https://community.qvc.com/t5/Recipes/Haluski/m-p/233361#M8857 <P>I did a search here in Recipe Swap for Haluski, and while it was mentioned a few times in passing, I didn't see an actual recipe...so I figured I'd post mine! Feel free to post yours too if you have one (or even know what Haluski is!!) If you're Polish, Slovak, live in Pennsylvania, have visited Pittsburgh...you <SPAN style="text-decoration: underline;">do</SPAN> know what I'm talkin' about! <IMG src="https://community.qvc.com/DesktopModules/ExactTarget/Controls/TextEditor/jscripts/tiny_mce/plugins/emotions/img/biggrin.gif" alt="{#emotions_dlg.biggrin}" /></P> <P> </P> <P>2 lb bag of Silverfloss Saurkraut, rinsed and drained well.</P> <P>12 oz. (1 package) wide egg noodles, cooked and drained (if you are seriously authentic, you could make your own dumplings to use...that would be real dedication. I am way too lazy)</P> <P>1 8 oz can of mushrooms</P> <P>1 medium onion, sliced thin and stringy</P> <P>1 rope of Kielbasa - or about 3/4 lb (I use Smith's...of course!) cut into bite size chunks</P> <P>1 can of chicken broth</P> <P>about 1/2 stick of butter</P> <P>salt, pepper, fennel seeds to taste. I also use a little bit of garlic and a touch of brown sugar (blasphemy!!) in my saurkraut</P> <P>Sweat onions in the butter about 10 minutes, until the butter starts to brown. Add saurkraut and seasonings of your choice, turn heat on stovetop to Med/HI. I flatten everything down in the pan with a spatula to get the saurkraut to crisp up a little. I add a touch of brown sugar to taste. (my husband likes it this way...If it were up to me I wouldn't add it) Once kraut looks slightly browned, add the chicken broth and let simmer for a minute or 2. Combine kraut with the cooked noodles, mushrooms and kielbasa chunks in a 9x13 casserole and warm over in the oven at 325 for about 25 minutes.</P> <P>Note: You absolutely don't have to put this in the oven if you don't want to. If you made your kraut in a large dutch oven, you could add everything to it and just simmer on the stovetop until it's warmed over. Some folks serve with a dollop of sour cream on top.</P> <P> </P> <P>Share yours!! <IMG src="https://community.qvc.com/DesktopModules/ExactTarget/Controls/TextEditor/jscripts/tiny_mce/plugins/emotions/img/thumbup.gif" alt="{#emotions_dlg.thumbup}" /></P> Mon, 30 Jul 2012 23:59:05 GMT blue_weimaraner 2012-07-30T23:59:05Z https://community.qvc.com/t5/Recipes/Haluski/m-p/233361#M8857 <P>I did a search here in Recipe Swap for Haluski, and while it was mentioned a few times in passing, I didn't see an actual recipe...so I figured I'd post mine! Feel free to post yours too if you have one (or even know what Haluski is!!) If you're Polish, Slovak, live in Pennsylvania, have visited Pittsburgh...you <SPAN style="text-decoration: underline;">do</SPAN> know what I'm talkin' about! <IMG src="https://community.qvc.com/DesktopModules/ExactTarget/Controls/TextEditor/jscripts/tiny_mce/plugins/emotions/img/biggrin.gif" alt="{#emotions_dlg.biggrin}" /></P> <P> </P> <P>2 lb bag of Silverfloss Saurkraut, rinsed and drained well.</P> <P>12 oz. (1 package) wide egg noodles, cooked and drained (if you are seriously authentic, you could make your own dumplings to use...that would be real dedication. I am way too lazy)</P> <P>1 8 oz can of mushrooms</P> <P>1 medium onion, sliced thin and stringy</P> <P>1 rope of Kielbasa - or about 3/4 lb (I use Smith's...of course!) cut into bite size chunks</P> <P>1 can of chicken broth</P> <P>about 1/2 stick of butter</P> <P>salt, pepper, fennel seeds to taste. I also use a little bit of garlic and a touch of brown sugar (blasphemy!!) in my saurkraut</P> <P>Sweat onions in the butter about 10 minutes, until the butter starts to brown. Add saurkraut and seasonings of your choice, turn heat on stovetop to Med/HI. I flatten everything down in the pan with a spatula to get the saurkraut to crisp up a little. I add a touch of brown sugar to taste. (my husband likes it this way...If it were up to me I wouldn't add it) Once kraut looks slightly browned, add the chicken broth and let simmer for a minute or 2. Combine kraut with the cooked noodles, mushrooms and kielbasa chunks in a 9x13 casserole and warm over in the oven at 325 for about 25 minutes.</P> <P>Note: You absolutely don't have to put this in the oven if you don't want to. If you made your kraut in a large dutch oven, you could add everything to it and just simmer on the stovetop until it's warmed over. Some folks serve with a dollop of sour cream on top.</P> <P> </P> <P>Share yours!! <IMG src="https://community.qvc.com/DesktopModules/ExactTarget/Controls/TextEditor/jscripts/tiny_mce/plugins/emotions/img/thumbup.gif" alt="{#emotions_dlg.thumbup}" /></P> Mon, 30 Jul 2012 23:59:05 GMT https://community.qvc.com/t5/Recipes/Haluski/m-p/233361#M8857 blue_weimaraner 2012-07-30T23:59:05Z