Also known as Farmer’s Breakfast. A good way to use up left-overs. You essentially cook a meat, saute onions in grease from meat, add anything you have around, and bind with eggs.
- black pepper
- salt
- Milk
- eggs
- potatoes
- Flour
- cold water
- Butter
- salt
- sour cream
- eggs
- cooking oil
- apples
- vanilla extract
- brown sugar
- cinnamon
- sugar
- allspice
- brown sugar
- salt
- flour
- lemon zest
- butter
- bread crumbs
- raisins
- currants
- cider vinegar
- pepper
- salt
- sugar
- vinegar
- cooking oil
- salt
- sugar
- pepper
- sour apples
- onion
- red cabbage
- water
No need to marinade overnight. The gingersnaps are used to thicken the marinade to make a gravy. You can also use cornstarch or flour if you don’t have gingersnaps.
- pepper
- red wine vinegar
- water
- boneless shoulder roast
- bay leaves
- gingersnaps
Wants pre-cooked sausages – I steamed raw ones in a pan while I chopped & cooked the onions. Goes well with Knodel, brussel sprouts & corn.
- fresh thyme leaves
- stout or dark beer
- onions
- sausages
- chopped parsley
A delicious beyond any other delicious when done right.
- onion
- yeast
- oil
- salt
- whipping cream
- fat-free sour cream
- flour
- salt
- pepper
Chef’s Note: To make no-fail hard-cooked eggs, place the eggs in a small saucepan and cover with cold water. Bring the water to a boil, remove from the heat, cover and let sit for 10 to 12 minutes. (In the Black Forest, we traditionally add 1 tablespoon of white vinegar along with the water to help seal the eggs in case some crack during cooking.) Drain the eggs and set under cold running water to cool.
- powdered mustard
- Worcestershire sauce
- salt
- freshly ground white pepper
- ground cayenne pepper
- Homemade Mayonnaise
- large egg yolks
- lemon juice
- white wine vinegar
- sugar
- vegetable oil
- salt
- freshly ground white pepper