Displaying all Homemade Recipes
Dumplings
- Serves: 4
- 1.25 EL Butter
- 4 EL Flour
- 400 ml Milk
- 2 Egg Yolks
- 2 EL Parmesan Cheese (grated)
- 1 drops Almond Extract
- Melt butter in a saucepan on medium heat. Stir in flour. Add Milk gradually, stirring constantly until sauce thickens. Set aside.
- In a separate bowl, beat egg yolks. Mix in 1 EL Milk. Add 2 EL of sauce mixture, mixing well. Next add remaining sauce mixture to this, reducing heat to low. Keep stirring mixture until it thickens. Then add cheese and almond extract.
- To cook dumplings, form into small balls, roughly the size of an EL measure. Fill a large pot with 4 to 6 cups of water. Bring water to a boil and add dumplings. Simmer for 5 minutes. Drain and serve.
- Homemade
Homemade Egg Noodles
- Serves: 4
- 84 g Flour
- .25 TL Salt
- 1 Eggs
- 1 TL Olive Oil
- 1 TL Water
- 4 EL Butter
- Salt, Pepper
- 60 g Parmesan Cheese (grated)
- Mix Flour, Salt, Eggs, Olive Oil, and Water together. Add a few drops of water if dough is too stiff. Cover and let dough rest for 30 Minutes.
- Divide dough in half and roll each chunk of dough into thin sheets. Cut into strips. Leave uncovered for about 30 minutes to dry.
- When ready to cook pasta, boil pasta in salted water, cooking until the noodles float. Toss with butter, pepper, and grated cheese. Serve immediately.
- Homemade
Spaetzle Noodles
- Serves: 4
- 378 g Flour
- 1 TL Salt
- .25 TL Nutmeg
- 4 Whole Eggs
- 125 ml Water
- 2 EL Butter
- Mix flour, salt, and nutmeg together in a bowl. Lightly beat eggs and add to mixture along with half of the water used for the recipe. Add enough water to make the dough sticky, yet stiff.
- Chop the dough into tiny pieces and then boil noodles in salted water. Cook noodles until they float. Drain noodles.
- Melt butter in a non-stick frying pan. Lightly brown noodles and serve.
- Homemade
Spaetzle with Grated Parmesan Cheese
- Serves: 4
- 315 g Flour
- 125 ml Water
- 2 Eggs
- 2.5 TL Salt
- 2 EL Butter
- .5 Whole Onion
- 60 g Parmesan Cheese (grated)
- Mix flour, water, eggs, and .5 TL salt together in a bowl. Mix to form a soft dough that is firm, but not too stiff. Add more water if the dough is very stiff, or more flour if the dough is too watery.
- Cut dough into long strands or run dough through a spaetzle maker in salted, boiling water. Spaetzle are finished cooking when they float. Drain and set aside.
- Cut onion into rings. Melt butter in frying pan and cook onion rings until lightly browned. Use as garnish with spaetzle. Sprinkle cheese on top.
- Homemade