GRANDMA RANDOLPH'S NOODLES
This is our family's number-one favorite part of the Thanksgiving meal. The noodles take the place of the gravy, they get dumped over EVERYTHING! They are a great thick and tasty noodle.
Provided by Colette
Categories Side Dish
Time 2h40m
Yield 6
Number Of Ingredients 5
Steps:
- Beat the eggs and mix in the salt, pepper and flour. Divide the dough into two halves. Roll out the halves to 1/4 inch thick. Let dry for at least 2 hours. Cut the noodles into 1/2 inch to 1 inch wide and as long as you want strips.
- Drop the noodles into the boiling stock of your choice and boil until soft.
Nutrition Facts : Calories 211.5 calories, Carbohydrate 32.3 g, Cholesterol 124 mg, Fat 4.1 g, Fiber 1.2 g, Protein 10.4 g, SaturatedFat 1.3 g, Sodium 961.2 mg, Sugar 0.4 g
GRANDMA'S BUTTER NOODLES
This is my late mother-in-laws recipe for noodles -- her favorite for flavor and because they don't spring back when you roll them. At every family gathering she'd make the best Chicken and Noodles, dropping her prepared noodles into homemade chicken broth along with shredded cooked chicken, then serving them over mashed potatoes. I've made them many times and everyone loves them. When making multiple batches, and lacking counter space, I hang the rounds on clean plastic hangers to dry.
Provided by MOMOFADDY
Time 2h10m
Yield 4
Number Of Ingredients 5
Steps:
- In a large bowl, whisk the eggs and melted butter together with a fork. Stir in the flour, baking powder and salt until dough becomes stiff. Knead on a lightly floured surface or in the bowl for a few minutes to blend completely. Divide the dough into thirds. On a lightly floured surface, roll each piece into a sheet about 1/16 of an inch thick. Place each sheet onto a dry cloth and set aside for 30 to 45 minutes to partially dry.
- When the noodle sheets are somewhat dry, roll up one at a time into a loose spiral and cut into strips as wide as you want using a sharp knife. Spread out the noodles to dry for about 1 hour before cooking or storing in freezer containers. To use frozen noodles, thaw in the container before using.
- To cook the noodles, drop into rapidly boiling water or broth, and cook until tender, 7 to 10 minutes.
Nutrition Facts : Calories 254.4 calories, Carbohydrate 30.1 g, Cholesterol 115.9 mg, Fat 11.5 g, Fiber 1.1 g, Protein 7.3 g, SaturatedFat 6.3 g, Sodium 701 mg, Sugar 0.3 g
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
THANKSGIVING EGG NOODLES
This is drop dead simple, but absolutely delicious. We can't have a Thanksgiving without these classic egg noodles.
Provided by James Noble
Categories Pasta and Noodles Noodle Recipes Egg Noodle Recipes
Time 1h50m
Yield 7
Number Of Ingredients 6
Steps:
- Stir flour and salt together in a large bowl. Add milk, beaten eggs, and butter. Knead dough until smooth, about 5 minutes. Let rest in a covered bowl for 10 minutes.
- Roll dough out on a floured surface to 1/8 or 1/4 inch thickness. Cut into desired lengths and shapes. Allow to air dry before cooking, at least 1 hour.
- Bring chicken stock to a boil in a large pot. Add noodles; cook at a boil until noodles are salt with no bite and the broth has thickened, about 15 minutes.
Nutrition Facts : Calories 212.2 calories, Carbohydrate 35.6 g, Cholesterol 59.3 mg, Fat 4.2 g, Fiber 1.2 g, Protein 7.3 g, SaturatedFat 1.9 g, Sodium 439.7 mg, Sugar 1.4 g
GRANDMA'S EGG NOODLES
-Mary Stout, Topeka, Indiana
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 5 servings.
Number Of Ingredients 7
Steps:
- In a small bowl, combine the flour and salt. Make a well in the center. In another bowl, beat the egg yolks, egg, water and oil; pour into well. Stir to form a stiff dough., Turn dough onto a well-floured surface; knead 8-10 times. Divide into thirds. Roll each portion to 1/8-in. thickness. Cut noodles into 1/4-in. strips; cut the strips into 2-in. lengths. Cook immediately in boiling broth for 5-7 minutes or until tender; drain.
Nutrition Facts : Calories 245 calories, Fat 6g fat (1g saturated fat), Cholesterol 128mg cholesterol, Sodium 287mg sodium, Carbohydrate 38g carbohydrate (1g sugars, Fiber 1g fiber), Protein 8g protein.
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- Mix together eggs, milk and salt. Add flour, a little at a time until it all comes together. You may not use it all.
- Turn onto a floured surface and roll out as thin as you can get it. (We actually like our noodles a little thicker, so we leave ours at about 1/8 thick or a bit more. It results in a more dumpling like noodle)
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