Spaetzle I Recipe Reviews - Allrecipes.com (Pg. 10)
Reviewed: Dec. 24, 2001
This was a good recipe, however, to put the noodle mixture through the colander was not the easiest thing to do. I ended up using my cookie press, and it worked okay. Maybe next time I will see about using a ricer (I don't have one currently.) Using the press, the noodles were a bit thicker and more dumpling like, but they were still good with the Hungarian Ghoulash.
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Reviewed: Dec. 16, 2001
I tried this recipe out on my grandkids. At first they turned up their noses at something new. But after 1 taste, they came back 2 and 3 times for more. Everyone really enjoyed a break from potatoes. I'll be making this often. I added melted butter and crushed Ritz crackers before serving. Wonderful recipe. Thanks
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Reviewed: Nov. 19, 2001
I grew up in Bavaria in Germany, and learned a few tricks for making spaetzle. First off, addind a little nutmeg gives the noodles a much better taste. Also, adding a little club soda to them will make them a lot fluffier if that's the texture you're looking for. Lastly, my absolute favourite way of eating these is to melt butter in a pan and fry some onions, then add the noodles and a good portion of grated cheese (cheddar or emantal work wonderfully) and then fry them until the cheese starts browning.
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Reviewed: Nov. 12, 2001
This recipe is really easy and really good! We made this to go with Wendy's Hungarian Goulash. After we boiled the spaetzle, we fried it in a small amount of butter. We didn't have a spaetzle noodle press, so we forced it through a slotted metal spatula, which works fine, but is probably more work.
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Reviewed: Jan. 22, 2001
I grew up eating Spaetzles as a side dish and still fix them the following way to this day, using this same recipe. After boiling, you melt 4tbls of butter and fry the spaetzles with some onion until lightly browned. It makes this wonderful dish even better.
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