does anyone know a good german recipe?

Question

i have been learning the german language and have heard about all there good food and i was wondering if there was any good recipes out there

Answer 1

INGREDIENTS for GERMAN SPICE COOKIES
4 cups all-purpose flour
2 cups ground walnuts
2 teaspoons baking powder
1/4 teaspoon paprika
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground coriander seed
1/4 teaspoon anise seed
1 1/4 cups shortening
1 cup white sugar
1 egg
2 (1 ounce) squares semisweet chocolate
DIRECTIONS
In a medium size bowl, combine the flour, walnuts, baking powder, and spices. Set aside.
In a large bowl, cream the vegetable shortening with the sugar until light and fluffy. Beat in the egg. Gradually blend in the dry ingredients. Cover and chill for 8 hours or overnight.
Preheat oven to 350 degrees F (180 degrees C).
On a floured surface, roll out the dough to a thickness of 1/4 inch. Cut into rounds using a 2-inch round cookie cutter and place 1-1/2 inches apart on ungreased cookie sheet.
Bake for 15 to 18 minutes, until golden. Transfer to a wire rack to cool.
Melt chocolate over low heat and drizzle over cooled cookies.

Answer 2

German Black Bread Recipe


Ingredients:
1 pk Yeast
1 tb White sugar
12 c Bread flour
12 c Medium rye flour
2 c Whole wheat flour
1/2 c Unprocessed bran flakes
1 tb Caraway seeds
1 t Salt
1 t Instant coffee powder
1/4 ts Fennel seeds
1 c Water
2 tb Water
2 tb Molasses
2 tb Cider vinegar
1/2 oz Unsweetened chocolate
1.Cool the mixture to 105-115 degrees and add to dry ingredients.

2.I suspect the exact ingredients don't really matter all that much.

3.As long as the flour-to-liquid proportions are such as to make a dough of good consistency, the result will probably be highly edible.

Answer 3

GERMAN PANCAKES
6 eggs
1 cup milk
1 cup flour
1/2 cup sugar
butter
Mix the milk, flour and sugar together. Beat until smooth. Heat a large non-stick skillet and melt a small amount of butter with it. Pour enough of the pancake batter onto the skillet to cover the whole pan in a thin layer. Once the edges start drying, it's time to flip. Use a large spatula for this. It doesn't take much time on the second side. Continue baking the rest of the pancakes like this.
The pancakes do not fluff up like typical American-style pancakes.

Top with your choice of applesauce, cinnamon sugar or syrup. After adding topping, fold pancakes in half with the topping on the inside and lightly sprinkle cinnamon sugar over top.

Finished!

This is an old German recipe, very easy to make yet very yummy! My grandmother used to make these for me every Sunday morning when I lived in Germany.

Enjoy

Answer 4

German Bean and Sausage Soup
Prep: 10 min, Cook: 20 min.
3/4 tsp. oil
1/3 cup onion, chopped
2/3 cup carrots, sliced
2/3 cup potato, peeled, cubed
2 Tbs. plus 2 tsp. fresh parsley, chopped
1/4 tsp. dried marjoram leaves (optional)
9 ounces beef stock
5 ounces smoked turkey kielbasa, cut into 1/2 inch slices
10 ounces canned Great Northern beans, undrained
9 ounces canned cut green beans, undrained

Heat oil in a saucepan over medium heat. Sauté onion 4-5 minutes, stirring frequently, until tender. Add carrots and next 4 ingredients. Season with salt and pepper to taste. Bring to a boil. Reduce heat to low, cover and simmer about 15 minutes or until vegetables are tender. Add sausage and beans. Cook until thoroughly heated.

Answer 5

Spaetzle - German:

25 min 10 min prep

3 large eggs
2 cups flour
2 tablespoons butter
1 cup milk
1/2 teaspoon salt

1. Beat eggs well; add remaining ingredients and beat until the dough blisters.
2. Drop from the tip of a wet teaspoon into boiling salted water.
3. Cook until tender (about 15 minutes). Drain.
4. Toss with melted butter.

Answer 6

Just one out of the bunch!!!

Medium level:Apple Pancakes: Apfelpfannkuchen Recipe courtesy Jean Anderson and Hedy Wurz, The New German Cookbook, HaperCollins, 1993
Show: Sara's Secrets
Episode: International Pancakes





It is imperative that you use a well-seasoned omelet pan or skillet with gently sloping sides for cooking these big pancakes, otherwise they'll stick and be difficult to turn or remove. Old German hands can flip Apelpfannkuchen without batting an eye, but inexperienced cooks may have trouble. The fastest (but most difficult) method is to brown the pancakes on both sides in the skillet. Slower but practically foolproof is the broiler method (which follows), because the pancakes needn't be flipped at all. Although these pancakes aren't very sweet, they are served as dessert. Germans like them plain, but you may prefer to top them with Vanilla or Lemon Sauce or vanilla ice cream.


Batter:
1 1/4 cups sifted all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 1/4 cups milk
1 extra large egg
1 tablespoon melted unsalted butter or margarine
1/2 teaspoon vanilla extract
Apple Mixture:
3 medium-sized Golden Delicious or tart cooking apples (about 1 1/4 pounds)
2 tablespoons sugar mixed with 1 teaspoon ground cinnamon and 1/4 teaspoon freshly grated nutmeg
1 tablespoon freshly squeezed lemon juice
2 tablespoons unsalted butter or margarine
1/4 cup water

Topping:
2 tablespoons Vanilla Sugar or Vanilla 10X sugar


For the pancake batter: Sift the flour, sugar, baking powder, and salt into a small mixing bowl and make a well in the center. Whisk the milk, egg, melted butter, and vanilla until smooth in a 1-quart measure. Pour into the dry ingredients, and whisk until creamy. Cover and let stand while you prepare the apples.
For the apple mixture: Quarter each apple, then peel, core, and slice each quarter crosswise 1/8-inch thick, letting the slices fall into a large mixing bowl. Add the sugar mixture and lemon juice and toss well. Melt the butter in a heavy 12-inch skillet over moderate heat, then let it foam up and subside. Add the apple mixture and saute 2 minutes, stirring often. Pour in the water, reduce the heat to low, cover, and cook 5 minutes. Uncover, raise the heat to moderate and boil, uncovered, shaking the skillet often, for 1 1/2 to 2 minutes, just until all juices boil away. Scoop the skillet mixture into a 1-quart measure and reserve.

Preheat the oven to 150 to 200 degrees F.

To cook the pancakes: Generously oil the bottom and sides of a well-seasoned 10-inch omelet pan or spray with nonstick vegetable cooking spray and set over moderate heat for 1 minute. Remove the pan from the heat, pour in a scant 1/3 cup of the pancake batter, and tilt the pan first to 1 side, then to another, until the batter coats the bottom of the pan in a thin, even layer. Set the pan on a hot pad on the counter, then by hand, arrange 1/2 cup of the apple slices on top of the batter in the pan, distributing them as evenly as possible. Pour in another scant 1/3 cup batter, covering the apples as uniformly as possible. Tilt the pan gently to distribute the batter more evenly, if necessary.

Set the skillet over moderate heat and cook the pancake, uncovered for 1 minute. Reduce the heat to low and cook, uncovered, 2 minutes longer, until the pancake has dried around the edge and holes begin to appear on top. Spray a small, thin-bladed spatula with the cooking spray, carefully loosen the pancake around the edge, then shake the pan over the heat several times until the pancake moves freely. Quickly spray a large, flat round plate with the cooking spray and ease the pancake onto it right side up. Using potholders to protect your fingers, invert the omelet pan on the plate, then invert once again so the pancake is in the pan uncooked side down. Set over moderate heat and cook the pancake, uncovered, for 2 minutes. Slide onto a large round, ovenproof plate, cover with foil, and set in the warm oven. Cook the remaining pancakes the same way, recoating the skillet with cooking spray before each new pancake. As each new pancake finishes cooking, slide on top of the foil covered pancake, top with more foil and return to the warm oven. When ready to serve, slide each pancake onto a heated plate and dust with vanilla sugar.

Broiler method: Set the broiler rack 6 to 7 inches below the heating element and preheat the broiler. Follow the basic recipe, but be sure that the omelet pan or skillet you use has a flameproof handle. As soon as a pancake has browned 3 minutes in the skillet on top of the stove, transfer to the broiler and broil 3 to 3 1/2 minutes, until nicely tipped with brown. Carefully loosen the pancake around the edge with a spatula, ease right side up onto a large round plate, cover with foil, and keep warm. Cook the 3 remaining pancakes the same way. Dust with sugar and serve.




oohh many great desserts and dishes
foodnetwork.com
type in german
viola!

Answer 7

Here is a website with many recipes, happy hunting!

Answer 8

schnitzel (breaded & fried veal cutlets), saurbraten, spaetzle, sausage (any kind) with kraut...

go to www.allrecipes.com & search by ethnicity...

Answer 9

here is my world recipes by country link list..you could look here.

World Recipes by country
http://www.ivu.org/recipes/
http://www.cliffordawright.com/recipes.html
http://www.pbs.org/home/home_cooking.html
http://www.johnrussell.name/recipes/index-en.htm
http://www.africa.upenn.edu/Cookbook/about_cb_wh.html
http://www.fatfreevegan.com/includes/ethnicity.shtml
http://fooddownunder.com/
http://fitdv.myrecipefriends.com/
http://dmoz.org/Home/Cooking/World_Cuisines/
http://foodgeeks.com/recipes/cat/10,ethnic__international.phtml (countries and ethnic)
http://about.com/food/bSrch.htm
http://asiarecipe.com/ (asia by country)
http://recipes.howstuffworks.com/ethnic-recipes.htm (ethnic recipes)
http://www.europeancuisines.com/Regions (europe by country)