ZWT II - All Chefs - German And Benelux Belgium Holland Lux Cookbook - P3 - Food.com

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405 recipes in

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

Cookbook by

Mama's Kitchen (Hope)

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Getränkter Zitronencake (Swiss Lemon Loaf)

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7 Reviews | By tigerduck

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This lemon loaf is very popular here in Switzerland and extremely moist!

Recipe #170675

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Willy's Sauerkraut Skillet

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2 Reviews | By -Sylvie-

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I adapted this recipe from Gudrun Rutschitzka's 'Neue Landfrauen Rezepte'. Posted for the Zaar World Tour 2006. I haven't tried it yet, but it's described as quick and heavenly. It's not really that quick actually, but once you've done the main browning and frying, it just cooks itself.

Recipe #171677

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Tangy German Potato Salad

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2 Reviews | By Baker*Chick

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Serve this warm or at room temperature.

Recipe #170936

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German Style Pickled Eggs

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13 Reviews | By Baker*Chick

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These are great with a beer.

Recipe #170937

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Beef N Beer - Crock Pot

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3 Reviews | By Baker*Chick

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Recipe #52830

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Sauteed Red Cabbage With Apples

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1 Reviews | By Kittencalskitchen

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Cabbage is one of my favorite veggies, so I am always looking for good recipes for cabbage, this is a really great one, and all ingredients can be adjusted to suit taste. This can also be made using green cabbage. I have even added a heaping tablespoon of garlic in with the onions. If you do not have any bacon fat handy, then use all oil, or oil with a few tablespoons of butter. Please, use only Granny Smith apples for this recipe, they hold up better than any other kind. This is a delicious side dish for beef!

Recipe #131364

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Panadlsuppe

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1 Reviews | By Elmotoo

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Austrian bread soup for ZWT2! Remember this one the next time you are sick....

Recipe #171572

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Crock Pot Pork and Sauerkraut

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13 Reviews | By *Parsley*

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Traditional Pa Dutch New Year's Day meal. Serve with mashed potatoes. :)

Recipe #149675

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Baked Beans and Sauerkraut

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4 Reviews | By *Parsley*

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An easy way to jazz up some baked beans for the sauerkraut lovers. Make it with or without the sausage.

Recipe #169364

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German Brussels Sprouts Soup

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4 Reviews | By *Parsley*

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A unique kind of soup. I have not tried this yet, but hope to soon.

Recipe #151230

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Sauerkraut Stuffed Bell Peppers

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2 Reviews | By -Sylvie-

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These are different as they are stuffed with sauerkraut. I adapted the recipe from Gudrun Rutschilka's 'Neue landfrauen Rezepte'. Posted for the Zaar World Tour 2006. These work extremely well in a Römertopf, a clay pot, but you can use a normal casserole as well.

Recipe #171446

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German Cucumber Salad

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22 Reviews | By *Parsley*

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Posted for World Tour 2

Recipe #171011

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Rhabarbertorte Dorothe (Rhubarb Cake Dorothe)

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1 Reviews | By tigerduck

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This delicious cake recipe appeared in the most famous Swiss cooking magazine (Betty Bossy Zeitung) in 1988. It has recently also appeared in a special edition cook book on dishes that made history. I've known this cake for many years already and the recipe must be used in many Swiss households, as otherwise it wouldn't appear in the cookbook mentioned. Rhubarb is very popular here and nearly everybody who owns a house grows rhubarb in the garden. There are many rhubarb recipes, but this one is special because the sour rhubarb in the dough is combined with the sweet chocolate glaze. A marriage made in heaven!

Recipe #170171

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Reuben Sauerkraut Tomato Casserole

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2 Reviews | By Kittencalskitchen

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If you love sauerkraut, then you really have to give this a try! This may be doubled if desired. I have used white bread crumbs for this recipe, but the rye or pumpernickel is definately better!

Recipe #130532

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Tessiner Rösti

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Be the first to review! | By tigerduck

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This particular Rösti is called Tessiner Rösti and its name comes from the Italian speaking canton Tessin (Ticino) which borders to Italy. My assumption is that ther authors of the book the recipe appears in (Betty Bossy: Feines aus Kartoffeln)named it that way because of the ingredients which remind of Italy. The cuisine in the canton Tessin (Ticino) resembles very much the cuisine of Italy. However, the origin of Rösti is the Swiss-German part of Switzerland. Please note that this recipe is not a basic recipe, but a variant of many. This Tessiner Rösti either serves 3-5 as a main course (with a simple salad on the side or as a starter) or 4-6 as a side dish to a barbecued or pan-fried piece of meat. As all Röstis, it would also be nice with fried eggs. It is important that the potatoes are completely cool, so cook and peel them a day in advance.

Recipe #170302

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Caramelized Walnuts

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