Mix butter, tarragon, chives and grated lemon peel (from one
Place egg noodles in a large heatproof bowl. Cover with boiling water. Separate noodles with a fork then drain.
Heat 2 tsp oil in a wok over high heat. Working in batches, stir-fry chicken until browned. Remove from wok.
Add remaining oil to wok and stir-fry baby corn, Cantonese sauce and 1/4 cup water until corn is tender. Return chicken to wok and add noodles. Stir-fry until hot. Season to taste. Serve sprinkled with spring onions.
Preheat oven to 350.
Brown ground beef and onion, drain.
Cook and drain egg noodles.
Combine beef mixture and egg noodles in a pot and add tomato sauce, cream of mushroom soup, and 3/4 of the cheese. Stir until cheese is melted.
Pour mixture into casserole dish. Top with remaining cheese.
Bake for 25-30 minutes, until cheese is melted and bubbly.
nute.
Add the onion and saute, stirring occasionally until
eated over medium heat brown beef until almost all of the
In a large roasting pan, place steak, sprinkled with meat tenderizer.
Mix liquid smoke, sausage and water.
Add to steak. Cover and place in a preheated 300\u00b0 oven.
Cook for 2 hours or until tender.
Dissolve bouillon cubes in 1 cup water.
Stir in cornstarch and pour over steak.
Place steak back in oven for 1/2 hour.
Serve over cooked noodles.
rgin olive oil. Add bacon and cook until crisp, about
Bring a large pot of lightly salted water to a boil. Cook egg noodles in boiling water, stirring occasionally, until cooked through yet firm to the bite, about 5 minutes; drain.
Melt butter in a skillet over medium heat. Add kohlrabi, season with salt and pepper, and cook until the kohlrabi is tender, 7 to 10 minutes. Stir the drained egg noodles into the kohlrabi; cook and stir until the noodles are slightly fried, 5 to 7 minutes.
Bring a large pot of lightly salted water to a boil. Cook the egg noodles in the boiling water until the pasta is tender yet firm to the bite, about 5 minutes. Drain.
While the noodles cook, melt the butter in a large skillet over low heat. Add the cabbage to the melted butter; season with salt and pepper. Cover and cook until the cabbage begins to brown, 5 to 7 minutes. Stir the drained noodles into the cabbage; cook and stir until the noodles begin to brown, about 5 minutes.
n. Add 1-tablespoon garlic and saute for a minute.
Mix soups together with water.
Place chicken in casserole dish.
Pour soups over.
Sprinkle Lipton onion soup on top.
Bake at 350\u00b0 for 45 minutes.
Boil egg noodles.
Serve chicken over egg noodles.
eat, stirring, until deeply fragrant and dark brown (be careful not
Cook chicken in water until tender.
Take cooked chicken out of water; let chicken cool.
Add egg noodles to boiling water where chicken was cooked.
Boil until tender.
Drain noodles.
Add cooked chicken, chicken soup, mushroom soup and mushrooms.
Heat well.
Serve while hot.
Cook chicken on stove with a little olive oil.
While cooking cut into 2-inch chunk sized pieces.
Once cooked all the way through, add the tomatoes, mushrooms, and soup mix.
Let simmer.
Serve over cooked egg noodles with sour cream.
Sprinkle with poppy seeds.
Add broth, half-and-half, and noodles to skillet and bring to a boil
Brown ground beef in large skillet until thoroughly cooked, stirring frequently.
Drain well.
In a 4-6 quart slow cooker, combine cooked ground beef and all remaining ingredients except mixed vegetables and noodles; mix well.
Cover; cook on LOW for 6-8 hours.
About 20 minutes before serving, add thawed vegetables and egg noodles to soup; mix well.
Inrease heat setting to HIGH; cover and cook an additional 15-20 minutes or until vegetables are crisp-tender and noodles are tender.
killet, cook the beef with the onion, garlic and green pepper over
Mix all ingredients except sour cream and egg noodles in a 3 1/2 quart or larger slow-cooker. (Can be done the night before. Refrigerate in removable crock or, if crock can't be removed, in a covered bowl, then transferred to slow-cooker to cook.).
Cover and cook on low 8 to 10 hours until tender. Turn off cooker and stir in sour cream until well blended.
Serve over Egg Noodles.
Heat 2 tbsp oil in a wok. Cook steak for 3 mins. Remove from pan. Add pepper, mushrooms and red onion. Stir-fry for 5 mins.
Meanwhile, cover egg noodles with boiling water. Set aside for 5 mins.
Return beef to pan along with cilantro and teriyaki sauce. Stir-fry for 1 min. Drain noodles, add to pan and cook, tossing gently, for 1 min.
Stir together beef and soups in slow cooker.
Cover and cook on low for 6-8 hours.
Serve with noodles,rice or mashed potatoes.