cuisine and swiss

257

Recipes

Italian-Style Chocolate Hazelnut Cheesecake

Posted by swissms  

A very rich, dense cheesecake. From Gourmet magazine, April 2008. MORE»

Recipe #351775

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Spezi (German Orange Cola)

(1 reviews) Posted by swissms  

This drink is very popular in Germany but can also be found in Switzerland and Austria. They typically do not use ice in any of their beverages. I have loved this since I was a child. In Germany, Coca-Cola sells Spezi in cans called Mezzo-Mix. MORE»

Recipe #351610

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Rotwein-Nudeln (Red Wine Pasta With Spring Onions)

(2 reviews) Posted by swissms  

Rotwein-Nudeln Mit Fruehlingszwiebeln, from a Betty Bossi cookbook (Switzerland). A Swiss friend prepared this for me when I was living overseas. It is a simple but tasty dish. The salt helps the pasta absorb the red wine color. I have translated... MORE»

Recipe #351330

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Kartoffel Salat (German Potato Salad)

Posted by swissms  

This vinegar based potato salad is very popular in Germany, Switzerland and Austria. It is frequently served with Wiener Schnitzel. MORE»

Recipe #349137

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Zimtsterne - Cinnamon Star Cookies

Posted by Lostfairy  

Swiss Christmas treat! MORE»

Recipe #347291

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Chocolate-Orange Pots De Crème

Posted by swissms  

Very decadent dessert. Your guests will think they are in a 4-star restaurant in Paris. Use high quality chocolate and vanilla beans for the best result. Do not overbake the custards, they should remain soft with a thin surface skin. Garnish with... MORE»

Recipe #345768

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Herbed Spaetzle

Posted by swissms  

Gourmet magazine, November 1996. If you do not have a Spaetzle-maker, you can push the dough through the holes of a colander. MORE»

Recipe #345585

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Tartiflette - Alpine Melted Cheese, Bacon and Potato Gratin

(2 reviews) Posted by French Tart  

Fast becoming a classic, Tartiflette is the perfect palliative supper dish for chilly autumn and winter evenings. This delicious, rich and hearty dish hails from the Alpine Haute Savoie region of France. For authenticity's sake, try to get hold of... MORE»

Recipe #331135

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Almond Champagne Fondue

Posted by mama's kitchen  

Since dd's wedding we have a few bottles of champagne to use up. Darn the bad luck! lol This is one of the recipes I found that I can not wait to try! MORE»

Recipe #320126

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Swiss Fondue Style Onion Soup

(1 reviews) Posted by lindseylcw  

From the Women's Institute Book of Soup that I borrowed from our local library. This sounds wonderful, can't wait to try it out. MORE»

Recipe #316092

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Beignets De Sauge

Posted by Chef #785387  

I had these little sage fritters at a posh garden party in Switzerland, and they were delicious! I'm making them tonight for starters with the first big sage leaves from my balcony, and thought I'd share the recipe! MORE»

Recipe #304051

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Swiss Onion Soup

Posted by Chef Regina V. Smith  

This recipe is an interesting take on a heartwarming classic. From Gourmet magazine's March 1986 issue. MORE»

Recipe #302070

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Swiss-Style Onion Soup

Posted by JackieOhNo!  

Here is a different take on the typical onion soup from Good Food Magazine, January 1988. MORE»

Recipe #297531

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Rigi-Muffins (Switzerland)

Posted by MNgirl  

This recipe is from a book called F.W McNess Cookbook. Furst-McNess Company sold all sorts of products like drink mixes, home remedies,extracts, spices and livestock remedies and more. They were based in Freeport,Illinois. MORE»

Recipe #294191

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Emmentaler and Asparagus Frittata

(3 reviews) Posted by Julie B's Hive  

Found on a recipe card in the deli section next to the imported cheeses. MORE»

Recipe #290860

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Swedish Meatballs

(1 reviews) Posted by Chef #528574  

Swedish meatball recipe from my mother. Use the meatball recipe below or substitute your favorite meatball recipe. Depending on your tastes, you may want to double the sauce. Best served over cooked egg noodles. MORE»

Recipe #286257

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Quatre Épices - French Four Spice Mix from the Auberge

(1 reviews) Posted by French Tart  

The literal translation of quatre épices is four spices; however, quatre épices rarely contains JUST four spices, but can have anything up to five or six spices in the mixture! This is my own version of quatre épices, a spice... MORE»

Recipe #283280

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Auberge Roast Chicken Rillettes With Armagnac, Thyme and Garlic

Posted by French Tart  

This is my "secret" recipe, that I make for the guests who stay in our Chambres D'Hotes - Bed and Breakfast! (Not so secret anymore!) It is always popular, and makes a nice change from the usual pork rillettes, and it is MUCH lighter in... MORE»

Recipe #282605

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Gigot a La Cuillère - French Slow Cooked Spoon Lamb

(5 reviews) Posted by French Tart  

A classic French Bistro recipe, and one that is SO easy to cook; the lamb in this recipe is cooked after 5 or 6 hours, but 7 hours is the traditional French timing for 'gigot a la cuillère' - a joint that can be carved with a spoon, hence... MORE»

Recipe #281177

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Cheese Fondue

Posted by ThatSouthernBelle  

From the cookbook, "The Lost Recipes" by Marion Cunningham. MORE»

Recipe #280861

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