Preheat oven to 350 degrees F. Spray 9 by 13-inch foil pan with cooking spray; set aside.
In a large mixing bowl, beat with an electric mixer on low speed, cake mix, butter, egg, and food coloring until combined. Press cake mixture into prepared pan; set aside.
In a medium mixing bowl, beat cream cheese and sugar on medium speed until creamy. Add eggs and vanilla, beat to combine. Spread cream cheese mixture over cake layer.
Bake in preheated oven for 40 to 45 minutes, or until bars barely start to pull away from sides. Cool completely before cutting.
• 2 ½ pounds medium potatoes (yukon gold are good) • 1 medium onion, finely diced • 1 ½ teaspoons salt • 1 teaspoon pepper • 2 tablespoons white wine vinegar • 1 teaspoon sugar • ½ - ¾ cup boiled water
Initial Preparations: Boil the potatoes in their skins & cook until they are still a little firm. While they are still hot, peel them & finely slice them into a bowl.
Add finely diced onion, salt, pepper, sugar, vinegar. Then add boiled hot water to the bowl. Gently toss ingredients together & leave to let stand for at least 15 to 30 minutes.
Final Ingredients: • 1 tablespoon olive oil • 2 heaping tablespoons of mayonnaise • 6 shoots of chives chopped • 3 hard boiled eggs • 2 gherkins (medium)
Optional: • Mustard to taste • Curry powder to taste
Final Directions: After the standing time, add two boiled and chopped eggs, chopped gherkins, olive oil, and mayonnaise to the potato salad. Mix together.
Slice the remaining egg & add as garnish along with chives. Mix together just prior to serving.
Tip: The longer the potato salad is left to stand, the more flavoursome it becomes. Try to make the potato salad at least 3 hours prior to serving.
Cut holes in ends & simmer links of weisswurst and frankfurter wurst in water (it preserves the flavor of the sausages, unlike beer). Once sausages are heated through (the sausages are already completely cooked), peel the skin off of the weisswurst only, then cut into 2 inch – 3 inch pieces. Do not peel the frankfurter links, simply cut into 2 inch – 3 inch pieces & lay out on a platter with the weisswurst pieces.
Serve weisswurst with sweet German mustard & German rye bread Serve frankfurter with extra spicy German mustard & German rye bread
I also made some kielbasa: cut into 2 inch – 3 inch links, put in a pot & fill with water deep enough to submerge just the bottom ½ to ¾ of the sausages. Boil until hot (the sausage is already completely cooked as well). Serve with a more grainy spicy German mustard, saurkraut, & German rye bread.
A little info on these sausages: • Weisswurst (literally white sausage) is a traditional sausage of Southern Germany made with veal and bacon and flavored with parsley, onion, lemon, and cardamom. • Frankfurter – bockwurst originated in Frankfurt and is made from veal with some pork or other meats and flavored with salt, pepper and paprika. The American hot dog originated from the frankfurter. • Kielbasa (Polish sausage) is a pork sausage flavored with garlic, marjoram and black pepper.
Here’s a link giving backgrounds on a variety of different German sausages. The weisswurst & frankfurter were recommended by my bf’s grandmother who still lives in Germany: http://germanfood.about.com/od/regionalspecialties/tp/12Germansausages.htm
Ingredients 4 boneless pork or veal chops (1 pound total), 1/2 inch thick 1/4 cup flour 1 teaspoon seasoned salt (Spike or Lawrey's, or just substitute plain salt) 1/4 teaspoon freshly ground black pepper 1 egg, beaten 2 Tbsp milk 3/4 cup fine dry bread crumbs or panko 1 teaspoon paprika 3 Tbsp canola oil, grapeseed oil, or olive oil 3/4 cup chicken stock 1/2 teaspoon dried dill or 2 teaspoons chopped fresh dill 1/2 teaspoon salt 1/2 cup sour cream (full fat)
Directions 1 Use a meat hammer to pound the pork cutlets to 1/4-1/8 inch thickness. Cut small slits around the edges of the cutlets to prevent curling.
2 Set out 3 shallow bowls. One with a mixture of the flour, seasoned salt, and pepper. The second with the egg and milk whisked together. The third with a mixture of the bread crumbs (or panko) and paprika.
3 Heat the olive oil in a large skillet on medium high heat. Dredge the cutlets first in the seasoned flour, then dip the cutlets in the egg mixture, and then into the mixture of bread crumbs and paprika.
4 Working in batches, sauté the cutlets for 3-4 minutes on each side. Remove the cutlets from the skillet and cover with foil or place in a warm oven to keep warm.
5 Add the chicken stock into the skillet to deglaze the pan, scraping the bottom of the pan to loosen the brown bits. In a small bowl mix the dill and salt into the sour cream. Stir the sour cream mixture into the chicken stock. Heat and stir until mixture thickens (do not let boil).
Serve the cutlets with the sauce, and lemon slices if you like. Serves 4.
-2 jars best red cabbage available -sauté 2 good sized yellow onions in 1/2 stick butter until golden -add 3 good sized Jonathan apples (peeled, cored, dicedP & cabbage & tbsp sugar (any tarte, firm apple will do) -cook uncovered until most of liquid is gone (slow cooker is great for this, the longer you slow cook the better).
Enjoy my mother's famous red cabbage dish!! It's great with mashed potatoes and turkey. :)
Red Velvet Bars: (total not German)
ReplyDeleteFor Cake:
* 1 box (18 1/4 ounces) German chocolate cake mix (recommended: Betty Crocker)
* 1 stick butter, softened
* 1 egg
* 1 ounce red food coloring (recommended: McCormick)
*
For Cream Cheese Layer:
* 16 ounces cream cheese, softened (recommended: Philadelphia)
* 1/2 cup sugar
* 2 eggs
* 1 teaspoon vanilla extract (recommended: McCormick)
Directions
Preheat oven to 350 degrees F. Spray 9 by 13-inch foil pan with cooking spray; set aside.
In a large mixing bowl, beat with an electric mixer on low speed, cake mix, butter, egg, and food coloring until combined. Press cake mixture into prepared pan; set aside.
In a medium mixing bowl, beat cream cheese and sugar on medium speed until creamy. Add eggs and vanilla, beat to combine. Spread cream cheese mixture over cake layer.
Bake in preheated oven for 40 to 45 minutes, or until bars barely start to pull away from sides. Cool completely before cutting.
German Potato Salad
ReplyDeleteIngredients:
• 2 ½ pounds medium potatoes (yukon gold are good)
• 1 medium onion, finely diced
• 1 ½ teaspoons salt
• 1 teaspoon pepper
• 2 tablespoons white wine vinegar
• 1 teaspoon sugar
• ½ - ¾ cup boiled water
Initial Preparations:
Boil the potatoes in their skins & cook until they are still a little firm. While they are still hot, peel them & finely slice them into a bowl.
Add finely diced onion, salt, pepper, sugar, vinegar. Then add boiled hot water to the bowl. Gently toss ingredients together & leave to let stand for at least 15 to 30 minutes.
Final Ingredients:
• 1 tablespoon olive oil
• 2 heaping tablespoons of mayonnaise
• 6 shoots of chives chopped
• 3 hard boiled eggs
• 2 gherkins (medium)
Optional:
• Mustard to taste
• Curry powder to taste
Final Directions:
After the standing time, add two boiled and chopped eggs, chopped gherkins, olive oil, and mayonnaise to the potato salad. Mix together.
Slice the remaining egg & add as garnish along with chives. Mix together just prior to serving.
Tip: The longer the potato salad is left to stand, the more flavoursome it becomes. Try to make the potato salad at least 3 hours prior to serving.
Here's the website where I found the German potato salad. It has a how-to video and everything :)
ReplyDeletehttp://www.germanrecipesonline.com/
Aaaaand here’s my little…..
ReplyDeleteGerman Sausage Sampler
Cut holes in ends & simmer links of weisswurst and frankfurter wurst in water (it preserves the flavor of the sausages, unlike beer). Once sausages are heated through (the sausages are already completely cooked), peel the skin off of the weisswurst only, then cut into 2 inch – 3 inch pieces. Do not peel the frankfurter links, simply cut into 2 inch – 3 inch pieces & lay out on a platter with the weisswurst pieces.
Serve weisswurst with sweet German mustard & German rye bread
Serve frankfurter with extra spicy German mustard & German rye bread
I also made some kielbasa: cut into 2 inch – 3 inch links, put in a pot & fill with water deep enough to submerge just the bottom ½ to ¾ of the sausages. Boil until hot (the sausage is already completely cooked as well). Serve with a more grainy spicy German mustard, saurkraut, & German rye bread.
A little info on these sausages:
• Weisswurst (literally white sausage) is a traditional sausage of Southern Germany made with veal and bacon and flavored with parsley, onion, lemon, and cardamom.
• Frankfurter – bockwurst originated in Frankfurt and is made from veal with some pork or other meats and flavored with salt, pepper and paprika. The American hot dog originated from the frankfurter.
• Kielbasa (Polish sausage) is a pork sausage flavored with garlic, marjoram and black pepper.
Here’s a link giving backgrounds on a variety of different German sausages. The weisswurst & frankfurter were recommended by my bf’s grandmother who still lives in Germany:
http://germanfood.about.com/od/regionalspecialties/tp/12Germansausages.htm
Schnitzel Recipe
ReplyDeleteIngredients
4 boneless pork or veal chops (1 pound total), 1/2 inch thick
1/4 cup flour
1 teaspoon seasoned salt (Spike or Lawrey's, or just substitute plain salt)
1/4 teaspoon freshly ground black pepper
1 egg, beaten
2 Tbsp milk
3/4 cup fine dry bread crumbs or panko
1 teaspoon paprika
3 Tbsp canola oil, grapeseed oil, or olive oil
3/4 cup chicken stock
1/2 teaspoon dried dill or 2 teaspoons chopped fresh dill
1/2 teaspoon salt
1/2 cup sour cream (full fat)
Directions
1 Use a meat hammer to pound the pork cutlets to 1/4-1/8 inch thickness. Cut small slits around the edges of the cutlets to prevent curling.
2 Set out 3 shallow bowls. One with a mixture of the flour, seasoned salt, and pepper. The second with the egg and milk whisked together. The third with a mixture of the bread crumbs (or panko) and paprika.
3 Heat the olive oil in a large skillet on medium high heat. Dredge the cutlets first in the seasoned flour, then dip the cutlets in the egg mixture, and then into the mixture of bread crumbs and paprika.
4 Working in batches, sauté the cutlets for 3-4 minutes on each side. Remove the cutlets from the skillet and cover with foil or place in a warm oven to keep warm.
5 Add the chicken stock into the skillet to deglaze the pan, scraping the bottom of the pan to loosen the brown bits. In a small bowl mix the dill and salt into the sour cream. Stir the sour cream mixture into the chicken stock. Heat and stir until mixture thickens (do not let boil).
Serve the cutlets with the sauce, and lemon slices if you like. Serves 4.
RED CABBAGE FAMILY RECIPE - (IRMGARD DOERMANN)
ReplyDelete-2 jars best red cabbage available
-sauté 2 good sized yellow onions in 1/2 stick butter until golden
-add 3 good sized Jonathan apples (peeled, cored, dicedP & cabbage & tbsp sugar (any tarte, firm apple will do)
-cook uncovered until most of liquid is gone (slow cooker is great for this, the longer you slow cook the better).
Enjoy my mother's famous red cabbage dish!! It's great with mashed potatoes and turkey. :)