Really Lazy Holubchi Oamc Recipes

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REALLY LAZY HOLUBCHI (OAMC)



Really Lazy Holubchi (oamc) image

Make and share this Really Lazy Holubchi (oamc) recipe from Food.com.

Provided by Pamela

Categories     One Dish Meal

Time 1h45m

Yield 8 serving(s)

Number Of Ingredients 9

1 1/2 cups long grain white rice, uncooked
1 cup chopped onion
1 (14 ounce) can stewed tomatoes (with juice)
3 bacon, slices cooked crisp and crumbled (or flavoured soy bacon bits for vegetarian)
5 cups shredded cabbage
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon pepper
1 (19 ounce) can tomato juice

Steps:

  • Stir all 9 ingredients together in a large bowl.
  • Grease a 3 quart casserole well and pour in mixture.
  • Cover well and bake for 45-60 minutes at 350 degrees.
  • Remove cover and bake for 15 minutes, stir and then bake for 15 minutes more.
  • To make ahead: Assemble early in the day or the night before; Cover and chill; Bake as directed above.
  • To Freeze: Bake as directed; cool completely then label and freeze for up to 2 months; to serve defrost overnight and then bake as directed above.

Nutrition Facts : Calories 173.6, Fat 0.4, SaturatedFat 0.1, Sodium 605.3, Carbohydrate 39, Fiber 2.6, Sugar 7.8, Protein 4.3

STRAWBERRY CREAMS (OAMC)



Strawberry Creams (oamc) image

Not quite an ice cream but still a cool summer treat. Adapted from Entertaining on Ice by T. Haywood. An impressive make ahead dessert that is sure to win rave reviews.

Provided by Pamela

Categories     Frozen Desserts

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

1 lb fresh strawberries
1/3 cup icing sugar
1 teaspoon balsamic vinegar
2/3 cup whipping cream (or double cream)
1/3 cup sour cream (or creme fraiche-see note)
4 whole strawberries

Steps:

  • Puree the strawberries in a food processor, then strain to remove seeds.
  • Whisk icing sugar and vinegar into strawberries.
  • Whip the whipping cream until soft peaks form.
  • Fold in sour cream.
  • Add additional sugar at this point if it is not sweet enough.
  • Spoon mixture into 4 ramekins and cover with saran wrap, and freeze.
  • To serve: remove from freezer about 1 1/2 hours before serving.
  • Garnish each dish with an additional strawberry.
  • **Note:You can also make a facsimile of crème fraîche by adding a tablespoon of buttermilk or a half cup of sour cream to a cup of whipping cream, heating it gently to 110°F (45°C), then putting it in a loosely covered bottle in a warm place and letting it sit for anywhere from 8 hours to a couple of days, until thick. Store it in the refrigerator, where it will thicken further, and keep for about three weeks. In general, crème fraîche and sour cream can be used interchangeably in most recipes, but crème fraîche has two advantages over sour cream: it can be whipped like whipping cream, and it will not curdle if boiled**.

Nutrition Facts : Calories 254.1, Fat 18.8, SaturatedFat 11.4, Cholesterol 64.3, Sodium 32.2, Carbohydrate 21.5, Fiber 2.5, Sugar 16.8, Protein 2.1

CHICKEN BOMBAY (OAMC)



Chicken Bombay (Oamc) image

Make and share this Chicken Bombay (Oamc) recipe from Food.com.

Provided by Pamela

Categories     Chicken

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 9

1/4 cup butter
1/4 cup mustard
1/2 cup honey
1 teaspoon seasoning salt
1/2 teaspoon chili powder
1/4 teaspoon onion powder
1/4 teaspoon curry powder
1/4 teaspoon pepper
3 lbs chicken pieces

Steps:

  • Combine all ingredients, except chicken, in a small sauce pan. Heat over medium heat until smooth and slightly warmed.
  • Roll each piece of chicken into the sauce and place in a greased, 9x13 inch baking pan.
  • Bake uncovered for 30 minutes at 375°F
  • Spread remaining sauce over chicken and bake for an additional half hour or until chicken is done.
  • To freeze: after casserole has cooled, label and freeze for up to 4 months.
  • To serve: thaw overnight and bake until heated through add an additional 30-45 minutes if baking from frozen.

CREAMY DILL NOODLES (OAMC)



Creamy Dill Noodles (Oamc) image

From Company's Coming Make Ahead Meals by J. Pare. When I made this myself, I found the sauce to be a little bland, feel free to add additional spices if desired.

Provided by Pamela

Categories     Healthy

Time 20m

Yield 4 cups

Number Of Ingredients 7

3 cups broad egg noodles
2 cups milk
1/4 cup flour
1 pinch salt, to taste
1 pinch pepper, to taste
1/2 teaspoon dill weed
1 tablespoon butter

Steps:

  • Cook noodles in boiling water for 5-7 minutes until tender but firm and then drain into a colander.
  • Gradually stir milk into flour until no lumps remain.
  • Add remaining ingredients and heat until boiling.
  • Continue stirring until mixture begins to thicken and then remove from heat.
  • Add noodles to mixture and serve.
  • To freeze: Let cool and then transfer to freezer container. Label and freeze.
  • To serve: Thaw completely and then bake until heated through. You may have to add a bit of milk to replace some moisture lost in the freezing process.

MAKE AHEAD OAMC MEATLOAF



Make Ahead OAMC Meatloaf image

Make and share this Make Ahead OAMC Meatloaf recipe from Food.com.

Provided by chelleshocked

Categories     Meat

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 7

1 cup cracker crumb
1/2 cup diced onion
1 egg
1 lb ground beef
1 (14 ounce) can tomato sauce
salt
pepper

Steps:

  • Mix cracker crumbs, ground beef, onion, egg, salt, pepper, and 1/2 can of tomato sauce in large bowl.
  • Divide into two small or one large loaf pan.
  • Pat mixture into loaf pans evenly.
  • Go wash your nasty hands, ewww!
  • Cover top of each loaf with rest of tomato sauce (you may use ketchup as well, if so you will only need a small can of tomato sauce. My family doesn't like the sweetness of ketchup in this dish.).
  • Cover with heavy duty foil, label, and freeze.
  • When ready to make, thaw loaves completely.
  • Preheat oven to 350 degrees F.
  • Bake thawed loaves 1-1/2 hours (depends on if you are using the large or smaller ones.).
  • Enjoy!

Nutrition Facts : Calories 412.7, Fat 19, SaturatedFat 7.2, Cholesterol 130, Sodium 625, Carbohydrate 32.8, Fiber 2.5, Sugar 5.3, Protein 26.8

SANTA FE LASAGNA (OAMC)



Santa Fe Lasagna (Oamc) image

Adapted from Company's Coming Make Ahead meals by J. Pare. You can also add green, red, or jalapeño peppers to the meat sauce if desired. You can also make this in 2 8x8 baking pans.

Provided by Pamela

Categories     One Dish Meal

Time 1h20m

Yield 6-8 serving(s)

Number Of Ingredients 15

12 lasagna noodles, cooked
1 1/4 lbs ground beef
1 onion, diced
1 stalk celery, diced
1 (14 ounce) can crushed tomatoes
2 (7 1/2 ounce) cans tomato sauce
1 (4 ounce) can diced green chilies, with juice
2 tablespoons taco seasoning (I use Bulk Taco Seasoning Mix)
1 teaspoon cumin
2 cups cream-style cottage cheese
2 eggs
1/2 cup cheddar cheese, grated
1/2 cup monterey jack cheese, grated
1 cup cheddar cheese
1 cup monterey jack cheese

Steps:

  • For meat sauce: Scramble fry ground beef, onions, and celery until lightly brown. Stir in remaining ingredients and simmer while making cheese sauce.
  • For Cheese sauce: combine ingredients and mix well.
  • To assemble: put a small amount of meat sauce in a 9X13 inch baking pan. Top with 4 lasagna noodles. Add 1/3 of remaining meat sauce. Top with 1/2 of cheese sauce, 4 additional noodles, then repeat layers, ending with the meat sauce.
  • Sprinkle cheddar and Monterey jack cheese over lasagna.
  • Bake , uncovered, for 60 minutes at 350 degrees. Let stand for 10 minutes before serving.
  • To freeze: Bake, cool, wrap well, and label. freeze up to 2 months.
  • To serve, defrost overnight and then bake until warmed through, or bake from frozen for 1 hour and a half.

STRAWBERRY RHUBARB COBBLER WITH CANDIED GINGER (OAMC)



Strawberry Rhubarb Cobbler With Candied Ginger (oamc) image

Make and share this Strawberry Rhubarb Cobbler With Candied Ginger (oamc) recipe from Food.com.

Provided by Pamela

Categories     Dessert

Time 1h10m

Yield 8-10 serving(s)

Number Of Ingredients 15

4 cups fresh rhubarb, sliced (or frozen, slightly thawed)
2 cups strawberries, hulled and sliced
1/3 cup sugar
1/4 cup candied ginger in syrup, drained (reserve syrup)
1 tablespoon flour
1 cup flour
2 tablespoons sugar
2 teaspoons baking powder
1 pinch salt
1/4 cup butter, cold and cut into pieces
3/4 cup sour cream
1 tablespoon sugar
1/3 cup whipping cream
2/3 cup sour cream
2 tablespoons ginger syrup (reserved form candied ginger)

Steps:

  • Fruit Layer: Combine rhubarb, strawberries, sugar, ginger and flour and pour into a 8x8 inch baking square.
  • Topping: In a large bowl combine flour, sugar, baking powder, and salt.Cut in butter with a pastry cutter, or 2 knifes, until mixture resembles fine crumbs. Fold in sour cream until well mixed.
  • Drop dough in 6 spoonfuls over fruit--it will not cover fruit entirely.Sprinkle with second amount of sugar.Bake for 30-40 minutes at 375 degrees, or until topping begins to turn golden.
  • Serve warm with Ginger Creme Fraiche.
  • Ginger Creme Fraiche: Pour whipping cream into a chilled bowl and beat with an electric mixer until soft peaks begin to form. FOld in sour cream and ginger syrup and mix well. Refrigerate until ready to serve.
  • To Freeze: After cobbler has cooled, wrap with tinfoil, label and freeze for up to 2 months. Ginger Creme Fraiche may be frozen in a freezer container or made fresh at serving time.
  • To serve: Thaw both in fridge overnight. If desired warm Creme Fraiche before serving.

Nutrition Facts : Calories 308.1, Fat 18.4, SaturatedFat 11.3, Cholesterol 46.8, Sodium 179.5, Carbohydrate 33.5, Fiber 2.3, Sugar 15.5, Protein 4.1

BUTTER BAKED RICE (OAMC)



Butter Baked Rice (Oamc) image

Adapted from "Company's Coming: Make Ahead Meals" by J. Pare. Prep time includes time for rice to soak.

Provided by Pamela

Categories     Long Grain Rice

Time 1h45m

Yield 3 cups, 4 serving(s)

Number Of Ingredients 7

1 cup long grain rice
1 teaspoon salt
1/3 cup butter
1 teaspoon garlic powder
2 cups chicken stock (or vegetable stock)
3 teaspoons parsley
1/4 cup slivered almonds (optional)

Steps:

  • Measure rice and salt in a bowl and pour on boiling water just to cover. Let stand 30 minutes.
  • Drain and rinse with cold water.
  • Melt butter in a frying pan and add rice. Saute for 5 minutes, stirring often until most of the butter is absorbed.
  • Transfer to a greased 1L casserole dish.
  • Combine garlic powder and chicken stock and pour over rice. Cover and bake at 350 degrees for 45-60 minutes.
  • Add parsley and fluff with a fork.
  • Sprinkle with almonds and bake for an additional 5 minutes.
  • Cool completely, label and freeze.
  • To serve, thaw overnight and reheat.
  • Garnish with additional parsley if desired.
  • To save time, double or triple recipe and make 2 or 3 meals at once.

Nutrition Facts : Calories 350.4, Fat 17.1, SaturatedFat 10.2, Cholesterol 44.2, Sodium 891.2, Carbohydrate 41.9, Fiber 0.7, Sugar 2, Protein 6.6

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