Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Community Forums / German and Benelux (Belgium / The Netherlands / Luxembourg) Cooking / Which German Recipe do you make often?
    Lost? Site Map

    Which German Recipe do you make often?

    Go to page << Previous Page  1, 2, 3, 4  Next Page >>
    manrat
    Mon Apr 06, 2009 7:46 pm
    Food.com Groupie
    The questions is what we make often, so I should add Griessbrei (semolina, farina?) Milchreis (rice pudding) and Milchnudeln.
    Lalaloula
    Tue Apr 07, 2009 12:23 pm
    Forum Host
    manrat wrote:
    The questions is what we make often, so I should add Griessbrei (semolina, farina?) Milchreis (rice pudding) and Milchnudeln.


    Oh yummy! I luv those recipes, they are so tasty and also quite quick and easy to make. This is pure comfort food to me. icon_smile.gif
    I luv to make Apfelkuchen (apple cake) and Kartoffelsalat (potato salad) also if I have a bit more time. SO yummy.gif!
    Have a great day all of you!
    Loula from Germany (I have moved, not living in Hamburg anymore, but in Münster, cause Im at uni there.)
    *Bellinda*
    Tue Apr 07, 2009 1:42 pm
    Food.com Groupie
    One of our favourites that I also make frequently is "Geschnetzeltes" . If you make it, let me know what you think icon_biggrin.gif
    Koechin (Chef)
    Tue Apr 07, 2009 1:53 pm
    Forum Host
    *Bellinda* wrote:
    One of our favourites that I also make frequently is "Geschnetzeltes" . If you make it, let me know what you think icon_biggrin.gif

    I am drouling all over my keyboard. rotfl.gif I wish veal was not $17.00 per lb. icon_sad.gif or i would run right to the butcher. I have not eaten this in such a long time. Maybe this could be our Easter dinner. Just Hubby and I. I'll report back! wave.gif
    *Bellinda*
    Tue Apr 07, 2009 3:57 pm
    Food.com Groupie
    Koechin (Chef) wrote:

    I am drouling all over my keyboard. rotfl.gif I wish veal was not $17.00 per lb. icon_sad.gif or i would run right to the butcher. I have not eaten this in such a long time. Maybe this could be our Easter dinner. Just Hubby and I. I'll report back! wave.gif


    lol. I don't always make it with veal. You could use chicken or turkey and call it "Geflügelgeschnetzeltes".
    Koechin (Chef)
    Tue Apr 07, 2009 4:17 pm
    Forum Host
    NOOOOOOOOOOOOO! That will never do! rotfl.gif My husband is starting to revolt against chicken. Even if I disguise it. However I could try Pork Tenderloin? Maybe? But I have talked myself into "Geschneltztes" for Easter over Rice Pilaf. icon_smile.gif Using the Real Thing!wave.gif
    texasgal #3
    Mon Aug 03, 2009 2:46 am
    Newbie "Fry Cook" Poster
    Answere to "pets'R'us":
    That sound like " Blindes Huhn" , translated into " blind hen". Don't ask me the origin of the name. Your recipe seems to be hessisch, from the area "Hessen" around Frankfurt am Main. Is that the area where Grandma is from?
    I am from the Ruhrarea ( Bochum) and there is a recipe with the same name but it contains only potatoes ,carotts and meat with white beans. The way it looks an "Eintopf" stretched with white beans seems to be a "blindes Huhn" or "Blindhuhn". What do the other Germans in this blog think? Am I right?
    sugar maple
    Tue Aug 11, 2009 9:38 am
    Semi-Experienced "Sous Chef" Poster
    I'm not German (I just live here!) but I agree about the Blindes Huhn. My mother-in-law makes it with white and green beans, carrots, potatoes and diced thick cut bacon. "Eintopf" is really just anything thrown into a pot and simmered for a while - a cross between a soup and a stew.
    Galley Wench
    Tue Aug 18, 2009 12:18 pm
    Food.com Groupie
    My DH is a German and a purist about Weiner Schnitzel . . . there's so many variations posted . . . can someone please point me to a traditional recipe. I'm thinking simply breading with lemon, but not sure. Was able to find veal yesterday in this little town I live in so want to surprise him tonight!
    BecR
    Tue Aug 18, 2009 2:00 pm
    Food.com Groupie
    Galley Wench wrote:
    My DH is a German and a purist about Weiner Schnitzel . . . there's so many variations posted . . . can someone please point me to a traditional recipe. I'm thinking simply breading with lemon, but not sure. Was able to find veal yesterday in this little town I live in so want to surprise him tonight!


    Hi Galley Wench~ Here are a couple recipes I've saved to my German Cookbook. Although I have not personally cooked them, they look pretty close to what we were served when we were in Austria and in Germany. Hope this helps! icon_biggrin.gif Becky

    Wiener Schnitzel With Sauce
    Jaeger Schnitzel
    Galley Wench
    Tue Aug 18, 2009 2:07 pm
    Food.com Groupie
    Thanks so much . . . he likes his 'dry' (lemon only) but I like sauce. Think I'll make Wiener Schnitzel With Sauce and put the sauce on the side.

    Thanks again!
    Koechin (Chef)
    Fri Aug 21, 2009 5:10 pm
    Forum Host
    Did you know, that it can be called Wiener Schnitzel "ONLY" if it is made with Veal? Otherwise it must be called Schnitzel Wienna Style!. Sort of like Crabmeat and the imitation stuff that must be spelled with a "K".
    With the posted recipe from "Kit" I also love to add Capers to the sauce. My husband likes it "a la Hostein" with a sunny side up egg on top. icon_biggrin.gif wave.gif
    Iceland
    Sat Aug 22, 2009 3:58 pm
    Food.com Groupie
    Sorry, but Wiener Schnitzel is NEVER served with sauce! Like mentioned it is supposed to be veal meat but you can find it with pork or even turkey too. It is simple to make.
    Very important is to flatten out the meat very well, with a meat-hammer (i am acctually not sure what the correct word is for that thing). Prepare 4 tsp of flour on one plate, 1 whisked up egg with a little salt in another plate and 4 tsp of bread crumbs in a third plate. Put the meat into the first plate and cover with flour, then with egg and finally with bread crumbs. Fry in a frying pan in hot canola oil so the meat will be lightly floating in the pan. When it gets golden turn and fry until done.
    Traditionally it is served with a slice of lemon on top an potato salad aside.

    You can also make Pariser Schnitzel, it is the same but without the bread crumbs, only flour and eggs. This is served with rice and peas.

    And please, it is W i-e-ner NOT W e-i-ner. Thank you icon_smile.gif
    Molly53
    Sun Sep 06, 2009 3:55 pm
    Forum Host
    It depends on if we're baking or cooking. For baking, we make Zimsterne (cinnamon stars) most often.

    For cooking, it's a tossup between rouladen and red cabbage.
    Chef #1542535
    Thu Feb 04, 2010 5:24 pm
    Newbie "Fry Cook" Poster
    Malta, from the brand Goya, is the same as Malzbier...
    They sell it at Wal-Mart.
    Wikipedia Malta it will tell you about it.
    Go to page << Previous Page  1, 2, 3, 4  Next Page >> Stop sending e-mails when someone replies
    Add this to My Favorite Topics
    Alert us of inappropriate posts

    Free Weekly Newsletter

    Get the latest recipes and tips delivered right to your inbox.

    Your e-mail is safe. Privacy Policy
    Advertisement

    Ideas from Food.com

    Powered by phpBB 2.0.1 © 2002 phpBB Group

    Over 475,000 Recipes

    Food.com Network of Sites