Recipes

Shweinekoteletts (Baked Pork Chops)

Shweinekoteletts (Baked Pork Chops)

German

German, pork, baked

Ingredients Quantity Unit of Measure
Black Pepper Powder
Garlic
Paprika
Pork Chops
Shahi Jeera (Caraway Seed)
Sour Cream
Table Salt
2
0.04
2
2
5
0.01
0.01
Grams
Kilogram
Grams
Kilogram
Grams
Litre
Kilogram

1. Place the pork chops in an ovenproof casserole.
2. Mix the remaining ingredients, except sour cream, and pour over the chops.
3. Marinate the chops 2 to 3 hours in the refrigerator.
4. Bake the chops, uncovered, in the marinade in a preheated 325 degree F. oven for 1 hour or until tender.
5. Add more wine if necessary. Stir sour cream into pan juices and heat through but DO NOT boil.
6. Serve chops with sour-cream gravy and baked potatoes (optional).

Jager-Eintopf (Hunter’s Stew)

Jager-Eintopf (Hunter’s Stew)

German

German, beef, stew

Ingredients Quantity Unit of Measure
Apple Red
Beef Mince
Beef Stock Cubes
Black Pepper Powder
Bread Crumb
Cooking Oil
Pumpkin
Eggs Regular
Mushroom
Nutmeg
Onion Dry Red
Potato
Salted Table Butter
Table Salt
Worcestershire Sauce
0.3
0.5
25
2
115
0.03
2
0.15
1
0.35
0.2
45
0.01
2
Kilogram
Kilogram
Grams
Grams
Grams
Litre
Nos
Kilogram
Grams
Kilogram
Kilogram
Grams
Kilogram
Millilitre

1. In a frypan saute onions, pumpkin and mushrooms in vegetable oil until soft.
2. Add ground beef; saute mixture 3 to 4 minutes. Stir in broth; bring to a simmer.
3. Add 1/2 t nutmeg, worcestershire sauce, 1/2 t salt, and 1/4 t pepper.
4. Peel the potatoes and boil them in salted water until tender, about 30 minutes.
5. Drain and put through a food mill or grinder. Beat in 2 T butter, 1/2 t salt, 1/4 t pepper.
6. Adjust seasonings to taste. Beat in eggs and remaining nutmeg. Peel, core, and slice apples.
7. Layer mixtures in a 1 1/2-quart buttered baking dish. Spread 1/3 of potatoes on bottom of dish. Top with 1/2 of the meat mixture and 1/2 of the apples.
8. Continue with layers, ending with a layer of potatoes.
9. Sprinkle the top with bread crumbs, and dot with remaining butter.
10. Bake at 375 degrees F. for 45 minutes and then at 400 degrees F. for 10 minutes more.

Shrimp Santorini

Shrimp Santorini

Greece

Greek, shrimp

Ingredients Quantity Unit of Measure
Bread Crumb
Dill Fresh
Feta Cheese
Garlic
Olive Oil
Red Chili Powder
Shrimp
Tomato Half Ripe
Unsalted Butter
45.000
20.000
0.060
0.020
0.045
2.000
0.650
0.650
10.000
Grams
Grams
Kilogram
Kilogram
Litre
Grams
Kilogram
Kilogram
Grams

1. Preheat the oven at 375F. Heat half the oil in an ovenproof skillet.
2. Add the butter and the red chili powder.
3. Saute the shrimp, in batches if necessary, 4-5 minutes, turning occassionally until the shrimp is pink.
4. Stir in the garlic and boil 3-4 minutes. When the liquid begins to thicken, stir in the chopped tomatoes and remove from the heat.
5. Sprinkle with dill and cheese and cover with breadcrumbs.
6. Drizzle remaining olive oil over top and broil 6 inches from heat source 3-4 minutes until bubbly.

Greek Homestyle Chicken

Greek Homestyle Chicken

Greece

Greek, chicken, baked

Ingredients Quantity Unit of Measure
Black Pepper Powder
Chicken Breast Boneless
Garlic
Lemon
Olive Oil
Oregano Powder
Potato
Table Salt
3.000
0.800
0.030
0.050
0.115
5.000
0.400
0.010
Grams
Kilogram
Kilogram
Kilogram
Litre
Grams
Kilogram
Kilogram

1. Place chicken in a shallow baking tray. Arrange potatoes around chicken pieces.
2. Scatter whole peeled cloves of garlic around chicken and potatoes.
3. Mix together lemon juice and olive oil, and pour evenly over chicken and potatoes.
4. Add water until potatoes are just about covered. Add salt, pepper to taste.
5. Cover chicken and pototoes with generous amounts of oregano.
6. Bake at 350 degrees, until tops of chicken are reddish brown. Turn chicken, stir potatoes, and sprinkle on more oregano.
7. If potatoes aren’t at least half-covered with liquid, add water. Return to oven for about 15-20 minutes.
8. Chicken is done when both sides a lightly browned and potatoes are soft when touched with a fork.

Country Cork Stew

Country Cork Stew

Ireland

Irish, mutton, stew

Ingredients Quantity Unit of Measure
Bay Leaf Dry
Black Pepper Corn
Cabbage
Celery
Corn on cob
Cooking Oil
Green Peas Shelled
Leek
Mutton Chop
Onion Dry Red
Parsley Leaf
Potato
Shallot
2.000
2.000
0.450
0.225
0.015
0.250
0.040
0.800
0.080
5.000
0.500
0.150
Grams
Grams
Kilogram
Kilogram
Litre
Kilogram
Kilogram
Kilogram
Kilogram
Grams
Kilogram
Kilogram

1. Season chops with salt and pepper.
2. Heat oil in saucepan wide enough to hold all chops in a single layer.
3. Brown on both sides. Spoon off any melted fat and add enough water to cover chops.
4. Bring to a boil and add parsley, bay leaf, peppercorns, thyme and rosemary enclosed in cheesecloth. Lower heat and simmer.
5. Meanwhile, peel potatoes and shape into bite sized rounds.
6. Chop trimmings from potatoes into small pieces.
7. Add potatoes, trimmings, cabbage, onion, well-rinsed leek, white onions, cornand celery to chops and liquid. Simmer 20 minutes then add peas.
8. Add a little more water if needed during cooking.
9. Simmer 10 minutes more or until potatoes are tender.
10. Correct seasoning. Garnish with parsley and serve.

Pasta in Mushroom Sauce

Pasta in Mushroom Sauce

Italian

Italian, vegetarian, pasta

Ingredients Quantity Unit of Measure
Black Pepper Powder
Cooking Salt
Cooking Wine
Dried Shittake Mushroom
Garlic
Mushroom
Onion Dry
Penne Pasta
Thyme
1.000
0.003
30.000
50.000
0.002
0.100
0.015
0.100
15.000
Grams
Kilogram
Millilitre
Grams
Kilogram
Kilogram
Kilogram
Kilogram
Grams

Put the pasta in boiling salted water for the time specified on the packet. Whilst the pasta is boiling prepare the sauce.In a heavy bottomed saucepan, saute onion and garlic in olive oil, add mushroom and wine.Once the wine has evaporated, add some of the water in which shitake mushroom was soaked.Add salt, herbs and cook for 5-6 minutes.Once the pasta is cooked, add to the sauce with a little bit of pasta water. Serve at once.

 

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