Lots of Fat and Taste Recipes

By John De Kleine

A very different kind of a cook book. Most recipes in this book date back
to a time when cholesterol was unknown and a triglyceride was thought of as a
creature that walked with the dinosaurs. A time when food was eaten because it
tastes good, rather than if it was healthy or not. If it didnt taste good, you
didnt eat it (consider small children and strained spinach or peas). These
recipes are not for the diet or health conscious person as they contain lots of
fat, butter, meat drippings (lard) and such. Also, they should not to be eaten
as a daily fare because most of them are considered to be unhealthy at this
point in time. However, when you get a craving for something that tastes better
than cardboard, sawdust, leather or mush, its time to break out these recipes.
When you finish one of these meals youll know that youve eaten something that
really satisfies your taste buds without all the doctoring of spices to add
flavor. Now you can go back to healthy diet foods until the urge hits you again
to have a really great tasting meal.

• Language: English
• Publisher: Xlibris US
• Release date: May 6, 2009
• ISBN: 9781462834389

Book preview

Copyright © 2009 by John De Kleine.

Library of Congress Control Number: 2009904032

ISBN: Hardcover 978-1-4415-3096-7

Softcover 978-1-4415-3095-0

All rights reserved. No part of this book may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, recording, or by any information storage and retrieval system, without permission in writing from the copyright owner.

This book was printed in the United States of America.

To order additional copies of this book, contact:

Xlibris Corporation

1-888-795-4274

www.Xlibris.com

[e-mail]

62391

Contents

Introduction

Beef Stroganoff, Ukrainian

Corned Beef and Cabbage

Cottage Pie

Kielbasa and Sauerkraut

Meatloaf

Meatballs

Prime Rib, Barbecued

Steak & Kidney Pie

Paella

Pork, Barbecued

Pork Chop &

Sauerkraut Casserole

Roast Loin of Pork

Sparerib Recipes

Barbecued Ribs Oriental

Baby Back Ribs, Barbecued

Stompot

Leg of Lamb

Shepherd’s Pie

Schnitzels—German

Wiener Schnitzel

Chicken and Dumplings

Chicken Stew

Chicken Parmesan Pie

Chicken Pot Pie

Lemon Chicken

Roasted Chicken—Marinated

Stir-Fry Chicken

Sweet and Sour Chicken

Cioppino

Clam Chowder Quiche

Fish Cakes

Fish ’N Chips

Fish Recipes

Scallop Recipes

Shrimp Scampi

Spicy Shrimp Scampi

Artichoke Nibbles

Baked Broccoli

Baked Onion

Cabbage Casserole

Chilies Rellenos—Stuffed Chilies

Crockpot Vegetables

Eggplant Parmesan

Fried Rice

Potato Pancakes

Latkes

Sauerkraut Casserole

Spanish Rice

Stuffed Artichokes

Stuffed Bell Peppers

Stuffed Cabbage Leaves

Stuffed Mushrooms

Sweet-Sour Cabbage

Sweet-Sour Red Cabbage

Tater Tot Casserole

Potato Napkins—Peroge

Potato Pan Cakes—Grandma’s Recipe

Crockpot Barbecue

Crockpot Beef

Crockpot Chicken

Corned Beef & Cabbage—Crockpot

Goulash—Crockpot

Lamb Chops—Crockpot

Meatloaf—Crockpot

Meatball & Dumpling Stew, Crockpot

Crockpot Pork

Crockpot Vegetables

Abelskivers

Apple Pancakes

Biscuits and Gravy

Bubble and Squeak

Corn Fritters

Cornish Pasty

Dumplings

Empanadillas

Fritatta

Gnocci

Haggis

Knishes

Monte Cristo Sandwiches

Mu Shu Pork

Pierogi, Basic

Pierogi, Enhanced

Pirogue Puffs

Pizza Pie

Polenta

Quiche

Reuben Sandwich/Corned Beef Brisket

Samosas

Spaghetti Pie

Spatzle Recipes

Stir Fry Noodles

Sumo Sandwiches

Tamale Pie

Toad-in-the-Hole

Apple Nut Quick Bread

Banana Bread

Bannock Bread

German Black Bread

Black Bread, Ukrainian

Challah Recipes

Cranberry Bread

Cardamom Bread—Julekake

French Bread

Holiday Bread

Indian Fried Bread

Mandelbrot

Monkeybread

Oat Bread

Pagach

Potato Bread

Sheepherder Bread Recipes

Sourdough Bread

Stollen

Zucchini Bread

Bagel Recipes

Cinnamon Buns—Bread Machine

Gingerbread

Portuguese Sweet Bread

Whole Wheat Bread—Light

Pizza Dough, Basic

Pizza Dough, Quick

Baking Mix, Homemade

Biscotti

Corn Muffins

Hamburger Buns

Hushpuppies

Scones

Sourdough Starter

Ambrosia Salad

Cabbage Cole Slaw

Chef Salad

Coleslaw Soufflé Salad

Macaroni Salad

Rice Salad

Seafood—Pasta Salad

Spinach Salad

Waldorf Salad

Albondegas Soup

Borscht Recipes

Broccoli Cheese Soup

Egg Drop Soup

Gazpacho

Minestrone Soup

Crockpot Split Pea Soup

Seafood Chowder Recipes

Hoisin Sauce

Hollandaise Sauce

Marinara Sauce

Salsa

Sweet and Sour Sauce

Sweet and Sour Barbecue Sauce

Sweet & Sour Spareribs

Tomato Sauce, Fresh—Uncooked

Tartar Sauce

Salad Dressings

Steak Marinade

Apple Pan Cake

Better Than Sex Cake

Black Forest Cake

Black Forest Chocolate Cherry Cake

Boterkoek

Christmas Cake

Coffee Cake, Cinnamon

Coffee Cake, Fruited

Fruitcake

Funnel Cakes

Ginger Cake

Kransekake

Kringlas

Pound Cake

Rum Cake Recipes

Sorghum Cakes

Strawberry Rum Cake

Berlinerkranzer

Besos

Butter Cookies

Butter Horns

Cinnamon Crinkles

Coffee Cookies

Fattigmann

Gingerbread Cookies

Gingersnaps

Koekjes

Oatmeal Cookies

Peanut Butter Cookies

Pfeffernuessen

Speculaas

Shortbread Cookies

Sprits

Sugar Cookies

Boston Cream Pie

French Apple Pie

Kringle

Kringler

Lemon Meringue Torte

Linzertorte

Mincemeat

Old Fashioned Mincemeat

Pumpkin Pie

Apple Fritters

Apple Cobbler

Apple Crisp

Apple Crisp 2

Apple Pizza

Blinis

Bread Pudding

Butter Pickles

Butter Tarts

Butter Tart Squares

Cannoli

Crumpets

Dutch Baby

Dutch Doughnuts

Easter Dessert

Flan

Fritters

Halvah

Holy Toledo

Kugel

Microwave Fudge

Orange Julius

Peach Cobbler

Peanut Brittle, Microwave

Popovers

Pretzels, Soft

Snowball Recipes

Soesjes

Yorkshire Pudding

Zucchini Cobbler

DEFINITIONS

Substitutions and Equivalents

Woks

Cast Iron

Introduction

The recipes in this book were gathered over many years from various sources. The sources include, but are not limited to, the internet (especially the newsgroup rec.foods.recipes), friends sharing recipes, some other cookbooks, relations, family hand-me-downs and some trial-and-error creations of my wife and myself.

I would love to give credit where credit is due, however, I did not write down the source at the time I got the recipe. Therefore, no sources are given for any of the recipes in this book. Please forgive me if I have infringed on any copy written recipe and let me know by writing to me at: [e-mail] and I will rectify the error with the next publication.

Many of the recipes in this collection do not consider healthy eating. By that I mean they use butter, lard, bacon drippings, etc. Some are a cholesterol nightmare and some will fatten you up faster than you can say, berlinerkrantzer. They were all chosen because of wonderful taste, texture, and that feeling you get after finishing a meal that it was one of the best meals you have ever eaten.

I’ve tried to lay out the recipes in a fashion that considers using the recipe as an entrée, a snack, a dessert, etc. You are not constrained to that system. Make them and eat them in any fashion you like. I personally like to have a breakfast meal at dinner time on occasion. Dutch babies also make a wonderful snack at any time.

I wish you all good eating!

RECIPES

ENTRÉES

Beef

Pork

Lamb

Veal

Poultry

Seafood

Vegetables

Crockpot Meals

Miscellaneous

BEEF

Beef Stroganoff, Ukrainian

Ingredients:

Image01.jpg

3 Lb Beef Tips

1 Cup Onion; Finely Chopped

4 Tbs. Butter, Unsalted

2/3 Cup Heavy Cream

3/4 Cup Sour Cream

2 1/4 Tsp. Dijon Mustard

2 Tbs. Dill, Fresh; Chopped Fine

2/3 Cup Beef Stock

2 3/4 Tsp. Flour

1 1/2 Lb Mushrooms, Small; 1/2'' or Smaller

Salt & Pepper To Taste

Preparation:

Slice the beef into thin strips approx. 1 1/2''-2'' in length. Heat a large cast iron skillet over high heat and add the meat a few strips at a time to sear the meat. Remove the meat from the heat and set aside. Reduce the heat in the skillet to medium and melt the butter. Add the onion, sauté until soft. Raise the heat to med-high, add the mushrooms, sauté, stir frequently, cook for 15-20 minutes. Lower heat to med-low sprinkle in the flour, stir well for 1-3 minutes.

Stir in the stock, cream, sour cream, & mustard. Cover, reduce heat to low and simmer for 5-7 minutes. DO NOT BOIL!

Return the meat to the skillet, mix with sauce, stir in the dill & parsley, and serve on a bed of pre-cooked spiral pasta.

Corned Beef and Cabbage

Ingredients:

2 Cup of Water

1/4 Cup Brown Sugar

2 Tbs. Dijon-Style Mustard

1 Medium Head Green Cabbage, Cut Into 8 Wedges

3 Tbs. Butter or Margarine, Softened

1 1/2 Tsp. Chopped Fresh Dill or 1/2 Tsp. Dried Dill

2 1/2 to 3 1/2 Lb Corned Beef Brisket

Preparation:

Place brisket and water in Dutch oven; cover tightly and cook 1 hour at 350°F. Do Not boil the meat!

Turn brisket over and continue cooking, covered, 1 1/2 to 2 hours, or until meat is tender. Remove brisket from cooking liquid and place, flat side up, on rack in broiler pan so surface of meat is 3 to 4 inches from heat.

Combine sugar with 1-tablespoon mustard; brush half of mixture over top of brisket and broil 3 minutes. Brush with remaining mixture and continue broiling 2 minutes, or until brisket is glazed. Meanwhile, steam cabbage 15 to 20 minutes, or until tender. Combine remaining mustard with butter and dill; spread over hot cabbage wedges. Carve brisket diagonally across the grain into thin slices and serve with cabbage. Use leftover meat for Rueben sandwiches.

Cottage Pie

Ingredients:

Preparation:

Heat the oil in a large pan, add the onion and fry for 5 minutes until lightly browned. Keeping the heat fairly high, stir in the ground beef and cook for about 5 minutes until evenly browned and crumbled. Stir in the celery, marjoram and flour and cook for 1-2 minutes. Add the tomato puree, Worcestershire sauce, stock, salt and pepper. Bring to the boil then reduce the heat, stir well and simmer uncovered for 30 minutes until the sauce reduced and thickened. Stir in the parsley; taste and add more salt and pepper if necessary. Put into a shallow, ovenproof dish.

Preheat the oven to 400°F.

Mash the potatoes until they are completely smooth and have no lumps. Warm together the milk, butter and nutmeg then mash into the potatoes along with a generous amount of salt and pepper. Taste and adjust the seasoning if necessary. Place spoonfuls of the potato evenly over the top of the mince, then smooth over with a fork to seal the mince. Make fork markings on top of the potato. Bake for 25-30 minutes until the top is crisp and golden.

Kielbasa and Sauerkraut

Ingredients:

1 Ring Kielbasa or Smoked Sausage

12 Oz Beer

1 Bag (12-16 Oz.) Sauerkraut

Preparation:

Slice the Kielbasa into 1'' lengths. Lightly brown in a skillet over medium-high heat. Add beer and sauerkraut and bring to a boil. Reduce heat to low and simmer until liquid is almost (but not quite) evaporated. Important: Do NOT let the pan go dry. The Kielbasa will burn and will take on a burnt flavor.

Optional: Boil the Kielbasa first for about 5-10 minutes. This extracts a large amount of the grease. Also, the Kielbasa will have a light coating of oil and seems to brown better.

Meatloaf

Ingredients:

1 Lb Ground Beef

1/2 Lb Pork Sausage, Ground

1 Cup Tomato Sauce, Catsup, or Milk

3/4 Cup Quaker Oats, Uncooked

1/4 Cup Onion, Chopped

1/4 Cup Green Pepper, Chopped

1 Egg

Salt and Pepper to Taste

Preparation:

Combine all ingredients and mix well. Place in a loaf pan and bake in a 350°F, preheated oven about 1 hour.

Meatballs

Ingredients:

1 Lb Ground Beef

1 Egg

1 Small Chopped Onion

1/3 Cup Dry Bread Crumbs

1 Tsp. Worcestershire Sauce

1/2 Tsp. Salt

1/4 Cup Milk

Canola Oil for Skillet Cooking

Preparation:

Mix ingredients together. Shape mixture into 1 to 1-1/2-inch balls. Heat oil (enough to prevent sticking) in a large skillet. Cook meatballs over medium heat until brown—about 20 minutes. Drain off excess fat.

Prime Rib, Barbecued

Ingredients:

1 12 to 15 Lb Prime Rib (With Bone)

1 Cup Salt

1 Cup Coarse Cracked Black Pepper

4 Cloves Garlic, Minced

Preparation:

In a large barbecue, which can be covered, start a fire.

Rub the prime rib all over with salt and pepper. Make small slits uniformly in the meat and insert some of the minced garlic into each slit.

When the coals are well lit, move them to where the roast will not be directly over them. If you have a rectangular barbecue, move the coals to one side. If you have a round barbecue, distribute the coals around the edge of the grill, leaving the center of the grill open. Place the roast in the center of a round grill and at the end (where no coals are) of the rectangular grill. Close the cover of the barbecue leaving the vent hole open. Cook for 20 minutes per pound adding charcoal to the grill as necessary to keep the temperature constant. When done, allow roast to rest for ½ hour before slicing.

If you have a meat thermometer, insert it in the meat according to instructions and cook until the degree of doneness you desire is reached.

Steak & Kidney Pie

Ingredients:

Filling:

Pastry:

Preparation:

Filling:

Preheat the oven to 400 F.

Wash the kidney, remove membranes and fat, and cut kidney in 1'' cubes. Cube the steak into 1'' cubes. Melt the shortening in a heavy pot. Add the onions and cook, stirring often, until well browned. Add the steak and kidneys. When the meat is browned on all sides, pour on 2 cups of boiling water, Worcester, salt, and pepper. Cove and cook over a very low heat for 1 1/2 hours, or until the steak is tender. Blend the butter with the flour to make a paste. Drop small pellets of this paste into the sauce and stir to thicken it. Put meat and sauce into a deep pie plate and sprinkle with parsley. If you wish to use a pastry topping, roll out the dough and cover the pie plate. Slash the top, crimp the edges, and bake about 30 minutes, or until well browned.

Pastry:

Mix the flour and salt. Cut in the shortening with a pastry blender. Combine lightly only until the mixture resembles coarse meal or very tine peas; its texture will not be uniform but will contain crumbs and small bits and pieces. Sprinkle water over the flour mixture, a tablespoon at a time, and mix lightly with a fork, using only enough water so that the pastry will hold together when pressed gently into a ball.

NOTES

NOTES

NOTES

NOTES

NOTES

NOTES

Paella

Ingredients:

1/2 Cup Virgin Olive Oil

1/2 Lb. Pork, Cut in Small Pieces

1 Chicken, Cut Up

2 Onions, Chopped

1 Garlic Clove, Crushed

1/4 Lb Uncooked Ham, Cut in Small Strips

Salt and Pepper to Taste

4 Cups Chicken Broth

2 Pinches Saffron

1 Bay Leaf

1 3/4 Cups Uncooked Rice

2 Green Peppers, Cut in Small Strips

4 Tomatoes, Peeled and Chopped

1 Cup Green Peas (Fresh or Frozen)

1 Cup Green Beans (Fresh or Frozen)

2 Oz Canned Mushrooms, Sliced

1/4 Lb Cooked Shrimp (Optional)

Preparation:

Heat the olive oil in a large skillet. Add pork and chicken: cook about 15 minutes, or until chicken is browned on all sides. Add onion, garlic, and ham; cook about 5 minutes longer. Season with salt and pepper. Add broth mixed with saffron and bay leaf; cook 30 minutes. Remove bay leaf and add rice. Cover and continue cooking 15 minutes.

Meanwhile, heat 1 or 2 tablespoons olive oil in a heavy saucepan and add pepper and tomatoes. Cook about 5 minutes and add peas, beans, and a little broth to prevent the vegetables from scorching. Cover and cook until vegetables are tender; add to rice mixture. Mix in shrimp and mushrooms. Season to taste with salt and pepper. Heat to serving temperature.

Pork, Barbecued

Ingredients:

1/4 Cup Soy Sauce

2 Tbs. Dry Red Wine

1 Tbs. Brown Sugar—Packed

1 Tbs. Honey

2 Tsp. Red Food Coloring—Optional

1/2 Tsp. Ground Cinnamon

1 Green Onion With Top—Cut in Half

1 Clove Garlic—Minced

2 Whole Pork Tenderloins About 12 Oz. Each—Trimmed

Preparation:

Combine soy sauce, wine, sugar, honey, food coloring, cinnamon, onion and garlic in large bowl. Add meat; turn to coat completely. Cover and refrigerate 1 hour or overnight, turning meat occasionally. Preheat oven to 350 degrees F. Drain meat, reserving marinade. Place meat on a wire rack over baking pan. Bake 45 minutes or until no longer pink in center, turning and basting frequently with reserved marinade. Remove meat from oven; cool. Cut into diagonal slices. Garnish with green onion curls, if desired.

Pork Chop &

Sauerkraut Casserole

Ingredients:

Preparation:

Drain the sauerkraut in a colander. Rinse under running cold water. Place in a large bowl of cold water. Soak for 30 minutes. Drain in a colander. Squeeze out excess moisture by hand. Set aside.

Sauté the bacon in a large casserole over moderately low