ReddyMcMeaty
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noodles with creamy sauce - dairy freemake a bunch of standard egg crepes and slice them into noodles, you might want to use more whites than yolks, and save a couple yolks for the sauce.
after slicing, this is optional but you can fry them to make them firmer
fry some leek in plenty of oil, and blend with 2 eggs and a bit of precooked chicken thigh, I use the thigh just for thickening purposes. It's not necessary
Salt, or season to taste, and pour over the egg noodles
This is very versatile and can be altered depending on what you want to taste, and how much fat you want in it.
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Avalon
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I haven't been big on Chicken lately, buuttt, yum that sounds good!  I have a weakness for 'creamy'. Really do.
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adwred
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MMMMMMMMMMMmmmmmmmmmmmmm. Meg you're so good with the dairy and gluten-free! Actually I love that that's also a pretty low-protein dish and can be made very high in fat, too. Perfect for ON.
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ReddyMcMeaty
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I can't believe it's taken me so long to make the click between egg milk and creamy soups and sauces!!!!!!
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adwred
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Do you add boiling water to the egg/thigh mixture to heat it up a bit? The soup doesn't really have to get thick, but I'd want this sauce to thicken up a bit.
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ReddyMcMeaty
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Not this time, i added the leek and hot fat directly to the egg, hoping to cook the white a little, then threw in a very little chicken, the chicken really thickened it up. Thank you babyfood puree for the idea!
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adwred
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Awesome. I'm totally trying this.
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