gimme some ideas

On Wed 30 Nov 2005 09:13:16p, Thus Spake Zarathustra, or was it Melba's
Jammin'?

Quoted message said:

How about some melted butter poured and/or brushed on top, then covered
with foil during baking?

Given all the things you *don't* want to do or use, this sounds like the best
idea, and I think it would work. Another thing you might explore is the
construction, ingredients, and final result of a "noodle kugel". Lots of
recipes on the web, both sweet and savory. Probably richer than what you
want, however.

--
Wayne Boatwright *¿*
_____________________________________________

A chicken in every pot is a *LOT* of chicken!

"Melba's Jammin'" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I've been up to me [censored] in egg noodle dough since Sunday. I want to use
my cottage cheese pirohy filling (dry cottage cheese, onion, dill weed,
maybe some sour cream, maybe an egg -- depends on) with wide strips of
thin dough in one way or another -- either layered, similar to lasagne
(and don't even think about calling this a pierogi casserole, ok? Just
DON'T), or rolled; i.e., lay out a strip of cooked dough and smear on
some cottage cheese filling, then roll up like a pinwheel thang.

Got that? So here's my question: Assuming that I get this concoction
into a pan, either layered or in fat little rolls, how do I keep
everything moist, soft, and tender (as much as an egg noodle with some
tooth to it will be tender)? Do NOT suggest I dump some sort of cheese
on top to melt. I don't particularly want to cover it in sour cream,
either.

And, since anything layered it bound to be called some kind of lasagne
whether I want it known that way or not, I'm leaning toward fat little
rolls either seam-side down or standing on end.

I'm willing to use some butter, but not much.

I can't see pouring much liquid in it - I don't want a soupy serving of
anything here.

How about some melted butter poured and/or brushed on top, then covered
with foil during baking?

Hit me!
--
http://www.jamlady.eboard.com, updated 11-28-05 - Sam I Am! and Hello

I think you may need a little more liquid - Reason as the egg sets you'll
have the equivalent of baked cheese. Really you are the judge of the texture
you're looking for. If you don't want to smear it with sour cream then what
about adding some heavy cream (perhaps a dust of nutmeg for sweetness) to
the cheese & egg mixture.

Keep us up to date on the results.

Dimitri

"Melba's Jammin'" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I've been up to me [censored] in egg noodle dough since Sunday. I want to use
my cottage cheese pirohy filling (dry cottage cheese, onion, dill weed,
maybe some sour cream, maybe an egg -- depends on) with wide strips of
thin dough in one way or another -- either layered, similar to lasagne
(and don't even think about calling this a pierogi casserole, ok? Just
DON'T), or rolled; i.e., lay out a strip of cooked dough and smear on
some cottage cheese filling, then roll up like a pinwheel thang.

Got that? So here's my question: Assuming that I get this concoction
into a pan, either layered or in fat little rolls, how do I keep
everything moist, soft, and tender (as much as an egg noodle with some
tooth to it will be tender)? Do NOT suggest I dump some sort of cheese
on top to melt. I don't particularly want to cover it in sour cream,
either.

And, since anything layered it bound to be called some kind of lasagne
whether I want it known that way or not, I'm leaning toward fat little
rolls either seam-side down or standing on end.

I'm willing to use some butter, but not much.

I can't see pouring much liquid in it - I don't want a soupy serving of
anything here.

How about some melted butter poured and/or brushed on top, then covered
with foil during baking?

Hit me!
--
http://www.jamlady.eboard.com, updated 11-28-05 - Sam I Am! and Hello

The recipe I posted a couple of days ago for lasagna rolls has a béchamel
sauce in the bottom of the pan, the noodle rolls are placed seam side down.
A cup of red sauce is spooned over the rolls. That limited amount of sauce
is enough to keep the rolls moist. You could put any kind of sauce you
wanted around to achieve the same thing.
Janet

In article <[email hidden]>,
"Janet Bostwick" <[email hidden]> wrote:
(snip)

Quoted message said:

The recipe I posted a couple of days ago for lasagna rolls has a béchamel
sauce in the bottom of the pan, the noodle rolls are placed seam side down.
A cup of red sauce is spooned over the rolls. That limited amount of sauce
is enough to keep the rolls moist. You could put any kind of sauce you
wanted around to achieve the same thing.
Janet

Thanks, Janet, though I'm looking to avoid a sauce of any substance and
quantity if at all possible.
-B
--
http://www.jamlady.eboard.com, updated 11-28-05 - Sam I Am! and Hello

In article <[email hidden]>,

Dimitri said:

"Melba's Jammin'" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I've been up to me [censored] in egg noodle dough since Sunday. I want to use
my cottage cheese pirohy filling (dry cottage cheese, onion, dill weed,
maybe some sour cream, maybe an egg -- depends on) with wide strips of
thin dough in one way or another -- either layered, similar to lasagne
(and don't even think about calling this a pierogi casserole, ok? Just
DON'T), or rolled; i.e., lay out a strip of cooked dough and smear on
some cottage cheese filling, then roll up like a pinwheel thang.

Got that? So here's my question: Assuming that I get this concoction
into a pan, either layered or in fat little rolls, how do I keep
everything moist, soft, and tender (as much as an egg noodle with some
tooth to it will be tender)? Do NOT suggest I dump some sort of cheese
on top to melt. I don't particularly want to cover it in sour cream,
either.

And, since anything layered it bound to be called some kind of lasagne
whether I want it known that way or not, I'm leaning toward fat little
rolls either seam-side down or standing on end.

I'm willing to use some butter, but not much.

I can't see pouring much liquid in it - I don't want a soupy serving of
anything here.

How about some melted butter poured and/or brushed on top, then covered
with foil during baking?

Hit me!
--
http://www.jamlady.eboard.com, updated 11-28-05 - Sam I Am! and Hello

I think you may need a little more liquid - Reason as the egg sets you'll
have the equivalent of baked cheese. Really you are the judge of the texture
you're looking for. If you don't want to smear it with sour cream then what
about adding some heavy cream (perhaps a dust of nutmeg for sweetness) to
the cheese & egg mixture.

Puke. I ain't makin' blintzes, Sweetheart!

Quoted message said:

Keep us up to date on the results.

Dimitri

--
http://www.jamlady.eboard.com, updated 11-28-05 - Sam I Am! and Hello

In article <[email hidden]>,

Wayne Boatwright said:

On Wed 30 Nov 2005 09:13:16p, Thus Spake Zarathustra, or was it Melba's
Jammin'?

Quoted message said:

How about some melted butter poured and/or brushed on top, then covered
with foil during baking?

Given all the things you *don't* want to do or use, this sounds like the best
idea, and I think it would work. Another thing you might explore is the
construction, ingredients, and final result of a "noodle kugel". Lots of
recipes on the web, both sweet and savory. Probably richer than what you
want, however.

Thanks, Wayne. Yeah, I know what I DON'T want involved with this.
--
http://www.jamlady.eboard.com, updated 11-28-05 - Sam I Am! and Hello

"Melba's Jammin'" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In article <[email hidden]>,
"Janet Bostwick" <[email hidden]> wrote:
(snip)

Quoted message said:

The recipe I posted a couple of days ago for lasagna rolls has a béchamel
sauce in the bottom of the pan, the noodle rolls are placed seam side
down.
A cup of red sauce is spooned over the rolls. That limited amount of
sauce
is enough to keep the rolls moist. You could put any kind of sauce you
wanted around to achieve the same thing.
Janet

Thanks, Janet, though I'm looking to avoid a sauce of any substance and
quantity if at all possible.
-B
--
http://www.jamlady.eboard.com, updated 11-28-05 - Sam I Am! and Hello

O.k., I'm thinking out loud here. If you cooked your noodles fairly al
dente, could you put something like chicken broth in the bottom of the pan
and cover the pan with foil? The broth would finish cooking the noodles and
be absorbed. Then, if the eating of it looks like it would have dry mouth
feel, you could construct a fairly low calorie sauce of broth, corn starch
and maybe some mushrooms or veggies and spoon the sauce onto the plate
around the rolls.
Janet

So tempting to respond to just the first line. Naah. I'll be good ;-Q

Melba's Jammin said:

I've been up to me [censored] in egg noodle dough since Sunday. I want to use
my cottage cheese pirohy filling (dry cottage cheese, onion, dill weed,
maybe some sour cream, maybe an egg -- depends on) with wide strips of
thin dough in one way or another -- either layered, similar to lasagne
(and don't even think about calling this a pierogi casserole, ok? Just
DON'T), or rolled; i.e., lay out a strip of cooked dough and smear on
some cottage cheese filling, then roll up like a pinwheel thang.

Got that? So here's my question: Assuming that I get this concoction
into a pan, either layered or in fat little rolls, how do I keep
everything moist, soft, and tender (as much as an egg noodle with some
tooth to it will be tender)? Do NOT suggest I dump some sort of cheese
on top to melt. I don't particularly want to cover it in sour cream,
either. [snip]

Does it have to be baked? Could you steam it instead? -aem

Melba's Jammin said:

I've been up to me [censored] in egg noodle dough since Sunday.
http://www.jamlady.eboard.com, updated 11-28-05 - Sam I Am! and Hello

Now I thought Americans had asses not arses. You are one of us after
all.

Kathy in NZ

Melba's Jammin said:

I've been up to me [censored] in egg noodle dough since Sunday. I want to use
my cottage cheese pirohy filling (dry cottage cheese, onion, dill weed,
maybe some sour cream, maybe an egg -- depends on) with wide strips of
thin dough in one way or another -- either layered, similar to lasagne
(and don't even think about calling this a pierogi casserole, ok? Just
DON'T), or rolled; i.e., lay out a strip of cooked dough and smear on
some cottage cheese filling, then roll up like a pinwheel thang.

Got that? So here's my question: Assuming that I get this concoction
into a pan, either layered or in fat little rolls, how do I keep
everything moist, soft, and tender (as much as an egg noodle with some
tooth to it will be tender)? Do NOT suggest I dump some sort of cheese
on top to melt. I don't particularly want to cover it in sour cream,
either.

And, since anything layered it bound to be called some kind of lasagne
whether I want it known that way or not, I'm leaning toward fat little
rolls either seam-side down or standing on end.

I'm willing to use some butter, but not much.

I can't see pouring much liquid in it - I don't want a soupy serving of
anything here.

How about some melted butter poured and/or brushed on top, then covered
with foil during baking?

Hit me!

If you just want to use up the cheese filling, how about getting some
frozen Strudel Dough and making a savory Cheese Strudel? Or, you can
make small, appetizer sized pastries with the dough and freeze them,
if you want to use them when the need for such tidbits arises. :o)

In article <[email hidden]>,

(Kathy in NZ) said:

Melba's Jammin said:

I've been up to me [censored] in egg noodle dough since Sunday.
http://www.jamlady.eboard.com, updated 11-28-05 - Sam I Am! and Hello

Now I thought Americans had asses not arses. You are one of us after
all.

Kathy in NZ

I've been to New Zealand and would be proud to be considered a homegirl.
Wanna see my tattoos? "-) (The Maori warriors were impressed.)
--
http://www.jamlady.eboard.com, updated 11-28-05 - Sam I Am! and Hello

In article <[email hidden]>,

Quoted post said:

So tempting to respond to just the first line. Naah. I'll be good ;-Q

Honey, don't start restraining yourself NOW! LOL! I need a laugh.
--
http://www.jamlady.eboard.com, updated 11-28-05 - Sam I Am! and Hello

In article <[email hidden]>,

aem said:

Melba's Jammin said:

I've been up to me [censored] in egg noodle dough since Sunday. I want to use
my cottage cheese pirohy filling (dry cottage cheese, onion, dill weed,
maybe some sour cream, maybe an egg -- depends on) with wide strips of
thin dough in one way or another -- either layered, similar to lasagne
(and don't even think about calling this a pierogi casserole, ok? Just
DON'T), or rolled; i.e., lay out a strip of cooked dough and smear on
some cottage cheese filling, then roll up like a pinwheel thang.

Got that? So here's my question: Assuming that I get this concoction
into a pan, either layered or in fat little rolls, how do I keep
everything moist, soft, and tender (as much as an egg noodle with some
tooth to it will be tender)? Do NOT suggest I dump some sort of cheese
on top to melt. I don't particularly want to cover it in sour cream,
either. [snip]

Does it have to be baked? Could you steam it instead? -aem

I'm not wild about the steaming option -- ever I've steamed a
doughy/starch-involved thing (Chinese bow or other packaged appetizer
type stuff), the dough gets a certain stickiness to it. It's a thought,
though and I'll keep it on the back burner that is my head.
--
http://www.jamlady.eboard.com, updated 11-28-05 - Sam I Am! and Hello

Melba's Jammin said:

I've been up to me [censored] in egg noodle dough since Sunday. I want to use
my cottage cheese pirohy filling (dry cottage cheese, onion, dill weed,
maybe some sour cream, maybe an egg -- depends on) with wide strips of
thin dough in one way or another -- either layered, similar to lasagne
(and don't even think about calling this a pierogi casserole, ok? Just
DON'T), or rolled; i.e., lay out a strip of cooked dough and smear on
some cottage cheese filling, then roll up like a pinwheel thang.

Doesn't leave much room for improvisation.

Does the cheese filling have to be savory? Could it have fruit in it
instead of onion and dill? Or maybe some raspberry jelly mixed with it?

Do it in a muffin tin with the noodle dough lining the cups and a layer
of it over the filling. Serve with a caramelized onion sauce.

Do it as a pie with the noodle strips lining a pie plate. Cheese filling
finished with a layer of sauteed onion and a sprinkle of sauerkraut to
garnish.

Dip the noodle strips in egg and panko bread crumbs and fry them out
flat. Pipe the cheese filling on top just before service. Garnish with
finely chopped fresh dill and chives.

Boil the noodle strips and deep fry them. Form the cheese into balls,
bread and deep fry them. Serve together with lemon butter.

Quoted message said:

Got that? So here's my question: Assuming that I get this concoction
into a pan, either layered or in fat little rolls, how do I keep
everything moist, soft, and tender (as much as an egg noodle with some
tooth to it will be tender)? Do NOT suggest I dump some sort of cheese
on top to melt. I don't particularly want to cover it in sour cream,
either.

Bake in into a custard. Could be savory or sweet. If sweet, a dessert.

Quoted message said:

And, since anything layered it bound to be called some kind of lasagne
whether I want it known that way or not, I'm leaning toward fat little
rolls either seam-side down or standing on end.

If standing on end, they could have more than one filling, layered.
Cheese on the bottom, smoked salmon bits on top or in the middle.
Bearnaise on the plate, rolls on top for service.

Sweetened cheese and lekvar. Custard.

Quoted message said:

I'm willing to use some butter, but not much.

I can't see pouring much liquid in it - I don't want a soupy serving of
anything here.

How about some melted butter poured and/or brushed on top, then covered
with foil during baking?

Could work. But it sounds uninteresting. Why are you committed to this dish?

Pastorio

"Melba's Jammin'" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In article <[email hidden]>,
"Dimitri" <[email hidden]> wrote:

<Snip>

Quoted message said:

Quoted message said:

I think you may need a little more liquid - Reason as the egg sets you'll
have the equivalent of baked cheese. Really you are the judge of the texture
you're looking for. If you don't want to smear it with sour cream then what
about adding some heavy cream (perhaps a dust of nutmeg for sweetness) to
the cheese & egg mixture.

Puke. I ain't makin' blintzes, Sweetheart!

Quoted message said:

Keep us up to date on the results.

Dimitri

Is the puke for the cream or Nutmeg or both?

Dimitri

"Melba's Jammin'" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In article <[email hidden]>,
"Dimitri" <[email hidden]> wrote:

<Snip>

Quoted message said:

Quoted message said:

I think you may need a little more liquid - Reason as the egg sets you'll
have the equivalent of baked cheese. Really you are the judge of the texture
you're looking for. If you don't want to smear it with sour cream then what
about adding some heavy cream (perhaps a dust of nutmeg for sweetness) to
the cheese & egg mixture.

Puke. I ain't makin' blintzes, Sweetheart!

Quoted message said:

Keep us up to date on the results.

Dimitri

Is the puke for the cream or Nutmeg or both?

Dimitri

In article <[email hidden]>,

Bob (this one) said:

Melba's Jammin said:

I've been up to me [censored] in egg noodle dough since Sunday. I want to use
my cottage cheese pirohy filling (dry cottage cheese, onion, dill weed,
maybe some sour cream, maybe an egg -- depends on) with wide strips of
thin dough in one way or another -- either layered, similar to lasagne
(and don't even think about calling this a pierogi casserole, ok? Just
DON'T), or rolled; i.e., lay out a strip of cooked dough and smear on
some cottage cheese filling, then roll up like a pinwheel thang.

Doesn't leave much room for improvisation.

No, it doesn't. And I'm NOT grumpy!! (I've addressed that privately
with you.)

Quoted message said:

Does the cheese filling have to be savory?

It does. Not only that, it's going to be the filling I use when I make
cottage cheese pirohy. EOS.

Quoted message said:

Could it have fruit in it instead of onion and dill?

Puke. <g>

Quoted message said:

Or maybe some raspberry jelly mixed with it?

Ixnay on the ellyjay.

Quoted message said:

Do it in a muffin tin with the noodle dough lining the cups and a layer
of it over the filling. Serve with a caramelized onion sauce.

Hmmmm. Finally. . . . except the more I think about it, the more I
want rouladen thingies - pinwheel thingies. I'm not worried (yet) about
actually doing those, I just want to know how to keep them from drying
out while they're (essentially) heating. I need the heat to warm the
filling and maybe (because sometimes it does this) melt the cottage
cheese filling a bit. Caramelized onions are too much work. I'm
thinking onions fried in butter. Not caramelized.

Quoted message said:

Do it as a pie with the noodle strips lining a pie plate. Cheese filling
finished with a layer of sauteed onion and a sprinkle of sauerkraut to
garnish.

Getcher sauerkraut off my cottage cheese filling. Double gack.
Otherwise, this could be possible. Top "crust" of noodle? Hmmm. Top
crust might be sautéed onion. This has potential. Too bad Rob won't
eat it,
You do understand that this noodle business will have been boiled
already, right?

Quoted message said:

Dip the noodle strips in egg and panko bread crumbs and fry them out
flat. Pipe the cheese filling on top just before service. Garnish with
finely chopped fresh dill and chives.

Oh, Baby, oh, Baby. You yust gave me an idea,.

Quoted message said:

Boil the noodle strips and deep fry them. Form the cheese into balls,
bread and deep fry them. Serve together with lemon butter.

You do it; I'm not going to.

Quoted message said:

Quoted message said:

Got that? So here's my question: Assuming that I get this concoction
into a pan, either layered or in fat little rolls, how do I keep
everything moist, soft, and tender (as much as an egg noodle with some
tooth to it will be tender)? Do NOT suggest I dump some sort of cheese
on top to melt. I don't particularly want to cover it in sour cream,
either.

Quoted message said:

Bake in into a custard. Could be savory or sweet. If sweet, a dessert.

Puke, puke, and PUKE!

Quoted message said:

Quoted message said:

And, since anything layered it bound to be called some kind of lasagne
whether I want it known that way or not, I'm leaning toward fat little
rolls either seam-side down or standing on end.

If standing on end, they could have more than one filling, layered.

No they couldn't. Yours could. Mine WON'T.

Quoted message said:

Cheese on the bottom, smoked salmon bits on top or in the middle.
Bearnaise on the plate, rolls on top for service.

If I rolled on top, they'd get smash to hell and back.

Quoted message said:

Sweetened cheese and lekvar. Custard.

Gack, puke, and Gary Danko's babcia.

Quoted message said:

Quoted message said:

I'm willing to use some butter, but not much.

I can't see pouring much liquid in it - I don't want a soupy serving of
anything here.

How about some melted butter poured and/or brushed on top, then covered
with foil during baking?

Quoted message said:

Could work. But it sounds uninteresting. Why are you committed to this dish?

What, you think you're gonna play Shrink wit' me? Why? "Come here,
Dear, just recline on the chaise." I'm not *real* interested in
"interesting." Because as I've been rolling and cutting egg noodles to
a faretheewell, I keep thinking that I could just as well be making
pirohy from the dough (OK, so it's a different dough and I WOULDN'T be
making pirohy from it) but it's the wrong dough but I sure do love my
cottage cheese-filled pirohy and how can I concoct the combination with
the very stiff noodle dough I'm working with.

You said I'm grumpy. You can't see the twinkle in my eyes. Look at it
this way, Bucko: I've generated a thread about FOOD and nobody's
calling anybody names yet. I told you privately I'm not as nice as most
people think I am, but, honest to God, I hope I don't sound "grumpy"
about THIS. I'm having fun. And at least a couple others appear to be,
too. And look at all the ideas that are coming out -- never mind that
they're not what *I'm* looking for -- they may well inspire someone
else. The day is not lost.

I love you, too. And I love Carla more.

Quoted message said:

Pastorio

--
http://www.jamlady.eboard.com, updated 11-28-05 - Sam I Am! and Hello

In article <[email hidden]>,

Dimitri said:

"Melba's Jammin'" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In article <[email hidden]>,
"Dimitri" <[email hidden]> wrote:

<Snip>

Quoted message said:

Quoted message said:

I think you may need a little more liquid - Reason as the egg sets
you'll have the equivalent of baked cheese. Really you are the
judge of the texture you're looking for. If you don't want to
smear it with sour cream then what about adding some heavy cream
(perhaps a dust of nutmeg for sweetness) to the cheese & egg
mixture.

Quoted message said:

Quoted message said:

Puke. I ain't makin' blintzes, Sweetheart!

Quoted message said:

Quoted message said:

Quoted message said:

Keep us up to date on the results.

Quoted message said:

Quoted message said:

Quoted message said:

Dimitri

Is the puke for the cream or Nutmeg or both?

Quoted message said:

Dimitri

LOL! Yes. <vbseg>
--
http://www.jamlady.eboard.com, updated 11-28-05 - Sam I Am! and Hello