Holy Haluski Recipes

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TRADITIONAL SLOVAK HALUSKI



Traditional Slovak Haluski image

This has been in my family for generations coming from Czechoslovakia. Traditionally, it is mixed with goat cheese from Czechoslovakia but since it's not available here in the States, we use brick cheese or feta. We eat this as a main meal but can be served as a side. Serve as is or add kielbasa on the side or slice up kielbasa and mix it in with haluski! Serve with warm crusty bread.

Provided by WickedCreations

Categories     Main Dish Recipes     Dumpling Recipes

Time 1h

Yield 8

Number Of Ingredients 7

1 pound bacon
4 small potatoes, peeled and coarsely chopped
1 cup all-purpose flour
2 eggs, beaten
½ teaspoon baking powder
1 pinch salt
2 cups shredded Wisconsin brick cheese

Steps:

  • Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels. When bacon is cool, crumble and set aside.
  • Place potatoes into a food processor and process until pureed, 2 to 3 minutes. Transfer to a bowl and stir in flour, eggs, baking powder, and salt to make a sticky dough. Set dough aside.
  • Fill a large pot about half full of lightly salted water and bring to a boil. Ladle large spoonfuls of the sticky dough to a small cutting board and use a knife to chop the dough into tablespoon-size pieces; as you cut off a piece, drop it into the boiling water. Let the dumplings boil over medium heat until they float, 2 to 3 minutes. Remove dumplings with a slotted spoon to a large serving bowl.
  • Sprinkle bacon crumbles and a handful of shredded brick cheese over each batch of dumplings; continue to make, boil, and transfer dumplings to the bowl, sprinkling each batch with bacon and brick cheese. When all dumplings are made, gently stir the haluski to mix all ingredients.

Nutrition Facts : Calories 345.9 calories, Carbohydrate 28 g, Cholesterol 93.7 mg, Fat 17.6 g, Fiber 2.3 g, Protein 18.4 g, SaturatedFat 8.3 g, Sodium 661.1 mg, Sugar 0.8 g

HALUSKI



Haluski image

From More Diners, Drives-ins and Dives. Recipe courtesy of Kelly O'Conner of Kelly O's Diner, Pittsburgh,PA

Provided by mightyro_cooking4u

Categories     < 60 Mins

Time 40m

Yield 10 serving(s)

Number Of Ingredients 8

1 cabbage, green, core removed and leaves separated
4 ounces butter, unsalted
2 onions, Spanish, julienned
1 tablespoon salt, garlic, divided
1 lb bacon, sliced, cooked, drained, and crumbled
5 cups noodles, egg, wide, cooked al dente and rinsed in cold water
1 teaspoon black pepper, freshly ground
1/2 cup cheese, Romano, grated

Steps:

  • Bring a large pot of water to a boil. Add the cabbage leaves and cook until crisp-tender, about 5 minutes. Drain and julienne.
  • Melt the butter in a large skillet over medium heat. Add the onions, sprinkle on half of the garlic salt, and let the onions sweat for about 10 minutes, stirring often. Stir in the cabbage and cook, stirring all the while, until the onions and cabbage start to caramelize, about 10 minutes.
  • Stir in the crumbled bacon, the noodles, the remaining garlic salt, and the pepper, and let the haluski cook for 5 more minutes or so. Plate it up and top it off with Romano cheese.

SLOVAK HALUSKI



Slovak Haluski image

Often used during Lent, this meatless recipe has been passed down generation to generation in my family. This recipe makes a generous amount, which is great because Haluski tastes even better the second day. My Bubba (grandmother) made potato dumpling noodles to go with her cabbage. Also great served with any fish!

Provided by LilBunny

Categories     Main Dish Recipes     Dumpling Recipes

Time 55m

Yield 8

Number Of Ingredients 5

1 (16 ounce) package egg noodles
½ cup salted butter
1 yellow onion, chopped
1 large head cabbage, shredded
salt and ground black pepper to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain.
  • Melt butter in a skillet over low heat; cook and stir onion until onion is softened and butter is golden brown, 5 to 10 minutes. Add cabbage and toss to coat. Place a lid on the skillet; cook cabbage mixture, stirring occasionally, until cabbage is tender, about 30 minutes. Season with salt and pepper. Remove lid and continue to cook until cabbage begins to brown, 5 to 10 more minutes.
  • Mix noodles and cabbage together in a serving bowl; season with salt and pepper.

Nutrition Facts : Calories 361.3 calories, Carbohydrate 50.3 g, Cholesterol 77.5 mg, Fat 14.2 g, Fiber 6 g, Protein 10.2 g, SaturatedFat 8 g, Sodium 122.1 mg, Sugar 6.6 g

GUY FIERI'S HOLY HALUSKI



Guy Fieri's Holy Haluski image

From More Diners, Drive-ins and Dives. Recipe courtesy of Guy Fieri. "One of the most amazing things on Tripe D is getting inspired by people and bringing that inspiration into my own life. Kelly O introduced me to haluski and I will tell you this: ever since then I've made haluski gone wild, with jalapenos, shrimp, and chicken; for fine dining and for lunch." Guy Fieri

Provided by mightyro_cooking4u

Categories     Vegetable

Time 55m

Yield 8 serving(s)

Number Of Ingredients 15

2 ounces unsalted butter, divided
1/2 lb pancetta, thin-sliced, diced
2 onions, large, sliced 1/4 inch thick
1 green cabbage, medium head, cored, sliced 1/2 inch thick
1 cup carrot, cut in 1/4 inch julienne
1 tablespoon thyme leaves, fresh chopped
1 teaspoon salt, kosher
2 teaspoons black pepper, ground, divided
8 ounces egg noodles, wide
3 tablespoons garlic, minced
3 tablespoons capers, rinsed, and drained
1 cup green peas, preferalby fresh shelled, but frozen can be substituted
1/4 cup white wine
1 tablespoon lemon juice, freshly squeezed
2 tablespoons Italian parsley (flat -leaf)

Steps:

  • Bring a large pot of salted water to a boil for the noodles.
  • In a large Dutch oven, melt 1 T of the butter over medium heat and add the pancetta. Cook, stirring, until crisp, 12 to 14 minutes.Remove the pancetta to a paper-towel-lined plate to drain. Reserve.
  • Strain the fat from the pancetta from the pot, wipe the pot clean, add back in 2 T of the pancetta fat, and melt the remaining butter along with it in the pot. Reserve the remaining pancetta fat for another use or discard.
  • Add the onions, cabbage, carrots, and thyme.Season with the salt and half of the pepper. Stir to coat the vegetables with the butter. Cover and cook until the cabbage is wilted and almost tender, about 10 minutes. Uncover and simmer until the cabbage is very tender, about 10 minutes more.
  • While the cabbage cooks, add the noodles to the boiling water and cook according to the package directions.
  • Increase the heat under the Dutch oven to high and cook, stirring, until the cabbage and onions are golden, about 10 to 12 minutes. Add in the minced garlic and capers. Cook for 1 minute and add the peas, then deglaze the pan with the white wine and add the lemon juice. Add three quarters of the pancetta, combine well, and remove from the heat.
  • Drain the noodles and add to the pot with the cabbage. Toss well to coat the noodles with the cabbage and onion mixture. Sprinkle with the parsley and the remaining reserved pancetta.Serve immediately.

Nutrition Facts : Calories 233.3, Fat 7.3, SaturatedFat 4, Cholesterol 39.2, Sodium 426.4, Carbohydrate 35.4, Fiber 5.6, Sugar 7.6, Protein 7.5

TRADITIONAL SLOVAK HALUSKI



Traditional Slovak Haluski image

This has been in my family for generations coming from Czechoslovakia. Traditionally, it is mixed with goat/sheep cheese from Czechoslovakia but since its not available here in the States, we use brick cheese or feta. We eat this as a main meal but can be served as a side.

Provided by Wicked Creations

Categories     One Dish Meal

Time 1h

Yield 8 serving(s)

Number Of Ingredients 8

1 cup flour
2 eggs (beaten)
4 potatoes (small, Peeled And Pureed)
1/2 teaspoon baking powder
1 pinch salt
1 lb bacon
2 cups brick cheese (shredded)
salt and pepper

Steps:

  • For potato dumplings (Haluski):
  • In a medium bowl, mix flour, eggs, potato puree, baking powder, and salt together throughly - mixing it into a sticky dough. Set aside.
  • Take a large pot, fill it a little over half full with water and add a dash of salt to the water. Boil water on high heat.
  • On medium heat in a skillet, fry up the bacon till crisp and then remove bacon from the pan and allow it to drain on paper towels. Cool bacon and then crumble it. Set aside.
  • In the meantime, on a small cutting board ladle sized amount of Haluski dough(at a time) and with a knife, cut about 1 teaspoon sized pieces while holding the board over the boiling water and drop the dough into the water. You might want to do this in batches.
  • Let each small batch boil till dumplings are throughly cooked and floating to the top of the boiling water. (They sink when first dropped in). Repeat with another batch of dough until you've used it all.
  • Strain dumplings out of the water and add them to a large serving bowl. Sprinkle bacon crumbles, handful of brick cheese (or feta)at a time for each layer. Add next layer of dumplings and repeat the layering process as you finish cooking additional batches of dumplings.(approximately four times of layering).
  • When complete, take a large spoon and throughly mix Haluski with all of the other layers to incorporate all the ingredients thoroughly.
  • Serve as is or add Kielbasa on the side or slice up Kielbasa and mix it in with Haluski!
  • Optional toppings: Sauerkraut.
  • Serve with a warm crusty bread!

Nutrition Facts : Calories 416.6, Fat 27, SaturatedFat 8.9, Cholesterol 85.1, Sodium 538.8, Carbohydrate 31.1, Fiber 2.8, Sugar 0.9, Protein 11.9

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