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    You are in: Home / Community Forums / German and Benelux (Belgium / The Netherlands / Luxembourg) Cooking / Bohne Beroggi, Bonne Beroggi, Bonna Beroggi
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    Bohne Beroggi, Bonne Beroggi, Bonna Beroggi

    Go to page << Previous Page  1, 2
    myslys
    Fri Jun 24, 2005 7:53 am
    Regular "Line Cook" Poster
    txzuckerbaeckerin,
    I know that you're German and all, but I'm just sharing what I had at this restaurant that I thought people would enjoy. This is what they called German, and maybe it's not, but they said it was. I feel like every comment that you are making has been to poke fun at everything that I'm trying to share with people. I feel like you're just trying to be plain mean and not helpful. It makes me feel like you are laughing in my face, and I don't think that's fair. We are here to have fun, not to be poked fun of. So please, if you have any useful comments fine, but don't insult me for not being full blooded German, and just stating what this restaurant says is German. Thank you - myslys
    Kris H.
    Fri Jun 24, 2005 11:03 am
    Food.com Groupie
    Hmm...I don't think any feelings should be hurt! People have various information to share, and we can all learn something sometimes!

    The problem here probably is that people in the middle of Kansas mean something else by "German" than people who were raised in Germany do. I am a lifelong resident of Kansas, and have continually heard the word "German" applied to what is actually Amish, Mennonite or Pennsylvania Dutch. It may have been German once upon a time, but now is sort of its own category of not only cooking but culture in general. There will be similarities but it's not the same.

    But if you are in the middle of Kansas and have never met any other "Germans," it would be hard to know the difference, until you get educated otherwise!

    I'm not German, Amish, Mennonite nor Pennsylvania Dutch either. I'd just like to vote for going gently with one another, please, so we can continue to learn from each other.
    myslys
    Fri Jun 24, 2005 12:52 pm
    Regular "Line Cook" Poster
    Thank you Kris!!
    txzuckerbaeckerin
    Fri Jun 24, 2005 6:45 pm
    Food.com Groupie
    myslys wrote:
    txzuckerbaeckerin,
    I know that you're German and all, but I'm just sharing what I had at this restaurant that I thought people would enjoy. This is what they called German, and maybe it's not, but they said it was. I feel like every comment that you are making has been to poke fun at everything that I'm trying to share with people. I feel like you're just trying to be plain mean and not helpful. It makes me feel like you are laughing in my face, and I don't think that's fair. We are here to have fun, not to be poked fun of. So please, if you have any useful comments fine, but don't insult me for not being full blooded German, and just stating what this restaurant says is German. Thank you - myslys


    Hi, I never had any intention to belittle, insult, poke fun or anything at you!. This is the least of my intentions. I merely wanted to inform you, that some stuff labelled german here in the US is not really german, but might be a developed recipe from lang time ago, which I think is informing you, not laughing in your face. I'm sorry, that you took it that way.. Nothing personal and no reason to get upset. I was only really curious to know, what the other dish was, that you mentioned, as I have not dined in Kansas and have never heard of it. You seemed to know, what it was, so I asked you. I am a very straight forward person and ask, to learn and surely not to offend anybody. If this is what happened, than I am very sorry. ....... Peace out? grouphug.gif TZB
    Kris H.
    Fri Jun 24, 2005 10:20 pm
    Food.com Groupie
    Myslys, I also meant that you should not take it personally when someone wants to know what you mean by a certain name for a dish! IMO, the thing to do is to describe the dish as fully as possible so that somebody may recognize it under another name and be able to find a recipe for you. I'm going to look now for "verinika" but am already wondering if it might be "varnichkes," for which I'm sure there are also variant spellings!
    Molly53
    Sat Jun 25, 2005 9:08 am
    Forum Host
    I just looked at your recipe and am confused by step #5.

    P.S. Txzucker etc. has been a very helpful contributor all along. Got a great helpful, attitude and never caused any offense to anyone. I think if you re-read the last post prior to the apology, you'll see that.
    myslys
    Sat Jun 25, 2005 12:19 pm
    Regular "Line Cook" Poster
    There's a typo from editing..it should say 2 cups of pinto beans mashed


    Thread closed.
    Chef #1573168
    Mon Mar 08, 2010 11:21 pm
    Newbie "Fry Cook" Poster
    i know it's been a while since your blog but if you are still interested, i can get the recipe for you... my late german grandmother used to cook it every sunday...and for the record i can pronounce it , but i cant spell it either
    Chef #1573168
    Mon Mar 08, 2010 11:29 pm
    Newbie "Fry Cook" Poster
    now that i have completely read the entire blog, its interesting in the fact that i am from moundridge and am the new proprieter of the former country kitchen
    Molly53
    Tue Mar 09, 2010 2:47 pm
    Forum Host
    Chef 1573168 wrote:
    i know it's been a while since your blog but if you are still interested, i can get the recipe for you... my late german grandmother used to cook it every sunday...and for the record i can pronounce it , but i cant spell it either
    Hi and welcome to the forums, Chef. It's lovely to meet a new friend. icon_smile.gif

    I think you're talking about Vareniki (click on the link to see the recipes)

    We'd LOVE for you to contribute your Oma's recipe.

    I'd like to invite you to click on FAQ's and Additional Information for Recipezaar Navigation, a thread FULL of great information that will make your 'zaar experience much easier (including how to submit your delicious recipes).

    If you have any questions about anything, please feel free to ask. There's ALWAYS somebody around that would be happy to help. icon_smile.gif

    Through no fault on your part, the # sign in your chef name negatively affects the quote function in the forums. It would be helpful if you'd edit your name to remove it. Click on MY ACCOUNT at the top of the page, make the changes you wish, scroll down and SAVE CHANGES.
    llauber
    Mon May 09, 2011 5:27 pm
    Newbie "Fry Cook" Poster
    Kris H. wrote:
    I'm dying of curiosity, where did you find the recipe?

    p.s.--I live in Kansas, though not in Mennonite country, and I would love to find the restaurant you're talking about too!
    I know of a Kansas restaurant that serves this every Friday night. It's called "Bread Basket," and it's in Newton, KS. And their version is fantastic.
    Koechin (Chef)
    Tue May 10, 2011 1:49 pm
    Forum Host
    This sounds like a Polish/Slavic Recipe! Remember, that during Hitler's Regime much of Poland was annexed/ taken over, and was called Germany. If the people from your restaurant originated there?" Pieroggi are not German, neither are Pinto Beans. I think many recipes are made up by immegrants to resemble something from their past, but need to adapt it to what is available. Just like you can't get Chop Suey in China. icon_smile.gif Good luck with your search.
    duonyte
    Thu Jun 30, 2011 11:46 pm
    Forum Host
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