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Germany (German Recipes)

World Cuisine Recipes

 
   Germany is widely known for its beer, sausages, breads, desserts, and meat dishes. The cuisine varies throughout the country with French influences to the West, Scandinavian to the North, and Eastern European to the East. Popular consumed meats are beef, pork, poultry, and wild game. German cuisine usually does not contain a large variety of spices and herbs; the most popular are mustard, horseradish, parsley, thyme, laurel, chives, juniper, and pepper.

Beef Goulash (Rindergulashch)
Ingredients:

1 lb beef chuck, cubed
Salt
Pepper
2 tbls flour
2-3 onions
Paprika
1 cup beef stock
2-3 tbls butter
1 cup water
3 tomatoes, sliced
Cooking Instructions:
Chop onions and brown in butter. Add meat and seasonings. Fry meat until browned. Add water, cover, and let stew for one hour. When juice has evaporated, sprinkle with flour, brown lightly; add beef stock and sliced tomatoes and cook together briefly. Serve with noodles, Spatzle, Salted or Fried Potatoes.

Bolivian Salad (Bolivianischer Salat)
Ingredients:

1-1/2 cups cooked potatoes, diced
Cream dressing
3 eggs, hard-cooked and chopped
Lettuce leaves
1-1/2 tbls chives, chopped
Cooking Instructions:
Mix cold potatoes with hard-cooked eggs, red peppers and chives. Pour dressing over this and serve on nests of lettuce.

Cheese Pudding (Kasepudding)
Ingredients:

6 tbls butter
1 cup milk
Nutmeg
1 cup flour
4 eggs, separated
1/4 lb cheese, grated
Salt
Cooking Instructions:
Melt butter, add flour, stir in grated cheese. Thin with milk and cook briefly. Let cool. Stir in egg yolks, season well and fold in well-beaten egg whites. Turn into greased pudding form, cover, set in water and cook over moderate heat for 40 minutes. Serve with spinach.

Chicken in Burgundy (Huhn in Burgunder)
Ingredients:

1 3-lb broiler-fryer
5 tbls butter
1 jigger cognac
1 small stalk of thyme
2 strips of bacon
1/2 tbls flour
1 bay leaf
Salt
Pepper
Nutmeg
5 small onions
2 cups Burgundy
1 piece of parsley
1/2 cup button mushrooms, chopped
Cooking Instructions:
Cut up chicken. Chop up bacon, place in a casserole with onions and butter, and heat thoroughly. Remove and save onions and bacon. Put chicken meat in the casserole, sprinkle with flour and fry, turning frequently, until golden brown. Add Burgundy, cognac and seasonings. Cover and bake in moderate (350) oven for another 30 minutes. Remove meat and keep warm. Strain sauce through fine sieve. Add onions and bacon, mushrooms, additional butter. Reheat and pour hot over the chicken pieces.

Fish Salad (Fischsalat)
Ingredients:

2 cups cooked fish, flaked
Beef stock, to proper consistency
Lemon slices
3 tbls cream
1 tbls mustard, prepared
Parsley
1 tbls vinegar or lemon juice
Salt
Pepper
Cooking Instructions:
Prepare marinade from all other ingredients and add fish. Let soak well and serve garnished with lemon slices and parsley.

Kasseler Roast Ribs of Pork (Kasseler Rippenspeer)
Ingredients:

2-3 lbs smoked pork rib roast
1 celery knob, chopped
1 cup water
1/2 cup sour cream
1 onion
1 truffle
1 tbls flour
Salt
Pepper
1 tomato
1 tbls butter
1/2 cup water
Cooking Instructions:
Scrub the meat, then set in a roasting pan with the onion, tomato, celery, truffle, butter and water. Cover and steam for 1-1/2 hours. When the water has evaporated, turn and brown the meat in the pan fat on all sides. Remove meat and keep it hot. Add flour and water to make gravy, add cream and, if desired, further seasoning. Strain the sauce over the roast and serve. Serve with spring potatoes, sprinkled with chopped parsley, and kale; or mashed potatoes and a green salad.

Marrow Balls (Markklosschen)
Ingredients:

3 ozs beef marrow
2 eggs
2 rolls
1 tbls flour
4 tbls milk
Salt
Pepper
Nutmeg
Cooking Instructions:
Melt marrow over low heat. Soak rolls in milk and squeeze dry. Mix together all ingredients and shape into dumplings. Place in soup stock and let simmer until they float to the surface.

 

Pork Chops (Schweinekoteletten auf drierlei Art)
Ingredients:

4 pork chops
Bread crumbs
Salt
Pepper
1 tbls. Butter
1 egg, beaten
Cooking Instructions:
Rub chops generously on both sides with salt and pepper. Dip in egg and in bread crumbs. Fry slowly in butter until crisp and thoroughly done. Season chops well and fry slowly in butter until crips. Broil chops slowly on both sides 5 inches from heat. Season well when done. Serve with potato salad, cucumber salad, or cooked carrots and mixed vegetables.

Roast Hare (Hasenbraten)
Ingredients:

1 hare or rabbit
3 tbls. butter
1/2 lemon, sliced
1/2 lemon, juice
2 strips of bacon
1 onion, chopped
1 tbls. Flour
Salt
Pepper
1 cup sour cream
Seasoning to taste
Cooking Instructions:
Lard meat with slivers of bacon or wrap bacon around pieces. Season well. Melt butter, turn meat in it. Add onion, cover and roast in hot (400) oven for 30 minutes, basting frequently. After 20 minutes, pour on sour cream. Remove meat, when doen, to a warm platter. Garnish with lemon slices. To fat add flour, seasonings and lemon juice. Blend and heat thoroughly. Serve in a gravy boat. Serve with Spatzle, cabbage and cranbery sauce.

Veal Goulash (Kalbsgulasch)
Ingredients:

3 lb breast of boned veal
1-2 tomatoes
Paprika
2 onions
1 cup water
3 tbls flour
3 tbls butter
Salt
Pepper
Extra water
Cooking Instructions:
Have meat cut in large cubes. Chop onions finely and brown with meat in butter. Peel and slice tomatoes. Combine with onion and meat, add water and seasoning. Cover and stew until done, about 1-1/2 hours. Just before it is done, remove cover and let water evaporate. Sprinkle in flour and brown. Add water enough to make suitable amount of gravy. Serve with potatoes or dumplings and a salad.

Baked Asparagus (Spargelgericht, uberbacken)
Ingredients:

1-1/2 lbs asparagus, cooked
1 tbls parsley, chopped
Salt
Nutmeg
Pepper
2 lbs potatoes, cooked and sliced
4 tbls cheese, grated
1 egg yolk
1/2 lb ham, thinly sliced
2 cups butter sauce
2 tbls butter
Cooking Instructions:
In a well-greased baking dish, place alternate layers of asparagus (halved), potatoes, and ham. Sprinkle with parsley and half the cheese. Prepare butter sauce, using asparagus water as liquid. Season well and stir in egg yolk. Blend and pour over casserole. Sprinkle with remaining cheese, dot with butter and brown in moderate 375 F. oven.


Beer Soup (Biersuppe)
Ingredients:

2 bottles beer
1 tbls butter
1-2 eggs, beaten
2 tbls flour
1/2 lemon; juice and chopped peels
1 tbls sugar
1/2 tsp cinnamon
Cooking Instructions:
Open beer and let it get flat, at least 2 hours. Brown the flour and sugar in melted butter. Add beer, lemon juice, lemon peels and cinnamon and cook. Stir in beaten eggs. Serve hot or chilled. Diced dark toast may be added.

Chicken Paprika (Paprika Huhn)
Ingredients:

1 broiler-fryer
1 medium onion, chopped
1/2 cup chicken or beef stock
Salt
Pepper
1 tbls paprika
1/2 cup cream
3-4 tbls butter
2-3 tbls flour
Cooking Instructions:
Dress the chicken, divide in quarters and rub with salt and pepper. Brown on all sides in hot butter with onion. Remove chicken, sprinkle paprika in fat, and heat briefly. Add flour and stock. Put back chicken and gently steam it in the sauce, in a well-covered pan, for about 20 minutes. Pour in cream, heat. Add salt and paprika to taste.

Cold Wine Soup (Weinkaltschale)
Ingredients:

3 cups water
1 cup water
1 cup white wine
5 tbls sugar
5 tbls raisins
2 egg yolks
Juice of 1/2 lemon
Dash of cinnamon
5 tbls semolina
2 tbls sugar
2 egg whites
Cooking Instructions:
Bring to a boil 3 cups of water and raisins. Mix semolina with one cup of water. Add to raisins and water and stir well. Cook for 20 minutes. Blend egg yolks, sugar, wine and lemon juice and stir into soup. Keep on low heat for 4 minutes. Cool and place in refrigerator. Beat egg whites with a little sugar, until stiff. Then drop small floats of this into soup (like croutons). Serve cold, with cinnamon and sugar sprinkled on top.

Crown Roast of Lamb (Lammkrone)
Ingredients:

12-16 chop crown roast of lamb
Chestnut puree
Salt
Pepper
1/4 lb salt pork
Cooking Instructions:
Have the butcher prepare a crown roast with lamb forcemeat in center section. Salt and pepper meat. Cover with wzx paper, and to prevent charring, cover rib ends with salt pork and roast in 300 oven for 1-1/4 hours. To serve, remove pork from rib-ends. On top of forcemeat, fill center with chestnut puree.

Fish Potatoes (Fischkartoffeln)
Ingredients:

2 lbs large potatoes
2 tbls butter
Water to cover
Salt
Pepper
1 tsp salt
1 tbls parsley, chopped
Cooking Instructions:
Peel raw potatoes, and with a special cutter, cut out marble-sized balls. Cook until tender in salted water. Turn in melted butter, season and serve garnished with parsley.

Hazelnut Omelet (Hazelnussomeletten)
Ingredients:

3 tbls flour
1 tbls sugar
1 cup milk
2 bls hazelnuts, grated salt
1 egg, separated
2 tbls butter
Cooking Instructions:
Combine flour and milk. Stir in egg yolk, fold in sugar, hazelnuts and stiffly beaten egg white. Add salt to taste. Melt butter and fry omelet golden brown on both sides. Serve with stewed fruits or berries.

Pork and Greens (Gekochtes Schweinefleisch)
Ingredients:

1 qt water
Salt
Pepper
6 lbs spare ribs
Soup greens or sauerkraut
Cooking Instructions:
Bring water to a boil. Add meat, soup greens or sauerkraut and seasoning. Stew for about 1-1/2 hours. Serve with any kind of potaotes.

Santa Monica Sauce (Santa Monikasauce)
Ingredients:

1 tbls butter
Pinch of salt
1 banana, mashed
1 tbls flour
1/2 cup milk
1/2 cup cream, whipped
1/4 cup sugar
1 egg yolk
Cooking Instructions:
Cream butter and add flour, sugar and salt. Heat milk and let cool. Stir in egg yolk. Add milk and egg yolk gradually to batter and cook for 3 minutes over moderate heat. Cool and fold in banana and whipped cream.

Strong Beef Soup (Kraftbruhe)
Ingredients:

4-1/2 lbs beef chuck
Salt
1 soup bone
1 gallon water
Soup greens
Cooking Instructions:
Start beef, bones, soup greens and salt in cold water and simmer for approximately 4 hours. Remove foam as it appears on the surface and, to replace water lost by evaporation, add acup of cold water about every half-hour. When done, strain. To serve cold, skim off fat first.

Buttermilk Soup (Buttermilchsuppe)
Ingredients:

1 lb raw potatoes
1 qt buttermilk
Salt
Pepper
Salted water
3 strips bacon
1 tbls flour
1 onion
Cooking Instructions:
Peel and chop potatoes and cook until tender in salted water. Drain. Mix flour and buttermilk and bring to a boil. Chop bacon and onion finely and brown. Combine, season, and serve.

Chicken on Rice with Asparagus (Huhn auf Reis mit Spargel)
Ingredients:

1 5-lb stewing chicken
Salt
Pepper
1 to 2 egg yolks
Butter sauce
Nutmeg
2 lbs asparagus
White wine
1/2 tbls lemon juice
1-1/2 cups rice
Cooking Instructions:
Stew chicken until tender, 1-1/2 to 2 hours, skin if desired and cut in slices. Prepare light sauce, using chicken stock in place of water. Add wine to taste, seasonings and lemon juice. Heat chicken in sauce, adding egg yolks to thicken just before serving. Prepare rice and asparagus. Arrange rice on a platter, with chicken on top and asparagus (in piles of 4 to 6 pieces) around this. Pour sauce over it to serve.

Devonshire Fried Potatoes (Devonshire Bratkartoffeln)
Ingredients:

4 large potatoes
4 tbls butter
Salt
Pepper
2 large onions
Cooking Instructions:
Cook unpeeled potatoes until done; peel while still hot and mash. Add seasoning. Slice onions thinly and fry in butter until golden-brown. Mix potatoes and onions together and add more seasoning. Spread 2 inches deep in a buttered baking dish, dot with more butter and bake 15 to 20 minutes in a moderate (350 F) oven.
Pork Chops with Apples (Schweinekoteletten mit gebratenen Apfeln)
Ingredients:

2 pork chops
2 tbls butter
2 apples
Cooking Instructions:
Fry unseasoned pork chops in butter. Remove to a hot platter. Slice apples 1/2-inch thick and fry in same butter. Arrange apples around the chops on the platter.

Roast Shoulder of Lamb (Lammrucken)
Ingredients:

4-5 lbs lamb shoulder
2 tbls butter
1 tomato, chopped
1 cup sor cream
Salt
Pepper
2 slices bacon
1 tbls flour
Paprika
1 onion, chopped
1/3 cup water
Cooking Instructions:
Remove skin but leave fat on shoulder. Season well. Melt butter in a casserole, brown bacon lightly and add the onion, tomato and meat. Cover and roast in 375 F oven for 1 to 1-1/2 hours, depending on how well done you like it, basting frequently and adding water, if needed. Remove meat and turn and crisp it under broiler. To the drippings add flour, water and cream to make smooth gravy. Or spread the meat with butter and roast uncovered in oven until all sides are beautifully crisp. When done, pour cream over it and use drippings for gravy. Serve with new potatoes and mixed vegetables or salad.

Turkey Croquettes (Truthahnkroketten)
Ingredients:

1 cup chopped cooked turkey
2 tbls butter
Salt
Pepper
Bread crumbs
2/3 cup chopped cooked ham
1 cup beef stock
Parsley
Fat
6 mushrooms
2 tbls butter
2 eggs, separated
Cooking Instructions:
Chop turkey and ham finely and mix. Chop mushrooms and saute in butter and add. Cook beef stock until half has evaporated. Add butter, seasoning and chopped parsley and cook for 10 minutes over slow heat. Put through strainer and thicken with egg yolks. Blend meat mixture with this sauce and let cool. Shape into croquettes. Beat egg whites stiffly and dip croquettes twice, alternately, in egg white and bread crumbs. Fry in deep fat. Serve with any kind of salad.

World Cuisine Recipes

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