Recipezaar: German,Low Fat recipes

Carrot Spatzle (moehrenspaetzle)

Mon, 24 Mar 2003 20:04:52 -0500

One of my favorite side dishes. It is easy to make and has a fine taste. -- posted by Clara12

Red Apple - nonalcoholic cocktail

Fri, 04 Apr 2003 20:03:04 -0500

Last year I went to the cafeteria of my favorite huge book store and enjoyed that wonderful cocktail. As it was so delicious I drank all the other tasty cocktails they had on the menu and asked for the recipes. So have a look at my other recipes, there you will find them. -- posted by Clara12

German-Style Pasta

Fri, 04 Apr 2003 20:24:03 -0500

Cabbage and pasta lovers unite for this simple sweet-and-sour side dish. -- posted by Barb Gertz

Kartoffelkloesse (german Potato Dumplings)

Wed, 16 Apr 2003 20:03:34 -0400

Just what the name implies - these are German-style potato dumplings, as found everywhere in the South of Germany, Austria and Bohemia. These are traditionally served with any roast with gravy, but most well-known as an accompaniment for a hearty Sauerbraten and red cabbage. Like polenta, second-day leftovers are a treat when sliced into slabs and fried in butter. -- posted by LastBaron

Strawberry Joghurt Summer Drink

Tue, 27 May 2003 20:04:19 -0400

Great, refreshing drink -- posted by Nikosmom

SGROPPINO (Blender recipe)

Wed, 25 Jun 2003 20:01:16 -0400

Don't frown on the milk, it's foam is needed to make the drink a bit more "solid". -- posted by Clara12

German Chicken

Tue, 02 Sep 2003 20:04:42 -0400

A nice flavor combination. -- posted by Audrey M

Potato Dumplings

Wed, 15 Oct 2003 20:00:42 -0400

A must served with Sauerbraten - German pot roast. Takes a while to prepare but very worth the time. -- posted by Hugce

Sweet and sour red cabbage

Wed, 15 Oct 2003 20:00:43 -0400

Delicious...especially served with Sauerbraten - German pot roast and Potato dumplings...a fabulous German feast!! -- posted by Hugce

Cabernet Sauvignon Poached Figs

Wed, 12 Nov 2003 19:59:51 -0500

Schokinag Schokoladen Industrie in Mannheim baking and recipe tips -- posted by - Momma Loon

Kurt's Potato Latkes

Mon, 15 Dec 2003 20:00:40 -0500

My friend Kurt gave me this recipe many, many years ago. -- posted by marisk

Breaded Cauliflower

Fri, 23 Jan 2004 20:00:49 -0500

I thought this recipe would be here, but didn't see it. It's one of my favorite ways to have cauliflower. My Grandmother made this often. Frying it with breading just does something to the flavor. You can also add other spices to change the flavor, such as Italian spices, Essence, Garlic, etc. It is so easy. -- posted by glitter

Bavarian "Pulled" Apple Strudel (Gezogene Strudel)

Sun, 22 Feb 2004 20:00:25 -0500

This is older than the Saints I think...or at least every Great Grandma I knew made this one with their eyes closed. We just watched in amazement. It looked like parchment paper on the table and they worked wonders with it. It was delectible, flakey every time, and anything that oozed was sweet and crunchy and great to our palate. You can master it, but it is a challenge if you like that sort of thing....I know I do. -- posted by glitter

Brotchen

Tue, 20 Apr 2004 19:59:43 -0400

When we lived in Germany several years ago, I became hooked on Brotchen, fresh from the Bakkerie. I have been searching for a recipe that duplicates that crisp-on-the-outside, melt-in-your-mouth middle ever since. I haven't tried this one, yet, but it certainly reads like it will fill the bill! Those of you who have never experienced Brotchen, keep in mind that it is best eaten soon after baking. Within several hours, it becomes very dry and hard. But when fresh, it is magnificent! Prep time is an estimate. -- posted by Panakanic

Rote Grütze German Mixed Berry Pudding

Tue, 18 May 2004 20:00:49 -0400

Rubies in springtime. A traditional German dessert posted in response to a recipe request. I estimated the measurement of the cornstarch. The original recipe called for 100 grams. -- posted by Molly53

Schmackhaft German Salad

Thu, 22 Jul 2004 19:59:59 -0400

This is a very complicated recipe but well worth the effort!! Too often, German cooking is viewed as simple and easy. This recipe provides something different--German cooking as it is presented in the best 5-star restaurants all over the continent. Due to the combination of spirits in the sauce, this salad is excellent with almost any drink. -- posted by Pickles F

Jaegersosse (Huntersauce)

Wed, 01 Dec 2004 20:00:26 -0500

I posted this to a request from my German cookbook. It is supposed to be good with spaetzle or noodles, schnitzel and game. I remember cooking it a long time ago and it was quite nice. If you find the indicated mushrooms too expensive, replace them with regular. It's a difference in taste, but also in your wallet :) -- posted by Mysterygirl

Muddy Punch (Schlammbowle)

Wed, 12 Jan 2005 20:02:50 -0500

This is like drinking dessert, but don't blame me if you suffer the next day! -- posted by -Sylvie-

German Cucumber Salad

Mon, 07 Feb 2005 19:59:06 -0500

A recipe for a German deli salad, posted in a Community thread by Chef #183326. -- posted by DeSouter

Fried Potatoes With Vegetables

Wed, 31 Aug 2005 16:41:14 -0400

This is a German recipe for the World Tour. This is from Recipesource. -- posted by Jessica K

Susan's Pink Watermelon Pickles (Not Rind)

Fri, 07 Oct 2005 15:03:41 -0400

These may sound strange, but they are very good. My dear Mother-in-law made these all the time. They are made with the pink, sweet part of the watermelon, not the rind. Give them a try, they are easy and delicious! -- posted by ~Leslie~

Sautéed Green Apples and Leeks

Sat, 08 Oct 2005 16:13:44 -0400

Found this German recipe on one of my favorite vegetarian websites. Leeks & apples go quite well together so I'm looking forward to trying this. When i do get to it, I'm thinking of adding a bit of fresh sage. Posted for the Zaar World Tour -- posted by justcallmetoni

Marion's Chicken in Honey-Mustard Marinade

Mon, 10 Oct 2005 16:52:05 -0400

Found this recipe on the website of a German cook named Marion. Though honey and mustard are commonly paired, the addition of orange and dill is new to me. This is an untried recipe posted for the Zaar World Tour. -- posted by justcallmetoni

German Onion Salad Dressing

Tue, 11 Oct 2005 16:04:38 -0400

Ok, I can't verify that this German. All I know is that my Grandfather visited us when we were living there and this is one of the recipes he hauled home. Prepare ahead since it needs to sit for a couple of days. I love this stuff. Zaar World Tour 05 -- posted by Amis

Hermann the Birth (Starter)

Thu, 20 Oct 2005 19:14:30 -0400

This is a great moist and versatile cake and a long German tradition that followed me throughout school and into adulthood. Somebody was always bringing Hermann along. This is how you give birth to Hermann. Check out part 2 HERMANN The Feeding and Care for instructions on how to raise your Hermann baby. Oh, and dont forget to check out his big brother Siegfried! He is in charge of the breads. -- posted by Berliner Göre

Siegfried the Birth (Starter)

Thu, 20 Oct 2005 19:14:55 -0400

This is the big brother of Hermann, the sweetie. Siegfried starts out the same as Hermann, however the feeding is different and is what turns this into bread dough instead of cake dough. Check out part 2 SIEGFRIED The Feeding and Care for instructions on how to raise your Siegfried baby. Oh, and dont forget to check out his little brother Hermann! He is in charge of the cakes. -- posted by Berliner Göre

Robert the Birth (Starter)

Sun, 23 Oct 2005 19:40:27 -0400

This is another big brother of Hermann, the sweetie. Robert starts out slightly different than Hermann and Siegfried, but works along the same principles and turns into bread dough instead of cake dough. Robert is also extremely versatile and will soon have many recipes posted for it. Check out part 2 ROBERT The Feeding and Care for instructions on how to raise your Robert baby. Oh, and dont forget to check out his little brother Hermann! He is in charge of the cakes. -- posted by Berliner Göre

German Potato Dumplings

Wed, 18 Jan 2006 14:36:23 -0500

We have this for a little change in side dishes. It also is a good recipe to make use of stale bread or rolls and left over potatoes. These are quick and easy to make. Really good with gravy from a roast or stew. Try them I'm sure you'll like them. My kids always make sure I don't have any left-overs. -- posted by Marlitt

German Quark

Mon, 23 Jan 2006 22:59:39 -0500

This recipe was found on The German Corner website. This is an easy overnight instruction on how to make quark. Quark is a German dairy product similar to sour cream. It is used to make German Cheesecakes and other desserts and dishes. It is even delicious with some fresh herbs and spread on some bagels or fresh crusty bread rolls! You will need a covered pyrex baking dish or similar along with a large colander and a cheesecloth or plain linen. -- posted by Mom2Rose

German Sweet Tomatoes With Spices

Mon, 17 Apr 2006 16:29:15 -0400

I grew up with this side dish. My aunts told me the recipe "came over with the boat" Years ago, the only tomatoes you could get were plain,either fresh and canned.This is not for everyone's taste, but it grows on you. -- posted by Montana Heart Song

Cod With Onions and Chives (Kabeljau Mit Schnittlauch Zwiebeln)

Mon, 01 May 2006 19:01:43 -0400

German Cookery (Hans Karl Adams) -- posted by figaro8895

Radish and Tomato Salad (Rettich Un Tomatesalat)

Mon, 01 May 2006 19:04:50 -0400

German Cookery (Hans Karl Adams) Number of servings is a guess. -- posted by figaro8895

Honey Biscuits (Cookies)

Mon, 08 May 2006 19:20:09 -0400

This is my Mum's recipe for traditional Xmas biscuits. Usually given as presents. They are a 'Barossa Deutsch' recipe, which means they started as a German recipe, brought over with the settlers of South Australia's Barossa Valley, and have been adapted over the years. Makes a large quantity, but last for months in a sealed container. -- posted by Mischka

Beer Dressed Potato Salad

Thu, 25 May 2006 13:42:34 -0400

My SIL made this & I loved it. Getting the recipe was a challenge since Lou is a "cook with what I have on hand" person. I've used my best guess for directions but am fairly confident of the ingredients. Cook time does NOT include boiling the potatoes but DOES include the standing time. Updated to reply to reviews: I always use the beer most commonly found in Texas coolers - Miller Lite. I suggest that you add additional mustard in you use a darker beer. Added salt & Tabasco additions to directions. -- posted by SusieQusie

Strawberry Punch (Erdbeerbowle)

Mon, 29 May 2006 19:58:14 -0400

A delicious summer punch made with both still and sparkling wine - German, of course. From A Taste of Germany. -- posted by evelyn/athens

Pink Potatoes

Mon, 29 May 2006 20:19:47 -0400

This is one from a German grandmother. She will often cook hamburger with onion and make a gravy to blend with it to pour over the pink potatoes. -- posted by Sage

Strawberry Adult Drink!!!

Mon, 29 May 2006 21:33:20 -0400

My German teacher made this for us many years ago, the last day of our courses. I believe its a German drink that is popular in the high mountains of the country. Maybe due to the cold! -- posted by katia

Brötchen (German Breakfast Rolls)

Thu, 01 Jun 2006 14:39:19 -0400

Posted for Zaar WT II '06 Time to cook includes time to rise. -- posted by Cynna

Flounder or Sole(Flundern Oder Schollen, Gebacken)

Thu, 01 Jun 2006 20:55:10 -0400

Posted for ZWT II. From Germany. -- posted by LMillerRN

Pressure Cooker, Yellow Beans Berlin.

Thu, 15 Jun 2006 23:43:33 -0400

Posted for RecipeZaar World Tour 2006, German Challenge. I have allowed cooling time to open the pressure cooker again in the preperation time. -- posted by kiwidutch

Hot German Potato Salad

Tue, 20 Jun 2006 17:01:15 -0400

My grandmother's famous hot potato salad -- posted by Tendoy5

Laugenbrotchen (Pretzel Rolls)

Mon, 03 Jul 2006 20:11:45 -0400

These are traditional German bread rolls made from pretzel dough- so the dough can also be used to make pretzels (Brezen). A Betty Bossi recipe. Preparation time includes rising time. Dough could initially be done in the breadmaker. -- posted by Chickee

Wareneki (Fruit Pockets)

Fri, 07 Jul 2006 15:11:02 -0400

From the Mennonite Treasury of Recipes. I've enjoyed these since I was a child. -- posted by * Pamela *

German-Style Mashed Potatoes

Mon, 31 Jul 2006 21:18:26 -0400

I found this recipe in a Taste of Home magazine. -- posted by Chris Reynolds

Hot German Potato Salad

Wed, 30 Aug 2006 17:14:43 -0400

Very good, and easy to do in the crockpot. Serve with brats or kielbasa, at least thats what I do. -- posted by KittyKitty

Braised Carrots

Wed, 06 Sep 2006 15:14:24 -0400

Quick and easy. A German side dish favorite for fried meat or fish. Sweetness comes from cooking in butter and a little sugar. I only use enough sugar to support the natural sweetness of the carrots, not to actually sweeten them. -- posted by Inge 1505

Kartoffelpuffer (Potato Pancakes)

Wed, 20 Sep 2006 08:56:44 -0400

Just like Gramma used to make on the old wood-burning stove! Excellent to serve with bacon and eggs for breakfast or as a side-dish for a light supper during Advent. Similar to hash-browns ONLY BETTER! -- posted by Debber

Soft Pretzels

Fri, 20 Oct 2006 21:26:05 -0400

If your current pretzel recipe lacks that true pretzel taste, try this one. I searched for a recipe that really tasted like pretzels, not bread. This is the ticket! The directions look daunting, but they are not. I can get a batch from beginning to end in an hour and a half...and worth it! My kids love them for breakfast. I will skip the salting on some of them and bake them plain. They heat them up, brush with a little melted butter and sprinkle with cinnamon sugar. -- posted by MacChef

Rot Kohl - German Red Cabbage (Crock Pot)

Wed, 29 Nov 2006 12:24:33 -0500

An authentic German recipe adapted from Mimi's cyber kitchen. The original said to cook on stove top 6 hours, but I have adapted it to the crock pot. -- posted by Sharon123

Grandma's German Kolaches

Fri, 01 Dec 2006 13:58:10 -0500

She called it "Kuchen", but, er, it isn't. She was Swedish and learned German dishes from her German MIL....maybe something got confused in the translation. I don't know how long it takes to make these since it's been too long, but it must be around three hours, since there are three rises....short baking time. Number of kolaches is just an estimate as well. Please read through the entire recipe before making. -- posted by Debbie R.

German-Style Green Beans

Thu, 14 Dec 2006 16:43:31 -0500

This is a nice side dish to any German entree, especially pork. It can be made in the crockpot, or on the stovetop. -- posted by lazyme

Sauerkraut With Apple and Caraway

Thu, 14 Dec 2006 16:44:20 -0500

A nice make ahead side dish that goes with any German entree. From Gourmet magazine, November 1991. -- posted by lazyme

Sauerkraut With Caraway

Thu, 18 Jan 2007 16:36:29 -0500

Kraut with a touch of caraway to top your hotdogs or favorite sausage. -- posted by ~Rita~

Mouth Watering Pot Roast

Mon, 12 Mar 2007 15:35:26 -0400

This is the most delicious pot roast I've ever had, and I've had many. The moist meat falls apart. Also, it doesn't give you that heavy feeling after you eat it. My whole family loves this and I would definitely serve it to special guests. It's fairly easy to make and is very hard to mess up. -- posted by Food of the Gods!

Sauerkraut Hot Dog Topping

Mon, 12 Mar 2007 15:44:15 -0400

I love Saurkraut on Hot Dogs and this is delicous! Its great to have on hand at your next cookout, Superbowl or tailgate party, or just when you feel like grilling some hot dogs or smoked sausages. -- posted by Little Bee

Spaetzle Dumplings

Tue, 03 Apr 2007 21:35:52 -0400

These are SO yummy! I love them with cheese and butter. -- posted by FloridaGrl

Sauerkraut for Hot Dogs

Wed, 23 May 2007 16:27:56 -0400

From Taste of Home but found on line. Posted for ZWT3 -- posted by Julie B's Hive

Hot Sweet Mustard

Thu, 21 Jun 2007 20:20:26 -0400

So simple, and so good! Great with hot dogs, pretzels, spread on sandwiches, fish, poultry, etc.! Adapted from Easy Entertaining with Michael Chiarello Episode: Little League Tailgate -- posted by Sharon123

Spaetzle Recipe #2

Tue, 07 Aug 2007 22:55:15 -0400

This is a recipe from the back of the packaging that my spaetzle maker came in. The spaetzle maker is by Norpro -- posted by Chef #363

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

Kartoffel Pfannkuchen - Potato Pancakes

Wed, 31 Oct 2007 02:10:07 -0400

Easy and delicious. From the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooking time is approximate. -- posted by Molly53

German Country Style Sourdough Rye Bread With Caraway Seeds

Fri, 02 Nov 2007 18:53:22 -0400

When I lived in Germany I loved all the different types of breads that were on offer; so many different textures and flavours - lots of them with seeds, onions, cheese and grains. This has to be my all time favourite however - a light and slightly chewy sourdough rye bread with caraway seeds - the very essence of traditional German flavours! This bread has been adapted for the Bread Machine/Maker, and works EXTREMELY well when made this way. However, you can of course make it by hand in the more traditonal manner, as I like to do when I have lots of "bread making time"! This bread makes superb sandwiches and is perfect when served with soups, pates, cold meats, hams, corned beef, cheese and pickles. The "sponge" sourdough starter needs to ferment only overnight, making this a light style sourdough bread. This bread also keeps very well for up to 4 to 5 days. -- posted by French Tart

How to Make Sauerkraut

Sat, 10 Nov 2007 19:47:51 -0500

An heirloom recipe impractical for most modern cooks. From the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts institute of Chicago, 1947. Posted as a historical novelty. Fermentation time not included in preparation time. -- posted by Molly53

Rivels Soup

Thu, 22 Nov 2007 13:55:01 -0500

Rivels are essentially unformed bits of from-scratch noodles. From the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947 -- posted by Molly53

Knepfla Soup

Wed, 02 Jan 2008 21:47:51 -0500

This is an easy dish to make. While your stock and vegetables are cooking you are making the knepflas; the last 30 minutes of cook time are passive. I often end up adding more flour to the knepflas, so they are not sticky and easier to work with. -- posted by Anchorage Chef

Portzelky (New Year's Cookies)

Mon, 07 Jan 2008 23:38:14 -0500

This is a traditional Mennonite recipe from the Mennonite Treasury cookbook. It is basically a type of fritter with raisins. For as long as I can remember, my mother served these for lunch on New Year's Day along with Farmer Sausage and dill pickles. This year I tried making them myself and they turned out just as I remember. This will be a New Year's tradition that I hope to carry on. We like them hot right out of the deep fryer but you can also roll them in icing sugar and serve at room temperature. The prep time includes rising time. -- posted by deepfreeze

Rotkohl (Red Cabbage)

Mon, 21 Jan 2008 22:26:02 -0500

I got this recipe from Ursula, a German born Woman. A good friend of my Wife and I. -- posted by MnBiker

Knoephla/Knepfla Soup

Sun, 03 Feb 2008 17:17:07 -0500

This is a popular creamy chicken stock soup with diced potatoes, carrot, celery and onion with little dumplings dropped in after the veggies have just become tender. I actually submitted this recently to our work cafeteria's "Souper Bowl" competition and was picked to cook and serve it. good thing the head chef did the math - it turned out great at 12 gallons! My husband scored the recipe from a friend's wife who offered him a bowl when he was doing some handy-man work at their house. Lucky for me he never turns down a lunch offer - it yields me some tried and true recipes! I have added cubed/shredded cooked left-over chicken to make it even more hearty. You can also garnish with some crumbled cooked bacon bits. I feel that Yukon Gold potatoes work best. If you can eat just a cup, good for you - it'll last longer then. With us, big bowls are the only way! -- posted by BinkyKat

St. Patrick's Shnockered! Shandy

Mon, 25 Feb 2008 19:34:41 -0500

At Oktoberfest, some of us had to drink these every other round, to pace ourselves for drinking from sunrise to sunset. The English have been making shandys since the 1600s. This version is from Eating Well magazine. If you prefer, you can substitute 1 1/2 cups ginger ale for the seltzer and frozen limeade. -- posted by ~Jen~

German Potatoes

Thu, 22 May 2008 14:14:41 -0400

A great side dish. -- posted by lazyme

Sautéed New Potatoes With Parsley

Thu, 22 May 2008 14:19:23 -0400

A quick, easy, German side dish from Bon Appetit. -- posted by lazyme

German Potato Dumplings

Thu, 22 May 2008 14:20:33 -0400

Simple and tasty -- posted by MeliBug

German Baked Beans

Tue, 27 May 2008 01:53:39 -0400

This recipe combines pork and beans with sauerkraut and applesauce to make a great side dish to pork or ham. Posted for ZWT #4 -- posted by mary winecoff

Potato Pancakes

Tue, 27 May 2008 02:47:13 -0400

From the Essence of Emeril. -- posted by Lainey6605

Brotchen -Traditional German Bread Rolls

Wed, 28 May 2008 20:15:23 -0400

When I was living & working in Germany, I would go out every morning for breakfast, & every morning I would eat these little babies! This is a traditional recipe for Brotchen. If you like light, fluffy bread rolls DON'T try these! Brotchen are crusty on the outside but are chewy & quite dense on the inside......... -- posted by Um Safia

German Home Fried Potatoes

Wed, 28 May 2008 20:21:56 -0400

This recipe is from Horst Mager owner of the Rheinlander in Portland, Oregon. We love the food at the Rheinlander and Gustav's(another of his restaurants) -- posted by Lavender Lynn

Hot Beer Soup (Heisse Biersuppe)

Wed, 28 May 2008 20:29:05 -0400

A delicious and traditional german soup, where beer is actually the main flavoring rather than an addition. Simple and quick to make -- posted by MarraMamba

Baltischer Rüben-Geschmack (Baltic Beet Relish)

Sat, 31 May 2008 02:31:19 -0400

Favorite family recipe with just a hint of a kick. -- posted by Celticevergreen

German-Style Potato Salad

Fri, 08 Aug 2008 13:48:21 -0400

On old family recipe passed down from my grandmother. Seems to get quite a number of requests, especially for cookouts and holiday parties. -- posted by Chef #916630

Strawberry Bavarian Cream

Tue, 12 Aug 2008 02:16:16 -0400

This is another great recipe out of an old Betty Crocker cookbook dated 1969. This is a very easy and tasty dessert. I hope you enjoy it. Prep time does not include chill time. -- posted by TeresaS

Sloshed Strawberries for My Valentine

Wed, 13 Aug 2008 16:49:11 -0400

Did you need a choice? Turn this into a smoothie at serving time by running it in the blender again OR scrape up spoonfuls into pretty serving dishes and drizzle with more WINE or ginger ale. Either way--this is sure to capture your Valentine's heart! Just watch out for those brain-freeze headaches!!! COOKING TIME = CHILLING TIME. -- posted by Debber

Spaghetti Omelette

Thu, 02 Oct 2008 15:22:49 -0400

this dish is also great with leftover spaghetti...just adjust the vegetables and egg-mixture accordingly -- posted by Bea

Schaumtorte

Mon, 20 Oct 2008 20:02:49 -0400

Something like the Australian Pavlova, this beautiful, gluten-free dessert comes from the Wisconsin Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947 -- posted by Molly53

Oktoberfest Curry Catsup

Wed, 29 Oct 2008 18:34:59 -0400

We had a wonderful Oktoberfest dinner earlier this month for just two of us to celebrate. I made water braised, sauteed, then finally lager braised brats with plenty of sliced onion. We served this with a side of my own Recipe #267961 and zaar Recipe #258339. For dipping brats, I made this sauce and it turned out very tasty. I had something quite similar to this on zaar, but this one is a little different. Topped the dinner with great tasting beer. This is life! Next day - brats hoagie with this sauce and they were wonderful. -- posted by Rinshinomori

Riesling Sorbet

Tue, 25 Nov 2008 01:03:44 -0500

An unusual sorbet that will impress your guests. Prep time does not include chilling time or overnight freezing time. To cool the sugar syrup mixture quickly, place bowl in larger bowl of ice and stir occasionally. It should be cold in about 15 minutes. -- posted by JackieOhNo!

Wareneki

Mon, 15 Dec 2008 00:33:52 -0500

German Mennonite-style perogies - the flour and cottage cheese measurements in this recipe aren't exact. You'll find in a lot of mennonite cooking there aren't exact measurements since it's done a lot by look and consistency. -- posted by Bekah_Goertzen

German Potato Salad

Mon, 15 Dec 2008 00:37:32 -0500

A traditional German potato salad is served warm but in the summer this recipe can be served cold. -- posted by Bekah_Goertzen

Berches (Pain Au Pavot)

Fri, 23 Jan 2009 16:33:37 -0500

Berches is the name for Challah in German and western Yiddish. This version is the traditional old-fashioned kind made with a minimal amount of fat and sugar and no eggs except in the glaze. It has a thin crispy crust and a chewy crumb with a plain but excellent flavor. Recipe time does not include proofing time. -- posted by Celticevergreen

Spezi (German Orange Cola)

Fri, 23 Jan 2009 17:05:41 -0500

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. -- posted by swissms

Lima Bean Soup With Tomato

Thu, 29 Jan 2009 23:54:07 -0500

A delicious, hearty soup. -- posted by Ice Cool Kitty

Grape Pudding

Thu, 19 Mar 2009 01:27:08 -0400

This pudding has a texture resembling applesauce and has an absolutely fabulous grape-wine flavor that is very rereshing. -- posted by Wylder

Apfelschorle (Apple Spritzer)

Fri, 24 Apr 2009 10:17:29 -0400

This simple and refreshing beverage is made of equal parts apple juice and carbonated mineral water. You may mix equal parts Apfelschorle with white wine for a "Weinschorle", or with beer for a "Apfel Berliner Weisse". Very popular in Germany and Europe! -- posted by BecR

Clay Haus German Potato Salad

Fri, 08 May 2009 12:49:57 -0400

This comes from a great restaurant in Somerset, Ohio. -- posted by Brookelynne26

Potato Dumplings from Fredericksburg, Tx

Sun, 12 Jul 2009 09:46:55 -0400

Fredericksburg, TX was settled by German immigrants in the 1840's. The German influence is still strong there and their cooking is greatly influenced by the German kitchen. This recipe is taken from a cookbook published there in 1971. -- posted by Dan-Amer #1

Soft Pretzels - Like Auntie Anne's

Fri, 17 Jul 2009 13:12:59 -0400

A soft, buttered pretzel justlike the kind you find at fairs and in the mall. You can customize by adding poppy seeds, sesame seeds, garlic salt, cinnamon sugar and even icing for a new dessert. -- posted by Hungarian Gypsy

Semmel Rolls- (Bavarian Bread Rolls)

Mon, 24 Aug 2009 10:36:32 -0400

Delicious Semmels easily made with your stand mixer. These have a wonderful crisp and chewy crust. Great for sandwiches or burgers hot off the grill. Fabulous with butter while still warm. :) This recipe is more of a hamburger/ sandwich bun vs a dinner roll. I suppose you could make them smaller but would need to adjust baking time. I found this recipe duplicated on several websites so I am not sure exactly who to credit it to. I made several changes to the original recipe to suit our taste. The recipe calls for 1/4 ounce of yeast but I often add an additional tsp of yeast if I am going to use all of the flour. I can usually tell by the weather if I am going to need all of the flour (damp, humid). -- posted by Brenda.

Grandmother's Strawberry Jam

Tue, 01 Sep 2009 13:02:59 -0400

Old fashioned strawberry goodness! This delicious jam with its rich, fruity Strawberry flavor is lovely served on warm buttered scones with Devon or Cornish cream for a traditional English Strawberry Cream Tea. An updated old family recipe. Enjoy! -- posted by BecR

Pumpernickel Bread (No-Knead)

Sun, 06 Sep 2009 20:07:26 -0400

So easy yet sooo tasty! I especially like the fact that I can make whatever size loaf I need. Original recipe from Artisan Bread in Five Minutes a Day however, I've made some minor adjustments plus cut the recipe down to 2 one pound loaves. -- posted by Galley Wench

German Toffee (Sahne-Bonbon)

Tue, 08 Sep 2009 17:08:20 -0400

This recipe makes just a small amount of creamy, delicious toffee. A great back-to-school treat. I used to make this super simple toffee with my mother and grandmother when I was a child, and it was my favorite candy! I've translated the recipe from a very old and treasured German children's cookbook. -- posted by BecR

Sugar, Salt & Vinegar Red Tomatoes

Wed, 14 Oct 2009 14:38:01 -0400

I just reviewed a Sugar Glazed Fried Green Tomato recipe on Zaar and it reminded me of a recipe I use constantly during the summer and it is not posted. My mother stated it was Swedish and my father stated it was German or Bavarian. Very simple and the marinating juice can be used in soups, stews or vegetable pies. Note: You can use raw sugar also. These tomatoes can be added to a simple lettuce salad and no dressing is necessary or served separately with juice drained. -- posted by Montana Heart Song

Recipezaar: German,Low Fat recipes

Carrot Spatzle (moehrenspaetzle)

Red Apple - nonalcoholic cocktail

German-Style Pasta

Kartoffelkloesse (german Potato Dumplings)

Strawberry Joghurt Summer Drink

SGROPPINO (Blender recipe)

German Chicken

Potato Dumplings

Sweet and sour red cabbage

Cabernet Sauvignon Poached Figs

Kurt's Potato Latkes

Breaded Cauliflower

Bavarian "Pulled" Apple Strudel (Gezogene Strudel)

Brotchen

Rote Grütze German Mixed Berry Pudding

Schmackhaft German Salad

Jaegersosse (Huntersauce)

Muddy Punch (Schlammbowle)

German Cucumber Salad

Fried Potatoes With Vegetables

Susan's Pink Watermelon Pickles (Not Rind)

Sautéed Green Apples and Leeks

Marion's Chicken in Honey-Mustard Marinade

German Onion Salad Dressing

Hermann  the Birth (Starter)

Siegfried  the Birth (Starter)

Robert  the Birth (Starter)

German Potato Dumplings

German Quark

German Sweet Tomatoes With Spices

Cod With Onions and Chives (Kabeljau Mit Schnittlauch Zwiebeln)

Radish and Tomato Salad (Rettich Un Tomatesalat)

Honey Biscuits (Cookies)

Beer Dressed Potato Salad

Strawberry Punch (Erdbeerbowle)

Pink Potatoes

Strawberry Adult Drink!!!

Brötchen (German Breakfast Rolls)

Flounder or Sole(Flundern Oder Schollen, Gebacken)

Pressure Cooker, Yellow Beans Berlin.

Hot German Potato Salad

Laugenbrotchen (Pretzel Rolls)

Wareneki (Fruit Pockets)

German-Style Mashed Potatoes

Hot German Potato Salad

Braised Carrots

Kartoffelpuffer (Potato Pancakes)

Soft Pretzels

Rot Kohl - German Red Cabbage (Crock Pot)

Grandma's German Kolaches

German-Style Green Beans

Sauerkraut With Apple and Caraway

Sauerkraut With Caraway

Mouth Watering Pot Roast

Sauerkraut Hot Dog Topping

Spaetzle Dumplings

Sauerkraut for Hot Dogs

Hot Sweet Mustard

Spaetzle Recipe #2

Pork and Kraut

Kartoffel Pfannkuchen - Potato Pancakes

German Country Style Sourdough Rye Bread With Caraway Seeds

How to Make Sauerkraut

Rivels Soup

Knepfla Soup

Portzelky (New Year's Cookies)

Rotkohl (Red Cabbage)

Knoephla/Knepfla Soup

St. Patrick's Shnockered! Shandy

German Potatoes

Sautéed New Potatoes With Parsley

German Potato Dumplings

German Baked Beans

Potato Pancakes

Brotchen -Traditional German Bread Rolls

German Home Fried Potatoes

Hot Beer Soup (Heisse Biersuppe)

Baltischer Rüben-Geschmack (Baltic Beet Relish)

German-Style Potato Salad

Hermann the Birth (Starter)

Siegfried the Birth (Starter)

Robert the Birth (Starter)

Spaghetti Omelette