ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

Recipe(tried): great grandmas spetlels

Misc.
Amy mt grandmother always fried them with bacon and onion. It is delicious. Also if you would like to make them from scratch mix 2 cups flour,1 egg, and enough milk to make a stiff batter. Cut them off the side of a plate into boiling water. They are done when they float. Then fry them in bacon and onion. My great grandparents owned a resturant in hamburg Germany before moving here.
MsgID: 0058300
Shared by: Shelly Pa
In reply to: ISO: Spaetzel?
Board: Cooking Club at Recipelink.com
  • Read Replies (6)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 ISO: Spaetzel?
  Amy, Spencer
2 Spaetzel ideas
  Ellen in Missouri
3 re: Spaetzel
  Liss-co
4 Recipe(tried): haluski
  jude W PA
5 Recipe(tried): Kaese-spaetzle
  Lisa in Germany
6 Thank You: Spatzel - All
  Amy, Spencer
7 Recipe(tried): great grandmas spetlels
  Shelly Pa
ADVERTISEMENT
Random Recipes
  • Happy Pork Steaks with Rice (skillet meal, Mexican)
  • HAPPY PORK STEAKS "A traditional Mexican recipe, with ingredients common in everyone's pantry. Serve with corn tortillas." 6 pork blade steaks, (1/2 to 3/4-inch thick), seasoned with salt and pepper 2 tablespoons cor...
  • Napa Shrimp Stir-Fry (with honey roasted cashews)
  • NAPA SHRIMP STIR-FRY 2 tablespoons vegetable oil 1 1/2 pounds medium shrimp, peeled and deveined 2 teaspoons Old Bay Seasoning (divided use) 3 cups shredded Napa cabbage 1 cup shredded jicama 1 cup shredded carrots 1 ...
  • The Howard Helmer 40 Second Omelet (serves 1)
  • THE HOWARD HELMER 40 SECOND OMELET 2 large eggs 2 tablespoons water, soda water or white wine 1 tablespoon butter or margarine, olive oil or other vegetable oil 1/2 to 1 cup filling (choice or combination of: ham, shr...
ADVERTISEMENT
  • Creamy French Dressing (Mazola Corn Oil, 1971)
  • CREAMY FRENCH DRESSING 1/2 cup Mazola Corn Oil 1/4 cup undiluted evaporated milk 3 to 4 tablespoons sugar 1 teaspoon salt 1/2 teaspoon dry mustard 3 tablespoons catsup 3 tablespoons vinegar Measure all ingredients ex...
  • Letter D Recipes (2+)
  • June 17, 2008 RECIPE SWAP LETTER D RECIPES All Recipes Posted This Week - Mix-and-Match...
  • Teriyaki-Beer Skirt Steak Sandwiches
  • TERIYAKI-BEER SKIRT STEAK 1 1/2 pounds beef skirt steak 1/2 cup beer 1/4 cup teriyaki sauce 1/4 cup packed brown sugar 2 tablespoons plus 1 tablespoon black pepper seasoning mix, divided use (preferably Durkee Grill C...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Recipe(tried): great grandmas spetlels
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!