German Cuisine

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Re: German Cuisine

Post  justmecookin on Tue Aug 05, 2008 6:39 pm

Ginger Cake

Cooking spray
1 1/4 cups all-purpose flour (about 5 1/2 ounces)
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup packed dark brown sugar
4 1/2 tablespoons butter, softened
1 large egg
1/3 cup applesauce
1/4 cup molasses
1/3 cup flat Guinness stout
3/4 cup frozen reduced-calorie whipped topping (such as Cool Whip Lite), thawed

Preheat oven to 350°. Coat a 9-inch round cake pan with cooking spray; line bottom of pan with wax paper. Coat wax paper with cooking spray; set aside.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, ginger, cinnamon, baking soda, and salt in a bowl, stirring with a whisk.

Place brown sugar and butter in a large bowl, and beat with a mixer at medium-high speed until well blended (about 3 minutes). Add the egg, and beat well. Beat in the applesauce and molasses (batter may look slightly curdled). Reduce mixing speed to low. Add one-third of the flour mixture, and beat just until blended. Repeat procedure with remaining flour mixture. Add Guinness stout, and beat just until combined.

Scrape batter into prepared pan. Bake at 350° for 30 minutes or until a toothpick inserted in the center comes out clean. Cool in pan on a wire rack for 10 minutes; remove from pan. Cool completely. Spread cake with whipped topping. Cut into 8 wedges. Makes 8 servings

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Re: German Cuisine

Post  justmecookin on Tue Aug 05, 2008 6:40 pm

Rouladen

3 (1-pound) packages 1/2-inch-thick top round steaks
5 thick-cut bacon slices, diced
2 tablespoons Dijon mustard
1 small onion, chopped
1/3 cup dill pickle relish, drained
3 tablespoons butter or margarine
2 cups beef broth, divided
2 tablespoons all-purpose flour

Cut steaks in half lengthwise. Place steak strips between sheets of heavy-duty plastic wrap, and flatten with a meat mallet or rolling pin to 1/4-inch thickness.

Cook bacon in a large skillet until lightly browned; drain. Combine bacon and next 3 ingredients; spread evenly on steak strips. Roll up each strip, starting with a short end; tie each roll with string or secure with wooden picks. Wipe skillet clean.

Melt butter in skillet over medium heat; add steak rolls, and brown 3 minutes on each side. Add 1 cup broth. Reduce heat to low, and cook, covered, 1 hour and 30 minutes or until tender. Remove beef rolls, reserving drippings in skillet.

Whisk remaining 1 cup broth and flour until blended; whisk into hot drippings, and cook, whisking constantly, until thickened. Return beef rolls to skillet, and cook until thoroughly heated.

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Re: German Cuisine

Post  justmecookin on Tue Aug 05, 2008 6:40 pm

Pumpernickel Roast

1 (10-ounce) package frozen pearl onions
1 (4-pound) sirloin tip roast
1 (12-ounce) bottle dark beer
1/4 cup stone-ground mustard
1 tablespoon caraway seeds
1 1/2 teaspoons salt
1 teaspoon pepper
1/3 cup all-purpose flour
Hot cooked medium egg noodles

Place onions in a 4-quart slow cooker; place roast on top. Add beer and next 4 ingredients.
Cook, covered, at high 8 hours or until roast is tender. Remove roast and onions, reserving drippings in cooker.

Whisk flour into reserved drippings; cook 10 minutes or until thickened. Serve with roast, onions, and hot noodles. Makes 6 servings

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Re: German Cuisine

Post  justmecookin on Tue Aug 05, 2008 6:42 pm

Black Forest Cherry Cheesecake

Cherry topping:
2 cups pitted dark sweet cherries
1/4 cup sugar
1 tablespoon fresh lemon juice
2 teaspoons cornstarch

Crust:
1 1/3 cups chocolate graham cracker crumbs (about 9 1/2 cookie sheets)
1/4 cup sugar
1 tablespoon butter or stick margarine, melted
1 large egg white
Cooking spray

Filling:
1 cup sour cream
1/2 cup sweetened condensed milk
1 (8-ounce) block cream cheese, softened
1 (8-ounce) block cream cheese, softened
1 1/4 cups sugar
3 tablespoons unsweetened cocoa
2 teaspoons vanilla extract
2 large eggs
1/2 cup semisweet chocolate minichips
36 dark sweet cherries, pitted and halved

To prepare the cherry topping, place 2 cups cherries in a blender or food processor, and process until smooth. Combine the pureed cherries, 1/4 cup sugar, lemon juice, and cornstarch in a small saucepan. Bring to a boil, and cook 1 minute, stirring constantly. Pour cherry topping into a bowl; cover and chill.
Preheat oven to 350°.

To prepare the crust, combine crumbs, 1/4 cup sugar, butter, and egg white in a bowl; toss with a fork until well-blended. Press crumb mixture into the bottom of a 10-inch springform pan coated with cooking spray. Bake at 350° for 10 minutes; cool on a wire rack. Reduce oven temperature to 300°.

To prepare the filling, combine sour cream, milk, and cheeses in a large bowl. Beat at medium speed of a mixer until well-blended. Add 1 1/4 cups sugar, cocoa, vanilla, and eggs; beat well. Stir in minichips. Pour cheese mixture into prepared pan.

Bake at 300° for 50 minutes or until almost set (center will not be firm, but will set up as it chills). Turn oven off; cool cheesecake in closed oven 40 minutes. Remove from oven; cool on a wire rack. Spread cherry topping over cheesecake. Top with cherry halves. Cover and chill 8 hours. Makes 16 servings

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Re: German Cuisine

Post  justmecookin on Tue Aug 05, 2008 6:42 pm

Bole

1 (750-milliliter) bottle dry white wine
1 (20-ounce) can pineapple chunks, drained
3 tablespoons brandy
1/3 cup sugar
2 quarts dry champagne, chilled

Stir together first 4 ingredients in a large pitcher; cover and chill 8 hours. Add champagne just before serving. Makes about 3 1/2 quarts

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Re: German Cuisine

Post  justmecookin on Tue Aug 05, 2008 6:43 pm

Apple Strudel

1/3 cup raisins
3 tablespoons amaretto (almond-flavored liqueur)
3 cups coarsely chopped peeled Granny Smith apple (about 1 pound)
1/3 cup sugar
3 tablespoons all-purpose flour
1/4 teaspoon ground cinnamon
8 sheets frozen phyllo dough, thawed
Butter-flavored cooking spray
2 cups vanilla low-fat ice cream
Fresh mint (optional)

Combine raisins and amaretto in a bowl. Microwave at high 1 1/2 minutes; drain well. Combine raisins, apple, sugar, flour, and cinnamon in a bowl. Toss well, and set aside.

Place 1 phyllo sheet on work surface (cover remaining dough to keep from drying); lightly coat with cooking spray. Working with 1 phyllo sheet at a time, coat remaining 7 phyllo sheets with cooking spray, placing one on top of the other. Place a sheet of plastic wrap over phyllo, pressing gently to seal sheets together; discard plastic wrap.

Spoon apple mixture along 1 long edge of phyllo, leaving a 2-inch border. Fold over the short edges of phyllo to cover 2 inches of apple mixture on each end.

Starting at long edge with 2-inch border, roll up jelly-roll fashion. (Do not roll tightly, or strudel may split.) Place strudel, seam side down, on a jelly-roll pan coated with cooking spray. Score diagonal slits into top of strudel using a sharp knife. Lightly spray strudel with cooking spray.

Bake at 350° for 35 minutes or until golden brown. Serve warm with ice cream. Garnish with fresh mint, if desired. Makes 8 servings

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Re: German Cuisine

Post  justmecookin on Tue Aug 05, 2008 6:43 pm

Black Forest Bread

1 3/4 cups all-purpose flour
1/2 cup unsweetened cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup dried cranberries
1 tablespoon hot water
2 teaspoons instant coffee granules
3/4 cup low-fat buttermilk
2/3 cup sugar
1/3 cup honey
2 tablespoons vegetable oil
2 teaspoons vanilla extract
1 large egg
Cooking spray

Preheat oven to 350°. Combine first 4 ingredients in a large bowl. Stir in cranberries; make a well in center of mixture. Combine water and coffee granules; add buttermilk, sugar, honey, oil, vanilla, and egg, stirring well with a whisk. Add to flour mixture, stirring just until moist. Spoon batter into an 8 x 4-inch loaf pan coated with cooking spray.

Bake at 350° for 50 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack, and remove from pan. Cool completely on wire rack. Makes 14 servings

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Re: German Cuisine

Post  justmecookin on Tue Aug 05, 2008 6:44 pm

Cherry-Chocolate Strudel

1/3 cup vanilla cookie crumbs
1 cup Bing or other dark, sweet cherries, rinsed and pitted (or use frozen pitted cherries)
1/3 cup dried sweet cherries
1/3 cup slivered almonds
1/3 cup semisweet chocolate chips
1/4 cup sugar
1/2 teaspoon ground cinnamon
1 tablespoon kirsch (optional)
6 sheets filo dough (about 12 by 18 in.)
1/4 cup (1/8 lb.) butter or margarine, melted
Powdered sugar (optional)

In a bowl, gently mix cookie crumbs, fresh cherries, dried cherries, almonds, chocolate chips, sugar, cinnamon, and kirsch. Lay 1 filo sheet flat (cover remaining filo with plastic wrap to prevent drying) and brush lightly with butter. Cover with another filo sheet and brush lightly with more butter. Repeat to stack remaining filo.

Spread cherry-chocolate filling in a 3-inch-wide band along 1 long edge of the dough, 2 inches in from edge and the ends. Fold long edge, then the ends of dough over filling. Gently roll the filled side of dough forward to form a compact cylinder, ending seam side down.

Gently transfer the strudel roll, seam down, to a buttered 12- by 15-inch baking sheet. Brush top of roll with remaining melted butter.

Bake on the center rack in a 375° regular or convection oven until golden brown, 15 to 25 minutes. Using 2 wide spatulas, transfer strudel to a platter. Sprinkle lightly with powdered sugar, if desired. Cut into 1 1/2-inch-wide slices and serve warm. Makes 6 servings

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Re: German Cuisine

Post  justmecookin on Tue Aug 05, 2008 6:45 pm

Pork Schnitzel with Noodles and Browned Cabbage

4 ounces medium egg noodles
1/4 cup sour cream
4 teaspoons canola oil, divided
6 cups shredded cabbage
1 cup thinly sliced onion
1 teaspoon sugar
1 teaspoon salt, divided
1/4 teaspoon black pepper, divided
1/3 cup fat-free, less-sodium chicken broth
1 (1-pound) pork tenderloin, trimmed
1/4 cup all-purpose flour
3 large egg whites, lightly beaten
3/4 cup dry breadcrumbs
Cooking spray
Lemon wedges (optional)
Chopped fresh parsley (optional)

Cook noodles according to package directions, omitting salt and fat. Drain. Combine noodles and sour cream in a large bowl, tossing well to coat.

Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add cabbage, onion, sugar, 1/2 teaspoon salt, and 1/8 teaspoon pepper to pan; cook 6 minutes or until cabbage is wilted, stirring occasionally. Add broth; cook 6 minutes or until cabbage is lightly browned. Stir cabbage mixture into noodle mixture. Wipe pan clean with a paper towel.

Cut pork crosswise into 12 (1-inch-thick) pieces. Place each piece between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or small heavy skillet. Sprinkle pork evenly with remaining 1/2 teaspoon salt and remaining 1/8 teaspoon pepper. Place flour in a shallow dish. Place egg whites in a shallow dish. Place breadcrumbs in a shallow dish. Dredge 1 pork cutlet in flour. Dip in egg whites; dredge in breadcrumbs. Repeat with remaining pork, flour, egg whites, and breadcrumbs.

Heat 1 teaspoon oil in large nonstick skillet coated with cooking spray over medium heat; add 4 pieces pork to pan. Cook 3 minutes on each side or until pork is lightly browned and done. Remove pork from pan. Repeat procedure twice with remaining 2 teaspoons oil and pork. Serve with cabbage mixture, lemon wedges, and parsley, if desired. Makes 4 servings

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Re: German Cuisine

Post  justmecookin on Tue Aug 05, 2008 6:45 pm

Hearty Salmon Strudel with Dill

1 (1-pound) salmon fillet (about 1 inch thick), skinned
Butter-flavored cooking spray
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon freshly ground pepper
1 1/2 cups (1/2-inch) cubed peeled red potato
3/4 cup evaporated skim milk
1/2 cup thinly sliced leek
2 teaspoons water
1/2 teaspoon cornstarch
1 teaspoon dried dill
3 tablespoons grated Parmesan cheese
8 sheets frozen phyllo dough, thawed

Place salmon fillet on a broiler pan coated with cooking spray. Sprinkle salt, garlic powder, and pepper evenly over fillet. Broil 10 minutes or until fish flakes easily when tested with a fork. Cut fillet into small chunks; set aside.
Preheat oven to 350°.

Combine potato, milk, and leek in a small saucepan; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until potato is tender. Combine water and cornstarch in a small bowl. Stir well; add to pan. Bring to a boil; cook 1 minute, stirring constantly. Gently stir in fish chunks, dill, and cheese. Set aside.

Place 1 phyllo sheet on work surface (cover remaining dough to keep from drying); lightly coat with cooking spray. Working with 1 phyllo sheet at a time, coat remaining 7 phyllo sheets with cooking spray, placing one on top of the other. Place a sheet of plastic wrap over phyllo, pressing gently to seal sheets together; discard plastic wrap.

Spoon potato mixture along 1 long edge of phyllo, leaving a 2-inch border. Fold over the short edges of phyllo to cover 2 inches of potato mixture on each end.

Starting at long edge with 2-inch border, roll up jelly-roll fashion. (Do not roll tightly, or strudel may split.) Place strudel, seam side down, on a jelly-roll pan coated with cooking spray. Score diagonal slits into top of strudel using a sharp knife. Lightly spray strudel with cooking spray. Bake strudel at 350° for 30 minutes or until golden brown. Serve warm. Makes 8 servings

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Re: German Cuisine

Post  justmecookin on Tue Aug 05, 2008 6:46 pm

Hot German Potato Salad

2 pounds small red potatoes
6 tablespoons white wine vinegar, divided
Cooking spray
1/2 cup finely chopped red onion
4 ounces turkey kielbasa, diced
1/2 cup fat-free, less-sodium chicken broth
3 bacon slices, cooked and crumbled
1 teaspoon caraway seeds
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup minced fresh parsley

Place potatoes in a saucepan, and cover with water. Bring to a boil. Reduce heat, and simmer 10 minutes or until tender. Drain; cool slightly. Cut potatoes in half lengthwise; cut halves crosswise into 1/4-inch-thick slices. Place potatoes in a large bowl; sprinkle with 2 tablespoons vinegar.

Heat a large nonstick skillet coated with cooking spray over medium heat. Add onion and kielbasa to pan; cook 3 minutes or until onion is tender. Add 1/4cup vinegar, broth, and bacon. Bring to a boil; cook 1 minute. Stir in caraway seeds, salt, and pepper. Pour vinegar mixture over potato slices; toss gently. Sprinkle with parsley. Serve immediately. Makes 6 servings

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Re: German Cuisine

Post  justmecookin on Tue Aug 05, 2008 6:46 pm

Lemon-Cream Cheese Strudel

1 sheet (half of a 17-oz. package) frozen puff pastry, thawed
2 packages (8 oz. each) cream cheese
1 large egg
1/2 cup powdered sugar
1 teaspoon grated lemon peel
1 tablespoon lemon juice
1 tablespoon granulated sugar

Unfold pastry on a lightly floured board. With a floured rolling pin, roll pastry into a neat 10- by 14-inch rectangle. In a bowl, with a mixer, beat cream cheese, egg, powdered sugar, lemon peel, and lemon juice until well blended.

Spoon cream cheese mixture down center of longest dimension of pastry to within 1 inch of each end; spread evenly to make a 4-inch-wide band. Fold 1 long pastry edge over filling; brush top of edge with water. Fold remaining edge over filling, overlapping opposite side of pastry. Pinch pastry ends to seal. With 2 wide spatulas, gently lift the roll and lay, seam down, on a lightly buttered 14- by 17-inch baking sheet. With a sharp knife, make shallow slashes at 1-inch intervals across the pastry. Sprinkle pastry evenly with granulated sugar.

Bake in a 400° regular or convection oven until strudel is deep golden brown, 25 to 30 minutes. Let cool on pan at least 5 minutes. Serve warm or cool. Cut into 6 to 8 equal slices and transfer to plates. Makes 6 to 8 servings

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Re: German Cuisine

Post  justmecookin on Tue Aug 05, 2008 6:47 pm

Brown Beer Rye Bread

1 tablespoon olive oil
1/2 cup chopped onion
1 1/8 teaspoons sugar, divided
2 packages dry yeast (about 4 1/2 teaspoons)
3/4 cup warm brown beer (100° to 110°)
1/2 cup plain low-fat yogurt
1 tablespoon white vinegar
1 tablespoon caraway seeds
1 1/2 teaspoons salt
1 large egg, lightly beaten
2 3/4 cups all-purpose flour, divided (about 12 1/3 ounces)
1 cup stone-ground rye flour (about 4 1/2 ounces), such as Bob's Red Mill
Cooking spray
1 teaspoon water
1 large egg white, lightly beaten

Heat oil in a large skillet over medium-high heat. Add onion; sauté 4 minutes or until golden brown. Cool.
Dissolve 1/8 teaspoon sugar and yeast in warm beer; let stand 5 minutes. Stir in yogurt, vinegar, caraway seeds, and salt. Add remaining 1 teaspoon sugar and egg; stir with a whisk until combined.

Lightly spoon flours into dry measuring cups; level with a knife. Add 2 1/2 cups all-purpose flour and rye flour to yeast mixture; stir until a soft dough forms. Stir in onion mixture. Turn dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size. (Press two fingers into dough. If indentation remains, the dough has risen enough.) Punch dough down; cover and let rest 5 minutes.

Shape dough into a 12-inch oval loaf on a lightly floured surface. Place loaf on a baking sheet lined with parchment paper. Lightly coat surface of loaf with cooking spray. Cover with plastic wrap; let rise 30 minutes or until doubled in size.

Preheat oven to 400°. Combine 1 teaspoon water and egg white in a small bowl. Gently brush egg white mixture over surface of loaf. Bake at 400° for 28 minutes or until loaf is golden brown and sounds hollow when tapped, and let cool on a wire rack. Makes 1 loaf

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Re: German Cuisine

Post  justmecookin on Tue Aug 05, 2008 6:47 pm

Chicken-Apple Crunch Salad

2 cups cubed cooked chicken breast
1 cup diced Granny Smith apple
1/2 cup diced celery
1/4 cup raisins
2 tablespoons chopped green onions
1/3 cup mayonnaise
1 tablespoon sour cream
1 teaspoon fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground cinnamon

Combine first 5 ingredients in a large bowl. Combine mayonnaise and remaining ingredients, stirring well with a whisk. Add mayonnaise mixture to chicken mixture, tossing well to coat. Makes 4 servings

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Re: German Cuisine

Post  justmecookin on Tue Aug 05, 2008 6:48 pm

Cinnamon Stewed Apples

6 cups chopped peeled Granny Smith apple (about 2 pounds)
1/2 cup packed brown sugar
1/4 cup apple juice
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon salt

Combine all ingredients in a large, heavy saucepan. Cover and cook over medium-low heat 45 minutes or until apple is tender, stirring occasionally. Let stand 5 minutes. Makes 2 cups

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Re: German Cuisine

Post  justmecookin on Tue Aug 05, 2008 6:48 pm

Braised Red Cabbage

1/4 cup butter or margarine
1 medium onion, thinly sliced
1/2 medium red cabbage, thinly sliced (about 1 1/4 pounds)
1/4 cup water
1/4 teaspoon salt
1/4 teaspoon ground white pepper
2 carrots, grated
2 tablespoons cider vinegar
1/2 teaspoon caraway seeds

Melt butter in a large skillet over medium heat. Add onion, and saute 5 minutes or until tender. Add cabbage; cook, stirring often, 2 minutes. Add 1/4 cup water, salt, and pepper; cook, covered, 10 minutes or until cabbage is crisp-tender. Stir in carrot, vinegar, and caraway seeds; cook, uncovered, 5 minutes. Serve warm. Makes 8 servings

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Re: German Cuisine

Post  justmecookin on Tue Aug 05, 2008 8:58 pm

Walnut-Raisin Pumpernickel Boule

1 3/4 cups warm water (100° to 110°)
1 1/4 ounce packet highly active dry yeast
2 tablespoons sugar
2 tablespoons instant coffee granules
1/4 cup molasses
4 1/2 cups bread flour
1 cup rye flour
2 teaspoons salt
3/4 cup raisins (or golden raisins)
1 cup coarsely chopped toasted walnuts
1 egg white
3 tablespoons water
Vegetable cooking spray

Preheat oven to 200°. Stir together first 3 ingredients in the mixing bowl of a heavy-duty electric stand mixer. Let stand 5 minutes

Add coffee and next 4 ingredients to yeast mixture. Add 3/4 cup raisins (or golden raisins) and 1 cup toasted walnuts to dough before mixing. Beat at low speed with dough hook attachment for 1 minute or until soft dough comes together. Beat at medium speed 4 minutes. (Dough will be slightly sticky.)

Turn dough out onto a lightly floured surfac.; Shape dough into a ball, and gently flatten to a 7-inch circle. Cut 3 slits in dough (1/4 to 1/2 inch deep) with a sharp paring knife just before baking, if desired. Whisk together 1 egg white and 3 tablespoons water in a small bowl; brush loaf with egg mixture.

Place on parchment paper-lined baking sheet; coat lightly with cooking spray, and cover loosely with plastic wrap. Turn oven off, and place loaf in oven. Let rise 30 minutes or until loaf is doubled in bulk. Remove loaf from oven. Remove and discard plastic wrap. Preheat oven to 375°. Bake at 375° for 38 minutes or until a wooden pick inserted in center comes out clean. Makes 1 loaf

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Re: German Cuisine

Post  justmecookin on Tue Aug 05, 2008 9:25 pm

Sausage-Kraut Soup

2 cups dried baby lima beans
1/2 pound bulk pork sausage
6 cups water
2 cups diced red potato
2 cups refrigerated sauerkraut, drained
1 cup thinly sliced carrot
1 cup diced onion
1 cup chopped broccoli florets
1/2 teaspoon dried summer savory
1/4 teaspoon dried thyme
1/4 teaspoon dried rosemary
1/4 teaspoon pepper
2 garlic cloves, minced
1 (15-ounce) can chickpeas (garbanzo beans), drained
1 (10 3/4-ounce) can reduced-fat, reduced-sodium condensed tomato soup, undiluted

Sort and wash beans; place in a large Dutch oven. Cover with water to 2 inches above beans, and bring to a boil; cook for 2 minutes. Remove from heat; cover and let stand 1 hour. Drain beans in a colander; set aside.
Cook sausage in pan over medium heat until browned, stirring to crumble. Drain well. Wipe drippings from pan with a paper towel.

Return sausage to pan. Stir in beans, 6 cups water, and the next 11 ingredients (water through chickpeas); bring to a boil. Cover, reduce heat, and simmer for 1 hour. Stir in tomato soup; cover and simmer for an additional 30 minutes. Makes 12 servings

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Re: German Cuisine

Post  justmecookin on Tue Aug 05, 2008 9:26 pm

Mandelbrot

3 large eggs
3/4 cup sugar
1/2 cup vegetable oil
1 teaspoon vanilla extract
3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 teaspoons grated lemon rind
1/2 cup sliced almonds

Beat eggs at high speed with an electric mixer until foamy; gradually add sugar, beating well. Add oil and vanilla, beating until well blended. Combine flour and next 3 ingredients; stir into egg mixture until smooth. Stir in almonds.

Divide dough in half; shape each portion into a 10- x 3-inch log on a lightly greased baking sheet. Bake at 350° for 50 minutes. Cut each log crosswise into 3/4-inch-thick slices with a serrated knife. Place slices on baking sheets. Bake at 275° for 20 minutes. Remove to wire racks to cool. Makes 3 dozen

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Re: German Cuisine

Post  justmecookin on Tue Aug 05, 2008 9:26 pm

Hamburg Fish Soup

2 (1 1/2-pound) whole flounder, cleaned
6 cups water
2 teaspoons black peppercorns
1/4 cup chopped fresh dill
1 cup chopped fresh parsley
2 tablespoons vegetable oil
2 cups thinly sliced leek (2 medium)
1 1/2 cups finely chopped onion
2 tablespoons all-purpose flour
2 cups diced peeled red potatoes
1 cup sliced carrot
1 1/2 tablespoons juniper berries
1 teaspoon salt
1 teaspoon pepper
6 bay leaves
1 cup Riesling or other dry white wine
1/4 cup finely chopped fresh parsley
2 tablespoons balsamic vinegar
1 teaspoon coarse-grained mustard
1 (7-ounce) can tiny peeled shrimp, drained
Slivered leek (optional)

Cut flounder into fillets, reserving bones. Remove skin from fillets, and discard. Cut fillets into 2-inch pieces, and cover and chill. Combine fish bones, water, peppercorns, dill, and 1 cup parsley in a large Dutch oven; bring to a boil. Cover, reduce heat, and simmer 30 minutes. Drain mixture in a sieve over a bowl, reserving stock. Discard solids.

Heat oil in pan over medium heat. Add sliced leek and onion; sauté 10 minutes or until tender. Sprinkle flour over leek mixture; cook 1 minute, stirring constantly. Gradually add reserved stock, stirring until well-blended. Add potatoes and next 5 ingredients (potatoes through bay leaves); cook 25 minutes or until vegetables are tender.

Add fish, wine, 1/4 cup parsley, vinegar, and mustard; cook over low heat 5 minutes or until fish flakes easily when tested with a fork. Discard bay leaves. Ladle soup into bowls; top with shrimp,and garnish with slivered leek, if desired.

Note: Juniper berries can be found in the spice section of most supermarkets. Makes 8 servings

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Apple Gingerbread

Post  justmecookin on Thu Nov 20, 2008 2:33 pm

Apple Gingerbread

2/3 cup sugar
1/3 cup unsweetened applesauce
1 egg
3 tablespoons molasses
1 cup all-purpose flour
1/2 cup whole wheat flour
2 teaspoons ground ginger
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground allspice
1/2 cup plain yogurt
1-1/2 cups chopped peeled Granny Smith or other tart apples (about 1 medium)
1 cup plus 2 tablespoons whipped topping

In a mixing bowl, combine the sugar, applesauce, egg and molasses; mix well. Combine the flours, ginger, baking powder, baking soda and spices; add to the molasses mixture alternately with yogurt, beating just until combined. Fold in the apples.

Pour into an 8-in. square baking dish coated with cooking spray. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Cut into squares; dollop with whipped topping. Makes 9 servings.

justmecookin

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Zwieback Rolls

Post  justmecookin on Thu Nov 20, 2008 2:36 pm

Zwieback Rolls

1 package (1/4 ounce) active dry yeast
1 teaspoon sugar
1/2 cup warm water (110° to 115°)
6 to 6-1/2 cups all-purpose flour, divided
1 tablespoon salt
3/4 cup shortening, butter or margarine, melted and cooled
2 cups scalded milk, cooked

Dissolve yeast and sugar in water; set aside. In a large mixing bowl, combine 3 cups flour, salt, shortening, milk and yeast mixture. Beat well. Add enough of the remaining flour to form a soft dough. Turn out onto a lightly floured surface; knead until smooth and elastic about 6-8 minutes. Dough should be soft.

Place dough in a lightly greased bowl; cover and allow to rise in a warm place until doubled, about 1 hour. Punch dough down and divide into four pieces. Divide three of the pieces into eight pieces each; shape into smooth balls and place on greased baking sheets.

Divide remaining dough into 24 balls. Press 1 small ball atop each larger ball. Cover and let rise until doubled, about 45 minutes. Bake at 375° for 30 minutes or until golden. Makes 24 rolls.

justmecookin

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German Chocolate Sauerkraut Cake

Post  justmecookin on Thu Nov 20, 2008 2:40 pm

German Chocolate Sauerkraut Cake

3/4 cup butter or margarine, softened
1-1/2 cups sugar
3 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
3/4 cup baking cocoa
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 cup water
1 cup sauerkraut, rinsed, drained, squeezed dry and finely chopped
2/3 cup flaked coconut
1/2 cup finely chopped pecans

Filling/Frosting:
2 cups (12 ounces) semisweet chocolate chips, melted
2/3 cup mayonnaise
2/3 cup flaked coconut, divided
2/3 cup chopped pecans, divided

In a mixing bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Beat in vanilla. Combine dry ingredients; add to the creamed mixture alternately with water.

Fold in sauerkraut, coconut and pecans. Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 20-24 minutes or until toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks; cool completely.

In a bowl, combine melted chocolate and mayonnaise. Set aside 1-1/4 cups for frosting. To the remaining chocolate mixture, add half of the coconut and pecans; spread between cake layers.

Spread reserved chocolate mixture over top and sides of cake. Combine remaining coconut and pecans; press onto sides of cake. Store in the refrigerator. Slice with a serrated knife. Makes 12-14 servings.

justmecookin

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Wild Rice-Stuffed Pork Loin

Post  justmecookin on Thu Nov 20, 2008 2:44 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.

justmecookin

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Corn-Stuffed Crown Roast

Post  justmecookin on Thu Nov 20, 2008 2:46 pm

Corn-Stuffed Crown Roast

1 pork crown roast (about 7 pounds and 12 ribs)
1/2 teaspoon pepper, divided
1 cup chopped celery
1 cup chopped onion
1 cup butter
6 cups crushed corn bread stuffing
2 cups frozen corn, thawed
2 jars (4-1/2 ounces each) sliced mushrooms, undrained
1 teaspoon salt
1 teaspoon poultry seasoning

Place roast on a rack in a large roasting pan. Sprinkle with 1/4 teaspoon pepper. Cover rib ends with small pieces of foil. Bake, uncovered, at 350° for 2 hours.

In a Dutch oven, saute celery and onion in butter until tender. Stir in stuffing, corn, mushrooms, salt, poultry seasoning and remaining pepper. Loosely spoon 1-3 cups into center of roast. Place remaining stuffing in a greased 2-qt. baking dish.

Bake roast 30-60 minutes or until a meat thermometer reads 160° and juices run clear. Cover and bake extra stuffing for 30-40 minutes. Transfer roast to serving platter. Let stand for 10 minutes. Remove foil; cut between ribs to serve. Makes 12 servings.

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Re: German Cuisine

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