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    You are in: Home / Community Forums / German and Benelux (Belgium / The Netherlands / Luxembourg) Cooking / More Than Sauerkraut And Dumplings - The Contest!
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    More Than Sauerkraut And Dumplings - The Contest!

    Go to page << Previous Page  1, 2, 3 ... 9, 10, 11, 12, 13  Next Page >>
    Linky
    Sat May 26, 2012 11:10 pm
    Food.com Groupie
    Koechin (Chef) wrote:
    Wow! What great information! I bought Vanilla Beans over the internet and the recipe that came with it to make your own called for Vodka or Bourboun. I also received a "Kit" for making your own as a present, and it was a pretty little bottle of vodka and 3 vanilla beans. As far as the oblaten I had a very old boz they came in and it said Rice flour as an ingredient? Your information I am sure is 21st century upgrade! icon_smile.gif wave.gif


    You're in the deep South; I'm in the far North; we probably have different sources for products. I would guess vodka and bourbon would be easier for a consumer to acquire than ethyl alcohol - not exactly something you see on the shelves!

    Now I'm really curious-- I went into the cupboard and looked at the ingredients of a box of Kuchle (mit Umlaut) Back Oblaten: Weitzenmehl, Starke/ wheat flour, starch. From looking at my friend, the internet, I see that rice paper wafers are used when you want to transfer a picture or photograph to a cake. It can go through a special printer with edible ink. Who knew? (But I have had a clerk in a store willing to sell me rice paper wafers when I asked for Oblaten!)

    Mia in Germany
    Sun May 27, 2012 12:47 am
    Forum Host
    Linky wrote:
    Koechin (Chef) wrote:
    Wow! What great information! I bought Vanilla Beans over the internet and the recipe that came with it to make your own called for Vodka or Bourboun. I also received a "Kit" for making your own as a present, and it was a pretty little bottle of vodka and 3 vanilla beans. As far as the oblaten I had a very old boz they came in and it said Rice flour as an ingredient? Your information I am sure is 21st century upgrade! icon_smile.gif wave.gif


    You're in the deep South; I'm in the far North; we probably have different sources for products. I would guess vodka and bourbon would be easier for a consumer to acquire than ethyl alcohol - not exactly something you see on the shelves!

    Now I'm really curious-- I went into the cupboard and looked at the ingredients of a box of Kuchle (mit Umlaut) Back Oblaten: Weitzenmehl, Starke/ wheat flour, starch. From looking at my friend, the internet, I see that rice paper wafers are used when you want to transfer a picture or photograph to a cake. It can go through a special printer with edible ink. Who knew? (But I have had a clerk in a store willing to sell me rice paper wafers when I asked for Oblaten!)



    icon_biggrin.gif Love that cow icon_biggrin.gif

    Great info all over!
    The recipe I used for vanilla extract calls for Vodka, too. I think I can explain the Bourbon: Bourbon matures in oak barrels. The oak wood contains something called lignin that releases vanillin to the alcohol, thus the typical vanilla flavour of bourbon which sure makes it suitable for making vanilla extract.
    I think the next vanilla extract I'm going to make will be with Bourbon. Thanks for the great idea!!
    My source for good and not too expensive vanilla beans is a vanilla seller who also sells via ebay in Germany:

    http://www.madavanilla.de

    Usually I use the seeds of the beans for baking and then put the rest of the beans into yoghurt or almond or rice milk to make vanilla yoghurt or vanilla milk yummy.gif
    Charlotte J
    Sun May 27, 2012 2:01 pm
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    Elmotoo
    Sun May 27, 2012 3:50 pm
    Forum Host
    please don't laugh too hard...

    dh has been playing with making infused vodkas. we decided to try vanilla vodka since vanilla is one of my favorite flavors. actually it's probably #1. anyway...he bottled up some vanilla beans & vodka. it sat. and sat. and sat. he asked when i was going to drink it. i shrugged because i VERY VERY RARELY drink anything & then it's usually a beer, 2 if i'm feeling rowdy. it is now BLACK. probably closer to vanilla extract than vanilla vodka. not that that's a bad thing....
    Mia in Germany
    Sun May 27, 2012 3:54 pm
    Forum Host
    icon_lol.gif icon_lol.gif
    It is vanilla extract now, and it will be nice and strong!
    I think that for vanilla infused vodka you might want to strain it after a week or so icon_wink.gif
    But you could still use some of it to flavour plain vodka.
    Mia in Germany
    Sun May 27, 2012 3:55 pm
    Forum Host
    Charlotte J wrote:
    Made

    Mom's Meatloaf (German Falsche Hase) #112779

    and

    Austrian Eggs #207107


    yummy.gif

    Thank you, I'll get that marked! icon_biggrin.gif
    Mia in Germany
    Sun May 27, 2012 3:57 pm
    Forum Host
    And CONGRATS to Becky for having the recipe and the photo of the day!!
    Looks absolutely wonderful!
    Koechin (Chef)
    Sun May 27, 2012 6:01 pm
    Forum Host
    Here is something I also do with vanilla beans,that my mother allways did. I stick it into my sugar canister. I was making rice pudding and when I was done I took out the vanilla bean (I had only slit it ,but not scraped it). I carefully rinsed it, dried it and stuck it in the sugar. icon_smile.gif wave.gif
    BTW. I LOVE that cow!!!! rotfl.gif
    Linky
    Mon May 28, 2012 9:15 am
    Food.com Groupie
    Mu mu mu so bruellt die bunte Kuh...

    So you guys have made me much more interested in vanilla than ever before. Because good quality extract has always been available, I have never used a real vanilla bean for anything. But, I do have one lonely vanilla bean sealed in a glass tube. I found it in my mother's cupboard a long time ago - she died in 1991 and who knows how long she had it. So, today, if I can remember where I put it, I will open the Magic Bean and put it in some sugar... I'll let you know what happens!

    Mia in Germany
    Mon May 28, 2012 10:15 am
    Forum Host
    icon_lol.gif
    Wow, I'm really curious if the bean still is good. If it's sealed - who knows. Hope you'll find it! icon_wink.gif
    Elmotoo
    Mon May 28, 2012 10:30 am
    Forum Host
    dried out vanilla beans are excellent for chai or steeping in milk for custards,etc. then you can still rinse & add to sugar.
    Linky
    Mon May 28, 2012 12:12 pm
    Food.com Groupie
    Elmotoo wrote:
    dried out vanilla beans are excellent for chai or steeping in milk for custards,etc. then you can still rinse & add to sugar.

    Thanks, I'll try that first!
    Elmotoo
    Thu May 31, 2012 3:45 pm
    Forum Host
    Elmotoo
    Thu May 31, 2012 6:37 pm
    Forum Host


    YUM! It cooled off/humidity broke so I was able to make this without dying in the heat. Absolutely delicious. I just reviewed it while I'm still eating it, lol. My tongue & back of my mouth are tingly...mmmmmmm!

    xo Bethie
    Koechin (Chef)
    Thu May 31, 2012 7:05 pm
    Forum Host
    Elmotoo, don't you have A.C.? We needed it even when we lived in Wisconsin. Now in Mississippi it is an absolute must. icon_biggrin.gif wave.gif
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