Recipes from Africa Recipes from Asia Recipes from Australia Recipes from Europe Recipes from North America

Menue Styles

So, the simplest version of the classic menu could look like this:

  • Appetizer, first a soup or a light salad
  • Main meal, followed by a main course with meat, vegetables and potatoes, noodles, dumplings or rice
  • Dessert, a sweet dessert at the end like ice-cream
  • Mocca.

How is a French menu structured?

  • Clear or thickened soups (potages)
  • Cold or warm appetizers (hors d’oeuvre)
  • Fish (Poissons)
  • Large meat course (big pièces, removés
  • Cold or warm entrée
  • roast dish (rôti)

How is an Italian Menu structured?

  • Antipasti, are appetizers and are served hot or cold
  • Primo Piatto, is the first main course and contains rather high-carbohydrate food. The classic first course is pasta dishes. There are also risottos, vegetable and other soups.
  • Secondo Piatto, is the second main course and usually consists of protein-rich ingredients such as meat, fish or seafood. On special occasions, several second courses can be served (then a lemon sorbet in between and you have 6 courses).
  • Dolci, are sweet desserts. Fruit (frutta) or a freshly prepared fruit salad (Macedonia) often rounds off a meal. Lemon Sorbet (Sorbetto al Limone).

How is an American Menu structured?

  • Starter, Salad with figs, pears and blue cheese
  • Main Course, Schmorbraten with corn, beans and carrots and potato puree
  • Dessert, Blue Berry Pie with homemade vanilla ice cream.

As we can see, each country has a different understanding of a menu.

Recipes from Cologne

Just a short historical introduction to my home-town Cologne.

Cologne (Köln)KölschKölle is the largest city of the German western state of North Rhine-Westphalia (NRW) and the fourth-most populous city of Germany with 1.1 million inhabitants in the city proper and 3.6 million people in the urban region. Centered on the left (west) bank of the Rhine, Cologne is about 35 km (22 mi) southeast of NRW’s state capital Düsseldorf and 25 km (16 mi) northwest of Bonn.

The city’s medieval Catholic Cologne Cathedral (Kölner Dom), the third-tallest church and tallest cathedral in the world, constructed to house the Shrine of the Three Kings, is a globally recognized landmark and one of the most visited sights and pilgrimage destinations in Europe. The cityscape is further shaped by the Twelve Romanesque churches of Cologne, and Cologne is famous for Eau de Cologne, that has been produced in the city since 1709, and “cologne” has since come to be a generic term. (Quelle: Wikipedia). It has very difficult dialect which is hard to understand and to pronounce. It is also known for the Karneval, which takes place every year around the end of February.

Here are some very unique recipes to enjoy.

Kölsches Krüstchengulasch ‘Camelchens Partystyle’

ingredients for 4 portions:

0.8 kg beef, sliced (preferably beef)

0.6 kg onion(s) roughly chopped, weight before peeling!

80 g pork lard

1.6 garlic cloves finely chopped

approx. 3.2 tbsp paprika powder, sweet

0.4 tube/n tomato paste twice concentrated

0.2 liters of red wine, dry

0.4 tsp cayenne pepper

0.4 tbsp. lemon zest, untreated

0.4 tsp, heaped paprika powder, very hot

some sea salt some pepper, freshly ground (black)

0.4 liters of beef stock, alternatively water

0.4 chili pepper(s), finely chopped.

preparation and Working time about 45 minutes

Rest time about 2 hours

Total time approx. 2 hours 45 minutes

Stear the diced beef in hot lard in 4-5 batches, then lightly brown the onion pieces in the lard, add the meat again, season with salt, pepper and paprika (all types) and sauté briefly. Add tomato paste and sauté briefly, deglaze with red wine and add the finely chopped garlic, also add the zest of lemon. Pour a liter of beef stock over it and simmer for 1.5 to 2 hours depending on the quality of the meat, after 1/2 hour add the chili pepper. If necessary, reduce again for a few minutes with the pot open. Serve with Röggelchen (rye bun) and coleslaw or in a small, hollowed-out loaf of rye bread. Alternatively serve on a hot plate on a buffet or serve as a regular dish with potatoes, pasta or dumplings and vegetables/salad. (Quelle: chefkoch.de)

Kölsches Gedöns

Ingredients for 4 servings

½ kg mince/ground-beef, half and half

2 onion(s), diced

salt and pepper

0.67 jars of mushrooms at 530 g drained weight

0.67 jars of tomato peppers at 165 g drained weight

drained 167 g peas

frozen 0.33 tin pineapple pieces 490 g drained weight

0.67 glasses of chilli sauce or barbecue sauce, 320 g each

0.33 liters of cream

0.17 bottle of curry ketchup, spicy,

225 g n. B. broth 250ml of water.

preparation: Working time about 10 minutes Cooking/baking time approx. 1 hour 20 minutes Total time about 1 hour 30 minutes .

Fry the mince / ground-beef with the finely diced onions, season with salt and pepper. Add the mushrooms with the liquid, the drained tomato peppers and the frozen peas. Fill up with the pineapple pieces (with liquid), chili sauce, cream and curry ketchup. Finally add enough beef stock to cover the soup. Stir a little. Now let it stand on a low flame for 1 hour and stir every now and then. Tip: You can also cover the dish and put it in the oven and leave it to stand for about 1 hour at around 200 °C top/bottom heat. (Quelle: chefoch.de)

Kölsche Öllischzupp à la Didi

Ingredients for 4 servings:

600 g Mettenden (Mettenden are cold smoked and a subgrouping of the Mettwurst. They are small sausages that you can use as a snack, or very well in stews)

600 g onion(s)

600 g potato(s)

4 tbsp sunflower oil

500 ml meat broth

4 slices of toast

8 teaspoons grated Gouda

4 tsp Parmesan,

freshly grated e.g. salt and pepper

preparation: Working time about 10 minutes

Cooking/baking time approx. 40 minutes

Total time about 50 minutes

Peel the potato, cut into cubes and cook in a saucepan without salt for about 20 minutes. In the meantime, skin the Mettenden and cut into cubes or slices. Peel the onion, cut in half and cut into half rings. Heat a pot with the oil and fry the sausage in it. Add the onions and sauté. When the onions are translucent and slightly browned, add the broth and let the soup simmer for about 15 minutes. Drain the diced potatoes and add them. Season with salt and pepper if necessary. Toast the toast and cut out a round thaler with a ring (diameter approx. 7 cm). Heat the oven to 150 °C top heat grill. Pour the soup into a soup bowl and place the toast thaler on top of the soup. Sprinkle the toast thaler first with the Gouda and then with the Parmesan. Bake in the oven on the top rack until the cheese is melted and lightly browned, then serve. (Quelle: chefkoch.de)

Kölsche Pann

Ingredients for 4 servings

500 g roast pork (pork belly)

500 g pear(s), firm green

1,000 g potato(s)

30 grams of butter

Caraway seeds,

salt and pepper

500 ml meat broth

preparation

Working time about 15 minutes

Total time about 15 minutes

Cut the pork belly into strips. Peel and quarter the potatoes and pears. Layer everything in a casserole dish. Fill up with about half a liter of meat stock, add a little salt and pepper. Sprinkle with cumin to taste. Bake in a preheated oven at 180 degrees for about 60 – 80 minutes. Halfway through the baking time, add knobs of butter. (Quelle: chefkoch.de)

Erbsensuppe auf Kölsche Art

Ingredients for 4 servings

1 liter vegetable broth

1 bunch of soup vegetables, cleaned and cut into small pieces

4 sausages

6 potatoes, medium to large, peeled and diced

500 g peas (green split peas)

salt and pepper

Maggi if you like to have an extraordinary taste

preparation

Working time about 20 minutes

Rest time about 1 hour

Total time about 1 hour 20 minutes

Put the vegetable stock together with the peas, the soup vegetables and the Mettwurst in a saucepan and heat up. Once the soup is boiling, add the potatoes. Simmer for about 1 hour until the peas are done. If the soup becomes too thick, dilute with water. Season with salt and pepper. You can also season them with some Maggi, but not too much. (Quelle: chefkoch.de)

Lachsfilet mit Kölschsauce (Salmon fillet with Kolsch/beer sauce)

Ingredients for 4 servings

For the salmon: 4 salmon fillet(s), 125 g each

1 tsp sea salt 1 tsp pepper,

white, ground 20 grams of flour

40 g clarified butter

For the sauce:

1 tbsp flour

500 ml Koelsch

1 dash of vinegar

1 pinch(s) sugar

1 large onion(s)

2 tbsp butter

1 pinch(s) ground white pepper

1 pinch(s) sea salt

preparation

Working time about 30 minutes

Cooking/baking time approx. 15 minutes

Total time about 45 minutes

Peel the onion and chop finely. Bring this to the boil with Kölsch, vinegar and sugar and simmer on a low flame for 15 minutes. In the meantime, wash the salmon, pat dry and remove any remaining bones. Season the salmon with salt and pepper and flour it. Heat clarified butter in a pan and fry the salmon on both sides so that it is still a little translucent in the middle. Puree the sauce with the blender, dust with flour and briefly bring to the boil again. Stir in the butter and season with salt and pepper. If the sauce gets too thick, thin it out with Kölsch (beer). Keep the sauce warm until ready to eat. Arrange the salmon fillet with the sauce and serve. As a side dish, I recommend tagliatelle and, of course, a delicious Kölsch beer.(Quelle: chefkoch.de)

Kölsch – französische Crepes

Ingredients for 4 servings

250 g flour, sifted

4 egg(s)

Salt

3 tbsp sugar

30 g butter, melted

2 tbsp rum

100 grams of milk

100 grams of mineral water

100 g beer, Kölsch (choose the type according to taste)

preparation

Working time about 15 minutes

Rest time about 2 hours

Total time about 2 hours 15 minutes

Make a well in the flour. Add eggs, salt, sugar, butter, rum and beat from center until combined. Gradually add the remaining ingredients and beat for at least 3 minutes. If the batter is too thick, you can add more of one of the liquids until the batter has the desired consistency. It should be more liquid than solid. It is best to leave it covered in a cool place for at least 2 hours before baking the thin crepes. It is best to rub the pan only with a greased cloth and not let it swim in the oil. This is how the crepes succeed perfectly! Serve the crepes with chocolate cream, cinnamon sugar, compote, jam, etc. Leaving out the sugar and using more salt, pepper and any other spices you like will result in hearty crepes that can be filled with ham, cheese, etc! (Quelle: chefkoch.de)

Himmel und Erde (Heaven and Earth)

Ingredients for 4 servings

4 large potatoes, mostly waxy

4 small onions

280 g blood sausage in a ring (Flönz)

8 tbsp, heaped applesauce

some salt and pepper, white, freshly ground

Oil, neutral, for frying

preparation

Working time about 15 minutes

Cooking/baking time approx. 10 minutes

Total time about 25 minutes

Peel the potatoes, rinse, pat dry and grate coarsely on the grater. Peel the onion and cut into thin rings, cut Flonz into thin slices. Heat the oil in the pan, put the grated potato in the pan and flatten into a Blitzrösti, season with salt and pepper. Turn after 3-4 minutes and fry for another 3-4 minutes. Remove and degrease a little on kitchen paper. Fry the onion in hot oil until brown and also drain a little on kitchen paper. Place Blitzrösti on a plate or board, cover with the Flönz, place the applesauce in the middle, place the onion on top of the applesauce and serve immediately. This is of course also possible in the Mini version for a finger food buffet. (Quelle: chefkoch.de)

Schupfnudel-savoy cabbage gratin (Wirsing)

Ingredients for 6 servings

2 packs of HENGLEIN potato noodles (500 g each)

1 small savoy cabbage (approx. 1 kg)

400 g Kasseler, lean (boneless)

4 onion(s)

2 tbsp vegetable oil

500 ml broth

200 g sour cream, 24% fat

1 tsp mustard, to 2 tsp,

grainier some lovage – leaflets, cut

salt and pepper

Ground caraway

60 g cheese, grated

2 tbsp chives (rolls)

preparation

Working time about 20 minutes

Cooking/baking time approx. 50 minutes

Total time about 1 hour 10 minutes

1. Clean and wash the savoy cabbage and cut into strips and dice the savoy cabbage. Peel onions and cut into rings. Heat oil, add onions, fry until golden brown and remove. Add the cabbage to the remaining fat and sauté. Pour in the broth, add the Kasseler and fried onions and cook, covered, for approx. 20 minutes.

2. Mix in the Schupfnudeln and sour cream and season everything with mustard, lovage, salt, pepper and caraway.

3. Pour the mixture into a gratin dish (20 x 30 cm), sprinkle with cheese and bake in a preheated oven at 200 °C (gas level 4, fan oven 180 °C) for approx. 25-30 minutes until golden brown. Scatter over the chives and serve. (Quelle: chefkoch.de)

preparation Working time about 15 minutes Cooking/baking time approx. 25 minutes Total time about 40 minutes Cream the butter and sugar together, then gradually stir in the eggs. Mix together the flour, baking powder and vanilla bean pulp. Add to the egg mixture. Stir until smooth. Add enough beer (mineral water) until the dough becomes thick. Grease the waffle iron with the bacon rind and fill in the batter in portions, bake.

Chicken stroganoff

ingredients

1 kg chicken breast fillet, cut into slices

1 onion(s), sliced

150 g mushrooms, fresh, sliced

2 bell pepper(s), sliced

4 tbsp tomato paste

4dl milk

1 tbsp soy sauce

1 tbsp olive oil garlic powder

salt and pepper

100 ml processed cheese (laughing cow)

paprika powder

preparation

1. First heat the olive oil in a high-sided pan and lightly sear the chicken breasts, then remove from the pan and quickly sear the onions, peppers and mushrooms.

2. Now add the chicken breast fillets back in and stir in the tomato paste. Now add the milk and melted cheese and let everything boil gently for a few minutes.

3. Season with soy sauce, salt, pepper, garlic and paprika powder.

In my opinion, this dish goes best with rice, but it goes well with almost everything!

https://beste-essen.com/haehnchen-stroganoff

cabbage soup with minced meat for weight loss

ingridients:

1 small white cabbage

300g minced meat

1 large onion chopped

3 medium-sized potato wedges, quartered

2 medium-sized carrots

1 level tablespoon of cumin

salt and pepper

1 liter of broth

preparation

sauté the chopped onion in a pot until translucent and add the minced meat. Season with salt and pepper. peel the potatoes and quarter them, cut the carrots into small pieces, cut the kphl into small pieces and add to the fried minced meat. add the cumin and the broth and let it simmer for about 45 minutes. slightly longer depending on need.

Kohlsuppe mit Hack zum abnehmen – GesundeRezepte.me

Grandmother’s sauerkraut pot with meatballs

ingredients

For 4 people

400 g mixed minced meat

1 egg

2 tbsp breadcrumbs

1 tsp mustard

1 tsp dried oregano

Salt pepper

1 bunch of soup greens

2 onions

700 g small potatoes

4 tbsp oil

500 g fresh sauerkraut

2 bay leaves

3 juniper berries

5 stalk(s) of marjoram

preparation

1. For the balls: Knead the minced meat, egg, breadcrumbs, mustard, oregano and ½ teaspoon each of salt and pepper. Form walnut-sized balls from the mixture with wet hands.

2. Clean or peel the soup greens, wash and finely dice. Peel onions, dice finely. Peel and halve the potatoes.

3. Heat 2 tbsp oil in a skillet or large saucepan. Fry the meatballs all over for about 5 minutes. Remove. Heat 2 tbsp oil in the skillet. Sauté onions, vegetables and potatoes in it for about 10 minutes. Add the sauerkraut, meatballs, bay leaves and juniper berries. Pour in 750 ml water, season with salt and pepper, bring to the boil. Simmer everything for about 45 minutes, stirring occasionally.

4. Wash the marjoram and pluck the leaves from the stems. Season the stew with salt and pepper and sprinkle with marjoram.

Großmutters Sauerkrauttopf mit Hackbällchen Rezept | LECKER

One Pot Breakfast Casserole

INGREDIENTS

  • 1tbsp (15 ml) butter
  • 6large eggs, beaten
  • ½cup (125 ml) milk
  • ½cup (125 ml) pre-cooked bacon cut into pieces + ¼ cup (65 ml) (for garnish)
  • ½cup (125 ml) cooked ham, diced
  • ½green bell pepper, seeded and cubed
  • 3green onions, chopped
  • Salt, pepper
  • ½cup (125 ml) canned baked beans with molasses, drained
  • 4slices white bread (with crust), diced
  • Fresh parsley, to taste

PREPARATION

With the rack in the middle position, preheat the oven to 350 °F (176 °C). Butter your The Rock One Pot 5 Qt Dutch Oven. Add eggs, milk, bacon, ham, bell pepper and onions; stir well. Season with salt and pepper. Add baked beans. Cover with the diced bread and the remaining bacon. Stir well to make sure each piece has been soaked. Sprinkle with the parsley and bake for about 30 minutes, uncovered, or until the eggs are cooked.

Recipe: One Pot Breakfast Casserole (English) – YouTube

One Pot Minestrone Soup

INGREDIENTS

  • 6bacon slices, diced
  • 2to 3 garlic cloves, finely chopped
  • 1yellow onion, chopped
  • 3carrots, diced
  • 3celery stalks, diced
  • Salt, pepper
  • 3 ⅓cups (835 ml) fresh tomatoes, diced
  • 8cups (2 L) vegetable broth
  • 3sprigs thyme
  • 3bay leaves
  • 1cup (250 ml) Conchiglie (shell shaped) pasta or other small pasta
  • 1zucchini, halved lengthwise and sliced into half-moons
  • 1¾cups (440 ml) canned red kidney beans, rinsed and drained
  • 1¼cups (315 ml) fresh baby spinach

PREPARATION

In your The Rock One PotTM 7.2 Qt Stock Pot, at a medium heat setting, brown the bacon for 4 to 5 minutes. Add garlic and cook for 1 minute. Add onion, carrots and celery. Season with salt and pepper and cook for about 3 minutes. Add tomatoes, vegetable broth, thyme and bay leaves; stir well. Cover and bring to a boil. Reduce heat to medium-low, stir and simmer, uncovered, until the carrots are tender, about 10 minutes. Stir in pasta and cook for about 5 minutes. Add the remaining ingredients and simmer for 5 to 7 minutes. Add broth as needed. Adjust seasoning.

Recipe: One Pot Minestrone Soup (English) – YouTube

One Pot Chicken and Rice Soup

INGREDIENTS

  • 1tbsp (15 ml) olive oil
  • ¾lb (375 g) skinless and boneless chicken, cut into cubes (breasts or tighs)
  • 1yellow onion, chopped
  • 4carrots, diced
  • 3celery stalks, diced
  • 1cup (250 ml) leek, thinly sliced
  • ½yellow bell pepper, seeded and cubed
  • 2garlic cloves, finely chopped
  • 8cups (2 L) homemade chicken broth
  • 2sprigs fresh thyme
  • Salt, pepper
  • ½cup (85 ml) long grain rice, uncooked
  • 2cups (500 ml) fresh baby bok choy, chopped

PREPARATION

In your The Rock One PotTM 7.2 Qt Stock Pot, at a medium heat setting, sear the chicken cubes in olive oil. Add all the remaining ingredients; stir well. Cover and bring to a boil. Adjust heat to medium-low, stir and simmer, uncovered, for about 15 minutes or until the rice and vegetables are tender. Adjust seasoning.

Recipe: One Pot Chicken and Rice Soup (English) – YouTube

One Pot Quinoa with Feta and Vegetables

INGREDIENTS

  • 1cup (250 ml) quinoa, rinsed and drained
  • 1½cups (375 ml) green beans, cut into small pieces
  • 1½cups (375 ml) grape tomatoes, halved
  • 4garlic cloves, finely chopped
  • 20to 30 whole and pitted olives
  • 2tbsp (30 ml) fresh chives, chopped
  • 1small yellow onion, finely chopped
  • 1tbsp (15 ml) olive oil
  • 1 ⅔cups (420 ml) vegetable broth
  • 1sprig fresh thyme
  • 1bay leaf
  • Freshly ground pepper, to taste
  • Feta cheese, cut into large chunks, to taste

PREPARATION

In your The Rock One PotTM 12.5″ Skillet, add all the ingredients and stir well. Cover and bring to a boil. Adjust heat to medium-low, stir and simmer, covered, for about 20 minutes, stirring regularly until quinoa is cooked. Remove from heat and let rest for about 2 to 4 minutes.

Recipe: One Pot Quinoa with Feta and Vegetables (English) – YouTube

One Pot Mac and Cheese

INGREDIENTS

  • 4bacon slices, diced
  • ½green bell pepper, seeded and cubed
  • 3cups (750 ml) chicken broth
  • 1½cups (375 ml) milk
  • ½cup (125 ml) 15% fat cooking cream
  • 1tsp (5 ml) dehydrated onion flakes
  • ¾tsp (3.75 ml) garlic salt
  • Ground white or black pepper, to taste
  • 3cups (750 ml) macaroni
  • 3tbsp (45 ml) cornstarch, diluted in 4 tbsp (60 ml) of cold milk
  • 3cups (750 ml) old cheddar cheese, grated

PREPARATION

In your The Rock One PotTM 5 Qt Dutch Oven, at a medium heat setting, brown the bacon for 4 to 5 minutes. Add bell pepper and cook for 2 to 3 minutes. Add chicken broth, milk, cream, onion flakes, garlic salt, pepper and pasta; stir well. Cover and bring to a boil. Adjust heat to medium, stir and simmer, uncovered, for about 10 minutes, stirring regularly until pasta is al dente. Turn off heat. Immediately add the cornstarch mixture and stir until the preparation has thickened. Add cheese and let it melt completely. Remove from heat and let rest for 10 minutes. Adjust seasoning.

(10) Pinterest

One Pot Sausage and Mushroom Pasta

INGREDIENTS

  • 1lb (454 g) spaghettini (or other long pasta)
  • ¾lb (340 g) pre-cooked sausage (chorizo style), sliced
  • 1large yellow onion, thinly sliced
  • 1cup (250 ml) mixed mushrooms of your choice, sliced
  • 3cups (750 ml) grape tomatoes, halved
  • 20to 30 fresh basil leaves
  • 4garlic cloves, thinly sliced
  • Salt
  • Freshly ground pepper, to taste
  • 4½cups (1.1 L) water
  • 1cup (250 ml) grated Parmigiano Reggiano cheese

PREPARATION

In your The Rock One PotTM 5 Qt Dutch Oven, add all the ingredients except for the cheese; stir well. Cover and bring to a boil. Adjust heat to medium-low, stir and simmer, uncovered, for about 10 minutes, stirring regularly until pasta is al dente. Adjust seasoning. Stir in cheese.

Recipe: One Pot Sausage and Mushroom Pasta (English) – YouTube

One Pot Seafood Casserole

INGREDIENTS

  • 1tbsp (15 ml) olive oil
  • 1to 2 green onions, chopped
  • 4garlic cloves, finely chopped
  • 1½cups (375 ml) grape tomatoes, halved
  • Salt
  • Freshly ground pepper, to taste
  • ¼cup (65 ml) white wine
  • 4cups (1 L) vegetable broth
  • 3tbsp (45 ml) 15% fat cooking cream
  • Grated zest of 1 lemon
  • ⅓lb (150 g) spaghettini (or other fast cooking long pasta)
  • ¾lb (375 g) mussels, rinsed and drained
  • ¾lb (375 g) clams, rinsed and drained

PREPARATION

In your The Rock One PotTM 7.2 Qt Stock Pot, at a medium heat setting, soften green onions, garlic and tomatoes in olive oil. Season with salt and pepper. Deglaze with the wine and simmer for 2 minutes. Add vegetable broth, cream, lemon zest; stir well. Break pasta in half and add it to the sauce; stir gently. Cover and bring to a boil. Add mussels, clams and shrimps; stir well. Adjust heat to medium and simmer, covered, for about 5 minutes, stirring once, until the mussels have opened. Adjust seasoning and serve. Sprinkle with red onion and fresh parsley, if desired.

NOTE: After cooking, discard any mussels and clams that remained closed.

Recipe: One Pot Seafood Casserole (English) – YouTube

One Pot Teriyaki Tofu with Noodles

INGREDIENTS

  • 3tbsp (45 ml) soy sauce
  • 2tbsp (30 ml) brown sugar
  • 3tbsp (45 ml) ketchup
  • 2tbsp (30 ml) fresh ginger, finely chopped
  • 3garlic cloves, finely chopped
  • 1lb (454 g) firm tofu, cubed
  • 1¼cups (315 ml) snow peas, trimmed
  • 8white button mushrooms, sliced
  • 1orange bell pepper, seeded and cut into strips
  • 4green onions, chopped
  • Salt
  • White or black ground pepper, to taste
  • 2cups (500 ml) egg noodles
  • 2½cups (625 ml) chicken broth

PREPARATION

In your The Rock One Pot 5 Qt Dutch Oven, add soy sauce, brown sugar, ketchup, ginger and garlic; stir well. Add tofu cubes and coat thoroughly with the sauce. Add all the remaining ingredients and stir well. Cover and bring to a boil. Adjust heat to medium-low, stir and simmer, half-covered, for about 5 minutes. Remove the lid and cook until pasta is al dente. Adjust seasoning.

NOTE

The sauce can be thickened, if desired, by mixing a 1 tbsp (15 ml) of cornstarch with 1 tbsp (15 ml) of cold water. Once pasta is cooked, add this mixture into the dutch oven and let simmer for 1 minute.

Recipe: One Pot Teriaki Tofu with Noodles (English) – YouTube

One Pot Farfalle with Chicken and Asparagus

INGREDIENTS

  • 2tbsp (30 ml) olive oil
  • 2skinless and boneless chicken breasts, diced
  • 2medium leeks, thinly sliced
  • 3garlic cloves, thinly sliced
  • Grated zest of 1 lemon
  • 1tbsp (15 ml) of dried oregano
  • 1cup (250 ml) white wine
  • 3¾cups (940 ml) chicken broth
  • Salt
  • Freshly ground pepper, to taste
  • 1lb (454 g) farfalle (or other short pasta)
  • 1zucchini, cut into small pieces
  • 2cups (500 ml) asparagus, cut into small pieces
  • 10fresh basil leaves

PREPARATION

In your The Rock One Pot 12.5’’ Skillet, at a medium heat setting, sear the chicken breast cubes in olive oil. Add leeks, garlic, lemon zest, oregano, wine, chicken broth, salt and pepper; stir well. Cover and bring to a boil. Add pasta. Adjust heat to medium-low, stir and simmer, uncovered, for about 10 to 12 minutes, stirring regularly. Add zucchini, asparagus and basil leaves and cook for about 3 to 5 minutes. Adjust seasoning.

Recipe: One Pot Farfalle with Chicken and Asparagus (English) – YouTube

One Pot Deconstructed Lasagna, Red Wine Sauce and Ricotta

INGREDIENTS

  • 2cups (500 ml) small lasagna noodles (or other small pasta)
  • 1cup (250 ml) cooked pepperoni (sweet or hot), thinly sliced
  • 1to 2 green onions, chopped
  • 2tsp (10 ml) sugar
  • ¼tsp (1 ml) dried oregano
  • ¼tsp (1 ml) celery salt
  • 1tsp (5 ml) garlic salt
  • 4tbsp (60 ml) tomato paste
  • Fresh basil leaves, to taste
  • 1cup (250 ml) beef broth
  • ½cup (125 ml) red wine
  • 1½cup (375 ml) tomato juice
  • ¼cup (65 ml) ricotta cheese (for garnish)

PREPARATION

In your The Rock One Pot 12.5’’ Skillet, add all the ingredients except for the ricotta cheese and stir well. Cover and bring to a boil. Adjust heat to medium-low, stir and simmer, uncovered, for about 10 minutes, stirring regularly until pasta is al dente. Remove from heat and let rest for about 2 to 4 minutes. Serve with ricotta cheese.

Recipe: One Pot Deconstructed Lasagna, Red Wine Sauce and Ricotta (English) – YouTube

One Pot Mexican Rice Casserole with Meatballs

INGREDIENTS

  • 1tbsp (15 ml) olive oil
  • Homemade pork meatballs (see note)
  • 1½cups (375 ml) fresh tomatoes, diced
  • 1¼cups (295 ml) corn kernels (frozen or canned)
  • ¾cup (190 ml) canned kidney beans, rinsed and drained
  • 1red bell pepper, seeded and diced
  • ½cup (125 ml) long grain white rice
  • 1cup (250 ml) chicken or vegetable broth
  • 1tbsp (15 ml) chili powder
  • Salt
  • Freshly ground pepper, to taste

PREPARATION

In your The Rock One Pot 5 Qt Dutch Oven, at a medium heat setting, sear the meatballs in olive oil. Add tomatoes, corn kernels, bell pepper, rice and broth; stir gently. Sprinkle with chili and season with salt and pepper. Cover and bring to a boil. Add kidney beans. Adjust heat to medium-low, stir and simmer, half-covered, for about 15 to 20 minutes (turn meatballs halfway through cooking). Adjust seasoning.

NOTE

HOME-MADE MEATBALLS RECIPE: In a bowl, beat 1 egg. Add 1 slice bread (crumbled), 1 small yellow onion (finely chopped), ½ tsp (2.5 ml) dried parsley, ½ tsp (2.5 ml) salt, ¼ tsp (1 ml) pepper and mix well. Crumble ¾ lb (375 g) ground pork over mixture and mix well. Shape into 2″ to 3’’ balls.

Recipe: One Pot Mexican Rice Casserole with Meatballs (English) – YouTube

One Pot Honey Mustard Chicken with Vegetables

INGREDIENTS

  • 1tbsp (15 ml) olive oil
  • 8bone-in or boneless skinless chicken thighs
  • 3tbsp (45 ml) Dijon mustard
  • 3tbsp (45 ml) whole grain mustard
  • 3tbsp (45 ml) honey
  • 2tbsp (30 ml) chicken stock
  • 10new potatoes, cut in half
  • 6carrots
  • 8pearl onions, peeled
  • 6yellow beets, peeled and sliced thinly
  • ½small butternut squash, peeled and cubed
  • 4sprigs rosemary
  • Salt
  • Freshly ground black pepper, to taste

PREPARATION

With the rack in the middle position, preheat the oven to 350 °F (176 °C). In your The Rock One Pot 10’’ x 13’’ Rectangular Dish, at a medium heat setting, sear the chicken in olive oil on both sides until golden brown, about 2 to 3 minutes per side. Add the mustards, honey and chicken broth; stir well. Add the vegetables and coat thoroughly with the sauce. Season with salt and pepper. Add rosemary and bake, for about 30 to 35 minutes, covered, or until the chicken is fork tender.

Recipe: One Pot Honey Mustard Chicken with Vegetables (English) – YouTube

One Pot Coconut Curry Shrimp

INGREDIENTS

  • 1tbsp (15 ml) olive oil
  • 1small yellow onion, finely chopped
  • 2tsp (10 ml) fresh ginger, grated
  • 3garlic cloves, finely chopped
  • 2tsp (10 ml) curry powder
  • Salt, pepper
  • ½cup (125 ml) canned crushed tomatoes
  • ¾cup (190 ml) coconut milk
  • 1lb (454 g) medium shrimps, shelled and deveined
  • The juice of ½ lime
  • Fresh cilantro leaves (for garnish)

PREPARATION

In your The Rock One Pot 5 Qt Dutch Oven, at a medium heat setting, soften the onions in olive oil for about 5 minutes. Add ginger, garlic and curry powder and cook for 2 minutes. Season with salt and pepper. Add tomatoes and coconut milk; stir well. Cover and bring to a boil. Adjust heat to medium-low, stir and simmer, covered, for about 5 to 7 minutes. Add shrimps and cook, covered, for about 5 minutes. Add lime juice, adjust seasoning and sprinkle with cilantro leaves.

Recipe: One Pot Coconut Curry Shrimp (English) – YouTube

braised cabbage rolls

ingredients

1 white cabbage

600g ground beef

2 onions

2 carrots

2 eggs

100 g diced bacon

600 ml beef broth

tomato paste, salt, pepper, paprika powder, marjoram, mustard

preparation

  1. generously cut off the stalk of the white cabbage, blanch it and cool in ice water, then pat dry
  2. filling: mix the minced meat with the egg, 2 tablespoons of mustard, figs, diced onions, sliced carrots, salt, pepper, paprika powder and finally refine with marjoram if you like.
  3. distribute small heaps on the white cabbage leaves, roll them up and tie them together with kitchen twine.
  4. fry the cabbage rolls in a high pot/pan so that they get color and also fry the bacon cubes
  5. then remove the roulades briefly and sauté some tomato paste in the kura pan, then pour in the broth and add the roulades again and let simmer for 60 minutes.

tastes wonderful with potatoes or rice

geschmorte Kohlrouladen – Rezepte Land

Chicken stroganoff

ingredients

1 kg chicken breast fillet, cut into slices

1 onion(s), sliced

150 g mushrooms, fresh, sliced

2 bell pepper(s), sliced

4 tbsp tomato paste

4dl milk

1 tbsp soy sauce

1 tbsp olive oil garlic powder

salt and pepper

100 ml processed cheese paprika powder

preparation

1. First heat the olive oil in a high-sided pan and lightly sear the chicken breasts, then remove from the pan and quickly sear the onions, peppers and mushrooms.

2. Now add the chicken breast fillets back in and stir in the tomato paste. Now add the milk and melted cheese and let everything boil gently for a few minutes.

3. Season with soy sauce, salt, pepper, garlic and paprika powder.

In my opinion, this dish goes best with rice, but it goes well with almost everything!

Hähnchen Stroganoff mit Suchtpotenzial – Geschmackvoll

Zucchini in the perfect batter

ingredients

basic ingredients:

1 large zucchini

5 cloves of garlic

Salt and pepper as needed

For the sauce:

4 tablespoons sour cream dill

4cloves of garlic

Salt and pepper as needed

For the dough:

2 eggs

3 tbsp sour cream

1 pinch of salt

4 tablespoons flour

50 grated cheese

preparation

Wash zucchini, pat dry and cut into slices. Salt and pepper to taste.

Then add the crushed garlic and stir. Leave to rest for 15 minutes.

Put sour cream in a bowl and mix with chopped dill. Add pressed garlic, salt and pepper. Stir and let rest as well.

Prepare the dough. Mix the eggs, sour cream, salt and flour with a whisk and then stir in the grated cheese.

Dip the zucchini slices first in the flour and then in the batter. Fry in hot oil until golden brown on both sides.

After frying, place on paper towels to soak up excess oil.

Serve with the dill sauce.

Die leckerste Zucchini der Saison im perfekten Teigmantel! Keine Beilage nötig – 99 rezepte

Battered Apple pancakes

ingredients

50 grams of sugar

90 grams of flour

3 eggs

1 pack of vanilla flavor pudding powder

1 teaspoon baking powder

1 pinch of salt

70 g cottage cheese

some lemon juice

1 big apple

clarified butter for frying

powdered sugar

cinammon

preparation

1. beat the eggs with sugar until fluffy, then stir in the flour mixed with baking powder, pudding powder, salt, lemon juice, quark, finally grate the apple with the peel and fold in. 2. now heat it up in a non-stick pan, then reduce the heat a little, add a heaped tablespoon of batter and bake on both sides.

3. now drain the finished apple fritters on kitchen paper; sprinkle with sugar and cinnamon. served with applesauce/fresh berries

Apfelküchle in 3 Minuten zubereitet, Superlecker! – Kochen Mit Uns

Pork neck with bacon

ingredients

1.5 kg of pork neck

salt – 10 g black pepper – 10 g Garlic – 5 cloves Oil – 30 ml Cream cheese – 200 g Cheese – 100 g Bacon – 100 g Mushrooms – 50 g Onion – 500 g Breadcrumbs – 30 g Parmesan – 30g Rosemary – 3 g Thyme – 3 g Olive oil – 20 ml Tray size 30 x 20 cm

BAKING AT 180°C/1 HOUR

https://fb.watch/ghgm5Uni4m/

SCHNITZELSTRIPES IN MUSTARD CREAM SAUCE

ingredients

•4 pork escalopes (170 g each)

•4 tbsp oil

•220 g basmati rice

•200g of whipped cream

•2 tbsp sweet paprika

•120 ml of white wine

•2-3 onions

•1 tbsp mustard

•Salt •Pepper •Nutmeg

preparation

First, cook the rice in boiling salted water according to package directions. Now peel the onions, cut in half and cut into strips. Pat the meat dry and cut into strips.

Then heat a tablespoon of oil in a pan. Now fry the meat vigorously while turning. Season with nutmeg, salt and pepper, now remove from the pan.

2. Heat 1 tablespoon of oil in the frying fat. Fry onion strips in it for approx. 3 minutes, dust with paprika and mix well.

Now pour in the wine and simmer for about 7 minutes.

Mix the cream with mustard, add to the pan and simmer for 3 to 4 minutes. Finally, season the sauce with salt and pepper.

Then add the meat and reheat in the sauce. Finally arrange strips of schnitzel. Enough rice. Salad tastes good with it.

SCHNITZELSTREIFEN IN SENFSAHNESOSSE, SCHNELLES ABENDESSEN (homeremediesformoms.com)

Kasseler Brussels sprouts casserole

ingredients

1 kg potatoes, waxy

750 g Brussels sprouts

Salt pepper, white nutmeg

500 g Kasseler, in one piece

1 tbsp oil

80 g raclette cheese or Gouda

1 onion(s)

40g butter or margarine

40 grams of flour

100 grams of whipped cream

300ml milk

½ bunch parsley

1 tsp butter or margarine

preparation

Wash the potatoes and cook for about 20 minutes. Peel off the peel, cut the potatoes in half if necessary. Clean Brussels sprouts, wash and cook in salted water for about 15 minutes. pour off Rinse the Kasseler, wash, pat dry and dice. Fry in hot oil for 2-3 minutes. Deglaze with 1/4 l of water and simmer for about 3 minutes.

Rasp cheese. Peel and chop the onion. Heat 40 g fat, roast onion in it. Sweat the flour with it. Stir in the cream, milk and broth. Bring to a boil and melt half of the cheese in it. taste.

Put the potatoes, Brussels sprouts and Kasseler in a greased, fireproof dish. Spread sauce over it. Sprinkle with the remaining cheese. Bake in the preheated oven (electric cooker 200 degrees/convection oven 175 degrees, gas mark 3) for 15 – 20 minutes. Wash the parsley, shake dry and chop. Sprinkle the casserole with it.

Kasseler-Rosenkohl-Auflauf – LECKERS REZEPTE (gettastyrecipes.com)

Cream schnitzel with mett and cheese, gratinated

ingredients

•Salt •Pepper •Nutmeg

•30 g cheese, grated

•Pepper powder

•5 pork cutlets

•⅛ L sweet cream

•300 g Bratwurst, the meat from it

•1 can of mushrooms, drained

•1 onions

•Fat for the pan

preparation

Preheat the oven to 211°C top/bottom heat.

1. First season the schnitzel with pepper, paprika powder and salt. Now spread the bratwurst on the schnitzels. Place in an ovenproof, greased dish.

2.Then spread the mushrooms and then the cheese on top. Next, pour over the cream and sprinkle with nutmeg to taste.

3. Finally, place in the oven and bake for approx. 40 minutes. Serve hot. Pasta or potatoes and salad taste great as a last accompaniment.

Sahneschnitzel mit Mett & Käse, überbacken (4line.art)

Minced Pepper Cheese Roll

ingredients

400 grams of ground beef

1 large red pepper

1 onion

1 egg

1 roll of puff pastry

spices as desired

preparation

  1. Preheat the oven to 220 °C top/bottom heat.
  2. Finely dice the peppers and onions. Season ground beef as desired.
  3. Add 2-3 tablespoons of ketchup.
  4. Add 1 egg, the peppers and the onion and knead vigorously.
  5. Lay out the puff pastry roll flat.
  6. Distribute the minced meat mixture so that a 2-3 cm border remains free on the left, right and top.
  7. Spread 150-200 gr of grated mozzarella on top.
  8. Now brush the remaining free edges with beaten egg and slowly roll up the whole thing using the paper from the puff pastry roll.
  9. Then press the open side gently, press the sides together and fold in towards the open side.
  10. Now place the roll on a baking tray lined with baking paper, with the seam and the folded sides down.
  11. Then pierce the dough with a fork and brush with egg yolk.
  12. Bake at 220 °C for approx. 10 minutes, then reduce the temperature to approx. 180 °C and bake for a further 25 minutes. As soon as the dough is crispy brown, the roll should be ready.
Hackfleisch Paprika Käse Rolle – Geschmackvoll

Stewed cucumbers with meatballs

ingredients

150 g crème fraîche or sour cream

salt and pepper

700 g seasoned minced ground meat

1 cucumber

400 ml vegetable broth

2 tablespoons oil

1 teaspoon vinegar (white wine vinegar)

possibly sugar

1 tsp flour or cornstarch

fresh dill

preparation

1. First form the mince into small balls with moistened hands, fry them in a pan in hot oil for 4 to 5 minutes until golden brown all over.

2. Now roughly peel the cucumber, cut in half lengthways and scrape out the seeds with a teaspoon. Then cut the cucumber halves into thin crescents.

3. Next, bring the broth to the boil and stew the cucumber crescents in it for 2 – 3 minutes. Now stir in the meatballs and the crème fraîche or sour cream, bring to the boil and season with salt, pepper and vinegar. Possibly add a small pinch of sugar.

4. Bring to the boil again and thicken with sauce thickener (personally I don’t use sauce thickeners, I use a little flour or starch). Finally finely chop the dill and stir in. Serve with mashed potatoes or long grain rice.

Schmorgurken mit Hackbällchen, sowas von lecker! – REZEPTE UND BACKEN

Savoy cabbage chopping pan

ingredients

2 onions

1 kg of savoy cabbage

450 ml vegetable stock

500 grams of potatoes

350 g minced pork

2 tablespoons oil

220 ml tomato juice

salt and pepper

preparation

1. First wash, peel and quarter the potatoes, peel and finely dice the onions. Clean and wash the cabbage and cut into strips.

2. Next, heat the oil in a coated pan and fry the minced meat in it, add onions, potatoes and savoy cabbage, fry and season with salt and pepper.

3. Then deglaze with broth and tomato juice and simmer over low heat for 15-20 minutes. Taste before serving. Finished!

Wirsing Hackpfanne, Mhmm ein Tolles Gericht! – Geschmackvoll

Black Forest mince roulades

ingredients

150 g whipped cream

2 – 3 eggs

650 grams of minced meat

2 tablespoons mustard

6 – 8 slices of smoked ham

2 tablespoons of oil 2 tablespoons of flour

2 rolls, stale

5 onions

1 teaspoon broth

parsley, nutmeg, pepper and

paprika powder

salt 6 pickles

preparation

1. first soak the buns; peel the onions (chop 1 finely and cut 3 into rings); mix together the eggs, ground beef, bread rolls, mustard, salt, nutmeg, pepper, diced onions and paprika

2. then divide the mince into eighths and press or roll out between 2 clingfilms to form flat roulades (not too thin). now cover with a slice of ham and a cucumber. roll up with the help of the lower cling film and secure with wooden picks

3. now heat the oil in a pan. Fry the roulades in it all over for 15 minutes. remove.

4. Fry the onion rings in the frying fat until golden brown; then sweat the melh in it; stir in about half a liter of water, broth and cream, bring to the boil.

5. place the roulades in the sauce and leave to shear for 25 minutes.

6. wash and chop parsley; season the onion sauce with nutmeg, pepper and salt; Serve everything and sprinkle with parsley

Schwarzwälder Hackrouladen die in maximal 30 Minuten gekocht sind ! – Kochen Mit Uns

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