Best 6 Slippery Noodles Pennsylvania Dutch In Origin Recipes

BRIDLED NOODLES ( PENNSYLVANIA DUTCH )

Steps:

• 1. Boil your noodles as directed on package. Drain do not rinse.
• 2. While hot add 3/4 stick butter. Carefully stirring butter in until melted. ( trying not to break up noodles )
• 3. Melt the stick of butter, add this to the garlic powder and bread crumbs. Blend till crumbs are coated.
• 4. Preheat oven to 350 degree F. Spray a 3 quart casserole dish with non stick cooking spray.
• 5. Place 1/3 of the noodles in the casserole dish. Now sprinkle 1/3 of the bread crumbs.
• 6. Continue layering until you have 3 layers, ending with crumbs.
• 7. Bake covered, for about 35-45 minutes or until heated through. The last 3 - 4 minutes I stick them under the broiler.
• 8. Serve with a ladle of gravy or two. I usually ladle the gravy over all before serving. You can do it individually if prefer, as some may not like gravy. Savory and delicious!!! Enjoy!

SLIPPERY NOODLES, PENNSYLVANIA DUTCH IN ORIGIN

Steps:

• Whisk dry ingredients together in a bowl.
• Cut in Crisco as for pastry until it resembles crumbs.
• Stir in enough hot water to make a dough almost the consistency of pie crust.
• Turn onto floured surface, knead briefly and then roll to desired thickness.
• Cut into squares.
• Slip into hot simmering broth one at a time.
• Simmer, uncovered, until tender about 15 minutes.

PENNSYLVANIA DUTCH CHICKEN POT PIE RECIPE

Steps:

• If you don't already have some cooked chicken, you will need to cook chicken.

PENNSYLVANIA DUTCH NOODLE CASSEROLE

Steps:

• 1. In a large skillet or 4-quart saucepan heat the oil and butter over medium heat. When the butter is melted, add the ham and onion, and sauté for about 3 minutes. Add the peas and carrots, and toss well until coated and glistening with the butter and oil.
• 2. Stir in the evaporated milk, milk, sour cream, and mustard powder. Bring the mixture to a boil. Once it reaches a boil, reduce the heat to medium-low. Add both cheeses, and stir until cheese is melted and smooth. Remove from heat, cover, and set pan aside.
• 3. Cook the noodles according to package directions until al dente or about 6 or 7 minutes; do not over-cook. Drain the noodles, then add warm noodles to the creamy ham and cheese mixture. Heat everything through until bubbling. (If the sauce is too thick side, stir in a few tablespoons of milk to thin it out a bit). Season with salt and black pepper, and serve immediately while still hot.

PENNSYLVANIA DUTCH BROWN BUTTER NOODLES

Steps:

• 1. Cook egg noodles according to package directions.
• 2. While egg noodles are cooking, melt the butter in a small skillet until lightly browned (but do not burn it).
• 3. Drain noodles well. Place egg noodles back in pot (in which it was cooked). Add the browned butter, salt and pepper, and toss until noodles are well coated.
• 4. Divide the noodles among dinner plates. If desired, top the noodles with a generous spoonful of cottage cheese, then top the cottage cheese with a bit of apple butter, and serve immediately.

PENNSYLVANIA DUTCH BRIDLED NOODLES

Steps:

• 1. Preheat oven to 350 degrees.
• 2. Cook noodles according to package directions, drain, pour into a medium bowl and toss with 2 tablespoons butter, salt and pepper.
• 3. While noodles are cooking blend butter (room temp is easiest) with seasoned bread crumbs.
• 4. Butter a 8x12 casserole dish.
• 5. Pour half the buttered noodles into the prepared casserole dish. Top with half the buttered seasoned bread crumbs.
• 6. Repeat and cover with foil.
• 7. Bake for 20 minutes. Remove foil, return to oven and bake for 5 additional minutes.
• 8. While noodles are baking prepare 3 cups of chicken or turkey gravy.
• 9. To serve spoon out noodles onto plate, top with gravy and serve hot.