Semmelknoedel (Bread Dumplings) - Review by Liz
This is exactly how my Czech Mother made bread dumplings,she learned from her Mother. We served them with Chicken Paprika, making the dumplings about the size of a small lime.
Chef John uses ricotta cheese instead of riced potatoes to make these light and tender "gnocchi" (or, actually, "gnudi") with basil and Parmigiano-Reggiano cheese. Serve them as is, or browned in butter, or with your favorite pasta sauce.
Pastry baked with a savory beef, onion, and cabbage filling. This is a recipe from my friend's aunt. She served it during Oktoberfest.
This easy recipe turns eggs and flour into a simple dumpling.
An easy substitute for the Polish dish pierogi. Spiral twist pasta and bacon are combined with onions, mushrooms and cream of mushroom soup.
This is an old family recipe that I have never found in any book. They're great served with meat gravy or cooked sliced onions in melted butter.
This is a traditional recipe good for anything that ails you. It's the absolute best when you've got the flu, and it's great the second and third day. Note, these matzoh balls are 'sinkers'. These are traditional matzoh balls, as this recipe was passed down from my great-grandmother who needed to make them as heavy as possible to feed a hungry family during lean times. Cut the matzoh meal by 1/2 cup to lighten the load.
To make a comforting pot of matzo ball soup, simply combine moistened bits of matzo with butter, eggs, salt, pepper and finely minced onions and parsley. Add enough matzo meal to form balls and drop into boiling chicken broth. It couldn't hurt!
How is it that plain chicken and vegetables simmered together can taste so satisfying?
Seared pork chops are simmered with tarragon and orange juice in this surprisingly quick and easy main dish!