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Recipes
Chicken Cordon Bleu
By Dunjab
1.Set an oven racks to both the lowest and middle positions
- boneless, skinless chicken breasts (about 2 pounds total)
- 25 Ritz crackers (about 3/4 sleeve)
- 4 slices hearty white sandwich bread
- 6 tablespoons butter
- 8 thin slices deli ham (about 8 ounces)
- 5 ounces shredded Swiss cheese (2 cups )
- Salt and pepper
- 2 large eggs
- 1 tablespoons plus 1 teaspoon Dijon mustard
- 1/2 cup all-purpose flour
Dunja's Baumkuchen
By Dunjab
Butter schaumig rühren. Zucker, Vanillezucker, Eier, Eigelb und Rum hinzugeben
- 250 g Butter, weich
- 250 g Zucker
- 150 g Mehl (Weizenmehl Typ 405)
- 100 g Speisestärke
- 1 Pck. Vanillezucker
- 2 Ei(er)
- 4 Ei(er), getrennt
- 1 EL Rum (nach Geschmack)
- 3 TL, gestr. Backpulver
- 100 g Schokolade (Zartbitterkuvertüre)
- 25 g Kokosfett
Thai Grilled Skirt Steak
By Dunjab
1.In a bowl, whisk together the sesame oil, soy sauce, ginger, garlic, cilantro, peanuts, scallions, sugar, lime ju...
- 1/4 cup toasted sesame oil
- 1/4 cup soy sauce
- 2 tablespoons each of finely chopped ginger, garlic, cilantro and salted roasted peanuts
- 2 scallions, minced
- 1 tablespoon each of light brown sugar, lime juice and chile oil
- 2 pounds skirt steak
- 1/4 cup chicken stock
- Salt and freshly ground pepper
Skewered Marinated Flank Steak
By Dunjab
Whisk first 8 ingredients in small bowl
- 3/4 cup vegetable oil
- 1/2 cup dry red wine
- 1/4 cup soy sauce
- 2 tablespoons lemon juice
- 1 tablespoon Worcestershire sauce
- 1 tablespoon dry mustard
- 1 tablespoon chopped fresh parsley
- 1 1/2 teaspoons pepper
- 1 pound flank steak, cut across grain into 1-inch strips
- Bamboo skewers
- Read More http://www.epicurious.com/recipes/food/views/Skewered-Marinated-Flank-Steak-2738#ixzz19Cg54whI
Raspberry Herb Cocktail
By Dunjab
Reserve 16 berries. Mash the remaining berries, the sugar, and herbs in a large glass bowl
- 1 1/2 pints fresh raspberries (about 4 cups)
- 1 to 2 tablespoons sugar
- 6 large sprigs (about 2 ounces) fresh mint, basil, or both, plus more for garnish
- 1/2 cup vodka
- Juice of 1 lemon (about 3 tablespoons)
- 1 bottle (750 mL) Prosecco or Lambrusco
Quark Pfannkuchen mit Vanille Kirschen
By Dunjab
Butter bei milder Hitze schmelzen
- 2 EL (20 g) Butter
- 4 Eier (Gr. M)
- 3 EL Zucker
- 2 geh. EL (40 g) Grieß
- 1/2 TL Backpulver
- 5 EL Milch
- 250 g Magerquark
- 1-2 EL Öl
- 1 Glas (720 ml) Kirschen
- 1/2 Päckchen Puddingpulver "Vanille" (zum Kochen; für 1/2 l Milch)
- 150 g Vollmilch-Joghurt
Rustic Cast Iron Pot Bread
By Dunjab
1 In small bowl, dissolve yeast in warm water
- 1 (1/4 ounce) package dry active yeast
- 1/2 cup warm water
- 1 cup small curd cottage cheese
- 1 tablespoon butter, softened
- 1 tablespoon dried onion flakes
- 1 teaspoon celery seed
- 1 teaspoon fresh dried crumbled sage leaf, see tip
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1 tablespoon sugar
- 1 egg, beaten
- 1/4 teaspoon baking soda
- 2 1/2 cups flour
- Read more: http://www.food.com/recipe/rustic-cast-iron-pot-bread-326510#ixzz1JjuXmhHA
Paprikasuppe mit Kerbelöl
By Dunjab
1. Für die Suppe die Schalotten und den Knoblauch schälen und fein würfeln
- 2 Schalotten
- 1 Knoblauchzehe
- 1 rote Pfefferschote
- 30 g Butter
- 50 ml weißer Portwein
- 100 ml Weißwein
- 600 ml Geflügelfond
- 150 ml Schlagsahne
- 4 gelbe Paprikaschoten, (ca. 800 g)
- 1 Bund Kerbel, (ca. 20 g)
- 4 El Olivenöl
- Salz
- 3 El Zitronensaft
Mustard Steak Sauce
By Dunjab
Whisk 1/4 cup each whole-grain mustard and olive oil, 3 tablespoons dijon mustard, 1 small minced shallot and 1 tab...
- 1/4 cup Whole Grain Mustard
- 1/4 cup Olive Oil
- 3 tablespoon dijon mustard
- 1 small minced shallot
- 1 tablespoon chopped tarragon
- salt pepper
Gruyere Souffles
By Dunjab
1.Preheat the oven to 400° and brush seven 1-cup ramekins with butter
- 4 tablespoons unsalted butter, plus softened butter for brushing
- 1/4 cup freshly grated Parmigiano-Reggiano cheese
- 1/4 cup plus 2 tablespoons all-purpose flour
- 1 1/2 cups milk
- 3/4 teaspoon salt
- 1/4 teaspoon cayenne
- 6 large eggs, separated
- 8 ounces coarsely shredded Gruyère cheese (2 packed cups)
- 1/2 teaspoon cream of tartar