. Then add 3 big cloves of crushed garlic and two cubes of brown sugar and chopped fresh parsley (around 2 tbsps).
- Add ½ teaspoon of salt and 1 ½ tsp of freshly ground black pepper.
- Cook over slow heat (simmer) for about 10 minutes. Better the day after it is made.
- Serve over pap.
Nutrition Facts : Calories 352.9, Fat 8.1, SaturatedFat 1.2, Sodium 958.8, Carbohydrate 69.6, Fiber 8.8, Sugar 19.1, Protein 8.3
PAP (POTATOES AND CORNMEAL)
This is a staple food in South Africa as well as other parts. My amaXhosa friend, Ntombizanele Sokupa, gave this recipe to me. Serve this with Chakolaka (Recipe #309581). I think the Pap would taste too plain without the Chakolka or something similar. The flavors from the Chakolaka tastes good with the Pap. Thanks Zanele!
Provided by Enjolinfam
Categories Potato
Time 50m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Peel potatoes and dice. Put potatoes, water, salt, and oil in a pot and cook at a medium heat with the lid on until the potatoes are soft enough to mash.
- Mash the potatoes in the pot. Stir in the cornmeal and cook the pap for about 15 minutes until done. It's good to use a wooden spoon to mix the pap every 5 minutes (Don't scrap the part that sticks to the pan- just leave it there and eat the soft part only).
- Serve hot and enjoy the Pap with Chakalaka.
Nutrition Facts : Calories 373.9, Fat 5.7, SaturatedFat 0.8, Sodium 1780.4, Carbohydrate 74.8, Fiber 8, Sugar 1.6, Protein 8.2
BUTTERMILK PORRIDGE - BOETERMELK PAP
From the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Institute of Chicago, 1947.
Provided by Molly53
Categories Breakfast
Time 2h
Yield 10 serving(s)
Number Of Ingredients 4
Steps:
- Place barley and water in saucepan; bring to a boil.
- Simmer for about 2 hours.
- Add buttermilk, stirring until it boils; cook a few minutes (taking care not to scorch), then add salt.
- Serve hot with syrup or sugar.
Nutrition Facts : Calories 182.7, Fat 3, SaturatedFat 1.7, Cholesterol 11.8, Sodium 427.9, Carbohydrate 27.6, Fiber 3.2, Sugar 14.2, Protein 12
PAP
Warm treat anytime, to eat with a spoon or as a dip for buttered toast.
Provided by Marsha
Categories Custards and Puddings
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Combine cornstarch and sugar in a medium microwave safe bowl. Gradually whisk in milk.
- Microwave on High until thickened and boiling, about 5 to 7 minutes, stirring every 2 minutes. Gradually beat half the hot cornstarch mixture into the eggs, then stir eggs back into remaining cornstarch mixture.
- Microwave on High until thickened and heated through, about 1 to 3 minutes, stirring every 45 seconds. Whisk in butter and vanilla. Serve warm.
Nutrition Facts : Calories 245.8 calories, Carbohydrate 30 g, Cholesterol 118 mg, Fat 10.7 g, Fiber 0.1 g, Protein 7.3 g, SaturatedFat 6 g, Sodium 126.7 mg, Sugar 22.7 g
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