worldrecipes: German Recipes

Εμφάνιση αναρτήσεων με ετικέτα German Recipes. Εμφάνιση όλων των αναρτήσεων

[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/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
[endtext]

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.
[endtext]

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.

[endtext]

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.

[endtext]

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]

worldrecipes