German Recipes (Most Popular)
Modified version of bread pudding with white sauce published in the Burda Modern magazine, 2006/9. This recipe has no apple custard inside, but raisins. The milk, eggs, sugar, and butter portions are reduced, cream is substituted by cream cheese.
I thought I would get 4 servings out of this, but 2 of us each had one heaping plateful, which was just the right amount for a dinner serving.
Best meal I made all week - and it was just leftovers thrown together in a creative way!
A beautiful ruby colored side dish that my family loves to have at Thanksgiving and Christmas.
1 (16 ounce) container frozen whipped topping, thawed
1 (5 ounce) package sugar free instant vanilla pudding mix
1 (15 ounce) can solid pack pumpkin
1 teaspoon pumpkin pie spice
HEALTHY,TO LOOSE WEIGHT FAST AND SAFE. RECIPE IS QUICK AND EASY! VERY TASTY.
These delicious cabbage rolls were made so often by my 94 year old friend, Lillian Powell, that she gave me the recipe without looking at a recipe card! I watched her make them and she gave me some to taste, and they are simply delicious!
When I visited Frankfurt a few years ago I fell in love with the local "green sauce" and ate it just about every day I was there, served with bratkartoffeln and hard-boiled eggs. Traditionally this sauce is made with equal quantities of seven herbs: parsley, chives, borage, chervil, watercress, sorrel and salad burnet. I try to get as many of these as I can, but most weeks we make do with the poor pleb's version using parsley, frozen spinach and spring onion as staples. If I have other interesting fresh greens I try them too - this week I added some Asian greens that I found at the market, not at all authentic but they passed the test of my (now-fading) taste memories of those glorious meals in Frankfurt.
This is a yummy quick dinner. I usually end up with two pies and freeze one for another quick dinner later in the month.