German Food Recipes - all my favorites

german food recipes

German Food Recipes - Breakfast

Apfelpfannkuchen
(German Apple Pancakes)

Ingredients:
2 each cooking apples (yellow delicious or granny smith)
5 tablespoon butter
1 cup flour
1 cup milk
1 teaspoon vanilla extract
1/3 teaspoon salt
1/4 teaspoon nutmeg, grated or cinnamon
1 confectioners sugar

Directions:
Preheat oven to 475. Peel, core and very thinly slice the apples: you should have approximately 1-1/2 cups. Melt 3 tablespoons of the butter over medium low heat in a small fry pan, and saute the apples until they are just tender. Keep apples warm while preparing the batter.

Place a 9 or 10 inch cast-iron skillet in the oven to heat for at least 5 minutes - the pan has to be very hot for this to work. When it is well heated, add the remaining 2 tablespoons of butter to melt and put the skillet back in the oven. The butter should be very hot buy not brown when you add the apples and the batter.

Place the flour, milk, vanilla, salt and nutmeg in a blender and whirl until smooth. Remove the skillet from the oven, quickly arrange the warm apple slices over the melted butter, and pour the batter evenly over all. Bake for 15 minutes. Reduce heat to 375 and bake 10 minutes longer. The pancake will puff and climb up the sides of the pan. Sprinkle with confectioner's sugar, then cut in wedges and serve with maple syrup.

Note: If you do not use apples, add 1/4 cup (1/2 stick) butter to the hot skillet.

German French Toast

Ingrediants:
5 hard rolls
1 tbsp. sugar
1 cup milk
5 tbsp. bread crumbs
2 egg yolks
1 tsp. sugar
2 eggs, slightly beaten
2 tbsp. butter
Cinnamon and sugar

Directions:
Cut the rolls in half and place them on a plate. Combine egg yoks, sugar, salt and milk and pour over buns evenly. Allow rolls to soak until iquid is absorbed. They should not become soggy and break. Dip buns in beaten eggs and coat with bread crumbs. Fry in hot butter on both sides until goldn brown. Sprinkle with cinnamon and sugar and serve. german food recipes

German Food Recipes - Sides, Salads, Casseroles

Ingredients: 8 oz Egg Noodles
5 cups shredded cabbage
2 tsp. Sugar
1 tsp. Caraway Seeds
6 Tbs. Butter
Salt & Pepper (to taste)

Directions:
Melt the butter in a large frying pan on low to medium heat. Add the cabbage, sugar, caraway seeds, salt and pepper. Cook in the butter until the Cabbage is slightly wilted. Cook the noodles according to the directions on the package, but only until they are done but still a bit firm. Drain Noodles and toss with the cabbage mixture. Serves 6

Bayerischer Wurstalat:
(Bavarian Sausage Salad)

Ingredients:
1/2 lb. cooked knockwurst
2 small pickles
1 small - medium onion 3 tbs. apple cidar vinegar (regular white vinegar will work)
1 tbs. dijon mustard
2 tbs. vegetable oil
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. paprika
1/4 tsp. sugar
1 tbs. capers

Directions:
Cut the knockwurst into small pieces. Mince the pickles and onion. Mix together the vinegar, mustard and oil. Add salt, pepper, paprika and sugar. It is ok to change the seasoning combination to taste. Add the capers and mix until combined well. Stir in the pieces knockwurst, pickles, and onions.

Blumenkohlauflauf:
(Cauliflower Casserole)
Ingredients:
1 head of cauliflower cut into medium sized pieces
1 1/4 cups sour cream
2 small chopped onions
1 to 2 tablespoons each fresh chives and parsley
garlic salt or powder
salt and pepper
sweet paprika powder
7 sliced tomatoes
10 slices of whole grain, oat, or wheat toast
1/2 lb grated cheese

Directions:
Grease a casserole pan. Cook the cauliflower in salt water until slightly cooked, making sure that it is not too soft. Mix the sour cream with the diced onions, herbs, spices , paprika (to taste) and salt & pepper. Drain the cooked cauliflower and add it to the sour cream mixture, mix all being careful not to crush the cauliflower pieces. Arrange the casserole in layers: toast, cauliflower mixture, tomatoes then cheese. Repeat until all ingredients are used, making sure there is cheese on top. Bake for approximately 20 minutes at 425 degrees.

Homemade Sauerkraut
CDKitchen http://www.cdkitchen.com

Serves/Makes: 5 cups Ready In: > 5 hrs

Ingredients:
2 pounds green cabbages, shredded
2 tablespoons coarse, kosher, or sea salt
1 teaspoon sugar.

Directions:
Toss the cabbage, salt and sugar together in a large bowl. Let sit at room temperature for 1 hour, or until the cabbage has released a lot of water. If there is not enough brine, the sauerkraut will go bad before it ferments. Place the cabbage in a large glass or glazed earthenware jar or canister, first squeezing the liquid from each handful back into the bowl. After you've added all the sauerkraut, push it down with your fist to make it more compact. Then pour in enough brine to cover the cabbage by at least 1 inch. Insert a small plate, large enough to cover all the cabbage, inside the jar to keep the cabbage submerged. Drape the canister with a cloth and let sit at room temperature for 2-4 weeks. Check the plate after a couple of days. If it's floating on the brine, place another plate on top of the first to create more weight. It's ready when it tastes like sauerkraut.

Recipe Location:
http://www.cdkitchen.com/recipes/recs/495/Homemade_Sauerkraut40230.shtml Recipe ID: 17114

This recipe is from CDKitchen http://www.cdkitchen.com © 1995-2009 CDKitchen, Inc.

Authentic Sauerbraten
CDKitchen http://www.cdkitchen.com

Serves/Makes: 10
Ready In: > 2 hrs:

Ingredients:
4 pounds Rump Roast; Beef, Boneless
2 Onions; Thinly Sliced
8 Peppercorns
4 Cloves; Whole
1 Bay Leaf
1 cup White Vinegar; Mild
1 cup Water
1/2 cup Cider Vinegar
1/4 cup Vegetable Oil
1/2 teaspoon Salt
2 cups Water; boiling
10 Gingersnaps
1/2 cup Sour Cream
1 tablespoon Unbleached Flour

Directions:
Place the beef roast in a deep ceramic or glass bowl. Add onions, peppercorns, cloves, and bay leaf. Pour white vinegar and cider vinegar over the meat; chill, covered, for 4 days. Turn meat twice each day. Remove the meat from the marinade, dry it well with paper towels, and strain the marinade into a bowl.

Reserve onions and 1 cup marinade. In a Dutch oven brown the meat on all sides in hot vegetable oil. Sprinkle meat with salt. Pour boiling water around the meat. sprinkle in crushed gingersnaps, and simmer covered for 1 1/2 hours. Turn often. Add 1 cup of reserved marinade and cook meat 2 hours or more, until tender.

Remove the meat and keep it warm. Strain the cooking juices into a large saucepan. In a small bowl mix sour cream with flour. Stir it into the cooking juices and cook, stirring, until sauce is thickened and smooth. Slice meat in 1/4 inch slices; add to hot gravy. Arrange meat on a heated plater and pour extra sauce over it.

Recipe Location:
http://www.cdkitchen.com/recipes/recs/262/Authentic_Sauerbraten22288.shtml Recipe ID: 15251

This recipe is from CDKitchen http://www.cdkitchen.com © 1995-2009 CDKitchen, Inc.

German Spaetzle
CDKitchen http://www.cdkitchen.com

Serves/Makes:
Ready In:
< 30 minutes

Ingredients:
3 cups all-purpose flour
4 eggs, lightly beaten
1 cup milk
1 teaspoon salt
A generous grating of fresh nutmeg (optional)

Directions:
Combine all ingredients in a mixing bowl and stir until smooth. Transfer a few tablespoons at a time to a colander with large holes set over a large pot of boiling water and press the batter through the holes. Stir gently to prevent the spaetzle from sticking together and boil until tender, 6 to 8 minutes. Drain thoroughly. Serve immediately, or reheat in a warm skillet immediately prior to serving.

Meaning "little sparrows" in German, these tiny dumplings are one of my excuses for driving two hours to my favorite German restaurant. Traditionally served as a side dish to meats, just like noodles or potatoes, they can be tossed with butter, or topped with gravy, pan juices, or toasted bread crumbs.

Recipe Location:
http://www.cdkitchen.com/recipes/recs/611/GermanSpaetzle7022.shtml Recipe ID: 34069

This recipe is from CDKitchen http://www.cdkitchen.com © 1995-2009 CDKitchen, Inc.

Bayerische Semmelklösse
Bavarian Bread Dumplings

Ingredient
10 hard rolls (Kaiser rolls work great)
1 1/2 cups warm milk
1/2 cup Canadian bacon, diced
1 Tbsp butter, softened
1 onion, diced (small or medium, to taste)
1 Tbsp parsley flakes
3 eggs
Salt and pepper

Directions
Slice the hard rolls thinly and place in a large bowl, then set them aside to dry overnight or for at least eight hours.

Bring a large pot or kettle of salted water to a boil. Soak the bread in warm milk. Bread should be moist, but not soggy. Fry the diced onion and bacon in butter until the onion is tender. Stir the onion and bacon into moist bread. Add parsley flakes, eggs, salt and pepper to the bread. Stir to combine all ingredients. Shape into large dumplings. Drop the dough balls into the boiling salt water. Simmer uncovered, for 20 minutes, or until dumplings rise to surface.

german food recipes

German Food Recipes - Main Dishes

Bratwurst

Ingredients:

1 pound bratwurst (already shaped)
1 thinly sliced onion
1/2 cup butter
36 oz. of Beer
3/4 teaspoon ground black pepper

Directions:

Puncture the bratwurst with fork so they won't explode as they cook and put them in a large cooking pot. Add the onions and butter, and pour beer into the pot. Cook over medium heat, and simmer for 15 to 20 minutes. Preheat the grill for medium high heat. Place bratwurst on grill. Cook for 10 to 14 minutes, turning to brown evenly.

German Hamburger
(Deutsches Beefsteak)
CDKitchen http://www.cdkitchen.com

Serves/Makes: 6
Ready In: < 30 minutes

Ingredients:
2 pounds ground beef
1 medium-sized onion
2 tablespoons minced parsley
2 eggs
2 teaspoons salt
pepper
2 tablespoons butter, melted
3 tablespoons flour
2 tablespoons butter or other fat for frying
2 onions, sliced and separated into rings

Directions:
Put ground meat through fine blade of food chopper along with onion and parsley. Mix thoroughly with eggs, salt, a dash or two of pepper, melted butter and flour. It is best to mix this through with your hands, as the ingredients will be more thoroughly blended. Shape meat mixture into equal-sized oval patties. Heat butter or fat in a large, heavy skillet. When fat is hot (butter should not begin to brown), add meat patties. Fry until first side is rich brown; turn and brown second side. If you want ham�burgers rare, fry first side 4 or 5 minutes, and second side 3 or 4. If you want hamburgers well done, fry slowly or they will be too brown by the time the centers are finished. When hamburgers are done, remove to a heated platter.

Add onion rings to pan and saute a few minutes until soft and bright yellow, but not brown. Spoon sauteed onion rings over hamburgers. If you would like a little sauce with this, pour 1/2 cup hot water or beef stock into pan; let it come to a boil once or twice as you stir and scrape coagulated pan juices into it. Pour over hamburgers with the onions.

Recipe Location:
http://www.cdkitchen.com/recipes/recs/255/GermanHamburgerDeutschesBe66749.shtml Recipe ID: 37497

This recipe is from CDKitchen http://www.cdkitchen.com © 1995-2009 CDKitchen, Inc.

Zwiebelfleisch
(Onion Beef)

Ingredients:
2 pounds sirloin or round steak
3 to 4 Tbs. butter
6 medium chopped onions
1/4 teaspoon marjoram
4 Tablespoons vinegar
1 large chopped garlic clove
1 cup chicken or beef broth
3 Tbs. flour dissolved in a little cold water
pinch of thyme
strip of lemon peel
salt and pepper
Water

Directions:
Cut the meat into thin leaf-like strips. Heat the butter in a 2 quart casserole dish or large pot and slowly sauté the onions, stirring continuously until deep yellow but now quite brown. Next, add the meat, salt, pepper, marjoram, garlic, thyme, vinegar, lemon peel and 1/2 cup water. Cover and simmer slowly but steadily 1/2 hour, adding more water if needed as meat cooks. When the meat is tender, dissolve flour in just enough cold water to make a smooth paste and stir into gravy. Check seasoning and add more salt and pepper if needed.

German Sausage and Sauerkraut

Ingredients:
1 red bell pepper, chopped
1 red onion, chopped
3 cloves garlic, minced
2 Tbsp. white wine vinegar or apple cider vinegar
1 tsp. caraway seeds
1 Tbsp. brown sugar
1 lb. smoked fully cooked German sausage, sliced
16 oz. jar sauerkraut, rinsed and drained

Directions:
Preheat oven to 350 degrees. Place all ingredients except sauerkraut in a 2 1/2-quart casserole dish that has been lightly coated with cooking spray or oil and mix gently. Cover with rinsed and drained sauerkraut. Cover the dish and bake at 350 degrees until heated through and bubbly, about 35 to 40 minutes. Serves 4-6

german food recipes

German Food Recipes - Desserts

Ingredients:
2 cups brown sugar
2 eggs
1 tsp. baking soda
1 Tbsp. hot water
1 cup chopped nuts (pecans, almonds, walnuts, or hazelnuts work great)
2 tsp. ground cinnamon
1 tsp. ground nutmeg
3 cups sifted all-purpose flour
1 cup powdered sugar

Directions:
Mix the sugar with the well-beaten eggs. Add the soda dissolved in hot water, the nuts (make sure that the nuts are chopped really finely) and sift in the spices with the flour. Add more flour if needed to make the dough stiff enough to roll. Roll out on a cookie sheet until the dough is about 1/8 inch thick. Cut into tiny , flat round sections until they are about as large as a half dollar and bake in them in the oven at 410° F until golden brown. Take out and dip them in the powdered sugar until covered. It works well to put the powdered sugar in a large gallon sized bag and toss the cookies in the bag while they are still warm. You could also put the sugar in a large mixing bowl and cover the cookies that way.

Stollen

Ingredients:
2 cakes (0.6 ounce each) compressed yeast
1 1/2 cups plus 3 milk at room temperature
3 1/4 cups flour
2 sticks butter, room temperature
2/3 cup sugar
2 teaspoons salt
3 1/3 cups flour
Grate the peel of 1 lemon
1/2 teaspoon each butter flavoring and almond extract
1 cup sliced almonds
1 cup rum soaked raisins
1/2 cup each candied lemon and orange peels

Directions:
Crumble yeast into lukewarm milk and stir until dissolved. Stir in 3 1/3 cups flour. Cover and let rise 25 minutes.

In large mixer bowl, beat together the sugar, butter, salt, 3 1/3 cups flour, grated lemon peel and flavorings. (It will start to get stiff). Add yeast mixture and mix well at slow speed until well combined. Add almonds, drained raisins and candied peels. Let dough rest for 40 minutes until increased in size by about 1/4.

Divide the dough in half. Roll down the center of the dough, leaving a thick ridge at the top and a ridge at the bottom. Fold in the sides to form a square, then fold bottom ridge up to meet the top ridge, pressing lightly to seal. Repeat with second half of dough.

Transfer breads to greased baking stone or sheet. Cover and let rise about 40 minutes or until the dough has increased in volume by 1/4. Bake at 325 degrees for about 45 minutes,or until golden brown and a knife inserted into bread comes out clean. Drizzle with melted butter. Sprinkle confectioner's sugar over the top.

Lebkuchen
(German honey cakes)

Ingredients:
1 cup Honey
3/4 cup Light brown sugar
Juice of one lemon
2 beaten eggs
2 1/2 cups Flour
1/2 tsp. Cloves
1 tsp. Baking soda
1/2 tsp. Nutmeg
1 tsp. Cinnamon
1/4 cup Almonds; shredded
1/4 cup Citron; chopped

Directions:
Combine the honey, sugar, lemon juice and rind from the lemon, and then beat the egg into the mixture. Sift the dry ingredients and add to egg mixture. Add the citron and nuts and the cover and let set for a day. Roll out the dough until about a ½ inch thick and cut into desired shape. Bake on greased cookie sheet in 400 degree oven until browned.

Black Forest Cake

Ingredients:

2 c Flour1/2 c Unsweetened cocoa powder2-1/2 ts Baking powder1/2 ts Salt2 c Whole eggs; (about 8 to 10-large)2 c Sugar3/4 c Whole milk3/4 c Solid vegetable shorteningVanilla extract to tasteKirschwasser to taste;-(German cherry brandy)1 cn (21 ounces) cherry pie-filling3 Half-pints whipped topping-or sweetened whipped cream-to measure at least 4 cups1 cn (17 ounces) dark-sweet-cherries; drainedChocolate shavings

Directions:

Combine cocoa, flour baking powder and salt in bowl and combine thoroughly. Add eggs, sugar, milk, shortening and vanilla. mix on high speed 10 minutes whipping the ingrediants. Pour into 2 greased 9-inch round cake pans. Bake at 325 degrees 45 minutes or until cake springs back when touched. Cool cake layers, then slice each layer into 2 layers using serrated knife. Dust each layer with some of kirschwasser. Put one layer on a serving tray. Pipe circle of cream around circumference of cake layer using a cake frosting decorator or icing bag. Make circle of cherry filling inside circle of cream. Continue alternating circles until layer is covered. Top with remaining cake layers, covering each in the same way. Frost the entire cake with the cream. Then use your cake decorator to make 15 rosettes out of the remaining cream. Put cherry in center of each rosette, then sprinkle top and sides of cake with chocolate shavings. Makes about 12 servings. Enjoy! german food recipes

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