Fleish Noodles Food

FLEISCHKUECHLE (FLESH-KEEK-LUH)

Steps:

• In a medium bowl, mix together the ground beef, onion, salt and pepper until well blended. Set aside.
• In a large bowl, stir together the flour and salt. Pour in the eggs and milk, and stir until well blended using a sturdy spoon. Form the dough into 2 inch balls, and roll out into circles 1/4 inch thick on a floured surface.
• Form the beef into golf ball sized balls, and place each one onto one half of a dough circle. Fold the other halves of the circles over to enclose the dough. Seal the edges using a saucer or pressing with your fingers.
• Heat the oil in a deep fryer to 365 degrees F (185 degrees C), or over medium-high heat in a large deep skillet. Fry the Keuchle until golden brown, turning once. It should take about 10 minutes total for each batch.

VIETNAMESE TURMERIC & DILL FISH WITH RICE NOODLES

Steps:

• Mix the turmeric with the ginger, sugar and fish sauce in a shallow dish to make a quick marinade. Toss the fish in the marinade and set aside for 5 to 10 minutes while you prepare the noodles.
• Soak the noodles in boiling water for 10 minutes.
• Meanwhile, heat the oil in a wok or frying pan and fry the fish over a high heat for 3 to 4 minutes until just cooked. Turn the fish carefully so it doesn't break. Remove from the heat and add the chile, herbs and spring onions and lightly toss together.
• Drain the noodles and divide between four bowls. Add the chile-herb fish pieces, scatter with the peanuts and serve.

GERMAN NOODLE BAKE

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., ,

KäSESPäTZLE (GERMAN CHEESE SPAETZLE)

Steps:

• Peel the onion and cut it into thin rings. Heat approximately 2 tablespoons of butter in a medium-sized frying pan. Add the onions and sauté them on medium heat until brown. Stir regularly. Make sure to watch them closely towards the end as they can go from browned to burned quite quickly. If you are unsure, turn down the heat and fry the onions slower.
• Melt the other 2 tablespoons of butter in a large frying pan and add the spaetzle. When the spaetzle are warm, sprinkle a little bit of grated cheese on top and stir. Sprinkle some more cheese on and stir again. Repeat until you have used up all the cheese. Now stir regularly until the cheese has fully melted.
• Add salt and pepper to taste. Garnish the cheesy spaetzle with crispy onions and freshly chopped parsley. Käsespätzle tastes great with a fresh green salad.

FLEISH NOODLES

Steps:

• Make dough per recipe- with baking powder.
• Mix beef, salt, pepper, onion and water in a bowl.
• Set aside.
• Roll dough out with rolling pin.
• Cut dough into rectangles, about 2" x 3".
• Into each dough rectangle, place a ball of meat mixture.
• Fold dough over and seal around edges to form"pocket".
• In a large pot, bring 8 cups water to a boil, and add 2 more tsp salt.
• Put fleish noodles into boiling water and boil approximately 20 minutes.
• Strain and serve with toasted bread crumbs on top.

EASY POLISH NOODLES

Steps:

• Combine chicken broth, water, and chicken base in a 6-quart saucepan and bring to a boil. Add kluski noodles, reduce heat, and simmer until liquid is completely absorbed, 30 to 40 minutes.

GERMAN BEEF SOUP (RINDFLEISCHSUPPE)

Steps:

• Make sure you have washed the soup bones well and they have a nice amount of meat on them.
• Do not remove the skin from the onion, but wash it and pat dry.
• Cut a slit into one side of the onion and stick the bay leaf into the slit.
• Poke the whole cloves into the other side of the onion.
• Combine all ingredients except noodles in a huge stockpot.
• Bring to a boil, then lower heat and simmer 2 hours.
• Set a huge bowl underneath a colander and strain soup through colander.
• Save the meat and the carrots and discard the other boiling veggies.
• Dice the carrots and cut any meat chunks into bite sized pieces, discarding any chunks of fat and the bones.
• Set aside.
• Return the broth to the stockpot along with the noodles and simmer until the noodles are tender and cooked through.
• Return the carrots and the meat to the pot and season with a nice amount of salt and pepper, to taste.
• Serve hot.

AMISH NOODLES

Steps:

• In a large pan, brown the butter.
• Add broth and boullion cube, bring to a boil.
• Add noodles, bring to a second boil, cover and turn off heat. (leave pot on the same burner).
• Let stand 30 minutes, stirring 2 or 3 times.