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Old 09-10-2012, 08:12 PM   #31 (permalink)
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I cant believe I just saw this thread.

SELZER!! Please if you will share, can you post your cabbage roll recipe? I have been looking for a cabbage roll recipe for ages! I've experimented but have never come up with anything I really like.
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Old 09-10-2012, 09:00 PM   #32 (permalink)
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Quote:
Originally Posted by selzer View Post
No. That was a hand-me down. My Grandmother came over from Hungary. But I am sure there are various recipes for it. I looked it up in a hungarian cookbook and it was nothing like it.

Spatzum is a home-made German egg noodle or drop dumpling.

We are having this tonight.
.
Sounds delicious! ... Will be right over!

I grew up in Germany and eat my spaetzle with schnitzel.
here's a link on how to make your own spaetzle, if others want to give it a try.
( I use my colander or food mill to squeeze it through into boiling water)

Spätzle (Spaetzle - German pasta) Recipe (with step-by-step photos)

OR this one:
http://allrecipes.com/recipe/german-spaetzle-dumplings/

Last edited by KatsMuse; 09-10-2012 at 09:02 PM.
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Old 09-10-2012, 09:05 PM   #33 (permalink)
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Home-Made Crispy Chicken Sandwich:

1 boneless, skinless chicken breast
1/4 cup pickle juice (sour dill is my favorite)
1 egg
1/4 cup milk
1/2 cup flour
1 tablespoon powdered sugar
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 teaspoon celery salt
1/4 teaspoon dried basil
Optional: up to 1/2 teaspoon cayenne pepper for a spicy sandwich
Oil for frying (about a cup)
For serving: Buns (buttered and toasted) and pickle slices!

Instructions
Wrap the chicken loosely between plastic wrap and pound gently with the flat side of a meat tenderizer until about 1/2 inch thick all around.
Cut into two pieces, as even as possible.
Marinate in the pickle juice for 30 minutes to one hour (add a teaspoon of Tabasco sauce now for a spicy sandwich).
Beat the egg with the milk in a bowl.
Combine the flour, sugar, and spices in another bowl.
Dip the chicken pieces each into the egg on both sides, then coat in flour on both sides.
Heat the oil in a skillet (1/2 inch deep) to about 345-350.
Fry each cutlet for 2 minutes on each side, or until golden and cooked through (check for crispy edges; may need a bit more time for more crisp).
Blot on paper and serve on toasted buns with pickle slices.

Notes
I’ve used peanut oil, veggie oil and canola oil. I personally think it's best with peanut oil (:

Also, if you’d prefer to bake: substitute bread crumbs (Panko if you have them) for the flour and coat as directed. Bake at 375 degrees F for 10-15 minutes until cooked through.
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Old 09-10-2012, 09:30 PM   #34 (permalink)
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Well, ok, I will post the cabbage rolls.

You take a head of cabbage, two if small, and cut the core out and boil it until it is soft enough to work with, usually ten to 15 minutes of boiling. Then use cold water to cool the cabbage.

Use regular long grained rice. 1 cup dry and two cups water. I wait for the water to boil, add the rice, return to a boil, stir with a fork, cover and reduce the heat all the way down to low, leave it covered so the steam will cook it for 20 minutes.

Ingredients:
1. 1-2 heads cabbage.
2. 3 pounds ground chuck (if you use ground round it will be dry)
3. 3 eggs.
4. 1 can tomato sauce (8 ounce)
5. 1 can tomato soup (10 3/4 ounce)
6. 1 cup dry rice.
7. 2 medium/small onions
8. 1 # Bob Evans mild Italian sausage - original flavor.
9. 1 teaspoon salt
10. 1/4 teaspoon pepper
11. 1/2 teaspoon papricka (not hot)
12. 1 jar sour kraut

Start the cabbage cook as above, and cool, drain in a colander.
Cook the rice as above.

Make the meat mixture: Combine cooked rice, salt, pepper, papricka, beef, sausage, eggs in a large bowl. Chop the onions into small squares and add. Add 1/2 can of tomato sauce. Add 4-6 ounces of water, and squish with your hands until it is well mixed.

Use covered casseroles or a roaster, and take leaves of cabbage off the heads -- medium sized, not too large, and stuff them, wrapping the cabbage around the meat. And line them as you stuff them into a casserole.

Take the other 1/2 can of sauce and the can of soup, and mix in 1 sauce can of water and use to cover the cabbages.

I always make two kinds. The sour kraut type, just drain and rinse the sour kraut, put a little on the bottom of the casserole. Line cabbage roles up, and put the rest of the sour kraut on top.

Bake them at 325 for 2 hours.

Serve with mashed potatoes and corn. The tomato soup mixture makes a fine gravy.
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Old 09-10-2012, 09:56 PM   #35 (permalink)
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Thanks Selzer! Cant wait to make this recipe. I think its a great fall "comfort food" dish.
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Old 09-10-2012, 10:15 PM   #36 (permalink)
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Quote:
Originally Posted by KatsMuse View Post
.
Sounds delicious! ... Will be right over!

I grew up in Germany and eat my spaetzle with schnitzel.
here's a link on how to make your own spaetzle, if others want to give it a try.
( I use my colander or food mill to squeeze it through into boiling water)

Spätzle (Spaetzle - German pasta) Recipe (with step-by-step photos)

OR this one:
German Spaetzle Dumplings Recipe - Allrecipes.com
I use 1 and 1/2 cup flour, 1/2 cup water, 2 eggs slightly beaten, 1/2 teaspoon salt, and 1/4 teaspoon baking powder. Mix that up.

Drop into salted boiling water.

Make them small.

I use a tablespoon and a butter knife. I plunge them into the boiling water and then I pick up a spoon of batter. Then I cut them into the boiling water. I can usually get 4-6 dumplings off of a half tablespoon of the batter.

After I finish dropping them, I boil 3-5 minutes.

I use them with chicken paprikash; Hungarian Goulash; chicken soup instead of rice or noodles; and creamed chicken casserole.
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Old 09-11-2012, 12:26 AM   #37 (permalink)
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what time is dinner?
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Old 11-19-2012, 01:52 AM   #38 (permalink)
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good meal and no ten steps . get a bag of frosen chicken (breast or tenders), throw it in an electric skillet with a stick of butter and italian dressing , then make a few sides lol.
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Old 11-19-2012, 02:13 AM   #39 (permalink)
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People that do not even like meatloft like mine, so here is what I do . 2 lbs of hamburg, onion soup mix,, a few eggs, package of salt crackers
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Old 11-19-2012, 02:19 AM   #40 (permalink)
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ketchup, barbecue sauce, a few eggs and milk, then I put the fun deign ketchup on top
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