Recipezaar: German recipes

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

Alsatian Venison

Fri, 23 Jan 2009 16:29:27 -0500

This traditional recipe is from a Brasserie near Strasbourg, France. Red Currant Jelly is a staple in the Bar-le-Duc region of Lorraine. Many meat and fish dishes are served over egg noodles in both Alsace and Lorraine. Venison is the main game of Northern Alsace. Recipe time does not include 3 hour marinating time. -- posted by Celticevergreen

Entremets D'abricots à L'alsacienne (Apricots W/Kirsch)

Fri, 23 Jan 2009 16:30:45 -0500

This traditional recipe is from the restaurant in the Hotel Le Grand, Strasbourg, France. Recipe time does not include 5 hours chill time. -- posted by Celticevergreen

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

Fig Fluden

Fri, 23 Jan 2009 16:58:06 -0500

A fluden, which comes from fladni or fladen, "flat cake" in German, is just that, a flat, double-or often multilayered flaky pastry filled with poppy seeds, apples and raisins, or cheese. It was originally common to southern Germany and Alsace-Lorraine, later spreading east to Hungary, Romania, and other Eastern European countries. Often flavored with honey, it was eaten in the fall at Rosh Hashanah or Sukkot and is symbolic, like strudel, of an abundant yield. Figs were often eaten in Germany as the new fruit on the second day of Rosh Hashanah. -- 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

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

Lima Bean Soup With Tomato

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

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

Hot German Buttered Noodles

Sun, 01 Feb 2009 12:53:28 -0500

If you have ever been to the Bavarian inn in Frankenmuth MI this what they use on top of their hot buttered noodles (crushed Ritz buttery crackers). I can taste them just writing this. Yum Yum. I use Maggi brand chicken bullion cubes in the box of eight. You can usually find them in the Mexican section of your super market. They are extra large, really soft and dissolve easily. Do not add salt to this recipe, the bullion is loaded with it and most people use salted butter so you should be covered there. Use more butter if you like, 6 ozs seems just right for me. Enjoy -- posted by The unknown chef

Braised Beef With Caper Sauce

Wed, 04 Feb 2009 01:52:05 -0500

Adapted from an old cookbook. -- posted by Ice Cool Kitty

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

German Hazelnut Waffles With Blackberry Cream

Mon, 09 Feb 2009 15:52:34 -0500

"Haselnusswaffeln mit Brombeercreme" from Germanfoods.org -- posted by Mom2Rose

German Crullers With Lemon Frosting

Mon, 09 Feb 2009 18:19:27 -0500

"Eberswalder Spritzkuchen" from Germanfoods.org - During the iron curtain years, when Germany was divided into two states, these crullers were made by many bakeries in what was then West Germany. Most people ate Eberswalder Spritzkuchen for decades with no idea that this pastry originated in an isolated German town at the eastern end of the German Democratic Republic close to the Polish border. As in the Rhineland, the celebration of carnival (also known as the crazy days before Lent) in Eberswalde is at the origin of this pastry. Before the invention of food additives, the beginning of Lent meant that all animal fat had to be used up, or it would go bad. This is why pastries like Eberswalder Spritzkuchen were invented. -- posted by Mom2Rose

Beer Brats With Onions and Peppers

Sat, 14 Feb 2009 11:07:17 -0500

Easy, yet flavorful bratwurst simmered in beer then seared in the skillet with onions and peppers. -- posted by Vicki in CT

Easy Peasy Black Forest Cake

Fri, 20 Feb 2009 18:04:53 -0500

At 8pm on his birthday, after the shops had shut and after weeks of saying that he didn't care what we ate as long as it involved beer, DB decided that what he REALLY wanted was black forest gateau. Go figure. This isn't really dark or slick enough to be black forest gateau, but it's what I made with what I had in the cupboards, and was pretty quick and easy to do, and involved chocolate, cream and cherries - so after a couple of cans and a lasagne it sufficed! Probably a good recipe for kids who aren't ready for the really rich and bitter flavour of proper BFG. -- posted by Boo L

Bratwurst Tacos

Sun, 01 Mar 2009 18:06:11 -0500

This is a fun recipe. It combines German and Mexican flavors. I use boughten guacamole, but you can use your favorite. -- posted by mommyoffour

Asperge Violette: Violet Asparagus With Hollandaise Sauce

Sun, 08 Mar 2009 17:28:51 -0400

A springtime treat in France, violet asparagus - gently steamed and then served with hollandaise sauce, divine! All that is needed to accompany this seasonal delicacy is crusty bread and chilled white wine. There are several ways of making this classic French sauce, I give you a very simple method here, and this recipe is well behaved enough to stay warm for up to 30 minutes! There are three types of cultivated asparagus: white, violet and green. The exposure time of asparagus to sunlight determines its colour under sunlight the white asparagus turns first violet and then green. The cultivation methods applied determine the colour. Green asparagus for example is grown above ground and tastes most similar to the original wild asparagus. I like to sprinkle fresh violets from the garden on my asparagus - violets are edible and even if you do not eat them, they make a beautiful garnish! Serves 4 as an appetiser and 2 to 3 as a light meal. -- posted by French Tart

Blancmanger (Chicken and Rice Casserole)

Thu, 19 Mar 2009 01:26:11 -0400

The dish called Blancmanger in the middle ages was not much like the modern dessert of the same name. This dish, a slightly sweet casserole of chicken and rice, was served all across Europe and appears in just about every medieval cookbook. While often described as being suitable for the infirm, it still found its place on the menus of coronation banquets and wedding feasts. -- posted by Wylder

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

Bavarian Cheese Dip (Obatzda), Gluten Free

Thu, 19 Mar 2009 16:01:06 -0400

Mostly this famous Bavarian cheese dip is made with beer. There is gluten free beer, but considering how expensiv it is, I wouldn't waste it for cheese dips... When I visited my friends near Munich lately, they told me that they actually make obatzda without beer. So this is it :-) If you want to keep the dip for some days, omit the shallot and serve with thinly sliced onion instead. Cooking time is refrigeration time. -- posted by Mia in Germany

Beer Bread II

Fri, 20 Mar 2009 02:31:33 -0400

A medieval beer bread recipe. Definately a time consuming process, seeing as to how it calls for ingredients from brewing your own ale. This recipe is said to be a German bread recipe. The original recipe made eight loaves. I revised it to four loaves. You may change it to suit your needs as well. This bread was a bread made for feasts. Note that this bread doesn't take as long to make as it does to proof. -- posted by Wylder

Hamburger

Tue, 24 Mar 2009 16:52:15 -0400

I grew up with this recipe. adding quick oats to the mix help keeps meat tender when cooked well done. burger cooks faster and gives a great texture. -- posted by sctdvdltl

Apple-Wine Tart

Fri, 27 Mar 2009 14:41:48 -0400

If I want something baked that isn't gluten-free, I hire my DMIL who makes the most adorable cakes and tarts. This tart's story is quite funny: My DFIL loved collecting wines, although he had no idea about which wine is storable and which not. He just loved making holidays at the Mosel and buy interesting looking Mosel-wines, generally white wines. Unluckily he mostly loved collecting the bottles, but not drinking the wine, so he left a whole cellar of wine bottles when he passed away. For about one year DMIL talked about somehow getting rid of those wines, making German "Weincreme" or giving them away as a present, because none of us liked that stuff. DH then pointed out that we couldn't give it away as a present as we didn't know whether the wine actually was still drinkable (if it ever had been). Finally DMIL decided to make this apple wine tart for a summer bbq we had. The afternoon she came over with the tart she was all red in the face, and uncovering the plate she giggled and said that evidently she had just catched the only bottle of *red* wine, and when she noticed her mistake it was too late. So instead of an all "white" tart we had this funny white and red one - which was a big hit! Every single female at the party asked for the recipe, and all agreed that it looks much more interesting with red wine than with white. Prep time is a guess because I didn't make the tart myself; it doesn't include resting time overnight -- posted by Mia in Germany

Grampa's Farina(Semolina) Knadles in Chicken Broth

Mon, 30 Mar 2009 14:31:27 -0400

My fondest recipe of this soup is coming in from cross-country skiiing with my husband and being sat down to eat a bowl of this amazing comfort food that will warm you from the inside out. German in origin, these knadles are dumplings made from cream of wheat. Chicken broth can be made from bouillon cubes as the dumplings will also flavor the broth nicely. -- posted by Cookie Jarvis

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

Liver Dumplings

Thu, 02 Apr 2009 01:15:58 -0400

My mother used to make this wonderful dumpling served in broth. German in origin, this dish tastes so much better than it looks. You will be going back for seconds and thirds. My mother would grind the liver in her own meat grinder. I never had one, but if I caught the butcher at the supermarket in a good mood he would do it for me. -- posted by Cookie Jarvis

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

Warm German Potato Salad With Bacon

Mon, 06 Apr 2009 16:38:44 -0400

Easy German style potato salad that goes great with brats. -- posted by Chef #1166907

Black Forest Chocolate Chip & Cherry Cookies

Wed, 08 Apr 2009 01:50:35 -0400

An excellent cookie for chocolate and cherry lovers alike. As you may know, the appellation 'Black Forest' does in fact refer to a forest of that name found in Germany, where the Black Forest Gateau was believed to have originated. Since then chefs have used their imagination to apply the combination of chocolate and tart cherries, customarily soaked in Kirschwasser (also credited to that region, where tart morello cherries grow) to a number of different desserts and delicacies. That being said, this delicious cookie is very adaptable to suit different tastes. It can be made without the chocolate (just add an extra 1/2 cup or so of cherries), extra chocolatey (add 2/3 cup unsw cocoa powder to the batter with the flour), kid friendly (soak the cherries in juice or a simply syrup), or easily halved. These cookies are very moist and chewy, which I love, but if you prefer crunchier cookies you may want to use a different batter base. This recipe is adapted from Dede Wilson's "Chocolate Chip Cookies". Cook time includes chill time. Cheers! -- posted by Oenophilly

Tarte Flambée (Elsässer Flammkuchen)

Thu, 09 Apr 2009 19:59:22 -0400

This recipe is from an area in France that is at the border of Germany and used to belong to Germany. The dish is popular in both countries and there are as many variations as families that make it. Eat it as a snack or add a green salad and maybe a hard boiled egg and you have the perfect summer lunch. -- posted by *Bellinda*

Pommes Duchesse

Fri, 10 Apr 2009 13:22:20 -0400

So simple and so good. If you like mashed potatoes, you'll like this. A good side dish for so many dishes. -- posted by *Bellinda*

Knockwurst or Weiners

Sun, 12 Apr 2009 18:57:27 -0400

The perfect thing if you'd like to know exactly what's in your sausages. These won't be the same color as the purchased variety due to no nitrates. Casings can be ordered from your local butcher. To stuff the casings, you will need a meat grinder with a sausage horn attachment. -- posted by Molly53

Schmeckfest Green String Bean Soup

Fri, 17 Apr 2009 17:07:05 -0400

from the russian germans in the dakotas -- posted by Dienia B.

Super Awesome Pretzels

Sat, 18 Apr 2009 16:54:52 -0400

These pretzels are delicious! They remind me of the pretzels sold at the ballpark. I used my regular bread recipe as a base and added the poaching step to give them that lovely, unique pretzel-y flavor. I like to make them with half wheat and half white flour. NOTE: for a sweet topping, bake the pretzels plain; when theyre done, brush with butter and sprinkle them with a cinnamon and sugar mixture (3 parts sugar to 1 part cinnamon) -- posted by Mr. Beetty

German Potato Salad

Mon, 20 Apr 2009 00:27:13 -0400

A quick and easy potato salad to prepare. The dressing is poured over hot, sliced potatoes to allow the seasonings to penetrate before the starches in the potato cool and set. -- posted by Ice Cool Kitty

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

Eggless Orange Spice Bundt Cake

Wed, 22 Apr 2009 01:23:07 -0400

This is actually a recipe I got from a vegan site. It was originally a chocolate bundt recipe, but I modified the hell out of it, and it turned out quite well. It's also really low fat, unlike most bundt cake recipes that require 400 sticks of butter and a couple of tubs of sour cream. It's also great for people who are allergic to eggs (it's more common than people think). -- posted by Tiny Tima

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

Pickled Red Onions

Tue, 28 Apr 2009 11:56:10 -0400

Plan ahead, as these need to chill for 3 days before you use them. They suggest using them on salads and sandwiches. Recipe from The Tap Room in St. Louis. Note that cooking time includes "steeping" time. -- posted by JanuaryBride

Bratwurst and Beer Casserole

Fri, 01 May 2009 02:49:55 -0400

American Dietetic Association's Cooking Healthy Across America -- posted by Debbie R.

German Cream of Cauliflower Soup

Sat, 02 May 2009 02:58:12 -0400

This cold-weather favorite is sure to satisfy hearty appetites. I love the comforting, creamy texture of this cauliflower soup enriched with egg yolks and brightened with lemon juice. Adapted from the Take-Out Menu Cookbook. -- posted by TxGriffLover

Nirvana Lemonade - You'll Only Want This Lemonade 4eva!!!!

Sat, 02 May 2009 02:59:32 -0400

OMG! My friend in Germany took my to a Thai restaurant that had lemonade with ginger and basil. I thought to myself "What a wacky combination!" So I decided to try it. OMG! OMG! The ground moved, the clouds parted and I heard angel voices singing in 4 part harmony. It was that good. This, is as close as I can come to replicate that glass of beverage perfection I found in Germany. I hope you enjoy this as much as I do. (The only thing that could make this more perfect is vodka.) -- posted by BBCFan

German Poppy Seed Pudding Cake

Tue, 05 May 2009 16:53:31 -0400

This smells so good while cooking. I love it with coffee. I got this recipe off our news station a few years ago. -- posted by Samantha in Ut

German Potato Salad

Fri, 08 May 2009 02:28:15 -0400

Serve this potato salad in honor on the Munich Oktoberfest along with a red cabbage slaw, assorted German sausages and mustards, and some country rye and black bread. From an October 1988 issue of Bon Appetit in the 'Cooking for Friends" section. -- posted by Leslie in Texas

Sweet and Sour Ruby Slaw

Fri, 08 May 2009 02:28:40 -0400

This colorful red cabbage slaw is great served with German potato salad, assorted sausages and mustards and country rye and black bread. From an October 1988 issue of Bon Appetit in the "Cooking for Friends" section. -- posted by Leslie in Texas

Clay Haus Sauerbraten

Fri, 08 May 2009 11:43:56 -0400

Serve with german potato salad for a delicious meal. -- posted by Brookelynne26

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

Cool Cucumber Salad With Sour Cream and Chives (Gurkensalat)

Tue, 19 May 2009 01:58:37 -0400

A cool and refreshing accompaniment to fish or meat dishes. Simple and good! From my mother and grandmother. -- posted by BecR

Vegetarian Cheeseburger With Yoghurt Sauce.

Wed, 20 May 2009 02:06:19 -0400

A meat free »burger« great in the pan and good for the grill. The oatmeal and chopped mushrooms add a pleasant texture. 1 burger is pretty filling; when served with a risotto it makes a well balanced meal. I serve it with a yoghurt sauce ( 1/2 cup of mild yoghurt mixed with a teaspoon of mustard, a tablespoon of olive oil and mixed dried herbs). You can also use the recipe to create vegetarian »meatloaf« or »meatballs«. -- posted by chefchen

German Red Cabbage

Wed, 20 May 2009 02:24:39 -0400

This smells wonderful when it's cooking. Tastes even better! Recipe found on the internet. -- posted by Galley Wench

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

German Apple Cake

Fri, 29 May 2009 23:15:43 -0400

Chock-full of grated apples and chopped walnuts, this is a wonderfully dense and moist cake.It is especially delicious at the height of apple season, however, it is so tasty that I'm sure that you'll want to make it year round. -- posted by Alan in SW Florida

Queso Poblano or Jalapeno Dipping Sauce

Sat, 06 Jun 2009 02:02:23 -0400

All purpose cheese sauce: it can be a dip with tortilla chips, pretzels or on Nachos on Philly Cheese Steak or as a Cheese Whiz substitute. You can also replace the Poblano's with Jalepenos, or any other chili type pepper you like. -- posted by BBCFan

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

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

Milch Reis (German Rice Pudding)

Mon, 13 Jul 2009 18:13:42 -0400

Delicious, creamy and simple. You can add rum-soaked raisins when you add the milk if you wish. I serve it with crushed-berry syrup or applesauce. This is the way all of my husband's family (in Germany) makes it. They generally serve it as a main dish rather than a desert, but cut down the sugar a bit. -- posted by MJaz

Pound Cake Slices With Nutella and Fresh Strawberries

Tue, 14 Jul 2009 02:13:35 -0400

Super easy and quick dessert. -- posted by swissms

Sauerbraten II

Thu, 16 Jul 2009 14:08:51 -0400

Recipe courtesy of Gourmet Magazine..... -- posted by mschmid65

German Pancake With Buttermilk Sauce

Thu, 16 Jul 2009 17:32:46 -0400

by Penny Chmura -- posted by RavynLoony

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

Pflaumenkuchen (German Plum Tart)

Mon, 20 Jul 2009 10:42:54 -0400

This is considered to be THE German fruit tart. Traditionally this is baked on yeast pastry, but the sweet German pastry is also a perfect base. It must be made with cold butter and the dough chilled before using, otherwise there is a tendency to add additional flour, which is a mistake. The crust rises up between the fruits and the delicious juices are absorbed into the pastry. -- posted by pleiad7

Hot Sauerkraut Salad from Fredericksberg

Mon, 20 Jul 2009 10:45:58 -0400

This recipe is from Fredericksburg, TX which was settled in the 1840's by Germans who came over with a German prince who wanted to establish a colony in the New World. After a few years the prince got bored and returned to Europe, but his fellow Germans stayed behind. This was printed in a cookbook published on the 125th anniversary of Fredericksburg. You can also use weinkraut, which I would, but Recipezaar has never heard of it. -- posted by Dan-Amer #1

Black Forest Cake (Yet Another)

Mon, 27 Jul 2009 18:33:26 -0400

No canned cherries, no cake mixes, no coffee, just a good Black Forest cake from a local German restaurant. -- posted by Pa. Hiker

Midwest Living's German Potato Salad

Fri, 31 Jul 2009 12:25:30 -0400

This is a simple and tasty German potato salad recipe from Midwest Living Jan/Feb 2009 issue. The prep time includes cooling. -- posted by Queen Dana

How to Make Quark Cheese

Thu, 06 Aug 2009 11:50:58 -0400

From Peanut Butter Boy cooking blog. -- posted by SweetJezebel

German Beef Roulades

Tue, 18 Aug 2009 14:38:10 -0400

Found this recipe online and thought that it sounded good. They suggest buttered noodles and red cabbage to serve with this. -- posted by lazyme

Almond Pear Flan

Mon, 24 Aug 2009 02:06:39 -0400

I have prepared this for most holiday get together for years. You can prepare pastry case up to a day before adding filling and pears. Bake up to 3 hours before serving. This holds up well and can be prepared in advance and served the next day. -- posted by TeresaS

Zwetschgenkuchen (Bavarian Plum Cake)

Mon, 24 Aug 2009 13:23:56 -0400

This is a traditional fresh plum cake, thought to have originated in the town of Augsburg, Germany. It is made with fresh Italian prune plums which are at their peak in late summer. Perfect for the afternoon coffee hour. Serve at room temperature, with a dollop of fresh whipped cream! -- posted by BecR

Bavarian Meatballs and Cabbage

Tue, 25 Aug 2009 11:24:47 -0400

The stuff you grow up on, when you live in a German community. Great with mashed potatoes. -- posted by TheGrumpyChef

German Potato Soup

Wed, 26 Aug 2009 09:59:13 -0400

Lost Recipes by MArion Cunningham -- posted by Brookelynne26

Scrambled Eggs With Smoked Trout & Horseradish Hollandaise

Tue, 01 Sep 2009 11:29:31 -0400

This great breakfast dish is wonderful served as a late, late supper! I happen to love breakfast for dinner or as a matter-of-fact - anytime! -- posted by Manami

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

Cafe Berlin Style Tomatensalat

Tue, 08 Sep 2009 11:26:17 -0400

I had a wonderful Tomatensalat in a parsley vinaigrette at Cafe Berlin in Denver, CO. Most recipes I have seen have Worcestershire sauce but Cafe Berlin's did not. This is a wonderful way to serve up end of the season tomatoes as this salad is better with a firmer fruit. -- posted by Cheeky Meeks

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

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

Apfelkuchen

Mon, 14 Sep 2009 14:41:56 -0400

Apfelkuchen is a german apple cake or pie-like dish. It is one of those recipes where every family has a different recipe so there are hundreds of different recipes. This was a recipe that I found on the internet many, many years ago for a project in German class in high school and have not found one similar to it anywhere. I LOVE this Apfelkuchen and being of mostly German heritage I love it even more! It is more of a custard type pie but it is by far one of the best apple dishes I have ever had! I always make sure to make it every year when apples are in season! -- posted by Chef #773560

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

Cherry Tomatoes in Jelly

Thu, 17 Sep 2009 14:42:53 -0400

I had gotten this recipe from my husband's mom. This is a Polish recipe that he absolutely loves when he lived in Poland and even here in the states -- posted by JensKitchen

Mrs. Barber's Chicken (Chicken Stroganoff)

Mon, 21 Sep 2009 11:49:45 -0400

A variation on Chicken Stroganoff in the slow cooker. I have three kids (3,5,and 7) all of them will eat this and eat it well. This recipe will feed 2 or 3. I double it or triple it for the family. -- posted by Chef #1113482

German Pancake Soup

Wed, 23 Sep 2009 14:45:31 -0400

This is my MIL's recipe that she has made for years. My whole family loves it. DH even loves putting jam and a sprinkle of sugar on the pancakes. He rolls them up and will eat them for breakfast. They are like a crepe. Some people like to just put the broth over the cut pancakes others like it with the veggies. -- posted by TeresaS

Tangy, Zesty Oil and Vinegar Potato Salad

Mon, 28 Sep 2009 15:48:18 -0400

The best potato salad you've never had. For when your craving that certain ZING from vinegar...I don't like regular potato salad. I don't like sweet relish, eggs, or miracle whip in my potato salad. The sharp onion with the vinegar balances the soft potato texture. Inexpensive and college budget approved. For more of a bite, add two to three teaspoons of whole grain mustard along with the olive oil. Try this!! Yumm....From Bon Appetit, 2009. **Note: To use smaller potatoes, cook time is about 5 minutes less. -- posted by College Girl

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

Spaetzle

Wed, 30 Sep 2009 15:24:01 -0400

A traditional German side dish, this recipe has a unique twist of the goat cheese! It's a great way to celebrate Octoberfest! -- posted by Corrinne J

Kolb's House Dressing

Fri, 02 Oct 2009 16:11:34 -0400

This is from Kolb's Restaurant in New Orleans, LA. It opened in 1899 and I think it closed in the 1990's. It's main specialty was German food. Kolb's history: http://www.geocities.com/twincousin2334/NO_Kolbs.html -- posted by Dixie_Amazon

Beirox

Mon, 05 Oct 2009 16:58:34 -0400

I loved these growing up. My grandparents lived in a small town in northern Texas where they had a German festival the first weekend of July. She always made these, and every time she came to visit we would make them with her. Your family will love these meat filled pastries -- posted by racegurl77

Bavarian Potato Leek Soup

Thu, 08 Oct 2009 10:50:19 -0400

I found this on a copy-cat site and its the best I've found so far. I use a potato masher right before serving to make it creamier but with some chunks of potato. You could also use an immersion/stick blender if you like it really smooth. (I also like it served cold) -- posted by greksgirl

Crispy Cinnamon Waffles

Thu, 08 Oct 2009 14:03:39 -0400

It takes a few steps to come up with the perfect waffle, but it's worth it. This is a simple recipe as far as ingredients go, and yet, the waffles taste great. We eat them with honey, milk caramel and apples, or simply powdered sugar. -- posted by Granddaughter 1

Apple Strudel Easy!

Sun, 11 Oct 2009 02:50:21 -0400

This is made easy with store bought puff pastry. I used a mix of dried nuts and dried fruit but you can use either or. -- posted by ~Rita~

Apple Coffee Cake With Crumble Topping

Mon, 12 Oct 2009 17:00:30 -0400

I got this recipe from food network and it tastes amazing it even has an optional brown sugar glaze -- posted by rachtach123

Apple Coffee Cake With Crumble Topping

Tue, 13 Oct 2009 15:40:21 -0400

I got this recipe from food network and it tastes amazing it even has an optional brown sugar glaze -- posted by rachtach123

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

Kuhnhenn German Red Cabbage (Sweet - Sour_)

Fri, 16 Oct 2009 17:38:42 -0400

This is a Kuhnhenn Family Recipe, we make it for the public on Oktoberfest. This recipe is rich (lots of bacon), low vinegar (not too Stinky) tangy sweet. -- posted by Kuhnhenn Brewing Company (Bret Kuhnhenn)

Pan-Fried Chicken- Schnitzel Style

Mon, 19 Oct 2009 15:44:27 -0400

This is an adaption of the usual veal Schnitzel that makes it more affordable in my house. I think that it's just as good and it doesn't take all that long either. By all means use fresh herbs if you have them but I have to use dried because I can't grow them. -- posted by Annacia

5 Ingredient German-Style Beef Roast

Wed, 21 Oct 2009 12:49:56 -0400

This is a recipe I got out of the book "500 Five Ingredient Recipes" by Better Homes and Gardens. I haven't tried it yet but I'm posting it here to save it for later. I'm thinking of trying it in the crock pot. -- posted by rollersgirl

Mixed-Berry Dutch Baby

Tue, 03 Nov 2009 15:43:32 -0500

"A Dutch Baby, also known as a German pancake, is a mixture of eggs, flour and whole milk that gets baked in a heavy skillet until it becomes puffy and golden. In the terrific version here, Grace Parisi folds in fresh berries to create a wonderful summer dessert thats also great for breakfast." Recipe from Food & Wine July 2009. -- posted by JanuaryBride

Garth Brook's German Chocolate Cake With Coconut Frosting

Fri, 06 Nov 2009 15:44:53 -0500

Trisha Yearwood says every February, when it's Garth Brooks birthday, she makes this beautiful and delicious cake for him. She says last fall, Garth made a sad statement like only three more months until you make me that awesome German chocolate cake again! She made the cake the next day. She doubles the frosting recipe to frost the entire cake, because Garth likes extra frosting, but one recipe will frost the tops of the layers and do the trick just fine- unless you are Garth! If you have some frosting left over, it's good spread on graham cracker or on brownies. Okay, it's also good right off the spoon! Enjoy! -- posted by Sharon123

Herbed Spaetzle

Mon, 09 Nov 2009 10:50:36 -0500

DH and I served Williams-Sonoma's Braised Short Ribs atop of this herbed spaetzle (also from Williams-Sonoma), with a side of broccoli rabe with pancetta and garlic. It was really tasty. DH and my colander did not have holes large enough to sift the dough so we used a metal steaming basket which worked perfectly. -- posted by Dr. Jenny

Sneaky Veggie Franks and Beans

Sun, 15 Nov 2009 16:28:02 -0500

A tasty dish that combines most kid's favorites - hot dogs and baked beans. The sweet potato and the carrots in the orange puree add not only a top source of nutrients and fiber but a delicious hint of sweetness! Adapted from the Sneaky Chef Cookbook by Missy Chase Lapine. -- posted by Sharon123

Sweetened Potato Cake (Suesser Eifeler Doeppekooche)

Tue, 17 Nov 2009 00:55:23 -0500

"Eifeler Doeppekooche" (potato cake from the Eifel region in Germany) is a local specialty of the German Eifel region. In fact nearly all German regions have their own typical kind of potato cake, but this version is the first one I've heard of that is also made sweet. In order to avoid confusion with sweet potato cakes which are made of sweet potatoes, I wrote "sweetened" potato cake. Some time ago DH and I watched a tv documentation about the Eifel region, and when they showed this recipe, DH of course immediately wanted to try it. So I got the recipe from the tv channel's website, which was the wdr fernsehen. -- posted by Mia in Germany