Sauerbraten

Sauerbraten needs to brine for a few days to prepare before cooking. Keep in mind that if you prefer more your gravy to be sourer, reduce the water/wine and increase the vinegar or add lemon juice.

Sauerbraten
Father Andrew’s Sauerbraten
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Sauerbraten
Father Andrew’s Sauerbraten
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Ingredients
Marinade
Noodles
Servings:
Instructions
Sauerbraten
  1. Add vinegar, wine, water, cloves, onions, and salt into a saucepan. Bring to a boil then simmer for 10 min. Add pickling spice and simmer another 10 min. Cool to room temperature.
  2. Place beef rump roast in a large pot. Cover with brine and refrigerate for 2 to 3 days. Important to turn meat daily.
  3. When you are ready to roast the meat, preheat the oven to 360-375 degrees. Remove meat from brine and pat dry with paper towels, reserving the brining liquid.
  4. Roast the beef until tender, about 50 to 60 min. Remove beef to a platter and slice.
  5. While the meat is roasting, boil water for noodles and cook according to package directions. (If using pasta, cook beyond al dente). Drain and put in a large serving bowl.
Gravy
  1. Strain solids from remaining liquid and continue cooking over medium heat. Add crushed gingersnap cookies and simmer until gravy is thickened about 10 minutes. Serve gravy over sliced beef & noodles.
    Sauerbraten with Noodles
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Asian Stir Fry
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Servings Prep Time
6 people 6 min
Cook Time
8 min
Servings Prep Time
6 people 6 min
Cook Time
8 min
Asian Stir Fry
Print Recipe
Servings Prep Time
6 people 6 min
Cook Time
8 min
Servings Prep Time
6 people 6 min
Cook Time
8 min
Ingredients
Servings: people
Instructions
  1. Prepare vegetables by cutting them or Julianne them, heat wok and pour oil and heat until hot them add garlic and ginger paste then gradually add vegetables do not overcook. Add Molasses and water. Serve with Rice
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Grandma Raaker's Carrot Cake
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Grandma Raaker's Carrot Cake
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Ingredients
Carrot Cake - Wet ingredients
Carrot Cake - Dry ingredients
Cream Cheese Frosting
Servings:
Instructions
Carrot Cake
  1. Preheat oven to 350º F (175º C). Grease and flour a 9x13 inch pan (Optional 2 round cake pans). In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Fold in carrots. In a separate bowl, mix flour, baking soda, baking powder, salt and cinnamon. Combine with carrots mixture. Fold in pecans. Pour into prepared pan. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
Cream Cheese Frosting
  1. In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Frost the cooled cake. Decorate with chopped pecans
Recipe Notes

º

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Chicken Quesadilla
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Chicken Quesadilla 1 Cooked Chicken Breast –Chopped 1 tablespoon vegetable oil 2 green bell peppers, chopped 2 red bell peppers, chopped 5 Tomatoes Chopped 1 onion, chopped 10 (10 inch) flour tortillas 1 (8 ounce) package shredded Cheddar cheese 1 tablespoon bacon bits 1 (8 ounce) package shredded Monterey Jack cheese You can season with Fajita Mix Directions I used a Quesadilla Maker you can bake in the oven or use a skillet if you wish Chop all vegetables and set aside Take Flour tortillas put into skillet add the vegetable oil if using a skillet brown the one side and turn over then put ingredients in the Quesadilla put the other tortilla on top If using the Quesadilla Maker use spray or little oil first and then put tortilla on the maker And put chopped chicken on the Quesadilla add vegetables and or cheddar cheese and bacon bits and then shut the maker and bake until browned. Serve with Cheese and sour cream
Servings
6-8 servings
Servings
6-8 servings
Chicken Quesadilla
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Chicken Quesadilla 1 Cooked Chicken Breast –Chopped 1 tablespoon vegetable oil 2 green bell peppers, chopped 2 red bell peppers, chopped 5 Tomatoes Chopped 1 onion, chopped 10 (10 inch) flour tortillas 1 (8 ounce) package shredded Cheddar cheese 1 tablespoon bacon bits 1 (8 ounce) package shredded Monterey Jack cheese You can season with Fajita Mix Directions I used a Quesadilla Maker you can bake in the oven or use a skillet if you wish Chop all vegetables and set aside Take Flour tortillas put into skillet add the vegetable oil if using a skillet brown the one side and turn over then put ingredients in the Quesadilla put the other tortilla on top If using the Quesadilla Maker use spray or little oil first and then put tortilla on the maker And put chopped chicken on the Quesadilla add vegetables and or cheddar cheese and bacon bits and then shut the maker and bake until browned. Serve with Cheese and sour cream
Servings
6-8 servings
Servings
6-8 servings
Ingredients
Servings: servings
Instructions
Chicken
  1. Cook your chicken breasts in a skillet, seasoned with salt/pepper and Fajita seasoning. Cool slightly then cut into small chunks (divide into five parts)
Tortillas
  1. Chop all vegetables and set aside. (If you prefer, you can saute the peppers and onions and let them cool slightly before assembling the tortillas) Skillet method: Heat skillet. Brush with oil, add tortilla, vegetables, some chicken. Top with cheeses and another tortilla and brown. Once brown, flip and brown again. Quesadilla Maker: Spray or brush a little oil on the surface. Next put tortilla on the maker. Add chicken, vegetables, cheese and bacon bits. Add second tortilla, brush with oil. Shut the maker and bake until browned. Serve with sour cream and salsa
Recipe Notes

I used a Quesadilla Maker but you could bake in a 375º F oven and bake until brown.

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13004772-chocolate-brownie-with-vanilla-ice-cream-and-chocolate-sauce

Cooking with Kids: Brownies
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Servings
9 bars
Servings
9 bars
Cooking with Kids: Brownies
Print Recipe
Servings
9 bars
Servings
9 bars
Ingredients
Wet ingredients
Dry Ingredients
Servings: bars
Instructions
  1. Preheat oven to 350° F Mix oil and sugar until well blended. Add eggs and vanilla; stir just until blended. Mix all dry ingredients in a separate bowl. Stir dry ingredients into the oil/sugar mixture. Pour into greased 9 x 9 square pan. Bake for 20 minutes or until sides just start to pull away from the pan. Cool before cutting. Serve with Ice cream drizzled with chocolate syrup or caramel sauce.
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