worldrecipes: 2010

[postlink]https://theworldrecipes.blogspot.com/2010/04/gnocchi-with-gorganzola-italian-recipes.html[/postlink]http://www.youtube.com/watch?v=7o-GIIz9eKAendofvid
[starttext]
Follow this gnocchi recipe to create perfect potato pasta from scratch with Giorgio Locatelli. ..
Dont miss this As Seen on Tv Official Secret Restaurant Recipes.
[endtext]

Gnocchi with gorganzola - Italian Recipes - UKTV Food

[postlink]https://theworldrecipes.blogspot.com/2010/04/grandmas-kugel-recipe.html[/postlink]http://www.youtube.com/watch?v=W8AO1ZV7GZIendofvid
[starttext]
How to make a Kugel. Get out your eggs, noodles, sour cream, cottage cheese, sugar, and fruit salad
Dont miss this As Seen on Tv Official Secret Restaurant Recipes.
[endtext]

Grandma's Kugel Recipe

[postlink]https://theworldrecipes.blogspot.com/2010/04/french-red-wine-beef-stew-recipe.html[/postlink]http://www.youtube.com/watch?v=G0hlYXi6HB0endofvid
[starttext]
For those of you always adding salt to your food, this recipe will make your beef stew extra salty. Add an extra salty flavor to your beef stew with help from a head cook in this free video on stew recipes.
Dont miss this As Seen on Tv Official Secret Restaurant Recipes.
[endtext]

French Red Wine Beef Stew Recipe

[postlink]https://theworldrecipes.blogspot.com/2010/04/watch-blueberry-french-toast-recipe.html[/postlink]http://www.youtube.com/watch?v=vh0_lsQsOvMendofvid
[starttext]
Very easy and tasteful recipe.
[endtext]

Watch Blueberry French Toast Recipe

[postlink]https://theworldrecipes.blogspot.com/2010/04/how-to-make-french-onion-and-smoked_15.html[/postlink]http://www.youtube.com/watch?v=f6Zu7ZhpPGkendofvid
[starttext]
Great simple recipe but with awesome flavor and taste
[endtext]

How to make French Onion and Smoked Oyster Soup.mpeg

[postlink]https://theworldrecipes.blogspot.com/2010/04/how-to-make-tart-tatin.html[/postlink]http://www.youtube.com/watch?v=9pp7OfxuDx0endofvid
[starttext]
A French Chef of the famous restaurant in Austin called Vespaio will tell you how to make a delicious "Quiche Lorraine" and the famous "Tarte Tatin".This video will not only teach you how to cook French dishes but will also inform you about history of the dishes, the French way of presentation and of course give recommendations for the best wine to complement the meal.

All the funds will be donated to the charity called The mission of the Capital Area Food Bank of Texas which nourish hungry people and lead the community in ending hunger.
For more information go to http://www.austinfoodbank.org/
[endtext]

How to make tart Tatin

[postlink]https://theworldrecipes.blogspot.com/2010/04/how-to-make-red-snapper-with-creamy.html[/postlink]http://www.youtube.com/watch?v=KF8gn8aLTPcendofvid
[starttext]
How To Make Red Snapper With a Creamy Dijon Sauce. For more information and printable recipes, please visiti www.summerkitchen.tv.
[endtext]

How To Make Red Snapper With a Creamy Dijon Sauce

[postlink]https://theworldrecipes.blogspot.com/2010/04/how-to-make-french-onion-soup.html[/postlink]http://www.youtube.com/watch?v=TgFmoZj3NoMendofvid
[starttext]
How-to make French Onion Soup. This is a simple recipe for a savory soup you can cook any day or night of the week.
[endtext]

How-to make French Onion Soup

[postlink]https://theworldrecipes.blogspot.com/2010/04/laura-calder-french-food-at-home-french.html[/postlink]http://www.youtube.com/watch?v=LiJHVPMwwA8endofvid
[starttext]
Laura Calder cooks up a delicious french soup on her show, "French Food At Home" on The Food Network
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Laura Calder - French Food At Home (French Soup)

[postlink]https://theworldrecipes.blogspot.com/2010/04/french-recipe-how-to-make-boeuf.html[/postlink]http://www.youtube.com/watch?v=IW19NbLHaxAendofvid
[starttext]
Boeuf bourguignon is a classic french recipe. It's a kind of beef stew. The best thing to make when you are snowed in (like I was, lol) or a lil sick. Comfy food I tell you.
I always eyeball my stuff while cooking I actually had to think about it to come up with the exact amount of ingredients. lol.
You can have it with rice, pasta, potatoes ( boiled or mashed).
This is for 4 people.
Hope you like it. :-)
[endtext]

French recipe : how to make Boeuf bourguignon

[postlink]https://theworldrecipes.blogspot.com/2010/04/how-to-cook-coq-au-vin-how-to-garnish.html[/postlink]http://www.youtube.com/watch?v=bjscKZkZuO0endofvid
[starttext]
Coq au vin is a great traditional French dish perfect for a tasty dinner and our expert shows you how to garnish this recipe in a free cooking video.

Expert: David Postada
Contact: www.thebigeasycateringcompany.com
Bio: David Postada is the chef and owner of the Big Easy Catering company in Santa Barbara, CA.
Filmmaker: Diana Bacon.
[endtext]

How to Cook Coq Au Vin : How to Garnish Coq Au Vin

[postlink]https://theworldrecipes.blogspot.com/2010/04/how-to-make-french-bread-part-2.html[/postlink]http://www.youtube.com/watch?v=-rhFm5fmEHcendofvid
[starttext]
Learn how easy it is to make your own homemade french bread. It's delicious and smells great in your house while it's baking! For more food storage recipes, visit www.everydayfoodstorage.NET
[endtext]

How-to Make French Bread part 2

[postlink]https://theworldrecipes.blogspot.com/2010/04/how-to-make-french-bread-part-1.html[/postlink]http://www.youtube.com/watch?v=KQ9B9r3ihosendofvid
[starttext]
Learn how easy it is to make your own homemade french bread. It's delicious and smells great in your house while it's baking! For more food storage recipes, visit www.everydayfoodstorage.NET
[endtext]

How-to Make French Bread Part 1

[postlink]https://theworldrecipes.blogspot.com/2010/04/how-to-make-french-vanilla-ice-cream.html[/postlink]http://www.youtube.com/watch?v=rVgjkqhsf7Eendofvid
[starttext]
Who doesn't love French vanilla ice cream? Watch this video and learn the secrets to making an ice cream that would make Ben and Jerry melt.
[endtext]

How To Make French Vanilla Ice Cream

[postlink]https://theworldrecipes.blogspot.com/2010/04/how-to-cook-poule-au-pot-chicken-in-pot.html[/postlink]http://www.youtube.com/watch?v=bdz2_Od7k-Yendofvid
[starttext]
Learn how to prepare the chicken with expert tips and advice on cooking recipes in this free video clip on French food.
[endtext]

How to Cook Poule Au Pot (chicken in a pot) : How to Prepare the Chicken for the Oven

[postlink]https://theworldrecipes.blogspot.com/2010/04/german-brotchen.html[/postlink]http://www.youtube.com/watch?v=WHQwMOJ-7Kgendofvid
[starttext]
Using a stone oven to bake bread
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German Brötchen

[postlink]https://theworldrecipes.blogspot.com/2010/04/low-carb-kuche-brot.html[/postlink]http://www.youtube.com/watch?v=caCYDbZlTH0endofvid
[starttext]
How to make your german low carb bread
[endtext]

Low Carb Küche - Brot

[postlink]https://theworldrecipes.blogspot.com/2010/04/german-potato-salad-recipe-add-bacon-to.html[/postlink]http://www.youtube.com/watch?v=BhQ0ohSoNsoendofvid
[starttext]
Tips for cooking bacon to make German potato salad; learn how much bacon to add to salad in this free Southern cooking video.

Expert: J. Costilla
Contact: www.digitaleyesproductions.com
Bio: J. Costilla is an emerging chef in San Antonio, Tx. He hopes to open an ethnic cafe one day. He is also a commercial photographer & shoots for restaurants in and around San Antonio.
Filmmaker: julio costilla

Take a look at Paleo Cookbook By Nikki Young.
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German Potato Salad Recipe : Add Bacon to German Potato Salad

[postlink]https://theworldrecipes.blogspot.com/2010/04/how-to-prepare-traditional-german.html[/postlink]http://www.youtube.com/watch?v=PJB-BA_EPAAendofvid
[starttext]
How to bake German sauerkraut casserole; learn more about traditional German food in this free cooking video.

Expert: Rainer Wickel
Bio: Rainer Wickel is a gourmet chef & restaurateur who has over 25 years experience in the culinary arts. Having learned to cook at a young age, he opened his own restaurant in 1989.
Filmmaker: Grady Johnson

Take a look at Paleo Cookbook By Nikki Young.
[endtext]

How to Prepare Traditional German Recipes : Baking German Sauerkraut Casserole

[postlink]https://theworldrecipes.blogspot.com/2010/04/german-pretzel-sandwiches.html[/postlink]http://www.youtube.com/watch?v=r60aauQx2nUendofvid
[starttext]
Dr. Marianne Dainton talks about hurtful messages in relationships while showing us how to make German pretzel sandwiches. Now that's twisted! This Say It With Food episode was produced by Emily Paffett.

Take a look at Paleo Cookbook By Nikki Young.
[endtext]

German Pretzel Sandwiches

[postlink]https://theworldrecipes.blogspot.com/2010/04/how-to-make-crumble-cake-with-custard.html[/postlink]http://www.youtube.com/watch?v=NlqV7poHBfkendofvid
[starttext]
It's easy to make this home made crumble cake with custard - a favourite German recipe. Keeps longer fresh than other cakes. Get the actual list of ingredients from our website as well as a range of other favourite cakes - all with video instructions from German baker man Uwe, the man with more than 20 years German baking experience...
Enjoy

Take a look at Paleo Cookbook By Nikki Young.

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How to make a crumble cake with custard (special recipe!)

[postlink]https://theworldrecipes.blogspot.com/2010/04/how-to-make-pretzel-out-of-mustard.html[/postlink]http://www.youtube.com/watch?v=X6bDW6ulijwendofvid
[starttext]
Turn your favorite mustard into a crispy pretzel:

240 g water
10 g white wine vinegar
80 g stone ground mustard
20 g ground mustard seed
8 g salt
5 g onion powder
10 threads saffron
1/2 tsp xanthan gum (optional)
380 g tapioca starch

Blend everything except tapioca starch for at least 1 minute

Carefully measure tapioca starch and add liquid mixture. Combine to form a dough of sorts. Your dough will actually be a non-Newtonian fluid, meaning it is neither a liquid or a solid. Apply quick pressure to the dough and it will react like a solid, be gentle and it will flow like a liquid.

Roll a portion of the dough between two sheets of plastic wrap. Here I used silpats as a guide for thickness. Steam each dough sheet for about 10 minutes, or until translucent. Allow the cooked dough to cool.

Remove the dough from the plastic and cut into shapes using a pretzel shaped cookie cutter. Lay each chip on the tray of a dehydrator. Dehydrate on low overnight or until completely dry.

Fry the dried dough at 400 degrees F for about 10 seconds. The chips will rapidly puff and increase about 3x in size. Season slightly with ground kosher salt.

Take a look at Paleo Cookbook By Nikki Young.
[endtext]

How to make a pretzel out of mustard

[postlink]https://theworldrecipes.blogspot.com/2010/04/food-nanny-cooks-german-pancakes.html[/postlink]http://www.youtube.com/watch?v=DxjEoLN2Tp8endofvid
[starttext]
Liz Edmunds, The Food Nanny is on Channel 2 Utah talking about the importance for families having dinner together. She shows how to cook German pancakes. When children eat with their families 5 nights a week, they are involved in fewer risky behaviors such as drugs, alcohol, smoking and early sex. Her book is called The Food Nanny Rescues Dinner, Easy Meals for Every Day of the Week. this is the second half of teh Oct. 08 Channel 2 show.

Take a look at Paleo Cookbook By Nikki Young.

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The Food Nanny Cooks German Pancakes

[postlink]https://theworldrecipes.blogspot.com/2010/04/how-to-make-roladen.html[/postlink]http://www.youtube.com/watch?v=Eyb5_Mof4D0endofvid
[starttext]
Video tutorial of prepping and cooking the German specialty beef roladen, also called "rouladen"

Take a look at Paleo Cookbook By Nikki Young.
[endtext]

How To Make Roladen

[postlink]https://theworldrecipes.blogspot.com/2010/04/goulash-with-spaetzle-gulasch-mit.html[/postlink]http://www.youtube.com/watch?v=HnPza_kISmoendofvid
[starttext]
Take a look at Paleo Cookbook By Nikki Young.
[endtext]

Goulash with Spaetzle (Gulasch mit Spätzle)

[postlink]https://theworldrecipes.blogspot.com/2010/04/how-to-make-spatzle.html[/postlink]http://www.youtube.com/watch?v=rS4Hjm27jc0endofvid
[starttext]
Learn how to make this very simple and delicious side dish from scratch. It's a German egg dumpling called spatzle. You can serve it boiled with salt, fried, with meat, with veggies, with cheese. It's delicious!

Take a look at Paleo Cookbook By Nikki Young.
[endtext]

How to make Spatzle

[postlink]https://theworldrecipes.blogspot.com/2010/04/how-to-make-sauerkraut-fast-2-part.html[/postlink]http://www.youtube.com/watch?v=qYhQWFBtFhAendofvid
[starttext]
VERY IMPORTANT information about how to make Sauerkraut !! Read on for full details.

Sauerkraut has been home made for centuries, if not thousands of years. My family has certainly made it for centuries in Transylvania and I have made Sauerkraut with my mother and grand mother, who taught me how.

The shredded cabbage needs to be compressed in the crock pot in order to release the juices and to better start the fermentation process. The more pressure is applied to the cabbage, the more the cell structure of the cabbage is destroyed, releasing the fermentable juices and this produces Sauerkraut in about 2 - 3 weeks.

Traditionally this was ALWAYS most effectively done in large oak barrels or crock pots and ALWAYS by stepping on the shredded cabbage with VERY WELL SCRUBBED AND WASHED BARE FEET. Also grapes for wine making used to be crushed the same way by steeping on them with bare feet. This makes fantastic Sauerkraut! You can NEVER apply the same pressure by just pressing the cabbage down with your fists!

If you don't use this method, you have to add quite a bit of lightly salted water, which waters the juice down and the cabbage tends to rot and you get "rotten cabbage tea" rather than fermented Sauerkraut.

Actually in autumn there were special get-togethers of the young people for the purpose of punching down the cabbage for Sauerkraut or the grapes for wine making.

I also understand that our cooking and preparing food today has become very sterile.

To accommodate all of you passionate lovers of sauerkraut, who are hesitant of using their bare feet, just cover your feet by steppomg into a large food grade plastic bag (freezer bags are food grade), put an elastic around the bag to hold it to your ankles and then punch your Sauerkraut down in a large crock pot, just as you see in the video.

Eating sauerkraut brings friendly bacteria to your stomach and intestines.
For easier digestion it is a good idea to eat some raw sauerkraut before a meal. For this reason it is also important to USE VERY GOOD SALT, LIKE HIMALAYA SEA SALT OR MALDON SALT OR ANY GOOD SEA SALT. Sea salt contains important minerals and is alkaline, as opposed to regular salt, which has the minerals removed and is processed.

In order to get the best benefit from naturally fermented Sauerkraut, you should therefore also use the best sea salt available.

You will be so proud

Take a look at Paleo Cookbook By Nikki Young.

[endtext]

How to Make Sauerkraut, Fast, #2 Part, Delicious and Healthy

[postlink]https://theworldrecipes.blogspot.com/2010/04/how-to-make-sauerkraut-fast-1-part.html[/postlink]http://www.youtube.com/watch?v=0l0joPdfV7Eendofvid
[starttext]
VERY IMPORTANT information about how to make Sauerkraut !! This way is fast and delicious.

Sauerkraut has been home made for centuries, if not thousands of years. My family has certainly made it for centuries in Transylvania and I have made Sauerkraut with my mother and grand mother, who taught me how.

The shredded cabbage needs to be compressed in the crock pot in order to release the juices and to better start the fermentation process. The more pressure is applied to the cabbage, the more the cell structure of the cabbage is destroyed, releasing the fermentable juices and this produces Sauerkraut in about 2 - 3 weeks.

Traditionally this was ALWAYS most effectively done in large oak barrels or crock pots and ALWAYS by stepping on the shredded cabbage with VERY WELL SCRUBBED AND WASHED BARE FEET. Also grapes for wine making used to be crushed the same way by steeping on them with bare feet. This makes fantastic Sauerkraut! You can NEVER apply the same pressure by just pressing the cabbage down with your fists!

If you don't use this method, you have to add quite a bit of lightly salted water, which waters the juice down and the cabbagge tends to rot and you get "rotten cabbage tea" rather than fermented Sauerkraut.

Actually in autumn there were special get-togethers of the young people for the purpose of punching down the cabbage for Sauerkraut or the grapes for wine making.

I also understand that our cooking and preparing food today has become very sterile.

To accommodate all of you passionate lovers of sauerkraut, who are hesitant of using their bare feet, just cover your feet by steppomg into a large food grade plastic bag (freezer bags are food grade), put an elastic around the bag to hold it to your ankles and then punch your Sauerkraut down in a large crock pot, just as you see in the video.

Eating sauerkraut brings friendly bacteria to your stomach and intestines.
For easier digestion it is a good idea to eat some raw sauerkraut before a meal. For this reason it is also important to USE VERY GOOD SALT, LIKE HIMALAYA SEA SALT OR MALDON SALT OR ANY GOOD SEA SALT. Sea salt contains important minerals and is alkaline, as opposed to regular salt, which has the minerals removed and is processed.
In order to get the best benefit from naturally fermented Sauerkraut, you should therefore also use the best sea salt available.

You will be so proud

Take a look at Paleo Cookbook By Nikki Young.
[endtext]

How to Make Sauerkraut, Fast, #1 Part, Delicious and Healthy

[postlink]https://theworldrecipes.blogspot.com/2010/04/german-food-easy-wiener-schnitzel.html[/postlink]http://www.youtube.com/watch?v=nwzZDiLqMUMendofvid
[starttext]
Chef Uwe Rudnick shows how easy it is to create one of Germany's most popular dishes, Wiener-Schnitzel, using products available at http://www.GermanDeli.com.
Recipe:
For each package of "fix" use about 2 large or 3 small cutlets (Schnitzel).
(You may use veal, pork, or skinless/boneless chicken or turkey breast.)
Pound the cutlets between a sheet of plastic until it is flat and ¼ thin.
Trim off any fat.
Put the entire contents of the package into a flat dish.
Wet the Schnitzel with water.
Press the meat into the Fix until both sides are completely coated.
In a large hot skillet add 1/4 inch of good quality oil (Sunflower oil or similar).
If desired add a tablespoon of butter for extra flavor and richness.
Add the Schnitzel and brown until golden brown on both sides.
Serve with fresh lemon, German fried potatoes or potato salad, and a fresh garden salad.

Products used:
Knorr Wiener-Schnitzel: http://www.germandeli.com/wienerschni...
Bratkartoffeln (German fries): http://www.germandeli.com/brfpo.html
German Sunflower Oil: http://www.germandeli.com/arosoinderp...
Salad dressings:
Knorr: http://www.germandeli.com/knorrsalads...
Maggi: http://www.germandeli.com/masamitpf.html
Visit http://www.GermanDeli.com for more German recipes, products and more of Chef Uwe's cooking shows for the GermanDeli Test Kitchen. Enjoy. Guten Appetit!

Take a look at Paleo Cookbook By Nikki Young.

[endtext]

German Food: Easy Wiener-Schnitzel

[postlink]https://theworldrecipes.blogspot.com/2010/04/german-food-easy-frikadellen-german.html[/postlink]http://www.youtube.com/watch?v=740bhr-msEkendofvid
[starttext]
Chef Uwe Rudnick makes a favorite dish from his hometown of Hamburg, German Hamburgers (Frikadellen) using Knorr or Maggi Hackbraten Fix available at http://www.GermanDeli.com
Recipe:
Each package makes about 4 large Frikadellen (German hamburgers).
For each package use 1 pound of ground meat.
You may use ground beef, pork, chicken, turkey or even a combination of two or more different meats.
Add the contents of a packet of Fix to 1/2 cup water.
Stir until combined and add to the ground meat.
Using your hands work the mixture into the meat.
Form 4 patties.
Heat a skillet and add about 1/4 inch oil (Sunflower or similar).
Add the patties to the hot oil and brown on both sides.
Make certain the meat is cooked thoroughly.
You may brown the patties and finish them off in the oven if you'd like.
Optional preparation:
Use the mixture to make a great German-style meatloaf.
Just form into a loaf in an oven-safe dish.
Bake in a 350°F oven for about 45 minutes or until cooked through.
(A meat thermometer should read 160°F at the center of the meatloaf.)
Serve with German fries, buttered noodles, or buttered Spätzle.
Add a fresh salad.

Products used:
Knorr Hackbraten http://www.germandeli.com/hackbratenf...
Maggi Hackbraten: http://www.germandeli.com/maggihackbr...
German Spätzle: http://www.germandeli.com/sp1.html
Salad dressings:
Knorr: http://www.germandeli.com/knorrsalads...
Maggi: http://www.germandeli.com/masamitpf.html
Visit http://www.GermanDeli.com for more German recipes, products and more of Chef Uwe's cooking shows for the GermanDeli Test Kitchen. Enjoy. Guten Appetit!

Take a look at Paleo Cookbook By Nikki Young.
[endtext]

German Food: Easy Frikadellen (German Hamburgers)

[postlink]https://theworldrecipes.blogspot.com/2010/04/german-food-easy-german-gulasch.html[/postlink]http://www.youtube.com/watch?v=PlkNYBRK_Psendofvid
[starttext]
Chef Uwe Rudnick makes an easy version of German Gulasch using Knorr and Maggi, available at http://www.GermanDeli.com

Recipe:
Cut 1 pound of beef or pork into bite-sized pieces.
In a hot saucepan heat about 1/4 -inch oil (sunflower oil or similar).
Without crowding, add the meat and brown on all sides.
Add about 2 cups of water and the contents of one package of Gulasch Fix by Maggi or Knorr.
Stir until combined.
Cover the saucepan and cook the mixture on the stove top for 1 to 1 1/2 hours, stirring occasionally.
You may also cook this dish in the oven (preheated to 350 degrees) for 1 to 1 1/2 hours.
The meat should be fork-tender.
Serve the meat and the smooth sauce over buttered Spätzle or noodles, or over rice or mashed potatoes.
Hint: If you like the Gulasch to have a bit more of a Hungarian "feel" you may add a Tablespoon of your favorite imported Paprika.
Products used in this demonstration:
Maggi Gulasch Fix: http://www.germandeli.com/gulaschmix....
or Knorr Gulasch Fix: http://www.germandeli.com/gulaschfix....
German Sunflower Oil: http://www.germandeli.com/arosoinderp...
German Spätzle: http://www.germandeli.com/sp1.html
Salad dressings:
Knorr: http://www.germandeli.com/knorrsalads...
Maggi: http://www.germandeli.com/masamitpf.html
Optional (Sweet or Hot Paprika):
http://www.germandeli.com/hotpaprika....
http://www.germandeli.com/sweetpaprik...
http://www.germandeli.com/paprikahot....
http://www.germandeli.com/sweetpaprik...
Visit http://www.GermanDeli.com for more German recipes, products and more of Chef Uwe's cooking shows for the GermanDeli Test Kitchen. Enjoy. Guten Appetit!

Take a look at Paleo Cookbook By Nikki Young.
[endtext]

German Food: Easy German Gulasch

[postlink]https://theworldrecipes.blogspot.com/2010/04/german-food-easy-geschnetzeltes.html[/postlink]http://www.youtube.com/watch?v=5GnEilHn3Dsendofvid
[starttext]
Chef Uwe Rudnick makes an a quick and easy version of one of Germany's most popular dishes, Geschnetzeltes, (tender meat in a creamy mushroom sauce) using products available at http://www.GermanDeli.com
Recipe:
Use Maggi or Knorr brand Geschnetzeltes.
For each package use about 1/2 pound meat (Pork, chicken breast, or turkey breast).
Slice the meat into thin strips and set on a dish.
On a clean cutting board slice about 1/4 cup sliced fresh mushroom (button, crimini, baby portabellas, etc.).
Heat a skillet and add 1/4-inch oil (sunflower oil or similar).
Add the meat strips (chicken, turkey, or pork).
Sauté the meat until lightly browned.
(Cook through, but don't overcook the meat.)
Remove the meat from the pan and set aside.
To the pan drippings add the sliced mushrooms.
Sauté the mushrooms until tender.
Add about 1 cup to 1 1/2 cups of water to the pan with the mushrooms.
Add the contents of one package of Fix (Maggi or Knorr).
Stir until the sauce is thick enough to coat the back of a spoon.
Add the cooked meat to the mushroom/sauce mixture.
Cook very briefly.
Serve with mashed potatoes, Spätzle, noodles, or rice.
Add a fresh garden salad and/or your favorite vegetable.
Products used:
Knorr Geschnetzeltes: http://www.germandeli.com/zuerichgesc...
Maggi Geschnetzeltes: http://www.germandeli.com/geschnetzel...
German Spätzle: http://www.germandeli.com/sp1.html
Salad dressings:
Knorr: http://www.germandeli.com/knorrsalads...
Maggi: http://www.germandeli.com/masamitpf.html
Visit http://www.GermanDeli.com for more German recipes, products and more of Chef Uwe's cooking shows for the GermanDeli Test Kitchen. Enjoy. Guten Appetit!

Take a look at Paleo Cookbook By Nikki Young.
[endtext]

German Food: Easy Geschnetzeltes

[postlink]https://theworldrecipes.blogspot.com/2010/04/deutsches-essen.html[/postlink]http://www.youtube.com/watch?v=N0UkdASDGaQendofvid
[starttext]
Ein Video das beweist, dass auch wir Deutsche eine äußerst gute Küche haben!

A video that shows, that german food is not only made of Sauerkraut and Beer and that we have also delicious food!..

Take a look at Paleo Cookbook By Nikki Young.
[endtext]

Deutsches Essen

[postlink]https://theworldrecipes.blogspot.com/2010/04/foodie-friday-german-food-nov-13th.html[/postlink]http://www.youtube.com/watch?v=rBaFMdGQDDQendofvid
[starttext]
It was just Colleen and Troy this week, so we decided to treat Colleen to the tastes of her homeland. It was German food for Foodie Friday, featuring braised cabbage and veal schnitzel..

Take a look at Paleo Cookbook By Nikki Young.

[endtext]

Foodie Friday German Food Nov 13th

[postlink]https://theworldrecipes.blogspot.com/2010/04/chef-martin-brock-atria-restaurant.html[/postlink]http://www.youtube.com/watch?v=3dAax1YyBQQendofvid
[starttext]
Atria Restaurant's Chef Martin Brock preoares German specialties on NBC's Today Show. Originally aired on March 6th, 2009.

Take a look at Paleo Cookbook By Nikki Young.

[endtext]

Chef Martin Brock / Atria Restaurant - German Food Today Show 03/06/09

[postlink]https://theworldrecipes.blogspot.com/2010/04/german-cooking-for-beginners-green.html[/postlink]http://www.youtube.com/watch?v=8xdj9O8NAPcendofvid
[starttext]
Learn about a Frankfurt speciality that even Goethe raved about.

Susanne Rudorf's family name is Wagner. In Frankfurt that name evokes cosy inns serving apple wine. The Adolf Wagner apple wine tavern in Frankfurt's Sachsenhausen district has been in the family for three generations. Susanne Rudorf was there to reveal the secret of a Frankfurt specialty to Indian IT specialist Prabhanjan Gadela. The Frankfurt chef and her pupil made Green Sauce with Egg, the vegetarian variant of the classic dish in which the Frankfurt green sauce is typically served with boiled beef. The poet Johann Wolfgang von Goethe, a native of Frankfurt, loved it so much that he had his mother send the recipe by post so that he could still enjoy his favorite dish after his move to faraway Weimar.

The secret of the Green Sauce lies in the freshness of its ingredients - which include seven different herbs.

Take 500 g herbs consisting of:
Parsley,
Chives,
Chervil,
Sorrel,
Dill,
Borage,
and Cress

Wash the herbs and chop finely. Place in a large bowl. Add 500 g sour cream (with 10% fat). Add 1 tbsp mayonnaise (or yoghurt for those who prefer a lighter sauce),

1 tbsp. mustard,
1 tbsp. vinegar.
Stir. Add salt, sugar and pepper to taste.

Hard-boil, cool and peel the eggs. Cut them in half.
Arrange the egg halves on the green sauce.
Serve with fried or boiled potatoes. Only the potatoes should be warm. The green sauce and the eggs are eaten cold.

Take a look at Paleo Cookbook By Nikki Young.
[endtext]

German cooking for beginners | Green Sauce à la Wagner

[postlink]https://theworldrecipes.blogspot.com/2010/04/croissants.html[/postlink]http://www.youtube.com/watch?v=RxCE963K-FYendofvid
[starttext]
Chef Pino demonstrates how to make croissants and pain au chocolat.
Video by DavideVagni.com

Take a look at Paleo Cookbook By Nikki Young.

[endtext]

Croissants

[postlink]https://theworldrecipes.blogspot.com/2010/04/best-beef-stew-recipe-classic-french.html[/postlink]http://www.youtube.com/watch?v=MpYSK8Lwfz0endofvid
[starttext]
Chef Brian prepares the classic french recipe "Beef Bourguignon" in a slow cooker crock pot. This stew recipe is very tasty, one whole bottle of red wine will do that for ya ;-)
Enjoy ...
Take a look at Paleo Cookbook By Nikki Young.

[endtext]

Best Beef Stew Recipe - Classic French Beef Bourguignon

[postlink]https://theworldrecipes.blogspot.com/2010/04/french-crepes.html[/postlink]http://www.youtube.com/watch?v=thKx-sNXkBsendofvid
[starttext]
How to make delicious French Crêpes that are very popular in Morocco. An easy recipe that works every time! Your family and friends will be asking for more!

Take a look at Paleo Cookbook By Nikki Young.
[endtext]

French Crêpes

[postlink]https://theworldrecipes.blogspot.com/2010/04/eggplant-recipe-ratatouille-recipe.html[/postlink]http://www.youtube.com/watch?v=2SGn-vsw5bUendofvid
[starttext]
Chef Brian prepares a classic french recipe "Ratatouille". This eggplant recipe is quick, easy and quite healthy.
Take a look at Paleo Cookbook By Nikki Young.
[endtext]

Eggplant Recipe - Ratatouille Recipe, French Recipes

[postlink]https://theworldrecipes.blogspot.com/2010/04/chicken-dip-recipe.html[/postlink]http://www.youtube.com/watch?v=8Z2fuBjjGG0endofvid
[starttext]
Chef Jason Hill of CookingSessions.com shares his favorite spicy chicken dip recipe, shared by friend Morgan McKenzie. It's one of Jason's favorite Superbowl recipes.

This is one of those semi homemade chicken dip recipes that's easy to throw together for a Superbowl party or other large gathering. It's sure to be a hit with your friends.

To begin this recipe for chicken dip, preheat your oven to 350 degrees. Place 2 cups of diced chicken in a large mixing bowl and add 1 cup of cream of chicken soup, 1/2 cup sour cream and 1/4 cup hot sauce (more if you want it really spicy). To make this into a recipe for buffalo chicken dip, use Frank's Red Hot Sauce. We like to use Tapatio.

To prepare this hot chicken dip recipe, you'll need a lightly greased quart-sized casserole dish. Spoon half of the mixture into the dish, then top with grated Monterey Pepper Jack Cheese and Fritos corn chips. Repeat another layer of grated cheese and Fritos and top with an additional grated cheese.

Bake this cheese chicken dip recipe uncovered in a preheated 350 F oven for 20-25 minutes. Remove when hot and bubbly and serve the dip with a large bag of Fritos scoop chips. Now, just dig in and enjoy this spicy chicken dip recipe.

Dont miss this As Seen on Tv Official Secret Restaurant Recipes.
[endtext]

Chicken Dip Recipe

[postlink]https://theworldrecipes.blogspot.com/2010/04/chicken-marsala-recipe.html[/postlink]http://www.youtube.com/watch?v=S08wCZ9-Bxwendofvid
[starttext]
Chicken recipes are extremely popular in the home kitchen. Today we're making chicken marsala, one of the most popular Italian recipes made with wine.

This simple chicken marsala recipe calls for marsala wine, sherry wine and fresh mushrooms. When choosing fresh mushrooms for your chicken marsala recipes, look for tightly closed caps that don't show any gills.

When cooking with wine, don't spend a lot of money on your cooking wines. But on the flip side, don't buy something that you wouldn't drink straight.

This is what you'll need to prepare this easy recipe for chicken marsala:

Chicken Marsala

4 boneless, skinless chicken breast halves, pounded to about 1/4-inch thickness between two sheets of plastic wrap
1/2 cup all purpose flour
1 teaspoon salt
1 teaspoon fresh cracked pepper
1 tablespoon dried oregano
8-12 mushrooms, sliced
1/4 cup olive oil
1/2 stick butter
1/2 cup marsala wine
1/4 cup sherry wine

First, pound the thawed chicken breast to about 1/4 inch thickness between two sheets of plastic wrap.

Next, in a 13x9 casserole dish, mix together the flour, salt, pepper and oregano and mix well.

Coat chicken breasts on both sides in flour mixture. Next, heat 1/4 cup olive oil and 1/2 stick butter in a large skillet over medium-high heat. When butter is melted, add the chicken and fry each side until browned, about 3 minutes on each side.

For the chicken marsala sauce, add sliced mushrooms to skillet and pour the wines over the top. Simmer 10-15 minutes, covered, until chicken is cooked through. Serve the chicken and sauce over cooked brown rice and top with grilled asparagus, if desired.

We hope you find this the best chicken marsala you've tried!

Dont miss this As Seen on Tv Official Secret Restaurant Recipes.
[endtext]

Chicken Marsala Recipe

[postlink]https://theworldrecipes.blogspot.com/2010/04/orange-chicken.html[/postlink]http://www.youtube.com/watch?v=-kaj7nFEWHwendofvid
[starttext]
Chinese food is one of the world's most popular cuisines.

Chef Jason Hill tours Chinatown Los Angeles, home to some of the most authentic Chinese food in California.

After taking in the Chinese New Year dragon parade, a show by the Kung Fu Shaolin monks, and a Chinese contortionist show, we hit the streets in search of the best Chinese food restaurant in LA. Just be sure to look for that "A" grade in the window!

Yang Chow (819 Broadway) is famous for Chinese seafood like slippery shrimp, and Empress Pavilion serves up classic Cantonese dim sum. At Lucky Deli, you can stock up on Peking Duck.

Did you know the fortune cookie was invented here in Los Angeles in 1916?

Today, you can sample freshly made fortune cookies at Phoenix Bakery, where we also found some great shrimp dumplings, sticky rice cakes and chicken rolls. Just don't leave without trying a slice of their famous strawberry whipped cream cake. It's incredible.

Well enough of the facts. Let's hit the kitchen and make a great Chinese chicken recipe.

This orange chicken recipe is famous here in California, where you'll find it on practically every Chinese menu. But why buy Chinese delivery, when you can make it easily at home?

Now I know the most popular orange chicken is fried, but I think it's a lot tastier and healthier as a saute. So that's how we're doing it today.

ORANGE CHICKEN

2-3 pounds boneless skinless chicken breast, cut into pieces
1 teaspoon minced ginger root
1 teaspoon garlic, minced
1/2 teaspoon cayenne or red pepper flakes (use less if you don't like it spicy)
4 green onions, sliced
1 tablespoon rice wine
1/2 teaspoon sesame oil

ORANGE SAUCE
3 tablespoons soy sauce
3 tablespoons orange juice
10 tablespoons brown sugar
10 tablespoons white vinegar
Orange zest from 2 oranges

Mix together ingredients for orange sauce. Set aside.

Heat 1 tablespoon of cooking oil in a wok over high heat. Add minced ginger and garlic, stirring about 30 seconds. Add chicken to wok and cook.

Next add the dried red chiles and chopped green onion. Saute again, then pour in the rice wine.

Add orange sauce to wok and stir well.

Make a slurry with 1 tablespoon of cornstarch and 1 tablespoon water until smooth. Add to wok and stir until sauce thickens. Before serving, stir in sesame oil and grated orange zest.

Dont miss this As Seen on Tv Official Secret Restaurant Recipes.

[endtext]

Orange Chicken

[postlink]https://theworldrecipes.blogspot.com/2010/04/pork-ribs.html[/postlink]http://www.youtube.com/watch?v=wCgQXSn6VJ0endofvid
[starttext]
When grilling season arrives, pork ribs are a great way to feed a crowd at minimal cost. Today I'm going to share a Hawaiian-style pork ribs recipe made with pineapple juice and minced ginger. I promise you're going to love it!

Chef Jason Hill of CookingSessions.com shares an amazing pork rib recipe that's sure to please. The pork rib cut we're using today is baby back ribs, which are also called loin ribs or back ribs. Each rack has about 10-14 bones. Pork spare ribs have less meat and are bonier and fattier than baby back ribs.

To prepare our bbq pork ribs, you'll need about 1-2 racks, which will make 2-4 servings.

First, boil the ribs on a slow boil for 90 minutes, then drain and pat dry.

For this pork rib recipe, we begin with a great sauce. This sauce recipe makes enough for 2 racks of ribs. I'm using hoisin sauce as the base, but have found that not all hoisin sauces are created equal and your recipe will taste different based on the brand you choose. Hoisin is a sweet soy-based sauce made with garlic, vinegar and chiles.

In a mixing bowl, combine 1 cup hoisin sauce, 1 tablespoon minced garlic, 1 tablespoon minced ginger (or garlic-shallot puree), 1 tablespoon pineapple juice, 1 tablespoon Sriracha sauce (Chinese chili paste) and 2 tablespoons honey.

Baste the pork back ribs on both sides with the sauce. When preparing any pork rib recipes, it's always good to baste them on the grill too!

When cooking pork ribs, I always use a grill or charcoal barbeque. Though we're using pork baby back ribs, you can certainly use pork spareribs in this recipe. If using a charcoal bbq, set your coals to one side so the meat is not on direct heat.

To barbeque pork ribs, simply place them on a preheated grill over indirect heat. My grill has three burners. The outer two are set to high heat and the middle burner is shut off, or set to low. Keep a close watch on them while they cook, as they can burn quickly. There's nothing worse than grilled pork ribs that have been blackened beyond recognition!

Cook for about 15 minutes, turning and basting until they become sticky and caramelized. If cooking in the oven, place on a cookie sheet and bake in a preheated 450 F oven for 15-20 minutes.

I hope you enjoy this recipe for pork ribs, and please let us know your feedback. They're a real crowd pleaser.

Thanks for Tubing In!

For more great recipes and cooking videos, log on to CookingSessions.com

Dont miss this As Seen on Tv Official Secret Restaurant Recipes.
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Pork Ribs

[postlink]https://theworldrecipes.blogspot.com/2010/04/pork-loin.html[/postlink]http://www.youtube.com/watch?v=DfA_iQ7BF1oendofvid
[starttext]
For an inexpensive, yet elegant meal, cooking pork tenderloin is hard to beat.

Chef Jason Hill shares a Pork Tenderloin recipe that's topped with a Zinfandel, Bing Cherry and Roasted Onion Warm Compote.

This roast pork recipe uses just a few ingredients and is perfect for a dinner party or weeknight meal. It's one of the easiest pork recipes out there designed for the home cook.

To prepare this pork loin recipe you'll need:

2 1/2 pounds boneless pork tenderloin, removed of most fat
2-4 tablespoons olive oil
Fresh sea salt and cracked pepper
3 fresh onion slices

Drizzle a couple tablespoons of olive oil on both sides of the pork loin and rub into the meat. Season with sea salt and fresh cracked pepper on both sides.

Preheat an oven-proof saute pan over medium heat. Add 1 tablespoon olive and add the tenderloin. Sear the meat about 3-5 minutes on each side.

Next, place three sliced onion rings on pan, then set tenderloin back onto pan. Place pan into the oven at 375 F for about 30 minutes, or until the internal temperature reaches about 150 F. This will continue to carry over cook to about 160 F.

To make compote, you'll need the

Caramelized onions from the pan
1 tablespoon honey
1 teaspoon butter
1/2 cup dried pitted bing cherries (or other dried fruit)
1/4 cup red Zinfandel wine
1/4 teaspoon salt
Fresh Cracked Pepper

Preheat saucepan on low. Add butter and melt down. Add the caramelized onions from the pork pan and stir around. Next add cherries or other dried fruit. Stir in the honey. Set on low and cover for 5 minutes. Next, stirring, add 1/4 cup Zinfandel and cover pot again for another 5-10 minutes. When the wine has cooked down, season the compote with salt and pepper to your taste.

Cut your medallions about 1/2 inch thick. You can serve 2-4 slices per serving. Top the pork with the cherry sauce and served with fresh roasted potatoes and fresh green beans if desired.

Thanks for watching!

Dont miss this As Seen on Tv Official Secret Restaurant Recipes.
[endtext]

Pork loin

[postlink]https://theworldrecipes.blogspot.com/2010/04/chicken-cacciatore-hunters-chicken-stew.html[/postlink]http://www.youtube.com/watch?v=5ZjY7noZq3wendofvid
[starttext]
Dont miss this As Seen on Tv Official Secret Restaurant Recipes.
[endtext]

Chicken Cacciatore - Hunter's Chicken Stew

[postlink]https://theworldrecipes.blogspot.com/2010/04/garlic-pork-roast-recipe-garlic-studded.html[/postlink]http://www.youtube.com/watch?v=FrusRsWn69oendofvid
[starttext]
Try this is awesome..Dont miss this As Seen on Tv Official Secret Restaurant Recipes.
[endtext]

Garlic Pork Roast Recipe - Garlic Studded Pork

[postlink]https://theworldrecipes.blogspot.com/2010/04/italian-pork-and-beans-and-greens.html[/postlink]http://www.youtube.com/watch?v=JZxhTEYg5aYendofvid
[starttext]
Not your mother's pork and beans recipe Dont miss this As Seen on Tv Official Secret Restaurant Recipes.
[endtext]

Italian Pork and Beans and Greens Recipe

[postlink]https://theworldrecipes.blogspot.com/2010/04/bacon-explosion-pork-bomb-barbecue.html[/postlink]http://www.youtube.com/watch?v=t1IiUAtoNBkendofvid
[starttext]
Pork Bacon addicts, rejoice! This delicious "Low and Slow" Pork Stuffed and Bacon wrapped Meat Loaf is not only outrageous, but it's real easy to do, as shown by one of the BBQ Pit Boys!Dont miss this As Seen on Tv Official Secret Restaurant Recipes.
[endtext]

Bacon Explosion Pork Bomb Barbecue Recipe

[postlink]https://theworldrecipes.blogspot.com/2010/04/cooking-southern-fried-chicken.html[/postlink]http://www.youtube.com/watch?v=4zpc16R-6Bgendofvid
[starttext]
Dont miss this As Seen on Tv Official Secret Restaurant Recipes.
[endtext]

Cooking Southern Fried Chicken

[postlink]https://theworldrecipes.blogspot.com/2010/04/httpwww_12.html[/postlink]http://www.youtube.com/watch?v=z5dDsmDdLOYendofvid
[starttext]
Three ways to make grilled chicken breasts with seasoned mixtures.Dont miss this As Seen on Tv Official Secret Restaurant Recipes.
[endtext]

Grilled Chicken Breasts, Stuffed with Sundried Tomato & Basil

[postlink]https://theworldrecipes.blogspot.com/2010/04/httpwww.html[/postlink]http://www.youtube.com/watch?v=l2YgzCuKnv4endofvid
[starttext]
A classic recipe for fried chicken. Made with buttermilk!Dont miss this As Seen on Tv Official Secret Restaurant Recipes.
[endtext]

Southern Fried Chicken

[postlink]https://theworldrecipes.blogspot.com/2010/04/super-bowl-chicken-wings-with-garlic.html[/postlink]http://www.youtube.com/watch?v=Ht7mK5dX0esendofvid
[starttext]
The perfect wings for your Super Bowl party .
5 pounds chicken wings
salt and fresh ground black pepper to taste
3 tbsp Frank’s hot sauce
2 tbsp veg oil
flour
For the glaze:
3 crushed garlic cloves
2 tbsp grated ginger
1 tbsp Sambal chili sauce (or 1/2 tsp hot pepper flakes)
1/2 cup rice vinegar
1/2 cup packed brown sugar
1 tsp soy sauce

Dont miss this As Seen on Tv Official Secret Restaurant Recipes.
[endtext]

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