COUNTRY STYLE RIBS OVER CAMPANELLE NOODLES
I created this recipe a coupe of weeks ago because I am on the go all day on Tuesday's and needed something my husband & I could eat when we got home from our busy day. Well, the ribs cook easily in the crock pot all day and all I had to do was cook the noodles when I got home and that was 10 minutes. I did forget to put the...
Provided by Kimberly Biegacki
Categories Ribs
Time 8h15m
Number Of Ingredients 10
Steps:
- 1. Rinse off the ribs with water and then season with salt and pepper and place into the crock pot. Slice the onion and red pepper and place into crock pot. Place the rest of the ingredients (except for noodles and green onions) into a bowl and mix together and then pour over the ribs. Turn the crock pot on slow cook for 8 hours.
- 2. When ribs are done prepare noodles as directed. For al dente it is about 9 to 10 minutes. Drain and add a little olive oil and seasonings (salt and pepper) or whatever you like and spoon the ribs, onions, peppers and sauce over noodles. Slice your green onions and place on top for garnish.
GRANDMA'S NOODLES II
Homemade soup noodles.
Provided by Sandy
Categories World Cuisine Recipes European Italian
Yield 4
Number Of Ingredients 5
Steps:
- Combine egg, salt, milk. Add flour. (For thicker noodles add baking powder to flour before mixing.) Separate into two balls.
- Roll out dough, and let stand for 20 minutes.
- Cut into strips and spread to dry--dust with a little flour. Let dry for approximately 2 hours.
- Drop into hot soup--cook for about 10 minutes.
Nutrition Facts : Calories 135.7 calories, Carbohydrate 24.5 g, Cholesterol 47.1 mg, Fat 1.7 g, Fiber 0.8 g, Protein 5.1 g, SaturatedFat 0.5 g, Sodium 372.9 mg, Sugar 0.5 g
HOMEMADE NOODLES
These delicious noodles keep very well in the refrigerator. And, there are few things that taste as good as homemade noodles like these eaten plain, with just a few toasted bread crumbs sprinkled on top! -Helen Heiland, Joliet, Illinois
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 10 servings.
Number Of Ingredients 5
Steps:
- Place 2 cups flour and salt on a pastry board or in a deep bowl. Make a well in a center of the flour; add eggs and water. Gradually mix with hands or a wooden spoon until well blended., Gather into a ball and knead on a floured surface until smooth, about 10 minutes. If necessary, add remaining flour to keep dough from sticking to surface or hands. Divide the dough into thirds. On a lightly floured surface, roll each section into a paper-thin rectangle. Dust top of dough with flour to prevent sticking while rolling. Trim the edges and flour both sides of dough. , Roll dough, jelly-roll style. Using a sharp knife, cut 1/4-in. slices. Unroll noodles and allow to dry on paper towels before cooking. , To cook, bring salted water to a rapid boil. Add 1 tablespoon oil to the water; drop noodles into water and cook until tender but not soft, about 7-10 minutes. ,
Nutrition Facts : Calories 125 calories, Fat 3g fat (1g saturated fat), Cholesterol 64mg cholesterol, Sodium 373mg sodium, Carbohydrate 19g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein.
COUNTRY BAKED NOODLES
This falls under the category: Amazing What a Great Recipe Can Be Produced from Such Humble Ingredients. It's quick and so easy to make too. This is another recipe from my favorite (award-winning) midwestern cookbook "Hollyhocks and Radishes." If you'd prefer, substitute sour cream for the yogurt, but IMHO it tastes just as good, and it's much lower in fat! (Note that this comes from a cookbook from the Upper Peninsula of Michigan, which is technically in Canada, so I'm submitting this for Zaar World Tour Canadian recipes.)
Provided by Kumquat the Cats fr
Categories Cheese
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees Fahrenheit.
- Cook egg noodles according to package directions (for fine noodles, boil 3-4 minutes) and drain.
- Mix all ingredients together except for paprika.
- Pour mixture in 2 quart casserole dish lightly sprayed with cooking oil.
- Bake, uncovered, for 25-30 minutes and sprinkle with paprika before serving.
COUNTRY STYLE NOODLES
Steps:
- Heat up vegetable oil in a wok until it is shimmering. Throw in fresh garlic and crushed Thai chile and cook until golden brown, about 30 seconds. Throw in the meat and cook, stirring continuously, until it is cooked medium-well, about 1 minute. Add the pickled garlic and then the egg; while the egg is still runny, add the noodles. Add the fish sauce followed by the palm sugar and cook, stirring, until the noodles are soft. Add the pickled garlic juice and cook, stirring, about 30 seconds maximum. Add green onion, allowing to cook for no more than 15 seconds. Remove from wok and place on a serving dish. Garnish with lime.
LOW COUNTRY RAMEN NOODLES
Whether you remember eating ramen in college or enjoy slurping down a bowl at a noodle shop, you're going to love my version-with a Low Country twist, of course. I add sauteed collards and shrimp to make it anything but basic. If you're feeling a little "extra," you can add a 6-minute boiled egg to the top, too.
Provided by Kardea Brown
Categories main-dish
Time 30m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Heat the canola oil in a large Dutch oven over medium-high heat. Add the carrots and collards and saute until the vegetables begin to soften, about 5 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds. Add the broth, ginger, soy sauce and chile-garlic sauce. Cover and bring to a boil.
- Add the noodles and shrimp. Cover and boil until the noodles are tender and the shrimp turn pink, about 3 minutes. Ladle the soup among 6 bowls. Sprinkle each serving with the green onions, if using, and drizzle with the sesame oil. Serve immediately.
COUNTRY STYLE CHICKEN AND NOODLES
Steps:
- 1. Cook noodles according to package directions.
- 2. Meanwhile, in a deep skillet, heat olive oil and saute chicken until cooked. Remove from pan, set aside. (Skip this step if using pulled rotisserie chicken)
- 3. Return pan to stove and heat butter in pan, blend in flour with a wire whisk until smooth. Add broth and milk, stirring constantly until thickened. Add salt & pepper.
- 4. Add mushrooms, noodles and chicken to sauce, stir until well combined and warmed through.
- 5. Plate and top with Parmesan cheese and fresh chopped parsley.
COUNTRY RIBS SLOW BRAISED IN WINE--WITH NOODLES
Make and share this Country Ribs Slow Braised in Wine--With Noodles recipe from Food.com.
Provided by Derf2440
Categories Stew
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Remove any excess fat from the ribs and season the ribs with salt and fresh ground pepper to taste.
- Heat the oil in a large nonstick frypan to hot, add the ribs and brown well on all sides; about 5 to 8 minutes. Remove ribs to a plate and keep warm. Reduce heat and add wine, deglaze pan, releasing the brown bits.
- Mix together in a bowl, the rest of the ingredients for the sauce, except the spinach, reserve for later. Add to the wine in the frypan. Stir together and bring to slow simmer then add the browned ribs. Cover and simmer for 1 hour. Remove from heat and stir in the spinach.
- In the meantime, cook the noodles according to the package instructions; drain well.
- Pour ribs and sauce into a large pasta bowl; add the drained noodles, carefully stir to combine.
Nutrition Facts : Calories 646.9, Fat 25.6, SaturatedFat 8.3, Cholesterol 126.1, Sodium 493.7, Carbohydrate 65.2, Fiber 4.2, Sugar 6.5, Protein 30.2
SAN FRANCISCO-STYLE VIETNAMESE AMERICAN GARLIC NOODLES
These noodles, adapted from the cookbook "The Wok" by J. Kenji López-Alt, and based on the noodle dish originally created and served by Helene An at San Francisco's Thanh Long restaurant, are extraordinarily simple and delicious on their own, but that doesn't mean you can't fancy them up a bit. They go very well with seafood, and some raw, shell-on shrimp stir-fried along with the garlic right from the start would be an excellent addition. Recently, I've taken to adding a few spoonfuls of tarako or mentaiko - Japanese salted pollock roe. Sushi-style flying fish roe (tobiko) or salmon roe (ikura) would also be a great addition, as would chunks of crab or lobster meat, or even Western-style caviar (if you're feeling flush).
Provided by J. Kenji López-Alt
Categories quick, weeknight, noodles, pastas, main course
Time 15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Melt the butter in a wok or saucepan over medium heat. Add the garlic and cook, stirring, until fragrant but not browned, about 2 minutes. Add the oyster sauce, soy sauce and fish sauce, and stir to combine. Remove from the heat.
- Meanwhile, bring 1 1/2 inches of water to a boil in a 12-inch skillet or sauté pan over high heat. (Alternatively, heat up just enough water to cover the spaghetti in a large Dutch oven or saucepan.) Add the pasta, stir a few times to make sure it's not clumping, and cook, stirring occasionally, until just shy of al dente (about 2 minutes short of the recommended cook time on the package).
- Using tongs, transfer the cooked pasta to the garlic sauce, along with whatever water clings to it. (Reserve the pasta water in the skillet.) Increase the heat to high, add the cheese to the wok, and stir with a wooden spatula or spoon and toss vigorously until the sauce is creamy and emulsified, about 30 seconds. If the sauce looks too watery, let it keep reducing. If it looks greasy, splash some more cooking water into it and let it re-emulsify. Stir in the scallions (if using), and serve immediately.
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