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Sauerbraten Klopse (Sauerbraten Meatballs)

Reviewed: Jun. 22, 2011

This is so delicious and will be my go to recipe for an easy fix when we're craving german food. I made a couple of minor changes I think improved the recipe, adding an egg to the meat/milk mixture. also added a teaspoon of beef base to the liquid mix before thickening the gravy. increased flour to 1/8 cup mixing in 1/2 cup cold water, making a thinner flour mixture to mix with the hot liquid. added chopped fresh parsley for color before serving. the egg gave the meatballs a very tender texture and the beef base enriched the flavor of the gravy. served it all with mashed red potatoes, sweet and sour red cabbage, steamed green beans and applesauce. thanks so much for an easy german food recipe!

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5 users found this review helpful

Chicken Gruyere with Sauteed Mushrooms

Reviewed: Dec. 15, 2009

This is an delicious, easy meal that's a weekday treat. Served with wild rice and a green veggie and a glass of chardonnay. the flavor is subtle and if you like more spice, you may want to add garlic or be more aggressive with your favorite herb. I used rosemary instead of the dill. I upped the breast halves to 6 and the wine to a cup. When I make this again and to thicken the additional wine, I will sprinkle a tablespoon of flour on the bottom of the banking dish before pouring the wine/mushroom sauce over the chicken. The gruyere cheese is a nice change, it has the creaminess of swiss and the salty bite of shredded parmesan. thanks for the great recipe, Rebecca!

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4 users found this review helpful

Chicken Pot Pie IX

Reviewed: Jan. 21, 2007

Seriously delicious. I simmered bone-in breasts with the skin with rosemary and basil and minced onion, with just enough water to cover, then removed the chicken from the water and cooked the vegetables in the broth. I used the liquid from the cooked chicken and vegetables instead of canned broth.

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5 users found this review helpful

Chicken with Lemon-Caper Sauce II

Reviewed: Apr. 14, 2005

to me, the original recipe was way too tart and had too little sauce. We really enjoyed this recipe with the following changes: pounded chicken breasts thin, cooked 4 min on each side, replaced vermouth with 3/4 cup dry, white wine, 2 tablespoons fresh lemon juice, 3 teaspoons capers, no parsley, 1 can quartered artichoke hearts, drained, 1 cup chicken broth thickened with 1 tlbsp (or so) cornstarch mixed with 1/4 cup water.

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6 users found this review helpful

Catfish Lafitte

Reviewed: Oct. 4, 2004

This is an excellent fish sauce that closely resembles a sauce made at one of my favorite cajun restaurants. I did amend the recipe a bit and I think it has more spice and more savory than the original. Here are my changes, enjoy! increased butter to 2 tablespoons, cooking sherry instead of white vermouth, dry, white wine instead of lemon juice, increased total from 2 tsps to 1/4-1/2 cup. no ham. used 1 pound medium sized shrimp. added 1/4 tsp of cajun poultry seasoning. To get the consistency I wanted, I also ended up cooking this sauce for about 30 minutes at a slow simmer after boil.

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Curry Chicken Salad

Reviewed: Aug. 31, 2000

This recipe is so simple and very tasty! Very good on a dense wheat bread. Could also be the base for a fruit-type salad, maybe with mandarin oranges, grapes or raisins. Also, I used Miracle Whip Light instead of the mayonnaise.

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4 users found this review helpful