176 germain recipes

Quick and easy, belly warming perfect with a pint of German beer.

Traditionally baked during 'Sinterklaas', a feast on 5 December (6 December in Belgium and Germany) on which little children receive gifts from the holy St. Nicholas, the partial inspiration for Santa Claus. In Germany, Pfeffernüsse are traditionally made during the Christmas season.

Traditional German dish called Himmel und Erde which means "Heaven and Earth". Equal parts of apples and potatoes mashed and topped with caramelized onions and bacon.

German-style pork chops braised in beer and beef broth with sliced onions, thickened into a rich gravy. Served with Brussels sprouts and boiled potatoes.

Apple date strudel rolls a homemade dough around toasted Zwieback crumbs, sliced apples, dates, walnuts, and cinnamon-sugar, then bakes into a buttery horseshoe-shaped German pastry.

Instead of the raisins, this Apple Strudel uses dried cranberries instead. It's also lighter, crispier and easier to make by using phyllo pastry instead of typical thick pastry.

This Oktoberfest cabbage salad is another welcomed recipe at Oktoberfest.

German-style baked red cabbage layered with tart Granny Smith apples, seedless grapes, and onion, braised in red wine until tender and sweet. A hearty vegetable side dish that fills your kitchen with warmth.

Next time make your own sauerkraut instead of store-bought, it's so easy to make, and there is no comparison between this two versions. Homemade one tastes a lot better, I just made my second bunch. I finished the first bunch within 3 days :-)

If you're looking for something new, try this succulent dish that will make you glad you have a crockpot in your kitchen.

In cold season, this warm red cabbage and apple salad is served with some roasted meat, brings you to warm.

Poke hole cake made with a German chocolate cake mix drenched in sweetened condensed milk and hot fudge, topped with whipped topping and crushed Heath bars. The ultimate church potluck dessert.

This decadent brownie recipe was recently clipped from my local newspaper.

A traditional German stuffed pork belly filled with breadcrumbs, smoked ham, ground meat, and marjoram. Scored, seasoned, and roasted until the rind turns shattering crisp. Served with roasted turnip.

German beer-braised Brussels sprouts simmered in beer until tender, then finished with butter and salt. A traditional 4-ingredient side dish that converts sprout skeptics.

Apfelschaum is a baked Swabian apple mousse: tart Granny Smith apples stewed in white wine, sieved smooth, then folded with stiff egg whites and baked low for an airy traditional German dessert.