Category Archives: Recipes

Appetizers and Small Plates, Holiday Dishes, Meat Dishes, Recipes

Post-Thanksgiving Stuffed Mushrooms

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Thanksgiving leftovers go from absolute wonder to total boredom as the days pass after turkey day.  By day three, you’re still hiding under mounds of potatoes and gravy, but so over the leftover sandwich.  You don’t want to waste, but you’d like a taste profile different from the original meal.  While mashed potatoes are easy to repurpose (shepard’s pie, pierogies, croquettes), stuffing gets old.  But yet, with a little bit of ingenuity, you can make a glorious appetizer out of the remnants of the holiday.

These mushrooms are stuffed with a combination of ground beef, spinach and cheese to make a mini-meatball as a baked, one-bite delicacy.  Feel free to chuck in leftover vegetables (roasted red peppers or caramelized onions work well) or different greens (kale or swiss chard) to make the same deliciousness with whatever solid ingredients you have on hand.  You’ll be most pleased with the increased fridge space and the dying of the rumble in your tummy, not to mention the end of turkey malaise.

Recipe for

Post-Thanksgiving Stuffed Mushrooms

Ingredients
1/2 lb. of ground beef
1 c. of leftover stuffing
1/4 c. of spinach leaves, defrosted and squeezed of liquid
1 lb. of mushrooms, cleaned and stems removed.
1/2 c. of parmasean
1 tsp. of fennel seeds
1 c. of mozzarella cheese

Wipe the mushrooms clean and remove the stems.  If you’d like, chop the stems and add to the filling that you’ll mix in a bit.  Line a cookie sheet with foil and grease with olive oil or melted butter.  Place the mushroom caps on the cookie sheet and preheat the oven to 375°.

In a standing mixer (or with your hands in a mixing bowl), blend the ground beef, stuffing, mushroom stems, spinach, parmasean and fennel.  Fill the mushrooms with a few tablespoons of filling, using a spoon to smooth the mounds into round balls.  Sprinkle with parmasean cheese and bake in the oven for 25 – 30 minutes, until the mushrooms are golden on top and cooked through.  Serve with toothpicks.

Appetizers and Small Plates, Holiday Dishes, Recipes, Seafood Dishes

Crab Stuffed Mushrooms

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Like a true daughter of the Eastern shore, I love me some blue crab.  I once read an article that broke me into a fury as strong as the east coast-west coast hip hop beef.  Apparently Tupac thinks dungeoness crab is far better than Biggie’s favorite blue crabs, and that those little hard-shelled beauties from the Chesapeake Bay (and increasingly from the Gulf and around Texas) are too hard to crack and overrated.  To which I say, Tupac, that’s bollocks.  Come over for these crab-stuffed mushrooms anytime and I will change your mind.  And yes, I just offered the deceased crab stuffed mushrooms.

This recipe is incredibly simple, but can be pricey if you are making it outside the Chesapeake Bay area.  I lessen the blow by substituting half of the lump crab with claw meat – this briny, dark colored meat is far cheaper and works well as a mushroom filling.  If that’s still too expensive, employ a blend of a half pound of diced raw shrimp and roasted red peppers sautéed with an extra cup of panko, a few tablespoons of butter and enough chicken stock to moisten the stuffing.  Regardless of the seafood, the mixture is lightened by lemon zest and parsley, and has a dose of cayenne for kick.  Make a batch of these for loved ones, and I am sure that your street cred will go through the roof.  Homie? Homie.

Crab Stuffed Mushrooms

1 shallot, minced
4 tbs. of butter
8 oz. lump crab meat
8 oz. of crab claw meat
1 egg
1/2 tbs. of dijon mustard
2 tbs. of mayo
pinch of cayenne
1/4 tsp. of white pepper
1 tbs. of fresh thyme
2 tbs. of fresh chopped parsley
1 tsp of old bay, plus more for sprinkling
1 lemon
1/2 c. of panko, plus more for sprinkling
1 lb. of cremini or white button mushrooms

Wipe the mushrooms clean and remove the stems.  If you’d like, chop the stems and sauté with the shallots in the next step or save for another use (like a marinara sauce or a mushroom risotto).  Line a cookie sheet with foil and grease with olive oil or butter.  Place the mushroom caps on the cookie sheet and preheat the oven to 375°.

Sauté the shallots in a small skillet with the butter until translucent.  Let cool to room temperature and then pour into a mixing bowl.  Blend carefully with the egg, mustard, mayo, cayenne, white pepper, thyme, parsley, old bay and the zest of 1 lemon.  Pick over the crab for any extra shells and gently fold into the stuffing mixture.  Fold in the panko.  Fill each mushroom with a few tablespoons of filling.  Sprinkle with panko and old bay on top.  Bake in the oven for 15 minutes until golden.  Cut the lemon into wedges and squeeze over the mushrooms before serving.  Eat and then bust a rhyme.

Baked Goods, Desserts, Friends Recipes and Hacks, Holiday Dishes, Recipes, Vegetarian Dishes

Simple Gingerbread Cookies

Not gonna lie, I wholeheartedly think Sandra Lee is a hot mess.  Most of her recipes strip the fun out of cooking, replacing fresh ingredients and unique spices with prepackaged, frozen ingredients, all for the sake of saving time.  Which I believe is reserved for getting drunk, based on the heavy emphasis on “cocktail time” in each and every one of her episodes.  A group of us were watching her show Semi Homemade (aka Semi Disgusting) like a horror film – a friend turned to us all and said that she couldn’t get over how batshit crazy she seemed.  Watching her show is like a car accident in slow-motion – from recipes for Kwanzaa cake to jello shots (Um, we need a recipe for jello shots? How old are we?), Food Network Humor has a wide array of just the recipes and techniques that make me groan every time I see her trying to teach people how to cook.

So with all of the vitriole above, and my straight up disgust with Sandra Lee, maybe I need to put down the haterade for a second in that her gingerbread recipe is damn good.  I found the recipe in passing while getting together my list of Christmas goodies to bake, and to my horror, the one that seemed like some majesty was hers.  With a few tweaks made by my expert baker of a sister, this recipe absolutely goes into the pantheon of keepers for all time.  Given that there’s no shame in my game, I do have to give her (or, more likely, whatever peon employee of Food Network Test Kitchen who wrote the recipe) credit where credit is due.  But I can’t forgive all transgressions as your Espresso Martini featured on the Today Show was like a cloyingly sweet White Russian in a martini glass.  Plus, the chapter about you in Anthony Bourdain’s “Medium Raw” is truly cringeworthy.  I guess I’ll just focus on the gingerbread and pretend to forget about your many other transgressions in the kitchen.  And I’m Sandra Lee doesn’t care about any of us haters out there as she cashes those fat checks from her media empire and kicks back with myriad vodka tipples in the Governor’s mansion.

Enough of the negativity – Lexi and I had a hell of a time decorating with the help of some strange Swedish animal shapes from IKEA cookie cutters and some well-placed decorative candy.  We warmed Starburst with our hands and rolled it out like fondant to cut into ribbons and bows.  We sliced red and green fruit roll ups into strips and pressed them together to make a Christmas striped sheet for cutting into scarves, sweaters and top hats.  We used cinnamon candy dots to make necklaces and eyes.  And rather than making royal icing from scratch, we used the prepackaged muffin glaze in a squeezable tube (found in the baking aisle at the supermarket) to stick on the decorations.  I’m sure Sandra Lee would approve.

Recipe for

Simple Gingerbread Cookies

Ingredients
1 package of dry sugar cookie mix
1 egg
1/2 cup all-purpose flour
1/4 cup melted butter
2 tablespoons pumpkin pie spice
1/2 teaspoon ground ginger
2 tbs of crystalized ginger, finely ground in a coffee grinder or pulverized in a food processor
1/4 cup dark molasses
1 tbs. of maple syrup
1 teaspoon vanilla extract
1/4 tsp. of almond extract

In a standing mixer, blend the mix, egg, flour, butter, pumpkin pie spice, ground ginger, crystalized ginger, molasses, maple syrup, vanilla extract and almond extract.  Once a dough forms, remove from the bowl, wrap with plastic and chill for about an hour.  If you chill for longer than an hour, make sure to remove from the fridge about 15 minutes before you want to roll out the dough.  Flour a board and rolling pin and roll out the dough to around 1/4 of an inch thick.  Cut cookies with cookie cutters and place on a cookie sheet lined with parchment.  Bake in a 350° oven for 7 minutes.  Remove to a wire rack and let cool.  Decorate as you see fit and store in a tupperware to keep soft and chewy.

Baked Goods, Breakfast and Brunch, Desserts, Friends Recipes and Hacks, Recipes

Lemon Curd Muffins

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These suckers are stupid easy to make, which is up my alley as you know that I am no baker.  One of my greatest failures in the kitchen, and a dish that lives on in infamy, were the Wolfgang Puck Lemon Bars I attempted to make many years ago.  My grandmother had brought us a bounty of grapefruit-sized lemons from her garden, and I knew I had to do something other than a million citron pressés with the mess of citrus.  Why not lemon bars?  Wolfgang Puck is kinda awesome – this must be a good recipe.  Ugh, they were so bad – too tart, not entirely set, just awful.  I don’t blame Wolfgang so much as myself for not being able to pull things off.  Worst of all, I kept on making my sister eat them so that we could get rid of them.  To this day, she is terrified of the words “lemon bar” – I take the blame.

Fast forward to this Christmas and I myself was stuck with a bumper crop of lemons from my tree in the back yard.  I found a recipe for Lemon Shortbread Bars on Chow that featured an ever so easy lemon curd with no precooking or tempering of the eggs and lemon.  Just mix, bake and go.  I planned to tackle the recipe with my sister, but after a marathon of baking and decorating gingerbread, it was time to keep things simple.  Using sugar cookie dough out of the Pillsbury tube, I pressed out mini tarts into a muffin pan and topped them with the lemon curd.  A short bake later, and we were all treated to chewy, lemony goodness with a snowy topping of powdered sugar.  I didn’t even have to get my sister to eat them – she just went to town on a truly good thing.  Here’s to the little victories in life, to include my ability to actually bake something awesome.

 

Recipe for

Lemon Curd Muffins

Ingredients
1 tube of pillsbury sugar cookie dough
1 3/4 cups granulated sugar
6 large eggs
1 cup freshly squeezed lemon juice (about 6 lemons)
3 tbs. of flour
pinch of salt
powdered sugar for dusting

Preheat the oven to 350°. Spray a muffin tin with large cups (mine has 6) with cooking spray, preferably the kind for baking with flour mixed in.  Cut the sugar cookie dough into 6 chunks and press each chunk in the bottom of the muffin tins, slightly raising the sides to form a mini tart. Place tarts in the stove and bake dough for 12 minutes.

In a mixer or a large bowl with an egg beater, beat together the sugar, eggs, lemon juice, flour and salt.  Take the dough out of the oven and prick with a fork to release the air from the dough.  Pour the lemon curd over the dough and bake for an additional 20-25 minutes in the oven.  Let the muffins rest for a few minutes and then remove to a plate.  Using a sifter, sprinkle powdered sugar over the muffins.  Serve warm or cold.

Friends Recipes and Hacks, Holiday Dishes, Meat Dishes, Recipes, Side Dishes

Sausage, Pumpkin and Kale Stuffing

This recipe is decidedly a hack – upon researching recipes for Thanksgiving, I came across a stuffing that looked to be a welcomed alternative to my tried and true Classic Stuffing.  Given that this year’s celebration was a pot luck extravaganza, why not two stuffings instead of one?  Truthfully, I wanted to do a third Oyster Dressing like the ones we used to have at my paternal grandmother’s house every year, but not enough people were into oysters, so I skipped it.

The original recipe from Food Network Kitchens is good, but I lost the leeks and butternut squash for caramelized red onions and canned pumpkin – MUCH easier, which is really what you are going for at Thanksgiving.  The result was moist, flavorful and complex – a nice accompaniment to turkey and gravy, if I might say so myself.  Give this one a try if you are looking to make a new tradition or two – how can you form a tradition if you don’t try something out for the first time, right? Right?!?

Recipe for

Sausage, Pumpkin and Kale Stuffing

Ingredients
2 round loaves of foccacia (onion or herb)
1 stick of butter, melted
2 eggs
1/2 can of pumpkin
1 can of chicken stock (or 2 cups of homemade stock)
1  red onion, thinly sliced
2 tbs. of olive oil
2 tbs. of butter
1 lb. of sweet italian sausage
1 bunch of kale
1 tsp. of whole fennel seeds
1 tsp. of rubbed sage
1 tsp. of white pepper
shredded pecorino romano

Cube foccacia and spread on a cookie sheet.  Bake in a 350° oven until crisp and golden, about 10 minutes.  Remove from oven and set aside.

In a bowl, whisk the eggs.  Add the white pepper, sage, fennel seeds, pumpkin and chicken stock and mix until incorporated.  Set aside.

In a skillet, brown the sausage and remove with a slotted spoon.  Add the olive oil and sauté the kale until wilted.  Remove with a slotted spoon and add to sausage.  Add the butter to the pan and turn the heat to medium low.  Let the onions sweat it out in the pan until dark brown and soft, about 10 minutes.

In a huge bowl, add the foccacia cubes, sausage and kale, and caramelized onions.  Toss to combine and then pour in the pumpkin mixture.  Turn out into a greased 13x9x2 casserole and bake in a 375° oven until puffy and golden on top, about 35-45 minutes.

Lighten Up, Main Courses, Recipes, Soups and Stews, Vegetarian Dishes

Lexi’s Favorite Vegetarian Chili

I know what you’re thinking, folks, “Really, Angela? Vegetarian chili?” But you must, must, must try this, die hard meat eater or no.  My father, who I am sure is 99% dinosaur (and I’m talking the T-Rex variety) loves this chili like no other, and he doesn’t give out the compliments for non-meat dishes lightly.  He’ll even eat this straight up as a main course with not a bit of meat on the side.  If that ain’t a testament to quality, then I don’t know what is.

My dad scored this recipe for my sister, Lexi, who then passed it to me.  It utilizes veggie crumbles, found in the frozen food section with the meatless entrees and veggie burgers.  A solid number of veggies and beer help round out the flavor for a chili that won’t for one second make you miss beef.  Dress it up with some shredded cheddar or sour cream and you are in business.  It true slacker mode, I have eaten this cold with Fritos scoops and guess what?  Still delicious.

PS. This was the first time that my sister had ever been in the kitchen with me for a photo shoot for the blog.  She laughed at how small the plate was that I took the macro photo from.  Even though I have a bigger kitchen now and more natural light, I still shoot small like I did in NYC in the itty, bitty kitchen with not a bit of sunshine to illuminate my food.  This photo above is her demo of the scale of the photo shoot, and not the amount of chili that I gave her as her ration.  She ate two full bowls, thank you very much.

Recipe for

Lexi’s Favorite Vegetarian Chili

Ingredients
4 tbs. of olive oil
1 onion, finely chopped
1 green bell pepper, finely chopped
3 stalks of celery, finely choped
4 cloves of garlic, minced
1 bottle of beer
1 can of vegetable stock
2 bay leaves
1 can of black beans, drained
1 can of pinto beans, drained
1 can of light kidney beans or pink beans, drained
2 large cans of diced tomatoes (can use 3 cans of Ro-Tel for extra kick)
1 c. of spicy salsa
1 handful of tortilla chips, crushed
1/4 c. of chili powder
1 tsp. of garlic powder
1 tsp. of oregano
salt and pepper

In a large pot or dutch oven, heat olive oil.  Add the vegetables and sauté until translucent.  Pour in the beer, the stock and the bay leaves and let simmer until most of the liquid has evaporated.  Stir in the veggie crumbles and let warm while you start opening cans.

Add the beans, tomatoes and salsa and stir.  Mix in the crushed tortilla chips, chili powder, garlic powder and oregano.  Let simmer for about 10 minutes and then taste for salt and pepper.  You can amp up the heat with hot sauce or cayenne pepper if things are too tame.

Serve chili with shredded cheese, chopped onion and diced jalapeno.

Cheese Dishes, Meat Dishes, Pasta Dishes, Recipes

Lasagna Bolognese

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This one, my darlings, is a labor of love.  With a toothsome, slow-simmering bolognese in the style of Marcella Hazan (which some might even call blasphemy for even mentioning her name in conjunction with a sauce that is not her exact recipe – to which I proffer that there are as many bolognese recipes as there are mammas in Bologna making their personal “secret” recipes) and a creamy bechamel in lieu of layer of ricotta and mozzarella, this true take on lasagne bolognese is something special.

Don’t be deferred by the time it takes to make this (at least 5 hours) and the list of ingredients – you’ll have lasagna for 6-8 comfortably, plus extra bolognese to dress around two pounds of pasta, so expect to not have to cook for some time afterwards while relishing in the glorious Italian leftovers.  The only time saver in the bunch comes in the form of the no-boil lasagna sheets – these babies, though instant, are lovely in their thin, delicate texture.  Much better than dealing with blubbery, curly edged classic lasagna noodles and far more refined in taste.  Though this is work, it’s very rewarding, and those that get to sample a bit will make you realize that maybe all that time was well worth it. Continue reading Lasagna Bolognese →

Main Courses, Meat Dishes, Poultry Dishes, Recipes, Rice Dishes, Seafood Dishes

Chicken, Sausage and Shrimp Jambalaya

For as long as I’ve known, my family has been whipping up several varieties of comforting rice dishes – I can recall many a time coming into the kitchen to a pan of Arroz con Pollo finishing up in the oven, or a pot of Jambalaya simmering away on the stove.  This version of the simple dish, a combination of rice, chicken, sausage, seafood and veggies, reminds me of home each and every time I whip up a batch.

This version is far from super traditional, but I love it because it is way easy to prepare and incredibly piquant and flavorful.  Some of the harder ingredients to find are substituted with pantry and supermarket staples.  Though cajun purists would call this Creole Rice for its inclusion of tomatoes, culinary great Paul Prudhomme puts tomatoes in his, so I feel that I’m not in the wrong.  Plus, this dish’s roots are born of the freshness and availability of ingredients, so use whatever suits your fancy – tasso ham (or smoked ham), seafood of any kind, smoked andouille sausage, duck, and homemade stock all have a place in this dish.  Case in point, this recipe originates from the Spanish classic, paella, and if it weren’t for a few noble chefs swapping out a few ingredients, we wouldn’t have the jambalaya that we know today.

Recipe for

Chicken, Sausage and Shrimp Jambalaya

Ingredients
1/2 lb. of raw shrimp, peeled and deveined
1 kielbasa, thinly sliced into rounds
1 lb. boneless skinless chicken thighs, cut into large chunks

2 tbs. of olive oil
2 bay leaves
1 medium onion, finely chopped
2 scallions, finely chopped
2 stalks of celery, chopped
1 green bell pepper, chopped
4 cloves of garlic, minced
3 sprigs of fresh thyme
3 plum tomatoes

1 can of tomatoes with chilies
seafood stock (can substitute beef or chicken)
1/4 tsp. of white pepper
1/4 tsp. of black pepper
1/2 tsp. of garlic powder
1/8 to 1/2 tsp. of cayenne pepper (to taste)
pinch of oregano
1 tbs. of Worcestershire sauce

2 c. of converted rice (such as Uncle Ben’s)

splash of white wine vinegar
scallions or parsley for garnish

Season chicken lightly with salt and pepper.  Heat the olive oil in a dutch oven and add the chicken.  Brown very well on both sides and then add the onion, scallions, celery, bell pepper and garlic.  Once vegetables begin to soften, add the kielbasa, thyme and bay leaves.  Allow to cook for a minute and then add the chopped tomatoes, white pepper, black pepper, garlic powder, cayenne and oregano.  Stir in the rice.

In a 4 cup pyrex or a measuring cup, drain the juices of the can of tomatoes into the cup.  Dump the tomatoes into the dutch oven.  Add the tablespoon of Worcestershire sauce into the measuring cup, and then add enough stock to make 3 3/4 cups of liquid.  Add the mixture to the pot and stir.  Bring the pot to a boil, cover and turn it down to a simmer.  A trick, if you are careful, is to stick your ear to the bottom of the pot – you should hear a gentle bubbling.  If it sounds like hell boiling over, turn the heat down.  If you hear nothing, turn the heat up.  Cook for 20 minutes, undisturbed.  After 20 minutes, take the top off and add the shrimp.  Recover and cook for an additional 5 minutes.  Turn off the heat and remove lid.  Stir a splash of white wine vinegar into the jambalaya and taste rice for doneness – it should be tender at this point.  If not, turn heat back to low and cook another few minutes.  If the rice is done but there is too much liquid, let rice sit, covered, for 5-10 minutes so that the liquid will be absorbed into the rice.

Serve with scallions or parsley and tabasco sauce.

Beverages and Cocktails, Holiday Dishes, Recipes

Caramel Apple Punch

I’m not sure how my sister Lexi and I came up with this punch recipe, but it’s just ridiculously good.  Despite the strong alcohol trifecta in play with this one, it tastes just like a smooth, delicious caramel apple.  Plus, the Goldschlager, usually the troublemaker at the party, plays nice here with the perfect flavor of cinnamon.  A little Martinelli’s on top for sparkle and a good quality fresh apple cider for body and you are in business.

We serve this cold, but you can absolutely have it warm as well – just make sure to add the alcohol after you’ve warmed the cider.  This recipe also doubles and triples well into a punch for a bunch, so don’t be afraid to break it out at your next Halloween or Christmas party.
Caramel Apple Punch

Caramel Apple Punch

1 1/2 oz. Butterscotch Schnapps
1 oz. Goldschlager
1 oz. Sour Apple Pucker
Apple Cider
Sparkling Cider

Fill a highball glass with ice and add the Apple Pucker, Goldschlager and Schnapps in that order.  Fill the glass just about up to the top with apple cider and then top with a splash of the sparkling cider.  Garnish with a slender apple wedge.

To make as a punch, combine 1 part Goldschlager, 1 part Sour Apple Pucker and 2 parts Butterscotch Schnapps.  Add 4 parts fresh apple cider and 1 part sparkling cider on top right before serving.  Serve in a punch bowl with thin slices of apple rings and the ice on the side.

Pasta Dishes, Poultry Dishes, Recipes, Soups and Stews

Chicken Soup with Noodles

From an early age, I’ve been a sucker for blubbery noodles in chicken soup.  Doughy and dumpling-esque, these treats could be a meal of their own, languishing in a bath of shredded chicken, carrots, celery and light broth.  We used to go to this restaurant in the mall near our house that was an all-you-can-eat soup and salad buffet.  The main draw for me was always the chicken soup, and I cursed the little crocks there to use for the soup because they just couldn’t contain all the noodle majesty that I was looking for.

Years later, a trip to the substandard Sweet Tomatoes (I know, I should have known) brought back memories of my earlier favorite.  They make a Chicken Noodle that brags about just being chicken and noodles, which would be fine if the soup weren’t flavorless.  And yet, it comes so close to awesomeness with their perfectly doughy, homemade noodles.  I actually had my husband get me two takeout containers of the stuff and scoop out mostly noodles, bring it home and add it to homemade broth of carrots, onions, celery and parsley.  Divine!

But not worth setting foot in a Sweet Tomatoes.  Why couldn’t I make these wondrous babies at home?  Well, after a little research on the web and a little inspiration from For the Love of Cooking, I was able to recreate happiness in a pot.  I’ve officially had my cake and eaten it too.  If by cake, we’re talking about a big ol’ bowl of chicken noodle soup.

Recipe for

Chicken Soup with Noodles

Ingredients
1 egg
1/3 c. of milk
2 c. of flour
1 tsp. of salt
1/2 tsp. of white pepper

ingredients for chicken soup (chicken, celery, carrots, bay leaves)

In a standing mixer, add egg, milk, salt and pepper.  Mix until blended and then add flour.  Mix on low to medium setting until a dough is formed and a ball gathers around the bowl.  Remove dough from the mixer and knead a bit on a flat surface to gather up dough – very briefly, only about 30 seconds.  Wrap dough in plastic wrap and refrigerate for 30 minutes.

Cut the dough into three portions.  Using a pasta roller (or for me, the pasta attachment for my Kitchenaid) roll out the dough on the widest setting until silken and 1/8 of an inch thick.  Move dough to a sheet of wax paper and cut into strips with a cookie cutter.  Know that your noodles will double in size once cooked, so for blubbery ones like I like, I cut them into 1/4 in. by 2 in. lengths, for 1/2 in. by 4 in. noodles once cooked.  Let noodles rest on the wax paper for an hour or so (you can let them hang out while you tend to your soup) to dry a bit.

Make a pot of chicken soup by either following this recipe for homemade chicken soup or by warming 4 quarts of chicken stock with 2 finely sliced carrots, 2 finely sliced celery stalks and a few fresh bay leaves.  Shred the meat from a store-bought rotisserie chicken and add to the soup.

Drop the noodles into a pot of hot broth and cook until tender all the way through, about 45 minutes.  If you’ve cut your noodles thinner, they will cook faster.  I sometimes cook the noodles up to an hour to get them super tender like dumplings.  The longer you cook, the more broth that is absorbed and the more tender your noodles.