Heat your skillet to medium. Add 1/2 cup of beer and 5 bratwurst. Cover and cook for 10 minutes; turn the brats over and cook 10 minutes more.
When brats are finished, add sauerkraut and mustard stir until blended and heated through.
Top with grated Swiss cheese while warm.
Serve with fried potatoes for a delicious meal.
eady to served, with complementary ingredients such as soy beans and
Mix the first 5 ingredients until creamy and smooth.
Add the eggs, one at a time, beating well after each egg.
Pour into a graham cracker crust in a spring-form pan.
(Use recipe on graham cracker crumb box; use 1 1/2 recipes.) Bake at 500\u00b0 for 10 minutes, then reduce to 250\u00b0 and bake for 1 hour.
Turn off heat. Open door; cool in oven for 3 hours.
Do not move or touch.
When completely cooled, remove from oven, remove side from pan and leave on bottom to serve.
May be topped with glaze.
ushrooms give off has evaporated, 5-10 minutes. Set aside.
Remove giblets from chicken. Trim chicken of as much skin and fat as possible. Rinse and drain chicken; pat dry. Sprinkle cavity of chicken generously with salt and pepper. Combine lemon-pepper seasoning and remaining 5 ingredients. Rub mixture all over chicken, coating the top well. Place chicken, breast side up, in a 4 to 6 quart crock-pot. Cover and cook on LOW 7 to 8 hours (or HIGH for 4 to 5 hours). Serve as is or chop and use cooked chicken in various recipes.
ll the spices infuse.
5 remove the chicken first, chill
auce:
Pound all the ingredients together in a mortar with
t 450\u00b0F for 5 minutes Combine first 5 ingredients in a large
Combine all the ingredients (of your choice of spice blend) in a mixing bowl. Mix well.
Spice blends can be stored in an airtight container in your spice cabinet for up to 3 months.
Garlic Mayonnaise: Process first 5 ingredients in blender or food processor
Trim fat off roast and cut into 1-inch cubes.
In a small roasting pan, combine all ingredients and bake, covered, until meat falls apart.
Skim off all fat.
Remove and shred meat. Return to cooking sauce, mix well, heat and serve.
One large serving equals 9 grams fat.
Can be frozen and warmed in preheated oven.
o simmer for a further 5 minutes until the vegetables are
Whisk together first 5 ingredients; set aside.
Toss together lettuce, tomatoes and onion. Divide between 2 plates.
Liberally coat chicken breast with Cajun seasoning.
Heat 1 tablespoon vegetable oil over medium-high heat; add chicken and fry until cooked through and crusty, about 4 minutes per side.
Transfer cooked chicken to plate and cut into crosswise thin strips.
Arrange chicken atop salad.
Spoon dressing over and serve.
or mint sauce: Blend all ingredients in a blender until semi
Make the brine with the 5 cups water, 2 1/2
he rub combine the rub ingredients (sugar - celery seed) in a
repare filling, place first 6 ingredients in a Dutch oven; bring
0 minutes.
Cool for 5 minutes and serve.
ntil browned in spots, about 5 minutes. Add the celery and
Mix first 5 ingredients and cover with ice for 3 hours or overnight
Heat the rest of the ingredients just to boiling and then pour over drained vegetables. put into clean jars and lids