Cooking canned sauerkraut : Lasagna slow cooker recipe.
Joy of Cooking: Recipes 38 and 39, Sauerkraut Juice (two versions)
Yikes. There are no recipes for making sauerkraut juice in Joy of Cooking because it is simply the salty brine leftover from making and storing sauerkraut. I had to double-check this with my favorite authorities in German cooking, the help desk at germandeli.com. They have the Mildessa sauerkraut line which is my favorite. Irma concedes that sauerkraut juice is unappealing to many and offers these two versions to make it more palatable. I love sauerkraut. It is a staple in my refrigerator and I put it in lots of things to keep them moist and flavorful. The best thing, of course, is pork chops, sauerkraut, apples and caraway seeds, but a cup of sauerkraut layered right next to the tomato sauce on your pizza will absolutely guarantee that your leftover pizza will taste as fresh the second day as it did the first. Casseroles often perk up with just a bit of sauerkraut, too - most of the time, people don't even know it is there. Remember bird flu? Kim chi was supposed to help cure it - and that is sauerkraut, my friend. The first version of Sauerkraut Juice, the lighter colored one, is simply sauerkraut juice, a little lemon juice (because it isn't tart enough??) and some paprika, which refused to combine itself with the juice at all. Drinking this is like drinking lightning. You will wake up in a hurry. I was able to drink about a teaspoon of it. The second version is one part Sauerkraut juice, one part tomato juice, and a tiny bit of horseradish. It was not pleasant. I was able to drink it all, however. Well, I'm glad that's over with, I have to say. I can think of lots of recipes that could benefit from a good jolt of sauerkraut juice, though. Wow.Bratwurst, Sauerkraut & Cheddar Garlic Smashed Potatoes
I Made This.........42 This is a bit of a twist on a Pennsylvania Dutch favorite of pork, sauerkraut and mashed potatoes. I did not make the brats. I cooked them, but... Patrick's Market, our great downtown grocery store, makes their own sausages. Far superior to mass produced brands, so I used those. Yummm! For my sauerkraut, I take a can of store bought, drain out all the liquid and put it in a pot. I add apple juice, diced apples, a tablespoon of brown sugar and a tablespoon of caraway seeds. Cook until the apple is softened and the sauerkraut is hot. The cheddar garlic smashed I have on the menu at work. You can use Baby Reds, Yukon Golds, or Fingerlings. At work we use Baby Reds. With the skin left on, I think it adds color. Today I used Yukon Golds at home. I love the buttery flavor they have. Boil 2 pounds of potatoes until the skin starts to split and crack. Drain and place in a bowl. Smash with a potato masher. The goal here is not creamy smooth. It is some degree of chunkiness. Add 1/4 cup of milk or heavy whipping cream or half and half, and a cup of sour cream, and mix. It they seem too thick, add a bit more in small increments until you have the desired texture. Add one cup of shredded cheddar cheese, salt and pepper to taste and one tablespoon minced garlic. At home, I tend to use the kind in a jar. If you like a more garlicky taste, add more garlic. If you are a cheese fan, add more cheddar.
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