German Cooking

German Cooking

Over 150 authentic German recipes.

Discount Cookbook Club Members Get This Cookbook Free (Cookbook Club password required):

(The cookbook club is a paid subscription that is separate from our free recipe forums)






- Non Members Can Sign Up Here

Tomato & Artichoke Gnocchi

1 16-ounce package shelf-stable gnocchi
1 small onion, sliced
1 small red bell pepper, diced
4 cloves garlic, thinly sliced
1 Tbs fresh oregano chopped, plus more for garnish
1 can chickpeas, rinsed
1 can diced tomatoes
1 box 9-ounce frozen artichoke hearts, thawed and chopped
8 pitted Kalamata olives, sliced
1 Tbs red wine vinegar
¼ tsp ground pepper

Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat.
Add gnocchi and cook, stirring often, until plumped and starting to brown, about 5 minutes.
Transfer to a bowl and cover to keep warm.
Reduce heat to medium. Add the remaining 1 tablespoon oil and onion to the pan.
Cook, stirring occasionally, until starting to brown, 2 to 3 minutes.
Add bell pepper; cook, stirring occasionally, until crisp-tender, about 3 minutes.
Add garlic and oregano; cook, stirring, for 30 seconds.
Add chickpeas, tomatoes and artichokes; cook, stirring, until hot, about 3 minutes.
Stir in olives, vinegar, pepper and the gnocchi.
Sprinkle with oregano, if desired.

Whataburger Honey Barbeque Chicken Strip Sandwich

8 slices Texas Toast
3 tablespoons butter
8 slices Monterey Jack Cheese
4 tablespoons honey barbeque sauce
Chicken Strips
1 1/2 pounds chicken tenders
2 cups all-purpose flour
1 1/2 teaspoons salt
1 1/2 teaspoons pepper
1/2 teaspoon garlic salt
2 1/2 cups buttermilk
oil for frying

Make the seasoned flour by combining flour, salt, pepper, and garlic salt. Stir the flour until it is well blended.
Make a batter of the seasoned flour and buttermilk by pouring in about 1/2 cup of the buttermilk into the flour. You want the batter a little shaggy.
Coat the chicken with the batter and place on a rack and allow it to dry. The batter may fall off when cooking if you don't allow the batter to try the chicken.
Discard remaining buttermilk.
Heat oil to 350 degrees.
Gently place 3 or 4 breaded chicken tenders into the hot oil. Cook chicken tenders a few at a time until they are golden brown. Drain on a clean wire rack.
Butter both sides of the Texas Toast. Cook the bread on a skillet or a griddle until the bread is golden brown, flip the bread over and brown the other side of the bread.

Place three chicken fingers on each four slices of bread, then top with 2 slices of Monterey Jack Cheese, and then spread about 1 tablespoon barbeque sauce on one slice of the bread.

Keto Oven Roasted Broccoli and Cheese

1 1/2 pounds broccoli florets
1/2 teaspoon salt
1/2 teaspoon garlic powder
1 cup shredded cheddar cheese

Preheat oven to 350 degrees.

Steam broccoli lightly by placing it in a large bowl with a couple of tablespoons of water. Microwave for about 4 minutes. OR you can steam with you instant pot for about 2 minutes. The broccoli does not need to have cooked all of the way through.

Place broccoli on a baking sheet that has been lined with either parchment paper or foil. Bunch up the broccoli close together. This way the cheese will stay on the broccoli and not the pan.

Season broccoli with salt and garlic powder.

Bake for about 15 minutes or until the cheese melts.

Chick Fil A Frosted Coffee

2 cups vanilla ice cream
1/2 cup coffee

Combine both ingredients in a blender and process for about 30 seconds.

Olive Garden Chicken Margarita

2 pounds chicken breasts cut in 4 portions
1 cup Lea and Perrins Chicken Marinade Or your favorite marinade
2 tablespoons olive oil
1/4 cup basil sliced thin
1/2 cup pesto
2 teaspoons minced garlic
6 tablespoons butter
1 1/2 tablespoons lemon juice
1/2 pound sliced mozzarella 1 slice for each piece of chicken
1 cup grape tomatoes

Preheat oven to 350 degrees.
Pound chicken out between two sheets of plastic wrap.
This will even out the thickness of the chicken, and it will make the chicken cook more evenly.
Place the chicken breasts into a gallon sized zip top bag.
Add marinade, and allow the chicken to marinate for at least 30 minutes before cooking.
Wash grape tomatoes, and slice in half and set aside.
Add a couple of tablespoons of olive oil in a large cast iron skillet.
Cook the chicken on medium-high heat for 7 to 8 minutes on each side,
or until the chicken is almost done (it will continue to cook in the oven),
remove chicken from the skillet and place in a baking dish.
While the chicken is cooking add butter, minced garlic, and lemon juice in a small pot.
Heat thoroughly.
When the chicken is fully cooked brush it on the chicken.
Add a slice or two of mozzarella to the chicken.
Add a tablespoon of pesto on top of the mozzarella cheese.
Place the chicken in the oven, and bake until the cheese begins to melt and brown.

Time required to reach my goal? (Koniorek)

Hello, I would like to ask you to give me an estimated time to reach the body type from the picture. I know, it depends on many different factors but I just want an estimated time.I am 22 years old, 72kg, 177cm, about 16% body fat. I am not new to the gy..

Starbucks Hibiscus Refresher

Simple Syrup
1 cup sugar
1 cup water
Tea Ingredients
1 green tea bag
1 hibiscus tea bag
2 cup water
1/4 cup white grape juice
2 tablespoons simple syrup or to taste
1/4 cup frozen berries

Simple Syrup
In a saucepan combine the water and sugar to create a simple syrup.
Bring to a boil and although to boil for 2 minutes or until the sugar dissolves.
Remove from heat and allow to cool before using.

Tea Assembly
Brew the green and hibiscus tea using the two cups of water.
Allow to steep for 5 minutes and then allow to cool.

Pour the cooled tea, cooled simple syrup, and white grape juice into a glass.
Stir to combine.
Top with frozen berries of choice and ice.

Red Robin 5 Alarm Burger

Chipotle Mayo Spread:
1/4 cup mayonnaise
1/4 tsp ground chipotle chile pepper
1/8 tsp paprika
Seasoning Blend:
3 Tbs salt
1 Tbs instant tomato soup mix (Knorr tomato with basil works great)
2 tsp chili powder
1/4 tsp ground cumin
1/4 tsp ground black pepper
Burger:
1 ground beef patty
1/4 tsp Seasoning
2 slices pepper Jack cheese
2 slices tomato
1 sesame seed hamburger bun
4 to 6 bottled jalapeno slices (nacho slices)
2 Tbs fresh salsa or pico de gallo
1/3 cup shredded iceberg lettuce

Make the Chipotle Mayo Spread by combining the ingredients in a small bowl.
Cover and chill until you are ready to use it.
Make the Seasoning Blend by combining the ingredients in a small bowl and stir well.
Store in covered container.
Preheat barbecue or indoor grill to medium heat.
Sprinkle a bit of the Seasoning Blend over both sides of the patty.
Grill 3 to 5 minutes per side.
About 1 minute before the burger is done place a couple slices of pepper jack cheese on top of the patty to melt.
Toast the face of the top and bottom sesame seed bun on the grill.
Spread 2 teaspoons of the Chipotle Mayo Spread on each of the toasted faces of the bun.
Place hamburger patty on the bottom bun, and tomato and jalapeno slices.
Spoon salsa or pico de gallo over the jalapeno slices.
Add shredded lettuce and the top bun.

Denny’s Pancake Puppies

2 cups pancake mix that uses water
1 cup water
confectioners sugar
oil for frying

Heat vegetable oil to 350 degrees.
In a medium-sized bowl combine pancake mix and water.
Stir until well blended.
Use a 1-ounce cookie scoop to drop the batter into the oil.
Cook until browned on the bottom, and flip over and cook for another 30 seconds.
Remove from oil, and drain.
Sprinkle with sugar.
Serve with maple syrup.

Beginners: Why weights? (James)

If you're a beginner to the world of weight training, please share with us why you've chosen to hit the weights? Are you skinny and want to get bigger? Are you overweight and looking to lose some fat? Do you play a sport and want weights to help your perf..

Crab and Shrimp Crepes

Crepes:
2 eggs
2/3 cup milk
1 tablespoon melted shortening
1/2 cup sifted flour
1/2 teaspoon salt
1 teaspoon sugar

Béchamel sauce:
4 Tbsp. clarified butter
4 Tbsp. flour
2 cups milk
1/2 cup shredded Gruyere cheese
1/4 tsp. coarse salt
Freshly ground pepper

Crab and shrimp filling:
1 Tbsp. butter
1 Tbsp. thinly sliced green onion
2 Tbsp. finely minced onion
1/4 lb. fresh lump or regular crab meat
1/2 lb. cooked medium shrimp, halved lengthwise

Crepes:
Beat eggs thoroughly, add milk and shortening.
Sift flour with salt, sugar, and add to egg mixture with hand beater until smooth.
On griddle heat little shortening.
Drop batter 5" round cooked on both sides until light brown.
Sauce and filling:
Combine clarified butter and flour in saucepan.
Bring to simmer over medium heat.
Cook, stirring occasionally, until flour taste is gone, about 2 to 3 minutes.
Remove from heat.
Bring milk to boil.
Whisking constantly, add hot milk to flour mixture; continue whisking until smooth.
Put saucepan over low heat and simmer until smooth and thick, about 20 minutes, stirring frequently.
Remove sauce from heat.
Stir in cheese and season with salt and pepper to taste.
Taste and adjust seasoning; mixture should be well seasoned.
Sauce will be thick.
Melt butter in large skillet over medium heat.
Add green onion and onion.
Cook until softened, about 3 minutes.
Add crab meat and shrimp and stir mixture.
When warm, add all but 3/4 cup Béchamel Sauce.
Mix well and heat through.
Lay 2 crepes at a time on work surface.
Spoon about 1/3 cup warm Crab and Shrimp Filling over one half of each.
Fold in half to close.
Place crepes side by side on greased baking sheets.
Repeat with remaining crepes.
Spoon remaining Béchamel Sauce over crepes, dividing evenly.
Tent with foil and bake at 350 degrees until warm, about 10 minutes.
Remove foil.
Bake 2 to 5 minutes more until sauce is bubbling.
Garnish with parsley. Serve warm.

Applebee's Green Bean Crispers

Green Beans:

1 lb . Fresh Green Beans, washed and ends trimmed
1 c . All Purpose Flour
1 1/2 c . Beer
1-2 c . Oil, for frying (I used Canola)

Lemon Garlic Aioli:

1/2 c . Mayonnaise, I use Hellmann's/Best
1/2 Lemon, zest and juice
1 tsp . Dijon Mustard
1 Clove Garlic

Green Bean Crispers:

Heat the oil over medium-high heat in a large sauté pan.
You can also use a deep fryer if you have one.
Combine the flour and beer in a large bowl and mix well; removing the lumps.
Add the green beans to the batter and coat.
Working in batches, place the green beans in the hot oil shaking off any excess batter before placing them into the pan.
Cook 2-4 minutes then drain on paper towels; repeat for the remaining green beans.

Lemon Garlic Aioli:
Combine all of the ingredients in a small food processor or blender and pulse on high until creamy.
Can be made up to two days ahead and kept refrigerated.

The Ketonian Cookbook

The Ketonian Cookbook

# 1 Keto Cookbook With Over 470 Keto Recipes

Discount Cookbook Club Members Get This Cookbook Free (Cookbook Club password required):

(The cookbook club is a paid subscription that is separate from our free recipe forums)





Full Description:

With over 470 KETO recipes, This Keto Cookbook will make it easy for you to prepare ketogenic meals that will help you to......

• Lose Weight
• Increase Energy
• Sharpen Mental Focus
• Decrease Food Cravings
  

- Non Members Can Sign Up Here

- Or To Order This Title Separately Click Here

Banana Pudding Cheesecake

1 1/2 cups finely crushed vanilla wafers
1/2 cup chopped pecans 1/4 cup butter, melted
17 vanilla wafers 2 large ripe bananas, diced
1 tablespoon lemon juice
2 tablespoons light brown sugar
3 (8-oz.) packages cream cheese, softened
1 cup granulated sugar
3 large eggs
2 teaspoons vanilla extract
1/2 cup coarsely crushed vanilla wafers
Garnishes: sweetened whipped cream, vanilla wafers, sliced bananas tossed in lemon juice

Preheat oven to 350°. Stir together first 3 ingredients in a small bowl until well blended.
Press mixture onto bottom of a greased and floured 9-inch springform pan.
Stand 17 vanilla wafers around edge of pan (rounded sides against pan),
pressing gently into crust to secure. Bake 10 minutes.
Cool completely on a wire rack (about 30 minutes).

Combine bananas and lemon juice in a small saucepan. Stir in brown sugar.
Cook over medium-high heat, stirring constantly, 1 minute or just until sugar has dissolved.

Beat cream cheese at medium speed with an electric mixer 3 minutes or until smooth.
Gradually add granulated sugar, beating until blended.
Add eggs, 1 at a time, beating just until yellow disappears after each addition.
Beat in vanilla. Gently stir banana mixture into cream cheese mixture.
Pour batter into prepared crust.

Bake at 350° for 45 to 55 minutes or until center is almost set.
Remove cheesecake from oven; gently run a knife around edge of cheesecake to loosen.
Sprinkle top of cheesecake with coarsely crushed wafers.
Cool completely on a wire rack (about 1 hour).
Cover and chill 8 hours.

Southern Tomato Slab Pie

For the Crust:
2 1/2 cups all purpose flour
1 1/2 teaspoons sea salt
1 teaspoon sugar
1 cup cold butter, cut into cubes (2 sticks)
6-8 tablespoons cold milk
For the Filling:
2 cups Sharp Cheddar Cheese Shreds
2 cups Four Cheese Mexican Shreds
1 1/4 cups mayonnaise
2 garlic cloves, minced
3/4 cup chopped scallions
1/2 cup sliced basil ribbons (julienne)
4 ripe tomatoes, sliced


Place the flour, salt, and sugar in a food processor. Pulse to combine. Then add the cold butter cubes and pulse into a fine pebble mixture. Add 6 tablespoons cold milk and pulse until the dough comes together into a smooth ball. If needed, add 1-2 more tablespoons milk. Press the dough into a flat rectangle and wrap in plastic. Refrigerate for at least 30 minutes.
Preheat the oven to 350 degrees F. In a bowl, mix the Borden® Sharp Cheddar Cheese Shreds, mayonnaise, garlic, and scallions. Slice the tomatoes into 1/4 inch rounds and lay the slices on paper towels to drain off excess juices.
Roll the chilled dough out on a piece of wax paper, into a 12 X 17 inch rectangle. Flip the dough over onto a 10 X 15 inch jelly roll pan. Remove the wax paper. Turn the edges of the dough under and crimp with a fork against the rim of the baking sheet.
Spread the cheese-mayo mixture over the surface of the crust. Lay tomato slices over the mixture. Cut some tomato slice in half to fill in empty sections along the sides. Sprinkle the basil ribbons over the tomatoes. Then cover the surface of the pie with Borden® Four Cheese Mexican Shreds.
Bake on the low rack for 30 minutes, until the crust is golden and the cheese has melted. Cool for 5 minutes, then cut and serve warm.

Nutella Lava Mug Cake

1/4 cup self-raising flour
2 tbsp finely granulated sugar
2 tbsp cocoa
2 tbsp vegetable oil plus more for coating
3 tbsp milk
3 tablespoons Nutella
1 small egg
Ice cream (optional)
Whipped cream (optional)

In a bowl, mix flour, sugar, cocoa, oil, milk, egg and 1 tablespoon Nutella.
Mix all together until you have a smooth mixture. You’ll need to have a soft-ish, creamy texture.
Grab a cup and coat with oil and a mixture of flour and cocoa (just a tiny bit). Shake the excess off.
Pour brownie mixture into the cup (aim to fill no more than 3/4 of the cup).
Add 2 tablespoons of Nutella in the middle.
You can add more if you want a richer “lava” in your cake (or use chocolate with a more runny texture when melted).
Place into the microwave on high for 1 min 40 seconds.
You may need to experience with that as microwaves have different settings (mine is 850 watts).
The secret is to not overcook the batter.
The cake should rise a bit, with a fluffy texture and a glossy top.

Bacon, Egg, and Cheese Breakfast Bombs

6 slices bacon, cut into 1/2-inch pieces
2 tablespoons butter, divided
4 eggs, whisked
salt and ground black pepper to taste
1 can refrigerated cinnamon roll dough with icing
1 1/4 cups shredded Cheddar cheese
5 tablespoons cream cheese, softened

Place bacon in a large skillet and cook over medium-high heat, turning occasionally,
until evenly browned, 5 to 8 minutes. Drain bacon slices on paper towels.
Preheat oven to 400 degrees F (200 degrees C). Grease a 9-inch pie plate.
Melt 1 tablespoon butter in a nonstick skillet over medium-low heat.
Pour in eggs; cook, stirring often with a spatula, until soft and fluffy,
3 to 5 minutes. Transfer to a plate to cool. Season with salt and pepper.
Remove cinnamon rolls from the packaging. Stand each roll on its side and
press down into a rectangle, trapping the cinnamon sugar layers.
Roll each rectangle into a thin 6-inch circle.
Spread 1 tablespoon cream cheese over each circle of dough.
Layer 1/4 cup scrambled egg, 1/4 cup Cheddar cheese, and 1 tablespoon bacon pieces on top.
Bring dough up and over the filling, pinching edges together to enclose filling completely.
Place rolls seam-side down in the prepared pie plate.
Heat remaining 1 tablespoon butter in a small microwave-safe bowl until melted, about 10 seconds.
Brush over rolls. Season with salt and pepper.
Bake in the preheated oven, rotating halfway, until rolls are a deep golden brown, 20 to 22 minutes.
Transfer pie plate to a wire rack; let rolls cool for 15 minutes before serving.

Pizza Provençal

1/4 cup niçoise olives, pitted
3 tablespoons fresh basil leaves
3 tablespoons drained oil-packed sun-dried tomatoes
1 teaspoon grated lemon rind
2 tablespoons fresh lemon juice
1 1/2 teaspoons minced fresh garlic
1 teaspoon water
1 (16-ounce) loaf Italian bread, split in half horizontally
2 cups thinly sliced roasted skinless, boneless chicken breast
3/4 cup crumbled goat cheese
2 tablespoons chopped fresh basil

Preheat oven to 450°.

Combine first 7 ingredients in a food processor; process until smooth.
Place bottom half of bread, cut side up, on a baking sheet
(reserve top half for another use).
Spread olive mixture over bread. Arrange chicken over bread; sprinkle with cheese.
Bake at 450° for 10 minutes or until heated. Sprinkle with basil.
Cut into 4 pieces.

Artichoke–green bean salad: Place 2 cups (2-inch) cut green beans in boiling water;
cook 5 minutes or until crisp-tender.
Drain and rinse with cold water; drain.
Place beans in a small bowl.
Drain 1 (6 1/2-ounce) jar marinated artichoke hearts, reserving marinade.
Thinly slice artichoke hearts; add to beans. Add reserved marinade,
1 tablespoon fresh lemon juice, 1/4 teaspoon black pepper, and 1/8 teaspoon salt to bowl;
toss to coat.

Pasta Carbonara Florentine

6 center-cut bacon slices, chopped
1 cup finely chopped onion
2 tablespoons dry white wine
1 (6-ounce) package baby spinach
8 ounces uncooked spaghetti
1/2 cup grated fresh Parmesan cheese
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 large egg
1 large egg white
3 tablespoons chopped fresh parsley

Heat a large nonstick skillet over medium heat.
Add bacon to pan; cook 5 minutes or until crisp, stirring frequently.
Remove bacon from pan, reserving 2 teaspoons drippings in pan; set bacon aside.

Add onion to drippings in pan; cook 3 minutes or until tender, stirring frequently.
Add wine; cook 1 minute or until liquid is reduced by half.
Add spinach; cook 1 minute or until spinach wilts, stirring constantly.
Remove from heat; keep warm.

Cook pasta according to package directions, omitting salt and fat.
Drain well, reserving 1 tablespoon pasta water.
Immediately add pasta and reserved pasta water to spinach mixture in pan.
Add reserved bacon; stir well to combine.
Place pan over low heat.

Combine cheese and next 4 ingredients, stirring with a whisk.
Add to pasta mixture, tossing well to coat.
Cook 1 minute.
Remove from heat.
Sprinkle with parsley.

Wings with Angry Sauce

2-3 lbs. chicken wings
Cooking spray
2 Tbsp. canola oil
Kosher salt and freshly ground pepper
2½ Tbsp. harissa
1 Tbsp. chili powder
2 Tbsp. sugar
1 Tbsp. honey
½ Tbsp. sesame oil
1 Tbsp. sesame seeds
1 Tbsp. water
1 tsp. rice wine vinegar
1 tsp. soy sauce
1 tsp. minced jarred ginger
½ tsp. minced jarred garlic

Preheat oven to 450F. Line a large rimmed baking sheet with foil and spray with cooking spray.
Lay the wings out on the baking sheet.
Drizzle with the canola oil and season with salt and pepper and toss.
Roast the wings for 45 min. or until cooked and crisp.
Turn half way through cooking time to cook evenly.
In a large bowl add the remaining ingredients and mix together well.
Taste and adjust the heat with more sugar or honey if you like.
Once the wings are done toss them in the sauce and serve.
Tips: Make the sauce ahead of time and refrigerate over night.
Bring up to room temperature before tossing with the wings.
Serve with your favorite beer to offset the heat!

Kimchi Grilled Cheese

2 tablespoons canola oil
8 whole-wheat bread slices
3 ounces thinly sliced fresh mozzarella cheese
1 1/2 ounces (1/3 cup) shredded Monterey Jack cheese
2 tablespoons chopped kimchi

Brush canola oil evenly over 1 side of whole-wheat bread slices.
Arrange 4 bread slices, oiled side down, on a work surface.
Divide thinly sliced fresh mozzarella cheese and shredded Monterey Jack cheese evenly among arranged bread slices;
top each with 2 Tbsp. chopped kimchi and 1 bread slice, oiled side up.
Cook sandwiches in a large nonstick skillet over medium-high until toasted and cheese is melted, about 3 minutes on each side.

CREATINE SUCKS!? (SkinnyPrick921)

i was talking to a guy at my GNC and he told me it sucked cause it was not perminent and it wasnt real muscle he said if i was to stop using it the look big muscle look would go away..

Effects of Whey Protien in 1 month (Barnsey)

Hi there I have been training for 8 months now and have never wanted to take any suppliments. Now i have a workout program i am comfortable with and that i can commit to i have been looking at the pros/cons of suppliments. I have read a little bit abou..

How much whey protein to take? (alexmac)

Hey folks, i was wondering how much should i take. I was advised to take Morning - 25g in water After workout - 50g in water Before bed 25g in milk That sound about right? Whey im using is Dymatize Elite Whey I also use Superdrug's Glucose Plu..