german recipes?

Question

any1 know any traditional but easy german recipes?

Answer 1

Baked Potatoes Filled with Herring Salad

Ingredients:
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4 middle-size potatoes
4 herrings, soaked
100 g small-size cooked French beans
1 onion, chopped
1 bunch parsley, finely chopped
50 g shrimps
100 g cream
1 tbsp. mustard
1 tbsp. butter
1 tbsp. vinegar
salt, pepper to taste

Cooking:
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Heat the oven to 200 degrees Celsius, wash the potatoes thoroughly, dry on a paper towel, pierce each potato all over with the fork, and grease with butter. Keep in the oven for about 40 min. Meanwhile blend cream and mustard, add vinegar, salt and pepper. Mix in finely chopped herring fillet, shrimps, beans, onion und parsley. Cut the potatoes in halves, make a hole in each of them with a spoon, fill with the herring salad and serve.

Answer 2

German Turkey

1 (18 pound) whole turkey, neck and giblets removed
1 medium onion, peeled
1 large carrot, peeled
1 stalk celery
1 apple, stem removed
1 orange
1/4 cup vegetable oil
1 teaspoon salt
1 tablespoon coarsely ground black pepper
1 teaspoon soul food seasoning
1 pound sliced smoked bacon
1 turkey sized oven bag

Preheat the oven to 350 degrees F (175 degrees C).
Rinse the turkey, pat dry and place in a large roasting pan. Insert the onion, carrot, and celery into the cavity of the bird. Poke holes in the apple and orange so they will release their juices, and stuff them into the bird. You may have to cut some things in half to get them all inside. Spread oil all over the outside of the bird, and season with salt, pepper and soul food seasoning.
Place the turkey into an oven bag, and set back into the pan with the breast facing up. Lay strips of bacon over the entire top. Close the bag.
Roast the turkey for about 4 hours, or until the internal temperature reaches 180 degrees F (82 degrees C) when taken in the thickest part of the thigh. Let the turkey rest for 10 or 15 minutes before carving, and use the drippings in your favorite gravy recipe.

Answer 3

BROTCHEN(DINNER ROLLS)

Ingredients:


2½ to 3 cups flour
1 package active dry yeast
1 tsp. sugar
1 tsp. salt
1 tsp. oil
1 cup warm water
1 egg white

Pour 2½ cups flour into a large bowl and form a well in the center. In a separate container, mix yeast, sugar, and two tablespoons of water (the water comes from the 1 cup listed above ). Pour the yeast mixture into the well but do not mix with the flour at this time. Cover the bowl with a cloth and set it in a warm place for 15 minutes. Add the remaining water and oil and beat until mixed.


Turn dough out on counter top and knead until smooth. Add the remaining ½ cup flour as needed. Put dough in a bowl, cover, and let it rise until double in size. Punch down and divide the dough into 12 parts. Shape into oval rolls and place 3" apart on a greased and floured cookie sheet. Cover and let rise until double in size. Beat egg white and 1 teaspoon water with a fork until frothy and brush on the rolls.


Bake in a preheated oven at 450° F for 15 to 20 minutes until golden brown.

Answer 4

I'm a kraut living in Seattle and often get cravings for food from the Fatherland. Some of my favorites are Schweinebraten (pork roast) mit Knoedel (potato dumpling in Bavarian) with Blaukraut (cooked red cabage) and Gurken Salat (cucumber salad) or Leberknoedel Suppe (liver dumpling soup - most Americans aren't into this...but it's good!). For the American palate I recommend Scweineschnitzel mit Kartoffelsalat (pork schnitzle with potato salad). If she's a Spaezle expert have her make that as a side...and of course Strudel (very time consuming) for dessert.

Answer 5

German Hot Noodle Salad:

Serving Size : 4
2 cups wide egg noodles
3 bacon strips
1/4 cup onion -- chopped
1 tablespoon sugar
1 tablespoon all-purpose flour
1/4 teaspoon salt
1/8 teaspoon ground mustard
1/2 cup water
1/4 cup cider vinegar
1 cup sliced celery
2 tablespoons chopped fresh parsley

Cook noodles according to package directions. Meanwhile, in a skillet, cook
the bacon until crisp. Crumble and set aside. Reserve 1 tablespoon
drippings in the skillet; saute onion until tender. Stir in sugar, flour,
salt and mustard; add water and vinegar. Cook and stir until thickened and
bubbly, about 2-3 minutes. Rinse and drain noodles; add to skillet. Stir in
celery and parsley; heat through. Transfer to a serving bowl; sprinkle with
bacon. Yield: 4 servings.

Answer 6

Sauerbrauten Meatballs

I dont have the recipe offhand but its made w/ gingersnaps and raisins and brownsugar in like a sweet and sour sauce. Awesome!!!!

Answer 7

There are a lot of them here:

http://www.google.com/search?sourceid=navclient&aq=t&ie=UTF-8&rls=GGLC,GGLC:1969-53,GGLC:en&q=easy+German+recipes


HTH,

Diane B.

Answer 8

Here are some that sounded great! Hope this helps! Good luck! :)


German Dumplings

1 cup mashed potatoes (don't add butter and milk)
1 egg
salt and pepper
milk
flour (enough to make a sticky dough)

Note: Handle dough minmally.
Turn onto floured counter and roll into a log.
Cut with a floured knife.
Use salted water for cooking.
Eat them with a little melted butter on them.
Yum!

German Chicken

1 (3 lb) chickens
flour, seasoned with
salt
paprika
butter or oil, for frying
3/4 cup chicken stock
1 (15 ounce) can sauerkraut
2 medium potatoes, peeled and coarsely grated
2 medium granny smith apples, peeled and coarsely grated
1 medium onion, chopped finely
3 teaspoons brown sugar
1/2 teaspoon caraway seeds

Cut chicken into serving portions and coat with the seasoned flour.
Slowly brown well all over in a mixture of butter and oil, remove from pan.
Add the stock and bring to a boiling point, stirring and scraping the bottom of the pan.
Drain sauerkraut, rinse in cold water and drain again.
Mix sauerkraut, potatoes, apples, onions and the sugar, spread over base of a shallow or oblong or oval ovenproof dish.
Arrange chicken pieces over top, pour the stock over, sprinkle with caraway seeds and bake in a moderate oven about 45 minutes, or until the chicken is tender, basting occasionally with liquid in dish.

German Chili

chili (your favorite)
sauerkraut (as much or little as you might want)

Drain the juice from the kraut.
When the chili is cooked enough to give it a taste test, add some of the sauerkraut and give it another test.
Add as much as you like but beware, as the chili cooks, the sour taste will get a little bit stronger.
If you don't want to"spoil" the whole pot, set a dish of kraut on the table and let folks add their own.

German Pancakes

3/4 cup sugar
4 eggs
2 cups milk
2 cups all-purpose flour
1 pinch cinnamon

Mix everything and let rest for about 5-10 minutes.
Heat a little vegetable oil in a fry pan.
Pour about 1 cup of batter in the pan and fry until golden brown on each side.
Serve warm or cold with jelly or any kind of preserve you like.
Also good just sprinkled with a little powdered sugar.

German Meatloaf

3/4 lb ground beef
1/4 lb ground pork
1 onion, chopped
3 tablespoons soft breadcrumbs
3 tablespoons cold water
2 eggs
1/2 teaspoon salt
1 teaspoon paprika
1 teaspoon dry mustard
2 tablespoons parsley
3 hard-boiled eggs, sliced
4 tablespoons oil
2 slices bacon, chopped
2 slices bacon, cut in half
1 cup beef broth
1 teaspoon cornstarch
1/4 cup cold water
1/2 cup sour cream

Combine meats, onion, bread crumbs,3T cold water and 2 eggs.
season with salt paprika, dry mustard, parsley, blend well flatten into an 8" pan.
Arrange the slices of hard boiled eggs in a row in middle of meat.
fold the side of meat over eggs,and shape into a loaf.
cook 2 diced strips of bacon in 4T oil and brown the meatloaf on all sides.
Place in roasting pan place 4 strips of bacon on top bake 350 about 45 minutes.
Baste often with beef broth,when done drain.
Add 1 t cornstarch to 1/4 c water stir into pan juices cook until thick remove from heat and add 1/2 c sour cream pour on top meatloaf when serving.

German Coleslaw

1 medium cabbage, shredded
1 green pepper, chopped
1 carrot, chopped
1 onion, chopped
Dressing
1 cup white sugar
1 cup vinegar
2 teaspoons celery seeds
1 teaspoon salt
1/2 cup oil

boil sauce ingredients 5 minutes in pot.
pour over vegetables.
Chill

German Spaghetti

2 lbs ground beef (chuck,round,or beef)
3 stalks celery
1 large onion
salt
pepper
maggi seasoning
2 beef bouillon cubes
water
flour
spaghetti noodles (we like thin or vermicelli)
1 tablespoon vegetable oil

Fry onions and celery in hot oil three minutes.
Add beef to pan and cook till browned.
sprinkle about two tablespoons flour over cooked meat and stir for about 1 minute add just enough water to cover meat and add bouliion cubes.
salt and pepper to taste while cooking on low uncovered untill thickened.
Add a little more water if it gets to thick.
If film forms on top just stir it in.
I use a wire wisk for this stage.
Serve on noodles with Maggi Sauce on the side.
Maggi is similair to Soy Sauce.

German Lasagna

3/4 cup butter
3/4 cup all-purpose flour
1 tablespoon beef bouillon granules
2 teaspoons onion salt
2 teaspoons pepper, divided
1/2 teaspoon white pepper (optional)
2 1/4 cups milk
1 (14 1/2 ounce) can chicken broth
1 lb smoked kielbasa or Polish sausage, chopped
2 eggs
1 (12 ounce) carton small curd cottage cheese
9 lasagna noodles
1 (16 ounce) jar sauerkraut, rinsed and squeezed dry
8 ounces shredded monterey jack cheese, divided

In a saucepan, melt butter.
Stir in flour, bouillon, onion salt, 1 t.
pepper and white pepper if desired until smooth.
Gradually stir in milk and broth.
Bring to a boil; cook and stir for 2 minutes or until thickened.
Add sausage; heat through.
Combine eggs, cottage cheese, and remaining pepper.
Spread 1 Celsius sausage mixture in a greased 13 x 9 x 2 inch baking dish.
Later with three noodles, a third of the sausage mixture, half of the cottage cheese mixture and sauerkraut and 3/4 Celsius Monterey Jack.
Repeat layers.
Top with the remaining noodles and sausage mixture[dish will be full].
Cover and bake at 350 for 50-60 minutes or until bubbly.
Sprinkle with remaining Monterey Jack.
Bake 5 minutes longer or until cheese is melted.
Let stand 15 minutes before cutting.

German Apple Cake

2 eggs
3/4 cup vegetable oil
2 cups sugar
1 teaspoon vanilla
2 cups flour
2 teaspoons cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
4 cups peeled chopped apples

In large bowl, beat eggs and oil until smooth.
Add next 6 ingredients and mix well.
Fold in apples.
Pour into greased 9 by 13 pan.
Bake at 350F degrees for 50-55 minutes.

Crisp German Meatballs

1/2 lb pork sausage
1/4 cup onions, chopped
1 (16 ounce) can sauerkraut, drain and chopped
2 tablespoons fine dry breadcrumbs
8 ounces neufchatel cheese or cream cheese, softened
2 tablespoons parsley
1 teaspoon prepared mustard
1/2 teaspoon garlic powder
1/8 teaspoon pepper
1 cup mayonnaise
1/4 cup prepared mustard
2 eggs
1/4 cup milk
1/2 cup flour
1 cup fine breadcrumbs
vegetable oil

Combine sausage and onion in a large pan; cook until sausage is browned, stirring for it to crumble- drain well.
Stir in sauerkraut and 2 tbsp breadcrumbs.
Combine 8 ounces cheese, parsley, 1 tsp mustard, garlic powder and pepper in a large bowl; add sausage mixture, stirring well.
Cover and let stand for 2 hours.
Combine mayonnaise and ¼ cup mustard; set aside.
Combine eggs and milk in a small bowl; set aside.
Shape sausage mixture into ¾“ balls; roll in flour.
Dip each ball in reserved egg mixture; roll balls in breadcrumbs.
Pour oil to a depth of 2" into a deep skillet; heat to 375F degrees.
Fry, a few at a time, for 2 minutes or until golden brown.
Drain on paper towel.
Serve with mayonnaise mixture.

German Chocolate Brownies

1 German chocolate cake mix
1/2 cup oleo
1 egg
1 cup chocolate chips
1 cup chopped pecans
1 cup coconut
1 can Eagle Brand Condensed Milk

Mix dry cake mix with the oleo and the egg, and place in 9x13 pan.
Layer on top of cake the chips, pecans, and coconut.
Pour the Eagle brand milk over all.
Bake in a 350* oven for 30 minutes or until golden brown.

German Chocolate Cheesecake

Chocolate Cheesecake

1 cup graham cracker crumbs
2 tablespoons sugar
1/3 cup butter, melted
1/4 cup flaked coconut
1/4 cup chopped pecans
4 ounces semisweet chocolate, chopped
3 (8 ounce) packages cream cheese, softened
3/4 cup sugar
1/2 cup sour cream
2 teaspoons vanilla
2 tablespoons all-purpose flour
3 eggs

Coconut-Pecan Topping

1/2 cup butter
1/4 cup brown sugar, packed
2 tablespoons half-and-half
2 tablespoons light corn syrup
1 cup flaked coconut
1/2 cup chopped pecans
1 teaspoon vanilla

Garnish

pecan halves
additional chocolate, for dipping

Preheat oven to 350°F.
In a medium mixing bowl, combine the graham cracker crumbs, sugar, melted butter, coconut and pecans.
Press evenly into bottom and 1/2-inch up sides of a 9-inch springform pan.
Bake in a 350°F oven for 8 to 10 minutes.
Cool slightly.
Increase oven temperature to 375°F.
In a saucepan, melt the chocolate over low heat, stirring constantly.
Remove from heat; cool.
In large bowl, beat the cream cheese, 3/4 cup sugar, sour cream and vanilla with electric mixer until thoroughly combined.
Add the flour and beat well.
Add the eggs and cooled chocolate all at once; beat on low speed until just combined.
Spoon into cooled crust.
Place on shallow baking pan in oven.
Bake at 375°F for 45 to 50 minutes or until center appears nearly set when shaken.
Cool on wire rack for 15 minutes.
Loosen cake from sides of pan.
Cool 30 minutes longer; remove sides of pan.
Cool completely on wire rack.
To make Coconut-Pecan Topping: In small saucepan, melt butter.
Stir in brown sugar, half and half and corn syrup.
Cook and stir over medium heat until it is bubbly.
Stir in coconut, pecans and vanilla.
Remove from heat and cool for 5 minutes.
Spread Coconut-Pecan Topping over cheesecake.
Cover and refrigerate for 3 to 24 hours.
Garnish with pecan halves dipped half-way in chocolate.