"Spaetzle" is German for 'little sparrow,' which these noodles are supposed to look like. Paul says, it's wonderful and delicious!
Ingredients:
- 2 large eggs, beaten
- 1/4 cup milk or water
- 1 cup flour
- 1/4 teaspoon salt
- dash of pepper
Directions:
In a medium bowl, combine the eggs, milk, flour, salt, and pepper with a fork. The batter will be thick.
Bring a large pot of water to a boil.
Press a few tablespoons of the batter at a time through a colander, into the boiling water. Stir once or twice to prevent sticking.
Cook about 5 minutes or until spaetzle rise to surface and are tender, then drain. Toss with buter or other toppings as desired.
Sunday, January 31, 2010
Sunday, January 24, 2010
Sweet & Sour Chicken
With vegetables, pineapple, cashews, a teriyaki-like sauce, and your choice of chicken or pork, this Oriental dish has a great mix of flavors and textures. Serve with rice.
Ingredients:
- 1 tablespoon olive oil
- 1 tablespoon minced garlic
- 1 teaspoon bottled ground fresh ginger (or equivalent amount dried ginger)
- 1/4 teaspoon crushed red pepper
- 1 1/2 lb skinless boneless chicken breat, cut into 1/2-inch pieces
- 3/4 cup chopped onion
- 1/2 cup chopped celery
- 1/2 cup chopped green or red bell pepper
- 1 can (15.25 oz) pineapple chunks in juice, undrained
- 1/3 cup soy sauce
- 2 tablespoons dry sherry
- 1 1/2 tablespoons cornstarch
- 2 teaspoons brown sugar
- 1/4 cup chopped cashews
Directions:
Heat oil in a lare nonstick skillet over medium to high heat. Add the garlic, ginger, red pepper, and chicken; saute 5 minutes or until chicken is cooked. Remove chicken mixture from pan and set aside.
Add onion, celery, and bell pepper to pan; saute 4 minutes or until crisp-tender.
Drain pineapple, reserving 1/2 cup juice. Add 1 cup pineapple chunks to pan; cook for 30 seconds. Reserve remaining pineapple for another use.
Combine the reserved 1/2 cup pineapple juice, soy sauce, sherry, cornstarch, and sugar in a bowl; whisk until smooth.
Return chicken mixture to pan. Stir in juice mixture; bring to a boil. Cook 1 minute. Sprinkle with cashews and serve with rice.
Ingredients:
- 1 tablespoon olive oil
- 1 tablespoon minced garlic
- 1 teaspoon bottled ground fresh ginger (or equivalent amount dried ginger)
- 1/4 teaspoon crushed red pepper
- 1 1/2 lb skinless boneless chicken breat, cut into 1/2-inch pieces
- 3/4 cup chopped onion
- 1/2 cup chopped celery
- 1/2 cup chopped green or red bell pepper
- 1 can (15.25 oz) pineapple chunks in juice, undrained
- 1/3 cup soy sauce
- 2 tablespoons dry sherry
- 1 1/2 tablespoons cornstarch
- 2 teaspoons brown sugar
- 1/4 cup chopped cashews
Directions:
Heat oil in a lare nonstick skillet over medium to high heat. Add the garlic, ginger, red pepper, and chicken; saute 5 minutes or until chicken is cooked. Remove chicken mixture from pan and set aside.
Add onion, celery, and bell pepper to pan; saute 4 minutes or until crisp-tender.
Drain pineapple, reserving 1/2 cup juice. Add 1 cup pineapple chunks to pan; cook for 30 seconds. Reserve remaining pineapple for another use.
Combine the reserved 1/2 cup pineapple juice, soy sauce, sherry, cornstarch, and sugar in a bowl; whisk until smooth.
Return chicken mixture to pan. Stir in juice mixture; bring to a boil. Cook 1 minute. Sprinkle with cashews and serve with rice.
Tuesday, January 5, 2010
Chicken Pot Pie
This homemade favorite is a wonderfully warm, hearty dish to have on a cold winter evening.
Ingredients:
- 2 refrigerated pie crusts (or make your own pie crusts)
- 1/3 cup butter
- 1 small onion, chopped
- 1/3 cup flour
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 1/2 cups chicken broth
- 2/3 cup milk
- 2 1/2 to 3 cups shredded cooked chicken
- 2 cups frozen mixed vegetables
Directions:
Preheat oven to 425 degrees.
Prepare pie crust for use as directed on package. Use 1 pie crust to line a pie pan.
Melt butter on medium heat. Add onion and cook for 2 minutes. Add flour, salt, and pepper; stir until blended. Add chicken broth and milk; cook until bubbly and thickened. Add chicken and mixed vegetables. Mix well.
Remove from heat and spoon into crust-lined pie pan. Top with second crust, seal edges, and cut slits in top to vent.
Bake for 30-40 minutes. Let stand for 5 minutes before serving.
Ingredients:
- 2 refrigerated pie crusts (or make your own pie crusts)
- 1/3 cup butter
- 1 small onion, chopped
- 1/3 cup flour
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 1/2 cups chicken broth
- 2/3 cup milk
- 2 1/2 to 3 cups shredded cooked chicken
- 2 cups frozen mixed vegetables
Directions:
Preheat oven to 425 degrees.
Prepare pie crust for use as directed on package. Use 1 pie crust to line a pie pan.
Melt butter on medium heat. Add onion and cook for 2 minutes. Add flour, salt, and pepper; stir until blended. Add chicken broth and milk; cook until bubbly and thickened. Add chicken and mixed vegetables. Mix well.
Remove from heat and spoon into crust-lined pie pan. Top with second crust, seal edges, and cut slits in top to vent.
Bake for 30-40 minutes. Let stand for 5 minutes before serving.
Maple Ginger Pork Chops
With a sweet, maple, almost caramel flavor, these pork chops are a sticky but tasty dinner entree.
Ingredients:
- 4 boneless pork loin chops (6 oz each)
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 egg
- 1/4 teaspoon ground ginger
- 1/2 cup dry bread crumbs (approximately)
- 3 tablespoons butter
- 1/2 cup maple syrup
- 1 tablespoon Dijon mustard
- 2 teaspoons cider vinegar
- 1/8 teaspoon ground ginger
Directions:
Sprinkle pork chops with salt and pepper.
In a small bowl, beat the egg and 1/4 teaspoon ginger. Place bread crumbs in a second bowl.
Dip chops in egg mixture, then coat with crumbs.
In a large skillet, cook pork in butter over medium heat for 5-7 minutes on each side or until cooked through. Remove and keep warm.
Add the remaining ingredients to the skillet. Cook and stir for 1-2 minutes or until slightly thickened. Serve with chops.
Ingredients:
- 4 boneless pork loin chops (6 oz each)
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 egg
- 1/4 teaspoon ground ginger
- 1/2 cup dry bread crumbs (approximately)
- 3 tablespoons butter
- 1/2 cup maple syrup
- 1 tablespoon Dijon mustard
- 2 teaspoons cider vinegar
- 1/8 teaspoon ground ginger
Directions:
Sprinkle pork chops with salt and pepper.
In a small bowl, beat the egg and 1/4 teaspoon ginger. Place bread crumbs in a second bowl.
Dip chops in egg mixture, then coat with crumbs.
In a large skillet, cook pork in butter over medium heat for 5-7 minutes on each side or until cooked through. Remove and keep warm.
Add the remaining ingredients to the skillet. Cook and stir for 1-2 minutes or until slightly thickened. Serve with chops.
Raspberry Swirl Cheesecake
This cheesecake is pretty easy to whip up, with the additional pluses of being tasty and pretty! Using a pre-made crust and just a few ingredients, it makes for a rich dessert.
Ingredients:
- 8 oz cream cheese, softened
- 1 can (14 oz) sweetened condensed milk
- 3 tablespoons lemon juice
- 1 egg
- 1 9-inch pre-made graham or chocolate pie crust
- 1/2 cup seedless raspberry preserves
- 1 tablespoon lemon juice
Directions:
Preheat oven to 300 degrees.
In a small mixing bowl, use a hand mixer to beat the cream cheese on medium speed until fluffy.
Gradually beat in the sweetened condensed milk and 3 tablespoons lemon juice.
Add the egg, beating until just combined.
Pour half of the cream cheese mixture into the crust.
In a small bowl, combine the preserves and 1 tablespoon lemon juice. Spoon half of preserves mixture over the cream cheese in the crust.
Top with the remaining cream cheese mixture, then the remaining preserves mixture. Use a knife or narrow spatula to swirl the preserves into the cream cheese mixture.
Bake for 50-55 minutes or until center is almost set. Cool on a wire rack for 1 hour, then refrigerate for at least 3 hours before serving.
Garnish as desired. Whipped cream works nicely.
Ingredients:
- 8 oz cream cheese, softened
- 1 can (14 oz) sweetened condensed milk
- 3 tablespoons lemon juice
- 1 egg
- 1 9-inch pre-made graham or chocolate pie crust
- 1/2 cup seedless raspberry preserves
- 1 tablespoon lemon juice
Directions:
Preheat oven to 300 degrees.
In a small mixing bowl, use a hand mixer to beat the cream cheese on medium speed until fluffy.
Gradually beat in the sweetened condensed milk and 3 tablespoons lemon juice.
Add the egg, beating until just combined.
Pour half of the cream cheese mixture into the crust.
In a small bowl, combine the preserves and 1 tablespoon lemon juice. Spoon half of preserves mixture over the cream cheese in the crust.
Top with the remaining cream cheese mixture, then the remaining preserves mixture. Use a knife or narrow spatula to swirl the preserves into the cream cheese mixture.
Bake for 50-55 minutes or until center is almost set. Cool on a wire rack for 1 hour, then refrigerate for at least 3 hours before serving.
Garnish as desired. Whipped cream works nicely.
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