HERBED SPAETZLE
Steps:
- In a large bowl combine 3/4 cup water, the eggs, salt and flour. Whisk well, until the dough is soft and sticky.
- Heat the butter and oil in a large saute pan over medium-high heat, stirring constantly. When the butter begins to foam, add the garlic, chives, parsley and marjoram. Cook until the butter begins to brown, about 1 minute. Add the white wine and allow to reduce for a minute. Keep warm.
- Bring a large pot of well-salted water to a boil. Transfer the spaetzle batter to a colander with small holes. Set the colander above the boiling water and, using a spatula or bench scraper, press the batter through the holes and directly into the water. Cook for 1 to 2 minutes, or until the spaetzle float to the surface. Drain and immediately add the spaetzle to the pan with the butter sauce. Over high heat, toss the spaetzle and the sauce together for 30 to 40 seconds, or until the spaetzle sizzles. Sprinkle with some grated Parmesan and serve.
HERB SPAETZLE
Steps:
- Bring a large pot of well salted water to a boil over medium heat.
- In a small bowl whisk together the eggs and milk until they are a homogeneous mixture.
- In a large bowl, add flour and make a hole in the flour. Add a pinch of salt and using a fork, gradually combine the milk/egg mixture with the flour. Mix until they are just combined. Stir in 1/4 cup of the herbs.
- Place the batter in a colander over the boiling water. Using a rubber spatula or a spaetzle maker, push the batter through a colander into the boiling water. Boil the spaetzle for 2 to 3 minutes or until firm. Drain the spaetzle and place in a medium bowl. Add some olive oil and the remaining 1/4 cup of herbs. Toss to coat evenly and serve immediately.
- What cuties!
HERBED SPAETZLE
Provided by Food Network Kitchen
Categories side-dish
Time 45m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Bring a pot of salted water to a bare simmer. Combine the flour, 2 teaspoons salt, a pinch of pepper and the nutmeg in a large bowl. Whisk the sour cream, seltzer, eggs, herbs and mustard in another bowl, then stir into the flour mixture.
- Fill a large bowl with ice water. Working over the simmering water, place about 1 cup dough in a colander and push the dough through with a rubber spatula. Cook the spaetzle for 1 minute after they float to the surface, then remove with a slotted spoon and transfer to the ice water. Repeat with the remaining dough, letting the water return to a bare simmer between batches. Drain the spaetzle, spread out on a baking sheet and pat dry with paper towels. Toss with 2 teaspoons olive oil.
- Heat 2 tablespoons butter and 1 tablespoon olive oil in a large skillet over medium-high heat. Increase the heat to high and add half of the spaetzle in an even layer. Cook, undisturbed, until golden brown on the bottom, about 5 minutes. Shake the pan and loosen the spaetzle with a spatula; continue cooking until heated through, about 1 more minute. Season with salt and pepper. Repeat with the remaining butter, oil and spaetzle.
SPAETZLE IN HERBED TOMATO CREAM SAUCE
Looking for a creamy pasta side? Then check out this easy spaetzle- perfect for a German meal.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Heat oil in 10-inch nonstick skillet over medium heat. Cook tomatoes and garlic in oil 5 to 7 minutes, stirring occasionally, until tomatoes are tender; reduce heat to low.
- Stir in chives, basil, sour cream and mayonnaise. Cook 2 to 3 minutes, stirring occasionally, until sauce is hot.
- Meanwhile, heat spaetzle as directed on package. Add hot spaetzle to skillet; toss to coat with sauce.
Nutrition Facts : Calories 110, Carbohydrate 17 g, Cholesterol 50 mg, Fiber 1 g, Protein 5 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 220 mg
SPAETZLE IN HERBED TOMATO CREAM SAUCE
From the BettyCrocker.com website, for ZWT 6. You know, I've seen several Speatzle recipes and not one of them came with a sauce. I might try this after ZWR is over.
Provided by Studentchef
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil in 10-inch nonstick skillet over medium heat. Cook tomatoes and garlic in oil 5 to 7 minutes, stirring occasionally, until tomatoes are tender; reduce heat to low.
- Stir in chives, basil, sour cream and mayonnaise. Cook 2 to 3 minutes, stirring occasionally, until sauce is hot.
- Meanwhile, heat spaetzle as directed on package. Add hot spaetzle to skillet; toss to coat with sauce.
Nutrition Facts : Calories 63.1, Fat 5.6, SaturatedFat 2.2, Cholesterol 8.2, Sodium 66.3, Carbohydrate 3, Fiber 0.1, Sugar 0.5, Protein 0.7
TOMATO-CREAM SAUCE FOR PASTA
Serve over your favorite pasta. Absolutely delicious and so easy to make!
Provided by Kimber
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Creamy
Time 20m
Yield 5
Number Of Ingredients 11
Steps:
- In a saucepan, saute onion and garlic in olive oil over medium heat. Make sure it doesn't burn. Add tomatoes, basil, sugar, oregano, salt and pepper. Bring to boil and continue to boil 5 minutes or until most of the liquid evaporates. Remove from heat; stir in whipping cream and butter. Reduce heat and simmer 5 more minutes.
Nutrition Facts : Calories 182 calories, Carbohydrate 6.7 g, Cholesterol 38.7 mg, Fat 16.6 g, Fiber 1.2 g, Protein 1.7 g, SaturatedFat 7.7 g, Sodium 270.3 mg, Sugar 3.7 g
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