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Results 111 - 120 of 3,120 for 1800s german food
111. SPAETZLE (GERMAN)
In a medium bowl, stir by hand until batter is smooth. It will lie thick enough to creep to the edge of the bowl when poured. In a ...
Cook potatoes in their jackets in a covered saucepan till tender. Peel and slice while hot. Heat bacon in a skillet. Add onion, celery and ...
113. DRESDNER STOLLEN
Place the raisins or currants and candied citrus peel in a bowl and add enough warm water to cover. Set aside to soak for at least 30 ...
Add first four ingredients in saucepan and stir. Stir constantly until thickened. Remove from heat. Stir in the remaining ingredients until ...
Mix pancake mix, Bisquick/Nesquick, and water. Pour into a pan greased with bacon grease. Sprinkle on coconut, to taste, while still wet. ...
116. GERMAN FRUIT COOKIES
Mix together well and drop on greased cookie sheet and bake at about 350°F until done. Bake for 10 to 12 minutes.
117. GERMAN STEW
Add a little oil to a large pot or Dutch oven with lid and brown meat (about 15 minutes). Drain fat. Add all remaining ingredients and ...
118. GERMAN ALMOND WREATH
Proof yeast in 1/4 cup ... In a mixer, food processor or blender... Lightly whip ... 350-375°F (about 325°F in a convection oven) for 45 minutes.
Peel cucumber and slice very thin. Place cucumbers in container and sprinkle with salt. Let stand 15 to 30 minutes. Squeeze liquid out of ...
120. GERMAN STEW
Add a little oil to a large pot and brown meat (15 to 20 minutes). Drain fat. Add all other ingredients and simmer covered about 2 hours. ...
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