Jägerschnitzel
Zutaten
1 Tasse Brotkrümeln
1 Esslöffel Weißmehl
Salz und Pfeffer zum Geschmack
2 Esslöffel Gemüseöl
4 Schweinekotletts oder Truthahnbruste,
pounded thin
1 Ei, beaten
1 medium Zwiebel, diced
1 (8 ounce) Dose geschnittene Pilz
1 1/2 Tasse Wasser
1 rinder Brühwürfel
1 Esslöffel Maisstärke
1/2 Tasse Sauerrahm
Zubereitung
1.
2.
In a shallow dish, mix together the bread crumbs and flour. Season with salt and pepper. Place the egg in a
separate dish. Heat oil in a large skillet over medium-high heat. Dip pork steaks in egg, then coat with the
bread crumb mixture. Fry in the hot oil until browned on both sides and cooked through, about 5 minutes
per side.
Remove the pork to a platter and keep warm. Add onion and mushrooms to the skillet and cook until lightly
browned. Pour in water and dissolve the bouillon cube. Simmer for about 20 minutes. Stir together the
cornstarch and sour cream; stir into the skillet. Cook over low heat until thickened but do not boil. Spoon
over the pork cutlets and serve immediately.
Kaiserschmarrn
Zutaten
4 Eier, separated (yolks and whites in different
bowls)
1/2 Tasse Milch
1/2 Tasse Zucker
1 Prise Salz
1 Tasse Mehl
2/3 Tasse Rosinen (optional)
1 Esslöffel Butter
2 Esslöffel Staubzuckr
2 Tasse Apfelmus oder Marmelade (optional)
Zubereitung
1.
2.
Beat the egg whites in a clean bowl until soft peaks form. Lift your beater or whisk straight up: the egg
whites will form soft mounds rather than a sharp peak. Beat the egg yolks in a separate bowl until smooth;
mix in the milk, sugar, salt, flour, and raisins until just moistened. Fold in the egg whites.
Melt the butter in a large skillet over medium heat. Pour the batter into the skillet and cook until golden
brown; flip and cook until set on the other side, about 1 minute. Tear the kaiserschmarren into pieces using
two forks and continue cooking until golden brown, about 2 minutes. Sprinkle with confectioners' sugar to
garnish and serve with applesauce or jam.
Bienenstich
Zutaten
1 5/8 Tasse Mehl
1 Esslöffel Germ/Hefe
2 Esslöffel Zucker
1 Prise Salz
3/4 Tasse lauwarme Milch
6 Esslöffel Butter
1 1/2 Esslöffel Staubzucker
1 Esslöffel Milch
5/8 Tasse geschnittene Mandeln
1 Esslöffel Honig (optional)
1 1/2 Tasse Milch
1/3 Tasse Maisstärke
1 Esslöffel Zucker
1 Ei, beaten
1 Teelöffel Mandelextrakt
1 Tasse Schlagsahne
1/2 Esslöffel Weinsteinpulver
Zubereitung
1.
2.
3.
4.
5.
6.
Combine flour, yeast, 2 tablespoons sugar, salt, 3/4 cup milk, and 3 tablespoons butter or margarine. Turn
dough out onto a lightly floured surface. Knead until smooth and elastic, about 15 to 20 minutes. Place in a
well greased bowl, and cover. Let rise in a warm place for 1 hour, or until doubled.
Punch down the dough. Roll out to a 1/2 inch thickness. Spread into a greased 8 inch square baking pan.
Cover, and let rise for 30 minutes.
Melt 3 tablespoons butter or margarine and confectioner's sugar in a saucepan. Add almonds and 1
tablespoon milk. Remove from heat, and stir in honey. Spread evenly and carefully onto the dough. Allow
dough to continue to rise for an additional 30 minutes.
Bake at 400 degrees F (205 degrees C) for 20 to 25 minutes, or until crust turns golden brown. Cool
completely on a wire rack.
Dissolve cornstarch in a little milk. Combine 1 1/2 cups milk, cornstarch, and 1 tablespoon sugar inn the
top of a double boiler. Heat while stirring until thickened, about 2 to 3 minutes. Add in beaten egg, and
keep stirring for about 2 more minutes, or until thick. Remove from heat, and stir in extract. Chill, covered,
in refrigerator for at least 1 hour. Beat the whipping cream with the cream of tartar until stiff. Fold into the
chilled pudding.
Cut the cooled almond crust bread into 1 1/4 x 2 inch rectangles. Slice each horizontally into halves. Fill
with pudding mixture. Chill, and serve cold.
Käsespätzle
Zutaten
3 Eier
1 3/4 Tasse Mehl
1/2 Teelöffel Salz
1 Esslöffel Gemüseöl
1/2 Tasse Wasser
1/4 Tasse Gemüseöl
2 Zwiebel, halved and sliced
3 Tasse shredded schweizer Käse
1 Esslöffel Essig
1 Teelöffel chopped fresh Petersilien, for garnish
Zubereitung
1.
2.
3.
In a large bowl, combine eggs, flour, salt, 1 tablespoon oil, and 1/2 cup water. Mix until smooth, then let
rest for 10 minutes. Meanwhile, heat 1/4 cup oil in a skillet over medium heat. Saute onion slices until
golden brown; set aside. Preheat oven to 300 degrees F (150 degrees C).
Bring a large pot of lightly salted water to a boil. Place 1/3 of the dough into a spaetzle maker or coarse
sieve or collander with holes about 4 millimeters in diameter (or through a large holed cheese grater, you
can also cut the dough into noodle sized pieces). Let dough drop into boiling water. Boil until spaetzle rises
to the top, then transfer to a 9 inch casserole dish with a slotted spoon. Cover with 1/3 of the cheese. Repeat
layers with remaining spaetzle and cheese. Spoon fried onions over top.
Bake in preheated oven for 15 minutes, or until cheese is thoroughly melted. Before serving, sprinkle with
1 or 2 tablespoons vinegar, and sprinkle with chopped parsley.
Semmelknödel
Zutaten
1 (1 Pfund) französisches Brot, cut into 1 inch
cubes
1 Tasse Milch
2 Esslöffel Butter
1 Zwiebel, finely chopped
1 Esslöffel chopped fresh Petersilien
2 Eier
1/2 Teelöffel Salz
1 Prise Pfeffer
1/2 Tasse Brotkrümel (optional)
Zubereitung
1. Place the bread cubes into a large bowl. Heat the milk until it starts to bubble at the
edges, then pour it over the bread cubes. Stir briefly to coat the bread. Let soak for
15 minutes.
2. Meanwhile, melt the butter in a skillet over medium heat. Add the onions; cook and
stir until tender. Stir in the parsley, and remove from the heat. Mix into the bowl
with the bread along with the eggs, salt and pepper. Use your hands, squeezing the
dough through your fingers until it is smooth and sticky.
3. Bring a large pot of lightly salted water to a boil. The water should be at least 3 or 4
inches deep. When the water is boiling, make a test dumpling about the size of a
small orange or tangerine, by patting and cupping between wet hands. Gently drop
into the boiling water. If it falls apart, the dough is too wet. In this case, stir some
bread crumbs into the rest of the dumpling batter.
4. Form the remaining dough into large dumplings, and carefully drop into the boiling
water. Simmer for 20 minutes, then remove to a serving plate with a large slotted
spoon. They should come out soft, spongy and delicious!
Schwarzwalder Kirschtorte
Zutaten
1 2/3 Tasse Mehl
2/3 Tasse unsweetened Kakaopulver
1 1/2 Teelöffel Bachpulver
1 Teelöffel Salz
1/2 Tasse Gemüseöl
1 1/2 Tasse Zucker
2 Eier
1 Teelöffel Vanilleextrakt
1 1/2 Tasse Buttermilch
1/2 Tasse Kirschsaft
1/2 Tasse Butter
3 1/2 Tasse Staubzucker
1 Prise Salz
1 Teelöffel strong brewed Kaffee
2 (14 ounce) Dosen pitted Bing Kirsche, drained
(keep den Saft)
2 Tasse Schlagsahne
1/2 Teelöffel Vanilleextrakt
1 Esslöffel Kirschsaft
1 (1 ounce) square semisweet Schokolade
Zubereitung
1.
2.
3.
4.
5.
Preheat oven to 350 degrees F (175 degrees C). Line the bottoms of two 8 inch round pans with parchment
paper circles. Sift together flour, cocoa, baking soda and 1 teaspoon salt. Set aside.
Cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. Beat in flour mixture,
alternating with buttermilk, until combined. Pour into 2 round 8 inch pans.
Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes, or until a toothpick inserted into the cake
comes out clean. Cool completely. Remove paper from the cakes. Cut each layer in half, horizontally,
making 4 layers total. Sprinkle layers with the 1/2 cup cherry juice.
In a medium bowl, cream the butter until light and fluffy. Add confectioners sugar, pinch of salt, and
coffee; beat until smooth. If the consistency is too thick, add a couple teaspoons of cherry juice or milk.
Spread first layer of cake with 1/3 of the filling. Top with 1/3 of the cherries. Repeat with the remaining
layers.
In a separate bowl, whip the cream to stiff peaks. Beat in 1/2 teaspoon vanilla and 1 tablespoon cherry
juice. Frost top and sides of cake. Sprinkle with chocolate curls made by using a potato peeler on
semisweet baking chocolate.
Currywurst
Zutaten
1 Esslöffel Gemüseöl
1 Zwiebel, minced
1 (6 ounce) Dose Tomatenmark
3 Esslöffel Wasser
1/4 Tasse brauner Zucker
1/2 Teelöffel Salz
1/4 Teelöffel gemahlene Cumin
1/4 Teelöffel trockene Senf
1/4 Teelöffel gemahlene Zimt
1/8 Teelöffel gemahlene Nelken
2 Esslöffel Essig
1 Esslöffel Gemüseöl
3 Esslöffel Currypulver
1 Esslöffel Paprikapulver
2 Tasse Ketchup
1 Tasse Wasser
4 Bratwurste
Zubereitung
1. Heat the oil in a skillet over medium heat. Cook the onion in the hot oil until soft, but
do not brown.
2. Combine the tomato paste, 3 tablespoons water, brown sugar, salt, cumin, mustard,
cinnamon, cloves, and vinegar in a pot over medium heat; simmer 2 minutes; stir in
the cooked onion. Mix together 1 tablespoon vegetable oil, curry powder, Hungarian
paprika, ketchup, and 1 cup water in a bowl; stir into tomato paste mixture; simmer
another 2 minutes.
3. Cook the bratwurst in a large skillet over medium heat until browned. Pour the
sauce into the skillet with the bratwurst. Reduce heat to low and cook until sausages
reach an internal temperature of 165 degrees F (75 degrees C), about 10 minutes.
Kartoffelsalat
Zutaten
3 Pfund Kartoffel
1 Pfund Speck, cubed
1 Zwiebel, diced
2 Tasse Zucker
2 Tasse Weißweinessig
Zubereitung
1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but
still firm, about 15 minutes. Drain, cool and chop.
2. Place bacon and onion in a large, deep skillet. Cook over medium heat until bacon is
evenly brown. Drain excess grease from skillet.
3. Add the sugar and vinegar to the bacon and onion mixture and bring to a boil. Pour
the mixture over the potatoes and stir.
Kalter Milchreis mit Brombeeren
Zutaten
1 Quart Milch
2/3 Tasse weiße Reis
2 Esslöffel Zucker, oder mehr nach Geschmack
1 Prise Salz
1 Tasse Schlagsahne
1 Pfund frische Brombeeren (oder andere Beeren)
Zubereitung
1. Bring milk to a boil in a saucepan; add rice and reduce heat to low. Simmer until rice
is tender, about 20 minutes. Stir in sugar and salt. Remove from heat and allow rice
to cool.
2. Beat heavy cream in a bowl until stiff peaks form. Lift your beater or whisk straight
up: the whipped cream will form sharp peaks. Fold whipped cream into cooled rice.
3. Divide rice into 4 bowls and garnish with a few blackberries. Serve remaining
blackberries on the side.
Kinderpunsch
Zutaten
1 Tasse Wasser
2/3 Tasse Zucker
2 Prise gemahlene Nelken
1 Zimtstäbchen
3 Tasse Apfelsaft
1 Zitrone, sliced
Zubereitung
1. In a 3 quart saucepan, bring water, sugar, cloves and cinnamon to boil.
2. Stir in juice and heat through. Do not boil. Take spices out and pour over lemon
slices in serving bowl. Serve warm.
Wienerschnitzel
Zutaten
1 Tasse Mehl
1 Tasse Maismehl
1 Teelöffel Salz
1 Teelöffel Pfeffer
1 Tasse Milch
3 Eier
1/4 Tasse Gemüseöl
1 Pfund Fleisch (Schweinekotletts, Truthahnbrust,
Steak oder Kalbfleisch)
2 Teelöffel Zitronensaft (optional)
Zubereitung
1. In a shallow bowl, stir together the flour, cornmeal, salt and pepper. In a separate
shallow bowl, whisk together the milk and eggs using a fork.
2. Heat oil in a large skillet over medium-high heat. The oil should completely cover
the bottom of the skillet. While the oil heats, dip cube steaks into the egg and milk,
then dip into the flour mixture, and shake off the excess. Place in the hot skillet.
3. Fry steaks on each side until golden brown, then reduce the heat to medium and
cook until well done. Do not cover. Drizzle with lemon juice before serving.
Apfelstrudel
Zutaten
8 Tasse Mehl
2 Eier
2 Esslöffel Gemüseöl
2 1/2 Tasse warmes Wasser
1 Prise Salz
Apfelfüllung:
8 -10 sauere Äpfel, (so wie Granny Smith)
Zucker und Zimt, nach Gescmach
lightly dot all with geschmolzene Butter
Zubereitung
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.
12.
13.
14.
15.
Work the flour, eggs, oil, water, and salt into a dough.
Divide into three parts.
Form a ball of each piece, brush each piece of dough with oil and let it rest for 45 min.
Place a old clean tablecloth on the table, roll out a ball a thin as you can.
Make sure you are wearing no rings-- go under the dough like you are making your
hands into claws with your fingers pointing down at the table and the soft part of
your knuckles is what is going to pull the dough toward you.
You will do this all around in a circle until the dough is paper thin and you can see
through it.
Brush generously with melted butter during this process.
Trim off the heavy edges.
Sprinkle on the apples, some sugar, cinnamon to taste, nuts if you like and drizzle a
little melted butter over all.
Now take the tablecloth and fold about 5" over toward the center on each side
forming a frame around the dough.
From the long side, Lift one side of the tablecloth and roll up completely.
Fold it as long as your pan is.
Seal edges.
Gently put rolled strudel into the pan Bake at 350* for about 45-55 min. Until golden
brown.
There are other fillings like cheese, cabbage, sweet or sour cherries, raisins/nuts can
be added to the apples, even meats have been done with this dough.
Belegtes Brot
Zutaten
1 Baguette französisches Brot
600 Gramm Aufschnitt (verschiedene)
250 Gramm Philidelphia Käse
2 Gurken (sauer und frisch)
4 Tomaten
4 hartgekochte Eier
2 Paprika
300 Gramm Käse
200 Gramm Butter
100 Gramm Mayonaise
100 Gramm Senf
Zubereitung
1. cut the baguette into slices
2. cut all of the vegetables and eggs into slices
3. spread the baguette slices with cream cheese or butter or mayonaise or other
spread
4. Layer the meat, cheese and vegetables artfully on the bread
Bratwurst und Kartoffeln
Zutaten
1 Pfund Kartoffeln
1 Pfund Bratwurst
1 Zwiebel
1 Esslöffel Gemüseöl
1 Knoblauch, nach geschmack
Zubereitung
1.
2.
3.
4.
5.
Cut potatoes, bratwurst and onion into bite-sized pieces
Heat oil in a large skillet.
sautee potatoes and onions until they are tender but not mushy, stirring often
add in bratwurst and cook until sausage is warmed through
may be served with sauerkraut (as in picture)
Gemischter Salat
Zutaten
Salatblätter
frische Gurkenschieben
Karotten
1 Dose Mais (drained)
1 Dose Rote Beete (drained)
Paprika
Andere Gemüse nach Geschmack
Zubereitung
1.
2.
3.
4.
5.
6.
7.
8.
cut the cucumber in thin slices
grate the carrots
drain the corn
cut the beets in small cubes
tear the lettuce into pieces
cut the peppers into thin slices
cut any other desired vegetables into smaller pieces.
arrange the vegetables artfully (German mixed salads are generally not mixed very
well, but look pretty)
Backhendl
Zutaten
2
Hähnchen, küchenfertig
Salz
Pfeffer
3
Eier
1 ¼ Tasse Brotkrümel
Öl, zum Frittieren
1
Zitrone
1 Bund Petersilie
etwas
Mehl
Zubereitung
1. Cut the chicken into pieces and sprinkle with salt and pepper.
2. Beat the eggs and dip the chicken pieces in the egg.
3. Then dip the chicken pieces in the bread crumbs.
4. Make sure the chicken pieces are covered in the crumbs.
5. Heat the oil to 350° F and fry the chicken about 15 minutes in it.
6. Lay the chicken pieces on paper towel covered surface to drain away oil.
7. Serve withlemon slices and parsley.