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"Seems to be a regional recipe from the Frankfurt area. I will try it next. To the people telling us this is not authentic German potato salad because it contains mayonnaise...I am German and have never eaten a warm Bavarian salad. The recipes are regional, the south seems to have warm salads that are pork fat or vinegar based and the north has ma..."
"The key ingredient for this dish is an herb called shambalileh / fenugreek / menthi depending on the language one speaks. As a matter of fact I am cooking the stew right now in my slow cooker. The herbs I use are parsley, geen onions and said shambalileh which gives the stew its distinct flavor. I gave it a 2 star rating because the key ingredien..."
"This is actually one of my childhood recipes,too. And I grew up in Germany. I always thought only my mom had dreamed this up. We used tomato ketchup instead of the tomato sauce. Hmm, this brings back childhood memories. Thanks for sharing."
"The cake is called " kalte Schnauze" ( cold muzzle)or "kalter Hund" (cold dog) depending on the area you live in. It is a kids birthday party favorite( at least for the now 40 and older crowd :) Then you would of course omit the rum!!! Oh, the recipe brings back so many german childhood memories. Guten Apettit!"
"This is a good recipe for the meat cakes. In most of Germany we call them "Frikadellen", in Berlin they are called "Buletten" and in Bavaria" Fleischkuechle" hence the name meat cakes.The beef stock is new to me but will sure try next time I cook them. I add a good spicy mustard ( 1-2 teaspoon), that is the way my Mom and Oma made them. I am germa..."
"I agree with Ethan. But I make my Quark with a Salton Joghurtmaker. Fill it with storebought Buttermilk, plug it in and leave it for atleast 12 hrs. Line a colander with a cheese cloth and drain. Refrigerate afterwards or during the draining process. Enjoy."
"The gentleman did not mention a sauce because there is no sauce with it. These are not the meatball kind you throw in a sauce , these are " Frikadellen" or "as the Berliner call them "Buletten "or Fleischpflanzerl" in Bavaria. You eat them as the main course ( make them the size of half a Hamburger and flatten them a bit, do not leave them round ..."
"A word to Nyteglori, you lost me at apple juice. The original recipe is a Goulash recipe. I am german, I know. When you add veggies, it changes the whole dish although it might be tasty."
"Sound very good and I will try it out tomorrow. I am German, do not know this particular dish but there are different regions in Germany and they all have their dishes. What got me was the Maggi Sauce. That is so typically german that I had to smile. I will not eat soup without that sauce. A lot of grocerystores have it in stock, check the chinese..."