This is one of my favorite recipes for Soba noodles. I alsways make this New Year's. In Japan it is considered good luck to eat Soba noodles, the longer the better. Everybody always wants more. For such a simple recipe it sure is a crowd pleaser. Yummmm!

Loved the McCormick Montreal Steak Seasoning in the buttermilk batter. I've always just used salt, pepper, and a little bit of garlic powder but the seasoning mix adds more flavor. I added a tsp of baking powder to the flour mixture; it makes the brown crust a bit lighter.

Any good cook will tell you it takes more than just one recipe to make a dish fabulous and this recipe is a good example. I'm not crazy about cooking my prime rib with a mustard rub so I will stick with my basic salt encrusted variation, but the sauce recipe of this one is what makes this recipe stand out. Wow!!

We've made these for years but we do not like ours cooked, and we use crunchy peanut butter for another layer of texture. I always wear gloves when I slice the peppers and deseed them. then fill with crunchy peanut butter and chill before serving. You'll find the peppers are not nearly as hot when baked.

Delicious!! I also add walnuts...yes I said walnuts, they add a wonderful crunch to the sandwich and they complement the Brie and the apricot.

I loved your choice of tomato selection; I liked the texture and appearance it gives to the finished marinara sauce. I used the DiNapoli Brand but still wanted to cut the acid taste a bit so I added ½ teaspoon of Splenda brown sugar. (Simply a personal taste preference.) I prefer the caramel flavor of brown sugar over the plain sweet flavor of white sugar and the amount I used is not enough to sweeten the sauce but it does help cut the acid tang. I also added 1 teaspoon of J.B. Jamison’s Beef Flavored Soup Base. I don’t think it is a taste you will be able to pick out as being added to the recipe as it does not overpower the tomato base of the sauce. But it does add another layer of flavor to the sauce without being overpowering.