194 spaetzle issue Recipes

all-purpose flour, eggs, olive oil, heavy cream (i used half and half), coarse salt, ground pepper, ground nutmeg

eggs, chopped parsley, nutmeg, all- purpose flour, chavrie fresh goat cheese, butter, salt and pepper to taste

eggs, vegetable oil, water, milk, all-purpose flour, salt, baking powder

all-purpose flour, salt, ground pepper, ground nutmeg, ground caraway seed, eggs, milk

king arthur unbleached all-purpose flour, eggs, lightly beaten, milk, salt, water, butter

boneless beef chuck roast, cooking oil, sliced carrots, chopped onions (2 large), sliced celery (2 stalks ), chopped kosher dill pickle (or to taste), dry red wine or 1/2 cup beef broth, german mustard, fresh coarse ground black pepper, bay leaves, all-purpose flour, dry red wine or 2 tbsp beef broth, hot cooked spaetzle noodles or cooked noodles, snipped fresh parsley (optional)

flour, eggs, beaten, salt, water (or more ), butter (for browning noodles), fresh mozzarella cheese (cubed ), edam cheese (shredded )

all-purpose flour, ground nutmeg, salt, pepper, eggs, milk, butter, onion, sliced, shredded emmentaler cheese

eggs, all-purpose flour, salt, vegetable oil, water, vegetable oil, onions, halved and sliced, shredded swiss cheese, vinegar, chopped fresh parsley, for garnish

all-purpose flour, dried basil, onion powder, salt and ground black pepper to taste, eggs, water, water, salt

all-purpose flour, milk, eggs, ground nutmeg, freshly ground white pepper, salt, water, butter, chopped fresh parsley

flour, salt, eggs, lukewarm tap water, sparkling (or normal) water

eggs, all-purpose flour, water, salt, baking powder, white pepper, nutmeg

all-purpose flour, salt, divided, ground nutmeg, eggs, milk, water, butter or margarine, fine, dry breadcrumbs

king arthur unbleached all-purpose flour, salt, ground nutmeg, white pepper, eggs, lightly beaten, milk, chicken broth or water, butter, grated parmesan cheese , optional

skirt steaks, extra-virgin olive oil for drizzling, steak seasoning blend (recommended : montreal seasoning by mccormick), butter, softened, blue cheese crumbles, chopped chives

mile high lemon meringue secrets, lemon meringue pie may be an american classic , but it can be tricky to prepare. there s the crust with all its issues, then the tart filling and the meringue itself, which is all too prone to weeping. and that topping is never, ever as tall and fluffy as we would like. we wanted to figure out how to make a perfect lemon meringue pie with a sky-high topping. here s what we discovered, make the meringue with a hot sugar syrup (what the professionals call italian-style meringue). this ensures that the meringue is cooked through and stable enough to be piled high on top of the filling. the addition of a little cream of tartar to the egg whites while mixing also helps to stabilize the meringue.flavor the filling with both lemon zest and lemon juice for the brightest citrus flavor. remember to strain the filling to remove the zest, which would mar the otherwise silky smooth filling.use a rubber spatula to spread the meringue over the filled pie, making sure to stick the meringue to the edge of the pie crust to prevent the topping from shrinking. once all the meringue is on the pie, use the spatula to make the spikes and peaks of meringue., all-purpose flour , for dusting, brisee (pie dough) for 1 single 9 inch pie crust, egg, heavy cream, cornstarch, cake flour, salt, sugar, egg yolks, lightly beaten, fresh lemon juice, lemon rind, unsalted butter, cut into small pieces, egg whites, sugar, salt

lentils (soaked overnight), carrot, potato, salt, pepper, bouillon cubes, flour (dissolved in 1/4 cup water), apple cider vinegar, red wine