VOLUME 1 - Kilimanjaro Foods

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Grilled Turkeylegs 6 Servings 4 turkeylegs 18 oz peaches 4 T peanutbutter,soft 2 T coconut,grated 1 clove garlic 1 T honey 1 ingwer,walnut size 1 chilipowder Puree the peaches in blender. Smash the garlic; add to it. Chop the ingwer very fine; add to it and the honey and coconut. Mix all together and marinade the turkey legs in it, let stand in the fridge for, at least, 5 hours. Grill for 60 minutes and spread with the marinade often and turn often.
Gross-Suppe (Semolina Soup) 4 Servings 1 l meat broth (approx. 1 qt) 1 c semolina 1 egg 1 a few sprigs parsley -chopped,(or a),bit of chopp 1 chives 50 g butter (3 1/2 tbsp) 1 salt,To Taste 1 pepper,To Taste 1 nutmeg to taste,Ground Slowly stir the semolina into the boiling broth and cook for 1 hour. Shortly before serving, stir in a beaten egg, adjust seasoning with salt, pepper, and nutmeg. Add the chopped parsley or chives, and dot with butter. Serves 4.
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VOLUME 1 This eBook brought to you
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Sole And Salmon Rolls With Ginger B
Page 5 and 6:
Cassibowle Celery Root Salad (Selle
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Gross-Suppe (Semolina Soup) Gruiben
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Mohren Mohren Mit Geschnetzeltern (
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Steaks Esterhazy Stir-Fry Springdis
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Boxty (Potato Griddle Cakes) (Irish
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Givech / Mixed Vegetable Caviar Gol
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Potato Kugel Potted Beef With Mushr
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French Recipes Baked Tomatoes With
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Brioches 12 Servings 2 1/4 c flour,
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Cervelles En Matelote 6 Servings 2
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Chocolate Mint Mousse 6 Servings 8
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Cooked Meat Croquettes 4 Servings M
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Creamy Chestnut Soup 8 Servings 4 l
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Franconia Root Vegetables 6 Serving
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Galantine Of Chicken 8 Servings 1 c
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Gratin Of Melting Potatoes 8 Servin
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4 Servings 20 sm red potatoes (or n
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4 Servings 1 c oil 1 c vinegar 1 t
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6 Servings 2 shallots 1 T butter 1/
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8 Servings 6 oz ladyfinger cookies
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1 Servings 2 lg eggs 1/2 t water Sa
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4 Servings 1 T olive oil 3/4 c onio
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4 Servings RICE MIXTURE 1/4 c onion
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1 Servings 1/2 c white wine 2 T tar
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12 Servings 2 T summer savory leave
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1 Servings 1 t butter (or 2),Melted
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4 Servings 1 salmon fillet,1 inch t
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4 Servings 1/4 c onions,Chopped 1 T
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12 pearl onions,about 3 oz. 8 aspar
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4 Servings 1 cut up chicken,dredged
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4 Servings 4 veal loin chops 1 1/2
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4 lb venison,cut in 2" chunks 1 car
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1 c olive oil 1/4 c red wine vinega
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A Different Sauerbraten 1 bacon,4-6
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1 Servings 40 g salt 50 g sugar 1 l
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18 Servings 3/4 c butter (or margar
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1 Servings Kg apples,sweet ones, ri
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4 Servings 3 lg tart apples,peeled,
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4 Servings 1/2 t salt 2 c flour,unb
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1 Servings 8 oz medium egg noodles
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4 Servings 80 g flour (3/4 cup) 1 l
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1 Servings 1 lb lamb's shoulder,deb
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1 Servings 1 qt raw cabbage 1 qt be
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4 Servings 4 lb veal neck 1 1/2 oz
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4 Servings 4 c potatoes,* 1/2 t sal
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1 Servings 1 lb veal,cut in 4 thin
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8 Servings 1 c (scant) flour 3 T co
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4 Servings 1 lb herbs * T butter 1
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4 Servings 4 c potatoes,* 1/2 t sal
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6 Servings 2 pk gelatin,unflavored
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6 Servings 1 qt strawberries,fresh
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6 Servings 2 lb veal,cubed 2 T vege
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4 Servings 4 c potatoes,* 2 c chick
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4 Servings 4 sandwich (or roll stea
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4 Servings 1 lb carrots 8 c white w
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Berliner Ballen (Berlin Bales) 1 Se
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Biersuppe (Beer Soup) 4 Servings 1
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Biskuitstreifle 4 Servings 60 g but
Page 125 and 126:
Black Bread 1 Servings 1 1/2 lb rye
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Blueberry Kuchen 1 Servings FOR THE
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Bodebiremus - Kartoffelmus (Potato
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Braetknoedel (Ground Meat Dumplings
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Braised Red Cabbage 4 Servings 1 re
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Bratwurst In Beer, Berlin Style 1 S
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Braune Einbrenne (Brown Gravy) 4 Se
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Brennsuppe (Flour Soup) 4 Servings
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Brussels Sprouts In Beer 4 Servings
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Butterkuchen (Butter Cake) 12 Servi
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Celery Root Salad (Selleriesalat) 2
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Cheesecake Germania 6 Servings BASE
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Chestnut Torte 2 lb chestnuts Milk,
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Chicken And German Noodle Soup 1 2/
Page 153 and 154:
Chocolate Amazons (Schokoladen Amaz
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Choucroute Garnie 8 Servings 1 1/2
Page 157 and 158:
Cinnamon Kuchen 1 Servings 1 egg,be
Page 159 and 160:
Coffee Cake (Kaffee Kuchen) 1 Servi
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Crispy Porkroast With Basilsauce 3
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Crumb Cake 6 Servings TOPPING =====
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Cucumber Relish Salad 4 Servings 1
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Czech Kolachke 1 Servings 8 oz pkg
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Dampfnudle (Yeast Dumplings) 1 Serv
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Der Gefuellte Schweinebauch (Stuffe
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Dodd's Lebkuchen 1 Servings 3 c all
Page 175 and 176:
Dr. Oetker's Rouladen 4 Servings 8
Page 177 and 178: Dutch Bloemen Sprits (Chocolate And
Page 179 and 180: Eiergerstensuppe (Egg-Dough Drop So
Page 181 and 182: Eing'saets Mus (Saebrei) 4 Servings
Page 183 and 184: Erbsenpuree (Yellow Split-Pea Puree
Page 185 and 186: Essig Krautersauce 1 Servings 1 T s
Page 187 and 188: 5. Place the meat on plates, topped
Page 189 and 190: particles from the bottom. Bring to
Page 191 and 192: 7. Mix fennel green with the lemon
Page 193 and 194: Filled Mini Cucumbers 4 Servings 1
Page 195 and 196: Flaedle 4 Servings 200 g flour (1 3
Page 197 and 198: APRICOT GLAZE: Finally heat jam and
Page 199 and 200: Frankfurter Sausage 2 Servings 3 fe
Page 201 and 202: Fruechte Brot 20 Servings 2 2/3 oz
Page 203 and 204: OVERBAKE. Cake should be farely moi
Page 205 and 206: pastry shell. Press in the almonds
Page 207 and 208: Gaisburger Marsch (Hot-Pot With Bee
Page 209 and 210: Gebackenes Euter (Fried Cow's Udder
Page 211 and 212: Gefuellte Flaedle - Pfannkuchen (Fi
Page 213 and 214: Carefully remove 'Maultaschen' from
Page 215 and 216: Simmer the mixture for 5 minutes, s
Page 217 and 218: Gekochtes Schweinefleisch - Kesself
Page 219 and 220: Gewurzte Schweinsrippchen, Braised
Page 221 and 222: Glitscher 4 Servings 3 md raw potat
Page 223 and 224: Goetta 1 Servings 3 lb pork neck bo
Page 225 and 226: Goulash Soup [gulyassuppe] 5 Servin
Page 227: Grilled Herb Schnitzel 4 Servings b
Page 231 and 232: Gruibenknoedel (Cracklings Dumpling
Page 233 and 234: Grundstock Nudelteig (Basic Pasta D
Page 235 and 236: Grune Bohnen Mit Dill (Grean Beans
Page 237 and 238: Gugelhupf 8 Servings 1 pk yeast,dry
Page 239 and 240: Gulyassuppe 6 Servings 1/2 lb onion
Page 241 and 242: Hackbraten (Falscher Has) 4 Serving
Page 243 and 244: Ham With Noodles (Schinkennudeln) 4
Page 245 and 246: set aside. Add the reserved diced h
Page 247 and 248: Haselnussmakronen 20 Servings 2 egg
Page 249 and 250: Hasenoehrle (Rabbit Ears) 4 Serving
Page 251 and 252: Hochrippe Und Sauerkraut (Spareribs
Page 253 and 254: Holderkuechle (Elderberry Fritters)
Page 255 and 256: Holderschmarren (Elderberry Scrambl
Page 257 and 258: Hot German Bean Salad 6 Servings 1/
Page 259 and 260: Hot German Rice Salad 6 Servings 6
Page 261 and 262: Jaegerschnitzel 3 Servings 2 pork (
Page 263 and 264: German Apple Cake 8 Servings 1 c su
Page 265 and 266: Jean's Sauerkraut Hotdish 6 Serving
Page 267 and 268: Kaesetorte (Cheesetorte) 1 Servings
Page 269 and 270: Kaessuppe (Cheese Soup) 4 Servings
Page 271 and 272: peas and decorate the pan with spri
Page 273 and 274: Kalbsschnitzel Mit Joghurt 4 Servin
Page 275 and 276: Kalter Kartoffelsalat (Cold Potato
Page 277 and 278: Kapuska (Sauerkraut) And Kielbasa 6
Page 279 and 280:
Kartoffelklosse (Potato Dumplings)
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Kartoffelkratzet - Kartoffelschmarr
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Kartoffelpfannkuchen (Potato Pancak
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Kasespatzle (Spaetzle Cheese Noodle
Page 287 and 288:
Kekstorte (German Cookie Cake) 1 Se
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Klossel Suppe (Dumpling Soup) 1 Ser
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Knoepfle- Oder Spaetzleteig (Basic
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(Increase heat, add flour & water m
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in flour. Cook for 3 minutes, stirr
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Kratzet - Mehlkratzet - Duranand 4
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Krautfleisch - Pork Casserole W/ Ca
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added to the hot soup at the table.
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Kugelhof 6 c flour,Sifted plus flou
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Leber Und Bratwurst Auflauf (Liver
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Lebkuchen (German Honey Cakes) 1 Se
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glazed. Makes 4 dozen bars. Linzer
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Store in airtight containers at roo
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Marinated Potato Salad 4 Servings 2
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Marzipan (Candies) 2 Servings 1 lb
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Mohn Kuchen 12 Servings 1 dough 1 c
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Mohren Mit Geschnetzeltern 4 Servin
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Mom's German Meatballs 12 Servings
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Nuernberger Rostbratwuerste 6 Servi
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Nusskipferl (Nut Crescents) 10 Serv
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until well blended. Stir in oats. D
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Ofennudle (Rohrnudle) 4 Servings 50
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Pfeffernusse 1 Servings 2 egg yolks
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Pflaumenkuchen (Plum Cake) 16 Servi
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Plunder Flechten 1 egg,beaten 1/2 c
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Polnische Jaegertopf (Polish Hunter
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Pork Hocks (Schweinshaxe) 2 Serving
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Potato And Cucumber Soup-Gurken Und
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Rahm-Fleckle (Sweet Or Sour Cream D
Page 345 and 346:
aisins, reserving rum, and sprinkle
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Real German Potato Salad 8 Servings
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Red-Beet Salad 6 Servings 2 red bee
Page 351 and 352:
Rheinischer Sauerbraten (Rhenish St
Page 353 and 354:
Rindergulasch (Beef Goulash) 1 Serv
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Rohrmus Mit Aepfeln Oder Gruiben(Ap
Page 357 and 358:
Rostbraten Mit Pilzfulle 6 Servings
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Roter Press-Sack (Red Head Cheese)
Page 361 and 362:
Rouladen Of Beef 6 Servings 1 1/2 l
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Rye Bread 4 Servings 2 yeast,active
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Sandtortchen (Sand Tarts) 24 Servin
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Satarasch 4 Servings 750 g pork,cub
Page 369 and 370:
Sauerbraaten & Potato Dumplings In
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Sauerbraten (Sweet Sour Beef) 6 Ser
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Sauerbraten W/Sweet & Sour Cabbage
Page 375 and 376:
Serve with potato dumplings or brea
Page 377 and 378:
enough . But you taste and decide!)
Page 379 and 380:
Saure Kartoffel (Saure Raedle, Eing
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sauce over it. Scheiterhaufen (Log
Page 383 and 384:
Schinkenspeck > German Bacon 1 for
Page 385 and 386:
Schlesisches Himmelreich (Silesian
Page 387 and 388:
Schneiderflecklesuppe 4 Servings 1
Page 389 and 390:
Schokoladenpretzel (Chocolate Pretz
Page 391 and 392:
Schwalbennester (Barvarian Veal) 4
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Schweines Mit Bodabire And Aepfel 4
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Schweinsmedallions Mit Sommermajora
Page 397 and 398:
Senfgurken 1 Servings 2 Kg small cu
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Spargel In Weisser Sosse 4 Servings
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Speckkartoffel (Potatoes With Bacon
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8. Cook the dumplings in the simmer
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dough into a raised rim. Cover the
Page 407 and 408:
Steaks Esterhazy 4 Servings 1/4 lb
Page 409 and 410:
Streusel Kuchen 1 Servings 1/2 c po
Page 411 and 412:
Surbraten (Corned Pork) 4 Servings
Page 413 and 414:
Thueringer Kloesse 1 Servings 18 la
Page 415 and 416:
Tomato Salad 4 Servings 5 md tomato
Page 417 and 418:
Tropfkrapfen (Drop Donuts) 10 Servi
Page 419 and 420:
Uberbackener Spinat Mit Kase (Baked
Page 421 and 422:
an icing bag with the mixture and p
Page 423 and 424:
2-3 minutes on each side. Season ea
Page 425 and 426:
Veal Rounds With Vegatables 4 Servi
Page 427 and 428:
Veal With Sheeps Cheese (German) 4
Page 429 and 430:
Venetian Veal Pie 6 Servings 1 1/2
Page 431 and 432:
Weiche Lebkuche Mit Tschaklett (Cho
Page 433 and 434:
Weiner Saft Gulasch (Viennese Beef
Page 435 and 436:
Weinkuechle (Wine Fritters) 4 Servi
Page 437 and 438:
Weisse Bohnensuppe (White Bean Soup
Page 439 and 440:
Westphalian Cabbage 4 Servings 2 lb
Page 441 and 442:
White Asparagus In White Sauce 4 Se
Page 443 and 444:
Wiener Schnitzel 6 Servings 4 oz ve
Page 445 and 446:
Wild Pig On Sauerkraut 6 Servings 4
Page 447 and 448:
Wurstsalat (Sausage Salad) 1 Servin
Page 449 and 450:
Zucchini-Kuchen (Zucchini Cake) 6 S
Page 451 and 452:
Zwetschgendatsche (Damson Plum Tart
Page 453 and 454:
in the middle rack at 375 degrees F
Page 455 and 456:
Bastilla 1 lb chicken breasts (or t
Page 457 and 458:
Braised Lamb Shanks In Lemon-Dill S
Page 459 and 460:
Béchamel-Coated Fried Chicken 4 Se
Page 461 and 462:
Chiles & Garlic In Oil 6 Servings 2
Page 463 and 464:
Cucumbers Stuffed With Feta 8 Servi
Page 465 and 466:
with Apricot Sauce. Fried Cinnamon
Page 467 and 468:
Ganza 4 Servings 3 eggs 3/4 c milk
Page 469 and 470:
and lemon juice and paint some gene
Page 471 and 472:
Greek Stifado With Feta Cheese Crus
Page 473 and 474:
Green Bean Salad With Feta-Walnut M
Page 475 and 476:
are. 6. Divide each tuna steak into
Page 477 and 478:
Lima Bean Plaki 8 Servings 1 lb dri
Page 479 and 480:
through (20 minutes). With a slotte
Page 481 and 482:
Stuffed Grape Leaves 1/4 c currants
Page 483 and 484:
Combine all of the ingredients for
Page 485 and 486:
Baked Parsnips Irish Style 8 Servin
Page 487 and 488:
Beacan Bruithe (Baked Mushrooms) [i
Page 489 and 490:
Boiled Collar Of Bacon With Creamy
Page 491 and 492:
Braised Celery (Irish) 4 Servings 1
Page 493 and 494:
Cabbage And Bacon (Irish) 4 Serving
Page 495 and 496:
Colonial Goose 8 Servings 5 lb Lamb
Page 497 and 498:
County Cork Irish Stew Lamb,Irish,V
Page 499 and 500:
Dressed Cabbage (Irish) 4 Servings
Page 501 and 502:
Emerald Isle Cooler 1 Servings 5 oz
Page 503 and 504:
Irish Beef In Guinness 6 Servings 2
Page 505 and 506:
Irish Coffee No. 2 2 Servings 1 1/2
Page 507 and 508:
Irish Hot Pot 6 Servings md Potatoe
Page 509 and 510:
Irish Loin Of Pork Servings To 6 lb
Page 511 and 512:
Irish Stew Servings T Oil lg Onion
Page 513 and 514:
Kidney Soup (Irish) Servings Beef k
Page 515 and 516:
Low Calorie Irish Colcannon Serving
Page 517 and 518:
Parsnip Cakes (Irish) Servings lb P
Page 519 and 520:
Real Irish Stew Servings 1/2 lb Mut
Page 521 and 522:
Shamrock Servings 1/2 fl Irish whis
Page 523 and 524:
Shannon Dove Servings fl Irish whis
Page 525 and 526:
Steak And Guinness Pie (Irish) Serv
Page 527 and 528:
Trimlestown Roast Sirloin (Irish) S
Page 529 and 530:
Russian Kulich Russian Recipes 1/2
Page 531 and 532:
Armenian Lentil Soup Servings c oni
Page 533 and 534:
Baklazhan /Chopped Eggplant With Ma
Page 535 and 536:
Basturma (Georgian Pomegranate Mari
Page 537 and 538:
Beet Kvas Servings lb beets, water
Page 539 and 540:
Blinchaty Pirog 1 T oil onion,chopp
Page 541 and 542:
towel. Make blini with the remainin
Page 543 and 544:
Remove meat from soup; set aside. S
Page 545 and 546:
Burakovyi Kvas (Fermented Beet Juic
Page 547 and 548:
Carrot Babka Servings lb carrots pe
Page 549 and 550:
Ceregi 1 Servings 1/2 c butter 4 c
Page 551 and 552:
Charkhali (Beet And Coriander Pickl
Page 553 and 554:
sugar mixture. Pour reserved cherry
Page 555 and 556:
Chicken Kotletki With Sour Cream Sa
Page 557 and 558:
Chrov Plav Servings c rice,Uncooked
Page 559 and 560:
Cossack Braised Lamb Servings 1/16
Page 561 and 562:
Cossack Dill Pickles Servings garl
Page 563 and 564:
Cucumber Dill Salad Servings cucumb
Page 565 and 566:
Didivs'ka Iushka (Grandfather Soup)
Page 567 and 568:
Eggplant Pkhali Servings lg eggfrui
Page 569 and 570:
Fruited Rice W/ Mushrooms & Almonds
Page 571 and 572:
4. Bake in preheated hot oven (425'
Page 573 and 574:
aking sheet, slightly squash the to
Page 575 and 576:
Givech / Mixed Vegetable Caviar Ser
Page 577 and 578:
Gozinaki (Walnut & Honey Crunch) Se
Page 579 and 580:
Grzyby W Smietanie (Mushrooms With
Page 581 and 582:
into the center of each square, add
Page 583 and 584:
sugar, beef and bacon. Bring to a b
Page 585 and 586:
Kalduni (Russian Dumplings) THE DOU
Page 587 and 588:
Serves 4. Kalduni With Stroganoff-S
Page 589 and 590:
Kartopliana Nachynka (Potato-Cheese
Page 591 and 592:
this time. Pour sauce over duck. Se
Page 593 and 594:
Khachapuri (Cheese Pie) 6 Servings
Page 595 and 596:
same system as for cheese filling.
Page 597 and 598:
Khalia - Georgian Spicy Beef Stew S
Page 599 and 600:
Khvorost (Filhozes) Servings eggs T
Page 601 and 602:
high heat. Skim the foam as needed.
Page 603 and 604:
Kirsov's Pudding Servings lg. sweet
Page 605 and 606:
moderate heat and add the stuffed c
Page 607 and 608:
Kolachki 6 Servings COOKIE DOUGH ==
Page 609 and 610:
Kotlety Tsiplenokovo Po-Kievski (Ch
Page 611 and 612:
garlic, lower heat to medium, and c
Page 613 and 614:
Kulich 24 Servings 1/3 c raisins,go
Page 615 and 616:
Kumpanskiey. 4 Servings Mix equal p
Page 617 and 618:
and the vermouth until well blended
Page 619 and 620:
Kwerstkhi Nigozee Satsabelly (Egg S
Page 621 and 622:
chick-peas* rather than canned ones
Page 623 and 624:
Lamb, Raisin, & Bean Polov Serving
Page 625 and 626:
Lemon Kvas Servings dry yeast envel
Page 627 and 628:
Lobio Soup (Red Bean Soup) 1 Servin
Page 629 and 630:
serving dish and allow to cool. In
Page 631 and 632:
Makovyi Knysh (Poppy Seed Roll) ROL
Page 633 and 634:
Malinnik Servings lb raspberries fr
Page 635 and 636:
Medianyky (Honey Cookies) Servings
Page 637 and 638:
Milk Soup W/ Vegetables "Molochuna
Page 639 and 640:
Mocha Honey Cream Torte Servings eg
Page 641 and 642:
Mrybova Pidlyva (Mushroom Gravy) Se
Page 643 and 644:
Nachinyonaya Forel (Stuffed Trout)
Page 645 and 646:
Okroshka Servings c meat,cooked cuc
Page 647 and 648:
Omelet Cu Brinza Si Ciapa Verde (Om
Page 649 and 650:
Pampushky (Raised Doughnuts With Fi
Page 651 and 652:
Parcha Bozbash - Lamb Soup W/ Chest
Page 653 and 654:
Pashtet Iz Pachonki Servings lb chi
Page 655 and 656:
for another 2 mins to brown skin si
Page 657 and 658:
either on waxed paper or board spri
Page 659 and 660:
Pineapple Squares (Annanasa Keturka
Page 661 and 662:
and simmer together for an hour. Ad
Page 663 and 664:
Place piroshki on a cookie sheet or
Page 665 and 666:
the broth clear, do not press the b
Page 667 and 668:
Pokhlyobka Mushroom & Barley Soup S
Page 669 and 670:
Polish Babka Servings 1/2 c milk c
Page 671 and 672:
Potato Kugel 6 Servings 9 potatoes,
Page 673 and 674:
for 20 min till done. Gravy: sear f
Page 675 and 676:
Pyrizhky (Baked Turnovers) Servings
Page 677 and 678:
Ramen Chicken Salad 3 pounds shredd
Page 679 and 680:
Recipe For Pierogies Servings c flo
Page 681 and 682:
peppercorns, parsley, & salt & cook
Page 683 and 684:
Ruby Red Borscht Servings lg beets
Page 685 and 686:
Samarkand Lamb 1 Servings 500 g lam
Page 687 and 688:
tender. Remove poultry pieces, disc
Page 689 and 690:
Selyodka S Gorchichnoi Pripavoi Ser
Page 691 and 692:
Setsamandi (Kharcho) (Lamb, Rice &
Page 693 and 694:
Shchi (Cabbage Soup) 10 porcini wel
Page 695 and 696:
Wet a linen dishtowel and place it
Page 697 and 698:
Serves 4. Siberian Pelmeni (Meat-Fi
Page 699 and 700:
Soko Kwerstkhi (Mushroom And Eggs)
Page 701 and 702:
the beef is tender. Should liquid e
Page 703 and 704:
Studynyna Rybiacha (Fish In Aspic)
Page 705 and 706:
Sweet Onion Salad 2 Servings FLATBR
Page 707 and 708:
Syrniki With Potato Servings lb cot
Page 709 and 710:
Tart Kebab Sauce 10 Servings 1/2 c
Page 711 and 712:
sifted flour. Stir and cook for 3 m
Page 713 and 714:
Tourlu 4 Servings 1/2 lb green bean
Page 715 and 716:
close at seam, cut pockets slightly
Page 717 and 718:
Vareniki (Ukrainian Filled Dumpling
Page 719:
almost 15 minutes. Turn the heat up
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VOLUME 1 - Kilimanjaro Foods

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