- Knödel (German: [ˈknøːdl̩] ; sg. and pl.) or
Klöße (German: [ˈkløːsə] ; sg.: Kloß) are
boiled dumplings commonly found in
Central European and East European...
- the
grated potatoes which constitute the bulk of this dish. Food
portal Klöße Cepelinai Kroppkaka Palt
Raspeball Pyzy
Acadian Genealogy Homepage; Acadian...
-
Kluski (singular:
klusek or kluska; from
German Klöße) is a
generic Polish name for all
kinds of soft,
mushy dumplings,
usually without a filling. There...
-
Italian pasta/dumplings Halušky –
eastern European equivalent of spätzle
Klöße –
larger dumplings Knoephla P****atelli –
similar Italian pasta made with...
-
Franconian food
would be Schäufele and
Klöße,
which is a pork
shoulder served with
traditional potato dumplings (
Klöße or Knödel)
covered in a gravy. Due...
- very
similar to the
Norwegian raspeball,
Lithuanian cepelinai and
German klöße. And
quite similar to the
Swedish palt.
Kroppkakor are
served with butter...
- ISBN 9781605502786.
Retrieved 7 July 2014. {{cite book}}: |work=
ignored (help)
Klosse 2010, pp. 131–132. "Chinese
cooking method — Stir-Frying". www.hugchina...
-
which accompany the main dish and the
fashion to
serve potato dumplings (
Klöße/Knödel) as a side dish
instead of potatoes,
pasta or rice. Also much freshwater...
-
include salt and pepper, mugwort, or marjoram. Also used are red cabbage,
Klöße, and gravy,
which are used to
garnish the goose.[citation needed] Kars style...
- c. 42).
Shifts in
compensating work-related
injuries and
diseases by S.
Klosse, T. Hartlief, and E. F. D.
Engelhard UK Legislation, Law
Reform (Personal...
