Taste the world right in your kitchen with German And Austrian recipes
cooked caraway cheese
In Germany, this is known as Koch Kaese. This makes a delicious cheese spread with dark rye bread and beer.4 cups dry cottage cheese
2 teaspoons caraway seeds
1/2 teaspoon salt
1/4 teaspoon Hungarian sweet paprika
1/8 teaspoon cayenne pepper
2 tablespoons butter
1 cup whole milk
1 egg yolk, beatenMix cheese with the seasonings cover with plastic wrap and a lid, and put in a warm (70 degrees F) place. Let it ferment 3 to 4 days, stirring once each day.Warm the butter in the milk, stir in the cheese, and cook gently about 10 minutes. Put into a blender or food processor and blend until smooth. Add the egg yolk and blend again so that it will be slightly glossy. Scoop mixture into a bowl and cover with plastic.Refrigerate until needed. This will keep up to 2 weeks.Makes about 4 cups.
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In Germany, this is known as Koch Kaese. This makes a delicious cheese spread with dark rye bread and beer.4 cups dry cottage cheese
2 teaspoons caraway seeds
1/2 teaspoon salt
1/4 teaspoon Hungarian sweet paprika
1/8 teaspoon cayenne pepper
2 tablespoons butter
1 cup whole milk
1 egg yolk, beatenMix cheese with the seasonings cover with plastic wrap and a lid, and put in a warm (70 degrees F) place. Let it ferment 3 to 4 days, stirring once each day.Warm the butter in the milk, stir in the cheese, and cook gently about 10 minutes. Put into a blender or food processor and blend until smooth. Add the egg yolk and blend again so that it will be slightly glossy. Scoop mixture into a bowl and cover with plastic.Refrigerate until needed. This will keep up to 2 weeks.Makes about 4 cups.
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cookie press (spritz) cookies
2 1/4 cups flour
1/2 teaspoon salt
3/4 cup granulated sugar
1 cup butter
2 egg yolks
1 teaspoon vanilla or almond extractSift flour and salt. Cream sugar and butter. Add egg yolks and extract. Stir into flour mixture. Chill. Put through a cookie press onto an ungreased baking sheet. Re-chill slightly if the dough gets too soft. Bake about 10 minutes at 350 degrees F.
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2 1/4 cups flour
1/2 teaspoon salt
3/4 cup granulated sugar
1 cup butter
2 egg yolks
1 teaspoon vanilla or almond extractSift flour and salt. Cream sugar and butter. Add egg yolks and extract. Stir into flour mixture. Chill. Put through a cookie press onto an ungreased baking sheet. Re-chill slightly if the dough gets too soft. Bake about 10 minutes at 350 degrees F.
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crumb fried chicken
3 pounds chicken parts
2 eggs, mixed with a pinch of salt
1 cup breadcrumbs
1/2 cup Parmesan cheese
1/4 teaspoon powdered ginger
4 tablespoons butter or margarine
3 tablespoons vegetable oil
Lemons and parsley (for garnish)Preheat oven to 400 degrees F.Mix breadcrumbs, Parmesan cheese and powdered ginger together. First dip the chicken into the egg and then coat with the crumbs. Heat oil in a large frying pan or sauté pan and add the butter. When hot, add the chicken, skin side down. Cook both sides until golden brown. Transfer with a slotted spoon to a baking sheet and place in the oven for 20 to 30 minutes or until the juices run clear when the chicken is tested with a knife or fork.Serve garnished with small bunches of parsley and lemon wedges or slices.
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3 pounds chicken parts
2 eggs, mixed with a pinch of salt
1 cup breadcrumbs
1/2 cup Parmesan cheese
1/4 teaspoon powdered ginger
4 tablespoons butter or margarine
3 tablespoons vegetable oil
Lemons and parsley (for garnish)Preheat oven to 400 degrees F.Mix breadcrumbs, Parmesan cheese and powdered ginger together. First dip the chicken into the egg and then coat with the crumbs. Heat oil in a large frying pan or sauté pan and add the butter. When hot, add the chicken, skin side down. Cook both sides until golden brown. Transfer with a slotted spoon to a baking sheet and place in the oven for 20 to 30 minutes or until the juices run clear when the chicken is tested with a knife or fork.Serve garnished with small bunches of parsley and lemon wedges or slices.
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cucumber-tomato skillet
2 medium cucumbers, cut into 1-inch pieces
1 medium onion, sliced and separated into rings
2 tablespoons butter or margarine
4 medium tomatoes, cut into wedges
1/2 teaspoon salt
Dash of pepper
1 tablespoon snipped fresh dill weed or
1 teaspoon dried dill weedCook and stir cucumbers and onion in butter in 12-inch skillet until cucumbers are crisp-tender, about 5 minutes. Stir in tomatoes sprinkle with salt and pepper. Cook, stirring occasionally, just until tomatoes are heated through. Sprinkle with dill weed.Yields 6 to 8 servings.
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2 medium cucumbers, cut into 1-inch pieces
1 medium onion, sliced and separated into rings
2 tablespoons butter or margarine
4 medium tomatoes, cut into wedges
1/2 teaspoon salt
Dash of pepper
1 tablespoon snipped fresh dill weed or
1 teaspoon dried dill weedCook and stir cucumbers and onion in butter in 12-inch skillet until cucumbers are crisp-tender, about 5 minutes. Stir in tomatoes sprinkle with salt and pepper. Cook, stirring occasionally, just until tomatoes are heated through. Sprinkle with dill weed.Yields 6 to 8 servings.
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dark pumpernickel bread
3 packages active dry yeast
1 3/4 cup warm water (105 to 115 degrees F)
1/2 cup dark molasses
2 tablespoons vegetable oil
1 tablespoon caraway seed
1 tablespoon salt
2 1/2 cups dark rye flour
1 cup Shredded Wheat® cereal
1/4 cup cocoa
2 to 2 1/2 cups all-purpose flour
Cornmeal
Butter or margarine, softenedDissolve yeast in warm water in large bowl. Stir in molasses, oil, caraway seed, salt, rye flour, cereal and cocoa. Beat until smooth. Stir in enough all-purpose flour to make dough easy to handle. Turn dough onto lightly floured surface. Cover let rest 10 to 15 minutes. Knead until smooth, about 5 minutes. Place in greased bowl turn greased side up. Cover let rise in warm place until double, about 1 hour. Dough is ready if indentation remains when touched.Grease cookie sheet sprinkle with cornmeal. Punch down dough divide into halves. Shape each half into a round, slightly flat loaf. Place loaves in opposite corners of cookie sheet. Brush tops lightly with margarine let rise until double, 40 to 50 minutes.Preheat oven to 375 degrees F. Bake until loaves sound hollow when tapped, 30 to 35 minutes. Cool on wire racks.
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3 packages active dry yeast
1 3/4 cup warm water (105 to 115 degrees F)
1/2 cup dark molasses
2 tablespoons vegetable oil
1 tablespoon caraway seed
1 tablespoon salt
2 1/2 cups dark rye flour
1 cup Shredded Wheat® cereal
1/4 cup cocoa
2 to 2 1/2 cups all-purpose flour
Cornmeal
Butter or margarine, softenedDissolve yeast in warm water in large bowl. Stir in molasses, oil, caraway seed, salt, rye flour, cereal and cocoa. Beat until smooth. Stir in enough all-purpose flour to make dough easy to handle. Turn dough onto lightly floured surface. Cover let rest 10 to 15 minutes. Knead until smooth, about 5 minutes. Place in greased bowl turn greased side up. Cover let rise in warm place until double, about 1 hour. Dough is ready if indentation remains when touched.Grease cookie sheet sprinkle with cornmeal. Punch down dough divide into halves. Shape each half into a round, slightly flat loaf. Place loaves in opposite corners of cookie sheet. Brush tops lightly with margarine let rise until double, 40 to 50 minutes.Preheat oven to 375 degrees F. Bake until loaves sound hollow when tapped, 30 to 35 minutes. Cool on wire racks.
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apfelkraut
Start this recipe from 2 to 6 weeks before you plan to serve it.Sauerkraut
8 pounds cabbage
3 tart apples (such as Granny Smith
1/4 pound kosher or pickling salt
1 teaspoon caraway seedsRemove 2 or 3 outer leaves from each cabbage and set aside. Cut cabbages in half and slice very fine by hand or in a food processor. Peel, core, and finely chop the apples. In a large pan, mix the cabbage with the salt, caraway and apples. Line a gallon crock with the outer cabbage leaves, saving a few to cover the top. Put in a quarter of the cabbage mixture and tamp it down with a heavy clean object like the bottom of a wine bottle. Repeat until all the cabbage is in. From the tamping, sufficient brine should be released to cover the cabbage. Cover the cabbage with the remaining leaves. The cabbage will swell wile fermenting, so it should not start out reaching all the way to the top. Lay a plastic bag or a cloth over the leaves. Cover with a plate and then a weight, such as a heavy can or jar of water, to keep the cabbage under the brine and out of the air.The cabbage will take anywhere from 2 to 6 weeks to ferment below 75 degrees F, 4 to 6 weeks above 75 degrees F, 2 to 3 weeks. Every few days, remove scum from the top of the brine, replace plastic bag or cloth, wash the plate and the rim of the crock, and return plate and weight. When the bubbling stops, fermentation is complete. Cover crock lightly and store in a cool (38 degrees F) place, removing scum once a week, or refrigerate and dispense with scumming. Rinse the cabbage before using.Makes 2 to 2 1/2 quarts.Apfelkraut
4 strips bacon
1 onion, chopped
3 apples, peeled, cored and quartered
1/2 cup chicken broth
1/2 cup dry white wine
2 potatoes, finely grated
1 tablespoon white wine vinegar
1 to 2 tablespoons brown sugarSauté bacon until crisp remove from pan and drain, and pour off all but 4 tablespoons fat. Add onion and sauté until translucent. Rinse the sauerkraut drain well, and stir into the onion. Cover pan and simmer 10 minutes.Add apples, broth, wine, potatoes, vinegar and sugar. Return to the simmer and simmer gently until apples and potatoes are tender but not mushy, 10 to 20 minutes.Serves 6 to 8.
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Start this recipe from 2 to 6 weeks before you plan to serve it.Sauerkraut
8 pounds cabbage
3 tart apples (such as Granny Smith
1/4 pound kosher or pickling salt
1 teaspoon caraway seedsRemove 2 or 3 outer leaves from each cabbage and set aside. Cut cabbages in half and slice very fine by hand or in a food processor. Peel, core, and finely chop the apples. In a large pan, mix the cabbage with the salt, caraway and apples. Line a gallon crock with the outer cabbage leaves, saving a few to cover the top. Put in a quarter of the cabbage mixture and tamp it down with a heavy clean object like the bottom of a wine bottle. Repeat until all the cabbage is in. From the tamping, sufficient brine should be released to cover the cabbage. Cover the cabbage with the remaining leaves. The cabbage will swell wile fermenting, so it should not start out reaching all the way to the top. Lay a plastic bag or a cloth over the leaves. Cover with a plate and then a weight, such as a heavy can or jar of water, to keep the cabbage under the brine and out of the air.The cabbage will take anywhere from 2 to 6 weeks to ferment below 75 degrees F, 4 to 6 weeks above 75 degrees F, 2 to 3 weeks. Every few days, remove scum from the top of the brine, replace plastic bag or cloth, wash the plate and the rim of the crock, and return plate and weight. When the bubbling stops, fermentation is complete. Cover crock lightly and store in a cool (38 degrees F) place, removing scum once a week, or refrigerate and dispense with scumming. Rinse the cabbage before using.Makes 2 to 2 1/2 quarts.Apfelkraut
4 strips bacon
1 onion, chopped
3 apples, peeled, cored and quartered
1/2 cup chicken broth
1/2 cup dry white wine
2 potatoes, finely grated
1 tablespoon white wine vinegar
1 to 2 tablespoons brown sugarSauté bacon until crisp remove from pan and drain, and pour off all but 4 tablespoons fat. Add onion and sauté until translucent. Rinse the sauerkraut drain well, and stir into the onion. Cover pan and simmer 10 minutes.Add apples, broth, wine, potatoes, vinegar and sugar. Return to the simmer and simmer gently until apples and potatoes are tender but not mushy, 10 to 20 minutes.Serves 6 to 8.
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deutsches rostbraten
1 (4 pound) boneless rump roast
Salt and pepper
1 (8 ounce) bottle Catalina French dressing
1/2 cup dry red wine
1 large onion, sliced
1 cup celery, diced
1 tablespoon instant parsley flakes
1 package brown gravy mixSeason meat with salt and pepper. Place in a deep bowl. Combine Catalina French Dressing with wine, onion, celery and parsley pour over meat. Cover and refrigerate overnight, turning occasionally.Preheat oven to 300 degrees F.Drain meat and reserve marinade. Combine gravy mix and marinade pour over meat. Cover and bake 2 1/2 hours or until meat is tender. Remove meat, skim off excess fat and thicken marinade for gravy.This gravy is so good that you may not even have enough if you double the recipe. This recipe is perfect to bake while you are in church.
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1 (4 pound) boneless rump roast
Salt and pepper
1 (8 ounce) bottle Catalina French dressing
1/2 cup dry red wine
1 large onion, sliced
1 cup celery, diced
1 tablespoon instant parsley flakes
1 package brown gravy mixSeason meat with salt and pepper. Place in a deep bowl. Combine Catalina French Dressing with wine, onion, celery and parsley pour over meat. Cover and refrigerate overnight, turning occasionally.Preheat oven to 300 degrees F.Drain meat and reserve marinade. Combine gravy mix and marinade pour over meat. Cover and bake 2 1/2 hours or until meat is tender. Remove meat, skim off excess fat and thicken marinade for gravy.This gravy is so good that you may not even have enough if you double the recipe. This recipe is perfect to bake while you are in church.
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dutch apricot compote
1 (8 ounce) package dried apricots, cut into halves
1 1/2 cup medium white wine
1/2 cup water
1/2 cup granulated sugar
Whipped cream
2 tablespoons toasted slivered almondsHeat apricots, wine, water and sugar to boiling in saucepan reduce heat. Cover and simmer until apricots are tender, about 30 minutes. Cover and refrigerate at least 24 hours.Top each serving with whipped cream sprinkle with almonds.Yields 6 servings.
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1 (8 ounce) package dried apricots, cut into halves
1 1/2 cup medium white wine
1/2 cup water
1/2 cup granulated sugar
Whipped cream
2 tablespoons toasted slivered almondsHeat apricots, wine, water and sugar to boiling in saucepan reduce heat. Cover and simmer until apricots are tender, about 30 minutes. Cover and refrigerate at least 24 hours.Top each serving with whipped cream sprinkle with almonds.Yields 6 servings.
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dutch babies
3 eggs
1/2 cup flour
1/2 cup milk
1/2 teaspoon salt
2 tablespoons melted BUTTER
Butter
Lemon wedges
Confectioners’ sugarBeat eggs until light and fluffy. Add flour to eggs, about 2 tablespoons at a time (add in 4 parts). Beat after each addition so that the batter is smooth. Add milk the same way, in 4 parts beating after each addition. Add melted butter and salt and beat again.Put a generous coating of butter on each of two 9-inch pie pans. Pour half of the batter into each buttered pie pan and bake at 400 degrees F for 10 minutes.Reduce oven heat to 350 degrees F and bake for 5 minutes more. Remove from oven and sprinkle with confectioners sugar.Cut into serving size pieces and serve immediately with additional butter and lemon wedges. You can also offer some fresh fruit such as strawberries or cooked apple slices to go with the Dutch Babies.
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3 eggs
1/2 cup flour
1/2 cup milk
1/2 teaspoon salt
2 tablespoons melted BUTTER
Butter
Lemon wedges
Confectioners’ sugarBeat eggs until light and fluffy. Add flour to eggs, about 2 tablespoons at a time (add in 4 parts). Beat after each addition so that the batter is smooth. Add milk the same way, in 4 parts beating after each addition. Add melted butter and salt and beat again.Put a generous coating of butter on each of two 9-inch pie pans. Pour half of the batter into each buttered pie pan and bake at 400 degrees F for 10 minutes.Reduce oven heat to 350 degrees F and bake for 5 minutes more. Remove from oven and sprinkle with confectioners sugar.Cut into serving size pieces and serve immediately with additional butter and lemon wedges. You can also offer some fresh fruit such as strawberries or cooked apple slices to go with the Dutch Babies.
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dutch fried puffs
In the Netherlands, chopped apples or other fruit are sometimes stirred into the batter.Vegetable oil
3/4 cup milk
1/2 cup granulated sugar
1/4 cup vegetable oil
2 eggs
3 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground mace
2 1/2 cups all-purpose flour
1/2 cup currants or raisins (optional)
1/4 cup granulated sugar
1/2 teaspoon ground cinnamonHeat 2 to 3 inches oil to 375 degrees F.Beat milk, 1/2 cup sugar, 1/4 cup oil, the eggs, baking powder, salt, mace and 1 cup of the flour in large mixer bowl on low speed, scraping bowl constantly, 30 seconds. Beat on medium speed, scraping bowl occasionally, 2 minutes. Stir in remaining flour and the currants. Drop batter by teaspoonsful into hot oil. Turn puffs as they rise to the surface. Fry until golden brown, 2 to 2 1/2 minutes on each side drain. Mix 1/4 cup sugar and the cinnamon. Roll puffs in sugar mixture.Makes about 30 puffs.
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In the Netherlands, chopped apples or other fruit are sometimes stirred into the batter.Vegetable oil
3/4 cup milk
1/2 cup granulated sugar
1/4 cup vegetable oil
2 eggs
3 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground mace
2 1/2 cups all-purpose flour
1/2 cup currants or raisins (optional)
1/4 cup granulated sugar
1/2 teaspoon ground cinnamonHeat 2 to 3 inches oil to 375 degrees F.Beat milk, 1/2 cup sugar, 1/4 cup oil, the eggs, baking powder, salt, mace and 1 cup of the flour in large mixer bowl on low speed, scraping bowl constantly, 30 seconds. Beat on medium speed, scraping bowl occasionally, 2 minutes. Stir in remaining flour and the currants. Drop batter by teaspoonsful into hot oil. Turn puffs as they rise to the surface. Fry until golden brown, 2 to 2 1/2 minutes on each side drain. Mix 1/4 cup sugar and the cinnamon. Roll puffs in sugar mixture.Makes about 30 puffs.
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