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Articles related to austrian recipes

Austrian Recipes - Food from German-Speaking Austria
Austrian recipes adapted and translated for English speakers. From Vienna to Linz, good food and recipes from the Austrian kitchen.
An Austrian Recipe for Plum Jam - German Food - About.com
Powidl is not just a recipe for plum jam to spread on your toast. It is used as a filling in many Austrian recipes such as Powidltascherln or Germknoedel.
German, Austrian, Swiss Recipes for English Speakers - Regional ...
A list of German, Austrian and Swiss recipes divided into countries and regions. Regional recipes from German-speaking countries. German recipes written in ...
Austrian Germknoedel Recipe - Steamed Sweet Dumplings
These Austrian Dumplings are served with butter or vanilla sauce and poppy seeds ... Austrian Germknoedel - Steamed Sweet Austrian Dumplings Recipe.
Kaiserschmarrn (Austrian Pancake With Raisins) Recipe
Kaiserschmarren is an Austrian pancake which you may have ordered at a ski resort once. This Austrian recipe is a classic sweet dinner from flour (Mehlspeise)  ...
Traditional Viennese Apple Strudel Recipe
Making Austrian apple strudel from scratch is not difficult. Traditional apple strudel can be time-consuming, but the skill level needed is moderate. Austrian or  ...
Austrian Easter Bread Recipe - Osterpinze - German Food - About.com
Common in Austrian bakeries in the weeks before Easter, this bread was originally introduced from the Slovenian-Italian area of Friuli. Many different variations ...
Classic Tafelspitz - Boiled Beef - National Dish of Austria
A classic Austrian main dish, Tafelspitz is beef simmered until tender, then served ... German Cooking Basics · Simple Recipes for Great-Tasting German Food ...
Viennese Cutlet (Wiener Schnitzel) Recipe
Few foods are more evocative of Austrian cuisine than the humble Wiener Schnitzel, or Viennese Cutlet. As with many simple recipes, the quality of the ...
Austrian Souffle Dessert Recipe - Salzburger Nockerln - Baked ...
A vanilla soufflé which is lightly scented with lemon and formed into three mounds or "Nockerl". This soufflé has been a mainstay of Austrian cuisine since the ...
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