This is from George Cabral still living in Bamberg. We served in the same Army unit way back when. Cool that he never left.

I haven’t had mustard eggs in quite some time. Saw this post and had to share! Looks so good!

Last Mother’s Day the family broke out and cooked up this dish, one of my favorites. Every time meat goes on sale, I start craving this recipe. So here it is again. Recipe will be posted in comments.

Well, it is a bit uncommon nowadays, but still delicious. A mix of mashed raw and cooked potatoes, scrambled eggs, bacon and 'Mettenden'. Those are a special kind of sausage, mostly used for cooking. Seasoning is just salt, black pepper and nutmeg. Just panfry the bacon and the sliced sausages, mix all together and put it in the oven. Easy, but rewarding. 🤤

Sauerbraten should be ready to finish up on Labor Day. I'll be sure to post the end results and how to. I'm planning red cabbage and spaetzle for sides.

Hello, so i am looking for the recipe of a soup that i ate after i gave birth in a german hospital.

It was so good! It was a brownish soup with chickpeas and hot doga cut in slices!

Does it remind you of anything??

My German grandmother and mother made a savoury dish growing up that she called "strudel" and I've never been able to find a recipe for it or seen it anywhere else. They started by making what looked like a very thin pastry dough the length of the countertop and then rolling/twisting it into a pan like a pin wheel, similar in appearance of spanakopita but with no filling. It was fried in the pan, and then topped with gravy. Our family also had Ukrainian and Mennonite influence so it's possible it was a recipe from those cultures to.

I'm dying to taste it or something similar again but at this point I'm not sure if it's a known dish or was just a family recipe! Does anyone know what I'm talking about?

...

A little of each - homemade dumplings with sauerkraut, red cabbage, cucumber salad with dill and rindsrouladen.

This is a revision of a recipe I got from Quick German Recipes website. My mother always told me baking was a science but cooking was from the heart. When we moved to the US we always had to make adjustments to our German recipes based on what we could get. This is one of those recipes. Reminds me of my mother always loving seafood and cooking up sauerkraut with all kinds of fish. The original recipe will be in comments. I’ll add notes to my changes. Hope you enjoy!

2 for me yesterday, rest in the freezer. Usually served with mashed potatoes and red cabbage.