Place rice in a casserole dish and rinse with water three times. Add 3 cups of water to the rice, and season with salt. Cover the casserole dish with plastic foil, and then cook in a microwave for 20 minutes.
While the rice is cooking, heat up the oil in a pan and, sauté the onion till slightly golden .
Add chicken, salt, pepper, and garlic powder. Stir and let the chicken slightly stick to the bottom of the pan. Cast iron pan works best.
Add half a cup of water and scrape the chicken off the bottom of the pan. Add corn, broccoli, and beans, and1 cup of water. Stir and cook for five minutes.
Add barbecue sauce, soy sauce, seasoning salt, beef flavored bouillon, and continue cooking. Cook while stirring until all the liquid is gone.
Place hot steamed rice in a larger serving bowl, and empty the chicken into the rice. Mix well.
Serve hot. Place amount of rice on a plate, then garnish with shredded cheese. You may also drizzled ketchup over the top.
In a pressure cooker place pork, chopped onion, salt and water. Close the lid of the pressure cooker and bring to boil on high temperature. Once the pressure cooker starts making hissing sound, turn down the temperature to medium low. Cook for 35 to 40 minutes.
While the meat is cooking, peel and cube 8 cups of carrots.
To open the pressure cooker, place it in the kitchen sink, and start pouring cold water on top of the lid. When it's safe to open the lid, remove the meat from the water and place it on a cutting board. Cut the meat into smaller cubes. Cover the meat with plastic wrap.
To the broth add the 8 cups of cubed carrots, half a teaspoon salt and 1 cube of beef flavored bouillon. Cover with a lid, and again bring back to boil.
Turn down the heat and cook for 15 minutes. Open the pressure cooker the same way you did previously. Placed the pot back on the stove( without the lid), add the cut meat to the carrots and bring to boil.
In a small shallow frying pan melt 6 tablespoons of margarine or butter and add 4 tablespoons of flour. Mix the flour into the melted butter and constantly stir. The rouge will change color. Take the frying pan off the burner once it turns darker pink.
Pour the rouge into the boiling stew and immediately stir. Cook for five more minutes.
To finish the taste you may want to add 2 tablespoons of sugar and freshly chopped parsley.
This stew is served with dinner rolls called, “Mětinky”
In a medium bowl beat eggs, water and salt. Start adding the flour. Empty the bowl on a clean flat surface and knead all the flower into the dough.
The dough will be smooth but hard.
Divide the dough in two and roll each piece on a floured surface into very thin round shape.
Preheat the oven to 170 °F. Turn off the oven and place the dough on a baking rack in the oven to dry for 15 minutes. The flat piece will be stiff once ready.
Remove the piece on a cutting board and slice the dough along the side of the impressions that were created from the baking rack. Stack the pieces on top of each other and cut with a sharp knife thin noodles. These noodles can be used right away or let them dry on a baking sheet for day or two and store it in a Ziplock bag for later use
In a large cooking pan preheat the oil and sauté onion.
Add minced garlic.
Stir in carrots, potatoes, celery, and corn. Stir and cook for five minutes.
Add water, salt, beef bouillon, and marjoram. Bring to boil and add the mushrooms. Let cook on medium high for 30 minutes.
With a tool for mashing potatoes press few times in the pot to mash any large pieces of potatoes.
Now we are ready to thicken the soup. In a small frying pan, melt 4Tbs of butter and stir in 3 tablespoons of flour. Mix the flour and butter well. The rouge will change color as it cooks. Take off the stove when the color is light brown immediately pour the rouge into the boiling soup. Mix well and let cook for another five minutes.
This soup is best served with something sweet like Vdolky or Palačinky.
In a frying pan melt 2 tablespoons of butter and sauté chopped 1/2 of onion until golden brown color.
Cut the sliced ham into small pieces and stir into the onion.
In the bowl beat six eggs and season with salt and pepper.
Pour the eggs into the frying pan and constantly stir until eggs are fully cooked, then set aside.
Prepare nine slices of meat by seasoning them from both sides and placing them next to each other on a flat surface preferably cutting board.
On each slice spread a little bit of mustard; place one slice of cheese, and one spoon full of scrambled eggs.
Cut the carrots, pickles and hotdogs into quarters and then thirds, and place one wedge of each on top of the scrambled eggs.
Now wrap the meat around the filling and secure the top and ends with toothpicks.
Use the string to wrap around the meat tightly so no filling is visible.
Repeat this process with the rest of the rolls.
Chop one whole onion and sauté on 2 tablespoons of oil in a pressure cooker without the lid.
Add the beef rolls and stir them around. Make sure the rolls are brown from all sides.
Cook all the moisture out and let the onion stick to the bottom of the pan.
When the bottom is slightly brown add half a cup of water and stir while scraping the onion off the bottom.
Repeat this process one more time and then add 2- ½ cups of water into the pan along with one cube of beef flavored bouillon and salt and pepper.
Close the lid securely and turn the heat to high.
Once the lid starts steaming turn the heat to medium low and cook for 35 to 45 minutes.
Place the whole pressure cooker in the sink and let cold water run on top of the lid.
When the lid unlocks, open the pan, and remove rolls on a cutting board.
Take out all the toothpicks and remove the string. Bring the remaining liquid to a boil.
In a cup, mix ¼ cup of water with 2 tablespoons of flour and pour it into the liquid. With constant stirring cook for another two minutes.
Boil potatoes with their skin on for 35- 40 minutes.
Drain water.
When cool, peal and dice them, and put them in a large bowl.
Sprinkle with salt and pepper and mix well.
Peal and dice eggs, chop onion, dice bologna salami and pickle and add everything to the potatoes. Mix well.
Add miracle whip and stir with a wooden spoon.
In a cup mix dressing by combining water, sugar vinegar and salt. Stir till all dissolved and add to the potatoes salad. Stir everything together and let rest in the fridge before serving.
If the meat is not pre-sliced, cut thin slices about quarter of an inch thick and 2x2inches large. Pound the slices of meat with meat mallet, sprinkle salt and pepper over the tops, flip them over, and season from the other side.
Scrape the onion to the side of the pot and start placing a piece of meat, one by one on the bottom of the pan. Brown each piece from both sides, and push them aside in the pan. Repeat this process with all the pieces. It is important that the heat is on high.
The meat will start creating a brown coating on the bottom of the pan, and that is what we are looking for.
Add half a cup of water to the pan and stir the meat around, until all of the brown coating is released from the bottom into the sauce.
Cook out all the liquid from the pan, until it starts catching to the bottom again.
Add one cup of water, stir from the bottom, releasing all the brown coating from the bottom again.
Then add 2 more cups of water, and one cube of beef flavored bouillon. It would be best if you use a pressure cooker. Cover the pot with lid and close tightly. Once the pot starts steaming, turn down the heat to medium low and cook for 25-35 minutes.
When done, place the pressure cooker in the kitchen sink, and let cold water run over the top of the lid. Once safe to open, remove the lid add 1 cup of water and bring to boil.
Mince one clove of garlic and add to the meat.
In a small bowl whisk half a cup of water with 4 tablespoons of flour, and stir it into the meat. Let cook for another five minutes.
Recipe Notes
This dish can be served with steamed rice or potato dumplings, and tomato or cucumber salad on the side.
Wash the roast and generously rub with salt add pepper and caraway seed.
Preheat oil in cast iron pan on high.
Chop onion and sate till golden brown. Stir with wooden spoon. Scrape onion to the side and add roast.
Brown the roast from all sides. It will create a nice crust that will protect the meat from drying out. When the onion starts catching to the bottom add slowly water and scrape from bottom. This will make delicious drippings.
Preheat the oven to 350 °F, cover the pan with a lid, and bake in the oven for 2 hours. Turn meat with a wooden spoon every ½ hour. After 2 hours remove the lid and raise the temperature to 400˚ F and bake for another 40 minutes.
When the roast is done remove from the pot unto a plate and cover with foil.
You can add additional flavor to the roast by placing some of the dripping directly on the meat and dumplings before serving the meal, or make from the drippings extended sauce.
Place the pot back on the stove, and add 1 cup water to the drippings. Scrape the sides of the pot into the drippings. To make drippings more like a gravy texture, and add 2 tablespoons of cornstarch mixed in 1/4 cup of water and stir into the drippings. Let cook for 3 minutes, than drizzle over the dish
