Recipezaar: German,Comfort Food recipes

Ww German-Style Potato Salad

Tue, 24 Apr 2007 16:15:36 -0400

From the WW site.It says it's 2 points."Potato salad can mean so much more than just relish and mayonnaise. This German classic is bursting with flavor thanks to Canadian bacon, dry mustard, cider vinegar and egg." -- posted by Queenkungfu

Sour Cream Potato Salad

Mon, 07 May 2007 13:14:30 -0400

A delicious twist on an old favorite. Cooking time is standing time. From the Wisconsin Dutch Chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Apfelkuchen - Apple Cake

Tue, 08 May 2007 13:54:42 -0400

The perfect coffee cake. Preparation time is approximate based on rising time of the yeast. From the Wisconsin Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Brussels Sprouts and Chestnuts

Wed, 09 May 2007 23:47:02 -0400

An old-fashioned recipe from the Wisconsin Dutch chapter of the United States Regional cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Spinach Ring

Wed, 09 May 2007 23:48:54 -0400

This mold makes an emerald container for mashed potatoes or creamed mushrooms. From the Wisconsin Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Sour Pork Roast

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

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

Chicken Broth With Bitters

Fri, 01 Jun 2007 15:34:46 -0400

I have made this recipe for years. I guess it is my "best kept secret" for flavor but since my kids have convinced me to put all my family recipes on zaar here it is. -- posted by Montana Heart Song

Corflakes Cakes

Sat, 23 Jun 2007 00:28:45 -0400

These are so tasty. they are actually for christmas but I make them all year round. This recipe is from our Oven instruction booklet!!! -- posted by Julz*Royal*Chef

Hirsch Apple Cake

Tue, 26 Jun 2007 12:56:20 -0400

This is an old German American recipe from my grandmother Trese Hirsch. I come from a long line of apple farmers, and this is one of the most delicious variations of apple desserts I've had. I'm frequently caught with a spoonful of the caramel sauce in my mouth when it's around :) The recipe makes a rather enormous cake, but it disappears quickly with a few family members around :) -- posted by Mudflower

Octoberfest German Potato Salad

Fri, 06 Jul 2007 23:45:05 -0400

What makes this salad different is that the salad is served warm or at almost room temperature, although it is still great served chilled also, but plan ahead the salad needs to sit for about an hour or so before serving to blend flavors, try not to overcook the potatoes as they tend to fall apart easily when mixed with the dressing, when I made this the first time I used 1/2 cup vinegar but found it to be too much for my family's taste, making this again I used only 1/3 cup and that seemed to work fine, if you prefer a stronger vinegar flavor then increase the vinegar by 2-4 tablespoons, you may use all vegetable oil in place of the bacon grease. -- posted by KITTENCAL

Knackebrot (German Crispy Bread)

Sat, 11 Aug 2007 20:53:55 -0400

Knackebrot is a hard, cracker-like bread from Germany. Tastes GREAT with cream cheese and syrup or a slice of ham! After spending the summer in Germany, I came back missing this great treat, and decided to find out a way of making it myself. Here's a recipe I found on a German site: -- posted by Beckers99

Sauerkraut Mit Kielbasa

Wed, 15 Aug 2007 16:41:10 -0400

Modified from a recipe I found on AllRecipes.com - removed the potatoes to make it more Atkins compliant, changed the sausage to turkey kielbasa for low-fat. -- posted by DrGaellon

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

Kraut Topped Mashed Potato Casserole

Tue, 28 Aug 2007 17:24:23 -0400

Great side dish for pork or pretty much any meat. If you have leftover mashed potatoes, use 'em.... just heat them first. -- posted by *Parsley*

Hot German Potato Salad

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

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

Cheesy Brat Stew for the Slow Cooker

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

From All Recipes. -- posted by dicentra

Honey Mustard Beer Brats (Crock Pot)

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

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

Jäger Kohl (Hunter's Cabbage)

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

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

Really Easy Spiced Apple Pie With Crème Anglaise Sauce

Fri, 05 Oct 2007 00:59:30 -0400

This apple pie is really easy to make and has a delicious balance of sweet, tart and spiced flavours, incorporating a delicious German Apfelstrudel (Apple Strudel) smell and flavour which will evoke memories of the Weihnachtsmarkts (Christmas markets) in Germany for anyone who has been. This fantastic pie and Crème Anglaise sauce can also be made with gluten-free flour & cornflour blends (such as the Doves Farm range). Just make sure that you pick a flour which is suitable for pastry (avoid rice flour, it will taste awful!) -- posted by Simon Pittock

Frau Moyer's Cheese Custard Pie

Fri, 12 Oct 2007 01:06:35 -0400

Not terribly sweet but oh-so-comforting. The original recipe included directions for making your own curds. This recipe comes from the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947 -- posted by Molly53

Classic Sauerbraten

Fri, 19 Oct 2007 02:03:41 -0400

Whatever Oktoberfest revelers end up eating, they usually wash it down with lots of German beer. Sauerbraten, or sour roast, takes at least two days to marinate in vinegar and spices. Serve with spaetzle dumplings, made from scratch, or hot German potato salad. -- posted by Alan in SW Florida

Spaetzle in Brown Butter

Fri, 19 Oct 2007 02:05:07 -0400

Getting to know German cuisine is as easy as eins, zwei, drei. Delicate dumplings made from scratch. -- posted by Alan in SW Florida

Chicken a La Charlie

Fri, 19 Oct 2007 17:31:45 -0400

chicken in a sour cream wine sauce -- posted by Jacki's Country Cookin'

Kartoffelpuffer (Potato Pancakes)

Fri, 19 Oct 2007 23:40:33 -0400

A comfort food from the old country. -- posted by Molly53

Butter Semmeln - Moravian Butter Rolls

Tue, 23 Oct 2007 18:09:37 -0400

A traditional Moravian company delicacy from the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Overnight rising time not included in preparation time. -- posted by Molly53

German Dumplings (Spaetzle or Kniffles) for Soup or Saute

Thu, 25 Oct 2007 14:32:27 -0400

When our church decided to host a "German Reformation Night" dinner, I went hunting for authentic German recipes. Here is one that fits the bill. There are two ways to make the dumplings (explained below). Serving ideas suggested below too. Gushundheit--! -- posted by Debber

Egg Balls for Soup

Fri, 26 Oct 2007 19:45:50 -0400

Lovely, marble-sized dumplings from the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Pfannkuchen - Dutch Pancake

Fri, 26 Oct 2007 19:45:55 -0400

Delicious and easy, this traditional recipe comes from the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947 -- posted by Molly53

Knabrus - Cabbage With Onions

Tue, 30 Oct 2007 00:13:02 -0400

A great way to bump up dietary fiber and part of your five-a-day plan. Comfort food from the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

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

Dutch Stewed Potatoes

Wed, 31 Oct 2007 02:11:22 -0400

A rib-sticking comfort food from the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947 Cooking time is approximate. -- posted by Molly53

Schnitzel Eierkuchen - Bacon and Ham Omelet

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

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

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

Nan's Schnitzel

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

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

Dutch Bread

Thu, 08 Nov 2007 14:26:37 -0500

A lovely, aromatic bread from the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago 1947. -- posted by Molly53

Speck Und Bona - Ham and Green Beans

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

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

Schnitz Und Knepp - Dried Apples and Dumplings

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

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

Sauerbrats the Slow Cooker Way

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

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

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

Kartoffel Kloesse - Potato Dumplings

Thu, 06 Dec 2007 02:14:41 -0500

A delicious side dish to many German and Pennsylvania Dutch dishes. From the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Preparation time approximate. -- posted by Molly53

Nutty Irishman

Mon, 31 Dec 2007 15:33:55 -0500

Mmmm...a creamy afternoon delight! -- posted by Stardustannie

Spatzle

Thu, 03 Jan 2008 02:43:23 -0500

German Egg Dumpling. This is a Joy of Cooking recipe that I have used for years. If you have a spatzle press, use it instead of a colander. Try to find whole nutmeg to grate fresh for the noodles. It is amazing, if you like nutmeg. -- posted by ChesterCopperPot

Bavarian Red Cabbage

Sun, 06 Jan 2008 20:17:06 -0500

A vegetarian delight with the ease of the crock pot, you can't go wrong with this recipe! -- posted by Annacia

A Lighter Side of Cc's Oven-Grilled Reuben Sandwiches

Sat, 12 Jan 2008 02:53:11 -0500

This is an awesome reuben that uses a unique cole slaw rather than saurkraut. This is a wonderful taste sensation for Reuben lovers. We think you will be as amazed as we were. We tagged Recipe #260415 in the 'Make it Healthier' game and did just that. We revised it to an 'open-faced' sandwich and brought down the calories from 837, the fat from 50.5, and the carbs down from 52g. Thanks Chef #382123 for such a great perk to an old favorite. -- posted by 2Bleu

Farmhouse Caramel Dumpling Pudding

Fri, 25 Jan 2008 18:44:38 -0500

An old-fashioned oven-baked dessert that does all the work (well, most of it!). Check out the variations listed and try something new each time! -- posted by Debber

Schokino Chocolate Chip Cake

Sat, 02 Feb 2008 23:53:39 -0500

A chocolate chip cake, similar to the Schokino cake mix by Dr. Oetker, which you can't get in North America -- posted by Amandochka

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

Easy!!! Yum!! Mrs.west's German Potato Salad

Thu, 14 Feb 2008 03:27:46 -0500

Let me tell you this kicks butt!!! My girlfriend's momma makes this and it is to die for!!! -- posted by barberbabe

Bavarian Red Cabbage

Wed, 05 Mar 2008 19:31:00 -0500

A traditional favorite for a German holiday feast. -- posted by JackieOhNo!

Potato Latkes

Wed, 05 Mar 2008 19:31:24 -0500

Perfect with any pot roast, or at any Hanukkah feast. -- posted by JackieOhNo!

Ann's German Potato Salad

Sun, 09 Mar 2008 19:50:43 -0400

This recipe is the result of tweaking traditional German Potato Salad recipes to suit our tastes. We like it better than any others we have tasted. Whenever we have a family gathering this is the dish everyone always asks for. I have to make extra so everyone can have leftovers to take home. The ingredient amounts are guesstimates because I always just toss it all together without measuring for this dish. Next time I make it I will take measurements and adjust the recipe accordingly. -- posted by Alskann

Hearty Cheese 'n Toast

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

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

Ye Olde German Rice Pudding

Thu, 01 May 2008 15:56:57 -0400

When my Oma passed away she left cupboard after cupboard full of old cookbooks. One of them, Das Hauswesen, was published in 1922 and was written entirely in German. Of course, I don't speak a lick of German, but I've been trying to translate the recipes anyway since I've always had an interest in authentic cuisine of any sort, especially Germany since my whole family's from there. This one was relatively easy to follow. I've made it twice now and it's very good for a different sort of treat. It's more of an eggy souflee type thing than the typical rice pudding that you're used to, but good all the same... The last time I made it I was out of almonds, so I substituted pecans and my hubby said he liked it better that way. I'm also thinking of substituting some graham cracker crumbs for the bread crumbs listed to line the baking dish. I haven't tried it yet, but I imagine it would be good. Enjoy!! :) -- posted by kaze_no_sennyo

German Apple Pancakes

Thu, 22 May 2008 14:44:28 -0400

Almost like a cross between a north American pancake and a crepe. From Gourmet - originally published in 1952. -- posted by cookiedog

Braised Red Cabbage

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

Recipe is from Food Network. -- posted by Lainey6605

Potato Pancakes

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

From the Essence of Emeril. -- posted by Lainey6605

German Cheese & Beer Fondue

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

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

Mushrooms in Cream Sauce - Pilzen in Sahnesosse

Tue, 27 May 2008 23:40:07 -0400

These mushrooms should be served with noodles or dumplings. I'm posting this German recipe for ZWT IV. Sounds wonderful! -- posted by cookiedog

Bratwurst Reubens

Wed, 28 May 2008 00:26:16 -0400

A German twist on the classic deli sandwich. Recipe is from Rachael Ray. -- posted by Lainey6605

German Farmer's Breakfast

Wed, 28 May 2008 01:47:24 -0400

This is a hearty one-dish meal, the perfect comfort food for breakfast, lunch or dinner. Quick to make if you cook the potatoes the night before. or you can microwave them at the last minute, but that changes the consistency a bit. -- posted by puppitypup

German-Style Kielbasa

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

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

German Zwiebelkuchen (Onion Pie)

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

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

Kielbasa and Cabbage

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

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

Sauerkraut Balls

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

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

German-Style Green Beans

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

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

Drunk German

Wed, 28 May 2008 20:19:02 -0400

This tastes like a rootbeer barrel candy, but sinful. Recipe from All Recipes. -- posted by Lainey6605

Beef Stroganoff from the 70's

Thu, 29 May 2008 01:31:12 -0400

This is a recipe I have been making for a long time. True comfort food with an international flavour. -- posted by Sage

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

Bayerische Schweinekoteletts (Pork Chops Bavarian Style)

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

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

Krautlsuppe (Bavarian Herb Soup)

Mon, 02 Jun 2008 23:25:22 -0400

Bitter herbs are traditionally eaten at Easter in Christian countries as a sign of penitence. This Bavarian soup is served on Easter Thursday, known as Maundy Thursday. Fresh chervil, easily available in any German market, is usually the dominating flavor. This is a delicate fresh-tasting soup for any time of the year. -- posted by Celticevergreen

Bratwurst Cooked in Beer, With Apple Sauerkraut

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

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

Apple-Cranberry Strudel (German)

Mon, 13 Oct 2008 01:46:00 -0400

I made these strudels for my family's annual Oktoberfest 2008, and everyone agreed they are sinfully delicious. I say this because a great deal of butter is used in this recipe. The strudels have a crispy, buttery phyllo dough exterior with a juicy, semi-tart apple filling seasoned with cinnamon, cloves and nutmeg. I use Northern Spy apples for the filling, but they are difficult to find. Macintosh, Courtland or Granny Smith would do just as well. This is definitely one of my favorite comfort foods. -- posted by MarthaStewartWanabe

Schnecken

Sun, 19 Oct 2008 22:46:03 -0400

Schnecken ("snail" in German) is slightly different depending upon the area of the country you're in, but all of them are absolutely wonderful with your morning coffee. This recipe is courtesy of the Prussian, Pomeranian and Westphalian immigrants who settled in the great Midwest of North America. From the Wisconsin Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Overnight chilling time not included in preparation time. -- posted by Molly53

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

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

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

Rice and Pork Casserole

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

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

Marilyn's Special Green Beans

Mon, 01 Dec 2008 17:59:29 -0500

My dear friend Marilyn shared this recipe with me. It is a holiday favorite at her house. I did find two recipes on Zaar that were similar but omitted the mayo which is a yummy "must have ingredient" in this recipe. This recipe doubles very well. -- posted by Brenda.

Bavarian Pretzels/ Pretzel Rolls (Laugenbrezeln)

Mon, 08 Dec 2008 18:11:52 -0500

This easy recipe is from one of my all time favorite bread making cookbooks Local Breads by Daniel Leader with Lauren Chattman with the directions tweaked just a little. I usually double the recipe and have always had outstanding results.The dough can be refrigerated from 2-24 hours so I sometimes bake 1 batch and then save the rest of the dough for the next day so they are fresh. I mostly use the recipe to make pretzel rolls and often wrap the dough around hot dogs or sausages which are a favorite of my DS. I occasionally add a little extra flour depending on the weather to get my dough as directed below. The dough should be a little moist/ sticky. Add only a tablespoon at a time if extra is needed. Please read the recipe through before starting. This recipe prints out as 2 pages for those that may want to set their print job to 2 sided :) -- posted by Brenda.

Weekend Apple Pancake

Thu, 11 Dec 2008 16:36:29 -0500

This is a deep dish breakfast or brunch treat, softer and more dense than a plain Dutch baby, stuffed with buttered apples and layers of custard over caramelized cinnamon sugar. So yummy.... I found the recipe on "The Kitchn" blog. -- posted by blucoat

Dutch Baby (Giant Baked Pancake)

Thu, 11 Dec 2008 16:48:31 -0500

These look and taste absolutely heavenly! It's great if you have guests or larger gatherings for breakfast or brunch as each pancake has 4-6 servings and, since it is baked, requires less work than regular pancakes. This delicious and impressive-looking recipe is from Sarah Kate, of "The Kitchn". It was a Christmas breakfast tradition in her family. It's also sometimes called a German Pancake and is quite similar to Yorkshire Pudding. If you want a sweeter recipe, increase the sugar to 3 tablespoons and add 1 teaspoon of vanilla. Batter needs to sit for a half-hour before baking. -- posted by blucoat

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

Pork Chop Sauerkraut Simmer

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

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

German Rye Bread With Caraway Seeds

Mon, 05 Jan 2009 23:42:12 -0500

Enjoy the rich dark taste of rye bread with this recipe for a traditional German loaf. Time does not include resting / rising. -- posted by English_Rose

Pickled Pumpkin

Tue, 06 Jan 2009 00:15:22 -0500

Discover the delights of home-made preserves with this simple recipe for pickled pumpkin, delicious served with cold meat. -- posted by English_Rose

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Weihnachtspunsch - Traditional German Christmas Punch

Wed, 25 Nov 2009 17:02:30 -0500

Delicious traditional Christmas Punch of tea, red wine, rum, fresh lemon & orange juice, and spices. Not only for Christmas, but whenever the weather is cold. Serve hot! -- posted by BecR

Dean and Deluca's Authentic Bavarian Sauerbraten Pot Roast

Sun, 24 Jan 2010 18:33:49 -0500

Sauerbraten is, quite simply, the best pot roast that we know of. Though we normally stay away from top round as a braising beef -- because it's so relatively lean -- we like to use it for sauerbraten, which requires intact slices of beef to be served at the table. Top round keeps its shape very well, and, in this dish, comes to the table quite moist -- due to the long marination and the long cooking time. To insure the moistness of the beef, have the butcher leave a thin outer covering of fat around the top round. Serve this deep, dark, sweet-and-sour treat with red cabbage recipe #108449 and boiled new potatoes (salzkartoffel) or spaetzle. Serves 4 -- posted by BecR

Melted Foie Gras on Country Bread With Armagnac

Sun, 24 Jan 2010 20:19:36 -0500

This fabulous Dean and Deluca recipe was inspired by an extraordinary restaurant near Baden-Baden, in Germany. The chef sautéed thick slices of country bread in duck fat, with garlic, then simply melted very thin slices of fresh foie gras over the bread. Though it's astoundingly simple to do, it's a mightily impressive starter for a lusty dinner party. Serves 4 as a first course. -- posted by BecR