Recipes for "spaetzle"

Preheat the oven to 350 degrees F (175 degrees C). Grease a metal colander with 1 teaspoon oil.

Whisk flour and salt together in a bowl. Beat eggs and water together in a bowl; stir into flour mixture until forms a dough.

Bring a large pot of water to a boil. Place spaetzle dough into the oiled colander; set colander over the pot of water. Push dough into the boiling water through the colander holes using a flexible spatula. Stir spaetzle as they boil until they float to the top, about 5 minutes. Transfer spaetzle into an ungreased 9x9-inch baking dish using a slotted spoon.

Cook bacon in a large skillet over medium heat, stirring often, until crisp, about 8 minutes. Transfer bacon to a paper towel; leave drippings in the skillet. Cook onion in drippings until browned, about 10 minutes; transfer to a bowl.

Melt butter in the same skillet over medium heat until foamy; stir in apple and brown sugar. Cook and stir until apple is soft, about 5 minutes. Stir bacon, onion, and sauerkraut into apple mixture; cook, stirring often, until flavors have blended, about 5 minutes. Transfer sauerkraut mixture to the baking dish on top spaetzle.

Place kielbasa pieces in a microwave-safe dish; microwave on full power until sausage is hot and lost its pink color, 2 to 3 minutes. Transfer sausage to the baking dish.

Bake in the preheated oven until bubbling, about 15 minutes.

Gather all ingredients.

Fill a large pot halfway full with water and bring to a boil. Adjust heat so water just simmers.

Meanwhile, mix together flour, nutmeg, salt, and white pepper in a medium bowl.

Whisk eggs together in a small bowl.

Add eggs alternately with milk to dry ingredients. Stir until smooth.

Working in batches, press dough through a spaetzle maker, or through a large-holed colander or metal grater, into simmering water.

Cook 5 to 8 minutes. Remove with a slotted spoon or spider and drain well.

Melt butter in a large skillet. Add spaetzle and cook, stirring gently, until heated through.

Serve sprinkled with parsley.

Place chicken in a stockpot and add enough water to cover. Pour in chicken broth; add onions and celery. Season with salt, pepper, and garlic salt. Bring to a boil and cook until an instant-read thermometer inserted into the center of chicken near the bone reaches 165 degrees F (74 degrees C), about 1 hour. Remove chicken to a platter and let sit until cool enough to handle.

Strain broth, discard onions and celery, and return broth to the stockpot. Remove chicken meat from the bones, chop or tear into pieces, and add to broth in the pot. Bring to a boil and add carrots.

Stir together eggs, 1/2 cup water, and salt in a medium bowl until well combined. Gradually add flour until dough is firm enough to form a ball; add more or less flour as needed. Pat dough out onto a flat plate. Using a butter knife, cut 2- to 3-inch slices of dough off the edge of the plate, allowing them to fall directly into the boiling broth.

Cook until carrots are tender. Sprinkle with parsley flakes to serve.

Whisk flour, milk, egg, crème fraîche, salt, and cayenne pepper together in a bowl until batter drips slowly off whisk. Add a bit more flour if batter seems too thin; add a bit more milk if batter seems too thick.

Bring a large pot of salted water to a simmer over medium-high heat. Push a spoonful of batter into the simmering water through the smooth side of a cheese grater with fairly large holes using a spatula.

Cook spätzle in batches until they rise to water's surface, about 3 minutes. Remove spätzle with a slotted spoon. Repeat with remaining batter.

Mix flour, basil, parsley, garlic salt, and pepper together in a large bowl, and make a well in the center of the mixture.

Whisk eggs and 1 cup water together in a medium bowl. Pour into the well in the flour. Stir until well combined; spaetzle dough will be thick and sticky.

Bring remaining 4 cups water to a boil in a pot over high heat; add salt.

Meanwhile, place spaetzle dough onto a cutting board. Slice off tiny dollops of dough, about the size of a pretzel stick, using a sharp knife. Drop into boiling water and cook until they float to the top of the pot, 1 to 2 minutes. Transfer dollops to a bowl using a slotted spoon. Set aside.

Melt butter in a large frying pan over medium-high heat. Add brown sugar, garlic, and cayenne and stir until sugar is melted, about 1 minute. Add kielbasa and cooked spaetzle to butter mixture; stir over medium-high heat until kielbasa is warmed, 4 to 5 minutes.

Whisk flour, salt, oregano, marjoram, parsley, chives, dill, and pepper together in a large bowl.

Whisk milk, eggs, and mustard together in a small bowl. Gradually mix in flour mixture until just combined.

Bring a large pot of salted water to a boil over medium heat. Place a spaetzle maker over the boiling water and pour spaetzle dough into the slider basket. Run the basket back and forth until bits of dough fall into the boiling water. Boil spaetzle until firm, 2 to 3 minutes. Drain.

Melt butter in a Dutch oven over medium heat. Add olive oil, then onion. Sweat the onion for 3 to 4 minutes. Add mushrooms and saute until slightly browned, about 5 minutes. Add spaetzle and stir to combine. Cook until spaetzle is heated through and crispy in spots, 3 to 5 minutes.

Add chicken broth and bring to a simmer. Stir in spinach and cook until wilted, 1 to 2 minutes. Serve immediately.

Mix flour, water, eggs, salt, and baking powder in a bowl until blended.

Bring a large pot of water to a boil. Place part of the dough into a spaetzle press or potato ricer. Press dough into boiling water; cook and stir until pasta floats, about 2 minutes. Remove with a slotted spoon and rinse with water; repeat with remaining dough.