CANDY DISH WITH LID RECIPES

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KALEENKA PIROSHKY RECIPE - FOOD.COM



Kaleenka Piroshky Recipe - Food.com image

One of my favorite restaurants in Seattle was Kaleenka's on First Avenue. I loved their borshch and piroshky, and I always felt warm and comfortable in the restaurant. Kaleenka's has unfortunately closed, but I did find their recipe for piroshky in "Dining Ethnic Around Puget Sound" which was published in 1993. Kaleenka featured good Russian hearty fare, traditional cooking from the Ukraine, Uzbekistan, and Georgia. The name "Kaleenka" was derived from a ubiquitous shrub that grows all across Russia, which is revered since ancient times as a symbol of the land and culture. The Kaleenka notes that "piroshky" is derived from a Russian word pronounced "peer," which means "feast." Many different fillings are common, including chicken, fish, and fruits, but this beef and cheese filling is the favorite. Prep includes time for the rising of the dough.

Total Time 1 hours 50 minutes

Prep Time 1 hours 30 minutes

Cook Time 20 minutes

Yield 4-6 serving(s)

Number Of Ingredients 15

1 onion, chopped
1 tablespoon vegetable oil
2 lbs lean ground beef
1 clove garlic, finely chopped
1/2 teaspoon salt
1/2 teaspoon pepper
2 packages yeast
4 -5 cups flour
2 tablespoons sugar
1 teaspoon salt
1 egg
3 tablespoons additional vegetable oil
1/4 cup warm water
1 1/2 cups milk
1 lb cheddar cheese, cut into 1/2 inch cubes

Steps:

  • In a skillet, brown the onion in oil, about 7 minutes; remove and set aside.
  • Brown the ground beef in the skillet, drain the grease, then add in the cooked onion, garlic, salt, and pepper; set aside.
  • (The original recipe had you then chill the mixture to 40 degrees and"pick out solid fat," but that's a step I forgo).
  • In a small ceramic or glass bowl, dissolve the yeast in the warm water and let stand for 11 minutes.
  • In a large bowl or using a large stand mixer, place 4 cups of the flour, sugar, salt, egg, the remaining oil, water/yeast mixture, and the milk; mix together (use a dough hook attachment if you have one), adding additional flour as needed to make the dough soft but not sticky.
  • Knead, either for about 10 minutes by turning out onto a floured board and doing it by hand or by using a dough hook in a mixer on slow speed for about 6 to 7 minutes.
  • Place in a large bowl, cover with a towel, and let rise for 45 minutes to 1 hour; punch down.
  • Preheat oven to 350 degrees F.
  • To fill the piroshky, pinch off a piece of dough about the size of an egg and roll it out to 1/8-inch thick, then place a cube of cube of cheese and 2 tablespoons of meat filling in the center.
  • Lift up the edges of the dough and bring it up to the top, pinching together tightly to completely enclose the filling and so that the dough knits together.
  • Place the piroshky on a microwave-safe dish or tray, seam-side down, and microwave for 10 seconds; set aside and let rise for 10 minutes.
  • Repeat the piroshky construction, microwaving, and rising with remaining ingredients.
  • Place risen piroshky (all of them) on a non-stick baking sheet and bake at 350 degrees F until golden brown, about 15 to 20 minutes depending on your oven; alternately, you can deep fry them at 300 degrees F until golden.
  • Note: you might also be able to run the dough ingredients through the initial preparation steps in your bread machine, to make it especially easy!

Nutrition Facts : Calories 1557.5, FatContent 80, SaturatedFatContent 37.6, CholesterolContent 326, SodiumContent 1795.9, CarbohydrateContent 112, FiberContent 4.9, SugarContent 8.4, ProteinContent 93

OREO WHITE CHOCOLATE CANDY + VIDEO



Oreo White Chocolate Candy + Video image

This crockpot candy is loaded with chopped pretzels, Oreo cookies, mini marshmallows, and chocolate chips. Make them for gifts or an easy treat!

Provided by Donna Elick

Total Time 1 hours 10 minutes

Prep Time 10 minutes

Cook Time 60 minutes

Number Of Ingredients 6

24 ounce vanilla almond bark
4 ounce Baker’s White Chocolate bar
2 cups chopped mini twisted pretzels
4 cups chopped Oreo cookies (about 3 sleeves or 1 regular-sized package)
2 cups mini marshmallows
1/2 cup mini chocolate chips

Steps:

  • Reserve 1/2 cup each of pretzels, cookies, and marshmallows for decorating the tops of the candies.
  • Break apart almond bark and white chocolate bar and place in the crockpot.
  • Cover with a lid and program the crockpot for one hour on LOW. Do not stir the candy during this time.
  • After one hour, stir the candy to determine if the almond bark and white chocolate are fully melted and smooth. Continue cooking on LOW if needed for 15 minute increments until everything is melted and stirs together smoothly.
  • Stir in chopped pretzels and cookies until combined.
  • Prepare sheet pans or a lengthy countertop by covering with parchment paper.
  • Just before you are ready to form the candies, stir in the mini marshmallows. Sprinkle a handful of mini chocolate chips across the mixture and swipe your spoon or spatula through the mixture just once to create a chocolate swirl throughout the Oreo cookie candy.
  • Use a cookie scoop or tablespoon to drop spoonfuls of the candy onto the parchment paper.
  • Sprinkle the tops with reserved pretzels, cookies, and marshmallows.
  • Continue dropping the candies and sprinkling with the toppings.
  • After all of the candy has been scooped, melt the remaining bit of chocolate chips by microwaving in 30 second increments. Transfer melted chocolate into a small ziploc bag and snip the corner off of the bag to use it as a piping bag. Drizzle the melted chocolate over the candies.
  • Allow candies to set. Peel the candies from the parchment paper and store in an airtight container on the counter top for up to a couple weeks or freeze for 3 months.

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