Best Uncle Bills Sauerkraut With Wine Recipes

UNCLE BILL'S CRISPY HALIBUT STEAKS

Uncle Bill's Crispy Halibut Steaks image

A very easy recipe to make and it tastes so good. The halibut steaks can be fried or baked. I find baking is the best.

Provided by William Uncle Bill

Categories Halibut

Time 15m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

32 ounces halibut steaks, 3/4 inch thick, 4 steaks
2 large eggs
1 teaspoon Dijon mustard
1/2 teaspoon granulated garlic powder
1 teaspoon dried dill weed
1/3 cup crushed corn flakes
1/4 cup freshly grated parmesan cheese
1 1/2 teaspoons italian seasoning
1 tablespoon extra virgin olive oil
2 tablespoons butter

Steps:

Rinse halibut steaks in cold water, then pat dry on paper towels.
In a bowl, whisk eggs, add mustard and whisk until blended.
In a shallow dish, combine garlic powder, dill weed, crushed cornflakes, parmesan cheese, and Italian seasonings; mix well to blend.
Dip halibut steaks in egg mixture.
Now place halibut steaks individually in dry mixture and coal both sides well.
BAKING.
Preheat oven to 450°F.
In a 13 x 9 inch oven-proof casserole dish add olive oil and butter.
Place dish in heated oven until butter melts.
Place coated steaks in casserole dish in a single layer.
Bake in preheated 450 F oven for 5 minutes, then turn over and continue to bake for another 5 minutes or until fish flakes when tested with a fork.
DO NOT OVERCOOK halibut steaks.
FRYING.
In a large frying pan, melt butter with olive oil on medium high heat.
Add steaks and fry for 5 minutes on each side or until fish flakes when tested with a fork.
DO NOT OVERCOOK halibut steaks.
Serve with with a nice homemade tartar sauce.

COLD SAUERKRAUT SALAD

Cold Sauerkraut Salad image

We always shared our Fourth of July celebration with my aunt and uncle. Besides the hot dogs, hamburgers and Uncle Bob's steamed clams, my aunt always had something new for us to try-like this unusual salad. Like my aunt, you may have to coax others to try it at first...but you'll have a hard time keeping them from taking a second helping.

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 10-12 servings.

Number Of Ingredients 9

Ingredients

1 can (27 ounces) sauerkraut, undrained
1 large green pepper, finely chopped
1 medium onion, finely chopped
1 cup finely chopped celery
1 jar (2 ounces) sliced pimiento, drained
1-1/2 cups sugar
1/2 cup white wine vinegar
1/4 cup vegetable oil
1/2 teaspoon salt

Steps:

In a large bowl, combine all ingredients. Cover and chill overnight. Drain before serving. Serve as a side dish or use as a relish on hot dogs or sandwiches.

Nutrition Facts :

UNCLE BILL'S SAUERKRAUT FILLING FOR PEROGIES

Uncle Bill's Sauerkraut Filling for Perogies image

This sauerkraut recipe is another very popular perogie dish. COSTCO has a very good brand of sauerkraut, Steinfelds Western Acres, Wine Sauerkraut, a 2 litre size. Yields 4 cups when drained and squeezed.

Provided by William Uncle Bill

Categories Vegetable

Time 35m

Yield 24-36 perogies

Number Of Ingredients 8

Ingredients

4 cups sauerkraut, drained
1/2 cup butter
4 garlic cloves, chopped fine
1 1/2 cups finely chopped onions (1 medium onion)
1 large sweet red pepper, seeded and diced
1 large green pepper, seeded and diced
1/2 teaspoon salt
1/2 teaspoon black pepper

Steps:

Squeeze as much liquid from the sauerkraut and discard.
In a large frying, add sauerkraut and fry on medium-high heat for 15 minutes, stirring frequently.
DO NOT BURN AND DO NOT USE ANY BUTTER OR OIL FOR FRYING.
When done, transfer sauerkraut to a bowl and set aside.
Using the same frying pan, add butter, garlic, onions and saute' for 3 minutes or until golden.
Add sweet red pepper, green pepper and sauerkraut, mix well.
Fry for 10 minutes, stirring often.
DO NOT BURN.
Cool slightly before filling dough perogies.
Use 1 heaping tablespoon for each perogie if using the 4" diameter Mini Form.

Nutrition Facts : Calories 46.8, Fat 3.9, SaturatedFat 2.5, Cholesterol 10.2, Sodium 239.6, Carbohydrate 2.9, Fiber 1.1, Sugar 1.3, Protein 0.5

UNCLE BILL'S FRESH YOUNG PEA & VEGETABLE SOUP

Uncle Bill's Fresh Young Pea & Vegetable Soup image

I wanted to make a light style soup using many of the fresh veggies that are available at this time. This soup is easy to make and tastes so good.

Provided by William Uncle Bill

Categories Potato

Time 39m

Yield 8-10 serving(s)

Number Of Ingredients 20

Ingredients

3 tablespoons butter
1 tablespoon extra virgin olive oil
1 medium onion, chopped small
3 large garlic cloves, chopped small
4 cups chicken broth
4 cups hot water
3 tablespoons chicken soup base
3 white nugget potatoes, washed and cubed 1/4 inch
4 small young carrots, washed and sliced 1/8 inch thick
3 tablespoons finely chopped fresh dill weed or 3 teaspoons dried dill weed
2 tablespoons finely chopped fresh parsley or 1 teaspoon dried parsley flakes
1 cup cauliflower floret, broken into small pieces
1 1/2 cups chopped chopped small celery ribs
2 cups fresh young peas (petite) or 2 cups use frozen tiny peas (petite)
1/2 large sweet red pepper, seeded and diced small
2 green onions, chopped small
3/4 teaspoon white pepper
1/2 teaspoon seasoning salt
6 tablespoons idaho potato flakes
1/2 cup whipping cream

Steps:

In a cooking pot on medium-high heat, melt butter and add olive oil.
Add chopped onions and saute' on medium-high heat for 5 minutes.
Add garlic and saute' for another 2 minutes.
Add chicken broth and water and bring to boil.
Add chicken soup base, cubed nugget potatoes, and cook for 4 minutes.
Add carrots, dill weed, parsley and continue to cook for another 5 minutes or until carrots are just tender, but still firm.
Add cauliflower, celery, young peas, red pepper, green onion, white pepper, seasoning salt, Idaho potato flakes and cook for another 3 to 4 minutes.
Reduce heat and add whipping cream slowly, stirring all the while when adding.
Adjust seasonings to taste.
Remove soup from heat and let stand for 10 minutes before serving.
Refrigerate any unused portions.