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German Recipes


german recipes

Hot German Potato Salad
Although generally served hot, this salad is good chilled, also.

8 medium red potatoes, peeled or unpeeled
1 1/2 celery ribs, finely chopped
1/2 green bell pepper, finely chopped
2 hardboiled eggs, grated
1/4 cup sliced scallions (tops only)

In a large pan of salted boiling water, cook potatoes over high heat until tender, about 15 to 20 minutes. Drain potatoes, rinse in cold water, and drain again. Set aside to cool. Place celery, bell pepper, eggs, and scallions in a large bowl slice the potatoes thick, and add them to the bowl.

Dressing
4 slices slab bacon, chopped
1/2 medium onion, chopped
1 garlic clove, minced
2 teaspoons all-purpose flour
1/2 teaspoon dried mustard
1/4-teaspoon salt
1/4 teaspoon freshly ground black pepper
3/4 cup beer or unsalted chicken stock
6 tablespoons unrefined cider vinegar
1 tablespoon plus 1 teaspoon granulated sugar

In a skillet over medium heat, fry bacon until it is browned and crisp. With a slotted spoon, remove the bacon. Drain it, and set it aside. Add onion and garlic to warm bacon drippings, and cook them briefly, until they are softened. Sprinkle in flour, mustard, salt and pepper; stir to combine. Pour in 1/2 cup of the beer or stock, vinegar and sugar; bring the sauce to a boil. Reduce the heat and simmer for 2 to 3 minutes. Pour the sauce over the potato mixture, and toss to combine. The result should be moist, but not runny. If the salad seems dry, add some or all of the remaining beer or chicken stock. Taste, then adjust the seasoning. The salad should have plenty of pizzazz from the vinegar, but should not be overly tart. Add the bacon shortly before serving.


german recipes

Hot German Noodles

5 slices bacon, cooked crisp & crumbled
4 ounces uncooked egg noodles, cooked according to package directions
1/3 cup chopped onion
1/3-cup sugar
2-tablespoon flour
1/2 cup chopped celery
1/8-teaspoon pepper
2/3-cup water
1/2-cup vinegar
2 tablespoon chopped fresh parsley or 2 teaspoons dried parsley flakes

Rinse noodles with hot water and drain well. In large skillet, fry bacon until crisp. Drain and crumble. Remove all except 1 tablespoon of bacon drippings. Add onion to skillet and cook until tender. Stir in sugar, flour, celery, and pepper. Add water and vinegar. Cook until mixture boils and thickens, stirring frequently. Add cooked noodles and parsley. Cook over low heat until thoroughly heated. Makes 6 to 8 servings


german recipes

German Meat Balls

Meat Balls
1 bay leaf
1 hard roll
1 small onion, peeled and halved
3/4-cup water
6 peppercorns
1-pound ground beef, lean

Gravy
1 bacon strip, diced
1 1/2 tbsp butter or margarine
4 anchovy fillets, diced
1 1/2 tbsp unbleached flour
1 small onion, chopped
1 tbsp capers
1 egg
Lemon juice of 1/2 lemon
1/2 tbsp salt
1/2 tsp mustard
1/4 tsp white pepper
1 egg yolk

Broth
1/4 tsp salt
6-cup water
1/4 tsp white pepper
1/2 tsp salt

Cooking:
Meatballs: Soak the roll in the water for about 10 minutes. Squeeze it dry; place in mixing bowl with the ground beef. Add the bacon, anchovy fillets, onion, egg, salt and pepper. Mix thoroughly.
Prepare broth by boiling the water, seasoned with salt, bay leaf, onion, and peppercorns. Shape the meat mixture into balls about 2 inches in diameter. Add to the boiling broth and simmer over low heat for 20 minutes. Remove meatballs with a slotted spoon, set aside, and keep warm.

Gravy: To prepare gravy, heat butter in a fry-pan and stir in flour. Cook for 3 minutes, stirring constantly. Slowly blend in 2 cups of reserved broth. Add the drained capers, lemon juice, and mustard. Simmer for 5 minutes. Remove a small amount of the sauce to blend with the egg yolk. Stir egg yolk back into the sauce. Season with salt and pepper
To Serve: Place reserved meatballs into the gravy and reheat if necessary. Serve on a preheated platter.


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