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Here's how we imagine the most perfect Oktoberfest feast: First things first, make sure to grab plenty of steins to fill to the brim with all your favorite German beers (like a Hefeweizen, Marzen ...
Swabian spaetzle. Spätzla, Spätzle [ˈʃpɛtslə] or Spatzen are Swabian or Alemannic pasta of an elongated shape which is served as a side dish or with other ingredients like cheese and onion as a main dish. A similar round shape, simplified in production, is native to the pre-Alpine Allgäu regions of Bavarian Swabia and Baden-Württemberg ...
Swabian cuisine is native to Swabia, a region in southwestern Germany comprising great parts of Württemberg and the Bavarian part of Swabia. Swabian cuisine has a reputation for being rustic, but rich and hearty. Fresh egg pastas (e.g., Spätzle noodles or Maultaschen dumpling wrappers), soups, and sausages are among Swabia's best-known types ...
Spätzle. Spätzle ([ˈʃpɛtslə] ⓘ) or Knöpfle, called nokedli ([ˈnokɛdli]) in Hungarian, are a type of Central European egg noodle typically served as a side for meat dishes with sauce. Commonly associated with Swabia and Alsace, [1] it is also found in the cuisines of southern Germany and Austria, Switzerland, Liechtenstein, Hungary ...
Carbs: 36 g (Fiber: 6 g, Sugar: 3 g) Protein: 19 g. This breakfast sandwich is made of egg whites, aged white cheddar, fresh avocado, spinach, vine-ripened tomato, salt, and pepper on a multigrain ...
Fool's Gold Loaf is a sandwich made by the Colorado Mine Company, a restaurant in Denver, Colorado. It consists of a single warmed, hollowed-out loaf of bread filled with the contents of one jar of creamy peanut butter, one jar of grape jelly, and one pound (454 g) of bacon. The sandwich's connection to the singer Elvis Presley is the source of ...
2 slices sharp cheddar cheese. 2 slices of bacon. 1 Honeycrisp apple, sliced thin. 2 sprigs fresh thyme. 2 tablespoons Honey Mustard Spread. 4 slices crusty whole wheat bread or bread of choice ...
Käsespätzle in a pan with roasted onions and chives as topping. In Tyrol, käsespätzle are prepared with Bergkäse or Emmental cheese, optionally with both.In Vorarlberg two different cheese varieties are dominating, so in Montafon the cooks use Montafon sour cheese and in Bregenz Forest they use Bergkäse and Räßkäse, a local hard cheese.