BACON ONION SPAETZLE
Food Network, $40 a Day - Jackson Hole, WY; recipe courtesy Roger Freedman. Side note: In Switzerland it is common to add Raclette or Gruyere cheese to this dish (referred to as Alpine Macaroni).
Provided by swissms
Categories Pork
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In a medium bowl, combine the flour, salt, and nutmeg. In a separate bowl, combine the eggs and milk. Add the egg mixture to the dry ingredients and stir until smooth; let stand for 30 minutes. Press the batter through a sieve into boiling salted water. Cook about 1 minute. Drop cooked spaetzle into ice water. Drain spaetzle and set aside.
- In a skillet, cook the bacon over medium heat until golden, about 4 to 5 minutes. Add onions and cook until soft, about 4 to 5 minutes. In a separate skillet, saute the cooked spaetzle in the oil until golden. Add the bacon mixture, season as needed with salt and pepper, and garnish with chopped fresh parsley.
Nutrition Facts : Calories 515.1, Fat 21.7, SaturatedFat 7.1, Cholesterol 179.2, Sodium 885.8, Carbohydrate 53.8, Fiber 2.2, Sugar 1.5, Protein 24
SPAETZLE
Noodle-meets-dumpling: An Eastern European staple, spaetzle are tender and eggy and a great side dish for saucy mains or even a roast chicken.
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield Serves 4
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to a boil.
- Whisk the flour with the nutmeg, 1 teaspoon salt, and a few grinds of pepper in a large bowl. Make a well in the center and add the eggs and milk. Gradually mix the milk and eggs into the flour to make a sticky batter.
- Spray both sides of a colander with 1/4-inch-wide holes (see Cook's Note) with cooking spray then spoon the batter into the colander. Hold the colander directly above the pot of boiling water (using an oven mitt if necessary) and working quickly, use a rubber spatula to push the batter through the holes into the water. Simmer until all of the spaetzle float to the surface and are tender, about 2 minutes. Drain and transfer to a bowl. Toss the spaetzle with the butter and sprinkle with herbs, if using.
BACON AND ONION STRATA
Load this savory bacon-challah strata with Swiss cheese.
Provided by Food Network Kitchen
Time 9h20m
Yield 4-6
Number Of Ingredients 9
Steps:
- Butter a 9-by-13-inch baking dish.
- Put the bacon in a large skillet then cook over medium heat, stirring occasionally, until crispy, about 10 minutes. Transfer to a paper towel-lined plate with a slotted spoon. Discard all but 2 tablespoons of the bacon drippings. Add the onion to the skillet and cook over medium heat, stirring occasionally, until very soft and golden, 20 to 25 minutes. Increase the heat to medium-high and cook, stirring often, until golden brown, about 6 minutes more. Set aside.
- Whisk the half-and-half, Parmesan, eggs, 1 1/2 teaspoons salt and few grinds of pepper together in a large bowl.
- Layer half of the bread cubes in the prepared baking dish. Sprinkle with 1 1/2 cups of the Swiss, followed by the bacon-onion mixture. Cover with the remaining bread cubes and pour the half-and-half mixture evenly over top. Cover with plastic wrap and refrigerate overnight. (This can also be assembled the day of; just let soak at room temperature 30 minutes to 1 hour before baking.)
- On the day of baking, preheat the oven to 325 degrees F.
- Let the strata sit at room temperature while the oven preheats. Remove the plastic and sprinkle with the remaining 1/2 cup Swiss. Bake until slightly puffed and just no longer jiggly in the center, 40 to 50 minutes. Let stand 5 minutes before serving.
BACON ONION SPAETZLE
Provided by Food Network
Categories side-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- In a medium bowl, combine the flour, salt, and nutmeg. In a separate bowl, combine the eggs and milk. Add the egg mixture to the dry ingredients and stir until smooth; let stand for 30 minutes. Press the batter through a sieve into boiling salted water. Cook about 1 minute. Drop cooked spaetzle into ice water. Drain spaetzle and set aside.
- In a skillet, cook the bacon over medium heat until golden, about 4 to 5 minutes. Add onions and cook until soft, about 4 to 5 minutes. In a separate skillet, saute the cooked spaetzle in the oil until golden. Add the bacon mixture, season as needed with salt and pepper, and garnish with chopped fresh parsley.
HOMEMADE SPAETZLE
Provided by Food Network Kitchen
Categories appetizer
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Mix the flour, eggs and a pinch of salt in a bowl, then gradually stir in up to 1 cup water to make a smooth, batter-like dough. Beat with a wooden spoon until bubbles form, then stir in the melted butter.
- Bring a large saucepan of salted water to a boil. Place about 1 cup of the dough in a colander with large holes; use a rubber spatula to push the dough through the holes and into the boiling water. (Or use a spaetzle press.) Cook for about 1 minute after the spaetzle float to the surface, then transfer with a slotted spoon to another colander. Repeat with the remaining dough. Rinse the spaetzle in cold water if not serving immediately and set aside.
- Before serving, saute the spaetzle in a skillet with the remaining 2 tablespoons butter until warmed through. Season with pepper and garnish with parsley.
SPAETZLE, SAUERKRAUT AND SAUSAGE CASSEROLE
This wonderful dish combines all things Oktoberfest! It has spaetzle and sausage, and the sauerkraut is flavored with bacon, brown sugar, apples, and sauteed onions. Yum! This dish reheats well the next day and is very filling!
Provided by Experimenter
Categories Main Dish Recipes Dumpling Recipes
Time 1h20m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a metal colander.
- Whisk together the flour and salt in a bowl. Mix the eggs and water, and pour into the flour mixture. Stir to form a dough.
- Bring a pot of water to a boil. Place the spaetzle dough into the oiled colander, and set the colander over the pot of water. Use a flexible spatula to push the dough into the boiling water through the holes in the colander. Stir the spaetzle as they boil. When they have floated to the top, they are done (about 5 minutes). Scoop the spaetzle out of the boiling water, and place into an ungreased 9x9-inch baking dish.
- Place the bacon in a skillet over medium heat, and cook, stirring often, until the bacon is crisp, about 8 minutes. Remove bacon, leaving drippings in pan, and set aside. Cook the onion in the same pan as the bacon until browned, about 10 minutes.
- In a large skillet, melt the butter over medium heat until foamy, and stir in the apple and brown sugar. Cook and stir until the apple is soft, about 5 minutes. Transfer the cooked bacon, onions, and sauerkraut into the skillet, and cook, stirring often, until the flavors have blended, about 5 minutes. Pour the sauerkraut mixture into the 9x9-inch baking dish on top of the spaetzle.
- Place the kielbasa pieces into a microwave-safe dish, and cook on full power in a microwave oven until the sausage is hot and has lost its pink color, 2 or 3 minutes. Transfer the sausage to the baking dish.
- Bake in the preheated oven until bubbling, about 15 minutes.
Nutrition Facts : Calories 496.2 calories, Carbohydrate 34.1 g, Cholesterol 160.5 mg, Fat 31.7 g, Fiber 3.4 g, Protein 17.5 g, SaturatedFat 14.6 g, Sodium 1643.7 mg, Sugar 9.6 g
ROASTED PORK LOIN WITH BACON AND ONION SPAETZLE
Make and share this Roasted Pork Loin with Bacon and Onion Spaetzle recipe from Food.com.
Provided by Melody
Categories Pork
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Prehaet the oven to 400 degrees.
- For pork loin: Season the entire loin with olive oil and salt. In a hot saute pan, sear the loin for 1-2 minnutes on each side. Remove from pan and crust the loin with cracked black pepper.
- Place in a roasting pan.
- Roast the loin for 25 to 30 minutes for medium.
- Remove from the oven and allow to rest for 10 minutes.
- For the spaetzle: In a hot large pan, render the bacon until crispy, remove the bacon from the pan.
- In the bacon fat, saute the onions for 2-3 minutes.
- Stir in the bacon.
- Season.
Nutrition Facts : Calories 1185.8, Fat 93.5, SaturatedFat 29.6, Cholesterol 213.3, Sodium 1051.1, Carbohydrate 19.4, Fiber 4.6, Sugar 3.7, Protein 60.7
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CARAMELIZED ONION BACON SPAETZLE - KATIE'S CUCINA
From katiescucina.com
Ratings 1Category Side DishCuisine GermanTotal Time 35 mins
- In a large skillet, begin to fry the five pieces of bacon on medium heat for 5 minutes until crispy (flip half way through).
- Remove the bacon from the skillet (keep all the bacon fat in the skillet) and place the thinly sliced vidalia onions in the pan, mix well and cook on low for 15 minutes. Half way through mix, and add 1/4 cup water. Place lid back on and cook longer. Continue to check every few minutes. Make sure the skillet stays moist and add the additional 1/4 cup of water.
- While the onions are caramelizing begin to cook the spaetzle according to the package. Remove once cooked and set to the side.
- Chop the bacon into bite size pieces and place back in skillet with the onions, mix well then add the cooked spaetzle to the skillet. season with salt, pepper, dry parsley, and butter. Mix well and serve immediately.
SPAETZLE RECIPE WITH ONIONS, BACON AND CHEESE
From searchingforspice.com
4.8/5 (5)Total Time 40 minsCategory Main CourseCalories 765 per serving
- First make the batter. Put the flour in a bowl and add a pinch of salt and the nutmeg. Break the eggs into the flour and mix with a wooden spoon.
- Add 100ml of water, a little at a time. Stir well so you have a wet dough/thick batter. Don't worry about one or two lumps.
- Put a little oil in a frying pan and fry the onions over a low heat. Stir every so often to stop them from sticking and burning. Add a little salt. If you want you can also add sugar but it depends how sweet you want the onions to be.
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