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German Apple-Onion Soup
European

German Apple-Onion Soup

4.7

Prep
15 min
Cook
75 min
Total
90 min

Instructions

  1. 1 Set aside about 1/2 cup of the onions to use later as a garnish. Melt the butter in a large pot over medium heat. Stir in the onion, and cook until the onion has softened and turned translucent but not browned, about 10 minutes. Pour in the chicken broth, beef consomme, apple juice concentrate, apple juice, and applejack liquor. Bring to a simmer over medium-high heat and season with the white pepper. Reduce heat to medium-low, cover, and simmer 1 hour.
  2. 2 To serve, place a pinch of the reserved raw onions in the bottom of a soup bowl. Ladle the soup into the bowls, and float a few slices of apple on top to serve.

By Cherish Grabau

Cauliflower Cheese
Side Dish European

Cauliflower Cheese

4.6

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower; cover the saucepan with a lid and steam cauliflower until tender, 10 to 12 minutes.
  2. 2 Melt butter in a large pot over medium heat. Whisk flour into melted butter; cook, stirring constantly until raw flour taste cooks off and mixture darkens, 3 to 4 minutes.
  3. 3 Gradually whisk milk into butter mixture; cook, stirring constantly, until sauce thickens, about 8 minutes. Remove pot from heat; stir in Cheddar cheese. Season sauce with salt and white pepper.
  4. 4 Stir steamed cauliflower into cheese sauce; season with salt and white pepper.

By ButtercupBento

Original Steak Tartare
Dinner European

Original Steak Tartare

4.6

Prep
10 min
Cook
Total
40 min

Instructions

  1. 1 In a medium bowl, mix together the beef, mustard, hot pepper sauce, Worcestershire sauce, brandy, salt, pepper and egg until well blended. Arrange the meat in a neat pile on a glass dish, and cover with aluminum foil. Refrigerate for 30 minutes to allow the flavors to blend. Serve as a spread on crackers or toast.

By ITSIE

Beefs Portuguese Style
Dinner European

Beefs Portuguese Style

4.2

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 In a medium bowl, combine red wine, water, garlic, chile paste, white pepper and salt. Add beef, and turn to coat evenly.
  2. 2 In a large heavy skillet over medium heat, fry 3 steaks for 2 minutes on each side; Set steaks aside, and drain liquids into the red wine mixture. Repeat with remaining beef.
  3. 3 Pour oil into skillet, and reduce heat to medium-low. Fry steaks for a second time, 2 minutes on each side. Drain oil, and return all steaks and marinade to the pan. Allow to boil for 2 minutes.

By DARMYST

German Spaetzle Dumplings
Dinner European

German Spaetzle Dumplings

4.5

Prep
25 min
Cook
10 min
Total
35 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Fill a large pot halfway full with water and bring to a boil. Adjust heat so water just simmers.
  3. 3 Meanwhile, mix together flour, nutmeg, salt, and white pepper in a medium bowl.
  4. 4 Whisk eggs together in a small bowl.
  5. 5 Add eggs alternately with milk to dry ingredients. Stir until smooth.
  6. 6 Working in batches, press dough through a spaetzle maker, or through a large-holed colander or metal grater, into simmering water.
  7. 7 Cook 5 to 8 minutes. Remove with a slotted spoon or spider and drain well.
  8. 8 Melt butter in a large skillet. Add spaetzle and cook, stirring gently, until heated through.
  9. 9 Serve sprinkled with parsley.

By MARBALET

Homemade Pastrami
Dinner European

Homemade Pastrami

4.8

Prep
40 min
Cook
370 min
Total
1130 min

Instructions

  1. 1 Mix vegetable oil and garlic in a small bowl; set aside for 1 hour. Combine black pepper, paprika, coriander, dry mustard, white pepper, and cayenne pepper in a large bowl; set aside.
  2. 2 Preheat the oven to 225 degrees F (110 degrees C).
  3. 3 Cover a baking sheet with a large sheet of heavy-duty aluminum foil; coat with prepared garlic oil. Lay beef brisket on the oiled foil sheet and brush with remaining garlic oil. Cover brisket completely with pepper mixture, reserving 1 to 2 tablespoons.
  4. 4 Wrap brisket, fat-side up, in the sheet of foil. Place wrapped corned beef on another sheet of aluminum foil with the seam- and fat-sides down. Place double-wrapped brisket, seam-side down, on a third sheet of aluminum foil; wrap again.
  5. 5 Bake in the preheated oven for 6 hours.
  6. 6 Remove pastrami from the oven and let cool to room temperature, about 3 hours. Do not remove the foil.
  7. 7 Place foil-wrapped pastrami in a freezer bag or other plastic bag; refrigerate for 8 to 10 hours.
  8. 8 Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Line a baking sheet with aluminum foil.
  9. 9 Remove pastrami from the refrigerator, unwrap, and place on the prepared baking sheet. Sprinkle top with 1 to 2 tablespoons remaining pepper mixture.
  10. 10 Place pastrami under the broiler and cook until surface browns, 3 to 4 minutes. Remove pastrami from the oven and cut into thin slices, about 1/8-inch thick.
  11. 11 Heat a large skillet over low heat; warm pastrami slices in the skillet with a few drops of water until fat turns translucent, about 5 minutes.

By John Mitzewich

St. Patrick's Colcannon
Dinner European

St. Patrick's Colcannon

4.5

Prep
25 min
Cook
25 min
Total
50 min

Instructions

  1. 1 Place potatoes into a large saucepan and add water to cover by 1 inch. Bring to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until tender, about 20 minutes.
  2. 2 Meanwhile, bring a large pot of salted water to a boil. Stir in cabbage and 2 tablespoons of butter; cover and simmer until the cabbage has softened, 10 to 12 minutes. Drain.
  3. 3 Melt 1/2 cup butter in a skillet over medium heat. Stir in garlic and white parts of green onions. Cook until garlic has softened and mellowed, about 2 minutes.
  4. 4 Drain potatoes and mash with white pepper. Fold in melted butter, milk, cabbage, and corned beef. Sprinkle with green parts of green onions.

By Lisa Deutsch Harrigan

Swedish Meatballs (From a Swede!)
Appetizer European

Swedish Meatballs (From a Swede!)

4.3

Prep
20 min
Cook
30 min
Total
50 min

Instructions

  1. 1 Melt 1 tablespoon butter in a frying pan over low heat; cook and stir onion in melted butter until lightly browned, 5 to 8 minutes.
  2. 2 Mix bread crumbs, water, and half-and-half in a large bowl; let stand for about 2 minutes. Stir cooked onion, ground beef, ground pork, salt, white pepper, and sugar into bread crumb mixture until thoroughly mixed. Shape mixture into about 48 very small meatballs.
  3. 3 Melt 3 tablespoons butter in a skillet; add meatballs. Brown slowly, allowing about 25 minutes, until meatballs are fully cooked in the middle and no longer pink. Shake pan occasionally to cook evenly.

By Linda T

Cheese and Potato Rissoles
Side Dish European

Cheese and Potato Rissoles

5.0

Prep
20 min
Cook
30 min
Total
140 min

Instructions

  1. 1 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 potatoes; mash in the bottom of the pot until no lumps remain.
  2. 2 Place the pot over low heat. Stir butter into mashed potatoes; cook, stirring constantly, until butter is melted and potatoes are no longer moist. Spread potatoes into the bottom of a wide bowl; refrigerate until completely cooled, at least 30 minutes.
  3. 3 Beat egg yolks into cooled potatoes; season with white pepper and salt. Stir in Cheddar cheese and diced onion. Shape potato mixture into tennis ball-sized balls; place in a baking dish and refrigerate until thoroughly chilled, at least 1 hour.
  4. 4 Beat eggs and water together in a bowl. Place flour and bread crumbs into 2 separate wide, shallow bowls.
  5. 5 Gently roll 1 potato ball in flour to coat; shake off excess. Dip into beaten egg, turning to coat; lift up so excess egg drips back into the bowl. Press into bread crumbs, turning until coated on all sides. Gently toss coated ball between your hands so any loose bread crumbs fall off. Place onto a plate while repeating with remaining potato balls; do not stack.
  6. 6 Heat oil in a deep fryer or large saucepan to 375 degrees F (190 degrees C).
  7. 7 Carefully add potato balls, in batches, to hot oil; deep-fry until golden brown, about 5 minutes. Drain on a paper-towel-lined plate. Add more oil as needed between batches; heating to 375 degrees F (190 degrees C) before continuing to fry.

By Louise Honey-Jones

Spargel mit Haselnusssoße (Asparagus with Hazelnut Bechamel)
Dinner European

Spargel mit Haselnusssoße (Asparagus with Hazelnut Bechamel)

Prep
10 min
Cook
35 min
Total
45 min

Instructions

  1. 1 Peel asparagus with a vegetable peeler from top to bottom, starting below the tips. Cut off any woody ends.
  2. 2 Place asparagus in a large, wide pan; pour in enough lightly salted water to just cover. Bring to a boil; reduce heat and simmer gently until spears are tender and can be easily pierced with a sharp knife, 15 to 25 minutes depending on the thickness. Drain well.
  3. 3 Pour hazelnuts into a dry skillet; cook and stir over medium heat until fragrant, about 2 minutes. Remove from heat.
  4. 4 Melt butter in a saucepan over medium heat. Stir in flour until a paste forms, about 2 minutes. Add hot vegetable stock and hot milk a little a time, whisking continuously until sauce is thick and smooth, about 4 minutes.
  5. 5 Stir hazelnuts, lemon juice, sugar, and nutmeg into the sauce. Season with salt and white pepper. Simmer gently over low heat, stirring frequently, for 5 minutes.
  6. 6 Whisk heavy cream and egg yolk together in a small bowl until smooth; whisk into the sauce. Simmer until heated through, but not boiling, about 2 minutes. Serve the sauce with the cooked asparagus.

By gela

Bangers
Dinner European

Bangers

Prep
60 min
Cook
10 min
Total
870 min

Instructions

  1. 1 Cut pork and veal into 1-inch cubes and set aside.
  2. 2 Rinse salt off fatback thoroughly, then soak in warm water for 20 minutes. Remove.
  3. 3 Toss pork, veal, fatback, sage, garlic powder, salt, lemon zest, thyme, onion powder, mace, nutmeg, and pepper together very well and cover. Set in a refrigerator overnight for 12 hours.
  4. 4 Pass all meat through a meat grinder. Lightly knead a couple of times, but everything should be close to blended evenly already. Cover and return to the refrigerator for 1 hour.
  5. 5 Meanwhile, thoroughly rinse out casings, passing water through the interior. Let soak in warm water for 30 minutes.
  6. 6 Knot one end of casing and slide the other end over a sausage stuffing attachment on your stand mixer. Feed cold ground meat into casing on medium-low speed. If it gets too warm it is a pain to feed into the casings.
  7. 7 Twist into links of desired size as casing fills. Tie off other end after final link.
  8. 8 Heat a nonstick skillet over medium heat. Pan-fry sausages until browned and no longer pink in the centers, turning as needed, 10 to 15 minutes.

By Brian Genest

Traditional Pfefferneusse
Dessert European

Traditional Pfefferneusse

4.0

Prep
15 min
Cook
12 min
Total
27 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 In a medium bowl, cream together the shortening and brown sugar until smooth. Mix in molasses, anise oil, and egg. Dissolve baking soda in hot water, and stir into the mixture. Combine the flour, salt, cinnamon, ginger and white pepper; blend into the molasses mixture until uniform. Knead for a minute until easy to work with. Shape dough into 1 inch balls, and place 1 inch apart onto ungreased cookie sheets.
  3. 3 Bake for 10 to 12 minutes in the preheated oven, until slightly browned on the bottom. Do not over bake, or they will be very hard. Store cooled cookies in an airtight container at room temperature.

By DANICASB

Pfeffernusse
Dessert European

Pfeffernusse

4.5

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 350 degrees F.
  2. 2 Combine dry ingredients and set aside.
  3. 3 In a separate bowl, beat butter and sugar together until light. Add eggs one at a time, beating well after each addition.
  4. 4 Stir in dry ingredients 1/2 cup at a time. Add almonds, if desired.
  5. 5 Roll into one inch balls and arrange 1 inch apart on ungreased baking sheet. Bake 11 to 14 minutes.
  6. 6 Cool and store in airtight containers for 3 days to mellow flavors.

By Kristi

Homemade Hot and Sour Soup
Dinner European

Homemade Hot and Sour Soup

4.5

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Bring chicken broth to a simmer in a 2-quart saucepan. Add mushrooms, chicken, soy sauce, chile paste, and garlic. Simmer for 5 minutes. Add tofu, bamboo shoots, vinegar, and white pepper. Simmer for 5 minutes more.
  2. 2 Combine cold water and cornstarch in a cup; stir until smooth. Pour into soup and stir well. Let simmer until soup thickens, about 5 minutes more.
  3. 3 Beat egg in a cup and slowly pour, in a fine stream, into soup. Stir well and heat through for 30 seconds. Mix in green onions and sesame oil. Remove from heat; serve hot.

By Kevin

Instant Pot Hungarian Goulash
Dinner European

Instant Pot Hungarian Goulash

Prep
20 min
Cook
50 min
Total
85 min

Instructions

  1. 1 Combine sirloin, flour, paprika, 1/2 teaspoon cayenne, and 1/4 teaspoon white pepper in a bowl. Stir until the meat is completely covered.
  2. 2 Heat 1 teaspoon olive oil and bacon fat in a Dutch oven over medium-high heat. Add the meat, shaking off any excess flour; saute until nicely browned on all sides, 5 to 7 minutes. Transfer to a multi-functional pressure cooker (such as Instant Pot). Mix water and beef base together thoroughly in a bowl and pour over the beef.
  3. 3 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
  4. 4 Meanwhile, heat remaining olive oil in a pan over medium-high heat. Saute onion, bell pepper, and garlic in the hot oil until onion is translucent, 5 to 7 minutes. Add tomato paste and mix together. Reduce heat to low, cover, and set aside.
  5. 5 Release Instant Pot pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Carefully remove the inner pot and use a slotted spoon to transfer the meat to the Dutch oven.
  6. 6 Turn the heat up under the Dutch oven to medium and let cook, stirring constantly, about 5 minutes. Add the liquid from the Instant Pot carefully; mix to combine. Add pepper paste, dried shallot, remaining cayenne, and remaining white pepper. Taste for seasoning and cook over low heat until the mixture is thick, about 10 minutes. Garnish with sour cream and serve.

By Adrienne Boswell

Russian Cabbage Soup
Lunch European

Russian Cabbage Soup

4.0

Prep
30 min
Cook
130 min
Total
160 min

Instructions

  1. 1 Cut chuck steak into cubes.
  2. 2 Combine vegetable stock and beer in a Dutch oven and bring to a boil. Add chuck steak and return to a boil; skimming off and discarding any foam from the top. Add olive oil, paprika, and pepper. Reduce heat and simmer until meat is very tender, 1 to 2 hours.
  3. 3 Add cabbage, onions, carrots, garlic, basmati and wild rice; simmer for 30 minutes. Add tomato puree, diced tomatoes, and sugar; simmer for another 30 minutes. Season with salt and pepper and serve.

By kpandres

Polish Pickle Soup
Dinner European

Polish Pickle Soup

4.8

Prep
15 min
Cook
70 min
Total
85 min

Instructions

  1. 1 Melt butter in a stock pot over medium-low heat. Add potatoes and carrots; cook until beginning to soften, stirring occasionally, about 10 minutes.
  2. 2 Stir in pickles, flour, pickle juice, garlic, Worcestershire sauce, onion salt, sugar, dill, curry powder, and white pepper. Add broth, milk, and bay leaves; simmer until vegetables are soft and soup reduces slightly, about 1 hour. Season with salt.

By JonahLuck

Pierogi (Polish Dumplings)
Dinner European

Pierogi (Polish Dumplings)

4.7

Prep
25 min
Cook
15 min
Total
40 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Make sauerkraut filling: Melt butter in a skillet over medium heat. Cook and stir onion in hot butter until translucent, about 5 minutes. Add sauerkraut and cook, stirring occasionally, for 5 more minutes. Season with salt and pepper, then remove to a plate to cool.
  3. 3 Make potato filling: Melt butter in the same skillet over medium heat. Cook and stir onion in hot butter until translucent, about 5 minutes. Stir in mashed potatoes, salt, and white pepper. Remove from heat.
  4. 4 Make dough: Beat together sour cream and eggs in a large bowl until smooth. Sift flour, baking powder, and salt into a separate bowl; stir into sour cream mixture until dough comes together.
  5. 5 Knead dough on a lightly floured surface until firm and smooth.
  6. 6 Divide dough in half, then roll out one half to 1/8-inch thickness. Cut into 3-inch rounds using a biscuit cutter. Place a small spoonful of potato filling into the center of each round.
  7. 7 Moisten edges with water, fold over, and press with a fork to seal. Roll and fill remaining dough half with sauerkraut filling.
  8. 8 Bring a large pot of lightly salted water to a boil. Add pierogies in batches to boiling water and cook until they float to the top, 3 to 5 minutes. Remove with a slotted spoon.
  9. 9 Enjoy!

By TAB

Bjarne's Norwegian Meatballs
Dinner European

Bjarne's Norwegian Meatballs

5.0

Prep
45 min
Cook
40 min
Total
90 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease a jelly roll pan.
  2. 2 Combine bread crumbs, milk, eggs, onion, ginger, salt, nutmeg, garlic, and black pepper in a mixing bowl. Let stand until bread crumbs absorb milk, about 5 minutes. Stir until just mixed and add ground beef. Mix until well blended. Shape mixture into 1-inch meatballs and place on the prepared pan.
  3. 3 Bake in the preheated oven until browned, about 18 minutes. Set meatballs aside.
  4. 4 Melt butter in a large skillet over medium-high heat. Sauté onion until tender, about 3 minutes. Stir in flour and cook until lightly browned, about 2 minutes. Slowly add broth; cook and stir gravy until smooth and thickened, 5 to 10 minutes. Blend in cream, cayenne pepper, and black pepper.
  5. 5 Gently stir cooked meatballs into gravy and heat through, but do not boil, about 5 minutes more.

By Debbie22

Linguica (Smoked Portuguese Sausage)
Dinner European

Linguica (Smoked Portuguese Sausage)

4.0

Prep
30 min
Cook
90 min
Total
750 min

Instructions

  1. 1 Rinse fatback thoroughly and soak in warm water for 30 minutes. Remove and chop into small pieces.
  2. 2 Pour olive oil in a small pan and saute garlic for 30 seconds to 1 minute. Do not let it brown. Remove from pan and put into a large bowl. Add fatback, pork butt, wine, paprika, milk, vinegar, salt, sugar, liquid smoke, marjoram, white pepper, black pepper, and red pepper and mix until everything is well combined. Cover and refrigerate for 8 hours, or overnight.
  3. 3 Test the sausage flavor by frying a small bit of it in a pan and tasting it. Adjust spices if needed and place back in the refrigerator, covered, for 2 more hours.
  4. 4 Run water through hog casings and rinse out as well as possible. Soak in warm water for 30 minutes.
  5. 5 Set up sausage stuffing attachment on KitchenAid®. Squeeze out water from a length of casing. Tie one end in a knot, then roll onto sausage making fitting like a condom. Turn KitchenAid® onto medium speed. Feed cold sausage mixture a little at a time into the funnel. Use one hand to keep casing tight and one to feed meat mixture. Twist off links as you get to desired length. Repeat with remaining hog casings and sausage mixture.
  6. 6 Add several handfuls of hot coal into a smoker to get a base temperature going, then let the temperature die down to about 140 degrees F 60 degrees C). You need a cold smoke to smoke the sausages so it doesn't cook and the skin doesn't get browned.
  7. 7 When smoker has the right temperature, add hickory wood chunks. The temperature will spike again, so let it cool back down to 140 degrees F (60 degrees C).
  8. 8 Using toothpicks, hang sausages in the smoker as far away from the direct heat source as possible. Maintain temperature at 140 degrees F (60 degrees C) as best as possible. It's difficult - don't sweat it if you get spikes. Just open the smoker door and let heat escape accordingly.
  9. 9 Smoke until links are deep red and skin is starting to firm, about 1 1/2 hours.
  10. 10 Remove from smoker and let rest for 30 minutes. Cook like any other sausage before, either pan-fry or grill, before serving.

By Brian Genest

Grandma's Swedish Meatballs and Gravy
Dinner European

Grandma's Swedish Meatballs and Gravy

4.7

Prep
25 min
Cook
35 min
Total
70 min

Instructions

  1. 1 Combine milk, bread crumbs, 2 tablespoons plus 1 teaspoon cream, egg, garlic, 1/4 teaspoon salt, 1/4 teaspoon black pepper, white pepper, and allspice in a large bowl; soak until milk absorbed, at least 10 minutes.
  2. 2 Mix in beef, pork, onion, and parsley, using your hands, until well combined; roll into about 24 small meatballs or 16 larger meatballs.
  3. 3 Heat 1 tablespoon butter and oil in a skillet over medium-high heat. Add meatballs in small batches; cook until browned on all sides and cooked through, 10 to 12 minutes. An instant-read thermometer inserted into centers should read at least 160 degrees F (71 degrees C). Transfer to a warm plate; cover with aluminum foil. Reserve drippings in skillet.
  4. 4 Melt 1/3 cup butter in drippings in the skillet over medium heat. Whisk in flour; cook and whisk until flour dissolved and turns brown, about 5 minutes. Whisk in vegetable broth, beef broth, 1 cup cream, soy sauce, and Dijon mustard; bring to a simmer. Season with salt and pepper; stir to combine. Simmer until thickened, 5 to 7 minutes.
  5. 5 Stir meatballs into gravy.
  6. 6 Toss gently until coated.

By JACANA

Whitney's Egg Flower Soup
Chinese

Whitney's Egg Flower Soup

4.1

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Bring the chicken broth, white pepper, and sesame oil to a boil in a saucepan. While stirring slowly in one direction to get the soup moving, pour the beaten egg into the soup in a slow but steady stream. Gently stir in the peas. Ladle into serving bowls; sprinkle with green onion to serve.

By Whitney L

Pan-Roasted Red Potatoes
Side Dish

Pan-Roasted Red Potatoes

4.9

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Melt duck fat in a large skillet over medium-high heat until shimmering, about 1 minute. Add potatoes; cook, stirring minimally, until potatoes are golden brown, 5 to 10 minutes. Drain excess fat.
  2. 2 Combine parsley, salt, and white pepper in a bowl; toss over cooked potatoes to coat evenly.

By Shyla Lane

Creamy Hollandaise Sauce

Creamy Hollandaise Sauce

4.2

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Fill the bottom of a double boiler part-way with water. Make sure that water does not touch the top pan. Bring water to a gentle simmer. In the top of the double boiler, whisk together egg yolks, lemon juice, white pepper, Worcestershire sauce, and 1 tablespoon water.
  2. 2 Add the melted butter to egg yolk mixture 1 or 2 tablespoons at a time while whisking yolks constantly. If hollandaise begins to get too thick, add a teaspoon or two of hot water. Continue whisking until all butter is incorporated. Whisk in salt, then remove from heat. Place a lid on pan to keep sauce warm until ready to serve.

By STEPHANO