|The Italian Cook|
|by Kate Whiteman|
A complete reference to identifying preparing and cooking with Italian ingredients.
1 - 10 of 40 for knockwurst
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Peel potatoes and ... and boil. Put knockwurst in. Let cook. ... boils, add this to pot and look if you want it to be thicker, add more flour to the onions.
In a large ... butter. Add split knockwurst and brown slowly ... to boiling, lower to simmer. Cover and cook just until apples are tender. Serve at once.
Cut knockwurst into bite size pieces. Melt jelly in saucepan. Add mustard and knockwurst and heat thoroughly. Serve with toothpicks.
Cook knockwurst or frankfurters either ... well blended. Stir in mustard, sugar, and caraway seeds. Heat until sauce thickens. Pour over cooked knockwurst.
Cut knockwurst into 2 inch ... salt and caraway seeds. Pour bouillon over all. Cover and cook on low 5-6 hours or until cabbage is tender. Makes 6 servings.
Combine caraway seeds, ... not fork). Add knockwurst, onions, carrots, ... 45 minutes, or until potatoes and chops can be pierced by tip of sharp knife.
Melt butter in large skillet. Add cabbage and apples. Cover and cook 5-6 minutes, stirring often until cabbage is wilted and tender. Place sausages ...
Diagonally slice meat - 1/2 inch pieces. Separate onion slices into rings. Use 2 quart jars alternate layers. In saucepan heat other ingredients ...
Slit sausage. Brown in oil. Remove and set aside. Add onion, garlic, and carrots. Saute until onion is soft. Add remaining ingredients except ...
In large saucepan, melt butter, add onion and saute over low heat without browning for 3 minutes stirring occasionally. Remove from heat and stir in ...
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