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    You are in: Home / Cookbooks / Upper Europe (England, Germany, France, Scotland, etc.)
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    110 recipes in

    Upper Europe (England, Germany, France, Scotland, etc.)

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    After years of eating at Good and Plenty and Plain and Fancy in Lancaster County my mother finally worked up the courage to ask the waitress how they make the buttered noodles. - Just burn the butter. I know it sounds weird but this has become our family's favorite way to prepare buttered noodles. Plus no additional seasoning needed,

    Recipe #474258

    The Danes and the Swedes were in numerous wars over hundreds of years; one reason could have been 'the meatballs'. Most people will think of Sweden and perhaps IKEA when they think of meatballs; however it is also a traditional dish in Denmark and it is a dish that varies from family to family, often being passed down through generations. My recipe goes back at least 100 years, perhaps more; but I have traced it back to my great-grandmother and can remember making the meatballs with my grandmother as a little girl. The difference between the Danish and Swedish meatballs is often that ground pork is added to Danish meatballs making them fluffier and - being Danish - I think more tasty ;)

    Recipe #381211

    Cucumber with sour cream and chives.

    Recipe #424790

    This is one of those true comfort foods for me, as I had it often while growing up and now continue to make my Mom's recipe. The only thing I have changed from my Mom's is to use sirloin steak(more tender) instead of round steak. It is easy to make and great served with mashed potatoes and corn.

    Recipe #229108

    The simplest of puddings & most healthful. Elegant served with blackberries &/or syrup. Eaten in the classic novel "Little Women".

    Recipe #195524

    Translated from the German recipe of Maria Hedwig Stuber. Posted by request.

    Recipe #107796

    Found these on another site that was featuring Scandinavian foods. I made these and added some sauteed mushroom pieces to the sauce, and served this as a main dish over rice. They can also be served as an appetizer in a chafing dish to keep warm. Provide toothpicks for spearing them. My neighbor used to have a Cmas Eve openhouse and served these. She suffered a stroke and has become incapacitated so her recipe is lost. These, if I close my eyes, taste just like hers! So I dedicate this recipe to Joyce....a very dear friend.

    Recipe #171781

    Rib-sticking comfort food. Nice and creamy. Make sure you have the mild sweet Hungarian paprika. It works out best. :)

    Recipe #27418

    I was taught how to cook fish and chips by my mum when I was about 12 years old; we were living in Hong Kong at the time and it was my mum's way of treating us to a little bit of home as a treat! My mum had this recipe written down on the back of an old envelope stuck inside her Be-Ro cookbook from 1952 - I never use any other method now! One trick is to make sure that everything is prepared and assembled ready for frying takeoff!!! If you are cooking for two or more people, have your oven on with a lined tray to keep the fish and chips warm. If you really want to be totally authentic, cut up squares of greaseproof paper and sheets of newspaper - place the fish and chips onto the greaseproof paper and then into a sheet of newspaper. All you need now is a pickled onion, salt and MALT VINEGAR! TIPS for CHIPS: I notice one reviewer had difficulty with the chips. Here are a few tips or tricks for chips: Make sure they are DRIED thoroughly. Make sure the fat is VERY hot - 190 degrees C. Certain potatoes are better for chipping, such as King Edwards, Desiree, Majestic, Maris Piper, and Romano. You can soak the chips for an hour before the first frying - it extracts excess starch, which helps in the "crisping" process! Always drain them thoroughly before serving. I hope these tips will help!

    Recipe #183399

    43 Reviews |  By Jan H.

    This colcannon recipe came from a Prince Edward Island, Canada, cookbook, if I remember correctly. I do not know the title to it or if it is still in print. There are many different recipes for colcannon, but this one is my favorite, the only one I make now.

    Recipe #56965

    Easy and delicious.

    Recipe #56010

    My mother made this recipe when I was young, and to this day I love it.

    Recipe #72701

    I learned to make this when I was a kid. It's good winter food, and it'll feed a family of four with a little left over. A double batch will feed a couple big guys for 3 days. Note: all measurements are written in "Bachelor," so be prepared...

    Recipe #62598

    This is creamed spinach with a Transylvanian touch.

    Recipe #134934

    from Betty Crocker's slow cooker cookbook..excellent. If someone in the family doesn't like mushrooms, run them through the food processor, they will never know.

    Recipe #79082

    As some of you know I have been attempting to record my mother's recipes for all eternity. This has been one of my all time comfort meals all my life. Some of the ingredients would change depending on how much $$ we had at the time. Feel free to add any seasoning you might like.

    Recipe #140213

    From Family Circle, 82. Boy I wish I could go to Disneyland again, but being made with hamburger I think I can finally make this bad boy. The end has a bordelaise sauce that looks great.

    Recipe #153929

    Savory, simple and delicious! Can use cream of mushroom or cream of chicken soup in place of the celery if desired, this is really good!

    Recipe #116830

    A great winter meal--pure comfort!!

    Recipe #194606

    This is total comfort food at it's best, I have been making this for over 20 years and it is still one of my family's favorite meals, a must served with mashed potatoes or fries, this also will work great using pork chops, not the fast fry chops --- this ground beef amount should give you 7-8 fair-sized burgers but will depend on how large you make them, and will also work great using thicker cut pork chops, if desired you may use your own favorite recipe to season the hamburger --- you will need a large skillet for this recipe or your electric fry pan will work great, do not add in any salt to the soup mixture or the burgers the dry onion soup mix is salty enough, I also recommend using low-sodium mushroom soup --- also see my recipe#318998

    Recipe #118373

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