Crusted Asparagus Uberkrustete Spargel Food

ÜBERBACKENER SPARGELTOAST (WHITE ASPARAGUS ON TOAST)

Steps:

• Peel white asparagus with a vegetable peeler from top to bottom, starting below the tips. Cut off any woody ends with a knife.
• Place asparagus spears and salt in a large, wide saucepan and pour in enough water to just cover. Bring to a boil. Reduce heat; simmer until spears are tender and easily pierced with a knife, 15 to 25 minutes. Drain.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Toast bread slices; arrange on a baking sheet. Spread butter over warm bread.
• Lay 1/2 slice ham on top of each slice of bread; trim excess on all sides. Cut asparagus spears in half; divide evenly over ham. Cover asparagus spears with Edam cheese.
• Place under the preheated broiler until cheese starts to bubble and brown slightly, about 3 minutes.

SPARGEL - WHITE ASPARAGUS WITH EASY HOLLANDAISE SAUCE

Steps:

• Warm the olive oil or butter in a large saucepan over medium heat. Add the peeled and trimmed asparagus, lemon zest, and salt & pepper; stir to combine.
• Cover and cook until tender-crisp, about 5 minutes, stirring occasionally. Do not over cook.
• Arrange on serving platter and squeeze with fresh lemon juice.
• Prepare the Hollandaise Sauce: Cut the butter into four pieces and place in a 1-quart glass measure or bowl. Microwave, covered with a paper towel, on high, until almost melted (about 45 seconds to 1 minute).
• Remove butter from the microwave and stir until completely melted.
• Separate eggs, placing the yolks in a small bowl and setting the whites aside for another purpose. Beat the yolks well with a whisk or fork, then add to the butter and stir well.
• Add cream, lemon juice, and sugar to egg mixture and stir well. Microwave mixture, uncovered, on high, until just slightly thick, about 1 to 2 minutes, stopping every 20 seconds to stir with a fork. Remove sauce from microwave and stir in the mustard.
• Pour warm sauce over the cooked white asparagus and serve at once. Garnish with fresh snipped parsley or fresh small edible flowers such as violets or Johnny jump-ups, if desired.
• NOTE: Sauce may be kept warm for up to 2 hours in an insulated container. Or cool the sauce to room temperature and refrigerate it in a covered microwave safe container for up to 24 hours. To re-warm, cover container with plastic wrap, pierce wrap with a knife to vent, and microwave on 50 percent power until heated through, about 2-3 minutes, stopping to stir halfway through. Do not allow sauce to boil.

SLUMGULLION

Steps:

• In a large skillet add the hamburger, chopped onion and green pepper on medium heat with a pinch of salt and black pepper.
• Cook until hamburger is no longer pink, Drain off fat.
• Add meat,onion and pepper mixture to the pot of cooked macaroni.
• Add the soups,sauces, ketchup,stewed tomatoes and the A-1 sauce to the pot stir to mix.
• Cook for 2-3 minutes until all is heated.
• Serve hot with a vegitable side.

PARMESAN ROASTED ASPARAGUS

Steps:

• Preheat the oven to 400 degrees F.
• If the stalks of the asparagus are thick, peel the bottom 1/2 of each. Lay them in a single layer on a sheet pan and drizzle with olive oil. Sprinkle with salt and pepper. Roast for 15 to 20 minutes, until tender. Sprinkle with the Parmesan and return to the oven for another minute. Serve with lemon wedges.

PEPPERONI CHIPS

Steps:

• Preheat oven to 350°F.
• Place the pepperoni slices in a single layer on a baking sheet.
• Bake until crispy, about 10 to 15 minutes.
• Transfer to paper towels to absorb the fat and cool to room temperature.
• Season with coarse black pepper, if desired.
• Will keep for several days at room temperature.

ASPARAGUS WITH PARMESAN CRUST

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Place asparagus on a baking sheet. Drizzle with olive oil, and toss to coat. Arrange asparagus spears in a single layer. Spread Parmesan cheese over asparagus, and season with freshly ground black pepper.
• Bake 12 to 15 minutes in the preheated oven, until cheese is melted and asparagus is tender but crisp. Serve immediately on warm plates, sprinkling with balsamic vinegar to taste.

SCHWEINEMEDAILLONS

Steps:

• Brown the pork in 2 Tablespoons of the butter in a large heavy skillet over moderately high heat; remove to a shallow baking dish, cover with foil and keep warm. Deglaze the skillet with Cognac or good brandy and wine, add broth and reduce by two-thirds; pour over the pork, re-cover and set in a warm oven 250°F.
• Add the remaining 3 Tablespoons butter to the skillet and sauté mushrooms and shallots 3 to 5 minutes over moderate heat until juices ooze out; add dried mushrooms, if you like, and sauté about 5 minutes longer or until mushrooms are limp and juices have evaporated. Stir pork medallions (and all their liquid) back into skillet, add half and half and simmer over medium low heat 10 to 15 minutes until cream reduces by half and is the consistency of a thin white sauce. Season to taste with salt and pepper. Serves 4-6.
• Jean Anderson Cooks.

JAEGER SCHNITZEL

Steps:

• Trim excess fat from chops. In a pie plate or shallow dish combine flour, salt and pepper. Lightly coat chops in flour.
• In a 12-inch skillet, heat butter and olive oil over medium-high heat until butter melts. In batches, cook pork 3-4 minutes, or until browned, turning once. Remove pork from pan; set aside and keep warm.
• Into same skillet, add mushrooms and shallot and cook 3-4 minutes or until tender. With whisk, stir in water, wine and gravy mix; heat to boiling. Reduce heat to medium and sprinkle with parsley.
• Return pork to sauce in skillet. Cover and cook 7-8 minutes or until pork reaches an internal temperature of 145 degrees Fahrenheit and sauce thickens.

SEMOLINA KASHA

Steps:

• In a small saucepan, bring milk to boil. Stir semolina in gradually.
• Add butter, sugar and salt.
• Bring to a boil once again, reduce heat and simmer on low heat for 10 to 15 minutes.
• Serve with jam, honey or fruits.

PARMESAN-CRUSTED ASPARAGUS

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Spray a baking sheet with cooking spray.
• Mix 1 cup flour and 1 cup grated Parmesan cheese together in one bowl. Mix egg whites and chives together until foamy in a second bowl. Mix 4 cups shredded Parmesan cheese and 2 tablespoons flour together in a third bowl.
• Using tongs and working with one piece of asparagus at a time, coat asparagus in the flour mixture, shaking off the excess. Transfer to the egg white mixture; coat evenly and let the excess run off. Finally coat in the Parmesan cheese mixture, pressing gently so the cheese adheres. Place on the prepared baking sheet and repeat to coat remaining asparagus.
• Bake in the preheated oven until golden brown, about 15 minutes.
• While the asparagus is baking, mix mayonnaise, horseradish, ketchup, and Cajun seasoning together in a small bowl. Serve as a dipping sauce alongside asparagus.