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 / Cookbooks / German Tag CONTEST
    Lost? Site Map

    10 recipes in

    German Tag CONTEST

    Tag game in the German Forum altered to a contest where all tagged recipes are removed from the cookbook & whoever has made the most recipes at the end of the month wins a cookbook. Well, I intend to eat well & win that cookbook!

    Displaying up to 20 pages of results. To see all results, or register.
    11 Reviews |  By BecR

    Our family favorite Rotkohl dish, in the traditional German style (with a few flourishes)! Delicious!! Red cabbage, apples, aromatic spices and wine---this dish is sure to please! Wonderful served with holiday roast turkey, beef, or ham dishes -or- with bratwurst, weisswurst or wienerwurst sausages. Tip: For a delicious & traditional European feast serve the Rotkohl with German Meatballs recipe #106298, Beef Rouladen recipe #344842, Bavarian Sauerbraten recipe #409947, Wiener Schnitzel recipe #459188, or Swedish Meatballs, along with boiled new potatoes or buttered spaetzle noodles sprinkled with fresh snipped parsley. A great make-ahead dish that freezes & reheats beautifully, and actually tastes best after flavors have had a chance to marry (a day or two after cooking). I like to make two batches at a time, one for now and one to freeze for future meals. I hope you enjoy as much as we do. As my mother made it, with adaptations from the book "Aquavit and the New Scandinavian Cuisine" by James Beard Award-Winning Chef Marcus Samuelsson.

    Recipe #108449

    31 Reviews |  By lazyme

    A quick, easy, German side dish from Bon Appetit.

    Recipe #304533

    German deli. Posted by request. Garlic is optional. Some German Krautsalat recipes do not have garlic at all.

    Recipe #107800

    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

    1 Reviews |  By BecR

    An old family favorite comfort food that's delicious served warm at breakfast, or chilled as a special snack. Delicious! For kids of all ages. ;-) Recipe is just as my mother and German Oma made. Enjoy! Serving Suggestion: Top with butter while warm. Enjoy pudding warm or chilled, sweetened to your taste and with fruit toppings of your choice. Some of our favorite toppings are: cinnamon-sugar, vanilla-sugar, honey, applesauce, fruit cocktail, canned peaches, pears, apricots, or fresh berries.

    Recipe #187624

    1 Reviews |  By BecR

    This is a specialty sauce originating in South Tyrol in the town of Bolzano, in the Italian Alps. Serve Bozner Sauce over fresh white asparagus spears. Note: Measurements are approximate. If you would like a lighter version of this sauce, you can stir in a small container (about 6 ounces) of plain yogurt. Enjoy!

    Recipe #459184

    3 Reviews |  By BecR

    A traditional spring or early summer dish of sauteed white asparagus (spargel), drizzled with a simple warm hollandaise sauce. Pairs beautifully with light, simple spring or summer fare such as slices of premium quality cured ham (try Black Forest ham), sliced boiled eggs and boiled new potatoes served with melted butter and sprinkled with fresh snipped parsley. Or salmon! A nice glass of white wine (such as Riesling), May Wine, or Sekt bubbly rounds out this delectable meal! Prost! This is a great make-ahead dish. Note: White asparagus (German : Spargel) is very popular throughout Europe and is the same variety as green, only it's grown covered in soil (hilling) to prevent photosynthesis. This prevents the asparagus turning green and results in a taste a little sweeter and much more tender. White asparagus must be peeled before consumption. White or green, asparagus is a delightful veggie to be enjoyed at it's peak in the spring or early summer time!

    Recipe #458804

    This is a great combination of flavors! It is a healthy recipe that can be made ahead of time to save time. This recipe was crafted by Kurt Gutenbrunner, the chef at Manhattan's Wallsé and Cafe Sabarsky, who willingly offers his secret. MAKE AHEAD: The cabbage and apples can be refrigerated overnight.

    Recipe #134043

    There are many varieties of this dish. The Hungarians cook it a lil different, than the Austrians and Viennese people have their own Gulash recipes going on. So if you order the same dish in Vienna and in Hungary you probably are going to get 2 different dishes. Here I talk about a Gulash based on a Austrian / Viennese Style. It's basically beef broth, Hungarian Paprika powder (it really makes a difference what kind of paprika powder you use.. so don't expect it to come out that great - in Austria we grave that dish - if you substitute the paprika powder with anything you have at home that comes close ). I like that dish cause you can use it in so many ways. We eat dumblings, potatoes, spaetzles (its a german style pasta), Franks, rolls with it and it makes us very happy.

    Recipe #471605

    1 Reviews |  By Eismeer

    One of my childhooddays favourites! And I still do like this very fragrant, aromatic sweet pie/tarte like dish. Use apples (you might want to add more sugar then) instead of bananas, mangos or raisins. Serve lukewarm with vanilla sauce as main dish or as dessert.

    Recipe #467060


    Displaying up to 20 pages of results. To see all results, or register.
    Advertisement

    Looking For More?

    pic of Wholly Guacamole

    Wholly Guacamole

    By Mark H.

    303 Reviews

    pic of Grilled Moroccan Chicken

    Grilled Moroccan Chicken

    By Mirj

    267 Reviews

    More cookbooks from Elmotoo:

    Free Weekly Newsletter

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

    Your e-mail is safe. Privacy Policy
    Advertisement

    Over 475,000 Recipes

    Food.com Network of Sites