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Home > Group Home > The Old Country Corner > Favorit & Everyday Recipes from Twinkle and Family

Favorit & Everyday Recipes from Twinkle and Family

Last post Jan 15, 2008 9:10 AM by twinkle30 . 75 replies.


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    • Top 10 Contributor
    Joined: Jan 2004
    Posts: 52,220
    Posted: Oct 11, 2007 4:00 AM in The Old Country Corner
    Post # 1
    Favorit & Everyday Recipes from Twinkle and Family
    Hello all,

    in this thread you will find tried and ture recipes that are cooked in either my families or my kitchen - i will slowly fill this one as i have to translate all recipes..

    This will be a wild mix of recipes from the german kitchen to international dishes...

    I will try to add some tories or info to each recipe

    Enjoy - Twinkle
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    You are welcome to visit my blog...http://cherryblossomtable.blogspot.com/
    • Top 10 Contributor
    Joined: Jan 2004
    Posts: 52,220
    Reply Posted: Oct 11, 2007 5:54 AM in The Old Country Corner
    Post # 2
    RE: Favorit & Everyday Recipes from Twinkle and Family
    Bolognese Sauce

    1 tablespoon olive oil
    1 small onion, finely chopped
    1/4 cup finely chopped mushrooms (optional)
    1/4 cup shredded carrot
    3 cloves garlic, finely minced
    8 ounces lean ground beef
    1 (28-ounce) can crushed tomatoes in puree
    1/2 cup water
    1/3 cup dry red wine
    1 teaspoon dried basil, crushed
    1/2 teaspoon dried oregano, crushed
    1 teaspoon beef base or instant bouillon granules

    Heat olive oil is large saucepan over medium-high heat. Add onion, celery, carrot and garlic; cook, stirring occasionally, for 3 to 4 minutes or until tender. Add beef; cook stirring occasionally, for 4 to 5 minutes or until beef is no longer pink.
    Stir in tomatoes, water, wine, basil, oregano and bouillon; bring to a boil. Reduce heat to low; cook, stirring occasionally, for 10 to 15 minutes or until flavors are blended.

    Serve over your choice of cooked pasta. Sprinkle with freshly grated Parmesan cheese, if desired.

    I use this sauce also for my lasagna
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    You are welcome to visit my blog...http://cherryblossomtable.blogspot.com/
    • Top 10 Contributor
    Joined: Jan 2004
    Posts: 52,220
    Reply Posted: Oct 11, 2007 6:05 AM in The Old Country Corner
    Post # 3
    RE: Favorit & Everyday Recipes from Twinkle and Family
    Grandma Doreen's Potato Salad

    you could add onions to this salad - but in this family many members do not like the taste of onions in the salad!

    3-4 potatoes cooked cut in slices cooked in broth
    1 apple cored, peeled and cut into cubes
    1-2 hard boiled eggs chopped
    3 sweet and sour pickles chopped
    1/4 cup chopped parsley
    1/4 cup chopped chives
    4 tbsp pickle juice
    1/2 cup mayonnaise (the real stuff not salad dressing!)
    2 tsp prepared mustard
    salt and pepper

    Put potatoes in a large bowl, add juice of pickles, add pickles, apple and hard boiled eggs

    in a seperate small bowl mix the mayonnaise with mustard, add salt and pepper. pour over salad and mix well. taste add more spices if you like and chill.
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    • Top 10 Contributor
    Joined: Jan 2004
    Posts: 52,220
    Reply Posted: Oct 11, 2007 6:06 AM in The Old Country Corner
    Post # 4
    RE: Favorit & Everyday Recipes from Twinkle and Family
    Auntie K's Broccoli Salad

    The first time I ever tasted it was when my auntie K. brought it to a family function. We all had to have the recipe. It too has become a favorite of my family! Try adding a little chopped fresh cauliflower for extra flavor!

    3 heads broccoli chopped

    1 red onion chopped (in a pinch, use a regular onion)

    1 cup raisons

    1/4 cup vinegar

    1/4 cup granulated sugar

    1 cup mayonnaise


    1 cup toasted sunflower seeds

    6 strips bacon, cooked and cooled, and cubed (crumbled)
    Mix together the broccoli, onion, raisons, vinegar, mayonnaise, and sugar. Cover and refrigerator several hours.

    Just prior to serving, add the sunflower seeds and chopped bacon. Mix and serve.

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    You are welcome to visit my blog...http://cherryblossomtable.blogspot.com/
    • Top 10 Contributor
    Joined: Jan 2004
    Posts: 52,220
    Reply Posted: Oct 11, 2007 6:14 AM in The Old Country Corner
    Post # 5
    RE: Favorit & Everyday Recipes from Twinkle and Family
    Bandnudeln mit Lachs

    Tagliatelle with salmon

    this is a recipe i got when i was 16 and we cooked that very often - i found it when DS was born now it is one of his favorit meals...

    400 g salmon filets
    3 tbsp oil
    800 ml whipping cream
    salt
    white pepper
    a bit lemon juice
    2 bunches of flat leaf parsley
    500 g green tagiatelle pasta
    1 bunch dill

    clean and wash the salmon and remove skin and cut into stripes. heat oil in skillet and fry the salmon. Add cream and simmer over medium heat a couple of min. Add alt, pepper and lemon juice and taste. Add the parsley. Cook the noodles in saltwater til al dente. Put on a nice platter andadd the salmon cream sauce and sprinkle with dill.

    You could add brokkoli if you like -just heat the brokkoli and add to the sauce, stir let cook 1 min and serve...
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    • Top 10 Contributor
    Joined: Jan 2004
    Posts: 52,220
    Reply Posted: Oct 11, 2007 6:45 AM in The Old Country Corner
    Post # 6
    RE: Favorit & Everyday Recipes from Twinkle and Family
    Chicken Paprika Stripes

    Geschnetzeltes Paprikahähnchen

    500 g chicken breas
    2 red bell pepper
    2 big onions
    1 garlic
    4 tbsp oil
    Salt
    2 small zucchini
    1 tbsp paprika
    1 tbsp tomato paste
    125 ml white wine
    125 ml chicken broth
    125 ml whipping cream
    cayenne pepper
    150 g feta cheese

    cut the chicken breast into fine stripes.
    wash the peppers and cut also in fine stripes. Cut onions and garlic into very fine cubes. Throw both into hot skillet with oil and cook till transparent. Take the onions and garlic out and put the chicken into the pan and brown on all sides. take the chicken out and add oil to the pan now fry the peppers with the zucchini and then put the chicken onions and garlic back in and add salt, pepper and paprika and tomato paste. Stir and let roast for a moment then add white wine and chicken broth and simmer 5 Minuten on low. Then stir in cream let cook on medium for 2 min - add cayenne pepper and taste.

    Put into a casserole dish, sprinkle with feta cheese and put in the preheated oven on grill (very hot) 5 min till cheese gets slightly brown..

    Serve with rice or pasta or french bread and a green salad
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    • Top 10 Contributor
    Joined: Jan 2004
    Posts: 52,220
    Reply Posted: Oct 11, 2007 6:54 AM in The Old Country Corner
    Post # 7
    RE: Favorit & Everyday Recipes from Twinkle and Family
    Confetti Chili a la Twinkle

    Buntes Chili

    For 2

    1/2 kg ground lean beef
    1 onion
    1 garlic
    250 g crushed tomatoes
    250 g kidney beans
    1 can corn
    250 g bell pepper green
    250 g bell pepper red
    1/2 mini chile green finely chopped with out seeds (add only as much as you can take - if you can't get fresh use a dried one)
    dash salt
    dash pepper
    dash paprika
    dash cayenne pepper
    dash sugar
    dash cocoa
    tiny bit cinnamon
    a bit of olive oil

    brown the ground beef in oil, then add garlic and onions, stir, then add crushed tomatoes with juice.Add spices and taste till you like it. Let simmer for 30 min on low. In the meantime wash and chop peppers. Dreain beans and corn and add to the meat, add peppers. Cook for another 15 min on medium.

    Very nice with rustic bread or rice...

    freezes very well!
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    • Top 10 Contributor
    Joined: Jan 2004
    Posts: 52,220
    Reply Posted: Oct 11, 2007 7:02 AM in The Old Country Corner
    Post # 8
    RE: Favorit & Everyday Recipes from Twinkle and Family
    Italian Pasta Salad

    very refreshing nice summer dish..

    Yields: 4 people

    250 g pasta (penne, elbow maccaroni or farfalle)
    250 g cherry tomatoes cut in half
    125 g feta cheese cubed
    100 g olives (we like the herbed ones with an almond inside)
    1 onion finely chopped
    2 garlic crushed
    2 tbps parsley finey chopped
    2 tbsp basil fresh finely chopped
    1/8 Liter vegetable broth
    4 tbsp vinegar
    2 tsp lemon juice
    5 tbsp extra virgin olive oil
    1 dash sugar
    salt pepper

    Cook the pasta al dente and put into a big bowl. Add the cold vegetable broth, lemon juiceand oil, herbs and spices and mix well.
    Now add the remaining ingredients, toss and let sit in the fridge over night.

    Bevor you serve add a bit more broth and olive oil and taste as over night the pasta wil have absorbed the whole dressing..

    Perfet for a picnic or BBQ
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    • Top 10 Contributor
    Joined: Jan 2004
    Posts: 52,220
    Reply Posted: Oct 11, 2007 7:07 AM in The Old Country Corner
    Post # 9
    RE: Favorit & Everyday Recipes from Twinkle and Family
    Colorful Cheese and Ham Salad

    Bunter Käse - Schinken - Salat

    6 person

    150 g Gouda
    100 g Ham
    1 bell pepper orange or yellow
    1 sweet and sour pickle
    1/2 cucumber
    1 apple (a sour kind)
    100 g yoghurt
    lemon juice
    1 tsp dill
    1 tsp fresh horseradish grated
    salt
    pepper

    Cut ham, cheese, pepper, pickle and cucumber in fine stripes. The apple core and peel and fine cubes.

    Mix yoghurt with lemon juice, horesradish, dill and spices and a bit of water.

    Pour over salad and toss - let sit for at least 1 hour and serve.
    False
    You are welcome to visit my blog...http://cherryblossomtable.blogspot.com/
    • Top 10 Contributor
    Joined: Jan 2004
    Posts: 52,220
    Reply Posted: Oct 11, 2007 8:10 AM in The Old Country Corner
    Post # 10
    RE: Favorit & Everyday Recipes from Twinkle and Family
    Almond Pork Schnitzel

    This is a recipe that comes from my german grandma and was a favorit from my uncle - he made it onece for me and served it with cranberry perserve and mashed potatoes and brokkoli - i loved it very much...

    Mandelschnitzel

    4 Schnitzel
    1 dash salt + pepper
    2 egg beaten
    a bit of flour
    80 g almond leaves(slices)
    shortening

    salt and pepper the schnitzel. Set three plates on your counter one with flour, one with beaten eggs and one with the almond slices.
    First you put the schnitzel into the flour and turn on each side, then you go with the schnitzel through the egg again both sides and then you sprinkel the almond slice onto the schnitzel on both sides and pres a bit then put into hot skillet - the schnitzel need to swimm in the grease - this is important - when golden brown put on kitchen paper. Serve with potato salad
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    You are welcome to visit my blog...http://cherryblossomtable.blogspot.com/
    • Top 10 Contributor
    Joined: Jan 2004
    Posts: 52,220
    Reply Posted: Oct 11, 2007 9:36 AM in The Old Country Corner
    Post # 11
    RE: Favorit & Everyday Recipes from Twinkle and Family
    This is a recipe that DS had in kindergarden many times - it is now on my list also as he enjoyes it so much..

    Würstchengulasch

    Wiener Sausage Goulash

    Yield 3

    2 onions
    3 mixed bell peppers
    8 Wiener or frankfurter sausages cut in bite size
    4 tbsp shortning
    1 small bottle ketchup
    1 small can tomato paste
    1-2 cups water
    herbs de provence
    dash of instant potato flakes

    Cut onions and peppers in cubes and fry them in a skillet, add sausages, ketchups, tomato paste and water and spices - simmer for 5-10 min.
    If sauce is too thin add the potato flakes - stir and taste - serve with mashed potatoes or with french fries.

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    • Top 10 Contributor
    Joined: Jan 2004
    Posts: 52,220
    Reply Posted: Oct 11, 2007 9:40 AM in The Old Country Corner
    Post # 12
    RE: Favorit & Everyday Recipes from Twinkle and Family
    Sausage in a Blanket

    we often make a quick snack or appetizer for our guest when we have company - it is an old standby now and the recipe came from my grate grandma from the UK.

    Puff pastry cut into small squares
    nuernberg sausages (or any other kind of fine bratwurst)
    eggwash
    mango chutney and cranberry jelly

    roll each sausage seperatly in one square of puffpastry - brush with eggwash and put on a cookie sheet and bake at 375° until golden brown. Seve immediatly with cranbery jelly or mango chutney...
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    • Top 10 Contributor
    Joined: Jan 2004
    Posts: 52,220
    Reply Posted: Oct 11, 2007 9:41 AM in The Old Country Corner
    Post # 13
    RE: Favorit & Everyday Recipes from Twinkle and Family
    This is a los a favorit Appetizer for years now - started in the early 90' at one of my birthday parties and i got rave reviews

    Miniature Caprese

    Mini fresh mozzerella balls (Sam's sells this in the 1 lb. container)
    Grape Tomatoes
    Fresh basil leaves
    Toothpicks
    Balsamic Reduction for Mozzarella Caprese (recipe follows)

    On each toothpick, thread a grape tomato, a basil leaf, a mozzarella ball, another basil leaf and another grape tomato. Put these on a platter around a bowl of the Balsamic Reduction for dipping.

    You can also julienne up some prosciutto and thread one strip on each toothpick around the other ingredients.

    Balsamic Reduction for Mozzarella Caprese

    1 bottle balsamic vinegar
    1/2 cup sugar

    Take the bottle of balsamic vinegar (it doesn't have to be the most expensive either) and pour it into a saucepan with about 1/2 cup of sugar. Heat, stirring constantly (he uses the back of a slotted spoon) for about 20-25 minutes until the sauce reduces to about half and coats the spoon. Don't allow to boil as the sugar will burn. You'll know when it's the right consistency when you take a little dab (about the size of a pearl) and put it on a chilled plate, and it holds it's shape pretty well. Cool and store in a covered container.

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    • Top 10 Contributor
    Joined: Jan 2004
    Posts: 52,220
    Reply Posted: Oct 11, 2007 9:45 AM in The Old Country Corner
    Post # 14
    RE: Favorit & Everyday Recipes from Twinkle and Family
    Minestrone Soup

    The potatoes in this dish add a nice creaminess to this version The secret however is a Parmesan rind that enriches the flavors.

    1 cup extra-virgin oil

    1 medium leek, pale green and white parts, split, washed slicked 1/2" thick (roughly 2/3 cup)

    1 small onion, cut into 1/2" pieces (1/2 cup)

    2 carrots, peeled and chopped into 1/2" pieces (roughly 2/3 cup)

    1 russet potato, peeled and also cut into 1/2" piece (about 3/4 cup)

    6 large garlic cloves, minced

    4 tbspns tomato paste

    1 28-oz. can tomatoes, drained, roughly chopped

    5 cups vegetable stock (or chicken)

    5 cups water

    1 rind of Parmigiana-Reggiano cheese

    4 oz. grated Parmigiana Reggiano

    1 12 oz box of medium size pasta

    2 14oz. cans of cannellini beans, drained and rinsed

    Place 1/2 cup of the olive oil In a large stockpot over high heat. Add the leek, onion, carrots, potato, and minced garlic. Cook without stirring for 4 minutes. Restrain yourself the oil and veggies need to brown. That browning creates a necessary flavor component. Set a timer if you must. After 4 minutes reduce heat to medium and stir occasionally until the edges of the vegetables have begun to turn golden. Reduce the heat if the vegetables seem like they will burn. This should take about 5-6 minutes. Add the tomato paste and cook for another 2 minutes stirring regularly. Add the tomatoes, stock, water and cheese rind and bring to a boil over high heat.

    Simmer for 35-45 minutes. During this time the flavors will become more concentrated. Taste for seasoning. You may need salt. At 40 minutes add the pasta and beans. Cook the pasta per the box instructions.

    To serve: Into a soup bowl splash a bit of quality olive oil, ladle soup. Drizzle with a generous serving of Parmesan cheese
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    • Top 10 Contributor
    Joined: Jan 2004
    Posts: 52,220
    Reply Posted: Oct 11, 2007 10:01 AM in The Old Country Corner
    Post # 15
    RE: Favorit & Everyday Recipes from Twinkle and Family
    Pretzle Dumplings

    8 soft pretzels (best if day old)
    200 ml milk
    1 big onion, finely chopped
    80 g bacon cubes
    2 eggs
    half a bundle of parsley
    ground nutmeg
    salt
    pepper

    Cut the pretzels in slices. Warm the milk and beat in the eggs, then add pretzle - let soak then knead very well. Roast the bacon and onions in butter until crisp then add to pretzle dough. Chop the parsley finely and add to dough - knead very well. Add spices - taste and then from balls with your hands, cook in salt water 15 min till done.
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