n a large skillet, place brats and add water and beer
Grill the brats on your BBQ grill over
he beer, peppers, onions and brats. Also add the red peppers
Put your brats in a large pot and dump in the 2 beers, onion, season all and garlic powder.
Add water until the brats are fully covered.
Cook 20 minutes on medium heat, meanwhile, heat up your grill.
Transfer your brats to the grill and cook 4-5 minutes on each side. Be careful not to pierce the brats with a fork or anything because this will let the good tasting juices out.
Discard the beer & onion mixture.
Place a slice of cheese in each hot dog bun and add your brats on top.
Add desired condiments.
Fry bacon, chopped with onions, until bacon is crisp and onions are translucent.
In a Dutch oven, transfer sautee mixture; next add sauerkraut and applesauce.
Simmer over low to medium heat for 45 minutes to 1 hour.
Brown the brats in the frying pan. (Cook thoroughly).
Cut in half and place in sauerkraut.
Simmer for 15 to 20 minutes.
Brown brats.
Add onion and beer and simmer, uncovered, for 30 minutes.
Mix margarine and onion salt and spread on buns.
Take brats; slit middles.
Place on broiler pan and fill slits with cheese.
Broil 4 inches from heat for 2 minutes.
Remove.
Place brats on buns.
Sprinkle with some of the drained onion and crumbled bacon.
Brown brats; add onions and mangoes.
Cook until tender.
Add sauce.
Simmer until thickened.
Serve on buns.
Grill or pan-fry the brats until brown.
Bring the beer and onion to a boil in an electric skillet or crock-pot.
Put the brats into the beer-onion soup and simmer for at least 15 minutes or continue on low heat until ready to serve.
Serve with mashed potatoes and sauerkraut with brown sugar.
Serves six.
Begin by boiling the brats in whatever liquid you're
Cover and bring to a boil, then simmer for 15 minutes.
Remove brats, increase heat and allow onions to caramelize in the beer.
Toss brats onto pre-heated grill and spray/mist with water to help crisp the skin.
Remove when nice grill marks have formed.
Serve on stadium buns (browned if you'd like), topped with the beer boiled onions, mustard, or your favorite condiment.
Pierce the casing on the Brats with a fork a couple of times on each side. Toss in a large pot, add all ingredients, make sure the beer covers everything and bring to a slow boil. Boil at least an hour if not longer. (I like Polish sausage too, and make lots, they are better the next day!)
Remove casings from brats and brown with onion; drain.
Add Tater Tots and brown until Tater Tots are cooked and crumbled. Serve with 1/2 pita.
Sprinkle with cheese and dab of sour cream.
f you're using an oven bag, place the turkey in
br>Meanwhile, to make the oven baked sweet potato fries, preheat
Preheat oven to 220 degrees C.
Combine pumpkin, oil, salt and pepper and place on baking tray.
Roast for 25-30 minutes until tender.
Remove from oven, place in bowl and allow to cool slightly.
Stir-fry the red pepper until cooked and add to the pumpkin in the bowl.
Combine all the dressing ingredients, except the herbs.
Add the dressing, herbs and rocket to the pumpkin and toss well.
Place in the serving bowl or on individual dishes.
Garnish with the cucumber ribbons and cashew nuts.
Serve warm or cold.
Shake 1 tablespoon flour in the oven cooking bag.
Add all ingredients to bag and squeeze to mix.
Tie bag and place in a 9 x 13-inch pan.
Slit bag with 6 (1/2\") cuts to vent.
Bake at 325\u00b0 for approximately 2 hours.
Slit open and put back in pan to serve.
Bake in a 175 degree oven for 90 minutes, until shriveled
read crumb mixture.
Preheat oven to 425.
Grease a
ack in upper third of oven and preheat over to 400
To oven-steam, first fill a pan