GERMAN NOODLE BAKE
This is a recipe I serve each year for my holiday open house because everyone looks for it. Store-bought noodles can be substituted, but I prefer homemade noodles...and so does everyone else. -Kathleen Meineke, Cologne, New Jersey
Provided by Taste of Home
Categories Side Dishes
Time 1h15m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, combine flour and salt. Make a well in center; add eggs. Stir together, forming a dough. , Turn dough onto a floured surface; knead 5-6 minutes. Divide dough in half. Roll each portion into a 12x9-in. rectangle. Dust both sides of dough with flour; roll up, jelly-roll style. Cut into 1/4-in. slices. Unroll noodles on paper towels; let dry for up to 2 hours., Preheat oven to 350°. In a Dutch oven, bring water to a rapid boil. Add noodles; cook 7-9 minutes or until tender., Meanwhile, in a small saucepan, melt butter. Stir in flour, salt and paprika until smooth; gradually add milk. Bring to a boil; cook and stir 2 minutes or until thickened. Remove from heat; stir in cheese until melted. Stir in eggs., Drain noodles; transfer to a greased 11x7-in. baking dish. Top with cheese sauce. Cover and bake 20 minutes. Uncover; bake 10-15 minutes longer or until bubbly., ,
Nutrition Facts : Calories 275 calories, Fat 16g fat (9g saturated fat), Cholesterol 148mg cholesterol, Sodium 453mg sodium, Carbohydrate 17g carbohydrate (4g sugars, Fiber 1g fiber), Protein 15g protein.
FLEISH NOODLES
Make and share this Fleish Noodles recipe from Food.com.
Provided by Rhonda Scheurer
Categories Grains
Time 1h
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Make dough per recipe- with baking powder.
- Mix beef, salt, pepper, onion and water in a bowl.
- Set aside.
- Roll dough out with rolling pin.
- Cut dough into rectangles, about 2" x 3".
- Into each dough rectangle, place a ball of meat mixture.
- Fold dough over and seal around edges to form"pocket".
- In a large pot, bring 8 cups water to a boil, and add 2 more tsp salt.
- Put fleish noodles into boiling water and boil approximately 20 minutes.
- Strain and serve with toasted bread crumbs on top.
Nutrition Facts : Calories 363, Fat 18.5, SaturatedFat 7, Cholesterol 77.1, Sodium 1436.5, Carbohydrate 22.5, Fiber 1.7, Sugar 2.9, Protein 25
GERMAN BEEF SOUP (RINDFLEISCHSUPPE)
This recipe comes from "Authentic German Home Style Recipes" by Gini Youngkrantz. Posted by request.
Provided by HeatherFeather
Categories Meat
Time 2h40m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Make sure you have washed the soup bones well and they have a nice amount of meat on them.
- Do not remove the skin from the onion, but wash it and pat dry.
- Cut a slit into one side of the onion and stick the bay leaf into the slit.
- Poke the whole cloves into the other side of the onion.
- Combine all ingredients except noodles in a huge stockpot.
- Bring to a boil, then lower heat and simmer 2 hours.
- Set a huge bowl underneath a colander and strain soup through colander.
- Save the meat and the carrots and discard the other boiling veggies.
- Dice the carrots and cut any meat chunks into bite sized pieces, discarding any chunks of fat and the bones.
- Set aside.
- Return the broth to the stockpot along with the noodles and simmer until the noodles are tender and cooked through.
- Return the carrots and the meat to the pot and season with a nice amount of salt and pepper, to taste.
- Serve hot.
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