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Recipes - Page 2

post #16 of 34
I don't consider German and Irish food to be in the same class. If only for the invention of frankfurters, the Germans win.
post #17 of 34
Quote:
I don't consider German and Irish food to be in the same class.  If only for the invention of frankfurters, the Germans win.
Wiener Schnitzel is good too, but I guess thats Austrian, as is Goulash. On the German side Kasewurst, and many of the various wust atr not bad, certainly not food of preffernce though.
post #18 of 34
Gotta revive this, it's got potential for a great thread: One of my favorite super-quick meals is this (I'm eating it now).  Takes 10 minutes, including prep. Tools: - Either a Pizza Stone (preferred) or cookie sheet - Metal spatula or bread peel (thin flat wooden board for removing bread from the oven) Ingredients: - Pack of flour tortillas - thicker 'homestyle' tortillas are better - Pizza sauce - Italian cheeses, such as Parmesean, Romano, Asiago, Provelone, Mozarella, etc...usually a shredded 5 or 6-cheese blend is available in the grocery store - Toppings (thin sliced mushrooms, thin sliced roma tomatoes, onions, peppers, fresh garlic, basil, pre-cooked chicken, shrimp, or sausage, ham, or anything else you can think of.  These pizzas take 5-8 minutes to cook, so keep toppings on the thin side) - Cornmeal, for dusting the bottom of the crust Instructions: 1) Pre-heat oven to 450.  Place pizza stone in oven, if using. 2) Spoon sauce on Tortilla, add chese and topings. 3) Place on cookie sheet and put in oven, if using.  Or, place directly on Pizza Stone.  Cook 5-8 minutes, or until cheese and edge of tortilla are golden.  Enjoy. This is such a good recipe if you're in a hurry.  It's impossible to screw up, and there are so many combinations of toppings that the pizzas are always different.  Its also good for a group, because everyone can make their own. **Edit** Sprinkle some cornmeal lightly on the cookie sheet/pizza stone to keep them from sticking. This isn't a huge deal, but it helps.
post #19 of 34
Bacon-Flavored Salmon This is one of my current favorites, it's quite easy to make too. Take a non-stick skillet and heat it (preferably on a gas range) on high heat until fairly warm, then deposit two slices of bacon. Cut salmon into steaks, about 8 oz, and after the bacon is sizzling, put the salmon into the skillet, and put the bacon on top of the salmon. Cook until the fish is about 3/4 opaque (should take about 2-3 minutes with a gas range and a good pan, not sure about electric), then remove the bacon, flip the salmon over, put the bacon back on top, and cook for about 2-3 minutes at medium heat. The result should be a nice bacon flavored salmon that is quite tender.
post #20 of 34
everything tastes better with bacon. EVERYTHING. i bet alfalfa sprouts taste AWESOME with bacon.
post #21 of 34
I agree, I use bacon with many things, sometimes I will make a stir-fry with bacon, zucchini, and chicken breast, pretty good.
post #22 of 34
Quote:
everything tastes better with bacon. EVERYTHING. i bet alfalfa sprouts taste AWESOME with bacon.
Alfalfa sprouts can be good with bacon - but you gotta do 'em the right way. First off, fry the alfalfa sprouts in bacon grease. Make sure to use plenty of grease, so that the sprouts have plenty of 'gravy' to serve with them. Cook the sprouts until tender in the bacon grease, usually 5-10 seconds. Top each serving with six slices of bacon, and drizzle liberally with the bacon grease gravy. As an edible garnish, top each plate with a 1" cube of butter. Enjoy.
post #23 of 34
Labor Day Griller Secret: As a native Californian, I like to grill during the summer. Here's a quick tip for making some amazing prawns. - 12 jumbo sized prawns - Melt a 3/4 stick butter in a small bowl. - Add 2 cloves of garlic (cut & chopped) - Add 1/2-1 cup dry white wine, I try to keep it a 1:1 ratio. An oaky Chardonnay works best. I like wines from the Central Coast (hurray A Harris) cause their relatively cheap and still quite palatable. - A liberal sprinkling of garlic salt should be added to the prawns. - Sprinkle a little freshly ground black pepper (optional). SECRET: Purchase or grow 4 large rosemary spears to use as skewers for the prawns. String three prawns per skewer and place on grill. Baste with butter & wine as needed. Prawns are done with the flesh is no longer translucent. They should achieve a light pinkish tinge if everything is done correctly. Serve over a bed of orzo with olive oil, garlic, and parsley.
post #24 of 34
I did something quite similar to that: Take the prawns (make sure you are using large raw ones) and put them on the chopping board with the shell facing down, the cut down the centre of the prawn untill you reach the shell, and then de-vein the prawn. Then flatten the prawn out (butterfly). Now make a mix of goose fat, oregano, garlic (a lot&#33, Brandy, Salt, Black Pepper, Butter (melted), and some red chillies if you want. Make sure you have a lot of excess maranaite Put it in the fridge for 10 miniutes Have either a grill or barbeque at a very high temperature, and place the prawns shell facing the heat source first, make it a point to turn only once, whilst cooking, keep pouring the excess maranatie over the prawns, make sure that the prawns rmain very mosit. Serve with either a creamy cheese based risotto or its also good with steak.
post #25 of 34
I'll try to get this going again, with something made today: Fresh Salsa: - 6 medium tomatoes, diced - 1 medium red onion (only use about 2/3 of the onion), diced - 1-1.5 Jalapeno peppers, diced - 2 cloves of garlic, finely diced - 1/3 cup fresh Cilantro, loosely chopped - Juice from 1 lime - Salt to taste Very easy to make. Simply combine ingredients in a large sealable tupperware container, stir well, and allow to stand refridgerated for 2-4 hours. Enjoy with tortilla chips, on tacos/burritos, or on fish and chicken.
post #26 of 34
Quote:
I did something quite similar to that: Take the prawns (make sure you are using large raw ones) and put them on the chopping board with the shell facing down, the cut down the centre of the prawn untill you reach the shell, and then de-vein the prawn. Then flatten the prawn out (butterfly). Now make a mix of goose fat, oregano, garlic (a lot&#33, Brandy, Salt, Black Pepper, Butter (melted), and some red chillies if you want. Make sure you have a lot of excess maranaite Put it in the fridge for 10 miniutes Have either a grill or barbeque at a very high temperature, and place the prawns shell facing the heat source first, make it a point to turn only once, whilst cooking, keep pouring the excess maranatie over the prawns, make sure that the prawns rmain very mosit. Serve with either a creamy cheese based risotto or its also good with steak.
This sounds really good, but unfortunately I don't have access to a grill here. I'm going to try it on the stovetop, by getting a cast iron pan really hot to sear the prawns. I'll let you know how it works. I've had a huge craving for seafood lately - Shrimp, scallops, mussels, tilapia, swordfish...mmm mmm good.
post #27 of 34
Quote:
Quote:
(Styleman @ 03 Sep. 2004, 10:13) I did something quite similar to that: Take the prawns (make sure you are using large raw ones) and put them on the chopping board with the shell facing down, the cut down the centre of the prawn untill you reach the shell, and then de-vein the prawn. Then flatten the prawn out (butterfly). Now make a mix of goose fat, oregano, garlic (a lot&#33, Brandy, Salt, Black Pepper, Butter (melted), and some red chillies if you want. Make sure you have a lot of excess maranaite Put it in the fridge for 10 miniutes Have either a grill or barbeque at a very high temperature, and place the prawns shell facing the heat source first, make it a point to turn only once, whilst cooking, keep pouring the excess maranatie over the prawns, make sure that the prawns rmain very mosit. Serve with either a creamy cheese based risotto or its also good with steak.
This sounds really good, but unfortunately I don't have access to a grill here.  I'm going to try it on the stovetop, by getting a cast iron pan really hot to sear the prawns.  I'll let you know how it works. I've had a huge craving for seafood lately - Shrimp, scallops, mussels, tilapia, swordfish...mmm mmm good.
How did it go?
post #28 of 34
Here's an easy recipe that I came up with tonight. Only took about 20 minutes to prepare. Very tasty. Please note that the ingredients are for one portion. Just multiply the required ingredients per how many portions you wish to have. Italian Stuffed Chicken with Basil and Garlic Ingredients: - One boneless chicken breast - One clove of garlic, finely chopped - a few fresh basil leaves (substitute dried basil if desired) - black pepper, or seasoned pepper - salt - Italian cheese blend, shredded (can include mozarella, smoked provolone, asiago, romano, parmesean, etc) - penne pasta - jar of spaghetti sauce, or home-made tomato-basil sauce if you have the time. 1) trim the fat from the chicken breast, and butterfly (slice it in half through the side). Season each side with salt and pepper 2) In a pan, add a splash of olive oil, and the diced garlic. Sautee the garlic for a minute or two. Remove as much of the garlic as you can, and set aside for later. 3) Add chicken to pan, making sure not to fold it over yet (it should look kind of like a butterfly, with wings spread) 4) Slice chicken to test for any pink that may remain. If it's done, add a few torn basil leaves, the sauteed garlic from step 2, and a large pinch of the shredded cheese to one of the 'wings'. Fold the side without the ingredients onto the side with the ingredients, and lightly press down with a spatula. Cook for a minute until the cheese is melted; you might want to flip it over once. 5) Serve with Penne and spaghetti sauce.
post #29 of 34
You guys need to experience some good German cooking. Here are a couple of my Grandma's recipies: Veranika: -2 c. flour -1 t. salt -½ t. baking powder -2 eggs, slightly beaten -½ cup evaporated milk Mix together with a fork lightly just until you can work with it on a board. -1 ½ c. dry curd cottage cheese -1 egg -¾ t. salt -Dash pepper Mix second set of ingredients together. Roll out dough and cut into circles. Put 1 T. cottage cheese mixture. Lap over and pinch edges. Fry in about ½ inch deep oil. Pfeffer Nuesse: -1 c. lard -4 c. sugar -1 c. molasses (use gold label) -1 c. dark karo -1 c. milk -2 ½ t. baking powder -1 t. soda -1 t. cinnamon -Flour to make dough stiff (~10 cups) Bake at 350 degrees Zwieback: -4 c. water -1 pkg. Yeast -1 c. powdered milk -¼ c. sugar -1 c. melted butter -3 t. suet -11 c. flour Raise twice. Put on pans. Separate and stack just before baking. Bake at 400 degrees for 15-20 minutes.
post #30 of 34
Thread Starter 
Versace, Your stuffed chicken recipe just made my mouth water... even though I just finished dinner. I wish I had easier access to a grocery store; damn you, college.
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