German Food Recipes

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Some German Recipe Favorites       1   Next Page     3   4

Bratwurst
How to cook bratwurst, recipes with bratwurst, mustards, relishes, side dishes and it's history.
German Potato Salad
Recipes and tips on making good German Potato Salad, both Hot and cold varieties.
Dumplings
(known in German by Knödel or Klöse)
Simple dumplings, potato, and many others.

 

 

Other German Recipe Favorites

Black Forest Cherry Torte

Step by Step pictures with recipes

Rouladen
Recipes and tips on how to do this famous German dish.

Maultaschen, Gefülte Nudeln, Stuffed German Noodles
This is a classic German dish that is our family favorite.

Fried Cabbage in Cheese Sauce (Kohl mit Käsesosse)
This is a dish I tried to recreate from Haus Murphy in Glendale
Arizona that was featured on the Food Network.

German Chicken Recipes
When you think of German Cooking, chicken (Hühnchen or Hänchen) doesn't usually come to mind, Bratwurst, Sauerbraten, Schnitzel but not usually chicken. Here are some recipes that are German or have a German flair to them.

German Breads (Brot)
Explore the world of German breads.

Making Home Made Noodles
Learn to make the old fashioned noodles by hand.

Potato Pancakes (Kartoffelpuffer)
This is my grandmother's recipe, time tested
for probably a century now, uses grated potatoes
and onion.

Schweinshaxe
Similar to Eisbein, Roasted pork knuckle with crispy skin and tender meat on the inside.

Kuchen
Apfelkuchen, Pflaumenkuchen and others that use the sweet dough crust. A true German favorite.

Funnel Cakes
Old German Style

Cucumber Salad (Gurkensalat)
This popular salad is an appropriate side dish for any rich flavored entree, as it makes a good contrast.

Celery Root and Apple Salad
sellerie Apfel Salat
Celery root is very popular in Germany, it has the flavor of celery but not the strings.

Czech style Sauerkraut
This is made with a light gravy in it.

Mustard Pickles (senfgurken)

Kalbschnitzel Cordon Bleu
Classic veal cutlet filled with ham and swiss cheese

Zigeuner Schnitzel (Gypsy Schnitzel)
a nice Schnitzel flavored with julienne vegetables, pickles and a sauce seasoned with paprika

Windbeutel (German Cream Puffs)
learn the art of making these little delicacies

Kalter Hund
This is a no-cook German cake, made from cookies and chocolate. Kalter hund means "cold dog" in German.

Cremeschnitte
Much like a Napoleon this is a delectable puff pastry filled with vanilla pudding and whipped cream.

Butterkuchen
this is a simple kuchen topped with butter and sugar

Einbrennsuppe
Simple soup that was started when meat was scarce. Gets it's flavor from the browning of flower in goose fat or bacon fat.

Einbrenn Topping
Place it on top of dishes like mashed sweet potatoes, carrots, or noodles. This will work as a streusel for a coffee cake as well.

Basic Streusel Kuchen
this is a basic kuchen dough made with baking powder. It is fast and simple and uses almonds in the streusel.

Osterbrot
Easter bread, much like a Stollen, but you can do fun things with it like braid easter eggs into it.

Faschings Schleifen or
Fasching bow tie


Pickled Watermelon Sylvia
This recipe uses the red part of the watermelon and not the rind.


Eistörtchen Or Schnee Pralinen

ice candy , chocolate candy that can be made in ice molds or the snow.

Leberkaese
a nice step by step recipe with pictures by Michael Payne

Eisbein
This is a raw pork knuckle that is very popular in Germany. Roasted till it is meltingly tender and crispy skin.

Fastnachts
a yeast raised donut , made traditionally on Shrove Tuesday.

Berliner Pfankuchen
This is a Jelly filled donut that is served during the Fasching Season, which is right now.

Brenda's Creamy Sauerkraut
This is a nice kraut that is cooked with barley to slightly thicken it. Great when baked with pork chops.

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Stiglmeier Pork & Veal Bratwurst

Stiglmeier Pork & Veal Bratwurstpad
New at the Deli! Stiglmeier's Pork & Veal Bratwurst is very fine and lightly seasoned for a mild flavor. Click here for more details

 

 

Hartshorn, Bakers Ammonia
Baker's ammonia is still used as a leavener of choice for certain recipes because of it's ability to make cookies crisper. The chemistry is very interesting. It creates gas when mixed with liquid ingredients but the baker's ammonia removes one extra water (or was it oxygen) molecule than soda so it leaves a dryer crisper product. Some old-fashioned recipes for biscotti and ameretti call for it because of the desired affect.

 

 

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