AUNT ANNA'S PEROGIES RECIPE - (4.7/5)
Provided by á-759
Number Of Ingredients 13
Steps:
- Boil potatoes until fork tender. Mash and add the onions and parsley that have been sauteed in the butter. Stir in the cheese and salt and pepper to taste. Set aside. Combine all of the dough ingredients and knead for a few minutes. Roll out thin but not paper thin and cut into 3 inch circles or 4" cutter. Put a half a tablespoon on each round, fold and pinch shut. Place on floured surface until you are ready to boil them. Bring a large pot of salted water to a rolling boil. Drop perogies carefully into pot, cooking in batches so the water holds a boil. Boil about 20 minutes. (Frozen perogies 25 minutes.) Drain. Garnish with sauteed onions, more grated cheese and parsley.
AUNT ANNA'S PAN PASTY
This is my favorite comfort dish which was the signature dish of my Aunt Anna in Mass City, MI. Ingredients are as for those in most any Upper Peninsula Finnish-style pasty, but cooked without a crust. When I make it, I just can't stop eating it, either hot or cold! Somehow the ingredients meld together for a wonderfully tasty, one-dish meal which is considerably more healthy than pasty with a crust. When serving, pass the ketchup, along with a side of your favorite coleslaw.
Provided by Andytofu
Categories Casseroles
Time 1h50m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
- Mix ground beef, potatoes, carrots, onion, rutabaga, water, salt, and pepper together in a casserole dish; top with butter. Cover dish with an oven-safe cover or aluminum foil.
- Bake in the preheated oven for 30 minutes; stir and add more water if needed. Continue baking until vegetables are tender, about 1 more hour.
Nutrition Facts : Calories 231 calories, Carbohydrate 23.9 g, Cholesterol 42.5 mg, Fat 9.2 g, Fiber 3.8 g, Protein 13.5 g, SaturatedFat 4 g, Sodium 369.8 mg, Sugar 3.5 g
AUNTIE ANNA'S MANICOTTI RECIPE - (4.3/5)
Provided by á-5623
Number Of Ingredients 28
Steps:
- CREPES In a blender container, blend the water, milk, eggs and butter. Add the flour and salt, blend until smooth and free of lumps. Pour into a bowl and allow the batter to rest for an hour. Heat an 8" non-stick skillet to medium heat. Have waiting melted butter and a pastry brush. Brush a light coat of butter over the surface and when hot, with a ladle, pour in 2-3 tablespoons of batter. Quickly and carefully tilt the pan in a rotating motion until the batter forms a thin, round layer in the pan. Let cook, 30 seconds or more until the bottom is set and starting to color. Lift a set edge with a fork or small offset spatula and flip the crepe over, cooking a bit longer until the bottom side is set (will be a bit shiny in places). Remove to a plate. Lightly grease the pan, and repeat the process, continuing until all of the batter has been used, you should have around 10-12 crepes. FILLING Combine all of the ingredients well in a bowl. SAUCE Heat an 8" skillet over medium. Glaze with olive oil and sauté the sausage, turning and crumbling until no longer pink and beginning to brown. Remove from heat. Meanwhile, heat a 3 qt. sauce pan to medium. Add the olive oil, Add the garlic and the potato, stirring and cooking until fragrant ( do not allow the potato to crisp and brown). Add the pureed tomatoes, the sausage and any accumulated juices from the pan, a pinch of salt and some grindings of pepper. Bring to a low boil and reduce heat to a simmer, cooking until thick and flavorful, 20-30 minutes. Taste and decide whether you would like to add the optional sugar for sweetness. Check for salt. Allow sauce to cool at least 10 minutes. TO ASSEMBLE AND BAKE Preheat the oven to 375°F. Lightly grease an 8" x 12 ½" Pyrex or other non-metallic baking dish. Ladle some sauce onto the bottom of the dish, enough to cover. Assemble the manicotti. Select your 10 most beautiful crepes. Shinier side up, (the second side cooked), scoop a thick line (approx. 2 tablespoons), of filling along the center of each crepe, and roll wrapper around filling. Filling should extend to the ends. Line up filled manicotti in the sauce-covered dish. Snuggle them together - 10 will fill the dish perfectly. Pour over the remaining sauce and sprinkle with the parmesan cheese and sprinkle with a little more chopped basil. Bake, uncovered 35-40 minutes until hot and bubbling. Place under a high broiler a couple of minutes to if you desire to further brown the cheese. Let rest 10 minutes before serving.
AUNTIE ANNE'S PRETZELS - COPYCAT
Make and share this Auntie Anne's Pretzels - Copycat recipe from Food.com.
Provided by JustaQT
Categories Lunch/Snacks
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Sprinkle yeast on lukewarm water in mixing bowl; stir to dissolve.
- Add sugar, salt and stir to dissolve; add flour and knead dough until smooth and elastic.
- Let rise at least 1/2 hour.
- While dough is rising, prepare a baking soda water bath with 2 cups warm water and 2 tbsp baking soda.
- Be certain to stir often.
- After dough has risen, pinch off bits of dough and roll into a long rope (about 1/2 inch or less thick) and shape.
- Dip pretzel in soda solution and place on greased baking sheet.
- Allow pretzels to rise again.
- Bake in oven at 450 for about 10 minutes or until golden.
- Brush with melted butter.
- Toppings: After you brush with butter try sprinkling with coarse salt.
- Or for Auntie Anne's famous Cinnamon Sugar, try melting a stick of butter in a shallow bowl (big enough to fit the entire pretzel) and in another shallow bowl make a mixture of cinnamon and sugar.
- Dip the pretzel into the butter, coating both sides generously.
- Then dip again into the cinnamon mixture.
- Notes: The longer and thinner you can make the dough rope, the more like Auntie Anne's they will be.
AUNT ANNA'S PAN PASTY
This is my favorite comfort dish which was the signature dish of my Aunt Anna in Mass City, MI. Ingredients are as for those in most any Upper Peninsula Finnish-style pasty, but cooked without a crust. When I make it, I just can't stop eating it, either hot or cold! Somehow the ingredients meld together for a wonderfully tasty, one-dish meal which is considerably more healthy than pasty with a crust. When serving, pass the ketchup, along with a side of your favorite coleslaw.
Provided by Andytofu
Categories Casseroles
Time 1h50m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
- Mix ground beef, potatoes, carrots, onion, rutabaga, water, salt, and pepper together in a casserole dish; top with butter. Cover dish with an oven-safe cover or aluminum foil.
- Bake in the preheated oven for 30 minutes; stir and add more water if needed. Continue baking until vegetables are tender, about 1 more hour.
Nutrition Facts : Calories 231 calories, Carbohydrate 23.9 g, Cholesterol 42.5 mg, Fat 9.2 g, Fiber 3.8 g, Protein 13.5 g, SaturatedFat 4 g, Sodium 369.8 mg, Sugar 3.5 g
AUNT ANNA'S CHICKEN
Make and share this Aunt Anna's Chicken recipe from Food.com.
Provided by sarabear
Categories Chicken
Time 2h5m
Yield 4-6 serving(s)
Number Of Ingredients 3
Steps:
- Sprinkle the chicken pieces liberally with paprika.
- Salt them according to taste.
- Bake in an uncovered dish at 350 for an hour.
- Drain the fat off and add about 1 inch of water in the pan.
- Cover tightly and bake for another hour.
- Pour the drippings off to use a clear juice/gravy.
Nutrition Facts : Calories 298.2, Fat 20.9, SaturatedFat 6, Cholesterol 103.5, Sodium 135.5, Carbohydrate 0.3, Fiber 0.2, Sugar 0.1, Protein 25.8
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