Recipes for "german"

In a shallow bowl, stir together the flour, cornmeal, salt and pepper. In a separate shallow bowl, whisk together the milk and eggs using a fork.

Heat oil in a large skillet over medium-high heat. The oil should completely cover the bottom of the skillet. While the oil heats, dip cube steaks into the egg and milk, then dip into the flour mixture, and shake off the excess. Place in the hot skillet.

Fry steaks on each side until golden brown, then reduce the heat to medium and cook until well done. Do not cover. Drizzle with lemon juice before serving.

In large saucepan over medium heat, combine cider vinegar, water, brown sugar, cloves, allspice, salt, pepper, peppercorns, bay leaf, onion, carrot and celery. Heat, stirring occasionally, until bubbles appear at edges, but do not boil.

Poke deep holes in roast and place in non-metal bowl. Pour vinegar mixture over roast. Cover and refrigerate for five days, turning once daily.

Remove roast from liquid; pat dry with paper towels. Remove bay leaf and peppercorns from liquid and discard. Strain liquid from vegetables, reserving both.

Heat oil in Dutch oven over medium-high heat. Sear all sides of roast quickly, 1 to 2 minutes each side. Reduce heat to low, pour reserved vegetables and 1 cup of vinegar liquid into pan. Cover and simmer 1 1/2 hours, adding more vinegar liquid if necessary.

Remove roast from pan, and let cool slightly. Slice roast and return slices to liquid in pan, cover and simmer 30 minutes more. Remove slices to serving platter. Stir sour cream into heated liquid and heat through, but do not allow to boil. Pour sauce over meat and serve immediately.

Rub the roast with salt and pepper and place in a large non-metal bowl. In a medium saucepan, combine wine, vinegar and 2 cups water and bring to a boil. Stir in garlic, onion, bay leaves, peppercorns, sugar and cloves and pour the marinade over the beef. Cover and refrigerate 12 hours or overnight.

Remove the meat from the marinade and thoroughly pat dry. Dredge in 1 cup flour (may use more or less if necessary). Heat bacon grease in a Dutch oven over medium-high heat. Brown roast in drippings on all sides. Pour in half the marinade, reduce heat to low, cover and simmer until tender, 3 hours.

Remove meat to serving platter. Increase heat to medium-high; mix 2 tablespoons flour with 2 tablespoons water and add to pan, stirring until gravy thickens. Stir in sour cream. Pour sauce over sliced meat.

Sift together all-purpose flour, baking powder, and salt in a large bowl.

Mix eggs, 2 tablespoons vegetable oil, and sugar in a small bowl. Quickly stir into the flour mixture. Mix in approximately 1/2 of the water. Knead into a soft, pliable dough, using more water as necessary.

Cover dough with a tea towel and allow to sit at least 1 hour while desired filling is prepared.

To use, divide into two parts. Cover half the dough with plastic wrap while you roll out the other.

Carefully stretch the dough into paper thinness on a lightly floured surface (a clean cotton sheet is ideal) and lightly brush with remaining vegetable oil. Fill and bake as desired.

Preheat the oven to 375 degrees F (190 degrees C). Grease or line a 12-cup muffin tin with paper liners.

Mix flour, baking powder, baking soda, and salt in a medium bowl.

Beat sugar, butter, and eggs together in a large bowl until smooth. Mix in vanilla. Stir in apples, then gradually blend in flour mixture. Spoon batter into the prepared muffin cups, filling each 2/3 full.

Make topping: Mix brown sugar, flour, and cinnamon in a small bowl. Cut in butter until mixture resembles coarse crumbs. Sprinkle over each muffin top.

Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 20 minutes. Let sit 5 minutes before transferring muffins to a wire rack to cool.

Enjoy!

Remove meat from roasted chicken by tearing it into bite-size pieces with your hands.

Melt butter in a nonstick skillet over medium-high heat. Add mushrooms and 1/2 teaspoon salt. Stir and cook until mushrooms are browned, about 5 minutes. Add onions and 1/2 teaspoon of salt and cook until onions are softened, about 5 minutes. Season with remaining salt, pepper, cumin, smoked paprika, and cayenne pepper. Stir and cook for about 30 seconds.

Pour in heavy cream and cook, stirring, until thickened, gold and bubbling, 5 to 7 minutes. Reduce heat to medium-low and mix in fresh tarragon. Add chicken and stir until sauce is absorbed into the chicken and mushroom mixture. Place mixture into a bowl. Add lemon zest and lemon juice. Fold in Gruyere cheese and mix until well combined. Cover and refrigerate until filling is chilled, at least 30 minutes.

Set out puff pastry sheet onto a lightly floured parchment paper and roll out to a 12 x 15 inches rectangle. Lightly dust the surface of the puff pastry with flour and place another sheet of parchment paper on top. Roll out the pastry sheet so that it lays flat. Transfer with the parchment paper onto a baking sheet and freeze for about 10 minutes so it is firmed up.

Preheat the oven to 450 degrees F (220 degrees C).

Move dough onto a work surface with the parchment paper. Using the tip of a knife, lightly score the pastry into 3 strips lengthwise. Using a knife or pizza cutter, cut away the top 2 corners of the top so it resembles a triangle shape. Take one of the corner pieces that was removed and use water to stick it to the middle section of the bottom (which will help with sealing the strudel).

Starting at the scored center section by the pointy side, make 3/4 inch cuts all the way down one side, following the angle of the top. Repeat on the other side following the top angle and creating the same number of sections as on the first side. Transfer parchment paper with dough onto a baking sheet.

Add 1/2 of the chicken mushroom filling to the middle section. Fold the top and bottom of the middle section pastry over the top of the filling. Start folding the dough strips alternately over the filling, covering the entire strudel. Trim off excess dough. Brush the top of the pastry with a beaten egg.

Place in the center of the preheated oven and bake until golden brown and crisp, 35 to 40 minutes. Let sit for 5 to 10 minutes, then slice and serve.

Preheat an oven to 375 degrees F (190 degrees C). Lightly dust a working surface with flour. Line a baking sheet with parchment paper.

On your prepared work surface, join the two sheets of puff pastry by their short edges to make a long rectangle. Brush water along edges and press down gently with fingertips to seal.

Mix the apple slices, cinnamon, brown sugar, almonds, and butterscotch chips together in a bowl until evenly combined; spoon the mixture onto one of the long edges of the pastry. Fold one side of pastry over the mixture and roll into a long strudel. Make sure to seal at both ends. Brush pastry with melted butter; make two-inch diagonal slits the length of the strudel with a sharp knife. Transfer to the prepared baking sheet.

Bake in the preheated oven for 15 minutes. Sprinkle the sugar over the top of the strudel and return to oven until the pasty is golden brown and flaky, another 15 to 20 minutes.

Preheat the oven to 375 degrees F (190 degrees C).

For the strudel, mix egg and water together in a bowl. Set aside.

Beat cream cheese, sugar, and lemon juice together in another bowl with an electric mixer until smooth and fluffy.

Roll each pastry sheet into a 12x16-inch rectangle. Spread 1/2 of the cream cheese mixture down the center of a long side of each rectangle, leaving a 1-inch border at the top and bottom. Top each cream cheese layer with 1/2 of the cherries and 1/2 of the walnuts.

Fold opposite long ends of each pastry sheet over filling, brushing edges with reserved egg mixture to seal. Tuck short ends underneath, and place seam-side down on a baking sheet. Make several diagonal cuts over strudels to vent filling. Brush the tops of strudels with egg wash.

Bake in the preheated oven until golden brown, about 35 minutes. Cool strudels on baking sheet set on a wire rack, at least 30 minutes.

For the glaze, whisk confectioners' sugar, milk, and vanilla extract together in a bowl until desired thickness. Drizzle over strudels.

Preheat the oven to 400 degrees F (200 degrees C).

Combine apples, 3/4 cup sugar, raisins, walnuts, and cinnamon together in a large bowl.

Dust a flat work surface lightly with flour. Unroll puff pastry and sprinkle lightly with flour; roll out slightly and mark into 3 equal sections. Spoon apple filling into the central section; fold over the section on the left and brush with egg. Fold the right section on top, just like a letter. Make shallow diagonal cuts in the top layer of the apple strudel. Brush with egg; sprinkle with 1 tablespoon sugar.

Bake in the preheated oven until apple strudel is puffed up and golden, 25 to 30 minutes.

Preheat oven to 400 degrees F (200 degrees C).

In a bowl, combine apples, raisins, currants, cinnamon, sugar and bread crumbs. Stir well.

Spread several sheets of pastry generously with melted butter and lay them on atop the other on a baking sheet. Spread the fruit mixture evenly over the top sheet, then roll the sheets up to form a log shape. Brush with melted butter again.

Bake in preheated oven 30 minutes, until pastry is golden brown and fruit is tender.

Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.

Mix spinach, Parmesan cheese, cottage cheese, sour cream, shallots, 1 egg, garlic, salt, black pepper, and nutmeg together in a bowl until filling is well-mixed.

Roll puff pastry onto a clean work surface, a little thinner at the edges. Transfer to the prepared baking sheet.

Spoon the filling down the middle length of the pastry sheet. Crack 1 egg into a cup but do not beat it. Brush the edges of the puff pastry with egg white and close the pastry around the filling. Close the ends of the roll and carefully turn it over so the seam is on the bottom.

Beat what remains of the egg; brush over the top of puff pastry and cut a few slits in the pastry.

Bake in the preheated oven until the strudel is golden brown, about 30 minutes.

Season short ribs on both sides with salt and black pepper. Heat oil in a heavy-bottomed skillet over medium-high heat. Cook short ribs in batches, turning a few times, until browned on all sides, about 10 minutes per batch. Remove short ribs to a large lidded plastic tub while you make the marinade.

Pour 1 1/2 cups water, cider vinegar, and red wine vinegar into the warm skillet and bring to a simmer. Cook and stir, scraping any browned bits off the bottom on the pan. Add juniper berries, cloves, and bay leaves, season with salt and black pepper. Remove from heat and pour in 1 cup cold water. Pour mixture over the ribs and place in an ice bath until chilled, 30 to 40 minutes. Cover and marinate in the refrigerator for 24 hours.

Melt butter in a large,heavy pot or Dutch oven over medium heat. Cook and stir onion, celery, and carrot in the melted butter until the vegetables are softened, about 10 minutes. Add garlic and cook for 1 minute. Place marinated short ribs over the top of the onion mixture. Pour in remaining marinade from the plastic tub and stir in 1 cup water, chicken broth, and sugar.

Bring to a simmer over medium-high heat. Reduce heat and simmer on low, covered, until meat is fork-tender, 3 to 4 hours. Remove meat to a platter. Discard juniper berries, cloves, and bay leaves. Sprinkle cooked onion mixture over the top of the meat, reserving excess cooking liquid in the pan.

Place pot with remaining cooking liquid over medium-high heat. Grind gingersnaps in a food processor until fine and to the liquid in the pan. Stir in balsamic vinegar and boil until reduced and thickened, skimming fat, about 20 minutes. Season with salt to taste. Strain gravy through a fine mesh sieve, spoon over the beef, and serve.

Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil; place a baking rack on top. Coat rack with cooking spray.

Combine ground beef, onion, ⅓ cup gingersnap crumbs, water, salt, and black pepper in a medium bowl. Shape into 24 meatballs using a tablespoon-sized cookie scoop; place onto the prepared baking rack.

Bake in the preheated oven until an instant-read thermometer inserted into centers reads 160 degrees F (71 degrees C), 18 to 20 minutes.

Meanwhile, whisk beef broth, ½ cup plus 2 tablespoons gingersnap crumbs, vinegar, and sugar together in a medium saucepan. Cook over medium heat, stirring occasionally, until gravy thickens, 5 to 10 minutes. Add more gingersnap crumbs for a thicker gravy, or some water for a thinner consistency.

Stir cooked meatballs and raisins into gravy; cover and simmer until flavors combine, about 10 minutes.

In large non-metal bowl, combine red wine vinegar, red wine, onions, carrots, bay leaf, whole allspice, whole cloves, peppercorns and salt. Place roast in marinade, cover and refrigerate 3 days, turning once daily.

Remove roast from marinade; wipe dry. In a large saucepan, heat the marinade over medium-low heat. Melt 1/4 cup butter with the oil in a Dutch oven over medium heat. Brown the beef on all sides, sprinkling the flour over it as you turn it. Pour heated marinade into Dutch oven with the roast, cover, reduce heat to low and simmer 3 hours, until beef is tender.

Pour the marinade off from the meat, skim off the fat, and strain. In a large skillet over low heat, melt remaining 1/4 cup butter with sugar. Cook and stir until golden in color. Pour in the strained marinade slowly, stirring until smooth and thickened. Sprinkle in the gingersnaps. Pour sauce over the meat in the Dutch oven, return the pot to low heat and simmer 30 minutes. Serve.

Wipe beef with a damp cloth and season with salt and pepper. Place seasoned beef in a large glass bowl.

Combine vinegar, carrots, onion, peppercorns, cloves, bay leaves, and parsley in a medium bowl; pour over beef. Cover the dish tightly with a lid or plastic wrap. Refrigerate beef, turning daily, for 3 to 7 days.

Drain meat, reserving liquid and vegetables. Rub flour over all sides of beef.

Heat butter in a large Dutch oven over medium-high heat; brown beef on all sides, 5 to 10 minutes. Add onions, carrots, and 2 cups reserved liquid. Cover the Dutch oven, lower heat to medium-low, and simmer until meat is tender, about 2 hours. Transfer beef to a serving platter.

Stir gingersnap crumbs and sugar into liquid in the Dutch oven; cook and stir until sauce is thickened, about 5 minutes. Pour sauce over meat.

Combine beef, onion, beef broth, vinegar, and bay leaves in a slow cooker.

Cook on Low for 7 to 9 hours.

Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until tender yet firm to the bite, 4 to 5 minutes. Drain.

Remove bay leaves from beef mixture; stir in crushed gingersnaps and brown sugar. Cook beef mixture on Low until thickened, about 15 minutes. Serve sauerbraten over egg noodles and garnish with parsley.

Place beef rump roast, onions, vinegar, water, 1 tablespoon salt, 1 tablespoon black pepper, sugar, cloves, and bay leaves in a large pot. Cover and refrigerate for 2 to 3 days, turning meat daily. Remove meat from marinade and pat dry with paper towels, reserving marinade.

Season flour to taste with salt and black pepper in a large bowl. Sprinkle flour mixture over beef.

Heat vegetable oil in a large Dutch oven or pot over medium heat; cook beef until brown on all sides, about 10 minutes.

Pour reserved marinade over beef, cover, and reduce heat to medium-low. Simmer until beef is tender, 3 1/2 to 4 hours.

Remove beef to a platter and slice.

Strain solids from remaining liquid and continue cooking over medium heat. Add gingersnap cookies and simmer until gravy is thickened, about 10 minutes. Serve gravy over sliced beef.

Heat the oil in a large saucepan over medium heat. Add the sliced meat and brown well. Remove meat. Add the gravy mix and water and bring to a boil, stirring constantly.

Stir in the onion powder, brown sugar, vinegar, Worcestershire sauce, ginger, bay leaf and salt, and ground black pepper to taste. Return the meat to the pan, reduce heat to low, cover and simmer for one hour, or until meat is tender. Remove bay leaf.

Note: You could also transfer to a casserole dish and bake covered at 350 degrees F (175 degrees C) for 1 1/2 hours.

Heat water, wine, vinegar, 1/2 onion, lemon, sugar, salt, garlic, cloves, bay leaves, juniper berries, and peppercorns in a saucepan over medium heat until sugar is dissolved, about 5 minutes. Allow marinade to cool, then pour into a resealable plastic bag. Add chuck roast and toss to evenly coat, squeeze out excess air, and seal bag. Marinate in the refrigerator 2 to 3 days, turning roast twice a day.

Place 2 cups onions, carrots, and celery in a slow cooker. Remove roast from marinade; arrange on top of vegetables. Strain marinade; pour 2 1/2 cups over roast and reserve remaining marinade.

Cover slow cooker; cook on Low for 8 hours. Turn slow cooker off; transfer roast to a cutting board and cover with aluminum foil. Strain cooking liquid into a large bowl. Return vegetables to slow cooker; set aside.

Pour 3 cups cooking liquid (adding reserved marinade as needed to reach 3 cups liquid) into a saucepan; add gingersnaps. Heat over medium-high heat until gravy is thickened, about 10 minutes.

Slice roast; serve with vegetables and gravy.

Place veal in a 9-inch square dish (or bigger if desired) and pour lemon juice over top. Marinade for 30 minutes, basting occasionally.

Remove veal from lemon juice and pat dry.

Preheat the oven to 200 degrees F (95 degrees C).

Combine flour, 1 teaspoon salt, 1 teaspoon pepper, and paprika in a bowl. Place veal in the mixture and turn to coat evenly.

Melt butter in a large skillet over medium-high heat. Add veal and fry until evenly browned, 2 to 4 minutes per side. Pour in Reisling and cook for 2 more minutes.

Use tongs to transfer veal to an oven-safe platter. Place in the preheated oven to keep warm.

Add mushrooms and chives to the liquid in the skillet; season with remaining 1/4 teaspoon salt, 1/4 teaspoon pepper, and nutmeg. Stir to combine and cook until mushrooms are soft, about 3 minutes. Remove from heat and immediately add cream. Mix thoroughly until you see no more white cream, but a consistently light brown sauce.

Remove veal from the oven and cover with the mushroom-cream sauce.

Place chicken on a solid, level surface. Firmly pound with the smooth side of a meat mallet to an even 1/4-inch thickness.

Pour flour into a shallow bowl. Whisk eggs with water in a separate bowl. Spread bread crumbs on a shallow plate.

Dredge each chicken breast in flour. Dip into the egg mixture; press into the bread crumbs to coat both sides. Place breaded chicken on a large plate.

Combine mangoes, cream cheese, heavy cream, and mango jam in a blender; puree into a smooth sauce. Transfer sauce to the refrigerator to thicken up.

Heat oil in a large skillet over medium heat. Cook breaded chicken until golden brown and no longer pink in the center, about 3 minutes per side.

Spoon mango sauce over cooked chicken. Garnish with chopped shallots and sea salt.

Pound out cubed pork, and cut in half.

Heat oil in a large skillet or Dutch oven over medium heat. Dip pork in egg, then bread crumbs, and place in hot oil. Cook, turning, until golden brown. Remove to a warm plate.

Prepare gravy mix according to package directions. Stir in mushrooms, and cook with gravy.

Meanwhile, bring a large pot of lightly salted water to a boil. Add the egg noodles, and cook until al dente, about 8 to 10 minutes; drain.

Serve pork over noodles and smother with gravy.

Cut tenderloin into 1/2 inch steaks. Slice each steak in half horizontally, from the smallest toward the largest side, until there is only a very small section keeping the two halves connected. Slice a few small scores on the outer edges of each steak to prevent them from curling up when frying.

Preheat oil and bacon drippings in a large heavy skillet over medium high heat. In a large shallow dish, combine flour, salt and pepper. In a separate shallow bowl, beat together egg and milk. In another shallow dish, combine bread crumbs and cracker crumbs.

Dredge the steaks in the seasoned flour, and using a meat mallet, pound them down to just slightly less than their 1/4 inch thickness. Dip the steaks in the egg mixture, then coat each steak on both sides with the crumbs. Set aside on a clean plate. When all steaks are evenly coated, place prepared steaks gently in a single layer into the hot oil.

Fry steaks for 2 to 3 minutes on each side, or until golden brown. Drain on paper towels. Sprinkle each steak lightly with lemon juice.

Whisk eggs, honey, Dijon mustard, soy sauce, and garlic together in a bowl. Mix bread crumbs, salt, and pepper together in a shallow bowl.

Heat 1/2 to 1 inch of vegetable oil in a heavy skillet to 350 degrees F (175 degrees C). You can also use a deep fryer.

Put chicken slices in the egg mixture and knead until fully coated. Press chicken in the bread crumbs until evenly coated.

Working in batches, carefully place chicken in the hot oil using tongs and cook until no longer pink in the center and browned on the outside, 3 to 4 minutes per side. Drain on paper towels and serve with lemon wedges.

Place 1 pork chop between 2 sheets of plastic wrap on a clean work surface or cutting board. Pound pork chop using a meat mallet until 1/4-inch thick. Transfer to a clean plate. Repeat with remaining pork chops. Evenly sprinkle pork chops with 1/2 teaspoon of the salt and 1/4 teaspoon black pepper.

Mix together flour, garlic powder, onion powder, 1/4 teaspoon salt and remaining 1/4 teaspoon pepper in a shallow dish. Place eggs and milk in a separate shallow dish and whisk to combine. Place breadcrumbs in a separate shallow dish. Dip a pork chop in flour, dusting off excess flour; dip in egg mixture, allowing excess to drip off. Place into breadcrumbs; flip and press pork into breadcrumbs until well covered. Repeat with remaining pork chops.

Place prepared pork chops on a plate or sheet tray and transfer to the refrigerator, uncovered, for 5 to 10 minutes.

Heat 3 tablespoons of the oil and 1 tablespoon of the butter in a large skillet over medium-high. Add 2 pork chops and cook, flipping once, until golden brown on each side and no longer pink in the center, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Adjust heat to prevent burning.

Transfer to a clean plate or sheet tray. Pour off and discard oil from pan; wipe skillet clean and place back on stovetop over medium-high. Add remaining 3 tablespoons oil and 1 tablespoon butter and repeat with remaining 2 pork chops. Sprinkle cooked pork chops with remaining 1/4 teaspoon salt and thyme.

Serve chops with lemon wedges.

Place asparagus spears in a saucepan and mash with a fork. Add cream and bring to a boil. Reduce heat and simmer, stirring occasionally, until thick, about 20 minutes. Cover and keep warm.

Place chicken between 2 sheets of plastic on a work surface. Firmly pound with the smooth side of a meat mallet to an even thickness. Season with salt and pepper.

Add flour to a large, flat dish. Beat eggs thoroughly in a shallow bowl. Add bread crumbs to another large, flat dish.

Dredge each piece of chicken in flour, dip in beaten eggs, and coat with bread crumbs.

Heat oil in a large skillet over medium-low heat. Cook breaded chicken in batches until golden brown and no longer pink in the center, about 5 minutes per side. Drain on a plate lined with paper towels. Serve with asparagus cream sauce.

Place chicken between 2 sheets of heavy plastic on a solid, level surface. Firmly pound with the smooth side of a meat mallet to 1/4-inch thickness.

Place flour in a bowl. Beat eggs together in a separate bowl. Mix crushed oat cereal, garlic powder, salt, and black pepper together in large resealable plastic bag.

Dredge each chicken breast in flour and dip into eggs, allowing excess egg to drip back into bowl. Transfer coated chicken to cereal mixture; seal bag and shake until evenly coated. Place coated chicken on a plate and refrigerate for 1 hour.

Heat oil in a 12-inch skillet over medium-high heat; fry chicken until browned, 3 to 4 minutes per side. Transfer chicken to a paper towel-lined plate and squeeze lemon over each.

Place veal cutlets between 2 sheets of heavy plastic on a solid, level surface. Firmly pound cutlets with the smooth side of a meat mallet to a 1/4-inch thickness. Dip cutlets in flour to coat; shake off excess.

Beat eggs, Parmesan cheese, milk, parsley, salt, pepper, and nutmeg together in a shallow bowl until combined. Place bread crumbs on a plate.

Dip each cutlet into the egg mixture, then press in bread crumbs to coat. Place coated cutlets on a plate and refrigerate for 1 hour to overnight.

Melt butter in a large skillet over medium heat. Cook breaded cutlets in butter until browned, about 3 minutes per side. Transfer cutlets to a serving platter and pour pan juices over them. Garnish with lemon slices.

Heat oil in a deep fryer to 350 degrees F (175 degrees C).

Place filets on a solid, level surface and pound with the smooth side of a meat mallet until ⅛- to ¼-inch thick.

Place bread crumbs and flour in two separate shallow dishes, such as soup plates. Lightly beat eggs in a third shallow dish; add milk and lightly season with salt and black pepper.

Dredge filets in flour, patting lightly by hand. Dip into egg mixture, using a fork to hold filets; let excess drip off. Press into bread crumbs to coat both sides filets. Place breaded filets, unstacked, onto a plate.

Deep fry filets until golden brown.

Cut the veal into steaks, about as thick as your finger. Dredge in flour. In a shallow dish, beat the eggs with 1 tablespoon oil, salt and pepper. Coat the veal with egg mixture, then with bread crumbs.

Heat 1/4 cup oil in a heavy skillet over medium heat. Fry veal until golden brown, about 5 minutes on each side.

Pound pork chops with a spiked meat mallet until 1/4-inch thick; set aside. In a large bowl, combine bread crumbs, Parmesan cheese, parsley flakes, salt, and pepper. Press pork into crumbs to bread thoroughly; set aside.

Melt butter in a large saucepan over medium-high heat. Stir in garlic and cook until fragrant, about 30 seconds. Pour in wine and sliced mushrooms. Allow to simmer and cook until mushrooms have softened, about 10 minutes. Stir together cornstarch and water, then add to mushroom sauce. Simmer until sauce has thickened, then remove from the heat and set aside.

Meanwhile, heat a few tablespoons of olive oil in a large, nonstick skillet over medium-high heat. Fry the pork cutlets a few at a time until golden brown and cooked through, 1 to 2 minutes per side. Serve with reserved mushroom sauce.

Pound pork chops on a solid, level surface between two sheets of heavy plastic (resealable freezer bags work well) with the smooth side of a meat mallet until 1/8-inch-thick. Trim any fat from edges of chops; make a few small slits along edges to prevent curling during cooking.

Whisk flour, 1 teaspoon salt, and pepper together in a bowl. Whisk milk and egg together in another bowl until combined. Combine panko bread crumbs and paprika together in a third bowl. Dredge pork chops, one at a time, into flour mixture. Dip into egg mixture, letting excess drip back into bowl. Press into panko mixture to coat both sides of chops. Place breaded chops, unstacked, onto a plate. Repeat with remaining chops.

Preheat oven to 200 degrees F (95 degrees C).

Heat vegetable oil in a large skillet over medium-high heat. Brown chops, two at a time, in skillet until golden brown and no longer pink in centers, 3 to 4 minutes per side. Place chops in preheated oven to keep warm.

Add chicken stock to skillet; reduce heat to low, and scrape up any brown bits on bottom of the skillet. As stock simmers, whisk sour cream, dill, and 1/2 teaspoon salt together in a bowl; whisk in about 1/4 cup hot stock then pour back into the skillet. Cook and stir until warm and thick, about 5 minutes; serve with pork chops.

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 13x9-inch baking pan.

Beat cake mix, water, eggs, oil, and 1/3 cup sweetened condensed milk in a large bowl with an electric mixer on low speed until moistened. Beat on high speed for 2 minutes. Pour batter into the prepared pan.

Bake in the preheated oven until a toothpick inserted into the center of cake comes out clean, 40 to 45 minutes.

Meanwhile, combine remaining sweetened condensed milk, butter, and egg yolk in a medium saucepan over medium heat; cook and stir until thickened, about 6 minutes. Add pecans, coconut, and vanilla; mix well. Allow frosting to cool slightly.

Spread frosting over warm cake. Store leftovers covered in the refrigerator.

Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9 inch square cake pan. Sift the cake flour, 1 cup white sugar, baking powder, baking soda, and salt together.

Cream 1/3 cup of the butter or margarine. Stir in 3/8 cup buttermilk and 1 teaspoon vanilla. Blend in the flour mixture and beat with an electric mixer on medium speed for 2 minutes. Add the melted and cooled German sweet chocolate, eggs, and the remaining 3/8 cup buttermilk. Continue to beat at medium speed for another minute more. Pour batter into the prepared pan.

Bake at 350 degrees F (175 degrees C) for 40 minutes. Cool in pan for 15 minutes then frost.

To Make Frosting: Combine the coconut, brown sugar, cream, chopped nuts, 1/4 cup butter or margarine. Mix until of a spreadable consistency. Spread over top of baked cake. Broil 3 inches from heat until browned (about 3 minutes). Serve cake warm or cold.

Combine 1/3 cup sugar and cornstarch in a medium saucepan over medium-high heat. Stir in milk, chocolate, and 1 tablespoon butter. Cook and stir until thickened and bubbly. Reduce heat; cook and stir about 2 minutes more.

Beat 2 egg yolks in a medium bowl; gradually stir in about 1 cup of the warm chocolate mixture until smooth (this will prevent the eggs from curdling.) Pour this mixture back into the saucepan; bring to a boil. Cook and stir 2 minutes more. Stir in vanilla.

Pour hot chocolate filling into the baked pie shell.

Combine 1 beaten egg, evaporated milk, 1/2 cup sugar, and 1/4 cup butter in another saucepan. Cook and stir over medium heat until mixture is thickened and bubbly. Stir in coconut and pecans.

Spread pecan mixture evenly over chocolate filling. Cool pie on a wire rack; chill pie thoroughly before serving.

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking dish.

Place caramels and 1/3 cup condensed milk in a microwave-safe bowl. Microwave until caramels melted, stirring every 30 seconds. Set aside.

Combine cake mix, melted butter, and 1/2 cup condensed milk in a large bowl; stir well. Pour 1/2 the batter into the prepared pan.

Bake in the preheated oven for 6 to 8 minutes.

Remove cake from oven; cover with caramel mixture, chocolate chips, and walnuts. Pour remaining batter on top. Bake 10 minutes more.

Preheat oven to 350 degrees F (175 degrees C). Line the bottom and sides of a deep 14x17-inch baking sheet with parchment or waxed paper.

Sift sugar, flour, 1 cup plus 2 tablespoons cocoa powder, baking soda, baking powder, and salt together in a large bowl. Transfer to a stand mixer fitted with a whisk attachment; whisk dry ingredients together on low.

Whisk milk, vegetable oil, eggs, and vanilla extract together in a separate medium bowl. Add to the flour mixture and mix at low speed until well incorporated, about 5 minutes. Gradually add hot water while mixer is on low speed until just combined. Pour batter into the prepared baking sheet.

Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 25 to 30 minutes. Let cake cool in the pan for about 1 hour.

Preheat oven to 375 degrees F (190 degrees C). Line baking sheets with a silicone baking mats or parchment paper.

Whisk flour, cocoa powder, baking soda, and salt together in a bowl.

Beat butter, brown sugar, white sugar, eggs, and vanilla extract together in a bowl with an electric mixer until light and fluffy. Add flour mixture to butter mixture, 1/4 cup at a time, until dough is well-combined. Gently stir chocolate chunks, coconut, and pecans into dough. Scoop dough in 1-inch balls onto prepared baking sheets.

Bake in the preheated oven until cookies are set, 8 to 10 minutes. Cool completely.

Preheat the oven to 350 degrees F (175 degrees C). Grease two 9-inch cake pans, line with parchment paper, and grease the parchment paper.

Place semisweet chocolate, unsweetened chocolate, and water in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes.

Beat 1 1/4 cups sugar and butter until light and fluffy, about 5 minutes. Beat in the melted chocolate. Add egg yolks, one at a time, mixing well after each addition.

Combine flour, baking powder, baking soda, and salt in a bowl. Add 1/2 of the flour mixture to the creamed butter mixture and beat until well combined. Add buttermilk, vanilla extract, and the remaining flour mixture.

Beat egg whites in a separate bowl until soft peaks form. Add 1/4 cup sugar and beat until stiff peaks form. Fold about 1/3 of the egg whites into the cake batter, then fold in the remaining egg whites, but do not overmix. Divide batter between the 2 prepared cake pans.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes. Cool for 10 minutes in the pans before inverting onto wire racks to cool completely.

Prepare the filling while the cakes are cooling. Combine cream, sugar, and egg yolks in a medium saucepan and mix until well combined. Cook over medium heat, stirring constantly, until custard begins to thicken and an instant-read thermometer inserted into the center reads 170 degrees F (76 degrees C).

Combine coconut, pecans, butter, and salt in a bowl. Pour hot custard over the pecan-coconut mixture and stir until butter is melted. Cool completely to room temperature.

Make the syrup by heating water and sugar in a small saucepan over medium heat until sugar has dissolved. Remove from heat and stir in dark rum.

Combine chopped chocolate, butter, and corn syrup in a bowl for the frosting. Heat cream in a saucepan until it just begins to boil. Remove from heat and pour into the bowl. Let stand for 1 minute, then stir until smooth and chocolate is melted. Cool to room temperature.

Cut cake layers in half horizontally using a serrated bread knife. Set the first cake layer on a cake plate. Brush well with syrup. Spread 3/4 cup filling on top, making sure to reach all the way to the edges. Repeat with remaining cake layers, syrup, and filling, including the top.

Frost the sides of the cake with chocolate frosting. Spoon remaining chocolate frosting into a piping bag and pipe a decorative border around the top and bottom of the cake.

Bring brown sugar, milk, and butter to a boil in a large saucepan, stirring occasionally. Boil until icing thickens and reaches 240 degrees F to 245 degrees F (115 degrees C to 118 degrees C) on a candy thermometer, 10 to 15 minutes.

Remove from heat and stir in coconut and pecans. If icing is too thick, thin with milk to desired consistency.

Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 (9 inch) pans. Sift together the flour, baking powder and salt. Set aside.

In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the yolks one at a time, then stir in the melted chocolate and vanilla. Beat in the flour mixture alternately with the buttermilk. Stir in the nuts and coconut.

In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Divide batter into prepared pans.

Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Preheat oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with parchment paper.

Beat egg whites in a glass, metal, or ceramic bowl with an electric mixer until stiff peaks form.

Combine egg yolks, 1 cup plus 2 tablespoons butter, and sugar in a large bowl; beat with an electric mixer until smooth and creamy.

Place 4 ounces milk chocolate in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from heat, add remaining 3 ounces milk chocolate and stir until chocolate is melted. Cool for 5 minutes.

Stir melted chocolate into the egg yolk mixture until well combined. Add almonds and flour and mix well. Fold beaten egg whites into batter. Pour batter onto the prepared baking sheet and spread out evenly.

Bake in the preheated oven until chocolate cake is set and a toothpick comes out clean, 8 to 10 minutes, depending on the thickness of the cake. Allow to cool completely, about 1 hour.

Line a baking sheet with parchment paper.

Cut cooled cake into small, 3/4-inch squares. Spread a thin layer of jam on half of the chocolate squares and place a second chocolate square on top to create little cubes.

Combine 7 ounces milk chocolate and dark chocolate in a bowl. Place 2/3 of the mixed chocolate in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from heat, add remaining chocolate mixture, and stir until chocolate is melted.

Pierce chocolate cubes with a fork and dip into chocolate so it is completely covered with chocolate. Use a spoon to remove excess chocolate and place on the prepared baking sheet to set. Allow to set at room temperature.

Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 (8 inch) round pans. Sift together the flour, baking powder, baking soda and salt. Set aside. In the top of a double boiler, heat chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm.

In a large bowl, cream together the butter and 1 1/2 cups sugar until light and fluffy. Beat in the eggs one at a time, then stir in melted chocolate and 1 teaspoon vanilla. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated. Pour batter into prepared pans.

Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pans for 10 minutes, then turn out onto a wire rack and cool completely. When cool, frost between layers and on top of cake.

To make the Frosting: In a large saucepan, combine evaporated milk, 1 cup sugar, egg yolks, 1/2 cup butter and 1 teaspoon vanilla. Cook and stir on medium heat for about 12 minutes, or until thick and golden brown. Remove from heat. Stir in coconut and pecans. Cool to room temperature, and spreading consistency.

Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8-inch pans, round or square.

Thoroughly cream together butter and sugar. Beat in eggs and vanilla.

Sift together cocoa, flour, baking powder, soda, and salt, and add alternately with water to egg mixture. Stir in the sauerkraut. Pour batter into prepared pans.

Bake at 350 degrees F (175 degrees C) for 30 minutes or until a wooden pick comes out clean. Frost with your favorite chocolate or white frosting.

Preheat oven to 350 degrees F (175 degrees C). Not necessary to grease pan.

In a sauce pan, combine 1 1/4 cup water and 1/4 cup butter or margarine. Heat until butter melts, then stir in brown sugar and coconut. Pour into ungreased 9x13 inch pan. Sprinkle marshmallows and nuts over top. set aside.

For the cake: in a saucepan over low heat, combine chocolate with 1/2 cup water. Heat, stirring, until chocolate is melted. Remove from heat.

In a large bowl, mix flour, sugar, soda and salt. Add sour cream, 1/2 cup butter or margarine, vanilla and eggs. Add chocolate mixture and beat 3 minutes. Carefully spoon batter over coconut marshmallow mixture in pan.

Bake at 350 degrees F (175 degrees C) for 40 to 50 minutes, or until toothpick inserted into center comes out clean. Place pan on foil or cookie sheet to guard against spillage.

Preheat the oven to 325 degrees F (165 degrees C). Butter an 8- or 9-inch square glass baking pan.

Mix flour, baking powder, and salt together in a bowl.

Melt butter in a saucepan over low heat. Add chocolate and stir until melted. Remove from the heat and cool for 10 minutes or more.

Combine cooled chocolate mixture, sugar, and vanilla extract in a bowl. Add eggs; mix well. Add flour mixture and stir until well combined. Spread batter into the prepared baking pan.

Bake in the preheated oven until a knife inserted into the center comes out clean, 20 to 30 minutes. Remove from the oven and set the oven to broil.

Combine brown sugar, melted butter, corn syrup, and milk for topping in a bowl. Stir in coconut and pecans. Drop and gently spread mixture evenly over the warm brownies.

Broil 4 inches from the heat until topping is bubbly, 1 to 2 minutes. Cool for 1 hour before slicing and serving.

Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain, cool, and slice thin.

Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside, reserving drippings.

Sauté onions in bacon drippings over medium heat until they are golden brown.

Whisk flour, sugar, salt, celery seed, and pepper together in a small bowl; stir into onions and cook until bubbling, then remove from heat. Stir in water and vinegar; bring to a boil over medium heat, stirring constantly, and simmer for one minute. Gently stir bacon and sliced potatoes into the onion mixture until potatoes are heated through.

Place potatoes into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until easily pierced with a fork, about 10 minutes. Drain and cool.

Cook bacon in a large, deep skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain and transfer to a paper towel-lined plate to cool.

Combine white vinegar, cider vinegar, sugar, salt, and black pepper in the same skillet; bring to a boil then remove from heat to cool completely. Whisk sour cream and mayonnaise into cooled vinegar mixture until dressing is thick and creamy.

Combine potatoes, dressing, onion, parsley, and chives in a bowl. Cover the bowl with plastic wrap and refrigerate until chilled, at least 2 hours. Stir bacon into potato salad just before serving.

Place potatoes in a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes. Drain, and transfer to a large bowl. Add onions.

Whisk mayonnaise, vinegar, oil, sugar, parsley, salt, and pepper together in a large bowl. Gently stir in the potatoes and onion. Let stand for 1 hour before serving to enhance flavors.

Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until just tender, about 15 minutes; drain.

Put potatoes into a large bowl; add onion and stir.

Mix sugar, mustard, and salt together in a bowl. Stir just enough vinegar into the sugar mixture to form a paste; season with black pepper.

Whisk remaining vinegar and vegetable oil together in a separate bowl until smooth; stream into bowl with the paste, whisking continually to incorporate. Pour the dressing over the potato and onion mixture.

Cover the bowl with plastic wrap and let salad cool slightly, 5 to 10 minutes.

Place the potatoes into a large pot and cover with salted water. Bring to a boil; reduce heat to medium-low, cover, and simmer until just tender, about 10 minutes. Drain and allow to steam dry for a minute or two; cut into 1/2-inch pieces and place into a large mixing bowl.

Meanwhile, stir the bacon and onion together in a large skillet over medium heat until the fat has rendered from the bacon and the onion is very tender but not brown, about 15 minutes. Stir in the flour, sugar, and salt; cook for 1 minute. Pour in the vinegar; bring to a simmer and cook until slightly thickened, about 5 minutes.

Pour the dressing over the potatoes and sprinkle with celery seed and parsley. Stir gently to combine. Serve hot.

Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain; allow potatoes to cool slightly. Peel and slice potatoes. Mix potatoes and onions in a bowl; stir in mustard, salt, and black pepper.

Bring vegetable stock to a boil in a small saucepan, pour over potato mixture and stir to combine. Stir in vinegar and let rest for 10 minutes. Stir in vegetable oil and season with salt and black pepper if desired.

Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes; drain.

Combine chicken broth, vinegar, and oil in a large pot; bring to a boil. Add onion to broth mixture; cook until onion is desired tenderness, 2 to 6 minutes. Remove pot from heat and add potatoes, bacon, and dill; gently stir, adding more chicken broth if needed to moisten salad. Season potato salad with salt and pepper.

Preheat oven to 350 degrees F (175 degrees C).

Bring potatoes to a boil in a large pot of salted water over medium-high heat. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain. Transfer to a large baking dish.

Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble and sprinkle over potatoes.

Cook celery and green onion in a skillet over medium heat, stirring, until celery is tender, about 5 minutes. Transfer to baking dish.

Whisk mayonnaise, vinegar, sugar, mustard, salt, and black pepper in a bowl until smooth. Pour over potatoes and toss to combine; sprinkle with Cheddar cheese.

Bake in preheated oven until cheese is melted, 20 to 35 minutes.

Place potatoes into a large pot and cover with water; season water with salt and bring to a boil. Reduce heat to medium-low and simmer until potatoes are tender, about 20 minutes; drain. Put potatoes in a slow cooker.

Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove the bacon slices to a plate lined with paper towels. Crumble bacon and add to potatoes.

Return skillet to medium heat and reheat bacon drippings. Cook and stir sweet onions in the drippings until translucent, 5 to 7 minutes; add garlic and continue cooking until fragrant, 1 to 2 minutes more. Pour onion mixture over the potatoes and bacon.

Stir vinegar, water, sugar, and salt together in a bowl; pour over the potato mixture. Stir potatoes gently to mix.

Cook on Low, stirring occasionally, 3 to 4 hours.

Gather all ingredients.

Add potatoes with skin on to a large pot; fill with enough water to cover potatoes completely. Bring to a boil, reduce heat to medium, and cook until potatoes are easily pierced with a fork, 20 to 30 minutes. Drain potatoes, but do not rinse. Peel potatoes when cool enough to handle, leaving them whole. Cover and refrigerate until ready to prepare the salad, ideally overnight.

Heat a pot of water until boiling. Carefully drop in the cold eggs using a spoon and boil for 7 minutes and 22 seconds. Drain; pour cold water over eggs to stop the boiling process. Peel immediately under cold, running water, shells should come off easily. Let eggs cool; dice 5 eggs for salad, and cut 2 eggs into wedges for garnish; set aside.

Meanwhile, slice potatoes 1/4-inch thick, and combine with diced onion in a large bowl.

Combine diced pickles and Wiener sausages in a separate bowl.

Stir broth, pickle juice, vinegar, and mustard together in a saucepan and bring to a boil. Add salt, pepper, and sugar to taste. Let cool slightly, then pour over potato-onion mixture and let marinate for 10 minutes. Fold in mayonnaise. Stir in diced egg and pickle mixture.

Serve immediately or refrigerate until ready to serve. Garnish with egg wedges, pickle slices, and parsley before serving.

Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and chop.

Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Reserve bacon drippings.

Place potatoes in skillet with reserved bacon dripping, fry until heated through. Add escarole, bacon, eggs and vinegar. Cook until escarole becomes wilted and serve warm.

Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and chop.

Place bacon and onion in a large, deep skillet. Cook over medium heat until bacon is evenly brown. Drain excess grease from skillet.

Add the sugar and vinegar to the bacon and onion mixture and bring to a boil. Pour the mixture over the potatoes and stir.

Preheat the oven to 425 degrees F (220 degrees C). Cover a sheet pan with foil, and spray generously with cooking spray.

Spread frozen potato nuggets evenly on the prepared pan, then spray the tops with cooking spray.

Bake in the center of the preheated oven until well browned and extra crispy, 40 to 45 minutes. Please note, this will be about 10 to 15 minutes longer than the package directions.

Meanwhile, prepare dressing: Place bacon in a cold, dry pan. Turn heat to medium-high and cook until fat has rendered, and bacon is foamy and almost crisp. Reduce heat to medium and toss in diced onion. Cook, stirring occasionally, until onion starts to soften and turn translucent, about 3 minutes.

Stir in sugar, pepper, and 1 teaspoon salt; cook until sugar just starts to caramelize onto the bottom of the pan, about 1 minute. Deglaze the pan by stirring in apple cider vinegar and scraping the bottom of the pan to release any brown bits. Turn off the heat.

Remove Tater Tots from the oven and let cool for 5 minutes before transferring to a large mixing bowl. Pour warm bacon dressing over top and toss until thoroughly and evenly coated. Mix in parsley and chives. Taste and adjust for salt before serving.

Place the potatoes in a large pot of boiling salted water, and cook about 10 minutes. Stir in the frozen mixed vegetables, and continue cooking 10 to 12 minutes, until potatoes and vegetables are tender. Transfer to a large bowl. Cut potatoes while still hot, into 1 inch pieces. Set aside to cool.

Heat the olive oil in a skillet. Place the onion in the skillet, and season with garlic, salt, and pepper. Cook and stir until tender.

In a bowl, whisk together the mayonnaise, lemon juice, Worcestershire sauce, sesame oil, hot sauce, wasabi powder, ginger, and turmeric. Season with salt and pepper.

Toss the cooled potato and vegetable mixture with the onions, mayonnaise mixture, ham, and cilantro until evenly coated. Chill until serving.

Grease a 9x13-inch baking pan.

Sift the flour, cocoa, baking powder, soda, and salt into a large mixing bowl.

In a measuring cup combine the boiling water, chocolate, and espresso. Cover and let the hot water melt the chocolate, about 10 minutes, and whisk until smooth. Check the water with your finger; it's fine if it's still a little warm, but it should no longer be hot to the touch.

In a separate bowl (or in your measuring cup, if it's large enough), combine chocolate-water with the sugar, eggs, oil, and vanilla extract. Whisk to combine.

Pour the chocolate mixture into the flour mixture and beat, using a stand mixer or a hand mixer, until just combined. Stop periodically and scrape the bottom of the bowl.

Spread the batter into the pan and bake for 25 to 35 minutes or until the top springs back to the touch, the sides of the cake have pulled slightly away from the pan, and a toothpick inserted into the center comes out clean.

Leave the cake in the pan, and set it on a wire rack to cool completely before frosting, about 45 minutes.

Whisk together the egg yolks, evaporated milk, and brown sugar in a saucepan. Add the butter and warm over medium-high heat, stirring constantly until the mixture thickens, about 10 minutes. Remove from the heat and stir in the vanilla and salt, followed by the coconut and pecans.

The frosting should be thick, creamy, and nubbly with coconut and pecans.

Cool the frosting to room temperature and spread generously onto the cake. Serve the cake from the pan.

The cake can be made a few days ahead, but wait to top it with the coconut-pecan frosting until before serving. This cake is best served the same day it's frosted. Leftovers can be kept, covered, for 2 to 3 days at room temperature.

Fill a pot with an inch or two of water and set a steamer basket inside. Bring to a simmer over medium-high heat. Rinse the potatoes and place them in the steamer basket.

Steam the potatoes, covered, for 20 minutes. To test for doneness, use a paring knife to pierce one of the potatoes; steam for a few more minutes if not quite done.

Remove the steamer basket from the pot and let the potatoes cool for 20 minutes.

In a large skillet over medium heat, sauté the bacon until it begins to render some of its fat, about 5 minutes. (For crispier bacon, cook for 8 minutes.)

Add the onions and sauté for 5 more minutes, until the onions are softened and translucent, and the bacon is cooked through.

Add the vinegar to the skillet. Stir it in with the onions and bacon and let it reduce, about 2 minutes. Stir in the vegetable broth, mustard, salt, and pepper, and turn off the heat.

(If your potatoes aren't quite ready yet, turn off the heat, but then warm briefly again before mixing in the sliced potatoes in Step 4.)

Use your fingers or a paring knife to gently peel the potatoes. (You can also leave the skins on if you like a more rustic potato salad.) Slice the potatoes 1/4-inch thick.

Add the potatoes and chopped herbs to the skillet with the vinaigrette. Gently stir until the potatoes are coated evenly with the herbs, onions, and bacon.

This salad can be made up to a day ahead.

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Preheat the oven to 350 degrees F (175 degrees C).

Heat a large nonstick skillet over medium-high heat. Brown pork chops on both sides, about 5 minutes per side. Place chops into a 9x13-inch baking dish.

Mix sauerkraut, apple, onion, brown sugar, and caraway seeds in a bowl until well combined, and spread the sauerkraut mixture over the pork chops. Cover the dish with aluminum foil.

Bake in the preheated oven until the pork is no longer pink inside, about 45 minutes. An instant-read thermometer inserted into the center of a chop should read 145 degrees F (63 degrees C).

Bring a large pot of salted water to a boil. Add potatoes; cook until fork-tender, 8 to 15 minutes. Drain.

While potatoes are cooking, cook bacon in a large, deep skillet over medium-high heat until browned and crispy, 8 to 10 minutes. Remove bacon to a paper towel-lined plate, leaving drippings in the skillet. Chop or crumble bacon when cool enough to handle.

Add sugar and flour to drippings in the skillet, then pour in water and vinegar. Cook over medium heat, stirring any browned bits off the bottom with a wooden spoon, until dressing is thick, 3 to 5 minutes. Turn off heat.

Add potatoes, crumbled bacon, and green onions to the skillet; stir until coated. Season with salt and pepper.

Gather all ingredients.

Fill a large pot halfway full with water and bring to a boil. Adjust heat so water just simmers.

Meanwhile, mix together flour, nutmeg, salt, and white pepper in a medium bowl.

Whisk eggs together in a small bowl.

Add eggs alternately with milk to dry ingredients. Stir until smooth.

Working in batches, press dough through a spaetzle maker, or through a large-holed colander or metal grater, into simmering water.

Cook 5 to 8 minutes. Remove with a slotted spoon or spider and drain well.

Melt butter in a large skillet. Add spaetzle and cook, stirring gently, until heated through.

Serve sprinkled with parsley.

Stir the lightly beaten egg whites, evaporated milk, sugar, and light butter together in a saucepan over medium heat until thickened and bubbly, 10 to 12 minutes.

Fold the coconut and walnuts into the thickened mixture. Set aside to cool completely before using.

Gather all ingredients.

Combine evaporated milk, brown sugar, butter, egg yolks, and vanilla in a saucepan over medium heat. Cook, stirring constantly, at a low boil until mixture turns a light caramel color and thickens, about 10 minutes.

Remove from heat and stir in coconut and pecans. Let cool to room temperature before spreading on cake.

Use to frost a German chocolate cake. Serve and enjoy!

Gather all ingredients.

Beat eggs, flour, baking powder, salt, and pepper together in a large bowl; stir in shredded potatoes and onion.

Heat oil in a large skillet over medium heat. Drop heaping tablespoonfuls of potato mixture into hot oil, working in batches. Flatten slightly by pressing with a spatula.

Cook until golden brown and crisp, about 3 minutes per side.

Transfer to a paper towel-lined plate to drain. You can cover them very loosely with aluminum foil to hold in heat without steaming them.

Repeat with remaining potato mixture. Serve warm.

Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 10 inch tube pan.

In a large bowl, cream the butter with the sugar. Beat in the eggs, then the milk and almond extract.

In another bowl, stir together the flour, baking powder and salt. Beat the flour mixture into the creamed mixture. Turn half of the batter into another bowl and stir in the cocoa and rum.

Layer the light and dark batters by large spoonfuls and then swirl slightly with a knife.

Bake the cake in at 350 degree F (175 degree C) for about 70 minutes, or until it tests done with a toothpick. Transfer to a rack to cool. Makes about 14 to 16 servings.

Grease a 9-inch springform pan.

Add the butter, 1/2 cup of sugar, salt, and egg yolk to a large bowl. Using a hand mixer with beater attachments, mix the ingredients on low speed until just combined.

Add 1/4 cup of flour and mix on low speed until just combined. Repeat this process 4 more times until all of the flour has been incorporated. The dough should be soft and slightly crumbly.  If the dough is too sticky to work with, add an additional 1 to 2 tablespoons of flour.

Simply Recipes / Hannah Zimmerman

Simply Recipes / Hannah Zimmerman

Press the dough into an even layer in the bottom of the prepared pan.

Pit and slice 1 pound of plums into 1/2-inch slices, reserving the rest to see if you need them to cover the top. I used 1 1/2 pounds of plums.

Arrange the plum slices over the dough in a spiral formation. Start by creating a ring of plum slices at the outer edge of the tart, then work your way in, creating 1 or 2 smaller rings in the center. The dough should be mostly covered, with about half an inch peaking out at the edge.

Simply Recipes / Hannah Zimmerman

Simply Recipes / Hannah Zimmerman

Bake the tart until the crust at the edge of the pan is browned, 42 to 45 minutes. Let cool in the pan for at least 20 minutes; 10 minutes before slicing and serving, sprinkle the remaining 2 tablespoons of sugar over the plums.

Any leftover tart without sugar on top can be stored in the fridge for up to 2 days. You can store it in the springform pan covered with plastic wrap.  When you are ready to serve it, take it out of the fridge and let it come to room temperature for 30 to 40 minutes. Then sprinkle the sugar on top and serve.

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Simply Recipes / Hannah Zimmerman

Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 - 9 inch round pans. Sift together the flour, baking soda and salt. Set aside. In a small saucepan, heat water and 4 ounces chocolate until melted. Remove from heat and allow to cool.

In a large bowl, cream 1 cup butter and 2 cups sugar until light and fluffy. Beat in 4 egg yolks one at a time. Blend in the melted chocolate mixture and vanilla. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated.

In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain.

Pour into 3 - 9 inch pans Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool for 10 minutes in the pan, then turn out onto wire rack.

To make the Filling: In a saucepan combine 1 cup sugar, evaporated milk, 1/2 cup butter, and 3 egg yolks. Cook over low heat, stirring constantly until thickened. Remove from heat. Stir in coconut, pecans and vanilla. Cool until thick enough to spread.

Spread filling between layers and on top of cake. In a small saucepan, melt shortening and 1 ounce of chocolate. Stir until smooth and drizzle down the sides of the cake.

Preheat the oven to 350 degrees F (175 degrees C). Line the bottom of 9x13-inch baking pan with parchment paper.

Place chocolate and water in a microwave-safe bowl. Heat in the microwave on high until mixture is melted and smooth, 1 1/2 to 2 minutes, stirring once halfway. Set aside.

Mix together flour, baking soda, and salt in a medium bowl; set aside.

Cream sugar and butter in a large bowl with an electric mixer until light and fluffy. Add egg yolks one at a time, beating well after each addition. Stir in melted chocolate and vanilla until combined. Add flour mixture alternately with buttermilk, beating after each addition until smooth.

Beat egg whites in a separate bowl with clean beaters until soft peaks form. Gently fold beaten whites into batter. Pour into the prepared baking pan.

Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 30 minutes. Cool cake completely on a wire rack.

Meanwhile, make frosting: Combine milk, sugar, butter, egg yolks, and vanilla in a large saucepan. Cook and stir over medium heat until thick and golden brown, about 12 minutes. Remove saucepan from heat. Stir in coconut and pecans. Cool to room temperature; frosting will thicken as it cools.

Spread frosting over cooled cake.

Combine chocolate chips, German sweet chocolate and marshmallow creme in large bowl.

Combine sugar, butter, evaporated milk and salt in heavy skillet. Bring to a boil over medium heat. Cook for 6 minutes, stirring constantly.

Pour hot syrup over chocolate mixture. Stir with wooden spoon until smooth. Stir in pecans.

Spread into buttered 10x15 inch pan. Let stand until firm; cut into squares.

In a medium saucepan (preferably one with sloped sides), whisk together the sugar, cornstarch, and salt until combined.

Add about 1/4 cup of milk to the sugar mixture, whisking to form a thick paste. This will keep the mixture from forming clumps when you add the remaining milk. Add the rest of the milk to the pot, whisking to incorporate it.

Turn the stove on to medium heat and bring the milk mixture to a gentle simmer, which will take 5 to 6 minutes. Tiny bubbles will rise to the surface and calmly break. The surface of the liquid should barely move. Remove the pot from the heat.

Use a fork to lightly beat the egg yolks until they are runny.

Slowly pour a cup of the warm milk mixture in a thin, steady stream into the bowl with the eggs while whisking constantly. Once combined slowly pour the milk-egg mixture in a slow, steady stream into the saucepan of hot milk while whisking constantly. You now have the base for custard.

Return the pot to the stove and heat the custard mixture to a gentle simmer over medium-low heat, constantly stirring with the whisk. The mixture will thicken considerably in 2 to 3 minutes.

In order to tell if the custard is ready: dip a spoon in the custard and it should be thick enough for its edges to hold a line drawn with your finger on the back of the spoon.

Stir in the vanilla extract until the mixture is smooth and combined.

Cover and chill the custard until cool (or until it reaches room temperature). You can press a piece of plastic wrap directly onto the surface of the custard and chill it for up to 2 days in the refrigerator. If you chill it, it needs to be brought to room temperature before proceeding.

In the bowl of your stand mixer fitted with the whisk attachment add the butter. Turn the mixer to medium and gradually bring the mixer speed up to high speed to whip the butter until very light, fluffy, and almost white in appearance, 5 to 6 minutes.

Stop the mixer and scrape down the bowl once or twice during this whipping process.

While the butter is whipping, give the chilled custard a thorough stir to make it smooth. Decrease the mixer's speed to medium-low and add the custard to the butter in the bowl 1 tablespoonful at a time. Allow the custard to be fully incorporated before adding the next tablespoonful.

Scrape down the bowl often while adding the custard to make sure it's properly incorporated.

Once the custard has been added, increase the mixer's speed to medium-high and whip until the mixture is light and fluffy, 2 to 3 minutes.

Once mixed, use the buttercream as desired. Store in a food storage container for up to 4 days or freeze for up to 2 months.

To re-whip from the fridge: The buttercream will need to warm up at room temperature for 10 minutes before mixing on low speed until it’s smooth again.

To re-whip from frozen: Soften the buttercream again by gently heating the frosting over a double boiler (a bowl set over a pot of gently simmering water).

If you have a butane torch, you can also zap the bottom of your mixer bowl with the flame to warm it slightly. When the buttercream starts to become glossy, whip it on medium-high speed (#5 on a KitchenAid) until smooth.

If you went a little trigger happy with heating the buttercream, just pop it back into the fridge to cool it down before whipping until fluffy.

Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch cake pan.

Beat oil and eggs in a mixing bowl with an electric mixer until creamy. Add sugar and vanilla; beat well.

Stir flour, cinnamon, baking soda, and salt together in a bowl.

Gradually add flour mixture to egg mixture; mix until just combined. The batter will be very thick. Fold in apples by hand using a wooden spoon or spatula.

Spread batter into the prepared pan.

Bake cake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Cool cake on a wire rack before slicing.

Serve and enjoy!

Combine eggs, flour, 1 tablespoon sugar, baking powder, and salt in a large bowl; gradually mix in milk, stirring constantly. Add vanilla, melted butter, and 1/2 teaspoon nutmeg. Let batter stand for 30 minutes or overnight.

Preheat the oven to 425 degrees F (220 degrees C).

Melt butter in a 10-inch oven-proof skillet, brushing butter up on the sides of the pan. Combine 1/4 cup sugar, cinnamon, and 1/2 teaspoon nutmeg in a small bowl; sprinkle sugar mixture over the butter. Line the pan with apple slices. Sprinkle the remaining 1/4 cup sugar over apples. Place pan over medium-high heat until the mixture bubbles, then gently pour batter mixture over apples.

Bake in the preheated oven for 15 minutes. Reduce heat to 375 degrees F (190 degrees C) and bake for 10 minutes more. Slide pancake onto a serving platter and cut into wedges.

In a large pot over medium heat, cook onions in butter until translucent. Stir in leeks, potatoes, water, thyme and the ham bone. Bring to a boil, then reduce heat, cover and simmer until potatoes are tender, 20 to 30 minutes.

Remove ham bone and puree soup with a blender or food processor. Return to pot, stir in cream, salt and pepper, heat through and serve.

Preheat the oven to 350 degrees (175 degrees C). Grease a 9x5 inch loaf pan.

In a large bowl, beat the butter and sugar together until light and fluffy. Beat in the eggs, one at a time, mixing well after each one. Stir in the rum, then mix in the flour and cornstarch. Pour into the prepared loaf pan.

Bake for 1 hour and 15 minutes in the preheated oven, or until a knife inserted into the crown comes out clean. Cool for at least 10 minutes before removing from the pan.

While the cake is baking, mix together the lemon juice and confectioners' sugar. When the cake comes out of the oven, poke with a long fork or knitting needle all over. Pour the glaze over the top,and let it soak in. Cut into slices to serve.

in a saucepan of lightly salted water for 10-15 minutes until just cooked (test for doneness). Drain, rinse with cold water to cool. Cut into 1-inch squares. Set aside.

Heat 2 tablespoons bacon fat (or olive oil) in a large skillet on medium-high heat. Add the onions and chopped bell peppers. Increase the heat to high. Brown the onions and bell peppers, stirring frequently, about 2-3 minutes.

Push the vegetables to the side of the pan, add the potatoes and another tablespoon bacon fat (or olive oil) to the pan.

Brown the potatoes for about 2 minutes, stirring frequently. Sprinkle on salt to taste as you cook.

Add the ham to the potatoes and cook, stirring frequently until the ham is heated through, 1-2 minutes.

Mix all of the vegetables, potato and ham together and mix in the parsley. Add the eggs, stirring to distribute the eggs among the vegetables and ham.

As soon as eggs begin to firm up, remove from heat.

Serve immediately. Great with ketchup on top.

Microwave chocolate and 2 tablespoons of the milk in large microwave-safe bowl on HIGH 1 1/2 to 2 minutes or until chocolate is almost melted, stirring halfway through heating time. Stir until chocolate is melted and mixture is smooth.

Beat in cream cheese, sugar, and remaining milk with wire whisk until blended. Refrigerate 10 minutes. Gently fold in 3 1/2 cups of the whipped topping until no streaks remain. Spoon into crust.

Freeze pie 4 hours. Before cutting pie, let stand at room temperature 15 minutes. Serve with remaining whipped topping. Store pie in freezer.