Recipezaar: Austrian recipes

Chicken in Curry Sauce With Fruit

Tue, 13 Sep 2005 16:02:35 -0400

This is a recipe from Austria. It's nothing like authentic curry dishes from India, but it is very nice, with a good curry taste that doesn't burn the palate. The fruit really makes the dish. -- posted by greenery

Old World Butter-Nut Drops

Wed, 12 Oct 2005 15:44:26 -0400

These beautiful little cookies with a decided old-world taste are perfect for Christmas. I got the recipe from my great-aunt who made it for the family Christmas dinner for years before she turned the recipe over to my mother. Candied cherries contribute to the beauty of the cookies and I suppose it is the Brazil nuts that contribute to the taste. All I know is, they are delicious! Chilling time is not included in the preparation time. -- posted by Lorraine of AZ

Vorarlberg Cheese Spaetzle (Drop Noodles)

Sun, 18 Dec 2005 16:47:06 -0500

I lived in western Austria for a good long while. This is a traditional dish that really needs to be made with the local cheeses. In this country I've found Appenzeller (a firm alpine cheese) at Murray's in New York -- and they have a mail order service. Use a spaetzle maker if you can locate one. It looks like an oblong piece of metal with holes the size of peas, with an attached funnel to hold the batter that slides back and forth to force the batter through. If not, you can force the batter through through any colander with larger holes, or simply use a spoon to push small chunks (no bigger than a piece of elbow macaroni) into the boiling water. The crisply fried onions are crucial to flavor and texture. Serve with a green or cucumber salad. Note the measurements are metric. -- posted by greenery

Gluehwein / Gluhwein

Mon, 09 Jan 2006 20:10:07 -0500

This is a traditional German/Austrian holiday drink that is often enjoyed after a chilly day of skiing. I got this recipe from Else on Allrecipes.com and can't wait to try it. I modified it slightly based on its reviews. -- posted by Kree

Hot Chocolate With Peppermint

Mon, 06 Mar 2006 17:38:59 -0500

Ive been so cold lately and was searching for something minty and chocolatey. This one from a local news show warms you from the inside out and rivals a hot chocolate that I once had in Austria. Yummy! Makes 2 large portions or 4 normal sized ones. -- posted by LAURIE

Viennese Tarts

Mon, 17 Apr 2006 16:52:33 -0400

These are light and delicious crumbly little cakes that kids just love (grown ups too) comes from a hand written recipe book of my grandmothers that she started during the second world war. Really simple recipe but great result -- posted by lindseylcw

Salzburger Nockerln With Preserves

Thu, 25 May 2006 16:32:40 -0400

Salzburger Nockerln, or "Salzburg Dumplings," is a sweet soufflé or omelet that resembles three or more golden church domes in a baking dish. It is an easy recipe that is great breakfast or brunch idea as well as a dessert. I make vanilla sugar by putting a vanilla bean in a container with sugar, it sits in my pantry.... you could either buy vanilla sugar already made or just add real vanilla extract to the sugar. This is especially good with Vanilla Sauce, warm Chocolate Sauce, or cold Strawberry Sauce. -- posted by NcMysteryShopper

Apricot Vienna Rolls

Fri, 26 May 2006 16:02:29 -0400

This is a really delicious cookie. I love the sour-sweet of the apricot filling. -- posted by evelyn/athens

Sachertorte Cookies

Mon, 29 May 2006 19:55:44 -0400

From Pillsbury...a Viennese style cookie. Posted for 'Zaar World Tour II. -- posted by Charmie777

The Negus

Mon, 29 May 2006 22:12:37 -0400

This is posted for the ZWT 2006. I have not tried this recipe, and it is compliments of www.sallys-place.com -- posted by Creation in Hope

Apricot Dumplings (Marillenknödel)

Mon, 29 May 2006 22:14:17 -0400

Posted for the Zaar World Tour-Austria. From the "Best of International Cooking" cookbook. I haven't tried this recipe yet. -- posted by Bayhill

Coachman's Salad

Tue, 30 May 2006 18:16:59 -0400

Australian cuisine of the country side. -- posted by Sage

Austrian Gugelhupf

Tue, 30 May 2006 20:04:15 -0400

This is posted for the ZWT 2006. I have not tried this recipe and it is compliments of www.astray.com by Léon Brocard. -- posted by Creation in Hope

Austrian Apple Twists

Thu, 01 Jun 2006 14:04:31 -0400

The yeast does not need to be dissolved in liquid, and no rising time is necessary before baking. **The dough needs to be refrigerated overnight. -- posted by Baker*Chick

Linzortorte

Fri, 02 Jun 2006 15:41:36 -0400

This comes from Cooking Light. I have not made this yet. I am posting it for the Zaar World Tour 2006. Prep time includes chillling time. -- posted by Kim127

Grilled Shrimp With Cool Cucumber Salad

Fri, 02 Jun 2006 16:29:18 -0400

This is from Everyday with RR. I havent tried it yet, but I am typing it up for ZWT II. 4 servings. 25 minutes -- posted by dicentra

Kiwifruit Tart

Fri, 02 Jun 2006 16:29:28 -0400

This is from The Complete Vegetarian Cookbook. I havent tried it yet, but Im typing it up for ZWT II. This delicious French Tart can also be made with halved stoneless Angelina or dark red plums. -- posted by dicentra

Erdäpfelsalat

Sat, 03 Jun 2006 06:51:47 -0400

Austrian potato salad for ZWT2! -- posted by Elmotoo

Panadlsuppe

Tue, 06 Jun 2006 12:06:43 -0400

Austrian bread soup for ZWT2! Remember this one the next time you are sick.... -- posted by Elmotoo

Linzertorte

Mon, 14 Aug 2006 21:50:39 -0400

This cake can be made with an almond filling, or more famously with raspberry jam. -- posted by Chickee

Brown Linzertorte: Linzertorte Braun

Tue, 22 Aug 2006 20:12:05 -0400

A high proportion of nuts and a dash of cocoa make this a brown Linzertorte. European bakers also use rice paper (Oblaten) on the bottom crust to protect it from the preserves, which would make it soggy. Chef Rodgers solved the problem by brushing the crust with egg white (a major ingredient in Oblaten), pre-baking it first. The choice of preserved is up to you. Chef Rodgers votes for black currants. -- posted by Olga Drozd

Tiroler Cake

Wed, 13 Sep 2006 17:41:09 -0400

This is my cousin's recipe. A 'cake' in Swiss is traditionally one made in a loaf pan. This is a good coffee cake. -- posted by Chickee

German Poppy Seed Gugelhupf Mohngugelhupf

Thu, 14 Sep 2006 22:14:00 -0400

Very aromatic cake, with poppy seeds and golden rum. Use fresh ground poppy seeds. -- posted by Olga Drozd

Dumplings

Tue, 26 Sep 2006 13:56:39 -0400

So fluffy you have cut them with a string -- posted by Whistler #2

Gluhwein

Thu, 05 Oct 2006 17:08:05 -0400

A very warming and very tasteful wintery drink that will warm you from within. This is a well known and very well "USED" recipe in the mountains of Europe. There are many variations to this recipe. I think this is by far the best. -- posted by Chef #184200

Tyrolean Bacon-Dumpling Soup (Speckknodelsuppe)

Wed, 11 Oct 2006 16:29:09 -0400

This is an adaptation of a dish served at the Signaterhof in the town of Signat. I have yet to try it, but its screaming the make me chant from the pages of my newest Saveur magazine. (Oct. 06) -- posted by Sandi (From CA)

Pork for Peasants

Thu, 26 Oct 2006 16:15:20 -0400

This dish is reminiscent of my Grandma's awesome Austrian cooking. I got the idea for this dish from a Mr. Food pressure-cooker recipe. I changed some ingredients and adapted it for crockpot. I prefer a slightly fattier cut of pork because it comes out so tender and flavorful. I've served this for dinner parties, and people always ask for a second helping. I serve this with egg noodles and applesauce. True comfort food! -- posted by Divaconviva

Linzer Torte

Thu, 23 Nov 2006 10:37:55 -0500

This is based on a Jacques Pepin recipe of the same name. It's an elegant and scrumptious dessert that's simpler to make than it looks. -- posted by Arsenio

Vienna Crescents

Wed, 20 Dec 2006 21:20:42 -0500

I have to thank my Grandma Schatz for these delectable cookies. I always bake them to take to parties and Open Houses during the Christmas holidays, but these are wonderful any time of year! You can substitute ground walnut meats if that's easier, but the toasted hazelnuts taste amazing! -- posted by Divaconviva

Beef and Cabbage Turnovers - Beirocks

Tue, 09 Jan 2007 20:32:39 -0500

Beef and Cabbage Turnovers - Beirocks 16 turnovers -- posted by Chef #426642

Tomato Cabbage (Tomaten Kohl)

Tue, 30 Jan 2007 16:37:54 -0500

My mother used to make this and she always referred to it as "tomatokraut." It was, and is, one of my favorite side dishes. This usually yields about 3 quarts. To complete the meal, you can slice chunks of kielbasa or knockwurst into this towards the end to heat them through, and serve with plain boiled potatoes. Enjoy! -- posted by Divaconviva

Austrian Topfen Kuchen (Cheese Coffee Cake)

Mon, 12 Feb 2007 23:10:23 -0500

This recipe makes 2 cheese cakes. They are good, solid coffee cakes, and rather filling. -- posted by Olga Drozd

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

Gröstel (Groestel, Gröst'l or Groest'l)

Thu, 15 Feb 2007 14:48:21 -0500

The Austrian Farmhouse answer for leftovers, this dish is served in Huttes all over Austria and is a Family Favorite here! You can add any sausage you may have laying around as well. -- posted by Santa Ynez Valley Chef

Bread Dumplings

Mon, 19 Feb 2007 23:27:41 -0500

This is my grandmother's recipe. She grew up in Austria, moving to the United States when she married. She always served these with roast beef and gravy. -- posted by Brianna Waggoner

Grandma Schatz Apple Pancakes

Tue, 20 Feb 2007 23:03:33 -0500

I created this recipe from my memory of the pancakes my Grandma cooked for us. These are not cake pancakes, but more like a dumpling dough. The one thing I omit is the melted butter she always added into the batter. Sauteeing the apples in butter, and serving the pancakes with butter, in my opinion, is, as Grandma would say, "gut genug!" (good enough!) -- posted by Divaconviva

Schmierkaese (Cheese Spread)

Mon, 23 Apr 2007 17:57:26 -0400

On a recent trip to Austria, this simple cheese 'spread' was much enjoyed, spread on good black bread, between hearty swigs of beer, while waiting for our mains to arrive. -- posted by evelyn/athens

Topfenknodel

Mon, 23 Apr 2007 18:05:35 -0400

This was definitely the best dessert offering my friends and I had at the Kafe Sacher in Wien. Forget Sacher Torte (imo way too dry), try these instead. I have not provided a fruit compote - use one of your liking (at the Kafe Sacher they were served with an apricot sauce). This particular recipe was found at the GlobalGourmet and adjusted to include the toasted breadcrumbs. Note: In Austria, topfen (quark) would be used instead of cottage cheese. If you have it, use it. :-) -- posted by evelyn/athens

Fladle Noodles (For Soup)

Mon, 23 Apr 2007 20:59:46 -0400

On a recent trip to Austria, we enjoyed several soup containing these unique noodles. Yield is estimated in pancakes, but these will be sliced into noodle strips. -- posted by evelyn/athens

Baeckoefe

Mon, 23 Apr 2007 21:06:52 -0400

My 3 friends and I tried a lot of different dishes when travelling in Austria. Our policy was to always order something different - and never the same dish twice. This is a tasty meat and potato stew. I do forego the 'pastry lid' as I have a pretty good oven casserole dish and little steam escapes. -- posted by evelyn/athens

Kaiserschmarren (Emperor's Pancake) With Plum Compote

Mon, 23 Apr 2007 21:10:30 -0400

Forget the Sacher Torte! This is, imho, the best desert made in Austria. My friends and I were just finishing lunch at a heuriger in Grunzig when we saw enormous platters of this being served to another table. We had to find out what it was and order it ourselves. It may well have been the culinary highlight of our trip (that, and the one perfectly-prepared Wienerschnitzel, something that is not often done right, even in Austria). Spear a piece of the hot pancake, dip it into the plum compote and, yes, that is a smile on your face! -- posted by evelyn/athens

Mohr Im Hemd (Austrian Chocolate Hazelnut Pudding)

Mon, 23 Apr 2007 21:11:53 -0400

Our first day in Salzburg and we were famished. This was one of the desserts we ordered at a Gasthaus near our hotel. Delicious. Much like the molten cakes in fashion. This version was picked up at Global Gourmet. -- posted by evelyn/athens

Chicken Paprika in Yogurt Sauce

Thu, 17 May 2007 21:26:01 -0400

This from a book called Recipes For Change by Molly Siple and Lissa DeAngelis. This is a dilightful low fat entree you will enjoy! You may use sour cream instead of the yogurt if you wish(skip the part about draining). -- posted by Sharon123

Sacher Torte

Fri, 18 May 2007 23:13:29 -0400

A traditional Austrian torte. The original Sacher-Torte has been famous since 1832 and the original recipe a well-kept secret. I have not yet tried this recipe made with gluten free flour. Best made with good quality dark chocolate -- posted by **Jubes**

Chocolate-Mocha Spritz Cookies

Sun, 27 May 2007 23:50:37 -0400

I originally got the recipe from seasoned cooking, however I edited it a lot. Everyone who tries these LOVES them and cannot stop at one or even five! -- posted by *Dani*

Raspberry Squares

Wed, 06 Jun 2007 23:09:32 -0400

I love raspberry and almonds together! I adapted this recipe from one I found on America's Test Kitchen. Toasting the nuts adds great flavor so don't skip this step. This recipe is easily doubled and would then be made in a 15" jelly roll pan. -- posted by momaphet

Braised Leg of Veal With Paprikas Sauce

Thu, 07 Jun 2007 22:05:32 -0400

This is a really special entree, perfect for a holiday dinner.Serve the gently flavored sour cream sauce over spaetzle or buttered noodles with poppy seeds.From a 1987 Bon Appetit that featured a menu and recipes for A Fantasy Yuletide in Old Vienna.You may also use a 3 1/2 pound veal leg, boned and tied, instead of the veal shoulder. -- posted by Leslie in Texas

Traditional Soft Pretzels

Mon, 11 Jun 2007 21:59:36 -0400

When I went to Switzerland, I had amazing soft pretzels from a stand on the side of the road. I've been trying to find a great soft pretzel recipe ever since then. While this one isn't quite as good as the ones I had in Switzerland, they're pretty darn good. -- posted by shh

Strawberry Dumplings (Filled)

Wed, 11 Jul 2007 14:21:39 -0400

As a child my favorite recipes in Austria were apricot dumplings. Now I make a few other types. At this time of year strawberries are great, especially during the cool evenings that can crop up. Often served as a meal on their own in Europe. This recipe is the one i use for more formal fussy dumplings and I still use the old fashioned ending which I will tack on as an option. Prep time does not include the 1/2 hour of dough resting. -- posted by MarraMamba

My Secret Brandy Truffles

Sat, 14 Jul 2007 05:34:25 -0400

Okay so they're not a secret anymore. I hesitated to publish this recipe, but it's just too good not to share. If you don't like Brandy, I suppose dark rum, Grand Marnier, or Bourbon would be good, too. -- posted by KissKiss

Hamhorns

Thu, 19 Jul 2007 22:50:21 -0400

This is perfect to have in the freezer as they defrost quickly and go both, for a snack or a light dinner with salad. You can even use them for breakfast or brunch and they are great for picnics or trips to the country side. They are a classic! And it is yeast free! -- posted by Iceland

Potato Goulash

Tue, 28 Aug 2007 16:01:15 -0400

The family recipe -- posted by CountryMouse

Viennese Plum Cake

Tue, 18 Sep 2007 21:00:21 -0400

My mother and grandmother used to make this cake. My grandmother came to America in 1904 from the Burgenland in Austria, and she called this Viennese Plum Cake, so that's what we call it. It has a firm, almost dry texture, but is rich with butter and eggs. I often make this cake with fresh sliced peaches. While sliced apples also work, I think plums, peaches, and apricots are the better complement with this particular cake. -- posted by Divaconviva

Austrian Potato Salad

Thu, 04 Oct 2007 19:29:29 -0400

This unusual potato salad is simply wonderful, it contains no Mayo. The use of pumpkin seed oil gives a super flavour. We us e this as a side dish to Chilli con carne. There are never any leftovers. -- posted by Brian H

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

Anzac

Mon, 03 Dec 2007 22:04:25 -0500

Originally it was a recipe for Australian cookies which someone Icelandic made healthy and I made it even healthier, so now it is Austrian. Today, when waiting for the first plate getting ready in the oven i realized that my dream of publishing a cookbook could become true one day. i have told myself it could not as i feel not like having invented lots of recipes myself. On the other hand, I change EVERY SINGLE RECIPE I ever look at and try out so that is just about the same as the just give me an idea and some basic input. I am feeling content about this and feel grateful that I realized that. -- posted by Iceland

Spaetzle

Fri, 07 Dec 2007 19:36:59 -0500

An Austrian exchange student gave us this recipe--we had to convert it from metric! -- posted by MaxineCheeseburger

Sausage of Chocolate

Sun, 09 Dec 2007 02:52:59 -0500

As good as the title is gross. My mum has made this for Christmas as long as i can remember and longer. I did not really like it as a kid but you kind of really grow into it. You may use whatever nuts or nut mixture you want, this year i used almonds, hazelnuts, walnuts and coconut which turned out great and looks very festive. -- posted by Iceland

Vanillekipferl (Vanilla Cookies)

Tue, 11 Dec 2007 17:39:23 -0500

Vanillekipferl are very traditional German and Austrian Christmas Cookies. There is no Advent or Christmas without these typical cookies in the shape of a horseshoe or half moon. Use the best vanilla bean you can get, because it makes these cookies so special. The dough is a shortcrust and to shape the cookies might be tricky sometimes, because the dough will not stick together as you would like it to. But if that happens, the dough is right on, just be patient and take some time. -- posted by Thorsten

Janosch Birthday Cookies

Tue, 11 Dec 2007 17:39:57 -0500

Janosch is the famous author of the stories about the little Tiger and the little Bear. I got cookie cutters in the shape of the tiger, the bear, the rabbit with the fast shoes, the wide-mouth frog and the tigerduck from my mother, a present for St. Niklaas. This is the first recipe of two, the other is Recipe #271116 -- posted by Iceland

Janosch Marzipan Cookies

Tue, 11 Dec 2007 17:40:18 -0500

Janosch is the famous author of the great stories about the little Tiger and the little bear. My mum send me shapes of my favorite childhood characters and this is the second of 2 recipes which came with them. You also find the other one on Zaar, it is Recipe #271114. Enjoy! -- posted by Iceland

Viennese Chocolate Fingers

Thu, 20 Dec 2007 15:55:21 -0500

The last of the 2007 holiday trays are done and I am already thinking about next year. (Our trays have favorites but always include a few new recipes.) Planned to make these but never had a chance. Posting this so I don't lose it in the next 49 weeks before holiday begins again. This recipe comes from "1000 Chocolate Recipes from Around the World" an encyclopedic volume which should be mandatory reading for us chocoholics. -- posted by justcallmetoni

Grilled Scallops With Thyme Butter, Red Chilli & Parmesan

Thu, 03 Jan 2008 01:46:06 -0500

Try to avoid buying scallops that have been soaked! If that is your only choice - grill them plain and only baste with the butter when ready. These, I tried at a friends house and she found them on Johanna Lindsay Wagner's blog. -- posted by Manami

Kaisergulyas Kerzenstuberl

Fri, 18 Jan 2008 02:05:37 -0500

Supposedly the recipe for the Kaisergulyas made at the Restaurant Kerzenstubel in Vienna, Austria. Found typewritten in my Grandmother's recipe box. Easy to make and tasty too. -- posted by Celticevergreen

Tafelspitz (Boiled Beef Austrian Style)

Fri, 18 Jan 2008 02:07:05 -0500

On the recipe that I found in my grandmothers recipe box, it says every restaurant in Vienna serves Tafelspitz. -- posted by Celticevergreen

Kalbsgulyas

Wed, 20 Feb 2008 01:58:15 -0500

This wonderful recipe is from a magazine article. The recipe is a dish served at the St Stephens Restaurant, Haas Haus, Vienna, Austria. -- posted by Celticevergreen

Vanille Kipferln

Wed, 20 Feb 2008 20:25:01 -0500

Austrian cookie recipe from friends of my grandmother. Vanilla sugar and vanilla confectioners sugar is just sugar with the addition of one vanilla bean to the container. The longer the vanilla bean stays in the container with the sugar, the more vanilla flavor is absorbed by the sugar. -- posted by Celticevergreen

Scheiterhaufen

Wed, 20 Feb 2008 20:25:27 -0500

Austrian recipe from a friend of my grandmothers. Kind of like a bread pudding. -- posted by Celticevergreen

Gulyasch Soup

Wed, 20 Feb 2008 20:25:35 -0500

Classic Austrian recipe served at the Rotosserie Coq D'Or in Vienna, Austria. I believe it is probably a form of Hungarian Goulash since Austria used to rule Hungary a while ago. From a clipping out of my grandmothers recipe box. -- posted by Celticevergreen

Fish Cakes

Thu, 03 Apr 2008 17:13:20 -0400

i found this in a booklet from a local supermarket and it was just the thing i had planed for dinner tonight. I adopted it and added some more spices. It is great for potluck, brown bagging and can be frozen. They are high in protein and very tasty. Serve with any kind of your favorite sauce to make them special. For dinner we have a lot of green salad with them and some kind of tomato-based sauce. -- posted by Iceland

Haselnuss Bällchen (Hazelnut Balls)

Thu, 03 Apr 2008 17:39:55 -0400

These light and airy balls of hazelnuts are just like the Ferrero Rocher chocolates but without the chocolate. I know that will offend some people - no chocolate, huh! These are good neverless. -- posted by Celticevergreen

Mandelkränzchen (Almond Wreaths)

Thu, 03 Apr 2008 17:44:17 -0400

This old recipe is from my grandmother's recipe box. I'm not sure where she got it. I do remember eating them at her house during christmas past. My sister and I would use one finger each in the center hole and try and tear the cookie apart kind of like a wishbone. Who ever got the bigger section won and, of course, we each would keep winning and that meant eating more cookies. The time does not include overnight in the refridgerator. -- posted by Celticevergreen

Kirschsosse (Cherry Sauce)

Fri, 04 Apr 2008 02:12:52 -0400

The wine-like flavor of cherry in a spicy sauce. Traditionally served with Dampfnudeln or Steamed Sweet Dumplings. Could go over any bread like dessert or cooled down as a jam. Recipe dates from the mid 1960's and comes from my grandmother's recipe box. -- posted by Celticevergreen

Aunt Odette's Apple Strudel

Sun, 13 Apr 2008 20:10:28 -0400

This recipe makes one 6 foot strudel cut into sections, or two smaller strudels, by splitting the dough before rolling it out (as Nonna used to do). In fact, she used to make the pastry dough ahead of time and freeze it - that way it was "always ready"... -- posted by Marina K

Viennese Hot Chocolate

Wed, 28 May 2008 17:28:46 -0400

This recipe is adapted from one in the wonderful French culinary encyclopedia, "Larousse Gastronomique." It is delicious and pretty to look at. -- posted by Sharon123

True Wiener Schnitzel (Breaded Veal Scallops - Austria)

Wed, 28 May 2008 20:28:18 -0400

The ingredients are basic and simple but the method is what gives you a perfect schnitzel. Simplicity at its best. Use the best meat and fresh oil or lard. There are others with these ingredients but I have not found one yet that focuses on the importance of the preparation. You need to have a light shell of breading, rather than a heavy coating. See the prep notes. -- posted by MarraMamba

Bayrischer Gulasch: German Goulash Stew - Crock Pot or Oven

Thu, 29 May 2008 02:01:23 -0400

A firm favourite of mine when I lived in Herford in West Germany. This recipe comes from a German friend of mine who lives in Bavaria, and is delicious served with sour cream, dumplings or noodles - oh yes, don't forget the crusty sourdough bread as well! Although this is nice served with the above accompaniments, it is essentially a one pot meal which is sufficient to feed most hungry families. It can be cooked on the top of the stove or in a crock pot; the latter method is my favourite, especially when I am very busy or I need to go out! -- posted by French Tart

Breaded Pork Chops (My Way)

Sat, 31 May 2008 00:30:56 -0400

Tender Breaded Pork Chops ready for my Onion-Mushroom Gravy -- posted by Marty M

Caraway Cabbage With Sausage and Potatoes

Mon, 07 Jul 2008 02:56:35 -0400

This is so much better when made with cabbage and potatoes straight from the ground. Most people I know use just a couple of tablespoons of spicy or hot sweet mustard, but I just use regular yellow mustard (and more of it) due to personal preference. I also use a lower fat pork & alligator sausage from Winn-Dixie that might not be available everywhere. I'm sure it would work with any kind. -- posted by sanguis

Chicken Paillard

Mon, 18 Aug 2008 18:20:00 -0400

Thin breaded chicken cooked in panko bread crumbs served with a simple salad. From Tyler Florence. -- posted by Vicki in CT

Tartiflette - Alpine Melted Cheese, Bacon and Potato Gratin

Thu, 16 Oct 2008 21:10:12 -0400

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 a whole Reblochon cheese. Reminiscent of Camembert or Brie in flavour, texture and shape, Reblochon has the perfect melting quality for Tartiflette. In addition, as this dish can be prepared a day or so ahead, it could make the ultimate Bonfire Night or Halloween centrepiece! This is a truly indulgent dish, which is best appreciated after a strenuous morning on the ski-slopes or at least a brisk winters morning walk. It is important to use a ripe Reblochon, preferably bought a few days in advance and left to reach maturity out of the fridge. For this to happen, it should be uncategorised. Of course, if you have a good cheese monger you will be able to buy one ripe and ready to eat. Serve the Tartiflette hot and straight from the gratin dish with fresh salad, crusty bread and assorted pickles. Edited to add: One reviewer made a comment that you should fry the bacon and discard the fat - it IS stated in the main instructions to do just that! Also, if your potatoes are not cooked after 15 minutes plus 25 minutes in the oven, you have not cut them thin enough - try to cut them quite thinly, as shown in all the photos. Reblochon cheese is a very STRONG cheese - do not try this recipe if you are not a lover of strong cheese! Merci:-) -- posted by French Tart

Apricot Tarts

Thu, 23 Oct 2008 01:36:26 -0400

Source: Taste of Home -- posted by Mom2Rose

Almond Venetian Dessert

Thu, 23 Oct 2008 01:46:39 -0400

Source: Taste of Home -- posted by Mom2Rose

Paula Deen's Pistachio Linzertorte With Cherry Jam

Wed, 03 Dec 2008 00:29:57 -0500

Source: Paula Deen -- posted by Mom2Rose

Cabbage With Noodles and Poppy Seed

Thu, 11 Dec 2008 09:06:54 -0500

Another version of cabbage and noodles. This recipe is from Teresa Givens in the St. Boniface Centennial Cookbook from Stuart, Nebraska. She specifies 1 small green cabbage. -- posted by Chef #932192

Rotkohl (Sweet and Sour Braised Cabbage)

Mon, 15 Dec 2008 19:25:57 -0500

Traditionally served at Christmas Eve dinner in Germany and Austria, this non-traditional recipe (bacon instead of rendered fat) can be served with any meat or poultry dish. -- posted by Celticevergreen

Linzer Cookies (Dorie Greenspan)

Fri, 19 Dec 2008 00:35:34 -0500

This cookie recipe for Linzer Sables require a little effort, but they are so beautiful and tasty. The recipe is from one of my favourite cookbooks, "Baking: From My Home to Yours", by Dorie Greenspan. For a simpler cookie, omit the cutouts, although it does make beautiful cookies. You can dust these with confectioner's sugar just before serving. Both dough and cookies freeze well (without the sugar dusting). Dough requires 45 minute chilling time. -- posted by blucoat

Milk Chocolate Florentine Cookies (Faster Nestle Version)

Sun, 21 Dec 2008 01:31:38 -0500

These are cookies from Austria with origins in Italy. Great when you want a cookie from around the world. They are crisp and delicate lacy like cookies when put together with chocolate make a sandwich cookie. It is meant to be crisp. Traditional Florentines have fruit in them but these are the chocolate version. This recipe is from Nestle and saves oodles of time by microwaving the chocolate rather than using a double broiler. Enjoy these they are a hit. -- posted by ChefDLH

Kartoffel Salat (German Potato Salad)

Sun, 11 Jan 2009 20:39:28 -0500

This vinegar based potato salad is very popular in Germany, Switzerland and Austria. It is frequently served with Wiener Schnitzel. -- posted by swissms

Bagels

Wed, 14 Jan 2009 21:45:34 -0500

These are made from scratch and taste much better than the ones you buy halfready or from the store. You can decorate them with your favorite seeds. I like my bagels with cream cheese, or fresh salad and salmon. Please tell me your toppings if you comment! -- posted by Iceland

Rotwein-Nudeln (Red Wine Pasta With Spring Onions)

Thu, 22 Jan 2009 01:20:00 -0500

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 the recipe from German so it may need some tweaking. -- posted by swissms

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

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

Sabine's Farina Dumplings

Fri, 06 Feb 2009 00:43:19 -0500

I think I've tried every dumpling recipe on RecipeZaar in an effort to duplicate my friend's soup. Yesterday, I "caught" her making them for her boys. Maybe the one-on-one lesson did the trick. Here is her "recipe" -- posted by Kirste

Glühwein - Debrosses Restaurant, Berlin

Wed, 01 Apr 2009 14:12:34 -0400

The recipe is different from others posted in that it contains raisins and almonds. The English translation of Glühwein is "glow wine." The mulled wine got its name because it radiates heat and gives the drinker a glow. -- posted by swissms

Easy Breezy Chocolate Mousse

Sun, 12 Apr 2009 18:55:44 -0400

This recipe hails from Austria, the use of chocolate with whipping cream and cinnamon is typically Austrian. Even though there is no gelatine used, it firms up nicely and has a creamy, silky texture. 2 hours of cooling is included in the cooking time. -- posted by gemini08

Chocolate-Nut Bars

Thu, 06 Aug 2009 12:22:36 -0400

This is a recipe my day care mother used to bake all the time. It is easy to make, you can make a large amount and they keep quite a while if you keep them in a box, otherwise they will finish quickly. -- posted by Iceland

Vegetable Pancakes

Mon, 28 Sep 2009 01:34:50 -0400

These are savory pancakes filled with grinded vegetables. Be sure to use fresh vegetables. I have used carrots and turnips and a spice combination of basil and curry. But please do not be shy to try yur favorite vegetables with this, i think anything really would work. This is perfect if yu have some things in your fridge you need to use up, it is really easy to make and great comfort food. -- posted by Iceland

Braised Red Cabbage

Wed, 30 Sep 2009 15:18:48 -0400

A great accompaniment to Sauerbraten, Pot roast or a Roast Turkey -- posted by Chazzzz

Sacher Cake With Whole Wheat Flour

Mon, 05 Oct 2009 17:40:24 -0400

Traditional Austrian Sacher Torte with few modifications in order to make it healthier. -- posted by Chef #1404680