SPAETZLE NOODLES
There's more to Oktoberfest than tipping a stein and turning up the oom-pah-pah. There are all the rib-sticking dishes of Bavarian cuisine. Along with sauerbraten and sausages, schnitzel remain an Oktoberfest favorite. Adapted from Black Forest Mill German Restaurant
Provided by JackieOhNo
Categories German
Time 20m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Follow package directions for noodles. When done, dump the spaetzle into a colander and quickly rinse with cool water.
- Melt the butter in a large skillet over medium heat and add the spaetzle, tossing to coat. Cook for 1 to 2 minutes to give the noodles some color, then sprinkle with chives and season with salt and pepper.
ORIGINAL GERMAN SWABIAN SPAETZLE
Are you ready for some fabulous fare from the "old country?" Try German spaetzle! This German noodle dish can be prepared many different ways but our recipe uses the Swabian variation of adding sautéed onions and cheese for yummy comfort that's quick and easy to make.
Provided by Nina-Kristin Isensee
Categories Pasta
Time 20m
Number Of Ingredients 6
Steps:
- Bring a large pot of salted water to a boil on the stove. While this is heating, sift the flour into a bowl.
- In another bowl, whisk the eggs with the salt and water.
- Gradually add the egg mixture to the flour and whisk together by hand or using an electric mixer until the batter is well beaten and bubbly, without any clumps of flour.
- Using a spaetzle maker or cutting board and bench scraper (or a long, think chef's knife) spread a thin layer of dough onto the board and slowly scrape strips directly into the boiling water.
- After 3-5 minutes, the first spaetzle that were added to the pot will begin bobbing to the top. This means they are cooked. They can be taken out with a skimmer and put into a colander to drain.
- Toss to coat with butter and add a sprinkling of salt and pepper. Serve hot.
- Lightly pan fry in butter until light brown and a bit crispy.
- Serve sprinkled with grated cheese, crumbled bacon, chopped fresh herbs, or sautéed onions.
Nutrition Facts : Calories 293 calories, Sugar 0.3 g, Sodium 329.6 mg, Fat 5.9 g, SaturatedFat 2.7 g, TransFat 0 g, Carbohydrate 48.9 g, Fiber 1.7 g, Protein 9.8 g, Cholesterol 100.6 mg
GERMAN EGG NOODLES: SPAETZLE
Steps:
- Combine flour, eggs, and salt. Add enough water to make a batter the consistency of light cookie dough. Beat well until some air bubbles develop. Let the batter rest.
- Prepare a large pot with salted water. Bring to a boil. Scrape thin rolls of batter from a chopping board or run the batter through a sieve or spaetzle maker into the boiling water.
- Remove cooked spaetzle from the boiling water with a strainer and serve immediately or place in warm water if you are using the noodles soon but not immediately, or place noodles in cold water if you will be refrigerating or freezing.
SPAETZLE AND CHICKEN SOUP
This recipe is from my grandma and I have loved it ever since I was a child. I could eat it EVERY day. The homemade noodles are simple, and you can use frozen chicken breast if you don't have time to use a whole chicken.
Provided by CARLY819
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 2h20m
Yield 8
Number Of Ingredients 12
Steps:
- Place chicken in a stock pot, and add enough water to cover. Pour in the chicken broth, and add celery and onions. Season with salt, pepper and garlic salt. Bring to a boil, and cook for about 1 hour to get a good broth.
- When the chicken is cooked through and tender, remove it to a platter and let sit until it is cool enough to handle. Strain broth, and discard celery and onions. Return the broth to the stock pot. Remove chicken meat from the bones, chop or tear into pieces, then return it to the pot also. Bring the broth to a boil, and add carrots.
- In a medium bowl, stir together the eggs, water and salt. Gradually add flour until the dough is firm enough to form a ball. You may need more or less flour. Pat the dough out on a flat plate. Using a butter knife, cut slices of dough off the edge of the plate so they are about 2 to 3 inches long. Allow them to fall directly into the boiling broth.
- Once the carrots are tender, the soup is ready. Sprinkle with parsley flakes and serve.
Nutrition Facts : Calories 562.2 calories, Carbohydrate 45.3 g, Cholesterol 222.7 mg, Fat 25.2 g, Fiber 4.3 g, Protein 36.3 g, SaturatedFat 7.2 g, Sodium 648 mg, Sugar 5.3 g
SWABIAN NOODLES (SPATZLE)
Definitely a family favorite! Simple ingredients and easy to make. Serve with gravy or melted butter. A great side dish in any German meal. From the New Ulm, Minnesota Cookbook: "Gemutlicher leben Schwaben und fein, mit schwabischer Kuche und schwabischem Wein" (Most happy are the Swabians with their Swabian cookery and Swabian wine)
Provided by The Anciaux Family
Categories Grains
Time 1h
Yield 4 cups, 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Fill large kettle half-full of water and bring to a boil. Combine flour, salt and eggs in a medium-sized mixing bowl, stirring with a fork. Add water until batter stretches 6 - 7 inches before tearing when pulled up on a spoon. Place large spoonful of batter on wooden cutting board, tilt it over kettle and slice thin strips of batter off into the boiling water. Dip knife into cold water between slices to prevent batter from sticking. Cook for 1 - 2 minutes and remove from a slotted spoon. Drain and place in a warmed serving bowl. Continue until batter is gone.
Nutrition Facts : Calories 315.6, Fat 1.6, SaturatedFat 0.4, Cholesterol 35.2, Sodium 207.1, Carbohydrate 63.7, Fiber 2.2, Sugar 0.3, Protein 9.7
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