i remember that the potatoes are sauteed and then eggs are added and then it cooks for a little bit.
i'm thinking... and i could be waaay off base, that it was a german dish.
I bought a German cake book, which looks great, but unfortunatly I don't know how to translate some of the texts in English, could anyone please help in my translation, or at least recommend a site for translation cooking articles or text into English? Thank you
My Grandmother used to make them years ago and I am looking for the correct spelling so I can search for a recipe. If it helps, she was German so that might be a German dish. Thanks!
You also had to scrape the marrow out of beef bones and add it to them.
Saltine crackers were also crushed and mixed with the marrow, helping to form the ball.
There is a little German bakery/ Resteraunt in Downtown Augusta that has the ABSOLUTE BEST split pea soup. Its really really thick and served with sliced sourdough bread. I have seen several recipes that look good but almost all of them have pieces of meat in them. I know this soup was cooked with a ham bone but I don't think there was ham in it. Does anyone have an ABSOLUTELY AWESOME split pea soup recipe??
When I was 16 I worked in a family-owned German restaurant in White Plains N.Y. ... Reidle's. Joe, the cook, used to make the most delicious deep-dish apple. Not a round one, mind you, but a rather large baking pan.. Need a good recipe, lots of cinnemon, no raisons. Help me out! Oh, thanks in advance.
My late grandmother was German & made the best deviled eggs, but unfortunately I never got the recipe from her. It was not the typical recipe, I think the basic ingredients, aside from the hard-cooked eggs, were prepared yellow mustard, vinegar, a little salt & pepper, sugar, and maybe a little milk for thinning...NO mayonnaise or Miracle Whip at all. I may have to experiment to find the right measurements, but was hoping maybe someone knows how to make these & can help me out. Thanks!
When I was growing up my Mom use to make a big pot of "Ruble soup" and we would have it for breakfast with butter and milk and sugar added...YUM!!...It was very hard to make and she only did it a few times because it took so long to make...But I would like to make it for my grandkids just once...
She would make a hand mixed mixture of flour salt and eggs until these tiny little dumplings formed. Then she would put them in a big pot and add lot's of milk to them, and cook it on the stove until done...I would give anything if any one out there knows about this dish and could give me a recipe...I am pretty sure it was a german dish...I have seen "spaetzel" in the grocery store and thought that it kind've reminded me of Ruble Soup, but the noodles were smaller than with Ruble soup....Please respond if you have an answer...I will be forever grateful!!....
Sue Grainger, Anaheim, CA
I have searched google, and can only fine the following recipe, which of course didn't work well. I am a great chef, and I know about cooking, making emulsions, etc. I even used whole spices, roasted them and then ground them. My sausages came out gray and tasteless. How do I make great American Style hot dogs and also great German style franks?
This is the recipe that didn't work for me:
* 3 feet sheep or small (1-1/2-inch diameter) hog casings
* 1 pound lean pork, cubed
* 3/4 pound lean beef, cubed
* 1/4 pound pork fat, cubed
* 1/4 cup very finely minced onion
* 1 small clove garlic, finely chopped
# 1 teaspoon finely ground coriander
# 1/4 teaspoon dried marjoram
# 1/4 teaspoon ground mace
# 1/2 teaspoon ground mustard seed
# 1 teaspoon sweet paprika
# 1 teaspoon freshly fine ground white pepper
# 1 egg white
# 1-1/2 teaspoons sugar
# 1 teaspoon salt, or to taste
# 1/4 cup milk
This is a German Dessert. I am making a cookbook for my 6th grade class One of my students says this is his favorite dessert. His mother won't give him the recipe to bring in. ( He says he keeps forgetting) I don't know, but I do know he is awfully heartbroken to not get to submit this recipe for the class cook book! HELP!!!!!
My mother in law is undergoing chemotherapy at the moment, so I'd like to make some meals for her and my father in law to heat up, rather than her having to cook when she's tired and feeling ill.
Problem is she is a fantastic cook, so I'd like to make something they'll enjoy eating and that is healthy too.
Any ideas would be appreciated. She is Hungarian and my father in law is German, so any European recipes would also be good.
thanks in advance.
Not sure of the spelling but I remember it was eggs and flour and it was cooked in a skillet as a breakfast food. Most likely a German or Polish recipe but since I can't find the right spelling, I can't find a recipe.
My mom used to make it for us as kids and I loved it. She passed away before I got the recipe. Please help!
I was thinking about it and it may have been called oyasterch.
I'm trying to recall exactly but it has been about 38 years ago.
Red or Brown? The recipe says to slice the potatoes....don't you think chunks would be better?
~ Thanks in advance. I'm not much of a cook BUT I am trying!
City chicken
The history of City chicken (aka mock chicken) is relatively easy to trace. The definative origin of the name continues to elude food historians. What we do know? This recipe calls western Pennsylvania "home."
The culinary evolution of City chicken:
"Mock" foods (foods that are named for an ingredient that isn't in the recipe) have a long an venerable history. Medieval cooks employed by wealthy families were fascinated with illusion food. The practice of calling one food by another name (mock sturgeon was composed of veal) or making one meat resemble another was quite an art and highly respected. Victorian-era cooks were also intrigued by mock foods. They enjoyed mock turtle soup (calve's head...remember this character in Lewis Carroll's Alice in Wonderland?), mock goose (leg of pork) and mock apple pie (soda crackers). Depression and World War II-era cooks created mock foods to stretch the budget and satisfy family tastes. The 1931 edition of Irma Rombauer's The Joy of Cooking has recipes for mock chicken sandwiches (tuna), mock pistachio ice cream (vanilla with almond extract and green food coloring) and mock venison (lamb).
The Oxford English Dictionary does not have an entry for city chicken or mock chicken, but it does have an entry for "mock duck and mock goose." These are defined as "a piece of pork from which the 'crackling' [skin] has been removed, baked with a stuffing of sage and onions." The OED traces this usage in print to 1877. Here is the referenced recipe:
"Goose, Mock. Mock goose is a name given in some parts to a leg of pork roasted without the skin, and stuffed just under the knuckle with sage-and-onion stuffing. It is a good plan to boil it partially before skinning and putting it down to roast. When it is almost done enough, sprinkle over it a powder made my mixing together a table-spoonful of finely-grated bread-crumbs, with a tea-spoonful of powdered sage, half a salt-spoonful of salt, and the same of pepper. Send some good gravy to the table in a tureen with it. Time, allow fully twenty minutes to the pound. Probably cost, 11d. Per pound."
---Cassell's Dictionary of Cookery [Casell, Peter, Galpin & Co.:London] 1877 (p. 262)
Late 19th and early 20th century American and English cookbooks contain many veal recipes. Veal loves (meatloaf!), veal cutlets, and roasts were popular. We find recipes for "veal birds" in depression-era cookbooks. Veal birds are composed of flattened veal stuffed with pork meat balls. The are held in place with toothpicks and served with cream gravy. Guessing from the pictures, the finished product is supposed to look like little birds. Hence, the name.
"Veal had never been an American meat staple...And though the amount ov veal we did geat fell off after the war [WWII], it was used occasionally (except by immigrants who liked it) as an inexpensive substitute for the desirable high-priced chicken or turkey, which where not yet being raised in huge numbers by poultry factories."
---Fashionable Food: Seven Decades of Food Fads, Sylvia Lovegren [MacMillan:New York] 1995 (p. 142-3)
Curiously enough? German weiner schnitzel [breaded veal cutlets] morphed in the 1940s in many southern states into "chicken-fried steak." The recipe for "city chicken/mock chicken" is almost identical. The difference is that city chicken is made with pork and veal cubes (as opposed to a single type of meat). Our notes on chicken fried steak.
The earliest recipe we find for Mock Chicken legs [pork & veal cubes on a skewer, dipped in egg, rolled in breadcrumbs and sauteed) is from the Granddaughter's Inglenook Cookbook,[Brethren Publishing:Elgin Ill] 1942. The earliest recipe we find for City Chicken [same recipe as mock chicken] is from 1946:
"Mock Chicken Drumsticks (City Chicken) 6 servings
Cut into 1X 11/2 inch pieces:
1 pound veal steak
1 pound pork steak
Sprinkle them with salt, pepper
Arrange the veal and pork cubes alternately on 6 skewers. Press the pieces close together into the shape of a drumstick. Roll the meat in flour.
Beat 1 egg, 2 tablespoons water
Dip the sticks into the diluted egg then roll them in breadcrumbs.
Melt in a skillet 1/4 cup shortening
Add 1 tablespoon minced onion (optional)
Brown meat well. Cover the bottom of the skillet with boiling stock or stock substitute or water. Put a lid on the skillet and cook the meat over very hot heat until it is tender. Thicken the gravy with flour (2 tablespoons four to 1 cup of liquid). If preferred, the skillet may be covered and placed in a slow oven 325 degrees F. Until the meat is tender."
---The Joy of Cooking, Irma S. Rombauer [Bobbs Merill:Indianapolis] 1946 (p. 171)
[NOTE: Mrs. Rombauer does not offer an explanation regarding the origin of the term "city chicken".]
I am Looking for a great German weinersnitchzel recipe (preferably pork) and would love it if cheese was included and gravy. if possible....
I used to live in germany when I was a little girl but unfortunately don't know a recipe.
Hope to get someones great cooking advice
Any recipes? My boyfriends mother use to make a dish (holuki) ?
I would also love any family recipe that is made by a Slovak.. I'm irish and german and have no idea what they should look or taste like, so any help would be appreciated.. thanks
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Hallo my friends. Please help me translate the following so that I can complete my Garten Tomato Sauce
This is what I need translated into German:
2 (8 ounce) cans sliced black olives (OPTIONAL)
8 ounces sliced mushrooms (OPTIONAL)
1 tablespoon garlic powder
(Use more or less depending on how much YOU like garlic)
1 Tablespoon red pepper flakes (Use less flakes for less heat... More flakes for more heat.... )
***You can also make this in a crock pot. Set the crockpot to '4 hours' when you start. After sauce has come to a boil on the stove top - transfer to crockpot to simmer for hours*** I think that's a safer method than leaving it on the stove.
When the sauce is done and the meat is tender, remove the meat from the sauce and set aside in a covered casserole dish.
Serve both the meat and the sauce with your choice of pasta OR you can use this to make lasagna.
Do any of you celebrate Groundhog Day with a special dish or party? Forever, our family has made roast pork butts (shoulders) because they look like a cooked groundhog. Also German side dishes (spatzle noodles, cooked cabbage and apples, Black Forest [or German Chocolate] cake. So my fellow Americans, what special dish or drinks will you serve to celebrate Feb 2nd -Groundhog Day?
My friend made this kind of pancake, more like dough balls, it had cinnamon and banana in it, and it was plush. Does anyone know what it could be and what the recipe
She cooked it the same way as a pancake except she kinda mashed it up in the pan. It is very stodgy.
Cheers!
i have a german preject and i have to cook a german/swiss/austrian recipe and i dont know what i want to make. i dont think i want to make a dessert cause i know everyoe else will make that.
Hi,
I asked this in "Cooking and Recipes" already, but I want some more varied answers. I've got a big family event coming up and and need to cook for it. Typically we have roasted turkey or duck with potatoes and vegatables as main course on these occasions but it is getting pretty boring. I was wondering whether anybody had some other ideas?
Limiting the choices are the following:
- no wine or alcohol in the recipe
- no pork
- fish is ok, but would need an alternative for the fish-haters
- no gelatine
- no sweet-sour or fruity-spicy
- nothing pricy (need to stay under 60 USD/50 EUR for everything)
- low calories
All else is free game. I would be really grateful for any suggetions. I want to do something a bit extraordinary for this event, so I'm especially open to Asian recipes. (We are Germans btw, so I would like to avoid German and Mediteranean foods.) I also like to cook from scratch so that I know precisily what is in the food.
Thanks for any useable answers
I love to cook, and my great-grandfather's German, but he never talks about any traditional German food. I know there has to be some kind traditional food, I just do not know where to find it! Any recipes, or website, is greatly apperciated.
Ever since I can remember my father has talked about how my grandmother would cook this german dish for christmas when he was a kid.It was called grow-sin-hauns(don't know the correct spelling).From what I understand its some sort of bread pudding thats served in slices with apricot preserves.I can't find a recipe anywhere...
I just remembered that the mixture was boiled inside a cheese cloth not baked.
We call them Frikadellen.
They are bery tasty and easy to cook.
Insted of Hamburger Meat,you can use Minced Meat .
http://recipesbycindy.homestead.com/Frikadellen.html
Here is another Recepi
We call them Kartoffelpuffer
They are very tasty
http://www.sheries-kitchen.com/recipes/german/kartoffelpuffer.htm
I need a fast, easy, German main dish that takes about 35 minutes, (add an extra half hour for cooking time if the dish must be baked) a little longer if needed. I hope that the recipe doesn't need anything real strange or exotic, and perferably nothing with fish
Ive got a recipe for shwankbrauten wich is one of the most delicious things you can cook on a grill but it requires juniper berries. where can I get them?
hi, i bought a flank steak on sale, but actually don't have any ideas what to do with it... i thought about making a german style roulade, but then looking for recipes i found cooking times anywhere from 10 min to 2 hours, i don't want to ruin the meat, have you cooked with flank steak before? what's the tenderness, cooking time and maybe a recipe for something stuffed flanksteak. thx in advance :)
I teach Kindergarten and would love to share the traditions of a German Christmas with my class. This would also include crafts and art the children could make and display. German recipes to cook with the children would be wonderful also.
Apparently there is also a sauce that is made for it too. I saw a clip from a tv show of what they were serving but was unable to get the info - after visiting the site and trying to get it off of my Tuvi. Are there any German cooks out there who can get me this recipe AND also tell me what it's called??? Please????
Thanks,
Meg -
MySpace.com/Musiciansrock
i no its made with white bread dont no what ingreadiances is in it but you roll it in a ball cook it in boiling hot water until soft. then u eat it with a white gravy something like cream of chicken on it. my whole family wants to no how to make it our mother just passed away in dec.and we couldnt find it in her recipes i thank the person who can help me to bring my moms memorie alive with our favorit childhood dish. (german food) maybe spelled wrong but sounds like i wrote it tks.
While in Austria a few years back, my favorite meal was a schweine schnitzel. I would like a good recipe in English cooking terms (United States) in order to attempt to make this on my own.
Links to websites that have the recipes in German would be welcome too.
i am moving to germany with my husband who is stationed there. While i am there im taking culinary arts and would like to open up a german-american resturant when i get back. i would love to have lots of recipes to choose from. also as a military wife who loves to cook i get lots of requests and i am kind of expected to cook for my husband and ALL of his friends. any suggestions for new and delious meals?
I would love to try out some simple German dishes. We have a German section in our commissary (military grocery store) that I can buy stuff at. Also, I have a German Bakery with all sorts of other stuff too. My background is German, but I have no German recipes.
I love to cook, so I know how. I'll take simple dishes along with medium difficulty ones.
How do you properly cook a sausage? What are the best sauces for it? (besides mustard) and any additional info you can give me regarding German or Hungarian Sausages :D Thanks :D
My friend's mom made it a long time ago and it was excellent! When I went home I tried making it for my family, but it wasn't nearly as good.... my seasoning was lacking a lot. I want to try making it again, but I'm not sure what spices/herbs to use. Does somebody know what German cooks put in this dish?
I should add that it is NOT meatballs, only the above ingredients, and it's more like a casserole.
There is something in German recipes called "Live Cake Spice". Can anyone tell me what this is and what the English/American substitute for this might be. I can translate most of the recipe by don't have a clue about this ingredient.
Thank you,
Sissie A
I am looking for recipes for traditional german cooking and especially christmas . I also want the recipe for german snow white cake ! thanks
this is a white cake baked in a jelly roll pan and filled with some sort of cherry filling and rolled up and choclate is melted and poured over top ! I just need to recipe and they say the white is for snow whites skin , red for her lips and black is for her hair
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