Slaw (brocoli)

Jun 11, 2012 by

You can use this salad dressing for coleslaw, carrot salad or like above broccoli salad.

Coleslaw has not always been known and called as coleslaw. It was derived from the Dutch word koolsalade or koolsla which means cabbage salad. But originally, this Dutch word for coleslaw also came from the Latin word caulis, which means cabbage.

During the 1800s in England, coleslaw was known and called as ‘cold slaw.’ However, the word ‘cold’ evolved to the word cole, another progeny of the Latin word caulis.

It was only during late in the 19th century that this crunchy cabbage dish was called coleslaw in the United States.

Ingredients

  • 1 bag of shredded broccoli or cabbage
  • 1 cup mayo
  • 1 tbsp. celery seeds
  • 2 tbsp. vinegar
  • 1/2 cup milk
  • 2tbsp sugar

Instructions

  1. Mix the mayo with the celery seeds, vinegar, milk and sugar.
  2. Add the shredded broccoli or cabbage and put in the refrigerator for at least an hour.

Slaw (broccoli)

10 minPrep Time

10 minCook Time

20 minTotal Time

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Ingredients

  • 1 bag of shredded broccoli or cabbage
  • 1 cup mayo
  • 1 tbsp. celery seeds
  • 2 tbsp. vinegar
  • 1/2 cup milk
  • 2tbsp sugar

Instructions

  1. Mix the mayo with the celery seeds, vinegar, milk and sugar.
  2. Add the shredded broccoli or cabbage and put in the refrigerator for at least an hour.
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Slaw (broccoli)

10 minPrep Time

10 minCook Time

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Ingredients

  • 1 bag of shredded broccoli or cabbage
  • 1 cup mayo
  • 1 tbsp. celery seeds
  • 2 tbsp. vinegar
  • 1/2 cup milk
  • 2tbsp sugar

Instructions

  1. Mix the mayo with the celery seeds, vinegar, milk and sugar.
  2. Add the shredded broccoli or cabbage and put in the refrigerator for at least an hour.
7.6.4
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Potato Salad (American)

May 30, 2012 by

Some years ago I had my friend Diane over for a BBQ and I had made the Dutch potato salad. Diane mentioned to me that my potato salad taste a lot like her Mom’s. The difference between hers and the Dutch potato salad is that we have meat in the potato salad ;). I asked Diane to share her Moms recipe with me. The secret ingredient to her potato salad is sandwich spread, who would have thought. She was telling me “why do all the work when you can find it all in one jar”? And now I am sharing her recipe with you. Take this recipe to a potluck and I promise you, people will ask for this recipe.

Ingredients

  • 4 lb potatoes (Yukon gold)
  • 1 onion
  • 1 jar of sandwich spread (15 oz)
  • 1 tbsp mustard
  • 1 tbsp sugar
  • 7 boiled eggs
  • 1 tsp black pepper

Instructions

  1. Peel the potatoes and rinse them twice in cold water, till the water is clear. cut the potatoes up in small cubes. Boil them in a pot for about 10-15 minutes. Put the eggs in a pot and boil them for 8 minutes. Rinse the water of the potatoes and set the potatoes aside. Rinse the eggs with cold water, and peel.
  2. While the potatoes are cooling down. Mince the onion, and add to the sandwich spread. Cut up the boiled eggs. Add the mustard, sugar, black pepper, eggs and potatoes. Mix well. Store in the refrigerator till needed. The longer it sits, the better it taste.

Diane's Tater Salad (American)

15 minPrep Time

15 minCook Time

30 minTotal Time

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Ingredients

  • 4 lb potatoes (Yukon gold)
  • 1 onion
  • 1 jar of sandwich spread (15 oz)
  • 1 tbsp mustard
  • 1 tbsp sugar
  • 7 boiled eggs
  • 1 tsp black pepper

Instructions

  1. Peel the potatoes and rinse them twice in cold water, till the water is clear. cut the potatoes up in small cubes. Boil them in a pot for about 10-15 minutes. Put the eggs in a pot and boil them for 8 minutes. Rinse the water of the potatoes and set the potatoes aside. Rinse the eggs with cold water, and peel.
  2. While the potatoes are cooling down. Mince the onion, and add to the sandwich spread. Cut up the boiled eggs. Add the mustard, sugar, black pepper, eggs and potatoes. Mix well. Store in the refrigerator till needed. The longer it sits, the better it taste.
7.6.4
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Maque Choux

May 6, 2012 by

Maque choux, pronounced mock shoe, is a vegetable side dish popular in the South region of the United States, particularly among the residents of southern Louisiana. The ingredients commonly include corn, onions, green bell pepper and tomatoes. Some recipes call for the addition of garlic and celery. All the ingredients are normally braised until they soften and then hot sauce or cayenne pepper is added to enhance the flavors of the vegetables.

The origins of the term maque choux are not clearly defined. The phrase can be traced to Cajun French and may have been influenced by the word machica, which is a Spanish term for a traditional dish of toasted corn meal. Other sources cite the Cajun French word maigrchou, which means thin child, as the root for the term, based on a variation of maque choux that is commonly thinned with milk or cream and resembles a soup. Another possible origin of the phrase is moque-chou, which when translated from the French language means mock cabbage, indicating that cabbage may once have been included in the recipe.

Ingredients

2 cups of fresh clean corn
1/2 cup cream
6 strips of bacon
1 small onion, chopped
1 medium tomato, chopped
1/2 bell pepper, chopped
1 green onion
1 tsp Louisiana hot sauce

Instructions

Clean corn. Cut the bacon into small strips, add the bacon to the skillet with the minced onion and cutup bell pepper cook until slightly crunchy. Add the sliced tomato and corn, when tender add the cream and the Louisiana hot sauce. Top off with the sliced green onion.

Maque Choux

10 minPrep Time

20 minCook Time

30 minTotal Time

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Ingredients

  • 2 cups of fresh clean corn
  • 1/2 cup cream
  • 6 strips of bacon
  • 1 small onion, chopped
  • 1 medium tomato, chopped
  • 1/2 bell pepper, chopped
  • 1 green onion
  • 1 tsp Louisiana hot sauce

Instructions

  1. Clean corn. Cut the bacon into small strips, add the bacon to the skillet with the minced onion and cutup bell pepper cook until slightly crunchy. Add the sliced tomato and corn, when tender add the cream and the Louisiana hot sauce. Top off with the sliced green onion.
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Pickled Cucumber

Apr 30, 2012 by

Ingredients

  • 1 English Cucumber
  • ½ tbsp salt
  • 1 tbsp sugar
  • 1 tsp mustard
  • 1 tbsp vinegar
  • dash of pepper

Instructions

  1. Peel and slice the cucumber, you don’t have to take the peel of in you don’t want to. The English Cucumbers skin is not that thick. Sprinkle 1/2 tbsp salt on the cucumber and let it sit for a about an hour. Then squeeze the liquid out. Add 1 tbsp sugar, 1 tsp mustard, 1 tbsp vinegar and a dash of pepper. Pickled Cucumber is one of those sides you can have with several dishes.


Cucumber Pickeled
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Ingredients

  • 1 English Cucumber
  • 1/2 tbsp salt
  • 1 tbsp sugar
  • 1 tsp mustard
  • 1 tbsp vinegar
  • dash of pepper

Instructions

  1. Peel and slice the cucumber, Sprinkle 1/2 tbsp salt on the cucumber and let it sit for a about an hour. Then squeeze the liquid out. Add 1 tbsp sugar, 1 tsp mustard, 1 tbsp vinegar and a dash of pepper.
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French Fries

Apr 29, 2012 by

French-fried potatoes were likely invented during the 18th century in the area that later became Belgium. The name “French” was applied to them in (American) English at the beginning of the 19th century. The straightforward explanation of the term is that it means potatoes fried in the French sense of the verb: “to fry” can mean either sauteing or deep-fat frying, while its French origin, frire, unambiguously means deep-frying : frites being its past participle used with a plural feminine substantive, as in pommes de terre frites (“deep-fried potatoes”). Thomas Jefferson, famous for serving French dishes, wrote exactly the latter French expression. In the early 20th century, the term “French fried” was being used for foods such as onion rings or chicken, apart from potatoes. The verb “to french”, though not attested until after “French fried potatoes” had appeared, can refer to “julienning” of vegetables as is acknowledged by some dictionaries while others only refer to trimming the meat off the shanks of chops.

Ingredients

  • 6 Russet potatoes
  • canola oil
  • kosher salt

Instructions

  1. Cut the potatoes up in equal size. Soak the fries in water and wash and rinse at least twice. You have to dry the fries and the easiest way to do that is with the salad spinner, and after that I pat them dry.
  2. Deep fry (don’t put the lid on it otherwise they will definitely turn soggy )the fries in the canola oil 160C (325 F) for about 7 min. Take them out and let them cool down. At this point you could freeze them and use the fries at a later time. Increase the heat to 175 C (350 F) and fry them again till crisp and golden. Sprinkle with some kosher salt and eat them with some French fries mayonnaise. I haven’t found the perfect Dutch french fries mayonnaise recipe. In the meantime I use the commercial one.

French Fries

French-fried potatoes were likely invented during the 18th century in the area that later became Belgium. The name "French" was applied to them in (American) English at the beginning of the 19th century. The straightforward explanation of the term is that it means potatoes fried in the French sense of the verb: "to fry" can mean either sauteing or deep-fat frying, while its French origin, frire, unambiguously means deep-frying : frites being its past participle used with a plural feminine substantive, as in pommes de terre frites ("deep-fried potatoes"). Thomas Jefferson, famous for serving French dishes, wrote exactly the latter French expression. In the early 20th century, the term "French fried" was being used for foods such as onion rings or chicken, apart from potatoes. The verb "to french", though not attested until after "French fried potatoes" had appeared, can refer to "julienning" of vegetables as is acknowledged by some dictionaries while others only refer to trimming the meat off the shanks of chops.

5 minPrep Time

10 minCook Time

15 minTotal Time

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Ingredients

  • 6 Russet potatoes
  • canola oil
  • kosher salt

Instructions

  1. Cut the potatoes up in equal size. Soak the fries in water and wash and rinse at least twice. You have to dry the fries and the easiest way to do that is with the salad spinner, and after that I pat them dry.
  2. Deep fry (don't put the lid on it otherwise they will definitely turn soggy )the fries in the canola oil 160C (325 F) for about 7 min. Take them out and let them cool down. At this point you could freeze them and use the fries at a later time. Increase the heat to 175 C (350 F) and fry them again till crisp and golden. Sprinkle with some kosher salt and eat them with some French fries mayonnaise. I haven't found the perfect Dutch french fries mayonnaise recipe. In the meantime I use the commercial one.
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Potato au Gratin (three cheese)

Apr 25, 2012 by

Au Gratin is a widespread culinary technique in food preparation in which an ingredient is topped with a browned crust, often using breadcrumbs, grated cheese, egg and/or butter. Gratin originated in French cuisine and is usually prepared in a shallow dish of some kind. A gratin is baked or cooked under an overhead grill or broiler to form a golden crust on top and is traditionally served in its baking dish.

Ingredients

  • 8 Potatoes
  • 1/2 stick margarine
  • 3 kind of cheeses ea. cheddar, mozzarella, Parmesan
  • 1/2 cup of heavy cream
  • 1tsp white pepper
  • 1 dash of Tabasco
  • 1 tsp. nutmeg.

Instructions

  1. Peel the potatoes and slice the potatoes with the mandolin. Put the cream and seasoning in a pot and add the potatoes. Cook for about 8 min. Mix the cheeses and add 1 tbsp. of all purpose flour. Grease the casserole dish. The first layer potatoes, second layer cream sauce, third layer cheese, fourth layer potatoes, fifth layer cream sauce, sixth layer cheese. Cover with foil and put in a preheated oven of 450F, cook for about 20 min. Take of the foil and cook for another 10 min.

Potato au Gratin

Au Gratin is a widespread culinary technique in food preparation in which an ingredient is topped with a browned crust, often using breadcrumbs, grated cheese, egg and/or butter. Gratin originated in French cuisine and is usually prepared in a shallow dish of some kind. A gratin is baked or cooked under an overhead grill or broiler to form a golden crust on top and is traditionally served in its baking dish.

20 minPrep Time

30 minCook Time

50 minTotal Time

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Ingredients

  • 8 Potatoes
  • 1/2 stick margarine
  • 3 kind of cheeses ea. cheddar, mozzarella, Parmesan
  • 1/2 cup of heavy cream
  • 1tsp white pepper
  • 1 dash of Tabasco
  • 1 tsp. nutmeg.

Instructions

  1. Peel the potatoes and slice the potatoes with the mandolin. Put the cream and seasoning in a pot and add the potatoes. Cook for about 8 min. Mix the cheeses and add 1 tbsp. of all purpose flour. Grease the casserole dish. The first layer potatoes, second layer cream sauce, third layer cheese, fourth layer potatoes, fifth layer cream sauce, sixth layer cheese. Cover with foil and put in a preheated oven of 450F, cook for about 20 min. Take of the foil and cook for another 10 min.
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Succotash

Apr 24, 2012 by

True succotash contains lima beans and corn. The rest seems to be up for grabs. Succotash is thought to be one of the first recipes the Algonquin Indians taught the settlers at Plymouth Rock. Succotash was also made by the Narragansett Indians, who called it misckquitash, which means “boiled corn”. It is notable that the two primary ingredients are two of the main agricultural crops of many Native American tribes.

Ingredients

  • 1 cup of frozen corn
  • 1/2 bag of frozen lima beans
  • 1/2 red bell pepper
  • 1/2 green bell pepper
  • 4 green onions
  • 1 sm onion
  • 1 garlic clove
  • 1 tsp thyme
  • 4 strips of bacon
  • 1/2 cup of chicken broth or cream

Instructions

  1. Cut up the bacon, bell pepper, red pepper , green onion and onion. Put in a skillet 2 tbsp olive oil, add the bellpepper and onions. Cook for about 5 min,. then add the bacon cook another 5 min. Add corn to the pan and yes cook another 5 min, (Now if you use fresh corn and lima beans. you need to cook them separate for about 10 minutes or until tender) Add the lima beans and cook another 5 min. Stir in the thyme pepper and salt according to your taste. Add the cream or chicken broth and cook for another 5 min.

Succotash
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Ingredients

  • 1 cup of frozen corn
  • 1/2 bag of frozen lima beans
  • 1/2 red bell pepper
  • 1/2 green bell pepper
  • 4 green onions
  • 1 sm onion
  • 1 garlic clove
  • 1 tsp thyme
  • 4 strips of bacon
  • 1/2 cup of chicken broth or cream

Instructions

  1. Cut up the bacon, bell pepper, red pepper , green onion and onion. Put in a skillet 2 tbsp olive oil, add the bellpepper and onions. Cook for about 5 min,. then add the bacon cook another 5 min. Add corn to the pan and yes cook another 5 min, (Now if you use fresh corn and lima beans. you need to cook them separate for about 10 minutes or until tender) Add the lima beans and cook another 5 min. Stir in the thyme pepper and salt according to your taste. Add the cream or chicken broth and cook for another 5 min.
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Mac & Cheese Salad

Apr 23, 2012 by

Ingredients

  • 2 cups of uncooked shell pasta
  • 1 cup mayonnaise
  • 1/2 cup sour cream
  • 1/8 cup cider vinegar
  • 1/8 cup sugar
  • 1 teaspoon pepper
  • 1 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1 teaspoon garlic
  • 1 tablespoon Dijon mustard
  • 1/2 bell pepper
  • 1/2 red onion
  • 1/2 cup shredded cheddar cheese

Instructions

  1. Boil (8 minutes) drain and rinse the pasta with cold water set aside.
  2. Mix together in a bowl all of the ingredients except for the bell pepper, onion, and cheese.
  3. Mix the sauce with the pasta.
  4. Add in the chopped bell pepper, onion, and cheddar cheese.
  5. The longer it sits the better it taste.

Mac & Cheese Salad

10 minPrep Time

8 minCook Time

18 minTotal Time

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Ingredients

  • 2 cups of uncooked shell pasta
  • 1 cup mayonnaise
  • 1/2 cup sour cream
  • 1/8 cup cider vinegar
  • 1/8 cup sugar
  • 1 teaspoon pepper
  • 1 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1 teaspoon garlic
  • 1 tablespoon Dijon mustard
  • 1/2 bell pepper
  • 1/2 red onion
  • 1/2 cup shredded cheddar cheese

Instructions

  1. Boil (8 minutes) drain and rinse the pasta with cold water set aside.
  2. Mix together in a bowl all of the ingredients except for the bell pepper, onion, and cheese.
  3. Mix the sauce with the pasta.
  4. Add in the chopped bell pepper, onion, and cheddar cheese.
  5. The longer it sits the better it taste.
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Chicken Salad

Apr 22, 2012 by

Chicken salad can really be just about any kind of salad that includes chicken as the primary ingredient. Some very commonly added ingredients can include: Celery, eggs, mayonnaise and different kinds of mustards.

The history of the first chicken salad has been traced back to 1863. In the town of Wakefield, Rhode Island, a man named Liam Gray combined leftover chicken with mayonnaise, tarragon, and grapes and sold it as a salad at his meat market, Town Meats. Today, the meat market is now a delicatessen and still serves the original chicken salad.

In the United States, chicken salad often is comprised of chopped white chicken meat, and salad dressing or mayonnaise. It’s often served as either a salad, or as a sandwich on wheat bread, accompanied by avocados, iceberg lettuce and tomatoes. It’s usually made to use tougher chicken, canned chicken or any leftovers so that they don’t go to waste.

Throughout Asia and most of Europe, chicken salad can be topped by a wide variety of different dressings for flavoring. It can also be accompanied by various vegetables, fresh leaves, pastas, noodles and rice.

Ingredients

  • 1/2 cup mayonaise
  • 1/3 cup yoghurt
  • 1/2 cup sweet pickle relish
  • 1/2 chopped celery
  • 1/2 cup crushed pecans
  • 1/2 cubed apple
  • 1 chicken breast or turkey
  • pepper and salt

Instructions

  1. Boil the chicken or turkey breast for about 20 minutes on simmer. Cut up the apple, crush the pecans and slice up the celery. Combine the mayonnaise with the yoghurt. Add to the same bowl you have the shredded chicken, apple, pecans and the relish. Mix well and add the pepper and salt. Refrigerate at least for an hour.

 

 

Chicken Salad

5 minPrep Time

20 minCook Time

25 minTotal Time

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Ingredients

  • 1/2 cup mayonaise
  • 1/3 cup yoghurt
  • 1/2 cup sweet pickle relish
  • 1/2 chopped celery
  • 1/2 cup crushed pecans
  • 1/2 cubed apple
  • 1 chicken breast or turkey
  • pepper and salt

Instructions

  1. Boil the chicken or turkey breast for about 20 minutes on simmer. Cut up the apple, crush the pecans and slice up the celery. Combine the mayonnaise with the yoghurt. Add to the same bowl you have the shredded chicken, apple, pecans and the relish. Mix well and add the pepper and salt. Refrigerate at least for an hour.
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Atjar Tjampoer (Indonesian)

Apr 21, 2012 by

Atjar Tjampoer is an Indonesian sweet and sour dish. As the word Tjampoer (mixed) already says Atjar Tjampoer is a mixed pickled vegetable dish. The fresh flavor of Atjar is a good combination with spicy dishes. It is delicious with Nasi or Bahmi, satay and Babi Pangang, and as well with other dishes, like a hot dog 😉

In the US they have something similar which is called chow chow. The difference is the seasonings. With chow chow mustard seeds and celery seeds are used.

Ingredients

4 cups shredded cabbage
2 cups shredded carrots
3 cups bean sprouts
3 green onions
1/2 English Cucumber
1/2 Bell Pepper
2 tbsp crushed garlic
2 tsp Sambal Oelek
3 tsp ginger
3 tsp turmeric
1 -1/2 cups white vinegar
1 cup sugar
pinch of salt

Instructions

1.  You can buy the cabbage and carrots already shredded, or shred it yourself. Cut up the green onions and Bell Pepper. Cut the cucumber in half and take the seeds out and cut in small pieces.

2.   Put water in a pot and add a pinch of salt. When the water comes to a boil add the shredded cabbage and carrots. Cook for 5 minutes. Take the cabbage and carrots out and let it drain in the strainer. Add the bean sprouts to the boiling water and boil for 3 minutes. Take them out and add to the strainer. Then add the green vegetables (green onions, bell pepper and the cucumber) to the boiling water also boil for 2 min. Add them on top of all the other vegetables.

3.   Heat the sunflower oil in a pan. Fry the Sambal Oelek, garlic, turmeric and ginger for 2 minutes. Add the vinegar and sugar; stir till the sugar is dissolved. Add all the vegetables boil softly for 2 minutes. Put in a bowl and let cool.

4. You can also preserve the Atjar, the dishwasher is fine for the jars; especially if it has a “sanitize” cycle. I get that going while I’m preparing everything else, so it’s done by the time I’m ready to fill the jars. Put the hot vegetables in sterilized screw-lid jars (metal lids with a ‘dome’ in the middle are handy) Screw the lids on. Place jars upside down until cooled completely the ‘dome’ in the lid will be down, this is to check if the jar closed well. Can be kept for at least a year store in a dark place to avoid having the color goes away.

 

 

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Atjar Tjampoer

Atjar Tjampoer is an Indonesian sweet and sour dish. As the word Tjampoer (mixed) already says Atjar Tjampoer is a mixed pickled vegetable dish. The fresh flavor of Atjar is a good combination with spicy dishes. It is delicious with Nasi or Bahmi, satay [/url]and [url href=http://arrisje.com/babi-pangang/ target=_blank]Babi Pangang, and as well with other dishes, like a hot dog 😉 In the US they have something similar which is called chow chow. The difference is the seasonings. With chow chow mustard seeds and celery seeds are used.

30 minPrep Time

12 minCook Time

42 minTotal Time

Author:

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Ingredients

  • 4 cups shredded cabbage
  • 2 cups shredded carrots
  • 3 cups bean sprouts
  • 3 green onions
  • 1/2 English Cucumber
  • 1/2 Bell Pepper
  • 2 tbsp crushed garlic
  • 2 tsp Sambal Oelek
  • 3 tsp ginger
  • 3 tsp turmeric
  • 1 -1/2 cups white vinegar
  • 1 cup sugar
  • pinch of salt

Instructions

  1. You can buy the cabbage and carrots already shredded, or shred it yourself. Cut up the green onions and Bell Pepper. Cut the cucumber in half and take the seeds out and cut in small pieces.
  2. Put water in a pot and add a pinch of salt. When the water comes to a boil add the shredded cabbage and carrots. Cook for 5 minutes. Take the cabbage and carrots out and let it drain in the strainer. Add the bean sprouts to the boiling water and boil for 3 minutes. Take them out and add to the strainer. Then add the green vegetables (green onions, bell pepper and the cucumber) to the boiling water also boil for 2 min. Add them on top of all the other vegetables.
  3. Heat the sunflower oil in a pan. Fry the Sambal Oelek, garlic, turmeric and ginger for 2 minutes. Add the vinegar and sugar; stir till the sugar is dissolved. Add all the vegetables boil softly for 2 minutes. Put in a bowl and let cool.
  4. You can also preserve the Atjar, the dishwasher is fine for the jars; especially if it has a "sanitize" cycle. I get that going while I'm preparing everything else, so it's done by the time I'm ready to fill the jars. Put the hot vegetables in sterilized screw-lid jars (metal lids with a 'dome' in the middle are handy) Screw the lids on. Place jars upside down until cooled completely the 'dome' in the lid will be down, this is to check if the jar closed well. Can be kept for at least a year store in a dark place to avoid having the color goes away.
Cuisine: Indonesian | Recipe Type: Condiment
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Potato Balls

Apr 1, 2012 by

It happens to all of us that we make too much food. I don’t know about you but I hate to throw away food. So what to do with all these mashed potatoes. This is a good recipe for leftover mashed potatoes and not to mention it’s easy to make. Who doesn’t like easy recipes 🙂

Ingredients

  • 3 cups of mashed potatoes
  • 1/3 cup dried onion
  • 3 oz. cream cheese
  • 2/3 cup Parmesan cheese
  • 1 cup of bread crumbs
  • salt and pepper to taste

Instructions

  1. I am using leftover mashed potatoes for this dish. In a large bowl add 1/3 cup of Parmesan Cheese, cream cheese, and seasonings to the mashed potatoes. Mix the breadcrumbs with 1/3 cup of Parmesan Cheese. Roll the potato balls in Parmesan cheese breadcrumb mixture, until well coated and place on a plate with wax paper. (wax paper is necessary so the balls won’t stick to the plate when you freeze them) Continue making balls until all is gone.Bake in 350F oven for 15 to 20 minutes until lightly browned
  2. Flash freeze these potato balls, by putting them in the freezer for about an hour. Once the balls are frozen you can place them in plastic bags or containers and store in the freezer.
  3. To use the potato balls, remove as many as needed and place in a dish. Bake in 350F oven for 15 to 20 minutes until lightly browned

Potato Balls

15 minPrep Time

15 minCook Time

30 minTotal Time

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Ingredients

  • 3 cups of mashed potatoes
  • 1/3 cup dried onion
  • 3 oz. cream cheese
  • 2/3 cup Parmesan cheese
  • 1 cup of bread crumbs
  • salt and pepper to taste

Instructions

  1. I am using leftover mashed potatoes for this dish. In a large bowl add 1/3 cup of Parmesan Cheese, cream cheese, and seasonings to the mashed potatoes. Mix the breadcrumbs with 1/3 cup of Parmesan Cheese. Roll the potato balls in Parmesan cheese breadcrumb mixture, until well coated and place on a plate with wax paper. (wax paper is necessary so the balls won't stick to the plate when you freeze them) Continue making balls until all is gone.Bake in 350F oven for 15 to 20 minutes until lightly browned
  2. Flash freeze these potato balls, by putting them in the freezer for about an hour. Once the balls are frozen you can place them in plastic bags or containers and store in the freezer.
  3. To use the potato balls, remove as many as needed and place in a dish. Bake in 350F oven for 15 to 20 minutes until lightly browned
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Spaetzle

Feb 1, 2012 by

In Europe spaetzle is largely considered a “Swabian speciality” and is generally associated with the German states of Baden-Wuertttemberg and Bavaria. Before the invention and use of mechanical devices to make these noodles, they were shaped by hand or with a spoon and the results resembled Spatzen (meaning little sparrows, sparrow is Haus-Spatz or Sperling in German).

Spaetzle dough typically consists of few ingredients, principally eggs, flour, and salt. Often, water is added to produce a thinner dough. Traditionally, Spaetzle is made by scraping dough off a wooden chopping board (Spaetzlebrett) into boiling salt water where they cook until they rise to the surface. They are then skimmed and put aside. several devices were invented to facilitate cooking that resemble a strainer, (or colander), a potato ricer (“Spaetzlespresse”), a food mill or coarse grater (“Spaetzlehobel”). Like with scraped Spaetzle, the dough drops into the boiling water. Since I don’t own one of those devises I just used the regular colander and spatula.

Ingredients

  • 2 cups all purpose flour
  • 2 beaten eggs
  • 1 tsp salt
  • 2 tbsp chicken base (if you don’t have that 2 chicken bouillon cubes will do
  • 3/4 cup milk
  • butter
  • pepper

Instructions

  1. Fill a large pot half way full with water. Add 2 tbsp chicken base or 2 bouillon cubes to the water. In the meantime add 2 beaten eggs, 3/4 cup of milk and salt to the flour in the mixing bowl, mix well. When the bouillon starts to boil put your colander on top of your pot. Pour the spaetzle mix in the colander and push it through with a spatula. The spaetzle is ready when it’s floating to the top. Take the spaetzle with a skimmer out of the bouillon and rinse with cold water. When you are finished making the spaetzle put some butter in a skillet and add your spaetzle to the skillet. This is just to brown it a bit. You don’t have to fry the spaetzle, you can put the spaetzle in a bowl with some butter. For variety you can add some chives, garlic, green onion, or some cheese. Sprinkle with some salt and pepper.

Spaetzle

In Europe spaetzle is largely considered a "Swabian speciality" and is generally associated with the German states of Baden-Wuertttemberg and Bavaria. Before the invention and use of mechanical devices to make these noodles, they were shaped by hand or with a spoon and the results resembled Spatzen (meaning little sparrows, sparrow is Haus-Spatz or Sperling in German).

10 minPrep Time

10 minCook Time

20 minTotal Time

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Ingredients

  • 2 cups all purpose flour
  • 2 beaten eggs
  • 1 tsp salt
  • 2 tbsp chicken base (if you don't have that 2 chicken bouillon cubes will do
  • 3/4 cup milk
  • butter
  • pepper

Instructions

  1. Fill a large pot half way full with water. Add 2 tbsp chicken base or 2 bouillon cubes to the water. In the meantime add 2 beaten eggs, 3/4 cup of milk and salt to the flour in the mixing bowl, mix well. When the bouillon starts to boil put your colander on top of your pot. Pour the spaetzle mix in the colander and push it through with a spatula. The spaetzle is ready when it's floating to the top. Take the spaetzle with a skimmer out of the bouillon and rinse with cold water. When you are finished making the spaetzle put some butter in a skillet and add your spaetzle to the skillet. This is just to brown it a bit. You don't have to fry the spaetzle, you can put the spaetzle in a bowl with some butter. For variety you can add some chives, garlic, green onion, or some cheese. Sprinkle with some salt and pepper.
Cuisine: German | Recipe Type: Side Dish
7.6.4
62
http://arrisje.com/spaetzle/

 

 

*Arrisje’s Recipe Card. Click on the pic below. Save the pic to your hard drive and print as a 4×6 *

Spaetzle recipe card

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