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1-12 of 19 sorted by
By Julesong on September 27, 2007
By Shar-on on November 14, 2005
"Fleisch perisky are traditionally served warm as a accompaniment for borscht, but they also make an exceptional appetizer or snack. A Mennonite lady in Winnipeg taught me how to make these. At Christmas they are very popular. Not many cooks make these, so if you are one that enjoys making them, you can have many customers. I have made over 300 DOZEN..."
Prep Time: 5 hrs
Total Time: 5 hrs 12 mins
By MadzMom on February 27, 2006
By MacChef on October 20, 2011
"If your current pretzel recipe lacks that true pretzel taste, try this one. I searched for a recipe that really tasted like pretzels, not bread. This is the ticket! The directions look daunting, but they are not. I can get a batch from beginning to end in an hour and a half...and worth it! My kids love them for breakfast. I will skip the salting..."
Prep Time: 45 mins
Total Time: 1 hrs 30 mins
By evelyn/athens on June 27, 2010
"A recipe by Laura Werlin, and found at Leite's Culinaria. These cheesy, buttery gems will likely become a mainstay in your repertoire. Not only are they crispy, rich, and well, addictive, they can be partially made up to a month in advance. That's because once the dough is made, it can be frozen and simply "cut to order" as you need..."
Prep Time: 10 mins
Total Time: 20 mins
By Engrossed on November 2, 2010
"From: The Eastern European Cookbook" by Kay Shaw Nelson. -East Germany. Russians call it 'Kaliningrad'. This is an easy version...all the other versions I've seen posted make a mess of your kitchen."
Prep Time: 10 mins
Total Time: 30 mins
By Mia in Germany on March 18, 2012
"Mostly this famous Bavarian cheese dip is made with beer. There is gluten free beer, but considering how expensiv it is, I wouldn't waste it for cheese dips... When I visited my friends near Munich lately, they told me that they actually make obatzda without beer. So this is it :-)
If you want to keep the dip for some days, omit the shallot..."
Prep Time: 15 mins
Total Time: 2 hrs 15 mins
By cgclemons Clemons on September 11, 2009