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Scleranthus annuus is a species of flowering plant in the family Caryophyllaceae known by the common names German knotweed and annual knawel. [1] It is native to Europe, Asia, and North Africa, and it is known throughout the rest of the temperate world as an introduced species and a common weed. It grows in many types of habitat, often in ...
Scleranthus annuus L. – German-knotweed, knawel or annual knawel, native to Africa, Europe, Asia and naturalised elsewhere. Scleranthus biflorus (J.R.Forst. & G.Forst.) Hook.f. – knawel, cushion-bush or two-flowered knawel, native to Australia and New Zealand; Scleranthus brockiei P.A.Will. – native to Australia and New Zealand ...
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.
Grab a frosty mug and get ready for Oktoberfest with all these German-inspired recipes, like sausages and sauerkraut, pretzels, kugel, schnitzel, and spaetzle.
2. Spaetzle. Otherwise known as Käsespätzle, spaetzle is a German egg noodle pasta that has a chewy texture akin to dumplings. It is the epitome of comfort food and one of the most beloved ...
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.
Get the German Hazelnut Macaroon recipe at The Toasty Kitchen. The Toasty Kitchen. Stollen Balls. Traditionally, stollen is a yeasted sweet bread made with dried fruit and nuts.
Hasenpfeffer is a traditional Dutch and German stew made from marinated rabbit or hare, [1] [2] cut into stewing-meat sized pieces and braised with onions and a marinade made from wine and vinegar. [3]