You might just say we can't get enough of the stuff. I used to say, “Paprika makes everything better.” It was mostly tongue in cheek but when I really contemplate the idea there isn’t much, I can think of that it would not improve.
Tag: Jenn Lineman Blank
Member Monday: Jenn Blank
Member of the dance group, dedicated club member, and author of the many "In the Kitchen with Jenn articles!
Hamburger Helper the German Way – in the Kitchen with Jenn
Hamburger Helper the German Way is a quick and easy way to enjoy the comforting flavors of one of my favorite recipes when I do not have an hour to allow the peppers to cook and do not have the energy to do the dishes. It is a great way to turn stuffed peppers into a weeknight meal.
Schnitzel Caprese – in the Kitchen with Jenn
It is the time of year when everyone’s gardens are thriving. Many times they are producing more than we can eat, which is why I decided to make a meal that would incorporate three different items from the garden: tomatoes, basil and cucumbers. I used my Landesverband Frauengruppe Cookbook to make Duetscher Kulturverein, St. Louis’ Chicken Schnitzel Caprese and Eva-Maria Rill’s (Chicago Donauschwaben) Cucumber Salad.
Goulash – in the Kitchen with Jenn
After a vacation filled with eating in restaurants and grabbing fast food at rest stops, nothing sounded better than pulling out my Landesverband Frauengruppe Cookbook to make one of my favorite comfort dishes, goulash. The book contains several different goulash recipes—everything from recipes using fish to venison. I chose to make Liz Tindall's (Trenton Donauschwaben) "Beef Goulash ( Rindsgulasch)".
Hamburgers – in the Kitchen with Jenn
Last weekend, to kick off grilling season, I decided to take my Landesverband Frauengruppe Cookbook outside. I combined two German recipes and fired up the grill to make an American classic. I used Deutscher Kulturverein, St. Louis’ German hamburger recipe and Christa Miller’s (Milwaukee Donauschwaben) cheese spread tom ake a mouthwatering cheeseburger packed with German flavor.
Carrot Soup – in the Kitchen with Jenn
Both of these recipes are perfect for a holiday meal because they can be made in advance. The soup is quick to make is just as vibrant and delicious when reheated the next day. It is the ultimate make-ahead Easter appetizer.
Shepherd’s Pie – in the Kitchen with Jenn
St. Patrick's Day is just around the corner and I am turning to the Landesverband Frauengruppe Cookbook for a Shepherd's Pie recipe. Shepherd's Pie, a popular dish in the UK and Ireland, is typically made with lamb; however, Anna Wiegert’s (Chicago Donauschwaben) “Shepherd’s Pie-German Style” is made with beef and pork. It is topped with mashed potatoes and Anna's addition of bacon.