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Kluski lane ("poured noodles"), a very thin variety formed by pouring watery batter made from eggs and flour into boiling water or directly into soup. Kluski kładzione ("laid dumplings"), a variety made from eggs, milk and flour, formed into a crescent-shaped forms by scraping thick dough with the tip of a tablespoon and then laying the chunk ...
A sort of white bread or steam noodle made of yeast dough, steamed in a pan and then served with various toppings, e.g. sugar, cinnamon, poppy seeds, jam, butter, and vanilla sauce. Buchteln Main course
Gaisburger Marsch: traditional Swabian beef stew with potatoes and carrots; Krautspätzle: Spätzle mixed with sauerkraut, onion, butter and spices such as marjoram and/or caraway; Spätzle mit Käse überbacken: Spätzle mixed with cheese and topped with paprika; Leberspätzle: Spätzle mixed with ground liver often served as a soup with a ...
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The secret to the full flavor is flavorful boneless, skinless chicken thighs plus some white wine and Parmesan cheese. Don't forget to save some of the pasta water to make the sauce silky. 9.
Heat the oven to 400°F. Stir the soup, milk, peas, tuna and noodles in a 3-quart casserole. Bake for 30 minutes or until the tuna mixture is hot and bubbling. Stir the tuna mixture. Stir the bread crumbs and butter in a small bowl. Sprinkle the bread crumb mixture over the tuna mixture. Bake for 5 minutes or until the topping is golden brown.
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 of dishes, and Swabian cuisine tends to require broths or sauces; dishes are rarely "dry". [1]
Quick and Easy Chicken Stroganoff. Serves 4. Ingredients. 2 cups (16 ounces) low-sodium chicken broth, divided. ½ Tablespoon Dijon mustard. ¾ cup (6 ounces) light sour cream