Spaetzli Homemade German Egg Noodles (Guaranteed to fill you up!)

Ingredients:

• 2 1/3 cups of flour
• 1 teaspoon of salt
• 1 cup of water
• 3 eggs
• 2 tablespoons of butter

• Fill a cooking pot half full with water; set to boil (meanwhile...)
• Mix flour, salt, water and 2 eggs to make smooth batter in a large mixing bowl
• Once mixture is smooth and water is boiling, spoon a chunk of mixture (about an inch long) and throw it into the boiling water (leave water boiling at mid-high)
• Repeat until all mixture is in the boiling pot
• Set temperature to medium and let boil for 20 minutes
• Turn heat off and drain water out of the pot
• Melt butter and fry noodles. Mix in last egg to fried noodles. Keep frying until mixed egg is solidified
• Add salt and pepper, and serve

Dot Noodles (Funny to eat -- will make you smile!)

Ingredients:

• 2 cups of Acini de Pepe Pasta (dot shaped pasta)
• 3-4 tablespoons of olive oil
• 2 tablespoons of Chicken or Vegetable Broth (or 1 oxo cube)
• Optional: Canned Mushrooms, Onions, ...

• Take a deep cooking pot for the stove, add oil (make sure oil touches all corners of the round pot), heat to High and wait for 3 minutes
• When oil is hot, pour uncooked pasta into the pot
• Stir pasta constantly to brown each bit
• Once all bits are browned, add 2 cups of water (watch out, it will steam quite a bit)
• Set to boil until pasta is chewy and no more water is left
• Only then, can you add garnishings if desired, simmer to heat garnishings, and serve

Hungarian Cottage Cheese Egg Noodle Casserole

Ingredients:

• 1 package of BROAD FLAT Egg Noodles
• 1 full container of sour cream (250 ml)
• 1 full container of cottage cheese (250 ml)
• 1/2 cup of ground walnuts
• 1/2 cup of brown sugar

• Heat oven at 350 Degrees
• Mix all the sour cream and cottage cheese together
• In a deep casserole pan layer boiled and drained egg noodles with the sour cream / cottage cheese mixture alternatively.
• Bake casserole in oven for 30 minutes
• Meanwhile, place walnuts and brown suger separately in two serving dishes (for the "audience" to sprinkle on top of their serving!)

Sicilian Stuffed Rice Balls

Ingredients:

• 2 Cups Short Grain Rice, Preferably Risotto Rice
• 1/2 tsp Crumbled Saffron Strands
• 4 Cups Chicken Stock
• Salt
• 2 tbs Olive Oil
• 1/2 Cup Finely Chopped Yellow or White Onion
• 4 oz. or ~110 grams Ground Pork or Beef
• 1 1/2 tsp Minced Fresh Rosemary
• 1/4 Cup Tomato Sauce
• 1/4 Cup Dry White Wine
• Fresh Ground Pepper
• 4 Eggs
• 1/2 Cup Freshly Grated Parmesiano Cheese
• 2 Cups Unseasoned Fine Bread Crumbs
• Olive Oil

Instructions:

• Wash and drain the rice until the water is clear.
• In a saucepan, combine the saffron, stock, and drained rice. Place over medium-high heat and bring to a boil. Stir the rice, reduce heat to low, and simmer until all the liquid is absorbed, but the rice is firm and slightly sticky for about 17 mins. Set to cool at room temperature.
• In a pan, heat 2 tbs olive oil over medium-high heat. Add the onion and cook until soft but not brown for about 5 mins. Add the ground meat and rosemary, and cook until the meat loses its raw colour for about 5 mins.
• Add the tomato sauce, wine and and cook until the liquid evaporates. Season with salt and pepper.
• In a mixing bowl, beat 2 of the eggs. Add the cooled rice and grated cheese and mix thoroughly.
• Moisten your hands with water. Scoop out about 1/4 cup of the rice mixture in the palm of one hand and press it out to form an even round, then press the center to form an indention. Place about 1 tbs of the meat mixture in the indentation, then gently close your hand to encase the filling in the rice. Use both hands to roll the stuffed rice into a ball. Continue making balls until you run out of rice and meat.
• In a small bowl, beat the remaining two eggs.
• In a shallow bowl, place the bread crumbs and position alongside the bowl containing the beaten eggs. Roll each rice ball in the egg to coat completely then roll in the bread crumbs to cover well.
• In a deep saucepan with enough oil to fill the pan 3 inches high, turn the heat to High. Preheat the oven to 200 degrees F.
• Place a wire rack on a baking sheet.
• Carefully add a few of the rice balls to the hot oil: avoid crowding the pan. Fry, turning frequently, until golden brown all over, 2-3 mins. Using a slotted utensil, transfer the rice balls to the rack to drain well, then place the rack and baking sheet in the oven to keep them warm.
• Fry remaining rice balls in the same manner.

Mediterranean Garlic Couscous

Ingredients:

• 1 1/2 Cups Couscous
• 2 1/4 Cups Boiling Chicken Stock
• 4 Cloves, Garlic, Crushed
• 2 tbs Fresh Thyme

Instructions:

• Place the couscous in a bowland pour in the boiling stock. Cover tightly with plastic wrap and allow to stand for 5 mins or until all the liquid has been absorbed.
• Heat the butter in a frying pan over medium-low heat.
• Add the garlic and thyme and cook for 3 mins or until the garlic is soft but not brown.
• Add the couscous to the pan and cook, stirring, for 2 mins.

Cauliflower au Gratin

Ingredients:

• 1 Cauliflower, cut in florets (about 6 cups)
• Half a Sweet Red Pepper, corsely chopped
• 2 tbs Butter
• 3 tbs All Purpose Flour
• 1 Clove Garlic, Minced
• 1 1/4 Cups Milk
• 1/2 Cup Grated Cheddar Cheese
• 1/4 Cup Freshly Grated Parmesan Cheese
• 1/4 Cup Chopped Fresh Dill or Parsley
• 1/4 tsp each salt and pepper
• Topping: 1/2 Cup Fresh Bread Crumbs, 2 tbs Freshly Grated Parmesan Cheese

Instructions:

• Preheat oven to 375 degrees F
• Lightly butter a 6-cup (1.5L) baking dish.
• In a pot of boiling water, cook cauliflower for 3 to 5 min or until tender crisp.
• Drain well and transfer to baking dish; sprinkle with red pepper.
• In nonstick or heavy saucepan, melt butter.
• Add flour and garlic; cook, stirring, over low heat for 1 min.
• Pour in milk; bring to simmer, stirring constantly. Simmer, stirring, for 2 to 3 min or until thickened. Add Cheddar and Parmesan cheeses, dill, salt and pepper. Cook, stirring, just until cheese melts.
• Pour over cauliflower.
• Mix bread crumbs with parmesan; sprinkle over top. Bake, uncovered, for 25 to 30 min or until bubbling.

Green Beans and Carrots

Ingredients:

• Green Beans
• Carrots, Shopped in long pieces
• 2/3 Cup of Chopped Walnuts
• Sauce: 1 tbsp Butter, 2 tbsp Maple Syrup, 2 tsp Soya Sauce

• Steam green beans and carrots
• Heat butter, coat vegetables in butter and cook for 5 minutes.
• Then add maple syrup and soya sauce and coat vegetables evenly.