Swiss cuisine is based around dairy foods and this recipe makes excellent use of Gruyere cheese. This casserole is easy to prepare, especially if you purchase diced ham from your supermarket, it is great for brunch or a light dinner. Gruyère is a type of Swiss cheese. Its sweet nuttiness enhances this dish, though you can substitute Edam, Gouda, or even cheddar cheese.
Note that it needs to be chilled 8 hours or overnight.
German /Hungarian meat roulade consisting of bacon, onions, mustard and pickles wrapped in thinly sliced beef and then cooked. Reminds me a little of mini morkon, a dish my Dad makes often. Found on Cookipedia.
A flavorful main-dish salad. In some places, cervelas sausage is called cervelat. The Swiss butcher at my local German deli tells me that what is called Knackwurst is actually Swiss Cervelat. Although the original recipe says not to cook or grill the sausage but rather use it "raw", I would make sure the sausage is pre-cooked or smoked and not actually raw. (Raw pork, eeww)
Also, you can use only emmenthaler (swiss) cheese and gruyere if tilsiter is unavailable, just adjust amounts.
I don't know why the food.com memory banks call it "knackwurst of frankfurter" but do NOT use hot dogs!!
Saint Moritz is more than just a great little resort town in Switzerland, it's also a great shooter recipe! Another lovely layered drink, just two little ingredients will leave you in creamy raspberry bliss in no time. If you want to go all out, consider garnishing with whipped cream. Enjoy!
A hearty one-pot meal for a cold winter's evening. The original called for "meat from pork's neck" but you can easily use another cut of pork. Also, just called for spices, I interpreted that to be pepper, rosemary, and thyme. Experiment!
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