2 Tbsp. oil
2 Tbsp. flour
1 green pepper, chopped
1 medium onion, chopped
1 clove garlic, minced
1-1/2 cups vegetable juice cocktail
1 lb Fricadelwurst , thinly sliced
1 boneless skinless chicken breast, cut into 1-inch chunks
1/4 tsp. ground black pepper
1/4 tsp. salt
1/8 tsp. ground red pepper
Hot cooked MINUTE White Rice
MIX oil and flour in large skillet; cook on medium-high heat 2 minutes or until golden brown, stirring constantly. Add green pepper, onion and garlic. Cook and stir 2 minutes or until vegetables are tender-crisp.
STIR in juice, sausage, chicken and seasonings. Bring to boil; cover. Reduce heat to medium-low; simmer 10 minutes or until chicken is cooked through, stirring occasionally. Serve over rice.
Note:
Wash hands before preparation and as needed to prevent cross contamination. Wash and sanitize work surfaces between each contact with a different raw food item. Inspect all ingredients
1/2 cup white sugar
1/2 cup cider vinegar
1/4 cup cold water
1 teaspoon salt
1/2 teaspoon mustard seed
1/2 teaspoon celery seed
8 cups shredded cabbage
1/2 cup chopped celery
1/2 cup chopped green bell pepper
1 tablespoon chopped pimento pepper
In a jar with lid, combine the sugar, vinegar, water, salt, mustard seed and celery seed. Cover tightly and shake vigorously until sugar is dissolved. Chill dressing for several hours or overnight.
In a large bowl, toss together the cabbage, celery, green peppers, pimento and dressing until evenly coated.
1 cup minced celery
4 1/2 cups milk
1 teaspoon salt
1 1/2 cups rolled oats
In a medium saucepan, bring milk to a boil. Add celery and salt; boil for 1 minute. Stir in oats, simmer for at least 5 minutes, or until thick. Serve hot.
1 cup all-purpose flour
1 egg
1/2 cup water
1 pinch salt
1 large potato, diced
1 onion, diced
1/2 pound bacon, chopped
3 cups milk
1 cup heavy cream
salt and pepper to taste
In a medium bowl, combine flour, egg, 1/2 cup water and salt to form a dough. Cut into thin strips or small pieces.
Bring a large pot of water to boil. Stir in dough, potatoes and onion. Cook 20 minutes, until potatoes are tender. Drain.
While pasta and potatoes are cooking, cook bacon in a large skillet over medium heat until crisp. Save drippings.
Return pasta and potato mixture to large pot over medium-low heat, and combine with bacon, a teaspoon of bacon grease, milk, cream and salt and pepper. Adjust bacon grease to taste and milk or cream to cover.
1 (3 pound) German bologna block
1/2 teaspoon minced fresh chives
1/2 teaspoon minced fresh parsley
1/2 teaspoon minced garlic
1 small onion, finely chopped
1 tomato, thinly sliced
4 Polskie Ogorki (Polish Dill Pickles)
1/2 cup distilled white vinegar
2 tablespoons vegetable oil
Slice the bologna into 1/4 inch thick slices, and then into 1/4 inch strips going down the entire length of the block. It should look like big spaghetti. Place in a serving bowl.
In a medium bowl, whisk together the vinegar and oil. Stir in the garlic, onion, tomato, chives and parsley. Slice the pickles lengthwise into spears, and add them to the dressing. Pour over the bologna, and stir to coat. Cover and refrigerate for 2 hours before serving. Serve cold.
2 pounds ground beef
4 (10.75 ounce) cans condensed tomato soup
2 1/2 cups milk
1 1/8 cups water, or as needed
6 white potatoes, peeled and sliced 1/4 inch thick
1 small head cabbage, cored and sliced
3 carrots, sliced
1 small onion, chopped
Heat a large Dutch oven or soup pot over medium-high heat. Crumble in the ground beef. Cook, stirring frequently, until evenly browned. Drain excess grease. Stir in the cabbage, potatoes, carrots, onion, tomato soup, milk and water. Bring to a boil, then simmer over medium heat for 30 minutes.
Reduce heat to low, and cook for 1 1/2 hours before serving.
3 cubes chicken bouillon
5 medium potatoes, cubed
1 (16 ounce) package kielbasa sausage, sliced
1 onion, diced
1 small head cabbage, cored and sliced
1 (12 fluid ounce) can evaporated milk
1 pound Swiss cheese, shredded
1 pinch salt and pepper to taste
Place the bouillon cubes, onion, potatoes, and cabbage into a large soup pot. Pour in enough water to cover the vegetables by about 1 inch. Bring to a boil, then simmer over medium heat for 15 minutes. Add the sausage, and cook for an additional 20 minutes.
Reduce heat to low, and stir in cheese and evaporated milk. Cook just until heated through and cheese is melted - do not allow the soup to boil.
4 cups water
2 1/2 cups chicken broth
4 tablespoons chicken soup base
1/2 teaspoon ground black pepper
2 large carrots, finely chopped
4 potatoes, peeled and diced
1 large onion, diced
2 stalks celery, finely chopped
1 red bell pepper, diced
1 cup mayonnaise
8 ounces processed cheese food (eg. Velveeta)
1 cup shredded sharp Cheddar cheese
1/2 cup shredded Swiss cheese
1/4 cup dry potato flakes
In a large stock pot, combine water, chicken broth, chicken soup base, black pepper, carrots, diced potatoes, and onions. Bring to a boil, and then reduce heat. Simmer 15 minutes, or until vegetables are tender, stirring occasionally.
Add celery and red bell pepper, and simmer for 5 minutes.
Gradually add mayonnaise to hot soup, whisking until smooth. Reduce heat to medium low. Gradually stir in processed cheese, sharp Cheddar cheese, and Swiss cheese; continue stirring until cheese melts, about 5 minutes.
Mix in potato flakes. Remove from heat, and let sit for 15 minutes before serving.
2 cups dried brown lentils, rinsed and drained
3 cups chicken stock
1 bay leaf
1 cup chopped carrots
1 cup chopped celery
1 cup chopped onion
1 cup cooked, cubed ham
1 teaspoon Worcestershire sauce
1/2 teaspoon garlic powder
1/4 teaspoon freshly grated nutmeg
5 drops hot pepper sauce
1/4 teaspoon caraway seed
1/2 teaspoon celery salt
1 tablespoon chopped fresh parsley
1/2 teaspoon ground black pepper
Place lentils in a 5 to 6 quart slow cooker. Add chicken stock, bay leaf, carrots, celery, onion, and ham. Season with Worcestershire sauce, garlic powder, nutmeg, hot pepper sauce, caraway seed, celery salt, parsley, and pepper.
Cover, and cook on Low for 8 to 10 hours. Remove bay leaf before serving.
Stovetop method:
Place lentils in a stock pot with chicken stock, bay leaf, ham, and seasonings. Bring to a boil, then simmer over medium heat for 30 minutes. Stir in carrots, celery, and onion, and cook until tender, about 15 minutes. Add additional water if necessary to keep the mixture soupy.
The recipe you quoted does not call for eggs to make dumplings. I assume you are referring to POLEVKA JATERNIMI KNEDLICKY (Soup with Liver Dumplings) I’m not sure why you would want to reduce the egg content to one. Personally, if it were me, I wouldn’t…but that having been said, you probably could use one, but be certain to beat egg before adding to ingredients, and reduce bread crumb content accordingly. As for “is it enough to have the pot covered in dumplings”… that’s a personal call you’ll have to make if reducing egg and bread crumb content. If eggs are not a health issue, why not stick to the recipe, as is? Let us know how you make out, especially if you reduce egg content to one! I’m sure other members would be interested in your findings\suggestions. I hope this is of some help. Worst case scenario … judge the final amount of ingredients using one egg (beaten), and if it is obvious the consistency is just not right, or enough volume, go to adding a second egg ( beaten as well ) and more bread crumbs. Have fun with your experiment!
B-man
Calories: 223.45
Calories from Fat: N/A
Total Fat: 2.63 g
Saturated Fat: N/A
Cholesterol: N/A
Sodium: N/A
Total Carbohydrate: 32.69 g
Dietary Fiber: N/A
Sugars: N/A
Protein: 17.26 g
Vitamin A: N/A
Vitamin C: N/A
Ingredients:
2 cups dried brown lentils, rinsed and drained
3 cups chicken stock
1 bay leaf
1 cup chopped carrots
1 cup chopped celery
1 cup chopped onion
1 cup cooked, cubed ham
1 teaspoon Worcestershire sauce
0.5 teaspoon garlic powder
1/4 teaspoon freshly grated nutmeg
5 drops hot pepper sauce
1/4 teaspoon caraway seed
1/2 teaspoon celery salt
1 tablespoon chopped fresh parsley
1/2 teaspoon ground black pepper
Place lentils in a 5 to 6 quart slow cooker. Add chicken stock, bay leaf, carrots, celery, onion, and ham. Season with Worcestershire sauce, garlic powder, nutmeg, hot pepper sauce, caraway seed, celery salt, parsley, and pepper.
Cover, and cook on Low for 8 to 10 hours. Remove bay leaf before serving.
Schweinemedaillons (German Pork Medallions with Mushrooms in Cognac-Cream Sauce)
This elegant German dish is served at Baden-Baden’s Badischer Hof, a 450-year old monastery turned hotel. The mushrooms used were fresh Black Forest mushrooms (Steinpilze), rarely available here, alas, except in dried form (shops specializing in German foods carry them). You can, of course, substitute our familiar white mushrooms with good results. Serve with boiled new potatoes or, better yet, with homemade Spaetzle.
Brown the pork in 2 tablespoons of the butter in a large heavy skillet over moderately high heat; remove to a shallow baking dish, cover with foil and keep warm. Deglaze the skillet with Cognac or good brandy and wine, add broth and reduce by two-thirds; pour over the pork, re-cover and set in a warm oven 250 degrees F.
4 cups all-purpose flour, divided
1 (1/4 ounce) package active dry yeast or 1 (3/5 ounce) cake fresh yeast
2/3 cup tepid milk
6 egg yolks
14 tablespoons butter, softened
1/4 cup granulated sugar
Chopped Almond Topping
1 egg, beaten
1 cup almonds, blanched and finely chopped
2 tablespoons coarse sugar
4 tablespoons butter
Mix the yeast with the milk and 2 1/2 cups of the flour; let this sponge rise for two hours in a warm place until doubled in bulk.
Add the remaining flour, the egg yolks, butter and sugar. Knead well for about 10 minutes, then let rise for 30 minutes.
Roll out the dough to fit a well-buttered 20 x 16-inch jellyroll pan. Lay it in the well buttered pan, brush it with the beaten egg, sprinkle it with the almonds and coarse sugar and dot it with the butter. Bake in a preheated 350 degree F oven for 45 minutes, or until golden.
1/2 pound bacon
1/3 cup bacon drippings
1 egg, lightly beaten
1 teaspoon sugar
1/3 cup vinegar
3 tablespoons water
1 teaspoon salt
1/4 teaspoon pepper
5 cups diced boiled potatoes (these could be sliced instead)
1/2 cup chopped onion
Fry bacon until crisp. Crumble into little pieces. Combine 1/3 cup bacon drippings with next 6 ingredients. Add potatoes, onion and bacon. Toss. Heat thoroughly.
Ok guys, dont make a face when you read this recipe. Its very good.
Its a meat spread for crackers, and goes great with a cold beer. Its very german and very popular at our german beer garden we have every year in September in Concordia, Missouri and some surrounding towns. You will need to cut this down as it is for large batches. Enjoy!
5# Lean Meat
1oz. onion (can be dehydrated, but make sure its re-hydrated)
1/3 bunch celery, cleaned with leaves off
2 eggs
1oz. worstershire sauce
3oz salt
1oz pepper
1/4 oz sugar
1/4 oz MSG
Grind the meat one time thru a meat grinder with cut up celery.
Mix all the other ingrediants with a mixer, add to meat mixture and
grind one more time. A third time might be needed depending on how
the texture looks.
German Beer Coffee Cake is not actually a cake, but a delicious sweet bread and is best sliced and buttered. With hot coffee, it makes a wintertime treat.
2 cups (packed) brown sugar
1 cup butter, softened
2 eggs
1 tsp cinnamon
1/2 tsp allspice
1/2 tsp ground cloves
3 cups sifted all-purpose flour
2 tsp soda
1/2 tsp salt
1 cup chopped walnuts
2 cups chopped dates
2 cups beer
Confectioners’ sugar
Combine brown sugar and butter in mixing bowl and cream until smooth and well blended. Add eggs, one at a time, beating well after each addition.
Sift the cinnamon, allspice, cloves, flour, soda and salt together. Dust the walnuts and dates with a small amount of the flour mixture. Add the remaining lour mixture to creamed mixture alternately with the beer, blending well after each addition. Stir in walnuts and dates.
Spoon batter into large well-buttered and floured tube or bundt pan. Bake in preheated 350 degree oven for 1 hour and 15 minutes or until an inserted cake tester comes out clean. Let stand for 5 minutes, then invert on a wire rack.
Sprinkle with confectioners’ sugar, then place on a serving plate. This makes 18 to 20 servings.
NOTE: The finished coffee cake should be very moist. It is best when wrapped in aluminum foil and stored for 1 day, then sliced and buttered.
Pound beef until 1/4" thick (if thicker than 1/4"). Cut into pieces about 7 x 4 inches.
Lightly sprinkle each piece with salt and pepper. Spread with 1 tsp mustard. Place 1/2 strip of bacon down center. Combine onions and garlic and sprinkle on each piece along with the parsley. Place pickle quarter on narrow end of each; roll up. Fasten with wooden toothpicks.
Heat oil in 10" skillet until hot. Cook rolls over medium heat until well browned. Add water; heat to boiling, scraping up browned bits from bottom of pan. Reduce heat; cover and simmer until beef is tender, about 1 hr. Remove rolls to platter.
Combine 2 Tbsp water and cornstarch, stirring well. Add gradually into cooking liquid, stirring constantly until thickened. (Add water if too thick.)
