Noodles With Chicken Shrimp And Ham Recipes

EASY HAM AND NOODLES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Place the noodles, ham, cheese, soup and milk in a 9x9 inch casserole dish and mix well.
• Bake at 375 degrees F (190 degrees C) for 25 to 30 minutes.

SHRIMP AND HAM ALFREDO

Steps:

• In a large saucepan, prepare noodles and sauce mix according to package directions. Stir in the shrimp, ham, garlic powder and cayenne; heat through. Sprinkle with onion.

GREEN NOODLES AND HAM

Steps:

• Bring a large pot of water to a boil then add salt, a generous grab from your salt dish, to season up the pasta as it cooks. Carefully add pasta to water and stir then cook to al dente or until pasta is tender but it still has a bite to it in the center - in other words, do not cook it until it is mushy.
• Cut ham into thin, short ribbon-like pieces and separate them into a loose pile. Kids not so good with knives can use kitchen scissors to cut the ham up.
• Preheat a large skillet over medium heat. Add butter to the pan and melt it. Add 1 cup cream and warm it up a minute. Add about a cup of cheese, 4 big handfuls or so, and stir constantly for another minute then season the sauce with nutmeg (your SECRET ingredient) and pepper. Taste and add a little salt, if necessary.
• Turn off heat under sauce and add the peas to it. They will warm through in no time. Next, drain the pasta. Kids should have Grown Helpers drain pasta for them. Toss pasta with sauce in the skillet and use tongs to help you pull pasta through sauce until it is coated evenly. Sprinkle in the ham and toss the pasta again to combine it. You can even add a little more cheese, if you say so.
• Wow! Green noodles are even yummier than white ones when you add in the ham and cheese and peas! Yum-o!

NOODLES IN SOUP WITH CHICKEN AND HAM

Steps:

• 1. Parboil noodles (from the Edit Tap, click to open recipe and follow instructions) and keep warm. 2. Place unsliced chicken and ham in a pan with stock. Bring to a boil then simmer, covered, 15 minutes. Remove chicken and ham cut in 2-inch strips and keep warm. 3. Cut scallion stalks in 1/2-inch sections mince ginger root. Add both to soup, along with salt, and bring to a boil again. 4. Transfer noodles to individual bowls and pour soup over. Top with chicken and ham strips and serve. VARIATION: * At the end of step 2, reheat the noodles briefly in the soup then transfer them to individual bowls. Top with chicken and ham strips garnish with minced ginger root and scallions. Then pour the hot soup over and serve. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

PASTA WITH FRESH TOMATOES AND GOAT CHEESE

Steps:

• Bring a large pot of salted water to a boil.
• Meanwhile, in a large bowl, combine the tomatoes, thyme, red-pepper flakes and 1/2 teaspoon salt. Mash with a fork or potato masher until tomatoes are juicy. Stir in the Parmesan. Set aside while the pasta cooks, or up to 2 hours at room temperature.
• Add the pasta to the boiling water and cook according to package instructions until al dente. Reserve 1/2 cup pasta cooking water, then drain the pasta.
• To the bowl of tomatoes, add the goat cheese and 2 tablespoons of the reserved pasta cooking water. Stir until the cheese is mostly melted. Add the pasta and stir vigorously until the noodles are well coated. Add more pasta water as needed until the sauce coats the noodles. Season to taste with additional Parmesan and red-pepper flakes.

NOODLES IN SOUP WITH CHICKEN

Steps:

• 1. Parboil noodles (from the Edit Tap, click to open recipe and follow instructions) and keep warm. 2. Dice chicken and bamboo shoots. Shell peas. Drain canned mushrooms. 3. Bring stock to a boil. Add salt, chicken and vegetables cook, covered, 5 minutes over medium-low heat. 4. Blend cornstarch and cold water to a paste then stir into soup to thicken. 5. Transfer noodles to a large tureen or to individual soup bowls. Pour thickened soup over and serve. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

NOODLES WITH CHICKEN, SHRIMP AND HAM

Steps:

• cook the noodles according to the package instructions. Drain well and set aside.
• heat the oil in a preheated wok or frying pan. Fry the onion, garlic and ginger for 3 minutes, or until soft but not colored. Add the chestnuts, soy sauce, fish sauce or chicken broth, chicken breast, ham and shrimp.
• add the noodles, bean sprouts and baby corn and stir-fry for 6-8 minutes, until heated through. Transfer to warmed serving dish, garnish with the lime wedges and chopped cilantro and serve immediately.