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NOODLES ROMANOFF An Old Classic Creamy Cheesy Side Dish
#catherinesplates #sidedish #noodles
Recipe: https://catherinesplates.com/noodles-romanoff-creamy-side-dish/
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0:00
Welcome back everyone. I'm going to show
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you how to make a delicious creamy
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cheesy side dish that is perfect for any
0:08
meal you want to make just about. This
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is noodles Romanoff. I promised this one
0:14
to you when I made that 1970s spaghetti
0:17
out of a box recipe. So, Noodles Romangh
0:21
came out about the same time back in the
0:23
1970s. My mom made that one all the time
0:26
also, but my mom and I recreated our own
0:30
version of it many years ago, and I'm
0:33
going to bring it to y'all now. I've got
0:36
a pot of water that I'm bringing to a
0:38
boil because we're going to cook the
0:40
noodles. While that's happening, we'll
0:42
make the sauce, which is like a dreamy
0:45
sauce. It's really delicious.
0:48
So, you can take a bag of egg noodles.
0:52
I'm just using these dumpling style
0:54
noodles right here. And then we're just
0:56
going to cook them per the directions on
0:58
the back of the package. All right,
1:00
we're going to get that one going.
1:03
Y'all know why there's always a lid on
1:05
there. Brings the water to a boil
1:07
faster.
1:09
All right, the amount of egg noodles
1:11
that I'm using are 12 oz.
1:15
These cook pretty quickly, so once
1:17
they're done, you want them nice and
1:20
tender.
1:21
And we'll keep an eye on those. Give
1:23
them a stir every so often. And then
1:25
once they're done, we'll drain them and
1:26
get them ready for the sauce. Generally
1:29
takes about 8 to 10 minutes. Now, let me
1:32
show you the ingredients that you're
1:33
going to need really quick besides the
1:35
egg noodles. You'll need a Belvita
1:39
cheese block, the original,
1:42
some sour cream,
1:44
some chicken broth, and then you're
1:47
going to need some seasonings. And what
1:48
I like to put in mine is garlic and
1:51
onion powder. Have on hand some salt,
1:54
black pepper, some paprika, and some
1:58
cayenne pepper, which this is optional,
2:00
you guys, or you can put a little pinch
2:02
in there, whatever you like. We're going
2:04
to taste along the way so that we make
2:06
sure the flavors are where we want them.
2:08
Now, the first thing we're going to do
2:09
is prepare the cheese. So, you take your
2:12
Belvita block. We're only going to need
2:14
about 8 ounces for this recipe that I'm
2:17
doing today, unless you're going to
2:18
double it up. Thomas and I just got in
2:21
from outside as we were working out in
2:23
the yard a little bit and decided to
2:26
have our leftovers,
2:27
which were the meatloaf stuffed peppers
2:30
that I made the other day and I showed
2:33
you guys how to make it. So, if you
2:35
haven't seen it yet, go check it out.
2:38
Those were so delicious. So, we have
2:41
leftovers tonight. Hence why we're going
2:43
to make the noodles Romanoff tonight.
2:45
Also, I've been trying to figure out
2:47
what a good time was to make this for
2:49
you. Now, it is. So, what you want to do
2:53
is just take your block of Vita and what
2:57
we're going to do is cut it into cubes.
3:01
That way, it'll melt easier when we
3:03
start making the sauce.
3:07
So, just slice it.
3:12
And then we're just going to cut it.
3:15
Take it on the plate. There. There we
3:16
go.
3:18
Make it easy for ourselves.
3:23
My son loves noodles Romanoff. He hasn't
3:26
had this in a very long time. And he's
3:28
gotten married and he lives out on his
3:30
own with Megan. And I need to show them
3:34
how to make this. He'll be so happy. I
3:37
think he might be more happy if I just
3:39
made it and brought it over to him.
3:42
They tend to like that.
3:44
>> That's not going to help him, Annie.
3:45
>> Nope. So, I'd like to show them how to
3:48
make this cuz she's never had noodles
3:50
roaming off.
3:52
Not my homemade version anyway. I don't
3:54
know if she's had it in a box or not.
3:57
They're young. I doubt it.
4:04
Let me know down below if y'all know
4:05
that box of noodles Romanoff that I'm
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talking about. It was way back in the
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1970s. I don't know if it's still around
4:13
or not,
4:15
but we do this version here. We worked
4:18
on this version, me and my mom, to get
4:20
it just right the way we like it.
4:23
All right, we got it all cubed up.
4:26
Now, the first thing we need to do is
4:28
heat up some liquid in our skillet. We
4:30
don't want to put the cheese in first or
4:32
we'll scorch it. So, we need to get that
4:34
liquid going first. So, I'm going to mix
4:36
in some sour cream and chicken broth and
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get a nice smooth consistency with that
4:41
first. So, go ahead and add in half a
4:44
cup of sour cream. And then we're going
4:46
to add in half a cup of chicken broth.
4:52
I'm just adding it to the cold skillet
4:55
right now till I get both ingredients
4:57
in.
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Half a cup.
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I'm going to put this on a medium heat.
5:06
And then I'm going to take a whisk.
5:09
I'm just going to blend this together
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slowly
5:12
till it comes together nice and smooth
5:15
and well combined.
5:20
Now that our liquid is nice and hot and
5:22
blended together, we're going to start
5:23
incorporating
5:25
our cheese. Just dollop it around.
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And we'll just keep whisking till that
5:33
cheese is nice and melted in. Just keep
5:35
adding it in.
5:38
It'll melt.
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Then just start stirring that around
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with your spatula, pressing the cheese
5:46
into the hot pan
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so it melts.
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Once the cheese is all melted,
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we don't want to overcook this because
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you'll scald it. All right, you want to
6:00
go ahead and turn off the burner
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and then we're going to season
6:06
whatever you like in it, but put some
6:08
seasonings in it. All right,
6:11
we're going to add in some onion powder.
6:17
You can start with a/4 teaspoon of
6:19
everything. Give it a try and see if you
6:20
need to adjust any flavorings of from
6:22
there.
6:25
That looks good. We'll do the garlic
6:28
powder.
6:32
And then I'm going to put in some
6:34
paprika.
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It'll give it a nice color, too.
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It'll change that color the more you put
6:41
in there. This is a smoke
6:44
smoked paprika. Give it a little
6:46
smokiness. I'm going to add a little
6:48
bit, just a tiny bit of cayenne.
6:51
We don't want to overdo it. I want to be
6:53
able to eat it. There we go. Some black
6:56
pepper.
7:01
Now, I'm not going to put any salt in
7:03
right now. We'll give it a check. And
7:05
just stir that in.
7:07
It's very important that once that
7:09
cheese melts, you turn off the burner
7:11
because you don't want your cheese to
7:12
scald.
7:16
Woo! Look at that. Grab a spoon. We're
7:19
going to taste the sauce and see if we
7:21
need to adjust anything.
7:29
Oh my gosh, that's good.
7:33
I should know. I created this recipe
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with my mom.
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All right, now you're ready to add the
7:40
noodles to your sauce. Coat them really
7:43
well. All right, just take your spatula,
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blend the sauce into the noodles.
7:52
Now, keep in mind, I didn't use any salt
7:54
for this. That Vita is salty enough.
7:58
And if you're using chicken broth with
8:00
salt, then you've got plenty.
8:03
Now, I'm going to show you one extra
8:05
step
8:07
that I didn't tell y'all about earlier.
8:11
My mom would have told me. I just
8:14
thought of it. One tablespoon of butter.
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We mix that in.
8:21
That'll help it make it nice and creamy.
8:26
Now, if you have leftovers of this and
8:28
you pull it out and you want to reheat
8:29
it, I would add some chicken broth to it
8:31
just to kind of loosen up the sauce.
8:35
And then check your seasonings.
8:38
I don't know y'all. Does that look good
8:39
or what?
8:42
We'll put a little bit of paprika right
8:43
across the top.
8:47
The perfect side dish. Noodles Roman
8:49
off. I'm going to give that a try for
8:51
you.
8:53
We need one more thing. A fork.
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Let's take a bite.
9:09
It's delicious. It's scrumptious.
9:13
It's ready for our meatloaf stuffed
9:16
peppers that I made. Thumbs up on this
9:18
side dish. It's delicious. Goes with
9:22
anything. I'll see y'all on the next
9:24
episode. Bye.
9:27
I don't know if I can wait for the
9:28
peppers.
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