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These German recipes come from our community's own Omas and include classics like red cabbage, potato salad, sauerbraten, dumplings, cookies, and cakes. Hot German Potato Salad Casserole SRhodes
1. Fried Schnitzel. Traditionally made with thinly pounded pork, schnitzel is coated and fried in a crispy breading. Serve it alongside french fries, fried potatoes, spaetzle, or whatever your ...
6 Recipes to Get You in the Mood to Celebrate Oktoberfest at Home. Grab your dirndl or your lederhosen and get ready to pop on the schlager music.
A traditional pastry that has been proven in German-speaking since the late Middle Ages and was eaten in north and northwest Germany before the beginning of the pre-Easter Lent, especially from Rose Monday to Ash Wednesday. Krabbentoast Main course or snack A bread dish that is made with vegetables and shrimp. Rote Grütze: Dessert
The meat recipes were mostly based on beef and veal, where cooked beef was used for everyday meals. In the case of pork, suckling pig played a great role. "The use of offal and the entire slaughtered animal - especially the calf - from head to toe was a special characteristic of the recipes collected in the Bavarian cookbooks.
The potato was introduced in the mid-17th century, soon gaining popularity and integrated into the local cuisine. Many new recipes were developed, such as Schupfnudeln, potato salad and home fries. The popular idea of traditional Swabian cuisine remains based on the stereotype of simple, hearty and uncomplicated "peasant food".
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Grünkohl dish with Pinkel, Kassler and Speck. Lower Saxon cuisine (German: Niedersächsische Küche) covers a range of regional, North German culinary traditions from the region correspondingly broadly to the state of Lower Saxony, which in many cases are very similar to one another, for example cuisine from the areas of Oldenburg, Brunswick, or East Frisia.
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