German Food Recipes

Find great German Recipes @ 123easyaspie.com.

Q: German recipes?
My son needs to cook something for school it has to be a German recipe. Anybody knows something easy or a website that I can get it from. Thanks!

A: LEBKUCHEN (TRADITIONAL GERMAN
CHRISTMAS COOKIES)

2 c. brown sugar
2 c. honey
2 c. light molasses
2 c. sour cream
2 tbsp. shortening
2 tbsp. baking soda
1 tbsp. cinnamon
1 tbsp. cloves
1/2 c. diced orange peel
1/2 c. lemon peel
1/2 c. citron peel
1 c. slivered almonds
10 c. flour

Warm brown sugar, honey, molasses and shortening. Cool. Mix sour cream and baking soda, let stand awhile. Then add to cooled molasses mixture. Add rest of ingredients to make dough. Let rest overnight in a cool place. Roll out 1/4 inch thick, using a round cutter or small glass to cut out. Dough is sticky. Do not add extra flour, just use enough for rolling out. Bake at 350 degrees for 15 minutes.
Frost with powdered sugar frosting, use half water and half lemon juice. Store in airtight container, will keep several months. Improves with age.

Q: German Recipes?
so a friend of the fam is from Germany and she said she’d like to make a German dish for my bday. so im interested if anyone knows of any good dishes. i love pasta dishes, meats, potatoes, anything except onion. it cant have to have onion. i dont mind putting it in there for flavor and then taking it out, but no onions. grosse! the family loves potatoes and meat dishes or noodle dishes, it doesnt matter. we like cabbage and all that stuff…..just picky about onions. thanks!

also, just random….maybe there might be some german cocktail recipes? im a pretty good bartender, so maybe that would be my contribution.

A: Brat Wurst

Q: german recipes?
im trying to help my sister with her senior high school project, does anyone know any good german origin dishes? and the recipe to them?

A: GERMAN FRIED POTATO PANCAKES

5 lbs. potatoes
2 lg. sweet onions
2 lg. eggs
1/2 c. self-rising flour
Salt & pepper to taste

Grate potatoes and onions together. Pour off excess juice, mix in eggs then add enough flour to thicken. Salt and pepper to taste. In large iron skillet, heat cooking oil; drop mixture into hot oil (about 2 inches pancakes). Brown to crisp on both sides. Serve hot.

Q: Anyone willing to share their authentic, family German recipes?
I need some delicious German recipes for my (German) grandmother’s 80th birthday party. I have looked online; what I am looking for here are people’s favorite German recipes.

Danke!

A: give her rolauden shell love it and its easy to make (tho it takes some time)
you can buy rolauden steaks in a normal store
what you do is take apples onions and bacon and chop them up and mix them together if your grandmothers really german you can also add pickles to the mix. mix all the ingredients together and then put them on one end of the rolauden steak and roll it up take some string and tie it up to hold it together then bake in baking pan with a little water at 350 degrees for 2 – 3 hours. this is my absolute favorite meal

this dish is pronounced rolladen ( rol-ad-in)

Q: Hey Anyone know of any German Foods I can make or any links of german food recipes?
I was thinking of making a food for German class cuz we’re having culture day and are allowed to bring in a German food.

If you have any links or recipes plz if possible make sure the measurements are metric, cuz most German recipes aren’t metric I believe

A: shnitzel

cabbage salad

pork hock

wursts and sauerkraut

http://allrecipes.com/Recipes/World-Cuisine/Europe/Germany/Top.aspx

Q: I am looking for some german recipes for german strudle?
I know the german strudle is made with phyllo dough but I do not know where to find a recipe for nut strudel any full recipes with instructions would be greatly apperciated thank you

A: try this one..

Strudel Dough
1/4 teaspoon salt
1 1/2 cups flour
1 egg, slightly beaten
1/3 cup warm water
1/2 cup butter, melted

Mix salt, flour and egg. Add water. Mix dough quickly with a knife, then knead on board, stretching it up and down to make it elastic, until it leaves the board clean. Toss on a small, well-floured board. Cover with a hot bowl and keep it warm 1/2 hour or longer.

To stretch the dough, have materials for filling ready before stretching. Work quickly. Lay dough in center of a well-floured tablecloth on table about 30 x 48 inches. Flour dough. Roll into a long oval with rolling pin. Brush dough with 1/4 cup of the melted butter. With hands under dough, palms down, pull and stretch the dough gradually all around the table, toward the edges, until it hangs over the table and is as thin as paper. Cut off dough that hangs over edge and drip 1/4 cup more butter over surface of dough.

To fill, roll and shape, sprinkle filling over 3/4 of the greased stretched dough. Fold a little of the dough at one end over the filling. Hold the cloth at that end high with both hands and the strudel will roll itself over and over, like a large jellyroll. Trim edges again. Twist roll into a greased 16 x 11-inch pan or cut into 3 strands and lay them side by side in pan. To bake strudel, brush top with more melted butter. Bake at 400 degrees F for 1/2 hour.

Reduce heat to 350 degrees F and bake 1/2 hour longer, or until brown and crisp. Brush well with butter from time to time during baking, using all together about 1 cup melted butter for the strudel with its fillings.

OLD COUNTRY APPLE STRUDEL

German Apfelstrudel

Thin Crisp Elastic Shell – Butter Rich Strudel.

2 cups flour

3/4 cup warm water, add more

if needed a teaspoon at a time

1/2 teaspoon salt

6 tablespoon melted butter

1 beaten egg

Sift the flour and salt into a bowl; add beaten egg and gradually add warm water mixing with hands. After all water is used, add melted butter. Knead dough in the bowl for 20 minutes or until dough is smooth, bubbly and elastic and no longer sticks to bowl or fingers. Place dough in the center of a floured cloth on a large table; place the bowl over the top and let rest for 20 to 30 minutes. While dough is resting prepare the filling.

Filling

1 cup sugar

6 tart cooking apples cubed small

½ cup fine bread crumbs

6 tablespoon melted butter, sprinkled over filling

Optional; 1 cup raisins and/or 1/4 cup chopped walnuts, 1/4 cup small cinnamon candies to sprinkle over filling before baking, one half cup pitted cherries.

Combine all the ingredients except cinnamon candy and butter

Dough is now ready to stretch. Take rolling pin and

roll-out the dough; brush generously with some melted

butter and begin stretching with hands very gently, pulling

and stretching until paper thin to almost a square about

24 x 20 inches. Let dry for about 5 minutes. Spread with

apple mixture and sprinkle with cinnamon candies and

6 tablespoon melted butter as evenly as possible.

Roll (fold) the end nearest you once or twice then

lift up the end of tablecloth and let the strudel gently roll

into a huge jelly roll. Cut in desired lengths to fit onto a non-stick baking sheet pan. Tuck in ends. Gently place into the greased pan. Bake for ½ hour in a 350-F oven or more until light golden brown and crisp. Sprinkle with powdered sugar when cool.

Q: Does anyone have actual German recipes that’s translated into english?
Like Red cabbage or sweet bread, if you do please e-mail me at BlackDragon079@yahoo.com. Put something like German recipes in the subject or I’ll think its junk mail and delete it.Thanks!

A: Saurbraten, Hasenfeffer, Red cabbage and apples, Rouladen,
Wienerschnitzel, Sourkraut, Chicken & dumplings, Wedding Crackers, Schmercage, Whoopie pies, Hot Milk Sponge cake,
Knoodle pudding, Schnitt& knepp, Bubble & squeak
How many do you want?

Q: Does anyone know of any good German recipes?
I need to cook a German meal for potluck, something that has a general appeal because it’s for a lot of different people. And no veal, snail, liverwurst of anything like that. Thanks! Oh, and something not too expensive, I’m on a budget! =) I hope theres a recipe that fits all this criteria! Haha.

A: Main dish, side, dessert? What do you need to make? A good main dish would be sauerbraten. I don’t have my recipe with me but this one below looks good. Prepare ahead because the meat marinates for 3 days. If you’re doing a dessert, how about apple strudel?

SauerbratenPrep Time: 30 min Inactive Prep Time: 72 hr 0 min Cook Time: 4 hr 20 min Level:
Easy Serves:
4 to 6 servings 2 cups water
1 cup cider vinegar
1 cup red wine vinegar
1 medium onion, chopped
1 large carrot, chopped
1 tablespoon plus 1 teaspoon kosher salt, additional for seasoning meat
1/2 teaspoon freshly ground black pepper
2 bay leaves
6 whole cloves
12 juniper berries
1 teaspoon mustard seeds
1 (3 1/2 to 4-pound) bottom round
1 tablespoon vegetable oil
1/3 cup sugar
18 dark old-fashioned gingersnaps (about 5 ounces), crushed
1/2 cup seedless raisins, optional

In a large saucepan over high heat combine the water, cider vinegar, red wine vinegar, onion, carrot, salt, pepper, bay leaves, cloves, juniper, and mustard seeds. Cover and bring this to a boil, then lower the heat and simmer for 10 minutes. Set aside to cool.
Pat the bottom round dry and rub with vegetable oil and salt on all sides. Heat a large saute pan over high heat; add the meat and brown on all sides, approximately 2 to 3 minutes per side.

When the marinade has cooled to a point where you can stick your finger in it and not be burned, place the meat in a non-reactive vessel and pour over the marinade. Place into the refrigerator for 3 days. If the meat is not completely submerged in the liquid, turn it over once a day.

After 3 days of marinating, preheat the oven to 325 degrees F.

Add the sugar to the meat and marinade, cover and place on the middle rack of the oven and cook until tender, approximately 4 hours.

Remove the meat from the vessel and keep warm. Strain the liquid to remove the solids. Return the liquid to the pan and place over medium-high heat. Whisk in the gingersnaps and cook until thickened, stirring occasionally. Strain the sauce through a fine mesh sieve to remove any lumps. Add the raisins if desired. Slice the meat and serve with the sauce.

Q: German recipes for kids?
I’m doing a class project for a food prep class and I need German recipes that children would enjoy eating. Even if it’s just the name, anything will help at this point. Thanks in advance!

A: Some of the stuff you already know exists in German too. For example, if you layer slices of dried bread in a casserole dish, pour some egg and milk mixture on it, bake in the oven and serve with chunky fruit sauce, this kind of French toast casserole is called Arme Ritter (“Poor Knights” – had to make do with little food). That’s great for kids.

We also do pigs in blankets, but we call them Würstchen im Schlafrock – sausages in their morning coats.

Hope this helps!

Q: I need some awesome german recipes?
If you have some german recipes or know where I can get some please tell

A: Try this:

http://recipesbycindy.homestead.com/GermanRecipes.html

Hope that helps!

Q: Do you have any good German recipes?
I am having a frank&stein (beer and franks) party but I want some other German foods for side dishes. Do you have any favorites you could pass along? Thanks in advance!
WOW – those recipes by Cindy are awesome! I stayed in Frankfort for 2 weeks and it all looked very familiar. I will be making the potato salads for sure!
Yeah – the “Frankenstein” Frank&Stein party was an idea my friend and I had – this is the 2nd year and it’s getting big and out of hand already! LOL!

A: GERMAN CHEESE CAKE

1 16 oz small curd cottage cheese
2 8 oz pkg cream cheese, softened
1 1/2 cups sugar
4 eggs, beaten
1/4 cup cornstarch
2 tablespoons lemon juice
1 tablespoon vanilla extract
1/2 cup butter, melted
12 oz. sour cream
graham cracker crumbs (for crust)

Butter a 10 inch springform pan well. Dust bottoms and side with graham cracker crumbs liberally. In a food processor or in the bowl of an electric mixer using the paddle attachment, mix cottage cheese and cream cheese on slow speed until smooth. On high speed, gradually add sugar and eggs for just a few seconds. Turn speed to low. Add cornstarch, lemon juice, vanilla extract and melted butter.
Pour into prepared spingform pan.

Bake at 325F until firm around the edges, about 60-70 minutes.

Turn oven off. Allow cheesecake to remain in oven with door closed for 2 hours.

Cool on wire rack. Remove from pan and store in refrigerator. Can be frozen.

=]

Q: Looking For German Bread Recipes using a stone in the oven?
Please send me German Bread Recipes, my wife is German, and we no longer can get german bread where we live, I would like any german bread recipes, and any help using the stone I got for the oven. Thanks Ed

A: here are german bread recipes;
http://fooddownunder.com/cgi-bin/search.cgi?q=German+Bread+Recipes+
and as far as using a stone, couldn’t find… cooking with… instructions but do know that with terra cotta stones they have to be in oven before the heat is turned on..

Q: Were can I find good and some what easy German recipes?
I want to make my husband a good German meal. Please help

A: I would suggest rouladen also but I am not sure about the above recipe.
Since when can you put plastic wrap in a 350 oven?
And it is not deli beef.
You use a large thin slice of round steak. Very thin. Spread with mustard, place bacon, dill pickle, onion at one end. Roll up. Bake slow and covered a long time. Make gravy from the juice.

Q: Does anyone have, or know where I can find, easy and authentic german recipes?
I need two simple and authentic recipes that I can make tonight have ready tomorrow! can anyone help??

A: Buttermilk Lamb

“The marinating process tenderizes the meat and takes away some of the strong taste of lamb.”

5 – 6 pound leg of lamb, boned
2 medium onions, sliced
Freshly milled black pepper
2 quarts buttermilk
3 garlic cloves, cut in half
1 teaspoon salt
1 to 2 tablespoons flour
1/2 cup red wine
1 teaspoon curry powder

METHOD

Put half the onion slices inside the boned leg of lamb. Grate fresh pepper over onions. Tie securely with string and put in 6 qt. Dutch oven.

Season buttermilk with garlic, salt, and a liberal amount of freshly milled pepper. Pour over meat. Place in refrigerator for 3 to 4 days, turning once every day.

Remove meat and blot dry. Reserve marinade. Braise meat on all sides in large skillet. When browned, return to Dutch oven. Pour boiling water over meat to measure 1 inch in pot. Roast for 1 1/2 hours, turning meat frequently, in preheated 375° F oven.

When done, set meat aside, covered loosely with foil. Degrease pan juices and return to pot. Whisk in flour with 1/2 cup hot water, red wine, and 1/2 cup reserved marinade. Season with curry. Cook until thickened. Pour through sieve into gravy boat.

Serves: 6 – 8

hope this helps

Q: What are some easy, quick good german recipes?
I am supposed to bring in recipes that represent my culture for home ec. in two weeks. I am having trouble finding some good recipes to bring in! Thank you to everybody that responds! Vielen Dank!

A: CRISPY GERMAN CUT-OUT COOKIES
1 cup butter
2/3 cup sugar
1/2 cup corn syrup
1 tablespoon lemon juice
1 egg
4 cups unsifted flour
1/4 tsp salt
cookie cutters
In a large bowl with mixer at medium speed, beat together first 5 ingredients until smooth. Gradually beat in flour and salt until well blended. Chill at least 1 hour or until easy to handle.
On floured surface, roll dough 1/3 at a time to 1/8″ thickness. Cut into desired shapes.
Place 1″ apart on greased cookie sheet. Bake in 350°F oven 10-12 minutes or until lightly browned edge. Remove from cookie sheet; cool on rack.
Decorate as desired. May be stored in tightly covered container up to 3 weeks.
Makes about 7 dozen 2″ cookies.
Submitted by: Kathryn
GERMAN CHOCOLATE CHIP COOKIES
1 box pudding in mix, German chocolate cake mix
2 eggs, beaten
1/2 c. oatmeal
1 tsp. vanilla
1/2 c. vegetable oil
1/4 bag chocolate chips
Mix all ingredients together. Drop by spoonfuls onto cookie sheet. Bake at 350 degrees for 8 minutes. Keep on cookie sheet 1-2 minutes and then transfer to cooling rack
GERMAN SCHNITZEL
6 pork loin cutlets (cut 1/2 in. thick)
1/4 c. flour
1 tsp. seasoned salt
1/4 tsp. pepper
1 beaten egg
2 tbsp. milk
3/4 c. fine bread crumbs
1 tsp. paprika
3 tbsp. shortening
3/4 c. chicken broth
1 tbsp. flour
1/4 tsp. dill weed
1/2 c. sour cream
Pound pork to 1/4 to 1/8 thickness. Cut edges with slits to prevent curling. Coat with mixture of flour, seasoned salt, and pepper. Combine egg and milk. Dip cutlets in egg mixture, then in crumbs and paprika. Cook in large skillet 3 cutlets at a time for 3 minutes on each side. Remove and pour broth in skillet. Loosen drippings then mix 1 tablespoon flour, dill weed, sour cream. Pour and stir into broth. Cook until thick. Pour over warm cutlets

Anna’s German Dumplings
SUBMITTED BY: JONELL2 PHOTO BY: Shawna

“These homemade family recipe dumplings are wonderful in any type of soup, chicken or otherwise. Grandma made the best. She never measured anything until one day a long time ago, I measured everything as she did it.”

RECIPE RATING:

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PREP TIME 15 Min
COOK TIME 20 Min
READY IN 1 Hr 35 Min

SERVINGS (Help)
Servings
US METRIC

INGREDIENTS (Nutrition)
3/4 cup milk
1/2 teaspoon salt
1 1/2 tablespoons all-purpose flour
1/2 cup cold water
1 cup all-purpose flour
3 eggs, beaten
1 cup all-purpose flour
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DIRECTIONS
Place the milk and salt in a saucepan, and set over medium heat. In a small bowl, mix together 1 1/2 tablespoons of flour and water. When the milk begins to bubble, stir in the flour mixture, and cook stirring constantly until thickened, 2 or 3 minutes. Let cool until set. You can put the mixture in the refrigerator to speed the process.
Fold the eggs into the chilled dough. Add 1 cup of flour and mix thoroughly (dough will be lumpy). Drop into simmering soups by the teaspoonful. Simmer covered for 10 minutes, remove lid, and simmer 10 minutes more.

http://recipesbycindy.homestead.com/GermanRecipes.html I found this. I guess use it it looks useful.
It got from breakfast to dessert.

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