Bohneberoggi Recipes

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BOHNE BEROGGI



Bohne Beroggi image

Ok everyone, here is the recipe that I looked all over the web for for about a month, and no one knew what it was. Well, I finally found it! This makes a really big batch, so you may have to cut it down a bit. ENJOY!

Provided by myslys

Categories     Breads

Time 6h25m

Yield 48 serving(s)

Number Of Ingredients 18

2 cups milk
1 cup cream
1/2 lb butter
3/4 cup sugar
1 cake yeast
1/4 cup lukewarm water
1 teaspoon sugar
1 egg, beaten
9 cups sifted flour
1 tablespoon salt
2 cups cooked pinto beans, liquid drained off and mashed
2/3 cup sugar
1/2 teaspoon salt
1/4 cup cream
1 quart half-and-half
1 cup sugar
3 tablespoons cornstarch, dissolved in
milk (a little)

Steps:

  • Dough:.
  • Scald milk and cream, add butter, sugar and cool to lukewarm. Dissolve yeast in the lukewarm water and add the teaspoon of sugar. Add to the first mixture. Add remaining ingredients and the flour gradually. Mix well. Knead the dough. Let rise until double in bulk and punch down. Let rise again until double.
  • Form into small buns the size of a walnut or larger if desired. Let rise and flatten with hand.
  • Filling:.
  • Cook 2 cups pinto bean till soft. Pour off liquid and mash. Add sugar, salt, and cream. Mix well.
  • Place a heaping teaspoon of filling in the center of each bun. Seal edges. Place on a greased pan and let rise until double in bulk, about 1 hour. Bake in a 350°F oven until brown, 20-25 minutes.
  • Sauce:.
  • Mix the half and half, sugar and cornstarch in a saucepan and simmer. Whisk until thick.
  • Pour warm sauce over the buns.
  • You can also place the beroggi in a crock pot and pour the sauce over them to keep them warm.
  • Enjoy!

Nutrition Facts : Calories 223.4, Fat 8.8, SaturatedFat 5.4, Cholesterol 29.8, Sodium 221, Carbohydrate 32, Fiber 1.3, Sugar 10.3, Protein 4.3

BEEF BOURGUIGNON II



Beef Bourguignon II image

Hearty, tender beef in a sumptuous red wine sauce. This is an easy and tasty dish. Definitely not the normal casserole.

Provided by Teri Smith

Categories     World Cuisine Recipes     European     French

Time 3h20m

Yield 4

Number Of Ingredients 14

¼ cup all-purpose flour
1 teaspoon salt
½ teaspoon ground black pepper
2 pounds cubed stew meat
4 tablespoons butter
1 onion, chopped
2 carrots, chopped
1 clove garlic, minced
2 cups red wine
1 bay leaf
3 tablespoons chopped fresh parsley
½ teaspoon dried thyme
1 (6 ounce) can sliced mushrooms
1 (16 ounce) can canned onions

Steps:

  • In a small bowl, combine the flour, salt and ground black pepper. Coat the beef cubes with this mixture.
  • Melt the butter or margarine in a large skillet over medium high heat. Add the meat and brown well on all sides. Pour this into a 2 quart casserole dish.
  • Return the skillet to the heat and add the onion, carrots and garlic to it. Saute for 5 to 10 minutes, or until onion is tender. add the wine, bay leaf, parsley, thyme, and liquid from the mushrooms. Pour over meat.
  • Bake, covered, at 350 degrees F (175 degrees C) for 2 1/2 hours. Remove cover, add canned onions and mushroom crowns, and bake for 30 more minutes.

Nutrition Facts : Calories 583.1 calories, Carbohydrate 21.9 g, Cholesterol 124.8 mg, Fat 31 g, Fiber 4.1 g, Protein 32.2 g, SaturatedFat 14.9 g, Sodium 1332.7 mg, Sugar 6.7 g

BEEF BOLOGNESE WITH LINGUINE



Beef Bolognese with Linguine image

After much research, tasting and tweaking, I finally came up with this beef bolognese recipe, based on a dish from an Italian restaurant where I worked. It's perfect for feeding a house full of guests. -Christine Wendland, Browns Mills, New Jersey

Provided by Taste of Home

Categories     Dinner

Time 4h

Yield 18 servings.

Number Of Ingredients 20

3 pounds lean ground beef (90% lean)
1/3 cup olive oil
3 medium onions, chopped
3 large carrots, chopped
6 celery ribs, chopped
1 can (12 ounces) tomato paste, divided
9 garlic cloves, sliced
3 tablespoons dried parsley flakes
5 teaspoons kosher salt
3 teaspoons dried basil
3 teaspoons dried marjoram
1-1/2 teaspoons coarsely ground pepper
1/4 teaspoon crushed red pepper flakes
1-1/2 cups dry red wine
3 cans (28 ounces each) diced tomatoes, undrained
1-1/2 cups beef stock
6 bay leaves
3 cups 2% milk
3/4 cup grated Parmesan cheese
Hot cooked linguine

Steps:

  • In a stockpot, cook half the beef over medium heat until no longer pink, breaking into crumbles, 8-10 minutes. Remove beef with a slotted spoon; set aside. Pour off drippings. Repeat with remaining beef., In the same stockpot, heat oil over medium heat. Add onions, carrots and celery; cook and stir until tender. Stir in 1 cup tomato paste; cook and stir 3 minutes longer. Add garlic, seasonings and beef., Stir in wine. Bring to a boil; cook until almost evaporated. Add tomatoes, stock and bay leaves; return to a boil. Reduce heat; simmer, uncovered, until desired consistency, about 3 hours, stirring in milk halfway through cooking., Remove bay leaves. Stir in cheese and remaining tomato paste; heat through. Serve with linguine and, if desired, additional cheese.

Nutrition Facts : Calories 269 calories, Fat 12g fat (4g saturated fat), Cholesterol 53mg cholesterol, Sodium 938mg sodium, Carbohydrate 17g carbohydrate (10g sugars, Fiber 4g fiber), Protein 20g protein.

BULGOGI



Bulgogi image

Marinate thinly sliced beef in a traditional Korean marinade, then pan-fry for a delicate balance of sweet and savoury flavours

Provided by Judy Joo

Categories     Buffet, Dinner, Lunch, Main course, Supper

Time 35m

Number Of Ingredients 15

450g very thinly sliced beef bulgogi meat (sold at Asian supermarkets), or sirloin
3 tbsp dark brown sugar
1 small unpeeled firm but ripe pear , grated (optional)
3 tbsp soy sauce
1 ½ tbsp toasted sesame oil
2 tbsp vegetable oil
5 garlic cloves , grated or crushed
1 ½ tsp grated ginger
1 ½ tbsp roasted crushed sesame seeds
1 small onion , thinly sliced
4 white button mushrooms , sliced
1 small carrot , julienned or chopped into fine matchsticks (see tip)
4 chives , snipped
1 tbsp black sesame seeds
1 tbsp toasted sesame seeds

Steps:

  • In a shallow dish, combine the beef, sugar and pear (if using) thoroughly, and leave to sit for 30 mins at room temperature. Meanwhile, in a large bowl, mix the soy sauce, sesame oil, 1 tbsp of the vegetable oil, the garlic, ginger and sesame seeds to make a marinade, and set aside.
  • When the beef is ready, squeeze out any excess sugary liquid, then add the beef to the marinade. Toss to coat, cover and marinate at room temperature for 30 mins. Can be marinated for longer, or left overnight in the fridge.
  • In a large frying pan or wok, heat the remaining vegetable oil over a medium heat. Add the onion and cook for 6-8 mins until softened. Add the mushrooms and carrots, and cook for 5 mins until slightly softened. Raise the heat to medium-high, add the beef and marinade, and cook for 4-5 mins, stirring occasionally, until the meat is browned. Transfer to a platter and sprinkle with the chives and sesame seeds.

Nutrition Facts : Calories 694 calories, Fat 36 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 36 grams sugar, Fiber 3 grams fiber, Protein 51 grams protein, Sodium 4.4 milligram of sodium

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