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Posted on » by Michael » Theme:

Bierocks (stuffed sweet rolls)

“A German dish, these sweet dinner rolls are stuffed with ground turkey, onion, and cabbage.

The original recipe used ground beef, I used ground turkey and some oil. This was delicious. 10/10

    • 2 cups warm water
    • 2 (.25 ounce) packages active dry yeast
    • 1/2 cup white sugar
    • 1/4 cup margarine, softened
    • 1 egg
    • 2 teaspoons salt
  • 7 cups all-purpose flour
  • 1 pound lean ground beef (I used turkey and about ¼ cup of vegetable oil)
  • 1 cup chopped onion
  • 6 cups shredded cabbage
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1/4 cup melted butter
  • Add all ingredients to list

Directions

  1. Prepare dough: In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. Mix in sugar, margarine, egg, salt and 1/2 of the flour. Beat until smooth; add remaining flour until dough pulls together. Place in oiled bowl. Cover with foil and refrigerate for 2 hours or overnight, OR let it rise for 1 hour.
  2. In a large heavy skillet, brown meat. Add onion, cabbage, salt and simmer 30 minutes. Cool until lukewarm. Preheat oven to 350 degrees F (175 degrees C.) Coat a cookie sheet with non-stick spray.
  3. Punch down dough and divide into 20 pieces. Spread each piece of dough out on an un-floured surface and fill with approximately 2 tablespoons filling. fold dough over and seal edges. Place on prepared cookie sheet and let rise for 1 hour.
  4. Bake in the preheated oven for 25 minutes, or until golden brown. Brush with butter and serve.

https://www.allrecipes.com/recipe/23658/pams-bierocks/

Posted on » by Dino » Theme:

Chicken Schnitzel

Notes

Yum! That is all. Recipe taken from Bon Appétit.

Ingredients

  • 4 4-oz. skinless, boneless chicken breasts, pounded to ¼” thickness
  • Kosher salt, freshly ground pepper
  • Vegetable oil (for frying)
  • 1 cup all-purpose flour
  • 3 large eggs, beaten to blend
  • 2 tablespoons whole grain mustard
  • 2 ½ cups panko (Japanese breadcrumbs)
  • 1 tablespoon chopped fresh flat-leaf parsley
  • Lemon wedges (for serving)

Special Equipment

Deep-fry thermometer

Directions

  1. Season chicken breasts with salt and pepper.
  2. Fit a large cast-iron skillet or other heavy straight-sided skillet (not nonstick) with deep-fry thermometer; pour in oil to measure 1/2″ and heat over medium-high heat until thermometer registers 315°F (you want a moderate heat here because chicken breasts are so thin, they will cook quite quickly).
  3. Meanwhile, place flour in a shallow bowl. Whisk eggs and mustard in another shallow bowl. Place panko in a third shallow bowl. Working with 1 chicken breast at a time, dredge in flour, shaking off excess, dip into egg mixture, turning to coat evenly, then carefully coat with panko, pressing to adhere. Working in 2 batches, fry chicken until golden brown and crisp, about 2 minutes per side. Transfer chicken to a wire rack set inside a baking sheet and season with salt.
  4. Top chicken with parsley and serve with lemon wedges alongside for squeezing over.
Posted on » by Michael » Theme:

Watermelon Mojito

Recipe from “Fiesta at Rick’s” cookbook
Servings: 8 12-ounce drinks

Ingredients

  • 8 large sprigs fresh mint
  • 4 cups cubed seedless watermelon—3/4-inch cubes are perfect here
  • 1/2 cup Simple Syrup
  • Ice cubes (you’ll need about 2 quarts)
  • 1/2 cup fresh lime juice
  • Sparkling water or club soda
  • * 2 cups rum

* I used cachaca b/c I thought it was rum that was made with sugar instead of molasses. Turns out I was a little off. It’s a little more like tequila. I made it luight b/c of the worry.

The major difference between cachaça and rum is that rum is usually made from molasses, a by-product from refineries that boil the cane juice to extract as much sugar crystal as possible, while cachaça is made from fresh sugarcane juice that is fermented and distilled.

The chunks of watermelon were off putting. The flavor was good. Next time I’ll probably blend the watermelon and just middle the mint

Instructions

Set out 8 tall 12-ounce glasses. Into each glass strip off the leaves from a single sprig of mint—you’ll need about 10 leaves for each drink—and top with 1/2 cup watermelon cubes. Divide the Simple Syrup among the glasses (1 tablespoon – 1/2 ounce per glass). Use a muddler (or the handle of a wooden spoon or a long-handle ice tea spoon—though neither is anywhere near as effective) to crush the mint and watermelon, releasing their flavor into the syrup—the more muddling, the fuller the flavors. Fill each glass with ice. Measure in the rum (1/4 cup – 2 ounces per glass) and the lime juice (1 tablespoon – 1/2 ounce per glass). Use a long-handle ice tea spoon to mix everything together. Top off each glass with a little sparkling water or soda and you’re ready to serve.