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Hello Kraft Community, we are very excited to share some great news with you. As loyal Kraft Community members we have heard your desire to do more fun things in the community and we are happy to announce in January 2010 we will be making some changes so you can connect and share food ideas in more ways than ever!
We want to let you know we will not be transferring the existing discussions to the new enhanced message boards so if there are discussions that you would like to save please make sure to either print them or copy and paste into a document that you can save to your personal files.
We will remind you again before the transition occurs but wanted to let you in on the exciting news!!
If you have any questions on how to do this please contact Customer Care at Contact Us
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493
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Posted:
Aug 30, 2007 12:54 PM
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Wow! What a lot of great ideas on this thread. I'll ahve to print them out & try them all!
BTW, I've cooked noodles in the microwave. It takes just as long as boiling them on the stove, so I saw no advantage.
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Posts:
1
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Posted:
Aug 29, 2007 9:15 PM
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I cook the chicken let it cool and pick it off the bone. Put it back into the juice that you boiled it in and bring it to a boil add frozen reams frozen egg noodles and cook until done, the reams egg noodles taste just like homemade.
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Lottie loves Angel Food Cake
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751
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Posted:
May 1, 2007 4:06 PM
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That sounds like good eats to me!
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Lottie loves Angel Food Cake
Posts:
751
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Posted:
May 1, 2007 1:22 PM
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You should add a can of chedder chesse soup to make cheezy chicken and noodles. 
> I take 1 can of chicken and stars condensed soup and
> one can of regular chicken noodle condensed soup then
> I add 2 cans worth of canned chicken broth instead of
> water. The broth makes it taste like it has been
> simmering away for hours instead of just a few
> minutes. No one will be able to tell that it's not
> completely homemade!
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Posts:
1,787
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Posted:
May 1, 2007 9:26 AM
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> biscuit, that sounds awesome!
Thanks! I tweeked a couple recipes to come up with this. All measurements are approx b/c I don't measure anything when making it. I have added frozen peas while boiling the pasta but the kids preferred the noodles w/o them. Best thing is start to finish is only 20 min or so.
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6
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Posted:
Apr 30, 2007 10:34 PM
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I am from the Midwest and the only way I know to make the old fashioned chicken and noodles is actually making the noodles, too. No store bought.
Noodles
2 cups flour
3 egg yolks
1 egg
2 tsp salt
water
Make a well in center of flour. Add egg yolks, egg and salt; mix thouroughly. Add 1 T water at a time while mixing (1/4 to 1/2 c. water total) until dough is stiff but easy to roll.
Divide dough into 4 smaller parts and roll each part to desired thickness. Make sure rolling surface and rolling pin is floured generously. Cut noodles into strips.
My family boils chicken breast in abut 3 quarts of salted water until tender. Save water chicken was boiled in and cut chicken into small pieces and return to water along with a can of chicken broth. Bring water and chicken to a boil and put noodles in. Cook until tender. Time depends on thickness of noodles.
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Posts:
607
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Posted:
Apr 30, 2007 3:45 PM
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biscuit, that sounds awesome!
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Posts:
1,787
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Posted:
Apr 30, 2007 10:38 AM
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> Hi all,
>
> Does anyone have a good recipe for some old fashioned
> chicken and noodles. I'm not really looking for a
> soup recipe. Thanks!
Here's one my kid's love:
Boil one pkg egg noodles, drain NO rinsing, put back in pot, add: 2 cups or so of cooked chicken, 1 can cream of chicken soup, 6 oz of Velveeta, pepper to taste. Mix. Add milk until reaches desired consistancy, this will be thick. Cook until heated through.
Could use Mexican velveeta for some kick.
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Posts:
74
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Posted:
Apr 23, 2007 12:40 PM
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Here is my recipe
FAVORITE CROCKPOT CHICKEN AND NOODLES
Ingredients:
A crock pot
3 packs of your favorite ramen noodles (save the little seasoning packet)
3 cans favorite cream soup (i think it tastes best with 2chicken,1muchroom, but you can use broccoli or celery for more veggies or all chicken or all mushroom or whatever)
3 cans chicken your favorite brand
1 big bag of your favorite frozen veggies
1 1/2 cans water
Into your crockpot put (and it's important to do it in exactly this order!):
1 pack ramen noodles
Pour one can soup over noodles.
Sprinkle soup with ramen seasoning.
Top with one can chicken
REPEAT TWO MORE TIMES IN THIS ORDER
Then add water
Pour bag of frozen veggies on top. IMPORTANT NOT TO ADD TO BOTTOM OF CROCK POT OR IT COULD CRACK OR EXPLODE.
Set crockpot to low. Cook for 6-8 hours.
You'll have plenty of leftoverswith this one, folks.
Hope this helps!
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Posts:
26
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Posted:
Apr 23, 2007 10:42 AM
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If you can cook Kraft mac and cheese in the microwave, I figure you can cook any pasta in the microwave.
I would add pasta and water at the same time and microwave it just like the mac and cheese is done.
Don't boil water in microwave first, that could be dangerous. Once you add pasta to the boiled water it could boil over because of displaycia and you could get burned. Add seasonings at the end like when you add the cheese to mac and cheese.
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Posts:
51
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Posted:
Apr 23, 2007 9:42 AM
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> I concur stove top preparation is the best way for
> cooking pasta as there are many cooking variations
> you can do on the stove that you cannot do in a
> micro...cooking in beef or chicken broth, seasoning
> with herbs and spices when boiling, and more.
Bwah ha ha! Are you actually saying what I think you're saying? That you can't cook pasta in the liquid of your choice simply because you're cooking in a microwave? Ha ha ha!
Bill, you crack me up.
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Posts:
346
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Posted:
Apr 23, 2007 9:06 AM
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Kim Ber, until your little ones are old enough to use the stove top and to appreciate the dangers of boiling water, have them use ramen noodles for their chicken noodles. Those noodles have already been boiled once and dried - they cook up like a dream in the microwave!
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Posts:
424
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Posted:
Apr 23, 2007 8:27 AM
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I concur stove top preparation is the best way for cooking pasta as there are many cooking variations you can do on the stove that you cannot do in a micro...cooking in beef or chicken broth, seasoning with herbs and spices when boiling, and more.
My microwave cookbook has recipes for cooking virtually every shape pasta and three different shaped glass containers are required for doing it depending on what pasta shapes you choose. A 3-qt long glass casserole is used for cooking lasagna and manicotti, a 2-qt large glass bowl or a large glass mearuring cup are required for cooking the other shapes like macaroni or spaghetti.
The micro recipe requires 8-ozs of pasta of your choice (which is reserved until the water boils), 1-qt of warm water and 1-tsp salt then "nuked" covered on high for 8-10 minutes. When boiling starts, add the pasta stirring it briefly, cover it, and "nuke" the pasta on medium for 6-10 minutes, or until done. Serves:4.
Sounds like a lot of work that could be accomplished the more traditional way and quicker... also a great chance for a boil over in your micro.
Chef Bill sez: "This recipe is from a 1983 microwave cookbook in my collection. I have never tried this recipe for "boiling" pasta in a micro, and do not expect to."
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3
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Posted:
Apr 22, 2007 11:55 PM
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Noodles are best when boiled in water on your stove. It is easier to test them for doneness before they get over cooked. There are cookbooks for the microwave. The ones I have, do not have cooking times for noodles.
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