aste.
Serve over hot buttered noodles and top with sour cream
Cut beef into 1 1/2-inch cubes.
Dice the bacon and put into heavy Dutch oven.
Saute over medium heat until fat is rendered out.
Add beef cubes.
Brown slowly until browned on all sides. Add onion; cook until onion is softened.
Add soup, paprika, salt and green pepper, blending well.
Cook slowly, covered, without allowing to boil, for about 2 hours, or until meat is very tender. Spoon over hot buttered noodles.
Serves about 4.
Brown beef in oil; add onion and garlic, and saute until tender.
Add tomato sauce and all seasonings EXCEPT sour cream and noodles.
Cover and cook SLOWLY about 2 1/2 hours.
Add sour cream just before serving (do not BOIL after adding sour cream).
Serve over hot buttered noodles.
Combine all ingredients and cook on low for 8 to 10 hours.
Serve beef over hot buttered noodles.
Cook chicken in slow cooker or crock-pot until tender. Remove meat from bone and shred. Cut corn off from a half dozen large ears of fresh corn. Make Noodles. Cook corn and Noodles in chicken broth. If you need more broth, add a can of chicken broth. Add chicken, parsley and hard-boiled eggs.
Saute chopped onion in olive oil. Add beef. Cook well. Add can of tomato soup undiluted.
Cook egg noodles according to directions on package. Drain well. Add can of cream of mushroom soup, undiluted.
Grease casserole dish.
Place 1/2 of beef mixture in bottom of casserole. Add 1/2 of noodle mixture. Put rest of beef on noodles. Add remaining noodles. If desired, sprinkle paprika lightly over top of noodles.
Bake in 375 degree F (175 degrees C) oven for 20-25 minutes, or until bubbly.
Heat 1 tbsp oil in a Dutch oven, add onion, bacon and pork and saute, stirring, over medium heat for 4-5 mins until beginning to brown. Add tomato paste and flour and cook for 1 min. Add canned tomatoes and stock, bring to a boil then add sugar and season. Reduce heat, cover and simmer for 20 mins, stirring occasionally.
Heat remaining oil in a frying pan and saute cabbage for 3-4 mins then add to stew along with parsley. Simmer for another 20 mins until pork is tender. Serve with buttered noodles and garnished with parsley sprigs.
Do not use metal bowls or spoons for any portion of recipe.
Cook noodles until al dente. Drain, reserving a little cooking liquid. Melt butter and toss with noodles. If necessary, add 2-3 tbsp cooking water, to moisten. Season with ground black pepper and serve.
Cook noodles and drain.
Add butter and melt completely.
Sprinkle with cheese.
I have used several different kinds of cheese and none at all, so be dangerous.
Mix first 3 ingredients. This should equal 9 cups.
Pour into large pan.
Add soups and chicken.Stir until mixed well.
Bring to a boil on high heat.
Add noodles.
Reduce heat to medium-high and cook uncovered 5 minutes, stirring occasionally.
Reduce heat again to medium and cook 10-12 minutes more,or until noodles are soft.
Remove from heat and let set at least 10 minutes to thicken broth before serving.
Saute the onion and celery in the 3 tablespoons of butter.
Add the flour and mustard and heat for a couple of minutes until the flour is cooked.
Gradually add the milk, stirring constantly, and continue heating until thickened.
Stir in the ham and peas and then toss in the noodles.
Season to taste with salt and pepper.
Pour into a greased casserole dish.
Sprinkle the top with bread crumbs and dot with butter.
Bake at 350\u00b0F for about 45 minutes.
# Place noodles in a pot of boiling
Boil a large quantity of water on top of stove to cook noodles. Salt water. Cook noodles according to package directions. Drain noodles in colander, reserving half of the boiling water and returning it to the cooking pot.
Cover to keep warm. Place butter in 1-cup glass measuring cup; melt on High. Toss with noodles in bowl. Transfer buttered noodles back to colander; set over hot water and cover until serving time. Before serving, return noodles to bowl and toss with poppy seed.
Heat oil in a skillet and brown roast on all side; remove from pan.
In the same skillet saute' carrots, onion and garlic for three minutes.
Put veggies in crock pot and place roast on top.
Combine remaining ingredients (except noodles) and pour over roast.
Cook on low 10- 12 hours or high for 5- 6 hours.
Shred beef and return to gravy.
Serve over hot buttered noodles.
Cut meat into 1-inch squares.
Brown in hot oil.
Remove from pan.
Add gravy mix and water; bring to boil.
Stir in remaining ingredients except noodles.
Return meat to pan; cover and simmer 1 1/2 hours, stirring as needed.
Add bay leaf.
Serve over hot buttered noodles.
Stir-fry vegetables in a little oil.
Remove.
Cut pork chops or steak in strips and stir-fry.
Remove meat and mix with vegetables.
Put over 1 medium package cooked buttered noodles. Pour chicken broth in pan where meat was stir-fried and bring to a boil.
Mix cornstarch with salt and water and pour into boiling broth.
Add Worcestershire sauce to taste.
Pour over stir-fry mixture.
Cut meat in 1-inch squares.
In large skillet, brown meat in hot oil.
Remove meat from skillet; add gravy mix and water. Bring to boiling, stirring constantly.
Stir in remaining ingredients, except noodles.
Return meat to skillet, cover and simmer 1 1/2 hours, stirring occasionally.
Remove bay leaf. Serve meat over hot buttered noodles.
Serves 5 to 6.
In a medium bowl, thoroughly combine all ingredients except noodles.
Pour into lightly greased crock-pot.
Cover and cook on low setting for 7 to 9 hours (on high setting for 2 to 3 hours). Serve with hot, buttered noodles, spooning sauce over top.
Yields 4 to 6 servings (about 2 quarts).
Brown ground beef and bacon.
Add onion and cook until tender; drain.
Stir in soup, salt and paprika.
Simmer for 20 minutes, stirring frequently.
Stir in sour cream.
Heat through but do not boil.
Serve over buttered noodles.
Makes 4 to 6 servings.