Egg Noodles

Barbara Ray · 03-07-2006, 09:20 PM

I want to make Tyler's Beef Stroganoff submitted by Linda. As I like Stroganoff served over egg noodles - I searched for a recipe on this site and could not find one - so searched elsewhere and found the following recipe and would like some advice on how I could revise it to low-carb by using Carbalose:

Ingredients:
2 cups flour
1/2 teaspoon salt
2 teaspoons baking powder
3 eggs

Directions:

Mix all ingredients with fork in large bowl. Add more liquid or flour as needed to make dough stiff and workable. Place on floured board and knead until smooth. Divide into 3 portions and roll each one thin. Sprinkle each sheet lightly with flour. Cut into strips. Let strips dry slightly before cooking.

To cook: Add to boiling, salted water. Cook 7 minutes. Drain

I remember watching my grandmother making her noodles when I was a little girl - a LONG time ago!

Thanks for any suggestions.

pooticus · 03-08-2006, 03:21 AM

they will most likely have the "carbalose taste" to them. so don't find that a problem. i would personally prefer it served over "cabbage noodles" where you slice cabbage in 1/4" rounds and gently untangle the strands to make long "noodles" which we blanch, drain, then serve as a base. we cook them al dente so they still have a little "tooth" when you bite in them. makes a great sauce delivery system.

gmgisme · 03-08-2006, 06:44 AM

I hear that dreamfields has come out with a lasagna noodle. You could cook those up and then cut them into egg noodle sized strips.

Barbara Ray · 03-08-2006, 07:23 AM

Quote:

Originally Posted by pooticus

they will most likely have the "carbalose taste" to them. so don't find that a problem. i would personally prefer it served over "cabbage noodles" where you slice cabbage in 1/4" rounds and gently untangle the strands to make long "noodles" which we blanch, drain, then serve as a base. we cook them al dente so they still have a little "tooth" when you bite in them. makes a great sauce delivery system.

That's a great idea - Thanks! I love cabbage.

Barbara Ray · 03-08-2006, 07:25 AM

Quote:

Originally Posted by gmgisme

I hear that dreamfields has come out with a lasagna noodle. You could cook those up and then cut them into egg noodle sized strips.

Wow - hadn't thought of THAT - I have two boxes of the lasagna. I ordered three and already used one for REAL lasagna. It's great - my husband and I couldn't believe we were really eating lasagna the way it's supposed to be made - no more eggplant, mushroom or cabbage as a "noodle" replacement in this dish. Thank you DREAMFIELDS!!!!!

Barbara Ray · 03-08-2006, 07:28 AM

Quote:

Originally Posted by Barbara Ray

Wow - hadn't thought of THAT - I have two boxes of the lasagna. I ordered three and already used one for REAL lasagna. It's great - my husband and I couldn't believe we were really eating lasagna the way it's supposed to be made - no more eggplant, mushroom or cabbage as a "noodle" replacement in this dish. Thank you DREAMFIELDS!!!!!

I just thought of something that goes along with your suggestion - don't know why I didn't think of it - I guess the OLD brain doesn't work like it used to. Anyway - the "other" thing I thought of was that I use Dreamfields linguine when I make an oriental dish.

Mule_Freak · 03-08-2006, 08:02 AM

Linda Sue has recipe for egg noodles on her web site
uses that Carbalose Flour. I wish I knew how to post her
website, but computer ilterate girl here

magnamater · 03-08-2006, 08:49 AM

Go to Linda Sue's here:

http://users3.ev1.net/~fontlady/index.html

I'm looking forward to the lasagna noodles when I make my next order.

Barbara Ray · 03-16-2006, 02:49 PM

Quote:

Originally Posted by gmgisme

I hear that dreamfields has come out with a lasagna noodle. You could cook those up and then cut them into egg noodle sized strips.

Thank you soooooo much for your suggestion. I just made the Beef Stoganoff and the "noodles" - both are great.

I cooked the lasagna according to package directions. I rinsed and drained them - then just cut them down to a "noodle" size using a pizza cutter.

I wish the grocery stores would carry this. I ordered from Netrttion - and the problem with that was that a lot of the lasagna was broken to pieces. It was soooo wonderful having a REAL lasagna - I didn't really mind - I just pieced the noodles together.

Again thanks!

CarolynF · 03-16-2006, 02:56 PM

It is hard to beat Dreamfields pasta products..I have tried making noodles with carbalose, etc...to no avail...

jackieba · 03-16-2006, 09:00 PM

I use Dreamsfield penne in place of noodles (and the elbow as a rice substitute). It tastes great.

03-07-2006, 09:20 PM	#1
Barbara Ray Senior LCF Member Join Date: Feb 2006 Location: Miami-Dade, Florida Posts: 640 Gallery: Barbara Ray Stats: 230/150/162/150 WOE: Low Calorie/Low Glycemic Load/Low Carb	Egg Noodles I want to make Tyler's Beef Stroganoff submitted by Linda. As I like Stroganoff served over egg noodles - I searched for a recipe on this site and could not find one - so searched elsewhere and found the following recipe and would like some advice on how I could revise it to low-carb by using Carbalose: Ingredients: 2 cups flour 1/2 teaspoon salt 2 teaspoons baking powder 3 eggs Directions: Mix all ingredients with fork in large bowl. Add more liquid or flour as needed to make dough stiff and workable. Place on floured board and knead until smooth. Divide into 3 portions and roll each one thin. Sprinkle each sheet lightly with flour. Cut into strips. Let strips dry slightly before cooking. To cook: Add to boiling, salted water. Cook 7 minutes. Drain I remember watching my grandmother making her noodles when I was a little girl - a LONG time ago! Thanks for any suggestions.

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03-08-2006, 03:21 AM	#2
pooticus Way too much time on my hands! Join Date: May 2004 Location: somewhere over the rainbow Posts: 21,048 Gallery: pooticus Stats: 314/220.4/150 WOE: PersonalPlan Start Date: Nov.20, 2007 (restart)	they will most likely have the "carbalose taste" to them. so don't find that a problem. i would personally prefer it served over "cabbage noodles" where you slice cabbage in 1/4" rounds and gently untangle the strands to make long "noodles" which we blanch, drain, then serve as a base. we cook them al dente so they still have a little "tooth" when you bite in them. makes a great sauce delivery system.

03-08-2006, 06:44 AM	#3
gmgisme Major LCF Poster! Join Date: Jul 2002 Location: Scottsdale, AZ Posts: 2,453 Gallery: gmgisme Stats: 196/171/135 WOE: atkins Start Date: June 16, 2002	I hear that dreamfields has come out with a lasagna noodle. You could cook those up and then cut them into egg noodle sized strips.

03-08-2006, 08:02 AM	#7
Mule_Freak Very Gabby LCF Member!!! Join Date: Oct 2004 Location: Ohio Posts: 3,295 Gallery: Mule_Freak Stats: 145/125-130/135 WOE: moderate carbs Start Date: Oct. 2003	Linda Sue has recipe for egg noodles on her web site uses that Carbalose Flour. I wish I knew how to post her website, but computer ilterate girl here

03-08-2006, 08:49 AM	#8
magnamater Very Gabby LCF Member!!! Join Date: Nov 2002 Location: Texas Posts: 3,063 Gallery: magnamater	Go to Linda Sue's here: http://users3.ev1.net/~fontlady/index.html I'm looking forward to the lasagna noodles when I make my next order.

03-16-2006, 02:56 PM	#10
CarolynF Way too much time on my hands! Join Date: Jun 2002 Location: Kansas Posts: 36,825 Gallery: CarolynF Stats: 195/141/139 WOE: Eat Fat, Get Thin Start Date: January 2001	It is hard to beat Dreamfields pasta products..I have tried making noodles with carbalose, etc...to no avail...

03-16-2006, 09:00 PM	#11
jackieba MAJOR LCF POSTER! Join Date: Dec 2005 Location: Tennessee Posts: 1,360 Gallery: jackieba WOE: Atkins Start Date: October 2005	I use Dreamsfield penne in place of noodles (and the elbow as a rice substitute). It tastes great.