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    More Than Sauerkraut And Dumplings!

    Go to page << Previous Page  1, 2, 3 ... 42, 43, 44, 45  Next Page >>
    BecR
    Wed May 02, 2012 3:28 pm
    Food.com Groupie
    Hi Mia~

    Thanks for being such a wonderful hostess for this event! icon_biggrin.gif

    Will there be a participation banner??

    Thank you.

    XO Becky
    Mia in Germany
    Wed May 02, 2012 4:27 pm
    Forum Host
    BecR wrote:
    Hi Mia~

    Thanks for being such a wonderful hostess for this event! icon_biggrin.gif

    Will there be a participation banner??

    Thank you.

    XO Becky


    Hi Becky,
    thanks for being such a nice part of the game and contributing so many wonderful recipes! The banner on page one should be the participation banner. I'll be posting the code tomorrow!
    PaulO in MA
    Fri May 04, 2012 2:08 pm
    Food.com Groupie
    I've made the late Chef Tell's beef rouladen the past two Valentine Days. The recipe is in three of his cookbooks. Pretty much the same, just reworded. Can't find a picture of it. Need to look more.

    Make Ramen Beef with the trimmings from the beef.

    Beef Rouladen

    Tell, Erhardt. Chef Tell’s Be My Guest. Traditional and Caribbean Cuisine. Tampa, FL: Health Craft, Inc., 1994.

    Ingredients

    6 tablespoons butter, margarine, or vegetable oil
    2 onions, peeled and chopped
    6 slices top round
    Salt
    Freshly ground black pepper
    2 tablespoons Dijon mustard
    2 tablespoons chopped kosher dill pickles or cornichons
    1 slice raw bacon, diced
    1 carrot, trimmed, scraped, and chopped
    1 celery stalk, trimmed and chopped
    2 cups beef stock
    1 cup dry red wine
    1 tablespoon cornstarch
    2 tablespoons cold water

    Preparation

    Melt 2 tablespoons butter in a small frying pan. Add 1 chopped onion and sauté 5 minutes, or until golden. Remove from heat.

    Pound the meat slightly and sprinkle the pieces with salt and pepper. Spread the mustard on one side of each slice of meat. Distribute the sautéed onion, pickled and diced bacon equally among the slices of meat. Roll the beef slices up and hold closed with toothpicks.

    Cooking

    Melt the butter in a frying pan large enough to hold the roulade in one layer. When it is hot, add the beef rolls and sauté them on all sides until they are browned. Add the remaining onion, the carrot, and the celery to the pan.

    Stir and brown a little. Add the stock and wine and mix well. Cover the pan and cook over low heat.

    Remove the meat to a plate to keep warm. Strain the sauce and discard the vegetables. Return the strained sauce to the pan over low heat. Combine the cornstarch and water to make a thin paste. Slowly add the mixture to the sauce, stirring constantly until the sauce thickens.

    Serving

    Return the meat rolls to the frying pan and coat them with sauce. Serve immediately. Serves 6.
    ______

    Beef Rouladen

    Tell, Erhardt. Chef Tell’s Quick Cuisine. Gourmet Cooking, Simple, Fast, Delicious. New York: Warner Books, 1982.

    6 tablespoons butter, margarine, or vegetable oil
    2 onions, peeled and chopped
    6 slices top round
    Salt
    Freshly ground black pepper
    2 tablespoons Dijon mustard
    2 tablespoons chopped kosher dill pickles or cornichons
    1 slice raw bacon, diced
    1 carrot, trimmed, scraped, and chopped
    1 celery stalk, trimmed and chopped
    2 cups beef stock
    1 cup dry red wine
    1 tablespoon cornstarch
    2 tablespoons cold water

    Serves 6.

    Melt 2 tablespoons butter in a small frying pan. Add 1 chopped onion and sauté 5 minutes, or until golden. Remove from heat.

    Pound the meat lightly and sprinkle the pieces with salt and pepper. Spread the mustard on one side of each slice of meat. Distribute the sautéed onion, pickled and diced bacon equally among the slices of meat. Roll the beef slices up and hold closed with toothpicks.

    Melt the remaining butter in a frying pan large enough to hold the roulade in one layer. When it is hot, add the beef rolls and sauté them on all sides until they are browned. Add the remaining onion, the carrot, and the celery to the pan. Stir and brown a little. Add the stock and wine and mix well. Cover the pan and cook over low heat for 45 minutes to 1 hour, or until the meat is tender.

    Remove the meat to a plate to keep warm. Strain the sauce and discard the vegetables. Return the strained sauce to the pan over low heat. Combine the cornstarch and water to make a thin paste. Slowly add the mixture to the sauce, stirring constantly until the sauce thickens. Return the meat rolls to the frying pan and coat them with sauce. Serve immediately.
    ______

    Beef Rouladen

    Tell, Erhardt. Chef Tell Tells All. A Gourmet Guide from the Market to the Table. Exton, PA: Schiffer Publishing, Ltd., 1979.

    6 slices top round of beef
    ½ tablespoons Dijon mustard
    1 onion, chopped
    ½ slice raw bacon, diced
    2 tablespoons pickled, diced
    Salt and pepper
    Butter or oil

    Sauce

    1 carrot, chopped
    1 onion, chopped
    1 stalk celery, chopped
    Bacon rind, 1-2 slices, diced
    2 cups stock
    1 cup red wine
    1-2 tablespoons cornstarch, diluted in cold water

    To prepare roulade, sauté the onion in butter until golden.

    Pound the meat and sprinkle with salt and pepper. Paint each slice with the mustard. Fill with a mixture of sautéed onion, pickles, and raw bacon.

    Roll and close with a toothpick.

    Sauté the beef on all sides in hot fat until browned. Add the chopped vegetables for the sauce and the bacon rind. Stir and brown a little. Add red wine and the stock and braise until the meat is tender. Remove the meat and strain the sauce. Thicken with cornstarch mixture.

    Serve the meat with the sauce and mashed potatoes. Serves 6.

    Optional fillings: Ground meat or bread stuffing.
    ______

    Found pictures from 2011:



    Mia in Germany
    Sat May 05, 2012 1:21 am
    Forum Host
    Hi Paul wave.gif
    Thanks for sharing this enticing recipe! Why don't you post it in the recipe section so it's accessible for everybody? There are not enough people coming in here to find it, I'm afraid. Also, this game is over, so it would be a pity if your find would just vanish.

    Maybe you'd like to come over and participate in this month's game?

    More Than Sauerkraut And Dumplings - The Contest!
    pammyowl
    Sat May 05, 2012 2:51 am
    Food.com Groupie
    Yum, those recipes look outstanding PaulO in MA. I am certainly going to try them!
    Mia, I have the banner posted to my homepage. Am I too early? If you posted the code I missed it, just went ahead and put it there.
    Mia in Germany
    Sat May 05, 2012 3:24 am
    Forum Host
    pammyowl wrote:
    Yum, those recipes look outstanding PaulO in MA. I am certainly going to try them!
    Mia, I have the banner posted to my homepage. Am I too early? If you posted the code I missed it, just went ahead and put it there.


    Ay Mamma - thanks for the reminder icon_redface.gif I totally forgot that! Did it work wthout the code?
    pammyowl
    Sat May 05, 2012 3:26 am
    Food.com Groupie
    Yep, no problem!
    Mia in Germany
    Sat May 05, 2012 3:31 am
    Forum Host
    Great - it should work for everyone then.
    Koechin (Chef)
    Sun May 06, 2012 6:01 pm
    Forum Host
    I'm BACK! My computer was beeing BAD and then my husband got sick. Better now!
    I have completed and reviewed Scheiterhaufen Scheiterhaufen Chef #601488
    Don't know why no e-mails from this site have come through during all of this?
    Mia in Germany
    Mon May 07, 2012 1:15 am
    Forum Host
    Hi Koechin wave.gif
    So glad to see you back and hear that it was your computer that was down, not you!!
    There were some general issues with emails, some didn't receive any, some had no problems. For some threads I got emails, for some not.
    I think I have to try these Scheiterhaufen myself yummy.gif
    Dreamer in Ontario
    Thu May 24, 2012 10:45 am
    Food.com Groupie
    Hi. I'd like to apologize for my long absence. My mother became very seriously ill very suddenly. She was taken from us last Thursday. I've haven't done any cooking for the last couple of months as there's only been time for take out and I didn't have the heart either.
    I'll catch up on my outstanding tag soon.
    Koechin (Chef)
    Thu May 24, 2012 11:53 am
    Forum Host
    Oh Dreamer, there is no need to appologize. My deepest sympathy and prayers for comfort go out to you in the loss of your mother.It is hard to loose someone so close. Don't worry about catching up. When you're ready to cook again we'll be happy to hear from you. Let the healing begin! wave.gif
    Dreamer in Ontario
    Wed Jun 06, 2012 9:02 pm
    Food.com Groupie
    I have finally enjoyed BecR's Rosehip Tea With Cranapple Lemon & Honey (Hagebutten Tee) #348619
    Koechin (Chef)
    Thu Jun 07, 2012 7:44 pm
    Forum Host
    Dreamer. it's great to hear from you again. The contest is over now icon_biggrin.gif and Emotoo won fist prize for cooking the most recipes. icon_smile.gif
    We hope to get another contest going in the Fall. In the meantime please check in every now and then and tell us what's happening in your neck of the woods, or share any tips/recipes you have made. Till we meet (virtually) again, Koechin/Chef
    Mia in Germany
    Fri Jun 08, 2012 12:28 am
    Forum Host
    Dreamer, my sympathies, too. I'm so sorry for your loss.
    Thanks for completing your tag despite the circumstances!
    As soon as we do something new in the German cooking field, we'll tell you icon_smile.gif
    Go to page << Previous Page  1, 2, 3 ... 42, 43, 44, 45  Next Page >> E-mail me when someone replies to this
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