German/10 recipes

Super moist, chocolaty and nutty. It is an absolutely delicious cake that can be served at any occasion.

This is a fantastic recipe my mom taught me when I was 9 or 10, because it's so easy to make, and makes plenty to feed everyone.

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 :-)

My 10-year-old today made these bran muffins, and they came out moist, and not too sweet. Perfect for breakfast or snack. She enjoyed making these muffins very much.

Add a European taste to your summer with this succulent dish that is made with beer to give it a unique flavor.

Quick, easy and tasty! Salad greens, fresh blueberries are tossed with balsamic blueberry vinaigrette, topped with crumbled goat cheese and maple glazed hazelnuts.

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Authentic sausage casserole done right. Creamy custard-like interior with crispy edges and two cheeses interwoven. Say no-more. Make-ahead makes it painlessly delish.

This recipe is my glorified version of a Polish "kapusta," made hearty with the addition of country-style pork ribs, mushroooms and bacon. Traditionally, it is served with "kluski (potato dumplings)" or egg noodles and rye bread.

Sweet baby bell peppers stuffed with a slightly spicy and garlicky mix of cream and jack cheese. Fairly easy to prep and only 10 minutes cooking time.

Molded Christmas Cookies recipe

Learn how to make a classic Western Omelet. This classic is revisited, using sweet red pepper instead of green and adding parsley to brighten the result and some other tweaks to keep it light, fresh, and healthy.

Submitted by Janina Burk (Fall 2011)

German Potato Soup recipe

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

It's the season of Swiss chard and kale. We got lots of these fresh leafy greens from our CSA farm, and I was trying to come out an idea to use them up, surfing the internet, found a recipe in New York Times, it's a chard and feta phyllo tart. Definitely got the inspiration, I used both chard and kale, instead of feta, I used cheddar; and I sauteed some fresh mushrooms and added some toasted pine nuts, which worked very well. Also, I used a pie plate instead of a tart pan, and it was a great success, absolutely flavorful and delicious. The phyllo crust came out flaky and crispy. Have definitely become one of my signature recipes :)