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By BBCFan on May 10, 2009
"OMG! My friend in Germany took my to a Thai restaurant that had lemonade with ginger and basil. I thought to myself "What a wacky combination!" So I decided to try it. OMG! OMG! The ground moved, the clouds parted and I heard angel voices singing in 4 part harmony. It was that good.
This, is as close as I can come to replicate..."
Prep Time: 0 mins
Total Time: 1 mins
By Nif on July 1, 2010
"This is a traditional German sauce that is usually served over trout. You can dredge trout in flour and cook in butter in a pan. After you cook your trout in the pan, just make this in the same pan to get those flavours! You can absolutely use this on any seafood. Enjoy!"
Prep Time: 5 mins
Total Time: 8 mins
By Mommy Diva on February 12, 2012
By Mom2Rose on March 11, 2009
""Eberswalder Spritzkuchen" from Germanfoods.org - During the iron curtain years, when Germany was divided into two states, these crullers were made by many bakeries in what was then West Germany. Most people ate Eberswalder Spritzkuchen for decades with no idea that this pastry originated in an isolated German town at the eastern end of..."
Prep Time: 10 mins
Total Time: 30 mins
By flower7 on April 17, 2005
"Many years ago while on vacation in Munich, Germany, I stopped in a bakery for a snack. The pastry I had has stayed at the back of my mind for about 10 years now. This is my attempt at re-creating it. It is still kind-of a work in process, so please feel free to add more sugar or lemon juice as you like."
Ingredients: eggs, crescent roll dough...
Prep Time: 20 mins
Total Time: 1 hrs 10 mins