|Little German Cookbook|
|by Gertrud P. Matthes|
Germans are renowned for their hearty appetites, their weakness for luscious desserts, and their knack for making any meal into a rich feast.
1 - 10 of 31 for german egg noodles
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There are so ... keep you in noodles for a month! Beat the eggs using a fork ... stuff with finely chopped, cooked meat to dress up that leftover roast!
Combine all the ingredients except for the cream. Pinch off dough and roll in your hand to make the size of your little finger. Place in a greased ...
Beat eggs and salt with ... want. To keep noodles from being too ... get used to making, but once you get the hang of it, they are well worth the effort.
1. Bring stock ... (stirring occasionally). Add noodles and cook for ... occasionally). Remove from heat and add herbs, salt and pepper to taste. Enjoy!
In a medium ... place of all water. If you like the taste of garlic, you can put sliced garlic in the browning butter sauce. These noodles go well in soup.
Cook noodles until tender and drain. Mix together eggs, cream, butter ... crumbs. Use 1 1/2-2 quart round glass dish. Bake at 375 degrees for 30-4 minutes.
Make well in flour, add eggs and water. Mix ... press edges together with fork. Put in boiling water. Simmer 5 to 8 minutes. Serve in beef bouillon broth.
You can use as many eggs as you wish, depending on how many noodles you want to ... strips. Let dry. Can be stored in glass jars and put in closet or freezer.
Sift the flour ... pour in the eggs, beaten up ... desired, 7 ounces boiled and finely chopped spinach or 5 ounces grated cheese may be added to the dough.
Mix eggs and flour together ... times. Roll each layer into tight roll; slice very thin. Loosen noodles; spread out on towel to dry before using or storing.
Result Page: 1
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