Bavarian Sauerkraut Recipe

My DSis introduced this to me. It’s jazzed up flavor is great with German sausages. Dr. Oz says sauerkraut is extremely beneficial for the innards.

Ingredients

1 16-oz can or jar of sauerkraut (best is fresh sauerkraut in jars, found in refrigerated section of grocery store)
1 cup white wine
1/2 cup chopped onion
1 cup peeled and chopped apple
1-2 tbsp brown sugar
10 juniper berries, cracked or 5 tsp of gin (I use gin)
Salt and pepper
1 Tbsp olive oil

Method

Place sauerkraut in a pot. Add wine, onion, apple, juniper berries, salt, pepper and oil. Bring to a simmer and let simmer for 30 to 45 minutes, until the onions are soft.

Red Lobster's Shrimp Quiche Recipe
Red Lobster's Shrimp Quiche Recipe

Serving Size: 4

Ingredients:
1 pre baked 9" pie crust
4 ounces pettite Alskan shrimp -- cooked, peeled,
and deveined
2/3 cup grated Gruyere cheese
2 eggs -- beaten
1 cup light sour cream
1 tablespoon finely-chopped green onions or chives
Salt -- to taste
Freshly-ground black pepper -- to taste

Cooking Directions:
Preheat oven to 350 degrees.
Evenly spread shrimp on the bottom of the pie crust.
Sprinkle with grated cheese.
Beat together eggs, sour cream, green onions, salt and pepper.
Slowly pour the mixture into the pie crust.
Bake for 25 to 30 minutes. Serve warm or cold.

This recipe yields 4 to 6 servings.

Chicken Florentine Pasta (Pioneer Woman)
Prep Time:10 Minutes Cook Time:20 Minutes Difficulty:Easy Servings:10
Ingredients
■1 pound Penne
■4 whole Boneless, Skinless Chicken Breasts
■Salt And Pepper, to taste
■2 Tablespoons Butter
■2 Tablespoons Olive Oil
■4 cloves Garlic, Minced
■3/4 cups Dry White Wine
■3/4 cups Low-sodium Broth, More If Needed
■1 bag Baby Spinach
■2 cups Grape Tomatoes, Halved Lengthwise
■4 ounces, weight Parmesan Cheese, Shaved With Vegetable Peeler
Preparation Instructions
Cook pasta according to package directions in lightly salted water. Drain and set aside.

Cut chicken breasts into chunks and sprinkle on salt and pepper.

Heat butter and olive oil over high heat in a large skillet. Add chicken chunks in a single layer and do not stir for a minute or two in order to allow the chicken to brown on the first side. Turn the chicken and brown on the other side. Cook until done, then remove chicken from the skillet.

Turn heat to medium. Add garlic and quickly stir to avoid burning. After about 30 seconds, pour in wine and broth, stirring to deglaze the pan. Allow the liquid to bubble up, then continue cooking until it's reduced by at least half (most of the surface of the liquid should be bubbling at this point.)

Turn off the heat. Add spinach, tomatoes, chicken, and cooked pasta to the skillet. Toss to combine; the spinach will wilt as you toss everything. Add plenty of Parmesan shavings and toss to combine.

Serve with extra Parmesan shavings.

Thanks for starting this, Patti. Yes, I was under the weather and just got out of bed about an hour ago and plan to return to that bed in a short time.

Refrigerator dill pickles

6 Kirby cucumbers, cleaned, stemmed and halved, lengthwise
1/2 cup of white vinegar
2 tablespoons of salt
1 tablespoon of black peppercorns
1 tablespoon of coriander seeds
3 cloves of garlic, minced
1/2 cup of fresh dill

Place salt, peppercorns, coriander seeds, garlic and dill in a sterilized 1-quart Mason jar.
Layer sliced cucumbers in jar, leaving 1/2 inch at the top.
Pour in vinegar.
Fill jar with water, seal with lid and shake for about a minute.
Refrigerate for six days, shaking daily.

Makes 1-quart jar of dill pickles. This simple recipe, however, can easily be multiplied.

I'm glad to hear from you, Walnutcreek, but sorry you're not feeling well. I was getting a little worried about you! Get better quick, okay?

Thank you, Patti for your kind words of welcome (on another thread)! I am happy to have found KT.

Spicy Meatballs

Combine the following and form into meatballs. Place on lightly greased baking sheet and bake until done:

720 grams (1.6 lbs.) lean ground beef
1/2 cup dry bread crumbs
1/2 cup medium salsa
1 slightly beaten egg
1/2 tsp. salt
1/4 tsp. pepper

Sauce:

Combine the following and boil for 5 minutes:
4 1/2 oz. pureed peaches baby food
1/3 cup ketchup
2 tbsp. soy sauce
1/4 cup vinegar
1/2 cup brown sugar
1/8 tsp. garlic salt
1 tsp. ground ginger
1 tsp. salt
1/4 tsp. pepper

Combine cooked meatballs and sauce in a baking dish. Bake in a 350 degree oven for about 30 minutes until meatballs are glazed.

Plain Muffins

2 cups all purpose flour
2 teaspoons baking powder
2/3 teaspoon salt
4 tablespoons sugar
1 cup sweet milk
1 egg, well beaten
4 tablespoons butter or margarine, melted

Sift flour, baking powder, salt, and sugar. Combine milk, beaten eggs and melted butter. Combine the liquid ingredients into the dry ingredients. Stir only until all dry ingredients are moist. The secret of good muffins is not to stir them too much. Never beat. Pour into greased muffin pans or cups. Yields 10 to 12 muffins. Bake in preheated oven 425 degrees. Bake for 15 to 20 minutes.

I have made this many, many times. It comes from my 1954 Betty Furness Westinghouse Cook Book. I have had this book almost 60 years.

Sue

I love all things lemon and have been making this recipe for years.

Lemon Sugar Cookies

2 C sugar
1 C butter, softened
1 T grated lemon peel
1/4 C lemon juice
1 t vanilla
2 eggs
3 1/4 C all purpose flour
1 t salt
1 t baking soda
1 t cream of tartar

Preheat oven to 325. Lightly grease cookie sheets. In a large bowl combine sugar, butter, lemon peel, lemon juice, vanilla and eggs. Cream until smooth. Stir in flour, salt, baking soda and cream of tartar until well blended. Shape dough into 1" balls, roll in sugar and place two inches apart on cookie sheets. Bake 15-20 minutes until lightly brown. Makes 4 dozen.

I made this for Harry last week and it lasted him about 4 days, but reheating in the microwave. I was doing a test run to see if it was good enough to make when his daughter comes in April. Obviously, it was! He put a little milk on his. It sure does smell good when you first take the lid off!

CR0CKP0T APPLE 0ATMEAL

2 apples, peeled, cored and sliced (I used Fuji)
1/3 c. brown sugar
1 tsp. cinnamon
2 c. oatmeal
4 c. water

Throw the sliced apples, brown sugar and cinnamon in the bottom of a crockpot. Pour oatmeal over top and top with the water. Do NOT stir. Cook overnight for 8-9 hours on LOW. The recipe didn't say, but I stirred it all together before serving. This is not overly sweet, but isn't tart, either.

I don't recall where I got this; it is good for a quick and easy meal.

Sausage, Rice and Beans

1/2 pound bulk sausage
1 1/2 cups rice
3 cups water
2 cans chili beans, drained (I use Ranch Style beans and do not drain)

Brown sausage; drain if it was really fatty (you need a little grease but not much). Add rice, water and drained beans. Stir well; cover and cook 12-14 minutes on medium heat (watch to make sure it doesn't cook down and start sticking.)

I just love anything that has coconut and pineapple in it, and these sound delish. I've never made cake balls, have you? And, did you like them?

PINA COLADA CAKE BALLS (Wendy Paul)

1 box white cake mix
3 eggs
1/2 cup lite coconut milk
1/2 cup pineapple juice
1 tsp. coconut extract
2 tablespoons flour

Mix all ingredients together, batter will be thick. Pour into a greased 9x13 baking pan. Bake at 350 degrees for 28-32 minutes or until cake springs back when lightly touched. Remove from oven and cool completely. Crumble cake into small even pieces, placing crumbs in a large bowl

Add:

1 cup coconut buttercream frosting (see recipe below)
2 Tbsp. dried pineapple chunks, finely diced
Shredded coconut

Mix cake crumbles with other ingredients until a thick dough consistency forms. Shape into evenly sized cake bites and cool 1-2 hours in the fridge, or 20 minutes in the freezer. Dip into melting chocolate and sprinkle with shredded coconut (optional).
Coconut Buttercream Frosting

8 Tbsp. (1 stick) butter, room temperature
3-3/4 cups powdered sugar, sifted
3-4 Tbsp. coconut milk or cream
2 tsp. coconut extract
Place butter in a large mixing bowl. Beat until light and fluffy, about 30 seconds. Stop the mixer before adding the sugar or you will have a large mess to clean up. Add sugar. 3 tablespoons coconut milk (or cream), add coconut extract. Beat frosting starting on slow and increasing your speed until frosting is nice and creamy. Add 1 or more tablespoons of milk 9or cream) f frosting is too thick.

Patti, just for you!

Chicken Breast Moran

6 chicken breasts, skinned and boned
1/2 C flour
salt and pepper
3/4 C unsalted butter, divided
1 C sliced fresh mushrooms
3/4 C dry white wine or Marsala (I use Marsala)
1/2 C chicken broth
juice of half lemon
1/2 C Mozzarella cheese
1/4 C Parmesan cheese

Pound chicken to 1/2 " thickness
Season flour with salt and pepper, Dredge chicken in flour. Cook chicken several pieces at a time in 2 T. butter over medium heat 6-8 minutes turning once. Butter should be added as more chicken is cooked. Reserve drippings. Place chicken in greased 9 x 13 baking dish. Saute' mushrooms in 1/4 C butter. Sprinkle mushrooms on top of chicken. Add wine and chicken broth to deglaze pan. Simmer 10 minutes Add lemon juice and pour sauce over chicken Sprinkle cheeses on top. Bake 450 for 10 - 12 minutes.

I served with a side of pasta and some sautéed zucchini and yellow squash. I also cut down on the butter to make it a little more heart healthy.

This post was edited by georgysmom on Thu, Feb 28, 13 at 10:38

Thank you, Georgysmom! I can't wait to try it.

Here's a fast and easy dessert:

APPLE ENCHILADAS (Cornfed Momma)

1 (21 ounce) can apple pie filling (cherry, blueberry or peach filling may be substituted)
6 (8 inch) flour tortillas
1 teaspoon ground cinnamon
1/2 cup butter
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup water

Spoon about one heaping quarter cup of pie filling evenly down the center of each tortilla. Sprinkle with cinnamon; roll up, tucking in edges; and place seam side down in prepared dish.

In a medium saucepan over medium heat, combine butter, white sugar, brown sugar and water. Bring to a boil, stirring constantly; reduce heat and simmer 3 minutes. Pour sauce over enchiladas and let set for 45 minutes. Bake in a preheated 350 degree oven for 20 minutes or until golden brown. Serve with ice cream.

Although I do not make this dish very often, we eat it all up when I do make it. You can really use any vegetables you like.

Italian Sautéed Vegetables

Baby carrots
Broccoli florets
Yellow squash
1 packet Good Seasons Italian salad dressing mix

Sauté vegetables in olive oil, sprinkle with dressing mix and cook until tender. Top with Parmesan or Asiago cheese.

I found this on Pinterest and I'm making it today. It will be good on the cold mornings that are coming up.

CINNAMON BREAD
(makes 2 loaves)

Batter:
1 cup butter, softened
2 cups sugar
2 eggs
2 cups buttermilk or 2 cups milk plus 2 tablespoons vinegar or lemon juice
4 cups flour
2 teaspoons baking soda

Cinnamon/sugar mixture:
2/3 cups sugar
2 teaspoons cinnamon

Cream together butter, 2 cups of sugar, and eggs. Add milk, flour, and baking soda. Put 1/2 of batter (or a little less) into greased loaf pans (1/4 in each pan). Mix in separate bowl the 2/3 c sugar and cinnamon. Sprinkle 3/4 of cinnamon mixture on top of the 1/2 batter in each pan. Add remaining batter to pans; sprinkle with last of cinnamon topping. Swirl with a knife. Bake at 350 degrees for 45-50 min. or until toothpick tester come clean. Cool in pan for 20 minutes before removing from pan.

This is in my to-try file, all the reviews were excellent.

Slow-Cooked Pot Roast Fine Cooking

2 carrots, peeled and cut in half width-wise
1 medium yellow onion, peeled, root trimmed but left intact, and sliced into 4 wedges
3 cloves garlic, smashed
3 sprigs fresh thyme
1 large bay leaf
3 whole cloves or allspice berries
1 cup homemade or low-salt canned chicken broth
1 cup dry white wine (such as Sauvignon Blanc)
2 Tbs. tomato paste
1 boneless beef chuck roast (2-1/2 to 3 lb.)
2 Tbs. olive oil
Kosher salt and freshly ground black pepper
2 Tbs. brandy
1/2 tsp. prepared horseradish
1/2 tsp. grainy prepared mustard
2 Tbs. sour cream
1 tsp. all-purpose flour
2 Tbs. minced fresh flat-leaf parsley

Put the carrots, onion, garlic, thyme, bay leaf, and cloves or allspice in the bottom of a slow cooker crock. In a measuring cup or bowl, whisk together the broth, wine, and tomato paste to blend.

Set a large heavy-based skillet over medium high heat. Pat the roast dry with paper towels, rub both sides with the olive oil, and sprinkle generously with salt and pepper.

Sear the roast in the skillet until a dark crust forms on one side, 3 to 5 minutes. Turn and sear the other side, 3 to 5 minutes. Reduce the heat to medium and put the roast on top of the vegetables in the crock.

Add the broth mixture to the skillet, bring to a simmer, and scrape the pan bottom to loosen any browned bits. Pour the liquid over the roast and cover the crock; don't stir. Turn the slow cooker to low heat; cook gently without lifting the lid until the roast is fall-apart tender, 8 to 10 hours.

Transfer the roast to a cutting board and tent with foil to keep warm.

Strain the contents of the crock through a sieve set over a medium saucepan. Discard the solids. Skim the fat from the top of the strained liquid (or use a fat separator). Bring to a boil and then simmer rapidly until reduced by half, about 10 minutes. Whisk in the brandy, horseradish, and mustard.

In a small bowl, mix the flour into the sour cream, stir in a few tablespoons of the sauce, and then pour the sour cream mixture into the sauce, whisking vigorously to blend. Cook over medium heat, stirring occasionally, for 5 minutes to blend the flavors. Meanwhile, slice the roast thinly. Serve with the gravy and a sprinkling of parsley.

Pot roast without a slow cooker:

If you don't have a slow cooker, you can still make this pot roast, just make the following modifications to the recipe. Heat the oven to 250 F. Sear the meat in a heavy Dutch oven or similar pot. Transfer the meat to a plate. Add the broth mixture to the pot and bring to a simmer.

Return the meat to the pot and turn once to coat the meat in the broth. Scatter the vegetables and herbs around the meat, return to a simmer, cover tightly, and roast in the oven until the meat is very tender, about 4 hours.

Check occasionally to be sure the broth isn't bubbling too rapidly, and flip the meat if the top surface looks dry.

I honestly don't remember if I ever posted this one here or not which is par for the course with my memory. It is worth repeating LOL

Black Bean Creole

Ingredients

3 pounds smoked sausage, cut into 1-inch pieces
5 cans (15 ounces each) black beans, partially drained
1-1/2 cups onions, chopped
1-1/2 cups green pepper, chopped
1-1/2 cups celery, chopped
4 cloves garlic, chopped
2 teaspoons leaf thyme
1-1/2 teaspoons leaf oregano
1-1/2 teaspoons black pepper
1/4 teaspoon cayenne pepper
1 chicken bouillon cube
5 bay leaves
8 ounces tomato sauce
1 cup water
Instructions

Combine all ingredients in a crockpot. Cover and cook on low 8 hours or high 4 hours. Remove bay leaves.
* Serve with corn chips, cheese and sour cream. Or over cooked rice. I like to crumble blue tortilla chips on top and add some shredded cheese, stir it up YUM.

This makes a nice big batch! For extra meals or the freezer.

This is a new recipe I tried a few weeks ago. It is wonderful! These cookies are like a little mini cake. I think they are irresistible.

Orange Blossoms

2 C. sugar
1 C. shortening
2 eggs
1 C. sour cream
1 tsp. vanilla 5 C. flour
2 tsp. baking powder
2 tsp. baking soda
1 tsp. salt
3/4 C. frozen orange juice concentrate, thawed
2 T. grated orange rind (I used about 4T.)
Frosting:

1/2 tsp grated orange rind (I used 1 tsp.)
2 T. frozen orange juic concentrate, thawed
1 tsp. vanilla
4 T. butter, melted
1 1/2 C powdered sugar or enough to make frosting spreadable

Cream sugar and shortening. Add eggs and stir. Add sour cream and 1 tsp. vanilla. Stir and set aside. Sift together flour, baking powder, baking soda and salt. Add little by little to creamed mixture and stir well. Add 3/4 C. orange juice and 2 T. orange zest. Drop on greased cookie sheet by teaspoonfuls. Bake 375 about 10 minutes. Frost when cool.

I halved the recipe for the cookies but did not half the frosting, so if you are going to make the full recipe, I would recommend doubling the frosting recipe or at the very least do one and half recipes.

crouton casserole
INGREDIENTS:
1 1/2 pound ground beef
1 cup chopped onion
Salt and pepper to taste
6 cups plain croutons
2 cans (16-oz. size) corn, drained
1 can (28-oz. size) tomato sauce
6 eggs, slightly beaten
2 cups milk
1 tablespoon Italian Seasoning
2 cups shredded mozzarella cheese
Heat the oven to 350F. Brown the meat with the onion in a large skillet over medium high heat. Add salt and pepper to taste.
Place 4 cups of the croutons in the bottom of a large baking dish. Mix the corn and tomato sauce with the meat mixture. Spoon the mixture evenly over the croutons.
Mix the eggs, milk and Italian Seasoning. Pour over the meat mixture. Crush the remaining croutons; sprinkle over the casserole, followed by the cheese. Cover. Bake for 1 hour.

Raven, thank you for the Black Bean Creole recipe. I'm always looking for something different to make when Harry's daughter and DH come. They don't eat anything with gluten, dairy or sugar. Also, no eggs or garlic. That recipe fills the bill and sounds delicious.

The Best Baked Vidalia Onion Dip

1 large Vidalia onion, finely chopped
½ cup grated Parmesan cheese
½ cup grated Swiss cheese (plus more for topping)
1 cup real mayonnaise
2 tsp. (or to taste) minced fresh garlic
½ tsp. black pepper
1 tsp. (or to taste) seasoning salt
1 tsp. Worcestershire sauce
1 tsp. Tabasco sauce

Preheat oven to 375 degrees.

Butter a 1- or 2-quart round or oval casserole dish. In a bowl, combine all ingredients and mix well. Adjust Tabasco and garlic to taste. Transfer to casserole dish. Bake about 25 minutes or until browned on top. Sprinkle with additional Swiss cheese and return to oven for another 4 to 5 minutes or until cheese has melted. Serve hot or warm with assorted crackers. Makes 2 cups.

Walnutcreek, I've had that dip before and it's delicious. Are you feeling better now? Sure hope so!

Patti, I am feeling much better; thanks for asking. And yes that dip is just wonderful.

Here is a green bean dish that we enjoy.

Spanish Style Green Beans

4 cans whole green beans (or 1-2 pounds fresh)
2 cans whole tomatoes
1 medium onion
1/3 package (5 slices) bacon
Cayenne pepper

Slice the bacon up into 1” pices and start cooking them in a large skillet or Dutch oven. Keep cooking until the bacon turns brown. Meanwhile, dice 1 medium onion. When the bacon is beginning to turn brown, drain some of the fat off and then add the onions. Cook, stirring now and then, until bacon and onions are both turning a nice golden color.

Drain the green beans and add them right into the pan with the bacon and onions. Next, add the two cans of whole tomatoes with their juice. Stir around gently and then cover and reduce heat to low. Cook for about 45 minutes.

When finished cooking, add cayenne pepper to taste (for a hotter dish up to about 1/4 of a teaspoon). Stir gently and serve.

I've made taco pizza (eons ago) and don't know if this is similar or not. Pizza Hut had it on their menu (again, years ago), but it must not have gone over very well.

TACO PIZZA (Life as a Lofthouse)

1 pound lean ground beef
1 envelope taco seasoning mix
1 (10 ounce) can refrigerated Pillsbury pizza dough
1 (16 ounce) can refried beans
2-3 cups shredded cheddar cheese (I used colby and monterey jack cheese)
1/2 cup chopped tomatoes
1/4 cup sliced black olives
4 green onions, chopped

Heat oven to 375 degrees. Brown ground beef in a large skillet, over medium-high heat. Drain grease. Add taco seasoning to the ground beef according to package directions.

Unroll pizza dough onto an ungreased cookie sheet. (I used a 10x15 inch cookie sheet). Let dough sit at room temperature for 5 minutes. Press dough over the bottom and up along all 4 sides the of cookie sheet. Bake pizza dough for 8-10 minutes, or until lightly golden. Remove from oven.

Place refried beans into a microwavable-safe bowl. Microwave for 1 minute. Stir well and then spread beans evenly over the top of the warm pizza crust. Top with the cooked ground beef mixture, sprinkle with cheese and then add the tomatoes, black olives and green onion. Return to oven and bake another 5-7 minutes, or until cheese is melted. Serve immediately and enjoy!

Patti that black bean creole is wonderful and it makes a lot. My husband can eat that stuff till he is a bean himself LOL
Hope you enjoy it.

This is another one that is really delish, made it many times of course husband loves it since it has blackeyes in it. I got this from a friend years ago and she got it from the chef at a place she would frequent. Her comments at the end.

Blackeye and sausage soup
1 lb. smoked sausage, sliced
2 tsp. veg. oil
1 large onion, chopped
1 bell pepper, chopped
3 carrots, chopped
3 stalks celery, chopped
3 cloves garlic, minced
4 cups black eyed peas (I used canned peas, drained and rinsed)
3 cans beef broth
1 can diced tomatoes
1 16 oz. jar of Pace Medium Salsa

Brown sausage and onions, drain and add rest of the ingredients and simmer til veggies are done. This is FABULOUS!! A local deli makes it and gave me the recipe.