Vegetarian Reuben Sandwich(Virgin Reuben)

Ingredients:

Sauerkraut

1 tablespoon extra virgin olive oil

1 small onion, thinly sliced

1 garlic clove, thinly sliced

1 lb sauerkraut, drained and rinsed

1 sweet apple, peeled, and grated (optional)

generous pinch allspice

salt

fresh ground black pepper

Russian Dressing

1/4 cup mayonnaise

1 tablespoon chili sauce (or ketchup or try Thai chili sauce for a kick)

1 dash hot sauce

1 tablespoon fresh chives, minced

1 tablespoon fresh dill, minced (optional)

2 teaspoons capers, chopped

1 teaspoon fresh lemon juice

Sandwiches

1 tablespoon extra virgin olive oil (optional)

12 slices tempeh bacon (you can leave this out or use veggie bacon, tofu bacon, seitan or wham=vegetarian ham)

1 -2 tablespoon unsalted butter, softened

8 slices rye bread (or pumpernickel bread)

12 slices dill pickles

2 cups grated swiss cheese (8 ounces)

kosher salt

fresh ground black pepper

Directions:

1 Heat the olive oil in a medium saucepan on medium heat.

2 Add the onion and garlic; cook until golden brown, about 15 minutes.

3 Add the sauerkraut, apple(if using), and allspice, season with salt and a generous grinding of black pepper.

4 Cook until sauerkraut is tender, lightly browned and all the liquid has evaporated, about 15 minutes more(you want all the liquid gone).

5 For the Russian dressing:.

6 Mix all the dressing ingredients together, cover and chill until ready to use.

7 For the Sandwich:.

8 Heat a grill pan on medium low heat.

9 If using the tempeh: Heat the vegetable oil in a large skillet over medium-high heat, and cook the tempeh, in batches as needed, until crispy golden brown, about 3 minutes. Transfer to paper towels. If using other options, cook as directed.

10 Spread some butter on 1 side of each slice of bread. Place 4 pieces, buttered side down, on a work surface. Spread some of the Russian dressing on. Evenly lay the pickles, tempeh(or other options) if using, sauerkraut, and then cheese on top. Top with second slice of bread, to make 4 sandwiches.

11 Place the sandwiches on the grill and cook about 2-3 minutes on each side, turning once so both sides get nice and golden brown, about 4-6 minutes total.

12 Serve hot. Enjoy!

German Apple Cake

Ingredients:

2 eggs

3/4 cup vegetable oil

2 cups sugar

1 teaspoon vanilla

2 cups flour

2 teaspoons cinnamon

1 teaspoon baking soda

1/2 teaspoon salt

4 cups peeled chopped apples

Directions:

In large bowl, beat eggs and oil until smooth.

2Add next 6 ingredients and mix well.

3Fold in apples.

4Pour into greased 9 by 13 pan.

5Bake at 350F degrees for 50-55 minutes.

Apple Strudel (Apfelstrudel)

Ingredients:

1,5kg sourish apples

Juice from ½ lemon

150g melted butter

4 tablespoons of breadcrumbs

100g sugar

1 teaspoon of cinnamon

100g raisins

4 tablespoons of powdered sugar

Directions:

Knead the strudel-dough until it is elastic and smooth and doesn’t cleave anymore.
Punch it onto the board consistently to get it pliant enough.
Oil the dough and let it rest under a warm bowl for half an hour.
In the meantime, hull the apples, quarter them and slice them.
Sprinkle them with the lemon juice to prevent them from getting brown.
Clean the raisins in a sieve and mix them with sugar and cinnamon.
Roll out the dough on a clean dish towel with flour on it to a rectangle.
Lift the dough with the backs of the hands and stretch it from the middle
over the backs of the hands.
Pay attention to not ripping holes into the dough.
The dough must be thin enough for the pattern of the dish towel being visible.
Butter the dough, coat it with the breadcrumbs and put the apple slices on it.
Leave a space of about an inch at the borders of the dough.
Distribute the raisins evenly and coat it with the sugar-cinnamon-mixture.
Wrap the sides and roll the strudel in.
Put it on a baking sheet coated with baking paper. The joint has to be downward.
Butter the dough and bake it for 35minutes at 200°C in the oven.

The Apple Studel is traditionally being eaten hot with cold vanilla sauce.
And it can be eaten also at afternoon coffee with some vanilla ice.

Pan Cakes

Introduction:

This is a recipe you can find all over the world in very many variations.

Ingredients:

 

7 oz. (200g) flour

2 Eggs

7 fl.oz. (250 ml) milk

7 fl.oz. (250 ml) water

a pinch of salt

some butter

For each pancake a tablespoon apricot jam

For each pancake a teaspoon confectioner’s sugar or cinnamon

Directions:

Mix all ingredients.
Give a ladle of the dough in a hot pan with some butter in it and swing the pan until the dough is regular spread over the pan.
Fry the pancake on both sides until it is golden-brown coloured. Keep the pancakes warm in the oven.
Spread a tablespoon apricot jam on each pancake and roll it up. Sprinkle every pancake with a teaspoon confectioner’s sugar or some cinnamon.

If you want thinner pancakes use a little more milk or water
This is not a very regional recipe, but if you want to make a Swabian pancake soup you need this recipe as a basic, but without apricot jam and confectioner’s sugar.

German Apple Ring

Ingredients:

3 eggs

30g powdered sugar

150ml cream

150g flour

1 dash of salt

4 apples

some fat

2tbs sugar

1tbs cinnamon

sugar crystals

Directions:

Seperate the eggs and batter the yellow of the egg together with the powdered sugar.
Then mix it with the cream.
Whisk the egg-whites until stiff and put them into the dough.
Now incorporate the sieved flour.
Spice it with a pinch of salt.
Then peel the apples, remove the cores and cut the apples into slices.

Heat fat in a pan, plunge the apple rings into the dough and fry them in the fat.

When they’re done, degrease them with kitchen paper.

Mix the sugar and the cinnamon and stray it onto the warm rings.
You can also serve them with semi-stiff cream and with sugar crystals strayed onto the apple rings.

German-Style Red Cabbage

Introduction:

"If your family likes the sweet-tart flavor found in many German dishes, they'll enjoy this recipe. The cabbage, apples and onions are cooked with vinegar, sugar and a variety of spices-the end result can't be beat!"

Ingredients:

1 medium head red cabbage, cored and sliced

2 large tart apples, peeled and sliced

1 medium sweet onion, sliced and separated into rings

1 1/2 cups water

1 cup cider vinegar

1/2 cup sugar

1 tablespoon butter

1 teaspoon salt

6 whole peppercorns

2 whole allspice

2 whole cloves

1 bay leaf

2 teaspoons cornstarch

2 teaspoons cold water

Directions:

In a Dutch oven, toss cabbage, apples and onion. Add water, vinegar, sugar, butter and salt. Place the peppercorns, allspice, cloves and bay leaf on a double thickness of cheesecloth; bring up corners of cloth and stir with kitchen string to form a bag. Add to Dutch oven. Bring to a boil. Reduce heat; cover and simmer for 1-1/4 hours.

Discard spice bag. In a small bowl, combine cornstarch and cold water until smooth; stir in cabbage mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened.

German Plum Rolls (Zwetschgenschnecken)

Introduction:

"In Germany, cakes made with plum are very popular. This variation can be made as either a whole cake or as individual 'tarts.' I call them 'rolls' due to their appearance. They are very delicious on a Sunday fall afternoon with a hot cup of tea! They're best when still warm and served with whipped cream!"

Ingredients:

1 cup chopped almonds

1 1/3 cups cream cheese

1/2 cup milk

1/2 cup vegetable oil

1 pinch salt

5/8 cup white sugar

1 teaspoon ground cinnamon

4 cups all-purpose flour

1/4 cup baking powder

7/8 cup plum butter

1 3/4 pounds plums, pitted and diced

2 tablespoons butter, melted

Directions:

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 10-inch springform pan.

Place a skillet over medium-high heat. Toast the almonds in the hot skillet until they turn brown; set aside to cool.

Combine the cream cheese, milk, oil, salt, sugar, and cinnamon in a bowl. Mix in the flour and baking powder; knead together until smooth. Place the dough on a lightly floured surface, and roll the dough into a 20-inch square. Spread the plum butter, plums, and toasted almonds over the dough. Roll the dough up tightly like a jelly roll. Cut into 12 even slices. Arrange rolls in prepared pan. Brush butter over top of the rolls.

Chinese Chicken Wings

Ingredients:

24 chicken wings

3/4 cup soy sauce

3/4 cup dry sherry

1 1/2 teaspoons ginger

3 cloves garlic, crushed

3 tablespoons honey

6 cups vegetable or peanut oil (for frying)

Directions:

Cut off tips of chicken wings if desired. Place wings into a large Ziploc bag or storage container with soy sauce, sherry, ginger, garlic and honey. Stir to distribute all ingredients (except oil) and coat the chicken pieces well.

Place in refrigerator overnight, stirring around occasionally to make sure all pieces are marinated evenly.

Preheat oil to 360-365°F in a heavy bottom pan.

Drain wings and lower several at a time into hot oil using tongs. Do not overload fryer to prevent oil temperature from dropping too much.

Fry until golden brown. Drain on paper towels.

Recipe may be halved.

BARBECUED CHICKEN WINGS

Ingredients:

1 1/2 pounds chicken wings
1 teaspoon salt
1/4 cup chopped lemon grass
8 cloves garlic -- chopped
1/2 teaspoon white pepper
1/4 cup minced cilantro root or coriander root
1 teaspoon turmeric

Directions:

This barbecue recipe is popular with street vendors.

Combine the ingredients for the marinade in a blender. Rinse chicken wings in cold water.

Place the chicken wings into a Ziploc bag with the marinade and leave in the refrigerator overnight.

Barbecue the wings over medium hot coals for 5-7 minutes on each side (turning once, half way through) until they are cooked through and golden brown.

Slow Baked Chicken Wings

Ingredients:

5 lb frozen chicken wings
10 oz. soy sauce
1/2 cup brown sugar
1/2 cup white sugar
2 tablespoons molasses or honey
1/8 teaspoon (or to taste) cayenne pepper (optional)
5 cloves garlic, peeled
fresh ginger, 1 inch piece, peeled

Directions:

In a blender, combine soy sauce, sugar, molasses or honey, cayenne pepper, garlic and ginger.

In a disposable aluminum 10x12 inch pan (or a regular pan lined with foil), pour blended mixture over the still-frozen chicken wings.

Place on center oven rack and bake at 250°F for 2 - 2 1/2 hours, turning and basting every 30-40 minutes. When wings are done they will be tender. Remove from sauce and serve immediately or keep warm in a Crock-Pot. 

Sweet and Gooey Chicken Wings

Introduction:

"Sweet and gooey chicken wings prepared with common ingredients, very tender."

Ingredients:

1/2 cup soy sauce

1/4 cup packed brown sugar

1/2 tablespoon vegetable oil

1/2 teaspoon minced fresh ginger root

1/2 teaspoon garlic powder

1 1/2 pounds chicken wings

Directions:

In a 9x13 inch casserole, combine soy sauce, brown sugar, oil, ginger, and garlic powder. Mix until brown sugar completely dissolves into the mixture. Place the chicken wings in the dish and turn them over until they are all well coated. Cover the dish and refrigerate for at least 4 hours. Turn the chicken again, after 2 hours.

Preheat oven to 350 degrees F (175 degrees C).

Bake chicken at 350 degrees F (175 degrees C), covered, for 45 minutes. Turn the chicken wings, and spoon sauce from the bottom of the pan over the tops of the wings. Cook an additional 50 minutes, uncovered.

Taco Chip Chicken Wings

Introduction:

"This is a very quick appetizer recipe and a good way to use up the crumbs from your tortilla chips. Flavored chips work well with this recipe. Also try using the spicier taco seasoning mix if you want a hotter chicken. Recipe can he multiplied as many times as needed. Serve with hot pepper sauce, if desired."

Ingredients:

1 (16 ounce) package chicken drumettes

1 (1.25 ounce) package taco seasoning mix

2 cups crushed tortilla chip crumbs

Directions:

Preheat oven to 350 degrees F (175 degrees C).

Rinse chicken pieces and pat dry. In a shallow dish or bowl, mix together the taco seasoning mix and tortilla chip crumbs.

Roll chicken pieces in chip mixture and place coated chicken in a lightly greased 9x13 inch baking dish. Bake in the preheated oven for 20 minutes. Turn chicken pieces and bake for another 15 to 20 minutes.

Hot Itallian chicken Wings

Hot Chicken Wings:

2-1/2 pounds chicken wings
2 tablespoons olive oil
3 cloves garlic, crushed
1/4 teaspoon oregano
1 teaspoon parsley flakes
1/4 cup grated Parmigiano cheese
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup balsamic vinegar
radicchio leaves
curly parsley

Directions:

Cut wings at each joint; discard tips. Place other joints in shallow baking pan; sprinkle with olive oil, garlic, oregano, parsley flakes, Parmigiano cheese, salt and pepper. Place in 350°F. oven for about 45 minutes. Remove from oven, pour vinegar over chicken and place under broiler about 4 minutes on each side. Garnish serving platter with radicchio and parsley. Makes about 24 drummettes.

Chinese Meat Balls with Chinese Soup

MEATBALLS:

1 pound ground beef, chuck or sirloin, lean
3/4 cup oatmeal or bread crumbs
2 tablespoons soy sauce
1 tablespoon dry sherry
2 teaspoons sesame oil
1 1/2 teaspoons fresh ginger, minced finely
1/2 teaspoon black pepper
1/4 cup chicken broth
1 egg

SOUP:

2 large cans (14 ounce) chicken broth
1 cup water
1 package (6 ounce) frozen snow pea pods
1/2 pound baby carrots, cut in half
1 1/2 cups fresh or canned bean sprouts
1/2 cup green onions, thinly sliced
1 1/2" cube fresh ginger, finely grated
1 clove garlic, finely minced
peanut or olive oil for roasting

Combine soup ingredients in large saucepan over low heat to simmer (reserve snow pea pods and carrots for broiling or stir frying).Prepare meatballs: stir ingredients together, shape into 1 1/4" meatballs and place on lightly oiled broiler pan. Spray lightly with an olive oil spray if you used very lean meat. Broil until nicely browned or bake at 400° 15 minutes.
To roast the baby carrots, cut carrots in half, lengthwise. Rub in one or 2 tablespoons of olive or peanut oil, and sprinkle between the meatballs on the broiler pan. Do the same with the thawed snow peas.
Check while broiling, and remove carrots, snow peas, and meatballs as they begin to brown. Drain on paper towels briefly and add to soup. If you wish to skip this step, you may alternatively brown the meatballs, snow peas, and carrots in a wok.
With all ingredients now in soup, simmer over low heat 15 to 20 minutes and season to taste with salt, pepper, a pinch of Chinese Red Pepper, if desired, and a dash of soy sauce.

Directions:

To make the meatballs: Heat the oven to 400.

Gently mix together the ingredients (hands are best for this), then form meatballs by rolling tablespoon-sized scoops between your palms.

Arrange on a lightly oiled or parchment lined cookie sheet and bake for 20-25 minutes, until well-browned and cooked through. Serve with toothpicks for dipping.

To make the dipping sauce: In a small pot, stir all the ingredients together over medium-low heat until the sugar dissolves.

Simmer 3 or so minutes, stirring frequently, until the sauce thickens a bit.

Fish out the ginger and serve in small cups for dipping.