Type what you have

Ingredients

• ✓ caraway seed
• beet
• apple cider vinegar
• olive oil
• sugar
• salt
• pepper

Instructions

1. 1 Place beets in a saucepan and cover with water. Bring to a boil, cover, reduce heat, and simmer until beets can easily be pierced with a fork, about 45 minutes. Drain and cool slightly. Peel and slice beets; place into a large bowl.
2. 2 Combine apple cider vinegar, olive oil, sugar, salt, and pepper in a small bowl and pour over beets. Mix well. Add caraway seeds and mix again. Allow to chill 2 hours before serving.

By Barbara Sauermann

Ingredients

• ✓ caraway seed
• butter
• yellow onion
• bacon
• bay leaf
• chicken broth
• russet potato
• flour
• marjoram
• salt
• black pepper
• sour cream

Instructions

1. 1 Melt butter in a stockpot over medium heat; add onions, bacon, and bay leaf. Cook and stir until onions are nearly transparent, 5 to 7 minutes.
2. 2 Pour chicken broth into the pot; add potatoes, flour, marjoram, caraway seed, salt, and pepper. Bring to a boil, reduce heat to medium-low, and simmer until potatoes are tender, about 20 minutes.
3. 3 Stir sour cream into soup; cook another 1 to 2 minutes.

By Joe Werner

Ingredients

• ✓ caraway seed
• chicken breast
• black pepper
• celery salt
• celery
• red onion
• mayonnaise

Instructions

1. 1 Boil chicken breasts in a pot filled with water until no longer pink in the centers and juices run clear, about 40 minutes.
2. 2 While chicken finishes boiling, preheat an outdoor charcoal grill for medium-high heat and lightly oil the grate. Place approximately 10 coals off to one side and light; coals are ready when they have some white dust.
3. 3 Add hickory chips to a container or on aluminum foil on top of coals. Place chicken breasts onto the preheated grill as far away from the heat as possible.
4. 4 Smoke chicken just until a light smoke is apparent, no more than 15 minutes. Transfer chicken to a plate to cool, about 10 minutes.
5. 5 Dice each chicken breast; sprinkle with pepper and celery salt. Place diced celery and red onion in a large bowl; add chicken 3 breasts at a time, sprinkling with 1 pinch caraway seeds and mixing well after each addition. Stir in mayonnaise. Cover and refrigerate until ready to serve.

By MadMax

Ingredients

• ✓ caraway seed
• au jus sauce
• roast beef
• kaiser roll
• kosher salt
• horseradish

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C).
2. 2 Place rolls onto a baking sheet with the cut sides down. Brush roll tops lightly with water, then sprinkle salt and caraway seeds over top.
3. 3 Bake in the preheated oven until toasted, about 10 minutes.
4. 4 While the rolls are toasting, warm au jus sauce in a saucepan over medium heat, 3 to 5 minutes. Add roast beef and cook until heated through, 3 to 5 minutes.
5. 5 Remove rolls from the oven and transfer to serving plates. Top with warm beef and au jus sauce. Serve horseradish on the side.

By Stef

Ingredients

• ✓ caraway seed
• beet
• water
• white vinegar
• sugar
• onion
• horseradish
• clove
• salt
• black pepper
• vegetable oil

Instructions

1. 1 Wash beets and trim off greens. Bring a medium pot of salted water to a boil, add beets and cook, covered, until beets are tender. Remove from heat, drain, and peel and slice when cool.
2. 2 In a large bowl, whisk together the water, vinegar, caraway seeds, sugar, onion, horseradish, cloves, salt, pepper and oil. Add beets and toss to coat. Let stand for several hours, stirring occasionally. Serve at room temperature or chilled, as desired.

By CHRISTYJ

Ingredients

• ✓ caraway seed
• rye bread
• margarine
• corned beef
• chicken breast
• muenster cheese
• sauerkraut
• salad dressing

Instructions

1. 1 Spread margarine onto one side of each slice of bread. Set a large skillet over low heat, and lay 6 bread slices in it with the butter side down. If you can't fit 6, just fry in batches of 3.
2. 2 Place slices of cheese onto the bread in the skillet and let cook until the cheese starts to melt. Place slices of corned beef and chicken over the cheese, and then sauerkraut. Spread the creamy dressing onto the dry sides of the remaining slices of bread. Place dressing side down onto the sandwiches.
3. 3 Increase the heat to medium, and cook until browned on the bottom. Turn sandwiches over, and cook until golden on the other side.

By Robin Hofstatter Noftz

Ingredients

• ✓ caraway seed
• water
• whole-wheat flour
• active dry yeast
• rye flour
• molasses
• cocoa powder
• vegetable oil
• instant coffee granules
• salt
• all-purpose flour
• water

Instructions

1. 1 Combine warm water, whole-wheat flour, and yeast in a small bowl. Let stand until the yeast softens and begins to froth and bubble, about 10 minutes.
2. 2 Mix rye flour, molasses, cocoa powder, vegetable oil, coffee granules, caraway seeds, and salt in a large bowl. Add yeast mixture and all-purpose flour. Turn dough onto a floured surface; knead until smooth and elastic, about 10 minutes. Grease a large bowl.
3. 3 Transfer dough to greased bowl; cover with a warm damp towel or plastic wrap. Let rise in a warm area until doubled in size, about 1 hour.
4. 4 Preheat the oven to 450 degrees F (230 degrees C). Grease a baking sheet.
5. 5 Bring water to a boil in a large pot. Divide dough into 13 pieces; shape into balls. Press a hole into the center of each dough ball; pull dough to form a 1-inch hole in the center, keeping dough about 1/2-inch thick. Drop dough circles into boiling water, 3 or 4 at a time. Boil each side for 45 seconds. Remove with a slotted spoon and drain for about 1 minute. Arrange boiled bagels on the prepared baking sheet.
6. 6 Bake bagels in the preheated oven until just starting to brown on the bottom, 8 to 10 minutes.

By sueb

Ingredients

• ✓ caraway seed
• slow cooker liner
• dark beer
• onion
• maple syrup
• white vinegar
• thyme
• worcestershire sauce
• bratwurst
• hoagie bun
• cheddar cheese
• lettuce

Instructions

1. 1 Line a 5- to 6-quart slow cooker with a Reynolds® Slow Cooker Liner.
2. 2 Add beer, onions, maple syrup, vinegar, caraway seeds, thyme, and Worcestershire sauce to the prepared slow cooker. Stir gently with a rubber spatula to combine. Place bratwurst on top of the mixture in cooker.
3. 3 Cover and cook for 4 hours on high or for 8 hours on low.
4. 4 Serve bratwursts and onions in toasted buns topped with cheese and lettuce, if desired.

By Reynolds KitchensR

Ingredients

• ✓ caraway seed
• cider vinegar
• molasses
• olive oil
• allspice
• salt
• black pepper
• chicken thigh
• cider vinegar
• honey
• bacon
• coleslaw
• green onion

Instructions

1. 1 Whisk together 3 tablespoons cider vinegar, molasses, olive oil, allspice, salt and pepper.
2. 2 Arrange chicken in 11x7-inch dish pour marinade over, turning chicken to coat. Cover; refrigerate for 30 minutes.
3. 3 Remove chicken from marinade, discard marinade. Grill 3 to 4 minutes on each side or until no longer pink in center. Keep covered and warm.
4. 4 Combine remaining vinegar and honey in bowl; stir. Cook bacon over moderate heat, large skillet, stirring, until crisp. Crumble bacon. Reserve 2 tablespoons bacon fat.
5. 5 Heat bacon fat over medium-high heat until hot but not smoking ; cook caraway seeds, stirring until fragrant, about 30 seconds. Add coleslaw, vinegar mixture and salt and pepper to taste and cook, stirring, until cabbage is just wilted about 1 minute.
6. 6 Remove skillet from heat; add green onions and bacon. Toss together. Plate slaw on 6 different dishes and place cooked chicken on top of slaw to serve.

By Dole

Ingredients

• ✓ caraway seed
• garlic
• salt
• olive oil
• mild chile pepper
• green bell pepper
• tomato
• egg
• salt
• black pepper

Instructions

1. 1 Mash the garlic, caraway seeds, and pinch of salt in a mortar and pestle or against the side of a mixing bowl.
2. 2 Heat 1 tablespoon of the olive oil in a skillet over medium heat. Stir in the chile peppers; cook and stir until the peppers have softened, about 5 minutes. Remove them from the skillet and set aside. Add another tablespoon of oil to the skillet and cook the bell peppers and tomatoes until the peppers are soft and the tomatoes have begun to break down, about 5 more minutes. Add the tomato-bell pepper mixture to the hot peppers. Stir in the mashed garlic and caraway seeds. Spoon the vegetables onto plates or a serving platter.
3. 3 Heat the remaining oil in the skillet. Fry the eggs until the whites are set and the yolks are the desired consistency, about 2 to 3 minutes for runny yolks, 4 to 5 minutes for fully set yolks. Place the fried eggs on the vegetable mixture and season to taste with salt and pepper.

By Asma Khalfaoui

Ingredients

• ✓ caraway seed
• ham
• mayonnaise
• mustard
• garlic powder
• onion powder
• celery salt
• black pepper
• paprika
• hot pepper sauce
• onion
• celery

Instructions

1. 1 Combine ham, mayonnaise, mustard, garlic powder, onion powder, celery salt, black pepper, paprika, hot pepper sauce, and caraway seeds in a large bowl.
2. 2 Purée ham mixture using an immersion blender or food processor until reaches desired texture. Stir in onion and celery. Refrigerate until chilled before serving.

By furusob

Ingredients

• ✓ caraway seed
• fennel seed
• anise seed
• milk
• butter
• molasses
• active dry yeast
• all-purpose flour
• rye flour
• salt
• orange zest

Instructions

1. 1 Combine caraway seeds, fennel seeds, and anise seeds in a spice grinder; pulse until coarsely ground.
2. 2 Heat milk and butter in a deep saucepan, stirring occasionally, until butter melts and milk comes to a bare simmer, about 5 minutes. Remove from heat and cool until milk registers 100 degrees F (38 degrees C) on an instant-read thermometer.
3. 3 Stir molasses and yeast into the milk mixture. Let stand until yeast is foamy, about 5 minutes.
4. 4 Add 2 cups all-purpose flour, rye flour, salt, orange zest, and ground seed mixture; stir until dough forms a shaggy mass. Knead in the saucepan, adding more flour if needed, until dough is no longer sticky, 5 to 7 minutes.
5. 5 Turn dough out on a floured surface. Knead, adding more flour if needed, until smooth and springy, about 7 minutes.
6. 6 Place dough in a large greased bowl, turning to coat. Cover with a damp kitchen towel or piece of plastic wrap. Let rise in a warm area until somewhat puffy, about 1 hour.
7. 7 Line a baking sheet with parchment paper. Place dough on the baking sheet. Cover lightly with a towel or plastic wrap. Let rise until puffy, about 1 hour 30 minutes.
8. 8 Preheat the oven to 350 degrees F (175 degrees C).
9. 9 Bake in the preheated oven until browned, 35 to 40 minutes. Bread will sound hollow when tapped on the bottom.

By Allrecipes Member

Ingredients

• ✓ caraway seed
• cabbage
• water
• sour cream
• salt

Instructions

1. 1 Bring water to boil in a large pot; add cabbage, and cook for 6 to 8 minutes. Drain water, reduce heat to low, and return cabbage to stovetop. Stir in sour cream, caraway seeds, and salt; cook over low heat for 15 minutes.

By LAURA NASON

Ingredients

• ✓ caraway seed
• all-purpose flour
• sugar
• raisin
• baking powder
• baking soda
• salt
• egg
• buttermilk
• milk

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Grease and flour a heavy pan.
2. 2 Mix flour, sugar, raisins, caraway seeds, baking powder, baking soda, and salt in a large bowl. Add eggs, buttermilk, and milk to the flour mixture; stir until evenly incorporated. Transfer dough to the prepared pan.
3. 3 Bake in preheated oven until when the bread is tapped on top it sounds hollow, about 75 minutes.

By garnet62

Ingredients

• ✓ caraway seed
• pork chop
• sauerkraut
• red apple
• onion
• brown sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 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.
3. 3 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.
4. 4 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).

By Pat Mathena Oglesby

Ingredients

• ✓ caraway seed
• bacon drippings
• onion
• sauerkraut
• chicken stock
• cooking sherry
• brown sugar

Instructions

1. 1 Heat bacon drippings in a large skillet over medium heat. Cook and stir onion in hot bacon drippings until soft and translucent, about 5 minutes.
2. 2 Place sauerkraut with juice into a large bowl and cover with water. Use your hands to squeeze out as much water and juice as possible. Add squeezed sauerkraut to onion in the skillet.
3. 3 Stir chicken stock, sherry, brown sugar, and caraway seeds into sauerkraut mixture. Reduce heat to low; simmer, stirring occasionally, until most of the liquid has evaporated, 30 to 40 minutes.

By dutschd

Ingredients

• ✓ caraway seed
• red cabbage
• water
• salt
• brown sugar
• vinegar
• butter

Instructions

1. 1 Place cabbage in a medium saucepan. Add water and salt and bring to a boil. Stir in brown sugar and caraway seeds; cook until cabbage is tender, about 12 minutes. Drain.
2. 2 Toss cabbage with vinegar and butter in a medium bowl until thoroughly coated.

By LAURA NASON

Ingredients

• ✓ caraway seed
• sauerkraut
• brown sugar
• apple
• cooking spray
• bacon
• onion
• kielbasa sausage

Instructions

1. 1 Gather the ingredients.
2. 2 Place sauerkraut, caraway seeds, brown sugar, and apple into a large saucepan over medium-low heat, and bring to a simmer. Reduce heat to low, and cook for 2 hours, stirring occasionally.
3. 3 Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish. Place bacon and onion into a skillet over medium heat, and cook until bacon is almost crisp and onion is beginning to brown, about 10 minutes. Stir the bacon mixture into the sauerkraut.
4. 4 Brown kielbasa sausage in remaining bacon grease in the same skillet until sausage begins to brown, 10 to 15 minutes; stir into the sauerkraut mixture.
5. 5 Spoon the sauerkraut and sausage mixture into the prepared baking dish. Bake in the preheated oven until bubbling, about 1 hour.

By DOEMARK

Ingredients

• ✓ caraway seed
• potato
• garlic
• salt
• pepper
• pork loin roast
• sauerkraut

Instructions

1. 1 Place potatoes, garlic, salt, and pepper in a slow cooker; stir to coat. Season pork roast with salt and pepper; lay over potatoes. Pour sauerkraut over roast and sprinkle with caraway seeds.
2. 2 Cook on Low for 8 to 10 hours.

By Dianemwj

Ingredients

• ✓ caraway seed
• onion
• bacon
• sour cream
• egg
• all-purpose flour
• salt
• pastry double crust pie

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a 15x10-inch pan or large pizza pan with prepared dough, making sure dough extends up sides of pan.
2. 2 Sauté onion in a skillet until translucent and pour cooked onion into a large mixing bowl. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, chop and add to onion; mix well.
3. 3 Stir in sour cream. Beat eggs enough to break up yolks, then mix in to pie mixture. Add flour to thicken mixture (onions will create a lot of water), then add salt. Mix well and pour mixture into prepared pan. Sprinkle top with caraway seed.
4. 4 Bake in preheated oven until onions start to turn golden brown on top, about 1 hour.

By Bill Whitford

Ingredients

• ✓ caraway seed
• bacon
• cabbage
• all-purpose flour
• salt
• pepper
• white vinegar
• white sugar

Instructions

1. 1 Lay two slices of bacon across the bottom of a large pot. Cover with a layer of cabbage. Sprinkle a light dusting of flour and a pinch of caraway seed. Season with a little salt and pepper. Repeat layering as many times as possible until you run out of room.
2. 2 Fill the pot with enough water to come about 3/4 up the side. Bring to a boil, and cook for about 45 minutes, or until the cabbage is soft, stirring occasionally. Let cool slightly, then stir in the vinegar and sugar. Use your own judgment. Add sugar carefully to taste. The idea is to strike a balance between the sweet and the sour, and therein lies the trick.

By Finn Roed

Ingredients

• ✓ caraway seed
• celery seed
• lager beer
• brown sugar
• mustard powder
• onion powder
• black pepper
• dill weed
• bratwurst sausage
• sauerkraut

Instructions

1. 1 Crush celery seeds and caraway seeds with a mortar and pestle until ground.
2. 2 Mix beer, brown sugar, dry mustard, onion powder, pepper, dill, and crushed seeds together in a bowl until brown sugar is dissolved.
3. 3 Place brats into a large nonstick skillet over medium heat. Pour beer mixture over top and bring to a boil. Reduce the heat to low, cover, and simmer for 10 minutes.
4. 4 Uncover and increase the heat to medium. Boil the sauce until it reduces to a thick, syrupy liquid, about 20 minutes. Tilt the skillet to roll brats in the sticky sauce until thoroughly coated. Transfer brats to a plate and cover to keep warm.
5. 5 Add sauerkraut to the skillet and stir to combine with any leftover sauce; cook for 5 to 8 minutes. Transfer sauerkraut to a serving platter and top with warm brats.

By JTk364

Ingredients

• ✓ caraway seed
• all-purpose flour
• white sugar
• baking powder
• salt
• baking soda
• egg
• sour cream
• raisin

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan.
2. 2 Combine flour, sugar, caraway seeds, baking powder, salt, and baking soda in a large bowl. In another large bowl, whisk the eggs with the sour cream together.
3. 3 Gently stir sour cream mixture into flour mixture until dough comes together. Fold in raisins. Spoon dough into the prepared springform pan.
4. 4 Bake until golden brown, 40 to 45 minutes. A toothpick inserted into the center should come out clean. Cool bread in the pan for 10 minutes before removing. Cut into wedges and serve warm.

By Marisa C

Ingredients

• ✓ caraway seed
• butter
• cabbage
• onion
• water
• white vinegar
• sugar
• salt

Instructions

1. 1 Melt butter in a large skillet over medium heat. Cook and stir cabbage and onion in butter until onion is translucent, about 5 minutes.
2. 2 Pour in water; add vinegar, sugar, caraway seeds, and salt. Reduce heat to low and cook, stirring occasionally, until cabbage is tender, 20 to 25 minutes.

By Mark

Ingredients

• ✓ caraway seed
• pork sausage
• vegetable oil
• butter spread
• sauerkraut
• celery flake
• onion
• brown sugar
• black pepper

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2. 2 Grill sausages on the preheated grill until browned, about 3 minutes on each side. Cut cooked sausage into 1/2-inch slices.
3. 3 While the sausage is cooking, melt butter spread in a large skillet over medium-high heat. Stir in sauerkraut, celery flakes, onion, caraway seeds, brown sugar, and pepper. Cook and stir until sauerkraut begins to brown, about 10 minutes.
4. 4 Stir in sausage slices. Serve hot.

By KHOERNER

Ingredients

• ✓ caraway seed
• water
• margarine
• white sugar
• salt
• bread flour
• milk powder
• active dry yeast
• raisin

Instructions

1. 1 Place warm water, margarine, sugar, salt, bread flour, milk powder, caraway seed, and yeast into a bread machine in the order listed, or follow the order recommended by the manufacturer if different. Run Fruit or Basic cycle, adding raisins when indicated. Remove loaf from the machine after the cycle is done, about 2 hours 55 minutes.

By Sharon Spencer

Ingredients

• ✓ caraway seed
• bacon drippings
• onion
• red apple
• sauerkraut
• white wine
• chicken stock
• brown sugar
• pork loin roast
• kielbasa sausage

Instructions

1. 1 Heat bacon drippings in a Dutch oven over medium heat. Cook and stir onion in hot drippings until soft and translucent, about 5 minutes. Stir in apple and caraway seeds and cook until apple is just tender, about 3 minutes more. Stir in sauerkraut until incorporated.
2. 2 Stir together white wine, chicken stock, and brown sugar in a medium bowl; pour over sauerkraut mixture.
3. 3 Place pork roast into a slow cooker. Pour sauerkraut mixture over the top of pork.
4. 4 Cook on Low until pork easily falls apart when pulled with a fork, 6 to 8 hours. Add sausage and continue to cook until sausage is heated through, 15 to 20 minutes more.

By Dianna Jacobs-Fresh

Ingredients

• ✓ caraway seed
• pork chop
• salt
• black pepper
• oil
• sauerkraut
• apple
• onion
• brown sugar

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish.
2. 2 Rub pork chops with salt and pepper on both sides. Heat oil in a skillet over medium-high heat and pan-fry pork chops on both sides until browned, 5 to 7 minutes per side.
3. 3 Place browned pork chops into the prepared casserole dish.
4. 4 Combine sauerkraut, apple, onion, brown sugar, and caraway seeds in a bowl; cover pork chops with the mixture. Cover tightly with aluminum foil to retain moisture.
5. 5 Bake pork chops in the preheated oven until no longer pink in the center, about 45 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

By mannkochtgut

Ingredients

• ✓ caraway seed
• sauerkraut
• onion
• apple
• carrot
• canola oil
• sugar
• salt
• black pepper

Instructions

1. 1 Place sauerkraut in a colander and squeeze out all excess liquid using your hands; chop well.
2. 2 Combine sauerkraut, onion, apple, and carrots in a large bowl and mix. Add oil and sugar and toss to combine. Season with caraway seeds, salt, and pepper. Refrigerate 30 minutes before serving.

By apfel

Ingredients

• ✓ caraway seed
• all-purpose flour
• baking powder
• salt
• white sugar
• butter
• egg
• milk

Instructions

1. 1 Preheat the oven to 350 degrees F ( 175 degrees C). Grease and flour the bottom and sides of an 8-inch round cake pan.
2. 2 Sift together flour, baking powder, and salt.
3. 3 Beat sugar and butter with an electric mixer in a large bowl until creamy. Mix in egg and caraway seeds. Add flour mixture in two batches, alternating with milk, beating well after each addition. Pour batter into the prepared cake pan.
4. 4 Bake in the preheated oven until a knife inserted into the center comes out clean, about 45 minutes. Cool on a wire rack.

By MARBALET