Barvarian Sausage Salad
Ingredients| 1/2 lb knockwurst, cooked / cooled |
|
|---|
* Mustard must be the strong Djon or Gulden Type.
+++++++++++++++++++++++++++++++++++++++++++++++++++++++
++++++++++++++ ++++ Cut the knockwurst into small cubes. Mince the
pickles and onion. Mix together the vinegar, mustard and oil. Add
salt, pepper, paprika and sugar. Adjust seasonings if desired. Add
the capers; mix well. Stir in the chopped knockwurst, pickles, and
onions. Just before serving, garnish with chopped parsley.
Servings: 4
Also see ...
Barm Brack Traditional Irish Bread
Place dried fruit in a bowl, cover with the hot tea and let soak overnight. The next day, add the remaining ingreds. and mix well. Preheat oven to 375 F. Pour batten into greased 7" square pan and bake in the center of oven for 1 1/2 hrs. Let cool in the pan on awire ra (Upload by user)
Place dried fruit in a bowl, cover with the hot tea and let soak overnight. The next day, add the remaining ingreds. and mix well. Preheat oven to 375 F. Pour batten into greased 7" square pan and bake in the center of oven for 1 1/2 hrs. Let cool in the pan on awire ra (Upload by user)
Barvarian Veal With Asparagus
* Frozen Asparagus should be tips and pieces. (2 boxes (10 Oz Each)) ** Fresh Asparagus should be cleaned and cut into 1 inch pieces. +++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++ ++++ In a Dutch oven brown the veal in hot oil. Add onion and carrots. (Upload by user)
* Frozen Asparagus should be tips and pieces. (2 boxes (10 Oz Each)) ** Fresh Asparagus should be cleaned and cut into 1 inch pieces. +++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++ ++++ In a Dutch oven brown the veal in hot oil. Add onion and carrots. (Upload by user)
Basic Foccacia
: basic dough: 1 1/2 c warm water (110 to 115 : degrees) 1 TB sugar 1 pk yeast 3 1 /4 c all purpose flour 2 ts salt : Topping: 2 TB olive oil 1 Roma tomato, sliced : thinly 2 TB chiffonade of basil 1/4 c grated Parmesan cheese (Upload by user)
: basic dough: 1 1/2 c warm water (110 to 115 : degrees) 1 TB sugar 1 pk yeast 3 1 /4 c all purpose flour 2 ts salt : Topping: 2 TB olive oil 1 Roma tomato, sliced : thinly 2 TB chiffonade of basil 1/4 c grated Parmesan cheese (Upload by user)
| Advertisements |
Basic French Dressing
Combine oil, vinegar and water and beat until blended. Add sugar, mustard, MSG, pepper, salt, Worcestershire and paprika and beat until blended. Add onion and beat well. If desired, stir in cheese. Makes 1 3/4 cups This dressing takes kindly to the addition of crum (Upload by user)
Combine oil, vinegar and water and beat until blended. Add sugar, mustard, MSG, pepper, salt, Worcestershire and paprika and beat until blended. Add onion and beat well. If desired, stir in cheese. Makes 1 3/4 cups This dressing takes kindly to the addition of crum (Upload by user)
Basic Irish Sausages From Irish Traditional
Mince the meat and fat twice, then mix very well and season. (Fry a teaspoon or so each time to check the flavor until you get it the way you like it.) Add the herbs and breadcrumbs and any spices used. Fill skins as usual. strongServings: (Upload by user)
Mince the meat and fat twice, then mix very well and season. (Fry a teaspoon or so each time to check the flavor until you get it the way you like it.) Add the herbs and breadcrumbs and any spices used. Fill skins as usual. strongServings: (Upload by user)
Basic Irish Sausages
Mince the meat and fat twice, then mix very well and season. (Fry a teaspoon or so each time to check the flavor until you get it the way you like it.) Add the herbs and breadcrumbs and any spices used. Fill skins as usual. (From IRISH TRADITIONAL FOOD) &n (Upload by user)
Mince the meat and fat twice, then mix very well and season. (Fry a teaspoon or so each time to check the flavor until you get it the way you like it.) Add the herbs and breadcrumbs and any spices used. Fill skins as usual. (From IRISH TRADITIONAL FOOD) &n (Upload by user)
Basic Pesto
In a blender place the basil, pine nuts, and garlic. Pur&130;e them so that they are smooth. With the blender running on low, slowly dribble in enough of the olive oil until a pur&130;ed consistency is achieved (do not add too much oil). Add the heavy cream and Parmesan ch (Upload by user)
In a blender place the basil, pine nuts, and garlic. Pur&130;e them so that they are smooth. With the blender running on low, slowly dribble in enough of the olive oil until a pur&130;ed consistency is achieved (do not add too much oil). Add the heavy cream and Parmesan ch (Upload by user)
Basil Ricotta Sauce
Combine all ingredients in a large bowl. Season to taste with salt and pepper. Makes about 3 cups of sauce, enough for about 1 lb. (dry weight) of tubular pasta. strongServings: 1/strong (Upload by user)
Combine all ingredients in a large bowl. Season to taste with salt and pepper. Makes about 3 cups of sauce, enough for about 1 lb. (dry weight) of tubular pasta. strongServings: 1/strong (Upload by user)
Basil Sunflower Seed Pesto
In a blender in batches or in a food processor puree the basil with the sunflower seeds, the oil, the Parmesan, the butter, the garlic, and salt to taste. Transfer the pesto to a small bowl and lay plastic wrap directly on the surface to prevent discoloration. The pesto keep (Upload by user)
In a blender in batches or in a food processor puree the basil with the sunflower seeds, the oil, the Parmesan, the butter, the garlic, and salt to taste. Transfer the pesto to a small bowl and lay plastic wrap directly on the surface to prevent discoloration. The pesto keep (Upload by user)
Basmati Italiano
Put cooked basmati into large mixing bowl. Toss hot rice with remaining ingredients using wooden spoons to avoid breaking grains. Serve immediately. Recipe By : Lundberg Family Recipe (www.lundberg.com) 1996 strongServings: 6/strong (Upload by user)
TAG: basmati, ,
Put cooked basmati into large mixing bowl. Toss hot rice with remaining ingredients using wooden spoons to avoid breaking grains. Serve immediately. Recipe By : Lundberg Family Recipe (www.lundberg.com) 1996 strongServings: 6/strong (Upload by user)
TAG: basmati, ,
Bastille Day Orzo Au Pistou
* cut in 3 pieces 1. Cook orzo according to package directions. 2. Meanwhile, combine basil and thyme in a food processor with metal blade. Turn machine on and drop dry goat cheese pieces and garlic through feed tube. Process until all ingredients are finely minced (Upload by user)
* cut in 3 pieces 1. Cook orzo according to package directions. 2. Meanwhile, combine basil and thyme in a food processor with metal blade. Turn machine on and drop dry goat cheese pieces and garlic through feed tube. Process until all ingredients are finely minced (Upload by user)
|
|
|
|
Batter Bread W Pepperoni
In a large mixing bowl, dissolve the yeast in the warm water. Add the oil, sugar, salt, garlic powder, and oregano and 2 cups of flour. Using an electric mixer, combine the ingredients on low speed. Then, increase the speed to medium and beat for 3 minutes, scraping the bowl (Upload by user)
TAG: batter, minutes, pepperoni, ,
In a large mixing bowl, dissolve the yeast in the warm water. Add the oil, sugar, salt, garlic powder, and oregano and 2 cups of flour. Using an electric mixer, combine the ingredients on low speed. Then, increase the speed to medium and beat for 3 minutes, scraping the bowl (Upload by user)
TAG: batter, minutes, pepperoni, ,
Bavarian Beef Sandwich
Combine cream cheese, sour cream, and horseradish, mixing until well blended. For each sandwich, spread bread with the the cream cheese mixture, add the meat, lettuce and onions. Add additional cream cheese spread if desired. Submitted By RHOMMEL <[email protected]> (Upload by user)
TAG: cream, cheese, sandwich, ,
Combine cream cheese, sour cream, and horseradish, mixing until well blended. For each sandwich, spread bread with the the cream cheese mixture, add the meat, lettuce and onions. Add additional cream cheese spread if desired. Submitted By RHOMMEL <[email protected]> (Upload by user)
TAG: cream, cheese, sandwich, ,
Bavarian Bread Dumplings
Cut bread or rolls, with crusts, into small pieces, put in a bowl and sprinkle with salt. Pour lukewarm milk over bread and let soak for an hour. If there is excess milk in bowl at that time, pour it off. Fry bacon in skillet with chopped onion until bacon is almost crisp and (Upload by user)
TAG: bread, onion, dumplings, bacon, ,
Cut bread or rolls, with crusts, into small pieces, put in a bowl and sprinkle with salt. Pour lukewarm milk over bread and let soak for an hour. If there is excess milk in bowl at that time, pour it off. Fry bacon in skillet with chopped onion until bacon is almost crisp and (Upload by user)
TAG: bread, onion, dumplings, bacon, ,
Bavarian Cream
Sprinkle gelatin on cold water. Beat egg yolks, sugar & salt in the top of a double boiler. Beat until light. Add milk. Cook over boiling water, stirring constantly, until mixture is thick & smooth. Add softened gelatin, dissolve. Add vanilla. Cool until thick, stirring (Upload by user)
TAG: cream, thick, mixture, water, gelatin, ,
Sprinkle gelatin on cold water. Beat egg yolks, sugar & salt in the top of a double boiler. Beat until light. Add milk. Cook over boiling water, stirring constantly, until mixture is thick & smooth. Add softened gelatin, dissolve. Add vanilla. Cool until thick, stirring (Upload by user)
TAG: cream, thick, mixture, water, gelatin, ,
Bavarian Herb Soup Krautlsuppe
Serves 4. salt and pepper bread cubes for croutons * at least 3 of these: chervil, watercress, spinach, sorrel (dandelion and pimpernel for brave souls) Bitter herbs are traditionally eaten at Easter in Christian countries as a sign of penitence. This Bavarian (Upload by user)
TAG: herbs, bavarian, ,
Serves 4. salt and pepper bread cubes for croutons * at least 3 of these: chervil, watercress, spinach, sorrel (dandelion and pimpernel for brave souls) Bitter herbs are traditionally eaten at Easter in Christian countries as a sign of penitence. This Bavarian (Upload by user)
TAG: herbs, bavarian, ,
Permalink--> In : Recipes - Ethnic