SPAETZLE RECIPE: HOW TO MAKE IT - TASTE OF HOME
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
Total Time 35 minutes
Prep Time 15 minutes
Cook Time 20 minutes
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, FatContent 7g fat (2g saturated fat), CholesterolContent 190mg cholesterol, SodiumContent 920mg sodium, CarbohydrateContent 51g carbohydrate (2g sugars, FiberContent 2g fiber), ProteinContent 14g protein.
SPAETZLE DUMPLINGS RECIPE: HOW TO MAKE IT - TASTE OF HOME
These tender homemade spaetzle noodles take only minutes to make and are a natural accompaniment to chicken. You can serve them with chicken gravy or simply butter them and sprinkle with parsley. —Pamela Eaton, Monclova, Ohio
Provided by Taste of Home
Categories Side Dishes
Total Time 15 minutes
Prep Time 10 minutes
Cook Time 5 minutes
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, stir the flour, eggs, milk and salt until smooth (dough will be sticky). In a large saucepan over high heat, bring water to a boil. Pour dough into a colander or spaetzle maker coated with cooking spray; place over boiling water. , With a wooden spoon, press dough until small pieces drop into boiling water. Cook for 2 minutes or until dumplings are tender and float. Remove with a slotted spoon; toss with butter. If desired, sprinkle with parsley.
Nutrition Facts : Calories 223 calories, FatContent 6g fat (2g saturated fat), CholesterolContent 130mg cholesterol, SodiumContent 856mg sodium, CarbohydrateContent 33g carbohydrate (1g sugars, FiberContent 1g fiber), ProteinContent 9g protein.
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- 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.
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Total Time 30 minutes
Category side-dish
- Spray both sides of a colander with 1/4-inch-wide holes (see Cook's Note) with cooking spray then spoon the batter into the colander. Hold the colander directly above the pot of boiling water (using an oven mitt if necessary) and working quickly, use a rubber spatula to push the batter through the holes into the water. Simmer until all of the spaetzle float to the surface and are tender, about 2 minutes. Drain and transfer to a bowl. Toss the spaetzle with the butter and sprinkle with herbs, if using.
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