1,156 sue ding recipes

Peanut butter rounds rolled in egg white and coated in toasted wheat germ for a nutty, crunchy crust. Dark brown sugar, sesame seeds and a touch of nutmeg set these apart from the usual fork-criss-crossed peanut butter cookie.

These bacon tarts can be made in two ways. The dough base is always the same, however, the topping is different. From the Ries area.

If you like "frijoles con chili con carne," add a small can of pureed tomatoes to pot and dish up over cooked kidney beans. Only a peasant would mix beans into a chili pot.

These nutty burgers are a barbecue favorite, great on whole-wheat onion bun with the traditional toppings of tomato, cheese, lettuce and so on.

Hearty pumpernickel with shredded wheat bran cereal, rye flour, and caraway. Extra fiber and texture make this darker, chewier version perfect for wholesome sandwiches and toast.

This is simple to make and has a beautifully subtle flavor. As per true curries, it uses raw spices instead of some prepackaged curry powder.

A mixture of pork, ground beef, veal, chicken and salt pork that will have meat lovers asking for a second helping in no time!

Another succulent chicken dish that is made with green beans and macadamia nuts.

Whole wheat oatmeal sunflower bread for the bread machine, sweetened with honey and apple juice concentrate. Nutty, hearty, and hands-off baking at its best.

Speckzelten is the rustic Tyrolean bacon flatbread: yeasted milk dough rolled into raised-rim discs and topped with smoked bacon, onion, caraway, and coriander, or pork cracklings under lard. Pizza, the Alpine way.

Thai-style chicken curry simmered in coconut milk with a homemade paste of bird's eye chiles, ginger, toasted rice, cashews, and warm spices. Layered, fragrant, and built from scratch.

Dark pumpernickel bread for the bread machine with rye flour, cocoa, molasses, instant coffee, and caraway seeds. A rich, deeply flavored one-pound loaf on regular cycle.

German meatballs with sauerkraut and apple mixed into the meat, browned in bacon drippings, then simmered with braised red cabbage, apples, and caraway seeds.

German Christmas stollen with rum-soaked currants, sultanas, chopped almonds, candied peel, and cottage cheese for a moist, rich holiday bread dusted in powdered sugar.

Maraschino pecan bread for the bread machine studded with cherries, raisins, pecans, and sunflower seeds, spiced with cinnamon and ginger. A festive, fruit-and-nut loaf.

Eastern European poppyseed strudel with a buttery yeasted dough rolled around poppy seed filling, raisins, walnuts, and honey. The traditional makowiec for Christmas and Easter tables.