SALZBURGER NOCKERL
Categories Mixer Berry Dairy Egg Fruit Dessert Bake Quick & Easy Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 to 6 (dessert) servings
Number Of Ingredients 9
Steps:
- Put oven rack in middle position and preheat oven to 400°F.
- Pour cream into a 9-inch pie plate or shallow gratin dish and spoon lingonberry sauce into cream in dollops (it will be sparse).
- Put egg whites and salt in a bowl, then set bowl in a larger bowl of hot water and stir whites to warm to room temperature, 1 to 2 minutes. Remove from hot water. Beat whites with an electric mixer at high speed until they just form soft peaks, then beat in granulated sugar, 1 tablespoon at a time, beating until whites just form stiff, glossy peaks. Sprinkle flour over meringue and fold in gently but thoroughly. Whisk together egg yolks and vanilla in a small bowl, then fold into whites gently but thoroughly.
- Spoon large dollops of meringue onto cream mixture and bake until golden brown and set, 13 to 15 minutes. If you prefer a less creamy soufflé, bake 5 minutes more. Dust lightly with confectioners sugar and cool 5 minutes before serving.
HUNGARIAN NOODLE SIDE DISH
This is a simple Hungarian dish. This recipe eases preparation by utilizing a slow cooker. Hope you all enjoy it!
Provided by CORWYNN DARKHOLME
Categories Side Dish
Yield 10
Number Of Ingredients 13
Steps:
- Cook egg noodles in a large pot with boiling salted water. Drain well.
- In a large bowl dissolve chicken bouillon cube in boiling water. Mix in the cream of mushroom soup, chopped onion, Worcestershire sauce, poppy seeds, garlic powder, and hot pepper sauce. Stir in cottage cheese, sour cream, and cooked egg noodles.
- Transfer to lightly greased slow cooker and sprinkle the top with parmesan cheese and paprika.
- Cover and cook on high for 3 to 4 hours. Serve immediately.
Nutrition Facts : Calories 365.1 calories, Carbohydrate 39.3 g, Cholesterol 66.6 mg, Fat 16.5 g, Fiber 1.7 g, Protein 15.2 g, SaturatedFat 8.6 g, Sodium 826.1 mg, Sugar 2.3 g
PAPRIKAHUHN MIT NOCKERL - CHICKEN PAPRIKASH WITH TINY DUMPLINGS
A dish that is shared by Austria and Hungary, dating back to the Austro - Hungarian Monarchy. In order to achieve the taste and color desired, it is important to use Hungarian Paprika in this dish. Serve on a bed of Nockerl,"Recipe #8563" and enjoy with a green, leafy salad and a glass of Hungarian Tokayer wine.
Provided by gemini08
Categories Stew
Time 1h5m
Yield 1 casserole, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Finely chop the onion.
- Heat the butter in a heavy pan or dutch oven with a lid until it foams, add the chopped onion and saute until soft but not browned.
- Add the chicken meat and together with the onion brown lightly, stirring frequently.
- Season with salt and paprika and stir until the paprika is well incorporated and fragrant, careful not to burn it, it will get very bitter.
- Add the flour and stir, add the creme fraiche stirring to combine.
- Now add the chicken stock, turn the heat to medium low, cover and simmer until the meat is cooked and the liquid is reduced to a ceamy sauce.
- Plate over "Nockerl", sprinkle with chopped parsley and serve.
Nutrition Facts : Calories 561.5, Fat 39.7, SaturatedFat 22.6, Cholesterol 231.2, Sodium 669.4, Carbohydrate 9.2, Fiber 1.1, Sugar 2.1, Protein 41.2
HUNGARIAN NOCKERL
Hungarian noodle dish served with braised meats and paprikash dishes. I come from a long line of Hungarian's and am a first generation Hungarian-American. We call it Nockerl and many Hungarian cookbooks call it by this name. Get over it.
Provided by Hungarian Gypsy
Categories Hungarian
Time 30m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Add the water, eggs and salt to the flour in a large bowl.
- Mix well.
- Cover the bowl with a terry cloth towel until you are ready to use.
- Fill a large pot with water and add salt to taste.
- Bring to boil.
- Wet a wooden cutting board and put 1/3 of the dough on it.
- Using a sharp knofe, flick 1 inch strips into the water.
- Stir the pot occasionally and keep the water at a simmer.
- Cook for 5-10 minutes after the last batch is added.
- Drain and rinse with water.
- Melt 2 tablespoons of butter and add with the nockerl to a dish and keep in a low, warm oven until ready to serve.
- Serve with Chicken Paprikash, Stuffed Cabbage or braised meat dishes.
Nutrition Facts : Calories 252, Fat 2.3, SaturatedFat 0.6, Cholesterol 70.5, Sodium 219.2, Carbohydrate 47.8, Fiber 1.7, Sugar 0.3, Protein 8.6
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