|Little German Cookbook|
|by Gertrud P. Matthes|
Germans are renowned for their hearty appetites, their weakness for luscious desserts, and their knack for making any meal into a rich feast.
1 - 10 of 27 for german dumplings
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Mix together well ... 10 minutes. Remove dumplings with ladle. Place ... that has been browned in butter. A fruit filling can be used instead of the cheese.
Beat the eggs and add the milk and water. Stir in the flour, salt, baking powder and nutmeg, mix well. Bring the water to a boil and add 2 teaspoons ...
Free-form dumplings make an unusual ... 5 minutes. Drain. Pour butter over dumplings. Serve with meatballs, chicken or sauerkraut. Makes 4 to 6 servings.
In a skillet ... pan, add the dumplings, cover and ... and capers. Spoon the sauce over the dumplings and serve them with boiled potatoes or sauerkraut.
Prick beef roast ... slices and potato dumplings. Heat 2 ... minutes. Remove from water with slotted spoon. Sprinkle dumplings with reserved breadcrumbs.
Sift together the ... while cooking.) Place dumplings in a glass ... baking. Bake in a preheated oven at 375 degrees for 45 minutes or until brown on top.
Heat oven to ... Pour over apple dumplings. Bake 25 ... golden brown. Serve warm with cream, ice cream, sour cream or vanilla yogurt, depending on taste.
Place bread in a bowl; add a little milk and cover for a while. Saute chopped onion in butter. Add this to squeezed out bread. Add 1 or 2 eggs and ...
Put dough in ... heat and add dumplings, dumplings should not be in water but on top of potatoes. Put lid on dumplings do not peek in, until done 30 minutes.
Let the potatoes cool until you can handle them. Use a small amount of butter and brown the bread in a frying pan. Cut the bread into crouton size ...
Result Page: 1
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