Recipezaar: German,Pork recipes

Jagerschnitzel - German Pork Cutlets

Wed, 08 Mar 2006 16:32:11 -0500

This is a delicious pork dish that my family enjoys. Makes about six good-sized servings. Serve with sides of apple sauce and red cabbage for a great German meal. -- posted by Chef BobO

Brats With Beer Gravy -- Man Fuel

Wed, 29 Mar 2006 09:33:43 -0500

A simple, yet delicious meal that you cannot get enough of. Ladies, if your man doesn't inhale this, then next time make him quiche. The beer gravy in the pictures is made with Guiness Extra Stout. That is why it looks so dark. You can make this with any style beer, its all good. -- posted by Chef Booshman

Pork Bavarian

Wed, 24 May 2006 21:58:12 -0400

For the German part of the world tour 2006, found on chefs.com -- posted by Jessica K

Hot Sausage and Mozzarella Roll

Mon, 29 May 2006 22:15:49 -0400

This is, hands-down, my favourite dish in my whole life! I can't pin point why, it just is. I used to love watching Mom prepare the dough. She can really work wonders with yeast dough. I eat mine with ketchup on top. This could easily be altered to fit into any ones tastes: Use your favourite sausages, add spices to the meat, add spices to the dough, sprinkle spices on top of the dough... endless opportunities! **Plan ahead, the sausage needs to cool. Chilling time for the sausage is not included. -- posted by Saturn

Schweinebraten-Marinated Pork Loin Chops

Tue, 30 May 2006 16:00:41 -0400

*Please Note 3-5 Day Marinating Required* My DH was born in Wiesbaden, Germany, his family moved to the US when he was a small child. In the military, he was thrilled to be stationed at the Bitburg Air Base in Germany. Over the next 4 years, he grew to love these Marinated Pork Loin Chops, grilled and served on buttered hard rolls. When we vacationed in Germany, I finally got to try authentic Schweinebraten at Oktoberfest-YUM ! I now see what all the fuss was about. Please do not skimp on the marinating time, it is worth the wait. We have found countless variations of this recipe dependent on the region, but this is the version he was fond of. -- posted by Brenda.

Kielbasa With Fennel Kraut and Peppers

Wed, 31 May 2006 11:00:23 -0400

Taken from "Good Deal with David Lieberman" on the Food Network -- posted by Big Mike2

Bauernfrühstück-Farmers Breakfast Omelet

Fri, 02 Jun 2006 15:19:22 -0400

Posting this for World Tour 2006; this is a great light dinner for 2 or three people and it of course is a wonderful breakfast. Not for the diet conscious by any means :-P -- posted by JanetC-KY

Kartoffelsalat (Warm German Potato Salad)

Fri, 02 Jun 2006 15:23:33 -0400

Posted for World Tour 2006. Yes yes yes this is yet another German potato Salad recipe but this has a slight twist with the Caraway seeds -- posted by JanetC-KY

Pork Chops With Sausage and Potatoes

Fri, 02 Jun 2006 15:24:18 -0400

A German recipe from the Time Life collection, a long time favourite of ours, circa 1969. Instead of fresh tomatoes, you can also use 2 cups canned tomatoes, drained. -- posted by Sackville

Jägerschnitzel (Pork or Veal Cutlets in Mushroom Gravy)

Fri, 02 Jun 2006 15:26:23 -0400

Posted for World Tour 2006, this was always one of my favorites when I lived in Germany. Don't let the long ingredient list throw you; this is fairly easily put together and not difficult to make. -- posted by JanetC-KY

Bavarian Baked Pork Chops

Fri, 02 Jun 2006 15:40:14 -0400

This is posted for ZWT II. From a cookbook called Specialties of the House. -- posted by LMillerRN

German Casserole

Sat, 03 Jun 2006 06:45:36 -0400

An easy, tangy, spicy, very filling casserole that fills your house with the great scent of good ethnic home cooking. -- posted by Kitcharen

Baked German Pork Chops

Wed, 07 Jun 2006 20:40:14 -0400

Posting for World Tour 2. Easy oven pork chop recipe. Be sure tp use SWEET Hungarian paprika. Prep time does not include time to marinate. -- posted by *Parsley*

German Roast Pig (Spannferkel)

Thu, 08 Jun 2006 12:41:09 -0400

A traditional German recipe from the region of Hessen. -- posted by Charmie777

Jagerschnitzel

Sat, 17 Jun 2006 16:34:58 -0400

After spending 6 years in Germany, I decided to finally make this meal from scratch. This really turned out to be a very tasty meal. I use the left over oil for a side order of fries while I fix the gravy. The gravy also makes an excellent dip for the shoe string fries. -- posted by It's all good

German Sauerkraut and Kielbasa

Sat, 17 Jun 2006 16:52:04 -0400

This was my contribution for the German Category in The Zaar World Tour. I haven't tried it yet so tell me what you think. -- posted by Little Bee

Bratwurst and Sauerkraut

Wed, 30 Aug 2006 18:01:13 -0400

A simple, meal, that always satisfies. Easy slow cooker recipe. -- posted by KittyKitty

Grilled Bratwurst Supper

Fri, 01 Sep 2006 16:34:02 -0400

This is my version of TOH's Grilled Bratwurst Supper. We really enjoyed the wonderful taste of the veggies in this. Very easy to make and easy to clean up. -- posted by ~Nimz~

German Sausage

Sat, 14 Oct 2006 20:36:44 -0400

If you like a good basic German Wurst, this is it, great on the grill either stuffed in hog casings or as patties. -- posted by philamd

Bavarian Pork Roast

Tue, 05 Dec 2006 18:03:42 -0500

Heres a caraway flavored pork roast served with a sour cream gravy. Use your crock pot and it will be an easy supper. Very good with Bavarian style sauerkraut. -- posted by Annacia

Oktoberfest Pork Roast

Sun, 24 Dec 2006 17:30:15 -0500

This sounds yummy! -- posted by dicentra

Pork Schnitzel With Lemon-Caper Cream

Mon, 22 Jan 2007 13:04:50 -0500

Recipe from Michaela Rosenthal, winner of The National Pork Boards Americas Favorite Family Recipes Contest in celebration of National Eat Dinner Together Week. -- posted by Brenda.

Pork Cutlets

Fri, 26 Jan 2007 14:05:09 -0500

A while ago someone asked what to do with pork cutlets she got on sale - this is a wonderful dish using pork cutlets that we enjoy served with egg noodles. Recipe source: Bon Appetit (January 1981) -- posted by ellie_

Smoked Chili

Tue, 13 Feb 2007 15:46:51 -0500

Smoked beer the result of infusing a weightier style of beer, such as brown ale, porter, or stout, with smoking agentshas ancient roots in Germany but has been recently revived by American brewers aiming to put their own twist on the old style. This recipe combines the fireside flavor with a classic chili. Smoked beer is available at many gourmet markets and liquor stores. Schlenkerla Smokebeer was used here. Adapted from Stephanie V.W. Lucianovic. -- posted by Sandi (From CA)

German Sausage Fry

Tue, 13 Feb 2007 16:14:10 -0500

DH took me to an Austrian themed restaurant and, as we perused the menu, the table next to us was served. He immediately said "I'll have what they are having!" Unfortunately they were having the last available servings of a house special. He was crushed. The "house" wasn't into sharing their recipe. Just based on "eye-balling" the dish I came up with this, which got the DH seal of approval. Serve with boiled new potatoes, steamed cabbage or spiced red cabbage. We like Baked Latkes #48494 and Dill Green Beans #7767 with this. -- posted by Catte Nappe

Gramma Bonitz's German Potato Salad

Tue, 20 Mar 2007 22:06:46 -0400

Handed down to my mom, then to me, and I've handed it down to my kids already too. A GREAT potluck dish, kept warm in a crockpot, usually NO leftovers (boo hoo!). -- posted by Debber

Sweet & Sour Pork Chops

Fri, 23 Mar 2007 22:22:08 -0400

Sauerkraut!! Yes, for all the sauerkraut haters out there, this recipe will convert you! These chops come out falling off the bone with just the right amount of sour from the kraut and sweet from the apples and sugar. So good. This was my dad's creation, he loves just throwing stuff together and it always comes out good. -- posted by tinala

Sauerkraut Viennese

Thu, 10 May 2007 15:10:48 -0400

A delicious, economical dish from the Wisconsin Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Sour Pork Roast

Fri, 11 May 2007 16:46:26 -0400

SOURCE : SCOTT TUCKER Scott is an up and coming Chef! (Western Italian - border of Germany) -- posted by Chef Shadows

Wurstsalat - Sausage Salad

Thu, 17 May 2007 23:44:13 -0400

This is a quote from the site I found it at- "It is very easy to make and is one of those German specialties that best reflects the German food industry. It is either made with fine grain sausages like Knackwurst or Frankfurter. German summer afternoons spent at home working in the garden often end with a meal of wurstsalat". Posted for ZWT- German -- posted by Chef Mommie

Rotkohl (German Red Cabbage Dish)

Wed, 01 Aug 2007 18:55:11 -0400

A version with no onions; however, if you like, you can slice a small onion and saute it in the bacon fat, stirring and dividing slices into rings, before Step 2. -- posted by echo echo

Pork and Kraut

Mon, 20 Aug 2007 18:46:28 -0400

This is a family recipe that is very tasty. Even people who aren't crazy about sauerkraut have liked this--kids love it also. -- posted by Chef KennyKrocker

Dorsel's Goetta Variation No. 2 (Crock Pot)

Mon, 27 Aug 2007 11:20:31 -0400

Goetta is something like "Scrapple" that's not so greasy. It may be a German dish but in the U.S., it is very popular around Cincinnati, Ohio. Most folks I know eat it as an all-in-one breakfast dish with either syrup, gravy, or melted butter on it. The Dottie Dorsel Pinhead Oatmeal Company sort of set the standard for the recipe and this is a slightly modifide entry of their "alternative version" (non-onion version) of Goetta. -- posted by Bone Man

Hot German Potato Salad

Sun, 09 Sep 2007 22:18:26 -0400

Hot salad dressing made with vinegar and bacon drippings is a common feature in German-American cooking. -- posted by Alan in SW Florida

Bratwurst in Sauce (Crock Pot)

Sun, 09 Sep 2007 23:04:59 -0400

This is from a 1975 Rival cookbook. Serve this with some good dark bread and maybe some potatoes. -- posted by dicentra

Cheesy Brat Stew for the Slow Cooker

Tue, 18 Sep 2007 22:20:45 -0400

From All Recipes. -- posted by dicentra

Honey Mustard Beer Brats (Crock Pot)

Tue, 18 Sep 2007 22:21:33 -0400

OH YUM! From All Recipes. -- posted by dicentra

Jäger Kohl (Hunter's Cabbage)

Mon, 24 Sep 2007 22:41:25 -0400

I found this at Teri's Kitchen, a site about Pennsylvania Dutch cooking. It's become a favorite in our family. Since we don't eat pork, we substitute beef ingredients for the sausage and bacon. However, the pork version is more authentic. It is very hearty and filling. -- posted by Halcyon Eve

Pork and Beer Stew (German)

Wed, 26 Sep 2007 17:17:52 -0400

*Schweinefleisch und Bier-Eintopf* in German, this recipe is from *Modern German Food* by Roz Denny. Roz said "In several parts of Germany, breadcrumbs are used to thicken soups & stews, a brilliant idea that adds a delicious rich & slightly nutty flavour, esp when beer is used instead of stock. This recipe uses shoulder of pork, but works equally well w/beef or veal & is a wonderful warming casserole." *Enjoy* ! (15 min was allowed for ingredient prep) -- posted by twissis

Bavarian Sausage Hot Pot

Tue, 16 Oct 2007 01:10:35 -0400

I found this on another recipe site. This is true German comfort food. -- posted by rocket_j_dawg

Pork Schnitzel

Thu, 25 Oct 2007 00:25:18 -0400

When my family lived in Germany I loved all the different schnitzels (rahm schnitzel, jaeger schnitzel, etc.). This recipe was printed in a Publix ad. I tried it and it tastes very similar to the basic schnitzel we ate in Germany. It's good by itself, but is fantastic topped with a cream sauce or mushroom sauce. The recipe directions say to cook two at a time, but I was able to cook all four at one time by using my big electric skillet rather than using a saute pan. -- posted by mailbelle

Schnitzel Eierkuchen - Bacon and Ham Omelet

Wed, 31 Oct 2007 19:54:38 -0400

A hearty breakfast dish from the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Nan's Schnitzel

Tue, 06 Nov 2007 00:35:53 -0500

My grandma is know by everyone as Nan, and she makes awesome German food. This Schnitzel is one of my personal favorites. Makes 6-10 Schnitzels @ 2 per person. Good with 'German style Potato Salad' or 'Spatzle' and some sort of veggie like 'Brown Sugar and Dill Carrots' -- posted by Nevaar

Speck Und Bona - Ham and Green Beans

Sat, 10 Nov 2007 19:53:56 -0500

Comfort food from the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Souse - Headcheese

Sun, 11 Nov 2007 13:40:29 -0500

An heirloom, butchering-time recipe impractical for most modern cooks. From the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Posting it as a historical novelty. Cooking time is approximate. -- posted by Molly53

Pork Knuckles With Sauerkraut and Dumplings

Tue, 13 Nov 2007 00:30:00 -0500

Hearty and filling, this comfort food comes from the Pennsylvania Dutch Chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. If you purchase the meat from the supermarket, you can generally skip the first step. -- posted by Molly53

Baked Spareribs and Sauerkraut

Tue, 13 Nov 2007 00:34:54 -0500

A rib-sticking, easy comfort meal from the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Schnitz Und Knepp - Dried Apples and Dumplings

Tue, 13 Nov 2007 15:01:07 -0500

I am a man well up in years with simple tastes and few, But I would like to eat again a dish my boyhood knew. A rare old dish that Mother made that filled us all with pep, This generation knows it not-we called it Schnitz and Knepp. I patronize all restaurants where grub is kept for sale, But my search up to the present has been without avail. They say they never heard of it, and I vainly wonder why, For that glorious concoction was better than pie. Dried apple snits, a slab of ham and mammoth balls of dough Were the appetizing units that filled us with a glow, When mother placed the smoking dish upon the dinner table, And we partook of its delight as long as we were able. My longing for that boyhood dish I simply will not shelf; If I cannot find it anywhere, I'll make the thing myself. -- posted by Molly53

Sauerbrats the Slow Cooker Way

Mon, 19 Nov 2007 19:24:18 -0500

This is my version of Brats and Sauerkraut. The slow cooker makes it very easy to throw together on the morning and then get all my errands done on a weekend day without having to worry about making time to cook a delicious dinner for the family. All the ingredients could be prepped the night before to make it even easier to throw it together in the morning. I used 2 slices of green pepper, 2 slices of red bell pepper and 2 slices of yellow bell pepper rather than using all one color because I had them on hand after having leftover toppings from homemade pizza night, and I thought the different colors would give the meal more visual appeal. I used to hate sauerkraut as a kid, but my mother never rinsed it, which made it taste very sour. I find that rinsing the kraut takes away some of the sourness but still leaves a lot flavor. Italian sausage can be substituted for the brats. -- posted by DbKnadler

Grilled Ham Steak

Tue, 27 Nov 2007 15:45:39 -0500

This is easy, tasty, and can be made with sugar free preserves. My DH and I love cinnamon so this glaze fits the bill. If you cannot buy a large ham steak, the thin ones work almost as well. Or you might buy a half ham and slice it into steaks at home. I have also just fried the steak on the stove, and then added the glaze to it. -- posted by WiGal

Monkeyboy Schnitzel

Mon, 10 Dec 2007 19:09:04 -0500

Monkeyboy's play on the classic German dish. Made with pork instead of veal. -- posted by MonkeyboyChef

Monkeyboy's Marinated Pork Loin

Wed, 12 Dec 2007 20:03:15 -0500

A German dish taught to my mother in the 80's. Pork Loin marinated with onions and garlic traditionally cooked over birch wood. This recipe is adapted to the outside grill. -- posted by MonkeyboyChef

Polish Sausage-Krauters

Fri, 21 Dec 2007 16:52:15 -0500

A yummy German dish -- posted by -------

Simple Wiener Schnitzel

Fri, 28 Dec 2007 18:43:55 -0500

The classic German dish, name from Austrian capital of "Vienna" (Wien), name sounds funny ! This will serve 4. :-) -- posted by -------

Jaeger Schnitzel

Thu, 03 Jan 2008 22:15:15 -0500

Breaded Pork Cultets in a Mushroom Cream Sauce. This recipe is an adaptation of a recipe that I found somewhere on the internet, and have never been able to find again. Some of the ingredients are approximate, so add a little at a time. Remember that bacon is very salty, so you should not need to add salt to the sauce. -- posted by ChesterCopperPot

Corn Stuffed Pork Chops

Fri, 25 Jan 2008 18:46:13 -0500

My DH loves pork chops and this is a simple, homey old standby. Make a salad and you have your meal:) -- posted by WiGal

Sauerkraut Balls With Polish Sausage and Corned Beef

Tue, 29 Jan 2008 19:55:03 -0500

My family has an annual Oktoberfest party where everyone brings a German dish to pass. I made this and all of the "balls" were gone. This recipe makes about 60 yummy fried sauerkraut balls, depending on the size of the balls. My thanks to NC State Trooper for the original recipe with my alterations. -- posted by mama noah

Choucroute Garnie a L'alsacienne (Alsatian Pork W/Sauerkraut)

Tue, 19 Feb 2008 00:00:49 -0500

Was served this recipe by friends. Favorite of the family! -- posted by Celticevergreen

Jagerschnitzel

Tue, 19 Feb 2008 01:36:11 -0500

Jagerschnitzel, or Hunter's Schnitzel, is as close to German comfort food as it gets. Pork cutlets served with a rich, creamy mushroom gravy, this recipe is as delicious as it is simple! -- posted by Ninjafluff

City Chicken (Or Pork)

Tue, 19 Feb 2008 01:48:48 -0500

A modified recipe from Grandma. She liked making kabobs from her meat and cooking it covered on the stovetop, but it tends to come out juicier and more flavorful with my modifications. The original recipe calls for pork, but it can also be made with chicken. I usually make it with pork chops. Easy and delicious- I have to remind my husband to leave leftovers or he'll eat it all! You can easily cook for a crowd by using chicken breasts, just use two pans to brown the meat. -- posted by PorcelainDoll

Alsatian Sauerkraut Potato Soup

Thu, 10 Apr 2008 17:14:02 -0400

From Good Food Magazine, January 1988. A good use for that lone leftover pork chop! -- posted by JackieOhNo!

Hearty Cheese 'n Toast

Mon, 28 Apr 2008 01:35:15 -0400

A quick and easy TOH recipe that makes uses of leftover cooked meat. I listed ham as the meat ingredient, b/c that is what I have fixed it with, but turkey, chicken, or beef would be good, too. -- posted by WiGal

Braised Red Cabbage

Tue, 27 May 2008 02:46:37 -0400

Recipe is from Food Network. -- posted by Lainey6605

German Cheese & Beer Fondue

Tue, 27 May 2008 23:12:11 -0400

A delicious recipe from Rachael Ray. -- posted by Lainey6605

Zigeunerschnitzel (Gypsy Schnitzel)

Wed, 28 May 2008 01:04:59 -0400

This is a pork schnitzel with a spicy tomato sauce with mushrooms. I have tried this using chicken as well and I really can't decide which I like better. We really enjoy these. Something my Grandmother used to make for us when we went to visit. -- posted by Marlitt

Pork Loin With Fresh Mozzarella, Basil and Tomatoes

Wed, 28 May 2008 01:50:03 -0400

I first enjoyed this recipe at my mother-in-law's home in Cologne, Germany. Germany has a very large population of Italians and so it is very common to eat Italian-inspired dished there. This one combines pork tenderloin with tomato sauce, fresh tomato slices and melted mozarella cheese. A true knockout. I think this recipe originally came from a German woman's magazine. Though this recipes sounds very complicated, it is quite easy and fun to make. It is also a definite crowd-pleaser. -- posted by ElleFirebrand

German-Style Kielbasa

Wed, 28 May 2008 01:58:49 -0400

This is a one-dish skillet recipe made with apples, sausage and sauerkraut. Recipe is from All Recipes. -- posted by Lainey6605

German Zwiebelkuchen (Onion Pie)

Wed, 28 May 2008 02:00:02 -0400

Zwiebelkuchen is an onion pie from Swabia, in south-central Germany. It is a special time of year, in the fall, when the mom & pop winemakers will open a BasinWirtschaft in their barn or garage. This recipe is from All Recipes. -- posted by Lainey6605

Kielbasa and Cabbage

Wed, 28 May 2008 02:03:16 -0400

This is a simple German dish. -- posted by Lainey6605

Sauerkraut Balls

Wed, 28 May 2008 20:11:50 -0400

Recipe is from Food Network, the Emeril Live show. -- posted by Lainey6605

German-Style Green Beans

Wed, 28 May 2008 20:15:55 -0400

An easy and delicious way to prepare green beans. -- posted by Lainey6605

German Pork Chops With Sauerkraut from the Gehos

Wed, 28 May 2008 20:42:39 -0400

The sauerkraut soaks up the meat flavors, and the meat is very, very tender. -- posted by Mme Melissa

Kraut Un Chops

Thu, 29 May 2008 02:40:38 -0400

From a Pennsylvania Dutch cookbook. I haven't made this yet, but it looks delicious! Let me know what you think! -- posted by Emily Elizabeth

Meatballs in Caper Sauce (Konigsberger Klopse)

Fri, 30 May 2008 14:11:20 -0400

From: The Eastern European Cookbook" by Kay Shaw Nelson. -East Germany. Russians call it 'Kaliningrad'. This is an easy version...all the other versions I've seen posted make a mess of your kitchen. -- posted by Engrossed

Bratwurst Brandenburg Art (Bratwurst Brandenburg Style)

Mon, 02 Jun 2008 22:38:37 -0400

Traditional German recipe from a family friend. -- posted by Celticevergreen

Bayerische Schweinekoteletts (Pork Chops Bavarian Style)

Mon, 02 Jun 2008 22:41:14 -0400

German style microwave dish that is easy and quick to prepare. -- posted by Celticevergreen

German Style Stuffed Pork

Sun, 08 Jun 2008 02:46:09 -0400

I used to eat this as a kid. My mom would make this and it smelled so good in our house. I have since started making this for my own family and they all love it. -- posted by mommyoffour

Bratwurst Cooked in Beer, With Apple Sauerkraut

Thu, 04 Sep 2008 18:38:46 -0400

We have a new comfort food! Serve on buns Recipe #318739 or pass a basket of Recipe #322241 ! -- posted by Galley Wench

Chef-Boy-I-Be-Illinois' Oktoberfest Skillet

Sun, 26 Oct 2008 16:40:10 -0400

It's October and here in Central Illinois we are experiencing some of the coldest weather this Fall. That puts me in the mood for a dish that I usually make once a year. So last night, my partner and I enjoyed this one dish meal. It makes enough for an Army though! First, if you don't have a big skillet with high sides (mine is 14" with 3" sides) you might want to use a big pot. You can use any type of sausage you wish. We enjoy the smoked bratwurst we are able to get from our butcher. I also use Canadian bacon because it's leaner than bacon, but still has that wonderful smoky flavor. Also, I do not drain nor rinse my kraut. We like the tang. And with the addition of 2 teaspoons of sugar, and the use of wine and beef broth, the kraut really mellows anyway. Try to use sauerkraut in a jar or the refrigerated bags. We're fortunate enough to get imported kraut. I put my spices into a small tea infuser, so I can remove them before serving. If you're not a fan of cloves, don't use them. We like the subtle taste they impart though. Last, I take a short cut and use canned carrots. I find that raw carrots take longer to get tender than the potatoes. And I'm usually in hurry for dinner! And if you're really in a hurry (or just lazy ;-) ), you could add two cans of drained potatoes too! -- posted by Chef-Boy-I-Be Illinois

German Pork Chops & Potatoes

Mon, 27 Oct 2008 23:38:27 -0400

This is my version of an old family recipe from my German relatives, which started out as what they call Schnitzel. I've added the fried potato part, and it sure is tasty, as with most fattening things. This is not for anyone diet conscious! If you need to add some pounds, this is the recipe for you! Oh, I'm sure someone will figure out how to cut the fat from this. -- posted by SpchTeachCooks

Bavarian Braunschweiger Dip

Tue, 28 Oct 2008 01:17:22 -0400

If you call it "braunschweiger," people are more likely to try it. The "liver" in "liverwurst" turns a lot of people off. -- posted by Cluich

Goulash Soup

Thu, 30 Oct 2008 13:39:59 -0400

This recipe is almost as good as the Goulash soups we devoured when we lived in Germany. Not very diet friendly but warms the soul on wintery Canadian nights LOL I am not sure of exact servings but it always fed a family of 4 with some leftovers. -- posted by wicked cook 46

Rice and Pork Casserole

Tue, 11 Nov 2008 14:40:39 -0500

If your looking for something homey and comforting this will fill the bill. Savory with a touch of sweetness from the apple it will please the the whole family. -- posted by Annacia

Cordon Bleu With Gorgonzola Cheese Sauce

Thu, 13 Nov 2008 00:27:52 -0500

Easy to make, very filling. -- posted by PeachPie24

German Mennonite Ham Loaf

Thu, 20 Nov 2008 19:28:49 -0500

Ham loaf and mashed potatoes are one of my favorite comfort food meals from my life in rural Ohio. -- posted by Mama Cee Jay

Sausage Fennel and Apple Skewers

Wed, 03 Dec 2008 22:49:40 -0500

Every Day with Rachael Ray. Dec 08. -- posted by dicentra

Pork Chop Sauerkraut Simmer

Wed, 31 Dec 2008 00:26:56 -0500

Two foods we love at our house are pork and sauerkraut and this recipe combines the two for a delicious stove top casserole. Serve with boiled potatoes. -- posted by Irmgard

Oktoberfest Stoup

Mon, 05 Jan 2009 23:29:39 -0500

Taken from Rachael Ray's book, "30 Minute Get Real Meals" (lower carb meals). I've made a few minor changes/suggestions (as noted in parantheses). I am going to be using this in my OAMC and will update the recipe after I've tried it out! -- posted by Blessed Bliss

Bacon Onion Spaetzle

Thu, 29 Jan 2009 23:25:39 -0500

Food Network, $40 a Day - Jackson Hole, WY; recipe courtesy Roger Freedman. Side note: In Switzerland it is common to add Raclette or Gruyere cheese to this dish (referred to as Alpine Macaroni). -- posted by swissms

Low Cost German Pork Schnitzel

Mon, 06 Apr 2009 00:28:52 -0400

This is a low cost version of Wiener Schnitzel. It is made with pork and very popular in Germany. -- posted by Chef #1166907

Wiener Schnitzel With a Proper Potato Salad

Sun, 12 Apr 2009 01:06:02 -0400

My adaptation of Huey's Weiner Schnitzel with a Proper Potato Salad. It is the homemade mayonnaise that makes this potato salad particularly delicious - or as Huey described it "proper" - and making it in a food processor couldn't be easier, although it could, of course, also be made by hand. Huey opts for vegetable oil here rather than olive oil as he insists that it can more effectively be flavoured with other ingredients such as herbs and garlic. The bacon he panfries in olive oil and then adds to the hot potatoes which readily absorb the bacon juices. The leftover eggwash he suggests saving and later adding to some extra eggs to make scrambled eggs. To avoid getting lumps in the breadcrumbs, he suggests using one hand for dipping each schnitzel in the flour and egg and the other hand for dipping the floured, egged schnitzel into the breadcrumbs. If you want to enjoy the potato salad at its most flavoursome, it is essential that it NOT be placed in the fridge but that it is made and eaten on the same day. -- posted by bluemoon downunder

Easy German Lasagna

Mon, 20 Apr 2009 01:07:27 -0400

This is an easy way to enjoy a unique dish that has amazing flavor and is sure to please even the most picky eater. A must try ! -- posted by Carpi Diem

Gouloster

Thu, 28 May 2009 23:26:04 -0400

This is one of our Christmas traditions. My Grandmother used to make this. There was no recipe, grandma would mix the ingredients and take a piece and cook it in a skillet and then taste it, adjusting as she went. -- So one Thanksgiving my aunt grabbed ingredients from grandma, I measured, and my sister wrote down the amounts. -- Can be cooked in a pressure cooker at 15 PSI for 45 minutes. Never fill a pressure cooker over 2/3 full, or the recommendation of your pressure cooker manufacture. With our 6 quart this would take 3 batches (raw cabbage takes up a lot of room). -- About wrapping the pork balls, I only do this for very special occasions, almost never, I just slice the cabbage about 1/4 inch thick to layer in about 3/4 inch layers. -- posted by SC David Cooks

Farmhouse Ham, Cheese and Sauerkraut Sandwiches

Wed, 24 Jun 2009 15:18:56 -0400

This one screams old-timey, German, "down-home," and "comfort food" all at once! Sandwiches can be assembled ahead of time, covered & chilled. At meal-time, bake as directed. Thanks to *Midwest Living* for this awesome recipe and the excellent alternatives featuring midwest-region crops. -- posted by Debber

The Wurst Reuben Burgers

Tue, 14 Jul 2009 01:59:31 -0400

This Reuben Burger recipe is from the Rachel Ray Show. -- posted by 1PugMom2

Brussels Sprouts Parisienne

Tue, 25 Aug 2009 02:49:48 -0400

Lightly steamed and tossed in butter, a dash of salt & pepper and a pinch of nutmeg--sometimes simple is best! Top sprouts with crisp crumbled bacon, freshly grated lemon zest, and a dollop of creme fraiche to dress them up, if you like! This is my favorite Brussels sprouts recipe, since childhood. -- posted by BecR

Angela's Leberkäse Bavarian Loaf

Tue, 08 Sep 2009 15:01:42 -0400

Leberkase is a special lunchmeat/appetizer kind of pork meat loaf. Try very thin slices on dark rye bread with pickles. Posted in response to a recipe request from Grocery Shopping Network. Cooking time is approximate. -- posted by Molly53

Beer Braised Bratwurst With Sauerkraut

Mon, 14 Sep 2009 18:37:53 -0400

Want a great Oktoberfest recipe? Look no further. -- posted by Ice Cool Kitty

A Grape Picker's Lunch! Sausages and Lentils With Thyme and Wine

Thu, 08 Oct 2009 11:19:42 -0400

I am lucky enough to live in the Cognac and Pineau grape growing area of South West France - we also grow grapes for the excellent local (Charente-Maritime) wine in this area. Our woodman, Monsieur Jacquot, has a small chateau with several vineyards, and every year we are invited to join in on the first or last day of the "Vendange" - the grape harvest. And, every year, Madame Jacquot prepares and cooks the most delicious food for all of the grape pickers, family and invited friends. This year (2009) the harvest started on the 1st October, and this is the dish she made for us, served simply with fresh salads, assorted local breads, local butter, cheese and of course local wine, pineau and cognac. I asked her for the recipe and she rattled out the ingredients at a rapid pace, whilst I scribbled them down on the back of an envelope! I have recreated this recipe at home twice now, and this is ALMOST as good as hers is! (Mind you, she set hers out on long tables with white linen and beautiful old vintage crockery.......I found out that the white linen were bed sheets! NEVER used on a bed she stressed, kept for large gatherings.) The key to this recipe is SIMPLICITY and GOOD sausages and wine. I used local Toulouse sausages, meaty and with a high 85% meat content. But you can use ANY good, meaty sausages that you have available locally - I bet high quality venison or Angus beef sausages would be brilliant in this dish. Also, DO try to source Lentilles Vert de Puy green Puy lentils; they make all the difference to this wonderful harvest dish. I hope you enjoy this recipe as much as we did, sitting at the long table in the old barn, under ancient beams and with beaming faces and loud laughter. ( PS: I cut this recipe RIGHT back from 30 people to just 4! Please adjust the amounts to suit.) -- posted by French Tart

Sauerkraut and Spareribs

Fri, 01 Jan 2010 20:15:15 -0500

This is a New Year's Day tradition for my hubby's family. It has German origins and is supposed to bring good luck in the New Year. Note: My MIL says that the spareribs must be country-style; baby back don't work for this one. The amount of sauerkraut used depends on how much you want to eat. We found 2 cans to be too much; next time, we'll scale it down to 1 1/2. -- posted by The Wallaces