Taste the world right in your kitchen with German And Austrian recipes
brown stew and noodles
1 1/2 pounds stew beef, cubed
2 tablespoons Crisco®
1 large apple, pared and shredded
1/2 cup carrots, shredded
1/2 cup water
1/2 onion, sliced
1 clove garlic, minced
2 beef bouillon cubes, minced
4 tablespoons cornstarch
1/4 cup cold water
1/4 teaspoon Kitchen Bouquet®Brown meat in Crisco® drain. Add apple, carrots, onion, 1/2 cup water, salt, pepper, garlic and bouillon cube. Place in saucepan bring to boil. Simmer about 2 hours.Combine cornstarch with 1/4 cup cold water and Kitchen Bouquet add to meat mixture. Stir until thick, and serve over hot noodles.
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1 1/2 pounds stew beef, cubed
2 tablespoons Crisco®
1 large apple, pared and shredded
1/2 cup carrots, shredded
1/2 cup water
1/2 onion, sliced
1 clove garlic, minced
2 beef bouillon cubes, minced
4 tablespoons cornstarch
1/4 cup cold water
1/4 teaspoon Kitchen Bouquet®Brown meat in Crisco® drain. Add apple, carrots, onion, 1/2 cup water, salt, pepper, garlic and bouillon cube. Place in saucepan bring to boil. Simmer about 2 hours.Combine cornstarch with 1/4 cup cold water and Kitchen Bouquet add to meat mixture. Stir until thick, and serve over hot noodles.
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bavarian apple torte
Crust
1/2 cup butter
1/4 teaspoon vanilla extract
1/4 cup honey
1 cup all-purpose flourCream butter, honey and vanilla extract. Blend into flour, pat into greased 9-inch springform pan (bottom and up sides enough to accommodate filling and topping).Filling
8 ounces cream cheese
1/4 cup honey
1/2 teaspoon vanilla extractCombine cheese and honey mix well add egg and vanilla extract mix and pour into pastry lined pan.Topping
4 cups Golden Delicious apples,
peeled and thinly sliced
1/4 cup almonds, coarsely chopped
1/2 teaspoon cinnamon
1/3 cup honeyPlace sliced apples on top of the filling (in circular pattern) sprinkle with almonds, and cinnamon and drizzle with honey as uniformly as possible.Bake for 10 minutes at 425 degrees F. Reduce oven temperature to 400 degrees F, and bake for approximately 25 minutes more. Cool and refrigerate.
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Crust
1/2 cup butter
1/4 teaspoon vanilla extract
1/4 cup honey
1 cup all-purpose flourCream butter, honey and vanilla extract. Blend into flour, pat into greased 9-inch springform pan (bottom and up sides enough to accommodate filling and topping).Filling
8 ounces cream cheese
1/4 cup honey
1/2 teaspoon vanilla extractCombine cheese and honey mix well add egg and vanilla extract mix and pour into pastry lined pan.Topping
4 cups Golden Delicious apples,
peeled and thinly sliced
1/4 cup almonds, coarsely chopped
1/2 teaspoon cinnamon
1/3 cup honeyPlace sliced apples on top of the filling (in circular pattern) sprinkle with almonds, and cinnamon and drizzle with honey as uniformly as possible.Bake for 10 minutes at 425 degrees F. Reduce oven temperature to 400 degrees F, and bake for approximately 25 minutes more. Cool and refrigerate.
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eier kringel
1 egg
3 hardboiled egg yolks
1/2 cup granulated sugar
1/2 cup butter
2 cups sifted cake flour
1 teaspoon powdered cardamom
1/2 lemon rind, gratedSeparate egg beat yolk with cooked yolks which have been put through a ricer. Add sugar and butter until the mixture is well mixed and smooth. Add flour, cardamom and grated lemon rind, then knead well. Roll out about 1/8-inch thick. Cut with doughnut cutter and dip in egg white, then in granulated sugar mixed with chopped almonds. Bake in tins lined with wax paper until a delicate gold. Watch carefully as they scorch easily.
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1 egg
3 hardboiled egg yolks
1/2 cup granulated sugar
1/2 cup butter
2 cups sifted cake flour
1 teaspoon powdered cardamom
1/2 lemon rind, gratedSeparate egg beat yolk with cooked yolks which have been put through a ricer. Add sugar and butter until the mixture is well mixed and smooth. Add flour, cardamom and grated lemon rind, then knead well. Roll out about 1/8-inch thick. Cut with doughnut cutter and dip in egg white, then in granulated sugar mixed with chopped almonds. Bake in tins lined with wax paper until a delicate gold. Watch carefully as they scorch easily.
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alpine cheese supper
The traditional way to serve Raclette is to place the wheel of cheese on the hearth, close enough to the fire so that the cheese begins to melt. Raclette is scraped from the wheel as it melts and served with the vegetables. 2 pounds new potatoes (12 to 14)
1 pound imported Swiss raclette cheese (or Gruyère,
Muenster, Fontina, Swiss or Monterey Jack)
Freshly-ground pepper
1 (8 ounce) jar midget dill pickles or gherkins
1 (8 ounce) jar pickled cocktail onionsHeat 1 inch salted water (1 teaspoon salt to 1 cup water) to boiling. Add potatoes. Heat to boiling reduce heat. Cover and cook until tender, 20 to 25 minutes drain. Keep warm. Cut cheese into 4 pieces divide among 4 individual ovenproof casseroles. Heat in 400 degree F oven until cheese is melted, about 10 minutes.Place each hot casserole on a dinner plate. Sprinkle potatoes with pepper, then swirl in melted cheese. Eat the potatoes alternately with pickles and onions.
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The traditional way to serve Raclette is to place the wheel of cheese on the hearth, close enough to the fire so that the cheese begins to melt. Raclette is scraped from the wheel as it melts and served with the vegetables. 2 pounds new potatoes (12 to 14)
1 pound imported Swiss raclette cheese (or Gruyère,
Muenster, Fontina, Swiss or Monterey Jack)
Freshly-ground pepper
1 (8 ounce) jar midget dill pickles or gherkins
1 (8 ounce) jar pickled cocktail onionsHeat 1 inch salted water (1 teaspoon salt to 1 cup water) to boiling. Add potatoes. Heat to boiling reduce heat. Cover and cook until tender, 20 to 25 minutes drain. Keep warm. Cut cheese into 4 pieces divide among 4 individual ovenproof casseroles. Heat in 400 degree F oven until cheese is melted, about 10 minutes.Place each hot casserole on a dinner plate. Sprinkle potatoes with pepper, then swirl in melted cheese. Eat the potatoes alternately with pickles and onions.
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franz's original austrian \\\apfelstrudel\\\
Posted by Lorraine38 at recipegoldmine.com 5/9/02 9:19:26 amSource: Franz Schmidler, Austrian Executive Chef on Grand Circle's "MS River Concerto"Franz showed us how to make this strudel and gave out the recipe at one of the ship's on-board activities. We all were served this with the vanilla ice cream that night as dinner. It was delicious! (I have copied the recipe as it was printed and given to us.)THE MOST IMPORTANT PART OF THIS IS THE PASTRY:9 ounces flour
1 egg
1 pinch salt
4 ounces water
1 teaspoon oil Work all ingredients into a pastry together, until it is not sticky any more. Let the pastry reat for 1 hour. In-between you have enough time to prepare the filling.6 1/2 pounds sliced apples
White breadcrumbs, roasted in butter
Crunched nuts
Sugar to taste
Cinnamon
Lemon juice
Raisins
Rum to tasteNow you mix all the ingredients together. So, the pastry had enough reat now and we can start. Roll the pastry very thin (you must be able to read the recipe underneath), top it with the filling and cover it.Heat the oven to 380 to 400 degrees F and put the strudel in for approximately 45 minutes. Put powdered sugar on it and serve it warm on vanilla sauce (or with vanilla ice cream or with whipped cream). Enjoy it!
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Posted by Lorraine38 at recipegoldmine.com 5/9/02 9:19:26 amSource: Franz Schmidler, Austrian Executive Chef on Grand Circle's "MS River Concerto"Franz showed us how to make this strudel and gave out the recipe at one of the ship's on-board activities. We all were served this with the vanilla ice cream that night as dinner. It was delicious! (I have copied the recipe as it was printed and given to us.)THE MOST IMPORTANT PART OF THIS IS THE PASTRY:9 ounces flour
1 egg
1 pinch salt
4 ounces water
1 teaspoon oil Work all ingredients into a pastry together, until it is not sticky any more. Let the pastry reat for 1 hour. In-between you have enough time to prepare the filling.6 1/2 pounds sliced apples
White breadcrumbs, roasted in butter
Crunched nuts
Sugar to taste
Cinnamon
Lemon juice
Raisins
Rum to tasteNow you mix all the ingredients together. So, the pastry had enough reat now and we can start. Roll the pastry very thin (you must be able to read the recipe underneath), top it with the filling and cover it.Heat the oven to 380 to 400 degrees F and put the strudel in for approximately 45 minutes. Put powdered sugar on it and serve it warm on vanilla sauce (or with vanilla ice cream or with whipped cream). Enjoy it!
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dead men's bones
Posted by Olga at recipegoldmine.com 9:03:11am 9/30/03Source: Tante Heidi's Swiss KitchenTo make about 706 tablespoons butter, softened
1 cup plus 2 tablespoons superfine sugar
3 eggs
9 ounces almonds, blanched, peeled and chopped (about 2 1/4 cups)
1/2 tablespoon ground cinnamon
Pinch of salt
3 cups flour, sifted
1 egg yolk, lightly beatenBeat the butter with the sugar until white and creamy. Add one egg at a time, beating well, then add the almonds, cinnamon, a pinch of salt and finally the flour. Knead the dough well and shape it into a long rectangle about 1 1/2 inches thick and 2 1/2 to 3 inches wide. Refrigerate the dough for one hour, or until firm.Cut the rectangle crosswise into 1/4-inch slices, place them on baking sheets and brush them with the egg yolk. Bake in a preheated 400 degree F oven for 20 minutes, until just golden.
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Posted by Olga at recipegoldmine.com 9:03:11am 9/30/03Source: Tante Heidi's Swiss KitchenTo make about 706 tablespoons butter, softened
1 cup plus 2 tablespoons superfine sugar
3 eggs
9 ounces almonds, blanched, peeled and chopped (about 2 1/4 cups)
1/2 tablespoon ground cinnamon
Pinch of salt
3 cups flour, sifted
1 egg yolk, lightly beatenBeat the butter with the sugar until white and creamy. Add one egg at a time, beating well, then add the almonds, cinnamon, a pinch of salt and finally the flour. Knead the dough well and shape it into a long rectangle about 1 1/2 inches thick and 2 1/2 to 3 inches wide. Refrigerate the dough for one hour, or until firm.Cut the rectangle crosswise into 1/4-inch slices, place them on baking sheets and brush them with the egg yolk. Bake in a preheated 400 degree F oven for 20 minutes, until just golden.
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dutch treats
Source: Best of Country Cookies, Reiman Publications, 19991 cup butter, softened
6 ounces cream cheese, softened
2 cups all-purpose flour
Pinch of saltFilling
3 eggs
1 cup granulated sugar
1 (8 ounce) can or tube almond paste, cut into cubes
Sliced natural almonds (with brown skins)In a mixing bowl, beat butter and cream cheese to blend. Gradually add flour and salt. Form a dough, wrap and refrigerate 1 hour or until easy to handle. Roll into 1-inch balls. Press 1 ball onto bottom and up sides of an ungreased miniature muffin cup repeat to fill pan(s). Set aside. (Chill any remaining dough, then repeat after baking first batch.)For filling, beat eggs in a mixing bowl until light and fluffy. Add sugar, mixing well. Beat in almond paste. Spoon a rounded teaspoonful into each cup top each with three almond slices. Bake at 325 degrees F for 25 to 30 minutes or until lightly browned and filling is set. Cool for 10 minutes before removing to wire racks.Yield: 10 dozen
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Source: Best of Country Cookies, Reiman Publications, 19991 cup butter, softened
6 ounces cream cheese, softened
2 cups all-purpose flour
Pinch of saltFilling
3 eggs
1 cup granulated sugar
1 (8 ounce) can or tube almond paste, cut into cubes
Sliced natural almonds (with brown skins)In a mixing bowl, beat butter and cream cheese to blend. Gradually add flour and salt. Form a dough, wrap and refrigerate 1 hour or until easy to handle. Roll into 1-inch balls. Press 1 ball onto bottom and up sides of an ungreased miniature muffin cup repeat to fill pan(s). Set aside. (Chill any remaining dough, then repeat after baking first batch.)For filling, beat eggs in a mixing bowl until light and fluffy. Add sugar, mixing well. Beat in almond paste. Spoon a rounded teaspoonful into each cup top each with three almond slices. Bake at 325 degrees F for 25 to 30 minutes or until lightly browned and filling is set. Cool for 10 minutes before removing to wire racks.Yield: 10 dozen
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chicken fricassee
1 (3 pound) chicken
1 stalk celery, chopped
2 carrots, chopped
1 turnip, peeled and chopped
1 small onion, finely chopped
Water to cover
Pinch of salt
Pinch of pepper
2 tablespoons butter
2 tablespoons flour
1 egg yolk
1 cup cream or half-and-half
1 can artichoke hearts, drained and halved
Salt
Pepper
Pinch of nutmeg
1 tablespoon chopped fresh parsley
1 ounce Tilsit cheese, thinly slicedPlace chicken in a large stockpot with the vegetables and enough water to cover. Cook over medium heat for about 1 hour, or until chicken is tender and juices run clear when the thigh is pierced with a fork. Remove chicken from stockpot and allow to cool. Strain stock and reserve it. Keep vegetables to add to the sauce. When the chicken has cooled, skin it and remove the meat from the bones. Discard skin and bones and chop the meat roughly.Melt butter in a large pan and stir in the flour off the heat. Place the pan back over low heat and cook until the flour is a pale straw color. Pour in about 2 cups of the strained stock gradually. Whisk well and bring the sauce to the boil. Add the chicken, reserved vegetables and the artichoke hearts. Cook for about 10 minutes over low heat and then remove to a heated serving dish with a slotted spoon.Mix egg and cream or half and half together and combine with a few spoonsful of the hot sauce. Put egg and cream back into the sauce and stir well. Heat gently, but do not allow to boil. Season with salt, pepper and nutmeg.Cut cheese into strips or triangles and arrange attractively on top. Place under a preheated broiler to brown the cheese.Sprinkle with chopped parsley and serve immediately.
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1 (3 pound) chicken
1 stalk celery, chopped
2 carrots, chopped
1 turnip, peeled and chopped
1 small onion, finely chopped
Water to cover
Pinch of salt
Pinch of pepper
2 tablespoons butter
2 tablespoons flour
1 egg yolk
1 cup cream or half-and-half
1 can artichoke hearts, drained and halved
Salt
Pepper
Pinch of nutmeg
1 tablespoon chopped fresh parsley
1 ounce Tilsit cheese, thinly slicedPlace chicken in a large stockpot with the vegetables and enough water to cover. Cook over medium heat for about 1 hour, or until chicken is tender and juices run clear when the thigh is pierced with a fork. Remove chicken from stockpot and allow to cool. Strain stock and reserve it. Keep vegetables to add to the sauce. When the chicken has cooled, skin it and remove the meat from the bones. Discard skin and bones and chop the meat roughly.Melt butter in a large pan and stir in the flour off the heat. Place the pan back over low heat and cook until the flour is a pale straw color. Pour in about 2 cups of the strained stock gradually. Whisk well and bring the sauce to the boil. Add the chicken, reserved vegetables and the artichoke hearts. Cook for about 10 minutes over low heat and then remove to a heated serving dish with a slotted spoon.Mix egg and cream or half and half together and combine with a few spoonsful of the hot sauce. Put egg and cream back into the sauce and stir well. Heat gently, but do not allow to boil. Season with salt, pepper and nutmeg.Cut cheese into strips or triangles and arrange attractively on top. Place under a preheated broiler to brown the cheese.Sprinkle with chopped parsley and serve immediately.
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chicken with sauerkraut
2 tablespoons vegetable oil
6 large chicken breast halves
1 (16 ounce) can sliced potatoes, drained
1 (16 ounce) can sauerkraut, drained
1/2 teaspoon caraway seed
1/4 teaspoon crushed red pepper
Dairy sour creamHeat oil in 12-inch skillet until hot. Cook chicken over medium heat until brown on both sides, about 15 minutes drain fat. Add potatoes to skillet. Mix sauerkraut, caraway seed and red pepper spoon over potatoes. Cover and cook over low heat until chicken is done, 35 to 40 minutes.Serve with sour cream.Yields 6 servings.
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2 tablespoons vegetable oil
6 large chicken breast halves
1 (16 ounce) can sliced potatoes, drained
1 (16 ounce) can sauerkraut, drained
1/2 teaspoon caraway seed
1/4 teaspoon crushed red pepper
Dairy sour creamHeat oil in 12-inch skillet until hot. Cook chicken over medium heat until brown on both sides, about 15 minutes drain fat. Add potatoes to skillet. Mix sauerkraut, caraway seed and red pepper spoon over potatoes. Cover and cook over low heat until chicken is done, 35 to 40 minutes.Serve with sour cream.Yields 6 servings.
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chocolate spritz cookies
1 cup butter, softened
2/3 cup granulated sugar
1 egg
1 teaspoon vanilla extract
2 1/4 cups flour
1/3 cup Hershey’s® Cocoa
1/2 teaspoon saltPreheat oven to 350 degrees F.Cream butter and sugar in large mixing bowl until light and fluffy. Beat in egg and vanilla extract. Combine flour, cocoa and salt. Gradually add to butter mixture mix well.Fill cookie press. Use attachments to form cookie designs 1 inch apart on unbuttered cookie sheets. Bake 5 to 7 minutes or just until set. Transfer cookies to wire rack cool completely.Makes 4 1/2 dozen.
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1 cup butter, softened
2/3 cup granulated sugar
1 egg
1 teaspoon vanilla extract
2 1/4 cups flour
1/3 cup Hershey’s® Cocoa
1/2 teaspoon saltPreheat oven to 350 degrees F.Cream butter and sugar in large mixing bowl until light and fluffy. Beat in egg and vanilla extract. Combine flour, cocoa and salt. Gradually add to butter mixture mix well.Fill cookie press. Use attachments to form cookie designs 1 inch apart on unbuttered cookie sheets. Bake 5 to 7 minutes or just until set. Transfer cookies to wire rack cool completely.Makes 4 1/2 dozen.
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