Best Ukrainian Chicken Broth Nachynka Spoon Bread Recipes

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NACHYNKA:



Nachynka: image

My mom used to make this for me at Christmas, we are not Ukrainian and I am not sure where she got the recipe but its filling and hot and I haven't had it in a number of years.

Provided by KennKonn

Categories     < 4 Hours

Time 1h25m

Yield 1 casserole, 6 serving(s)

Number Of Ingredients 8

1 medium onion
1/4 lb butter
1 cup cornmeal
1 teaspoon sugar
1 teaspoon salt
1 quart milk, warmed
4 eggs, well-beaten
1 teaspoon baking powder

Steps:

  • Saute chopped onion in butter.
  • Do not brown.
  • Turn heat to low.
  • Add cornmeal to butter and mix well.
  • Add the sugar, salt and warm milk.
  • Stir slowly until the cornmeal begins to thicken.
  • Remove from heat.
  • Add the eggs and baking powder. Mix well.
  • Pour into a greased 3-quart casserole. Bake at 325 degrees F. for 1 hour.

UKRAINIAN NACHYNKA (CORNMEAL DRESSING)



Ukrainian Nachynka (Cornmeal Dressing) image

Make and share this Ukrainian Nachynka (Cornmeal Dressing) recipe from Food.com.

Provided by Olha7397

Categories     Grains

Time 1h20m

Yield 1 casserole

Number Of Ingredients 8

1 medium onion
1/4 lb butter
1 cup cornmeal
1 teaspoon sugar
1 teaspoon salt
1 quart warm milk
4 eggs, well-beaten
1 teaspoon baking powder

Steps:

  • Saute chopped onion in butter.
  • Do not brown.
  • Turn heat to low.
  • Add cornmeal to butter and mix well.
  • Add the sugar, salt and warm milk.
  • Stir slowly until the cornmeal begins to thicken.
  • Remove from heat.
  • Add the eggs and baking powder.
  • Mix well.
  • Pour into a greased 3-quart casserole.
  • Bake at 325 degrees F.
  • for 1 hour.

Nutrition Facts : Calories 2238.9, Fat 152.1, SaturatedFat 87.4, Cholesterol 1226.7, Sodium 4146.6, Carbohydrate 157.2, Fiber 10.5, Sugar 11.3, Protein 69.1

NACHYNKA



Nachynka image

This delicious cornmeal stuffing casserole is a traditional Ukrainian side dish that is served at special occasions and holidays. Storage Time: Up to 3 days in refrigerator.

Categories     Sides

Yield Serves 8

Number Of Ingredients 9

3 tbsp canola oil
1/2 cup finely chopped onion
1 cup cornmeal
1 1/2 tsp granulated sugar
1 tsp salt
1/8 tsp white pepper
3 cups milk (2%)
1 cup whipping cream
2 eggs, beaten

Steps:

  • Preheat oven to 325°F.
  • In a large saucepan or Dutch oven, heat oil and sauté onions until tender. Add cornmeal, sugar, salt and pepper, mix well. Heat but do not brown; remove from heat.
  • In another large saucepan, bring milk and cream to a boil over medium heat, stirring constantly. Remove from heat.
  • Gradually add milk mixture to cornmeal mixture, a small amount at a time, stirring constantly. Turn heat to low and continue stirring until mixture is very thick.
  • Mix 4 tbsp of cornmeal mixture into beaten eggs to warm the eggs. Stirring constantly, slowly stir this mixture back into the rest of the cornmeal mixture.
  • Pour into greased 2-quart casserole dish. Bake uncovered until golden brown, about 1 hour.

Nutrition Facts : Calories 239 calories, 17.8 g fat, 3.6 g protein, 16.5 g carbohydrate, 0.9 g fibre, 321 mg sodium

UKRAINIAN CHICKEN BROTH NACHYNKA (SPOON BREAD)



Ukrainian Chicken Broth Nachynka (Spoon Bread) image

The following Bukovinian dressing or spoon bread is tender-moist and rich in chicken flavor. There is no fat or seasoning in this recipe. It is therefore important that the chicken broth be rich in fat and well seasoned. If a slightly thicker mixture is desired, the broth may be reduced to 4 cups and the nachynka baked in a moderate oven for a brief period.

Provided by Olha7397

Categories     Chicken

Time 21m

Yield 8 serving(s)

Number Of Ingredients 3

1 cup cornmeal
5 cups boiling rich and well seasoned chicken broth
3 egg yolks, well beaten

Steps:

  • Add the corn meal gradually to the boiling chicken broth, and stir until smooth and free of lumps.
  • Cook the mixture until most of the liquid is absorbed.
  • This mixture should not be very thick.
  • Stir some of the hot cereal into the beaten yolks, and then blend it with the rest.
  • Cook it over a low heat from 5 to 6 minutes.
  • Serve hot or cold with any meat preparation.
  • serves 7 to 9.

Nutrition Facts : Calories 97.7, Fat 2.9, SaturatedFat 0.9, Cholesterol 70.8, Sodium 485.1, Carbohydrate 12.5, Fiber 1.1, Sugar 0.6, Protein 5.2

UKRAINIAN MEMORIAL BREAD



Ukrainian Memorial Bread image

This is a rich and tasty bread to take to church for a Memorial Service. The bread symbolizes the bread of life. It is traditionally round - a symbol of eternity. It may also be braided or decorated in some fashion. This is to emphasize the beauty of the eternal life.

Provided by Olha7397

Categories     Yeast Breads

Time 1h5m

Yield 1 loaf

Number Of Ingredients 12

2 teaspoons granulated sugar
1/2 cup warm water
1 tablespoon active dry yeast
3 1/2 cups all-purpose flour (approx)
1 teaspoon salt
1/4 cup liquid honey
2 eggs, lightly beaten
2 egg yolks
1/4 cup butter, melted (or vegetable oil)
3/4 cup golden raisin
1 egg yolk, lightly beaten
1 tablespoon sesame seeds

Steps:

  • In small bowl, dissolve sugar in water. Sprinkle in yeast; let stand for 10 minutes or until frothy. In large bowl, stir 3 cups flour with salt. With wooden spoon, stir in yeast mixture, honey, eggs, egg yolks and butter. Turn out onto floured surface; knead for 10 minutes or until smooth and elastic, dusting with enough of the remaining flour to prevent sticking.
  • Place dough in large greased bowl, turning to grease all over. Cover with plastic wrap; let rise in warm draft free place until doubled in bulk and indentation remains when dough is poked with 2 fingers, about 1 hour. Punch down dough; knead in raisins. Let rest for 10 minutes.
  • To make braid, divide dough into three and roll out into three long ropes. Place on greased baking sheet and braid. Start braiding from the centre to the end and then braid the other side. Tuck ends under braid. Cover braid loosely with plastic wrap. Let rise in warm draft free place until doubled in bulk, about 1 hour.
  • To make crown: Roll into 30 inch long rope. Holding 1 end in place, wind remaining rope around end to form fairly tight spiral that is slightly higher in centre. Transfer to lightly greased baking sheet.
  • TOPPING: Stir egg yolk with 1 teaspoons water; brush over loaf. Sprinkle with sesame seeds. Bake in 350°F oven for 35 to 45 minutes or until golden brown and loaf sounds hollow when tapped on bottom. Let cool on rack.

Nutrition Facts : Calories 2999.7, Fat 78, SaturatedFat 38.2, Cholesterol 1111.4, Sodium 2848.9, Carbohydrate 507.7, Fiber 19.9, Sugar 144.6, Protein 75.7

BEST HOMEMADE BREAD - UKRAINIAN STYLE !



Best Homemade Bread - Ukrainian Style ! image

Nothing warms your heart nor perks up your nose as much as the smell of fresh bread baking in your oven. This recipe is a no-fail comfort food that a beginning, intermediate or advanced baker will enjoy making.

Provided by petrosha

Categories     Breads

Time 45m

Yield 5 loaves, 6-10 serving(s)

Number Of Ingredients 7

3 cups warm water
2 eggs
1/4 cup white sugar
2 tablespoons yeast (instant, quick rise)
1/3 vegetable oil
8 cups white flour
1 teaspoon salt

Steps:

  • Using my kitchen aid mixer, put in the 2 Tbsp. yeast and add 4 cups of the flour. Mix well and ensure this is well blended.
  • In another mixing bowl, combine the water, sugar, oil, salt and eggs.
  • On the #2 setting, or low, slowly add in the liquids to the flour and yeast mixture. Now with the mixer on, add the remaining flour, one cup at a time. Knead until a soft dough is formed. Remove from the Kitchenaid bowl and place in a well-oiled mixing bowl, cover with a damp tea towel and leave to rise in a warm place. After about 30 minutes, punch down and let rise again until double.
  • This dough is now ready to be shaped into loaves for bread, buns or used in your favourite recipes. Bake in a preheated 350F oven for 25-30 minutes.

Nutrition Facts : Calories 675.8, Fat 3.5, SaturatedFat 0.8, Cholesterol 62, Sodium 420.3, Carbohydrate 137.3, Fiber 5.6, Sugar 8.8, Protein 20.9

UKRAINIAN BUKOVINIAN NACHYNKA (CORNMEAL DRESSING) 2



Ukrainian Bukovinian Nachynka (cornmeal dressing) 2 image

Make and share this Ukrainian Bukovinian Nachynka (cornmeal dressing) 2 recipe from Food.com.

Provided by Olha7397

Categories     Grains

Time 1h20m

Yield 1 casserole

Number Of Ingredients 10

6 slices bacon
1 small onion, finely chopped
3 tablespoons butter or 3 tablespoons bacon drippings
1 cup cornmeal
1 teaspoon salt
1/4 teaspoon pepper
1 teaspoon sugar
3 1/2 cups milk, scalded
3 eggs, well-beaten
1/2 cup light cream

Steps:

  • Fry bacon until crisp.
  • Add onion and saute.
  • Remove bacon and onion.
  • Bacon drippings can be used instead of butter.
  • On low heat, gently stir in the cornmeal and stir so it is coated.
  • Add salt, pepper, and sugar.
  • Scald milk and add it gradually, stirring constantly, until bubbly and all the milk is gone.
  • Simmer until thickened.
  • Remove from heat and add eggs, cream, bacon pieces, and onion.
  • fold gently.
  • Pour into 2 quart casserole and bake uncovered in oven for 1 hour at 350 degrees F.

Nutrition Facts : Calories 2418, Fat 169.6, SaturatedFat 81.4, Cholesterol 1017.3, Sodium 4425.2, Carbohydrate 151.6, Fiber 10, Sugar 9.3, Protein 76.9

UKRAINIAN CHICKEN KIEV



Ukrainian Chicken Kiev image

A real Kiev recipe, with seasoned butter rolled up in breaded chicken breasts for a richness fit for royalty! This recipe takes a bit of time, but is well worth the effort.

Provided by William Anatooskin

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Pan-Fried

Time 1h10m

Yield 8

Number Of Ingredients 14

8 (4 ounce) skinless, boneless chicken breast halves
⅓ cup butter, softened
½ teaspoon ground black pepper
1 teaspoon garlic powder
2 eggs
3 tablespoons water
¼ teaspoon ground black pepper
¼ teaspoon garlic powder
1 teaspoon dried dill weed
½ cup all-purpose flour
½ cup dry bread crumbs
2 cups vegetable oil
½ lemon, sliced
¼ cup chopped fresh parsley

Steps:

  • Place each chicken breast between a sheet of wax paper and pound, using a mallet or rolling pin, to about 1/8 inch thickness; be careful not to 'break' the chicken. Wrap and refrigerate until seasoned butter is frozen.
  • To Make Seasoned Butter: In a small bowl combine the softened butter, 1/2 teaspoon pepper and 1 teaspoon garlic powder and mix well. Spread mixture into a 2x4 inch rectangle on a piece of aluminum foil; freeze until firm.
  • When butter is firm, cut into 8 equal size pieces and place one piece on each chicken breast. Fold in edges of chicken and roll to encase butter completely. Secure with toothpicks.
  • In a small bowl, beat eggs with water. In a shallow dish or bowl, mix together the 1/4 teaspoon pepper, 1/4 teaspoon garlic powder, dill weed and flour. Place bread crumbs in a separate shallow dish or bowl. Dip chicken rolls in seasoned flour, then egg mixture, then crumbs. Place coated chicken in a shallow dish, cover and refrigerate for about 30 minutes.
  • Heat oil in a large skillet over medium high heat. When oil is hot, deep fry chicken rolls for about 5 minutes, then turn over and deep fry for another 5 minutes until golden and cooked through, with no pink showing inside. Drain on paper towels, garnish with lemon slices and parsley and serve.

Nutrition Facts : Calories 756.2 calories, Carbohydrate 12.3 g, Cholesterol 132.7 mg, Fat 65.8 g, Fiber 1 g, Protein 29.8 g, SaturatedFat 12.8 g, Sodium 197.3 mg, Sugar 0.7 g

CORNMEAL CASSEROLE - UKRAINIAN NACHYNKA



Cornmeal Casserole - Ukrainian Nachynka image

I got this recipe from a fellow Ukrainian Dance Mom. It never fails and is so good. Full of calories and flavour, I'm afraid.

Provided by CanadianFarmgal

Categories     Grains

Time 1h

Yield 6 cups, 8 serving(s)

Number Of Ingredients 9

2 cups yellow cornmeal
1 large onion, finely diced
1 cup bacon, chopped
1/2 cup margarine or 1/2 cup butter
6 cups whole milk
2 tablespoons chicken bouillon granules
6 whole eggs
6 tablespoons sugar
1 cup cream

Steps:

  • Fry the bacon crisp in an oven proof dutch oven.
  • Remove bacon and set aside.
  • In a separate pot, scald the 6 Celsius milk. Add the chicken bouillon mix, keep hot.
  • Meanwhile, add butter and onion to the dutch oven - saute until onion is tender.
  • Add cornmeal, mix well.
  • Carefully add the milk to to cornmeal mixture to avoid lumps.
  • Cook until the mixture thickens, stirring constantly. Salt and pepper to taste.
  • When thick, turn off heat.
  • Add bacon to the cornmeal mixture.
  • Whip 6 eggs to a nice froth, add the sugar.
  • Fold into cornmeal mixture. When it is uniformly mixed, do the same with the cream.
  • Butter large casserole, pour mixture inches.
  • Bake 30 - 45 minutes in a 350°F oven depending on if you prefer it like breakfast cereal or more like cake.

Nutrition Facts : Calories 594.8, Fat 39.5, SaturatedFat 15.6, Cholesterol 203.4, Sodium 792.9, Carbohydrate 45.1, Fiber 2.5, Sugar 20.1, Protein 16.3

UKRAINIAN BUKOVINIAN NACHYNKA (CORNBREAD DRESSING)



Ukrainian Bukovinian Nachynka (Cornbread Dressing) image

Make and share this Ukrainian Bukovinian Nachynka (Cornbread Dressing) recipe from Food.com.

Provided by Olha7397

Categories     Breads

Time 1h20m

Yield 6-8 serving(s)

Number Of Ingredients 10

1 small onion, chopped fine
3 tablespoons butter
1 cup cornmeal
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon pepper
1/4 teaspoon cinnamon, if desired
3 1/2 cups scalded milk
1/2 cup light cream
2 -3 eggs, well beaten

Steps:

  • Cook the onion in the butter until it is tender but not brown.
  • Add the corn meal along with the salt, sugar, pepper, and cinnamon, and mix them to coat the cereal thoroughly with the butter.
  • Pour in the scalded milk gradually and stir briskly until the mixture is smooth and free of lumps.
  • Cook until it thickens.
  • Remove it from the range and blend in the cream.
  • Beat the eggs well and fold into the cereal.
  • Spoon into a 2-quart buttered casserole.
  • Bake the nachynka uncovered in a moderate oven (350 degrees F) for 1 hour.
  • It should have a crisp golden brown crust all around.
  • Serves 6 to 8.

Nutrition Facts : Calories 287.4, Fat 17.2, SaturatedFat 9.9, Cholesterol 118.9, Sodium 537.1, Carbohydrate 25.2, Fiber 1.8, Sugar 1.5, Protein 9.2

BASIC SEITAN - CHICKEN FLAVOR



Basic Seitan - Chicken Flavor image

I have been making seitan quite a bit lately, and have been trying various cooking methods (baking, steaming and now simmering). One of the more difficult methods as far as consistancy goes, (so I've read), is simmered seitan. The following recipe I found in La Dolce Vegan cookbook, and it sounded so simple and mistake proof, I had to try it. I have now conquered my fear of simering seitan in broth!! Recipe can be doubled, and the pieces can be cut into nuggets, strips or cutlet sized pieces.

Provided by Kozmic Blues

Categories     Vegan

Time 1h

Yield 4 serving(s)

Number Of Ingredients 10

1/2 cup vital wheat gluten flour
1/2 cup water
2 cups water
1/4 cup nutritional yeast
2 tablespoons soy sauce
1 teaspoon onion powder
1 teaspoon sage
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon celery seed (or celery salt)

Steps:

  • In a medium bowl, stir together the wheat gluten and water until it becomes elastic. Knead dough anywhere from 1 to 5 minutes.
  • Cut into you desired shapes and sizes.
  • In a medium sauce plan, bring all of the broth ingredient to a boil.
  • Add prepared seitan into broth.
  • Reduce heat and cover with lid.
  • Let simmer for 50-60 minutes stirring every 10 minutes, until MOST but not all of the broth has reduced completely, this can take anywhere from 30 to 60 minutes.
  • Use chicken flavored seitan immediately in your dish of choice or store in the refrigerator for up to 6 days, or the freezer for up to 6 months. If you use the seitan imemdiately after simmering, it will seem quite soft and tender. If you allow it to cool and then use it in a dish, it will have a bit more texture to it.

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