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    You are in: Home / Cookbooks / ZWT 6 German & Benelux Cooking
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    11 recipes in

    ZWT 6 German & Benelux Cooking

    German and Benelux (Belgium / The Netherlands / Luxembourg) Cooking. Created for ZWT 6

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

    Delicious Semmels easily made with your stand mixer. These have a wonderful crisp and chewy crust. Great for sandwiches or burgers hot off the grill. Fabulous with butter while still warm. :) This recipe is more of a hamburger/ sandwich bun vs a dinner roll. I suppose you could make them smaller but would need to adjust baking time. I found this recipe duplicated on several websites so I am not sure exactly who to credit it to. I made several changes to the original recipe to suit our taste. The recipe calls for 1/4 ounce of yeast but I often add an additional tsp of yeast if I am going to use all of the flour. I can usually tell by the weather if I am going to need all of the flour (damp, humid).

    Recipe #386876

    7 Reviews |  By Brenda.

    My dear friend Marilyn shared this recipe with me. It is a holiday favorite at her house. I did find two recipes on Zaar that were similar but omitted the mayo which is a yummy "must have ingredient" in this recipe. This recipe doubles very well.

    Recipe #340668

    6 Reviews |  By Brenda.

    This easy recipe is from one of my all time favorite bread making cookbooks Local Breads by Daniel Leader/ Lauren Chattman with the directions tweaked just a little. I usually double the recipe and have always had outstanding results.The dough can be refrigerated from 2-24 hours so I sometimes bake 1 batch and then save the rest of the dough for the next day so they are fresh. I mostly use the recipe to make pretzel rolls and often wrap the dough around hot dogs or sausages which are a favorite of my DS (Pretzel Dogs) *See note at bottom of instructions*. I occasionally add a little extra flour depending on the weather to get my dough as directed below. The dough should be a little moist/ sticky. Add only a tablespoon at a time if extra is needed. Please read the recipe through before starting. This recipe prints out as 2 pages for those that may want to set their print job to 2 sided :)

    Recipe #342145

    4 Reviews |  By Brenda.

    My Grandma Ione always seemed to have a huge pot of soup or stew bubbling on the stove, and these little gems would be floating on top. If there were any left, they were even better the next day. This dumpling is best suited for a soup or stew with substantial liquid. After a few folks thought these were a little dry, I added the option to add 1 tsp of milk if necessary. You do want a soft dough, but not wet. Also I noted to use large eggs which I had not specified before. Thank you for your suggestions :)

    Recipe #165038

    8 Reviews |  By Brenda.

    Recipe from Michaela Rosenthal, winner of The National Pork Board’s “America’s Favorite Family Recipes Contest” in celebration of National Eat Dinner Together Week.

    Recipe #206696

    8 Reviews |  By Brenda.

    I have been making this for years. I got the idea from a recipe in the old Joy of Cooking and just modified from there. This is great comfort food

    Recipe #108678

    I love crock pot cooking, and am always in search of new recipes. Growing up in NE Wisconsin, we are lucky to have a large Belgian/German settling and influence on food. This recipe combines one of my favorite comfort foods with the convenience of a crockpot. This smells so good when I come home from work.

    Recipe #184128

    1 Reviews |  By Brenda.

    Something a little different for weeknight dinner.

    Recipe #169533

    1 Reviews |  By Brenda.

    Serve over wide egg noodles.

    Recipe #170134

    7 Reviews |  By Brenda.

    *Please Note 3-5 Day Marinating Required* My DH was born in Wiesbaden, Germany, his family moved to the US when he was a small child. In the military, he was thrilled to be stationed at the Bitburg Air Base in Germany. Over the next 4 years, he grew to love these Marinated Pork Loin Chops, grilled and served on buttered hard rolls. When we vacationed in Germany, I finally got to try authentic Schweinebraten at Oktoberfest-YUM ! I now see what all the fuss was about. Please do not skimp on the marinating time, it is worth the wait. We have found countless variations of this recipe dependent on the region, but this is the version he was fond of.

    Recipe #170477

    Adapted from Everybody Eats Well In Belgium for Zaar World Tour II

    Recipe #170544


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