POLISH CHILI
I received this recipe from my sister-in-law's friend and she is from Poland. It has fresh chilies and tomatoes, along with beef and polish sausage. This is a really good, different chili recipe.
Provided by GETCOOKINAGAIN
Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes
Time 1h45m
Yield 12
Number Of Ingredients 14
Steps:
- Place the ground beef into a large pot over medium-high heat. Cook, stirring to crumble, until beef is no longer pink. Drain off excess grease, leaving just enough to coat the bottom of the pot. Add the polish sausage, onion and garlic to the pot; cook and stir until onion is tender. Mix in the Anaheim, yellow and jalapeno peppers, tomatoes and tomatillos. Simmer over medium heat for about 20 minutes.
- Pour in the vinegar, tomato sauce and pimentos and then mix in the pinto beans and kidney beans; cover and simmer over medium heat for 30 minutes.
Nutrition Facts : Calories 434.7 calories, Carbohydrate 17.3 g, Cholesterol 89.3 mg, Fat 31.1 g, Fiber 5 g, Protein 21.7 g, SaturatedFat 11.7 g, Sodium 574.9 mg, Sugar 4.7 g
CREAMY MUSHROOM GARLIC SAUCE
This mushroom gravy goes great on top of steak as well as vegetables. It also makes a great base for a fresh green bean casserole. If using as a base for green bean casserole, add the optional salt.
Provided by thedailygourmet
Categories Sauces
Time 10m
Yield 6
Number Of Ingredients 8
Steps:
- Melt butter in a skillet over medium-high heat. Add mushrooms and cook until tender, about 3 minutes. Add garlic and cook until fragrant, about 30 seconds.
- Sprinkle flour over the mixture and stir to create a smooth paste. Slowly add half-and-half and continue to stir to prevent any lumps. Add soy sauce, salt, and pepper; stir to combine. Taste and adjust seasoning to your liking.
Nutrition Facts : Calories 105.9 calories, Carbohydrate 4.3 g, Cholesterol 26.5 mg, Fat 9.3 g, Fiber 0.3 g, Protein 1.9 g, SaturatedFat 5.8 g, Sodium 261.4 mg, Sugar 0.4 g
POLISH WILD MUSHROOM SOUP
My favorite dinner party soup! Cooking the dried mushrooms for 4 hours produces an intense flavor that cannot be achieved with fresh mushrooms. The onions and butter (don't skimp) transform the broth into a rich, enchanting and elegant first course soup. Don't be concerned with the cooking time, this is a simple and very easy to make soup. Prep time does not include soaking overnight.
Provided by Lorac
Categories Clear Soup
Time 4h10m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Cover mushrooms with cold water and soak overnight.
- Drain the mushrooms reserving the soaking liquid, strain the liquid through a fine cloth.
- Rinse the mushrooms in cold water to remove any remaining sand then slice into strips.
- Add the mushrooms, 8 cups of of the beef stock and the soaking liquid to a 3 quart saucepan, bring to a boil, reduce heat and simmer over low heat 4 hours.
- Melt the butter in a heavy skillet, add the onion, sauté until golden brown then add to the soup.
- Whisk the cornstarch with the remaining cup of beef stock, add to the soup, stir and simmer until slightly thickened.
- Season to taste with salt and pepper, ladle into individual bowls, top each with 1 tbs sour cream and sprinkle with parsley.
Nutrition Facts : Calories 368.2, Fat 31.7, SaturatedFat 19.9, Cholesterol 81.3, Sodium 1613, Carbohydrate 18.1, Fiber 2.6, Sugar 1.6, Protein 6.5
CREAMED MUSHROOMS
If you're looking for a way to break from the usual Christmas sides, look no further. Fresh mushrooms are sauteed to tender perfection, then accompanied by a rich, creamy sauce. It's one dish that's full of comforting flavor.-Lois Telloni, Lorain, Ohio
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, saute onion in butter until tender. Stir in the mushrooms, parsley, paprika and salt. Cook over medium heat for 10 minutes or until tender. Combine the sour cream, milk and flour. Gradually stir into mushroom mixture; heat through.
Nutrition Facts : Calories 168 calories, Fat 13g fat (8g saturated fat), Cholesterol 42mg cholesterol, Sodium 257mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 2g fiber), Protein 4g protein.
CREAMED SPINACH AND MUSHROOMS FOR ONE
This dish is an easy, tasty way to get your veggies and enjoy them too! I created this recipe when I needed a side dish and wanted something more exciting than plain spinach. The mushrooms, garlic, and cheeses add a ton of flavor without a ton of calories.
Provided by summer28
Time 10m
Yield 1
Number Of Ingredients 8
Steps:
- Preheat a large skillet over medium heat. Add oil and heat until shimmering. Add spinach and mushrooms; cook and stir until spinach is almost completely wilted and mushrooms are cooked, 3 to 4 minutes.
- Add garlic powder, pepper flakes, salt, and pepper; stir to combine. Add Parmesan cheese and cream cheese and stir until completely incorporated.
Nutrition Facts : Calories 199.6 calories, Carbohydrate 16.6 g, Cholesterol 17.2 mg, Fat 11.1 g, Fiber 5.1 g, Protein 13.1 g, SaturatedFat 4.2 g, Sodium 258.9 mg, Sugar 4.8 g
MEATY MUSHROOM CHILI
Since our two daughters did not like beans in their chili, I adapted a recipe to suit our whole family's tastes. We all agree that mushrooms are an appealing alternative and go very well with the ground beef and sausage. -Marjol Burr Catawba, Ohio
Provided by Taste of Home
Categories Lunch
Time 1h25m
Yield 8 servings (2 quarts).
Number Of Ingredients 14
Steps:
- In a Dutch oven, cook the sausage, beef and onion over medium heat until the meat is no longer pink; drain. Stir in the mushrooms, V8 juice, tomato paste, sugar, Worcestershire sauce and seasonings. Bring to a boil. Reduce heat; cover and simmer for 1 hour. If desired, top with sour cream and green onions.
Nutrition Facts : Calories 364 calories, Fat 23g fat (9g saturated fat), Cholesterol 71mg cholesterol, Sodium 1189mg sodium, Carbohydrate 17g carbohydrate (11g sugars, Fiber 3g fiber), Protein 21g protein.
POLISH CREAMED MUSHROOM BARLEY SOUP
Make and share this Polish Creamed Mushroom Barley Soup recipe from Food.com.
Provided by ratherbeswimmin
Categories Vegetable
Time 1h40m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- In a 6-8 quart pot, combine 2 quarts of fresh cold water with the chopped carrots and celery; bring to a rolling boil over med-high heat.
- Add in the barley, salt, and pepper; boil for 25 minutes, until the barley is tender, adding more water if necessary.
- Meanwhile, in a large skillet, over medium heat, saute the mushrooms and onion in butter until the mushrooms exude their liquid and the liquid evaporates; do not overcook.
- Add the mushroom mixture to the barley and cook another 15 minutes, stirring often.
- Stir in the broth and return to a boil; stir in the cream; season with Maggi, salt, and pepper.
- Serve very hot in deep or wide bowls, sprinkled with parsley.
Nutrition Facts : Calories 394.3, Fat 16.6, SaturatedFat 9.3, Cholesterol 48.4, Sodium 643.1, Carbohydrate 49.9, Fiber 11.8, Sugar 4.7, Protein 14.5
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