MY NANNY'S HOME MADE EGG NOODLES
this is my grandmothers recipe and she has passed away in 2010 but we all make her famous noodles. She loved making these on Sunday with fried chicken. Was never any leftovers, I hope you like these and I'm sure she is smiling down on me right now saying that's my cook sharing my noodles with the world.
Provided by Jamie Franks
Categories Pasta
Time 40m
Number Of Ingredients 3
Steps:
- 1. Mix in medium size bowl, beat the eggs good and then add the salt. Then slowly add flour till mixture leaves the bowl and it is no longer sticky.
- 2. At this point you will want to use your hands, much easier to feel the texture. Once you have the right feeling of dough
- 3. Put on floured surface and roll out thin. I use a pizza cutter for fast cutting. If they are to fat this will turn into a dumpling type. So make sure it is even all over.
- 4. Then let your noodles dry out on newspaper, the longer they dry the better they cook. I usually add mine in a stock pot of chicken broth or you can be creative and make any flavor you desire.
NANNYS SPAGHETTI SAUCE 5 STAR FAMILY FAVORITE
This is one of the many recipes from my grandmother's cookbook. She passed away in May of 2005 and I am recording her wonderful recipes for my family and the many generations that will follow. I hope you enjoy her recipes as much as we do. I have not made each one yet-so cooking time and servings may not be posted on some. Five Star Family Favorite !
Provided by staceyelee
Categories Sauces
Time 4h30m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Brown the beef.
- Add the chopped veggies.
- Add tomato sauces & spices.
- Simmer 4 hours--the longer the better.
- Nanny always put it in her crock pot to simmer all day.
- Sometimes she added 1 T grape jam.
Nutrition Facts : Calories 193.8, Fat 8.9, SaturatedFat 3.4, Cholesterol 38.6, Sodium 1060, Carbohydrate 17.1, Fiber 2.3, Sugar 9.7, Protein 12.7
NANNY FLAY'S SAUERBRATEN WITH BRAISED CABBAGE AND NOODLES
Provided by Bobby Flay
Categories main-dish
Time 2h10m
Yield 6 to 8 servings
Number Of Ingredients 29
Steps:
- Heat the oil in a large Dutch oven. Season the beef with salt and pepper, and cook until golden brown on all sides, about 15 minutes. Add onions, celery, carrot, garlic, white wine vinegar, white wine water, cloves, peppercorns, bay leaves, parsley, thyme and salt and pepper, to taste. Cover, and simmer 1 1/2 hours, turn meat, re-cover, and simmer 1 to 1 1/2 hours longer until tender. Transfer to a large platter and keep warm. Strain cooking liquid into a bowl, remove 1/2 cup to be used for the braised cabbage and set aside. Heat butter in a heavy medium saucepan over medium heat, whisk in flour and cook until golden brown, about 2 minutes. Whisk in cooking liquid, reduce heat to low, and cook, stirring, until thickened and season with salt and pepper to taste. Mix in gingersnaps and honey, to taste. Carve meat at the table (not too thin or slices will crumble) and serve with plenty of gravy. Or carve in the kitchen, arrange slices slightly overlapping on a platter, and pour some of the gravy down the center; pass the rest. Serve with braised cabbage and buttered noodles.
- Heat butter in a large saute pan over medium heat. Add onion and cook until soft. Add the cabbage, cooking liquid and wine and season with salt and pepper, to taste. Cover and cook until the cabbage is wilted, about 15 to 20 minutes.
- Cook the noodles in a large pot of boiling salted water until al dente. Drain well, return to the pan, toss with the butter and parsley, and season with salt and pepper, to taste.
GRANNY'S HOMEMADE NOODLES
These are what my grandmother made. I love them. You can add chicken or beef and whatever vegetables you want.
Provided by Jacqui Bauer
Time 4h30m
Yield 6
Number Of Ingredients 5
Steps:
- Beat the eggs and water together in a bowl. Sift the flour, salt, and baking powder into a separate large bowl and make a well in the center. Pour the beaten eggs into the well, then stir in the flour mixture until a soft dough forms.
- Roll the dough into a very thin layer on a lightly-floured surface; cut into 1/2 inch strips. Allow to dry at least 4 hours before using.
Nutrition Facts : Calories 275.4 calories, Carbohydrate 48.1 g, Cholesterol 124 mg, Fat 3.9 g, Fiber 1.7 g, Protein 10.6 g, SaturatedFat 1.1 g, Sodium 476.3 mg, Sugar 0.4 g
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