Preparation Time - 55 minsRatings - 5

How to make

Combine the first 8 ingredients in a bowl; stir well. Shape mixture into 24 (1-inch) meatballs. Coat a large nonstick skillet with cooking spray; place over medium heat until hot. Add meatballs; cook 10 minutes or until browned, stirring frequently. Remove from skillet; set aside. Add garlic to skillet; saut? 30 seconds. Add wine; bring to a boil over medium heat, and cook 1 minute. Return the meatballs to skillet; cover and cook 5 minutes or until done. Remove from heat. Remove meatballs from the skillet with a slotted spoon; set aside, and keep warm. Add sour cream and pepper to wine mixture in skillet; stir well. Spoon sauce over meatballs. make salad with cucumber with slised potato and add sald put on top hot meatbals.

Preparation Time - 55 minsRatings - 4

How to make

Water, vinegar and wine to the boil with the spices. Peel the onions, cut into rings and add the peeled and thinly sliced ??carrots and simmer for 10 minutes. Then leave the sausages in a very low heat (so they do not burst) 15 minutes, more like, pull until they are fairly firm. The sausages with vegetables and a little brew served hot. Serve with dark bread baked twice.

Preparation Time - 90 minsRatings - 5

How to make

Preheat the oven to 350°F.Cut off the tips of the heads of garlic and brush the cut sides with 1 tablespoon of the olive oil. Set garlic cut-side down on a sheet pan and roast until it is soft to the touch, about 30 minutes. Let garlic cool for 5 minutes, then squeeze the roasted cloves out of the garlic and into a bowl. Mash with a fork and spread over the top of the lamb .Meanwhile, place the lamb in a large roasting pan and season with salt, pepper and half of the rosemary. Allow to stand at room temperature for 30 minutes to an hour. Place the potatoes in an oven-proof dish and toss with the remaining oil and rosemary. Set aside. Roast lamb for about 1 hour 40 minutes, until it registers 130-135°F on a meat thermometer for a medium-rare roast, or until the juices run clear when a sharp knife or skewer is inserted in the thickest part of the meat. When the lamb has been roasting for 40 or 50 minutes, place the potatoes in the oven and bake until well browned and tender. Transfer the lamb to a warm platter and let rest for 15 minutes. (It will continue to cook as it rests.) Carve and serve with the potatoes and asparagus.

Preparation Time - 40 minsRatings - 4

How to make

back the sausage in the oven for 30 minuts ,cook the carrot ground it after coocking, mix it with butter and salt, put on top a backed sausage.

Preparation Time - 50 minsRatings - 3

How to make

In a small bowl, whisk the milk with the egg yolks and egg. In a large bowl, whisk the flour with the nutmeg, 1 teaspoon of salt and 1/4 teaspoon of pepper. Using a wooden spoon, stir the egg mixture into the flour, leaving a few lumps. Cover and refrigerate the batter for at least 1 hour or overnight. Bring a large pot of salted water to a boil. Prepare a large bowl of ice water. Carefully hold a colander with large holes over the boiling water. Add about 1/2 cup of the batter to the colander and press it into the simmering water with a spatula or the back of a spoon. Repeat until all of the batter has been used. Cook the spaetzle for 2 minutes longer, then drain. Immediately transfer the spaetzle to the ice water, swirling the dumplings until all of the ice melts. Drain and transfer to a large bowl. Stir in 1 tablespoon of the oil, season with salt and pepper and toss to coat. Preheat the oven to 400°. Oil a 9-by-13-inch baking dish. Spread the spaetzle in the dish and dot with the butter. Sprinkle with the cheese and bake for about 20 minutes, or until the spaetzle is hot and the cheese is just melted. Meanwhile, heat the remaining 1 tablespoon of oil in a medium skillet. Add the onion and cook over high heat until softened, about 1 minute. Reduce the heat to moderately low and cook, stirring occasionally, until lightly browned, about 15 minutes. Scatter the onion over the spaetzle and serve. MAKE AHEAD The spaetzle can be prepared through Step 2 and refrigerated for up to 1 day.

Preparation Time - 65 minsRatings - 5

How to make

Mash the Camembert with a fork and add the butter, cream cheese and onions. Season with salt, pepper, paprika and caraway to taste. Add beer gradually and stir. Spoon a portion of Obatzda onto each plate and garnish with onion rings, chives and caraway. Serve preferably with rye bread, wholemeal bread and radishes.

German meatballs - Ingredients

1/2 pound ground round, 1/2 pound lean ground pork, 1/4 cup dry breadcrumbs, 1 1/2 tablespoons chopped fresh parsley, 1/4 teaspoon salt, 1 teaspoon prepared mustard, 1/2 teaspoon Worcestershire sauce, 1 egg white lightly beaten, Vegetable cooking spray, 2 garlic cloves minced, 1 cup Riesling or other slightly sweet white wine, 1/2 cup nonfat sour cream, 1/4 teaspoon pepper , 2 cooked potato, 1 cucumber.

Saure Zipfel - Ingredients

1 liter of water, 2 pcs cloves, 5 pcs peppercorns, 10 pcs mustard seeds, 3 pcs bay leaves, 1 teaspoon salt, 2 tsp sugar, 1 small carrot, 3 large onions, 100 ml white wine, 100 ml wine vinegar, 5 pcs juniper berries, 16 pcs Nuremberg grilled sausages.

Leg of lamb - Ingredients

1 leg of lamb bone in, 2 heads garlic halved, 3 tablespoons olive oil, salt and freshly ground pepper to taste tablespoons Rosemary chopped, 3 pounds small red potatoes halved, grilled asparagus or preferred vegetable to serve.

Roasted sausages - Ingredients

2 carrots, german sausage, salt, butter.

Spaetzle and onion - Ingredients

3 cups all-purpose flour, 1/4 teaspoon freshly grated, nutmeg, 1 medium white onion thinly sliced, 1 large egg, 1 1/2 cups shredded Gruyre cheese, 1 3/4 cups milk, 1 tablespoon unsalted butter cut into small pieces, Salt and freshly ground pepper, 4 large egg yolks, 2 tablespoons peanut oil.

Obatzda - Ingredients

500g ripe Camembert, 40g soft butter, 200g cream cheese, 80g finely chopped onions, Salt pepper Paprika caraway, 2 desert spoons of chopped chives, 60g finely sliced onion rings, 6 or 8 desert spoons of beer to taste.