Jägerschnitzel. Zutaten. Zubereitung

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1 Jägerschnitzel 1 Tasse Brotkrümeln 1 Esslöffel Weißmehl Salz und Pfeffer zum Geschmack 2 Esslöffel Gemüseöl 4 Schweinekotletts oder Truthahnbruste, pounded thin 1 Ei, beaten 1 medium Zwiebel, diced 1 (8 ounce) Dose geschnittene Pilz 1 1/2 Tasse Wasser 1 rinder Brühwürfel 1 Esslöffel Maisstärke 1/2 Tasse Sauerrahm 1. In a shallow dish, mix together the bread crumbs and flour. Season with salt and pepper. Place the egg in a separate dish. Heat oil in a large skillet over medium-high heat. Dip pork steaks in egg, then coat with the bread crumb mixture. Fry in the hot oil until browned on both sides and cooked through, about 5 minutes per side. 2. Remove the pork to a platter and keep warm. Add onion and mushrooms to the skillet and cook until lightly browned. Pour in water and dissolve the bouillon cube. Simmer for about 20 minutes. Stir together the cornstarch and sour cream; stir into the skillet. Cook over low heat until thickened but do not boil. Spoon over the pork cutlets and serve immediately.

2 Kaiserschmarrn 4 Eier, separated (yolks and whites in different bowls) 1/2 Tasse Milch 1/2 Tasse Zucker 1 Prise Salz 1 Tasse Mehl 2/3 Tasse Rosinen (optional) 1 Esslöffel Butter 2 Esslöffel Staubzuckr 2 Tasse Apfelmus oder Marmelade (optional) 1. Beat the egg whites in a clean bowl until soft peaks form. Lift your beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak. Beat the egg yolks in a separate bowl until smooth; mix in the milk, sugar, salt, flour, and raisins until just moistened. Fold in the egg whites. 2. Melt the butter in a large skillet over medium heat. Pour the batter into the skillet and cook until golden brown; flip and cook until set on the other side, about 1 minute. Tear the kaiserschmarren into pieces using two forks and continue cooking until golden brown, about 2 minutes. Sprinkle with confectioners' sugar to garnish and serve with applesauce or jam.

3 Bienenstich 1 5/8 Tasse Mehl 1 Esslöffel Germ/Hefe 2 Esslöffel Zucker 1 Prise Salz 3/4 Tasse lauwarme Milch 6 Esslöffel Butter 1 1/2 Esslöffel Staubzucker 1 Esslöffel Milch 5/8 Tasse geschnittene Mandeln 1 Esslöffel Honig (optional) 1 1/2 Tasse Milch 1/3 Tasse Maisstärke 1 Esslöffel Zucker 1 Ei, beaten 1 Teelöffel Mandelextrakt 1 Tasse Schlagsahne 1/2 Esslöffel Weinsteinpulver 1. Combine flour, yeast, 2 tablespoons sugar, salt, 3/4 cup milk, and 3 tablespoons butter or margarine. Turn dough out onto a lightly floured surface. Knead until smooth and elastic, about 15 to 20 minutes. Place in a well greased bowl, and cover. Let rise in a warm place for 1 hour, or until doubled. 2. Punch down the dough. Roll out to a 1/2 inch thickness. Spread into a greased 8 inch square baking pan. Cover, and let rise for 30 minutes. 3. Melt 3 tablespoons butter or margarine and confectioner's sugar in a saucepan. Add almonds and 1 tablespoon milk. Remove from heat, and stir in honey. Spread evenly and carefully onto the dough. Allow dough to continue to rise for an additional 30 minutes. 4. Bake at 400 degrees F (205 degrees C) for 20 to 25 minutes, or until crust turns golden brown. Cool completely on a wire rack. 5. Dissolve cornstarch in a little milk. Combine 1 1/2 cups milk, cornstarch, and 1 tablespoon sugar inn the top of a double boiler. Heat while stirring until thickened, about 2 to 3 minutes. Add in beaten egg, and keep stirring for about 2 more minutes, or until thick. Remove from heat, and stir in extract. Chill, covered, in refrigerator for at least 1 hour. Beat the whipping cream with the cream of tartar until stiff. Fold into the chilled pudding. 6. Cut the cooled almond crust bread into 1 1/4 x 2 inch rectangles. Slice each horizontally into halves. Fill with pudding mixture. Chill, and serve cold.

4 Käsespätzle 3 Eier 1 3/4 Tasse Mehl 1/2 Teelöffel Salz 1 Esslöffel Gemüseöl 1/2 Tasse Wasser 1/4 Tasse Gemüseöl 2 Zwiebel, halved and sliced 3 Tasse shredded schweizer Käse 1 Esslöffel Essig 1 Teelöffel chopped fresh Petersilien, for garnish 1. In a large bowl, combine eggs, flour, salt, 1 tablespoon oil, and 1/2 cup water. Mix until smooth, then let rest for 10 minutes. Meanwhile, heat 1/4 cup oil in a skillet over medium heat. Saute onion slices until golden brown; set aside. Preheat oven to 300 degrees F (150 degrees C). 2. Bring a large pot of lightly salted water to a boil. Place 1/3 of the dough into a spaetzle maker or coarse sieve or collander with holes about 4 millimeters in diameter (or through a large holed cheese grater, you can also cut the dough into noodle sized pieces). Let dough drop into boiling water. Boil until spaetzle rises to the top, then transfer to a 9 inch casserole dish with a slotted spoon. Cover with 1/3 of the cheese. Repeat layers with remaining spaetzle and cheese. Spoon fried onions over top. 3. Bake in preheated oven for 15 minutes, or until cheese is thoroughly melted. Before serving, sprinkle with 1 or 2 tablespoons vinegar, and sprinkle with chopped parsley.

5 Semmelknödel 1 (1 Pfund) französisches Brot, cut into 1 inch cubes 1 Tasse Milch 2 Esslöffel Butter 1 Zwiebel, finely chopped 1 Esslöffel chopped fresh Petersilien 2 Eier 1/2 Teelöffel Salz 1 Prise Pfeffer 1/2 Tasse Brotkrümel (optional) 1. Place the bread cubes into a large bowl. Heat the milk until it starts to bubble at the edges, then pour it over the bread cubes. Stir briefly to coat the bread. Let soak for 15 minutes. 2. Meanwhile, melt the butter in a skillet over medium heat. Add the onions; cook and stir until tender. Stir in the parsley, and remove from the heat. Mix into the bowl with the bread along with the eggs, salt and pepper. Use your hands, squeezing the dough through your fingers until it is smooth and sticky. 3. Bring a large pot of lightly salted water to a boil. The water should be at least 3 or 4 inches deep. When the water is boiling, make a test dumpling about the size of a small orange or tangerine, by patting and cupping between wet hands. Gently drop into the boiling water. If it falls apart, the dough is too wet. In this case, stir some bread crumbs into the rest of the dumpling batter. 4. Form the remaining dough into large dumplings, and carefully drop into the boiling water. Simmer for 20 minutes, then remove to a serving plate with a large slotted spoon. They should come out soft, spongy and delicious!

6 Schwarzwalder Kirschtorte 1 2/3 Tasse Mehl 2/3 Tasse unsweetened Kakaopulver 1 1/2 Teelöffel Bachpulver 1 Teelöffel Salz 1/2 Tasse Gemüseöl 1 1/2 Tasse Zucker 2 Eier 1 Teelöffel Vanilleextrakt 1 1/2 Tasse Buttermilch 1/2 Tasse Kirschsaft 1/2 Tasse Butter 3 1/2 Tasse Staubzucker 1 Prise Salz 1 Teelöffel strong brewed Kaffee 2 (14 ounce) Dosen pitted Bing Kirsche, drained (keep den Saft) 2 Tasse Schlagsahne 1/2 Teelöffel Vanilleextrakt 1 Esslöffel Kirschsaft 1 (1 ounce) square semisweet Schokolade 1. Preheat oven to 350 degrees F (175 degrees C). Line the bottoms of two 8 inch round pans with parchment paper circles. Sift together flour, cocoa, baking soda and 1 teaspoon salt. Set aside. 2. Cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. Beat in flour mixture, alternating with buttermilk, until combined. Pour into 2 round 8 inch pans. 3. Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes, or until a toothpick inserted into the cake comes out clean. Cool completely. Remove paper from the cakes. Cut each layer in half, horizontally, making 4 layers total. Sprinkle layers with the 1/2 cup cherry juice. 4. In a medium bowl, cream the butter until light and fluffy. Add confectioners sugar, pinch of salt, and coffee; beat until smooth. If the consistency is too thick, add a couple teaspoons of cherry juice or milk. Spread first layer of cake with 1/3 of the filling. Top with 1/3 of the cherries. Repeat with the remaining layers. 5. In a separate bowl, whip the cream to stiff peaks. Beat in 1/2 teaspoon vanilla and 1 tablespoon cherry juice. Frost top and sides of cake. Sprinkle with chocolate curls made by using a potato peeler on semisweet baking chocolate.

7 Currywurst 1 Esslöffel Gemüseöl 1 Zwiebel, minced 1 (6 ounce) Dose Tomatenmark 3 Esslöffel Wasser 1/4 Tasse brauner Zucker 1/2 Teelöffel Salz 1/4 Teelöffel gemahlene Cumin 1/4 Teelöffel trockene Senf 1/4 Teelöffel gemahlene Zimt 1/8 Teelöffel gemahlene Nelken 2 Esslöffel Essig 1 Esslöffel Gemüseöl 3 Esslöffel Currypulver 1 Esslöffel Paprikapulver 2 Tasse Ketchup 1 Tasse Wasser 4 Bratwurste 1. Heat the oil in a skillet over medium heat. Cook the onion in the hot oil until soft, but do not brown. 2. Combine the tomato paste, 3 tablespoons water, brown sugar, salt, cumin, mustard, cinnamon, cloves, and vinegar in a pot over medium heat; simmer 2 minutes; stir in the cooked onion. Mix together 1 tablespoon vegetable oil, curry powder, Hungarian paprika, ketchup, and 1 cup water in a bowl; stir into tomato paste mixture; simmer another 2 minutes. 3. Cook the bratwurst in a large skillet over medium heat until browned. Pour the sauce into the skillet with the bratwurst. Reduce heat to low and cook until sausages reach an internal temperature of 165 degrees F (75 degrees C), about 10 minutes.

8 Kartoffelsalat 3 Pfund Kartoffel 1 Pfund Speck, cubed 1 Zwiebel, diced 2 Tasse Zucker 2 Tasse Weißweinessig 1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and chop. 2. Place bacon and onion in a large, deep skillet. Cook over medium heat until bacon is evenly brown. Drain excess grease from skillet. 3. Add the sugar and vinegar to the bacon and onion mixture and bring to a boil. Pour the mixture over the potatoes and stir.

9 Kalter Milchreis mit Brombeeren 1 Quart Milch 2/3 Tasse weiße Reis 2 Esslöffel Zucker, oder mehr nach Geschmack 1 Prise Salz 1 Tasse Schlagsahne 1 Pfund frische Brombeeren (oder andere Beeren) 1. Bring milk to a boil in a saucepan; add rice and reduce heat to low. Simmer until rice is tender, about 20 minutes. Stir in sugar and salt. Remove from heat and allow rice to cool. 2. Beat heavy cream in a bowl until stiff peaks form. Lift your beater or whisk straight up: the whipped cream will form sharp peaks. Fold whipped cream into cooled rice. 3. Divide rice into 4 bowls and garnish with a few blackberries. Serve remaining blackberries on the side.

10 Kinderpunsch 1 Tasse Wasser 2/3 Tasse Zucker 2 Prise gemahlene Nelken 1 Zimtstäbchen 3 Tasse Apfelsaft 1 Zitrone, sliced 1. In a 3 quart saucepan, bring water, sugar, cloves and cinnamon to boil. 2. Stir in juice and heat through. Do not boil. Take spices out and pour over lemon slices in serving bowl. Serve warm.

11 Wienerschnitzel 1 Tasse Mehl 1 Tasse Maismehl 1 Teelöffel Salz 1 Teelöffel Pfeffer 1 Tasse Milch 3 Eier 1/4 Tasse Gemüseöl 1 Pfund Fleisch (Schweinekotletts, Truthahnbrust, Steak oder Kalbfleisch) 2 Teelöffel Zitronensaft (optional) 1. In a shallow bowl, stir together the flour, cornmeal, salt and pepper. In a separate shallow bowl, whisk together the milk and eggs using a fork. 2. Heat oil in a large skillet over medium-high heat. The oil should completely cover the bottom of the skillet. While the oil heats, dip cube steaks into the egg and milk, then dip into the flour mixture, and shake off the excess. Place in the hot skillet. 3. Fry steaks on each side until golden brown, then reduce the heat to medium and cook until well done. Do not cover. Drizzle with lemon juice before serving.

12 Apfelstrudel 8 Tasse Mehl 2 Eier 2 Esslöffel Gemüseöl 2 1/2 Tasse warmes Wasser 1 Prise Salz Apfelfüllung: 8-10 sauere Äpfel, (so wie Granny Smith) Zucker und Zimt, nach Gescmach lightly dot all with geschmolzene Butter 1. Work the flour, eggs, oil, water, and salt into a dough. 2. Divide into three parts. 3. Form a ball of each piece, brush each piece of dough with oil and let it rest for 45 min. 4. Place a old clean tablecloth on the table, roll out a ball a thin as you can. 5. Make sure you are wearing no rings-- go under the dough like you are making your hands into claws with your fingers pointing down at the table and the soft part of your knuckles is what is going to pull the dough toward you. 6. You will do this all around in a circle until the dough is paper thin and you can see through it. 7. Brush generously with melted butter during this process. 8. Trim off the heavy edges. 9. Sprinkle on the apples, some sugar, cinnamon to taste, nuts if you like and drizzle a little melted butter over all. 10. Now take the tablecloth and fold about 5" over toward the center on each side forming a frame around the dough. 11. From the long side, Lift one side of the tablecloth and roll up completely. 12. Fold it as long as your pan is. 13. Seal edges. 14. Gently put rolled strudel into the pan Bake at 350* for about min. Until golden brown. 15. There are other fillings like cheese, cabbage, sweet or sour cherries, raisins/nuts can be added to the apples, even meats have been done with this dough.

13 Belegtes Brot 1 Baguette französisches Brot 600 Gramm Aufschnitt (verschiedene) 250 Gramm Philidelphia Käse 2 Gurken (sauer und frisch) 4 Tomaten 4 hartgekochte Eier 2 Paprika 300 Gramm Käse 200 Gramm Butter 100 Gramm Mayonaise 100 Gramm Senf 1. cut the baguette into slices 2. cut all of the vegetables and eggs into slices 3. spread the baguette slices with cream cheese or butter or mayonaise or other spread 4. Layer the meat, cheese and vegetables artfully on the bread

14 Bratwurst und Kartoffeln 1 Pfund Kartoffeln 1 Pfund Bratwurst 1 Zwiebel 1 Esslöffel Gemüseöl 1 Knoblauch, nach geschmack 1. Cut potatoes, bratwurst and onion into bite-sized pieces 2. Heat oil in a large skillet. 3. sautee potatoes and onions until they are tender but not mushy, stirring often 4. add in bratwurst and cook until sausage is warmed through 5. may be served with sauerkraut (as in picture)

15 Gemischter Salat Salatblätter frische Gurkenschieben Karotten 1 Dose Mais (drained) 1 Dose Rote Beete (drained) Paprika Andere Gemüse nach Geschmack 1. cut the cucumber in thin slices 2. grate the carrots 3. drain the corn 4. cut the beets in small cubes 5. tear the lettuce into pieces 6. cut the peppers into thin slices 7. cut any other desired vegetables into smaller pieces. 8. arrange the vegetables artfully (German mixed salads are generally not mixed very well, but look pretty)

16 Backhendl 2 Hähnchen, küchenfertig Salz Pfeffer 3 Eier 1 ¼ Tasse Brotkrümel 1 Zitrone Öl, zum Frittieren 1 Bund Petersilie etwas Mehl 1. Cut the chicken into pieces and sprinkle with salt and pepper. 2. Beat the eggs and dip the chicken pieces in the egg. 3. Then dip the chicken pieces in the bread crumbs. 4. Make sure the chicken pieces are covered in the crumbs. 5. Heat the oil to 350 F and fry the chicken about 15 minutes in it. 6. Lay the chicken pieces on paper towel covered surface to drain away oil. 7. Serve withlemon slices and parsley.