Kasespatzle Food

GERMAN CHEESE SPAETZLE (SCHWäBISCHE KäSESPäTZLE)

German Cheese Spaetzle (Schwäbische Käsespätzle) image

Delicious homemade Spätzle are baked with oozing cheese and topped with caramelized onions. It's a favorite from Swabia, Germany!

Provided by Kimberly Killebrew

Time 1h

Number Of Ingredients 7

Ingredients

1 batch Homemade German Spätzle
6 tablespoons butter
2 very large onions (, chopped)
1/2 teaspoon salt
1/2 teaspoon sugar
12 ounces shredded Emmentaler or Jarlsberg (Swiss-like from Norway, mild) ((you can also add some Gruyere for extra flavor))
Salt

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!

Nutrition Facts : ServingSize 1 serving, Calories 421 kcal, Carbohydrate 67 g, Protein 15 g, Fat 27 g, SaturatedFat 17 g, Sugar 2 g

KASESPAETZLE (CHEESE SPAETZLE)

Kasespaetzle (Cheese Spaetzle) image

Make and share this Kasespaetzle (Cheese Spaetzle) recipe from Food.com.

Provided by Anne Edgell

Categories Cheese

Time 30m

Yield 1 batch

Number Of Ingredients 9

Ingredients

1 cup flour
1 egg
1/2 cup milk
1/2 teaspoon salt
nutmeg (optional)
1 onion, sliced very thin
oil
butter
1/2 lb gruyere or 1/2 lb swiss cheese

Steps:

Prepare spaetzel: Combine the dry ingredients (add a bit of nutmeg to taste if doing it for German Cooking, omit if for Hungarian)
Add the milk and egg and mix together into a batter of sorts.
Meanwhile, have a wide pan of water with salt boiling.
Take the batter and put it into a spaetzle maker, or I used a French fry basket, and rubbed it with the bottom of a spatula to break it up.
When the Spaetzle float, remove with a slotted spoon and put them into a colander.
Fry onion in a little oil until very brown and crispy.Set aside.
In heavy (preferably non-stick) skillet, heat spaetzle in a little butter.
Grate cheese and toss into spaetzle.
When cheese melts, transfer to large bowl and sprinkle with onion.
Serve hot.

Nutrition Facts : Calories 1592.4, Fat 84.3, SaturatedFat 47.6, Cholesterol 478.8, Sodium 2062.8, Carbohydrate 113.4, Fiber 4.9, Sugar 6.2, Protein 92

KASESPATZLE

Kasespatzle image

European style soft pasta type blobs with swiss cheese melted into it. Doesn't sound to good but it is definitely comfort food. You need a spatzle grater through which you "grate" the raw dough into the boiling water. This is how it is formed into large pea sized lumps. Although not the "correct way" I use skim milk and 1/2 whole wheat flour and it is still dissappears quickly from the table.

Provided by Matriarch

Categories One Dish Meal

Time 20m

Yield 8-10 serving(s)

Number Of Ingredients 7

Ingredients

16 ounces swiss cheese, grated
6 cups flour
2 teaspoons salt
6 eggs, large
2 cups milk
4 tablespoons butter, melted
3 tablespoons maggi seasoning (to taste)

Steps:

Put a large pot of water on to boil.
Grate swiss cheese.
Mix flour and salt.
Mix eggs and milk.
Stir liquid into dry ingredients.
It will make a dough, moister than bread dough, almost but not quite as soft as muffin dough.Use extra milk if it is too stiff. If the dough is too soft the spatzle will turn out mushy.
Fill spatzle grater with dough and "grate" it directly into the boiling water.
Cook about 10 minutes at a gentle boil, stirring occasionally.
The spatzle rise to the top when ready.
Drain well.
I use 2 corningware dishes with lids (2.5 quart or 2.3 litre).
Alternate layers of spatzle, cheese and a dribble of melted butter. Mix or leave in layers.
Let stand covered for 5 minutes to melt cheese.
Best served with Maggi (similar to soy sauce)sprinkled on top for extra flavour.
This freezes well and can be warmed up in the microwave or oven.

Nutrition Facts : Calories 701.8, Fat 28.4, SaturatedFat 16.4, Cholesterol 234.6, Sodium 815.4, Carbohydrate 77.7, Fiber 2.5, Sugar 1.3, Protein 31.7

KäSESPäTZLE (GERMAN CHEESE SPAETZLE)

Käsespätzle (German Cheese Spaetzle) image

German Cheese Spaetzle - or Käsespätzle - is the perfect hearty dish. Made from homemade spaetzle and shredded Emmental cheese, this not-too-healthy-but-oh-so-yummy dish is topped with fried onions and parsley for added crunch and flavor!

Provided by Recipes From Europe

Categories Dinner

Time 15m

Number Of Ingredients 6

Ingredients

4 1/2 cups cooked spaetzle noodles (homemade or store-bought)
10.5 ounces Emmental cheese (grated)
1 large onion
4 tablespoons butter
pepper to taste
chopped parsley for decoration (optional)

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.

Nutrition Facts : ServingSize 1 g, Calories 699 kcal, Carbohydrate 47 g, Protein 28 g, Fat 44 g, SaturatedFat 25 g, TransFat 1 g, Cholesterol 234 mg, Sodium 849 mg, Fiber 2 g, Sugar 2 g, UnsaturatedFat 15 g

GERMAN CHEESE-NOODLE CASSEROLE (KäSESPäTZLE)

German Cheese-Noodle Casserole (Käsespätzle) image

This traditional German cheese casserole comfort food (käsespätzle) recipe uses homemade noodles topped with cheese and caramelized onions.

Provided by Jennifer McGavin

Categories Pasta

Time 1h25m

Number Of Ingredients 14

Ingredients

For the Onions:
2 teaspoons olive oil
1 teaspoon butter
2 medium onions (quartered and sliced)
For the Spätzle:
2 cups all-purpose flour
1/2 teaspoon salt
2 large eggs
1/2 cup water
For the Casserole:
1/2 cup breadcrumbs (more or less as needed)
2 tablespoons butter (more or less as needed)
1/4 teaspoon nutmeg (freshly grated)
4 ounces Gruyère cheese

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.

Nutrition Facts : Calories 534 kcal, Carbohydrate 63 g, Cholesterol 142 mg, Fiber 3 g, Protein 21 g, SaturatedFat 11 g, Sodium 658 mg, Sugar 3 g, Fat 22 g, ServingSize 4 servings, UnsaturatedFat 0 g

KAESE SPAETZLE

Kaese Spaetzle image

A tasty homemade pasta tossed with onion and Emmentaler cheese. A German version of macaroni and cheese.

Provided by NDBR

Categories Main Dish Recipes Dumpling Recipes

Time 1h

Yield 8

Number Of Ingredients 9

Ingredients

1 ½ cups all-purpose flour
¾ teaspoon ground nutmeg
¾ teaspoon salt
⅛ teaspoon pepper
3 eggs
⅜ cup 2% milk
3 tablespoons butter
1 onion, sliced
1 ½ cups shredded Emmentaler cheese

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.

Nutrition Facts : Calories 245.1 calories, Carbohydrate 20.1 g, Cholesterol 101.7 mg, Fat 13.1 g, Fiber 0.9 g, Protein 11.5 g, SaturatedFat 7.5 g, Sodium 376.6 mg, Sugar 1.4 g

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In a heavy-bottomed pan, heat butter over medium heat. Add onions and cook just until they begin to brown. Turn the heat to low and slowly caramelize the onions until they are soft, brown, and sweetly fragrant, stirring occasionally to prevent them from sticking to the pan. Add a tablespoon of water here and there if necessary to keep them from cooking too fast. When they are done, move the onions to a bowl and set the pan aside. Do not wash it.
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KäSESPäTZLE RECIPE AUSTRIAN – FOODS TREND

Preheat the oven to 200 ° C. Beat the eggs and stir in the flour, salt, pepper and nutmeg. Then beat the water and olive oil through the dough, until it is smooth and thin. Let rest for 15 minutes. Bring a pan of salted water to a boil. Drop the dough into the boiling water through a special spätzle grater (or a colander)
From foodstrend.com

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EVENT: FOOD CHAIN: KäSESPäTZLE - DEVERON PROJECTS

Food Chain: Käsespätzle Mon 25 Mar, 6-8pm, Brander Kitchen. with Clemens Wilhelm. Join us to make Käsespätzle, a traditional dish in Switzerland and parts of Austria and Germany, consisting of hand made noodles and cheese. Food Chain Explained. Food Chain is an ongoing series of workshops connecting folk and food. Each month we invite a local to share with us a simple, …
From deveron-projects.com

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GERMAN KäSESPäTZLE - 3 WINKS DESIGN

The 3rd installment of trying German food for a month. Kasespatzle is like mac and cheese only better! Check it out! 3 Winks Design. Home About Us Printables Where I Party Contests From Cover to Reel German Käsespätzle. 1/24/2018 3 Comments This post contains affiliate links. If you make a purchase after clicking them, we will be compensated, but there is …
From 3winksdesign.com

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KASESPATZLE* - MENU - HILDEGARD'S GERMAN CUISINE - HUNTSVILLE

Kasespatzle* at Hildegard's German Cuisine "We wanted to try this place because we were craving German food. We ordered for takeout and I will say the packaging was done really well. They took car to keep things warm and not soggy. We…
From yelp.com

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KäSESPäTZLE | I LOVE GERMAN FOOD

Directions. 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.
From ilovegermanfood.com

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KASESPATZLE - PHOTO - FATSECRET

Please note that some foods may not be suitable for some people and you are urged to seek the advice of a physician before beginning any weight loss effort or diet regimen. Although the information provided on this site is presented in good faith and believed to be correct, FatSecret makes no representations or warranties as to its completeness or accuracy and all …
From fatsecret.com

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[HOMEMADE] KäSESPäTZLE : FOOD

level 2. Op · 3 hr. ago. Quick walkthrough: I start by making the Spätzle (egg noodles), and boil them for roughly a minute in a big pot of salted water. In a separate pan, I roast some sliced onion, then add heavy cream, some vegetable stock (less than a cube, or some powder) and ground nutmeg. Once that’s nice and thick (there should be ...
From reddit.com

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KäSESPäTZLE INGREDIENTS, CALORIES AND NUTRITIONAL INFORMATION

Foods in this Meal. Kasespatzle. 200 g. Related meals: Try one of these other meals with similar ingredients: Käsespätzle: Käsespätzle: You may also be interested in: Members who've eaten this meal also like: Linsen: Paniertes Schnitzel: Gebratene Maultaschen ...
From fatsecret.ca

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KASESPATZLE #GERMAN #FOOD | GERMAN CUISINE RECIPES, GERMAN ...

Mar 17, 2014 - Best Dishes in Germany and Beer which is supplied to the famous festival Oktoberfest. Tourists plan their tours to Oktoberfest to take a sip of this German brew.
From pinterest.ca

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KASESPATZLE RECIPES

Kasespatzle Recipes SPAETZLE. Provided by Tyler Florence. Categories side-dish. Yield 6 servings. Number Of Ingredients 8. Ingredients; 1 cup all-purpose flour: 1 teaspoon salt: 1/2 teaspoon ground pepper: 1/2 teaspoon ground nutmeg: 2 large eggs: 1/4 cup milk: 3 tablespoons unsalted butter: 2 tablespoons minced fresh chives : Steps: In a large bowl, combine the flour, …
From tfrecipes.com

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