Recipes

[rrpell]

No takers on sauerkraut?  To keep the game moving, I'll post my family's holiday kraut recipe. It is always served with the keilbasa.

My  Aunt's Sauerkraut and Kielbasa

1 large jar Sauerkraut 

1 cup shredded cabbage (red or green)

1 large shredded carrot 🥕 

5 strips of bacon, diced 🥓 

2 medium onions diced

2 Tablespoons brown sugar

2 Tablespoons Ketchup

Salt/pepper to taste 

Kielbasa

Slightly drain the sauerkraut removing excess liquid. In a dutch oven, mix together the slightly drained kraut, cabbage, carrot.  Set aside.

In a fry pan, cook bacon and onions until soft.  Add to kraut pot.

Add brown sugar and ketchup and stir to combine all ingredients.

Simmer on top of stove, lid off, for 45 minutes, stirring occasionally.  Then, nestle cooked kielbasa or sausage of your choice in the kraut mixture and cover.  Bake in 325 degree oven for 45 minutes.

next ingredient:   Coffee 

[RespectLife]

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@Coquille wrote:

@GenXmuse No. I love cooking anything and everything. I've been cooking since I was 9. Cooking soothed my soul when my parents got divorced. Cooking ever since. The only thing I don't like is baking vegan desserts. My daughter is vegan and I gave up on vegan desserts. Thank goddess my grandson is not a vegan. He loves it when I make him my peanut butter cup, Reese's candy pcs.,fudgy brownies. Although, since it's just my husband and myself, I don't cook that much anymore. Take care.

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@Coquille

Those brownies sound delicious! 

If the ingredients ever come up, or you wouldn't mind starting a thread...I'd love to have that brownie recipe!

TIA!!!

NEXT INGREDIENT:

COFFEE

[RespectLife]

Coffee Bread Pudding with Irish Cream

From “Coffee and Tea 1992” by Shannon Jeter Gridley

Makes 8 servings

Prep: 10 mins, Cooking time 1 hour

2 cups milk

1 cup half and half

1 cup strong coffee

2-3 tablespoons butter, softened

8 to 10 slices stale French baguette, 1/2” thick

1/2 cup granulated sugar

2 eggs, slightly beaten

1/2 teaspoon salt

1 teaspoon vanilla

Whipped Cream with Irish Cream liqueur, optional

Preheat oven to 350°. Heat milk, half and half, and coffee in large microwavable bowl on high until hot, about 2 minutes.  Cool slightly.

Grease a 9”x5” bread pan and set aside.

Butter bread slices and place in pan, slightly overlapping to give a shingle effect. Add sugar, salt, and vanilla to milk; stir until blended. Pour over bread.  Bake 1 hour.

Per serving, with 1 TB whipped cream: 313 calories

(No specific recipe for the Irish Cream Whipped Cream was included.)

Okay @Coquille

I'm baiting for that brownie recipe...TEE HEE

NEXT INGREDIENT:

PEANUT BUTTER CUPS

[Coquille]

PEANUT BUTTER CUP Brownies with Reese's Pieces Candies

6 oz unsalted butter sticks, 2 oz unsweetened baking chocolate, 4 1/2 oz (60%) bittersweet chocolate chips, 2 eggs, 3/4 cup granulated sugar (can use a little less), 3/4 cup light brown sugar, 1/2 tsp salt, 1 tsp vanilla, 3/4 cup flour, 1/2 tsp baking powder, milk chocolate chips (no measurement), handful or so of Reese's Pcs. Candies, REESES PIECES PEANUT BUTTER CUPS ( no measurement, I put 5/6 accross the pan, one right up against the other, and I keep going until the entire baking pan with the batter is full of the cups. Must use somewhere between 30-40 Peanut Butter Cups).

Unwrap PEANUT BUTTER CUPS and set aside. Cut the butter into 1 inch slices and melt in a small saucepan on low heat. While butter is melting, chop the unsweetened chocolate into 1/4 inch pcs., add to the melting butter along with the bittersweet chips. Whisk occasionally. When chocolate is melted and completely smooth, turn off the heat but leave the saucepan on the burner. Set a rack in the middle of the oven and preheat to 350 degrees. Grease either an 8 x 8 or a 9 x 9. Lightly whisk eggs by hand in mixing bowl. Place both sugars and salt in a separate med. bowl, whisk into eggs, just till incorporated. Gradually whisk in melted butter/chocolate mixture, until just combined. Whisk in vanilla. Place flour and b. powder in med bowl and whisk to combine. Sift through a strainer directly onto batter. Fold in just till combined. Pour batter into prepared pan, spread evenly. Mix in chocolate chips and Reese's Pieces candies gently.

Place the PEANUT BUTTER CUPS in batter, pushing down each one. Make sure batter covers all. Bake for ABOUT 50 minutes. You never know exactly because of all of the candies melting. When a toothpick comes out clean on the sides but a little gooey in the center, the Brownies are done. You do not want to overlook them. They have to be watched. I cool the brownies on a rack for several hours until they are cool. Then I cut them into 12 squares. Ready to eat and refrigerate the rest.

Enjoy. My grandson who is 9, wrote is his school paper that his grandma's brownies are his favorite dessert.

[Coquille]

Next Recipe: Buttermilk

[RespectLife]

THANK YOU @Coquille  !!

NEXT INGREDIENT:

BUTTERMILK

[Coquille]

@RespectLife I can't stress enough how you must watch the period of time you are cooking these brownies. There is a fine line between being fudgy in the center or uncooked or even over baked. The toothpick should show the brownie in the center to be a little, not wet but gooey. I've been making these for about 6 years and 9 out of 10 times they are perfect. It's better to undercook rather than overcook the brownies if you like them fudgy. I made this recipe on the fly because he loves all of the candies (he's not allowed candy normally) and I figured I could mix them all together in one recipe. So, again, don't hold me to the exact time frame.

TIP: When I don't feel great a shortcut, I use the Girardelli Brownies from the box at Costco and add the Reese's Pcs. and the P.B.Cups to that batter.

[Coquille]

Next Ingredient: BUTTERMILK

[GenXmuse]

Crispy Oven Baked Onion Rings
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins

Healthier onion rings that are tender on the inside and nicely crisp on the outside without frying!

Ingredients
2 cups all-purpose flour
2 teaspoons paprika
4 teaspoons kosher salt
2 cups buttermilk
4 eggs
3 cups panko breadcrumbs
4 tablespoons olive oil
2-3 Vidalia onions, peeled and sliced into 1/4-inch rings

Instructions
Preheat the oven to 450 degrees. Line 2 baking sheets with parchment paper; set aside. Peel and slice onions into 1/4-inch slices and separate into rings; set aside.

Prepare the dipping station - you'll need three shallow dishes or bowls:
In the first bowl, combine the flour, paprika and 2 teaspoons salt.

In the second bowl, whisk together the buttermilk and eggs. Now add half of the flour mixture from the first bowl and whisk until smooth.
In the third bowl, mix together the panko breadcrumbs, olive oil, and 2 teaspoons salt.

Batter the onion rings:
Dredge the onion rings in the flour mixture first, then dip into the buttermilk batter, coating all sides. Gently shake off the excess batter, then dredge in the panko mixture being sure to coat well.

Place the breaded onion rings on the baking sheets in a single layer.
Bake 20 minutes, or until golden brown, flipping halfway through the cooking time for even crisping and browning.

Next Ingredient:  MAYONNAISE 

[Zhills]

Chicken Salad with Walnuts and Tarragon Mayo

Ingredients:

4 skinless, boneless chicken breast halves (1 1/2 pounds)
1 bay leaf  (I have used rotissiere chicken with good results)

1/3 cup walnuts pieces (toasted)

1/2 cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon finely chopped tarragon
1 tablespoon snipped chives or green onions
1 tablespoon fresh lemon juice
Kosher salt and freshly ground pepper

4 celery ribs with leaves from the light green inner heart, finely chopped.

1. Preheat the oven to 350°. In a medium saucepan, cover the chicken breasts with water. Add the bay leaf and bring to a simmer. Reduce the heat to low and poach the chicken until white throughout, about 10 minutes. Discard the bay leaf. Transfer the chicken to a work surface and let cool slightly, then cut into 1/2-inch dice.
2. Meanwhile, in a pie plate, toast the walnuts for about 7 minutes, or until golden brown. Let the walnuts cool, then coarsely chop them.
3. In a large bowl, whisk the mayonnaise with the mustard, tarragon, chives and lemon juice. Add the chicken, walnuts and celery, season with salt and pepper and toss to coat thoroughly.

Make Ahead.   The chicken salad can be assembled and refrigerated overnight. Add the toasted walnuts just before serving. Serve With Whole-grain bread or mixed greens.

Makes an awesome sandwich on croissants!

Next ingredient:  Greens, any type