Egg Noodles And Gravy Homemade Recipes

EGG NOODLES AND GRAVY- HOMEMADE

Steps:

• 1. Day before, bake chicken for dinner, Saving dripping from the baking pan and all that is left of the chicken for the following recipe. Keep drippings and cut up meat. Place meat in refrigerator overnight with the drippings so you can scrape off the grease in the morning that gathers on the top.
• 2. Next day scrape off any fat and warm the drippings and meat pieces, and broth in a large soup pot over medium-low-Cook and let simmer . Make the noodles.
• 3. Noodles: Put flour and salt in a large bowl, add the 3 egg yolks and the 1 whole egg. Drizzle with the cold water. Stir with a spoon until blended then by hand until it can form a ball( you may need to drizzle a 1/4 cup more water)
• 4. Cut ball in quarters. Roll each piece on a flat floured surface. Flip and roll- keep adding flour to surface- you don't want a sticky dough. It needs to be dry and dusted with flour. When it is thin cut small noodles( about 5 or 6 inches long and 1/4 inch wide and about 1/8 inch thick.
• 5. When noodles are cut, add them to the simmering broth and chicken pieces. Turn heat to medium and drop noodles into broth mixture and cook for about 15 minutes. Remove one cup of the broth and mix with the flour, then pour the mixture back into the pot. Add the cream of chicken soup and chopped boiled eggs and maple syrup- to the pot. Let this mixture cook 5 to 10 minutes.If mixture is not thick enough for you take out a little of the sauce and thicken with a little more flour. Cook 5 minutes more. Serve immediately or pour into a crock pot on warm setting until ready to serve.

CHICKEN WITH NOODLES AND GRAVY

Steps:

• With a sharp knife, cut leg quarters at the joints if desired. Place in a 4- or 5-qt. slow cooker. Combine the soup, gravy mix and seasonings; pour over chicken., Cover and cook on low for 6-8 hours or until chicken is tender. Cook noodles according to package directions; serve with chicken and sauce.

RICE NOODLES WITH EGG DROP GRAVY

Steps:

• Bring a large pot of salted water to the boil. Add noodles and cook according to package instructions, stirring often, until al dente. Drain and rinse under cold water until the noodles are completely cool, shaking off as much water as you can.
• Heat a large, well-seasoned cast-iron skillet (a nonstick pan will work, too, but you won't necessarily get the same smoky flavor) on medium-high until it is very hot, then add the noodles, 2 tablespoons of oil, 1 tablespoon of soy sauce and the dark soy sauce, and, toss to coat the noodles using tongs or chopsticks. Fry for 3 to 4 minutes, mostly undisturbed, but tossing every minute or so until there is a nice char on some of the noodles. (If your pan is not well-seasoned, the noodles may stick, so toss the noodles after every minute to prevent sticking.) Remove noodles from the pan and set aside. Wipe out the pan.
• Place the vegetable stock, sugar and cornstarch in a small bowl, and stir to combine. Set aside.
• To the same skillet, add the remaining 1 tablespoon neutral oil along with the garlic and ginger, and stir for 30 seconds until fragrant. Add the carrot, stir-fry for 1 minute just to soften slightly, then add the baby bok choy, stir-fry or oyster sauce, and the remaining 1 tablespoon soy sauce, and toss. Stir the cornstarch and vegetable stock mixture, then pour it into the skillet, and stir until it comes to a boil and thickens, 1 to 3 minutes.
• Very slowly trickle the beaten eggs into the gravy in a circular motion (no need to stir). Cook the eggs until set, 30 to 60 seconds from when you start pouring. Remove from the heat. Taste and season with salt and pepper, if needed.
• To serve, place the noodles in serving bowls, and spoon a generous amount of gravy and vegetables over the noodles. Top with cilantro leaves, if using.

MEATBALLS AND GRAVY

Steps:

• In a large bowl, beat the egg, milk, cornstarch, onion, salt, pepper, nutmeg, allspice and ginger. Add beef; mix well. Shape into 1-1/2-in. meatballs. (Mixture will be very soft. For easier shaping, rinse hands in cold water frequently.) , In a large skillet over medium heat, brown the meatballs in butter, half at a time, for about 10 minutes or until no longer pink. Remove meatballs to paper towels to drain, reserving 1 tablespoon drippings in skillet. , For gravy, add butter to drippings. Stir in flour. Add broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Season with salt and pepper. Return meatballs to skillet; heat through on low. Garnish with parsley if desired.