BADISCHE SCHUPFNUDELN (POTATO NOODLES)
Typical of Baden-Baden and the Baden-Wurttemberg state in southwestern Germany, schupfnudeln is a kind of spaeztle (homemade pasta) that gets its name from the Upper German word 'Schupfen,' meaning 'to shove, push, throw or chuck.' They are traditionally handmade by rolling out potato dough on a board and cutting the dough into noodles. Simple and easy to make, they are delicious and go well with almost anything: roast pork, racks of lamb, bits of bacon, sauerkraut, and any cabbage dishes.
Provided by Seb
Categories Side Dish Potato Side Dish Recipes
Time 1h10m
Yield 6
Number Of Ingredients 7
Steps:
- Place whole potatoes in their skins into a large pot of boiling water; boil for 25 to 30 minutes. Remove potatoes, and discard water. When cool enough to handle, peel potatoes, and place on a lightly floured surface. Mash potatoes with a rolling pin.
- Place mashed potatoes into a large bowl. Stir in flour, egg, parsley, salt, and nutmeg. Knead well to form a smooth dough. Then roll out the dough to a thickness of about 1/2 inch. Cut flattened dough into thin strips, about 1 1/2 inches long. Gently roll out the strips, or stretch them until the ends taper. Set aside for 15 minutes.
- In a large skillet, heat lard over medium heat. Place the potato strips into the skillet, and fry until golden brown on both sides.
Nutrition Facts : Calories 215.2 calories, Carbohydrate 27.9 g, Cholesterol 39.1 mg, Fat 9.6 g, Fiber 2.8 g, Protein 4.4 g, SaturatedFat 3.7 g, Sodium 212.8 mg, Sugar 1 g
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.
SWEET OR SAVORY DAMPFNUDEL
Fell in love with these during my time in Germany and I've craved it on a regular basis since.
Provided by mumoyer
Categories Bread Yeast Bread Recipes Rolls and Buns
Time 2h35m
Yield 8
Number Of Ingredients 22
Steps:
- Blend 3 cups flour, 1/4 cup white sugar, yeast, and salt in a food processor. Add warm milk, eggs, and 1/4 cup softened butter and pulse until dough forms into a ball. Transfer dough to a bowl and allow to sit at room temperature to rise, about 1 hour. Knead dough and roll onto a work surface. Cut dough into 8 circles using a cookie cutter or the rim of a drinking glass; allow to rise, about 30 minutes.
- Melt 3 tablespoons butter in a heavy pot over medium heat; cook and stir 1/4 cup sugar into butter until browned, about 5 minutes. Add 1 cup milk to butter-sugar mixture. Arrange dough circles in the pot; cover and cook over low heat until dough is cooked through, 10 to 15 minutes.
- Melt 2 tablespoons unsalted butter in a small saucepan over medium heat; stir 2 tablespoons flour into butter until mixture bubbles, 1 to 2 minutes. Gradually pour 1 cup milk into butter-flour mixture, cooking and stirring until thickened, 3 to 5 minutes. Stir 1/2 cup sugar, brandy, and 1 teaspoon vanilla extract into thickened milk mixture until a smooth vanilla sauce forms, 2 to 3 minutes.
- Mix 2 cups sugar and 1/4 cup warm water together in a saucepan over medium-low heat until sugar is dissolved, about 5 minutes. Very gradually add remaining water, stirring constantly, until mixture is smooth, 2 to 4 minutes. Mix maple syrup, cream, 1 tablespoon unsalted butter, and 1 dash vanilla extract into sugar mixture until a thick caramel sauce forms, about 5 minutes.
- Transfer dampfnudel to a serving dish and pour vanilla sauce over each; top with caramel sauce.
Nutrition Facts : Calories 769.2 calories, Carbohydrate 130.8 g, Cholesterol 112.3 mg, Fat 23.5 g, Fiber 1.6 g, Protein 10.6 g, SaturatedFat 14.2 g, Sodium 427.4 mg, Sugar 91.3 g
RAM NOODLA, GERMAN DISH
MY MOMS RECIPE, AND NOW MINE, THIS IS SOMETIMES CALLED CREAM NOODLES, BUT IT IS DELICIOUS AND I HAVE 3 DAUGHTERS THAT CAN MAKE THE RECIPE THE WAY MY MOM DID, SO ENJOY IF YOU LIKE EGGS, CREAM, ONIONS AND NOODLES YOU HAVE TO TRY THIS
Provided by BONITA VOGEL
Categories Other Main Dishes
Time 20m
Number Of Ingredients 8
Steps:
- 1. YOU NEED TO HAVE AN ELECTRIC FRY PAN WITH A LID THAT SEALS TIGHT. PUT 2 CUPS WATER, 8 TBSPS OF BUTTER FLAVORED CRISCO, AND 2 TBSPS OF SALT
- 2. ROLL DOUGH OUT AS THIN AS YOU CAN, SPREAD A THIN LAYER OF THE FILLING ON THE DOUGH, FOLD INTO STRIPS, CUT AND STRETCH AS FAR AS YOU CAN AND PUT INTO THE FRY PAN. KEEP GOING UNTIL YOU DONT HAVE ANYMORE DOUGH, ADD THE REST OF THE FILLING OVER THE NOODLES AND PUT THE LID ON.
- 3. YOU CANNOT FOR ANY REASON REMOVE OR OPEN THE LID UNTIL YOU DONT HEAR THE NOODLES FRYING ANYMORE, YOU PUT THE PAN ON HIGH, 400 DEGREES FOR 15 MINUTES THEN TURN DOWN TO 250 UNTIL YOU DONT HEAR THE DOUGH FRYING
- 4. WHEN YOU OPEN THE LID, CUT LENGTH WISE AND ACROSS AND USE A PANCAKE TURNER TO MIX IT ALL UP, SERVE AT ONCE
NOODLE KUGEL
Steps:
- Preheat oven to 375 degrees F.
- Boil the noodles in salted water for about 4 minutes. Strain noodles from water. In a large mixing bowl, combine noodles with remaining ingredients and pour into a greased, approximately 9-by-13-inch baking dish.
- Bake until custard is set and top is golden brown, about 30 to 45 minutes.
CRUNCHY RAMEN SALAD
For potlucks and picnics, this ramen noodle salad is a knockout. I tote the veggies in a bowl, dressing in a jar and noodles in a bag. Then I shake them up together when it's time to eat. -LJ Porter, Bauxite, Arkansas
Provided by Taste of Home
Categories Lunch Side Dishes
Time 25m
Yield 16 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, heat 1 tablespoon oil over medium heat. Add almonds and sunflower kernels; cook until toasted, about 4 minutes. Cool., In a large bowl, combine coleslaw mix, onions and red pepper. In a small bowl, whisk vinegar, sugar, pepper, contents of ramen seasoning packets and remaining oil. Pour over salad; toss to coat. Refrigerate until serving. Break noodles into small pieces. Just before serving, stir in noodles, almonds and sunflower kernels.
Nutrition Facts : Calories 189 calories, Fat 13g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 250mg sodium, Carbohydrate 16g carbohydrate (6g sugars, Fiber 3g fiber), Protein 4g protein.
DAMPFNUDELA STEAMED GERMAN DUMPLINGS
My grandmother use to make these when I was a kid and we would eat them as bread right out of the frying pan. These have a crisp salty tasting bottom and soft top. So many memories this recipe brings back!!Serve with canned pears.. This is good with very crisp cooked bacon with the sauerkraut and of course sauted onions.
Provided by kzbhansen
Categories Breads
Time 2h15m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Heat milk a bit and dissolve yeast.
- Make a well in the flour and pour the yeast into the well.
- Let rest 1/2 hour.
- Add remaining milk salt and eggs.
- Beat vigorously til bubbles form.
- Knead well.
- Cover and put dough in a warm place Let rise for 1 hour.
- Cut off 1/2 fist size pieces on floured surface let rise 15 more minutes.
- In a deep skillet or dutch oven melt butter and add warm salted water to a depth of 3/4 inch.
- Add dumplings arranged in one layer touching each other.
- Put lid on pot, seal edges where lid rests with damp cloths to insure no steam escapage.
- Cook on med low heat about 20 minutes Dumplings should have a highly desirable brown crust on bottom. May be served with sauerkraut or canned fruit.
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