GRANDMA CHODZINSKI'S POLISH NOODLES
My grandma always made these for us kids . We grow up just calling them grandma's noodles ..super easy
Provided by carrie kinyon
Categories Pasta Sides
Time 35m
Number Of Ingredients 4
Steps:
- 1. bring to boil water cubes and margarine
- 2. add noodles and simmer til tender
GRANDMA'S NOODLES II
Homemade soup noodles.
Provided by Sandy
Categories World Cuisine Recipes European Italian
Yield 4
Number Of Ingredients 5
Steps:
- Combine egg, salt, milk. Add flour. (For thicker noodles add baking powder to flour before mixing.) Separate into two balls.
- Roll out dough, and let stand for 20 minutes.
- Cut into strips and spread to dry--dust with a little flour. Let dry for approximately 2 hours.
- Drop into hot soup--cook for about 10 minutes.
Nutrition Facts : Calories 135.7 calories, Carbohydrate 24.5 g, Cholesterol 47.1 mg, Fat 1.7 g, Fiber 0.8 g, Protein 5.1 g, SaturatedFat 0.5 g, Sodium 372.9 mg, Sugar 0.5 g
GRANDMA LEWIS SCRATCH NOODLES
My grandma Lewis made these everytime she served fried chicken. They went from Oklahoma to Texas via a covered wagon and this was one of the staples she could make with contents in the wagon. She taught me how to vary the recipe to fit beef tips with onion, hamburger and onion, turkey and noodles, vegetable soup, all from flour,...
Provided by Texasgal B
Categories Turkey Soups
Time 1h30m
Number Of Ingredients 12
Steps:
- 1. Hardware needed Lage bowl or heavy mixer Medium bowl for eggs Fork to whisk Rolling pin Large surface to roll out dough Large pot for broth
- 2. Combine room temp eggs and lightly whisk together.
- 3. In a large bowl or heavy mixer add the flour and salt,combine the eggs and slowly add the milk, just enough to form a semi dry ball of dough. Add more milk or flour to create consistency but do not overwork. Noodles will be tough.
- 4. Turn dough out onto a floured surface and divide into thirds. (Its easier to roll)
- 5. Roll egg dough out with a rolling pin and if it sticks dust with a little flour. Roll to 1/8 inch thickness. Roll into a rectangle. Then lightly flour the dough surface and from one short end roll into a tight long roll.
- 6. Using a sharp knife cut egg dough into strips. I usually cut about 1/4 inch. Once cut, open each one and allow to dry in the flour for at least 30 minutes. Repeat this for each ball of egg dough.
- 7. While your dough is drying combine your broth ingredients and allow it to come to a rolling boil.
- 8. When the broth comes to a rolling boil add your noodles a few at a time allowing the broth to come up to temp again. Stir frequently until all are in the broth and it begins to boil.
- 9. Turn down the heat to medium or simmer and allow to cook for 20 minutes or until tender. Add diced chicken, allow to simmer for five minutes, serve over mashed potatoes or a sourdough bread bowl.
GRANDMA'S NOODLES I
My grandmother made these noodles almost every Sunday for dinner. They are eaten over mashed potatoes. They are simple to make with a pasta machine and are still very much in demand in my family.
Provided by JAYANN
Categories World Cuisine Recipes European Italian
Yield 6
Number Of Ingredients 3
Steps:
- Put all ingredients in the pasta machine. Let dry an hour or so.
- Add noodles to boiling chicken stock. Cook for ten to fifteen minutes.
Nutrition Facts : Calories 351 calories, Carbohydrate 63.8 g, Cholesterol 124 mg, Fat 4.1 g, Fiber 2.3 g, Protein 12.8 g, SaturatedFat 1.2 g, Sodium 435.9 mg, Sugar 0.5 g
KLUSKIES (POLISH POTATO DUMPLINGS)
This is going to sound silly, but I got this recipe on the back of a pkg. for plastic cooking spoons. Good Cook brand.
Provided by hcopeland
Categories Potato
Time 30m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Grate selected number of raw, peeled potatoes. Add dash of salt and flour to make a heavy dough mixture. Mix with hands.
- Boil kettle of water. Drop dough with teaspoon (3/4 tsp.) into boiling water. Cook until done. Drain.
- Fry onion and bits of ham in a little butter and pour over Kluskies in serving dish. Serve.
"SPAETZLE" GERMAN EGG NOODLES
Spaetzle are a typical dish of the German state of Schwaben. They are easy to make, wonderfully filling and go exceptionally well with cheese (baked in a casserole), roast pork or simply sprinkled with some crispy fried onions.
Provided by zetallgerman
Time 20m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Put the flour and salt into a large bowl. Bring a large pot of salted water to the boil
- Add the eggs, and start mixing with a wooden spoon, gradually adding water as you go.
- When you have reached a thick consistency (dough should only slowly fall off the spoon) "beat" the dough hard until it forms some bubbles and is well blended.
- Make the Spaetzle by either using a special press (looks like a potato ricer with larger holes) or by scraping small parts of dough off a chopping board with a knife.
- Let each noodle drop into the boiling water (don't overcrowd the pot).
- Once they rise to the surface they are cooked through. Remove with a slotted spoon and enjoy!
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