820 herman recipes

Krestianskiy zavtrak is a hearty Russian peasant breakfast: pumpernickel croutons crisped in butter, layered with bacon, kielbasa, and onions, then topped with eggs cooked until the yolks stay just runny.

Oma Pantke's German green bean stew with stewing beef, mashed potatoes, and savory seasoning. A thick, hearty Eintopf passed down through generations.

Pork roast braised on a bed of red cabbage with apple, onion, and red wine in a clay pot. A classic German-style Schweinebraten with sweet-and-sour braised cabbage built right in.

Rahmschnitzel is a classic German veal escalope pan-fried and served under a silky cream sauce with button mushrooms, chives, and a whisper of nutmeg. Weeknight-elegant.

Pfefferkuchen, a German honey spice cake with whole wheat flour, coffee, cinnamon, cloves, and rum, glazed while hot. A traditional Christmas cookie bar that stays soft for weeks.

Pork chops baked over sauerkraut, crushed pineapple, and sliced potatoes with brown sugar. A hearty German-inspired sweet and sour casserole with tangy, fruity flavor.

Festive lebkuchen cookies made with honey, brown sugar, allspice, and lemon. A traditional German Christmas cookie decorated with white icing.

Hasenpfeffer is a German braised rabbit stew simmered in red wine with bacon, shallots, peppercorns, currant jelly, rosemary, and thyme. Traditional spicy hunters stew with a glossy gravy.

German hasenpfeffer: rabbit marinated in vinegar and wine, then braised with bacon, onions, and a touch of chocolate for a velvety sauce. Old-world hunter's stew.

German cheese kuchen with a cottage cheese and cinnamon custard filling in a buttery biscuit-style crust. A traditional Kaeskuchen that chills for 4 hours before serving.

German braised red cabbage with bacon, apple, onion, and a sweet-sour vinegar-sugar finish. A traditional side dish that gets better with every reheat.

Liver dumplings (leberknödel) blend scraped beef liver with lard, breadcrumbs, egg, and parsley, then poach in clear broth. Single-serving Austrian-German soup garnish.

Himmel und Erde (Heaven and Earth) layers German blood sausage with sweet apple compote, mashed potatoes, and fried onions. A traditional Rhineland comfort dish.

Add a German touch to your succulent pork ribs with this tasty recipe that's extremely easy to follow.

Kloesschensuppe: German choux-style dumplings with Parmesan and parsley poached in clear beef broth. A light, elegant soup ready in 30 minutes.

Mandeltorte, a classic German almond torte made with ground almonds, bread crumbs, and whipped egg whites. Filled with lemon orange custard and dusted with powdered sugar.