Taste the world right in your kitchen with German And Austrian recipes
german marzipan cake
1 cup almond paste
3/4 cup margarine
6 tablespoons granulated sugar
4 eggs
1 cup all-purpose flour
1 tablespoon cornstarch
1 teaspoon baking sodaMix all ingredients together. Put into a greased loaf pan. Bake at 340 degrees F for about 65 minutes. Remove from pan. Let cool. Pour melted chocolate over the top.
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1 cup almond paste
3/4 cup margarine
6 tablespoons granulated sugar
4 eggs
1 cup all-purpose flour
1 tablespoon cornstarch
1 teaspoon baking sodaMix all ingredients together. Put into a greased loaf pan. Bake at 340 degrees F for about 65 minutes. Remove from pan. Let cool. Pour melted chocolate over the top.
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german onion cake
2 cups coarsely chopped onions
2 tablespoons butter
1 teaspoon salt, divided
1/4 teaspoon dried marjoram
1/4 teaspoon black pepper
2 cups all-purpose flour
1/4 cup cornstarch
4 teaspoons baking powder
5 tablespoons vegetable shortening
3/4 to 1 cup milk
1 egg, well beaten
3/4 cup sour cream
2 teaspoons poppy seeds
1/4 teaspoon paprikaIn a medium skillet, sauté onions in butter over low heat until they just begin to brown, about 15 minutes. Season with 1/4 teaspoon salt and the marjoram and pepper. Set aside to cool.Preheat oven to 450 degrees F.Mix flour, cornstarch, baking powder and remaining salt in a bowl. Add shortening and mix as for pie crust until texture of soft crumbs. Add milk and mix quickly to form a soft dough. Oil a 10-inch round cake pan with fingers, lightly spread dough out evenly. Spread cooked onion over top. Mix egg and sour cream. Spoon this mixture over onions, spreading it out to edges of pan. Sprinkle lightly with poppy seeds and paprika. Bake 20 minutes.Let cool slightly, then cut into wedges.
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2 cups coarsely chopped onions
2 tablespoons butter
1 teaspoon salt, divided
1/4 teaspoon dried marjoram
1/4 teaspoon black pepper
2 cups all-purpose flour
1/4 cup cornstarch
4 teaspoons baking powder
5 tablespoons vegetable shortening
3/4 to 1 cup milk
1 egg, well beaten
3/4 cup sour cream
2 teaspoons poppy seeds
1/4 teaspoon paprikaIn a medium skillet, sauté onions in butter over low heat until they just begin to brown, about 15 minutes. Season with 1/4 teaspoon salt and the marjoram and pepper. Set aside to cool.Preheat oven to 450 degrees F.Mix flour, cornstarch, baking powder and remaining salt in a bowl. Add shortening and mix as for pie crust until texture of soft crumbs. Add milk and mix quickly to form a soft dough. Oil a 10-inch round cake pan with fingers, lightly spread dough out evenly. Spread cooked onion over top. Mix egg and sour cream. Spoon this mixture over onions, spreading it out to edges of pan. Sprinkle lightly with poppy seeds and paprika. Bake 20 minutes.Let cool slightly, then cut into wedges.
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german plum cake
Pastry
2 pounds purple or red plums, halved
and pitted (about 5 cups)
4 cups granulated sugar
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/4 cup slivered almondsPrepare pastry. Place plum halves, cut sides down and overlapping slightly, in pastry-lined pan. Mix sugar, flour and cinnamon sprinkle over plums. Sprinkle with almonds. Bake at 375 degrees F until pastry is golden brown and plums are bubbly, 35 to 45 minutes.Pastry
1/2 cup butter or margarine
2 cups all-purpose flour
1/4 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon grated lemon peel
1/4 teaspoon ground mace
1 egg, beaten
2 tablespoons cold waterCut butter into flour, sugar, baking powder, salt, lemon peel and mace until mixture resembles fine crumbs. Mix egg and water stir into flour mixture. Gather pastry into a ball knead just until smooth, 5 or 6 times. Press evenly on bottom and side of ungreased 9-inch round layer pan.
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Pastry
2 pounds purple or red plums, halved
and pitted (about 5 cups)
4 cups granulated sugar
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/4 cup slivered almondsPrepare pastry. Place plum halves, cut sides down and overlapping slightly, in pastry-lined pan. Mix sugar, flour and cinnamon sprinkle over plums. Sprinkle with almonds. Bake at 375 degrees F until pastry is golden brown and plums are bubbly, 35 to 45 minutes.Pastry
1/2 cup butter or margarine
2 cups all-purpose flour
1/4 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon grated lemon peel
1/4 teaspoon ground mace
1 egg, beaten
2 tablespoons cold waterCut butter into flour, sugar, baking powder, salt, lemon peel and mace until mixture resembles fine crumbs. Mix egg and water stir into flour mixture. Gather pastry into a ball knead just until smooth, 5 or 6 times. Press evenly on bottom and side of ungreased 9-inch round layer pan.
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german pork chop feast
6 pork chops
2 tablespoons Crisco®
4 potatoes
1 can sauerkraut
Few tablespoons water
Salt and pepper, to tasteSeason and brown chops. Place in a casserole. Slice potatoes over the top. Mound sauerkraut on the pork chops. Remove excess fat from the skillet. Add water and heat. Pour resulting brown broth over the sauerkraut. Cover the casserole and bake at 325 degrees F for 2 to 2 1/2 hours.
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6 pork chops
2 tablespoons Crisco®
4 potatoes
1 can sauerkraut
Few tablespoons water
Salt and pepper, to tasteSeason and brown chops. Place in a casserole. Slice potatoes over the top. Mound sauerkraut on the pork chops. Remove excess fat from the skillet. Add water and heat. Pour resulting brown broth over the sauerkraut. Cover the casserole and bake at 325 degrees F for 2 to 2 1/2 hours.
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german pork dinner
1 (3 pound) boneless pork roast
1 clove garlic, chopped
1 tablespoon sage
1 large onion, chopped
2 cans sauerkraut
6 medium potatoes
3 tablespoons vegetable oil
3 cups waterScore roast and stuff with chopped garlic and onion. Rub with sage and brown in oil. Reserve drippings. Cover and cook for 2 1/2 to 3 hours in 3 cups of water.When done, drain water and pour drained sauerkraut over the roast. Peel and quarter potatoes, laying them on top of the sauerkraut. Cover and simmer until potatoes are tender. Salt and pepper to taste.
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1 (3 pound) boneless pork roast
1 clove garlic, chopped
1 tablespoon sage
1 large onion, chopped
2 cans sauerkraut
6 medium potatoes
3 tablespoons vegetable oil
3 cups waterScore roast and stuff with chopped garlic and onion. Rub with sage and brown in oil. Reserve drippings. Cover and cook for 2 1/2 to 3 hours in 3 cups of water.When done, drain water and pour drained sauerkraut over the roast. Peel and quarter potatoes, laying them on top of the sauerkraut. Cover and simmer until potatoes are tender. Salt and pepper to taste.
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german skillet dinner
1 pound ground meat
1/4 teaspoon pepper
Dash of oregano
1 small can sauerkraut, drained
2/3 cup regular uncooked rice
1 medium onion, chopped
1 small can tomatoes, cut up, plus liquid
1 (8 ounce) can tomato sauceBrown ground meat, pepper and oregano. Remove from skillet and remove any fat. Heat a couple tablespoons of butter and spread the sauerkraut over butter in the skillet. Sprinkle in the rice and chopped onion. Top with the beef mixture. Sprinkle with salt and pepper. Add tomatoes (with their liquid) and tomato sauce. Cook, covered, over low heat, for 30 minutes. DO NOT STIR.
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1 pound ground meat
1/4 teaspoon pepper
Dash of oregano
1 small can sauerkraut, drained
2/3 cup regular uncooked rice
1 medium onion, chopped
1 small can tomatoes, cut up, plus liquid
1 (8 ounce) can tomato sauceBrown ground meat, pepper and oregano. Remove from skillet and remove any fat. Heat a couple tablespoons of butter and spread the sauerkraut over butter in the skillet. Sprinkle in the rice and chopped onion. Top with the beef mixture. Sprinkle with salt and pepper. Add tomatoes (with their liquid) and tomato sauce. Cook, covered, over low heat, for 30 minutes. DO NOT STIR.
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german spritz
1 cup butter
2/3 cup granulated sugar
3 egg yolks
1 teaspoon almond or vanilla extract
2 1/2 cups flourUse a cookie press for shapes. Bake 7 minutes at 400 degrees F.
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1 cup butter
2/3 cup granulated sugar
3 egg yolks
1 teaspoon almond or vanilla extract
2 1/2 cups flourUse a cookie press for shapes. Bake 7 minutes at 400 degrees F.
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gravy soup
5 tablespoons butter, melted
5 tablespoons flour
7 cups stock
Croutons
Grated Swiss cheeseAdd flour to melted butter. Fry over low heat until deep brown. Add stock. Mix well. Boil at least 1 hour. Season to taste. Add croutons and grated Swiss cheese before serving.
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5 tablespoons butter, melted
5 tablespoons flour
7 cups stock
Croutons
Grated Swiss cheeseAdd flour to melted butter. Fry over low heat until deep brown. Add stock. Mix well. Boil at least 1 hour. Season to taste. Add croutons and grated Swiss cheese before serving.
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gypsy cutlets
8 veal escalopes
Seasoned flour
3 tablespoons butter or margarine
1 onion
1 green bell pepper, thinly sliced
1 red bell pepper, thinly sliced
2 tablespoons flour
1 tablespoon paprika
1/2 to 1 cup beef stock
1/2 cup plain yogurtTrim escalopes to remove any fat. Pound with a meat mallet if desired. Dredge in the seasoned flour and shake off the excess.Melt butter or margarine in a large frying pan or sauté pan and, when foaming, place in the escalopes. It may be necessary to cook them in two or four batches. Lower the heat and brown slowly on both sides for about 8 minutes in total. Remove and keep warm.Slice onion thinly and add to the frying pan. Add the pepper slices and sauté for about 3 minutes. Remove and set aside with the veal.Add flour to the frying pan and allow it to cook slowly until golden brown. Add paprika and cook for 1 minute.Whisk in the stock gradually to prevent lumps and bring to a boil. Replace veal and vegetables, cover and cook for 10 minutes, or until the veal is tender. Remove veal and sauce with vegetables to a serving platter.Beat yogurt until smooth and drizzle over the veal to serve.
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8 veal escalopes
Seasoned flour
3 tablespoons butter or margarine
1 onion
1 green bell pepper, thinly sliced
1 red bell pepper, thinly sliced
2 tablespoons flour
1 tablespoon paprika
1/2 to 1 cup beef stock
1/2 cup plain yogurtTrim escalopes to remove any fat. Pound with a meat mallet if desired. Dredge in the seasoned flour and shake off the excess.Melt butter or margarine in a large frying pan or sauté pan and, when foaming, place in the escalopes. It may be necessary to cook them in two or four batches. Lower the heat and brown slowly on both sides for about 8 minutes in total. Remove and keep warm.Slice onion thinly and add to the frying pan. Add the pepper slices and sauté for about 3 minutes. Remove and set aside with the veal.Add flour to the frying pan and allow it to cook slowly until golden brown. Add paprika and cook for 1 minute.Whisk in the stock gradually to prevent lumps and bring to a boil. Replace veal and vegetables, cover and cook for 10 minutes, or until the veal is tender. Remove veal and sauce with vegetables to a serving platter.Beat yogurt until smooth and drizzle over the veal to serve.
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hasenpfeffer
Rabbit tastes similar to chicken. It has virtually no fat and has fewer calories per pound than almost any other meat.1 rabbit, cut into 8 serving pieces
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon freshly-ground black pepper
2 tablespoons unsalted butter
1/4 cup brandy
1 tablespoon plus 1 teaspoon currant jam or jelly
1/2 cup sour creamBegin preparation 24 hours in advance of serving time. Make marinade. After removing rabbit pieces from marinade, lightly pat them dry with paper towels. Reserve the marinade. Combine flour, salt and pepper in a paper bag. Put the rabbit pieces in the bag, and dredge them in the seasoned flour. Heat butter in a skillet, and brown the rabbit pieces. Pour the marinade over them, and simmer over medium-low heat for about 1 hour, or until the meat is tender and cooked through.With tongs or a slotted spoon, remove rabbit pieces from the pan, and place them on a serving platter. Keep the meat warm while finishing the sauce.Pour pan drippings through a sieve, pressing on the solids to release as much flavor as possible. Discard the solids. Reheat drippings, reducing them over high heat, if necessary, to make about 1 cup sauce. Add brandy and jam to the sauce, stirring until the jam is melted. Remove the sauce from the heat, and stir in the sour cream. Taste add more salt and pepper if you like, and pour the sauce over the rabbit pieces.Serve immediately.Marinade
3/4 cup red wine vinegar
1/2 cup dry red wine
3/4 cup unsalted chicken stock
1 medium onion, chopped
2 celery ribs, chopped
2 tablespoon pickling spice
1 bay leaf
1/2 teaspoon salt
1 teaspoon freshly-ground black pepper
6 juniper berries, bruisedCombine all ingredients, and pour marinade over the rabbit pieces in a nonreactive bowl. Cover the bowl, and refrigerate the rabbit pieces for 24 hours.Remove the rabbit pieces from the marinade, and lightly pat them dry with paper towels.
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Rabbit tastes similar to chicken. It has virtually no fat and has fewer calories per pound than almost any other meat.1 rabbit, cut into 8 serving pieces
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon freshly-ground black pepper
2 tablespoons unsalted butter
1/4 cup brandy
1 tablespoon plus 1 teaspoon currant jam or jelly
1/2 cup sour creamBegin preparation 24 hours in advance of serving time. Make marinade. After removing rabbit pieces from marinade, lightly pat them dry with paper towels. Reserve the marinade. Combine flour, salt and pepper in a paper bag. Put the rabbit pieces in the bag, and dredge them in the seasoned flour. Heat butter in a skillet, and brown the rabbit pieces. Pour the marinade over them, and simmer over medium-low heat for about 1 hour, or until the meat is tender and cooked through.With tongs or a slotted spoon, remove rabbit pieces from the pan, and place them on a serving platter. Keep the meat warm while finishing the sauce.Pour pan drippings through a sieve, pressing on the solids to release as much flavor as possible. Discard the solids. Reheat drippings, reducing them over high heat, if necessary, to make about 1 cup sauce. Add brandy and jam to the sauce, stirring until the jam is melted. Remove the sauce from the heat, and stir in the sour cream. Taste add more salt and pepper if you like, and pour the sauce over the rabbit pieces.Serve immediately.Marinade
3/4 cup red wine vinegar
1/2 cup dry red wine
3/4 cup unsalted chicken stock
1 medium onion, chopped
2 celery ribs, chopped
2 tablespoon pickling spice
1 bay leaf
1/2 teaspoon salt
1 teaspoon freshly-ground black pepper
6 juniper berries, bruisedCombine all ingredients, and pour marinade over the rabbit pieces in a nonreactive bowl. Cover the bowl, and refrigerate the rabbit pieces for 24 hours.Remove the rabbit pieces from the marinade, and lightly pat them dry with paper towels.
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