THE MOTHER-IN-LAW
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 1h50m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Heat the Chili Sans Beans in a small saucepot until it is simmering, about 5 minutes.
- Heat up the tamales using a steamer basket set over a pot of simmering water, until they are warmed through, about 10 minutes. (Or follow the package directions of the tamale you use.)
- In a small bowl, combine the sport peppers and chopped onion.
- For the sandwich build: Place a sprinkling of the onions and sport peppers along the bottom of the buns. Remove the husks of the tamales. Place the tamales in the buns and top with the Manchego. Then ladle a small amount of chili on top of that! Top with the remaining sport peppers and onions and sprinkle with the corn chips. Take a bite and instantly blog about how surprisingly amazing this combination of ingredients is.
- In a large Dutch oven, heat the oil over medium heat. Add the beef and chorizo and smoosh down. Start breaking up the chunks with a wooden spoon and let sear until the beef is no longer pink, about 5 minutes.
- Remove the meat from the pot and leave the fat. Then add the onions, chili powder, cumin, paprika and season with salt and pepper. Cook until the onions are soft, 7 to 8 minutes. Deglaze with the beer. Cook until the alcohol smell subsides, 3 to 4 minutes. Add the hot sauce, tomatoes, stock and the reserved meat. Simmer until thickened, stirring frequently, about 20 minutes. Adjust seasoning.
POLISH SAUERKRAUT
This was my Polish mother-in-law's recipe... It is so easy... and so good! The onion and apple and butter browned together give the sauerkraut a gentler yet full flavor. Add additional ingredients or don't... it is a great recipe how ever you decide to put it together. Traditions are great.. but sometimes it is cool to...
Provided by Colleen Sowa
Categories Vegetables
Time 30m
Number Of Ingredients 13
Steps:
- 1. Saute' the onions and apples in the butter. Brown them (be careful not to burn them!). Any additional vegetables can be added and saute'd Add meat if you like.
- 2. Add sauerkraut juice to the pan and stir well to get all the caramelized drippings blended in... the liquid will be brown. Stir in the sauerkraut, and heat through before serving. Add spices if you like.
- 3. *** I make it this way for a side dish, pork roast or brats.
MOTHER IN LAW'S SAUERKRAUT
Provided by admin
Number Of Ingredients 0
Steps:
- In small skillet, cook bacon, saving drippings. In slow-cooking pot, combine sauerkraut, cabbage, onion, butter, sugar, salt, and pepper. Pour cooked bacon and drippings over all. Cover and cook on low for 3 to 5 hours. Makes 8 servings.
Nutrition Facts :
MOTHER-IN-LAWS SAUERKRAUT
Steps:
- In small skillet, cook bacon, saving drippings. In slow-cooking pot, combine sauerkraut, cabbage, onion, butter, sugar, salt, and pepper. Pour cooked bacon and drippings over all. Cover and cook on low for 3 to 5 hours. Recipe By : File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
Nutrition Facts : Calories 20 calories, Fat 1.451195 g, Carbohydrate 1.8169219506255 g, Cholesterol 3.812890625 mg, Fiber 0.10372265625 g, Protein 0.057933203125 g, SaturatedFat 0.91481515625 g, ServingSize 1 1 Serving (4g), Sodium 10.38721875 mg, Sugar 1.7131992943755 g, TransFat 0.10124375 g
SWEET LATVIAN SAUERKRAUT
This is the way my mother-in-law and other Latvian ladies prepare sauerkraut and after tasting it the first time, I have never prepared it any other way! It is so good and compliments roast pork or any German dish.
Provided by Irmgard
Categories Vegetable
Time 2h10m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Drain the sauerkraut only if it is too salty, otherwise use it with its own liquid.
- Heat the lard in a large saucepan.
- Take a handful of the sauerkraut and squeeze it dry.
- Put it in the hot lard and fry it until the sauerkraut has brown edges.
- Add the sauerkraut, apples, bay leaf, onion (if using), caraway seeds and 2 tablespoons of brown sugar.
- Add water to just barely cover the sauerkraut.
- Bring to a boil; lower the heat and simmer for about 2 hours, stirring occasionally.
- Add more sugar, if needed, gradually while the sauerkraut is cooking, tasting often.
- The sauerkraut should be pleasantly sweet-sour but not too sweet.
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