Contrary to popular belief, Wienerschnitzel is NOT German! In fact, the name gives it away: Wiener, the German word for Vienna. It is an Austrian dish, and one that relies on true simplicity to work. This is the recipe as found at Schnitzelwirt in Vienna. It can be made with almost any meat, but below I give instructions for a veal or pork schnitzel.
This Kielbasa and Kraut recipe is quick and easy to make. The apple counteracts the onion to provide a delicious addition to the traditional German meal.
A German style Boston Cream Pie, given to me from my son's inlaws in Germany.
The real taste of Dark Rye. Made with less salt, no sugar, (I use Honey). A little bit of a sweet taste. Good to eat as is, or toasted.
Somewhat light in color, with taste of pure rye. I use Natural Sugar in place of regular Sugar. I also use less salt that most recipes. Very good warm, or toasted.
An authentic Cincinnati German tradition. This is peasant food and, therefore, labor intensive. There is no "healthy" way to make this dish, so don't eat it every day and you'll be okay.
I am 160lbs and I was first served this recipe at a barbeque. I consumed 5 hotdogs as I could not believe the taste that I was experiencing. I ended up begging for this recipe. It yields a sweet and exceptionally tasty Brat.
I got a Christmas Stollen recipie from a friend in hopes that I could recreate her mother's German Christmas Stollen. I made some modifications and omissions and she was, well, delighted! Below is the result. Do not be afraid to use your imagination for the fruits, and if you do not want the liquor, then don't use it, like walnuts rather than almonds, then use walnuts, you have freedom to do so. I would NOT use candied fruit however.
Skillet, my man, got totally addicted to this after his introduction by me.
Give your jaws a break and make this very quick soup with all the flavor of a deli sandwich.
That old-school German taste with sauerkraut, apples, and plenty of butter, of course. This isn't your light pork dinner but fit for Oktoberfest.
"Auf wiedersehen," lame dinner. Thanks to the magic of precooked sausage and the subtle flavor of caraway seeds, you can make this tasty meal in about as long as it would take to make boring old pasta and sauce.
I just created this one because my boyfriend was taking a vacation at his dad's. It takes him 5-6 hrs to drive there, we had to use the stuff he still had at home and had to make something he could eat in the car while having a stop at the freeway.
A classic German dish, pronounced Verinika, that my grandmother in-law handed down to my wife. These are only made for special occasions in her family because grandma has to make several batches at a time.
A delicious meal for two. Really easy to make.
This is a seasoned fresh-ground pork burger topped with traditional German ingredients along with items from a Cuban sandwich. It is put on a freshly toasted pretzel roll.
My German Grandmother used to make these at any holiday really or just for social gatherings. She passed this on to me before she passed away. I continue the tradition of always making them for anyone or anything like she did. These will vanish fast
I grew up eating Knoephla soup, a German tradition. I have altered the traditional recipe from my youth, replacing chicken broth with cream of potato soup and adding a few ingredients. This recipe is for immediate use, but I prefer letting it chill over night, then warming it up in a crockpot the following day. Only add the knoephla 20 minutes before serving as they will get mushy if left in too long. This is perfect for a cold winter day.
This fabulous German specialty is served as a standalone or with a plate of soup ahead. In Germany they will usually be served portion by portion. That means the 3 or 4 pancakes that fit into the skillet will be served to one and the next has to wait until next portion is ready. This will continue until the cook says stop and cares for his own which I recommend. You can't make them in advance and keep them warm or reheat them. The pancakes will become tough and lose most of their taste.
This is a hearty soup that is good on a cold and blustery day -- or any time for that matter. When I serve this everybody comes back for seconds and thirds, so make a large batch of it if you have a large crowd to serve.