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Bratwurst Munchen
Bremen Seafood Strudel
Burgundersosse
Chocolate Walnut Torte
Country Apple Cobbler
Country Sauerbraten
Frankfurt Bratwurst
Fruit Kuchen
German Apple Strudel
German Dumplings
German Horseradish Chops
German Pan Puffs
Glazed Ham Steak
Gratinierte Krabben
Hamburg Pot Roast
Heisse Biersuppe
Helgolander Hummer
Herbed Mashed Potato Pancakes
Homemade Horseradish Mustard
Homemade Pretzels
Hot German Potato Salad
Hunter's Onion Soup
Kraut mit Apfeln
Lagered Kraut with Apple
Lauchcremesuppe
Maltesersosse
Mini Reubens
Morgankuchen
North Sea Bratwurst
Octoberfest Pretzels
Old-Fashioned Sauerbraten
Paniertes Fischfilet
Potato Kugel
Quick Hot Mustard Sauce
Rabbit Marinade
Sauerbraten with Gravy
Sauerkraut with Apples
Schinkenrollen
Skordalia Sauce
Spice Cookies
Sugar Kuchen
Swabbian Onion Soup
Sweet and Sour Mustard Sauce
Tomato and Cucumber Salad
Vanilla Kipferl
World's Best Sauerkraut
Wurst in Beer
Zwiebelkuchen
Zwiebelrostbraten
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| medium sausage casings | |
| 1 | pound diced boneless pork |
| 1 | pound boneless veal leg rump roast |
| 1/2 | pound medium dice, chilled pork fat |
| 1/4 | teaspoon ground allspice |
| 1/2 | teaspoon crushed caraway seeds |
| 1/2 | teaspoon marjoram |
| 1 | teaspoon white pepper |
| 1 | teaspoon salt |
PREPARE CASINGS FOR STUFFING
GRIND THE PORK, VEAL, AND PORK FAT SEPARATELY, WITH THE SMALL DIAMETER DISC
COMBINE WELL AND PASS THROUGH THE GRINDER AGAIN
ADD THE REMAINING INGREDIENTS-MIX WELL
STUFF LOOSELY INTO THE SAUSAGE CASINGS
TWIST OR TIE OFF INTO 4-5 INCH LINKS
PAN FRY, SIMMER, BRAISE, OR GRILL AS DESIRED
SERVE HOT, WARM, OR AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 264 - Calories from Fat 200
Percent Total Calories From: Fat 76%, Protein 24%, Carbohydrate 0%
Totals and Percent Daily Values (2000 calories): Fat 22g, Saturated Fat 9g, Cholesterol 72mg, Sodium 244mg, Total Carbohydrate 0g, Dietary Fiber 0g, Sugars 0g, Protein 16g, Vitamin A 5 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units
| 1/2 | cup melted unsalted butter |
| 1 | tablespoon unsalted butter |
| 1 | cup minced onion |
| 1 | teaspoon minced garlic |
| 1/2 | pound picked flaked crabmeat |
| 3/4 | cup dry white wine |
| 8 | ounces room temperature cream cheese |
| 1/4 | teaspoon salt |
| 2 | teaspoons Worcestershire sauce |
| 1/8 | teaspoon liquid hot pepper sauce |
| 3 | ounces filo dough |
| 2 | tablespoons toasted sliced blanched almonds |
SAUTE ONION IN 1 TABLESPOON BUTTER, UNTIL SOFTENED
ADD GARLIC AND SAUTE FOR 1 MINUTE
ADD SEAFOOD AND WINE, SIMMER UNTIL ALL LIQUID HAS EVAPORATED REMOVE FROM HEAT AND ALLOW TO COOL
COMBINE SEAFOOD MIXTURE, CREAM CHEESE, SALT, AND WORCESTERSHIRE SAUCE-MIX WELL
ADD HOT PEPPER SAUCE TO TASTE
PLACE 2 FILO SHEETS ONTO A DAMP KITCHEN TOWEL AND BRUSH WITH MELTED BUTTER
ADD 2 MORE SHEETS AND BRUSH WITH BUTTER
REPEAT UNTIL 12 SHEETS ARE STACKED
SPOON FILLING ONTO 1 EDGE OF FILO, LEAVING 3-INCHES ON EACH SIDE CLEAR
FOLD DOUGH OVER FILLING TWICE
FOLD IN EDGES AND FOLD TO THE END
SEAL LOOSE EDGE WITH BUTTER
PLACE, SEAM SIDE DOWN, ONTO A GREASED JELLY ROLL PAN
SCORE TOP TO ALLOW STEAM TO ESCAPE
BRUSH TOP WITH BUTTER
BAKE @ 350 DEGREES FOR 40 MINUTES
FINISH BROWNING UNDER A BROILER IF NECESSARY
SLICE PORTIONS ON THE BIAS, TOP WITH ALMONDS
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 324 - Calories from Fat 236
Percent Total Calories From: Fat 73%, Protein 9%, Carbohydrate 14%
Totals and Percent Daily Values (2000 calories): Fat 26g, Saturated Fat 16g, Cholesterol 106mg, Sodium 408mg, Total Carbohydrate 11g, Dietary Fiber 0g, Sugars 0g, Protein 7g, Vitamin A 982 units, Vitamin C 3 units, Calcium 0 units, Iron 1 units
| 3 | tablespoons sugar |
| 1 | cup red Burgundy |
| 1/4 | cup minced scallions |
| 3 | tablespoons unsalted butter |
| 1/4 | cup flour |
| 1 | tablespoon meat extract or bouillon cube |
| 1 | teaspoon strained fresh lemon juice |
| 1/4 | teaspoon salt |
| 1/4 | teaspoon white pepper |
| 1/8 | teaspoon sugar |
HEAT 3 TABLESPOONS SUGAR IN A SAUCEPAN, OVER A LOW FLAME
HEAT AND SHAKE PAN, UNTIL CARAMELIZED
STIR IN 1 CUP BURGUNDY AND SCALLIONS
SIMMER FOR 15 MINUTES, REMOVE FROM HEAT, AND SET ASIDE
HEAT BUTTER IN ANOTHER SAUCEPAN, OVER A MEDIUM FLAME
WHISK IN FLOUR
HEAT AND STIR UNTIL GOLDEN
WHISK IN HALF OF ONION MIXTURE AND REMAINING WINE
ADD REMAINING INGREDIENTS-MIX WELL
SERVE WITH BEEF
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 761 - Calories from Fat 315
Percent Total Calories From: Fat 41%, Protein 3%, Carbohydrate 36%
Totals and Percent Daily Values (2000 calories): Fat 35g, Saturated Fat 22g, Cholesterol 93mg, Sodium 1185mg, Total Carbohydrate 69g, Dietary Fiber 0g, Sugars 0g, Protein 5g, Vitamin A 1401 units, Vitamin C 7 units, Calcium 0 units, Iron 2 units
| 4 | ounces semi-sweet chocolate |
| 1 | cup chopped walnuts |
| 2 | tablespoons sugar |
| 1/2 | cup sugar |
| 1/2 | cup room temperature unsalted butter |
| 3 | room temperature eggs |
| 1 | tablespoon orange liqueur or rum |
| 6 | ounces chocolate |
| 1/3 | cup room temperature unsalted butter |
| 24 | each walnut halves |
MELT 4 OUNCES CHOCOLATE IN THE TOP OF A DOUBLE-BOILER
REMOVE FROM HEAT AND SET ASIDE
COMBINE CHOPPED WALNUTS AND 2 TABLESPOONS SUGAR IN A FOOD PROCESSOR
PROCESS TO A FINE POWDER
CREAM 1/2 CUP BUTTER AND 1/2 CUP SUGAR TOGETHER
STIR IN MELTED CHOCOLATE AND WHIP UNTIL SMOOTH
ADD EGGS AND LIQUOR OR RUM-MIX WELL
ADD NUTS-MIX LIGHTLY
POUR INTO A GREASED AND PARCHMENT-LINED PAN
BAKE @ 375 DEGREES FOR 25 MINUTES
REMOVE FROM OVEN, COOL (will firm up as it cools)
PLACE WALNUT HALVES ONTO AN UNGREASED BAKING SHEET
ROAST @ 350 DEGREES FOR 10-15 MINUTES, UNTIL GOLDEN
REMOVE FROM OVEN, COOL
COMBINE 6 OUNCES CHOCOLATE WITH 1/3 CUP BUTTER IN THE TOP OF A DOUBLE-BOILER
HEAT AND STIR UNTIL MELTED
DIP WALNUT HALVES INTO MELTED CHOCOLATE
PLACE ONTO PARCHMENT TO COOL
POUR REMAINING GLAZE OVER COOLED CAKE
ARRANGE COATED WALNUT HALVES ON TOP
SERVE SLIGHTLY CHILLED OR AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 394 - Calories from Fat 269
Percent Total Calories From: Fat 68%, Protein 4%, Carbohydrate 27%
Totals and Percent Daily Values (2000 calories): Fat 30g, Saturated Fat 14g, Cholesterol 88mg, Sodium 24mg, Total Carbohydrate 26g, Dietary Fiber 1g, Sugars 0g, Protein 4g, Vitamin A 580 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units
| 5 | whole apples, peeled, cored, and sliced |
| 1 | teaspoon ground cinnamon |
| 1 | cup sugar |
| 1 | tablespoon flour |
| 2 | cups sifted flour |
| 1 | cup light brown sugar |
| 1 | cup room temperature unsalted butter |
| 1 | cup cream, whipped |
PLACE APPLES INTO A CASSEROLE
COMBINE CINNAMON, SUGAR, AND 1 TABLESPOON FLOUR
SPRINKLE OVER APPLES
COMBINE 2 CUPS FLOUR AND BROWN SUGAR-MIX WELL
CUT IN BUTTER TO A COARSE MEAL
SPREAD OVER APPLES TO COVER
BAKE @ 350 DEGREES FOR 35-45 MINUTES, COVERING WITH FOIL WHEN LIGHTLY BROWNED
GARNISH WITH WHIPPED CREAM
SERVE WARM OR AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 850 - Calories from Fat 375
Percent Total Calories From: Fat 44%, Protein 3%, Carbohydrate 53%
Totals and Percent Daily Values (2000 calories): Fat 42g, Saturated Fat 25g, Cholesterol 118mg, Sodium 26mg, Total Carbohydrate 113g, Dietary Fiber 2g, Sugars 0g, Protein 6g, Vitamin A 1622 units, Vitamin C 10 units, Calcium 0 units, Iron 2 units
| 4 | pounds trimmed beef tri-tip roast |
| 1 | cup dry red wine |
| 1 | cup wine vinegar |
| 2 | cups cold water |
| 2 | cups sliced onions |
| 1 | tablespoon cracked peppercorns |
| 1 | whole bay leaf |
| 4 | whole cloves |
| 4 | sprigs parsley |
| 2 | tablespoons flour |
| 1/2 | teaspoon black pepper |
| 3 | tablespoons lard or vegetable shortening |
| 1 | cup small dice onion |
| 1 | cup small dice carrot |
| 1 | cup finely crushed gingersnap |
PLACE ROAST INTO A LARGE BOWL, SET ASIDE
COMBINE THE WINE, VINEGAR, WATER, SLICED ONIONS, PEPPERCORNS, BAY LEAF, CLOVES, PARSLEY, AND 1/2 TEASPOON SALT-MIX WELL
POUR OVER THE BEEF
COVER AND CHILL FOR 24-96 HOURS, TURNING OCCAISIONALLY REMOVE THE MEAT AND DRAIN WELL OVER A LARGE BOWL
STRAIN AND RESERVE THE MARINADE
PAT THE ROAST DRY WITH A KITCHEN TOWEL
HEAT LARD OR OIL IN A DUTCH OVEN, OVER A MODERATE FLAME
ADD THE ROAST AND BROWN VERY WELL ON ALL SIDES
REMOVE MEAT AND SET ASIDE
ADD THE ONIONS AND CARROTS
HEAT AND STIR FOR 5-6 MINUTES, UNTIL LIGHTLY BROWNED
STIR IN 3 CUPS OF THE STRAINED MARINADE
RETURN THE BEEF TO THE POT
BRING TO THE BOIL, REDUCE HEAT TO MEDIUM, AND SIMMER FOR 2 HOURS, OR UNTIL TENDER
REMOVE ROAST
BRING LIQUID IN POT TO A BOIL, OVER A MODERATE FLAME
WHISK IN CRUSHED GINGERSNAPS
HEAT AND STIR UNTIL THICKENED
POUR INTO A GRAVY BOAT
SLICE MEAT AND ARRANGE ONTO A SERVING PLATTER
SERVE HOT, WITH GRAVY TO THE SID
Nutrition Facts
Amount Per Serving:
Calories 552 - Calories from Fat 201
Percent Total Calories From: Fat 36%, Protein 49%, Carbohydrate 15%
Totals and Percent Daily Values (2000 calories): Fat 22g, Saturated Fat 7g, Cholesterol 189mg, Sodium 177mg, Total Carbohydrate 20g, Dietary Fiber 1g, Sugars 0g, Protein 67g, Vitamin A 4024 units, Vitamin C 6 units, Calcium 0 units, Iron 8 units
| 1 | pound coarse ground pork |
| 1 | pound coarse ground veal |
| 2 | teaspoons ground celery seed |
| 2 | teaspoons ground caraway seeds |
| 1 | tablespoon lowfat powdered milk |
| 1 | beaten egg |
| 2 | teaspoons onion powder |
| 1/4 | teaspoon grated lemon zest |
| 1 | tablespoon parsley flakes |
| 3 | tablespoons water |
| 1 | teaspoon kosher salt |
| 1 | tablespoon freshly ground white pepper |
| medium sausage casings, soaked and rinsed |
COMBINE INGREDIENTS-MIX WELL
ALLOW TO REST FOR 1 HOUR-MIX WELL
FIT SAUSAGE TUBE ONTO A MEAT GRINDER
SLIDE CASINGS ONTO TUBE, TIE END OF CASING
LOOSELY FILL CASINGS, TIE AT REGULAR INTERVALS
REFRIGERATE UP TO TWO DAYS OR FREEZE UP TO 60 DAYS
PREPARE AS DESIRE
Nutrition Facts
Amount Per Serving:
Calories 753 - Calories from Fat 318
Percent Total Calories From: Fat 42%, Protein 53%, Carbohydrate 5%
Totals and Percent Daily Values (2000 calories): Fat 35g, Saturated Fat 13g, Cholesterol 436mg, Sodium 1570mg, Total Carbohydrate 9g, Dietary Fiber 1g, Sugars 0g, Protein 100g, Vitamin A 336 units, Vitamin C 4 units, Calcium 0 units, Iron 7 units
| 2 | cups flour |
| 2 | teaspoons baking powder |
| 1/4 | cup sugar |
| 1/2 | cup unsalted butter |
| 1 | beaten egg |
| 3/4 | cup milk |
| 2 | cups mixed berries or fruits |
| 1 | teaspoon ground cinnamon |
COMBINE FLOUR, BAKING POWDER, AND 3 TABLESPOONS SUGAR IN A MIXER BOWL
CUT IN BUTTER UNTIL MIXTURE RESEMBLES A COARSE MEAL
ADD EGGS AND MILK-MIX WELL
SPOON INTO A BAKING PAN, SPREAD TO AN EVEN LAYER
TOP WITH FRUIT
SPRINKLE WITH CINNAMON AND REMAINING 1 TABLESPOON SUGAR BAKE @ 350 DEGREES FOR 45 MINUTES
REMOVE FROM OVEN
SERVE WARM OR AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 260 - Calories from Fat 107
Percent Total Calories From: Fat 41%, Protein 7%, Carbohydrate 52%
Totals and Percent Daily Values (2000 calories): Fat 12g, Saturated Fat 7g, Cholesterol 54mg, Sodium 97mg, Total Carbohydrate 34g, Dietary Fiber 1g, Sugars 0g, Protein 4g, Vitamin A 455 units, Vitamin C 2 units, Calcium 0 units, Iron 1 units
| 1 | cup flour |
| 1/4 | teaspoon salt |
| 2 | teaspoons oil |
| 1/2 | each beaten egg |
| 1/4 | cup warm water |
| 1 | pound peeled, cored, and sliced apple |
| 1/4 | cup currants |
| 1/2 | cup seedless golden raisins |
| 1 | teaspoon cinnamon |
| 1/4 | cup unseasoned dry breadcrumbs |
| 2 | tablespoons melted unsalted butter |
| 1/4 | cup sifted powdered sugar |
SIFT FLOUR AND SALT TOGETHER INTO A MIXER BOWL
ADD OIL, EGG, AND ENOUGH WATER TO MAKE A FAIRLY LOOSE PASTE-MIX WELL
BEAT ON LOW SPEED FOR 2 MINUTES
COVER AND ALLOW TO REST
COMBINE APPLES, CURRANTS, RAISINS, CINNAMON, AND HALF OF BREADCRUMBS
MIX WELL AND SET ASIDE
ROLLOUT DOUGH TO A THICKNESS OF 3/8-INCH
INVERT ONTO A FLOURED TOWEL
ALLOW TO REST FOR 10-12 MINUTES
GENTLY PULL EDGES TO STRETCH VERY THIN, WITHOUT TEARING LIGHTLY COAT WITH MELTED BUTTER THEN REMAINING BREADCRUMBS
SPREAD EVENLY WITH APPLE MIXTURE, LEAVING A 2-INCH BORDER ON ONE END
BEGINNING AT THE END OPPOSITE BORDER, ROLLUP INTO A LOG PLACE, SEAM SIDE DOWN, ONTO A GREASED BAKING SHEET
LIGHTLY SCORE TOP WITH PARALLEL DIAGONAL SLICES
BRUSH WITH MELTED BUTTER
BAKE @ 400 DEGREES FOR 20-25 MINUTES, UNTIL GOLDEN
LIGHTLY SPRINKLE WITH POWDERED SUGAR
SERVE WARM OR AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 263 - Calories from Fat 59
Percent Total Calories From: Fat 22%, Protein 6%, Carbohydrate 72%
Totals and Percent Daily Values (2000 calories): Fat 7g, Saturated Fat 3g, Cholesterol 28mg, Sodium 137mg, Total Carbohydrate 47g, Dietary Fiber 1g, Sugars 0g, Protein 4g, Vitamin A 229 units, Vitamin C 13 units, Calcium 0 units, Iron 1 units
| 3 | beaten eggs |
| 1 | teaspoon salt |
| 1/2 | cup water |
| 3 | cups flour |
| 1 | tablespoon baking powder |
COMBINE EGGS, SALT, AND WATER IN A MIXER BOWL-MIX WELL
ADD FLOUR AND BAKING POWDER AND BEAT UNTIL WELL BLENDED DROP BY TABLESPOONSFUL INTO SIMMERING BROTH
COVER AND SIMMER GENTLY FOR 15-16 MINUTES
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 195 - Calories from Fat 21
Percent Total Calories From: Fat 11%, Protein 15%, Carbohydrate 74%
Totals and Percent Daily Values (2000 calories): Fat 2g, Saturated Fat 1g, Cholesterol 80mg, Sodium 449mg, Total Carbohydrate 36g, Dietary Fiber 0g, Sugars 0g, Protein 7g, Vitamin A 119 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units
| 50 | pork loin chops |
| 2 | tablespoons salt |
| 2 | tablespoons black pepper |
| 1/3 | cup apple cider vinegar |
| 3 | cups prepared horseradish |
| 2 | tablespoons Dijon mustard |
| 1 | cup melted unsalted butter |
| 1 | cup olive oil |
| 6 | cups unsalted beef stock |
| 6 | cups dry white wine |
| 3 | whole bay leaves |
| 1 | cup sour cream |
| 6 | beaten egg yolks |
SEASON CHOPS WITH SALT AND PEPPER
COMBINE VINEGAR, HORSERADISH, AND DIJON MUSTARD-MIX WELL SPREAD EVENLY OVER CHOPS TO COAT WELL
COVER AND CHILL FOR 4-24 HOURS
HEAT BUTTER AND OIL IN A LARGE SKILLET OR SAUTE PAN, OVER A MODERATE FLAME
ADD CHOPS AND BROWN LIGHTLY ON BOTH SIDES, DRAIN WELL
ADD BEEF BROTH, WINE, AND BAY LEAVES
BRING JUST TO A BOIL, COVER, REDUCE HEAT, AND SIMMER FOR 30-35 MINUTES, UNTIL JUST TENDER
REMOVE AND DISCARD BAY LEAVES
REMOVE CHOPS TO A HEATED SERVING PLATTER
COMBINE SOUR CREAM AND EGG YOLKS-MIX WELL
STIR INTO SAUCE MIXTURE
HEAT THROUGH, WITHOUT BOILING
REMOVE FROM HEAT, POUR OVER CHOPS
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 269 - Calories from Fat 151
Percent Total Calories From: Fat 56%, Protein 34%, Carbohydrate 3%
Totals and Percent Daily Values (2000 calories): Fat 17g, Saturated Fat 6g, Cholesterol 98mg, Sodium 473mg, Total Carbohydrate 2g, Dietary Fiber 0g, Sugars 0g, Protein 23g, Vitamin A 213 units, Vitamin C 1 units, Calcium 0 units, Iron 1 units
| 1/4 | cup room temperature unsalted butter |
| 1 | cup sugar |
| 2 | beaten egg yolks |
| 1 | beaten egg |
| 4 | cups flour |
| 2 | teaspoons baking powder |
| 1/4 | teaspoon freshly grated nutmeg |
| 1/2 | teaspoon baking soda |
| 3/4 | cup buttermilk |
| 2 | cups powdered sugar |
| shortening, for frying |
CREAM BUTTER AND SUGAR TOGETHER
STIR IN EGG YOLKS AND EGG-MIX WELL
SIFT TOGETHER FLOUR, BAKING POWDER, NUTMEG, AND BAKING SODA MIX INTO BUTTER MIXTURE
STIR IN BUTTERMILK-MIX WELL
HEAT SHORTENING TO 375 DEGREES
DROP BATTER BY TABLESPOONSFUL INTO HOT FAT
LIGHTLY BROWN ON BOTH SIDES
DRAIN ON A COOLING RACK AND BLOT WITH PAPER TOWELS
DUST WITH POWDERED SUGAR
SERVE WARM OR AT ROOM TEMPERATURE, WITH HONEY, SWEETENED WHIPPED CREAM, AND/OR HEATED PRESERVES TO THE SID
Nutrition Facts
Amount Per Serving:
Calories 235 - Calories from Fat 34
Percent Total Calories From: Fat 15%, Protein 7%, Carbohydrate 79%
Totals and Percent Daily Values (2000 calories): Fat 4g, Saturated Fat 2g, Cholesterol 42mg, Sodium 78mg, Total Carbohydrate 46g, Dietary Fiber 0g, Sugars 0g, Protein 4g, Vitamin A 152 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units
| 2/3 | cup brown sugar |
| 2 | teaspoons dry mustard |
| 1/4 | cup water |
| 1/3 | cup strained fresh lemon juice |
| 2 | tablespoons unsalted butter |
| 25 | slices ham, about 5oz each |
| oil, for frying | |
| canned Dole Pineapple Slices | |
| apricot halves packed in juice | |
| cling peach halves in juice |
COMBINE SUGAR, MUSTARD, WATER, LEMON JUICE, AND BUTTER IN A SMALL SAUCEPAN, OVER A MEDIUM FLAME
HEAT AND STIR TO DISSOLVE SUGAR
REMOVE FROM HEAT AND SET ASIDE
COAT HAM STEAKS LIGHTLY WITH OIL
PLACE ONTO A RACK AND BROIL LIGHTLY JUST UNTIL BROWNED ON EACH SIDE
PLACE A PIECE OF FRUIT ON EACH SLICE
BRUSH WITH SUGAR MIXTURE
PASS BRIEFLY UNDER THE BROILER TO GLAZE AND HEAT FRUIT
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 73 - Calories from Fat 29
Percent Total Calories From: Fat 39%, Protein 35%, Carbohydrate 25%
Totals and Percent Daily Values (2000 calories): Fat 3g, Saturated Fat 1g, Cholesterol 17mg, Sodium 426mg, Total Carbohydrate 5g, Dietary Fiber 0g, Sugars 0g, Protein 6g, Vitamin A 79 units, Vitamin C 2 units, Calcium 0 units, Iron 0 units
| 3/4 | pound cleaned extra-large prawn |
| 1 | tablespoon strained fresh lemon juice |
| 2 | tablespoons unsalted butter |
| 3 | tablespoons flour |
| 1/2 | cup water |
| 1/2 | cup half and half |
| 1/4 | cup dry white wine |
| 1/2 | teaspoon strained fresh lemon juice |
| 1/2 | teaspoon kosher salt |
| 4 | cups dry breadcrumbs, seasoned with salt and pepper |
| 1/4 | cup grated parmesan cheese |
| 2 | tablespoons melted unsalted butter |
SPRINKLE SHRIMP WITH 1 TABLESPOON LEMON JUICE-TOSS TO COAT DIVIDE SHRIMP INTO EQUAL PORTIONS
PLACE EACH PORTION INTO A RAMEKIN
HEAT 2 TABLESPOONS BUTTER IN A SAUCEPAN, OVER A MEDIUM FLAME STIR IN FLOUR, HEAT AND STIR UNTIL BUBBLY
GRADUALLY STIR IN HALF & HALF, WATER, AND WINE
HEAT AND STIR FOR 5 MINUTES
ADD REMAINING 1/2 TEASPOON LEMON JUICE AND SALT-MIX WELL SPOON OVER SHRIMP
SPRINKLE WITH BREADCRUMBS AND CHEESE
DOT WITH MELTED BUTTER
BAKE @ 400 DEGREES FOR 12-15 MINUTES, UNTIL GOLDEN
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 670 - Calories from Fat 204
Percent Total Calories From: Fat 30%, Protein 20%, Carbohydrate 48%
Totals and Percent Daily Values (2000 calories): Fat 23g, Saturated Fat 12g, Cholesterol 181mg, Sodium 1264mg, Total Carbohydrate 81g, Dietary Fiber 0g, Sugars 0g, Protein 34g, Vitamin A 755 units, Vitamin C 4 units, Calcium 0 units, Iron 6 units
| 1/4 | pound sliced bacon |
| 4 | pounds boneless chuck roast |
| 1 | tablespoon sugar |
| 1 | tablespoon vinegar |
| 1 | teaspoon ground cinnamon |
| 1 | teaspoon powdered ginger |
| 12 | ounces lager beer |
| 1 | cup tomato sauce |
| 1 | cup minced onion |
| 1 | whole bay leaf |
| 1 | teaspoon kosher salt |
| 1 | teaspoon black pepper |
| 1/4 | cup ground gingersnaps or flour |
FRY BACON IN A DUTCH OVEN OR BRAIZER, OVER A MODERATE FLAME ADD THE BEEF AND BROWN WELL ON ALL SIDES
COMBINE REMAINING INGREDIENTS (except gingersnaps)-MIX WELL POUR OVER MEAT, COVER, AND SIMMER FOR 2 HOURS, UNTIL TENDER REMOVE BEEF TO A SERVING PLATTER
PLACE POT OVER A MEDIUM FLAME
WHISK IN GINGERSNAPS OR FLOUR
HEAT AND STIR, UNTIL THICKENED
POUR OVER BEEF
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 631 - Calories from Fat 459
Percent Total Calories From: Fat 73%, Protein 20%, Carbohydrate 5%
Totals and Percent Daily Values (2000 calories): Fat 51g, Saturated Fat 21g, Cholesterol 140mg, Sodium 584mg, Total Carbohydrate 9g, Dietary Fiber 0g, Sugars 0g, Protein 32g, Vitamin A 249 units, Vitamin C 7 units, Calcium 0 units, Iron 4 units
| 36 | ounces beer |
| 1/4 | cup sugar |
| 2 | beaten egg yolks |
| 1 | cup sour cream |
| 1/4 | cup flour |
| 1/2 | teaspoon ground cinnamon |
| 1/4 | teaspoon salt |
| 1/4 | teaspoon white pepper |
| 4 | slices rye bread |
| 1/2 | cup finely grated brick or muenster cheese |
COMBINE BEER AND SUGAR IN A LARGE STOCKPOT, OVER A MEDIUM FLAME
HEAT AND STIR TO DISSOLVE SUGAR
COMBINE EGG YOLKS, SOUR CREAM, FLOUR, CINNAMON, SALT, AND PEPPER IN A BLENDER OR FOOD PROCESSOR
PROCESS UNTIL SMOOTH AND WELL BLENDED, SCRAPING DOWN SIDES AS NECESSARY
ADD 1/2 CUP HOT BEER MIXTURE TO THE EGG MIXTURE-MIX WELL GRADUALLY WHISK TEMPERED EGG MIXTURE BACK INTO HOT BEER MIXTURE
HEAT AND STIR UNTIL THICKENED
REMOVE FROM HEAT AND KEEP WARM
CUT ROUNDS FROM THE RYE BREAD
TOP WITH GRATED CHEESE
BROIL JUST TO MELT CHEESE
POUR SOUP INTO INDIVIDUAL BOWLS
TOP WITH A BREAD ROUND
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 238 - Calories from Fat 88
Percent Total Calories From: Fat 37%, Protein 9%, Carbohydrate 40%
Totals and Percent Daily Values (2000 calories): Fat 10g, Saturated Fat 4g, Cholesterol 70mg, Sodium 227mg, Total Carbohydrate 24g, Dietary Fiber 0g, Sugars 0g, Protein 5g, Vitamin A 292 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units
| 1 | whole live lobster |
| 3 | tablespoons white wine vinegar |
| 1 | cup large dice carrot |
| 1 | quartered onion |
| 1 | tablespoon black peppercorns |
| 1/2 | teaspoon cumin |
| 1 | teaspoon kosher salt |
SCRUB LOBSTER WELL, UNDER COLD WATER
HEAT 2-3 GALLONS WATER TO BOIL IN A STOCKPOT, OVER A HIGH FLAME
ADD VINEGAR, CARROTS, ONION, PEPPERCORNS, AND CUMIN
SIMMER FOR 10 MINUTES
PLUNGE LOBSTER HEADFIRST INTO BOILING WATER
BOIL FOR 1 MINUTE, REDUCE HEAT, AND SIMMER FOR 20-30 MINUTES ACCORDING TO SIZE
REMOVE CLAWS AND SPLIT LOBSTER IN HALF
SERVE HOT, WITH LEMON BUTTER AND WHITE WIN
Nutrition Facts
Amount Per Serving:
Calories 211 - Calories from Fat 16
Percent Total Calories From: Fat 8%, Protein 57%, Carbohydrate 35%
Totals and Percent Daily Values (2000 calories): Fat 2g, Saturated Fat 0g, Cholesterol 143mg, Sodium 1643mg, Total Carbohydrate 18g, Dietary Fiber 2g, Sugars 0g, Protein 30g, Vitamin A 15590 units, Vitamin C 12 units, Calcium 0 units, Iron 2 units
| 1 | cup dry breadcrumbs, seasoned with salt and pepper |
| 1 | teaspoon minced parsley |
| 1 | teaspoon finely snipped chives |
| 2 | cups leftover mashed potatoes |
| 1/4 | teaspoon kosher salt |
| 1/4 | teaspoon freshly ground black pepper |
| 2 | beaten eggs |
| shortening, for frying |
COMBINE BREADCRUMBS, PARSLEY, AND CHIVES, SET ASIDE
SEASON MASHED POTATOES TO TASTE WITH SALT AND PEPPER
DIVIDE INTO PORTIONS AND FORM INTO PATTIES
DIP INTO BEATEN EGGS
COAT WITH CRUMB MIXTURE
PLACE ONTO WAXED PAPER
COVER AND CHILL FOR 30 MINUTES TO SET COATING
HEAT OIL TO 375 DEGREES
ADD CAKES AND FRY UNTIL CRISPY ON BOTH SIDES
DRAIN ON A COOLING RACK AND BLOT WITH PAPER TOWELS
KEEP WARM IN A SLOW OVEN
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 223 - Calories from Fat 41
Percent Total Calories From: Fat 18%, Protein 15%, Carbohydrate 67%
Totals and Percent Daily Values (2000 calories): Fat 5g, Saturated Fat 1g, Cholesterol 110mg, Sodium 681mg, Total Carbohydrate 37g, Dietary Fiber 0g, Sugars 0g, Protein 8g, Vitamin A 219 units, Vitamin C 7 units, Calcium 0 units, Iron 2 units
| 2 | cubes vegetable bouillon |
| 1 | cup boiling-hot water |
| 4 | teaspoons cornstarch |
| 4 | teaspoons sugar |
| 4 | teaspoons dry mustard |
| 1 | teaspoon turmeric |
| 1/4 | cup white vinegar |
| 2 | tablespoons prepared horseradish |
| 2 | slightly beaten egg yolks |
COMBINE BOUILLON AND HOT WATER
STIR TO DISSOLVE BOUILLON AND SET ASIDE
COMBINE SUGAR, CORNSTARCH, MUSTARD, AND TURMERIC IN A SAUCEPAN
STIR IN VINEGAR AND HORSERADISH-MIX VERY WELL
GRADUALLY STIR IN BOUILLON MIXTURE
PLACE OVER A MEDIUM-LOW FLAME
HEAT AND STIR UNTIL SLIGHTLY THICKENED
WHISK 1/4 CUP HEATED MIXTURE INTO YOLKS-MIX WELL
STIR YOLK MIXTURE BACK INTO BOUILLON MIXTURE
HEAT AND STIR FOR 1 MINUTE
REMOVE FROM HEAT AND ALLOW TO COOL
COVER AND CHILL
SERVE SLIGHTLY CHILLED OR AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 55 - Calories from Fat 24
Percent Total Calories From: Fat 43%, Protein 13%, Carbohydrate 44%
Totals and Percent Daily Values (2000 calories): Fat 3g, Saturated Fat 1g, Cholesterol 68mg, Sodium 10mg, Total Carbohydrate 6g, Dietary Fiber 0g, Sugars 0g, Protein 2g, Vitamin A 110 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units
| 2 | packages active dry yeast |
| 2 | cups warm (105-110 degree) water |
| 1/2 | cup sugar |
| 1/4 | cup unsalted butter |
| 1 | beaten egg |
| 2 | teaspoons salt |
| 7 | cups flour |
| 1 | beaten egg yolk |
| 1 | tablespoon water |
| 1 | teaspoon kosher salt, as garnish |
| Sweet-Hot or German mustard |
COMBINE YEAST, WATER, AND SUGAR IN A LARGE MIXING BOWL-MIX WELL
ADD BUTTER, EGG, SALT, AND 3 CUPS FLOUR-MIX UNTIL SMOOTH CONTINUE TO MIX IN FLOUR UNTIL MIXTURE STIFFENS
ROLL INTO A BALL OR LOG
WRAP IN PLASTIC AND CHILL FOR 4-24 HOURS
DIVIDE DOUGH INTO PORTIONS
ROLL EACH PIECE INTO AN 18-INCH ROPE
FORM INTO A PRETZEL SHAPE, PRESSING ENDS TO SEAL
PLACE ONTO A PARCHMENT-LINED BAKING SHEET
REPEAT WITH REMAINING DOUGH
COMBINE YOLK AND WATER-MIX WELL
BRUSH OVER PRETZELS
COVER AND ALLOW TO RISE FOR 30-45 MINUTES
BAKE @ 400 DEGREES FOR 10-15 MINUTES
DIP IN SALT
SERVE WARM, WITH MUSTARD TO THE SID
Nutrition Facts
Amount Per Serving:
Calories 114 - Calories from Fat 16
Percent Total Calories From: Fat 14%, Protein 10%, Carbohydrate 76%
Totals and Percent Daily Values (2000 calories): Fat 2g, Saturated Fat 1g, Cholesterol 15mg, Sodium 199mg, Total Carbohydrate 21g, Dietary Fiber 0g, Sugars 0g, Protein 3g, Vitamin A 66 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units
| 4 | peeled large red or white potatoes |
| 1 | tablespoon very finely minced onion |
| 1/2 | cup vinegar |
| 1/4 | cup water |
| 1/4 | cup superfine sugar |
| 2 | teaspoons kosher salt |
| 1/4 | teaspoon freshly ground white pepper |
| 1/2 | teaspoon dry mustard |
| 1/4 | pound crisp-fried cooked bacon |
| 1/4 | cup minced parsley |
SIMMER POTATOES IN SALTED WATER TO COVER, UNTIL TENDER
DRAIN WELL, PEEL, AND THINLY SLICE
COMBINE ONIONS, VINEGAR, WATER, SUGAR, SALT, WHITE PEPPER, AND DRY MUSTARD IN A DUTCH OVEN, OVER A MODERATE FLAME BRING TO A BOIL AND REDUCE HEAT
ADD POTATOES, BACON, AND PARSLEY-GENTLY TOSSING TO MIX WELL HEAT OVER A LOW FLAME, SHAKING PAN, UNTIL THOROUGHLY HEATED REMOVE FROM HEAT
SPOON INTO A SERVING DISH
SERVE WAR
Nutrition Facts
Amount Per Serving:
Calories 420 - Calories from Fat 129
Percent Total Calories From: Fat 31%, Protein 13%, Carbohydrate 56%
Totals and Percent Daily Values (2000 calories): Fat 14g, Saturated Fat 5g, Cholesterol 24mg, Sodium 1650mg, Total Carbohydrate 59g, Dietary Fiber 2g, Sugars 0g, Protein 14g, Vitamin A 293 units, Vitamin C 41 units, Calcium 0 units, Iron 4 units
| 3 | tablespoons vegetable shortening |
| 4 | cups thinly sliced sweet onions |
| 1 | cup unsalted beef stock |
| 1/8 | teaspoon kosher salt |
| 1/8 | teaspoon black pepper |
| 2 | tablespoons cognac or brandy |
| 4 | slices French bread, toasted |
| 1/3 | cup finely shredded Emmentaler cheese |
| 1/3 | cup finely shredded parmesan cheese |
HEAT OIL IN A SKILLET, OVER A HIGH FLAME
ADD ONIONS AND SAUTE FOR 20 MINUTES, UNTIL GOLDEN BROWN
ADD STOCK, SALT, AND PEPPERS
REDUCE HEAT, COVER, AND SIMMER FOR 30 MINUTES
STIR IN COGNAC OR BRANDY, KEEP WARM
PREHEAT BROILER
LADLE SOUP INTO HEATPROOF BOWLS
FLOAT A SLICE OF BREAD ONTO EACH
SPRINKLE WITH CHEESES PASS UNDER BROILER TO MELT CHEESES AND BROWN SLIGHTLY
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 320 - Calories from Fat 138
Percent Total Calories From: Fat 43%, Protein 13%, Carbohydrate 38%
Totals and Percent Daily Values (2000 calories): Fat 15g, Saturated Fat 5g, Cholesterol 15mg, Sodium 568mg, Total Carbohydrate 30g, Dietary Fiber 1g, Sugars 0g, Protein 11g, Vitamin A 126 units, Vitamin C 12 units, Calcium 0 units, Iron 1 units
| 1 | quart sauerkraut, drained |
| 2 | whole apples, cored and thinly sliced |
| 1/2 | cup apple cider |
| 2 to 1 | tablespoon light brown sugar |
| 2 | tablespoons unsalted butter |
COMBINE INGREDIENTS IN A SAUCEPAN, OVER A MEDIUM FLAME
HEAT JUST TO A BOIL, REDUCE HEAT, AND SIMMER FOR 5 MINUTES REMOVE FROM HEAT
SPOON INTO A SERVING DISH
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 96 - Calories from Fat 29
Percent Total Calories From: Fat 30%, Protein 5%, Carbohydrate 65%
Totals and Percent Daily Values (2000 calories): Fat 3g, Saturated Fat 2g, Cholesterol 8mg, Sodium 781mg, Total Carbohydrate 16g, Dietary Fiber 2g, Sugars 0g, Protein 1g, Vitamin A 156 units, Vitamin C 20 units, Calcium 0 units, Iron 2 units
| 16 | ounces drained sauerkraut |
| 1 | thinly sliced apple |
| 9 | ounces beer |
| 1 | tablespoon sugar |
| 1 | tablespoon unsalted butter |
| 1/2 | teaspoon caraway seeds |
| 1/4 | teaspoon white pepper |
RINSE SAUERKRAUT WELL, DRAIN
COMBINE ALL INGREDIENTS IN A SAUCEPAN, OVER A MODERATE FLAME BRING TO A BOIL, REDUCE HEAT, AND SIMMER FOR 30 MINUTES, STIRRING OFTEN, UNTIL MOST OF THE LIQUID HAS EVAPORATED REMOVE FROM HEAT
SPOON INTO A SERVING DISH
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 124 - Calories from Fat 29
Percent Total Calories From: Fat 24%, Protein 5%, Carbohydrate 59%
Totals and Percent Daily Values (2000 calories): Fat 3g, Saturated Fat 2g, Cholesterol 8mg, Sodium 755mg, Total Carbohydrate 18g, Dietary Fiber 2g, Sugars 0g, Protein 1g, Vitamin A 157 units, Vitamin C 20 units, Calcium 0 units, Iron 2 units
| 3 | cups unsalted beef stock |
| 1 1/2 | cups thinly sliced leeks |
| 3 | tablespoons unsalted butter |
| 1/4 | cup flour |
| 2 | tablespoons milk |
| 1 | cup Schmelzlcase cheese |
| 1/8 | teaspoon salt |
| 1/8 | teaspoon freshly ground white pepper |
| 1/8 | teaspoon freshly ground nutmeg |
| 1 | slightly beaten egg yolk |
| 1/3 | cup whipping cream |
| 4 | slices bread, cut into medium dice |
| 1/4 | cup unsalted butter |
HEAT BROTH TO A BOIL IN A SAUCEPAN, OVER A MODERATE FLAME ADD LEEKS AND SIMMER UNTIL TENDER
TRANSFER TO A FOOD PROCESSOR
PROCESS TO A FINE PUREE
MELT 3 TABLESPOONS BUTTER IN A SAUCEPAN, OVER A MEDIUM FLAME STIR IN FLOUR, HEAT AND STIR UNTIL BUBBLY
GRADUALLY STIR IN MILK AND LEEK PUREE
HEAT AND STIR FOR 5 MINUTES
STIR IN CHEESE, SALT, PEPPER, AND NUTMEG
STIR JUST UNTIL CHEESE MELTS
REMOVE FROM HEAT
BEAT TOGETHER EGG YOLK AND CREAM
BEAT IN 1 CUP HOT SOUP
STIR MIXTURE BACK INTO HOT SOUP
HEAT REMAINING 1/4 CUP BUTTER IN A SKILLET, OVER A MEDIUM FLAME
ADD BREAD CUBES
HEAT AND STIR UNTIL CRISP
DO NOT REHEAT SOUP
SERVE HOT, WITH CROUTON
Nutrition Facts
Amount Per Serving:
Calories 621 - Calories from Fat 422
Percent Total Calories From: Fat 68%, Protein 14%, Carbohydrate 18%
Totals and Percent Daily Values (2000 calories): Fat 47g, Saturated Fat 29g, Cholesterol 187mg, Sodium 1219mg, Total Carbohydrate 28g, Dietary Fiber 1g, Sugars 0g, Protein 22g, Vitamin A 1773 units, Vitamin C 5 units, Calcium 0 units, Iron 2 units
| 1 | tablespoon grated orange zest |
| 1/4 | cup minced scallions |
| 1 | tablespoon dry white wine |
| 1 | tablespoon vinegar |
| 3 | tablespoons unsalted chicken stock |
| 2 | slightly beaten egg yolks |
| 1/2 | cup small dice, chilled unsalted butter |
| 1 | teaspoon strained fresh lemon juice |
| 1/4 | teaspoon salt |
| 1/4 | teaspoon white pepper |
| 3 | tablespoons strained fresh orange juice |
| 3 | tablespoons strained fresh orange juice |
BLANCH ZEST IN BOILING WATER FOR A FEW SECONDS
MINCE AND SET ASIDE
COMBINE SCALLIONS, WINE, VINEGAR, AND STOCK IN A SAUCEPAN, OVER A MODERATE FLAME
HEAT TO A BOIL, REDUCE HEAT, AND SIMMER FOR 5 MINUTES
STRAIN WELL, DISCARDING SOLIDS, AND ALLOW TO COOL
COMBINE STRAINED MIXTURE AND EGG YOLKS IN A DOUBLE-BOILER, OVER A LOW FLAME
WHISK IN BUTTER, ONE PIECE AT A TIME, UNTIL MELTED
WHISK IN LEMON JUICE, SALT, PEPPER, ZEST, AND ORANGE JUICE-MIX WELL
REMOVE FROM HEAT FOLD IN WHIPPED CREAM
SERVE WITH FISH OR ASPARAGU
Nutrition Facts
Amount Per Serving:
Calories 513 - Calories from Fat 461
Percent Total Calories From: Fat 90%, Protein 3%, Carbohydrate 6%
Totals and Percent Daily Values (2000 calories): Fat 51g, Saturated Fat 30g, Cholesterol 329mg, Sodium 447mg, Total Carbohydrate 8g, Dietary Fiber 0g, Sugars 0g, Protein 4g, Vitamin A 2204 units, Vitamin C 30 units, Calcium 0 units, Iron 1 units
| 1 | pound sliced corned beef |
| 1 | loaf cocktail rye |
| 3 | tablespoons thousand island dressing |
| 16 | ounces drained sauerkraut |
| 3/4 | cup grated Swiss cheese |
CUT SLICED CORNED BEEF INTO 24 PIECES
SPREAD COCKTAIL BREAD SLICES WITH 1000 ISLAND DRESSING ARRANGE ON A BROILER PAN
PLACE A PIECE OF CORNED BEEF ON EACH
TOP WITH SAUERKRAUT
SPRINKLE WITH CHEESE
BROIL 2-3 MINUTES, UNTIL CHEESE IS BUBBLY AND LIGHTLY BROWNED ARRANGE ONTO A SERVING PLATTER
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 70 - Calories from Fat 43
Percent Total Calories From: Fat 61%, Protein 27%, Carbohydrate 11%
Totals and Percent Daily Values (2000 calories): Fat 5g, Saturated Fat 2g, Cholesterol 22mg, Sodium 376mg, Total Carbohydrate 2g, Dietary Fiber 0g, Sugars 0g, Protein 5g, Vitamin A 39 units, Vitamin C 6 units, Calcium 0 units, Iron 1 units
| 1/2 | cup vegetable shortening |
| 1 | cup sugar |
| 3 | cups flour |
| 1/2 | teaspoon salt |
| 1 | tablespoon baking powder |
| 1 | cup milk |
| 1 | tablespoon ground cinnamon |
| 1 | cup light brown sugar |
COMBINE SHORTENING AND SUGAR IN A MIXER BOWL-MIX WELL COMBINE DRY INGREDIENTS-MIX WELL
BEAT IN HALF OF THE DRY INGREDIENTS
BEAT IN HALF OF THE MILK
BEAT IN THE REMAINING DRY INGREDIENTS
BEAT IN THE REMAINING MILK-MIX WELL
POUR INTO A GREASED HOTEL PAN
COMBINE CINNAMON AND BROWN SUGAR
CRUMBLE ON TOP OF BATTER
BAKE @ 350 DEGREES FOR 45-55 MINUTES, UNTIL BROWNED AND NO LONGER MOIST IN THE CENTER
SERVE WARM OR AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 370 - Calories from Fat 103
Percent Total Calories From: Fat 28%, Protein 5%, Carbohydrate 67%
Totals and Percent Daily Values (2000 calories): Fat 11g, Saturated Fat 2g, Cholesterol 3mg, Sodium 239mg, Total Carbohydrate 62g, Dietary Fiber 0g, Sugars 0g, Protein 5g, Vitamin A 32 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units
| 2 | pounds lean ground pork |
| 1 | pound chilled, ground pork fat |
| 2 | teaspoons salt |
| 2 | beaten eggs |
| 1/4 | teaspoon marjoram |
| 1/4 | teaspoon coriander seeds |
| 1/4 | teaspoon freshly ground nutmeg |
| 1 | teaspoon parsley flakes |
| 1 | teaspoon white pepper |
| 1/4 | teaspoon soy sauce |
| 1/2 | teaspoon very finely grated lemon zest |
| 3/4 | cup milk |
| 3/4 | cup milk |
COMBINE ALL INGREDIENTS (EXCEPT CASINGS)-MIX WELL
STUFF LOOSELY INTO SAUSAGE CASINGS
TIE OFF INTO LENGTHS OF 4-5 INCHES
CHILL OR FREEZE TO STOR
Nutrition Facts
Amount Per Serving:
Calories 489 - Calories from Fat 406
Percent Total Calories From: Fat 83%, Protein 15%, Carbohydrate 1%
Totals and Percent Daily Values (2000 calories): Fat 45g, Saturated Fat 18g, Cholesterol 123mg, Sodium 474mg, Total Carbohydrate 2g, Dietary Fiber 0g, Sugars 0g, Protein 19g, Vitamin A 106 units, Vitamin C 1 units, Calcium 0 units, Iron 1 units
| 1 | cup warm (105-110 deg) water |
| 2 | tablespoons yeast |
| 1 | teaspoon liquid malted barley |
| 1 | tablespoon sugar |
| 1 | tablespoon warmed vegetable shortening |
| 1/2 | beaten egg |
| 3 | cups bread flour |
| 2 | slightly beaten egg whites |
| 1 | teaspoon salt |
| 1/3 | cup liquid malted barley |
| 1 | tablespoon kosher salt, as garnish |
COMBINE WATER, YEAST, 1 TEASPOON MALT, AND SUGAR
ALLOW TO WORK FOR 10-15 MINUTES, UNTIL FROTHY
COMBINE YEAST MIXTURE, SHORTENING, EGG, AND 1-2/3 CUP BREAD FLOUR IN A FOOD PROCESSOR
PROCESS TO COMBINE INGREDIENTS WELL
ADD 1 CUP FLOUR AND PROCESS UNTIL MIXTURE FORMS A BALL AND CLEANS BOWL
ADDING FLOUR OR WATER AS NEEDED TO MAKE DOUGH MOIST, NOT STICKY OR DRY
TURNOUT ONTO A LIGHTLY FLOURED BOARD
KNEAD UNTIL VERY SMOOTH AND ELASTIC
PLACE INTO A GREASED BOWL, TURN TO COAT
COVER AND PUT IN A WARM PLACE TO RISE FOR 90 MINUTES, UNTIL DOUBLED
PUNCH DOWN AND DIVIDE INTO EQUAL PORTIONS
ROLL EACH PIECE INTO AN 18-INCH ROPE AND TWIST INTO A PRETZLE SHAPE (pinch at the ends and press to seal)
HEAT 8 CUPS WATER AND REMAINING 1/3 CUP MALTED BARLEY TO A SIMMER, IN A SAUCEPAN, OVER A MEDIUM FLAME
ADD 1 PRETZLE, SIMMER FOR 30 SECONDS ON EACH SIDE
REMOVE WITH A SLOTTED SPOON AND DRAIN WELL
REMOVE TO A COOLING RACK
REPEAT WITH REMAINING PRETZELS
ARRANGE PRETZELS ONTO A BAKING SHEET
BRUSH WITH EGG WHITES
BAKE @ 400 DEGREES FOR 20 MINUTES
DIP INTO KOSHER SALT
SERVE HOT OR WARM, WITH ASSORTED MUSTARDS TO THE SID
Nutrition Facts
Amount Per Serving:
Calories 205 - Calories from Fat 20
Percent Total Calories From: Fat 10%, Protein 13%, Carbohydrate 77%
Totals and Percent Daily Values (2000 calories): Fat 2g, Saturated Fat 0g, Cholesterol 11mg, Sodium 956mg, Total Carbohydrate 40g, Dietary Fiber 0g, Sugars 0g, Protein 7g, Vitamin A 16 units, Vitamin C 0 units, Calcium 0 units, Iron 2 units
| 2 | cups cider vinegar |
| 4 | cups water |
| 2 | cups minced onions |
| 1/4 | cup whole pickling spice |
| 1 | teaspoon kosher salt |
| 5 | pounds top round or Beef Rump Roast |
| 2 | tablespoons vegetable shortening |
| 3 | tablespoons flour |
| 2 | tablespoons sugar |
| 1 | cup dry red wine |
| 2 | tablespoons flour |
| 2 | tablespoons water |
COMBINE VINEGAR, WATER, ONIONS, PICKLING SPICES, AND SALT-MIX WELL
ADD BEEF, COVER, AND CHILL FOR 48 HOURS, TURNING MEAT OFTEN HEAT SHORTENING IN A DUTCH OVEN, OVER A MODERATE FLAME
REMOVE MEAT FROM MARINADE, DRAIN WELL
ADD TO HOT FAT AND BROWN WELL ON ALL SIDES
REMOVE AND SET ASIDE
WHISK IN FLOUR, UNTIL LIGHTLY BROWNED
WHISK IN 1 TABLESPOON MARINADE, SUGAR, AND 1/2 CUP WATER
HEAT AND STIR, UNTIL THICKENED
REMOVE FROM HEAT
PLACE THE BROWNED BEEF IN A ROASTING PAN OR RETURN TO THE DUTCH OVEN
POUR SAUCE OVER BEEF
COVER AND BAKE @ 350 DEGREES FOR 30 MINUTES
TURN AND BASTE BEEF
REPEAT BAKING, TURNING, AND BASTING FOR 2 HOURS
POUR 1/2 CUP RED WINE OVER BEEF
COVER AND BAKE FOR AN ADDITIONAL 30-60 MINUTES, UNTIL DONE REMOVE MEAT TO A SERVING PLATTER
DEGREASE THE DRIPPINGS
ADD 1/2 CUP RED WINE, HEAT AND STIR TO DISSOLVE THE FOND
STIR TOGETHER FLOUR AND WATER TO MAKE A PASTE
WHISK INTO DISSOLVED DRIPPINGS
HEAT AND STIR, UNTIL THICKENED
SEASON TO TASTE WITH ADDITIONAL VINEGAR
POUR INTO A GRAVY BOAT
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 594 - Calories from Fat 158
Percent Total Calories From: Fat 27%, Protein 59%, Carbohydrate 14%
Totals and Percent Daily Values (2000 calories): Fat 18g, Saturated Fat 5g, Cholesterol 216mg, Sodium 594mg, Total Carbohydrate 21g, Dietary Fiber 1g, Sugars 0g, Protein 88g, Vitamin A 0 units, Vitamin C 3 units, Calcium 0 units, Iron 9 units
| 1 | pound firm white fish fillet |
| 1/4 | cup white wine vinegar |
| 1 | teaspoon salt |
| 1/2 | cup flour |
| 1 | beaten egg |
| 1 | teaspoon oil |
| 1 | tablespoon water |
| 3 | tablespoons grated parmesan cheese |
| 2 | cups dry breadcrumbs |
| vegetable shortening, for frying | |
| 1 | lemon, cut into wedges |
| parsley sprig, as garnish |
DRY FILLETS WITH A TOWEL
SPRINKLE WITH VINEGAR AND SALT
DREDGE IN FLOUR, SET ASIDE
COMBINE EGG, 1 TEASPOON OIL, AND WATER IN A BOWL
COMBINE BREADCRUMBS AND GRATED CHEESE IN ANOTHER BOWL
DIP FISH INTO EGG MIXTURE, ALLOWING EXCESS TO DRIP OFF
COAT EVENLY WITH BREADCRUMB MIXTURE, SHAKE OFF EXCESS
HEAT OIL TO 375 DEGREES
ADD FILLETS AND FRY UNTIL GOLDEN
DRAIN ON A COOLING RACK AND BLOT WITH PAPER TOWELS
KEEP WARM IN A SLOW OVEN
GARNISH WITH PARSLEY
SERVE HOT, WITH LEMON WEDGES TO THE SID
Nutrition Facts
Amount Per Serving:
Calories 262 - Calories from Fat 42
Percent Total Calories From: Fat 16%, Protein 32%, Carbohydrate 52%
Totals and Percent Daily Values (2000 calories): Fat 5g, Saturated Fat 1g, Cholesterol 72mg, Sodium 735mg, Total Carbohydrate 34g, Dietary Fiber 0g, Sugars 0g, Protein 21g, Vitamin A 112 units, Vitamin C 6 units, Calcium 0 units, Iron 2 units
| 12 | pounds red or white potatoes, grated and squeezed dry |
| 3 | pounds grated onions |
| 3 | pounds finely grated carrots |
| 1 | cup finely minced parsley |
| 6 | cups flour |
| 1/3 | cup finely ground almonds |
| 24 | beaten eggs |
| 3 | cups dark or golden seedless raisins |
| 3 | tablespoons kosher salt |
| 1 | teaspoon ground cinnamon |
| 1 | teaspoon freshly grated nutmeg |
| 1 | tablespoon freshly ground black pepper |
| 1 | teaspoon cayenne |
| 2 | cups rendered chicken fat |
COMBINE ALL INGREDIENTS (except chicken fat) - MIX WELL
HEAT FAT IN A LARGE SKILLET OR SAUTE PAN, OVER A MODERATE FLAME
ADD POTATO MIXTURE IN SMALL BATCHES AND SAUTE FOR 1 MINUTE REMOVE TO A HOTEL PAN
REPEAT WITH REMAINING MIXTURE
BAKE @ 375 DEGREES UNTIL GOLDEN
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 328 - Calories from Fat 89
Percent Total Calories From: Fat 27%, Protein 11%, Carbohydrate 62%
Totals and Percent Daily Values (2000 calories): Fat 10g, Saturated Fat 3g, Cholesterol 108mg, Sodium 477mg, Total Carbohydrate 51g, Dietary Fiber 2g, Sugars 0g, Protein 9g, Vitamin A 7965 units, Vitamin C 22 units, Calcium 0 units, Iron 3 units
| 1 | teaspoon dry mustard |
| 1/4 | teaspoon salt |
| 1/4 | teaspoon black pepper |
| 1/2 | cup olive oil |
| 1/2 | teaspoon sugar |
| 1 | teaspoon vinegar, as a binder if needed |
COMBINE MUSTARD, SALT, AND PEPPER-MIX WELL
WHISK IN OIL IN A THIN-STEADY STREAM
ADD SUGAR AND WHISK UNTIL THICKENED
ADD VINEGAR IF MIXTURE BEGINS TO BREAK DOWN
SERVE SLIGHTLY CHILLED OR AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 251 - Calories from Fat 246
Percent Total Calories From: Fat 98%, Protein 0%, Carbohydrate 1%
Totals and Percent Daily Values (2000 calories): Fat 27g, Saturated Fat 4g, Cholesterol 0mg, Sodium 147mg, Total Carbohydrate 1g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 2 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units
| 1 | cup dry white wine |
| 1 | cup thinly sliced onion |
| 1/4 | cup olive oil |
| 1/2 | teaspoon crumbled rosemary |
| 6 | whole juniper berries, bruised |
| 1/4 | teaspoon black pepper |
| 1/8 | teaspoon ground cloves |
| 1/8 | teaspoon cayenne |
COMBINE INGREDIENTS-MIX WELL
COVER AND CHILL FOR 4-96 HOURS
USE AS A MARINADE FOR RABBIT, HARE, OR GAM
Nutrition Facts
Amount Per Serving:
Calories 90 - Calories from Fat 61
Percent Total Calories From: Fat 68%, Protein 1%, Carbohydrate 9%
Totals and Percent Daily Values (2000 calories): Fat 7g, Saturated Fat 1g, Cholesterol 0mg, Sodium 3mg, Total Carbohydrate 2g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 14 units, Vitamin C 1 units, Calcium 0 units, Iron 0 units
| 10 | pounds boneless beef bottom round |
| 1 | quart red wine vinegar |
| 1 | pound sliced onion |
| 1 | cup sliced carrot |
| 2 | tablespoons minced garlic |
| 1/4 | cup brown sugar |
| 2 | whole bay leaves |
| 3 | whole cloves |
| 1 | teaspoon crushed peppercorns |
| 2 | teaspoons kosher salt |
| 8 | ounces sour cream |
| 1/2 | cup ground gingersnap |
| 1/2 | cup flour |
| 1/2 | cup unsalted butter |
| 1/4 | cup sugar |
NOTE: IF PREPARING IN LARGE QUANTITIES AND USING THE WHOLE BOTTOM ROUND, SEPARATE THE EYE OF ROUND AND CUT THE REMAINDER IN HALF LENGTHWISE TO HAVE THREE PIECES OF APPROXIMATELY EQUAL SIZE
PLACE TRIMMED BEEF INTO A NON-METALLIC CROCK OR BARREL
ADD REMAINING INGREDIENTS (except red wine and ground gingersnaps)
ADD EQUAL PARTS ADDITIONAL VINEGAR AND WATER TO COVER
COVER AND CHILL FOR 3-4 DAYS, TURNING MEAT IN MARINADE DAILY REMOVE MEAT FROM MARINADE, DRY THOROUGHLY WITH A TOWEL HEAT THE OIL IN A DUTCH OVEN OR A LARGE SKILLET
ADD MEAT AND BROWN WELL ON ALL SIDES
REMOVE MEAT TO A BRAZIER OR DUTCH OVEN
STRAIN THE MARINADE
ADD THE VEGETABLES TO THE MEAT
ADD THE STRAINED MARINADE TO COVER THE MEAT BY HALF
COVER BRAZIER OR DUTCH OVEN
PLACE INTO A 300 DEGREE OVEN FOR 2-3 HOURS, UNTIL TENDER REMOVE MEAT TO A HOTEL PAN, SET ASIDE
STRAIN 2 QUARTS OF THE BRAIZING LIQUID INTO A SAUCEPAN, OVER A MEDIUM FLAME
SKIM OFF FAT
BRING TO A BOIL AND REDUCE BY ONE-FOURTH
ADD THE SWEETENED ROUX
BOIL FOR 2-3 MINUTES
ADD THE GINGERSNAP CRUMBS
REDUCE HEAT AND SIMMER FOR 3-4 MINUTES, UNTIL THICKENED REMOVE FROM HEAT AND LET STAND FOR 5 MINUTES
SLICE THE MEAT ACROSS THE GRAIN
SERVE 4 OUNCES MEAT PER PORTION, OVERLAPPING THE SLICES
TOP EACH PORTION WITH 2 OUNCES SAUC
Nutrition Facts
Amount Per Serving:
Calories 462 - Calories from Fat 244
Percent Total Calories From: Fat 53%, Protein 33%, Carbohydrate 9%
Totals and Percent Daily Values (2000 calories): Fat 27g, Saturated Fat 11g, Cholesterol 129mg, Sodium 296mg, Total Carbohydrate 10g, Dietary Fiber 0g, Sugars 0g, Protein 38g, Vitamin A 1432 units, Vitamin C 2 units, Calcium 0 units, Iron 4 units
| 1 | quart drained sauerkraut |
| 2 | whole apples, cored and sliced thinly |
| 1/2 | cup apple cider |
| 1 | tablespoon light brown sugar |
| 2 | tablespoons unsalted butter |
COMBINE INGREDIENTS IN A SAUCEPAN, OVER A MEDIUM FLAME
SIMMER FOR 5 MINUTES
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 96 - Calories from Fat 29
Percent Total Calories From: Fat 30%, Protein 5%, Carbohydrate 65%
Totals and Percent Daily Values (2000 calories): Fat 3g, Saturated Fat 2g, Cholesterol 8mg, Sodium 781mg, Total Carbohydrate 16g, Dietary Fiber 2g, Sugars 0g, Protein 1g, Vitamin A 156 units, Vitamin C 20 units, Calcium 0 units, Iron 2 units
| 3/4 | pound thinly sliced button mushrooms |
| 1 | tablespoon strained fresh lemon juice |
| 2 | tablespoons unsalted butter |
| 2 | tablespoons flour |
| 1/2 | cup white wine |
| 1/4 | cup cream |
| 1/4 | teaspoon salt |
| 1/4 | teaspoon white pepper |
| 4 | slices ham, about 1/4-inch thick |
| 2 | beaten egg yolks |
| 2 | tablespoons grated asiago |
COMBINE MUSHROOMS AND LEMON JUICE-TOSS TO COAT EVENLY
HEAT BUTER IN A SKILLET, OVER A MEDIUM FLAME
ADD MUSHROOMS AND SAUTE UNTIL THE MOISTURE EVAPORATES REMOVE WITH A SLOTTED SPOON, SET ASIDE
WHISK IN FLOUR, HEAT AND STIR UNTIL BUBBLY AND SMOOTH
WHISK IN WINE AND CREAM
REMOVE FROM HEAT
COMBINE HALF OF SAUCE MIXTURE WITH THE MUSHROOMS
SEASON TO TASTE WITH SALT AND PEPPER
PLACE 1/4 CUP MUSHROOM AND SAUCE MIXTURE ONTO EACH HAM SLICE
ROLLUP AND SECURE WITH A TOOTHPICK
ARRANGE IN A BUTTERED SHALLOW BAKING DISH
COMBINE EGG YOLKS WITH THE REMAINING SAUCE AND ANY LEFTOVER MUSHROOM MIXTURE
POUR OVER HAM ROLLS
SPRINKLE WITH GRATED CHEESE
BAKE @ 425 DEGREES FOR 10 MINUTES, TO MELT CHEESE AND LIGHTLY BROWN THE TOPS
REMOVE TO A SERVING PLATTER
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 236 - Calories from Fat 138
Percent Total Calories From: Fat 58%, Protein 19%, Carbohydrate 14%
Totals and Percent Daily Values (2000 calories): Fat 15g, Saturated Fat 8g, Cholesterol 148mg, Sodium 646mg, Total Carbohydrate 8g, Dietary Fiber 1g, Sugars 0g, Protein 11g, Vitamin A 539 units, Vitamin C 5 units, Calcium 0 units, Iron 2 units
| 1/4 | cup minced garlic |
| 1 | teaspoon salt |
| 1 | slice white bread, crusts removed |
| 3/4 | cup olive oil |
| 1 | beaten egg |
| 2 | tablespoons strained fresh lemon juice |
| 2 | tablespoons finely chopped pistachios |
COMBINE GARLIC AND SALT-GRIND TOGETHER TO A PASTE
COMBINE GARLIC MIXTURE, BREAD, 1/4 CUP OLIVE OIL, AND EGGS IN A FOOD PROCESSOR
PROCESS UNTIL SMOOTH
WITH MACHINE RUNNING, ADD REMAINING OIL IN A THIN-STEADY STREAM
ADD LEMON JUICE AND PROCESS UNTIL SMOOTH
STIR IN PISTACHIOS
SERVE AT ROOM TEMPERATURE, WITH SEAFOO
Nutrition Facts
Amount Per Serving:
Calories 459 - Calories from Fat 396
Percent Total Calories From: Fat 86%, Protein 4%, Carbohydrate 10%
Totals and Percent Daily Values (2000 calories): Fat 44g, Saturated Fat 6g, Cholesterol 53mg, Sodium 642mg, Total Carbohydrate 11g, Dietary Fiber 0g, Sugars 0g, Protein 4g, Vitamin A 90 units, Vitamin C 9 units, Calcium 0 units, Iron 1 units
| 1/2 | cup unsalted butter |
| 1/4 | cup vegetable shortening |
| 1 | cup light brown sugar |
| 1 | egg |
| 1/4 | cup light molasses |
| 2 | cups flour |
| 1/4 | teaspoon salt |
| 2 | teaspoons baking soda |
| 1 | teaspoon ground cinnamon |
| 1/2 | teaspoon powdered ginger |
| 1/2 | teaspoon ground cloves |
| 1/2 | teaspoon ground allspice |
CREAM BUTTER, SHORTENING, AND SUGAR TOGETHER
ADD EGGS AND MOLASSES-BEAT TO MIX WELL
SIFT TOGETHER FLOUR, SALT, BAKING SODA, AND SPICES
ADD TO SUGAR MIXTURE-MIX WELL
MOLD INTO 3/4-INCH BALLS
PLACE ONTO A PARCHMENT-LINED BAKING SHEET
FLATTEN WITH A SPATULA
BAKE @ 350 DEGREES FOR 13-15 MINUTES, UNTIL GOLDEN
REMOVE TO A RACK TO COOL
SERVE WARM OR AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 123 - Calories from Fat 57
Percent Total Calories From: Fat 46%, Protein 5%, Carbohydrate 49%
Totals and Percent Daily Values (2000 calories): Fat 6g, Saturated Fat 3g, Cholesterol 19mg, Sodium 99mg, Total Carbohydrate 15g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 159 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units
| 1 | package active dry yeast |
| 1/4 | cup warm (105-110 deg) water |
| 1 | cup milk |
| 1 | cup unsalted butter |
| 2 | beaten egg yolks |
| 1 | beaten egg |
| 1/2 | cup sugar |
| 1 | teaspoon vanilla |
| 3 | cups flour |
| 1 | teaspoon salt |
COMBINE YEAST AND WARM WATER, ALLOW TO STAND FOR 5 MINUTES
STIR TO DISSOLVE
HEAT MILK AND 1/2 CUP BUTTER IN A SAUCEPAN, OVER A MEDIUM FLAME
HEAT AND STIR TO MELT BUTTER
REMOVE FROM HEAT AND ALLOW TO COOL TO THE TOUCH
COMBINE EGG YOLKS, EGG, 1/4 CUP SUGAR, AND VANILLA IN A MIXER BOWL
BEAT TO MIX WELL
ADD YEAST MIXTURE AND 1 CUP FLOUR-MIX WELL
ADD MILK MIXTURE, SALT, AND REMAINING FLOUR-MIX WELL
BEAT ON A MEDIUM SPEED FOR 4-5 MINUTES
COVER AND ALLOW TO RISE FOR 60 MINUTES
PUNCH DOWN AND DIVIDE IN HALF
SPREAD EVENLY INTO GREASED 9-INCH CAKE PANS
SPREAD WITH HALF OF THE REMAINING BUTTER
SPRINKLE WITH HALF OF THE REMAINING SUGAR
BAKE @ 350 DEGREES FOR 15 MINUTES
SPREAD WITH REMAINDER OF BUTTER
SPRINKLE WITH REMAINDER OF SUGAR
BAKE @ 350 DEGREES FOR 5 MINUTES, UNTIL BROWNED
REMOVE FROM OVEN AND PLACE PANS ON WIRE RACKS TO COOL
CUT EACH IN HALF, THEN CUT PERPENDICULAR SLICES ACROSS THE FIRST CUT
SERVE SLIGHTLY WARM OR AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 235 - Calories from Fat 119
Percent Total Calories From: Fat 51%, Protein 7%, Carbohydrate 43%
Totals and Percent Daily Values (2000 calories): Fat 13g, Saturated Fat 8g, Cholesterol 72mg, Sodium 161mg, Total Carbohydrate 25g, Dietary Fiber 0g, Sugars 0g, Protein 4g, Vitamin A 512 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units
| 1/4 | cup unsalted butter |
| 5 | cups minced onions |
| 5 | cups unsalted beef stock |
| 2 | cups small dice celery |
| 2 | cups small dice, peeled red or white potatoes |
| 1 | cup dry white wine |
| 1 | tablespoon vinegar |
| 1 | tablespoon sugar |
| 1 | cup heated cream |
| 1 | teaspoon minced parsley |
| 1 | teaspoon pepper |
SAUTE ONIONS IN BUTTER FOR 10 MINUTES, UNTIL GOLDEN
ADD BROTH, CELERY, AND POTATOES
HEAT TO A BOIL, REDUCE HEAT, AND SIMMER FOR 30 MINUTES
POUR INTO A FOOD PROCESSOR
PROCESS TO A SMOOTH PUREE
RETURN TO PAN
STIR IN WINE, VINEGAR, AND SUGAR, SIMMER FOR 5 MINUTES
STIR IN HEATED CREAM, PARSLEY, AND PEPPER
LADLE INTO A TUREEN OR INDIVIDUAL SERVING BOWLS
GARNISH AS DESIRED
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 328 - Calories from Fat 165
Percent Total Calories From: Fat 50%, Protein 8%, Carbohydrate 34%
Totals and Percent Daily Values (2000 calories): Fat 18g, Saturated Fat 11g, Cholesterol 55mg, Sodium 713mg, Total Carbohydrate 28g, Dietary Fiber 2g, Sugars 0g, Protein 6g, Vitamin A 734 units, Vitamin C 18 units, Calcium 0 units, Iron 2 units
| 2 | tablespoons vegetable shortening |
| 1 | cup very finely minced sweet onion |
| 2 | tablespoons pastry or cake flour |
| 1 | cup unsalted chicken stock |
| 1 | tablespoon sugar |
| 3 | tablespoons Dijon mustard |
| 1 | teaspoon kosher salt |
HEAT SHORTENING IN A SKILLET, OVER A MODERATE FLAME
ADD ONIONS, HEAT AND STIR FOR 5 MINUTES
STIR IN FLOUR, UNTIL BUBBLY
GRADUALLY WHISK IN BROTH
WHISK IN SUGAR, MUSTARD, AND SALT
HEAT AND STIR, UNTIL THICKENED
SERVE WITH GRILLED BEE
Nutrition Facts
Amount Per Serving:
Calories 118 - Calories from Fat 67
Percent Total Calories From: Fat 57%, Protein 6%, Carbohydrate 37%
Totals and Percent Daily Values (2000 calories): Fat 7g, Saturated Fat 1g, Cholesterol 0mg, Sodium 1237mg, Total Carbohydrate 11g, Dietary Fiber 0g, Sugars 0g, Protein 2g, Vitamin A 10 units, Vitamin C 3 units, Calcium 0 units, Iron 1 units
| 2 | teaspoons white wine vinegar |
| 1/2 | teaspoon superfine sugar |
| 2 | tablespoons olive oil |
| 3 | cups quartered cherry tomatoes |
| 3 | cups peeled, seeded, and thinly sliced English cucumbers |
| 1 | cup finely crumbled feta cheese |
| 1/2 | cup finely minced fresh basil leaves |
COMBINE THE VINEGAR, SUGAR, AND OIL-MIX WELL
SEASON TO TASTE WITH SALT AND PEPPER
ADD THE TOMATOES, CUCUMBERS, AND FETA CHEESE-TOSS TO MIX WELL
SERVE SLIGHTLY CHILLE
Nutrition Facts
Amount Per Serving:
Calories 185 - Calories from Fat 120
Percent Total Calories From: Fat 65%, Protein 12%, Carbohydrate 23%
Totals and Percent Daily Values (2000 calories): Fat 13g, Saturated Fat 5g, Cholesterol 25mg, Sodium 329mg, Total Carbohydrate 11g, Dietary Fiber 2g, Sugars 0g, Protein 6g, Vitamin A 1073 units, Vitamin C 40 units, Calcium 0 units, Iron 1 units
| 1 | cup very finely chopped blanched almonds |
| 1 | cup flour |
| 1/2 | cup room temperature unsalted butter |
| 2 | teaspoons unsalted butter |
| 1/4 | cup sugar |
| 2 | tablespoons sugar |
| 1/2 | teaspoon vanilla |
| 2 | tablespoons sifted powdered sugar |
COMBINE ALMONDS, FLOUR, 1/2 CUP BUTTER, AND 1/4 CUP SUGAR-MIX WELL
TURNOUT ONTO A LIGHTLY FLOURED BOARD AND KNEAD FOR 5 MINUTES
SHAPE INTO A LOG
WRAP IN PLASTIC AND CHILL FOR 1-96 HOURS
GREASE BAKING SHEETS WITH REMAINING BUTTER
COMBINE REMAINING SUGAR, VANILLA, AND POWDERED SUGAR-MIX WELL AND SET ASIDE
ROLLOUT DOUGH TO A THICKNESS OF 1/2-INCH
CUT INTO CRESCENTS
PLACE ONTO GREASED BAKING SHEETS
BAKE @ 350 DEGREES FOR 13-15 MINUTES
REMOVE FROM OVEN, COOL SLIGHTLY
DUST WITH SUGAR MIXTURE
SERVE WARM OR AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 109 - Calories from Fat 66
Percent Total Calories From: Fat 61%, Protein 7%, Carbohydrate 32%
Totals and Percent Daily Values (2000 calories): Fat 7g, Saturated Fat 3g, Cholesterol 11mg, Sodium 1mg, Total Carbohydrate 9g, Dietary Fiber 0g, Sugars 0g, Protein 2g, Vitamin A 157 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units
| 2 | tablespoons bacon fat or unsalted butter |
| 1/2 | cup sliced shallots or onion |
| 1 | quart fresh or canned sauerkraut |
| 1 | grated potato or apple |
| 2 to 1 | cup boiling-hot, unsalted white stock |
| 1/4 | cup dry white wine |
| 1/4 | cup brown sugar |
HEAT BUTTER OR FAT IN A SKILLET, OVER A MODERATE FLAME
ADD ONIONS OR SHALLOTS AND SAUTE FOR 5 MINUTES
ADD SAUERKRAUT AND POTATO OR APPLE-MIX WELL
COVER WITH BOILING STOCK AND WINE
SEASON WITH BROWN SUGAR
SIMMER, OVER A LOW FLAME, UNCOVERED, FOR 30 MINUTES
COVER AND BAKE @ 325 DEGREES FOR 30 MINUTES
ADJUST SEASONINGS TO TASTE
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 126 - Calories from Fat 39
Percent Total Calories From: Fat 31%, Protein 7%, Carbohydrate 57%
Totals and Percent Daily Values (2000 calories): Fat 4g, Saturated Fat 2g, Cholesterol 10mg, Sodium 1054mg, Total Carbohydrate 18g, Dietary Fiber 2g, Sugars 0g, Protein 2g, Vitamin A 191 units, Vitamin C 26 units, Calcium 0 units, Iron 3 units
| 12 | ounces beer |
| 3 | cups sliced onions |
| 2 | cups thinly sliced carrots |
| 1 | teaspoon Worcestershire sauce |
| 1/2 | teaspoon kosher salt |
| 1/2 | teaspoon white pepper |
| 8 | whole assorted wurst or sausages |
| 8 | hoagy or hot dog buns |
COMBINE BEER, ONIONS, CARROTS, WORCESTERSHIRE, SALT, AND PEPPER IN A SAUCEPOT, OVER A MODERATE FLAME
BRING TO A BOIL, REDUCE HEAT, COVER, AND SIMMER FOR 15 MINUTES
ADD WURST OR SAUSAGES
COVER AND SIMMER FOR 15 MINUTES, STIRRING OFTEN
REMOVE SAUSAGES TO BUNS WITH A SLOTTED SPOON
REMOVE ONIONS AND CARROTS WITH A SLOTTED SPOON TO TOP SAUSAGES
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 255 - Calories from Fat 90
Percent Total Calories From: Fat 35%, Protein 11%, Carbohydrate 49%
Totals and Percent Daily Values (2000 calories): Fat 10g, Saturated Fat 3g, Cholesterol 15mg, Sodium 565mg, Total Carbohydrate 31g, Dietary Fiber 1g, Sugars 0g, Protein 7g, Vitamin A 7735 units, Vitamin C 6 units, Calcium 0 units, Iron 2 units
| 1 | tablespoon unsalted butter |
| 1/2 | cup unsalted butter |
| 1 | cup flour |
| 1 | beaten egg |
| 5 to 3 | tablespoons half and half |
| 1/8 | teaspoon salt, to taste |
| 4 | thinly sliced onions |
| 1/4 | pound finely minced sliced bacon |
| 1/2 | cup cream |
| 2 | beaten eggs |
| 1/8 | teaspoon salt |
| 1/8 | teaspoon pepper |
GREASE A 9x13x2-INCH BAKING PAN WITH 1 TABLESPOON BUTTER, SET ASIDE
WORK 1/2 CUP BUTTER INTO FLOUR
STIR IN 1 BEATEN EGG, HALF & HALF, AND SALT-MIX WELL
WORK TO MAKE A DOUGH
COVER AND LET REST FOR 10 MINUTES
SAUTE BACON IN A SKILLET, OVER A MODERATE FLAME, UNTIL GOLDEN ADD ONIONS, HEAT AND STIR FOR 3-4 MINUTES
DRAIN ONIONS AND BACON ON PAPER TOWELS
BEAT TOGETHER CREAM, 2 EGGS, SALT, AND PEPPER, SET ASIDE ROLLOUT DOUGH, FORM INTO THE BAKING PAN, AND PRICK WITH A FORK
ARRANGE BACON AND ONIONS IN PAN, IN AN EVEN LAYER
POUR IN CREAM MIXTURE
COVER WITH FOIL
BAKE @ 400 DEGREES FOR 20 MINUTES, REMOVE FOIL
BAKE @ 400 DEGREES FOR 10-15 MINUTES, UNTIL SET
CUT INTO SQUARES
SERVE WAR
Nutrition Facts
Amount Per Serving:
Calories 364 - Calories from Fat 249
Percent Total Calories From: Fat 69%, Protein 8%, Carbohydrate 24%
Totals and Percent Daily Values (2000 calories): Fat 28g, Saturated Fat 14g, Cholesterol 139mg, Sodium 214mg, Total Carbohydrate 22g, Dietary Fiber 1g, Sugars 0g, Protein 7g, Vitamin A 773 units, Vitamin C 10 units, Calcium 0 units, Iron 1 units
| 2 | tablespoons lard |
| 4 | 8oz tenderloin or fillet steaks |
| 1 | teaspoon kosher salt |
| 1/2 | teaspoon freshly ground white pepper |
| 4 | each onions, cut into 1/4-inch slices |
| 2 | tablespoons unsalted butter |
| 1 | cup unsalted beef stock |
| 1 | teaspoon vinegar, or more to taste |
HEAT LARD IN A SKILLET, OVER A MODERATELY-HIGH FLAME
ADD STEAKS AND SEAR FOR 3 MINUTES ON EACH SIDE
SEASON WELL WITH SALT AND PEPPER
REMOVE TO A SERVING PLATTER, KEEP WARM
ADD ONION RINGS TO THE SKILLET
HEAT AND STIR FOR 12-15 MINUTES, UNTIL GOLDEN
REMOVE TO A BOWL, SET ASIDE
WIPE LARD FROM SKILLET
HEAT BUTTER IN A SKILLET, OVER A MEDIUM FLAME
ADD ONIONS AND BROTH
BRING TO THE BOIL AND REDUCE SLIGHTLY
STIR IN VINEGAR TO TASTE
POUR OVER STEAKS
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 203 - Calories from Fat 120
Percent Total Calories From: Fat 59%, Protein 7%, Carbohydrate 35%
Totals and Percent Daily Values (2000 calories): Fat 13g, Saturated Fat 6g, Cholesterol 23mg, Sodium 790mg, Total Carbohydrate 18g, Dietary Fiber 1g, Sugars 0g, Protein 3g, Vitamin A 217 units, Vitamin C 13 units, Calcium 0 units, Iron 1 units