German Cuisine

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Upside-Down Apple Gingerbread

Post  justmecookin on Sat Jan 10, 2009 4:59 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 9 servings.

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Strudel Sticks

Post  justmecookin on Sat Jan 10, 2009 5:00 pm

Strudel Sticks

1 cup cold butter
2 cups all-purpose flour
1/2 cup sour cream
1 egg, separated
1 cup peach or apricot preserves, divided
30 vanilla wafers, crushed
1/2 cup flaked coconut
20 pecan halves

Glaze:
1/2 cup confectioners' sugar
2 to 3 teaspoons milk
1/8 teaspoon vanilla extract

In a bowl, cut butter into flour until mixture resembles coarse crumbs. Combine sour cream and egg yolk; add to flour mixture, stirring with a fork to form a soft dough. Divide in half; wrap in plastic wrap. Refrigerate several hours or overnight.

On a floured surface, roll each portion of dough into a 12-in. square. Spread with preserves. Combine crushed wafers and coconut; sprinkle over preserves. Roll up jelly-roll style; seal seam. Place seam side down on a greased baking sheet. Cut widthwise with a sharp knife three-fourths of the way through dough every 1 in.

Beat egg white until foamy; brush over pastry. Place a pecan half on each slice. Bake at 350 for 25-30 minutes or until golden brown. Combine glaze ingredients; drizzle over pastries. Makes 2 pastries (10 serving each).

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Sausage Bundles

Post  justmecookin on Sat Jan 10, 2009 5:37 pm

Sausage Bundles

6 bacon strips, diced
1 cup chopped onion
1 can (16 ounces) sauerkraut, rinsed and well drained
1/2 pound fully cooked smoked kielbasa or Polish sausage, coarsely chopped
2 tablespoons brown sugar
1/2 teaspoon garlic salt
1/4 teaspoon caraway seeds
1/8 teaspoon pepper
1 package (16 ounces) hot roll mix
2 eggs
1 cup warm water (120 to 130)
2 tablespoons butter, softened
Poppy seeds

In a skillet, cook bacon until crisp; remove to paper towels. Reserve 2 tablespoons drippings. Saute onion in drippings until tender. Stir in sauerkraut, sausage, brown sugar, garlic salt, caraway and pepper. Cook and stir for 5 minutes. Remove from the heat; add bacon. Set aside to cool.

In a bowl, combine the contents of the roll mix and yeast packets. Stir in one egg, water and butter to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 5 minutes. Cover dough with a large bowl; let stand for 5 minutes.

Divide dough into 16 pieces. On a floured surface, roll out each piece into a 4-in. circle. Top each with 1/4 cup filling. Fold dough around filling, forming a ball; pinch edges to seal. Place seam side down on greased baking sheets. Cover loosely with plastic wrap that has been coated with cooking spray. Let rise in a warm place for 15 minutes.

Beat remaining egg; brush over bundles. Sprinkle with poppy seeds. Bake at 350 for 16-17 minutes or until golden brown. Serve warm. Makes 16 servings.

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Strawberry Schaum Torte

Post  justmecookin on Sat Jan 10, 2009 5:38 pm

Strawberry Schaum Torte

8 egg whites
1 tablespoon white vinegar
1 teaspoon vanilla extract
1/4 teaspoon salt
2 cups sugar
3 cups sliced fresh strawberries
1-1/2 cups whipped cream

Place egg whites in the bowl of a heavy-duty stand mixer and let stand at room temperature for 30 minutes. Beat the egg whites, vinegar, vanilla and salt on medium speed until soft peaks form. Gradually beat in sugar, about 2 tablespoons at a time, on high until stiff glossy peaks form and sugar is dissolved.

Spread into a greased 10-in. springform pan. Bake at 300 for 50-60 minutes or until lightly browned. Remove to a wire rack to cool (meringue will fall). Serve with strawberries and whipped cream. Store leftovers in the refrigerator. Makes 12 servings.

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Raspberry Custard Kuchen

Post  justmecookin on Sat Jan 10, 2009 5:38 pm

Raspberry Custard Kuchen

1-1/2 cups all-purpose flour, divided
1/2 teaspoon salt
1/2 cup cold butter
2 tablespoons heavy whipping cream
1/2 cup sugar

Filling:
3 cups fresh raspberries
1 cup sugar
1 tablespoon all-purpose flour
2 eggs, beaten
1 cup heavy whipping cream
1 teaspoon vanilla extract

In a bowl, combine 1 cup flour and salt; cut in butter until the mixture resembles coarse crumbs. Stir in cream; pat into a greased 13-in. x 9-in. baking pan. Combine the sugar and remaining flour; sprinkle over crust.

Arrange raspberries over crust. In a large bowl, combine sugar and flour. Stir in eggs, cream and vanilla; pour over berries. Bake at 375 for 40-45 minutes or until lightly browned. Serve warm or chilled. Store in refrigerator. Makes 10-12 servings.

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Sweet Sour Sausage Stir-Fry

Post  justmecookin on Sat Jan 10, 2009 5:39 pm

Sweet Sour Sausage Stir-Fry

1 package (14 ounces) reduced-fat smoked sausage, cut into 1/2-inch slices
2 small onions, quartered and separated
1 cup shredded carrots
1 can (8 ounces) unsweetened pineapple chunks
1 tablespoon cornstarch
1/2 to 1 teaspoon ground ginger
6 tablespoons water
2 tablespoons reduced-sodium soy sauce
Hot cooked rice, optional

In a large nonstick skillet, stir-fry sausage for 3-4 minutes or until lightly browned. Add onions and carrots; stir-fry until crisp-tender. Drain pineapple, reserving juice. Add pineapple to sausage mixture.

In a small bowl, combine cornstarch and ginger. Stir in the water, soy sauce and reserved pineapple juice until smooth. Add to the skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve over rice if desired. Makes 4 servings.

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Sauerkraut Apple Cake

Post  justmecookin on Sat Jan 10, 2009 5:40 pm

Sauerkraut Apple Cake

4 eggs
1 cup sugar
1/2 cup packed brown sugar
1 can (14 ounces) sauerkraut, rinsed and drained
1 large tart apple
1 cup vegetable oil
1 cup chopped walnuts
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground nutmeg

Cream Cheese Frosting:
1 package (8 ounces) cream cheese, softened
2 to 3 tablespoons whipping cream, divided
4-1/2 cups confectioners' sugar
1 tablespoon grated orange peel
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
Chopped walnuts, optional

In a large bowl, beat eggs and sugars; set aside. Squeeze sauerkraut until dry; finely chop and add to egg mixture. Peel and finely grate apple; squeeze dry. Stir into egg mixture. Add oil and walnuts. Combine flour, baking powder, cinnamon, baking soda, salt and nutmeg; stir into egg mixture.

Line the bottom of two 8-in. round baking pans with waxed paper; grease and flour paper and sides of pan. Pour batter into pans. Bake at 350 for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool in pans for 10 minutes before removing to wire racks to cool completely.

For frosting, beat cream cheese and 2 tablespoons cream in a small mixing bowl. Add sugar; beat until fluffy. Add orange peel, cinnamon and vanilla; mix well. Add remaining cream if needed. Spread between layers and over entire cake. Garnish with chopped walnuts if desired. Store in the refrigerator. Makes 10-12 servings.

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Peanut Butter Pudding Dessert

Post  justmecookin on Sat Jan 10, 2009 5:41 pm

Peanut Butter Pudding Dessert

1 cup all-purpose flour
1/2 cup cold butter, cubed
1-1/2 cups chopped cashews, divided
1 package (8 ounces) cream cheese, softened
1/3 cup creamy peanut butter
1 cup confectioners' sugar
1 carton (12 ounces) frozen whipped topping, thawed, divided
2-2/3 cups cold milk
1 package (3.9 ounces) instant chocolate pudding mix
1 package (3.4 ounces) instant vanilla pudding mix
1 milk chocolate candy bar (1.55 ounces), coarsely chopped

Place flour and butter in a food processor; cover and process until mixture resembles coarse crumbs. Add 1 cup cashews; pulse a few times until combined.

Press into a greased 13-in. x 9-in. baking dish. Bake at 350 for 25-28 minutes or until golden brown. Cool completely on a wire rack.

In a small mixing bowl, beat the cream cheese, peanut butter and confectioners' sugar until smooth. Fold in 1 cup whipped topping. Spoon over crust.

In another bowl, whisk milk and both pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Spread over cream cheese layer. Top with remaining whipped topping. Sprinkle with chopped candy bar and remaining cashews. Cover and refrigerate for at least 1 hour before serving. Makes 12-16 servings.

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Spritz Cookies

Post  justmecookin on Sat Jan 10, 2009 5:41 pm

Spritz Cookies

1/2 cup butter, softened
1 cup sugar
1 egg
2 tablespoons milk
1/2 teaspoon vanilla extract
2-1/4 cups cake flour
1/2 teaspoon salt
Food coloring, optional
Holiday sprinkles and colored sugars

In a small bowl, cream butter and sugar until light and fluffy. Beat in the egg, milk and vanilla. Combine flour and salt; gradually add to creamed mixture just until combined. Stir in food coloring if desired. Cover and chill for at least 2 hours.

Fill cookie press and form into desired shapes on ungreased baking sheets. Decorate with sprinkles and colored sugars. Bake at 400 for 8 minutes or until edges just begin to brown. Cool on wire racks. Makes about 5 dozen.

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Meringue Torte

Post  justmecookin on Sat Jan 10, 2009 5:42 pm

Meringue Torte

3/4 cup butter, softened
3/4 cup sugar
6 egg yolks
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
6 tablespoons milk

Meringue:
6 egg whites
1-1/2 cups sugar
1/2 teaspoon vanilla extract
1/2 cup plus 3 tablespoons finely chopped walnuts, divided

Filling:
2 cups heavy whipping cream
1/4 cup confectioners' sugar
2 cups fresh raspberries

In a large bowl, cream butter and sugar until light and fluffy. In a small bowl, beat egg yolks for 3-5 minutes or until light lemon-colored; beat in vanilla. Add to creamed mixture. Combine flour and baking powder; add to creamed mixture alternately with milk. Pour into three parchment paper-lined 9-in. round baking pans; set aside.

In a large bowl, beat egg whites on medium speed until foamy. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Add vanilla. Fold in 1/2 cup walnuts. Spread meringue evenly over cake batter; sprinkle with remaining walnuts.

Bake at 325 for 30-35 minutes or until meringue is lightly browned. Cool on wire racks for 10 minutes (meringue will crack). Loosen edges of cakes from pans with a knife. Using two large spatulas, carefully remove one cake to a serving plate, meringue side up. Carefully remove remaining cakes, meringue side up, to wire racks.

In a large bowl, beat cream until it begins to thicken. Gradually add confectioners' sugar; beat until stiff peaks form. Carefully spread half of the filling over cake on serving plate; top with half of the raspberries. Repeat layers. Top with remaining cake. Store in the refrigerator. Makes 16-18 servings.

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Pecan Torte

Post  justmecookin on Sat Jan 10, 2009 5:43 pm

Pecan Torte

12 eggs, separated
2 cups sugar
2-1/2 cups ground pecans
1/2 cup dry bread crumbs
1/2 teaspoon vanilla extract

Buttercream Frosting:
1 cup milk
1/4 cup cornstarch
2 cups (12 ounces) semisweet chocolate chips
1 cup butter (no substitutes), softened
2 cups confectioners' sugar
2 teaspoons vanilla extract
Whole pecans, optional

In a mixing bowl, beat egg yolks and sugar until thick and lemon-colored, about 5-6 minutes. Combine pecans and bread crumbs; stir into yolk mixture with vanilla. In another mixing bowl, beat the egg whites until stiff peaks form; fold into batter. Divide evenly among three greased and waxed paper-lined 9-in. round baking pans.

Bake at 350 for 25-30 minutes or until cakes test done. Cool for 10 minutes before removing from pan; cool completely on a wire rack. For frosting, combine milk and cornstarch in a saucepan until well blended. Add chocolate chips. Cook and stir over medium heat until thickened.

Cool to room temperature. In a mixing bowl, cream butter and confectioners' sugar. Add vanilla and beat until smooth. Stir in chocolate mixture; beat until fluffy. Spread between cooled cake layers. Frost top and sides. Garnish with pecans if desired. Makes 12-16 servings.

Note: This is flourless torte

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Stollen

Post  justmecookin on Sat Jan 10, 2009 5:44 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 fat-free 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 or stick margarine, 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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Sweet Sour Meatballs

Post  justmecookin on Sat Jan 10, 2009 5:45 pm

Sweet Sour Meatballs

1 egg
1 medium onion, finely chopped
1 tablespoon cornstarch
1/2 teaspoon salt
1/2 teaspoon pepper
1 pound lean ground beef
2 tablespoons vegetable oil

Sauce:
1 can (20 ounces) pineapple chunks, undrained
2 medium green peppers, julienned
1/2 cup sugar
3 tablespoons cider vinegar
1 tablespoon vegetable oil
1 tablespoon soy sauce
3 tablespoons cornstarch
1/3 cup cold water

In a bowl, combine the first five ingredients. Crumble beef over mixture and mix well. Shape into 1-in. balls. In a large skillet, brown meatballs in oil, turning often. Remove with a slotted spoon and set aside; drain.

To skillet, add the pineapple, green peppers, sugar, vinegar, oil and soy sauce. Cover and simmer until tender, about 5 minutes. Return meatballs to skillet; simmer until meat is no longer pink.

Combine cornstarch and water until smooth. Stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Makes about 3 dozen.

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Tender Beef and Noodles

Post  justmecookin on Sat Jan 10, 2009 5:45 pm

Tender Beef and Noodles

1 boneless beef chuck roast (2 to 2-1/2 pounds), cut into 1-inch cubes
2 large onions, chopped
3 tablespoons butter or margarine
1 can (8 ounces) tomato sauce
2 teaspoons sugar
2 teaspoons paprika
2 teaspoons Worcestershire sauce
1 to 2 teaspoons salt
1-1/2 teaspoons caraway seeds
1 teaspoon dill weed
1/4 teaspoon pepper
1/8 teaspoon garlic powder
1 cup (8 ounces) sour cream
Hot cooked noodles

In a large saucepan or Dutch oven, cook beef and onions in butter until the meat is browned. Add the next nine ingredients; bring to a boil. Reduce heat; cover and simmer for 1-3/4 to 2 hours or until meat is tender. Remove from the heat; stir in sour cream. Serve over noodles. Makes 4-6 servings.

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Zucchini and Kielbasa

Post  justmecookin on Sat Jan 10, 2009 6:39 pm

Zucchini and Kielbasa

2 small zucchini, cut into 1/8-inch slices
1 small onion, chopped
1/2 cup chopped green pepper
2 tablespoons olive oil
1 pound smoked kielbasa or Polish sausage, halved lengthwise and cut into 1/2-inch slices
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (8 ounces) tomato sauce
2 teaspoons Italian seasoning
1/8 teaspoon crushed red pepper flakes

In a large skillet, saute the zucchini, onion and green pepper in oil until crisp-tender. Stir in the remaining ingredients; cook until heated through. Makes 6 servings.

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Tangy Beef Stroganoff

Post  justmecookin on Sat Jan 10, 2009 6:40 pm

Tangy Beef Stroganoff

1 pound sirloin steak
1/4 cup butter
1/2 pound mushrooms, sliced
1/2 cup sliced onion
1 garlic clove, minced
2 tablespoons all-purpose flour
1 cup water
1 tablespoon lemon juice
1 tablespoon red wine vinegar
2 teaspoons beef bouillon granules
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup (8 ounces) sour cream
Hot cooked noodles
Paprika and chopped fresh parsley

Cut beef into 1/8-in. thick strips. In a large skillet over medium-high heat, cook beef in butter until no longer pink. Remove with a slotted spoon and keep warm. In pan juices, cook mushrooms, onion and garlic until tender; stir in flour.

Add water, lemon juice, vinegar, bouillon, salt and pepper; bring to a boil. Cook and stir for 2 minutes. Stir in sour cream and beef; heat through (do not boil). Serve over noodles. Garnish with paprika and parsley. Makes 4 servings.

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Pork Chops and Sauerkraut

Post  justmecookin on Sat Jan 10, 2009 6:41 pm

Pork Chops and Sauerkraut

3 cups sauerkraut, well drained
2 cups applesauce
1/2 cup chicken broth
1/2 pound sliced bacon, cooked and crumbled
1 tablespoon brown sugar
1 teaspoon dried thyme
1/2 teaspoon ground mustard
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon pepper
6 pork chops (1 inch thick)
2 tablespoons vegetable oil
1/4 teaspoon paprika

In a large bowl, combine the sauerkraut, applesauce, broth, bacon, brown sugar and seasonings; spoon into an ungreased 13-in. x 9-in. baking dish. In a large skillet, brown pork chops in oil; drain.

Place chops over the sauerkraut mixture. Sprinkle with paprika. Cover and bake at 350 for 1 to 1-1/4 hours or until meat is tender and juices run clear. Makes 6 servings.

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Vegetable Stuffing Bake

Post  justmecookin on Sat Jan 10, 2009 7:22 pm

Vegetable Stuffing Bake

1 medium onion, chopped
1 tablespoon vegetable oil
2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
1 cup process cheese sauce
1 package (16 ounces) frozen cauliflower, thawed
1 package (16 ounces) frozen corn, thawed
1 package (16 ounces) frozen broccoli florets, thawed
1 package (16 ounces) frozen brussels sprouts, thawed and halved
1 package (6 ounces) corn bread stuffing mix, divided

In a large skillet, saute onion in oil until tender. Stir in the soup and cheese sauce until blended; heat through. In a large bowl, combine the vegetables and 1 cup stuffing mix. Add soup mixture and mix well.

Transfer to two greased shallow 2-qt. baking dishes. Sprinkle with remaining stuffing mix. Bake, uncovered, at 350 for 30-35 minutes or until vegetables are tender and edges are bubbly. Makes 2 casseroles (6-8 servings each).

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Wild Rice-Stuffed Pork Loin

Post  justmecookin on Sat Jan 10, 2009 7:23 pm

Wild Rice-Stuffed Pork Loin

1 whole boneless pork loin roast (4 pounds), trimmed
1 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon pepper
2 cups wild rice, cooked and drained
1-1/2 cups coarsely chopped dried apricots
1 cup chopped onion
3/4 cup finely chopped celery
3/4 cup minced fresh parsley
1/2 teaspoon rubbed sage
1/2 teaspoon dried thyme
1/2 cup chicken broth
5 bacon strips, cut in half

Cut roast down the center lengthwise to within 1/2 in. of bottom. Open roast so it lies flat. On each half, make a lengthwise slit down the center to within 1/2 in. of bottom. Sprinkle with salt, garlic powder and pepper.

In a large bowl, combine the rice, apricots, onion, celery, parsley, sage, thyme and broth. Divide half of the stuffing among the three slits. Roll up roast from a long side; tie with kitchen string at 2-in. intervals. Place the remaining stuffing in a greased shallow 2-qt. baking dish; set aside.

Bake roast, uncovered, at 350 for 2 hours. Carefully remove string. Place bacon strips over top. Bake 30-45 minutes longer or until a meat thermometer reads 160. Cover and bake reserved stuffing for 30 minutes or until heated through. Let roast stand for 10 minutes before slicing. Makes 8-10 servings.

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Spaetzle Dumplings

Post  justmecookin on Sat Jan 10, 2009 7:23 pm

Spaetzle Dumplings

2 cups all-purpose flour
4 eggs, lightly beaten
1/3 cup milk
2 teaspoons salt
2 quarts water
1 tablespoon butter

In a large bowl, stir the flour, eggs, milk and salt until smooth (dough will be sticky). In a large saucepan, bring water to a boil. Pour dough into a colander or spaetzle maker coated with cooking spray; place over boiling water.

With a wooden spoon, press dough until small pieces drop into boiling water. Cook for 2 minutes or until dumplings are tender and float. Remove with a slotted spoon; toss with butter. Makes 6 servings.

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Pork Loin Roast with Yam-Stuffed Apples

Post  justmecookin on Sat Jan 10, 2009 7:24 pm

Pork Loin Roast with Yam-Stuffed Apples

1/4 teaspoon rubbed sage
1/4 teaspoon pepper
1-1/2 teaspoons salt, divided
1 boneless whole pork loin roast (3 to 4 pounds)
8 to 10 large tart apples
1 can (24 ounces) sweet potatoes, drained and liquid reserved
1/4 cup packed brown sugar
1/4 teaspoon ground cinnamon
1/2 cup slivered almonds, toasted, divided
1/4 cup butter
1/4 cup maple syrup

Combine sage, pepper and 1 teaspoon salt; rub over pork roast. Place roast, fat side up, on rack in open pan. Bake, uncovered, at 325 2-1/2 to 3-1/4 hours or until meat thermometer reads 160.

Meanwhile, core each apple, removing enough pulp to make 1-1/4-in. opening. Reserve pulp. Mash sweet potatoes; combine with 1/4 cup reserved yam liquid, apple pulp, brown sugar, 1/2 teaspoon salt, cinnamon and half the almonds.

In saucepan, heat butter and maple syrup until butter is melted. Drizzle half the butter mixture into apple cavities. Fill apples with yam mixture; garnish with remaining almonds.

Place apples around roast or in separate baking dish, timing so that apples will bake 45-60 minutes and be done at the same time as the roast. Baste apple occasionally with remaining butter mixture. To serve, arrange roast and stuffed apples on heated platter. Makes 8-10 servings.

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Red Cabbage Casserole

Post  justmecookin on Sat Jan 10, 2009 7:25 pm

Red Cabbage Casserole

8 cups shredded red cabbage
1 medium onion, chopped
1/4 cup sugar
1 tablespoon canola oil
1 teaspoon salt
1 teaspoon lemon juice
1 to 2 medium tart apples, chopped
1/4 cup red currant jelly

In a Dutch oven, combine the first six ingredients. Cover and cook over medium heat for 10-15 minutes or until cabbage is crisp-tender, stirring occasionally.

Add apples; cook 10-15 minutes longer or until cabbage and apples are tender. Stir in jelly until melted. Makes 8-10 servings.

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Garlic Brussels Sprouts

Post  justmecookin on Sat Jan 10, 2009 7:25 pm

Garlic Brussels Sprouts

1-1/2 pounds fresh brussels sprouts
4 garlic cloves, chopped
2 teaspoons Olive Oil
3 teaspoons butter, divided
1/2 cup reduced-sodium chicken broth
1/4 teaspoon salt
1/8 teaspoon pepper

Cut an "X" in the core end of each brussels sprout; set aside. In a large saucepan, saute garlic in oil and 1 teaspoon butter for 2-3 minutes or until golden brown. Add reserved sprouts; toss to coat.

Stir in the broth, salt and pepper; cover and cook for 12-14 minutes or until sprouts are tender. Drain; add the remaining butter and toss until melted. Makes 6 servings.

justmecookin

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Chocolate Pecan Cake

Post  justmecookin on Sat Jan 10, 2009 7:26 pm

Chocolate Pecan Cake

1 package (4 ounces) German sweet chocolate
1/2 cup water
1 cup butter, softened
2 cups sugar
4 eggs, separated
1 teaspoon vanilla extract
2-1/2 cups cake flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk

Frosting:
1 cup sugar
1 cup evaporated milk
1/2 cup butter
3 egg yolks, beaten
1-1/3 cups flaked coconut
1 cup chopped pecans
1 teaspoon vanilla extract

Icing:
1/2 teaspoon shortening
1 square (1 ounce) semisweet chocolate

Line three greased 9-in. round baking pans with waxed paper. Grease waxed paper and set aside. In small saucepan, melt chocolate with water over low heat; cool.

In a large mixing bowl, cream butter and sugar until light and fluffy. Beat in 4 egg yolks, one at a time, beating well after each addition. Blend in melted chocolate and vanilla. Combine the flour, baking soda and salt; add to the creamed mixture alternately with buttermilk, beating well after each addition.

In a small mixing bowl and with clean beaters, beat the 4 egg whites until stiff peaks form. Fold a fourth of the egg whites into the creamed mixture; fold in remaining whites.

Pour batter into prepared pans. Bake at 350 for 30 minutes, or until toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

For frosting, in a small saucepan, heat the sugar, milk, butter and egg yolks over medium-low heat until mixture is thickened and golden brown, stirring constantly. Remove from the heat. Stir in the coconut, pecans and vanilla extract.

Cool until thick enough to spread. Spread a third of the frosting over each cake layer and stack the layers. Melt chocolate with shortening, stirring until smooth; drizzle down sides of cake. Makes 12 servings.

justmecookin

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Three-Cheese Kielbasa Bake

Post  justmecookin on Sat Jan 10, 2009 7:27 pm

Three-Cheese Kielbasa Bake

12 ounces uncooked elbow macaroni
2 pounds kielbasa or Polish sausage, halved lengthwise and sliced
1 tablespoon olive oil
2 medium onions, chopped
2 medium zucchini, quartered and sliced
2 medium carrots, grated
1/2 teaspoon minced garlic
1 jar (26 ounces) spaghetti sauce
1 can (14-1/2 ounces) stewed tomatoes
1 egg, lightly beaten
1 carton (15 ounces) ricotta cheese
2 cups (8 ounces) shredded cheddar cheese
2 cups (8 ounces) part-skim shredded mozzarella cheese
2 green onions, chopped

Cook macaroni according to package directions. Meanwhile, in a large skillet, brown sausage in oil over medium heat; drain. Add the onions, zucchini, carrots and garlic; cook and stir for 5-6 minutes or until crisp-tender.

Stir in spaghetti sauce and tomatoes. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Drain macaroni. In each of two greased 13-in. x 9-in. baking dishes, layer a fourth of the macaroni and meat sauce. Combine egg and ricotta cheese; spoon a fourth over sauce. Sprinkle with a fourth of the cheddar and mozzarella. Repeat layers. Top with green onions.

Cool one casserole; cover and freeze for up to 2 months. Cover and bake the remaining casserole at 350 for 15 minutes. Uncover; bake 15 minutes longer or until cheese is melted.

To use frozen casserole: Thaw in the refrigerator for 24 hours. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350 for 35-40 minutes or until heated through. Makes 2 casseroles (8-10 servings each).

To use frozen casserole: Thaw in the refrigerator for 24 hours. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350 for 35-40 minutes or until heated through.

justmecookin

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Re: German Cuisine

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