German food recipe??

Question

I am new to cooking and honestly not very good at it yet. I am looking for some good German food recipes, that are not too difficult. Is there such thing? Please help.... my hubby is sick to death of Mc & Cheese for dinner!

Answer 1

http://germanfood.about.com/cs/r.htm

lots of german recipes here

Answer 2

I love this recipe!  Made it last fall after a day of pumpkin patch picking.  I served it with brown bread slathered with spicy mustard and lots of dark beer.  Enjoy!

Bratwurst with Apples, Onion, and Saurerkraut

1 teaspoon caraway seeds

1 teaspoon fennel seeds

1 tablespoon Wondra flour

1/2 teaspoon ground black pepper

4 cups sauerkraut (preferably fresh), rinsed, drained, squeezed dry (from one 32-ounce jar)

1 large onion (about 1 pound), halved lengthwise, thinly sliced crosswise

3 large Golden Delicious apples (about 1 1/2 pounds total), peeled, cored, thinly sliced

6 whole smoked bratwurst (about 1 pound), pierced all over with skewer

4 bay leaves

1 cup beef broth

2 tablespoons dry vermouth

2 tablespoons ketchup

1 1/2 tablespoons butter, melted

Pumpernickel bread or whole grain

Position rack in center of oven; preheat to 400°F. Place caraway seeds and fennel seeds in small resealable plastic bag. Crush seeds with mallet. Add flour and pepper to bag; shake to blend. Spread sauerkraut over bottom of 13x9x2-inch glass or ceramic baking dish. Sprinkle 1/3 of flour mixture over. Arrange onion slices over; sprinkle with half of remaining flour mixture, then lightly with salt. Spread half of apple slices over, then sprinkle with remaining flour mixture. Place bratwurst over apples, then arrange remaining apple slices around bratwurst. Tuck in bay leaves. Mix broth, vermouth, and ketchup in measuring cup. Pour broth mixture evenly over. Cover tightly with foil.

Roast bratwurst 45 minutes. Uncover; brush with melted butter. Roast uncovered until edges of apples and sausages begin to brown, about 25 minutes longer. Serve with bread.

Answer 3

schnitzel, its german and YUMMY and simple.

Take super thin pork chops, or veal, or chicken. Pound if not thin enough.

Take a plate put plain flour on it(about 1 cup or so)

Put 2 eggs in a shallow dish, wisk with a few tablespoons water or milk.

Take one last plate and put unseasoned breadcrumbs on it (about 2 cups)

Dip the meat in the flour, shake off the excess.

then dip in eggs, then into the breadcrumbs.

Fry in a frying pan with a few inches of oil. (get the oil hot before you put the meat in)

I love it with french fries and a cheese sauce. Well more like a cheese gravy(melt butter, add flour, then add milk, once thinck like a gravy, add some cheese)

Add a veggie, and its done!

Answer 4

I would say Ish to the Mac N Cheese, but the easiest thing would be Saurkraut and ring bologna. MMM my favorite. Just put in the crock pot with a little water and let it simmer all day. Serve with fried potatoes. MMMMMMM...

Answer 5

Can't go wrong with k***t dogs.

Use a decent brand of German sausage.

Add garlic and onion to a jar of k***t and heat the dogs in it.

That's some good stuff there Maynard!

Answer 6

My mom used to bake Pork Roast & Sauerkraut.  Or Polish Sausage & Sauerkraut.  You could also do an easy boiled supper (not really German though) -

1 corned beef brisket

1 head cabbage cut in quarters

Red Potatoes

Baby Carrots

Baby Vidalia or Sweet Onions

The meat will take about 3 hours to boil.  The potatoes & carrots will need about 45 minutes, the onions about 20 & the cabbage about 10 minutes.  My husband LOVES this dinner & it makes for excellent leftovers.

Answer 7

There's an easy one - and, believe it or not, very German, too.

Kartoffelsuppe mit Wienerle = Potato soup with franks

Just take some potatoes, carrots, celery (the root kind, if you can find it) (If you want, you can also add garlic, but that is for you to decide. I personally don't really like it), clean them and chop them into small(er) pieces, cook them in broth (instant will do fine) until cooked through/soft, than blend and season to taste with pepper, salt, parsley, more instant broth if needed.

You can either cut up the franks (the region where I come from in Germany, Franks are called Wiener/Wienerle, sorry for any confusion) into 1/2-inch pieces and heat them up in the soup or you can just heat up the franks whole and put them in the soup dish whole, but than you will have to cut them up at the table, so... up to you.

Garnish with a teaspoon of sour cream, chives and/or parsley, serve with bread.

Especially yummy on colder days, but my Mom also made it as a relatively light lunch in summer.

Guten Appetit!