GERMAN SPAETZLE DUMPLINGS
Traditional German dumplings. You can also mince a few pieces of bacon in a pan, and heat the cooked spaetzle in the bacon drippings-only omit the butter, if preparing recipe with bacon.
Provided by MARBALET
Categories Main Dish Recipes Dumpling Recipes
Yield 6
Number Of Ingredients 9
Steps:
- Mix together flour, salt, white pepper, and nutmeg. Beat eggs well, and add alternately with the milk to the dry ingredients. Mix until smooth.
- Press dough through spaetzle maker, or a large holed sieve or metal grater.
- Drop a few at a time into simmering liquid. Cook 5 to 8 minutes. Drain well.
- Saute cooked spaetzle in butter or margarine. Sprinkle chopped fresh parsley on top, and serve.
Nutrition Facts : Calories 140.9 calories, Carbohydrate 16.8 g, Cholesterol 73 mg, Fat 6 g, Fiber 0.7 g, Protein 4.7 g, SaturatedFat 3.2 g, Sodium 268.6 mg, Sugar 0.7 g
SPAETZLE
Steps:
- In a large bowl, combine the flour, salt, pepper, and nutmeg. In another mixing bowl, whisk the eggs and milk together. Make a well in the center of the dry ingredients and pour in the egg-milk mixture. Gradually draw in the flour from the sides and combine well; the dough should be smooth and thick. Let the dough rest for 10 to 15 minutes.
- Bring 3 quarts of salted water to a boil in a large pot, then reduce to a simmer. To form the spaetzle, hold a large holed colander or slotted spoon over the simmering water and push the dough through the holes with a spatula or spoon. Do this in batches so you don't overcrowd the pot. Cook for 3 to 4 minutes or until the spaetzle floats to the surface, stirring gently to prevent sticking. Dump the spaetzle into a colander and give it a quick rinse with cool water.
- Melt the butter in a large skillet over medium heat and add the spaetzle; tossing to coat. Cook the spaetzle for 1 to 2 minutes to give the noodles some color, and then sprinkle with the chopped chives and season with salt and pepper before serving.
HERBED SPAETZLE
Steps:
- In a large bowl combine 3/4 cup water, the eggs, salt and flour. Whisk well, until the dough is soft and sticky.
- Heat the butter and oil in a large saute pan over medium-high heat, stirring constantly. When the butter begins to foam, add the garlic, chives, parsley and marjoram. Cook until the butter begins to brown, about 1 minute. Add the white wine and allow to reduce for a minute. Keep warm.
- Bring a large pot of well-salted water to a boil. Transfer the spaetzle batter to a colander with small holes. Set the colander above the boiling water and, using a spatula or bench scraper, press the batter through the holes and directly into the water. Cook for 1 to 2 minutes, or until the spaetzle float to the surface. Drain and immediately add the spaetzle to the pan with the butter sauce. Over high heat, toss the spaetzle and the sauce together for 30 to 40 seconds, or until the spaetzle sizzles. Sprinkle with some grated Parmesan and serve.
"SPAETZLE" GERMAN EGG NOODLES
Spaetzle are a typical dish of the German state of Schwaben. They are easy to make, wonderfully filling and go exceptionally well with cheese (baked in a casserole), roast pork or simply sprinkled with some crispy fried onions.
Provided by zetallgerman
Time 20m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Put the flour and salt into a large bowl. Bring a large pot of salted water to the boil
- Add the eggs, and start mixing with a wooden spoon, gradually adding water as you go.
- When you have reached a thick consistency (dough should only slowly fall off the spoon) "beat" the dough hard until it forms some bubbles and is well blended.
- Make the Spaetzle by either using a special press (looks like a potato ricer with larger holes) or by scraping small parts of dough off a chopping board with a knife.
- Let each noodle drop into the boiling water (don't overcrowd the pot).
- Once they rise to the surface they are cooked through. Remove with a slotted spoon and enjoy!
SPAETZLE
This traditional German dish is one of the most popular dishes in our family restaurant. It is so delicious when served with schnitzel or Parmesan cheese.-5;Essen Haus, Bob and Gail Worm, Madison, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- In a bowl, combine flour, salt, nutmeg and pepper. Add eggs and milk; stir to mix well (batter will be thick). In a Dutch oven or large kettle, bring chicken broth to a boil. Drop batter by 1/2 teaspoonfuls into boiling liquid. Boil until spaetzle rise to the surface; remove to ice water. Drain well. In a skillet, heat spaetzle in butter until lightly browned. Serve with schnitzel and gravy or with Parmesan cheese.
Nutrition Facts : Calories 326 calories, Fat 7g fat (2g saturated fat), Cholesterol 190mg cholesterol, Sodium 920mg sodium, Carbohydrate 51g carbohydrate (2g sugars, Fiber 2g fiber), Protein 14g protein.
SPäTZLE (AKA SPAETZLE)
Apparently spätzle translates to little swallows in German, which makes a lot of sense when you consider their shape. These micro-dumplings cook in a just a few minutes, and are great plain with browned butter or topped with slowly braised meat.
Provided by Chef John
Categories Side Dish
Time 20m
Yield 2
Number Of Ingredients 6
Steps:
- Place flour, egg, salt, cayenne, cream fraiche, and milk in a mixing bowl. Whisk together until batter drips slowly off the whisk. If batter seems too thin, add a bit more flour; if too thick, add a bit more milk. You can test the thickness using the smooth side of a cheese grater with fairly large holes. If a dollop of the batter does not drip through the grating holes, it's the right consistency.
- Bring a pot of salted water to a simmer over medium-high heat. Use a spatula to push a spoonful of batter through the holes of the smooth side of the grater into the simmering water.
- When dumplings rise to the surface of the water, they are done. This will take just a few minutes. Remove dumplings with a slotted spoon, and repeat in batches with remaining batter.
Nutrition Facts : Calories 186.7 calories, Carbohydrate 25.4 g, Cholesterol 105 mg, Fat 6.1 g, Fiber 0.9 g, Protein 7.4 g, SaturatedFat 2.9 g, Sodium 527.6 mg, Sugar 1.6 g
BIERGARTEN SPATZLE
Do not over-crowd the pot, and make in small batches. This takes more time but produces a much better product. This restaurant at Disney was kind enough to share this with us. It is so simple, but excellent.
Provided by Oxford
Categories German
Time 21m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Mix the all-purpose flour and semolina (corn meal) flour together then add the salt and incorporate well.
- Mix in the water and eggs until you have a firm but wet consistency.
- In a 10 quart pot, fill 3/4 quarters full with water add 2 tablespoons of vegetable oil and bring to a boil.
- Using a spatle press or a large-holed colander press the spatzle dough through the holes. Do this in small batches as not to over-crowd the pot of water.
- The spatzle will be cooked when it floats to the top of the water. This happens very quickly.
- Remove each batch from the water with a slotted spoon into a bowl/container with a top over it to keep it warm.
- Drain any excess water from the cooked spatzle.
- Saute the cooked spatzle in a pan with butter, until it begins to turns golden brown and slightly crunchy.
- Salt and pepper to taste and garnish with parsley.
Nutrition Facts : Calories 470.3, Fat 17.6, SaturatedFat 8.5, Cholesterol 335.6, Sodium 948.1, Carbohydrate 58.4, Fiber 2.2, Sugar 0.7, Protein 17.6
SPAETZLE
The name spaetzle is German for "little sparrow," which is what the shape of these tiny noodles or dumplings resemble. Serve them as a side dish-tossed with a little melted butter like potatoes or rice, or topped with a creamy sauce or gravy. If you want to make them quickly, look for a spaetzle maker in your favorite kitchenware store.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 25m
Yield 6
Number Of Ingredients 6
Steps:
- Fill 4-quart Dutch oven half full with water; heat to boiling. In medium bowl, mix eggs, milk, flour, salt and pepper with fork (batter will be thick).
- Press a few tablespoons of the batter at a time through colander with 1/4-inch holes, or spaetzle maker, into boiling water. Stir once or twice to prevent sticking. Cook about 2 to 5 minutes or until spaetzle rise to surface and are tender; drain. Toss with butter.
Nutrition Facts : Calories 120, Carbohydrate 17 g, Cholesterol 75 mg, Fat 1, Fiber 0 g, Protein 5 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 135 mg, Sugar 0 g, TransFat 0 g
More about "biergarten spatzle recipes"
GERMAN BIERGARTEN SPäTZLE RECIPE | FOODIE GLOBE TROTTER
From thefoodieglobetrotter.com
Cuisine GermanCategory Main CourseServings 4Total Time 40 mins
- Drain and rinse starch off the spätzle in a colander. Shake off any excess water. Note: spätzle should be completely dry for the next step; pat dry with a paper towel, if needed.
- Sauté the sausage in a large skillet on medium-high for 2-3 minutes (or until cooked if using your own sausage). Slice into ¼ inch medallions and set aside.
RECIPES - SPATZLE & CHEESE SPATZLE - BIERGARTEN - GERMANY - EPCOT
From allears.net
Estimated Reading Time 1 min
GRANDMA'S GERMAN SPAETZLE - MY FARMHOUSE TABLE
From myfarmhousetable.com
GERMAN HOMEMADE SPAETZLE RECIPE | ORIGINAL TRADITIONAL PASTA
From theomaway.com
GERMAN SPAETZLE WITH MUSHROOM SAUCE - JäGERSPäTZLE
From savorynothings.com
HOMEMADE GERMAN SPäTZLE RECIPE (SPäTZLE) - CHEERFUL COOK
From cheerfulcook.com
SPATZLE - BETTER THAN BOUILLON
From betterthanbouillon.com
BEDA'S BIERGARTEN MENU
From bedasbiergarten.com
SPAETZLE | THE DISNEY FOOD BLOG
From disneyfoodblog.com
SPAETZLE | BETTER HOMES & GARDENS
From bhg.com
OMA'S GERMAN SPAETZLE RECIPE ~ EASY HOMEMADE NOODLES
From quick-german-recipes.com
EASY GERMAN SPAETZLE RECIPE - SWEET CS DESIGNS
From sweetcsdesigns.com
RECIPES - SPATZLE & CHEESE SPATZLE - BIERGARTEN - GERMANY - EPCOT
From pinterest.com
RECIPES - SPATZLE & CHEESE SPATZLE - BIERGARTEN - GERMANY - EPCOT
From pinterest.com
GERMAN BIERGARTEN SPäTZLE RECIPE | FOODIE GLOBE TROTTER | RECIPE ...
From pinterest.fr
EASY HOMEMADE GERMAN SPAETZLE RECIPE - THE SPRUCE EATS
From thespruceeats.com
GERMAN SPAETZLE (SPäTZLE) - BINKY'S CULINARY CARNIVAL
From binkysculinarycarnival.com
5 INGREDIENT SPAETZLE RECIPE | BERLY'S KITCHEN
From berlyskitchen.com
HOMEMADE GERMAN SPAETZLE RECIPE | MEL'S KITCHEN CAFE
From melskitchencafe.com
GERMAN SPäTZLE WITH BEER CHEESE SAUCE - BEERADVOCATE
From beeradvocate.com
EASY SPAETZLE RECIPE: HOW TO MAKE GERMAN EGG NOODLES
From kenarry.com
SPAETZLE RECIPES | FOOD & WINE
From foodandwine.com
HOMEMADE GERMAN SPAETZLE RECIPE - THE WANDERLUST KITCHEN
From thewanderlustkitchen.com
HOMEMADE GERMAN SPAETZLE DUMPLINGS RECIPE • CURIOUS CUISINIERE
From curiouscuisiniere.com
GRANNY'S GERMAN SPAETZLE - THE STAY AT HOME CHEF
From thestayathomechef.com
HOMEMADE SPAETZLE RECIPE - SPICY SOUTHERN KITCHEN
From spicysouthernkitchen.com
GERMAN SPAETZLE OR SPäTZLE (SOFT EGG NOODLE): COOKING IN THE …
From acanadianfoodie.com
BEET SPAETZLE WITH CHARD AND GOAT CHEESE - BITE HOUSE
From thebitehouse.com
EASY HOMEMADE GERMAN SPAETZLE RECIPE - HOUSE OF NASH EATS
From houseofnasheats.com
SPAETZLE | CELEBRITY CHEF IDEAS & FOOD | THE LATEST FOOD NEWS IN …
From foodmag.ca
10 BEST SPAETZLE SIDE DISHES RECIPES | YUMMLY
From yummly.com
SPAETZLE RECIPE | EATINGWELL
From eatingwell.com
BIERGARTEN SPATZLE RECIPE - WEBETUTORIAL
From webetutorial.com
RECIPES - SPATZLE & CHEESE SPATZLE - BIERGARTEN - GERMANY - EPCOT
From pinterest.co.uk
HOMEMADE GERMAN SPAETZLE RECIPE - THE DARING GOURMET
From daringgourmet.com
GERMAN BIERGARTEN SPäTZLE RECIPE - FOOD NEWS
From foodnewsnews.com
DEAL4GO TRACKPAD TOUCHPAD BRACKET W/LEFT & RIGHT MOUSE …
From snsentps.com
HOMEMADE SPAETZLE RECIPE – NO NEED TO GO GERMANY IN LOCKDOWN
From charlietrotters.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#30-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #side-dishes #pasta #german #european #kid-friendly #stove-top #dietary #comfort-food #pasta-rice-and-grains #taste-mood #equipment
You'll also love