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 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
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.
TAKEOUT-STYLE SESAME NOODLES
Noodles dressed with sesame are popular in many parts of China, but this particular style, made with peanut butter and served cold, became a Chinese-American staple in the United States in the 1970s. The family of Shorty Tang - an ambitious restaurateur who emigrated from Sichuan to Taipei to New York - firmly believes that he invented the dish and still serve it at Hwa Yuan, the restaurant he opened in 1967 in Manhattan's Chinatown. They have never divulged the exact recipe; this is our own lush but refreshing version.
Provided by Sam Sifton
Categories easy, quick, noodles, times classics, appetizer, side dish
Time 10m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of water to a boil. Add noodles and cook until barely tender, about 5 minutes. They should retain a hint of chewiness. Drain, rinse with cold water, drain again and toss with a splash of sesame oil.
- In a medium bowl, whisk together the remaining 2 tablespoons sesame oil, the soy sauce, rice vinegar, sesame paste, peanut butter, sugar, ginger, garlic and chili-garlic paste.
- Pour the sauce over the noodles and toss. Transfer to a serving bowl, and garnish with cucumber and peanuts.
Nutrition Facts : @context http, Calories 628, UnsaturatedFat 16 grams, Carbohydrate 90 grams, Fat 21 grams, Fiber 6 grams, Protein 22 grams, SaturatedFat 4 grams, Sodium 797 milligrams, Sugar 7 grams, TransFat 0 grams
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
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