*****Also DON'T MISS the LINK (IN RED)
to Cooking for Real - Sunny prepares German food.
Title of link is "Germany is Wonder-Veal"
*****Also DON'T MISS the LINK to ALLRECIPES 282 German Recipes (IN PURPLE)
below Sunny's Link!
Title of Link is "All Recipes Link to 282 German Recipes"
(NOTE: Pennsylvania and California have the largest German population of the United States)
(NOTE 2: 17% OF American population is of German ancestry)
(NOTE 3: 50,000,000 of Americans state they are of German ancestry)
- West Virginia
- and Ohio in the 17th & 18th centuries.
- Noodles can be served with anything: (flat noodles, spaetzle noodles, etc.)
- in soups
- as a side dish with any fish, beef or fowl
- as an appetizer
- as a dessert with a rich sweet sauce
- They had many soup recipes. Soup making was considered an art: hot & cold soups, fruit soups, light broths, chowder soups and more!!
Chow-Chow is a German relish made with green tomatoes and more!! I love it! You can make it sweet, hot and mild. We like semi-hot and not sweet. You can put it on beans or hot dogs or anything you like relish on. This photo below is not mine but this is how ours looks. We haven't made ours this year yet.
Meats, cheeses, zweibach rolls, mennonite sausage,
LINK TO GERMAN FOODS
Southwestern links near top (foods also shared with Austria and Switzerland)
LINK TO Germanfoodguide.com
Älplermagronen: (Alpine herdsman's macaroni) is a frugal all-in-one dish making use of the ingredients the herdsmen had at hand in their alpine cottages: macaroni, potatoes, onions, small pieces of bacon, and melted cheese. Traditionally Älplermagronen is served with applesauce instead of vegetables or salad.
- Cut meat, Zurich style (Zürcher Geschnetzeltes): This dish is often served with Rösti.
- Emmental Apple Rösti: This used to be a very popular meal, since the ingredients were usually at hand and the preparation is very simple. The recipe comes from the Emmental ("Emmen valley") in Canton Bern, the home of the famous Emmentaler cheese.
- Fotzel slices: Nobody really knows how this dish got its name. Literally, "fotzel" means a torn-off scrap of paper, but in Basel dialect it means a suspicious individual. Stale bread can be used to make fotzel slices, which made it an ideal recipe for homemakers accustomed to never throwing bread away.
- LINK TO SWISS FRENCH TOAST - BASEL
- "Birchermüesli" was invented by Dr Maximilian Oskar Bircher-Benner (1867-1939), a pioneer of organic medicine and wholefoods.
- LINK TO BIRCHER MUESLI FROM TASTE IN AUSTRALIA
- Riz Casimir is a preparation of rice with curry sauce and minced pork blended with tropical fruits: pineapple, banana and cherries, sometimes with currant grape. It was first served in 1952 by the international chain of hotel and resorts.
- LINK TO RIZ CASIMIR from recipes365 and photo step by step
- Rösti: This simple dish, similar to hash browns, is traditionally regarded as a Swiss German favorite. It has given its name to the "Rösti ditch", the imaginary line of cultural demarcation between the German and French regions of Switzerland. However, it is also eaten by the French-speaking Swiss.
- LINK TO CHEESE ROSTI from All Recipes - Basel
- Tirggel are traditional Christmas Biscuits from Zurich. Made from flour and honey, they are thin, hard, and sweet.
- LINK TO TIRGGEL - SWISS HOLIDAY COOKIE RECIPE from crawfishandcaramel
- Zopf (bread): There are dozens of types of bread in Switzerland. However, Zopf is a typical Swiss speciality for Sundays.
- LINK FOR ZOPF RECIPE from All Recipes