TheVineyardMom

  2 cups all purpose flour 4 medium eggs 1/2 tsp. salt and pepper             1/2 cup milk            3 tbsp butter Combine flour, eggs, salt, pepper and milk into a large mixing bowl. Stir to combine. The Consistency is similar to waffle batter. Bring a large pot of salted water to a boil. Put the spaetzle maker on top of the boiling pot.   In about 3 batches, add the batter into the  spaetzle maker.  Move the maker back and forth pushing the batter through the grater.  The spaetzle will float to the top when it is done.  This will take 2-3 minutes. When the spaetzle is done, take a straining spoon or spider and remove dumplings into a large bowl.  Continue until all the batter is used.   Once all the dumplings are drained, heat a large saute pan with 3 tbsp of butter to high heat. Once the butter starts to smell nutty, add the spaetzle and saute for 5-7 minutes until lightly browned.

   4 5 ounce veal cutlets 1/2 cup all purpose flour 1/2 tsp salt 1/4 tsp pepper 1/2 tsp garlic powder 2 beaten eggs 1 tbsp water 1 1/2 panko bread crumbs 1/2 cup vegetable oil 2 tbsp chopped fresh parsley 1 lemon sliced into wedges for garnish Using a meat mallet, pound out the meat slices to a 1/4 inch slices. Add the all purpose flour, salt, pepper and garlic powder to a shallow bowl and whisk to combine. In another bowl, whisk together the eggs and add water. Add the panko bread crumbs to a third bowl. Dredge each veal cutlet in the flour and shake off excess. Add the cutlet to the egg wash until completely coated. Transfer the cutlet to the panko bread crumbs and coat both sides. Lightly press to make sure bread crumbs stick to each cutlet. Repeat until all the cutlets are breaded. Add the vegetable oil to a large skillet and turn onto medium high. Place the cutlets into the pan and cook for 2 minutes per side or until golden brown. Remove from the pan when done and place on a pl

  2/3 cup panic breadcrumbs 2 tbsp milk 1/4 cup chopped white onion 1 lb. ground pork 1/2 ground beef 2 eggs slightly beaten 1/2 tbsp salt 1 tsp pepper 1 pinch of nutmeg 2 tbsp chopped fresh parsley  1 cup flour for dusting the meatballs Sauce: 3 tbsp extra virgin olive oil, divided 1 small onion finely  chopped 1 carrot peeled and finely chopped 3/4 tsp spanish paprika 14.5 ounce can of diced tomatoes, reserve 1/4 cup of the juice 3 tbsp brandy 1 cup dry white wine: Condado de Haza Crianza  1 cup chicken broth Add  breadcrumbs, milk and onions to a bowl and allow to sit for 5 minutes. To your breadcrumb mixture, add pork, beef, eggs, salt, pepper, nutmeg and 1 tbsp parsley. Knead mixture together until combined.  Don't over work the the mixture.  Refrigerate for half an hour. While the mixture is in the refrigerator, make the sauce. In a sauce pan, add 1 tbsp extra virgin olive oil and the onion and carrot. Saute over medium high heat until softened.  Add paprika, tomatoes plus 1/

  5 tbsp extra virgin olive oil 1 lb. white mushrooms  1/2 white onion 5 cloves of garlic, minced 7 ounces diced tomatoes, drained 1/4 beef stock 1 tsp Spanish paprika 1/2 tsp each salt and pepper 2 tbsp freshly chopped parsley Cut onion into 1/4 inch slices.   Wash mushrooms and trim stems down so that they are even with the mushroom.  Pat mushrooms dry. Heat a large skillet with the extra virgin olive oil over medium high heat. Place mushrooms in a single layer, caps side down. Cook 3-4 minutes or until mushrooms are slightly brown. Flip mushrooms over and cook for another 3-4 minutes.   Remove mushrooms from the pan to a plate.  Season mushrooms with salt and pepper. In the same pan you cooked the mushrooms, add the onions and saute over medium high heat for 5-7 minutes or until they start to brown. Add  garlic and paprika to onions. Saute for 2 minutes. Add tomatoes and beef stock.  Simmer together for 5-7 minutes until the liquid had reduced by half. Add mushrooms back into the pa