German Spaetzle With Cheese Food

GERMAN CHEESE SPAETZLE (SCHWäBISCHE KäSESPäTZLE)

Steps:

• Preheat the oven to 400 degrees F. Butter a 9x13 (or a little smaller) casserole dish.
• To make the caramelized onions: Melt the butter in a medium-sized heavy stock pot or Dutch oven. Add the onions and stir occasionally for 20-30 minutes until deeply caramelized. Halfway into it sprinkle with a little salt and sugar to help with the caramelizing. Get the onions nice and brown.
• Layer 1/3 of the Spätzle in the bottom of the dish followed by 1/3 of the cheese and 1/3 of the caramelized onions. Repeat, sprinkling each layer with some salt, ending with cheese and onions on top.
• Bake for 10 minutes or longer until the cheese is melted and the edges are just beginning to get a little crispy.Serve immediately. This makes great leftovers!

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.

SPäTZLE

Steps:

• Measure the flour in a large bowl.
• Add eggs, salt and nutmeg.
• Start stirring while slowly adding the milk and water. You can stir with a wooden spoon or an electric mixer. Make sure there are no lumps.
• In a large cooking pot bring about 3 l water to a boil.
• Set up a strainer on top of a bowl.
• Place the Spätzle-Presse on top of the pot and fill with the first portion of dough.
• Slowly press the Spätzle-Presse down but not all at once! Just press it enough to have some dough get into the water and wait a few seconds until it falls of from the Spätzle-Presse on it's own. One can also lift the Spätzle-Presse up and down for more control. Press down further, repeat until the portion is completely in the boiling water.
• You may want to turn down the heat a little bit but make sure it is still boiling.
• After about 3 minutes all the Spätzle will be floating on the surface of the water - time to take them out with a skimmer and move them to a strainer. If you want to keep the Spätzle warm for later, use a pot with hot but not boiling water to keep them warm and separated until they are about to be served. Then proceed with the strainer.
• Continue until the entire dough has turned into delicious Spätzle.
• In a pan heat the butter and let it brown a little bit, then add the Spätzle and turn them in the butter before serving.
• If you don't plan to make Käsespätzle, eat Spätzle as aside with a roast or fried saussages, accompanied by Sauerkraut and a gravy.
• Käsespätzle
• While the Spätzle are made, put the bacon into a large pan and let fry at medium heat. Do not discard the fat, you will need it.
• Peel the onion and cut it into rings.
• Remove the bacon from the pan but leave the fat in the pan.
• Draw some of the fat and add it to the Spätzle - makes it taste even better!
• Add the onions to the pan with the remaining fat and fry until softened and light brown.
• Preheat to oven to 375°F.
• Meanwhile crush or cut the bacon into small pieces.
• In a bowl or directly in the casserole mix the Spätzle with the bacon and the shredded cheese. Mix!
• Fill it into a casserole or iron pan and add the cream. The cream should just cover the bottom up to about 1/3 of the Spätzle height. I recommend to add some salt to the cream before adding it because cream covers the salt taste of dishes.
• Place in the oven and bake for about 15 minutes or until you can see some cream bubbles coming up.
• Stir the casserole and change the oven to "Broil". Let broil for a few minutes and serve hot!
• Käsespätzle is served with fried onions ...
• and a green salad.
• Enjoy while hot!

GERMAN SPAETZLE

Steps:

• Mix eggs, flour, and milk. Add seasonings to taste. (Batter will be pretty thick.).
• Bring a large pot of salted water to boil.
• Using a spaetzle maker or colander (or anything that has holes in it), push batter through the holes into boiling water.
• Spaetzle is ready when it floats. Remove with a slotted spoon to drain the water out.
• Add butter to a saucepan and melt over medium-high heat.
• Add spaetzle and saute. (Add onions and garlic for extra flavor.).
• Serve and enjoy!

KAESE SPAETZLE

Steps:

• Sift together flour, nutmeg, salt and pepper. Beat eggs in a medium bowl. Alternately mix in milk and the flour mixture until smooth. Let stand for 30 minutes.
• Bring a large pot of lightly salted water to a boil. Press batter through a spaetzle press into the water. You may also use a potato ricer, colander, or a cheese grater. When the spaetzle has floated to the top of the water, remove it to a bowl with a slotted spoon. Mix in 1 cup of the cheese.
• Melt butter in a large skillet over medium-high heat. Add onion, and cook until golden. Stir in spaetzle and remaining cheese until well blended. Remove from heat, and serve immediately.

GERMAN SPAETZLE DUMPLINGS

Steps:

• Mix together flour, salt, white pepper, and nutmeg. Beat eggs well, and add alternately with the milk to the dry ingredients. Mix until smooth.
• Press dough through spaetzle maker, or a large holed sieve or metal grater.
• Drop a few at a time into simmering liquid. Cook 5 to 8 minutes. Drain well.
• Saute cooked spaetzle in butter or margarine. Sprinkle chopped fresh parsley on top, and serve.

GERMAN SPAETZLE WITH CHEESE

Steps:

• •Preheat oven to 325°F.
• •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.