PA DUTCH SAUERKRAUT DUMPLINGS
Light Fluffy dumpling that looks like a snow ball. Those southern thingies are pot pie noodles any good Dutchman could tell you that. This can be used for Sauerkraut dishes such as pork or hot dogs and sauerkraut or in our version of Chicken and dumplings, Ham and dumplings, Beef and.. you get the picture.. any meat stew.
Provided by drhousespcatcher
Categories Pennsylvania Dutch
Time 12m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Make into a paste. Drop into boiling kraut.
- If your rise is not pleasing, put in more baking powder.
- I have seen recipes up to a tbsp of baking powder.
- Once it is the right consistency to drop and you do, close the pan and do NOT, I repeat, Do NOT look at the dumplings until done.
- About 12 minutes.
Nutrition Facts : Calories 90.1, Fat 1.1, SaturatedFat 0.3, Cholesterol 35.6, Sodium 461.4, Carbohydrate 16.3, Fiber 0.6, Sugar 0.1, Protein 3.3
PENNSYLVANIA-STYLE PORK ROAST
Our children wouldn't dream of eating sauerkraut until they tasted it with this tender and juicy pork roast at a family celebration. They devoured it and went back for seconds! Now it's a mainstay in my pork recipe file.
Provided by Taste of Home
Categories Dinner
Time 2h25m
Yield 16 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, combine the first five ingredients; rub over roast. Place roast fat side up in a Dutch oven. Combine sauerkraut and sugar if desired. Spoon sauerkraut and sausage over and around roast. , Cover and bake at 350° for 2-1/4 to 2-3/4 hours or until a thermometer reads 160°. Let stand for 15 minutes before slicing.
Nutrition Facts :
PENNSYLVANIA DUTCH PORK CHOPS
Recipes of Pennsylvania Dutch heritage, like this one, are popular in our area. We like to serve these sweet-and-sour pork chops with dumplings or spaetzle, red cabbage coleslaw and applesauce, with Dutch apple pie for dessert. -Joyce E. Brotzman, McVeytown, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. In a large skillet, heat butter over medium heat; brown pork chops on both sides. Using a slotted spoon, transfer to an ungreased 13x9-in. baking dish., Combine pineapple juice, ketchup, vinegar, honey, mustard and salt; add to drippings. Cook and stir until mixture comes to a boil. Pour over chops. , Bake, uncovered, until a thermometer reads 145°, 15-20 minutes. Let chops stand 5 minutes before serving., In a small saucepan, combine cornstarch and water; stir in pan juices. Bring to a boil; cook and stir until thickened, 1-2 minutes. Serve with pork chops.
Nutrition Facts : Calories 151 calories, Fat 7g fat (4g saturated fat), Cholesterol 29mg cholesterol, Sodium 387mg sodium, Carbohydrate 16g carbohydrate (11g sugars, Fiber 0 fiber), Protein 7g protein.
SMOKED BEEF BRISKET WITH SAUERKRAUT AND DUMPLINGS
Here is our family favorite brisket recipe: This recipe is a combination of cool smoking and good old Pennsylvania Dutch cooking. The smoke flavoring blends deliciously well with the sauerkraut and the dumplings. NOTE: Do not use corned beef brisket, this recipe requires a fresh brisket. Source : Shadows
Provided by Chef Shadows
Categories Meat
Time 4h20m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Rub the brisket with the Carolina BBQ Rub and let sit for 1 hour.
- Prepare smoker for a 2 hour smoke with cherry and maple woods.
- Smoke Brisket for 2 hours.
- Melt butter in a large pan and brown onion slices.
- Add brisket and sauerkraut.
- Cover with boiling water and put in the oven at a low temperature for 2 hours or until the meat is tender.
- To prepare dumplings, sift together the flour, baking powder and salt.
- Using a pastry blender or two knives cut in the butter.
- Quickly stir in enough milk to make a soft dough.
- On a floured surface, roll dough 1/2 inch thick.
- Cut into 12 squares.
- Put the squares on top of the simmering beef and kraut.
- Cover tightly and simmer 20 minutes without removing the cover.
- Serve immediately.
Nutrition Facts : Calories 952, Fat 66.7, SaturatedFat 28, Cholesterol 180.8, Sodium 1340.4, Carbohydrate 41.3, Fiber 5.1, Sugar 3.9, Protein 44.4
PENNSYLVANIA DUTCH BRISKET WITH SAUERKRAUT AND DUMPLINGS
A hearty, rib-sticking meal, this is a terrific way to cook any tough cut of meat. From the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinalry Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Vegetable
Time 2h15m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Melt fat in a large pan and brown onion; reduce heat.
- Season meat with salt and pepper; add to pan.
- Add sauerkraut and cover with boiling water.
- Cook slowly for 2 hours or until meat is tender.
- Make dumplings; sift flour baking powder and salt together.
- Beat egg, add milk and stir into dry ingredients.
- Drop by spoonfuls into the hot sauerkraut and cover the pot tightly.
- Cook for 15 minutes without lifting the cover.
Nutrition Facts : Calories 963.6, Fat 66.6, SaturatedFat 27.8, Cholesterol 215.3, Sodium 1514.6, Carbohydrate 42.4, Fiber 5, Sugar 3.8, Protein 46.3
JäGER KOHL (HUNTER'S CABBAGE)
I found this at Teri's Kitchen, a site about Pennsylvania Dutch cooking. It's become a favorite in our family. Since we don't eat pork, we substitute beef ingredients for the sausage and bacon. However, the pork version is more authentic. It is very hearty and filling.
Provided by Halcyon Eve
Categories Pork
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a large skillet over medium heat, brown kielbasa and bacon. Add sliced potatoes and just enough water to make steam. Cook, covered, for 15 minutes.
- Add cabbage and sprinkle with flour, salt, pepper, and vinegar. Stir to combine. Cover and cook 45 minutes, or until cabbage is tender, adding water as needed.
- Serve with sour cream and caraway seeds, if desired.
PENNSYLVANIA DUTCH PORK AND SAUERKRAUT
Make and share this Pennsylvania Dutch Pork and Sauerkraut recipe from Food.com.
Provided by luv2makesoup
Categories Pork
Time 3h30m
Yield 14 almost 1/2 of meat each, 12-14 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven to 350 degrees.
- Rinse pork and place in large roasting pan.
- Sprinkle with salt and pepper to taste.
- Cover with 1/3 of the sauerkraut.
- Cover roasting pan and put in oven for 1 1/2 hours.
- Remove from oven and add another 1/3 of sauerkraut.
- Cover and put back in oven for another hour.
- Remove from oven and add the remaining sauerkraut.
- Cover and put back in oven for another hour.
- Remove from oven and enjoy! Mashed potatoes are a must with this dish.
Nutrition Facts : Calories 920.8, Fat 68.2, SaturatedFat 23.6, Cholesterol 268.4, Sodium 1246, Carbohydrate 6.5, Fiber 4.4, Sugar 2.7, Protein 66.3
More about "pennsylvania dutch brisket with sauerkraut and dumplings food"
PA DUTCH PORK AND SAUERKRAUT WITH GLUTEN-FREE …
From mrfarmersdaughter.com
SIMPLE PORK & SAUERKRAUT FOR A PA DUTCH NEW YEAR
From amishviewinn.com
10 BEST PENNSYLVANIA DUTCH RECIPES | YUMMLY
From yummly.com
BRISKET OF BEEF WITH SAUERKRAUT AND DUMPLINGS - BIGOVEN
From bigoven.com
Cuisine AmericanTotal Time 1 hrCategory Main DishCalories 2552 per serving
PENNSYLVANIA DUTCH MEAT PIES RECIPE | MYRECIPES
From myrecipes.com
RECIPE: PENNSYLVANIA DUTCH DUMPLINGS AND SAUERKRAUT
From recipelink.com
PENNSYLVANIA DUTCH PORK AND SAUERKRAUT FOR NEW YEAR'S DAY
From delishably.com
SMOKED BEEF BRISKET WITH SAUERKRAUT AND DUMPLINGS RECIPE
From recipezazz.com
PENNSYLVANIA DUTCH DUMPLINGS RECIPE | CDKITCHEN.COM
From cdkitchen.com
PENNSYLVANIA DUTCH BRISKET WITH SAUERKRAUT AND DUMPLINGS RECIPES
From findrecipes.info
NUTRITIONAL FACTS: - FOOD.COM
From food.com
SAUERKRAUT – PENNSYLVANIA DUTCH AT-HOME COMPANION
From padutchcompanion.com
PENNSYLVANIA DUTCH BRISKET WITH SAUERKRAUT AND DUMPLINGS
From plain.recipes
AMISH PORK AND SAUERKRAUT: RECIPE & HISTORY - THE MARKETS AT …
From marketsatshrewsbury.com
BRISKET OF BEEF WITH SAUERKRAUT AND DUMPLINGS RECIPE - EAT YOUR …
From eatyourbooks.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love