Taste the world right in your kitchen with German And Austrian recipes
himmel und erde
4 medium potatoes, cut into 1-inch cubes
2 tart apples, sliced softened
1 tablespoon granulated sugar
4 slices bacon, cut into 1-inch pieces
1 medium onion, sliced
1 tablespoon butter or margarine, softened
Dash of ground nutmegHeat 1 inch salted water to boiling. Add potatoes, apples and sugar. Heat to boiling reduce heat. Cover and cook until potatoes are tender, 10 to 15 minutes drain.Fry bacon until crisp drain. Cook and stir onion in bacon fat until tender. Place potatoes and apples in serving bowl. Dot with butter sprinkle with nutmeg. Top with onion and bacon.
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4 medium potatoes, cut into 1-inch cubes
2 tart apples, sliced softened
1 tablespoon granulated sugar
4 slices bacon, cut into 1-inch pieces
1 medium onion, sliced
1 tablespoon butter or margarine, softened
Dash of ground nutmegHeat 1 inch salted water to boiling. Add potatoes, apples and sugar. Heat to boiling reduce heat. Cover and cook until potatoes are tender, 10 to 15 minutes drain.Fry bacon until crisp drain. Cook and stir onion in bacon fat until tender. Place potatoes and apples in serving bowl. Dot with butter sprinkle with nutmeg. Top with onion and bacon.
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hollipse
1 medium cabbage
2 cups half-cooked rice
2 pounds hamburger
Salt and pepper, to taste
2 tablespoons shortening
1 (No. 2 1/2) can tomatoes or tomato juiceSeparate cabbage leaves. Let stand in hot water until wilted drain. Place 1 tablespoonful rice on each cabbage leaf. Season hamburger place 1 tablespoon hamburger mixture on rice. Roll the cabbage leaves fasten each with a wooden pick. Arrange in a kettle with melted shortening add tomatoes. Season to taste with salt and pepper. Cover tightly and cook slowly for 2 hours.
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1 medium cabbage
2 cups half-cooked rice
2 pounds hamburger
Salt and pepper, to taste
2 tablespoons shortening
1 (No. 2 1/2) can tomatoes or tomato juiceSeparate cabbage leaves. Let stand in hot water until wilted drain. Place 1 tablespoonful rice on each cabbage leaf. Season hamburger place 1 tablespoon hamburger mixture on rice. Roll the cabbage leaves fasten each with a wooden pick. Arrange in a kettle with melted shortening add tomatoes. Season to taste with salt and pepper. Cover tightly and cook slowly for 2 hours.
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hot german potato salad
2 pounds potatoes
1 teaspoon salt
1/8 teaspoon pepper
1 teaspoon dry mustard
1/2 teaspoon granulated sugar
1/2 teaspoon flour
1/2 cup water
1/2 cup vinegar
1/4 pound bacon or 2 tablespoons butter
1 medium onion, finely choppedCook potatoes in boiling salted water until tender. drain, peel, and while hot, cut into 1/8-inch slices sprinkle with the salt, pepper, mustard, sugar and flour. Heat water and vinegar to boiling point. Place bacon or beef, sliced and chopped fine, in skillet. Fry until light brown. Add onions. Brown slightly. Add potatoes and the hot vinegar heat through to absorb the vinegar and water serve warm.NOTE: If butter is used, the bits of fried bacon may be omitted. If the salad is too dry, add a little hot water. It should have a glassy look without being lumpy or greasy.
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2 pounds potatoes
1 teaspoon salt
1/8 teaspoon pepper
1 teaspoon dry mustard
1/2 teaspoon granulated sugar
1/2 teaspoon flour
1/2 cup water
1/2 cup vinegar
1/4 pound bacon or 2 tablespoons butter
1 medium onion, finely choppedCook potatoes in boiling salted water until tender. drain, peel, and while hot, cut into 1/8-inch slices sprinkle with the salt, pepper, mustard, sugar and flour. Heat water and vinegar to boiling point. Place bacon or beef, sliced and chopped fine, in skillet. Fry until light brown. Add onions. Brown slightly. Add potatoes and the hot vinegar heat through to absorb the vinegar and water serve warm.NOTE: If butter is used, the bits of fried bacon may be omitted. If the salad is too dry, add a little hot water. It should have a glassy look without being lumpy or greasy.
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liptauer cheese
This is a classic Austrian cheese spread. It is traditionally served with pumpernickel or rye bread.8 ounces cream cheese (at room temperature)
3 tablespoons finely chopped onion
1 tablespoon anchovy paste or finely chopped anchovies
1 tablespoon finely chopped capers
1/2 teaspoon caraway seeds
1/2 teaspoon paprikaCombine all ingredients in a bowl and stir with a wooden spoon until thoroughly combined. Serve with rye or pumpernickel bread, crackers or fresh vegetables.Makes about 1 cup to serve 6 to 8 as an appetizer.
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This is a classic Austrian cheese spread. It is traditionally served with pumpernickel or rye bread.8 ounces cream cheese (at room temperature)
3 tablespoons finely chopped onion
1 tablespoon anchovy paste or finely chopped anchovies
1 tablespoon finely chopped capers
1/2 teaspoon caraway seeds
1/2 teaspoon paprikaCombine all ingredients in a bowl and stir with a wooden spoon until thoroughly combined. Serve with rye or pumpernickel bread, crackers or fresh vegetables.Makes about 1 cup to serve 6 to 8 as an appetizer.
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kohlrouladen
1 1/2 pounds ground beef
1/2 pound ground pork
2 slices bread
3/4 cup milk
1/2 cup minced onion
1/2 cup ketchup
2 eggs
Salt and pepper
Pinch of summer savory
CabbageMix the beef and pork in a bowl. Soak the bread slices in the milk and shred. Mix with the meat, onions, and most of the ketchup, reserving 2 tablespoons. Bbreak in the eggs and season. Mix well together.Drop 6 to 8 cabbage leaves into boiling, salted water and cook until tender. Remove fill with meat mixture, roll up, and fasten with wooden picks. Place in greased casserole, cover, and bake at 400 degrees F for 1 1/2 hours.
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1 1/2 pounds ground beef
1/2 pound ground pork
2 slices bread
3/4 cup milk
1/2 cup minced onion
1/2 cup ketchup
2 eggs
Salt and pepper
Pinch of summer savory
CabbageMix the beef and pork in a bowl. Soak the bread slices in the milk and shred. Mix with the meat, onions, and most of the ketchup, reserving 2 tablespoons. Bbreak in the eggs and season. Mix well together.Drop 6 to 8 cabbage leaves into boiling, salted water and cook until tender. Remove fill with meat mixture, roll up, and fasten with wooden picks. Place in greased casserole, cover, and bake at 400 degrees F for 1 1/2 hours.
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lebkuchen
Source: Tulsa Tribune - November 13, 1991NOTE: These cookies should be made a month to six weeks before they are to be given. They will keep for another month after that.1 cup honey
3/4 cup packed dark brown sugar
1 egg
1 tablespoon lemon juice
Grated peel of 1 lemon
2 1/3 cups all-purpose flour
1 teaspoon cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup sliced almonds or whole blanched almonds
GlazeHeat honey until bubbling. Remove from heat and cool slightly, then beat in the sugar, egg, lemon juice and peel set aside until lukewarm.Combine the flour with the spices and seasonings add the honey mixture and stir well to blend. Cover and refrigerate from 8 hours to 2 days.Preheat oven to 375 degrees.Shape dough into 1-inch balls. Set them 2 inches apart on a cookie sheet lined with baking paper. Press flat with the bottom of a wet glass. Press in 1 or 2 almond slices or 1 whole almonds. Bake for 12 to 15 minute or until golden brown.Brush with glaze while still warm, then allow to cool. Store in airtight containers for a few weeks. These cookies start out hard and soften as they mature.Makes about 50 cookies.Glaze: Combine 1 cup confectioners sugar and 4 to 5 tablespoons water, stirring to make a runny glaze.
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Source: Tulsa Tribune - November 13, 1991NOTE: These cookies should be made a month to six weeks before they are to be given. They will keep for another month after that.1 cup honey
3/4 cup packed dark brown sugar
1 egg
1 tablespoon lemon juice
Grated peel of 1 lemon
2 1/3 cups all-purpose flour
1 teaspoon cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup sliced almonds or whole blanched almonds
GlazeHeat honey until bubbling. Remove from heat and cool slightly, then beat in the sugar, egg, lemon juice and peel set aside until lukewarm.Combine the flour with the spices and seasonings add the honey mixture and stir well to blend. Cover and refrigerate from 8 hours to 2 days.Preheat oven to 375 degrees.Shape dough into 1-inch balls. Set them 2 inches apart on a cookie sheet lined with baking paper. Press flat with the bottom of a wet glass. Press in 1 or 2 almond slices or 1 whole almonds. Bake for 12 to 15 minute or until golden brown.Brush with glaze while still warm, then allow to cool. Store in airtight containers for a few weeks. These cookies start out hard and soften as they mature.Makes about 50 cookies.Glaze: Combine 1 cup confectioners sugar and 4 to 5 tablespoons water, stirring to make a runny glaze.
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potato dumplings
2 pounds potatoes
2 cups flour
2 eggs
Salt
Nutmeg
2 slices bread, cubed
1 tablespoon butterCook potatoes in skins the day before making. The next day, peel and mash potatoes or put through a potato ricer. Add flour, eggs and seasoning and knead to a firm dough.Sauté bread pieces in butter, then form pieces of dough into dumplings enclosing a few sautéed bread cubes in center of each dumpling.Shape and drop into boiling, salted water and cook for 10 to 15 minutes.
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2 pounds potatoes
2 cups flour
2 eggs
Salt
Nutmeg
2 slices bread, cubed
1 tablespoon butterCook potatoes in skins the day before making. The next day, peel and mash potatoes or put through a potato ricer. Add flour, eggs and seasoning and knead to a firm dough.Sauté bread pieces in butter, then form pieces of dough into dumplings enclosing a few sautéed bread cubes in center of each dumpling.Shape and drop into boiling, salted water and cook for 10 to 15 minutes.
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linzertorchen
Posted by FootsieBear at recipegoldmine.com 8/29/2001 5:42 amSource: MomMaraschino cherries, cut in half
3 cups flour
8 egg yolks
1/2 pound sweet butter
1/2 pound sifted confectioners sugar (2 cups)
Rind of 1 lemonReserve 1 yolk for brushing.In large bowl, beat 7 egg yolks till fluffy add butter and sugar, beat well. Add flour and lemon rind. Mix well. Chill.Form into balls. Brush with reserved slightly beaten egg yolk. Gently push a piece of cherry into cookie center.Bake at 375 degrees F till light brown, about 8-10 minutes.
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Posted by FootsieBear at recipegoldmine.com 8/29/2001 5:42 amSource: MomMaraschino cherries, cut in half
3 cups flour
8 egg yolks
1/2 pound sweet butter
1/2 pound sifted confectioners sugar (2 cups)
Rind of 1 lemonReserve 1 yolk for brushing.In large bowl, beat 7 egg yolks till fluffy add butter and sugar, beat well. Add flour and lemon rind. Mix well. Chill.Form into balls. Brush with reserved slightly beaten egg yolk. Gently push a piece of cherry into cookie center.Bake at 375 degrees F till light brown, about 8-10 minutes.
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pork schnitzel
Posted by bettyboop50 at recipegoldmine.com May 28, 2001This is another one of those dishes which my husband loves and requests often.6 ounces pork tenderloin
1 cup flour
1 cup corn oil
3 ounces chopped onion
3 ounces sliced mushrooms
1 ounce red wine
1/2 ounce sour cream
3 ounces brown gravy
1 teaspoon Worcestershire saucePound the pork tenderloin until it is flat. Dredge in flour and pan fry in olive oil and butter, browning both sides. Remove the schnitzel from the pan. Add chopped onion and mushrooms to the pan, and then sauté.To finish, add red wine, Worcestershire sauce, sour cream, and brown gravy. Place on serving dish and top with sauce from pan.Serve with your favorite sides.
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Posted by bettyboop50 at recipegoldmine.com May 28, 2001This is another one of those dishes which my husband loves and requests often.6 ounces pork tenderloin
1 cup flour
1 cup corn oil
3 ounces chopped onion
3 ounces sliced mushrooms
1 ounce red wine
1/2 ounce sour cream
3 ounces brown gravy
1 teaspoon Worcestershire saucePound the pork tenderloin until it is flat. Dredge in flour and pan fry in olive oil and butter, browning both sides. Remove the schnitzel from the pan. Add chopped onion and mushrooms to the pan, and then sauté.To finish, add red wine, Worcestershire sauce, sour cream, and brown gravy. Place on serving dish and top with sauce from pan.Serve with your favorite sides.
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meat balls in sweet gravy
Posted by Marianna at recipegoldmine.com 10/20/2001 1:46 pmThis recipe comes from my German grandmother. Are they German or Swedish? It doesnt matter. Theyre definitely sweet. 1 pound ground beef
1 pound ground pork
1 cup bread crumbs
1 egg
1/4 cup onion, finely minced
Salt and pepper 4 tablespoons butter or margarine (or
2 tablespoons each butter and lard)
1 cup onion, chopped
3 tablespoons flour
1/2 cup vinegar
2 cups water
2 tablespoons brown sugar Mashed potatoes Make small meat balls from ground meats, crumbs, egg, minced onion, salt and pepper. Brown chopped onions in butter. Add flour and stir to brown and cook for about two minutes. Add vinegar, water and brown sugar. Stir until slightly thickened. Taste gravy and add more brown sugar if you wish. Add meatballs and gently boil for 30 minutes.Serve with mashed potatoes.
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Posted by Marianna at recipegoldmine.com 10/20/2001 1:46 pmThis recipe comes from my German grandmother. Are they German or Swedish? It doesnt matter. Theyre definitely sweet. 1 pound ground beef
1 pound ground pork
1 cup bread crumbs
1 egg
1/4 cup onion, finely minced
Salt and pepper 4 tablespoons butter or margarine (or
2 tablespoons each butter and lard)
1 cup onion, chopped
3 tablespoons flour
1/2 cup vinegar
2 cups water
2 tablespoons brown sugar Mashed potatoes Make small meat balls from ground meats, crumbs, egg, minced onion, salt and pepper. Brown chopped onions in butter. Add flour and stir to brown and cook for about two minutes. Add vinegar, water and brown sugar. Stir until slightly thickened. Taste gravy and add more brown sugar if you wish. Add meatballs and gently boil for 30 minutes.Serve with mashed potatoes.
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