FRANKFURT GREEN SAUCE (FRANKFURTER GRüNE SOßE)
Try this world-famous German herb sauce. Refreshing, delicious and yet so simple, these are the characteristics of the original Frankfurter Grie Soß (as Frankfurt green sauce is colloquially known).
Provided by Marita
Categories Main Course
Time 1h20m
Number Of Ingredients 8
Steps:
- Wash the herbs. If necessary, remove the leaves from the stems and roughly chop them. Place in a deep bowl.
- Add the yoghurt and crème Fraiche or sour cream to the herbs. With a hand blender, puree the herbs. Alternatively, you can chop the herbs very finely and then mix them in with the yoghurt-crème Fraiche mixture.
- Peel the onion and cube very finely.
- Add the onion cubes, olive oil, mustard and lemon juice to the mixture. Season with salt and pepper.
- Allow the mixture to rest for an hour in the fridge or a cool place before serving.
Nutrition Facts : Calories 124 kcal, Carbohydrate 5 g, Protein 3 g, Fat 10 g, SaturatedFat 5 g, Cholesterol 5 mg, Sodium 70 mg, Fiber 1 g, Sugar 4 g, UnsaturatedFat 4 g, ServingSize 1 serving
GRITS 'N' SAUSAGE CASSEROLE
Steps:
- In a saucepan, bring water to a boil. Slowly whisk in the grits and 1/2 teaspoon salt. Reduce heat; cover and simmer for 5 minutes, stirring occasionally., In a large bowl, combine grits, sausage and 1-1/2 cups cheese. Beat the eggs and milk; stir into grits mixture. Add the butter, pepper and remaining salt., Transfer to a greased 13x9-in. baking dish. Bake, uncovered, at 350° until a knife inserted in the center comes out clean, about 1 hour. Sprinkle with remaining cheese; bake 15 minutes longer or until cheese is melted. Let stand for 5 minutes before cutting.
Nutrition Facts : Calories 316 calories, Fat 24g fat (11g saturated fat), Cholesterol 110mg cholesterol, Sodium 621mg sodium, Carbohydrate 13g carbohydrate (3g sugars, Fiber 1g fiber), Protein 13g protein.
SOUTHERN GRITS CASSEROLE
If you're from the South you will definitely love this recipe, which includes grits, eggs, sausage, and cheese. When I cook it, I place it in the slow cooker to stay warm. There is nothing worse than cold grits.
Provided by Ella Baldwin
Categories Side Dish Grain Side Dish Recipes Grits
Time 1h
Yield 16
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish.
- Bring water to a boil in a large saucepan, and stir in grits. Reduce heat, cover, and simmer about 5 minutes, until liquid has been absorbed. Mix in 1/2 the butter and 2 cups cheese until melted.
- In a skillet over medium-high heat, cook the sausage until evenly browned. Drain, and mix into the grits. Beat together the eggs and milk in a bowl, and pour into the skillet. Lightly scramble, then mix into the grits.
- Pour the grits mixture into the prepared baking dish. Dot with remaining butter, and top with remaining cheese. Season with salt and pepper.
- Bake 30 minutes in the preheated oven, until lightly browned.
Nutrition Facts : Calories 403.2 calories, Carbohydrate 16.8 g, Cholesterol 201.8 mg, Fat 29.9 g, Fiber 0.3 g, Protein 16.5 g, SaturatedFat 14.5 g, Sodium 458.9 mg, Sugar 0.9 g
GRITS CASSEROLE
Grits is a main ingredient for many Southern meals. I've had this recipe for years and never grow tired of it. It's especially good to serve on a lazy weekend, since leftover portions are very tasty served cold.
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 10 servings.
Number Of Ingredients 8
Steps:
- Crumble sausage into a large skillet. Cook over medium heat until no longer pink; drain and set aside. In a saucepan, bring water and salt to a boil. Slowly stir in grits. Reduce heat and cook 4-5 minutes, stirring occasionally. Remove from the heat. Stir a small amount of hot grits into the eggs; return all to the saucepan, stirring constantly. Add the sausage, 1 cup cheese, milk and butter, stirring until the butter is melted. , Pour into a greased 13x9-in. baking dish. Sprinkle with remaining cheese. Bake at 350° for 50-55 minutes or until the top begins to brown.
Nutrition Facts : Calories 280 calories, Fat 20g fat (10g saturated fat), Cholesterol 133mg cholesterol, Sodium 602mg sodium, Carbohydrate 14g carbohydrate (2g sugars, Fiber 1g fiber), Protein 11g protein.
JOE GREY SOUP (TRADITIONAL GYPSY RECIPE)
A Romany Gypsy recipe for a cheap and filling sausage and potatoes soup from Paula Stanford. Paula Stanford married into a large Romany Gypsy family 12 years ago. Although they no longer follow the travelling life the family still spends most of the time outdoors and Paula says she is happiest cooking for the family around the fire on a winter's night. This recipe came from her husband Henry and is important to them because it helps to keep their gypsy heritage alive even though they no longer travel. Like most traditional Romany recipes, its easy to make and can feed a large family cheaply.
Provided by English_Rose
Categories One Dish Meal
Time 55m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat the oil in a large deep frying pan and brown the sausages. Remove from the pan and cut each sausage into 3 pieces. Return to the pan.
- Cut each bacon slice into 3, add to the pan and cook until browned.
- Add the onion and cook until browned. Cover the contents of the pan with boiling water, but not to the top of the pan.
- Continue cooking and add the sliced potato. Cook until the potatoes are soft - you may need to top it up with more boiling water from the kettle.
- Add the sliced tomatoes and crumble in the stock cubes. Stir well and simmer until the tomatoes are soft.
- Serve on plates (not bowls) with lots of fresh chunky bread and butter.
Nutrition Facts : Calories 390, Fat 21.4, SaturatedFat 6.7, Cholesterol 34.2, Sodium 693, Carbohydrate 39.4, Fiber 5.7, Sugar 6, Protein 11.4
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- Select the herbs (see chef's note for list of traditional herbs), wash, and spin dry. Chop finely with a knife or in a food processor.
- Add the finely diced onion, juice of 1/2 lemon, mustard, quark, sour cream and yogurt to the herbs in a food processor or with the herbs in a bowl and mix well. Season to taste with salt and pepper.
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