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How to Cook Edwards Family German Seven Layer Dinner


This dish includes traditionally German ingredients for a full meal in a baking dish. It’s lovely for a family dinner or for a smorgasbord buffet.
~ Kimberly Edwards 🙂

Type: Main
Serve With: Nothing…It’s perfect all by itself!
Prep Time: 15 min
Cook Time: 1 hr, 40 min
Yield: 9 x 13′ casserole dish

Ingredients:

Instructions:
1. Preheat oven to 325 degrees F.

2. Grease baking dish with butter.

3. Thinly slice potatoes and place in bottom of baking dish and lightly season with salt and pepper.

4. Layer with thinly sliced onions, then carrots and lightly season with salt and pepper.

5. Sprinkle rice evenly over top, then peas.

* Tip: If using fresh or frozen peas, add 2/3 cup water now to layers.

6. Evenly spread ground beef or pork on top of layers.

7. Dilute 1 can tomato soup with 1 cup water in a bowl, and pour over top of entire dish.

8. Bake for 50 min at 325 degrees, then cover and bake for an additional 50 min.

9. Uncover, serve and Enjoy!

Oooh…This is so awesome…Very filling, very tasty, and very easy to make too!

***

I hope you enjoyed this German Recipe on Cooking With Kimberly! Until next time…

Eat Deliciously,

Kimberly Edwards 🙂

P.S. Check out this great German Cookbook to help you start making Authentic German Food at home:

A Complete Guide to Mastering Authentic German Cooking A Complete Guide to Mastering Authentic German Cooking

A complete cookbook, from the most elegant to the most basic, with every recipe tested for the American kitchen.Here is the completely authentic book of German cuisine, from delicious soups to the greatest baking specialties of the world, complete with indexes and both English and German. In addition to the easy-to-follow recipes, the author discusses some of the great restaurants in Germany and how to order the traditional dishes. She researched these recipes for a year in the United States, eating almost every night in German restaurants, from the most expensive, to small neighborhood eateries, then traveled throughout Germany itself. Every recipe has been tested in her own kitchen–she guarantees that the ingredients are readily available and that the average person needs no special equipment in order to cook it. Few countries in Europe, the author writes in her introduction, have landscapes more beautiful or more varied than those of Germany. It is not a large country, slightly smaller than the state of Montana, but within this area there is almost every kind of terrain one finds in the Temperate Zone. The German cuisine is almost as varied as the terrain. Just as Bavaria passes as the archetype for the entire country, so the food of that section–the dumplings, sausages, beer, pork, and cabbage dishes–represents German cooking to the outside world Delicious though these dishes may be, they hardly begin to give even a clue to the whole spectrum of German cooking, which has more appeal than the average American palate than that of any other foreign country. Think of all the German dishes that have been taken over by Americans–not only hamburgers and frankfurters, with or without sauerkraut, but the jelly doughnut that was first the Berliner Pfannkuchen, Boston Creme Pie, that in Germany is ‘Moor’s Head’; the range of Christmas cookies; and even that old stand-by of ladies’ luncheons, creamed chicken in a patty shell, that appears in every German Konditore.


$19.55


[tags]dinner recipes, main dish recipes, beef recipes, potatoes, ground beef, carrots, German recipe[/tags]

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Author: Kimberly Turner

Kimberly Turner is the web-chef behind CookingWithKimberly.com. Food writer, food consultant and general lover of the delicious treats on our planet, Kimberly brings you hearty content, delicious offerings, fun antics, and some down-home cooked love with her mom making cameos. Internet entrepreneur and marketer, International model, and Editor-in-Chief of a number of online publications. Be a Champion in Your Kitchen & Eat Deliciously!

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6 Comments

  1. This sounds great. I’m guessing you use Minute rice??

    Post a Reply
  2. Actually, Clare, we used Basmati, as that’s what we have around most of the time.

    …But, yes, you can use Minute Rice, and it’ll work out perfectly too!

    Kimberly 🙂

    Post a Reply
  3. Gosh, I’m from Germany. I never heard of this dish, but sounds delicious. Thanks for posting!

    Post a Reply
    • No problem – I hope you try it! It’s a spin off of traditional German ingredients.

      Kimberly 🙂

      Post a Reply
  4. In most modern usages, the term dinner now refers to the evening meal, which is now often the most significant meal of the day in English-speaking cultures. When using this meaning, the preceding meals are usually referred to as breakfast and lunch.

    Post a Reply
    • I can completely attest to this. My grandparents, and even my mother still call lunch dinner, and dinner supper.

      Thanks for coming by!

      Kimberly 🙂

      Post a Reply

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