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    You are in: Home / Cookbooks / german
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    37 recipes in

    german

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    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

    This is the punch my Bavarian friend Gabi's DH Shamu uses to make. One warms you up, two let you sleep extremely well, three will probably kill you...

    Recipe #401568

    Found this recipe on the internet when looking for something to use some schnitzel and a leek that I had in the fridge. Nice and easy plus very tasty. Made a perfect Friday night whip-up. I didn't have fresh herbs so sub'ed with dried herbs and omitted the parsley, but have copied the recipe as it was originally submitted. Will definitely be making again.

    Recipe #486903

    I grew up eating this salad and love it. It's a bit different than most North American cucumber salads I've seen as there is no sour cream in it, only a simple oil and vinegar dressing. Usually it's been made using only cucumbers but sometime cooked green and/or yellow beans and/or tomatoes are added. The quantity of oil and vinegar dressing may need to be adjusted if additional veggies are used.

    Recipe #423689

    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

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

    Recipe #357435

    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

    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 my version of the classic recipe #479003

    Recipe #479004

    My grandmother use to make something like this.

    Recipe #169775

    18 Reviews |  By awalde

    Homemade spaetzle are quick to prepare and really very good. Serve topped with cheese and/or fried onions…or plain with butter…or baked again until roasted in the oven...or with a meal with sauce; for example, Zürigschnätzlets (Veal in Cream Sauce- Veal Zurich) (Recipe #175785)…or…..

    Recipe #441475

    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

    Love this recipe! Simple, but delicious! I learned to make it in school originally, but have tweaked the recipe to add more flavor and make it more authentic.

    Recipe #457656

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

    Recipe #409110

    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

    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

    Found this in a German organic food magazin called "Schrot und Korn". I haven't tried this yet, posting for safe-keeping. If you don't find white asparagus, you can use green only, of course.

    Recipe #479658

    This is a simple walnut cake, similar to a pound cake, I think. The milk can be dairy or non dairy, any kind works.

    Recipe #463543

    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

    (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

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