Recipes On Rails: New Recipes tagged dumpling

Spaetzle

Tue Jan 06 00:23:18 UTC 2009

Ingredients:

0.75 cup Milk
3.0 each Egg large
1.0 teaspoon salt
2.25 cup Flour, all-purpose
0.25 teaspoon Nutmeg ground

Instructions:

Mix the eggs, milk, salt and nutmeg in the food processor.

Add the flour in batches. Should be like a thick batter.

Bring a pot of salted water to a boil. Use a spatzle maker to add batter to the boiling water. Dumplings will rise to the surface when done. Remove with a spider or slotted spoon to a buttered bowl.

Preheat a large pan, and melt some butter. Add dumplings and saute till dumplings start to brown.

Servings: 8
By: Warren Prince
For more info visit:
http://www.recipesonrails.com/recipes/show/522-spaetzle

Chicken Paprikas

Wed Jan 07 16:20:17 UTC 2009

Ingredients:

Default
2.0 each Onion
2.0 tablespoon butter
1.0 each Pepper, Bell
1.0 can Tomatoes
1.0 tablespoon paprika
1.0 teaspoon salt
2.0 tablespoon sour cream
1.0 tablespoon Flour, all-purpose
2.0 cup Cream, Heavy

Instructions:

Use a 5 quart heavy casserole

Onions should be medium sized, minced
Tomatoes should be whole, cut up.
Paprika should be a heaping tablespoon.

Cook the onion in the butter, over low heat, covered, for about 5 minutes.
The onions should become almost pasty, but not browned at all.

Add the cut up chicken and tomato and cook, covered for 10 minutes.

Add the paprika, 1/2 cup water, and the salt. Stir, cover, and cook for 30
more minutes. Towards the end of the 30 minutes, remove the lid to let
the steam escape, and the sauce thicken a little. Allow chicken to cook in
it's own juices until not quite done. Make sure the chicken doesn't burn.

Remove chicken from the pan. Combine the sourcream, the flour, and 1
teaspoon cold water, and then add this mixture to the sauce. Stir into the
sauce until the sauce is very smooth, and even in color. Return chicken
to the pot, adjust salt, and cook over very low heat until done.

Add the cream just before serving.

Serve with the dumplings. I like sour cream with it as well, but Josh
doesn't.

Servings: 6
By: Warren Prince
For more info visit:
http://www.recipesonrails.com/recipes/show/10-chicken-paprikas

Egg Dumplings

Wed Jan 07 12:34:53 UTC 2009

Ingredients:

Default
1.0 each Egg
3.0 tablespoon butter
0.33 cup water
1.0 teaspoon salt
1.0 teaspoon salt
1.5 cup Flour, all-purpose

Instructions:

Mix the egg, 1 tablespoon of the the butter (melted/softened), the 1/3 cup
of water, and the 1 teaspoon of salt. Mix in the flour, but DON'T work the
flour much. Just enough to give it an even texture. Let it rest for 10
minutes.

Meanwhile, bring 3 quarts of water to a boil, and add the 1 tablespoon of
salt. Dip a spoon into the boiling water, and then use the wet spoon to
pull off pieces of the dumpling mixture. Drop the dumpling into the
boiling water.

When all the dumplings have surfaced to the top of the boiling water,
remove them with a slotted spoon. rinse them with cold water and drain.

Heat remaining butter in a frying pan, and toss dumplings in the pan for a
few minutes. I lke it when then become slightly browned (crisp), as I
believe Josh does as well. You will not get them crisp all around... just
here and there..... Sprinkle lightly with salt and serve.

Servings: 1
By: Warren Prince
For more info visit:
http://www.recipesonrails.com/recipes/show/11-egg-dumplings