Insert your metal stem thermometer into the center of the thickest part of roast or bone-in poultry. For items like pork chops, boneless chicken, chicken wings, hamburgers, or salmon filets stack 3 to 4 together then from the top of the stack insert the thermometer into the center.
Beef Steak Well: **145°F to 155°F Beef Steak Medium: **125°F Ground Beef & Pork: 155°F to 160°F Fish & Seafood: 145°F Pork Roast & Chops: **145°F to 160°F All Chicken & Turkey: **170°F to 180°F
** When allowed to rest 10 - 15 minutes before serving the temperature will increase by approximately 5°
CZECH BURGER Yields: 3 servings
1 Lb. Fresh Ground Pork 2 Tsps. Bohemian Blend Seasoning 1 Tbl Butter, Soften 3 Each Whole Wheat Buns 1 Tbl. Butter, For Cooking the Onions 1 Med. Yellow Onion, Thinly Sliced 9 Each Dill Pickle Slices Brown Mustard
Mix the ground pork with the Bohemian Blend seasoning. Form 3 pork patties are all a little larger than the buns. Butter the buns with the softened butter. Preheat a skillet over medium heat then toast the buns and set aside. Add the remaining butter and onions to the skillet, cover, and cook until soft and translucent.
Uncover the onions and continue cooking until caramelized, set aside keeping them warm. Add the seasoned pork patties to the skillet.
Cook the first side until golden brown. Flip and cook the other side until golden brown, reaching an internal temperature of 155°F to 160°F. Place the cooked pork patties on the buns and top with the mustard, onions, and pickle slices.
BEEF & BROCCOLI SIR-FRY 4 servings
Marinated Beef 1 lb. Lean Beef (Sirloin, Tri-Tip, or Flat Iron Steak) 1 Tbls. Kikkoman® Low Salt Soy Sauce ½ Tsp. Asian Zest Seasoning 1 Tbls. Mirin (Sweet Rice Wine) 1 Tbls. Tapioca Starch or Corn Starch 3 Tbls. Vegetable Oil (Used for cooking)
Slice the beef against the grain into 1” x 2” thin slices. Blend the cornstarch, rice wine, Asian Zest, and soy sauce. Mix in the beef, and refrigerate for 30 minutes but no more than 1 hour. Preheat the 3 Tbls of vegetable oil over high heat using a wok or skillet. In small batches, carefully arrange 1/3 of the beef around the pan. Brown each side of the beef and set aside. Clean the wok or skillet.
Sauce Preparation 1 ½ Cups Chicken or Beef Stock 1 Tsp. Asian Zest Seasoning 2 Tbls. Tapioca Starch or Corn Starch 2 Tbls. Oyster Sauce
For the sauce mix together the stock, Asian Zest, starch, and oyster sauce and set aside.
Vegetables 1 Tbl. Vegetable Oil (Used for cooking) 4 Oz. Yellow Onion (1/2 Cup) 1 Lb. Broccoli Florets, Blanched 6 Oz. Red Bell Pepper (1 Cup)
Bring a pot of water to a boil and blanch your broccoli for 30 to 60 seconds (depending on whether you like your broccoli crunchy or a little soft). Drain and set aside. If using frozen broccoli florets there is no need to blanch them, just thaw and pat them dry with paper towels.
Directions: Preheat your wok with 1Tbls of vegetable oil. Add the onions and red bell peppers; cook until the edges of the onions just start to brown. Add the sauce mixture and stir until sauce comes to a complete boil and has thickened. Toss in the broccoli and beef. Stir frequently and cook just until the broccoli is heated and the beef is fully cooked.
Optional Ingredients: 1 Tbls Toasted Sesame Seeds (Sprinkle on top before serving) 1 Tsp. Red Pepper Flakes (Mix into the sauce) 2 Tsp. Toasted Sesame Oil (Mix into the sauce)
LEMON HERB BUTTER Yields Approximately ⅔ Cup (4-6 Servings)
8 Tbls. Unsalted Butter, Room temperature 2 Tsps. Lemon Zest ½ Tsp. Garden Herbs 2 ½ Tsp. Bohemian Blend or Go-Go Garlic 2 Tbls. Fresh Lemon Juice
Whip the butter using a hand whip or mixer until fluffy. Add remaining ingredients and whip until completely blended. Transfer the flavored butter to a sheet of parchment paper. Form it into a log, wrap it up, and refrigerate for at least two hours. Lemon butter can be kept frozen for later use by wrapping it with an outer layer of plastic.
To use: Melt it and baste cooked seafood, fish, or vegetables just at the end of cooking, or slice thin with a warm knife
and use as topping just before serving. This Lemon Herb Butter is great as just melted butter for dipping too.
TERIYAKI MARINADE/SAUCE For 4 ½ Pounds of Chicken, Pork, or Beef
1/2 Cup Kikkoman® Low Sodium Soy Sauce 1/2 Cup Water 1/2 Cup AJI-Mirin (Asian sweet rice wine for cooking) 1/4 Cup Brown Sugar 2 Tsps. Asian Zest Seasoning
Whisk together all the ingredients together until the brown sugar has dissolved. Cover the meat with the marinade in a small container. Refrigerate for a minimum of 6 hours, or overnight. Turn the meat every few hours to marinate evenly. Remove the meat and discard the used marinade, unless you are going to prepare the sauce/glaze.
Ingredients for the sauce: 1 Tbl. Tapioca Starch or Cornstarch 2 Tbls. Cold Water
Pour the marinade into a small saucepan. Blend the starch with the cold water. Stir the starch mixture into the marinade. Place pan over medium-high heat, and keep stirring until the sauce boils. The sauce is ready to use.
NASHVILLE HOT CHICKEN Servings: 6 or 8
Step One the Dry Rub:
3-4 lbs. 8 cut Chickens, patted dry with paper towels 1½ Tsp. Sea or Kosher Salt 1 ½ Tsp. Nashville Hot Seasoning
Toss chicken with salt and hot chicken seasoning in a large bowl. Cover and refrigerate for at least 3 hours or overnight.
After Dry Rub: Prepare Chicken Coating:
¾ Cup All-purpose flour 1 ½ Tsps. Sea or Kosher Salt 2 Ea Large Egg 1 Tbl. Tabasco Sauce 2 Tbls. Whole Milk or Buttermilk
In a large shallow bowl add the flour and mix in the salt. In a separate large shallow bowl, whisk the eggs, milk, and hot sauce together.
Final Seasoning:
¼ Cup Hot Vegetable Oil from the fryer or oil just heated in a pan. 1 ½ Tbls Nashville Hot seasonings
DIRECTIONS:
Dredge the chicken pieces into the flour mixture, shake off the excess, and set aside. Coat all the chicken in the egg mixture. Set aside and allow the excess egg to drip off. Dredge again in the flour mixture. Preheat to 350°F just enough fryer oil to cover the chicken in a deep fryer or a cast iron Dutch oven over medium-high heat. Deep fry the chicken in small batches, turning them occasionally. Chicken is done when the internal temperature is 170°F and no sign of pink juices. Approximately 15–18 minutes. If necessary, you can keep the cooked chicken warm in a 145 °F oven while finishing cooking the remaining chicken. To finish the chicken, use a bowl large enough to hold all the chicken. Carefully toss the fried chicken with the spicy oil. Serve immediately atop of toasted white bread along with slices of sweet pickles.
Optional Seasoning Methods - New York Style: After frying the chicken, just shake the seasoning evenly on all sides. - Wisconsin Style: Replace the hot oil with hot clarified butter.
Oven Roasted Hot Chicken Move an oven rack in the center. Preheat the oven to 450°F. Whisk 1 1⁄2 Tbls Nashville Hot seasoning with ¼ cup of vegetable oil and salt to taste. Coat all sides of the chicken. Place on a baking sheet with parchment paper, skin side up. Roast until the center of the chicken reached170°f. Approximately 30 - 40 minutes.
**Not Just For Chicken:Use Nashville Hot Seasoning to add a touch of heat or more to Macaroni & Cheese, Pork Chops, Fried Fish, Hamburgers, roasted vegetables, and even Bloody Mary Mix.
BACON-WRAPPED SHRIMP 12 Large Tail On Shrimp (11/15 count) Peeled & Deveined 6 Slices Wood Smoked Bacon, Cut in Half 1/4 Tsp. Louisiana Creole Seasoning Toothpicks Vegetable oil for cooking
Prepare the glaze recipe below. Rinse the shrimp and dry them with paper towels. In a bowl, toss the shrimp with the Louisiana Creole seasoning. Use a ½ slice of bacon and wrap the shrimp from the tail to the thickest end. Secure with a toothpick through the back. Place shrimp on a tray, lightly cover with plastic wrap, and refrigerate for at least one hour or overnight. Lightly coat a heavy bottom skillet with vegetable oil. Preheat the pan over medium-high heat. Place each shrimp flat in the pan. Cook for 3 to 4 minutes on each side to a golden brown and the shrimp are cooked through. Brush both sides of the shrimp with the Western Glaze. Remove toothpicks before serving. If you want a dipping sauce, prepare a double recipe of the glaze.
Glaze for Bacon Wrapped Shrimp Mix all ingredients in a small bowl and set aside.
¼ Cup Western® Salad Dressing ¼ Tsp Louisiana Creole Seasoning 2 Tsp. Fresh Lemon Juice 2 Tsp. L & P Worcestershire Sauce ⅛ Tsp. Liquid Smoke (optional)
Make-Ahead: While these are meant to be eaten immediately, you can keep them warm on a sheet tray with a wire rack in the oven at low temperatures (135°F to 140°F)
Broiled: Lightly coat broiler pans with vegetable oil and preheat. Arrange the shrimp in rows. Broil until the bacon is golden brown on both sides and the shrimp is cooked. Glaze both sides and remove toothpicks before serving.
HEARTY VEGETABLE WITH BEEF SOUP Yield: 4 qtrs.
2 Tbls. Vegetable Oil 1 Lb. Beef, Diced ½ in. (Beef Chuck, Top or Bottom Round) 1 Cup Onions Diced ½ in. 2 Tsp. Garlic, Minced2 ½ Quarts Cold Water 1 ¾ Cups Petite Diced Tomatoes (14.5 oz. can) 1 Cup Celery Diced ½ in. 1 ½ Cups Carrots Diced ½ in. ½ Tsp. Nordic Blend Seasoning 1 Tsp. Garden Herbs Seasoning ½ Tsp. Black Pepper 2 ½ Tsp. Salt2 Cups Cabbage, Shredded 3 Cups Potatoes Diced ½ in.
Preheat the oil in a heavy soup pot over medium-high heat. Pat the beef dry and brown in batches. Remove and set aside the beef.
Add the onions and garlic. Cook until lightly browned and translucent. Return the beef; add the water, tomatoes with juice, carrots, celery, and seasonings. Bring to a simmer and cook until meat is tender (Approx. 1 hour). Stir in the potatoes and cabbage, Bring to a boil then reduce to a simmer. Cook until potatoes and cabbage are tender. Taste and adjust the seasoning.
BAKED & BUTTERY FISH FILET Yields: 2 servings
1 Lb. **White Fish Filet, Boneless and Skinless 1 Tsp. Bohemian Blend 1 Tbls Olive Oil 2 Tbls. Unsalted Butter, Melted. Fresh Lemon WedgesParchment Paper 2 Tsp. Olive Oil for coating the parchment
Preheat the oven to 450 degrees °F, Line the bottom of a baking sheet pan with parchment paper. Lightly coat the parchment with olive oil. Arrange the fish fillets 2 inches apart. In a small bowl blend the seasoning and olive oil. Brush the entire top of each fish filet. Bake until the filets can flake easily with a fork, 8 to 10 minutes. Baste with melted butter and serve with fresh lemon.
** White fish filet with a mild flavor of Walleye, Haddock, or Halibut.
EASY SWEDISH MEATBALLS Yields: 18 Meatballs
1 Tbl. Unsalted Butter ½ Cup Minced Yellow or White Onion ¼ Cup Milk 2 Cups Fresh Bread Cubes, Crust Removed 2 Ea. Large Eggs 1 Lb. Finely Ground Beef 1 Lb. Finely Ground Pork 1½ Tsp Kosher Salt 1 Tsp. Nordic Spice Blend
In a large bowl soak the bread cubes with the milk. Shred the bread into small pieces.
Melt the butter over low heat, add the onions, and cook until translucent and soft.
In a bowl, hand mix all the ingredients with the ground meat.
Chill the mixture for 20 minutes. Use a #16 portion scoop (1/4 cup) to portion into
18 meatballs. Place on a sheet pan with sides lined with parchment paper. Preheat your oven to 400°F. Place meatballs uncovered on the center rack. Bake until fully cooked, approximately 25 minutes, or until an internal temperature of 155°F is reached.
Notes: Wearing plastic gloves will make mixing and shaping the meatballs easier. Meatballs can be cooked right away or covered with plastic wrap to be cooked later. Only cooked meatballs can be safely frozen.
SAUCE FOR SWEDISH MEATBALL Yields 2 ½ Cups
4 Tbls. Unsalted Butter 4 Tbls. All-purpose Flour 2 Cups Beef Stock (Unsalted or Low Salt) ½ Tsp. Kosher Salt ½ Tsp. Nordic Spice Blend ¼ Tsp. Black Pepper ½ Cup Warm Cream or Milk
Melt the butter in a pan over medium heat. Whisk in the flour. Continue whisking until smooth, bubbling, and the color has changed to a light brown. Slowly whisk in 1 cup of beef stock. After thickening, briskly whisk in the remaining broth and return to a simmer. Reduce heat to low, stir in the seasonings, and cook for a few minutes. Whisk in the warm cream or milk. Don't allow the sauce to boil or it will curdle. Taste and adjust seasonings. Add pre-heated meatballs to the sauce, and cook on low for a few minutes.
Serve with mashed potatoes or egg noodles with a side of lingonberries.
MINNESOTA WALLEYE CAKES Yields: 8 each
1 Lb. Filets of Walleye (Any mild flavor and flaky fish can be used.) 6 Cups of Cold Water 1 Tbsp. Sea Salt ¾ Tsps. Cane Sugar ¾ Tsps. Garden Herbs 2 Each clove of Fresh Garlic, Cut in Half 1/3 Cup Hellmann’s Mayonnaise 1 Large Egg 1 ½Tsps. Louisiana Creole Seasoning 2 tsps. Dijon Mustard 2 tsps. Worcestershire Sauce 2 Tbls. Fresh Italian Parsley, Chopped ¾ Cups Panko Bread Crumbs
- Vegetable Oil for Cooking
Check and remove any small bones, skin, or belly fat from the fish filets. In a large skillet combine the water, seasonings, and garlic. Bring to a very low simmer then add the fish to gently cook. Fish is done when it can easily be flaked with a fork and is opaque for approximately 3-4 minutes. Carefully remove the fish and discard garlic and cooking water. Gently break up filets into small flakes and chill. In a large bowl add the mayonnaise, egg, creole seasoning, mustard, Worcestershire sauce, and parsley, and mix well. Stir in the panko bread crumbs. Gently stir in the chilled flake walleye and chill for 15 minutes. Preheat the oven to 400°F. Lightly coat a non-stick baking tray with vegetable oil. Gently shape into 8 each ½ inch thick patties. Bake until the bottoms are lightly browned then turn over the patties and continue to cook to lightly brown the other side. Total cooking time is approximately 20 – 30 minutes. Serve with wedges of fresh lemon and Creole Aioli Sauce.
Creole Aioli Sauce
1 Cup Hellmann’s Mayonnaise 1 Large Clove of Fresh Garlic, Minced 2 Tbls. Fresh Lemon Juice 1 Tbls. Fresh Italian Parsley, Chopped 1 Tsp. Louisiana Creole Seasoning ¼ Tsp. Hot Sauce
Whisk together all the ingredients in a small bowl. Cover and refrigerate at least 15 minutes before serving.
Cut off and discard the small wingtips. Separate the drumettes and wingettes. Place the wings in a small bowl or a zip-lock bag. *Mix in the seasonings, lime or lemon juice, and oil. Marinate in a refrigerator for a minimum of 1 hour or overnight. Discard used marinade. Wings can be grilled, broiled, or baked in a 450°F oven. Wings are done when the internal temperature reaches 170°F. (Approximately 30-40 minutes.) *The marinade can also be used to make fajitas.
BARBEQUE PORK SPARE RIBS Yields: 2 pounds
2 Lbs. Pork Spare Ribs 1 Tbls. Boldly Canadian 1 ½ Tbls. Brown Sugar
Glaze: ¼ Cup Ketchup ¼ Cup Red Wine Vinegar
½ Tsp. Boldly Canadian
2 Tbls. Water
1 Tbls. Brown Sugar
Peel off the thin white membrane that covers the bones. Combine the Boldly Canadian and brown sugar. Coat both sides of the ribs, but mostly on the top.
Cover with plastic and refrigerator for 1 hour or overnight. Prepare the glaze by mixing all its ingredients together and set aside.
Adjust oven to rack to middle. Place a pan of water on the bottom rack. Preheat the oven to 300°F. Line the bottom of a shallow baking pan with parchment paper or foil. Space ribs apart, bones side down. Place the ribs on the middle rack in the oven. Reduce the temperature to 225°F. Cooking time is approximately 3 to 4 hours. After the first two hours use a brush and apply a thin layer of the glaze ribs: Keep on cooking and basting the ribs until the meat can be loosened from the bones by inserting a fork and twisting.
Note: To add a smoky aroma and flavor add Liquid Smoke® to the glaze.
ITALIAN PORKETTA Yields: 6-8 Servings
5 Lbs. Boneless Pork Loin or Pork Shoulder. As Needed Olive Oil 1 Tbls Italian Gusto Seasoning 1 Tbls Garden Herbs Blend
In a small bowl, mix the Italian Gusto and Garden Herbs seasonings Without cutting into the meat score the top fatty side into a 1-inch diamond pattern. Butterfly a boneless pork loin by cutting the entire length on one side, For a pork shoulder cut into a pinwheel by starting 1 ½ inch down the side making a spiral cut to the center. Before seasoning lightly pound the pork to an even thickness. Lightly coat the inside of the pork with the olive oil and half of the seasoning mixture. Close or roll up the pork and tie it with cotton string so it holds its shape. Coat the top and side with olive oil then with the remaining seasoning. Lightly cover and refrigerate overnight. Not covering to allow the surface moisture to dry and will help make a crisper crust if you prefer. Preheat your oven to 400°F. Place the marinated pork loin fat side up in a roasting pan on a rack. Place in the center of the oven and turn the temperature down to 325°F. Roast until the center of the pork reaches an internal temperature of 160°F. Remove from oven and allow rest 15-20 before slicing. Cooking time is approximately 2-3 hours. Use your barbecue instructions for slow-roasting meats then finish with a light smoke of apple or cherry wood.
Partially freeze the soft Vienna Bread to make it easier to slice. Place the slices in a large bowl or on a tray to allow the bread slices to dry out overnight or for at least a couple of hours.
Blend the soft butter and Go-Go Garlic seasoning. Evenly spread the soft butter mix on only one side of each bread slice then place on a cookie sheet with the buttered side up. Refrigerate until the butter is well chilled. Bake in a pre-heated 350°F oven until golden brown (15 to 20 Minutes)
Note: Add one minced fresh garlic clove to the butter mixture for a stronger garlic flavor. Best Served Warm.
CARVED ROAST BEEF Yields 4 servings
2 Lbs. Thick cut; boneless Beef Ribeye or Top Sirloin 1-2 Tbsps. Go-Go Garlic or Boldly Canadian Seasoning
Preheat your oven to 400°F with the rack in the middle of the oven. With cotton string tie the roast to keep it plump. Season each side of the roast; place a little extra seasoning on top. Place the roast, fat side up, on a rack in your roasting pan. Insert an oven-safe meat thermometer so the tip is in the center of the roast. Place uncovered in your pre-heated oven, then turn the heat down to 275°F. Roast to 120°F (medium rare) or 125°F (medium). Remove from oven and let rest for 10-15 minutes before carving.
CHICKEN CUTLET Yields: 4 Servings
4 each Boneless & Skinless Chicken Breasts or Thighs 1 Large Egg 1 Tbsp. Milk or Water 1/4 Tsp. Italian Gusto Seasoning
1 Tbsp. Italian Gusto Seasoning 1/2 Cup All-purpose Flour 1/2 Cup Grated Parmesan Cheese 2-3 Tbsp. Vegetable Oil, For Frying
In a shallow bowl whisk the egg, ¼ Tsp. seasoning, and milk together. In a second shallow bowl blend the cheese, flour, and 1 Tbsp. seasoning. Place one portion of chicken in a clear plastic bag and lightly pound them to an even 3/8” thickness. Dry the chicken with a paper towel. Dip chicken into the egg mixture, remove it, and allow extra liquid to drip off. Coat both sides of the chicken with cheese and flour mixture. Place uncovered in your refrigerator for 10 to 15 minutes to set the coating. In a large skillet the oil and preheat over medium heat. Without overcrowding carefully add chicken cutlets. Cook for approximately 7-10 minutes on each side or until golden brown and no sign of pink juices. If chicken is not done place in an uncovered 375°F. Serve immediately with wedges of lemon.
For easy Chicken Parmesan: In a shallow baking dish arrange cooked chicken in a single layer. Top each piece with hot marinara sauce and mozzarella cheese. Bake in the oven just until the cheese is melted. Serve immediately topped with chopped fresh parsley.
Dobrú Chut’!
Polévka
KUŘECÍ OMÁČKA (Vomáčka with Chicken) Yields: 3 ½ Quarts
2 Quarts Cold water 2 Pounds Chicken Thighs, Skinless ¾ Cup Diced Yellow Onion 4-5 Tsp Bohemian Blend Seasoning Salt
4 Cups Small Diced Red Potatoes, peeling them is optional 2 Cups Fresh Green Beans, cut to fit in a soup spoon or Frozen French Style Green Beans.
¼ Cup Flour ½ Cup Water or milk
¼ cup White Vinegar 1 ½ Tsp. Fresh Dill (or ½ tsp of dried Dill Weed)
1 pint Half & Half Cream (Can use Heavy Cream)
Add the cold water, chicken, onions, and Bohemian Blend seasoning in a large soup kettle. Bring to a slow simmer and cook for 1 hour. Remove the chicken from the pot and set aside. Bring the broth back to a boil and add the remaining vegetables. Cook until the potatoes are tender, approximately 10-15 minutes. In a separate bowl whisk the flour and water together until it has no lumps. Stir the flour mixture in and stir until the soup returns to a boil. Reduce the heat to a simmer then add the vinegar and dill. Temper the cream by using a separate bowl with the cream and slowly whisk in 1 cup of the hot broth. With the soup at a low simmer slowly whisk in the cream. Note: the cream will separate if the soup is allowed to boil.
Adjust the seasoning using the Bohemian Blend Seasoning and Salt. Serve topped with additional dill along with a cruet of white vinegar.
Preheat your oven to 350º F. Score only the fat to create a diamond pattern. Tie it with butcher twine so to keep its shape.
Add the oil in a heavy skillet over medium heat, then brown the pork on all sides. Note: If using a Dutch oven, brown the pork in that pan and discard any extra oil. Place browned pork into a roasting pan with a cover. Season the top and sides with Bohemian Blend and Garden Herbs seasonings. Put the onions around the roast add the cold water and bring to a simmer on the stovetop.
Cover and bake for about 1½ - 2 hours (160°F internal temp.). Maintain liquid level by adding water or stock. Test by Inserting a fork and twisting, if the roast starts to pull apart it's done. Save the liquid and *onions from the pan for the gravy.
PORK PAN GRAVY WITH ONIONS Yields: 3 ½ Cups
3 cups Pan Juices from the roasting pan. (Add stock if not enough) 3 Tbl. Unsalted Butter
1 Cup Cold Water or Chicken Stock 1/3 Cup Flour
* Add the onions from the roasting pan ¼ Tsp. Black Pepper
1 Tsp. Bohemian Blend Seasoning
1 Tsp Kosher or Sea Salt
Bring 3 cups of roasting pan juices to a boil, then add the butter to melt. In a separate container whisk the cold water (or chicken stock) and flour together until free of any lumps. Stirring continually slowly add the slurry to the boiling juices. Continue whisking until the gravy has thickened. Reduce heat to low, add the onions and seasonings, and low simmer for 5 minutes. Optional: Strain before serving.
2 ½ Cups Cold Mashed Potatoes 2 Large Eggs ½ Tsp. Salt 2 ½ Cups Flour
Mix the mashed potatoes, eggs, flour, and salt. Knead on a floured board until smooth. Place dough in a bowl, cover with plastic wrap, and refrigerate for 1 hour or overnight. Bring a large pot of water to a boil with a pinch of salt. There are two options for portioning the dough: 1.) On a well-floured surface roll dough into a 1 ½ inch diameter rope. Cut the rope every 1 ½ inches and put the pieces into the boiling water. 2.) Use a golf ball-sized cookie scoop dipped into the boiling water first. Scoop the dough and release the dough ball into the boiling water. Do not overcrowd the dumplings they will need room to swim. Allow the dumplings to float to the surface. Then cook the dumplings for an additional 5-8 minutes.
Test one by cutting it in half and check if the center is fully cooked. To keep the dumplings from sticking together place them in a bowl and toss with plenty of butter.
KYSANÉ ZELÍ SE SLANINOU (Sauerkraut with Bacon) Yields 6 To 8 Servings
4 slices Raw bacon, diced 2 lb. Sauerkraut - with juice 1 Cup Chopped onion ½ tsp. Black Pepper 2 tsps. Caraway seeds 2 tsps. Cornstarch 2 tsps. Sugar
Fry bacon in a small pan until evenly browned, remove, and set aside. Brown the onions in the bacon fat. Mix the black pepper, caraway seeds cornstarch, and sugar with sauerkraut and its juices. While stirring bring the liquids to a boil. Reduce the heat to a low simmer; add bacon bites and cook for 15 minutes.
MEAT OR SALMON RUB Yields: for 2 pounds
1 Tbl. Seasoning: Country Blend, Boldly Canadian, Bohemian Blend, or Go-Go Garlic 1 ½ Tbls. Brown Sugar
Combine all ingredients then coat all sides—place in the refrigerator for a minimum of 30 minutes or overnight for the best results.
POULTRY BRINE RECIPE Yields: for 2 pounds
1 Tbls. Seasoning: Country Blend, Boldly Canadian, Bohemian Blend, or Go-Go Garlic 1 Tsp. Brown Sugar ½ Tsp. Garden Herb Blend 3 CupsCold Water 1 Tbls. Fresh Lemon or Orange Zest (Optional)
Use a glass, stainless steel, or plastic container, just large enough to hold the chicken. Pour the water into the container; stir in the sugar until it has dissolved. Mix in the seasonings then submerge the chicken into the brine; if the brine does not cover add a little more water. Cover the container and place it in the refrigerator overnight or for at least 6 hours. For even marinating, move the chicken around a couple of times. Remove the chicken from the brine and pat dry before cooking.
POTATO TOPPING or CHIP DIP Yields: 2/3 cup
2/3 Cup Sour Cream 1 Tsp. Go-Go Garlic Seasoning 1/4 Tsp. Garden Herbs Blend 2 Tbls. Cold Water
Blend all ingredients and refrigerate for at least 20 minutes before using.
VEGETABLE DIP Yields: 2/3 cup
1/4 Cup Sour Cream 1/4 Cup Real Mayonnaise 1/8 Tsp. Garden Herbs Blend 1/2 Tsp. Bohemian Blend Seasoning
Blend all ingredients and refrigerate for at least 20 minutes before using. Create more varieties by adding Bacon Bits, Crumbled Blue Cheese, Sliced Green Onions, Diced Red Pimentos, Tomato Salsa, or Fresh Dill Weed.
CREAMY CAESAR DRESSING OR DIP Yields: 1/2 Cup
1/2 Cup Real Mayonnaise 1/2 Tsp. Brown Mustard 2 Tsp. Go-Go Garlic Seasoning 2 Tbsp. Red Wine Vinegar 1 Tsp. Worcestershire Sauce 1/2 Tsp. Anchovy Paste (Optional)
Blend all the ingredients and refrigerator for 30 minutes before using if desired dressing can be thinned with a bit of water. For salads always toss your greens with just enough dressing to lightly coat each leaf.
ITALIAN DRESSING or MARINADE Yields: 1 Cup ¼ Cup White or Red Wine Vinegar 2 Tsps. Italian Gusto Seasoning 1 Tbls. Grated Parmesan Cheese ¼ Tsps. Sugar (Optional) ¾ Cup Olive Oil
Whisk together the vinegar, Italian Gusto seasoning, Parmesan Cheese, and sugar together. Continue whisking while adding the oil in a steady stream. Allow the dressing to rest for 10 minutes. Whisk the dressing again before using.
SALAD CROUTONS Yields: 1 cup
1 Cup Dried Bread Cubes (2 oz.) 1 or 2 Tsp. Go-Go Garlic or Italian Gusto Seasoning
2 Tsp. Olive or Vegetable Oil
1 Tbsp. Grated Parmesan Cheese
Preheat the oven to 350°F. In a bowl or a plastic bag add the bread cubes, seasoning, and oil, and toss so the croutons are evenly coated. Put the seasoned croutons on a cookie sheet and toast them in the oven, giving them a few stirs until golden brown. Remove From the oven and toss the croutons with the parmesan cheese.
ROASTED POTATOES Yields: 4 servings
2 Lbs. Potatoes washed well and cut into uniform chunks 1-1/2 Tbsp. Olive or Vegetable Oil 3 - 4 Tsp. Seasoning: Boldly Canadian, Go-Go Garlic or Country Blend
1 ½ Tsp Fresh Rosemary (Optional) Adjust the oven rack so it is a little high from the center of the oven. Preheat the oven to 400°F. Evenly coat the potatoes with olive oil and seasoning. Arrange in a single layer on a baking pan that has sides. Place in your oven, uncovered, and roast for 30-45 minutes. When the potatoes are browned and tender they are ready to serve
EASY PAN GRAVY Yields: 2 Cup
1/4 Cup Flour 2 Tbsp. Pan Drippings 2 Cup Cold Chicken or Beef Stock (Salt-Free or low salt stock) 1 Tsp. Country Blend Seasoning
Drain as much of the fat from your roasting pan as you can. Measure out only 2 Tablespoons of this fat (you can substitute vegetable oil). In a pan over medium heat whisk the flour and oil together. Keep stirring to prevent the mixture from browning until the aroma turns nutty. To prevent lumps slowly whisk in cold stock a ¼ cup at a time. Turn the heat to low, stir in the seasoning salt, and let simmer for 5 minutes. Taste and adjust the seasoning before serving.
