Taste the world right in your kitchen with German And Austrian recipes
braised stuffed beef rolls
1 (2 pound) beef boneless round steak, 1/2 inch thick
Salt and pepper
2 tablespoons prepared mustard
3 slices bacon, cut into halves
1 medium onion, chopped
1/4 cup snipped parsley
3 dill pickles, cut into halves
2 tablespoons vegetable oil
1 1/4 cups water
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons cold water
1 tablespoon all-purpose flourPound beef until 1/4 inch thick. Cut into 7 x 4-inch pieces. Lightly sprinkle with salt and pepper. Spread each piece with 1 teaspoon mustard. Place 1/2 strip bacon down center of each piece. Sprinkle with onion and snipped parsley. Place pickle half on narrow end of each roll up. Fasten with wooden picks.Heat oil in 10-inch skillet until hot. Cook rolls over medium heat until brown. Add 1 1/4 cups water, 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat to boiling reduce heat. Cover and simmer until beef is tender, about 1 hour.Remove rolls to warm platter keep warm. Add enough water to liquid in skillet if necessary to measure 1 cup. Shake 2 tablespoons water and the flour in tightly covered container stir gradually into cooking liquid. Heat to boiling, stirring constantly. Boil and stir 1 minute, adding water if necessary.Serve gravy with rolls.Yields 6 servings.
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1 (2 pound) beef boneless round steak, 1/2 inch thick
Salt and pepper
2 tablespoons prepared mustard
3 slices bacon, cut into halves
1 medium onion, chopped
1/4 cup snipped parsley
3 dill pickles, cut into halves
2 tablespoons vegetable oil
1 1/4 cups water
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons cold water
1 tablespoon all-purpose flourPound beef until 1/4 inch thick. Cut into 7 x 4-inch pieces. Lightly sprinkle with salt and pepper. Spread each piece with 1 teaspoon mustard. Place 1/2 strip bacon down center of each piece. Sprinkle with onion and snipped parsley. Place pickle half on narrow end of each roll up. Fasten with wooden picks.Heat oil in 10-inch skillet until hot. Cook rolls over medium heat until brown. Add 1 1/4 cups water, 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat to boiling reduce heat. Cover and simmer until beef is tender, about 1 hour.Remove rolls to warm platter keep warm. Add enough water to liquid in skillet if necessary to measure 1 cup. Shake 2 tablespoons water and the flour in tightly covered container stir gradually into cooking liquid. Heat to boiling, stirring constantly. Boil and stir 1 minute, adding water if necessary.Serve gravy with rolls.Yields 6 servings.
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bratwurst
3 pounds lean pork
1 1/2 pounds fatty pork
3 tablespoons black pepper
2 tablespoons salt
1 1/2 tablespoons sage
1 tablespoon cloves
1 teaspoon rosemary
1 teaspoon maceCoarsely grind meats with the seasonings, pack into a crock, and seal the top with a layer of pork fat and aluminum foil to let the flavors ripen overnight in the refrigerator. Form the meat into patties and fry them or stuff the meat into casings and poach in simmering water 45 minutes.Makes about 16 links or patties.For a Brat Fry
16 ounces pilsner beer
4 large onions, sliced thick
2 tablespoons Polish mustard with horseradish
1 tablespoon catsup
12 bratwurst in casings
6 hard rollsBring beer to a simmer in a pan with 1 of the onions, the mustard and catsup. Add bratwurst and simmer about 20 minutes. Have your grill or broiler hot. Drain the bratwurst. Grill brats and remaining onion slices about 5 minutes on each side. Grill the split rolls quickly. Fork a pair of wurst onto each and top with onions. Serve with plenty of extra mustard and catsup and beer.
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3 pounds lean pork
1 1/2 pounds fatty pork
3 tablespoons black pepper
2 tablespoons salt
1 1/2 tablespoons sage
1 tablespoon cloves
1 teaspoon rosemary
1 teaspoon maceCoarsely grind meats with the seasonings, pack into a crock, and seal the top with a layer of pork fat and aluminum foil to let the flavors ripen overnight in the refrigerator. Form the meat into patties and fry them or stuff the meat into casings and poach in simmering water 45 minutes.Makes about 16 links or patties.For a Brat Fry
16 ounces pilsner beer
4 large onions, sliced thick
2 tablespoons Polish mustard with horseradish
1 tablespoon catsup
12 bratwurst in casings
6 hard rollsBring beer to a simmer in a pan with 1 of the onions, the mustard and catsup. Add bratwurst and simmer about 20 minutes. Have your grill or broiler hot. Drain the bratwurst. Grill brats and remaining onion slices about 5 minutes on each side. Grill the split rolls quickly. Fork a pair of wurst onto each and top with onions. Serve with plenty of extra mustard and catsup and beer.
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bratwurst in sour cream
2 1/2 pounds bratwurst
2 tablespoons butter
2 medium onions, sliced thin
1 cup sour cream
1/2 teaspoon salt
1 1/2 cups apple cider
Hot buttered noodlesBrown sausages well on all sides in butter. Remove sausages. If there is too much fat in skillet, remove some.In the remaining fat, saute the onions until soft. Stir in flour. Add salt and the apple cider. Cook until bubbly. Return sausages to skillet, cover, lower heat and simmer for 15 minutes.Blend the sour cream and some of the hot sauce in a separate dish. Then add to the skillet with the sausages. Stir until sauce is hot. Do not allow to boil.Serve over hot buttered noodles.Serves 6.
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2 1/2 pounds bratwurst
2 tablespoons butter
2 medium onions, sliced thin
1 cup sour cream
1/2 teaspoon salt
1 1/2 cups apple cider
Hot buttered noodlesBrown sausages well on all sides in butter. Remove sausages. If there is too much fat in skillet, remove some.In the remaining fat, saute the onions until soft. Stir in flour. Add salt and the apple cider. Cook until bubbly. Return sausages to skillet, cover, lower heat and simmer for 15 minutes.Blend the sour cream and some of the hot sauce in a separate dish. Then add to the skillet with the sausages. Stir until sauce is hot. Do not allow to boil.Serve over hot buttered noodles.Serves 6.
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appelbollen
1 cup all-purpose flour
Juice of 1/2 lemon, strained
Dash of salt
4 or 5 tart apples
3 tablespoons granulated sugar
Cinnamon-sugar mixture
1 cup unsalted butter, chilled
1 egg, slightly beaten
Confectioners sugarPreheat oven to 375 degrees F.Mix the flour, salt and sugar in a large bowl. Cut the chilled butter in with a knife until crumbly. Work the dough with your hands and add the strained lemon juice. Once the dough is smooth, let it rest in the refrigerator for one hour.Peel and core the apples. Sprinkle the insides liberally with cinnamon and sugar.Roll the chilled dough on a floured surface. Cut a circle from the dough so that you can wrap the apple like a blanket. To seal the edges of the dough, brush the slightly beaten egg over the edges and pinch shut. Place the apple balls on a greased cookie sheet and brush the surface with the beaten egg. Bake at 375 degrees F in the middle of a preheated oven (longer for large apples) until golden brown. Remove and sprinkle with confectioners sugar.Serves 4 or 5
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1 cup all-purpose flour
Juice of 1/2 lemon, strained
Dash of salt
4 or 5 tart apples
3 tablespoons granulated sugar
Cinnamon-sugar mixture
1 cup unsalted butter, chilled
1 egg, slightly beaten
Confectioners sugarPreheat oven to 375 degrees F.Mix the flour, salt and sugar in a large bowl. Cut the chilled butter in with a knife until crumbly. Work the dough with your hands and add the strained lemon juice. Once the dough is smooth, let it rest in the refrigerator for one hour.Peel and core the apples. Sprinkle the insides liberally with cinnamon and sugar.Roll the chilled dough on a floured surface. Cut a circle from the dough so that you can wrap the apple like a blanket. To seal the edges of the dough, brush the slightly beaten egg over the edges and pinch shut. Place the apple balls on a greased cookie sheet and brush the surface with the beaten egg. Bake at 375 degrees F in the middle of a preheated oven (longer for large apples) until golden brown. Remove and sprinkle with confectioners sugar.Serves 4 or 5
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eierochrli
8 small eggs
1/2 cup cream
Pinch of salt
3 teaspoons confectioners sugar
1 ounce butter, melted
Sifted flour, as neededMix ingredients for 15 minutes, adding enough sifted flour to make a dough let stand for 15 minutes.Form into small apple-size balls roll as thin as possible, then pull carefully by hand to tissue paper thinness. Fry in butter in small pan sprinkle at once with fine sugar. These can be stored for weeks.
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8 small eggs
1/2 cup cream
Pinch of salt
3 teaspoons confectioners sugar
1 ounce butter, melted
Sifted flour, as neededMix ingredients for 15 minutes, adding enough sifted flour to make a dough let stand for 15 minutes.Form into small apple-size balls roll as thin as possible, then pull carefully by hand to tissue paper thinness. Fry in butter in small pan sprinkle at once with fine sugar. These can be stored for weeks.
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braunschweiger
Its origin is Braunschweig, in the Brunswick province of Germany. As with any paté, flavor improves with a day or two of aging, and if you have a smoker, a light smoking. You can stuff the paté into pork or beef casings, tie them with string in 8- to 12-inch lengths, and adjust the stuffing in order to leave a good 2 inches at the end of each length for expansion. Simmer the links about 45 minutes in a pot of water, then dip them in cold water to keep the fat from settling along the bottom. If you have no casings, bake the pork paté in a loaf pan, as you would a French paté. You can either serve it in slices or use it as a creamy spread.2 pounds lean pork
1 pound pork fat
1 1/4 pounds pork liver
1 medium onion, chopped
2 tablespoons salt
2 teaspoons cloves
1 teaspoon black pepper
1/2 teaspoon allspice
1/2 teaspoon nutmegIf you use a process for grinding, cut the pork, pork fat and liver into cubes and freeze for an hour or two, so that they will process without mushing.Sauté the onion in a little pork fat or butter until it is soft. Sprinkle with the spices to warm them, then add the mixture to the pork and process until you have a smooth purée.Pack the purée into an earthenware baking dish or 2 (9 x 5-inch) loaf pans and cover tightly with foil. Put the dish in a pan with an inch or two of boiling water and bake at 300 degrees F until meat is cooked but not browned (meat thermometer should read 160 degrees F to 165 degrees F), about 2 hours.Remove baking dish from the pan of water and let paté cool in the dish. Refrigerate 1 to 2 days before using.Makes 2 standard-size loaves or 1 large terrine.
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Its origin is Braunschweig, in the Brunswick province of Germany. As with any paté, flavor improves with a day or two of aging, and if you have a smoker, a light smoking. You can stuff the paté into pork or beef casings, tie them with string in 8- to 12-inch lengths, and adjust the stuffing in order to leave a good 2 inches at the end of each length for expansion. Simmer the links about 45 minutes in a pot of water, then dip them in cold water to keep the fat from settling along the bottom. If you have no casings, bake the pork paté in a loaf pan, as you would a French paté. You can either serve it in slices or use it as a creamy spread.2 pounds lean pork
1 pound pork fat
1 1/4 pounds pork liver
1 medium onion, chopped
2 tablespoons salt
2 teaspoons cloves
1 teaspoon black pepper
1/2 teaspoon allspice
1/2 teaspoon nutmegIf you use a process for grinding, cut the pork, pork fat and liver into cubes and freeze for an hour or two, so that they will process without mushing.Sauté the onion in a little pork fat or butter until it is soft. Sprinkle with the spices to warm them, then add the mixture to the pork and process until you have a smooth purée.Pack the purée into an earthenware baking dish or 2 (9 x 5-inch) loaf pans and cover tightly with foil. Put the dish in a pan with an inch or two of boiling water and bake at 300 degrees F until meat is cooked but not browned (meat thermometer should read 160 degrees F to 165 degrees F), about 2 hours.Remove baking dish from the pan of water and let paté cool in the dish. Refrigerate 1 to 2 days before using.Makes 2 standard-size loaves or 1 large terrine.
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brotchen
Posted by LladyRusty at recipegoldmine.com 1/15/2002 5:51 pmSource: Sherie's Kitchen - geocities.com/Heartland/Garden/10121 pound bread flour
1 teaspoon salt
1 package yeast (RapidRise)
1 1/2 cups (approximately) lukewarm milk
1/2 ounce butter or margarine
Grease for the pan
5 tablespoons milk mixed with 1/2 teaspoon sugar, for coatingMix the flour and salt. Dissolve yeast in 1/2 cup milk and stir in some of the flour mix to make a fluid batter. Cover and let rise for about 20 minutes. Dissolve the butter or margarine in the milk. Add the rest of the flour and milk. Knead the dough until it comes away easily from the side of the bowl. Flour the bowl and let the dough rise for about 1 1/2 hours. Form the dough into about 12 rolls and set them on a greased baking sheet. Let rise for about 10 minutes. With the back of a knife, make a long indentation in every roll. Brush with water and bake in a preheated 400 degree F oven for about 20-25 minutes. After removing from the oven, brush with the sweetened milk immediately.
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Posted by LladyRusty at recipegoldmine.com 1/15/2002 5:51 pmSource: Sherie's Kitchen - geocities.com/Heartland/Garden/10121 pound bread flour
1 teaspoon salt
1 package yeast (RapidRise)
1 1/2 cups (approximately) lukewarm milk
1/2 ounce butter or margarine
Grease for the pan
5 tablespoons milk mixed with 1/2 teaspoon sugar, for coatingMix the flour and salt. Dissolve yeast in 1/2 cup milk and stir in some of the flour mix to make a fluid batter. Cover and let rise for about 20 minutes. Dissolve the butter or margarine in the milk. Add the rest of the flour and milk. Knead the dough until it comes away easily from the side of the bowl. Flour the bowl and let the dough rise for about 1 1/2 hours. Form the dough into about 12 rolls and set them on a greased baking sheet. Let rise for about 10 minutes. With the back of a knife, make a long indentation in every roll. Brush with water and bake in a preheated 400 degree F oven for about 20-25 minutes. After removing from the oven, brush with the sweetened milk immediately.
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braunschweiger mold
From the kitchen of Linda Kilbride, Maricopa, Arizona1 (16 ounce) roll Oscar Mayer® Braunschweiger
1/2 cup chili sauce
1 tablespoon horseradishNOTE: Use only Oscar Mayer® braunschweiger.Mix well and pack into a decorative dish. Cream together a small amount of mayonnaise and 6 ounces of cream cheese and spread on top. Decorate with dried parsley and pimentos.Serve with an assortment of crackers.
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From the kitchen of Linda Kilbride, Maricopa, Arizona1 (16 ounce) roll Oscar Mayer® Braunschweiger
1/2 cup chili sauce
1 tablespoon horseradishNOTE: Use only Oscar Mayer® braunschweiger.Mix well and pack into a decorative dish. Cream together a small amount of mayonnaise and 6 ounces of cream cheese and spread on top. Decorate with dried parsley and pimentos.Serve with an assortment of crackers.
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biersuppe
Posted by LladyRusty at recipegoldmine.com 1/15/2002 5:55 pmSource: ichef.com - from D'schwaebisch Kuche, by Aegidius Kolb and Leonhard Lidel, Posted and translated by Karin Brewer, Cooking Echo, 9/92Note: From Grandmother's more thrifty times. 1 1/2 tablespoons (heaping) flour
3 1/2 tablespoons butter
1 liter beer
1 small piece cinnamon
Sugar to taste
2 egg yolks
1/2 cup plus 1/2 tablespoon milk
Toasted white (French style) breadBrown the flour in the butter, then add beer. Add cinnamon and sugar and bring to a boil. Whisk together the egg yolk and milk and stir into the hot (but no longer boiling) beer. Strain, and serve with toasted slices of bread.
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Posted by LladyRusty at recipegoldmine.com 1/15/2002 5:55 pmSource: ichef.com - from D'schwaebisch Kuche, by Aegidius Kolb and Leonhard Lidel, Posted and translated by Karin Brewer, Cooking Echo, 9/92Note: From Grandmother's more thrifty times. 1 1/2 tablespoons (heaping) flour
3 1/2 tablespoons butter
1 liter beer
1 small piece cinnamon
Sugar to taste
2 egg yolks
1/2 cup plus 1/2 tablespoon milk
Toasted white (French style) breadBrown the flour in the butter, then add beer. Add cinnamon and sugar and bring to a boil. Whisk together the egg yolk and milk and stir into the hot (but no longer boiling) beer. Strain, and serve with toasted slices of bread.
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cold soup
Posted by Lorraine38 at recipegoldmine.com 5/9/02 9:31:26 amSource: Franz Schmidler, Austrian Executive Chef on Grand Circle's "MS River Concerto"1/2 litre milk
1/2 litre cream
Fruits, fruit pulp
200 grams ice cream For this soup we need half milk, half cream, whole fruits (what you like) and some fruit pulp (mixed whole fruits, without the juice). All together we put in a mixer and add some ice cream or fruit ice cream from the same taste, almost a quarter of the milk/cream mix.For Melon or Grape soup you can also add on a few dry white wine, just what you like.NOTE: I copied the recipe as it was written. Enjoy!
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Posted by Lorraine38 at recipegoldmine.com 5/9/02 9:31:26 amSource: Franz Schmidler, Austrian Executive Chef on Grand Circle's "MS River Concerto"1/2 litre milk
1/2 litre cream
Fruits, fruit pulp
200 grams ice cream For this soup we need half milk, half cream, whole fruits (what you like) and some fruit pulp (mixed whole fruits, without the juice). All together we put in a mixer and add some ice cream or fruit ice cream from the same taste, almost a quarter of the milk/cream mix.For Melon or Grape soup you can also add on a few dry white wine, just what you like.NOTE: I copied the recipe as it was written. Enjoy!
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