MainDishes.Apple-KrautAndBratwurstSkillet History
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September 27, 2013, at 03:41 AM
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Changed lines 13-14 from:
Servings: 4
to:
Servings: 4\\
Attach:Apple-KrautAndBratwurstSkillet.jpg\\
Attach:Apple-KrautAndBratwurstSkillet.jpg\\
April 21, 2013, at 01:44 AM
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Changed line 3 from:
Preparation: cook; simmer\\
to:
Preparation: cook, simmer\\
October 24, 2012, at 05:15 PM
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Deleted lines 29-34:
[[#comment1]](:nl:)>>messagehead<<
!!!!![[~Lusi]] — [-23 October 2012, 04:18-]
>>messageitem<<
The only tofu products I've had are plain tofu, ehietr the bricks at the store or fried in stir fry. I think of it like chicken, it's a blank canvas to paint with flavor. It's funny that its curdled and pressed soy milk because when we learned to make mozzarella cheese with manufactured raw curds, they tasted like tofu. Some of the recipes I found used bulgar, which I seem to recall as the main thing I remember from any veggie burger I've eaten, though I didn't know what it was at the time. This has really got my mind thinking. Not only do I want to make sausages really bad again, I want to experiment to make vegetarian sausage.kevin recently posted..VA:F [1.9.11_1134]please wait...VA:F [1.9.11_1134](from 0 votes)
>><<
!!!!![[~Lusi]] — [-23 October 2012, 04:18-]
>>messageitem<<
The only tofu products I've had are plain tofu, ehietr the bricks at the store or fried in stir fry. I think of it like chicken, it's a blank canvas to paint with flavor. It's funny that its curdled and pressed soy milk because when we learned to make mozzarella cheese with manufactured raw curds, they tasted like tofu. Some of the recipes I found used bulgar, which I seem to recall as the main thing I remember from any veggie burger I've eaten, though I didn't know what it was at the time. This has really got my mind thinking. Not only do I want to make sausages really bad again, I want to experiment to make vegetarian sausage.kevin recently posted..VA:F [1.9.11_1134]please wait...VA:F [1.9.11_1134](from 0 votes)
>><<
October 23, 2012, at 11:18 AM
by - Comment added
Added lines 29-35:
[[#comment1]](:nl:)>>messagehead<<
!!!!![[~Lusi]] — [-23 October 2012, 04:18-]
>>messageitem<<
The only tofu products I've had are plain tofu, ehietr the bricks at the store or fried in stir fry. I think of it like chicken, it's a blank canvas to paint with flavor. It's funny that its curdled and pressed soy milk because when we learned to make mozzarella cheese with manufactured raw curds, they tasted like tofu. Some of the recipes I found used bulgar, which I seem to recall as the main thing I remember from any veggie burger I've eaten, though I didn't know what it was at the time. This has really got my mind thinking. Not only do I want to make sausages really bad again, I want to experiment to make vegetarian sausage.kevin recently posted..VA:F [1.9.11_1134]please wait...VA:F [1.9.11_1134](from 0 votes)
>><<
May 17, 2008, at 01:16 AM
by -
Changed lines 21-22 from:
Ground pepper
to:
Ground black pepper
May 17, 2008, at 01:15 AM
by -
Changed lines 21-22 from:
Pepper
to:
Ground pepper
February 07, 2008, at 06:37 AM
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Added lines 1-28:
Name: Apple-Kraut and Bratwurst Skillet\\
Key Ingredient: bratwurst\\
Preparation: cook; simmer\\
Cuisine: German\\
Source: Leanne Van Horn\\
Food Group: meat\\
Meals: dinner\\
Courses: main\\
Effort: easy\\
Prep. Time: :20\\
Elapsed Time: 1:00\\
Comments: Important to include apple juice to give sweetness to dish.\\
Servings: 4
1 pound bratwurst links\\
2 teaspoons vegetable oil\\
1 medium onion, thinly sliced\\
1 medium tart, green apple, cored and cut into 12 wedges\\
1 (16 ounce) can sauerkraut, drained (about 2 cups)\\
3/4 cup apple juice\\
Pepper
Cook bratwurst in oil over medium-low heat in large nonstick skillet for 10 minutes or until browned on all sides. Remove from heat and set aside.\\
Add onion and apple wedges to skillet. Cook and stir over medium heat for 5 minutes or until lightly browned.\\
Stir in sauerkraut, apple juice and pepper to taste.\\
Return bratwurst to skillet and bring mixture to a boil. Reduce heat and simmer 20 minutes or until bratwurst is cooked through and juices run clear.
Serve on hoagie rolls.
Key Ingredient: bratwurst\\
Preparation: cook; simmer\\
Cuisine: German\\
Source: Leanne Van Horn\\
Food Group: meat\\
Meals: dinner\\
Courses: main\\
Effort: easy\\
Prep. Time: :20\\
Elapsed Time: 1:00\\
Comments: Important to include apple juice to give sweetness to dish.\\
Servings: 4
1 pound bratwurst links\\
2 teaspoons vegetable oil\\
1 medium onion, thinly sliced\\
1 medium tart, green apple, cored and cut into 12 wedges\\
1 (16 ounce) can sauerkraut, drained (about 2 cups)\\
3/4 cup apple juice\\
Pepper
Cook bratwurst in oil over medium-low heat in large nonstick skillet for 10 minutes or until browned on all sides. Remove from heat and set aside.\\
Add onion and apple wedges to skillet. Cook and stir over medium heat for 5 minutes or until lightly browned.\\
Stir in sauerkraut, apple juice and pepper to taste.\\
Return bratwurst to skillet and bring mixture to a boil. Reduce heat and simmer 20 minutes or until bratwurst is cooked through and juices run clear.
Serve on hoagie rolls.