inutes. Add pork cubes and spaetzle.
Add one c chicken
br>Add the chicken and spaetzle (recipe below) and salt and
Spaetzle:
In a large bowl,
Bring the lentils, bacon, onion and 6 cups water to a boil then simmer for 20 mins. Add the carrots and cook for 10 mins. Remove the bacon and dice it. Cook the stew for an additional 15-30 mins.
About 10 mins before the lentils are done, cook the spaetzle in boiling salted water according to the package directions. Heat the oil in a frying pan and fry the bacon. Drain the spaetzle. Add the vinegar to the stew and season to taste. Serve the stew with the spaetzle. Sprinkle with bacon and garnish with parsley.
on't call the dumplings \"spaetzle\" but I can't spell
ush the batter through a spaetzle press (or colander) into kettle
nd put it into a spaetzle maker, or I used a
hickened.
Meanwhile, prepare the spaetzle by sifting together the flour
o boiling.
Prepare Spaetzle batter.
Press Spaetzle batter through colander
t burn).
Cook the Spaetzle al dente in boiling salt
Cook the spaetzle in boiling water following packet directions. Drain well.
Put the sugar in a frying pan with 4 tablespoons water and heat very gently until the sugar dissolves. Bring to the boil and boil until syrupy. Add the apples, lemon juice, cinnamon and spaetzle and heat gently for 3 minutes until the apples are tender.
Transfer to serving dishes and dust lightly with icing sugar. Serve sprinkled with the shredded mint or lemon balm, decorating with extra sprigs.
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.
Simmer on low. Start making spaetzle.
In a separate saucepan
nd simmer while preparing spaetzle.
For spaetzle, combine the flour, salt
Follow package directions for noodles. When done, dump the spaetzle into a colander and quickly rinse with cool water.
Melt the butter in a large skillet over medium heat and add the spaetzle, tossing to coat. Cook for 1 to 2 minutes to give the noodles some color, then sprinkle with chives and season with salt and pepper.
ith lid ready.
Cook Spaetzle according to package directions (I
efrigerate while you prepare Herbed Spaetzle. In an ovenproof saute pan
Cook spaetzle according to package directions. Drain.
Meanwhile, in a saucepan combine the meatballs, broth, mushroom pieces, and chopped onion. Bring to a boil, reduce heat and simmer, covered, 15 to 20 minutes.
In a small bowl, combine, stirring well, the sour cream, flour, and caraway seeds. Stir into meatballs mixture. Cook and stir until thickened and bubbly. Cook one minute longer.
Spoon meatballs over the spaetzle and garnish with chopped parsley.
ravy.
Meanwhile cook the spaetzle or noodles in salted water
Preheat oven to 325\u00b0F.
Heat butter (or oil) in skillet and sautee onions until tender, about 5 minutes.
Butter casserole dish. Begin by layering with 1/3 of the spaetzle, season with salt and pepper, sprinkle with 1/3 of the cheese. Repeat, until you have layered 3 times.
Top with the sauteed onions.
Bake, uncovered, about 20 - 30 minutes, or until bubbly and slightly browned on top.