Hillbilly Noodles Recipes

HILLBILLY NOODLES

Steps:

• Mix flour, eggs,baking powder,salt,seasoned salt,and parsley flakes.
• Roll out onto table.
• Let dry 1 hour.
• Cut into strips.
• Cut stew beef into small pieces.
• In large soup pan add water,onion,and beef and simmer 1/2 hour.
• Then add beef bullion cubes and mushrooms let cook about 1 hour.
• Then add noodles slowly.
• Let cook about 1/2 hour or so.
• Stir occasionally.
• Add cornstartch to thicken like gravy.
• Serve with mashed potatoes.

SPANK'N BACON HILLBILLY HARLOT

Steps:

• Fry 5 slices bacon in a skillet. Remove and set aside.
• Dice all peppers and onion and saute in bacon grease until cooked down a bit. Then stir in tomatoes, chili sauce, rice, brown sugar, Worcestershire, black pepper, pepper flakes and 2 1/2 cups water. Cover and simmer over medium-low heat, stirring it every so often, until the rice is done, about 25 minutes. Crumble cooked bacon and reserve some for garnish, then stir the rest into the sauce.
• Heat oil in a deep-fryer to 350 degrees F.
• Wrap your weenie in remaining 2 slices raw bacon. Flash deep-fry 1 1/2 minutes, then cook on flat top until bacon is crisp and weenie is plumped. Toast the top of the hot dog bun. Put weenie in the bun, then top with sauce. Sprinkle with remaining bacon bits.

HILLBILLY SUSHI ROLLS

Steps:

• Bring a large pot of water to a strong boil.
• Remove the woody stems from the collard greens using the tip of a sharp knife.
• Carefully lower the collard greens into the boiling water with a steamer basket or a long pair of tongs. Cook over high heat until the collards lose their starchy rigidity and become pliant, about 1 minute, then carefully remove from the water and lay on a paper-towel-lined plate. Allow the greens to cool before handling.
• Meanwhile, prepare a smoker or grill for indirect cooking at 225 degrees F.
• Drain the stewed tomatoes of their juice (reserve the juice) and add the tomatoes to a disposable aluminum pan. Place tomatoes in the smoker. Allow to smoke until the tomatoes acquire a savory smoky fragrance, about 1 hour. Remove the tomatoes.
• Puree the smoked tomatoes into a thick sauce in a blender. If the tomatoes are too thick, thin the puree with the reserved tomato juice. Keep warm.
• Fill a large pot with cold water. Mince the sweet potatoes into roughly 1/2-inch cubes. Add the sweet potatoes to the cold water.
• Bring to a boil over high heat. Cook until sweet potatoes can be easily pierced with a knife, about 20 minutes. Drain in a colander and let cool.
• Meanwhile, add 3 cups water to the rice in a saucepot. Bring to a boil, then cover and reduce to a simmer. Cook until rice is fluffy and the water has either cooked into the rice or evaporated off.
• Combine sweet potatoes, brisket, rice and jalapeno jelly in a large bowl.
• Whisk the heavy cream and horseradish into the sour cream in medium bowl. Season with a touch of lemon juice and salt. Keep cool.
• Assembly: On a clean cutting board, lay one blanched collard green on top of another, orienting them so that the stem seams do not line up and weaken the finished roll. Along the center line of the greens, add one quarter of the sweet potato filling mixture. Tightly roll the greens over the filling like a wide sleeping bag, then slice into 1-inch-wide pinwheels. Repeat with remaining greens and filling.
• Spread a 2-ounce ladle of the smoked tomato puree on a plate.
• Carefully transfer the rolls to the plate with a long spatula. Finish with a zig-zag drizzle of horseradish crema.

HALUSKI - CABBAGE AND NOODLES

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Fill a large pot with lightly salted water and bring to a rolling boil. Stir in egg noodles and return to a boil. Cook noodles uncovered, stirring occasionally, until tender but still slightly firm, about 5 minutes. Drain well.
• Melt 1/2 cup butter in a large skillet over medium-low heat; cook and stir onions until translucent, 5 to 10 minutes.
• Cook and stir remaining butter and cabbage into onions until cabbage is softened but not browned, 5 to 8 more minutes. Season with salt and black pepper.
• Place cooked noodles and cabbage mixture in a large roasting pan and stir gently to combine. Sprinkle with more salt and black pepper if desired.
• Bake in the preheated oven until golden brown on top, 30 to 40 minutes.

FAVORITE GARLIC NOODLES

Steps:

• Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes. Drain.
• Add soy sauce, peanut oil, sesame oil, and garlic to the same pot. Return egg noodles to the pan and stir until well coated.
• Preheat a large nonstick skillet over medium heat. Transfer noodles and sauce into the hot pan and stir-fry until they are slightly crispy, 3 to 5 minutes. Garnish with green onion.