Download Cooking The German Way (Easy Menu Ethnic Cookbooks) by Helga Parnell PDF
By Helga Parnell
Introduces the historical past, land, and nutrients of Germany and comprises recipes for such dishes as potato dumplings, noodle salad, and Black wooded area torte.
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Hundreds and hundreds of recipes for cocktails, combined beverages, and nonalcoholic drinks, tremendous worthwhile for each specialist and beginner bartender.
Alphabetical directory alcoholic and nonalcoholic drinks by means of possible frequency of use.
Bar and cocktail definitions -- examine the variation among a julep and a destroy, a toddy and a turn. every little thing you need to find out about each drink and cocktail in its each tiny detail.
Whether wonderful, bartending, or just stress-free with a favourite drink, this is often the must-have bar ebook.
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Extra resources for Cooking The German Way (Easy Menu Ethnic Cookbooks)
Dip apple pieces in lemon juice so they won’t turn brown as you work with them. 3. Preheat oven to 350°F. Grease a 10inch springform pan. 4. In medium bowl, combine flour and baking powder. In a large bowl, cream together butter and ¥ c. sugar. Add eggs and lemon rind and blend until fluffy. Add flour mixture, mix well, and pour into pan. 5. Make deep lengthwise cuts in ∏ inch intervals across rounded side of each piece of apple. Press apples, cut side up, into the dough. *Look for one of these varieties of tart apples when making this cake: McIntosh,York Imperial, Granny Smith, Stayman, Newtown Pippin,Winesap, Cortland, Northern Spy, Idared, Gala, or Braeburn.
1 tbsp. butter or margarine 2. Heat butter in a medium saucepan. Fry onion slices in the butter, stirring frequently. 2 c. prepared applesauce 2 c. prepared mashed potatoes* ¥ tsp. salt ∏ tsp. freshly ground black pepper 3. Stir applesauce into onion slices. Cook 5 to 10 minutes, stirring often, to thicken applesauce. 4. Stir mashed potatoes into apple mixture. Cook until steaming hot. Season with salt and pepper. Preparation time: 5 minutes Cooking time: 20 to 25 minutes Serves 4 to 6 *This combination can be made with homemade, frozen, or instant mashed potatoes.
Sprinkle with parsley and serve. Preparation time: 20 to 30 minutes Cooking time: 35 to 45 minutes Serves 4 to 6 Red Cabbage/ Rotkohl This tangy, bright-colored side dish is delicious with beef, pork, or wild game. The vinegar, with its natural acid, preserves the vivid color of the red cab bage. Leftover red cabbage can be chilled and served as a salad. 2 strips bacon, diced* 1 medium onion, peeled and chopped 10 to 12 c. shredded red cabbage (about 2∂ lb. cabbage) 1 medium tart apple, cored and chopped (no need to peel) 4 to 5 whole cloves 2 bay leaves 1.