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I am a former restaurant owner and I studied 2 years at Le Cordon Bleu in Tokyo. I started cooking for my family at age 10, so I have 30 years of experience in the kitchen.

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Bea Hailes06/16/15101010Thank you so much for your prompt .....
Marjorie09/19/11101010Thanks so much. I'll give it a .....
Fritz01/31/11101010Thank you,Teri. I appreciate your help
Pat06/15/091010Teri didn't know the answer but really .....

Recent Answers from Teri Davis

2015-06-14 Sauerbrei:

My Dad's wife who is from Germany shared her recipe:    1 (5-lb.) beef eye of round  2 cups red wine  1 1⁄2 cups red wine vinegar  3 large onions, thinly sliced  1 large carrot, thinly sliced  1

2012-09-09 schweinhaxen:

Brown the pork shanks on all sides and then   season and add a can of beer to the Dutch oven and cover  tightly and cook till tender, 2-3 hours at 350, turning  once halfway through. remove from oven an

2012-08-07 rollbraten:

   1/4 cup Dijon mustard      8 (4 ounce) pieces round steak, pounded 1/4 inch thick      1/2 cup minced onion      2 teaspoons paprika      2 teaspoons salt      2 teaspoons freshly ground black pepper

2011-09-18 Pudding with raspberry syrup:

I'm going to answer this from a lifetime chef point of view. I would guess that if you made a batch of thick cream of wheat, sweetened it, and maybe stirred in a quarter to half cup of heavy cream, a touch

2010-07-19 bubbling rumtoff:

I'd need to see the recipe Julie.  I think you're OK though unless you used blackberries or apples.    1 c. fresh fruit  1 c. sugar over fruit, leave for one hour    Pour enough rum over fruit and sugar


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