VOLUME 1 - Kilimanjaro Foods

Recommendations

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1 1/2 lb saddle of lamb boned,split, with loins barded and(1 1/2 to 2 lbs.) and aprons 1 md onion 1 md carrot 2 cloves garlic 1 leek 3 T vegetable oil 1/2 c loosely fresh mint,Packed leaves 1/2 t thyme,Dried 1 bay leaf 2 c fresh lamb (or beef stock) or beef broth,Canned 1 1/2 c red Bordeaux wine such as Merlot (or Cabernet) 2 T butter,chilled PREPARATION: Trim the apron meat of all fat and set aside. Peel the onion, carrot, and garlic. Coarsely chop the onion and carrot, and set aside with the garlic in a small bowl. Trim, clean, and coarsely chop the leek (using all of the white section and about 2 inches of the green tops), and add it to the bowl. In a heavy, medium, non-reactive skillet, heat 1 tablespoon of the oil. Quarter each apron and saut over medium heat until very brown, about 7 minutes. Measure 2 tablespoons mint leaves (wrap and refrigerate the remaining mint and add to the skillet along with the chopped vegetables, thyme, and bay leaf. Cover the skillet, lower the heat, and cook, stirring occasionally, until the vegetables are lightly colored and tender, about 20 minutes. Stir in the lamb stock and red wine and bring to a boil. Lower the heat and simmer, partially covered, skimming frequently, until strained liquid reduces to 1 1/4 cups, about 50-60 minutes. Discard solids and set strained liquid aside. (Can cover and refrigerate up to 2 days.) COOKING: Mince the remaining mint leaves. Cut the butter into small pieces and set aside. Slice loins into six to eight 1-1/4-inch thick medallions and sprinkle with salt and pepper. In a large, heavy, non-reactive skillet, heat the remaining 2 tablespoons oil until very hot, but not smoking. Saute medallions 2 minutes on each side until medium rare. Transfer medallions to a plate and cover loosely with foil to keep warm. Increase heat to high, pour the strained stock into the skillet and bring to a boil, scraping the bottom of the skillet with a wooden spoon to deglaze. Boil until stock reduces to 1 cup, 2-3 minutes. Remove skillet from heat and whisk in butter, one piece at a time. Stir in the mint and season to taste with salt and pepper. Cover and keep sauce warm. SERVING: Transfer medallions to a cutting board and stir accumulated juices into the sauce. Remove string (and barding, if used) and put medallions onto individual plates. Spoon sauce around medallions; serve immediately. Savory Butter
12 Servings 2 T summer savory leaves,stems -removed 6 T butter,softened TO PREPARE: Mince the summer savory, then cream the butter, and beat in the savory. Shape the herb butter into a 1-inch-thick cylinder, wrap in plastic, and refrigerate. Yields: 3/4 cup Scalloped Potatoes
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VOLUME 1 This eBook brought to you
Page 3 and 4:
Sole And Salmon Rolls With Ginger B
Page 5 and 6: Cassibowle Celery Root Salad (Selle
Page 7 and 8: Gross-Suppe (Semolina Soup) Gruiben
Page 9 and 10: Mohren Mohren Mit Geschnetzeltern (
Page 11 and 12: Steaks Esterhazy Stir-Fry Springdis
Page 13 and 14: Boxty (Potato Griddle Cakes) (Irish
Page 15 and 16: Givech / Mixed Vegetable Caviar Gol
Page 17 and 18: Potato Kugel Potted Beef With Mushr
Page 19 and 20: French Recipes Baked Tomatoes With
Page 21 and 22: Brioches 12 Servings 2 1/4 c flour,
Page 23 and 24: Cervelles En Matelote 6 Servings 2
Page 25 and 26: Chocolate Mint Mousse 6 Servings 8
Page 27 and 28: Cooked Meat Croquettes 4 Servings M
Page 29 and 30: Creamy Chestnut Soup 8 Servings 4 l
Page 31 and 32: Franconia Root Vegetables 6 Serving
Page 33 and 34: Galantine Of Chicken 8 Servings 1 c
Page 35 and 36: Gratin Of Melting Potatoes 8 Servin
Page 37 and 38: 4 Servings 20 sm red potatoes (or n
Page 39 and 40: 4 Servings 1 c oil 1 c vinegar 1 t
Page 41 and 42: 6 Servings 2 shallots 1 T butter 1/
Page 43 and 44: 8 Servings 6 oz ladyfinger cookies
Page 45 and 46: 1 Servings 2 lg eggs 1/2 t water Sa
Page 51 and 52: 4 Servings 1 T olive oil 3/4 c onio
Page 53 and 54: 4 Servings RICE MIXTURE 1/4 c onion
Page 55: 1 Servings 1/2 c white wine 2 T tar
Page 59 and 60: 1 Servings 1 t butter (or 2),Melted
Page 61 and 62: 4 Servings 1 salmon fillet,1 inch t
Page 63 and 64: 4 Servings 1/4 c onions,Chopped 1 T
Page 65 and 66: 12 pearl onions,about 3 oz. 8 aspar
Page 67 and 68: 4 Servings 1 cut up chicken,dredged
Page 69 and 70: 4 Servings 4 veal loin chops 1 1/2
Page 71 and 72: 4 lb venison,cut in 2" chunks 1 car
Page 73 and 74: 1 c olive oil 1/4 c red wine vinega
Page 75 and 76: A Different Sauerbraten 1 bacon,4-6
Page 77 and 78: 1 Servings 40 g salt 50 g sugar 1 l
Page 79 and 80: 18 Servings 3/4 c butter (or margar
Page 81 and 82: 1 Servings Kg apples,sweet ones, ri
Page 83 and 84: 4 Servings 3 lg tart apples,peeled,
Page 85 and 86: 4 Servings 1/2 t salt 2 c flour,unb
Page 87 and 88: 1 Servings 8 oz medium egg noodles
Page 89 and 90: 4 Servings 80 g flour (3/4 cup) 1 l
Page 91 and 92: 1 Servings 1 lb lamb's shoulder,deb
Page 93 and 94: 1 Servings 1 qt raw cabbage 1 qt be
Page 95 and 96: 4 Servings 4 lb veal neck 1 1/2 oz
Page 97 and 98: 4 Servings 4 c potatoes,* 1/2 t sal
Page 99 and 100: 1 Servings 1 lb veal,cut in 4 thin
Page 101 and 102: 8 Servings 1 c (scant) flour 3 T co
Page 103 and 104: 4 Servings 1 lb herbs * T butter 1
Page 105 and 106: 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
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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/
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Chocolate Amazons (Schokoladen Amaz
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Choucroute Garnie 8 Servings 1 1/2
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Cinnamon Kuchen 1 Servings 1 egg,be
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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
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Dr. Oetker's Rouladen 4 Servings 8
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Dutch Bloemen Sprits (Chocolate And
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Eiergerstensuppe (Egg-Dough Drop So
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Eing'saets Mus (Saebrei) 4 Servings
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Erbsenpuree (Yellow Split-Pea Puree
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Essig Krautersauce 1 Servings 1 T s
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5. Place the meat on plates, topped
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particles from the bottom. Bring to
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7. Mix fennel green with the lemon
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Filled Mini Cucumbers 4 Servings 1
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Flaedle 4 Servings 200 g flour (1 3
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APRICOT GLAZE: Finally heat jam and
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Frankfurter Sausage 2 Servings 3 fe
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Fruechte Brot 20 Servings 2 2/3 oz
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OVERBAKE. Cake should be farely moi
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pastry shell. Press in the almonds
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Gaisburger Marsch (Hot-Pot With Bee
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Gebackenes Euter (Fried Cow's Udder
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Gefuellte Flaedle - Pfannkuchen (Fi
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Carefully remove 'Maultaschen' from
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Simmer the mixture for 5 minutes, s
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Gekochtes Schweinefleisch - Kesself
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Gewurzte Schweinsrippchen, Braised
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Glitscher 4 Servings 3 md raw potat
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Goetta 1 Servings 3 lb pork neck bo
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Goulash Soup [gulyassuppe] 5 Servin
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Grilled Herb Schnitzel 4 Servings b
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Gross-Suppe (Semolina Soup) 4 Servi
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Gruibenknoedel (Cracklings Dumpling
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Grundstock Nudelteig (Basic Pasta D
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Grune Bohnen Mit Dill (Grean Beans
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Gugelhupf 8 Servings 1 pk yeast,dry
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Gulyassuppe 6 Servings 1/2 lb onion
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Hackbraten (Falscher Has) 4 Serving
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Ham With Noodles (Schinkennudeln) 4
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set aside. Add the reserved diced h
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Haselnussmakronen 20 Servings 2 egg
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Hasenoehrle (Rabbit Ears) 4 Serving
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Hochrippe Und Sauerkraut (Spareribs
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Holderkuechle (Elderberry Fritters)
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Holderschmarren (Elderberry Scrambl
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Hot German Bean Salad 6 Servings 1/
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Hot German Rice Salad 6 Servings 6
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Jaegerschnitzel 3 Servings 2 pork (
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German Apple Cake 8 Servings 1 c su
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Jean's Sauerkraut Hotdish 6 Serving
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Kaesetorte (Cheesetorte) 1 Servings
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Kaessuppe (Cheese Soup) 4 Servings
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peas and decorate the pan with spri
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Kalbsschnitzel Mit Joghurt 4 Servin
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Kalter Kartoffelsalat (Cold Potato
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Kapuska (Sauerkraut) And Kielbasa 6
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Kartoffelklosse (Potato Dumplings)
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Kartoffelkratzet - Kartoffelschmarr
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Kartoffelpfannkuchen (Potato Pancak
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Kasespatzle (Spaetzle Cheese Noodle
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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
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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
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Rheinischer Sauerbraten (Rhenish St
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Rindergulasch (Beef Goulash) 1 Serv
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Rohrmus Mit Aepfeln Oder Gruiben(Ap
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Rostbraten Mit Pilzfulle 6 Servings
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Roter Press-Sack (Red Head Cheese)
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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
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Sauerbraaten & Potato Dumplings In
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Sauerbraten (Sweet Sour Beef) 6 Ser
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Sauerbraten W/Sweet & Sour Cabbage
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Serve with potato dumplings or brea
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enough . But you taste and decide!)
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Saure Kartoffel (Saure Raedle, Eing
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sauce over it. Scheiterhaufen (Log
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Schinkenspeck > German Bacon 1 for
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Schlesisches Himmelreich (Silesian
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Schneiderflecklesuppe 4 Servings 1
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Schokoladenpretzel (Chocolate Pretz
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Schwalbennester (Barvarian Veal) 4
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Schweines Mit Bodabire And Aepfel 4
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Schweinsmedallions Mit Sommermajora
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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
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Steaks Esterhazy 4 Servings 1/4 lb
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Streusel Kuchen 1 Servings 1/2 c po
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Surbraten (Corned Pork) 4 Servings
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Thueringer Kloesse 1 Servings 18 la
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Tomato Salad 4 Servings 5 md tomato
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Tropfkrapfen (Drop Donuts) 10 Servi
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Uberbackener Spinat Mit Kase (Baked
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an icing bag with the mixture and p
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2-3 minutes on each side. Season ea
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Veal Rounds With Vegatables 4 Servi
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Veal With Sheeps Cheese (German) 4
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Venetian Veal Pie 6 Servings 1 1/2
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Weiche Lebkuche Mit Tschaklett (Cho
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Weiner Saft Gulasch (Viennese Beef
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Weinkuechle (Wine Fritters) 4 Servi
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Weisse Bohnensuppe (White Bean Soup
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Westphalian Cabbage 4 Servings 2 lb
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White Asparagus In White Sauce 4 Se
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Wiener Schnitzel 6 Servings 4 oz ve
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Wild Pig On Sauerkraut 6 Servings 4
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Wurstsalat (Sausage Salad) 1 Servin
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Zucchini-Kuchen (Zucchini Cake) 6 S
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Zwetschgendatsche (Damson Plum Tart
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in the middle rack at 375 degrees F
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Bastilla 1 lb chicken breasts (or t
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Braised Lamb Shanks In Lemon-Dill S
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Béchamel-Coated Fried Chicken 4 Se
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Chiles & Garlic In Oil 6 Servings 2
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Cucumbers Stuffed With Feta 8 Servi
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with Apricot Sauce. Fried Cinnamon
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Ganza 4 Servings 3 eggs 3/4 c milk
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and lemon juice and paint some gene
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Greek Stifado With Feta Cheese Crus
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Green Bean Salad With Feta-Walnut M
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are. 6. Divide each tuna steak into
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Lima Bean Plaki 8 Servings 1 lb dri
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through (20 minutes). With a slotte
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Stuffed Grape Leaves 1/4 c currants
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Combine all of the ingredients for
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Baked Parsnips Irish Style 8 Servin
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Beacan Bruithe (Baked Mushrooms) [i
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Boiled Collar Of Bacon With Creamy
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Braised Celery (Irish) 4 Servings 1
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Cabbage And Bacon (Irish) 4 Serving
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Colonial Goose 8 Servings 5 lb Lamb
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County Cork Irish Stew Lamb,Irish,V
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Dressed Cabbage (Irish) 4 Servings
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Emerald Isle Cooler 1 Servings 5 oz
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Irish Beef In Guinness 6 Servings 2
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Irish Coffee No. 2 2 Servings 1 1/2
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Irish Hot Pot 6 Servings md Potatoe
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Irish Loin Of Pork Servings To 6 lb
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Irish Stew Servings T Oil lg Onion
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Kidney Soup (Irish) Servings Beef k
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Low Calorie Irish Colcannon Serving
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Parsnip Cakes (Irish) Servings lb P
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Real Irish Stew Servings 1/2 lb Mut
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Shamrock Servings 1/2 fl Irish whis
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Shannon Dove Servings fl Irish whis
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Steak And Guinness Pie (Irish) Serv
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Trimlestown Roast Sirloin (Irish) S
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Russian Kulich Russian Recipes 1/2
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Armenian Lentil Soup Servings c oni
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Baklazhan /Chopped Eggplant With Ma
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Basturma (Georgian Pomegranate Mari
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Beet Kvas Servings lb beets, water
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Blinchaty Pirog 1 T oil onion,chopp
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towel. Make blini with the remainin
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Remove meat from soup; set aside. S
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Burakovyi Kvas (Fermented Beet Juic
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Carrot Babka Servings lb carrots pe
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Ceregi 1 Servings 1/2 c butter 4 c
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Charkhali (Beet And Coriander Pickl
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sugar mixture. Pour reserved cherry
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Chicken Kotletki With Sour Cream Sa
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Chrov Plav Servings c rice,Uncooked
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Cossack Braised Lamb Servings 1/16
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Cossack Dill Pickles Servings garl
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Cucumber Dill Salad Servings cucumb
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Didivs'ka Iushka (Grandfather Soup)
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Eggplant Pkhali Servings lg eggfrui
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Fruited Rice W/ Mushrooms & Almonds
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4. Bake in preheated hot oven (425'
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aking sheet, slightly squash the to
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Givech / Mixed Vegetable Caviar Ser
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Gozinaki (Walnut & Honey Crunch) Se
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Grzyby W Smietanie (Mushrooms With
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into the center of each square, add
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sugar, beef and bacon. Bring to a b
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Kalduni (Russian Dumplings) THE DOU
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Serves 4. Kalduni With Stroganoff-S
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Kartopliana Nachynka (Potato-Cheese
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this time. Pour sauce over duck. Se
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Khachapuri (Cheese Pie) 6 Servings
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same system as for cheese filling.
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Khalia - Georgian Spicy Beef Stew S
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Khvorost (Filhozes) Servings eggs T
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high heat. Skim the foam as needed.
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Kirsov's Pudding Servings lg. sweet
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moderate heat and add the stuffed c
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Kolachki 6 Servings COOKIE DOUGH ==
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Kotlety Tsiplenokovo Po-Kievski (Ch
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garlic, lower heat to medium, and c
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Kulich 24 Servings 1/3 c raisins,go
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Kumpanskiey. 4 Servings Mix equal p
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and the vermouth until well blended
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Kwerstkhi Nigozee Satsabelly (Egg S
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chick-peas* rather than canned ones
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Lamb, Raisin, & Bean Polov Serving
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Lemon Kvas Servings dry yeast envel
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Lobio Soup (Red Bean Soup) 1 Servin
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serving dish and allow to cool. In
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Makovyi Knysh (Poppy Seed Roll) ROL
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Malinnik Servings lb raspberries fr
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Medianyky (Honey Cookies) Servings
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Milk Soup W/ Vegetables "Molochuna
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Mocha Honey Cream Torte Servings eg
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Mrybova Pidlyva (Mushroom Gravy) Se
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Nachinyonaya Forel (Stuffed Trout)
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Okroshka Servings c meat,cooked cuc
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Omelet Cu Brinza Si Ciapa Verde (Om
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Pampushky (Raised Doughnuts With Fi
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Parcha Bozbash - Lamb Soup W/ Chest
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Pashtet Iz Pachonki Servings lb chi
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for another 2 mins to brown skin si
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either on waxed paper or board spri
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Pineapple Squares (Annanasa Keturka
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and simmer together for an hour. Ad
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Place piroshki on a cookie sheet or
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the broth clear, do not press the b
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Pokhlyobka Mushroom & Barley Soup S
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Polish Babka Servings 1/2 c milk c
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Potato Kugel 6 Servings 9 potatoes,
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for 20 min till done. Gravy: sear f
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Pyrizhky (Baked Turnovers) Servings
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Ramen Chicken Salad 3 pounds shredd
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Recipe For Pierogies Servings c flo
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peppercorns, parsley, & salt & cook
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Ruby Red Borscht Servings lg beets
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Samarkand Lamb 1 Servings 500 g lam
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tender. Remove poultry pieces, disc
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Selyodka S Gorchichnoi Pripavoi Ser
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Setsamandi (Kharcho) (Lamb, Rice &
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Shchi (Cabbage Soup) 10 porcini wel
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Wet a linen dishtowel and place it
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Serves 4. Siberian Pelmeni (Meat-Fi
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Soko Kwerstkhi (Mushroom And Eggs)
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the beef is tender. Should liquid e
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Studynyna Rybiacha (Fish In Aspic)
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Sweet Onion Salad 2 Servings FLATBR
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Syrniki With Potato Servings lb cot
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Tart Kebab Sauce 10 Servings 1/2 c
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sifted flour. Stir and cook for 3 m
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Tourlu 4 Servings 1/2 lb green bean
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close at seam, cut pockets slightly
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Vareniki (Ukrainian Filled Dumpling
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almost 15 minutes. Turn the heat up
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VOLUME 1 - Kilimanjaro Foods

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