German Cuisine

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Spinach Beef Pie

Post  justmecookin on Thu Nov 20, 2008 2:54 pm

Spinach Beef Pie

1 cup all-purpose flour
1/3 cup old-fashioned oats
7 tablespoons cold butter
2 to 3 tablespoons cold water
1 pound ground beef
1 medium onion, chopped
1 medium green pepper, chopped
1 garlic clove, minced
1/4 cup ketchup
1 teaspoon salt
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon dried marjoram
1/4 teaspoon pepper
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
3 eggs, lightly beaten
2 cups (8 ounces) shredded cheddar cheese, divided
1 large tomato, seeded and diced

In a large bowl, combine flour and oats; cut in the butter until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Roll out dough to fit a 9-in. pie plate. Transfer to plate; trim and flute edges.

In a large skillet, cook the beef, onion, green pepper and garlic over medium heat until meat is no longer pink; drain. Stir in the ketchup and seasonings. Fold in the spinach; cool slightly. Stir in the eggs and 1 cup cheese until combined; spoon into crust.

Bake at 400 for 25-30 minutes or until the center is set. Sprinkle tomato and remaining cheese around edge of pie. Bake 5-10 minutes longer or until cheese is melted. Let stand for 5-10 minutes before cutting. Makes 6-8 servings.

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Apple Strudel

Post  justmecookin on Thu Nov 20, 2008 5:59 pm

Apple Strudel

1 cup cold butter
2 cups all-purpose flour
1 cup (8 ounces) sour cream
1/4 teaspoon salt

Filling:
2 cups dry bread crumbs
1/4 cup butter, melted
4 medium baking apples, peeled and chopped
2 cups sugar
1 cup golden raisins
1/2 cup chopped pecans
2 teaspoons ground cinnamon
Confectioners' sugar, optional

In a medium bowl, cut butter into flour until mixture resembles coarse crumbs. Add the sour cream and salt; mix well. Shape the dough into a ball; cover and refrigerate overnight.

For filling, combine the bread crumbs and butter. Add apples, sugar, raisins, pecans and cinnamon; mix well and set aside. Divide dough into thirds; turn onto a floured surface. Roll each into a 15-in. x 12-in. rectangle. Spoon filling evenly onto dough; spread to within 1 in. of edges. Roll up from one long side; pinch seams and ends to seal.

Carefully place each loaf seam side down on an ungreased baking sheet. Bake at 350 for 55-60 minutes or until light brown. Cool completely on wire racks. Dust with confectioners' sugar if desired. Makes 3 loaves.

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Spumoni Slices

Post  justmecookin on Fri Nov 21, 2008 6:31 pm

Spumoni Slices

1 cup butter, softened
1-1/2 cups confectioners' sugar
1 egg
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
2 squares (1 ounce each) semisweet chocolate, melted
1/2 cup chopped pecans
3 to 5 drops green food coloring
1/4 cup finely chopped candied red cherries
1/2 teaspoon almond extract
3 to 5 drops red food coloring

In a mixing bowl, cream butter and sugar. Beat in egg and vanilla. Gradually add flour and mix well. Divide dough in three portions. Stir chocolate into one portion; mix well. Add pecans and green food coloring to the second portion. Add cherries, almond extract and red food coloring to the third.

Roll each portion between two pieces of waxed paper into an 8-in. x 6-in. rectangle. Remove waxed paper. Place chocolate rectangle on a piece of plastic wrap. Top with the green and pink rectangles; press together lightly. Wrap with plastic wrap and chill overnight.

Cut chilled dough in half lengthwise. Return one rectangle to the refrigerator. Cut remaining rectangle into 1/8-in. slices. Place 1 in. apart on ungreased baking sheets.

Bake at 375 for 5-7 minutes or until set. Cool for 2 minutes before removing to wire racks. Repeat with remaining dough. Makes about 7 dozen.

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Sour Cream Bavarian

Post  justmecookin on Fri Nov 21, 2008 6:56 pm

Sour Cream Bavarian

1 envelope unflavored gelatin
3/4 cup cold water
2/3 cup sugar
1 cup (8 ounces) sour cream
1 teaspoon vanilla extract
2 cups whipped topping

Raspberry Sauce:
1 package (10 ounces) frozen raspberries in syrup, thawed
1 tablespoon cornstarch
1 tablespoon sugar

In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Add sugar; cook and stir over low heat until gelatin and sugar are completely dissolved. Remove from the heat. Whisk in sour cream and vanilla. Refrigerate until slightly thickened.

Fold in whipped topping. Pour into a 4 cup heart-shaped or other shape mold coated with cooking spray. Refrigerate until firm.

For sauce, drain raspberries, reserving syrup; set berries aside. Add enough water to the syrup to measure 3/4 cup. In a small saucepan, combine cornstarch and sugar. Stir in syrup mixture until smooth.

Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in berries. Refrigerate until serving. To serve, unmold dessert onto a serving plate; top with raspberry sauce. Makes 8 servings (1-1/4 cups sauce).

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Saucy Chocolate Cake

Post  justmecookin on Fri Nov 21, 2008 7:24 pm

Saucy Chocolate Cake

1 cup sugar, divided
3 tablespoons baking cocoa, divided
1-1/2 cups boiling water
2 tablespoons butter, softened
1 teaspoon vanilla extract
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
Ice cream or whipped topping
Maraschino cherries, optional

In a saucepan, combine 1/2 cup sugar and 1 tablespoon cocoa. Stir in boiling water until smooth. Simmer, uncovered, for 5 minutes. Meanwhile, in a mixing bowl, cream butter, vanilla and remaining sugar. Combine flour, baking powder, salt and remaining cocoa; add to creamed mixture alternately with milk.

Beat well. Pour the chocolate sauce into a greased 1-1/2-qt. baking dish. Drop batter by rounded teaspoonfuls onto sauce. Bake, uncovered, at 375 for 25 minutes or until a toothpick inserted in the center comes out clean. Serve warm with ice cream. Garnish with cherries if desired. Makes 4-6 servings.

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Apple-Dijon Pork Roast

Post  justmecookin on Fri Nov 21, 2008 7:40 pm

Apple-Dijon Pork Roast

1 boneless whole pork loin roast (2 to 3 pounds)
1 can (14-1/2 ounces) chicken broth
1 cup unsweetened apple juice
1/2 cup Dijon mustard
6 tablespoons cornstarch
6 tablespoons cold water

Cut roast in half; place in a 5-qt. slow cooker. Combine the broth, apple juice and mustard; pour over roast. Cover and cook on low for 4 to 4-1/2 hours or until a meat thermometer reads 160.

Remove roast and keep warm. For gravy, strain cooking juices and skim fat. Pour juices into a small saucepan. Combine cornstarch and water until smooth; gradually stir into juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork. Makes 8 servings.

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Beef Rouladen

Post  justmecookin on Fri Nov 21, 2008 7:53 pm

Beef Rouladen

1/4 cup Dijon mustard
8 slices top round steak, (1/4 inch thick and about 2 pounds)
Salt and pepper to taste
8 bacon strips
1 large onion, cut into thin wedges
3 tablespoons canola oil
3 cups beef broth
1/3 cup all-purpose flour
1/2 cup water
Chopped fresh parsley, optional

Lightly spread mustard on each slice of steak; sprinkle with salt and pepper. Place 1 bacon strip and a few onion wedges on each slice; roll up; secure with toothpicks.

In a large skillet, brown beef in oil until no longer pink; drain. Add broth; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until meat is tender.

Remove meat and keep warm. Combine flour and water until smooth; gradually stir into broth. Bring to a boil, stirring constantly until thickened and bubbly. Remove toothpicks. Return to gravy; heat through. Sprinkle with parsley if desired. Makes 8 servings.

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Beef Stroganoff Meatballs

Post  justmecookin on Fri Nov 21, 2008 7:57 pm

Beef Stroganoff Meatballs

1 egg
1/4 cup milk
1/4 cup finely chopped onion
2 teaspoons Worcestershire sauce
1-1/2 cups soft bread crumbs
1 teaspoon salt
1/4 teaspoon pepper
1-1/2 pounds ground beef

Sauce:
1-1/2 cups sliced fresh mushrooms
1/2 cup chopped onion
1/4 cup butter
4 tablespoons all-purpose flour, divided
1/4 teaspoon salt
1-1/2 cups beef broth
1 cup (8 ounces) sour cream
Hot cooked noodles
Paprika, optional

In a large bowl, combine the egg, milk, onion and Worcestershire sauce. Stir in bread crumbs, salt and pepper. Add beef; mix well. Shape into 1-1/4-in. balls. Place meatballs on a greased rack in a shallow baking pan. Bake, uncovered, at 350 for 15-20 minutes or until meat is no longer pink; drain.

In a large saucepan, saute mushrooms and onion in butter until tender. Stir in 3 tablespoons flour and salt until blended. Gradually add broth. Bring to a boil over medium heat. Cook and stir for 2 minutes or until thickened.

Combine sour cream and remaining flour until smooth; stir into mushroom mixture. Add meatballs. Simmer, uncovered, for 4-5 minutes or until heated through, stirring occasionally. Serve over noodles. Sprinkle with paprika if desired. Makes 6 servings

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Bacon-Topped Brussels Sprouts

Post  justmecookin on Fri Nov 21, 2008 8:19 pm

Bacon-Topped Brussels Sprouts

1 package (16 ounces) frozen brussels sprouts
2 tablespoons butter, melted
1/2 teaspoon garlic salt
1/4 teaspoon onion powder
1/4 teaspoon dried oregano
1/2 pound sliced bacon, cooked and crumbled

Cook brussels sprouts according to package directions; drain. Add butter, garlic salt, onion powder and oregano; toss. Place in a serving dish. Top with bacon. Makes 4-6 servings.

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Roast Christmas Goose

Post  justmecookin on Sun Nov 30, 2008 10:59 am

Roast Christmas Goose

1 domestic goose (10 to 12 pounds)
Salt and pepper
1 medium apple, peeled and quartered
1 medium navel orange, peeled and quartered
1 medium lemon, peeled and quartered
1 cup hot water

Sprinkle the goose cavity with salt and pepper. Place the apple, orange and lemon in the cavity. Place goose breast side up on a rack in a large shallow roasting pan. Prick skin well with a fork. Pour water into pan.

Bake, uncovered, at 350 for 2-1/4 to 3 hours or until a meat thermometer reads 185. If necessary, drain fat from pan as it accumulates. Cover goose with foil and let stand for 20 minutes before carving. Discard fruit. Makes 8 servings.

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Chicken Paprikash with Spaetzle

Post  justmecookin on Mon Dec 01, 2008 11:33 am

Chicken Paprikash with Spaetzle

4 tablespoons butter or margarine
1 jar (16 ounces) whole onions, drained
1 large onion, chopped
1/2 cup all-purpose flour
2 tablespoons paprika, divided
1 broiler/fryer chicken (2-1/2 to 3 pounds), cut up
1/2 teaspoon salt
3 tablespoons chopped fresh parsley
1-1/4 cups chicken broth
1 cup (8 ounces) sour cream
3 tablespoons capers with juice

Spaetzle:
2 eggs, well beaten
1-1/2 cups all-purpose flour
1/2 cup milk
3/4 teaspoon salt
1/4 teaspoon baking powder
1 tablespoon butter or margarine

In a heavy skillet, melt butter over medium-high heat. Saute whole onions until lightly browned. Remove and set aside. Saute chopped onions until tender. Set aside. Combine flour and 1-1/2 teaspoons paprika in a plastic bag. Place several chicken parts in flour mixture; shake to coat.

Repeat until all chicken has been coated. Place chicken in skillet; brown on all sides. Add salt, parsley, broth and remaining paprika. Cover and cook over low heat until chicken is tender, about 45 minutes. Meanwhile, for spaetzle, bring a large kettle of salted water to a boil. Combine eggs, flour, milk, salt and baking powder.

With a spoon, drop small dumplings into the water. Reduce heat and simmer, covered, 10 minutes. Drain spaetzle and toss with butter. Remove chicken from skillet; stir in sour cream, capers and juice and onions. Return chicken to the skillet and gently heat through. Place spaetzle on a platter and top with chicken. Ladle the sauce over all. Makes 6-8 servings.

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Green Beans in Beer Sauce

Post  justmecookin on Tue Dec 02, 2008 1:25 pm

Green Beans in Beer Sauce

1/3 pound sliced bacon, diced
1 package (16 ounces) frozen cut green beans, thawed
1/3 cup beer or nonalcoholic beer
1/3 cup butter, cubed
3 tablespoons brown sugar
3 tablespoons white vinegar
4 teaspoons cornstarch
2 teaspoons grated onion

In a large skillet, cook bacon over medium heat until crisp. Meanwhile, in a large saucepan, bring the beans, beer and butter to a boil. Reduce heat; cover and simmer for 8-10 minutes or until beans are crisp-tender.

Using a slotted spoon, remove bacon to paper towels to drain. Remove beans with a slotted spoon and keep warm. In a small bowl, combine the brown sugar, vinegar, cornstarch and onion until blended.

Stir into the saucepan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Add beans; heat through. Sprinkle with bacon. Makes 4 servings.

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Bishop's Bread

Post  justmecookin on Fri Dec 05, 2008 12:44 pm

Bishop's Bread

2/3 cup butter, softened
3/4 cup sugar
2 eggs
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1/3 cup semisweet chocolate chips
1/3 cup raisins
1/3 cup chopped pecans
1/3 cup halved red and green candied cherries

Glaze:
1 cup confectioners' sugar
2 tablespoons milk

In a large bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, and salt; add to creamed mixture alternately with milk. Fold in the chocolate chips, raisins, pecans and candies cherries.

Transfer to a greased 9-in. x 5-in. loaf pan. Bake at 350 for 65-75 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Combine glaze ingredients; drizzle over warm bread. Makes 1 loaf.

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Apple Strudel

Post  justmecookin on Sat Dec 06, 2008 11:02 am

Apple Strudel

1 cup cold butter
2 cups all-purpose flour
1 cup (8 ounces) sour cream
1/4 teaspoon salt

Filling:
2 cups dry bread crumbs
1/4 cup butter, melted
4 medium baking apples, peeled and chopped
2 cups sugar
1 cup golden raisins
1/2 cup chopped pecans
2 teaspoons ground cinnamon
Confectioners' sugar, optional

In a medium bowl, cut butter into flour until mixture resembles coarse crumbs. Add the sour cream and salt; mix well. Shape the dough into a ball; cover and refrigerate overnight.

For filling, combine the bread crumbs and butter. Add apples, sugar, raisins, pecans and cinnamon; mix well and set aside. Divide dough into thirds; turn onto a floured surface. Roll each into a 15-in. x 12-in. rectangle. Spoon filling evenly onto dough; spread to within 1 in. of edges. Roll up from one long side; pinch seams and ends to seal.

Carefully place each loaf seam side down on an ungreased baking sheet. Bake at 350 for 55-60 minutes or until light brown. Cool completely on wire racks. Dust with confectioners' sugar if desired. Makes 3 loaves.

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Re: German Cuisine

Post  justmecookin on Fri Jan 09, 2009 10:07 pm

Stollen

Marinated fruit:
1/4 cup kirsch (cherry brandy) or apple juice
3 tablespoons candied lemon peel
3 tablespoons candied orange peel
3 tablespoons candied citron
3 tablespoons dried currants
3 tablespoons golden raisins

Dough:
1 package dry yeast (about 2 1/4 teaspoons)
1/4 teaspoon granulated sugar
1/4 cup warm water (100 to 110)
3 1/2 cups all-purpose flour, divided
1/2 cup milk
1/4 cup granulated sugar
1/4 cup butter or stick margarine, melted
1 teaspoon salt
1 large egg
1/2 cup coarsely chopped almonds
Cooking spray

Glaze:
1 tablespoon butter, softened
2 tablespoons powdered sugar

To prepare the marinated fruit, combine first 6 ingredients in a small bowl, and let stand 1 hour. Drain the mixture in a sieve over a bowl, reserving the brandy and fruit mixture separately.

To prepare dough, dissolve yeast and 1/4 teaspoon granulated sugar in warm water in a large bowl; let stand 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife. Add 1 1/2 cups flour, reserved brandy, milk, 1/4 cup granulated sugar, 1/4 cup butter, salt, and egg to yeast mixture; beat at medium speed of a mixer until smooth.

Stir in marinated fruit, 1 1/2 cups flour, and almonds. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 8 minutes); add enough remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands.

Place in a bowl coated with cooking spray; turn to coat top. Cover; let rise in a warm place (85), free from drafts, about 2 hours. Dough will not double in size. (Press two fingers into dough. If indentation remains, the dough has risen enough.)

Punch dough down; let rest 5 minutes. Roll into a 13 x 8-inch oval on a lightly floured surface. Place on a baking sheet coated with cooking spray; fold dough over lengthwise, leaving a 3-inch border. Cover and let rise 1 hour.

Preheat oven to 350. Uncover dough, and bake at 350 for 25 minutes or until browned and loaf sounds hollow when tapped; cool. Brush with 1 tablespoon butter; sprinkle with powdered sugar. Makes 16 servings

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Upside-Down Apple Gingerbread

Post  justmecookin on Fri Jan 09, 2009 10:19 pm

Upside-Down Apple Gingerbread

1/4 cup butter, melted
1/3 cup packed brown sugar
2 large apples, peeled and sliced

Gingerbread
1/2 cup butter, melted
1/2 cup sugar
1/3 cup packed brown sugar
1 egg
1/2 cup molasses
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
3/4 cup hot tea

Pour butter into a 9-in. square baking pan; sprinkle with brown sugar. Arrange apples cut side up in a single layer over sugar; set aside.

For gingerbread, in a large mixing bowl, cream butter and sugars until light and fluffy. Beat in egg. Beat in molasses. Combine dry ingredients; add to sugar mixture alternately with hot tea, beating well after each.

Pour over apples. Bake at 350 for 45 to 50 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before inverting onto a serving plate. Serve warm. Makes 8 servings.

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Bavarian Pot Roast

Post  justmecookin on Sat Jan 10, 2009 4:13 pm

Bavarian Pot Roast

2 tablespoons vegetable oil
1 beef chuck pot roast (about 5 pounds)
1 tablespoon ground cinnamon
1 tablespoon vinegar
2 teaspoons ground ginger
1 to 1-1/2 teaspoons salt
1-1/2 cups apple juice
1 cup water
1 can (8 ounces) tomato sauce
1 medium onion, chopped
1 bay leaf
8 to 12 ounces fresh whole mushrooms

In a large Dutch oven, heat oil over high and brown meat on all sides. Combine all remaining ingredients except mushrooms; pour over meat. Cover and reduce heat to simmer. Cook 2-1/2 to 3 hours or until meat is tender. Transfer met to platter; keep warm. Add mushrooms to cooking juices; simmer 5 minutes. With a slotted spoon, remove mushrooms and spoon over roast.

Meanwhile, reduce cooking juices to desired thickness by cooking over high heat. Spoon a portion of the gravy over roast and pass the rest. Makes 12-15 servings.

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Apple Plum Streusel Dessert

Post  justmecookin on Sat Jan 10, 2009 4:14 pm

Apple Plum Streusel Dessert

1/2 cup butter, softened
1/2 cup shortening
1-1/2 cup sugar
4 eggs
1 teaspoon almond extract
1 teaspoon vanilla extract
3 cups all-purpose flour
1/2 teaspoon baking powder
6 to 7 medium unpeeled plums, thinly sliced
5 to 6 medium unpeeled Golden Delicious apples, thinly sliced

Streusel Topping:
1/3 cup all-purpose flour
1/4 cup packed brown sugar
1/4 cup cold butter
1/4 cup chopped pecans

Glaze:
1 cup confectioners' sugar
1 to 2 tablespoons milk

In a large bowl, cream butter, shortening and sugar. Beat in eggs and extracts until blended. Beat mixture on hight speed for 3 minutes. Combine the flour and baking powder; gradually add to creamed mixture. Spread the batter into a greased 15-in. x 10-in. x 1-in. baking pan. Arrange plum and apple slices over batter.

For streusel, combine the flour and brown sugar. Cut in butter until mixture resembles coarse crumbs; stir in pecans. Sprinkle over fruit.

Bake at 350 for 40-45 minutes or until lightly browned. Cool on a wire rack. For glaze, whisk confectioners' sugar and milk until smooth. Drizzle over streusel. Makes 16-20 servings.

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White Chocolate Mousse Cherry Pie

Post  justmecookin on Sat Jan 10, 2009 4:15 pm

White Chocolate Mousse Cherry Pie

14 cream-filled chocolate sandwich cookies
3/4 cup chopped macadamia nuts
2 tablespoons butter, melted

Filling:
1 tablespoon cornstarch
2 tablespoons water
1 can (21 ounces) cherry pie filling
1/2 teaspoon almond extract

White Chocolate Mousse:
1 cup cold milk
1 package (3.3 ounces) instant white chocolate pudding mix
1 envelope unflavored gelatin
3 cups heavy whipping cream, divided
1/4 cup sugar
1/4 teaspoon almond extract
Chocolate curls, optional

In a food processor, combine cookies and nuts; cover and process until cookies are finely chopped. Add butter; cover and pulse until mixture begins to hold together. Press onto the bottom and up the sides of an ungreased 9-in. deep-dish pie plate. Bake at 350 for 8-10 minutes or until set. Cool on a wire rack.

For filling, combine cornstarch and water in a saucepan until smooth. Stir in pie filling. Bring to a boil; cook and stir for 1 minute or until slightly thickened. Remove from the heat; stir in extract. Cool completely.

For mousse, in a large bowl, whisk milk and pudding mix for 2 minutes; set aside. In a small saucepan, sprinkle gelatin over 1/2 cup cream; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Remove from the heat.

In a large mixing bowl, beat remaining cream until it begins to thicken. Add sugar and extract; beat until soft peaks form. Gradually beat in gelatin mixture. Fold into pudding. Refrigerate until slightly firm, about 30 minutes.

Spread cooled filling into crust; top with mousse. Refrigerate for 2 hours or until firm. Garnish with chocolate curls if desired. Makes 8-10 servings.

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Apple Kielbasa Coins

Post  justmecookin on Sat Jan 10, 2009 4:16 pm

Apple Kielbasa Coins

1-1/2 pounds fully cooked kielbasa or Polish sausage, cut into 1/4-inch slices
1/4 cup apple juice
1/4 cup apple jelly
2 tablespoons maple syrup

In a large skillet, bring sausage and apple juice to a boil. Cover and cook for 5 minutes. Uncover and cook 5 minutes longer. Drain. Add jelly and syrup; cook and stir until jelly is melted and sausage is coated. Makes 6 servings.

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Apple-Raisin Pork Chops

Post  justmecookin on Sat Jan 10, 2009 4:17 pm

Apple-Raisin Pork Chops

8 bone-in pork loin chops (3/4 inch thick)
1 tablespoon vegetable oil
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups apple cider or juice
3 tablespoons spicy brown mustard
3 medium red apples, sliced
1/2 cup sliced green onions
1/4 cup raisins
1/4 cup dried currants
2 tablespoons cornstarch
1/4 cup cold water

In a large skillet, brown pork chops in oil in batches on both sides. Sprinkle with salt and pepper. Return all chops to the skillet.

Combine cider and mustard; pour over meat. Bring to a boil; reduce heat. Cover and simmer for 13-18 minutes or until juices run clear. Remove chops to a serving platter; keep warm.

Add the apples, onions, raisins and currants to the skillet. Cover and cook over medium heat for 5-6 minutes or until apples are tender. Combine cornstarch and water until smooth; stir into apple mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork chops. Makes 8 servings.

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Re: German Cuisine

Post  justmecookin on Sat Jan 10, 2009 4:55 pm

Smoked Sausage Potato Bake

1-3/4 cups water
2/3 cup milk
5 tablespoons butter, divided
1/2 teaspoon salt
2-2/3 cups mashed potato flakes
1 cup (8 ounces) sour cream
1 cup (4 ounces) shredded cheddar cheese
1 pound smoked sausage links, halved lengthwise and cut into 1/2-inch slices
1 cup (4 ounces) shredded Monterey Jack cheese
2 tablespoons dry bread crumbs

In a large saucepan, bring the water, milk, 4 tablespoons butter and salt to a boil Remove from the heat; stir in potato flakes. Let stand for 30 seconds or until liquid is absorbed. Whip with a fork until fluffy. Stir in sour cream and cheddar cheese.

Spoon half into a greased 2-qt. baking dish. Top with sausage and remaining potatoes. Sprinkle with Monterey Jack cheese. Melt remaining butter and toss with bread crumbs; sprinkle over the top. Bake, uncovered, at 350 for 30-35 minutes or until heated through and edges are golden brown. Makes 4-6 servings.

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Spinach Pork Tenderloin

Post  justmecookin on Sat Jan 10, 2009 4:56 pm

Spinach Pork Tenderloin

2 cups torn fresh baby spinach
1/4 cup water
1/2 cup frozen artichoke hearts, thawed and chopped
1/3 cup shredded Parmesan cheese
1/4 teaspoon dried rosemary, crushed
1 pork tenderloin (1 pound)
1/2 teaspoon salt, divided
1/8 teaspoon pepper
SAUCE:
1/2 cup apple-cranberry juice concentrate
1/4 cup balsamic vinegar
1 tablespoon sugar

In a large nonstick skillet, cook the spinach in water over medium heat for 3-4 minutes or until wilted; drain well. In a large bowl, combine the spinach, artichokes, Parmesan cheese and rosemary; set aside.

Cut a lengthwise slit down center of tenderloin to within 1/2 in. of bottom. Open meat so it lies flat; cover with plastic wrap. Flatten to 1/4-in. thickness; remove plastic. Sprinkle meat with 1/2 teaspoon salt; top with spinach mixture.

Close meat; tie with kitchen string and secure ends with toothpicks. Sprinkle with pepper and remaining salt. Place in a shallow baking pan. Bake at 425 for 15 minutes.

Meanwhile, in a small saucepan, combine the sauce ingredients. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 15 minutes. Pour over the meat. Bake 10 minutes longer or until a meat thermometer reads 160. Let stand for 10 minutes before slicing. Discard toothpicks. Makes 4 servings.

justmecookin

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Spicy Kielbasa Soup

Post  justmecookin on Sat Jan 10, 2009 4:57 pm

Spicy Kielbasa Soup

1/2 pound reduced-fat smoked turkey kielbasa, sliced
1 medium onion, chopped
1 medium green pepper, chopped
1 celery rib with leaves, thinly sliced
4 garlic cloves, minced
2 cans (14-1/2 ounces each) reduced-sodium chicken broth
1 can (15-1/2 ounces) great northern beans, rinsed and drained
1 can (14-1/2 ounces) stewed tomatoes, cut up
1 small zucchini, sliced
1 medium carrot, shredded
1 tablespoon dried parsley flakes
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon pepper

In a nonstick skillet, cook kielbasa over medium heat until lightly browned. Add the onion, green pepper, celery and garlic. Cook and stir for 5 minutes or until vegetable are tender.

Transfer to a 5-qt. slow cooker. Stir in the remaining ingredients. Cover and cook on low for 8-9 hours. Makes 5 servings.

justmecookin

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Stroganoff Meatballs

Post  justmecookin on Sat Jan 10, 2009 4:58 pm

Stroganoff Meatballs

1 egg
1/2 cup dry bread crumbs
1/4 cup milk
1 tablespoon dried minced onion
1 tablespoon dried parsley flakes
1/4 teaspoon garlic salt
1/4 teaspoon pepper
1 pound ground beef

Sauce:
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/2 cup sour cream
2 tablespoons chili sauce
1/4 teaspoon dried oregano
1/4 teaspoon pepper
1/8 teaspoon garlic salt

In a large bowl, beat the egg; add the next six ingredients. Add the beef and mix well. Shape into 1-in. balls; place on a greased rack in a shallow baking pan. Bake, uncovered, at 450 for 12-15 minutes or until no longer pink.

Drain on paper towels; place meatballs in a serving dish and keep warm. Combine all of the sauce ingredients in a medium saucepan; cook and stir until well blended and heated through. Spoon over meatballs. Makes 4 servings.

justmecookin

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Re: German Cuisine

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