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    You are in: Home / Cookbooks / german
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    german

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    These fabulous rolls are wonderful stuffed with your favorite sandwich ingredients. This is one of those recipes that is not hard to make...but makes you feel a great sense of accomplishment when looking at the finished product. You can either make them into a tight knot, pretzel shape or simple bun shape. The recipe is a combined effort from Thorsten, his German baker friend, and myself. The dough also makes great pretzels. Hope you enjoy it as much as we did! Scoring the top with an X has some cool results as well! BEER PAIRING: Live Oak Pilz, a Bohemian-style pilsner, is perfect with these rolls!

    Recipe #169790

    A quick sautéed flank steak with green bell pepper and mushrooms.

    Recipe #357435

    This is the only cake my mom ever baked - she was the daughter of a confectioner and taught me nearly everything about making cakes and tarts, but she never baked anything except this cake, because it was my favorite apple cake. She also made it with plums, but you can use any fruit you like. This cake maybe is not what you expect a cake to be - in Germany it is called a baking tray - cake which means that you spread the batter onto a baking tray which makes a flat cake, more like what you would call a "bar", I suppose, with a crisp bottom.

    Recipe #403441

    Strammer Max means stiff or tight Max which is Saxon slang and means exactly what you think it means. Traditionally it's a butter fried slice of bread with ham and a fried egg. My MIL uses to make this version every time she wants to make a quick dinner.

    Recipe #449070

    6 Reviews |  By Elmotoo

    A traditional Swiss recipe submitted for ZWT7. From a recipe handout from the GLOBUS chain of department stores in Switzerland.

    Recipe #457958

    This is a wonderful sauce for any kind of venison, but it's also great for bbq instead of tomato ketchup. It's especially good with beef. I got the recipe from a friend who is a passionate hunter.

    Recipe #453965

    This is a traditinal recipe, that apparently the women in former times could not do without on new years day. My father told me, that after the war, the 3 waffle makers in the village were handed around, so that every women could offer these cakes with a nice cup of east frisian tea (prepared with cream and demerara sugar) to their new years wellwishers. They taste a little like ice cream cones and should be prepared ahead so the spices can work their magic.Store in an airtight container. They make a nice xmas give away. You need a flat waffle iron.

    Recipe #108109

    This recipe is from Mrs. Edgar Dreyer, from the cookbook "Heritage of Cooking" A Collection of Recipes from East Perry County, Missouri. To find out more about this cookbook read the description from the first recipe I posted from it #38,782.

    Recipe #40276

    (Toppings to follow.) This recipe is from Mrs. S. Hiller, from the cookbook "Heritage of Cooking" A Collection of Recipes from East Perry County, Missouri. To find out more about this cookbook read the description from the first recipe I posted from it #38,782. Add the topping of your choice from the following recipes 40284, 40283, 40282, 40279, 40270 and the Crumb topping #40276.

    Recipe #40265

    My most requested recipe. It also got me the sweetest compliment I ever had on my baking. - When the five year old french niece of my best friend came visiting with her parents she was very shy. When she had tasted a little of the cake she insisted that everone present, please try the cake immediately, because "c'est le meilleur gateau du monde" - it is the best cake in the world! And that is what my friends call it now when requesting it. :) - We like it topped with a dollop of sweetened whipped cream.

    Recipe #122822

    My husband's favourite burger shop - the only burger shop in our little village 35 years ago - still serves this Hamburger called "Hamburger Neu" which means "Hamburger New". Unluckily the owner of the place who invented this fabulous burger has died several years ago. There are new owners who serve the same burger, but it's not quite the same as it used to be, so we decided to make it ourselves. The onions used can be purchased in boxes in Germany. If you don't get them in the US, just fry your own, it's more work but even better I guess ;-)

    Recipe #462500

    According to legend, this recipe was invented by a chef working for a Russian General, Count Pavel Stroganov in the 1890's. Beef Stroganoff is basically tender strips of beef and mushrooms, cooked in a creamy sauce and rounded off with sour cream. You may want to make this with a tender cut of beef, such as tenderloin or top sirloin. Traditionally served over egg noodles, it also tastes delicious on rice or spaetzle.

    Recipe #390175

    This pankake was the favorite of Kaiser Franz Joseph of Austria.It is served to this day in many fine restaurants throughout Austria.I brought this recipe from my childhood with me to this country and it has become our Christmas Breakfast. I will include and ADULT Version, that I have to serve often for friends as a brunch. :-).

    Recipe #362440

    2 Reviews |  By BecR

    From Dean & Deluca. 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. Variation: For a "sweet" sauerbraten you can add raisins and/or gingerbread (lebkuchen) to the gravy. Serving Suggestion: Serve this deep, dark, sweet-and-sour treat with red cabbage recipe #108449 and boiled new potatoes (salzkartoffel) or spaetzle. Serves 4

    Recipe #409947

    This is a comfort food from Germany. It's great with Rice, Pasta, even on toast but I had mine with Potatos today :-)

    Recipe #411241

    My grandmother use to make something like this.

    Recipe #169775

    This goes great with boiled and roasted meats and bratwurst. Use leftovers in your next Reuben!

    Recipe #409110

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