Royalorchidnoodlesalad Recipes

ANNA MARIA'S ROULADEN

Steps:

• Prepare dumpling mix to package directions*. See note:
• Bring a pot of salted water to a boil. Form several large balls, 2 to 3 inches thick, of dumpling mix. Add to the boiling water then reduce heat and simmer 15 minutes.
• Place bacon in a skillet over medium heat and render fat by cooking bacon about 3 minutes. As edges just begin to crisp, remove bacon from the skillet and transfer to paper towels to drain.
• Season slices of sirloin with salt and pepper. Spread each slice of meat with a rounded spoonful of mustard. Top mustard with a generous scatter of chopped parsley. Top seasoned and mustard-coated meat with a slice of bacon and a dill pickle spear each. Place the bacon and pickle off center closer to 1 edge of the meat than the other. Roll the steaks around the filling and secure with toothpicks or kitchen twine. Heat a deep skillet over medium high heat. Add oil, 2 turns of the pan, then meat rolls. Cook meat 2 to 3 minutes, then give it a quarter turn. Cook meat a total of 10 to 12 minutes, then transfer to a plate. Add butter to the meat pot and melt. Add flour to the butter and whisk together, cooking 2 minutes. Add chicken stock to the flour and butter and scrape up pan drippings. Season with salt and pepper. Stir in sour cream and remove from heat.
• Remove toothpicks or twine from meat. Set meat roll and large dumpling on a dinner plate and cover with sour cream gravy. Quick sauteed cabbage makes a simple side dish, see recipe below.

ORCHARD SALAD

Steps:

• Coarsely chop lettuce. Squeeze the a little lemon juice over apples and pears and toss with greens. Combine cider, vinegar and sugar in a bowl and whisk in oil in a slow stream. Pour dressing over salad and season salad with salt and pepper and toss salad to combine and coat evenly. Serve salad with a garnish of sliced sharp cheddar cheese.

BRONNA'S FAMILY'S FAVORITE NOODLES

Steps:

• Sift 1 cup flour, salt, and baking powder together into a bowl. Add half-and-half, egg yolks, butter, and cream of tartar; mix with a fork until well combined. Add remaining flour, 1 tablespoon at a time, until dough forms a ball.
• Knead dough on a well-floured board, adding more flour as necessary, until no longer sticky. Roll out as thin as possible, then let stand for 20 minutes.
• Cut dough into strips and separate. Let sit until dry, about 30 minutes.
• Bring chicken broth to a boil in a large pot. Add noodles and cook, uncovered, until soft with no bite and the broth has thickened, 15 to 25 minutes.

COLD RAMEN NOODLE SALAD

Steps:

• Brown cubed chicken pieces in a saute pan with 2tbs oil until cooked through.
• In a large bowl, combine cooked and slightly cooled ramen noodles, coleslaw mix, carrot, celery. Toss well.
• Add cooked, diced chicken.
• In a separate bowl, whisk together remaining vegetable oil, vinegar, soy sauce, brown sugar and garlic powder. Pour sauce over salad and toss well to combine.
• Refrigerate at least 1 hour before serving.
• *Omit the chicken for a summer-safe salad.
• *This sauce is very all-purpose, so you can change up the meats (chicken, steak, cubed fish, tofu) and the veggies (snowpeas, corn, broccoli) and event the noodles (shrimp-flavored).

ROYAL ORCHID NOODLE SALAD

Steps:

• Mix the dressing ingredients together in jar and shake.
• In large bowl, combine noodles, bell pepper, green onions, snow peas, water chestnuts, shrimp and pork or chicken.
• Add dressing and toss well.
• Refrigerate for 30 minutes before serving.
• Sprinkle sesame seeds on top before serving.