Ingredients
2 1/4 Cups flour
1/2 teaspoon salt
2 eggs
1 Cup milk
Directions
Beat all together. Run through spaetzle maker into boiling water. Cook until noodles rise to top, take out and drain. Top with butter.
Monday, May 4, 2009
German Green Bean Salad
Ingredients
6 Tablespoons wine vinegar
6 Tablespoons Oil (optional)
1 Cup chicken stock or water with chicken bouillon
4 teaspoons salt
pepper to taste
2 teaspoons chopped fresh dill or dried
2 teaspoons dried summer savory
3 cans french cut green beans
Mix all ingredients together and add green beans
Refrigerate at least 12 hours before serving
6 Tablespoons wine vinegar
6 Tablespoons Oil (optional)
1 Cup chicken stock or water with chicken bouillon
4 teaspoons salt
pepper to taste
2 teaspoons chopped fresh dill or dried
2 teaspoons dried summer savory
3 cans french cut green beans
Mix all ingredients together and add green beans
Refrigerate at least 12 hours before serving
Chicken Enchiladas
Ingredients
1 Cup chopped onion
1/4 Cup butter
1/4 Cup flour
2 1/2 Cups water
1 Tablespoon instant chicken bouillon or 3 cubes
1 8oz sour cream- room temperature
3 cups chopped cooked chicken
2 cups shredded cheddar cheese
1-4oz can of chopped green chilies drained
1/2 teaspoon chili powder
10 flour tortillas
Directions
In medium saucepan melt butter and cook onion until tender. Stir in flour and water and bouillon. Remove from heat and stir in sour cream. In a large bowl combine chicken, 1 cup cheese, chilies, chili powder mix and one cup of sauce. Roll each tortillas with remaining sauce to soften. Fill each tortilla with equal amounts of filling roll up and place in 9x13 inch baking pan. Pour any left over sauce over the tops and sprinkle with remaining cheese. Bake at 350 degrees F for 25 minutes.
1 Cup chopped onion
1/4 Cup butter
1/4 Cup flour
2 1/2 Cups water
1 Tablespoon instant chicken bouillon or 3 cubes
1 8oz sour cream- room temperature
3 cups chopped cooked chicken
2 cups shredded cheddar cheese
1-4oz can of chopped green chilies drained
1/2 teaspoon chili powder
10 flour tortillas
Directions
In medium saucepan melt butter and cook onion until tender. Stir in flour and water and bouillon. Remove from heat and stir in sour cream. In a large bowl combine chicken, 1 cup cheese, chilies, chili powder mix and one cup of sauce. Roll each tortillas with remaining sauce to soften. Fill each tortilla with equal amounts of filling roll up and place in 9x13 inch baking pan. Pour any left over sauce over the tops and sprinkle with remaining cheese. Bake at 350 degrees F for 25 minutes.
Cheese Soup
Ingredients
4 Cups diced potatoes
1 cup diced celery
1 cup diced carrots
1/2 cup diced onion
Cover with water and bring to boil for 10 minutes
Meanwhile prepare cream sauce:
Melt 1/2 cup butter, stir in 1/2 cup flour and bring to boil. Stir in 1 quart of milk, 2 teaspoons salt, and add pepper to taste, cook until thick.
Add sauce to cooked vegetables and add 1 pound of grated cheddar cheese. Cook until melted.
You can use less salt and add chicken bouillon, you can also add chopped ham or cooked chicken. Swiss cheese can be substituted for cheddar.
4 Cups diced potatoes
1 cup diced celery
1 cup diced carrots
1/2 cup diced onion
Cover with water and bring to boil for 10 minutes
Meanwhile prepare cream sauce:
Melt 1/2 cup butter, stir in 1/2 cup flour and bring to boil. Stir in 1 quart of milk, 2 teaspoons salt, and add pepper to taste, cook until thick.
Add sauce to cooked vegetables and add 1 pound of grated cheddar cheese. Cook until melted.
You can use less salt and add chicken bouillon, you can also add chopped ham or cooked chicken. Swiss cheese can be substituted for cheddar.
Broccoli Salad
Ingredients
2 heads broccoli, chopped
1/2 red onion, chopped
1/2 C raisins
1 lb bacon fried and crumbled
Marinade overnight in:
1 C mayonnaise
1/2 C vinegar
1/4 C sugar
Directions
Combine all ingredients into large bowl. Prepare marinade in separate bowl, mix together well and add to ingredients until all covered.
2 heads broccoli, chopped
1/2 red onion, chopped
1/2 C raisins
1 lb bacon fried and crumbled
Marinade overnight in:
1 C mayonnaise
1/2 C vinegar
1/4 C sugar
Directions
Combine all ingredients into large bowl. Prepare marinade in separate bowl, mix together well and add to ingredients until all covered.
Buttermilk Biscuits
Ingredients
1/4 C buttermilk powder
2 C flour
2 1/2 teaspoons baking powder
1/3 C shortening
1/4 teaspoon baking soda
1/2 teaspoon salt
1 Tablespoon sugar
3/4 C water
Directions
Combine buttermilk powder, flour, baking powder, baking soda, salt and sugar. Add shortening and cut in with pastry blender. Add water and mix until moistened. Roll out into 1/2 inch thick rectangle. Cut dough into twelve pieces and place on baking sheet. Bake at 425 degrees F for 10 minutes until biscuits are turning golden brown.
1/4 C buttermilk powder
2 C flour
2 1/2 teaspoons baking powder
1/3 C shortening
1/4 teaspoon baking soda
1/2 teaspoon salt
1 Tablespoon sugar
3/4 C water
Directions
Combine buttermilk powder, flour, baking powder, baking soda, salt and sugar. Add shortening and cut in with pastry blender. Add water and mix until moistened. Roll out into 1/2 inch thick rectangle. Cut dough into twelve pieces and place on baking sheet. Bake at 425 degrees F for 10 minutes until biscuits are turning golden brown.
Sunday, May 3, 2009
Rob's (and Rani's) Radical Chocolate Chip Cookies
Ingredients:
2 cups baker's sugar
1 1/4 cups packed brown sugar (I prefer dark).
1 cup butter
3 tablespoons pure vanilla extract (never imitation).
2 large eggs, slightly beaten
3 cups all-purpose flour
3/4 teaspoon baking soda
3/4 teaspoon salt
1 bag (2 cups) milk chocolate chips
1 cup chopped toasted walnuts (optional and if you want to be my friend don't do it).
Directions:
Preheat oven to 350 degrees F. In a large bowl, mix sugars until well combined. Melt butter in the microwave and add to sugar mixture. Stir until well combined. Add vanilla and eggs and stir until well mixed. In a separate bowl sift together flour, baking soda, and salt. Add dry ingredients to the wet and stir until just combined and NO MORE! The dough will be stiff. Add chocolate chips and nuts. Stir until just combined. Avoid any extra stirring to avoid tough cookies. Line cookie sheets with parchment or waxed paper. Drop dough onto sheets with a small ice cream scoop. Flatten the dough slightly with your hand and bake 10 to 12 minutes or until edges and tops of cookies are just turning brown. Cool on wire racks.
Warning, do not over-cook these one second too long.
2 cups baker's sugar
1 1/4 cups packed brown sugar (I prefer dark).
1 cup butter
3 tablespoons pure vanilla extract (never imitation).
2 large eggs, slightly beaten
3 cups all-purpose flour
3/4 teaspoon baking soda
3/4 teaspoon salt
1 bag (2 cups) milk chocolate chips
1 cup chopped toasted walnuts (optional and if you want to be my friend don't do it).
Directions:
Preheat oven to 350 degrees F. In a large bowl, mix sugars until well combined. Melt butter in the microwave and add to sugar mixture. Stir until well combined. Add vanilla and eggs and stir until well mixed. In a separate bowl sift together flour, baking soda, and salt. Add dry ingredients to the wet and stir until just combined and NO MORE! The dough will be stiff. Add chocolate chips and nuts. Stir until just combined. Avoid any extra stirring to avoid tough cookies. Line cookie sheets with parchment or waxed paper. Drop dough onto sheets with a small ice cream scoop. Flatten the dough slightly with your hand and bake 10 to 12 minutes or until edges and tops of cookies are just turning brown. Cool on wire racks.
Warning, do not over-cook these one second too long.
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