Stuffed Noodle Soup Food

STUFFED-NOODLE SOUP

Steps:

• Rinse chicken liver and neck; pat dry. Using kitchen shears, remove backbone from chicken, and transfer to a medium stockpot. Add neck. Cut off wings, legs, and thighs; add to pot. (Reserve liver for Chicken Roulade.)
• Remove skin from breast. Cut breast off bone, and add bone to pot. (Reserve breast for Chicken Roulade.)
• Add 10 cups water, parsley sprigs, carrot,garlic, peppercorns, and 1 teaspoon salt to pot. Bring to a boil over medium-high heat. Reduce to a simmer, and cook 45 minutes, skimming foam from top.
• Using tongs, transfer the wings, legs, thighs, and carrot to a plate, and let cool slightly. Remove meat from bones, and finely chop. Transfer 1/2 cup meat to a small bowl; reserve remainder for another use. Return bones to pot. Cut 8 thin slices from carrot; trim into heart shapes, and set aside.
• Simmer stock 45 minutes more. Pour through a sieve lined with cheesecloth into a bowl; discard solids. Set aside, reserving 1/4 cup for Chicken Roulade.
• Stir cheese, chopped parsley, 1/4 teaspoonsalt, the pepper, and egg in bowl with chicken; cover, and set aside.
• Roll out 2 wonton wrappers on a lightly floured surface to 4 1/2 inch squares. Place a tablespoon of chicken filling in center of a wrapper. Place 2 carrot pieces on top of filling. Moisten edges of wrapperwith a wet pastry brush. Top with other wrapper. Press edges with fork tines to seal. Repeat to make 4 ravioli.
• Bring chicken stock just to a simmer in a medium saucepan. Meanwhile, bring a medium pot of water to a boil; add 1 tablespoon salt. Add the ravioli, 1 at a time, and cook 2 minutes. Using a slotted spoon, transfer ravioli to the stock. Divide stock and ravioli evenly between 2 serving bowls.

STUFFED PEPPER SOUP

Steps:

• In a Dutch oven over medium heat, cook and stir beef until no longer pink, breaking into crumbles; drain. Stir in next 8 ingredients; bring to a boil. Reduce heat; simmer, uncovered, until peppers are tender, about 30 minutes. , Add cooked rice; simmer, uncovered, 10 minutes longer. If desired, sprinkle with chopped fresh parsley.

EASY NOODLE STUFFING

Steps:

• Melt butter and saute onions till translucent. Meanwhile, cook noodles till still a little firm in unsalted water.
• Drain noodles and put into large bowl. Stir the sauteed onions into the noodles.
• Crack eggs into separate bowl and whisk lightly to blend. Add eggs all at once to noodles (which are still warm). Add salt and black pepper and stir well.
• Put into cavity in turkey (pack as much as possible into bird), then roast as usual. The stuffing will be firm when served. If all stuffing doesn't fit into bird, bake remainder in ovenproof bowl, or small loaf pan, covered, until firm.

STUFFED-NOODLE SOUP

Steps:

• Rinse chicken liver and neck; pat dry. Using kitchen shears, remove backbone from chicken, and transfer to a medium stockpot. Add neck. Cut off wings, legs, and thighs; add to pot. (Reserve liver for Chicken Roulade.)
• Remove skin from breast. Cut breast off bone, and add bone to pot. (Reserve breast for Chicken Roulade.)
• Add 10 cups water, parsley sprigs, carrot, garlic, peppercorns, and 1 teaspoon salt to pot. Bring to a boil over medium-high heat. Reduce to a simmer, and cook 45 minutes, skimming foam from top.
• Using tongs, transfer the wings, legs, thighs, and carrot to a plate, and let cool slightly. Remove meat from bones, and finely chop. Transfer 1/2 cup meat to a small bowl; reserve remainder for another use. Return bones to pot. Cut 8 thin slices from carrot; trim into heart shapes, and set aside.
• Simmer stock 45 minutes more. Pour through a sieve lined with cheesecloth into a bowl; discard solids. Set aside, reserving 1/4 cup for Chicken Roulade.
• Stir cheese, chopped parsley, 1/4 teaspoon salt, the pepper, and egg in bowl with chicken; cover, and set aside.
• Roll out 2 wonton wrappers on a lightly floured surface to 4 1/2 inch squares. Place a tablespoon of chicken filling in center of a wrapper. Place 2 carrot pieces on top of filling. Moisten edges of wrapper with a wet pastry brush. Top with other wrapper. Press edges with fork tines to seal. Repeat to make 4 ravioli.
• Bring chicken stock just to a simmer in a medium saucepan. Meanwhile, bring a medium pot of water to a boil; add 1 tablespoon salt. Add the ravioli, 1 at a time, and cook 2 minutes. Using a slotted spoon, transfer ravioli to the stock. Divide stock and ravioli evenly between 2 serving bowls.

MARCELLA'S STUFFED RIGATONI

Steps:

• In a large frying pan brown the ground beef.
• Drain the fat.
• Add the garlic, onions, and green pepper.
• Cook until veggies begin to soften (3 minutes).
• Add the oregano and ketchup and mix.
• Continue to cook on low for 10 minutes so all the flavors come together.
• Meanwhile cook the rigatoni noodles so the are half cooked.
• Once the meat mixture has cooled stuff the rigatoni noodles with the meat mixture and place into a 11X9 casserole dish making several layers.
• In a small sauce pan combine the mushroom soup and milk and heat and mix until smooth.
• Pour this over the stuffed noodles and cook in a 300 degree oven for 35-40 minutes.

CHEESE-STUFFED MANICOTTI (UNCOOKED NOODLES)

Steps:

• In medium bowl combine ricotta, mozzarella, provolone, parmesan, eggs, parsley, salt and pepper, and any optional ingredients.
• Stuff shells by repeatedly twisting uncooked noodles against the bottom of the bowl.
• Place stuffed manicotti in 9x13 inch pan. (Leave one shell empty from box in order to accommodate all manicotti into pan).
• In small bowl empty jar of Prego.
• Fill empty Prego jar with about 1 cup of water and shake to grab remaining sauce from jar and pour into bowl.
• Stir sauce then pour over manicotti noodles.
• Cover with foil and freeze.
• Heat oven to 375. Cook for 45 minutes covered and 45 minutes uncovered, or until the sauce is bubbling on the sides.