GERMAN HAMBURGERS (FRIKADELLEN)
The original hamburger, these are served like a flattened meatball with some steamed string beans and salad. I also like to use this recipe to make Swedish meatballs (but omit the paprika). My Aunt in Hamburg, Germany taught me this recipe and I've been making them ever since. Serve with steamed string beans and tossed salad. Or serve on a Kaiser roll with lettuce, tomato, pickled cucumbers, finely sliced deep fried onions and curry ketchup.
Provided by Amy
Categories World Cuisine Recipes European German
Time 40m
Yield 4
Number Of Ingredients 8
Steps:
- Soak Kaiser roll in a bowl of water for 10 minutes. Drain, squeezing out excess water, and crumble into a large bowl.
- Mix crumbled roll with ground beef, ground pork, onion, parsley, egg, paprika, salt, and black pepper until well blended. Shape meat into large flattened meatballs.
- Heat a large nonstick skillet over medium heat; fry meatballs until browned and no longer pink in the center, about 5 minutes per side.
Nutrition Facts : Calories 272.1 calories, Carbohydrate 8.5 g, Cholesterol 116.8 mg, Fat 16 g, Fiber 1 g, Protein 22.4 g, SaturatedFat 6 g, Sodium 137.8 mg, Sugar 1.5 g
IRISH SEAFOOD PIE
Savory pies of every description are hugely popular in the British Isles. This creamy scallop pie simmers and bubbles beneath a blanket of flaky crust. A hint of onion and dry white wine makes this pie especially delicious.
Provided by Olha7397
Categories European
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- FOR THE PASTRY: Cut shortening into flour and salt until particles are size of small peas. Sprinkle in water , 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans sides of bowl. Gather pastry into a ball; shape into flattened round. Wrap in plastic wrap.
- PREPARE FILLING; If scallops are large, cut into 1 inch pieces. Cook and stir mushrooms and leek in 2 tablespoons of the margarine in 10 inch skillet over medium heat until mushrooms are light brown and liquid is evaporated, about 5 minutes. Remove from skillet. Heat 2 tablespoons of the margarine in skillet until hot. Cook and stir scallops over medium heat until white, 4 to 5 minutes. Remove with slotted spoon. Drain liquid from skillet, reserving 2 tablespoons.
- Heat remaining 1/4 cup margarine in skillet over low heat until melted. Stir in flour, salt, mustard and pepper. Cook over low heat, stirring constantly, until smooth and bubbly. Remove from heat; stir in half and half. Add enough wine to reserved scallop liquid to measure 1/3 cup; stir into half and half mixture. Heat to boiling stirring constantly; boil and stir 1 minutes. Stir in mushroom mixture and scallops. Pour into ungreased shallow 1 1/2 quart casserole.
- Heat oven to 425°F Unwrap pastry and place on well floured board. Roll dough 1 inch large than top of casserole, using floured stockinet covered rolling pin. Cut out designs with 1 inch cookie cutter. Place pastry over top of casserole; turn edges under and flute. Mix egg yolk and water; brush over pastry. Bake until golden brown, about 25 minutes. Serve with lemon wedges if desired. 4 servings.
- Betty Crocker's new International Cookbook.
Nutrition Facts : Calories 786.4, Fat 56.9, SaturatedFat 16.4, Cholesterol 165.5, Sodium 932, Carbohydrate 40.4, Fiber 1.8, Sugar 1.7, Protein 29.2
HAMBURGER PIE
This meat pie's filling almost tastes like sloppy joes, which pairs well with the golden biscuit crust. For extra bulk, add 1 cup cooked rice to the beef mixture.-Rosemarie Hauser, Baltimore, Maryland
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4-6 servings.
Number Of Ingredients 8
Steps:
- In a bowl, combine the first six ingredients; mix well and set aside. In another bowl, toss baking mix and milk until a soft dough forms. On a floured surface, roll out the dough to fit a 9-in. pie plate. Line ungreased pie plate with pastry. Fill with meat mixture; trim and flute edges. Bake at 375° for 15 minutes or until crust is golden brown.
Nutrition Facts :
CLASSIC GERMAN HAMBURGERS
The bit of nutmeg in the meat mixture adds a subtle Old World flavor to these patties. Serve them with your favorite potato recipe.-Virginia Biehler, Fremont, Ohio
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine ground beef, onion, parsley, eggs, seasonings and flour; mix well. Shape into six patties. Melt butter in a skillet; cook patties to desired doneness. Remove hamburgers to a serving platter and keep warm. , Cook onion rings in pan juices until soft and golden. Spoon onions and remaining cooking juices over hamburgers. Serve immediately.
Nutrition Facts :
IMPOSSIBLE SEAFOOD PIE
This is an oldie but a goodie. Mom's stand by for company. Good enough for us on a special occasion or if company came over!
Provided by Starfire aka Wendy
Categories Crab
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F.
- Lightly grease large pie plate (10 inch).
- Mix crabmeat, cheeses and onion in pie plate.
- Mix remaining ingredients in blender until smooth (15 seconds on high).
- Slowly pour liquid mixture into pie plate. Bake until golden brown for 35 to 40 minutes.
- Let stand 5 minutes before cutting.
COLONIAL SEAFOOD PIE
If you don't like seafood this isn't for you. This is a rich dish laden with a variety of seafood and what a combination it is! I found this dish in the Colonial Williamsburg Cookbook and it will forever be one of our favorites.
Provided by luvinlif2k
Categories Savory Pies
Time 55m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375F 10 minutes before the pie is ready to go inches.
- Dissolve the chicken bouillon in 2 cups hot water and bring to a boil.
- Cook the scallops, oysters and fish in the chicken stock for 5 minutes or until the fish flakes easily when pierced with a fork.
- Remove seafood and strain the stock.
- Reserve the stock.
- Melt butter in a small skillet over medium heat and sauté the onions and celery.
- Stir in the flour; add the stock and cook, stirring constantly, until thickened.
- Add the scallops, oysters, fish, lobster and sherry.
- Season with salt and pepper; cool.
- Line a 1-quart casserole, deep-dish pie plate, or four individual 5-inch casseroles with the pastry.
- Pour in the seafood mix and top with pastry.
- Cut vents int eh top so that the steam can escape.
- Bake at 375°F for 25-30 minutes until the pastry is golden brown.
Nutrition Facts : Calories 458.1, Fat 19.4, SaturatedFat 10.2, Cholesterol 170.3, Sodium 774.6, Carbohydrate 19.8, Fiber 0.5, Sugar 1.5, Protein 35.8
GERMAN POT PIE
Make and share this German Pot Pie recipe from Food.com.
Provided by Michele7
Categories Savory Pies
Time 3h25m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Brown meat in hot fat.
- Season meat with salt and pepper, and add water, onions, and celery.
- Cook slowly on top of stove until meat is tender, about 3-4 hours.
- If liquid cooks away, add more water.
- This needs plenty of broth.
- Mix flour, oil, salt, sugar, and enough water sufficient to form a nice ball of dough.
- Roll out 1/4 inch thick; cut in squares and drop into boiling broth.
- Cook about 15-20 minutes.
HAMBURG PIE
This is an old recipe I have made for 30 years. Where I got it to begin with I have no idea. But my son and boyfriend love this. I use Yoders mashed potatoes that you can buy in the meat department. One bag works great.
Provided by CIndytc
Categories Corn
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Pre heat oven 375 degrees.
- Take beef, onion, 1/2 teaspoons garlic powder, milk and ketchup and mix up good. Pat in a 9 inch deep dish pie pan on bottom and up sides of dish, covering all sides and bottom.
- Bake for 20 minutes or until done. Drain grease off.
- Mix corn, 1/2 teaspoons garlic powder, 1/3 cup parmesean cheese and put on top of baked meat.
- Mix hot mashed potatoes, egg and rest of parmesean cheese together and put on top, covering the whole top with potatoes. Dot with butter and salt and pepper to taste.
- Bake another 25 minutes. Serve.
Nutrition Facts : Calories 665.1, Fat 22, SaturatedFat 9.8, Cholesterol 145.8, Sodium 1384.8, Carbohydrate 78.5, Fiber 7, Sugar 14.4, Protein 41.3
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