Lasagne Sheets vs Noodles
debrak2008
10 years ago
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10 years agoRelated Discussions
Chicken & Noodles - which noodle recipe?
Comments (2)Jessica, the egg noodle recipe Grandma gave me also calls for eggs, flour and salt, nothing else. It was usually one egg to one cup of flour. Today's "store" eggs are smaller than Grandma's homegrown Rhode Island Red eggs, so I need more eggs, but I still use the basic recipe. Many recipes add other liquids, I think to keep the eggs to a minimum, but I like mine "eggy". I did make a good basil noodle a couple of times, which is really good with just some grated parmesan, salt and pepper, but I don't think it would be so good in chicken and noodles. What I call chicken and noodles are sometimes called chicken and "sliders" here too. Chase has a good recipe: Chicken and Sliders 3 - 4 Lb Chicken or parts (but if using parts reduce cooking time for chicken) 2 Onions Quartered 3 Celery Stalks cut into � inch pieces 3 Carrots cut into 1/2 Inch pieces 2 Bay Leaves salt and pepper to taste 3 Cups Flour 1 1/2 Tsp Salt 1 Egg 1 Cup Broth (or so of reserved broth from pot) ****** NOTE reserve all the broth but use one cup or so for sliders Wash chicken and place in large pot. Cover entirely with water (or water/ broth combo) and add chopped vegetables, bay leaves, salt and pepper. Bring to a boil, then reduce heat and simmer for about 1 1/2 hours or until meat is starting to fall from the bone. Remove chicken from broth and strain liquid. Reserve all the broth but discard the vegetables. When chicken is cool remove meat from the bones and discard the bones and all of skin, keeping the chicken meat in reasonably large pieces. To make the sliders. Beat the egg with some of the cooled broth, measure out the flour, add salt. Work the egg mixture into the flour adding broth as required until the dough forms a ball. Kneed the ball for a few minutes. Let the dough rest 15 minutes. Roll out the dough ,on a floured surface, to about the thickness of a lasagne noodle. Cut the dough into strips about 1 inch wide and 3 inches long. Don't worry if they are irregular in shape. Leave any excess flour on the noodles. Bring the reserved broth to a boil, (you should have plenty but if not add chicken broth) add the sliders and reduce to a high simmer. Once the sliders have firmed up add cut up chicken and simmer until the broth is very thick like a thick gravy (add a flour slurry to thicken if required). Add salt and pepper to taste. You can also add frozen peas but we like it as is. NOTE" I usually make the sliders and layer them on a cookie sheet between sheets of plastic wrap and place in the freezer as I go. Then dump the whole mess into the boiling broth, let boil a few minutes and then lower the heat . this one is Pat's: MOM'S CHICKEN & DUMPLINGS 1 stewing chicken or hen 1 tsp. Garlic salt 5 cups all-purpose flour 3 large eggs 1/2 tsp. baking powder 1/2 tsp. salt 1 tsp. pepper Cook hen in pressure cooker with lots of salt and MSG, plus 1 teaspoon garlic salt. (If you don't use MSG, just omit it). Cover chicken with water and close. Place 15-lb. weight on top and cook over medium-high heat. When the weight starts "popping" 2 to 3 times a minute, cook 15 minutes. Cool the chicken and de-bone. Mix flour, salt, 1/2 tsp. MSG and a little less than 1/2 tsp. baking powder. Blend eggs with 1-1/4 Cup *cooled* chicken stock from pot (1/3 of it should be fat). Stir into flour a little at a time. On flour-covered board, knead dough and roll it out till thinner than a nickel. Cut dumplings (about 2 inches wide by 10 inches, or however long possible). Stack well-floured dumplings onto plate. In large pot, bring the rest of the stock to a boil over medium-high heat. Add the chunks of chicken alternately with the dumplings; quickly pushing them below the surface of the liquid as you add them. DON'T FOLD THE DUMPLINGS! Keep mixture boiling at all times. Lower heat; cover and cook for 12-15 minutes. Don't lift the lid for the first 10 minutes. Add 1 tsp. pepper to broth. You might need to add additional stock during the cooking process. Yield: 6 servings. Note: This is Vicki Braun's recipe. Ann T also makes chicken and sliders, and homemade noodles and the big puffy dumplings too, but I can't find a recipe for just chicken and noodles, only the noodles! Annie Annie...See MoreUsing lasagna noodles in things other than lasagna?
Comments (12)the infamous butternut squash lasagne... Not really "different" but still, different... Butternut Squash Lasagna From epicurious.com For squash filling 1 large onion, chopped 3 tablespoons unsalted butter 3 lb butternut squash, peeled, seeded, and cut into 1/2-inch pieces 1 teaspoon minced garlic 1 teaspoon salt 1/4 teaspoon white pepper 2 tablespoons chopped fresh flat-leaf parsley 4 teaspoons chopped fresh sage 1 cup hazelnuts (4 oz), toasted, loose skins rubbed off with a kitchen towel, and coarsely chopped For sauce 1 teaspoon minced garlic 3 tablespoons unsalted butter 5 tablespoons all-purpose flour 5 cups milk 1 bay leaf (not California) 1 teaspoon salt 1/8 teaspoon white pepper For assembling lasagne 1/2 lb fresh mozzarella, coarsely grated (2 cups) 1 cup finely grated Parmigiano-Reggiano (3 oz) 12 (7- by 3 1/2-inch) sheets no-boil lasagne (1/2 lb) preparation Make filling: Cook onion in butter in a deep 12-inch heavy skillet over moderate heat, stirring occasionally, until golden, about 10 minutes. Add squash, garlic, salt, and white pepper and cook, stirring occasionally, until squash is just tender, about 15 minutes. Remove from heat and stir in parsley, sage, and nuts. Cool filling. Make sauce while squash cooks: Cook garlic in butter in a 3-quart heavy saucepan over moderately low heat, stirring, 1 minute. Whisk in flour and cook roux, whisking, 3 minutes. Add milk in a stream, whisking. Add bay leaf and bring to a boil, whisking constantly, then reduce heat and simmer, whisking occasionally, 10 minutes. Whisk in salt and white pepper and remove from heat. Discard bay leaf. (Cover surface of sauce with wax paper if not using immediately.) Assemble lasagne: Preheat oven to 425°F. Toss cheeses together. Spread 1/2 cup sauce in a buttered 13- by 9- by 2-inch glass baking dish (or other shallow 3-quart baking dish) and cover with 3 pasta sheets, leaving spaces between sheets. Spread with 2/3 cup sauce and one third of filling, then sprinkle with a heaping 1/2 cup cheese. Repeat layering 2 more times, beginning with pasta sheets and ending with cheese. Top with remaining 3 pasta sheets, remaining sauce, and remaining cheese. Tightly cover baking dish with buttered foil and bake lasagne in middle of oven 30 minutes. Remove foil and bake until golden and bubbling, 10 to 15 minutes more. Let lasagne stand 15 to 20 minutes before serving. Cooks' note (not Bizzo's)  Filling and sauce can be made 1 day ahead and kept separately, covered and chilled. Bring to room temperature before assembling. Makes 6 servings...See MoreGnocchi lasagne with zucchini (+ ricer)
Comments (3)If your leftover gnocchi dough is wet, you can add flour to it to make lasagne sheets, and they are better than the plain flour pasta sheets - just a bit more difficult to work with, although if you don't boil them before putting them in the pan, they are easy enough. They do tear fairly easily, however. The sheets are not appropriate for other types of pasta other than lasagne, IMO. Normally when I make lasagne, I do make regular flour and semolina sheets, boil them for a minute, and then layer them in the pan. The gnocchi sheets are somewhat softer, which is why I would not recommend boiling them first. Plus there was enough water in the zucchini, plus extra flavor. Gnocchi made from leftover gnocchi dough tend to be tougher than the first batch, from my experience. Lars...See MoreLasagna Noodles
Comments (11)Elba, that recipe was posted here a while ago...i bet i can find it. It is really 'farm-to-table' using what that season brings. Never the same but basics re-peat. No formal recipe. We make our own pasta often though with a crazy work schedule, not often enough. I find many purchased pastas really good. And someone worked out a difficult gluten-free noodle that i have no time to experiment. I've made my own rice noodles for KoreanNoodlBowl but wow, such a simple dish gets lengthy with all the prep i rarely have the time to make it as is. Fresh noodles work best in more traditional Italian lasagna recipes, not the mile high American styles. What i had often in Italy was a very thin noodle and maybe just two in individual servings, an oblong baking dish with low sides. Prepared fresh, baked quick with a short minute or two under a commercial broiler. They also don't hold up as well for day-ahead prep. I also prefer ravioli very thin and the care taken for the ingredients instead of the big fat thick cheese squares ItalianAmericans make. I have probably said the same thing a thousand times....how easy it is to make at home. Yet when i've harvested the farm in the Fall, i'm processing so much veg i can't spare the time and actually prefer the thin rice noodle sheets for that. Or the simple thin non-ruffled no-bake. They hold up in all those layers. I use my turkey roaster and it fills up. Only two-3 pasta layers. Mostly veg. Just answering the op, not all lasagnas have to have a heavy tomato base. Or that much noodle....See Moredebrak2008
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