If you grew up in Kansas or one of our neighboring states you are most likely familiar with Bierocks or otherwise known as Runzas in our northern neighboring state of Nebraska. They are one of my favorites. I'm a big fan of cabbage. You can always find them at our County Fairs here in the sunflower state. Growing up they were always on the school cafeteria menu. Heck, even our High School Juniors usually have them for sale for a prom fund raiser every year in our small town. They are said to have been brought over by German Russian Mennonite immigrants. The wives would create these delicious stuffed rolls and deliver them to their men who were working the crops. I recently shared the above picture on Facebook and was surprised on how regional of a dish this seems to be. Many people were asking for the recipe so here is my best shot. I usually just create as I go. Over the years of making them I have tinkered with the recipe. I used to add mustard to the mix but have removed that over time. This version has become the family favorite. Ingredients For Filling: 3 lb. ground beef 1 large onion, chopped 3 small garlic cloves, finely minced 3 tbsp. butter, cut up ½ cup water 2 tsp. Beef Bone concentrate (image below). 2 tsp. Chicken Bone concentrate (image below). 2 tsp. Worcestershire sauce 2 tsp. White vinegar 1+ tsp. black pepper (to taste) 1 + tsp. regular table salt (to taste) ½ tsp of Morton's seasoning blend (image below). ½ + tsp. Garlic powder (to taste) 1 head cabbage chopped 1 tsp. brown sugar 2 ½ cups (a couple Tblsp. per roll) of shredded mozzarella or cheese blend of your choice, optional. *One 3 lb. bag of 36 Rhodes Frozen Dinner Rolls (2 rolls will make one Bierock). You can also use the Texas rolls which are larger and you'll only need to use one per bierock. Or if all you have is a loaf of their frozen bread dough that will work too cutting each loaf into 8 slices.1 stick butter, melted Instructions *The night before, place frozen rolls in sprayed glass pans and wrap each tightly with plastic wrap that is also sprayed. Place into fridge to thaw overnight. When you are ready to start cooking your filling pull the rolls out of the fridge so they can finish doubling in size while you start cooking your filling. Preheat oven to 350°F. In a large frying pan, brown ground beef and onion until done, breaking up into small pieces. Drain any excess grease if necessary. Place ground beef back into your skillet and add garlic, and sauté 1 minute longer. Add butter, water, both bone broths, worcestershire, vinegar, black pepper, salt, garlic powder and Morton's blend. Add shredded cabbage stirring well to mix. Cook over medium-low heat, covered, stirring occasionally, until cabbage is very tender. Should take 15 - 20 minutes. During the last 5 minutes, add brown sugar stirring well and remove from heat. You can make this ahead of time and hold for 1 - 2 days. Spray 2 baking sheets with non-stick spray. Grab two rolls and keep the rest wrapped so they don't dry out. Combining two rolls pressing out the dough kind of like making a pizza into a 5-6 inch round circles or rectangles or whatever shape you are capable of pulling off. Spreading them on a dry counter can help with this. Oil or flour will make it impossible so keep your counter clean. Try to make edges thinner so you don't end up with a big clump of bread in the center once they are baked. Place about 2 tablespoons of shredded cheese in the center, then top with a generous scoop ( about ⅓-½ cup) of the meat mixture. You don't want your rolls understuffed. Bring up the sides, a bit at a time, pulling up and over the top, overlapping with each pull. Kind of like if you were making a Chinese dumpling. Pinch a little to seal, and place seam side down onto your prepared baking pan. Brush with melted butter. Continue with rest of rolls. When 6 are filled and ready to go: Cover the prepared bierocks with plastic wrap or a clean lint free kitchen towel and let them proof (rise) for about 20-30 minutes. Bake for 25 - 30 minutes or until golden brown. Make sure the bottom is done. Nobody likes a soggy bottom. Place on a cooling rack. Brush with melted butter if desired. Bake next tray when the first one are done. I usually use the first sheet pan for the last batch. You can crowd them more tightly if you like, but I don't like them to touch and they do expand being a yeast dough. Serve with your favorite side such as fries, chips, or a cucumber onion salad. I like to dip mine into a little yellow mustard and ketchup on the side. Most in my family eat them plain while others are known to enjoy them with spicy brown mustard. We prefer to reheat leftovers in the oven wrapped in foil until warm. You can individually wrap these and store them in the freezer for a later meal as well. Have you ever had or made Bierock's? If so how does your recipe differ? Please let me know if you have any questions on this recipe. Are you considering trying to make these? Let us know how they turn out. ✌️♥️🙏, Nick & Christina
Colcannon - a traditional Irish recipe. Combine kale and mashed potatoes for a delicious side dish - and don't forget the butter!
Cauliflower is a favorite in Finland. This is from Florence Schwartz's "Vegetable Cooking of All Nations" (a discarded library book full of recipe gems that I bought about 25 years ago at a library book sale for 50 cents :)
Traditional Chinese Vegetarian Dish If you haven’t heard or tried the Chinese tofu rolls yet, you are definitely missing out! Tofu rolls are a traditional vegetarian dish in Chinese cuisine. …
Mmmm, eureka paprika! So tasty. And so versatile! This one-pot dish is amazingly succulent. Juicy chicken nestled into hearty chunks of rutabaga with the colorful warmth of paprika will quickly become a “go to” weeknight dish! Bonus: rutabaga is as colorful as it is moderate in carbs.
Of all the world cuisines, Indian is unquestionably my favourite. With its extraordinary layers of flavour and culinary complexity of aromatic spices, fresh herbs, and dazzling array of vegetarian dishes, daals and curries, India's range of cuisine delights and amazes most palates. Different regions in India offer their own specialties with their own unique taste, subtlety and aroma. A popular dish in the Punjab and Rajasthan region of northern-western India, is Eggplant Bharta, also known as Baingan Bharta, which was traditionally made by gently roasting eggplants in the ashes of a fire. An unlikely cooking method for modern day cooks, many choose to roast them in the oven instead, until they become wonderfully soft and tender. Sautéed with chopped onion, ginger, garlic, turmeric, cumin and green chilis, many recipes call for fresh chopped tomatoes, but I prefer using tomato paste instead, as it adds a more robust flavour to the final dish. Some cooks also discard the skin from the eggplant, but I think that the taste and presentation is greatly enhanced by coarsely chopping the whole eggplant, rather than mashing it, as with a traditional Bharta. A nutritional powerhouse, eggplant is also low in fat and sodium, and high in dietary fibre and vitamins. Add to that the tomato, green chillies, onion and aromatic blend of spices, you also have a classic and delicious Indian dish — and vegetarian too. Indian Eggplant Bharta Serves 6-8 Modified from a recipe by Madhur Jaffrey 2 large eggplant 1 medium onion, peeled and coarsely chopped 2 tbsp fresh ginger, peeled and finely chopped 4 cloves of garlic, peeled and finely chopped 4 tbsp vegetable oil 1/2 tsp ground turmeric 1/2 tsp ground cumin 1 fresh hot green chili, seeded and finely chopped 3 tbsp cilantro, coarsely chopped 1 small can tomato paste 1 tsp salt 2 tsp lemon juice 1 tbsp ghee (optional) 2 tsp garam masala Preheat oven to 375°F. Trim the ends off the eggplant and cut lengthwise into eighths. Place skin side down on a baking sheet and roast for 1 hour, until the flesh is browned. Remove the cooked eggplant from the oven and place on a sheet of tin foil, overlapping the slices into a mound. Seal the packet tightly, and set aside. Using a small food processor, blend the onion, ginger and garlic into a smooth paste. Add 3 tablespoons of water and continue to blend for one minute. Heat the oil in a large skillet over medium heat. Pour in the paste from the blender and add the turmeric. Sauté this mixture stirring frequently for about 20-30 minutes. The paste will not brown but will reduce slightly. Add the green chili and cilantro and stir for 2 minutes. Add the tomato paste and continue to cook for 10 minutes, stirring frequently. Remove the eggplant from the foil. It will be very soft and tender. and coarsely chop into bite size pieces. Add the chopped eggplant to the sauce and cook for 10-15 minutes, seasoning with lemon juice, salt, garam masala and dollop of ghee for flavour. To serve, transfer the Eggplant Bharta to a warm dish and garnish with chopped cilantro. The Eggplant Bharta can also be kept warm over a very low heat until required.
Simple Kim Chi for Beginners: Kim Chi, a traditional fermented food from Korea made from cabbage, garlic, chilli and other vegetables is a nourishing food, full of probiotic goodness. It is rich in vitamins and as the vegetables are fermented and pre-digested by the lacto-bacill…
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Eggplant in garlic sauce is a quick and easy vegetable side dish that comes together in 10 minutes. Savory and garlicky with a spicy kick!
What’s your all-time favorite food? Like if you had to eat ONE kind of food the rest of your life, what would it be? Italian? Mexican? Thai? I guess it’s not really fair to ask that que…
Chicken marinated in Vietnamese fish sauce, sugar, herbs and spices and then oven-baked to create a dish infused with flavor and browned to perfection.
Crispy and delicious potato pancakes. Crunchy on the outside and soft in the middle.
How to make zucchini pancakes: Add some veggies to your brunch menu with these scrumptiously cheesy zucchini pancakes
[IMAGE] To most of us, “eating like an athlete” means lots of lean protein, leafy greens and a few unsalted almonds for snacking. Well, leave it to The Great One to turn that idea on its head with his famous family recipe for one of our fave comfort foods: perogies! This cheesy, potato-packed take on the Ukrainian staple has been in the Gretzky family for generations. While we can’t guarantee that these delicious dumplings will turn you or your little ones into NHL champions, you miss 100% of the perogies you don’t eat, so what are you waiting for? Grandma Gretzky’s Great Perogies By Wayne Gretzky “This recipe was passed down to my family by my grandmother. It is of Ukrainian origin. It’s on the menu at my Toronto restaurant.”
Chicken Piccata thighs is a great weeknight recipe. Serve the juicy chicken and punchy lemon, caper and butter sauce with steamed rice for an easy dinner.
Dolly's secret? Pickle juice.
Daikon is a large white radish that's very popular in East Asian cuisine. It can be simmered, dried, pickled, or eaten raw. I love the tas...
Delicious homemade spaetzle makes a great side dish to pair with any German food.
This twist on blini and caviar had us greedily clawing for more. It's the perfect bite for the season: savoury little pancakes, laced with the surprising sweetness of parsnip and topped with chunks of meaty crab, tart sour cream and fresh herbs.
Instead of rice or potatoes with her meal, Mom chose these delicate pancakes that are crispy on the outside and tender inside. The parsnips have a pleasant sweetness, while the chives add a hint of onion flavor. —Lois Frazee, Gardnerville, Nevada
The starchy root vegetable can be eaten in a variety of ways
There's a strong foodie culture in the Philippines. Here's 10 must try Classic Filipino Foods. Time to eat your way through the Philippines.
This Greek Yogurt Coleslaw recipe is mayo-free, lighter, quick and easy to prepare, and perfectly creamy and delicious!
An equally simple and stellar dish, callaloo has variations across the Caribbean and its diaspora. This version from Brigid Washington subs collards and spinach for harder to find taro leaves.
Swedish Meatballs. Discover our recipe rated 4.7/5 by 15 members.
Amazing high protein cakes you can meal prep for the week, grab and go. These tuna melt fritters are such a great way to use up your canned tuna. I love Ortiz brand’s quality and eat this at least once a week. This recipe comes together in 15 minutes and tastes a lot like crab […]
Most countries and cultures put dry, leftover bread to good use. All forms of bread can be brought back to life with a little liquid and is a great way to stretch a dish. The first recipe that comes to mind is Thanksgiving stuffing. You have to have stale bread for stuffing! Panzanella salad, French Toast and bread pudding are just a few recipes and they all say one thing - soul-satisfying comfort food. Just the word "dumpling" creates a thought of home style Chicken and Dumplings. Growing up, I can remember stale bread on the counter that was usually "for the birds", but the bread was never wasted. It still reminds me of a simpler time when something like a loaf of bread was sacred and valuable. These traditional bread dumplings from Austria and Bavaria are great for sopping up rich gravy from any meat dish. They are very similar in texture to "stuffing". Ingredients 5 kaiser rolls - stale and thinly sliced and cubed 3 Tbsp. unsalted butter 1/2 cup onion, minced 2 cups milk 1/4 cup minced parsley 1/4 cup flour Breadcrumbs (if needed) 1/2 tsp. freshly grated nutmeg 3 eggs, lightly beaten Salt and freshly ground black pepper to taste Hot gravy Directions: Transfer bread cubes to a large bowl. Heat butter in a medium skillet over medium-high heat. Add onion, and cook, stirring occasionally until golden brown; transfer to the bowl with the bread. Add milk to the same saucepan and bring to a simmer. Pour over bread. Add parsley, flour, nutmeg and eggs. Season with salt and pepper and using your hands, mix until evenly combined. If the mixture is too wet, add breadcrumbs until the mixture can be formed into a ball. Bring an 8-qt. pot of salted water to a boil over high heat. Moisten hands with cold water and form bread mixture into 2" balls. Carefully add dumplings to boiling water. When dumplings float to the top, lower heat to a simmer and cook until firm; about 15 minutes(uncovered). Using a slotted spoon, drain on paper towel and transfer to a serving platter. Serve in bowls with plenty of hot gravy. Makes about 12 dumplings. ~Adapted from Saveur
Thanks to the numerous Korean dramas that we have been watching, I have been wanting to learn how to cook Korean dishes like dukboki (spicy rice cake) (this dish is featured in almost every single K-drama!), bibimbab and jajangmyun (black bean paste noodles). My elder son is especially keen to tuck into a bowl of jajangmyun. Just watching the characters in those K-dramas slurping away a bowl of thick, black, noodles would make him hungry! As I can't even cook a proper Chinese dish, the only Korean dish I have tried to replicate at home was Kimchi Bokkumbap (kimchi fried rice). Since then, I only managed to venture a little 'further' by cooking a pack of Korean instant noodles with kimchi. I also attempted to make Korean pancakes with a pack of premix...but it ended up looking like seafood prata ;') It was by chance that I came across this particular issue of a local magazine. There was this section on Korean food. I looked through the several recipes that were featured, and I was happy to discover that this Kimchi Chigae (or Jjigae) dish seems quite straight forward and easy for me to handle. I almost wanted to make this kimchi stew right away once I bought a pack of kimchi. (For local readers, I get freshly made kimchi from this Korean food stall/restaurant at Wisma Atria's Food Republic). Fortunately, I did a little search on this Korean dish and I realised that it will be better to cook it with older kimchi. So I waited for over a week (I couldn't wait any longer!), before I attempted on this dish. I was very satisfied after I finished cooking this pot of kimchi stew. It looked so appetising and tasted good! I adapted the recipe slightly as the original one doesn't include gochujang or Korean hot pepper paste. Since I have a tube of pepper paste given to me by my friend, I added a tablespoon to the stew. Most kimchi chigae recipes will also require the addition of gochugaru or Korean hot pepper flakes. However, since I didn't have that on hand, I omitted it. Although it was my maiden attempt, this stew turned out to be very delicious and full of flavours. It tasted much better than the one I had tried at a foodcourt stall which was way too sour for my liking. Even though my kids found the soup a little too spicy, they finished up all the ingredients in the stew. So, before I attempt on other Korean dishes, this is going to be a regular meal on our dinning table! Ingredients: (serves 3 to 4) 200g thinly sliced pork belly 400g kimchi, drained, cut into smaller pieces, reserve liquid 1 tablespoon oil 3 to 4 cups stock (beef or chicken, use canned) 1 tablespoon Korean chili paste (gochujang) 1 tablespoon Korean pepper powder/flakes (gochugaru) 300g tofu, cubed a handful (or more) of enoki mushrooms, ends sliced off two spring onions, cut into thin strips some spring onions to use as garnish Method: Remove the skin on the pork belly ( I got the friendly butcher to do it for me!) and cut into thin slices. Cut kimch into smaller pieces (if necessary), drain and reserve liquid. Heat oil in a wok/a large skillet/frying pan, over medium heat. When hot, stir fry pork for 1 min. Add drained kimchi. Mix well for 2~3mins or till fragrant. (If your frying pan is not deep enough, you can transfer the mixture to a pot before proceeding with the following steps.) Stir in kimchi liquid, stock (I used canned chicken stock and add water to make up to 3 ~ 4 cups as stated in the original recipe, some recipes only call for water), chili paste, chili powder. Add salt to taste (optional). Bring to a vigorous boil. Add tofu, enoki mushrooms and spring onions. Bring back to a boil and serve hot with rice. (Easy isn't it?!)
Shakshuka: As fun to say as it is to eat! Savor this North African dish of eggs poached in a smoky, spicy tomato sauce—perfect for brunch, lunch, or dinner.
My recipe for Rutabaga Gnocchi. Made from scratch then lightly tossed with my Lemon and Thyme sauce. Simple yet delicious!
