Cool Recipes images

February 20, 2014 · Posted in Recipes 

A few nice recipes images I found:

Nuremburg Potato Salad
Image by sweet mustache
The recipe is from this book.

2 lbs potatoes

3/4 cup diced bacon (1/4 lb)
3/4 cup minced yellow onion, divided
1 1/2 tsp flour
4 tsp sugar
1 tsp salt
1/4 tsp freshly ground black pepper
1/4 to 1/3 cider vinegar
1/2 cup water
1/4 cup finely chopped fresh parsley
1 tsp celery seed

Place the potatoes in a large pot with enough water to cover and 2-3 tsp of salt. Bring to a boil, and cook for 20 – 25 minutes, or until potatoes are tender when pierced. Drain and leave to cool.

Once the potatoes are cool enough to handle, cut into 1/4 inch-thick slices and put them into a large bowl.

Add the diced bacon to a small pan over medium heat. Cook until bacon just begins to crisp, about 5 minutes. Add 1/2 cup of the onion and saute for 2 to 3 minutes, until the onions are tender but not browned

In a small bowl stir together the flour, sugar, salt and pepper. Stir in 1/4 cup of the vinegar and the water. Stir until smooth. Taste and add more vinegar if not tart enough.

Add the mixture to the bacon and onions and simmer over low heat, stirring, until slightly thickened, 4 to 5 minues.

Pour the hot dressing over the potatoes and mix to coat the potatoes. Add the remaining onion, the parsely and celery seed. Mix to coat evenly.

Serve hot or cold.

I used the full 1/4 cup of vinegar and omitted the celery seed, as I didn’t have any. I ate some of it hot, but suspect it will be better the next day cold.

Next Day: I liked this even more cold for lunch.

Chinese Dumplings
Image by filipe.garcia
for the filling:
minced chicken(or pork), corn, garlic, onion, peppers, sesame seeds, sugar, soy sauce, ginger, cayenne pepper and anything else you wana add.
For the dough:
flour and water

Mix all the filling and dough ingredients separately. Make dough discs and stuff them with the blended filling.
In the end, 15 minutes in the steamer and it’s done.

Nargisi Kofte
Image by sweet mustache
The finished product, ready to be eaten. The recipe is here.

I had enough ground lamb for a recipe and a half, which should have covered 6 eggs, but was only enough for 5 and a small meatball.

I didn’t really deep fry them either. I used a method that Alton Brown used to fry chicken.

The lamb was very good, as were the eggs, but I don’t know if I would go through all the trouble to encase the eggs, but I would make meatballs out of lamb and spice mixture.

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