I'll share my recipe, if you'll share yours, April 2, 2012

12 years ago

My DSis makes this and says it is a most delicious way to eat sauerkraut. She also said didn't have juniper berries and decided against the gin, but didn't feel it was missing anything.

Bavarian Sauerkraut Recipe

Prep time: 5 minutes

Cook time: 40 minutes

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 tbsp brown sugar

10 juniper berries, cracked or 5 tsp or 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.

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Comments (5)

Jasdip
12 years ago
Our Liquor Control Board gives out seasonal magazines featuring fine food and alcohol. The magazines are very popular, much coveted and they run out of issues quickly.

This is a Macadamia nut cookie recipe featured in an earlier edition, that is in my to-try binder.

HAWAIIAN MACADAMIA COCONUT CRISPS

Store in a cookie tin for up to one week. The macadamia is a rich, fatty nut that originated in Australia but now grows in Hawaii. It has a creamy, crunchy taste and texture. Substitute cashews, if desired.
1 cup (250 mL) butter, at room temperature
3/4 cup (175 mL) granulated sugar
3/4 cup (175 mL) firmly packed brown sugar
1 egg
2 tbsp (25 mL) grated orange rind
1 1/2 cups (375 mL) all-purpose flour
1 1/4 cups (300 mL) rolled oats
1 tsp (5 mL) baking powder
1/2 tsp (2 mL) salt
3/4 cup (175 mL) sweetened desiccated coconut
1 cup (250 mL) macadamia nuts, coarsely chopped

1. Preheat oven to 350F (180C).

2. In a large bowl, cream butter and both sugars. Add egg and beat well. Add orange rind and beat well.

3. In a separate bowl, combine flour, oats, baking powder and salt. Beat into creamed mixture. Stir in coconut and macadamia nuts.

4. Drop by tablespoonfuls onto buttered baking sheets, about 2-inches (5-cm) apart. Press down the tops with a fork to flatten slightly. Bake for 12 to 15 minutes or until edges are golden.

5. Cool for 2 minutes before removing from sheet. Cool on wire racks.

Makes about 3 dozen
Jasdip
12 years ago
Here is a link to the recipe, and to the LCBO Food and Drink Site.

It's great to noodle around in, and the photography is unbeatable.

Here is a link that might be useful: LCBO Food and Drink Website
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I'll share my recipe, if you'll share yours, April 19, 2012
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I made these for dinner last nite and used bone-in, skin-on breasts. DH couldn't say enough about them. Just loved them. So much that he thought they deserved a glass of wine, and he doesn't drink! Once in very long while he will have a glass of wine, when the meal is special. So we did. This is out of yesterday's local paper. Grilled Chicken Thighs in Hot and Sour Glaze (The Record) 10 to 12 skinless chicken thighs (your choice of bone-in or boneless) 15 ml (1 tablespoon) vegetable oil 1 or 2 cloves garlic, finely chopped 125 ml (half a cup) dry red wine 30 ml (two tablespoons) soy sauce 15 ml (one tablespoon) wine vinegar 5 ml (one teaspoon) hot sauce (adjust amount to taste) Heat the grill or barbecue. In a frying pan, heat the oil on medium-high and brown the meat several pieces at a time. Set aside on a plate and do the next batch until all are done. Throw the chopped garlic into the hot oil, it will quickly turn to a pale gold. As soon as it does, pour in the wine, soy sauce, vinegar and hot sauce. Stir as it sizzles and let it boil for a few moments, then turn off the heat. Pour the sauce into a small bowl, saving about 3 tablespoons for your final glaze. With a fork, pierce the chicken meat in several places. Then use a brush or small spoon to cover the meat with the remaining sauce. There will be some left over. Arrange the chicken thighs on a baking sheet under the grill in your oven, or on your barbecue, and grill another 10 to 15 minutes or until well browned. Every few minutes, brush more sauce onto the chicken. Arrange cooked chicken on a serving dish and brush the rest of the sauce on top. Makes 2 large servings, with leftovers for next day.
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I'll share my recipe, if you'll share yours, April 29, 2012
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Harry wants me to make this. You can buy lemon curd but I saw it being made on Nate Berkus the other day. Sure is easy enough to do at home. LEMON COCONUT POKE CAKE (Taste and Tell) 1 (16.25-oz) white cake mix 1 (14-oz) can sweetened condensed milk 1 (15-oz) cream of coconut (usually found with the drink mixers) 2 cups lemon curd 1 (16-oz) container frozen whipped topping, thawed (such as Cool Whip) 2 cups sweetened coconut Prepare the cake according to package directions. While still hot, poke holes through the top of the cake with a skewer. In a bowl, mix together the sweetened condensed milk and cream of coconut. Pour over the warm cake. When the cake has cooled, spread the lemon curd over the top of the cake. If not serving right away, refrigerate. When ready to serve, top with the Cool Whip and then sprinkle with coconut. LEMON CURD (Nate Berkus website) 3/4 cup granulated sugar Grated rind and juice (1/3 cup) of 2 lemons 1/2 cup butter 3 eggs, beaten Put all ingredients in the top of a double boiler, over hot water. Stir until mixture is well blended and begins to thicken. This takes only a few minutes; it will continue to thicken as it cools. Pour into hot, sterilized jars and seal, or into scrupulously cleaned jars for refrigeration or freezing. Makes 1-3/4 cups
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I'll share my recipe, if you'll share yours, April 5, 2012
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Comments (2)
I don't know if this would be considered candy or cookies, but the picture looked delicious! ALMOND JOY BARS (adapted from Just a Pinch Recipe Club) 1 stick, 8 Tbsp, unsalted butter, at room temp 3/4 cup all purpose flour 3/4 cup coconut flour (you can substitute regular flour) 1/3 cup brown sugar, packed 14 oz can sweetened condensed milk 14 oz, (2 bags) sweetened coconut 1 tsp vanilla extract whole almonds 12 oz bittersweet baking chocolate squares, roughly chopped (or semi-sweet or milk chocolate) 1 Tbsp shortening (Crisco) Preheat oven to 350. Line a 9x12 baking dish with foil that hangs over the edge (for easy removal and cutting) and spray with cooking spray. To make the crust blend the butter and sugar with the flours in a bowl using your fingers until the butter is thoroughly incorporated and the mixture is crumbly. Work it for several minutes so that there is no loose flour left. Press the crust onto the bottom of the pan, using the back of a measuring cup to press it firmly and evenly. Bake for 5 minutes. In a bowl mix together the coconut, condensed milk and vanilla. Spoon the mixture over the crust and spread out gently so you don't disturb the crust too much. Press almonds gently onto the surface of the coconut. Put the chocolate and the shortening in a glass measuring cup. Heat it in the microwave in 30 second increments, stirring in between, until it is just melted. Stir until smooth. Don't over heat. Working quickly, pour the chocolate over the coconut, spreading it out smoothly. Refrigerate for about 2 hours or until firm. Cut into squares.
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I'll share my recipe, if you'll share yours, April 15, 2012
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Yum, Luckygardner! Canadian Living has good recipes and cookbooks! I'm going to try this easy pasta dish with tuna. Easy Tuna Penne (RecipeLion) Serves: 6 1 box uncooked Penne 1 1/2 tablespoons olive oil 1 small onion, chopped 3 cloves garlic, minced 1 (14.5 ounces) can crushed tomatoes in juice 1 1/2 tablespoons chopped fresh parsley 1 tablespoon fresh lemon juice 1 tablespoon capers, drained (optional) 1/4 teaspoon to 1/2 teaspoon crushed red pepper flakes 2 (5-ounces) cans water-packed tuna, drained Cook pasta according to package directions. Drain and return to pan. Meanwhile, heat oil in large skillet over medium heat. Add onion and garlic; cook 1 to 2 minutes until onion becomes translucent, stirring constantly (watch carefully so garlic does not burn). Stir in tomatoes with juice, parsley, lemon juice and capers. Cook 1 minute; add red pepper flakes to taste. Reduce heat to medium-low; cook 3 to 5 minutes to thicken sauce, stirring frequently. Gently stir in tuna; heat through. Serve pasta in 6 bowls, and top with sauce.
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patti43
12 years ago
Sunny Anderson (FoodTV) was asked to help the Biden's when they entertained some of our troops for July 4th a few years ago. These were on the menu.

THE BIDEN'S SWEET & SPICY NUTS (Sunny Anderson@FoodTV)

1 large egg white
2 cups unsalted pecan halves
2 cups unsalted roasted cashews
1/2 cup sugar
1 tablespoon ground cumin
3/4 teaspoon cayenne pepper
1 teaspoon ground cinnamon
Kosher salt

Preheat the oven to 250 degrees. Beat the egg white with 1 tablespoon water in a large bowl until foamy. Add the nuts, sugar, cumin, cayenne, cinnamon and 1/2 teaspoon salt and mix well. Spread the mixture on a parchment-lined baking sheet. Bake until the nuts are mostly dry but still slightly sticky, about 40 minutes.
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glenda_al
12 years ago
Reposting this cause it's so good.

Alaska cole slaw
5 cups shredded cabbage **I buy the preshredded plain, no carrots, etc at WalMart
1/2 cups almond slivers, toasted
1 1/2 cups dried cranberries
1/2 cup celery, diced**don't use
1/4 cup chopped green onions, white and green parts
1/2 cups chopped green bell pepper **don't use

This is the creamy dressing I used and it works great:

mix 1/2 c mayo with 2 Tbl cider vinegar **I used white wine vinegar, 2 tsp sugar, salt and pepper to taste Pour over coleslaw right before serving and toss JUST TO COAT

Combine cabbage, almonds, cranberries, celery, green onions, and green pepper in a large plastic bowl with a snap-on lid.
Combine all dressing ingredients, adding salt and pepper to taste, and refrigerate until ready to serve. Pour dressing over slaw just before serving. Stir well
glenda_al
12 years ago
More recipes, please!

I'll share my recipe, if you'll share yours, April 2, 2012

Comments (5)

Jasdip

Jasdip

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patti43

glenda_al

glenda_al

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