Bratwurst And Beer Casserole

Total Time: 1 hr 5 mins Preparation Time: 15 mins Cook Time: 50 mins

Ingredients

• Servings: 6
• 1 lb apple-smoked bratwurst, cut into 1-inch slices
• 2 medium onions, chopped
• 2 celery ribs, thinly sliced
• cooking spray
• 1 cup medium barley
• 12 ounces beer
• 8 ounces sliced mushrooms
• 1/4-1 teaspoon pepper
• 1/2 teaspoon marjoram
• 1 green pepper, chopped
• 1 red bell pepper, chopped
• 2 tablespoons chopped parsley

Recipe

• 1 preheat oven to 400.
• 2 brown brats, onions and celery over medium heat, stirring occasionally about 5 - 7 minutes until sausage is browned and onions are golden.
• 3 spray 2-qt casserole dish. put brats in it. add in everything else except peppers and parsley. stir well. cover tightly and bake 30 minute.
• 4 uncover. stir in peppers. bake 15 minutes more. sprinkle with parsley and serve.

Bratwurst And Onions

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 1 lb bratwurst
• 1 large onion, sliced thick
• 1 tablespoon minced garlic clove
• 1 tablespoon butter
• 20 ounces beer (we prefer budlight)
• 1 teaspoon salt
• 1 teaspoon pepper

Recipe

• 1 in a skillet over medium heat saute the garlic and butter for approx one minute.
• 2 add in the onions, salt, pepper, and enough beer to cover the bottom of the pan.
• 3 cook the onions over medium heat until tender and caremelized.
• 4 remove the onions from the pan and place the bratwurst in the pan. brown the bratwurst and cook.
• 5 once the bratwurst are cooked add the onions and remaining beer to the pan. cook over medium heat until the beer has reduced to a thicker sauce with the onions.

Bratwurst In Sauce (crock Pot)

Total Time: 6 hrs 10 mins Preparation Time: 10 mins Cook Time: 6 hrs

Ingredients

• servings: 10
• 2 -3 lbs bratwursts, not cooked
• 1 (6 ounce) can tomato paste
• 1/2 cup ketchup
• 1 (12 ounce) can beer
• 1/2 small onion, chopped
• 2 garlic cloves, minced

Recipe

• 1 place bratwurst in saucepan and barely cover with water.
• 2 bring to a boil and cook for 5-10 minutes; drain well.
• 3 cut into bite-sized pieces.
• 4 thoroughly combine remaining ingredients in crock pot. add partially cooked bratwurst.
• 5 cover and cook on low for 6-10 hours.
• 6 serve with wooden pics.

Bratwurst And Sauerkraut Supper

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 2 large onions, cut into 1/4 inch slices
• 3 tablespoons fat-free margarine
• 3 medium potatoes, peeled and cubed
• 1 (14 ounce) can sauerkraut, drained
• 2 cups chicken broth
• 2 tablespoons brown sugar
• 2 tablespoons red wine vinegar
• 3 tablespoons dijon mustard
• 2 teaspoons caraway seeds
• 1 bay leaf
• pepper
• 5 fully cooked bratwursts, cut into 1/2-inch slices

Recipe

• 1 in a large skillet, sauté onions in margarine until tender.
• 2 add the potatoes, sauerkraut, wine, broth, brown sugar, vinegar, mustard, caraway seeds, bay leaf and pepper.
• 3 cover and simmer for 35-40 minutes or until potatoes are tender.
• 4 stir in the bratwurst; heat through.
• 5 discard bay leaf.

Bratwurst And Rice

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 4 bratwursts
• 3 tablespoons olive oil
• 1 medium onion, chopped
• 3 cups brown ale
• 1 tablespoon colman dry mustard
• 1 cup basmati rice, uncooked

Recipe

• 1 bring a cup of water to a boil in a skillet that has a lid.
• 2 add the brats.
• 3 don't pierce their skins.
• 4 simmer'til the water evaporates.
• 5 cut into 3/4 inch pieces.
• 6 heat olive oil in pan. add brats. when brats are almost browned, add onions. cook till they're translucent.
• 7 mix ale and mustard, add to skillet.
• 8 stir in rice.
• 9 bring to a simmer.
• 10 cover, simmer 20 minutes.
• 11 don't cheat! no peeking!
• 12 keep the lid on the skillet, let the rice cook!
• 13 remove from heat, let rest 15 minutes.
• 14 fluff with a fork.
• 15 serve with a baguette and a pint or two of ale.

Bratwurst - Homemade

Total Time: 4 hrs Preparation Time: 4 hrs

Ingredients

• 2 1/2 lbs lamb (boston cut or a cut with simular fat content)
• 1 1/2 lbs lean beef (93% lean or better yet, veal)
• 4 -5 teaspoons salt
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 2 teaspoons pepper
• 2 teaspoons marjoram
• 2 teaspoons parsley
• 1 teaspoon nutmeg
• 1 teaspoon celery seed
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground mace
• 1/2 teaspoon cardamom
• 4 ounces beer
• 4 ounces water (may use 8 oz red wine instead of beer and water)

Recipe

• 1 first cube all the meat, toss tegether and grind meat through 3/16 inch plate.
• 2 mix all the seasoning together, sifting the powders to make sure there are no clumps. mix well.
• 3 add the liquid to the dry season mix and use a wisk to mix well.
• 4 add the liquid mixture to the ground meat and using your hands mix very thoroughly (you may want to use latex gloves, although i don't).
• 5 chill in the freezer for about an hour, stirring loosely about every 20 minutes.
• 6 mix again with hands and grind through a 1/4 inch plate.
• 7 at this point i like to make a small patty and pan fry it to taste for changes.
• 8 stuff into casings.

Honey Baked Chicken Ii

Ingredients

• Servings: 6
• 1 (3 pound) whole chicken, cut into pieces
• 1/2 cup butter, melted
• 1/2 cup honey
• 1/4 cup prepared mustard
• 1 teaspoon salt
• 1 teaspoon curry powder

Recipe

Preparation Time: 15 mins Cook Time: 1 hr 15 mins

Ready Time: 1 hr 30 mins


• preheat oven to 350 degrees f (175 degrees c).
• place chicken pieces in a shallow baking pan, skin side up. combine the melted butter or margarine, honey, mustard, salt and curry powder and pour the mixture over the chicken. bake in the preheated oven for 1 1/4 hours (75 minutes), basting every 15 minutes with pan drippings, until the chicken is nicely browned and tender and the juices run clear.

Bratwurst And Sauerkraut

Total Time: 4 hrs 5 mins Preparation Time: 5 mins Cook Time: 4 hrs

Ingredients

• servings: 6
• 4 fully cooked bratwursts, cut into 1/2 inch slices
• 2 (14 1/2 ounce) cans sauerkraut, drained
• 1/3 cup packed brown sugar
• 6 hot dog buns or 6 bratwurst buns

Recipe

• 1 mix all ingredients except buns in 3 1/2 to 6 quart slow cooker.
• 2 cover and cook on low heat setting 4 to 5 hours.
• 3 fill buns with bratwurst mixture.

Bratwurst Cooked In Beer With Smothered Cabbage

Brattie Natties Blueberry Clusters

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• 1 (11 1/2 ounce) package milk chocolate chips (2 cups)
• 1/4 cup vegetable shortening (butter flavored preferred)
• 2 cups fresh blueberries, washed and well dried

Recipe

• 1 for this recipe please have on hand: 3 dozen, 1 1/4-inch candy liners (also known as mini cupcake liners).
• 2 combine over hot (not boiling) water, milk chocolate morsels and shortening; stir until morsels melt and mixture is smooth. remove from heat.
• 3 place 1 measuring teaspoonfuls of melted chocolate in candy liner. add 6-8 blueberries. top with additional 2 measuring teaspoonfuls of chocolate, making sure blueberries are well coated.
• 4 chill in refrigerator 20-30 minutes until chocolate sets.

Bratwurst

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• 1 1/2 lbs lean lamb butt
• 1 lb boneless veal shoulder
• 1/2 lb lamb back fat
• 1 teaspoon pepper
• 2 1/2 teaspoons kosher salt
• 1 teaspoon toasted caraway seed
• 1 teaspoon crushed caraway seed
• 1/2 teaspoon dried marjoram
• 1/2 teaspoon ground allspice
• 1 teaspoon sugar
• 1/3 cup heavy cream
• about 3 feet prepared hog casing

Recipe

• 1 cut the lamb, veal and back fat into 1-inch cubes.
• 2 freeze the cubes in separate bowls for about 30 minutes to firm them up before grinding.
• 3 grind the lamb, veal and back fat separately through a meat grinder fitted with a three-eighths-inch grinding plate into a large bowl set over an ice bath.
• 4 combine the meats and fat together with the pepper, salt, caraway seed, marjoram, allspice and sugar.
• 5 cover and freeze the mixture for 30 minutes.
• 6 remove and grind the mixture again using the finest grinding plate of the meat grinder.
• 7 add the heavy cream and mix well, using your hands.
• 8 fry a small patty until done to check the flavor and seasoning (the sausage should be cooked to an internal temperature of 165 degrees).
• 9 if necessary, adjust salt, pepper and other seasonings, then fry another small patty and check again.
• 10 stuff the mixture into the prepared casing according to the manufacturer's instructions for your sausage stuffer.
• 11 prick any air pockets with a pin and twist off into 4- to 5-inch lengths.
• 12 refrigerate for up to 2 days, or freeze up to 2 months.
• 13 this recipe requires a meat grinder and sausage stuffer.
• 14 casings should be properly flushed and softened before using; consult your butcher or the packaging.

Bratwurst Skillet

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 lb bratwurst, cut into 1/2 inch slices
• 1 1/2 cups green bell peppers, cut into strips
• 1 1/2 cups red bell peppers, cut into strips
• 1 1/2 cups onions, sliced
• 1 teaspoon paprika
• 1 teaspoon caraway seed

Recipe

• 1 heat large skillet over medium heat until hot.
• 2 add bratwurst; cover and cook about 5 minutes or until browned and no longer pink in center.
• 3 transfer bratwurst to plate.
• 4 cover and keep warm.
• 5 drain all but 1 tablespoon drippings from skillet.
• 6 add bell pepper, onions, paprika and caraway seeds.
• 7 cook and stir about 5 minutes or until vegetables are tender.
• 8 combine bratwurst and vegetables.
• 9 serve immediately.

Bratwurst And Sauerkraut Casserole

Total Time: 7 hrs 15 mins Preparation Time: 15 mins Cook Time: 7 hrs

Ingredients

• Servings: 8
• 2 (14 ounce) cans sauerkraut
• 1 large onion (chopped)
• 2 garlic cloves (crushed)
• 3/4 cup brown sugar
• 1 bay leaf
• 1 (1 lb) package kielbasa, cut into 1 to 2 inch pieces
• 4 -6 potatoes, peeled and cut into 1 inch squares

Recipe

• 1 preheat oven to 350°. i put mine in the crockpot.
• 2 drain and rinse sauerkraut in a colander.
• 3 mix with all the ingredients in a bowl and pour into large casserole dish (or put in crockpot) cover and bake for 1 1/4 to 1 1/2 hours.
• 4 or let cook in crockpot on low for several hours until potatoes are tender. i usually add 1 can of water and mix well. add more water accordingly throughout the day.
• 5 i let mine cook all day on low.
• 6 you can also try substituting the brown sugar with applesauce and apple chunks (1/2 cup each) for color and texture.
• 7 i also use the bavarian kraut--this gives this dish a sweeter flavor--even my kids like it.

Bratwurst Oktoberfest Sandwich

Total Time: 3 hrs 30 mins Preparation Time: 3 hrs Cook Time: 30 mins

Ingredients

• Servings: 4
• 4 kaiser rolls
• 4 bratwursts
• 1 red onion
• 4 pieces of applewood smoked bacon
• 1 onion
• 1 lb sauerkraut
• mustard
• 1 cup lager beer
• 1/3 cup apple cider vinegar
• 1 tablespoon sugar

Recipe

• 1 pickled red onion slice red onions. place in a bowl add vinegar, and sugar salt and pepper mix well and refrigerate for three hours. next dice up bacon and onion. in a sauté pan render the bacon until crispy add the onion and sautéed next add the sauerkraut cook on medium heat for two to three min add some beer cook down until most of the liquid has evaporated.grill the bratwurst until cooked all the way. to assemble the sandwich slice the bratwurst in half long way, place on the bottom of kaiser roll next spread mustard on top of roll then top the bratwurst with the sauerkraut mix and top off with pickled red onions.

Brattons Clam Chowder

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 8
• 1 cup onion
• 1 cup celery
• 2 cups potatoes
• 2 (16 ounce) cans clams
• 3/4 cup butter
• 3/4 cup flour
• 1 quart half-and-half cream
• 1 1/2 tablespoons salt
• 1 teaspoon pepper
• 2 tablespoons vinegar

Recipe

• 1 drain juice from clams over veggies in small pan.
• 2 add enough water to cover and simmer until tender.
• 3 meantime, melt butter, add flour & blend, cook stirring constantly.
• 4 add cream slowly & stir with wire whisk until smooth and thick.
• 5 add undrained veggies, clams & vinegar & heat through.
• 6 season with salt and pepper to taste.

Bratwurst Wraps With Onion-sauerkraut Filling

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 4 fresh bratwursts (1 lb)
• 1 (12 ounce) bottle beer
• 1 cup chopped onion
• 2 tablespoons vegetable oil
• 1 lb fresh sauerkraut, rinsed, fully drained
• 2 tablespoons sugar
• 1/2 teaspoon salt
• 1/4 teaspoon crushed red pepper flakes
• 4 flour tortillas (10-inch diameter)
• 1/4 cup honey dijon mustard
• 4 slices smoked swiss cheese

Recipe

• 1 place bratwurst and beer in medium saucepan; bring to a boil.
• 2 reduce heat to low; cover and simmer 10 minutes.
• 3 remove from heat; let bratwurst cool in beer.
• 4 in 10-inch frying pan cook onion in oil over medium heat until browned, 8 to 10 minutes.
• 5 add sauerkraut, sugar, salt, and red pepper; mix well.
• 6 continue cooking for 5 minutes to blend flavors.
• 7 place bratwurst in center of cooking grate.
• 8 grill 5 to 6 minutes or until browned and heated throughout, turning once halfway through grilling time.
• 9 split each in half lengthwise.
• 10 place 1/4 of sauerkraut mixture down center of each tortilla.
• 11 place 2 bratwurst halves on top of filling.
• 12 spread 1 tablespoon mustard on bratwurst and top with a slice of cheese.
• 13 fold two sides of tortilla over cheese; fold remaining bottom and top halves of tortilla to close.
• 14 place tortilla wraps flap-side down on grill; grill 3 to 4 minutes or until browned and heated through, turning once halfway through grilling time.

Bratwurst

Total Time: 1 hr 50 mins Preparation Time: 50 mins Cook Time: 1 hr

Ingredients

• 3 lbs veal, trimmed
• 7 lbs lamb shoulder, trimmed
• 1 pint milk, cold
• 1 ounce fine salt
• 1/2 ounce pepper, ground
• 2 ounces mace
• 2 ounces ginger
• 2 ounces nutmeg
• 1 lb powdered soy protein concentrate
• 4 large eggs, well-beaten
• 5 ounces fresh parsley, finely chopped
• collagen or hog casing (32-35 mm)
• veal stock, cold

Recipe

• 1 grind the veal and lamb with a 3/8 in. (0.95 cm) plate.
• 2 place the ground meat into a mixing tub and add all remaining ingredients.
• 3 mix very thoroughly.
• 4 return to the cooler and chill at least 1 hour.
• 5 stuff the prepared casings.tie into 4 in. (10 cm) links.
• 6 poach the sausages in good veal stock for the best flavor.
• 7 cover with the cold stock and heat gently.
• 8 maintain a temperature of no more than 160 f (710c). when the sausages reach an internal temperature of 140 f (60 c), remove from the stock.
• 9 cool quickly.
• 10 dry wrap, and refrigerate for use.

Bratten's Clam Chowder

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 3/4 cup flour
• 1/2 lb bacon, diced
• 5 medium potatoes, diced
• 1 medium onion, diced
• 1 cup celery, diced
• 1 quart half-and-half
• 2 (6 1/2 ounce) cans clams (minced or diced)
• 2 tablespoons red wine vinegar
• 1 cup butter (no substitutes)
• salt
• pepper
• garlic

Recipe

• 1 in large 4 quart pan brown bacon, onion and celery until onion and celery are transparent.
• 2 add clam juice from both cans clams and diced potatoes to bacon mixture.
• 3 pour enough water to cover potatoes and boil until potatoes are tender.
• 4 in a separate large sauce pan melt 2 cubes butter on low heat.
• 5 when butter is melted, slowly add 3/4 cup flour stirring constantly.
• 6 add 1 quart half and half stir with wire whisk until thick and smooth (very important).
• 7 pour over undrained vegetable mixture add vinegar and heat through.
• 8 season with salt, pepper, garlic powder, onion powder to taste.

Bratwurst Tacos

Total Time: 28 mins Preparation Time: 20 mins Cook Time: 8 mins

Ingredients

• 8 soft corn tortillas
• 1 medium tomato, chopped
• 2 tablespoons chopped red onions
• 2 tablespoons chopped fresh cilantro
• 1/8 teaspoon salt
• 4 smoked bratwursts
• 1/3 cup guacamole
• 1/3 cup sour cream

Recipe

• 1 heat grill.
• 2 wrap tortillas in foil; set aside.
• 3 in medium bowl, combine tomato, onion, cilantro and salt; mex well and set aside.
• 4 place brats on grill over medium heat.
• 5 cook 5 to 8 minutes or until brats are thoroughly heated, turning frequently.
• 6 during last 3 minutes of cooking, place tortilla packet on grill; heat until warm, turning packet once.
• 7 for each serving, stack 2 tortillas; place 1 brat on tortillas.
• 8 top with tomato mixture, guacamole and sour cream.

Bratwurst Chowder

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 1 lb cooked bratwurst
• 2 medium potatoes, peeled and chopped into medium pieces
• 2 cups water
• 1 head cabbage, cut into 3 inch pieces
• 1 cup of chopped carrot
• 3 cups milk
• 3 tablespoons flour
• 4 ounces of shredded swiss cheese
• 1/2 teaspoon salt and pepper

Recipe

• 1 in a large saucepan combine:
• 2 brats cut into 1/2 inch pieces, potatoes, onions, and salt and pepper (to taste).
• 3 add water, bring to a boil, and then reduce the heat.
• 4 cover and simmer for an additional 20 minutes until the potatoes are nearly done.
• 5 now stir in the cabbage and carrots, and cook until they are tender. stir in 2 1/2 cups of milk.
• 6 combine the remaining 1/2 cup of milk with the flour.
• 7 now gradually stir it into the soup to thicken it.
• 8 when the soup has thickened and is bubbly, stir in the cheese until it is melted.
• 9 enjoy!

Bratwursts With Caramelized Onions & Creamy Horseradish

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 3 tablespoons unsalted butter
• 1 lb yellow onion, thinly sliced
• 1/2 teaspoon sugar
• 6 bratwursts
• 6 good quality hot dog buns, lightly toasted
• 1 cup sour cream
• 1/4 cup minced unpeeled granny smith apples or 1/4 cup other tart apple
• 2 tablespoons prepared horseradish
• 1 teaspoon caraway seed

Recipe

• 1 to caramelize onions, heat butter in a large, heavy skillet over medium-high heat. when melted and hot, add onion slices and cook until golden brown, stirring occasionally, 10-15 minutes.
• 2 add sugar and cook until onions are deep golden brown, stirring frequently, about 5 minutes more.
• 3 remove onions from heat and set aside.
• 4 mix all horseradish sauce ingredients together in a small bowl and refrigerate until ready to use.
• 5 grill brats (i prefer to slice them partially through).
• 6 place in toasted buns, spread with (mustard) onions and then horseradish sauce.

Bratwurst, Sauerkraut And Bean Casserole

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 1 lb bratwurst
• 1 (32 ounce) package sauerkraut
• 1/4 teaspoon celery salt
• 1 tablespoon brown sugar
• 1 (15 ounce) can baked beans

Recipe

• 1 preheat the oven to 350f (175 degrees c).
• 2 cook bratwurst in a skillet over medium-high heat just until browned.
• 3 spread sauerkraut in the center of a 9x11 casserole dish, leaving space around the edges of the dish.
• 4 pour the beans around the outer edge of the sauerkraut, in this reserved space.
• 5 sprinkle celery salt and brown sugar over the sauerkraut, and place the brats on top.
• 6 cover and bake for about 45 minutes, or until bratwurst links are cooked through.

Bratwurst And Sauerkraut Skillet

Total Time: 35 mins Preparation Time: 5 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 1 lb bratwurst
• 1 tablespoon vegetable oil
• 1 (15 ounce) jar sauerkraut, drained
• 1 medium onion, sliced
• 1 tablespoon sugar
• 1 (16 ounce) bottle beer
• 6 hot dog buns or 6 hoagie rolls
• 6 teaspoons spicy brown mustard

Recipe

• 1 brown sausages and onion slices in oil in a wide skillet. the sausages do not need to be cooked through at this stage, you just want to get some color on them.
• 2 add sauerkraut, sugar, and beer. stir as best you can around the sausages.
• 3 bring to a slow boil, reduce heat, and simmer until sausages are cooked through.
• 4 spread buns or rolls with mustard, and add a sausage and a bit of the sauerkraut and onion to each.
• 5 this is great accompanied by the same beer you cooked with.

Bratwurst Casserole

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 2 large red potatoes, peeled and thinly sliced
• 1/2 onion, thinly slice
• 1 lb bratwurst, sliced
• 1 (10 3/4 ounce) can can mushroom soup

Recipe

• 1 in greased 9x13 casserole, layer half of potatoes, onions, and bratwurst.
• 2 spread half the can of soup of this.
• 3 repeat.
• 4 cover with foil.
• 5 bake at 350f for 30-45 minutes.
• 6 remove foil and bake another 15 minutes or more until top is brown and vegetable are done.

Brattens Famous Clam Chowder

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 cup onion, finely chopped
• 1 cup celery, finely diced
• 2 cups very finely diced potatoes (peeled)
• 2 (6 1/2 ounce) cans minced clams, and juice
• 2 tablespoons red wine vinegar
• 3/4 cup butter (not margarine)
• 3/4 cup flour
• 1 quart half-and-half (cream)
• 1 1/2 teaspoons salt
• pepper

Recipe

• 1 put the prepared vegetables in a saucepan.
• 2 drain juice from clams and pour over the vegetables.
• 3 add enough water to barely cover.
• 4 simmer, covered over medium heat till barely tender.
• 5 (do not overcook!).
• 6 in the meantime, melt butter in another medium saucepan.
• 7 add flour.
• 8 blend and cook, stirring constantly; add the cream.
• 9 cook and stir with wire whip, until smooth and thick.
• 10 it is important that you stir constantly while cooking.
• 11 add undrained vegetables, clams and vinegar.
• 12 heat through, but do not boil again.

Bratwurst And Onions

Bratten's Clam Chowder - Copycat

Total Time: 1 hr 5 mins Preparation Time: 15 mins Cook Time: 50 mins

Ingredients

• Servings: 5
• 1 cup chopped onion
• 1 cup diced celery
• 2 cups diced potatoes
• 1 lb minced clams, and juice
• 3/4 cup butter
• 3/4 cup flour
• 1 1/2 teaspoons salt
• 1 dash pepper
• 2 tablespoons wine vinegar
• 3/4 cup flour
• 1 quart half-and-half

Recipe

• 1 drain juice from clams and pour over vegetables in very small sauce pan; add enough water to barely cover and simmer, covered over medium heat until barely tender.
• 2 in meantime, melt butter, add flour and blend; cook, stirring constantly.
• 3 add cream and cook and stir with wire whip until smooth and thick.
• 4 add undrained vegetables, clams and vinegar and heat through.
• 5 season to taste.

Bratwurst Casserole - Meal In One

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• servings: 2
• 1 (5 count) package bratwursts (usually i prefer johnsonville, but any other brand will do)
• 1 cup lager beer, don't waste the rest of the can drink it while you are preparing the recipe
• 12 baby carrots, almost completely cooked, approx 8 minutes in boiling water depending on the size
• 12 baby potatoes, almost completely cooked approx 12 minutes in boiling water, depending on size
• 1 tablespoon vegetable oil
• 1 medium cooking onion, cut into 8 wedges
• 2 cups wine-cured sauerkraut, squeezed to get as much moisture out as possible
• 4 tablespoons brown sugar or 4 tablespoons brown sugar substitute
• 1 teaspoon chili flakes (i recommend using) (optional)
• 1 teaspoon paprika
• salt & pepper
• sweet bavarian mustard

Recipe

• 1 boil your carrots and potatoes until they are almost tender; drain well.
• 2 put your brats in a skillet lightly prick them, pour in the beer, cover and simmer turning them once until the beer has evaporated.
• 3 finish browning the brats, remove and place them in an oven proof baking dish 8x8x2-inch or something similar.
• 4 return the skillet to medium heat add 1 tbs veggie oil and saute the onions until golden, add kraut, chili flakes, brown sugar, paprika, salt and pepper. mix well scrapping all the bits of brown from the bottom of the pan.
• 5 your kraut mixture should now be a golden color. add carrots and potatoes to the brats; cover with the sauerkraut mixture, seal with foil.
• 6 bake in a 350°f over for 30- 45 minutes.
• 7 serve with sweet bavarian mustard on the side.

Bratwurst And Sauerkraut Sandwiches

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• 1 tablespoon butter
• 6 fresh bratwursts
• 2 medium onions, coarsely chopped
• 1 medium tart apple, such as granny smith, cored and cut into small chunks
• 1 lb raw sauerkraut, drained
• 1 (12 ounce) bottle dark beer
• pepper
• 1 teaspoon caraway seed
• 1/2 teaspoon dried thyme leaves
• 6 large hot dog buns
• gourmet mustard (such as dijon or english)

Recipe

• 1 heat a large sauté pan over medium-high heat.
• 2 add the butter, then the brats.
• 3 brown on all sides, then remove and set aside.
• 4 reduce heat to medium.
• 5 add the onions and sauté until lightly browned, about 10 minutes, stirring often.
• 6 add the apples and toss until lightly golden.
• 7 add the sauerkraut, brats and beer.
• 8 stir in the caraway, thyme and pepper along with the water.
• 9 cover and simmer over medium-low heat until the brats are cooked through and the sauerkraut is tender, about 30 minutes.
• 10 if necessary, remove the lid and cook further to remove excess moisture.
• 11 to serve, spread mustard in each roll.
• 12 add a brat and top with some sauerkraut.

Bratwurst-wisconsin Style

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 8
• 8 -10 bratwursts (not pre-cooked ones)
• 1/4 lb butter (not margarine...remember, this is wisconsin)
• 1 medium spanish onion, sliced thick
• 3 (12 ounce) cans beer
• 1 (12 ounce) can water

Recipe

• 1 place brats, butter & sliced onion in a decent size kettle.
• 2 pour in the beer & the water. (you can use only beer -- just be sure the brats are covered, completely).
• 3 bring to a boil.
• 4 reduce heat & cover.
• 5 simmer for 30 minutes.
• 6 remove from heat, but do not remove cover until ready to grill!
• 7 get your grill ready & when it is ready, drain the brats (reserving liquid) & put on the grill & cook until golden brown. (place them back into the warm beer & cover to keep them warm, if needed).
• 8 serve with or w/o a bun, with kraut, chopped onion &/or some silver springs horseradish-style brat mustard (not that bright yellow stuff -- yuk) be sure to have some extra ice cold brewski's to enjoy the brats!
• 9 this recipe can be adjusted either way, to fit your needs!
• 10 you can also broil these if the weather won't permit grilling.
• 11 these go very good with potato pancakes .

Bratwurst Stew

Total Time: 3 hrs 15 mins Preparation Time: 15 mins Cook Time: 3 hrs

Ingredients

• Servings: 6
• 6 bratwursts, browned and cut into 1/2 slices
• 4 large potatoes, peeled and cubed
• 1 tablespoon dried onion flakes
• 1 (15 ounce) canned green beans
• 1 small red bell pepper, seeded and chopped
• 2 cups shredded cheddar cheese
• 15 ounces condensed cream of mushroom soup
• water, 2/3 c

Recipe

recipe

• 1 assembly directions:.
• 2 place the bratwurst, potatoes, minced onion, green beans, red pepper, cheddar cheese, mushroom soup and water into a slow cooker. cover, and cook on medium for 3 hours, or until potatoes are fork-tender.

recipe

• 3 freezing directions:.
• 4 allow the soup to cool. package the soup in meal sized portions. large plastic freezer containers and freezer bags work well. seal, label and freeze.

recipe

• 5 serving directions:.
• 6 thaw and reheat.
• 7 comments:.
• 8 two recipes will fit into a large slow cooker.
• 9 nutritional info:.

Bratwurst & Ale Soup

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 4 tablespoons oil
• 2 bratwursts, cut into 1/4 inch roundels
• 1 yellow onion, finely chopped
• 4 cloves garlic, minced
• 1/2 teaspoon cumin seed, ground fresh
• 1 tablespoon mexican oregano (not as sweet as mediteranian)
• 1 cup crouton (make your own, they're lightyears better)
• 1 1/2 cups boiling water
• 1 bottle brown ale, if you like hops,pale ale
• salt fresh ground pepper
• fresh cilantro, chopped
• 3 hard-boiled eggs, coursely chopped

Recipe

• 1 heat oil in a small pot. saute (stir fry) brats 'til med.brown
• 2 add onions, saute 4 min.
• 3 add garlic& seasoning, saute 'til onions are transparent.
• 4 add crutons, stir 'til they've obsorbed all the juice.
• 5 add water& ale, bring to a simmer.
• 6 cover and simmer for 15 min.over low heat
• 7 add salt & pepper to taste.
• 8 serve topped with cilantro& hard boiled eggs (hot, buttered, corn tortillas go incredibly well on the side, as does a pint of brown ale).

Bratwurst Kabobs

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1/2 cup light soy sauce
• 1/4 cup frozen apple juice concentrate, thawed
• 3 tablespoons hot mustard
• 1 (1 1/4 lb) package bratwursts, sliced into 1/2-inch pieces
• 1 onion, cut into 2-inch pieces
• 1 yellow squash, sliced
• 1 red pepper, seeded and cut into 2-inch pieces
• 1 green pepper, seeded and cut into 2-inch pieces
• metal skewers or wooden skewer

Recipe

• 1 soak wooden skewers in water at least 30 minutes before placing on the grill.
• 2 in a resealable plastic bag or bowl, combine soy sauce, apple juice and hot mustard.
• 3 add onions, yellow squash and peppers and refrigerate for one hour.
• 4 drain and reserve marinade.
• 5 thread bratwurst and vegetables alternately on skewers.
• 6 brush with reserved marinade.
• 7 grill over medium heat, turn and baste often, until vegetables are soft and bratwurst is cooked, approximately 15 to 20 minutes.

Braune Mehlsuppe - Brown Flour Soup

Total Time: 2 hrs 20 mins Preparation Time: 20 mins Cook Time: 2 hrs

Ingredients

• Servings: 4
• 1/4 cup butter (no substitutions)
• 10 tablespoons flour
• 5 cups soup stock
• salt and pepper, to taste

Recipe

• 1 melt butter; stir in flour and cook until light tan, stirring constantly.
• 2 add stock slowly, stirring constantly.
• 3 add seasonings to taste and continue cooking for up to two hours.

Brandy-wine Cooler (orange/peach)

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• Servings: 2
• 1 1/2 cups dry wine, chilled
• 1/3 cup orange juice
• 1/4 cup peach brandy, chilled
• ice cube
• mint sprig (to garnish)

Recipe

• 1 in a pitcher, combine wine, juice and brandy.
• 2 fill 2 glasses with ice and pour wine mixture over ice.
• 3 garnish with mint.

Braunda's Potato Salad

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 6
• 5 medium potatoes
• 4 large eggs
• 1/2 cup mount olive dill pickle cubes
• 1 cup kraft mayonnaise

Recipe

• 1 peel and dice potatoes.
• 2 you can also cook them whole it you like.
• 3 then cut them up.
• 4 boil eggs and dice up with your egg cutter.
• 5 drain out most of the juice of the dill cubes.
• 6 add mayonnaise.
• 7 salt and pepper to your taste.
• 8 fold to mix.
• 9 you do not want to whip your taters.

Brandy Pecan Pie

Total Time: 1 hr 30 mins Preparation Time: 45 mins Cook Time: 45 mins

Ingredients

• 1 (9 inch) unbaked pie shells
• 1 cup whole pecans
• 1/4 cup brandy
• 3 eggs
• 1 cup dark corn syrup
• 2 tablespoons melted butter
• 1 teaspoon vanilla
• 1/8 teaspoon salt
• 1 cup sugar
• 1 tablespoon flour

Recipe

• 1 in a small bowl place pecans and pour in brandy; let sit 30 minutes.
• 2 preheat oven to 400°.
• 3 in medium bowl combine sugar, eggs, vanilla, corn syrup, salt and flour, mixing well.
• 4 stir in melted butterand brandied nuts.
• 5 pour into pie shell.
• 6 cover crust edges with narrow strips of foil to prevent over browning.
• 7 bake at 400° for 15 minutes; reduce temperature to 350° and bake 15 minutes. remove foil from edges and bake 15 minutes more till puffed and golden.
• 8 a knife inserted 1/2 way between edge and center will come out clean.
• 9 serve warm or cold topped with whipped cream or vanilla ice cream.

Brandy Jellied Cornish Game Hens

Total Time: 16 mins Preparation Time: 15 mins Cook Time: 1 min

Ingredients

• servings: 2
• 2 cornish hens
• 1/3 cup fresh parsley, finely chopped
• 1 shallot, finely chopped
• 1 garlic clove, finely chopped
• 1/2 teaspoon salt
• 1/4 teaspoon cracked pepper
• 1/2 cup butter, softened
• 1/2 cup red currant jelly
• 1/2 cup brandy

Recipe

• 1 pre-heat oven to 375°f.
• 2 combine parsley, shallot, garlic, salt, pepper and 1/4 cup of butter. stuff half of mixture into cavity of each hen and secure legs with kitchen twine.
• 3 place hens in pan breast side up and rub with the other 1/4 cup butter.
• 4 bake for approximately 30 minutes.
• 5 meanwhile, in a saucepan, combine jelly and brandy and cook over low heat until the jelly melts.
• 6 after hens have cooked 30 minutes, pour the jelly mixture over the hens and cook another 30 minutes, basting frequently.

Bison Sausage, Apple And Sage Strata

Ingredients

• Servings: 8
• nonstick cooking spray
• 1 pound bison breakfast sausage
• 1 medium onion, chopped
• 2 tart cooking apples, cored and chopped
• 8 eggs
• 2 cups milk
• 1 tablespoon chopped fresh sage leaves
• 1/4 teaspoon black pepper
• 1 (12 ounce) loaf firm-textured french or italian bread, cut into 1-inch cubes
• 1 cup shredded provolone cheese

Recipe

Preparation Time: 30 mins Cook Time: 42 mins Ready Time: 1 hr 22 mins


• preheat oven to 350 degrees f. coat a 3-quart rectangular baking dish with cooking spray; set aside. cook bison sausage and onion over medium heat in an extra-large skillet until bison sausage is brown. add apple and cook for 5 more minutes. drain off fat.
• whisk eggs, milk, sage, and pepper in a large bowl.
• place bread cubes in prepared baking dish. top with bison sausage mixture and the cheese. gently mix to evenly distribute ingredients. pour egg mixture over bread mixture.
• bake, uncovered, for 40 to 45 minutes or until a knife inserted near the center comes out clean. let stand for 10 minutes before serving.

Brandyberry's Cauliflower Salad

Total Time: 25 mins Preparation Time: 25 mins

Ingredients

• Servings: 8
• 1 large head lettuce, chopped
• 1 small head cauliflower, in pieces
• 1 small onion, halved and sliced
• 1 lb bacon, fried and crumbled
• 2 cups miracle whip
• 1/4 cup sugar
• 1/3 cup fresh parmesan cheese, shredded

Recipe

• 1 layer the ingredients as follows: lettuce, cauliflower, onion, then bacon.
• 2 mix dressing ingredients together until sugar is dissolved.
• 3 spread over top of salad and chill.
• 4 toss just before serving.

Brandy Snaps - 1980's

Total Time: 55 mins Preparation Time: 5 mins Cook Time: 50 mins

Ingredients

• 120 g butter
• 120 g caster sugar
• 120 g golden syrup
• 1 teaspoon lemon juice
• 120 g plain flour
• 1 teaspoon ground ginger

Recipe

• 1 preheat oven to 180c and prepare four baking trays with baking paper.
• 2 place, butter, sugar and golden syrup in a saucepan, heat gently until the butter is melted and sugar dissolved.
• 3 remove from heat and allow to cool slightly and then add lemon juice and then sift flour and ginger into the mixture and stir well.
• 4 the mixture will be like a thick dollopy caramel.
• 5 drop modest tablespoons of the mixture on to trays allowing plently of room for them to spread into thin discs, work with 2 or 3 biscuits per tray is the most manageable way around the culinary relay race which will follow.
• 6 put your first batch of two trays into the oven and set the timer for 8 minutes.
• 7 meanwhile prepare the next two trays with well-spread dollops of the mixture.
• 8 the biscuits are ready when they are bubbling and golden.
• 9 remove from the oven and give them 1 minutes to cool while you pop the next batch in the oven, remembering to set the timer.
• 10 using a narrow spatula individually lift each hot malleable disc and shape around your mould of choice.
• 11 specialist mould can be bought but success can be gained from using the handle of a wooden spoon.
• 12 allow to cool.
• 13 continue until all the mixture is used up.
• 14 once set and brittle, store in an air tight container.

Brandy Pots De Crème

Total Time: 32 mins Preparation Time: 12 mins Cook Time: 20 mins

Ingredients

• Servings: 8
• 1 1/3 cups light cream or 1 1/3 cups whipping cream
• 1 1/2 cups semi-sweet chocolate chips
• 1/4 cup brandy
• 4 whole eggs
• 1/4 cup granulated sugar
• 1 tablespoon powdered sugar
• 1/2 cup chilled whipping cream
• 2 tablespoons brandy

Recipe

• 1 preheat oven to 350 degrees.
• 2 heat 1 3/4 cups of cream and the chocolate chips over medium heat in a heavy saucepan, stirring constantly until the chocolate is melted and the mixture is smooth. allow the mixture to cool for five minutes and add the 1/4 cup of brandy.
• 3 beat the eggs, granulated sugar and the salt and stir the mixture slowly into the chocolate mixture.
• 4 pour the mixture into 8 - 10 pot de creme cups or 4 oz. ramekins. place the pots in a roasting pan large enough to hold all six. place in oven, then pour enough hot water into the pan to come 1/3 up the sides of ramekins. cover the pan with aluminum foil. bake for about 20 minutes. when gently shaken, they should be set around the edges yet have an area in the middle that will not be completely firm.
• 5 remove the pots from the water and allow them to cool for approximately 30 minutes on a wire rack. once cooled, place the lids on the pots then refrigerate the pots de creme for several hours or overnight.
• 6 optional topping - to serve.
• 7 beat the 1/2 cup whipping cream with the powdered sugar until stiff. top each pot with cream and drizzle a bit of brandy on top of each.

Branston Pickle And Cheese Sandwich

Total Time: 3 mins Preparation Time: 3 mins

Ingredients

• Servings: 1
• 2 slices bread, works best or 1 roll, again works best
• 1 tablespoon branston pickle
• 3 slices medium cheddar, thickly cut or 1/4 cup medium cheddar, grated

Recipe

• 1 place the cheese on bread or roll.
• 2 spread bread or roll with as much pickle as you desire (has to be brandeston to get the full effect) the more you add, the better the taste.
• 3 put top piece of bread on.
• 4 cut into a diagonal triangle.
• 5 enjoy.

Brats In Beer

Total Time: 5 hrs Cook Time: 5 hrs

Ingredients

• 1 1/2 lbs bratwursts (5 or 6 links)
• 1 (341 ml) bottle amber ale
• 1 medium onion, thinly sliced
• 2 tablespoons packed brown sugar
• 2 tablespoons red wine vinegar or 2 tablespoons cider vinegar
• spicy brown mustard
• rye cocktail bread

Recipe

• 1 in a 4 1/2 litre slow cooker, combine bratwurst, ale, onion, brown sugar and vinegar. cover and cook on low for 4-5 hours.
• 2 cut bratwurst into 1/2-inch thick slices.
• 3 for mini open-faced sandwiches, spread mustard on cocktail rye bread. top with bratwurst slices and cooked onion.

Brats ’n’ Greens

Total Time: 30 mins Preparation Time: 5 mins Cook Time: 25 mins

Ingredients

• Servings: 8
• 2 tablespoons vegetable oil
• 1 large spanish onion, cut into 1/4-inch rounds (about 12 ounces)
• kosher salt & freshly ground black pepper
• 8 bratwursts
• 8 hot dog buns
• 3 tablespoons unsalted butter, at room temperature
• 5 ounces baby kale
• spicy brown mustard or dijon mustard, for serving

Recipe

• 1 preheat the oven to 200 degrees f. turn the griddle to medium-low and heat the oil. add the onions and sprinkle with some salt and pepper. add the bratwurst around the onions and cook until the onions are slightly charred on the bottom, 3 to 4 minutes. turn the onions (don’t worry if the rings come apart), sprinkle with some salt and pepper and cook until the second side is charred and the onions are crisp-tender, 4 minutes. transfer the onions to a medium bowl and set aside.
• 2 keep an eye on the brats while the onions are cooking; turn them frequently until they are deep brown all over and an instant-read thermometer inserted in the center registers 165 degrees f, about 20 minutes total. transfer the brats to a small rimmed baking sheet and keep warm in the oven. while they are browning, butter the insides of the buns.
• 3 put the kale on the griddle and turn once or twice with tongs to coat with the brat drippings. season lightly with salt and keep turning until the kale is tender, about 2 minutes. transfer to the bowl with the onions.
• 4 wipe the griddle clean with a paper towel. add the buns butter-side down and cook until golden and toasted, about 2 minutes. to serve, spread mustard on the buns, add the brats and top with the kale and onions.

Brandywine Sauce

Total Time: 15 mins Preparation Time: 10 mins Cook Time: 5 mins

Ingredients

• 1/2 cup butter
• 1 teaspoon fresh ginger, minced
• 1 cup honey
• 4 tablespoons soy sauce
• 1 cup ketchup
• 1/2 cup fresh lemon juice
• 1/2-1 teaspoon fresh lemon peel, grated
• 1 cup orange juice

Recipe

• 1 blend all ingredients in medium saucepan.
• 2 heat on medium-high until first bubbles form. stir constantly to keep from burning.
• 3 remove from heat.
• 4 can be used hot or at room temperature.

Brandy Pudding

Total Time: 1 hr 25 mins Preparation Time: 30 mins Cook Time: 55 mins

Ingredients

• Servings: 8
• 1 cup dates, chopped
• 1/2 teaspoon baking soda
• 1 cup boiling water
• 1/2 cup butter, softened
• 1 cup sugar (caster or fine sugar)
• 2 eggs
• 1 1/4 cups cake flour
• 1/2 teaspoon baking powder
• 1 pinch salt
• 1/2 cup chopped pecans or 1/2 cup walnuts
• 1/2 cup cake flour
• 1 1/4 teaspoons ground cinnamon
• 1 1/4 teaspoons ground ginger
• 1 1/4 cups water
• 1 1/2 cups sugar
• 4 cinnamon sticks
• 5 cloves
• 4 slices oranges or 4 slices lemons
• 1 tablespoon butter
• 1/2 cup brandy

Recipe

• 1 preheat oven to 350ºf/180ºc. butter a 9 inch pie dish.
• 2 pour boiling water and baking soda over the dates and allow to stand till cool.
• 3 cream butter and sugar. add eggs, one at a time, and beat well. add 1 cup flour, sifted with baking powder and salt. stir this into the date mixture, together with the nuts.
• 4 last, mix in the 1/2 cup flour, sifted with cinnamon and ginger.
• 5 pour into baking dish & bake for 45 minutes or until set.
• 6 cool slightly and pour the syrup over the top.
• 7 syrup: boil all the ingredients except brandy together for 10 minutes. add brandy and pour over the tart. serve with whipped cream.

Brandy Snap And Rhubarb Cups

Total Time: 1 hr 25 mins Preparation Time: 1 hr Cook Time: 25 mins

Ingredients

• Servings: 6
• 200 g rhubarb
• 125 g sugar
• 75 g butter
• 75 g syrup
• 75 g plain flour
• 1/4 teaspoon ground ginger
• 1 teaspoon lemon juice
• 250 g mascarpone
• 1 ball gingerroot

Recipe

• 1 preheat the oven to 180°c line two baking trays with baking parchment. have ready six tumblers or jam jars. put the rhubarb in an ovenproof dish with 50g sugar, cover and cook in the oven for 15-20 minutes or until tender. leave to cool.
• 2 put the butter in a pan with the golden syrup and the rest of the sugar. heat gently, stirring occasionally, until the sugar has dissolved, but don't allow it to boil. tip into a large bowl.
• 3 add the flour, ginger, and lemon juice and stir until mixed. set aside for 10 minutes to cool slightly, then put heaped teaspoons on the baking trays, leaving room for them to spread (you'll get about three on each tray, so you'll need to cook them in batches). cook for 10-12 minutes.
• 4 leave on the tray for 2-3 minutes to firm up slightly but not go hard. lift off with a fish slice and drape over the bases of the tumblers or jars, carefully shaping them to make cups. leave for a minute to firm, then cool on a wire rack. repeat with the rest of the mixture (you'll make 12-14 cups - the rest can be stored in an airtight container for up to 5 days).
• 5 drain the rhubarb and reserve the juice. mix the mascarpone with the stem ginger (leaving a little back for decoration), the ginger syrup and 2-3 tbsp rhubarb juice. spoon into the brandy snap cups and top with the rhubarb and reserved stem ginger.

Spinach And Sausage Stuffed Crescents

Ingredients

• Servings: 8
• 1 pound spicy bulk lamb sausage
• 1 (8 ounce) package reduced-fat cream cheese (neufchatel), softened
• 3/4 (16 ounce) package frozen chopped spinach, thawed and drained
• 1 clove garlic, minced, or more to taste
• 1/4 teaspoon red pepper flakes, or more to taste
• 1 (8 ounce) can refrigerated crescent rolls

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 1 hr


• preheat oven to 375 degrees f (190 degrees c).
• heat a large skillet over medium-high heat. cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
• mix sausage, cream cheese, spinach, garlic, and red pepper flakes in a bowl.
• unroll and separate crescent roll dough into individual portions. spread equal amounts of the sausage mixture into the middle of each dough portion. roll and wrap dough around the filling to look like a baseball rather than a crescent roll; arrange onto a baking sheet.
• bake in preheated oven until golden brown, about 25 minutes. cool 10 minutes before serving.

Branzino In Salsa Piccante (mediterranean Sea Bass In Spicy Toma

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 2 (1 1/4 lb) striped bass, small (cleaned, scaled, and heads removed)
• kosher salt, to taste
• pepper, freshly ground, to taste
• 1 cup basil, tough stems removed
• 1 1/2 cups extra virgin olive oil (plus more for drizzling)
• 1 onion, small, finely chopped
• 3 garlic cloves, thinly sliced
• 1 red chili pepper (cayenne type, thin small)
• 1 red bell pepper, cored, seeded and finely chopped
• 1 cup dry wine
• 3 tomatoes, peeled, seeded and coarsely chopped
• 1 tablespoon capers, drained and rinsed
• 1/4 cup black olives, pitted (such as kalamata or taggiasche)
• 2 tablespoons flat leaf parsley, finely chopped

Recipe

• 1 preheat the oven to 425 degrees. have ready a flameproof baking dish or roasting pan large enough to hold the fish in a single layer.
• 2 rinse the fish well and pat dry with paper towels. season lightly with salt and pepper, inside and out. stuff each fish with half the basil. rub 1/4 cup of the olive oil into the skin of the fish, and set aside.
• 3 place the baking dish or roasting pan over medium-high heat. add 3/4 cup of the olive oil, the onion and garlic and cook for about 5 minutes, or until the onion is soft and translucent. add the chopped chili pepper and bell pepper, and cook for 3 minutes, or until they have softened. add the wine and cook for about 5 minutes, or until it has reduced by one-third. reduce the heat to medium-low and add the tomatoes, capers and olives. when the sauce starts to bubble around the edges, remove from direct heat and keep it warm on the stovetop.
• 4 heat the remaining 1/2 cup of olive oil in a large skillet over high heat until it shimmers. sear the fish for 3 minutes on each side, then transfer to the baking dish and baste with the sauce. cover tightly with a lid or aluminum foil and bake for 8 minutes. uncover and increase the oven temperature to 450 degrees. bake for about 10 minutes, basting every 3 to 4 minutes, until the fish is just cooked through. transfer the fish and sauce to a serving platter. sprinkle with the parsley, drizzle with olive oil and serve hot.

Brass Cleaner

Total Time: 3 mins Preparation Time: 3 mins

Ingredients

• 6 tablespoons salt
• 6 tablespoons flour
• 6 tablespoons vinegar, approximate

Recipe

• 1 measure salt and flour into a glass bowl.
• 2 add vinegar slowly to moisten and stir into a stiff paste. (slightly more or less vinegar may be required depending on local humidity conditions.).
• 3 you can always add more vinegar if the paste is too dry, but it is difficult to firm up a runny paste.

Wine And Cheese Strata

Ingredients

• Servings: 1
• 1/2 loaf dry french bread, broken into pieces
• 3 tablespoons butter, melted
• 8 ounces shredded swiss cheese
• 4 ounces shredded monterey jack cheese
• 1 (1/4 inch thick) ham slice, coarsely chopped
• 1 3/4 cups milk
• 9 eggs
• 4 green onions, minced
• 1/4 cup sherry
• 1 1/2 tablespoons dijon mustard
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon cayenne pepper
• 3/4 cup sour cream
• 1/2 cup grated parmesan cheese

Recipe

Preparation Time: 30 mins Cook Time: 1 hr 10 mins

Ready Time: 1 hr 40 mins


• grease a 9x13-inch baking dish.
• arrange bread pieces in the prepared baking dish; drizzle with melted butter. top with swiss cheese, monterey jack cheese, and ham.
• whisk milk, eggs, green onions, sherry, mustard, black pepper, and cayenne pepper together in a bowl until foamy; pour over bread mixture. cover dish tightly with aluminum foil and refrigerate for 24 hours.
• remove dish from refrigerator 30 minutes before baking.
• preheat oven to 325 degrees f (165 degrees c).
• bake strata in the preheated oven for 1 hour. remove aluminum foil and top with sour cream and parmesan cheese. bake, uncovered, until a knife inserted in the strata comes out clean, about 10 more minutes.

Scrambled Egg Breakfast Casserole

Ingredients

• Servings: 12
• 5 tablespoons butter
• 1 (14 ounce) package cooked bacon, crumbled
• 2/3 cup chopped onion
• 18 eggs, beaten
• cheese sauce:
• 5 tablespoons butter
• 5 tablespoons all-purpose flour
• 3 cups milk
• 1 1/2 cups shredded cheddar cheese
• 2/3 teaspoon salt
• 1/4 teaspoon ground black pepper
• topping:
• 2 1/2 cups seasoned stuffing mix
• 1/4 cup melted butter

Recipe

Preparation Time: 25 mins Cook Time: 40 mins Ready Time: 9 hrs 5 mins


• melt 5 tablespoons butter in a large skillet over medium-high heat. saute bacon crumbles and onion in hot butter until onion is tender, 5 to 10 minutes. add eggs; cook and stir until eggs are starting to set but are still moist, about 5 minutes.
• melt 5 tablespoons butter in a saucepan over medium-high heat. whisk flour into butter to form a thick paste. add milk, cheddar cheese, salt, and pepper. cook and stir until cheese is melted and sauce is thick, 5 to 7 minutes.
• stir seasoned stuffing mix and 1/4 cup melted butter together in a bowl.
• grease a 9x13-inch baking dish.
• stir eggs and cheese sauce together in a bowl; pour into prepared baking dish and spread stuffing mixture over the top. cover the baking dish with plastic wrap and chill in the refrigerator, 8 hours to overnight.
• preheat oven to 350 degrees f (175 degrees c). remove plastic wrap from baking dish.
• bake casserole in the preheated oven until heated through and set, about 30 minutes.

Bread And Butter Pudding

Total Time: 1 hr 35 mins Preparation Time: 50 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 4 slices day-old bread, without crusts
• butter
• 190 ml currants or 150 ml raisins
• 2 large eggs
• 125 ml sugar
• 1 ml salt
• 759 ml milk

Recipe

• 1 thickly butter the slices of bread. place slices with the buttered side down in a greased dish. sprinkle currants/raisins on top. beat eggs thoroughly and add sugar, salt and milk. pour this mixture over the bread. allow it to soak in for about 30 minutes. bake for 30 minutes at 160 degrees celcius with a cover. uncover and bake for another 10 - 15 minutes until golden brown. serve hot. top with golden syrup, jam or honey.

Brats Dr Pepper Cake

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

• 1 box german chocolate cake mix
• 1 (3 1/4 ounce) box vanilla instant pudding mix
• 2/3 cup vegetable oil
• 4 eggs
• 1 (12 ounce) can dr. pepper cola
• 1 teaspoon vanilla
• 1 (8 ounce) package cream cheese
• 1/2 cup butter or 1/2 cup margarine
• 1/4 cup cocoa
• 1 teaspoon vanilla
• 1 lb powdered sugar
• 1 cup chopped pecans or 1 cup maraschino cherry (optional)

Recipe

• 1 cake: combine first 3 ingredients, beating with mixer until well blended.
• 2 add eggs, one at a time, beating well after each addition.
• 3 add dr pepper, mix well (about 5 min on med to med high speed will thicken that batter).
• 4 pour batter into 3 waxed-paper-lined 9 inch cake pans.
• 5 (if you choose cherries, replace 1/4 cup of dr. pepper with 1/4 cup cherry juice).
• 6 bake 15 325 degrees for 35 min.
• 7 cool in pans 10 min.
• 8 before removing.
• 9 frost when cool.
• 10 frosting:beat first 5 ingredients until light and fluffy.
• 11 (mix in pecans or cherries optional).
• 12 or (use cherries or pecans as decoration after cake is frosted).

Brats And Beer Cheddar Chowder

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 2 large yukon gold potatoes, unpeeled and diced
• 2 tablespoons butter
• 1 medium onion, finely chopped
• 1/2 cup shredded carrot, 1 medium
• 3 large shallots, chopped
• 1 garlic clove, minced
• 1 (14 ounce) can vegetable broth, can sub chicken broth
• 1/3 cup flour
• 1 cup light cream, can sub whole milk
• 1 teaspoon caraway seed, crushed
• 1/4 teaspoon black pepper
• 16 ounces sharp cheddar cheese, grated
• 1 tablespoon spicy brown mustard
• 2 teaspoons horseradish
• 4 -5 cooked bratwursts, halved lengthwise and sliced
• 12 ounces beer, plus
• 1 cup beer

Recipe

• 1 in small saucepan, boil potatoes til tender, drain, set aside.
• 2 meanwhile, in a large saucepan, heat the butter over medium heat.
• 3 add onion, carrot and shallots; reduce heat to medium-low.
• 4 cook, stirring frequently, for about 10-15 minutes, or until onion is very soft and golden brown. add garlic during last 5 minutes.
• 5 in a large screwtop jar, mix broth and flour, shaking until smooth.
• 6 stir into onion mixture.
• 7 add milk, caraway seeds, and pepper. cook over medium heat 5 minutes, or until thickened, stirring frequently.
• 8 gradually stir in cheese, mustard and horseradish, reduce heat to low.
• 9 cook and stir until cheese melts, but do not boil.
• 10 stir in brats, 12 oz. beer, and potatoes.
• 11 cook, stirring frequently, until heated through. *you can add a little of the beer from cooking the brats if desired. see note below.
• 12 garnish with additional shredded cheese, if desired.
• 13 garnish with a sprinkling of cayenne or paprika if desired.
• 14 makes 4-6 main-dish servings.
• 15 *note: when cooking the brats: first brown in pan with just a bit of oil, then add 1 cup beer and simmer til done. remove brats from beer and cut and slice. *save beer broth to add to pot, as much or little as you like, for thickness.

Brandy Snaps

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• 1/2 cup butter or 1/2 cup margarine
• 1/2 cup dark corn syrup
• 1/3 cup packed brown sugar
• 2 teaspoons brandy
• 3/4 cup all-purpose flour
• 1/2 teaspoon ground ginger
• 1 cup chilled whipping cream
• 2 tablespoons confectioners' sugar
• 1 tablespoon brandy

Recipe

• 1 heat oven to 350 degrees f.
• 2 heat butter, corn syrup and brown sugar to boiling in saucepan, stirring frequently; remove from heat. stir in 2 teaspoons brandy. mix flour and ginger; gradually stir into syrup mixture. drop dough by teaspoonfuls about 5 inches apart onto lightly greased cookie sheets. bake until cookies spread into 3- or 4-inch rounds and are golden brown, 6 to 8 minutes.
• 3 cool cookies 1 to 3 minutes before removing from cookie sheets. working quickly, roll each cookie around greased handle of wooden spoon; slip from spoon and place on wire racks. if cookies become too crisp to roll, return to oven to soften about 1 minute.
• 4 beat whipping cream and confectioners sugar in chilled bowl until stiff; fold in 1 tablespoon brandy. using pastry tube with plain or star tip, pipe whipped cream into each end of cookies.

Brats N' Tots Bake

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

• Servings: 6
• 1 lb uncooked bratwurst, casings removed
• 1 medium onion, chopped
• 1 (10 3/4 ounce) can condensed cream of mushroom soup, undiluted
• 1 (32 ounce) package frozen tater tots
• 2 cups sour cream
• 2 cups shredded cheddar cheese

Recipe

• 1 crumble bratwurst into large skillet; add onion.
• 2 cook over medium heat until meat is no longer pink; drain.
• 3 stir in the soup.
• 4 transfer to a greased 13 in x 9 in baking dish.
• 5 top with tater tots and sour cream.
• 6 sprinkle with cheese.
• 7 bake, uncovered at 350 degrees for 35-40 minutes.

Brandy Snaps

Total Time: 24 hrs 5 mins Preparation Time: 5 mins Cook Time: 24 hrs

Ingredients

• 3 tablespoons golden syrup
• 90 g butter
• 1/3 cup brown sugar, lightly packed
• 1/3 cup all-purpose flour, sifted
• 1 teaspoon ground ginger
• whipped cream, for serving

Recipe

• 1 place the syrup, butter and brown sugar into a saucepan and stir over low heat until the butter has melted.
• 2 remove from the heat and add the sifted flour and ginger; mix well.
• 3 drop teaspoonfuls of mixture onto lightly greased trays; three brandy snaps only to a tray to allow for spreading (which they will).
• 4 to make life easy, only bake 1 tray at a time; bake for 5 minutes, remove from oven, allow to sit on tray a further minute.
• 5 have ready 3 wooden spoons.
• 6 using a spatual or knife, lift brandy snaps from tray.
• 7 working quickly, roll immediately around the handle of a wooden spoon; allow to firm and cool on the spoon handle.
• 8 repeat on cold trays with remaining mixture.
• 9 pipe whipped cream into each end of the brady snap to serve, but this must be done just before serving or they will go soft.
• 10 alternatively, you can shape the warm biscuit (cookie) over a glass and fill it with fruit, mousse or ice cream etc.

Brats With Beer Gravy -- Man Fuel

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 5
• 1 (1 lb) package bratwurst (5 per package)
• 1 (12 ounce) beer
• 1 teaspoon italian seasoning
• 2 beef bouillon cubes (or packets)
• 1/4 teaspoon pepper (to taste)
• 1 1/2 tablespoons cornstarch

Recipe

• 1 cook brats over medium heat. pierce casings all over with pointed end of knife or use fork. this will allow the fat to drip out into pan and prevent sausages from bursting. brown on all sides until no pink shows on inside. remove from pan and set aside.
• 2 to make gravy: take a container with a sealable lid (like tupperware) and pour the beer into it. add italian seasoning, beef boullion, pepper and cornstarch. place lid on tight and shake to blend ingredients. open lid between shakes to relieve the gas pressure from the beer or you'll have a big mess to clean up.
• 3 pour beer mixture into pan drippings. turn up heat to medium high. stir using a wire whisk, loosening bits from bottom of pan. gravy is done when you see it bubbling.
• 4 too thick? add more beer. too thin? add more beer mixed with a little cornstarch. do not add dry cornstarch directly to hot gravy. you will get lumps.
• 5 serve with mashed potatoes and a green veggie.

Bratapfel Mit Weisswein (walnut-stuffed Apples With Wine)

Total Time: 1 hr 25 mins Preparation Time: 10 mins Cook Time: 1 hr 15 mins

Ingredients

• Servings: 6
• 3/4 cup raisins
• 3/4 cup walnuts, chopped
• 3/4 cup brown sugar
• 1/4 cup dark rum
• 4 teaspoons kosher salt
• 6 tart apples, such as gala
• 1 cup dry wine
• 6 tablespoons unsalted butter, cubed
• 1/3 cup honey
• 1 1/2 tablespoons ground cinnamon
• whipped cream, for serving

Recipe

• 1 heat oven to 350°f.
• 2 combine raisins, walnuts, sugar, rum, and salt in a bowl; set aside.
• 3 core apples, and place right-side up in a 9" x 13" baking dish. fill each apple with 1/4 cup walnut mixture, add wine and butter to baking dish, and drizzle each apple with honey; cover tightly with foil, and bake until apples are tender, about 1 hour and 15 minutes.
• 4 uncover, sprinkle with cinnamon and let cool slightly; serve in bowls with pan sauce and a dollop of whipped cream on the side.

Brandy-caramel Sauce

Total Time: 20 mins Preparation Time: 15 mins Cook Time: 5 mins

Ingredients

• 1 cup whipping cream
• 1 1/2 cups firmly packed brown sugar
• 1/4 cup butter
• 2 tablespoons brandy
• 1 teaspoon pure vanilla extract

Recipe

• 1 bring whipping cream to a light boil in a large saucepan over medium heat; stirring occasionally. add sugar and cook; stirring occasionally, 4-5 minutes or until sugar is dissolved and mixture is smooth. remove from heat, and stir in butter, brandy, and vanilla. let cool for 10 minutes.
• 2 store in airtight container in refrigerator. to reheat, let stand to room temperature for 30 minutes. place mixture in a microwave-safe bowl, and microwave on high for 1 minute, stirring after 30 seconds.

Brats With Beer Gravy

Total Time: 4 hrs 5 mins Preparation Time: 5 mins Cook Time: 4 hrs

Ingredients

• 5 bratwursts (1 package johnsonville)
• 60 ounces bud light beer (5 bottles)
• 1 small onion, diced
• 4 garlic cloves, diced
• black pepper (we do about 2 tablespoons)
• kosher salt (about 1 teaspoon)
• garlic powder (about 2 tablespoons)
• onion powder (about 2 tablespoons)
• sugar, to cut the bitterness (about a tablespoon)

Recipe

• 1 put all ingredients in a tall pot, bring to a rolling boil.
• 2 turn heat down to med-low to a simmer.
• 3 simmer slowly for about 4 hours until beer is thick
• 4 serve with mashed potatoes.

Brandy Baked Apples

Total Time: 1 hr Preparation Time: 10 mins Cook Time: 50 mins

Ingredients

• servings: 2
• 2 large cooking apples
• 3 ounces dried tropical fruit (mango, papaya etc)
• 1/4 cup brandy or 1/4 cup rum
• 1 ounce soft brown sugar
• 1/2 teaspoon allspice
• 3 1/2 ounces butter

Recipe

• 1 soak the dried fruit in the brandy (or rum if you're using that) overnight.
• 2 preheat oven to 300°f and core the cooking apples, leaving them whole and unpeeled.
• 3 mix the sugar, butter and allspice in to the fruit and brandy mixture then stuff the cavity of the apples with it.
• 4 put the apples in a dish, cover with foil and bake for 40 minutes, then remove the foil and bake for a further 10 minutes or until apples are soft.
• 5 serve with heavy cream or ice cream.

Brandy Sour Slush

Total Time: 4 hrs 5 mins Preparation Time: 4 hrs Cook Time: 5 mins

Ingredients

• 2 cups boiling water
• 4 regular size tea bags
• 1 1/2 cups sugar
• 7 cups of chilled water
• 1 (12 ounce) can frozen orange juice concentrate, thawed
• 1 (12 ounce) can frozen lemonade concentrate, thawed
• 1 2/3 cups brandy
• 1/4 cup lime juice
• 4 cups chilled champagne
• lime slice

Recipe

• 1 pour 2 cups of boiling water over tea bags; cover and let steep 5 minutes. remove and discard tea bags, squeezing gently. stir in 2 cups of sugar until dissolved.
• 2 stir together remaining 7 cups chilled water and 1 1/2 cups of sugar in a dutch oven, stirring until sugar is dissolved. stir in tea mixture, orange juice concentrate, and next 3 ingredients. let cool to room temperature (about 30 minutes). divide mixture between two (1 gallon) zip-lock plastic freezer bags. freeze for at least 4 hours.
• 3 remove bags from freezer 30 minutes before serving. squeeze 1 bag with hands to break mixture into chunks; spoon into glasses and pour chilled champagne into each glass to fill. garnish with lime slices.
• 4 you can substitue 1 1/2 cups of splenda for the sugar. you can't tell the difference! just stir the splenda into the 2 cups of tea and add 7 cups of chilled water and proceed with the recipe!

Brats With Beer Gravy

Maple Asparagus Mini Frittatas

Ingredients

• Servings: 6
• 3 spears fresh asparagus, cut in half
• 1 serving cooking spray (such as pam®)
• 1/4 cup milk
• 4 large eggs
• 4 teaspoons maple syrup
• salt and ground black pepper to taste
• 1/4 onion, diced
• 1/4 cup shredded swiss cheese

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. bring water to a boil. add asparagus, cover, and steam until tender, 2 to 4 minutes.
• preheat oven to 350 degrees f (175 degrees c). spray 6 muffin cups with cooking spray.
• whisk milk, eggs, maple syrup, salt, and pepper together in a bowl.
• place 1 asparagus half and about 1 teaspoon onion into each of the prepared muffin cups. pour about 1/4 cup egg mixture into each muffin cup; sprinkle each with swiss cheese.
• bake in the preheated oven until frittatas are golden and puffed, about 25 minutes. remove promptly and let cool only a few minutes, as they will deflate, like a souffle.

Brats My Way --for A Crowd

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• servings: 24
• 24 bratwursts
• 2 (12 ounce) cans beer
• 1/2 cup butter
• 2 garlic cloves
• 2 jalapenos
• 2 tablespoons liquid smoke
• 1 onion, chopped
• 1 onion, sliced
• 2 green peppers, sliced
• 2 tablespoons butter

Recipe

• 1 in a large aluminum pan with deep sides, pour in 2 cans of beer, liquid smoke, 1 stick butter, garlic, jalapenos, and 1 onion, choppped. set aside.
• 2 grill brats over medium hot on all sides until browned. remove from grill and add to the large beer bath.
• 3 meanwhile, steam one onion and 2 green peppers in 2 t butter. i use my microwave for this. if you like, you can saute them on the stove.
• 4 cover the aluminum pan with foil and place in a large warming oven on low, or in the regular oven on low heat until ready to serve. you want them in the beer bath at least an hour.
• 5 when serving, allow guests to pile kaiser rolls with onions, green peppers, cole slaw, spicy mustard, pickles, whatever.