Recipezaar: German,Vegetarian recipes

Hippocras (Non-Alcoholic)

Wed, 22 Feb 2006 15:12:37 -0500

Hippocras is a medieval spiced drink traditionally made with wine, but the Society for Creative Anachronism feast we attended served this non-alcoholic version of it. I imagine would be as delicious hot as it was cold! A yummy and unique alternative to iced tea or mulled cider. -- posted by Anissa Wolf

Vegan Veggie Goulash

Thu, 23 Mar 2006 14:34:00 -0500

A recipe by TV chef Tim Mälzer-Germany's answer to Jamie Oliver as printed in the Fall 2005 edition of Essen und Trinken für Jeden Tag. We love the flavor of this dish! If you cannot find paprika paste or concentrate, substitute with tomato paste mixed with a teaspoon of regular (hot) paprika spice. -- posted by Chrystabel

Red Cabbage Millet Gratin (German Vegetarian)

Sat, 25 Mar 2006 07:28:15 -0500

Unusual but tasty vegetarian casserole that is German in character and very nutritious. Delectable cheese sauce is poured over millet dumplings resting atop traditional German "Rotkohl". A taste of Germany without the meat. -- posted by Chrystabel

Traditional German Obst Kuchen - Fresh Fruit Flan (Sponge Cake)

Tue, 11 Apr 2006 14:18:26 -0400

Traditional German Obst Kuchen is a Fresh Fruit Flan with a sponge-type cake base, sometimes with a thin layer of custard, topped with fresh fruit and then sealed with a fruit glaze. Obst Kuchen is very typically served throughout Germany during the afternoon coffee hour, with dollops of freshly whipped cream. One of my favorite toppings is fresh whole strawberries with a red currant or strawberry glaze. Fresh raspberries or other fresh or canned fruits such as kiwis, apricots, cherries, gooseberries, and pineapple are also popular. The traditional pan used is a 10-inch German flan pan, however a torte or springform pan would also work. Adapted from my friend Maite C's Obst Kuchen Boden recipe that was given to me when we were stationed at Ft. Campbell KY. -- posted by BecR

Barley Cabbage Wraps With Pine Nuts and Currants (Slow Cooker)

Tue, 18 Apr 2006 21:07:31 -0400

This is a great vegetarian dish! You may add frozen meatless crumbles in place of or in addition to the feta cheese. You can assemble this the night before to get a good head start on the next day's dinner! Adapted from Cooking Light magazine. -- posted by Sharon123

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

Red Cabbage Salad With Smoked Cheese

Fri, 26 May 2006 15:56:21 -0400

A German recipe in the 'modern' tradition. From A Taste of Germany. -- posted by evelyn/athens

Zimtsterne (Cinnamon Star Cookies)

Tue, 30 May 2006 18:30:57 -0400

These German cookies are sweet and nicely spiced with a satisfying crunch. We often make these during Christmas. Since I am not partial to walnuts I always omit them. -- posted by LUv 2 BaKE

Baker's Original German Sweet Chocolate Cake

Wed, 31 May 2006 16:09:31 -0400

From Razzle Dazzle recipe site. For Zaar World Tour II. -- posted by Nana Lee

German Cucumber Salad

Thu, 01 Jun 2006 14:49:56 -0400

Posted for World Tour 2 -- posted by *Parsley*

German Fridge Cake

Fri, 02 Jun 2006 15:23:44 -0400

A great recipe for kids and adults who are really kids at heart! So easy to make. I got this recipe from my German friend Katja, who often brought it to a class we took together and made my lunch breaks very tasty indeed. I think you could sub shortening or butter for the coconut fat (Palmin) she used but I have not tried it, having only made this while in Germany. -- posted by Sackville

Gurkensalat (Cucumber Salad)

Fri, 02 Jun 2006 15:23:48 -0400

Posted for World Tour 2006, this is a mildly tangy cucumber salad of the sort you can find at small cafes and private homes in Germany. I loved this one when I lived there. It's not fancy but it is definitely tasty. -- posted by JanetC-KY

Onion Kuchen

Fri, 02 Jun 2006 15:42:06 -0400

For the ZWT II. -- posted by LMillerRN

German-Style Red Cabbage

Tue, 06 Jun 2006 14:02:10 -0400

This is an easy and very tasty cabbage dish! -- posted by KITTENCAL

Spaetzle Noodle and Cheese Bake

Wed, 07 Jun 2006 20:41:06 -0400

Posting for World Tour 2. Comfort food. :) -- posted by *Parsley*

Carrots in Beer

Sun, 11 Jun 2006 20:27:35 -0400

Posting for World Tour. Use dark lager beer. -- posted by *Parsley*

Laugenbrotchen (Pretzel Rolls)

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

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

Black Forest Mousse

Mon, 14 Aug 2006 22:07:03 -0400

From Eagle Brand. -- posted by Vino Girl

My Cabbage and Noodles

Wed, 06 Sep 2006 15:50:09 -0400

My version of a well loved combination. Caramelising the sugar gives it the special something. The flavoring with vinegar, butter and caraway is typically German. The flavor of egg noodles is essential for this dish I think, so best don't use pasta. -- posted by Inge 1505

Dominosteine

Mon, 11 Sep 2006 20:03:08 -0400

Molly53 was kind enough to post this in the German food forum. I have not made these, although I have tasted the commercial product at an Oktoberfest. Yum and more yum. If this recipe is half as good, it will be great! The recipe called for 7 grams of potash. I substituted 1 tsp. of baking powder, but I have no idea if this is the correct amount or not. Prep time is a guesstimate. -- posted by Debbie R.

Sauerkraut and Noodles

Wed, 13 Sep 2006 21:28:24 -0400

Quick, easy and low-fat vegetarian main dish for two. Packed with vitamin C, iron and fiber. I recommend using egg noodles, not pasta. The flavor will be rather bland then. -- posted by Inge 1505

Kartoffelpuffer (Potato Pancakes)

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

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

Milk Risotto (Milk Rice "my Way")

Fri, 13 Oct 2006 15:35:48 -0400

Milk Rice (Milchreis) is a very traditional German Dessert. As I child I love it. And I still love it. But very often is made more like a pudding and the texture of the rice is almost lost. "My Way" milk rice is based on Risotto Rice of high quality, because the rice makes this dessert. I suggest to use "Carnaroli" rice for this dessert. But you should always use rice which is suited for making a Risotto (e.g. Arborio). The dessert is not overly sweet, but everyone can add more sweetness by sprinkling more of sugar on the served dessert. You can also adapt the consistency to your need. If you like it more soupy add a bit more milk or a little cream, if you like a rich and silk dessert. But sure this dessert is not only a kid pleaser it is a dessert which everyone will love. Serve it with a glass of milk, hot chocolate or a strong coffee. I love it not overly sweet. The flavours of the lemon peel and vanilla made this a very delicate dessert. The cinnamon added at last add some more spicy notes to it. The butter (or cream, if you added some) make it smooth and silky. -- posted by Thorsten

Crock Pot Baked Spiced Red Cabbage With Apples or Pears

Fri, 20 Oct 2006 21:20:22 -0400

A delicious recipe using red cabbage, fragrant spices & apples or pears; whilst this is happily cooking away, the spicy smell pervades the kitchen & indeed the rest of the house and heralds the start of my festive baking & freezing season - who needs expensive pot-pourries! Not only is this dish delectable to eat alongside turkey, pork, beef and hams in particular - but the colour is just gorgeous, a rich jewelled ruby red! This cabbage can be kept warm for long periods, reheated and also freezes very well, making it a very well behaved recipe!! -- posted by French Tart

Hutzelbrot, Black Forest Fruit Bread

Sat, 04 Nov 2006 09:11:31 -0500

This is so good! and it's perfect for the holidays. I had to use the Zaar converter for the amounts and it worked well. The bread turned out beautitully. With its spices and lots of dried fruit it is yummy and moist and keeps quite some time when you wrap it in tin-foil. This is the original recipe but I needed to add a bit of the water the fruit was cooked in. You might not need to. There was no fat ask for *grin*. -- posted by Annacia

Baked Apple Cake

Thu, 23 Nov 2006 10:36:59 -0500

Do you like baked apples? Do you like cake? Then you will love this treat. This cake will make a wonderful dessert or a different treat for an afternoon break. I use very small apples for this cake. I love the baked apples flavours in combination with a more dry texture of the cake. The cake is not overly sweet and will take up any juices from the apples. The taste of the slightly tart apples, which are still a bit firm after baking and the fluffy texture of the cake is great. The apples are stuffed with my favorite combination of marzipan, raisins and rum. If you want to make it for kids, you can sub the rum (see note on this). Hope you enjoy it as much as I do. -- posted by Thorsten

Chili-Cinnamon Cookies

Tue, 28 Nov 2006 17:19:53 -0500

Ready for something different, something addictive? You like it spicy and you like cookies not overhelming sweet? Are you looking for a surprising treat? Then try these cookies. They have a wonderful texture. On the first bite you will have the taste of buttery cinnamon with a delicate crunch. Then of roasted almonds and hatzel nuts and then the highlight, the pepperiness of cayenne (or chili). I use cayenne for these cookies and I like this spicy, almost hot ending taste of these cookies. The shape of these cookies is in Germany known for cookies called "Kipferl" (shaped like a "C" or like a "half-moon"). The cookies will rise just a very little during baking. For the texture of the cookies, it is important that the cookies are "cooled", so that the butter inside is firm enough. If you like it a bit sweeter dust the cookies with powdered sugar (instead of dutch processed cacao). Hope you will enjoy this different treat as much as I do. -- posted by Thorsten

Rot Kohl - German Red Cabbage (Crock Pot)

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

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

Grandma's German Kolaches

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

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

Delicious German Rye Bread

Sun, 17 Dec 2006 14:08:03 -0500

This recipe for rye bread makes a medium-sized, heavy loaf. It is great served with butter, mustard, and cold meats. It's also delicious when toasted in the morning, and spread with lashings of butter and honey. Mmmm! -- posted by wildschwein

Sauerkraut With Caraway

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

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

Dutch Apple Pancakes

Mon, 19 Feb 2007 20:58:43 -0500

These are not your normal pancakes. Let them puff up as big as you want it just adds to the flavor and fun for young kids. This was a family favorite found in a vegetarian cookbook my mother had but we have our own variations. You'll probably want to make a double batch. -- posted by Chef #244897

Dutch Baby

Fri, 09 Mar 2007 15:16:34 -0500

The perfect brunch or breakfast menu item. Bring it to the table as soon as it comes out of the oven. A dutch baby, or German Pancake, is a cross between a souffle and an omelet. You have to try it. -- posted by Matthew Molus

Sauerkraut Hot Dog Topping

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

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

Red River Pumpernickel Bread

Mon, 26 Mar 2007 21:30:26 -0400

In Germany this bread would be called black bread (schwartzbrot). The recipe comes from KLM Airlines. I clipped it out of the paper many years ago. It's really easy to make and very healthy. -- posted by Dreamer in Ontario

Deutsch Mai Bowle (Strawberries in May Wine Bowl) a German Tradi

Tue, 17 Apr 2007 15:37:05 -0400

. -- posted by Mimi Bobeck

Pickled Beets

Thu, 10 May 2007 15:11:05 -0400

Not overly sweet. From the Wisconsin Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. While this recipe is written in an old-fashioned way, it is perfectly safe if processed using modern methods. If you are unfamiliar with these techniques, please go to http://www.uga.edu/nchfp/how/can_home.html for the current information. -- posted by Molly53

Feinkostgewürzsalz (German Spice Mix)

Thu, 17 May 2007 12:06:25 -0400

This Spicemix is used on just about anything. Feinkost means fine food. Gewürz means Spice, but think of this as seasoned salt. Posted for Zaar World TourIII -- posted by Annacia

Plum-Streusel Kuchen

Wed, 23 May 2007 09:23:33 -0400

This is from Cooking Light. Posting for ZWT3. Germany. -- posted by dicentra

Black Forest Bread

Wed, 23 May 2007 09:23:39 -0400

This is from Cooking Light. Posting for ZWT3. Germany. -- posted by dicentra

Gipsy Sauce (Zigeunersauce)

Thu, 07 Jun 2007 22:51:46 -0400

I posted this recipe following a request. I haven't tried it myself yet. You can find Zigeunersauce everywhere in Germany, but I haven't yet managed to find it anywhere else. Sorry it's a little vague when it comes to the amount of seasoning and spices, but that's how I found it. I'll update as soon as I've tried it myself. -- posted by -Sylvie-

Hot Sweet Mustard

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

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

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

German Apple Cake

Wed, 18 Jul 2007 09:26:49 -0400

This is my favourite cake recipe. It's easy to make and absolutely delicious. For an elegant appearance, I use a round baking dish and arrange the apple slices in concentric circles, starting from the outer edges of the cake. Left over cinnamon-apples are great sauted and served with icecream or added to hot breakfast cereals. -- posted by Lumberjackie

Apricot and Poppy Seed Jam

Mon, 06 Aug 2007 16:56:16 -0400

A simple and delicious combination: fully riped apricots and poppy seeds. To make it fruity I used lime juice and Dr. Oetker's super gelling sugar 1:3. With this gelling sugar you only need 1/3 of the fruit weight to make the jam. -- posted by Thorsten

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

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*

Baby Tarts of Blue Cheese (German and Vegetarian)

Wed, 26 Sep 2007 17:32:03 -0400

This recipe from *Modern German Food* by Roz Denny sounds so good to me. Roz said "These tarts make a light simple lunch w/a mixed green salad or an unusual starter. Using a blue-veined soft cheese such a blue brie works best. This is ideal for vegetarians." The pic was stunning & I favor this as a starter course as I'm not sure I could limit myself to 1 tart when served as an entree. (Time does not include the 20 min chill time). *Enjoy* ! -- posted by twissis

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

Vegetable Strudel

Fri, 12 Oct 2007 19:02:15 -0400

This recipe came from an issue of Canadian Living (Holiday Best). It's great as a side dish or a main vegetarian course. I'll inevitably use more butter and bread crumbs than is called for, but you may get away with less. It helps to have an assistant standing by when rolling up the strudel. -- posted by Paradawks

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

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

Chocolate Sticks

Sat, 24 Nov 2007 16:25:03 -0500

Another recipe from oetker Baking is Fun I love this book and I have to finish recording the recipes before returning the book its owner. -- posted by Dreamer in Ontario

Almond Macaroons

Sun, 25 Nov 2007 01:55:58 -0500

From oetker Baking is Fun -- posted by Dreamer in Ontario

Fantakuchen (Fanta Cake) a Popular German Cake Made With Fanta!

Mon, 03 Dec 2007 01:16:47 -0500

If was a loser who feels like they just cannot bake, like all those Rachael Ray fans. This was a recipe that was served at my friend in Germany's birthday. It's so good! You GOTTA try this! This will be your new favourite cake! Re: the picture of this recipe I submitted, I am very sorry that the only photo I have the cake is 1/2 eaten. We had just taken it out of the oven, and I went to get my friend's camera, (which only took 2 minutes) and that's what was left. There was a line of people trying to get a 2nd helping after they inhaled their first piece, and I had to ask them to "please wait - I really need to get a picture before it's all gone". So, that's what happened. Sorry about that guys. It really looked so beautiful BEFORE people began to inhale it. -- posted by Mimi Bobeck

Spiced Christmas Gingerbread Coffee With Cognac Chantilly Cream

Wed, 12 Dec 2007 14:43:49 -0500

As soon as I discovered how to make ginger syrup, this gingerbread coffee was on the menu last Christmas! I tasted my first Gingerbread coffee, or actually, Gingerbread Latte, in a branch of Starbucks in Manchester, England in 2006 - and it was love at first taste! Mine is a little bit more grown up and indulgent, as I have included a spiced, cognac laced whipped chantilly cream topping! We will be having this for Christmas morning this year, and for many more mornings or evenings I suspect, as the mood takes us! Enjoy this coffee not just at Christmas time, but also throughout the colder months. This recipe is not for latte, but for a fresh filtered coffee and cream version - but I think it is just as delicious. -- posted by French Tart

Après-Ski Holiday Hot Chocolate With Brandy and Cream

Mon, 17 Dec 2007 01:57:22 -0500

This spiced cinnamon hot chocolate is liberally laced with brandy and topped with whipped cream, it is the type of hot chocolate I remember drinking après-ski in Germany and in the French Alps. It is the perfect drink to warm your tingling fingers and toes on a cold and frosty evening or morning. Great throughout the Holiday season, as well as Christmas, New Year and the winter months, OR for those "Why Not" days! This makes 4 generous tall mugs of hot chocolate. Please adjust the brandy to suit your taste - we find the amount listed here gives a lovely warm tingle, however you can leave the brandy out for drivers and those that don't drink alcohol - you will still have a delicious spiced and decadent drink! Do try to use a high quality and high cocoa solids chocolate - it makes all the difference to the taste! Salut ! -- posted by French Tart

Nutty Irishman

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

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

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

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

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

St. Patrick's Shnockered! Shandy

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

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

German 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

Pfeffernusse Cookies

Tue, 27 May 2008 23:38:28 -0400

These traditional German cookies are made with honey, molasses, and spice. From All recipes. com. -- posted by cookiedog

Brotchen -Traditional German Bread Rolls

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

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

Black Forest Chocolate Mousse Shots

Wed, 28 May 2008 20:23:47 -0400

These sound very yummy indeed! I originally found this recipe in the UK cooking magazine Olive. -- posted by Sarah_Jayne

Jutta's Traditional German Spaetzle With Sauerkraut.

Wed, 28 May 2008 20:24:14 -0400

What could be more delicious than speatzle or sauerkraut? I'll tell you -- Spaetzle with Sauerkraut of course!!! This is the traditional version & is so tasty! Posted for ZWT 4. -- posted by Um Safia

German Sauerkraut and Potato Casserole

Thu, 29 May 2008 01:23:10 -0400

The is a German casserole recipe made vegetarian given to me by my good German friend, Nicola Wieland. I'm thankful she took the time to translate this recipe for me. Enjoy! -- posted by Enjolinfam

Vegetarian Bratkartoffeln (German Fried Potatoes) W/ Feta Cheese

Thu, 29 May 2008 16:07:15 -0400

My vegetarian German friends gave me this recipe. I cooked this today and really loved it, though I didn't have any feta on hand so I used a little mozzarella. Still, I love feta and I'm positive the feta can only make the recipe taste even better! The vegetarian sausages, hot dogs, or vegetarian bacon are optional, but it really make the potatoes taste more authentic and gives it great flavor. You can also add Baco bits which are vegetarian. Serve with a fresh green side salad. -- posted by Enjolinfam

Quick Cucumber Pickles With Rye Bread and Cheese

Fri, 30 May 2008 01:27:43 -0400

I am posting this recipe for ZWT. It is a quick and easy German side dish. It is really good to accompany a summer barbeque when cucumbers are plentiful. The original recipe is from epicurious. *Cook time is resting time for the salted cucumbers to drain. -- posted by MamaJ

Baltischer Rüben-Geschmack (Baltic Beet Relish)

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

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

Baslerleckerli

Mon, 02 Jun 2008 22:32:31 -0400

Traditional German recipe from a friend of my grandmother. -- 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

Apple Streusel Cake

Tue, 03 Jun 2008 01:11:23 -0400

This is a traditional German dessert given to me by my German friend Nicola. It's some work, but absolutely delicious and worth it! The streusel amounts are approximate as you have to mix it together with your hands until you reach the perfect crumbly texture that make it streusel. -- posted by Enjolinfam

Avocado Reuben

Thu, 17 Jul 2008 18:00:29 -0400

Delicious, fast, simple, and healthy take on the classic sandwich from vegcooking.com. Use store-bought Thousand Island Dressing or make just enough on your own for this recipe. -- posted by EmilyStrikesAgain

Potato Kale Stew

Fri, 18 Jul 2008 01:25:43 -0400

The idea from this came from another posted recipe here: Recipe #252807. I wanted something healthy and hearty, and though this could be vegan, it's also really tasty as a non-vegan version. It's a filling meal on it's own. -- posted by MC Baker

Spaghetti Omelette

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

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

Nuernberg Red Bell Pepper Salad

Tue, 07 Oct 2008 01:25:58 -0400

A simple red pepper makes a bright-colored and bright-flavored side salad usually served with grilled Bratwurst and Kartoffelsalat (potato salad) in Bavaria. After searching for a recipe for years, I've reconstructed it to my taste using techniques from other German and Polish recipes. Looks right to me, try it and see. -- posted by Lavender Lynn

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

Easy-As-Autumn Apple Strudel

Thu, 06 Nov 2008 23:55:14 -0500

With home-grown apples from our trees out back, this is a great addition to the Saturday breakfast menu and the church coffee hour on Sunday morning! From the reverse-side of the October calendar page hanging in the office copy room. -- posted by Debber

Zimtsterne (German Cinnamon Star Cookies)

Fri, 05 Dec 2008 01:21:28 -0500

From Food Network's 12 Days of Cookies 2007, these gluten-free cookies are a popular German Christmas tradition. A cross between a macaroon and a meringue, with a hint of spice, these cookies are designed to keep a long time. Truly addictive, and worth the effort! -- posted by Lizzymommy

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

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

Lebkuchen Bar Cookies

Sun, 11 Jan 2009 12:49:48 -0500

My husband found this in a gluten-free cookbook; I don't know which one. The recipe uses cornstarch instead of flour. It tastes fantastic and is liked by both the gluten-free and gluten-eating members of the family. -- posted by Chef #263911

Sauerkraut Cake Without Eggs

Wed, 21 Jan 2009 14:35:11 -0500

I was so surprised to see that all of the sauerkraut cakes require at least 3 eggs. This cake does not require any eggs. I have been making this for many years and no one seems to get tired of it. I also serve with mocha whipped cream on special occasions. It is a heavy thick batter that needs to be spread in the pans. It has a wonderful taste and consistency.It was on a recipe card from the 60's and I have adapted over the years.Photo shown of cake with mocha cream cheese frosting. The cake is fat free without frosting. Do not overcook or the sides will be chewy. -- posted by Montana Heart Song

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

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

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

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

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

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

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

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

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~

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

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

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