Guy Fieris Holy Haluski Recipes

Steps:

• Bring a large pot of water to a boil. Add the cabbage leaves and cook until crisp-tender, about 5 minutes. Drain and julienne.
• Melt the butter in a large skillet over medium heat. Add the onions, sprinkle on half of the garlic salt, and let the onions sweat for about 10 minutes, stirring often. Stir in the cabbage and cook, stirring all the while, until the onions and cabbage start to caramelize, about 10 minutes.
• Stir in the crumbled bacon, the noodles, the remaining garlic salt, and the pepper, and let the haluski cook for 5 more minutes or so. Plate it up and top it off with Romano cheese.

Steps:

• Bring a large pot of salted water to a boil for the noodles.
• In a large Dutch oven, melt 1 T of the butter over medium heat and add the pancetta. Cook, stirring, until crisp, 12 to 14 minutes.Remove the pancetta to a paper-towel-lined plate to drain. Reserve.
• Strain the fat from the pancetta from the pot, wipe the pot clean, add back in 2 T of the pancetta fat, and melt the remaining butter along with it in the pot. Reserve the remaining pancetta fat for another use or discard.
• Add the onions, cabbage, carrots, and thyme.Season with the salt and half of the pepper. Stir to coat the vegetables with the butter. Cover and cook until the cabbage is wilted and almost tender, about 10 minutes. Uncover and simmer until the cabbage is very tender, about 10 minutes more.
• While the cabbage cooks, add the noodles to the boiling water and cook according to the package directions.
• Increase the heat under the Dutch oven to high and cook, stirring, until the cabbage and onions are golden, about 10 to 12 minutes. Add in the minced garlic and capers. Cook for 1 minute and add the peas, then deglaze the pan with the white wine and add the lemon juice. Add three quarters of the pancetta, combine well, and remove from the heat.
• Drain the noodles and add to the pot with the cabbage. Toss well to coat the noodles with the cabbage and onion mixture. Sprinkle with the parsley and the remaining reserved pancetta.Serve immediately.

Steps:

• Cut up bacon in bite size pieces and fry with chopped onion (I like my bacon crisp, but it's up to you).
• Meanwhile, put on large pot of water to boil.
• Peel potatoes, cut and grind up in a blender (If the mixture is too dry to blend, add the egg).
• In a large bowl, gradually mix flour with potato mush until loose batter is formed.
• Put a large scoop of the batter on a flat surface (I use the bottom of a springform pan).
• Holding the flat surface in one hand, use a fork with the other, pushing finger-size dumplings in the boiling water (They will rise as they cook).
• Gently stir, so they don't stick.
• After the dumplings are all cooked, drain them in a large colander and put them in a large serving bowl.
• Drain sauerkraut in colander, under cold water, squeezing out excess.
• Add sauerkraut, cooked bacon and onion to dumplings.
• Mix gently.
• Salt and pepper to taste.
• (An alternate version is with the dumplings mixed with drained cottage cheese and melted butter. Very yummy too!).