Taste the world right in your kitchen with German And Austrian recipes
dutch split pea soup
9 cups water
1 pound dried green split peas (about 2 1/4 cups)
2 pounds smoked pork hocks
6 leeks
4 stalks celery (with leaves), sliced
2 cloves garlic, chopped
1 1/2 teaspoons crushed dried savory leaves
1 1/2 teaspoons salt
1/2 teaspoon pepper
1/2 pound cooked smoked sliced sausage
(kielbasa, knockwurst or frankfurters)Heat water and peas to boiling in Dutch oven boil 2 minutes. Remove from heat cover and let stand 1 hour. Add remaining ingredients, except sausage, to peas. Heat to boiling reduce heat. Cover and simmer until pork is tender, about 2 hours. Skim fat if necessary.Remove pork hocks cool slightly. Trim fat and bone from pork. Cut pork into 1/2-inch pieces. Stir pork and sausage into soup. Heat to boiling reduce heat. Cover and simmer until sausage is hot, 15 minutes. Remove sausage and slice. Serve sausage with pumpernickel bread and prepared mustard if desired or return to soup.Yields 8 servings.
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9 cups water
1 pound dried green split peas (about 2 1/4 cups)
2 pounds smoked pork hocks
6 leeks
4 stalks celery (with leaves), sliced
2 cloves garlic, chopped
1 1/2 teaspoons crushed dried savory leaves
1 1/2 teaspoons salt
1/2 teaspoon pepper
1/2 pound cooked smoked sliced sausage
(kielbasa, knockwurst or frankfurters)Heat water and peas to boiling in Dutch oven boil 2 minutes. Remove from heat cover and let stand 1 hour. Add remaining ingredients, except sausage, to peas. Heat to boiling reduce heat. Cover and simmer until pork is tender, about 2 hours. Skim fat if necessary.Remove pork hocks cool slightly. Trim fat and bone from pork. Cut pork into 1/2-inch pieces. Stir pork and sausage into soup. Heat to boiling reduce heat. Cover and simmer until sausage is hot, 15 minutes. Remove sausage and slice. Serve sausage with pumpernickel bread and prepared mustard if desired or return to soup.Yields 8 servings.
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endive baked with ham and cheese
4 large, firm Belgian endive (chicory)
1/2 cup milk
1/2 cup cold water
Pinch of salt
4 slices cooked ham
4 slices Emmental cheese, cut 1/4-inch thick
Butter or margarineTrim the base of the endive and wash well under cold running water. Using a small, sharp knife, remove the center core at the base. Place the endive in a sauté pan and pour over the milk and water. Use a pan that just fits the endive snugly. Ad a pinch of salt and heat to simmering. Cover the pan and cook over very gentle heat for about 20 minutes or until the endive is tender but not falling apart. Drain on paper towels.Wrap each endive in a slice of ham and place on a well-buttered ovenproof dish. Place a slice of cheese on top of each endive roll and bake in a preheated oven at 400 degrees F. Bake for about 10 minutes or until the cheese melts. Place under a preheated broiler to brown the top, if desired.Serve immediately.
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4 large, firm Belgian endive (chicory)
1/2 cup milk
1/2 cup cold water
Pinch of salt
4 slices cooked ham
4 slices Emmental cheese, cut 1/4-inch thick
Butter or margarineTrim the base of the endive and wash well under cold running water. Using a small, sharp knife, remove the center core at the base. Place the endive in a sauté pan and pour over the milk and water. Use a pan that just fits the endive snugly. Ad a pinch of salt and heat to simmering. Cover the pan and cook over very gentle heat for about 20 minutes or until the endive is tender but not falling apart. Drain on paper towels.Wrap each endive in a slice of ham and place on a well-buttered ovenproof dish. Place a slice of cheese on top of each endive roll and bake in a preheated oven at 400 degrees F. Bake for about 10 minutes or until the cheese melts. Place under a preheated broiler to brown the top, if desired.Serve immediately.
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fastnachts
These doughnuts are served traditionally on Fastnacht Day (Shrove Tuesday) as a last sweet treat before the Lenten season begins.1 package active dry yeast or
1 cake compressed yeast
1/4 cup warm water
2 cups milk
1 teaspoon granulated sugar
6 to 7 cups sifted flour, divided
2 eggs
4 tablespoons butter, melted
3/4 cup plus 2 tablespoons granulated sugar
1 1/4 teaspoons salt
Fat (for deep-fat frying)
Confectioners sugarSprinkle yeast over warm water to dissolve. Scald milk, remove from heat, and cool. Add sugar, 3 cups of the flour, and the yeast, and stir thoroughly. Cover and let stand in a warm place until double in size.Beat eggs vigorously and combine with butter, sugar, salt and remaining flour. When the dough rises, stir in the egg mixture. At this point, mixture should be stiff enough to roll. Add more flour, if needed. Cover and let rise in a warm place a second time until double in size.Punch down with your fist, then roll about 1/2 inch thick on a lightly floured board. Cut into 2-inch squares, making a slit in the middle. Cover and let rise a third time. Fry several at a time in deep fat preheated to 350 degrees F on a deep-fat thermometer or until hot enough to brown a 1-inch cube of bread in 60 seconds. Drain on paper towels and sprinkle with confectioners sugar.
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These doughnuts are served traditionally on Fastnacht Day (Shrove Tuesday) as a last sweet treat before the Lenten season begins.1 package active dry yeast or
1 cake compressed yeast
1/4 cup warm water
2 cups milk
1 teaspoon granulated sugar
6 to 7 cups sifted flour, divided
2 eggs
4 tablespoons butter, melted
3/4 cup plus 2 tablespoons granulated sugar
1 1/4 teaspoons salt
Fat (for deep-fat frying)
Confectioners sugarSprinkle yeast over warm water to dissolve. Scald milk, remove from heat, and cool. Add sugar, 3 cups of the flour, and the yeast, and stir thoroughly. Cover and let stand in a warm place until double in size.Beat eggs vigorously and combine with butter, sugar, salt and remaining flour. When the dough rises, stir in the egg mixture. At this point, mixture should be stiff enough to roll. Add more flour, if needed. Cover and let rise in a warm place a second time until double in size.Punch down with your fist, then roll about 1/2 inch thick on a lightly floured board. Cut into 2-inch squares, making a slit in the middle. Cover and let rise a third time. Fry several at a time in deep fat preheated to 350 degrees F on a deep-fat thermometer or until hot enough to brown a 1-inch cube of bread in 60 seconds. Drain on paper towels and sprinkle with confectioners sugar.
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fett kuckes
2 eggs
1 cup sour cream
2/3 cup granulated sugar
2 cups unbleached white flour
2 teaspoons baking powder
2 teaspoons baking soda
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1 cup riced or mashed potato
Fat or oil (for deep frying)
Cinnamon
Granulated or confectioners’ sugarBeat eggs into the sour cream and stir in sugar. Mix flour well with baking powder, baking soda, salt and spices. Mix together lightly sour cream and flour mixtures with the potato. Drop dough by teaspoonsful into a deep skillet in which the oil it hot but not smoking (about 370 degrees F) and fry the balls until crisp. Drain them on paper towels and roll in a mixture of cinnamon and sugar.Makes about 36.
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2 eggs
1 cup sour cream
2/3 cup granulated sugar
2 cups unbleached white flour
2 teaspoons baking powder
2 teaspoons baking soda
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1 cup riced or mashed potato
Fat or oil (for deep frying)
Cinnamon
Granulated or confectioners’ sugarBeat eggs into the sour cream and stir in sugar. Mix flour well with baking powder, baking soda, salt and spices. Mix together lightly sour cream and flour mixtures with the potato. Drop dough by teaspoonsful into a deep skillet in which the oil it hot but not smoking (about 370 degrees F) and fry the balls until crisp. Drain them on paper towels and roll in a mixture of cinnamon and sugar.Makes about 36.
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apple pancakes
Serve this piping hot from the oven!4 eggs
3/4 cup all-purpose flour
3/4 cup milk
1/2 teaspoon salt
1/4 cup butter or margarine
2 medium apples, thinly sliced
1/4 cup granulated sugar
1/4 teaspoon ground cinnamonPreheat oven to 400 degrees F. Place two (9-inch) round layer pans in oven.Beat eggs, flour, milk and salt in a small mixer bowl on medium speed for 1 minute.Remove pans from oven. Place 2 tablespoons butter in each pan rotate pans until butter is melted and coats sides of pans. Arrange half the apple slices in each pan divide batter evenly between pans. Mix sugar and cinnamon sprinkle 2 tablespoons sugar mixture over batter in each pan. Bake uncovered until puffed and golden brown, 20 to 25 minutes.Serves 4.
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Serve this piping hot from the oven!4 eggs
3/4 cup all-purpose flour
3/4 cup milk
1/2 teaspoon salt
1/4 cup butter or margarine
2 medium apples, thinly sliced
1/4 cup granulated sugar
1/4 teaspoon ground cinnamonPreheat oven to 400 degrees F. Place two (9-inch) round layer pans in oven.Beat eggs, flour, milk and salt in a small mixer bowl on medium speed for 1 minute.Remove pans from oven. Place 2 tablespoons butter in each pan rotate pans until butter is melted and coats sides of pans. Arrange half the apple slices in each pan divide batter evenly between pans. Mix sugar and cinnamon sprinkle 2 tablespoons sugar mixture over batter in each pan. Bake uncovered until puffed and golden brown, 20 to 25 minutes.Serves 4.
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fried steak with beer sauce
With this Flemish and Dutch favorite, serve buttered potatoes with parsley.1 (1 1/2 pound) beef boneless sirloin
steak, 1 inch thick
2 tablespoons red wine vinegar
1/2 teaspoon salt
1/4 teaspoon coarsely ground pepper
1 tablespoon butter or margarine
2 teaspoons all-purpose flour
1/4 cup beer
1/4 cup water
1 teaspoon packed brown sugar
1/8 teaspoon salt
1/8 teaspoon coarsely ground pepper
1/8 teaspoon dried rosemary leaves, crushed
Sliced scallions (with tops)Slash outer edge of fat on beef diagonally at 1-inch intervals to prevent curling (do not cut into lean). Place beef in nonreactive dish. Mix vinegar, 1/2 teaspoon salt and 1/4 teaspoon pepper spoon over both sides of beef. Cover and refrigerate, turning occasionally, at least 1 hour.Heat butter over medium-high heat in 10-inch skillet until hot. Add beef and cook until desired doneness, about 7 minutes on each side for medium. Remove from heat remove beef to warm platter.Stir flour into pan drippings. Stir in beer, water, brown sugar, 1/8 teaspoon salt, 1/8 teaspoon pepper and rosemary. Heat to boiling reduce heat. Cook and stir 1 minute. Pour sauce over beef sprinkle with scallions.Yields 4 or 5 servings.
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With this Flemish and Dutch favorite, serve buttered potatoes with parsley.1 (1 1/2 pound) beef boneless sirloin
steak, 1 inch thick
2 tablespoons red wine vinegar
1/2 teaspoon salt
1/4 teaspoon coarsely ground pepper
1 tablespoon butter or margarine
2 teaspoons all-purpose flour
1/4 cup beer
1/4 cup water
1 teaspoon packed brown sugar
1/8 teaspoon salt
1/8 teaspoon coarsely ground pepper
1/8 teaspoon dried rosemary leaves, crushed
Sliced scallions (with tops)Slash outer edge of fat on beef diagonally at 1-inch intervals to prevent curling (do not cut into lean). Place beef in nonreactive dish. Mix vinegar, 1/2 teaspoon salt and 1/4 teaspoon pepper spoon over both sides of beef. Cover and refrigerate, turning occasionally, at least 1 hour.Heat butter over medium-high heat in 10-inch skillet until hot. Add beef and cook until desired doneness, about 7 minutes on each side for medium. Remove from heat remove beef to warm platter.Stir flour into pan drippings. Stir in beer, water, brown sugar, 1/8 teaspoon salt, 1/8 teaspoon pepper and rosemary. Heat to boiling reduce heat. Cook and stir 1 minute. Pour sauce over beef sprinkle with scallions.Yields 4 or 5 servings.
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apple strudel
Strudel Dough
2 quarts cooking apples, cut fine
1 cup seeded raisins
1/2 cup currants
1/4 pound almonds, blanched and chopped
1 cup granulated sugar mixed with 1 teaspoon cinnamon
1/2 cup melted butterCombine all ingredients except butter. As rapidly as possible, spread apple filling evenly over three-quarters of the stretched, buttered Strudel Dough. Drip some melted butter over filling. Roll up, trim edges, then place in pan. Brush with remaining butter from time to time while baking.Serve slightly warm.
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Strudel Dough
2 quarts cooking apples, cut fine
1 cup seeded raisins
1/2 cup currants
1/4 pound almonds, blanched and chopped
1 cup granulated sugar mixed with 1 teaspoon cinnamon
1/2 cup melted butterCombine all ingredients except butter. As rapidly as possible, spread apple filling evenly over three-quarters of the stretched, buttered Strudel Dough. Drip some melted butter over filling. Roll up, trim edges, then place in pan. Brush with remaining butter from time to time while baking.Serve slightly warm.
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aspic
Aspic is a wonderful garnish for cold meat platters as made below. Also use it to prepare jellied meat by filling individual molds (or one large mold) 1/2 inch deep with liquid aspic. Chill. On this put cold cuts, sliced hardboiled eggs, pickles, tomatoes, cooked peas, beans or any desired filling. Fill mold with liquid aspic and chill. Dip dishes in hot water and loosen edges of aspic to turn out easily.2 cups white wine
2 cups water
Maggi® seasoning
Pinch of salt
4 tablespoons vinegar
2 1/2 envelopes gelatineBring wine, water, Maggi®, salt and vinegar to a boil. Dissolve gelatine in 1/2 cup water and mix with liquid. Turn out in large, shallow pan and cool. Cut into cubes.
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Aspic is a wonderful garnish for cold meat platters as made below. Also use it to prepare jellied meat by filling individual molds (or one large mold) 1/2 inch deep with liquid aspic. Chill. On this put cold cuts, sliced hardboiled eggs, pickles, tomatoes, cooked peas, beans or any desired filling. Fill mold with liquid aspic and chill. Dip dishes in hot water and loosen edges of aspic to turn out easily.2 cups white wine
2 cups water
Maggi® seasoning
Pinch of salt
4 tablespoons vinegar
2 1/2 envelopes gelatineBring wine, water, Maggi®, salt and vinegar to a boil. Dissolve gelatine in 1/2 cup water and mix with liquid. Turn out in large, shallow pan and cool. Cut into cubes.
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auf lauf
6 eggs
1/8 teaspoon salt
1 cup all-purpose white flour, unsifted
1 1/2 cups milk
1 teaspoon granulated sugar
1/4 pound butter, melted
Confectioners’ sugarPreheat oven to 450 degrees F.Lightly beat eggs with salt. Gradually add flour to milk, blending until smooth. Add this mixture and the sugar to eggs and blend well. Pour melted butter into 2 (8-inch square) baking pans. Add half the batter to each pan and bake for 15 minutes or until pancakes rise and puff and are lightly browned.Lower temperature to 400 degrees F if pancakes are browning too quickly. Sprinkle with confectioners sugar.Serve immediately with fruit jam, fresh berries, sliced fresh fruit, sour cream, applesauce sugar and/or cinnamon, as desired.
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6 eggs
1/8 teaspoon salt
1 cup all-purpose white flour, unsifted
1 1/2 cups milk
1 teaspoon granulated sugar
1/4 pound butter, melted
Confectioners’ sugarPreheat oven to 450 degrees F.Lightly beat eggs with salt. Gradually add flour to milk, blending until smooth. Add this mixture and the sugar to eggs and blend well. Pour melted butter into 2 (8-inch square) baking pans. Add half the batter to each pan and bake for 15 minutes or until pancakes rise and puff and are lightly browned.Lower temperature to 400 degrees F if pancakes are browning too quickly. Sprinkle with confectioners sugar.Serve immediately with fruit jam, fresh berries, sliced fresh fruit, sour cream, applesauce sugar and/or cinnamon, as desired.
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austrian egg cake
This is a wonderful breakfast dish that is very easy to make.6 eggs, beaten
1 1/2 cups milk
1 teaspoon salt
Dash of pepper
2 1/2 cups soft bread crumbs
2 scallions (with tops), choppedMix eggs, milk, salt and pepper.Tear 3 1/2 slices bread into pieces. Place in blender container, on slice at a time, cover and blend until crumbled, about 3 seconds. Stir in bread crumbs and scallions. Pour into greased 8-inch square baking dish. Bake uncovered at 325 degrees F until set and top is light brown, about 40 minutes.
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This is a wonderful breakfast dish that is very easy to make.6 eggs, beaten
1 1/2 cups milk
1 teaspoon salt
Dash of pepper
2 1/2 cups soft bread crumbs
2 scallions (with tops), choppedMix eggs, milk, salt and pepper.Tear 3 1/2 slices bread into pieces. Place in blender container, on slice at a time, cover and blend until crumbled, about 3 seconds. Stir in bread crumbs and scallions. Pour into greased 8-inch square baking dish. Bake uncovered at 325 degrees F until set and top is light brown, about 40 minutes.
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