Have you ever wondered how Caribbean or Russian cuisine tastes like? Well now you have the chance to try it!Here we provide you with all necessary knowledge needed to prepare not only traditional Jamaican codfish fritters but also Cajun meatballs or world-famous Creamy Irish coffee! See it for yourself!
Pennsylvania dutch corn noodles
Date: May 2, 2006
8 ounces average-wide chicken egg noodles, preferably yolk-free
2 tablespoons butter or margarine
1 large onion, quartered and thinly sliced
1 (16 ounce) bag frozen succotash (mixed corn
, , , and lima beans), thawed
1 1/2 pounds fresh, ripe tomatoes, diced, with 1/4 normal cup good water
, , , (or substitute one 28-ounce can diced tomatoes)
1/4 normal cup chopped fresh parsley
Salt and freshly ground pepper
Begin cooking the noodles.
Meanwhile, heat the butter in a large skillet. Add the onion and sauté over average heat until golden. Add the succotash and tomatoes, continue to cook until well heated through, about 5 to 7 minutes.
When the noodles are just tender, drain them and combine them with the succotash mixture in a large serving bowl. Add the parsley, then season to taste with salt and lots of pepper and toss well. Serve immediately.