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Post by Loupy on Sept 30, 2011 17:29:24 GMT -7
Pork with Apple SauerkrautFrom: www.eatlivelaugh.comTender cubes of pork tenderloin with sauerkraut, onion and apples. Total Preparation & Cooking Time: 35 min. (10 Prep, 25 Cook) Ingredients 12 ounces pork tenderloin, cubed 1/2 onion, sliced thin 1 cup sauerkraut, rinsed and drained 1/8 tsp pinch caraway seeds 1 apple, peeled, cored and sliced thin 1/2 cup apple juice
Instructions Heat a nonstick skillet over medium heat. Lightly spray with vegetable oil cooking spray. Brown onions then add sauerkraut, caraway seeds, apples and apple juice. Bring to a boil and simmer lightly until tender. Add pork, cover and cook until pork is firm and no longer pink in the center- about 4-6 minutes.
Serve with Creamy Mashed Potatoes.
Creamy Mashed Potatoes: 4 large baking potatoes, peeled and sliced 1/2 cup skim milk 2 tablespoons butter granules 1 tablespoon horseradish 1/4 cup nonfat sour cream
Place potato slices in large sauce pan with enough water to cover and bring to a boil. Cook for 20 minutes or until tender. Drain off water and place back on stove. Mash potatoes and add skim milk (amount is variable) and rest of ingredients. Reheat and serve. Nutritional InformationCalories: 240Total Fat: 3g Sat. Fat: 1g Cholesterol: 70mg Sodium: 240mg Carbohydrates: 23gSugars: 2g Protein: 31g
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Post by Loupy on Sept 30, 2011 18:14:37 GMT -7
Red Cabbage Salad with Cranberriesby Angie on November 16, 2010 From: www.Eclecticrecipes.comHow about something a little different to add to your Oktoberfest or Thanksgiving table? This colorful fall salad with fresh red cabbage and dried cranberries is a great side dish. This salad is best when made the day before, so it is also a perfect make ahead dish. Once this salad marinates overnight, the cabbage will be a bit softer, and the dried cranberries will plump. I used agave nectar in this salad, but you can substitute it for honey. Roasted walnuts or pecans would also be a good garnish for this salad with the freshly sliced apples. Ingredients 1/2 head of red cabbage, shredded fine 1/2 cup cranberries 1/4 cup balsamic vinegar 3 teaspoons lemon juice 2 tablespoons agave nectar or honey 1/2 teaspoon kosher salt 1/4 cup olive oil sliced apples for garnish
Method Add red cabbage, cranberries, vinegar, lemon juice, agave, kosher salt and olive oil to a large bowl. Toss well. Refrigerate for at least 15 minutes before serving. For best results, make the day before. Serve salad garnished with freshly sliced apples.
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Post by Loupy on Sept 30, 2011 18:33:08 GMT -7
Crock Pot Hot German Potato SaladFrom: www.dietsinreview.comA warm and satisfying side dish. Yield: Serves 6 Ingredients 5 medium potatoes, cut into 1/4-inch slices 1 large onion, chopped 1/3 cup water 1/3 cup cider vinegar 2 Tbs. all-purpose flour 2 Tbs. granulated sugar 1 tsp. salt 1/2 tsp. celery seed 1/4 tsp. pepper 4 slices crispy cooked bacon, crumbled
Instructions Mix potatoes and onion in 3 1/2- to 6-quart Crock Pot Mix remaining ingredients except bacon and pour into Crock Pot Cover and cook on low for 8 to 10 hours or until potatoes are tender Stir in baconNutrition Facts: Calories 160 Fat 2g Saturated Fat 1g Cholesterol 5mg Sodium 470mg Carbohydrate 35gFiber 3g Protein 4g
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Post by Loupy on Sept 30, 2011 18:52:03 GMT -7
Bierocks From dineanddish.netMakes 12 bierocks. Ingredients
Dough: 2 1/4 tsps. dry yeast 1 cup warm milk 1/4 cup sugar 1/4 cup vegetable oil 1 tsp. salt 2 eggs, beaten 4+ cups bread flour
Filling: 1/2 medium-sized onion, chopped 2 cloves garlic, minced 1 lb. ground beef, pork, or turkey (I used turkey) 1 Tbs vegetable oil 1/2 small head of cabbage, shredded salt and pepper, to taste (I add garlic salt and other seasonings as I see fit… make sure you season the filling well because the cabbage can take the show if you don’t!) 2 Tbs Butter, melted
Instructions Dissolve sugar and yeast in warm milk. Let stand until foamy, about 5 minutes. In a heavy -duty mixer, combine oil, salt and eggs; add yeast mixture. Add 1 cup of flour and beat for 1 minute. Beat in 1/2 cup of flour at a time, until dough pulls away from sides of bowl. Switch to dough hook. Knead on low speed, adding remaining flour 1 TB. at a time, until smooth and elastic, about 8 minutes. Place dough in a well-oiled large bowl and loosely cover. Let rise in a warm place for 1 hour, or until doubled in size. To make filling, heat oil over medium-high heat. Add meat, onion and garlic and cook until meat is browned, stirring to crumble. Add cabbage and cook until wilted. Season with salt and pepper. Let cool. Punch dough down and let rest 5 minutes. Divide dough in half. Roll each half into a letter-sized rectangle (roughly 8 by 11) and cut each rectangle into 6 squares. Spoon 1/4 cup filling into center of each square. Bring opposite corners together at the center, pinching corners and seams to seal. Place seam side down on a large baking sheet covered with parchment paper. Repeat with remaining dough. Cover and let rise 20 minutes. Preheat oven to 375 degrees. Uncover, brush tops with melted butter and bake until lightly golden, about 15 minutes. Cool on wire racks.
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Post by Loupy on Sept 30, 2011 19:08:48 GMT -7
Hofbräuhaus Beer Basted Knackwurst with Onions and Hot Mustard From: www.germanfoods.orgIngredients: 8 sausages, such as bratwurst, knackwurst or wieners 4 oz. Oktoberfest beer 2 oz. hot Dusseldorf mustard 3 oz. canola oil 16 oz. yellow onion, peeled, quartered and sliced very thin
Preparation: Pierce the skin of the bratwurst with a fork. Grill sasuages for approximately 8 minutes until "just about" done. Add 2 tablespoons of butter into a pot over medium heat until butter is soft. Add sausages and Oktoberfest beer. Cover and let simmer over very low heat for 20 minutes to 1 hour. The beer flavor will be stronger the longer you keep in the pot. The bratwurst will finish cooking during this step. As the bratwursts are simmering, add 1 to 2 tablespoons of butter into a saucepan with onion. Cook until the onions are clear. Once the onions are clear, add the brown sugar and mix with the onions. Take off heat before the brown sugar is added. Serve with hot Düsseldorf mustard on a bun with a bottle of Oktoberfest beer.
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Post by Loupy on Sept 30, 2011 19:19:10 GMT -7
Soft Pretzels with Honey Mustard Dipping SauceFrom: www.germanfoods.org Ingredients: 1 package of active dry yeast 1/8 cup warm water (105 degrees F) 1 1/3 cups warm water 1/3 cup of sugar 5 cups flour Water, baking soda Sea salt Honey Mustard Dipping Sauce (recipe below)
Preparation: Dissolve yeast in 1/8 cup warm water. Stir in 1 1/3 cups warm water, 1/3 cup brown sugar and flour. Beat until smooth. Knead dough until smooth and elastic. Heat oven to 475 degrees F. In a saucepan, measure 2 tablespoons baking soda to each cup of water. Place enough to fill the saucepan. Boil soda and water.
Tear off some dough and roll a pencil shape with your hands. Pick up both ends, cross to form rabbit ears and then twist the ends and pull them back to the rest of the loop.
Place twisted pretzels in water/baking soda mixture for 15 seconds until the pretzel dough is golden or yellow in color. Then remove the pretzels from boiling water and place onto a salted cookie sheet.
Salt the top of pretzels with course ground sea salt. Place cookie sheet with pretzels into the oven for 8 to 10 minutes or until pretzel is golden brown.
Variations: For meat lovers: Add cubed bacon while kneading the dough and bake together until pretzel is golden brown.
For cheese lovers: Do not salt the pretzels, but place a layer of German butter cheese or Bavarian Emmental on top and bake for 8 to 10 minutes. Cheese will turn golden brown.
Honey Mustard Dip: Ingredients: 5 oz Crème Fraiche 3 tablespoons German honey 2 tablespoons German mustard Salt and sugar to taste
Preparation: Stir Crème Fraiche, honey and mustard until creamy. Add sugar and salt to taste.
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Post by Loupy on Sept 30, 2011 19:32:05 GMT -7
Potato Pancakes with 3 Toppings From: www.germanfoods.orgServe these cakes warm at a cocktail party, and let your guests choose their toppings. Serves: 16-20 pancakes Ingredients: 8 cups (loosely packed) frozen shredded potatoes 4 eggs, lightly beaten 1/2 cup flour 1 teaspoon sea salt 1/2 teaspoon freshly ground pepper Vegetable oil for frying Toppings (recipes below)
Preparation: Combine potatoes, beaten eggs, flour, salt and pepper in a large bowl and stir well, until flour is no longer visible. Heat 1 inch of vegetable oil in a large skillet, and use a 1/4 cup measure to scoop three piles of potato mixture into hot oil. Let fry on medium-high heat about until golden brown, about 3 minutes. Turn cakes and press down with a spatula, flattening them as much as possible. Fry until golden brown, and remove onto paper towels. Repeat with remaining potato mixture. Serve pancakes immediately, or store refrigerated until ready to serve, and reheat in a 350 degrees F oven for 10 minutes.
Toppings:
Black Forest Ham & Sauerkraut
Combine 2 cups sauerkraut in white wine, drained, and 4 slices of Black Forest ham, sliced into strips. Add 3 tablespoons light olive oil and 1 teaspoon sweet mustard. Add 1 teaspoon fresh thyme. Stir gently and serve.
Smoked Salmon & Spicy Crème Fraiche
Combine 6 ounces smoked salmon, 1 finely diced large scallion, 1/4 cup crème fraiche, 1 tablespoon creamy horseradish, and 1 teaspoon minced fresh dill. Stir gently and serve.
BBQ-Curry Chicken
Combine 3 tablespoons German curry ketchup, 3 tablespoons barbecue sauce, and 2 tablespoons balsamic vinegar in a saucepan. Add the shredded meat of 2 cooked boneless, skinless chicken breasts. Cook on low heat, stirring occasionally, until warm throughout.
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