von Ingo (Duisburg)
1 packet vegetable broth
1 pfannkuchen (crepe) per person
Cut up pfannkuchen in strips then serve in cooked warm broth
Thursday, March 29, 2012
Emily's Hamburger Soup
Ingredients:
1 lb hamburger
1 diced small onion
2-3 cloves of garlic
1/2 green pepper
3-4 diced, cooked carrots
1 can corn
1 can of green beans
2-3 cooked potatoes
3-4 cans of tomatoes
seasoning salt
chili powder
beef bouillon
bay leaf
salt and pepper
1. Brown hamburger, onion, garlic, and pepper in pan.
2. Add remaining ingredients and simmer til serving.
1 lb hamburger
1 diced small onion
2-3 cloves of garlic
1/2 green pepper
3-4 diced, cooked carrots
1 can corn
1 can of green beans
2-3 cooked potatoes
3-4 cans of tomatoes
seasoning salt
chili powder
beef bouillon
bay leaf
salt and pepper
1. Brown hamburger, onion, garlic, and pepper in pan.
2. Add remaining ingredients and simmer til serving.
Sweet and Sour Chicken
from Jacqueline
Ingredients: (I double the sauce part of the recipe)
4 chicken breasts
flour
butter
1 C sugar
1sp salt
1/2 C vinegar
2 T soy sauce
1/2 tsp ginger
pineapple juice and water to make 1 1/4 C liquid
3 T cornstarch.
pineapple chunks
green pepper
1. Coat chicken breasts with flour and then brown them with butter. Put chicken in a baking dish and set aside.
2. On stove top combine the remaining ingredients except pineapple chunks and green pepper. Cook stirring constantly until sauce starts to thicken.
3. Pour over chicken in pan. Add cut up pineapple and green pepper. Cover and bake at 350 degrees for 1 hour or until done.
Serve with rice.
Ingredients: (I double the sauce part of the recipe)
4 chicken breasts
flour
butter
1 C sugar
1sp salt
1/2 C vinegar
2 T soy sauce
1/2 tsp ginger
pineapple juice and water to make 1 1/4 C liquid
3 T cornstarch.
pineapple chunks
green pepper
1. Coat chicken breasts with flour and then brown them with butter. Put chicken in a baking dish and set aside.
2. On stove top combine the remaining ingredients except pineapple chunks and green pepper. Cook stirring constantly until sauce starts to thicken.
3. Pour over chicken in pan. Add cut up pineapple and green pepper. Cover and bake at 350 degrees for 1 hour or until done.
Serve with rice.
Putenbrust in rotem Cocos-Curry (Deutsch)
von Schw Banser
Zutaten:
250 g Basmati reis
600 g Putenbrust
200 g Zuckerschofen
1 gelbe Paprika
100 g kl. Shitake Pilze
1 El. Sojasauce
1 Eiklar
1 El. Staerke
1 Knoblauchzehe
1 Stueck frischer Ingwer
1 kl. Zwiebel
4 El. Sesamoel
2 El. Currypaste
1 Dose Cocosmilch, ungesuesst
2-3 El. Fischsauce
Zubereitung:
1. Fleisch in Streifen schneiden, mit Sojasauce, Eiweiss und Speisestaerke vermengen, marinieren.
2. Ingwer, Zwiebel und Knoblauch wuerfeln. Paprika und Zuckerschoten waschen, putzen, in Streifen schneiden. Fleisch in heissem Oel anbraten und warmstellen. Zwieelwuerfel, Ingwer und Knoblauch im verbliebenen Oel anschwitzen, Gemuese dazugeben und kurz mitbraten.
3. Die Currypaste zufuegen und Cocosmilch angiessen. Kurz aufkochen mit Sojasauce, Fischsauce und Zucker abschmecken. Fleisch und Koriander blaettchen zufuegen.
4. Den Basmati-Reis nach packungsanweisung kochen und die in Oel geroesteten Erdnuesse untermischen.
Nam Pla
1 Prise brauner Zucker
1 Bund Kordiander
100 g ungesalzene Erdnuesse
1 El Sasamoel
Zutaten:
250 g Basmati reis
600 g Putenbrust
200 g Zuckerschofen
1 gelbe Paprika
100 g kl. Shitake Pilze
1 El. Sojasauce
1 Eiklar
1 El. Staerke
1 Knoblauchzehe
1 Stueck frischer Ingwer
1 kl. Zwiebel
4 El. Sesamoel
2 El. Currypaste
1 Dose Cocosmilch, ungesuesst
2-3 El. Fischsauce
Zubereitung:
1. Fleisch in Streifen schneiden, mit Sojasauce, Eiweiss und Speisestaerke vermengen, marinieren.
2. Ingwer, Zwiebel und Knoblauch wuerfeln. Paprika und Zuckerschoten waschen, putzen, in Streifen schneiden. Fleisch in heissem Oel anbraten und warmstellen. Zwieelwuerfel, Ingwer und Knoblauch im verbliebenen Oel anschwitzen, Gemuese dazugeben und kurz mitbraten.
3. Die Currypaste zufuegen und Cocosmilch angiessen. Kurz aufkochen mit Sojasauce, Fischsauce und Zucker abschmecken. Fleisch und Koriander blaettchen zufuegen.
4. Den Basmati-Reis nach packungsanweisung kochen und die in Oel geroesteten Erdnuesse untermischen.
Nam Pla
1 Prise brauner Zucker
1 Bund Kordiander
100 g ungesalzene Erdnuesse
1 El Sasamoel
Chicken Breast in Red Curry
from Schw. Banser
Zutaten:
250 g rice
600 g chicken breast
200 g sweet peapods
1 yellow pepper
100 g Shitake mushrooms
1 T soy sauce
1 egg white
1 T starch
1 garlic clove
1 stick of fresh ginger
1 small onion
4 T sesame oil
2 T curry paste
1 can coconut milk (unsweetened)
2-3 T fish sauce
1. Cut chicken in small strips. Mix soy sauce, eggwhite, starch. Marinade together in ziplock back of bowl with a lid.
2. Cube ginger, onions, and garlic. Wash pepper, peas, and cut up.
3. Fry chicken in hot oil and remove. Mix onions, ginger, and garlic in leftover oil and cook. THen add veggies and quickly fry them.
4. Add curry paste and cocos milk; cook. Add soy sauce, fish sauce, and sugar to taste.
5. Add chicken and coriander and mix.
6. Cook the rice and mix in peanuts already roasted in oil
7. Guten Appetit!
Zutaten:
250 g rice
600 g chicken breast
200 g sweet peapods
1 yellow pepper
100 g Shitake mushrooms
1 T soy sauce
1 egg white
1 T starch
1 garlic clove
1 stick of fresh ginger
1 small onion
4 T sesame oil
2 T curry paste
1 can coconut milk (unsweetened)
2-3 T fish sauce
1. Cut chicken in small strips. Mix soy sauce, eggwhite, starch. Marinade together in ziplock back of bowl with a lid.
2. Cube ginger, onions, and garlic. Wash pepper, peas, and cut up.
3. Fry chicken in hot oil and remove. Mix onions, ginger, and garlic in leftover oil and cook. THen add veggies and quickly fry them.
4. Add curry paste and cocos milk; cook. Add soy sauce, fish sauce, and sugar to taste.
5. Add chicken and coriander and mix.
6. Cook the rice and mix in peanuts already roasted in oil
7. Guten Appetit!
Bayrische Semmel-knoedel (english)
from Sis. Maass (Solingen)
Ingredients:
8 old baked hard rolls
3/8 L milk
1 small onion
3 eggs
20 g utter
50 g smoked bacon
1/2 bundle parsley
nutmeg
salt
1. Cut rolls into fine pieces. Warm milk and add rolls. Let soak for 30 minutes.
2. Melt butter. Brown small cut pieces of bacon in the butter. Cut the onion and parsley into small pieces. Mix in and let stew for a minute. Let cool.
3. Mix eggs, salt and nutmeg together. Then mix all ingredients together and mix well.
4. Wash hands with cold water and form mid-sized balls. Drop into simmering water and let cook for 20 minutes. Serve immediately.
Prep time 35 minutes.
Ingredients:
8 old baked hard rolls
3/8 L milk
1 small onion
3 eggs
20 g utter
50 g smoked bacon
1/2 bundle parsley
nutmeg
salt
1. Cut rolls into fine pieces. Warm milk and add rolls. Let soak for 30 minutes.
2. Melt butter. Brown small cut pieces of bacon in the butter. Cut the onion and parsley into small pieces. Mix in and let stew for a minute. Let cool.
3. Mix eggs, salt and nutmeg together. Then mix all ingredients together and mix well.
4. Wash hands with cold water and form mid-sized balls. Drop into simmering water and let cook for 20 minutes. Serve immediately.
Prep time 35 minutes.
Bayrische Semmel-knoedel
von Sch. Maass
Zutaten:
8 altbackene Broetchen
3/8 L Milch
1 kleine Zwiebeln
3 Eier
20 g Butter
50 g Raucherspeck
1/2 Bund Petersilie
Salz
Muskat
1. Broetchen in feine scheiben schneiden. Milch kochen. Druebergeben. 30 Minuten ziehen lassen.
2. Butter erhitzen. Klein gewuerfelten Speck darein gelb roesten. Zwiebel und Petersilie fein hacken. Kurz mitschmoren. Abkuehlen lassen.
3. Zusammen mit den Eiern, Salz, und Muskat zu den Broetchen geben. Gut ischen.
4. Haende kalt abspuelen und mittelgrosse Klosse formen. In kochendes gesalzenes Wasser geben. 20 Minuten ziehen lassen. Sofrot servieren.
Vorbereitung 150 Minuten. Zubereitung 25 Minuten.
Zutaten:
8 altbackene Broetchen
3/8 L Milch
1 kleine Zwiebeln
3 Eier
20 g Butter
50 g Raucherspeck
1/2 Bund Petersilie
Salz
Muskat
1. Broetchen in feine scheiben schneiden. Milch kochen. Druebergeben. 30 Minuten ziehen lassen.
2. Butter erhitzen. Klein gewuerfelten Speck darein gelb roesten. Zwiebel und Petersilie fein hacken. Kurz mitschmoren. Abkuehlen lassen.
3. Zusammen mit den Eiern, Salz, und Muskat zu den Broetchen geben. Gut ischen.
4. Haende kalt abspuelen und mittelgrosse Klosse formen. In kochendes gesalzenes Wasser geben. 20 Minuten ziehen lassen. Sofrot servieren.
Vorbereitung 150 Minuten. Zubereitung 25 Minuten.
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