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By MizzNezz on July 22, 2007
By Lali on February 23, 2014
By ratherbeswimmin' on August 11, 2008
By Sue Lau on September 10, 2004
"Who said they didn't like sauerkraut? C'mere! I got something for ya'! (I'll make you a believer yet!) The dipping sauce I used in the pic is honey mustard, but you could use whatever you like."
Prep Time: 25 mins
Total Time: 28 mins
By French Tart on October 24, 2008
"A delicious recipe using red cabbage, fragrant spices & apples or pears; whilst this is happily cooking away, the spicy smell pervades the kitchen & indeed the rest of the house and heralds the start of my festive baking & freezing season - who needs expensive pot-pourries! Not only is this dish delectable to eat alongside turkey, pork,..."
Prep Time: 45 mins
Total Time: 6 hrs 45 mins
By lazyme on June 3, 2010
By Charlotte J on June 3, 2010
"This recipe is from Mrs. Rudolph Hellwege and Mrs. Otto Hemmann, from the cookbook "Heritage of Cooking" A Collection of Recipes from East Perry County, Missouri. To find out more about this cookbook read the description from the first recipe I posted from it Bier Suppe (Beer Soup)"
Prep Time: 10 mins
Total Time: 16 mins
By lazyme on May 24, 2010
By Bergy on September 12, 2009
"Spaetzle are like noodles but better! They are served with many Hungarian meals and also Bavarian/German meals. They are used as the starch part of the meal in place of potatoes, rice or pasta Once cooked you can fry them in butter or just toss them with a little butter. Serve with gravy etc.your choice. The picture with the Spaetzle on the red plate..."
Prep Time: 10 mins
Total Time: 13 mins