Kaese Spaetzle 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!

GERMAN CHEESE-NOODLE CASSEROLE (KäSESPäTZLE)

Steps:

• Gather the ingredients.
• Start by making the caramelized onions about 1 hour before the casserole needs to go into the oven.
• Heat the butter and oil in a nonstick pan on medium. Turn heat to low and add onions. Stir every few minutes for about an hour, or until onions are lightly browned and sweet enough for your taste. Here is more information on caramelizing onions .
• Turn off the heat and set the onions aside.
• Gather the ingredients.
• Here is a step-by-step guide to making spätzle with a spätlebrett (wooden board used to make drop noodles). You may use a colander to form the noodles or a grater-like device with a hopper on it called a spätzle maker.
• Place a large pot of water on to boil. You can add salt if you wish.
• To make the dough, whisk together the flour and salt in a medium bowl. In a small bowl or measuring cup, beat the eggs with the water and add to the flour-salt mixture.
• Beat for several minutes or until dough is smooth. Let the dough rest for 10 minutes, then beat it again. Add water or flour to adjust consistency to a thick batter (a little thinner than brownie batter).
• Place half of the dough in the hopper of the spätzle maker which is placed over the simmering water. Push and pull the hopper back and forth, creating a dough wave inside the hopper. Little bits of dough will be pushed out the other side and drop into the water. They will be fatter and more teardrop-shaped than the spätzle you make with a board.
• The noodles drop to the bottom of the pot, then rise to the surface. Let them sit there for another 2 or 3 minutes, then scoop them out with a slotted spoon or small sieve. Rinse briefly in hot water, then drain well and set aside.
• Using the second half of the dough, make another batch of noodles. If the noodles stick to the bottom of the pan, give a quick stir to loosen. They should then rise to the top.
• Butter and line a 1 1/2- to 2-quart casserole dish with breadcrumbs .
• When noodles are done, add them to the (cooled) pan with the caramelized onions. Add the grated nutmeg and 3/4 of the grated cheese and stir to mix.
• Spoon noodles into the casserole, sprinkle with remaining cheese and bake, covered, at 350 F for 20 minutes, then uncovered for 15 minutes. If you like, brown the cheese topping with the broiler during the last 5 minutes.
• Serve hot.
• Enjoy.

GERMAN KAESE SPAETZLE FOR 1 OR 2

Steps:

• Combine dry ingredients in small bowl and set aside.
• In a medium-sized bowl, beat egg well.
• Alternate adding dry mixture and milk until batter is smooth.
• Let batter stand 30 minutes.
• Boil a pot of lightly salted water.
• Extrude batter either through a spaetzle maker or course cheese grater.
• Let boil until spaetzle rise to the top. Remove with a slotted spoon and put in strainer or on paper towels to dry.
• Add grated cheese as desired and stir together. Serve immediately.

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.

SPAETZLE

Steps:

• In a large bowl, combine the flour, salt, pepper, and nutmeg. In another mixing bowl, whisk the eggs and milk together. Make a well in the center of the dry ingredients and pour in the egg-milk mixture. Gradually draw in the flour from the sides and combine well; the dough should be smooth and thick. Let the dough rest for 10 to 15 minutes.
• Bring 3 quarts of salted water to a boil in a large pot, then reduce to a simmer. To form the spaetzle, hold a large holed colander or slotted spoon over the simmering water and push the dough through the holes with a spatula or spoon. Do this in batches so you don't overcrowd the pot. Cook for 3 to 4 minutes or until the spaetzle floats to the surface, stirring gently to prevent sticking. Dump the spaetzle into a colander and give it a quick rinse with cool water.
• Melt the butter in a large skillet over medium heat and add the spaetzle; tossing to coat. Cook the spaetzle for 1 to 2 minutes to give the noodles some color, and then sprinkle with the chopped chives and season with salt and pepper before serving.

SPAETZLE

Steps:

• Preheat the oven to 375 degrees F.
• Sift the flour and salt and pepper together in a large bowl. Beat the eggs and milk in a medium bowl. Alternately mix the milk mixture into the flour until a smooth dough is formed.
• Bring a large pot of salted water to a boil over medium heat Press batter thorough a spaetzle maker into the water. When the spaetzle float to the top of the water, remove them with a slotted spoon to an oven safe dish. After first layer of spaetzle, add a layer of Swiss cheese. Continue layering until all of the spaetzle and cheese have been used.
• Bake the spaetzle until the cheese is melted, about 30 minutes.
• Melt the butter in a large skillet over low heat. Add the onions and cook until golden brown. Pour over melted spaetzle and serve.

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.

"SPAETZLE" GERMAN EGG NOODLES

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!

KAESE SPAETZLE (CHEESE SPAETZLE)

Steps:

• Combine flour and salt.
• Create well in flour mixture.
• Add beaten eggs and water.
• Mix together and add water until batter is SLIGHTLY sticky.
• Using Spaetzle machine press noodles into large pot of lightly boiling salted water. (If you don't have a spaetzle machine you can drop strings of the dough into the water).
• When the noodles float to the top of the water take them out and drain on paper towels.
• Repeat the last two steps until all of your dough is used up.
• Brown your noodles in butter until they just begin to brown around the edges.
• Place your noodles in a casserole with cheeses.
• Bake at 350 degrees for 20-30 minutes until cheeses are fully melted.
• Stir and serve.
• Enjoy!