Dewey Heersink: I've always used Spaetzle with Brisket....I suppose it would also be good with a regular pot roast or in soup as someone else suggested.
Robin Weelborg: Fry them in a little butter, sprinkle with fine bread crumbs and a bit of granulated sugar. You can add some cooked ham or bacon and drizzle with soy sauce.
Marcellus Yoshimori: I'd make a stroganoff sauce with beef to put over them...
Jed Porada: Spaetzle is so easy to make. I like to use them in home made Tomato Soup or with Ginger Snap Gravy. What ever receipt Add a table spoon of the Spice Mace for a little nutty flavor. I squeeze through a potato ricer.
Antonia Mogg: How To Cook Spaetzle
Inez Relihan: I happened to use it for the first time because I had to ask a question that I couldn't find the answer to on the net. The idea I had of Y!A back then was completely different to the one I have now. What got you onto Y!A?
Julieta Suleiman: Paprikash! One of my faves.! Or make gravy and pour it on!
Cassondra Vanholland: i have plenty but finished the reese cups though sorry
Rosalva Steinmann: Your idea of using spaghetti sauce is good ,also things like beef stroganoff,chicken paprika,anything with sauce.Also chop up bacon and a cooked egg ,spring onions and fold through with a little sour cream.My mum used to make the dumplings and I never learned how, so I would greatly appreciate if you would send me the recipe :)
Vernita Robberson: 1 small baked potato5ml /1 tsp mustardSaltA little vinegar150ml ¼ pt salad oilPeel and Mash the potatoStir in the mustard and saltAdd the vinegar, gradually, beating wellBeat in the salad oil slowly, mixing wellthis is a British recipe ...enjoy xx...Show more
Ninfa Asby: Is a a mini hershey bar some kind of chocolate? I have not heard of it before.
Newton Fedorko: I don't do German 'cause I don't really like most of their foods, but it brings to mind sausage and some kind of h! eavy white sauce or brown sauce. I do a lot of "creative cooki! ng", or I should say I used to when my family was all home. But white sauce and heavy foods are not my style. I just have a knack for combining stuff and making it edible. I do love cabbage, but with corned beef.
Marita Stadick: Kaesespaetzle: (Cheese Spaetzle). Sautee half an onion in butter while making the spaetzle, until the onion is cooked through. Once spaetzle is drained, sautee the noodles in the butter as above, but add a cup and a half of grated emmenthaler cheese (a variety of Swiss cheese). Stir until melted and the spaetzle begins to brown. Serve immediately, sprinkled with salt and pepper to taste.If you really love cheese, transfer to an oven-safe dish, sprinkle with additional cheese, and broil briefly, until the cheese begins to bubble and turn golden.The links below have recipes for: Spaetzle with Cabbage.Spaetzle and Sausage CasseroleGerman Spaetzle Mushroom Casserole G*...Show more
Katheryn Skrobacki: Too many ways to count, I even add them! to vegetable soups sometimes. I think the potatoe is a wonderful food, lots of nutrition and many cultures have survived because of it. It was the main food source for many people over the generations. In Hawaii where we used to live, they eat a vegetable called Poi, it is the Islands equal to the potatoe. Personally, I can't stand to eat Poi but it is was the main food source for many Hawaiians. It is beaten into a paste and cooked, eaten form 1 to more then 7 days old, the longer you wait to eat it, the more sour tasting it becomes, an acquired taste for sure. It really looks and tastes like wall paper paste but some people swear by it, it actually has more nutrition then our regular potatoes that most of us are fimilar with....Show more
Stevie Kizziar: I like them tossed in brown butter and sprinkled with grated cheese...I have never had them with sauce...The chicken soup idea sounds wonderful!
Arnoldo Budzynski: We use them only when we make sauerbroten.
Tracy Huesso: I have this posted earlier in foods and also ethnic c! uisine...so far.....one,, which was a non answer....no help.
Kip Ockenfels: the answers icon on Yahoo homepage
Cedric Grimstead: You can do them up in any sauce you please. My favorite is cooked up in freshly made chicken stock.
Ignacio Imbier: Miracle Whip!!! I don't think it has eggs!!!
Luis Farlow: Cook the noodles add caramelize the onions, add some butter with a pinch of nutmeg,some basil, chopped garlic,and maybe some rosemary and mix this all up and sprinkle some of your favorite cheese on it and let it melt in microwave..sounds good!
Spencer Heidtbrink: My grandfather use to make one that involved mustard and vinegar when I lived on King Island Australia) with him. Unfortunately never got the recipe from him. Egg-less as I am allergic to them and it is so hard to find one that doesn't. Even a good dressing would be great to have.Thank-you in advance.
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