Eagle Ridge NewsInfo about Eagle Ridge and recipes

I had to choose a European country. I chose three recipes Germany.I need from there. thanks?

No need to cook. I have to do a book kitchen. need on Monday. very stressed! any response would be appreciated with gratitude.

* Gewürzte Schweinsrippchen (Spicy Braised Ribs) Traditional recipe from Bavaria, Germany and Salzburg, Austria Region ribs Ingredients 4 pounds cracked through the center of 1 / 2 cup flour 2 teaspoons salt 1 / 4 teaspoon black pepper 3 tablespoons butter 1 1 / 2 cups beef broth or vegetable broth tomato sauce 1 / 4 cup 3 tablespoons Worcestershire sauce 2 tablespoons vinegar 1 / 2 teaspoon celery salt 1 / 4 teaspoon cayenne pepper 1 / 2 teaspoon cloves 1 teaspoon pepper 1 bay leaf 1 clove garlic, minced 1 medium onion, cut into quarters or coarsely chopped 2 tablespoons all-purpose flour Directions Cut the ribs into portion sizes. Coat meat evenly with flour mixture, salt and pepper the method of paper bags. Melt butter in a skillet and add the ribs. Brown slowly on both sides. Preheat oven to 350 degrees F. While the meat is dora, mix in the ketchup market, worchestershire sauce, vinegar, celery salt, cayenne pepper, cloves, allspice, bay leaf and garlic. If used vegetable broth, add 6 tablespoons Worchestershire sauce instead of 3 tablespoons. Put the meat in a roasting pan and pour stock over the ribs are browned. Add the onion to the pan. Cover and bake at 350 degrees for 1 1 / 2 hours or until ribs are tender. With a slotted spoon, remove the ribs and onion to the pan to a warm serving dish. Set pan back in oven cooling. Remove excess fat from cooking liquid and strain the cooking liquid in saucepan small. Put in a 1 liter bottle with screw cap of 1 / 4 cup cold water and flour 2 tbsp. Cover jar tightly and shake until mixture is smooth. Bring liquid in saucepan to a boil, stirring constantly. Slowly pour a liquid into a saucepan half the flour stirring constantly. Bring back to the point boiling. Add the remaining flour as necessary liquid to desired consistency. Bring to a boil after each addition. Cook 3 to 5 minutes additional. Taking the dish from the oven, spoon or pour half the sauce over ribs and onions and serve remaining sauce as a dip. * Duesseldorfer Potato Mushroom Ingredients: 3 potatoes 1 bunch green onions, onion 200 g of pork 2 Tbsp. white wine 3 tbsp. 1 tablespoon cream background. mustard cabbage 100 g salt, pepper, spices to taste Peel potatoes, cut from the bottom to make them look as if a stem sticking out. Potatoes cut in half and gets a special way so that the appearance of fungi reduced half. Put them in water and cook until done. Slice and blanch green onions. Chop the onion and pork finely. Put them together in the preheated skillet and fried. Sprinkle with white wine, salt, pepper, spices, cream, mustard and cabbage. The "mushroom potato" distributed in the dish, cover with scallion and add the fried things. Duesseldorfer Serve mushrooms potato with fresh parsley. * Hexenschnee (Snow Witch) (This simple recipe is a delicious dessert or salad fit for the company. We serve as the family gathers, as a simple dessert along with berries in season. This recipe calls for a gelatin or salad mold. Time the mixture does not include cooling time. ) Ingredients 1 / 2 cup cold water 1 (2 ounce) box unflavored gelatin 2 cups unsweetened applesauce thickness 3.4 cup sugar 1 / 2 cup apricot preserves 2 tablespoons rum 1 teaspoon lemon juice 2 egg whites reach Pour cold water into a small bowl. Sprinkle gelatin over water and let soften. In a large bowl, combine applesauce, sugar, apricot preserves, rum and lemon juice. Heat gelatin in the microwave until underboiling and add to the applesauce mixture. Stir until sugar is completely dissolved. Chill in refrigerator until mixture begins to curdle, stirring occationally. Meanwhile, a little oil in gelatin / salad mold with cooking oil (do not use olive oil). Quit drain side. When the mixture is beginning to set, add the egg whites and beat with mixer until mixture is very thick and smooth cells (10-14 min). Turn on the mold. Chill in refrigerator until firm (4-5 hours). Just before serving, unmold on a cold plate to serve and decorate around the base of the pan with fresh fruit season. * German sauerkraut and pork (The word "sauerkraut" comes directly from German sauerkraut, which literally translates as "sauerkraut". Sauerkraut is a typical dish of German cuisine. Raw cabbage is extremely healthy foods. It is an excellent source of vitamin C, lactobacilli and other nutrients. However, the low pH and excess of lactobacilli can irritate the stomach of people who are not used. to eat raw choucroute) Ingredients: 1 1 / 2 lbs. pork, cubed 1 / 2 cup chopped onion 2 teaspoons. 1 teaspoon paprika. cup water salt 1 / 2 2 Tbsp. brown sugar 1 tsp. caraway seed of a lg. can sauerkraut, drained pork Brown in a tablespoon of fat. When browned, add onion and coffee a few minutes. Add 1 / 2 cup water, paprika, salt and simmer 1 hour. Mix sauerkraut with sugar and caraway seeds and stir the pork. Simmer or steam 15 to 20 minutes. * Beer Bratwurst (This is a wonderful recipe for golf clubs that can serve either Hoagie rolls or in the dish.) Ingredients 6 sausages 6 cups lager beer 2 large onion (cut and divided) 1 tablespoon extra virgin olive oil olive oil 2 red bell pepper (seeded and sliced) Salt and freshly ground pepper 6 sausages Hoagie bun or roll (longitudinal) Prick sausage mustard reach all with a fork. In a medium saucepan, combine sausage, beer and half the onions. Bring to a simmer over medium-high heat. Simmer 15 minutes or until firm and cooked sausages. Transfer sausages to a plate. Reserve a little cooking liquid. Meanwhile, in a large skillet, heat oil over medium-high heat. Add the remaining onion and bell pepper. Cook 15 minutes or until very soft, stirring occasionally. Add the sausage to the pan in the last 5 minutes of cooking so they are lightly browned. If the onions and peppers begin to get too dark, add a few tablespoons of the cooking sausages. Season to taste with salt and black pepper. To serve, spread each bun with mustard. Fill each bun with a golf club. Top with sauteed peppers and onions. * Dampfnudln (sweet steamed dumplings) (This recipe is usually served with traditional or Vanillesosse Kirschsosse.) Ingredients 1 / 2 cup milk 1 teaspoon active dry yeast 1 / 4 cup butter 1 / 3 cup sugar 1 / 4 teaspoon salt 1 cup sifted flour 2 cups sifted flour 2 eggs 1 1 / 2 cups milk 1 tablespoon butter 1 tablespoon sugar Make sure you get is using a large 10-inch skillet with a lid for the final. Scald 1 / 2 cup milk. Meanwhile, soften yeast in 2 tablespoons warm water. Put aside. Meanwhile, in a large bowl, combine butter, sugar and salt. Immediately pour the milk at about the ingredients in a bowl. When warm mixture of shock mixed in 1 cup flour until smooth. Stir the yeast mixture and mix well. Measure and sift 2 cups flour and add to the mixture of ravioli. Beat until smooth. Beat eggs until well blended then add. Add remaining flour in small amounts to produce a soft dough. Place dough on a lightly floured board and let rest 10 minutes. Knead until smooth and then converted into a greased deep. Turn dough to bring greased surface to top. Cover with waxed paper and towel and let stand in warm place (about 80 ° F) until dough has doubled (about 1 1 / 2 hours). Hit then turn the dough out on a lightly floured surface. Form dough into 1-inch balls. Cover with waxed paper and towel and let rise in the road surface until the balls have doubled (About 1-1 1 / 2 hours). TO COOK: Put in a pan the milk 1 1 / 2 cups butter and sugar. Place about 8 balls in the pan. Do not put together. Refridgerate remaining balls until ready to cook. Cover and cook over high heat until steam appears. Reduce heat and simmer for 30 minutes, remove cover during cooking. Carefully remove dumplings with a slotted spoon to serving plates and serve with or Vanillesosse Kirschesosse. * German Country Style Sourdough Bread rye with caraway seeds (It is a light and sourdough bread slightly chewy rye with caraway seeds – the very essence of the traditional German flavor! This bread has been adapted for the bread maker / machine, and it works very well when made this way. However, you can of course be done by hand in the most Traditonal Thus, as I like to do when I have a lot of "time to make bread!" This bread makes excellent sandwiches and is perfect when served with soups, pates, sausages, ham, corned beef, cheese and pickles. The "sponge" that fermented sourdough is only at night, making this sourdough bread a light style. This bread also keeps well for up to 4 to 5 days.) Ingredients overnight sourdough sponge 50 g strong white bread flour 1 / 2 teaspoon rapid rise active dry yeast 3 tablespoons water 1 tablespoon milk bread 250 ml warm water 2 tablespoons caraway seeds 225 g rye flour 2 teaspoons salt 2 tablespoons sugar 225 g strong white bread flour 1 1 / 4 teaspoons rapid growth of active dry yeast to the sponge to get sourdough. Mix all ingredients make a smooth paste, cover with a dish towel and let ferment overnight at room temperature for 8 to 12 hours. To make the bread. When ready to bread, pour the water into the bucket, followed by all of the sourdough sponge and then add the caraway seeds. The plug-in this order: rye flour, salt, sugar and white bread flour. Finally sprinkle the dry yeast over top and place the pan in the bread maker /. In the integral adjustment quickly, by a bar-sized (750 g) and set the crust of your choice. Once the bread is cooked – take it carefully out of the pan and cool on a cooling wire

Country Deep Fried Turkey Recipe by the BBQ Pit Boys