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Sirecz (Easter Cheese)
Dessert European

Sirecz (Easter Cheese)

4.7

Prep
10 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Beat eggs in a large bowl with an electric mixer until well mixed.
  2. 2 Transfer eggs to a double boiler; stir in milk, sugar, vanilla and nutmeg. Cook over medium heat for 30 minutes, constantly stirring with a metal slotted spoon to prevent scorching.
  3. 3 When the mixture looks just like cooked scrambled eggs, pour it carefully into a cheesecloth-lined colander. Carefully gather the ends of the cheesecloth in your hands and pull them together until the cheese forms into a ball. Tie the cheesecloth tightly at the top of the ball. Tie the cheesecloth ends over a faucet or to the handle of a kitchen cabinet (place a bowl under to catch the whey dripping down); let hang for about 3 hours.
  4. 4 Untie the cleesecloth and wrap the cheesecloth ball in plastic wrap before refrigerating. The cheese will keep for about a week. Slice and serve.

By Lorrie

Lentil Tomato Soup
European

Lentil Tomato Soup

4.3

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Melt the butter in a large pot over medium high heat. Place the onions in the pot and saute for 10 minutes, or until onions are tender.
  2. 2 Place the tomatoes in a food processor or blender and puree until smooth. Pour this into the pot with the onion along with the chicken broth and the lentils
  3. 3 Bring to a boil, reduce heat to low and let simmer for 20 minutes. Then, stir in the wine, garlic, nutmeg and cloves. Simmer for at least 25 more minutes.

By Heloise

Homemade Baked Egg Custard
Dessert European

Homemade Baked Egg Custard

4.8

Prep
10 min
Cook
50 min
Total
120 min

Instructions

  1. 1 Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C).
  2. 2 Place pastry into a 9-inch pie plate so it covers the bottom and the sides. Crimp edge, if desired.
  3. 3 Line the bottom of pastry with foil or parchment and fill with dried beans or pie weights. Bake in the preheated oven for 8 minutes.
  4. 4 Remove lining and beans or weights; continue baking until crust is set and dry, about 5 minutes. Reduce oven temperature to 350 degrees F. Let pastry cool about 10 minutes while preparing filling.
  5. 5 To make egg custard filling: Beat eggs and sugar in a bowl with an electric mixer until combined. Beat in vanilla. Gradually stir in milk until fully incorporated.
  6. 6 Pour custard mixture over partially baked crust. Note that the crust will be full.
  7. 7 Sprinkle nutmeg over the filling. Bake in the preheated oven until custard is set and a sharp knife inserted near the center comes out clean, about 40 minutes. Cover edge of pastry with foil for the last 15 minutes of baking to prevent overbrowning.
  8. 8 Cool completely before serving, about 1 hour.

By AMThornton

Classic Cheese Fondue
Appetizer European

Classic Cheese Fondue

4.8

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Add white wine, cherry brandy, garlic clove, cayenne, nutmeg, and cornstarch to a saucepan. Whisk to combine and place on the stove over medium heat. Cook, whisking occasionally, until mixture thickens slightly and you can see wisps of steam in the pan, 3 to 5 minutes.
  2. 2 Add Gruyère and Emmentaler cheeses, one handful at a time, slowly whisking after each addition until melted. Continue whisking until all cheese is melted and sauce is very smooth. Remove from the heat and transfer into a fondue pot to serve.
  3. 3 Keep sauce warm while serving so it doesn't solidify.

By John Mitzewich

Badische Schupfnudeln (Potato Noodles)
Drink European

Badische Schupfnudeln (Potato Noodles)

4.1

Prep
30 min
Cook
40 min
Total
70 min

Instructions

  1. 1 Place whole potatoes in their skins into a large pot of boiling water; boil for 25 to 30 minutes. Remove potatoes, and discard water. When cool enough to handle, peel potatoes, and place on a lightly floured surface. Mash potatoes with a rolling pin.
  2. 2 Place mashed potatoes into a large bowl. Stir in flour, egg, parsley, salt, and nutmeg. Knead well to form a smooth dough. Then roll out the dough to a thickness of about 1/2 inch. Cut flattened dough into thin strips, about 1 1/2 inches long. Gently roll out the strips, or stretch them until the ends taper. Set aside for 15 minutes.
  3. 3 In a large skillet, heat lard over medium heat. Place the potato strips into the skillet, and fry until golden brown on both sides.

By Seb

Bread and Butter Pudding
Dessert European

Bread and Butter Pudding

4.8

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch round pie dish or cake pan.
  2. 2 Butter bread on both sides and cut into triangles. Arrange a single layer of buttered bread in the bottom of the prepared pan, slightly overlapping the triangles.
  3. 3 Sprinkle with 1/2 of the sugar and 1/2 cup currants. Arrange remaining bread on top, then sprinkle with remaining sugar.
  4. 4 Beat milk, eggs, and nutmeg together in a bowl. Pour over bread and press down firmly to compress pudding and help bread absorb milk mixture.
  5. 5 Bake in the preheated oven until golden brown and set, about 30 to 40 minutes.

By Allrecipes Member

Lemon Syllabub
Dessert European

Lemon Syllabub

4.7

Prep
15 min
Cook
Total
45 min

Instructions

  1. 1 Beat cream and sugar in a chilled glass or metal bowl with an electric mixer until mixture begins to thicken. Gradually beat in wine, lemon juice, and lemon zest; continue to beat until light, fluffy, and no longer grainy. Cover and chill for at least 30 minutes.
  2. 2 When ready to serve, spoon into six chilled parfait glasses. Garnish each with a lemon slice and mint sprig.

By SARAH-NEKO

German Spaetzle Dumplings
Dinner European

German Spaetzle Dumplings

4.5

Prep
25 min
Cook
10 min
Total
35 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Fill a large pot halfway full with water and bring to a boil. Adjust heat so water just simmers.
  3. 3 Meanwhile, mix together flour, nutmeg, salt, and white pepper in a medium bowl.
  4. 4 Whisk eggs together in a small bowl.
  5. 5 Add eggs alternately with milk to dry ingredients. Stir until smooth.
  6. 6 Working in batches, press dough through a spaetzle maker, or through a large-holed colander or metal grater, into simmering water.
  7. 7 Cook 5 to 8 minutes. Remove with a slotted spoon or spider and drain well.
  8. 8 Melt butter in a large skillet. Add spaetzle and cook, stirring gently, until heated through.
  9. 9 Serve sprinkled with parsley.

By MARBALET

Schupfnudeln (German Fried Potato Dumplings)
Dinner European

Schupfnudeln (German Fried Potato Dumplings)

3.5

Prep
20 min
Cook
45 min
Total
65 min

Instructions

  1. 1 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 20 to 25 minutes. Drain and peel potatoes.
  2. 2 Place potatoes into a large bowl and mash with a potato masher. Add flour and eggs; mix until well combined. Season with salt, pepper, and nutmeg.
  3. 3 Use your hands to shape potato dough into oblong dumplings with two pointy ends. If dough sticks to your hands, rinse them under cold water.
  4. 4 Bring water to a boil in a large pot over high heat, then reduce to just a simmer. Working in batches, cook dumplings in just simmering water until they float on top. Use a slotted spoon to transfer dumplings to a large bowl of cold water. Remove with a slotted spoon to a colander; drain well.
  5. 5 Heat butter in a large skillet over medium heat. Sauté Schupfnudeln in hot butter until golden brown and crisp on all sides, 5 to 10 minutes. Drain on a paper towel-lined plate.

By nch

Dutch Babies
Breakfast European

Dutch Babies

4.6

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Place a 10-inch cast iron skillet into the oven and preheat to 475 degrees F (245 degrees C).
  3. 3 Whisk eggs in a medium bowl until light. Whisk in milk, then gradually whisk in flour, nutmeg, and salt.
  4. 4 Remove the skillet from the oven and reduce the heat to 425 degrees F (220 degrees C). Place butter into the hot skillet and swirl to melt over the bottom and sides.
  5. 5 Pour batter into the skillet and return to the oven.
  6. 6 Bake until puffed and lightly browned, about 12 minutes. Remove and immediately sift confectioners' sugar over top.
  7. 7 Enjoy!

By barbara_hengels

Irish Heritage Cabbage
Side Dish European

Irish Heritage Cabbage

4.6

Prep
5 min
Cook
20 min
Total
25 min

Instructions

  1. 1 Place cabbage into a large pot. Add water and bring to a boil. Simmer over low heat until tender, about 10 to 15 minutes.
  2. 2 Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 8 minutes. Drain bacon slices on paper towels, crumble and set aside.
  3. 3 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
  4. 4 Drain cabbage and transfer to a baking dish; drizzle with melted butter and sprinkle with crumbled bacon and nutmeg.
  5. 5 Cook under the preheated broiler until the top layer is lightly browned, about 5 minutes. Serve with salt, pepper, and vinegar as desired.

By JOELSGIRL

Hot Mulled Wine
Drink European

Hot Mulled Wine

4.9

Prep
5 min
Cook
15 min
Total
20 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Stir water and sugar together in a saucepan until sugar dissolves. Add lemon, cloves, and cinnamon stick; bring simple syrup to a boil and cook until flavors combine, about 10 minutes.
  3. 3 Strain simple syrup; discard lemon, cloves, and cinnamon stick. Return simple syrup to the saucepan.
  4. 4 Stir wine into simple syrup; heat until hot but not boiling, 5 to 10 minutes.
  5. 5 Serve flecked with nutmeg.

By Jess

Simple Swedish Pancakes
Breakfast European

Simple Swedish Pancakes

4.3

Prep
10 min
Cook
2 min
Total
12 min

Instructions

  1. 1 Combine milk, eggs, 3/4 cup plus 2 tablespoons flour, sugar, salt, and nutmeg in a blender; blend until batter is smooth.
  2. 2 Heat a seasoned griddle over medium-high heat. Ladle 1/4 to 1/2 cup of batter onto the griddle and spread thinly. Cook until top looks barely dry, 1 to 1 1/2 minutes. Slide a long, thin spatula under pancake to loosen edges; flip. Continue cooking until just browned on the second side, about 1 minute more.
  3. 3 Roll up pancakes and serve a few at a time.

By SMOON26

Traditional Apple Noodle Kugel
Side Dish European

Traditional Apple Noodle Kugel

2.0

Prep
20 min
Cook
50 min
Total
70 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8-inch square pan.
  2. 2 Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain.
  3. 3 Beat cream cheese and brown sugar together in a bowl using an electric mixer until smooth and creamy; beat in cottage cheese, egg, egg whites, vanilla extract, cinnamon, and nutmeg until well combined. Fold noodles and apples into cheese mixture by hand; spread into the prepared pan.
  4. 4 Bake in the preheated oven until kugel is lightly browned and firm, 45 to 50 minutes.

By northern exposure

Bacon Clapshot
Dinner European

Bacon Clapshot

4.5

Prep
20 min
Cook
30 min
Total
50 min

Instructions

  1. 1 Place the potatoes and turnips in a large saucepan, cover with water and bring to a boil. Cook until tender, about 20 minutes.
  2. 2 Drain the potatoes and turnips, return them to the saucepan and mash until creamy. Add the butter and milk and beat until fluffy. Stir in the crumbled bacon and season with nutmeg, salt, and pepper.

By ShonaD

Tarte Flambé (Alsatian Bacon and Onion Tart)
Appetizer European

Tarte Flambé (Alsatian Bacon and Onion Tart)

5.0

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Place bacon in a skillet and cook over medium-high heat until cooked but not crisp and fat has rendered out, about 8 minutes. Drain in a strainer; reserve fat.
  2. 2 Place skillet back over medium heat. Add sliced onions. Cook briefly just until they lose their raw edge and soften up slightly, 3 to 5 minutes. Add a teaspoon or 2 of bacon fat if the pan seems too dry. Remove the skillet from heat and allow to cool to room temperature.
  3. 3 Mix fromage blanc, crème fraîche, nutmeg, salt, black pepper, and cayenne pepper together in a mixing bowl.
  4. 4 Place 1 ball of pizza dough on a well-floured surface. Flatten and roll out to a 10- or 12-inch thin circle. Transfer to a cold cast iron pan. Heat over medium-high heat to precook the bottom of crust. As dough heats and bubbles appear, deflate them with the tines of a fork, so crust ends up thin and crisp (not chewy). When bottom is nicely browned and just about to start getting charred, 5 to 7 minutes, remove from heat. Repeat with remaining dough.
  5. 5 Spread a generous amount of cheese mixture over crust. Top evenly with some onions and bacon. Broil 5 or 6 minutes until edges are browned and starting to lift. Repeat for remaining tartes.

By John Mitzewich

Chef John's Scotch Eggs
Appetizer European

Chef John's Scotch Eggs

4.8

Prep
20 min
Cook
20 min
Total
45 min

Instructions

  1. 1 Heat oil in a deep fryer or large saucepan to 350 degrees F (175 degrees C).
  2. 2 Fill a saucepan with 1/2-inch water; bring to a boil. Carefully place cold eggs into the saucepan. Cover with a lid, reduce heat to medium-high, and cook until egg yolks are soft, about 6 minutes. Remove eggs from hot water and cool under cold running water. Peel and dry eggs on paper towels.
  3. 3 Mix together sausage, mustard, nutmeg, and cayenne pepper in a large bowl. Shape mixture into 6 equal balls.
  4. 4 Lay a piece of plastic wrap on a flat work surface. Place 1 sausage ball onto the center of the plastic wrap, fold the plastic over sausage, and flatten into an 1/8-inch-thick oval. Pull the plastic back and place 1 egg onto the center of flattened sausage. Pick up plastic wrap, moisten fingertips, and press sausage around egg to cover completely, sealing well. Repeat with remaining sausage balls and eggs.
  5. 5 Place flour into a shallow bowl. Beat 2 eggs in a second shallow bowl. Pour bread crumbs into a third bowl.
  6. 6 Dredge sausage-wrapped eggs in flour, dip in beaten eggs, then press in bread crumbs to coat. Gently toss between your hands to remove excess bread crumbs, then place breaded eggs on a plate.
  7. 7 Cook in batches in the preheated oil until golden, 5 to 6 minutes. Transfer Scotch eggs to a wire rack to cool, about 5 minutes.

By John Mitzewich

Ostakaka (Swedish Custard)
Dessert European

Ostakaka (Swedish Custard)

2.7

Prep
10 min
Cook
60 min
Total
70 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a casserole dish with butter.
  2. 2 Stir beaten eggs, cottage cheese, cream, sugar, vanilla extract, nutmeg, and salt together in a bowl; pour into prepared casserole dish.
  3. 3 Bake in preheated oven until set and completely browned on top, about 1 hour. Set aside to cool.

By Darcey Family

Käsespätzle
Dinner European

Käsespätzle

4.7

Prep
10 min
Cook
20 min
Total
60 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Sift together flour, nutmeg, salt, and pepper. Beat eggs in a medium bowl. Alternately mix in milk and flour mixture until smooth. Let stand for 30 minutes.
  3. 3 Bring a large pot of lightly salted water to a boil. Press batter through a spaetzle press into the water.
  4. 4 When spaetzle has floated to the top of the water, remove it to a bowl with a slotted spoon.
  5. 5 Mix in 1 cup of the cheese.
  6. 6 Melt butter in a large skillet over medium-high heat. Add onion and cook until golden. Stir in spaetzle and remaining 1/2 cup cheese until well blended. Remove from heat, and serve immediately.

By NDBR

Speculaas Cookies
Dessert European

Speculaas Cookies

4.8

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Dust two baking sheets with flour.
  2. 2 Beat brown sugar and butter together in a bowl with an electric mixer until light and fluffy. Beat in egg, cinnamon, baking powder, cloves, and nutmeg. Mix in flour, 1 cup at a time, until dough comes together.
  3. 3 Shape dough into cookies by hand or roll out and cut dough with cookie cutters; arrange on the prepared baking sheet.
  4. 4 Bake in the preheated oven until firm but not hard, about 10 minutes. Transfer to a wire rack to cool.

By xcgrl604

Crawford Polish Bake
Dinner European

Crawford Polish Bake

4.5

Prep
10 min
Cook
40 min
Total
50 min

Instructions

  1. 1 Preheat oven to 325 degrees F (165 degrees C).
  2. 2 Place potatoes into a large saucepan. Add water to cover and bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer until tender, about 20 minutes.
  3. 3 Once tender, drain potatoes, and mash with 2 tablespoons butter, cream, nutmeg, salt, and pepper. Place the drained sauerkraut into a casserole dish and top with sliced kielbasa. Spread with mashed potatoes and dot with remaining 2 tablespoons of butter.
  4. 4 Bake in preheated oven until heated through, 20 to 30 minutes.

By SOSARA77

British Bread Pudding
Dessert European

British Bread Pudding

4.7

Prep
10 min
Cook
35 min
Total
45 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C).
  2. 2 In a large bowl, combine bread and milk, and set aside to soak for 5 minutes. Then stir in egg, butter, raisins, mixed fruit, brown sugar, nutmeg, and cinnamon. Mix well. Press the mixture into a 9-inch square baking pan.
  3. 3 Bake in preheated oven until golden and firm to touch, about 35 minutes. Leave in baking pan to cool, then cut into squares.

By Anne

Pfeffernusse III
Dessert European

Pfeffernusse III

4.2

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Sift together flour, baking powder, cloves, cinnamon, and nutmeg. Stir in the orange rind and nuts.
  3. 3 In a medium size bowl, beat eggs and sugar until thick. Blend in flour mixture to make a smooth dough.
  4. 4 Roll dough into 1 inch balls, place onto ungreased baking sheets and bake in the preheated oven for 15 minutes, until light brown.

By Kathy Plew

Snert (Split Pea Soup)
European

Snert (Split Pea Soup)

4.7

Prep
30 min
Cook
420 min
Total
450 min

Instructions

  1. 1 Place dried split peas, ham hock, and bacon into slow cooker; pour in chicken broth and 3 1/2 cups water.
  2. 2 Cover cooker and cook on High until peas are tender and broken apart, 3 to 4 hours. Stir in more water as needed to prevent soup from burning on the bottom. Stir occasionally throughout cooking.
  3. 3 Stir potatoes, carrots, leek, onion, celery, and garlic into soup; mix in more water, if needed. Cover and cook soup on High for 2 more hours.
  4. 4 Season with salt, black pepper, thyme, nutmeg, and cloves; mix sausage slices into soup. Cover and cook 2 more hours to blend the flavors.

By carmel

Lorne-Style Fresh Breakfast Sausage
Breakfast European

Lorne-Style Fresh Breakfast Sausage

Prep
30 min
Cook
10 min
Total
160 min

Instructions

  1. 1 Mix together ground beef, ground pork, bread crumbs, beef broth, brown sugar, 1 1/2 teaspoons onion powder, 1 1/4 teaspoons kosher salt, 1 1/4 teaspoons pepper, 1 1/4 teaspoons coriander, 1/2 teaspoon nutmeg, and 1/4 teaspoon allspice in a large bowl until well combined. Shape some of the mixture into 2 or 3 small patties and place remaining sausage mixture in the refrigerator.
  2. 2 Heat oil in a large skillet over medium-low heat. Add sausage patties and cook until browned and cooked through, 3 to 5 minutes per side; do not overcook or sausages will be dry. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
  3. 3 Taste cooked sausages, adding more salt, pepper, and/or spices to the uncooked mixture as desired. Press uncooked sausage mixture into loaf pans and place in the refrigerator until firm, 2 to 3 hours.
  4. 4 Remove sausage "loaves" from the pans and slice into 1/2-inch slabs. Separate slabs with plastic wrap and store in the refrigerator if you will be cooking all sausage within 4 days. Cook as directed above, over medium-low heat.

By Sister Earth Creations Dianne

Kartoffel Kloesse (Potato Dumplings)
Dinner European

Kartoffel Kloesse (Potato Dumplings)

4.3

Prep
25 min
Cook
30 min
Total
55 min

Instructions

  1. 1 Place potatoes into a large pot with enough water to cover. Bring to a boil, then cook until potatoes are soft, about 20 minutes. Drain water and place potatoes into a large bowl.
  2. 2 Mash potatoes, leaving them slightly lumpy as if you were making mashed potatoes. Mix in salt, eggs, flour, 2/3 cup bread crumbs, and nutmeg until combined. If dough is too sticky, you can mix in more flour or bread crumbs. Roll dough into walnut-sized balls.
  3. 3 Bring a large pot of lightly salted water to a boil. Gently drop dumplings into the water. When they come up to the surface, let them boil, uncovered, for 3 minutes. Remove dumplings with a slotted spoon and keep warm.
  4. 4 While the dumpling water is coming to a boil, melt butter in a skillet over medium heat. Add onions and 1/4 cup bread crumbs. Cook, stirring constantly, until onions are tender and sauce has thickened some.
  5. 5 Pour sauce over dumplings before serving.

By SlimCookins