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Posts Tagged ‘noodles’

postheadericon Pa Dutch Yum-A-Setta

As a Dutchie and Coal Cracker, I never met a noodle or dough ball I didn’t like.  Add cheese to the noodles or dough, and I am in 7th heaven. This casserole does that and, needless to say, is one of my favorites.  Layers of noodles, cheese, and lightly sweetened tomato/burger mix come together in a dish sure to become a family favorite. A pot-luck friendly, travels well recipe, it is also budget friendly, kid-friendly, and can be prepared ahead of baking time. I prefer Velveeta wrapped slices for their melting quality in this recipe, but you can substitute another brand or use deli sliced “American cheese”.  I also use medium width noodles in this dish so the sauce and cheese mixes through well. I pair this with Pa Dutch Pepper Cabbage and it becomes the ultimate comfort food meal for me! COOK’S NOTE: When draining noodles after cooking, I do not drain them perfectly dry.  I leave them slightly damp so that the undiluted cream of chicken soup mixes nicely with them.  SLIGHTLY damp — not dripping!

Pa Dutch Yum-a-Setta

 

Pa Dutch Yum-A-Setta

Ingredients

  • 1 - 1/2 lb. hamburger
  • salt and pepper to taste
  • 2 T. brown sugar
  • 1/4 cup onion, finely chopped
  • 1 can condensed tomato soup, undiluted (10-3/4 ounce can)
  • 1 can cream of chicken soup, undiluted (10-1/2 ounce can)
  • 12 ounces egg noodles
  • 12 slices individually wrapped processed (Velveeta or equivalent deli sliced)

Instructions

  1. Preheat oven to 350F.
  2. Brown hamburger and onion with salt, pepper. Drain off excess grease.
  3. Add brown sugar, and undiluted tomato soup to the meat mixture and stir well.
  4. Meanwhile, cook the egg noodles according to package directions; drain. Add undiluted cream of chicken soup to the noodles and mix.
  5. Butter a 13" x 9" casserole dish. Layer 1/2 of the noodle mixture in the bottom of the pan, top with 6 slices cheese layered across the top, then top that with 1/2 of the hamburger mixture. Repeat the layering with the remaining noodle mixture, 6 cheese slices, and hamburger mixture.
  6. Bake at 350 for 30 - 35 minutes.
http://www.acoalcrackerinthekitchen.com/2018/10/02/pa-dutch-yum-a-setta/

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postheadericon Browned Butter Egg Noodles

It does not get any simpler than this…Tender cooked egg noodles tossed with nutty, roasted browned butter and bread crumbs. I am Dutchie and Coal Cracker through and through and never met a noodle I didn’t like.  Top them with browned butter and I am in love. This is a dish that can accompany many meats and vegetables as a side, especially yummy with gravy or sauces, but I have a confession — I love them all by themselves, nestled in the middle of a warm plate, just begging to be adored and devoured! My childhood is filled with memories of Mom making these and they are still an absolute favorite of mine. A tip: do not walk away while browning the butter.  It can go from “not-quite-there-yet” to “well, that didn’t go as planned burned” almost in the blink of an eye.

Browned Butter Noodles

Browned Butter Egg Noodles

Ingredients

  • 8 ounces dried egg noodles, size noodle of your choice from thin to very wide
  • 4 tablespoons butter (or more to taste)
  • 1/2 cup plain dried breadcrumbs
  • Salt and pepper to taste
  • 2 tablespoons chopped fresh parsley

Instructions

  1. Cook the noodles in lightly salted water according to package directions. Drain and return to pot.
  2. Heat the butter in a small saucepan over medium-high heat until brown, watching carefully to make sure it does not burn. Heat slowly, stir often, and DO NOT WALK AWAY!
  3. Once lightly brown and emitting a slight "nutty" fragrance, immediately remove from the heat.
  4. Add breadcrumbs and stir until the crumbs are well coated. Add the drained noodles, toss to coat and season to taste with salt and pepper.
  5. Sprinkle with the parsley when serving. Serve immediately.
  6. Notes: You can use more or less butter as desired. When browning butter, stir at the bottom of the pan. That is where the butter browns and burns the fastest. If your pan has a dark interior, you will have to scoop some of the butter into a spoon to check the color.
http://www.acoalcrackerinthekitchen.com/2018/09/19/browned-butter-egg-noodles/

 

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postheadericon Pa. Dutch Chicken Pot Pie

No, it’s not a “meat pie” version of “Pot Pie” consisting of veggies, meat, and gravy baked into a pie shape surrounded by crust.  THIS is Pa. Dutch Pot Pie. In Pennsylvania Deutsch is it, “Bott Boi”.  Commercial packaged Pot Pie noodles (squares) are available in some areas, but trust me, homemade is the way to go. Turning out homemade dough seem too complicated? I have also included a family friend’s old recipe for very easy homemade squares using Bisquick and milk.  See, now you have NO excuse not to make these luscious little pillows of happiness for your pot of Pot Pie!

As with many of the foods of the Coal Region and Pa. Dutch, this dish is often the highlight of church and fire company dinners for fundraising. This is often served with Hot Bacon Dressing over greens. This dish resembles Southern style Chicken and Dumplings (but not the big, pouf-y versions of dumplings simmered on the surface of broth…) Pa. Dutch Pot Pie can be easily made in large quantities, is a filling and budget friendly meal for small or large families, and can also be made with ham or beef as the meat. On the VERY RARE OCCASION that there are leftovers, i have been known to freeze this for enjoying at a later date. Very. Rare. Occasion…

Pa. Dutch Chicken Pot Pie

Chicken Pot Pie

Ingredients

  • Pot Pie Squares (Noodles)
  • 2 Tablespoons butter
  • 2 cups all-purpose flour, sifted
  • 1/2 teaspoon salt
  • 2 eggs, beaten
  • 1/8 cup milk (adjust as necessary)
  • OR the super-easy version:
  • 4 cups buttermilk baking mix (Bisquick is my preference)
  • 2/3 cup milk
  • Broth/stock
  • 1 small, whole chicken (or bone-in pieces of your choice)
  • Water to cover chicken in pot
  • 4 Medium white or gold potatoes, peeled & large diced
  • 3 Medium Carrots, peeled & large diced
  • 2 Large ribs Celery, diced
  • 1 Medium Onion, peeled & large diced
  • Salt & pepper, to taste

Instructions

  1. To make the dough squares
  2. Mix the flour, salt and baking powder in a bowl.
  3. Add butter, cutting in with pastry blender, two knives, or fingers.
  4. Beat the eggs and add to the bowl with the flour mixture, then add the milk.
  5. Lightly mix to blend well and make a soft dough that is stiff enough to roll out. Adjust flour or milk to achieve consistency.
  6. On a floured board, roll out to a 1/8th to 1/4-inch thickness as per your choosing. I prefer my squares a little thicker, so I roll to 1/4 ".
  7. Cut into 1-1/2-inch squares with a sharp knife (I use a pizza cutter for ease in cutting). No need to be perfect.
  8. Let stand for 30 minutes to dry surface slightly.
  9. SUPER EASY VERSION:
  10. Stir together the baking mix and milk, adding more baking mix or milk as needed to make a soft dough that is stiff enough to roll out. Roll dough on a surface lightly floured with more baking mix to about 1/8-inch thickness. Cut into 1-1/2 inch squares using the method for the dough as above.
  11. Stock
  12. In a large stock pot add chicken broth and water to cover. Add salt and pepper to taste or add some good quality chicken bullion to enrich your stock.
  13. .
  14. Bring to a slow simmer. Cover and cook for approximately 1-1/2 hours OR until chicken is thoroughly cooked, tender, and falling off the bone. Remove chicken from stock and allow to cool. Once cooled, remove skin and pull meat from the bone into large pieces. Strain stock if desired.
  15. To the stock in the pot, add potatoes, carrots, celery and onion. Cook for 10 minutes uncovered at a low simmer. Bring to a rapid boil and slowly add noodles piece by piece. You want to keep the broth moving at a rapid boil during this step. I drop squares with one hand and stir them down into the broth with the other until all squares have been added, otherwise they tend to stick to one another. Once all squares have been added, reduce heat to a low simmer. Cover and cook for approximately 20 minutes until vegetables & noodles are tender.
  16. Uncover, add chicken and continue to cook on a low simmer for another 20 minutes.
  17. Adjust seasoning with salt & pepper, to taste. Add parsley as garnish.
  18. COOK'S NOTE: I cook my pot pie in the evening and refrigerate until the next day or make it early in the day and reheat for a meal. Like any good stew or soup, this gets better as it sits and the flavors meld beautifully.
http://www.acoalcrackerinthekitchen.com/2018/09/19/pa-dutch-chicken-pot-pie/

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postheadericon Easy Pierogi Casserole

Marry the tastes of traditional pierogies — potatoes, sauteed onions, and butter — into an easy to make, serve, and enjoy casserole.  A great way to use left over mashed potatoes or grab a couple ready-to-eat containers of mashed from the grocery store!

pierogie-lasagna

Pierogi Casserole

Easy Pierogi Casserole

Ingredients

  • 1 box lasagna noodles, cooked and drained
  • 1 onion, diced fine
  • 2 (24 oz) packages grocery store potatoes OR 5-6 cups mashed potatoes
  • 1 stick of butter, sliced in 16 slices
  • 18 slices American Cheese

Instructions

  1. Preheat oven to 350 degrees.
  2. In a skillet, saute diced onions until translucent, set aside.
  3. Empty mashed potatoes into a large mixing bowl and stir/fluff with a fork.
  4. In a greased 9 x 13 baking dish, layer lasagna noodles, scoops of 1/3 of the mashed potatoes, 1/3 of the sauteed onions, 5 slices of butter, and 6 slices of American Cheese. Repeat layers twice more (3 layers total).
  5. Cover loosely with foil, and bake in preheated oven for 20-30 minutes or until cheese is melted and casserole is heated through.
http://www.acoalcrackerinthekitchen.com/2018/09/08/easy-pierogi-casserole/

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postheadericon Amish Macaroni Salad

Creamy, some added crunch, and a special ingredient: Miracle Whip.  Yes, whether you are a fan or not, this recipe calls for it and I always use it.  Even people who would never otherwise eat Miracle Whip like this mac salad!

amish macaroni salad

Amish Macaroni Salad

Amish Macaroni Salad

Ingredients

  • 2 cups uncooked elbow macaroni
  • 3 hard-cooked eggs, chopped
  • 1 small onion, chopped
  • 3 stalks celery, chopped
  • 1 small red bell pepper, seeded and chopped
  • 2 tablespoons dill pickle relish
  • 2 cups Miracle Whip
  • 3 tablespoons prepared yellow mustard
  • 3/4 cup white sugar
  • 2 1/4 teaspoons white vinegar
  • 1/4 teaspoon salt
  • 3/4 teaspoon celery seed

Instructions

  1. Bring a pot of lightly salted water to a boil. Add macaroni, and cook for 8 to 10 minutes, until tender. Rinse with cool water. Drain very well and and set aside to cool.
  2. In a large bowl, stir together the eggs, onion, celery, red pepper, and relish. In a small bowl, stir together the salad dressing, mustard, white sugar, vinegar, salt and celery seed. Pour over the vegetables, and stir in macaroni until well blended.
  3. Cover and chill for at least 1 hour before serving.
http://www.acoalcrackerinthekitchen.com/2018/09/08/amish-macaroni-salad/

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postheadericon Lazy Man’s Pierogi or Polish Noodles

Noodles and Cottage Chhese, also  known as Lazy Man’s Pierogi is simple, filling, and a family favorite of all ages.

Lazy Man’s Pierogi

Lazy Man’s Pierogi or Polish Noodles

Ingredients

  • 1/2 cup butter
  • 1 small onion, diced
  • 1 (16 ounce) package egg noodles
  • 1 (16 ounce) package cottage cheese
  • 1/2 cup sour cream
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon ground black pepper

Instructions

  1. Melt butter in a saucepan over medium heat. Cook and stir onion in melted butter until softened, 7 to 10 minutes.
  2. Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain and return to the pot.
  3. Stir butter and onion mixture, cottage cheese, sour cream, sea salt, and black pepper into the noodles. Place the pot over medium heat; cook and stir until heated through and warm, 5 to 8 minutes.
http://www.acoalcrackerinthekitchen.com/2018/09/08/lazy-mans-pierogi-or-polish-noodles/

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postheadericon Halushki With Homemade Dumplings

Homemade Dumplings in this dish are SO worth it, trust me. This recipe is from the American Carpatho-Russian Cookbook, first published in 1968.

Homemade Noodle Halushki

Halushki With Homemade Dumplings

Ingredients

  • 1 head cabbage
  • 2 onions
  • 1/2 stick butter
  • Dumplings
  • 1 egg
  • 1 c. flour
  • 2 T. water
  • pinch of salt

Instructions

  1. Slice the onions and cut up the cabbage in the same fashion.
  2. Melt butter in skillet. Add cut up onions and cabbage. Cook over medium heat for approximately 30 minutes, or until browned. Add to dumplings.
  3. Dumplings
  4. Mix flour, eggs, salt and water. Beat well until you have a medium type dough.
  5. Place dough on a plate and drop by spoonfuls into a pot of boiling salted water. Cook for 5-7 minutes.
  6. Strain and rinse with cold water.
  7. Place in pot and pour cabbage mixture over top. Mix well. Serve.
http://www.acoalcrackerinthekitchen.com/2018/09/08/halushki-with-homemade-dumplings/

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