521 bratwurst art bratwurst Recipes

bratwursts, cooked and cut in slices, cheddar cheese, shredded divided, condensed cream of chicken soup, undiluted, sour cream, milk, onion, chopped, green pepper, chopped, sweet red pepper, chopped, pepper, salt (optional), frozen hash brown potatoes, slightly thawed

bratwursts (5 or 6 links ), amber ale, onion, thinly sliced, brown sugar, red wine vinegar or 2 tbsp cider vinegar, spicy brown mustard, rye cocktail bread

pork (boston cut or a cut with simular fat content), lean beef (93% lean or better yet, veal), salt, onion powder, garlic powder, white pepper, marjoram, parsley, nutmeg, celery seed, ground ginger, ground mace, cardamom, beer, water (may use 8 oz red wine instead of beer and )

bratwursts, hot dog buns, pizza sauce, black olives, diced pepperoncini pepper, green pepper, diced, onion, diced, italian blend shredded cheese

bratwurst sausages, cooked and sliced, olive oil, onion , celery, and carrot, diced, red bell pepper, diced, poblano pepper, diced, flour, red or yukon gold potatoes, diced, lg. tomato, diced, garlic, minced, water or stock, beer, bay leaves, dry mustard, salt &pepper to taste, more) chipotle pepper, chopped, milk or half-and-half, worcestershire sauce, grated sharp cheddar cheese, bavarian-style sauerkraut

bratwurst , cut into bite-sized pieces, sauerkraut, tart apples, cored, peeled and chopped, onion, chopped, brown sugar , packed, caraway seeds, hard rolls, split, garnish: spicy mustard

heavy-bodied ale (9 cups), bratwurst, onion , halved lengthwise and sliced crosswise

fresh bratwurst links, butter, light beer, onions, chopped, cayenne pepper, garlic powder, garlic, minced, brown sugar, sauerkraut, drained (optional), bratwurst buns

bratwursts , not pre-cooked. i prefer jv, onions , sliced. more is optional as they will become topping for the brats, beer, or, enough to cover the brats and onions, hot dog buns

bratwursts, potatoes, diced into small cubes (i used yukon gold potatoes), onion, diced, hard-boiled eggs, cold, diced, beef broth (whatever you want to use to boil the brats in) or 3 cups vegetable broth (whatever you want to use to boil the brats in), pure olive oil, prepared mustard (i used grey poupon), rubbed sage, salt and pepper, paprika (to garnish )

bratwursts (precooked), potatoes (any kind you like ), baby carrots, onion, chopped, mushrooms (jar or fresh ), minced garlic, barbecue sauce (we prefer head country bbq)

bratwursts, beer, butter, garlic cloves, jalapenos, liquid smoke, white onion, chopped, white onion, sliced, green peppers, sliced, butter

bratwursts , bob evans original, hoagie rolls, swiss cheese, favorite mustard, favorite relish, sauerkraut, drained, red onion, sliced, sliced scallion, green part only, vegetable oil (1 to 2), sugar , to taste (1/2 to 3/4), garlic powder , to taste (1/2 to 3/4), favorite hot sauce (2 to 3)

bratwurst, sliced, chicken breast, good seasons classic balsamic dressing, oil, onion, diced, bell pepper, diced, garlic clove, rice, water, ketchup, chicken bouillon cube

bratwurst, cooked & cooled, butter, olive oil, sweet onion, halved , then sliced in julienne strips, penne pasta, butter, flour, beer , i recommend a craft , i used pale ale (room temperature), sharp cheddar cheese, shredded, swiss cheese, shredded, fresh ground pepper, mustard , stone ground or spicy brown, french-fried onions

beer brats, shrimp, peeled, onion, cut into quarters, water, red-skinned potatoes, ears sweet corn, split in half, beer, lemon, cut into halves, crab boil seasoning (i used old bay), melted butter , and lemon wedges

bratwurst, vegetable oil, ketchup, white sugar, chili sauce (optional), black pepper, onion salt, paprika, curry (to taste - more sprinked on top )

apple tartin, quick cooked tart it is called an apple tartin and is very simple and beautiful. my daughter has made this for school and she never brings any back, plus she always has a large number of requests for the recipe. this depends on the size of the saute pan you use. i start with about a 10 pan well coated with no stick pam and i use about 2 sliced apples, about a 1/2 to 1/4 thick (i like granny smith, but use what you like). i then melt unsalted butter and enough brown sugar to cover bottom of the pan and make a thick syrup after it cooks. i thin put the apples into the syrup and cook a few minutes so they get coated good with the syrup., i over lay the apples or shingle them is the tech term in a round circle like a huge sun flower design or something that works for you, be creative! i then use bought flake pastry dough and put on top of the apples enough to cover completely and make an edge on the outside of the tart. you can roll the dough at the edge make a little design in it to close the edge or just leave the edge open but in a round shape no rough edges.then i put in the oven and brown the pastry dough. when it is done (doesn tsp take long to cook) i have a large plate that i put over the saute pan and invert so the whole thing comes out with the, apples on top and the crust on bottom. i then coat with my simple water and sugar syrup ( recipe above) for a shiny coat and then i serve with cool whip or ice cream. 1 thing i forgot . you will have a center hole the apples you can cut a round shape ot of the apple or fill with cool whip, but if you can cut the top of the apple with the stem intact it looks nice in the hole. i have used cookie dough for this recipe and it works , but the pastry works best for me.