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Snikerdoodles

2 3/4 cups flour
1/2 teaspoon salt
2 teaspoons baking baking powder
1 cup unsalted butter, room temp.
1 1/2 cups granulated white sugar
2 large eggs
1 teaspoons vanilla extract

Coating

1/3 cup granulated white sugar
2 teaspoons ground cinnamon

Whisk together flour, salt and baking powder in a large bowl

In a separate bowl beat butter and sugar until smooth, add eggs one at a time beating well after each. Beat in vanilla. Beat in flour mixture until you have a smooth dough. If the dough is soft, cover and refridge until firm enough to roll into balls.

Preheat overn to 400* Mix Coating ingredients in a bowl or on a plate. Roll dough into balls, coat in sugar/cinnamon mixture, place on baking sheet. Flatten balls to about 1/2 inch thick.

Bake 8-10 minutes or until golden brown.
 

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Crock Pot Pizza

This is good stuff, re-heats really well too!

1 - 8oz bag of Kluski noodles, cooked
1# hamburger
1pkg pepperoni
8oz shredded mozz/chedder
1 - 14oz can pizza sauce
Onion (if you're one of those weirdo's that eats onion)

Brown hamburger and onion :)sick:). Add pizza sauce and 1/2 can of water. Put 1/2 hamburger mixture in crockpot. Layer 1/2 noodles on top. Layer 1/2 pepperoni next, top with cheese. Repeat layers. Cook 1 1/2 - 2hrs or 350 for 1hr in the oven.

Enjoy! :cool:
 

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Hungarian Goulash

Ingredients:

3 lb chuck roast (today's was 2.5 pounds)
1 28 ounce can of whole tomatoes
1 large or two small green peppers
2 large onions
1 cup sour cream
1 tablespoon flour
salt approximately 1 teaspoon
pepper approximately 1/2 teaspoon

1. Cut the beef into bite sized pieces and put in oven in covered roaster at 350 degrees.

2. Cut up green pepper and onion and stir into browning meat after 30 minutes.

3. After another 30 minutes, if nicely brown, add salt and pepper, and can of whole tomatoes.

4. Break the tomatoes up as you stir them into the meat. Turn oven down to 315 degrees.

5. Cook for 2 hours.

6. Stir in 1 tablespoon flour into sour cream, and then stir into mixture.

7. Cook ten more minutes.

8. Serve over egg noodles or Spatzum.

Green beans, fresh bread and butter, and White Zinfindel go nicely with this.

Enjoy.
 

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Did that come out of the old Betty Crocker book? The pie cover? My very most favorite meal with Mom's home made noodles!
 

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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.
 

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ohhh...real Hungarian Goulash! I'm going to try this recipe soon! Thanks Sue! Mom makes home made egg noodles to put it over. :)
 

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yeah, its good and that is pretty much how I make mine. I see you like to cook. I cook a good, healthy home meal 5-7 times a week.
I finally got a new ingredient (Tamarind) that i have been dying to add to my Pad Thai noodles, I am also experimenting with some new Caribbean recipes right now. I am a VitaMix nut too.
 

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I love to cook. My cabbage rolls have been requested and provided for weddings, and other parties. This stuff is starting to SMELL GOOD now, two MORE hours.

I like to cook.

On Sundays I cook at my sister's house. My sister comes down and demands what time dinner is after I get the stuff going.

Tameric. I do not use it. I know it is used in Indian foods a lot. I make Indian food without the heat, and most people figure what is the point. I love rice, and certainly the chicken and other ingredients, just not a fan of the spices, and do not do heat at all.
 

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Have had a few amazing recipes sent my way lately I have decided to pass along. I have not tried these and they are not "mine" but just sound sooo yummy and waiting til I feel better so I can get to the store and get some ingredients to try these ESPECIALLY the bread.

First:

Lemon Cupcakes with Blackberry Buttercream frosting

1 cup white sugar
1/2 cup butter
2 eggs
1 1/2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 3/4 teaspoons baking powder
1/2 cup low-fat milk
1 lemon, juice and zest

1 cup butter, softened
1 teaspoon vanilla extract
1/4 teaspoon salt
4 cups confectioners' sugar
1/2 cup seedless blackberry jam
Directions

Preheat oven to 350 degrees F (175 degrees C).
Line 24 muffin cups with paper liners.
Cream sugar and 1/2 cup butter in the bowl of a stand mixer until fluffy. Beat in eggs, one at a time, and mix 1 1/2 teaspoons vanilla extract into mixture with the second egg.
Beat in flour and baking powder until thoroughly combined; beat in milk, lemon juice, and lemon zest to make a smooth batter.
Spoon the batter into the prepared muffin cups.
Bake in the preheated oven until cupcake edges are slightly golden brown and a toothpick inserted into the center of a cupcake comes out clean, 20 to 25 minutes. Cool cupcakes completely.
Beat 1 cup butter with 1 teaspoon vanilla extract and salt until smooth and creamy. Beat in confectioners' sugar, 1 cup at a time, to make a creamy frosting. Beat in blackberry jam. Spread frosting on cooled cupcakes.

Lemon Blueberry Bread

Ingredients

1/3 cup melted butter
1 cup white sugar
3 tablespoons lemon juice
2 eggs
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/2 cup milk
2 tablespoons grated lemon zest
1/2 cup chopped walnuts
1 cup fresh or frozen blueberries

2 tablespoons lemon juice
1/4 cup white sugar
Directions

Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x4 inch loaf pan.
In a mixing bowl, beat together butter, 1 cup sugar, juice and eggs. Combine flour, baking powder and salt; stir into egg mixture alternately with milk. Fold in lemon zest, nuts, and blueberries. Pour batter into prepared pan.
Bake in preheated oven for 60 to 70 minutes, until a toothpick inserted into center of the loaf comes out clean. Cool bread in pan for 10 minutes. Meanwhile, combine lemon juice and 1/4 cup sugar in a small bowl. Remove bread from pan and drizzle with glaze. Cool on a wire rack.

Personally for the bread I would recommend using powdered sugar instead of regular sugar for the icing.
 

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Pop's bean soup:

Ingredients:
2# navy beans
1 large ham bone with meat on it -- bone left over from some other meal, so cooked.
1# carrots
5 stalks celary
3 medium onions
8 peppercorns
2 small bay leaves
1 teaspoon salt
1/2 teaspoon pepper
1 can Campbell's tomato soup

In a big pot, (10 quart worked) soak the beans the night before, pick them over and add 3-4 quarts of water and let them sit a minimum of 8 hours. Then drain and rinse them, and if necessary pick out anything foreign.

Add 4 quarts of water, the ham bone, bay leaves, and the pepper corns, and simmer these for 1.5 hours.

Remove the ham bone, and add the salt and pepper.

Clean and cut up the celery stalks and add them.

Peel and cut up the onions and add them.

Peel and cut up the carrots and add them.

Simmer for another 1/2 hour.

Remove and cut up the meat left on the bone and add to the pot.

Check the beans.

When the beans are tender, add the contents of the can of tomato soup. Cook for another ten minutes ensuring that it does not stick. Move to warmer burner if there is one.

Serve with fresh Italian bread and butter. I like fresh cold milk with this as well.
 

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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/
 

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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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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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.
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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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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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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