a recipe from the region of "Schlesien" where my Great Grandparents came from (now Poland).
1/2 L Milk 2 heaped Tbs Sugar
1 egg 1 Tbs Sugar flour
Beat the egg with a whisk and stir in the sugar. Whisk until the sugar dissolved. The put in as much flour as it needs until the dough forms into small lumps (it should not be just one smoot mass, you need the wee bits!). Bring the milk to the boil and put in as much lumps of the dough as you want. Sweeten and simmer for 10 to 15 minutes (the lumps have to soften through thoroughly). Eat
*mjam*!!
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BITTERSWEET CHOCOLATE SAUCE 3 tablespoons cocoa 3 tablespoons sugar 1/2 cup nonfat buttermilk 1 tablespoon Amaretto or other almond-flavored liqueur
Sprinkle gelatin over milk in small saucepan; let stand 1 minute or until gelatin is softened. Cook over low heat, stirring constantly, until gelatin dissolves. Add sugar and stir until dissolved. Add rice; stir until well blended.
Chill until the consistency of unbeaten egg whites. Fold in whipped topping, liqueur and vanilla. Spoon 4-cup mold coated with cooking spray. Cover and chill until firm. To serve, unmold onto serving platter. Spoon chocolate sauce over rice pudding. Sprinkle with toasted almonds.
BITTERSWEET CHOCOLATE SAUCE: Combine cocoa and sugar in small saucepan. Add buttermilk, mixing well. Place over medium heat, and cook until sugar dissolves. Stir in liqueur; remove from heat.
Recipe By : Serving Size : 24 Preparation Time :0:00 Categories : Fleischmann's Yeast Holiday Sweet Breads and Coffee Cakes
Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 cups all-purpose flour (5 to 5 1/2 cups) 1/3 cup sugar 2 packages Fleischmann's® Rapid Rise Yeast 2 teaspoons grated lemon peel 1 1/2 teaspoons ground cardamom OR 3/4 teaspoon ground mace or ground nutmeg 1/2 teaspoon salt 1/2 cup milk 1/2 cup water 1/2 cup butter or margarine 2 eggs 1 egg white 3/4 cup golden or dark raisins 1/2 cup finely chopped candied orange peel 1/2 cup blanched slivered almonds -- toasted 16 candied cherry halves -- optional Confectioners' sugar
In large bowl, combine 2 cups flour, sugar, undissolved yeast, lemon peel, cardamom and salt. Heat milk, water and butter until very warm (125º to 130ºF); stir into dry ingredients. Stir in 2 whole eggs, raisins, candied orange peel, almonds and enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rest 10 minutes.
On lightly floured surface, divide dough in half. Roll each to 12- × 8-inch oval. Fold dough in half lengthwise, slightly off center, so top layer is set back 1/2-inch from bottom edge; pinch to seal. Place on large greased baking sheet. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.
Lightly beat egg white; brush on loaves. Decorate with cherries, if desired* (see notes). Bake at 350ºF for 35 to 40 minutes or until done, covering with foil after 25 minutes to prevent excess browning. Remove from baking sheet; cool on wire rack. Sift confectioners' sugar over stollens.
Description: "Classic German Christmas sweet bread. Christmas is the season for giving and sharing. As this recipe makes two coffee cakes, one could be given away and the other shared with family and/or friends." Cuisine: "German" Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "2 Coffee Cakes" - - - - - - - - - - - - - - - - - - -
*euch* I hate that stuff My aunt is a baker & conditor and she's doing the most amazing stollen you can imagine. She always leaves out all the dried fruits for me and puts an extra amount of marzipan in it. *mjam*
I got a 200 years old recipe for it somewhere, I just need to find it...
btw: that rice stuff is good, but traditionally you eat it with fruits or alcoholised fruits
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Recipe Name: CABBAGE ROLLS WITH SAUERKRAUT & PORK II Category: CASSEROLES & Serves: 6
6 large cabbage leaves -- (up to 8) 2 cups cooked rice 1/2 pound sausage meat 2 tablesp onion -- finely chopped salt and pepper -- to taste 2 cups sauerkraut -- (1 pound can) 1 Each smoked pork hock paprika dairy sour cream
Cook cabbage leaves in small amount of boiling salted water for 3-4 minutes. Drain and dry on paper towels. Mix rice, sausage meat, onion, salt, and pepper. Fill and roll the cabbage leaves. Place half of sauerkraut in a skillet. Top with cabbage rolls and pork hock. Cover with remaining sauerkraut. Add enough water to cover and simmer for 2 hours, adding more water when needed. Sprinkle with paprika and serve with sour cream. Makes 6-8 servings.
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2 pound( Oxtail pieces 1 Onion sliced 2 tables Vegetable oil 8 cup(s) Water cold to taste Sea salt to taste Black peppercorns 1 cup Parsley stems bunch 1 cup(s) Carrots diced 1 Bay leaf 1/2 cup(s) Tomatoes chopped 1 teaspo Thyme dried 1 tables Butter 1 tables Flour 1/4 cup(s) Madeira
A rustic and hearty German soup, accented with Madeira. Oxtails were once taken from oxen, but today's variety refers to beef or veal tail. This bony, tough cut requires long, slow braising, yielding a rich stock and satiny, pleasantly chewy texture. Serve with bread and beer.
Cuisine: German Prep Time: 1 Hour and 30 Minutes Cooking Time: 4 Hours Yield: 4 Servings
Brown oxtails and onions in oil in a heavy 4-quart pot. Add water, salt, and peppercorns. Simmer uncovered for about 2 hours. Cover and continue simmering for an additional 3 hours. Add the parsley stems, carrots, bay leaf, tomatoes, and thyme; continue simmering for 30 more minutes, or until vegetables are tender. Remove bay leaf from stock. Cool stock, strain, and refrigerate for at least 1 hour. Remove meat from oxtails. Puree meat and vegetables in a blender; reserve. Skim fat from stock and reheat. In a large skillet, melt butter. Stir in flour to make a "roux" (flour and butter mixture used as a sauce thickener.) Add hot stock to roux and whisk to combine thoroughly. Simmer until thickened, about 10 minutes. Add reserved pureed meat and vegetables. Season to taste with additional salt and pepper, and stir in madeira just before serving.
Spaetzle are like noodles but a bit different in taste. They are used as the starch part of the meal in place of potatoes, rice or pasta. Serve with gravy etc. your choice.
This is a recipe of my granny; the only change I made is to make the preparation easier by using a blender.
Serves: 6
20 ounces flour 3 eggs 13/4 cups water 41/2 teaspoons oil pinch of salt
Mix flour, eggs and salt together. Use blender. Slowly add the water until the dough is smooth, but not stiff. Continue to blend the stuff until it has enlarged in size and the dough is stiff enough to be rolled out. Heat a pot of salted water to boiling, add the oil. In the meantime roll out the dough to about 1/4'' thickness and slice across, then slice the other way to have the Spaetzle the size you want them. Grate them into the boiling water. Do the recipe bit by bit lifting the Spaetzle out of the water when they float. Keep warm while you cook the rest, finally have a bit of butter on them.
Spaetzle are a complete meal and not only a side-dish if you fry them in butter. My grandmother fried bacon cubes in a pan until it had enough dripping, then added chopped onions and mushrooms. When the onions were of golden color, add the Spaetzle and brown. If wanted you may sprinkle some chopped herbs like parsley or chives on them. Served with e.g. lettuce they make a complete meal.
Enjoy!
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This is Granny's recipe for POTATO SALAD...KARTOFFELSALAT:
Ingredients:
about 15 medium potatos 12 strips bacon 1 1/2 cups chopped onions 2 chopped pickled gherkins 1/4 cup flour 1 tablespoon salt 1 tablespoon celery seed/powder 2 pinches pepper pinch of sugar 1 1/2 cups water 3/4 cup vinegar
Method:
Cook potatos until just tender, drain, peel, cut to slices in a big bowl and put aside. Cook bacon in a skillet until crispy, remove bacon and set aside. Add onions to the drippings and saute them; stir in all further ingredients except of water, vinegar and pickled gherkins. Slowly stir in water and vinegar, bring to boil, boil it for about a minute while stirring all the time. Pour over potatos. Add the chopped pickled gherkins and crumbled bacon and gently stir them into the potatos. Reseason with salt and pepper if necessary. Finally sprinkle with the chopped parsley and jives.
day-old white bread or rolls. about 8 rolls, cut into slices 1/2 liter milk vegetable oil 1 medium onion, chopped 3 eggs 1 teaspoon salt 1/2 teaspoon white pepper 3 tablespoons finely chopped parsley a bit of flour
Break or cut bread/rolls into small pieces; place in a big bowl; pour milk over bread. Heat oil in a medium skillet; Add onion; saute until golden brown. Add sauteed onion, and remaining ingredients to bread mixture; blend well; mixture should be stiff; add bread or milk to adjust consistency. Working with cold and wet hands, form dumplings; the size is your own choice; we prefer them at least as big as an orange. Bring a large saucepan of salted water to a boil; add dumplings, one at a time, to boiling water, making sure they are not overcrowded; do not cover; let them boil for a minute and then simmer over low heat about 20 minutes...time depends on the size of the dumplings. Dumplings are done when they float. Carefully remove dumplings with a slotted spoon; drain well.
Serve immediately with roasted meat and gravy or sauce and cooked kale; dumplings are excellent with roast goose, duck or turkey or to a creamy mushroom sauce.
Note: This is the orioginal recipe but as we love Semmelknoedel a lot I always take the double of all ingredients.
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Recipe Name: BITTER BALLEN Category: GERMAN Serves: 1
2 tb Butter 1 tb Minced onion 3 tb Flour 1 Cup Milk or stock 1 tb Minced parsley 1 ts Salt 1 ts Worcestershire sauce 1/8 ts Curry powder 2 Cup Ground cooked beef, veal Each Chicken OR a mixture of the 1 1/2 Cup Shredded mild Gouda or Edam Each Cheese 1 Cup Fine dry bread/rusk crumbs 2 Each Eggs, beaten with 2 tb Water Each Vegetable oil for Each Deep-frying
Melt butter in a large saucepan and saute onion until it becomes transparent. Blend in flour and stir until smooth. Gradually add the milk or stock. Heat, stirring constantly, until thickened. Add the parsley, salt, Worcestershire sauce, curry, meat and cheese. Simmer for about 5 minutes.
Cool the mixture for several hours in the fridge. Shape the cooled mixture into bite-sized balls with teaspoons. Roll the balls into the crumbs, dip each ball into the eggs, then roll in crumbs again. Place in a shallow pan to dry and refrigerate for 1 hour.
Heat the oil in a deep fryer to 375F (190C). Fry the bitter balls, a few at a time, until golden -- about 2 minutes. Drain on paper towels and serve hot on cocktail picks with Dutch mustard for dipping.
From "Let's Go Dutch" by Johanna (van der Zeijst) Bates
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Recipe Name: MOHREN MIT GESCHNETZELTERN (BEEF STRIPS and CARROTS
Category: GERMAN Serves: 4
1 Pound Carrots 1 Cup White Wine 1/4 ts Sugar 2 tb Vegetable Oil 1/4 ts White Pepper 1 tb Parsley; Chopped 2/3 Cup Carbonated Soda Water 1 ts Salt 1 Pound Sirloin Steak 2 Each Onions; Small, Diced 1/2 Cup Heavy Cream
Peel carrots and cut into thin slices (crosswise at a slant). Place in a saucepan with the soda water, wine, 1/2 t salt and sugar. Cover and simmer for 25 minutes or until tender. Meanwhile cut the meat into very thin slices. Heat the vegetable oil and saute the onions about 5 minutes. Add the beef slices; cook for 5 minutes, stirring often. Season with 1/2 t salt and 1/4 t pepper. Add the meat and onions to the carrots. Mix carefully. Stir in the cream. Heat through but DO NOT boil. Correct seasonings if necessary. Sprinkle with chopped parsley and serve.
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Recipe Name: SPÄTZEL (SPAETZEL) RECIPE Category: PASTA Serves: 6
4 cups of plain white flour 1 teaspo of salt 3 eggs water 1 tables of butter
Sift the flour and salt into a large bowl. Beat the eggs and add to the bowl with enough water to form a very soft and smooth dough. Press the dough flat on a plate or floured board. With a sharp knife, scrape small pieces of dough off and drop intoboiling salted water. There should only be one layer of spaetzel cooking at a time so that they don't stick together. Boil gently for 5 to 8 minutes or until they swell and float to the surface. Remove with a slotted spoon and leave to drain. Serve immediately tossed in melted butter.
Alternatively you may wish to sauté the finished spaetzel in butter until golden or sprinkle the spätzel with freshly grated Parmesan cheese.
(Serves 4 to 6)
This recipe can be a vehicle for added flavors... use your imagination.
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