Recipe Sifter

Pork or veal schnitzel with a mushroom sauce topped with bacon. Perfect for Oktoberfest or any time you are hankering for German fare.

Wow. Truly a recipe that keeps everyone raving about it for hours. A perfect combination and totally mouth-watering tender. I made it for my father when he was visiting and he left speechless.

Creamy, sweet and delicious. It's worth making your own creamed corn instead of getting it from a can.

This was outstanding. A huge amount of flavor was developed in the slow and low technique using my slow cooker. A classic mostly hands-free make ahead main dish that filled the house with aroma.

With a bit of dry sherry, this pasta dish is perfect for a date or a night with your significant other.

Microwave New England clam chowder: bacon, potatoes, carrot, onion, clams, milk, and cream all cooked in a single casserole. Classic chowder flavor ready in about 20 minutes.

Learn how to make Ukrainian Sauerkraut Soup (Kapusniak) with White Beans. This variation is made even more hearty and comforting with the addition of white beans.

Microwave Boston clam chowder with bacon, potatoes, minced clams, and cream. The classic New England chowder built without a stovetop, finished with oyster crackers and crumbled bacon.

Bacon-wrapped chicken breasts slow cooked over dried beef in a creamy mushroom and sour cream sauce. A retro potluck classic that's still impossible to resist.

Baked potatoes with all the trimmings, cheese, bacon, sour cream and turned into a hearty soup. YumO!

Loaded baked potato soup turns the steakhouse appetizer into a creamy roux-thickened soup with russet potatoes, sharp cheddar, sour cream, crisp bacon, and green onions. Hearty, restaurant-style comfort in a bowl.

Stomach warming goodness, this is my version of my Mom's classic recipe.

Classic German beef rouladen with thin round steak spread with Dijon mustard, rolled around bacon and onion wedges, then braised in beef broth with a flour-thickened gravy.

Venison swiss steak braises dredged venison round in bacon grease then slow-cooks it in stewed tomatoes, beer, and beef stock until fork-tender. The classic Midwestern hunter's preparation.

Thick, creamy New England-style clam chowder loaded with bacon, new potatoes, and tender chopped clams in a herb-rich cream base. Finished with fresh dill and parsley for a bowl that tastes like the coast.

"Kohlrouladen" used to be a staple on the menu for regular people in Germany during winter time. The relatively long preparation and cooking time pays out, because it can be easily reheated over a couple of days and gets even better and tastier then. Fried potatoes complete the picture, but you can cook the potatoes also in the pot with the sauce, if there is space left. This recipe can be varied in many ways, be it the stuffing (ground meat here), or the sauce. The recipe is as traditional as it can be; the ingredients are adjusted to availability in North America (like Savoy cabbage in lieu of "Weisskohl", bacon to replace "Speckwuerfel"). For sure the ground meat can vary depending on preferences or diets - I bet quite often in the "good old times " regular people did not exactly know what's in the ground meat they got from the butcher - at least it was some meat, for most of the families only once a week.