German Recipes (Most Popular)
from dr gourmet without the pasta. usually served on mashed potatoes . makes 4 servings
modified from the betty crocker cook book -
great for using up leftovers
This is a decadent, buttery pastry eaten as a snack with tea or coffee. Rich doesn’t even begin to describe this!
First cook the cauliflower and the carrots in salted water. When soft, remove from heat and add milk, and spices. Add raw egg and mix, so that the egg gets clodded. Don't boil again, or the milk get clodded.
Great for a cold winter's dinner. It may take some extra time to brown the meat and prepare the mashed potatoes separately, but it with it in the end.
Crunchy sticks, knots or balls of pretzel dough get a quick boil before being baked to a snacker's delight! Adapted from an Alton Brown recipe to include whole wheat flour.
The sweet earthiness of homegrown heirloom Lutz beets is pepped up with homegrown radishes, two types of mustard seed and a good glug of red wine. It's a delicious condiment year round.
German side dish often served with grilled bratwurst, schnitzel or sauerbraten
This soup is very creamy and good. Easy to put together and tastes great with garlic bread.
German smothered pork chops, serve with spaetzle or noodles
Hearty dish, excellent for fall or winter meal. Use up whatever low carb veggies/stuff you have in the fridge (in my case, the 1/2 cauliflower, Tomato Bisque and cubanelles)...
This is a great substitute for cabbage rolls - much less work. Adding rice is optional, without rice the end product is more soupy. Using ground turkey is a good alternative for a lower fat version.
Great for a diabetic breakfast or brunch. Add your favorite breakfast meat to balance this meal
This is how my Mom made stew. We loved it. My sister has high blood pressure so now we add no salt. Each person salts there own bowl. We serve it with fresh fruit in season and a steaming hot piece of homemade cornbread.
Brimming with flavor, you can add all the veggies you want. The sweetness in the apples balances the tartness of the sauerkraut, and by simmering both you mellow their flavors.