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    You are in: Home / Cookbooks / ZWT II - All Chefs - German and Benelux (Belgium / Holland / Lux
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    405 recipes in

    ZWT II - All Chefs - German and Benelux (Belgium / Holland / Lux

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    This is from "Germany's Regional Recipes" by Helga Hughes. I had never seen a recipe for Sauerbraten that called for apple butter. It adds a really nice flavor!!

    Recipe #123102

    This is a great 'different' from the normal garlic breads. I used only Parmesan cheese, recipe calls for both Parmesan and Mozza. I guess I really shouldn't be messing with Wolfgang's recipes...but we liked the outcome!

    Recipe #133588

    Posted for the Zaar World Tour I have not tried this recipe yet. Times are estimated.

    Recipe #136269

    Great side dish. Any moderately firm cheese will do.

    Recipe #136909

    Called Schinkenbegrabnis in German. It's Ham and Cheese Macaroni.

    Recipe #136910

    A yummy dish. Timing is approximate.

    Recipe #137066

    I absolutely adore this salad. I like it enough I will actually eat bacon! Based on the way my MIL makes German Potato salad, this is probably not vinegary enough to be authentic, but I love it just the way it is. I hope you like it too.

    Recipe #138636

    I am a mushroom-lover, and like to make this quick and easy mushroom soup.

    Recipe #138637

    Posted for 2005 Zaar World Tour!!

    Recipe #139581

    Posted for 2005 Zaar World Tour

    Recipe #139583

    Posted for 2005 Zaar World Tour. Recipe from Taste of Home recipe site.

    Recipe #139584

    Belgian Name = Salade Liegoise While browsing recipes for Zaar World Tour II, I've been amazed to find that what I consider everyday Texas fare is actually considered international food. This is yet another example of a dish I've eaten for years without knowing of it's Belgian origin.

    Recipe #169560

    My SIL made this & I loved it. Getting the recipe was a challenge since Lou is a "cook with what I have on hand" person. I've used my best guess for directions but am fairly confident of the ingredients. Cook time does NOT include boiling the potatoes but DOES include the standing time. Updated to reply to reviews: I always use the beer most commonly found in Texas coolers - Miller Lite. I suggest that you add additional mustard in you use a darker beer. Added salt & Tabasco additions to directions.

    Recipe #169653

    Recipe for bread machine. This bread is a light rye and we like using it for patty melts and rueben sandwiches.

    Recipe #93429

    If you enjoy gingerbread you will like it as a waffle. These make a nice winter breakfast. Serve with whipped cream and dusted with cinnamon.

    Recipe #106015

    Schnecken means “snails,” which is what these coiled buns resemble. They are much stickier, puffier, gooier and generally more over the top than ordinary Cinnamon Buns. These are just drop-dead good! I had them at a friend’s house and stopped on the way home and bought the cookbook that the recipe came out of: How to Be a Domestic Goddess, by Nigella Lawson. I liked these even better than the Cinnamon Buns we drove for over an hour to get (only to wait in very long lines) at Knaus Berry Farm in Florida! Preparation time does not include time for letting dough rise(One hour and 20 minutes).

    Recipe #120479

    This great recipe came from my local paper ages ago. I love making this at the holidays. It's easy to whip up and the kids adore it! I often make it without the butter sauce, but the sauce makes it decadent! This is easy to make ahead of time, just gently reheat the butter sauce when time to serve. Also doubles easily to make in a 13x9 pan.

    Recipe #124806

    A great scone for kids and adults!! Taste just like snickerdoodle cookies. Perfect for a luncheon or tea.

    Recipe #124807

    So good on a cold morning! I love gingerbread! Serve with maple syrup, or just a sprinkling of powdered sugar and a squeeze of lemon, or to make it real authentic, lingonberry preserves!

    Recipe #131165

    MMMM...great tasting and easy grilling fare!

    Recipe #133902

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