Pretzel Buns or German soft Pretzels:

Ingredients:
400g / 2 1/2 Cups Flour
1 tee spoon Salt
1/4 l Milk
1 pouch of yeast
60g Margarine

Alkaline solution:
60g sodium hydroxide

Beef Lion with thyme & sherry vinegar potatos, vichy carrots and balsamic jus

Ingredients:

Beef
Beef Lion
Spinach
Half Pepper
sugar

Vichy carrots
2 carrots
8 oz / 200ml chicken broth
1 Tbs butter
sugar

Balsamic jus
1/2 onion
4 oz / 100ml Balsamic vinegar
4 oz / 100ml red wine
half toe garlic
salt
pepper

Potatoes
small red onions
2 lb / 500g small red or yellow potatoes
3 Tbs /esl olive oil
3 Tbs /esl sherry vinegar
3 Tbs /esl thyme leaves
salt
pepper

Preparation:

Potatoes
Preheat oven to 425 F / 219C, wash and half potatoes. Quarter onions and peel apart. Mix potatoes, onions, vinegar, olive oil, thyme, salt and pepper in a bowl.

Place all on a backing rack and roast potatoes in the oven for 35 minutes. Turn from time to time.

Beef
Grill beef on the outside and put it in the oven at 400F / 200C for 15 min depending on the thickness of the beef.
Blanch the Spinach and season with salt and pepper. Finely chop the pepper.

Vichy carrots
Chop the carrots in half lengthwise and cook in a pan with chicken broth sugar and butter till the chicken broth is cooked in. (about 15 min)

Balsamic jue
chop onions and garlic and roast in a pan. Fill the pan with the vinegar and wine and let it cook in together with a tsp of sugar.


Serve:
Top the beef with the spinach and the onions and garlic from the Balsamic jue. Toss the chopped pepper on the dish with together with the potatoes and carrots. Garnish the dish with the Balsamic jue.

Swabian Maultaschen

Pasta dough:
375g flour
3 eggs
2 tablespoons water
oil

Filling:
200g Pork ground meat
200g Beef ground meat
1 hard roll (or piece of baguette)
1 onion
200g Spinach
1 bunch parsley
1 egg

Preparation:

Knead the flour, water, oil and eggs till the dough is smooth. Leave the dough for an half hour.
chop parsley, spinach and onion. Roast onion till they are golden.
Water the hard roll, mix wet roll, meat, chopped parsley, spinach, onion and egg to one mass. Season with pepper, salt and nutmeg

Roll dough thin so that you can read a newspaper through it. (when you like pasta, the dough can be a bit thicker. Put the filling on the dough and cover with a sheet of dough. Press the edges well together.

Cook the Maultaschen in low cooking salt water or broth for 10 - 12 minutes.

Serve in broth with chives or cut in stripes and roast with bacon and egg.

Bullseye Barbecue Rips

Bullseye Barbecue Rips

ingredients:

1 Rack of Pork Rips
Bullseye Barbecue Souce
Salt
Pepper

Preparation:
Place the full rack of ribs on a baking plate and use cooking brush to glaze the rips with the Bullseye souce. Cover the baking dish with cooking foil and marinade it 2 hours in the fridge.

Place coverd backing dish in the oven for 1 1/2 Hours by 350 F / 176 Grad Celsius.

After that 1 1/2 hours turn the ribs and glaze it again with the barbecue souce leave them for another half hour in the oven without the cooking foile. Repeat twice for an half hour.

When the grill is ready put them on till the rips are nice and crispy. Don't forget to glaze them with the Barbecue souce every time you turn them.

enjoy.