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Pamela Rice Hahn
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Chicken-Mushroom Noodles |
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Minor's broth bases and flavor
concentrates save you time,
help you cut the fat, and still maintain a rich flavor. |
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Recipe ingredients: 16
ounces water
1/2 teaspoon Minor's low sodium chicken broth base
1 teaspoon Minor's mushroom base
1/4 teaspoon Minor's roasted Mirepoix
1/4 teaspoon Minor's roasted onion
4 ounces thin egg noodles
2 to 4 additional ounces of water, as needed
Instructions:
- In an heavy saucepan, bring water to a boil.
- Add the Minor's chicken broth base, mushroom base, roasted Mirepoix,
and roasted onion. Stir until bases dissolve.
- Add egg noodles and lower heat to temperature to maintain a slow
boil.
- Boil for 10 minutes.
- Continue to boil for an additional 10 minutes, or until noodles
are done, adding additional water as necessary.**
**You will not be draining these noodles in a colander. You want the
noodles to absorb some of the water; the rest evaporates during cooking.
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Variation:
Good ole Tuna-Noodle
Casserole:
Stir in a drained can of tuna and you now have a
tuna-noodle casserole. (Optional: For a richer,
closer-to-homemade-egg-noodles taste, stir in an egg when you add the
tuna. If you do this, you'll need to continue to "cook" this
dish until the egg is done. I also sometimes add some grated cheddar or
American cheese.)
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Article,
recipe, and photos:
Copyright © 2006
Pamela
Rice Hahn
All Rights Reserved
For reprint permission or for other writing assignments, contact
the author. |
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(No artificial sweeteners used in the
recipes -- anywhere, anytime)
Sample Recipe Pages
Lazy About Grilling:
the feet up, hands down easiest ways to barbecue
by Pamela Rice Hahn
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