Helens Baked Spatzle Casserole Spaetzle Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a metal colander.
• Whisk together the flour and salt in a bowl. Mix the eggs and water, and pour into the flour mixture. Stir to form a dough.
• Bring a pot of water to a boil. Place the spaetzle dough into the oiled colander, and set the colander over the pot of water. Use a flexible spatula to push the dough into the boiling water through the holes in the colander. Stir the spaetzle as they boil. When they have floated to the top, they are done (about 5 minutes). Scoop the spaetzle out of the boiling water, and place into an ungreased 9x9-inch baking dish.
• Place the bacon in a skillet over medium heat, and cook, stirring often, until the bacon is crisp, about 8 minutes. Remove bacon, leaving drippings in pan, and set aside. Cook the onion in the same pan as the bacon until browned, about 10 minutes.
• In a large skillet, melt the butter over medium heat until foamy, and stir in the apple and brown sugar. Cook and stir until the apple is soft, about 5 minutes. Transfer the cooked bacon, onions, and sauerkraut into the skillet, and cook, stirring often, until the flavors have blended, about 5 minutes. Pour the sauerkraut mixture into the 9x9-inch baking dish on top of the spaetzle.
• Place the kielbasa pieces into a microwave-safe dish, and cook on full power in a microwave oven until the sausage is hot and has lost its pink color, 2 or 3 minutes. Transfer the sausage to the baking dish.
• Bake in the preheated oven until bubbling, about 15 minutes.

Steps:

• In a large bowl, combine the flour, salt, pepper, and nutmeg. In another mixing bowl, whisk the eggs and milk together. Make a well in the center of the dry ingredients and pour in the egg-milk mixture. Gradually draw in the flour from the sides and combine well; the dough should be smooth and thick. Let the dough rest for 10 to 15 minutes.
• Bring 3 quarts of salted water to a boil in a large pot, then reduce to a simmer. To form the spaetzle, hold a large holed colander or slotted spoon over the simmering water and push the dough through the holes with a spatula or spoon. Do this in batches so you don't overcrowd the pot. Cook for 3 to 4 minutes or until the spaetzle floats to the surface, stirring gently to prevent sticking. Dump the spaetzle into a colander and give it a quick rinse with cool water.
• Melt the butter in a large skillet over medium heat and add the spaetzle; tossing to coat. Cook the spaetzle for 1 to 2 minutes to give the noodles some color, and then sprinkle with the chopped chives and season with salt and pepper before serving.

Steps:

• Place flour, egg, salt, cayenne, cream fraiche, and milk in a mixing bowl. Whisk together until batter drips slowly off the whisk. If batter seems too thin, add a bit more flour; if too thick, add a bit more milk. You can test the thickness using the smooth side of a cheese grater with fairly large holes. If a dollop of the batter does not drip through the grating holes, it's the right consistency.
• Bring a pot of salted water to a simmer over medium-high heat. Use a spatula to push a spoonful of batter through the holes of the smooth side of the grater into the simmering water.
• When dumplings rise to the surface of the water, they are done. This will take just a few minutes. Remove dumplings with a slotted spoon, and repeat in batches with remaining batter.

Steps:

• In a large mixing bowl, beat the 3 eggs with the milk. Slowly mix in the flour and salt. On a floured surface roll out dough until it is about 1/2-inch thick. Cut into small pieces about 1/2 by 1/2-inch in diameter and boil in a large pot for 10 to 15 minutes. Drain and rinse in cold water. Refrigerate if not being used immediately. When ready to serve, melt the butter in a frying pan and saute for a few minutes, until golden brown.

Steps:

• Cook Spaetzle in a large pot of boiling salt water for 13 minutes until tender and strain, add into a large bowl.
• Preheat oven to 350°F.
• Add the oil and butter to a large frying pan over medium high heat. Add in sliced onions and sauté until golden brown, add in bacon and ham and continue to cook for 5 minutes. Mix together the onions, bacon and ham into a large bowl with noodles.
• Add in chives, parsley and seasoning to taste. Be careful with the salt because the bacon is already salty!
• Mix well together and add half the cheese.
• Butter the sides of an oven baking dish, add the mixture and cover it with the remaining cheese.
• Bake for 15 minutes and broil for 3 minutes until the "bake" is golden brown.

Steps:

• Pre heat oven to 375 Fernheit. Have a two quart casserole dish unsprayed with lid ready.
• Cook Spaetzle according to package directions (I found that boiling them for about 22 minutes is perfect).
• While that is cooking sautee pancetta in pan until just cooked. Then add onions and garlic with a table spoon of olive oil until onions are just starting to turn clear. Then add mushrooms and finish cooking to your liking. Feel free to season the veggies to your liking with salt and pepper as you add them.
• Next combine in a large skillet or sauce pan the butter and flour to form a roux.
• Then add heavy cream and let cook until nicely mixed together and starting to thicken. (About two minutes or so) then add regular milk as you would like to make sauce more creamy. Then start to slowly add one handful at a time combine swiss cheese into cream mixture. (You can add more cheese as you would like for flavor if amount above is not enough). Then add chili pepper and hot sauce to your tastes of you would like a more spicy flavor.
• Once sauce is looking well blended and smooth add spaetzle and veggies and mix everything in really well. Then transfer mixture to casserole dish and top off with more swiss cheese or parmesaen and then sprinkle French fried Onions on top to your liking.
• Then bake for 20 minutes at setting above. I recommend having a nice beer (maybe a Hefenwizen) with this dish.

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.

Steps:

• Cook spaetzle according to package directions. Meanwhile, in a small saucepan, saute onion in butter until tender. Stir in flour; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. , Drain spaetzle; stir the spaetzle, broccoli, cheese, ham, mustard and pepper into the white sauce. Transfer to a 3-cup baking dish coated with cooking spray. , Bake, uncovered, at 375° for 15-18 minutes or until bubbly.

Steps:

• Heat oil in large skillet.
• Add zucchini, onion, tomato & garlic.
• Cover & cook until desired tenderness, about 10 minutes. Drain.
• Stir in tomato sauce & seasonings.
• In a 13x9-inch baking dish, place a layer of the zucchini mixture, then top with shredded cheese.
• Continue layers until pan is full, ending with the remaining cheese.
• Bake uncovered, in a 350°F oven, for 25 minutes.
• Top with shredded parmesan or Romano cheese, if desired.