lour and salt into a food processor, then, with the motor
Whirl candy ingredients in the food processor or mix by hand until well blended and sticky.
Add additional rosewater or orange water a *little* at a time until the dough forms.
Form balls containing about a tablespoon each (if you wish, make them lumpy to like baby potatoes).
Mix the cocoa powder and cinnamon together in a bowl.
Roll the \"potatoes\" in the coating mixture and set aside to dry.
Lightly saute the livers in the butter so that they are still pink inside.
Add herbs, sherry, brandy, honey, salt and pepper and simmer for 2 minutes.
Finely puree the mixture, one cupful at a time, in a food processor or blender.
Pack into an earthenware jar and refrigerate for 24 hours.
Serve cold on small pieces of toasted rye bread. Serves 6.
German Traditional Cooking.
ampantscotland.com, most pie crust recipes are made with half lard
Over medium heat, fry the Speck or bacon.
Add the onion and saute until soft and transparent.
Dust the liver slices with flour and saute them lightly for 2-3 minutes.
Add the rest of the ingredients and simmer for 5 minutes. Adjust amount of sugar and vinegar to suit your taste Serves 4.
German Traditional Cooking.
br>Serves 6-8.
German Traditional Cooking by Tony Schmaeling.
ew drops of red food coloring (optional, though traditional). Cover, steeping until
nd cooled.
eggs (some recipes separate the eggs and beat
ell. Stir together buttermilk and food color. Mix flour, cocoa and
at the next day.
German Traditional Cooking.
Mix the salt, Worcestershire sauce and lemon juice and rub it all over the trout (inside and out).
Mix the parsley and watercress and place it inside the trout.
To smoke, follow the instructions attached to the smoker. Slow, cool smoking is recommended.
Traditionally the smoked trout is served with boiled parsley or dill potatoes and a salad made from sliced apples with a cream and horse-radish dressing.
German Traditional Cooking by Tony Schmaeling.
om For more indonesian cuisine recipes.
om/ For more indonesian cuisine recipes.
lso pulse it in a food processor or use an immersion
Cream sugar and shortening and add eggs, flavorings and buttermilk.
Sift flour, soda and salt; add and mix well.
Add German chocolate, that has been softened.
Blend together well. Bake in well-greased and floured angel food or Bundt pan about 1 1/2 hours at 300\u00b0.
Remove cake from pan while hot and place under tight fitting cake cover.
Leave covered until cold.
Ice with German Chocolate Pound Cake Glaze.
Combine all ingredients, except collards.
(Do not slice sausage until serving, as it will make the soup pink.) Bring to a boil; reduce heat to medium and simmer for 45 to 50 minutes, or until potatoes are tender.
Remove sausage and reserve.
Puree potatoes in a blender or food processor until smooth.
Return to pot.
Add collards.
Simmer 5 to 7 minutes, or until the greens become barely tender.
Slice the sausage; put a few into each soup bowl.
Pour soup over and serve.
ood spreading consistency. Tint with food coloring, if you wish. Spread
Pour a 1 oz schuss of waldmeister or raspberry syrup into a large wheat-beer glass.
Slowly add 16 oz cold Berliner Kindl Weisse or other light German-style wheat beer.
he sausage gravy over the German Fries.
Substitution for 4 ounce of German sweet chocolate: - 4 ounce bittersweet