German Recipies

Delight your family with these delicious German recipies. You can't go wrong with our German recipies. The site provides you with hundreds of German recipies to choose from. Browse our selected German recipies…

FRIKADELLEN
(German Hamburgers)

• 1 lb. ground beef
• 1 onion, finely chopped
• 1 egg
• 1 roll
• salt
• pepper
• dash of nutmeg
• parsley
• oil or shortening

Soak roll in water until soft. Squeeze out excess water. Mix egg, roll, onion, salt, pepper, nutmeg and parsley and add ground beef. Mix well and form patties. In a skillet heat oil or shortening

HOT GERMAN NOODLES

• 5 slices bacon, cooked crisp & crumbled
• 4 ounces uncooked egg noodles, cooked according to package directions
• 1/3 cup chopped onion
• 1/3 cup sugar
• 2 tablespoon flour
• 1/2 cup chopped celery
• 1/8 teaspoon pepper
• 2/3 cup water
• 1/2 cup vinegar
• 2 tablespoon chopped fresh parsley or 2 teaspoons dried parsley flakes

1. Rinse noodles with hot water and drain well. In large skillet, fry bacon until crisp. Drain and crumble. Remove all except 1 tablespoon of bacon drippings. Add onion to skillet and cook until tender. Stir in sugar, flour, celery, and pepper. Add water and vinegar.
2. Cook until mixture boils and thickens, stirring frequently. Add cooked noodles and parsley. Cook over low heat until thoroughly heated.

Makes 6 to 8 servings

VANILLA CREAM TORTE

Batter:

• 8 egg whites
• 320 grams sugar
• 2 packages vanilla sugar
• 1 bottle rum flavoring concentrate
• 5 milliliters ground cinnamon
• 100 grams all-purpose flour
• 200 grams ground filberts

1. Grease and flour a 9" (23cm) springform pan. Preheat oven to 375 F (190C).
2. Beat egg whites to stiff peaks. Gradually add sugar and vanilla sugar. Fold in gently but thoroughly rum flavoring, cinnamon, flour and filberts.
3. Place 7 tablespoons (105 ml) of batter into prepared pan. Spread evenly. Bake for 8-10 minutes. Remove from pan. Repeat five times to obtain six layers. Divide one of the six layers into 16 equal portions. Let layers cool.

Glaze: 3 packages Oetker Chocofix (chocolate Frosting if Chocofix is not available). Soften as directed on package. Spread over top of the five layers and the 16 individual pieces. Let set.

Filling:
9 grams clear gelatin
250 milliliters water
750 milliliters whipping cream
2 packages natural vanilla sugar

1. Prepare gelatin according to package directions using 250 milliliters of water. In a bowl beat whipping cream and vanilla sugar to stiff peaks. Gently fold lukewarm gelatin into whipping cream mixture. Spread part of the mixture over top of four layers. Put the cake layers together.
2. Place remaining cream mixture in decorating bag fitted with a large star tube. Squeeze onto top layer dividing the cake into 16 equal portions. Place the 16 individual pieces at an angle between each portion of cream. Refrigerate until cream has set

GEBRANNTE MANDELN
(Sugared Almonds)

• 3/4 cups sugar
• 2 tablespoons water
• 2 tablespoons rose water
• 3/4 cups whole almonds (peeled)
• 1/2 teaspoons cinnamon

1. Simmer the sugar, water, rose water, and cinnamon until syrupy. Remove from the heat and add the almonds. Stir until the sugar crackles.
2. Heat and repeat the melting and hardening process twice. Pour the mixture out an a greased baking sheet and separate with a fork.

SACHER TORTE

• 90 grams butter
• 80 grams powdered sugar
• 4 eggs, separated
• 90 grams semisweet chocolate
• 80 grams sugar
• 90 grams flour
• 1/2 teaspoon baking powder
• Apricot marmalade
• Extra semisweet chocolate
• Beat butter with powdered sugar until creamy. Add the egg yolks and mix well.

1. Melt semisweet chocolate and add it to the mix. Beat egg whites and add sugar. Slowly add this mixture to the chocolate mixture. Lastly, fold flour and baking powder into the mixture.
2. Bake 60-70 minutes at 170 degrees C.
3. Cut the baked cake once, put down a layer of apricot marmalade, and put it back together.
4. Cover cake with melted semisweet chocolate.

Options:

When cake is cut, sprinkle rum on cake
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