Brown 1 pound ground beef and 1/2 cup chopped peppers and 1/2 cup chopped onion; drain.
Add 2 cups of water and 1 bag Lipton beef noodles.
Cook on medium heat for 7 minutes.
Add 1 can of kernel corn, drained, and simmer for 5 minutes.
Add 1 cup shredded Cheddar cheese and simmer for 5 minutes.
Serve.
Combine sauces with beef in medium bowl. Cover and refrigerate for 3 hours.
Place noodles in medium heatproof bowl and cover with boiling water. Separate with a fork and drain.
Heat oil in wok on high heat. Stir-fry beef mixture in batches until browned. Set aside.
Stir-fry green onions and garlic in wok until browned. Add pepper and corn and stir-fry until vegetables are almost softened. Return beef to wok with noodles, peas and stock. Stir-fry until heated through.
Soak the noodles for 15 minutes, and then chop them into 2-3\" long pieces for ease of eating.
Heat the stock to a gentle simmer, and add the wine, and all the other ingredients except the beef, mushrooms and noodles.
When the stock is again boiling add the beef and simmer until the beef is tender.
Add the mushrooms and noodles, and cook for a further 1-2 minutes.
o a boil. Add the noodles and cook until al dente
ite-size pieces.
Cook noodles in boiling water just until
garlic and ginger.
Toss beef to marinate.
Sauce: Stir
2 minutes. Put in Udong Noodles after boiling pasta for 7
dd the meat and the noodles and toss lightly to mix
Toss beef strips with flour.
Add oil to heavy skillet and brown beef well.
Add Worcestershire sauce and sherry.
Cook for 1 minute.
Add steamed vegetables and cooked Chinese egg noodles or spaghetti.
Toss with beef and heat through.
Serves 4.
Slice beef thinly across the grain into
In a large dutch oven, add 8 cups cold water, the beef cubes and the radish. Bring to a boil and then simmer for 1 hour until meat is very tender.
Remove meat and radish from the broth and skim off excess fat that has floated on the surface of the broth. Slice the meat into thin slices, cutting against the grain. Slice the radish into slices 1/4 inch thick.
Add the meat, radish and garlic to the broth. Bring back to a boil. Add noodles to broth.
Cut green onion into rings. Check seasoning and garnish with green onions.
Cook the egg noodles according to package directions, omitting
he instructions for the egg noodles.
Usually you only need
Brown ground beef with onion, salt and pepper.
Cook Betty Crocker Noodles Romanoff.
Combine ground beef, noodles, soup and milk in 9 x 13-inch pan.
Bake at 350\u00b0 for 30 minutes.
The last 5 minutes, add shredded cheese.
Cook noodles following directions on the package.
Brown ground beef and onion in skillet; mix mushroom soup in skillet with ground beef and onion.
Put one layer of ground beef, onion and soup in baking dish and layer with noodle mixture.
Place Swiss cheese on top.
Bake until cheese is brown, about 5 minutes at 325\u00b0.
nd keep warm.
Remove noodles from packages; reserve 1 seasoning
Cook and stir the beef and onion in a Dutch oven until beef is brown.
Stir in sauce mix, bay leaf, salt, pepper and tomatoes; heat until boiling.
Reduce heat and simmer.
Stir in noodles. Cover and cook for 10 minutes.
Brown beef in oleo.
Add onion.
Saute a few minutes before adding mushrooms, then add beef bouillon soup.
Let this simmer for awhile.
Stir flour into sour cream.
Add sour cream to beef mixture.
Serve Stroganoff over noodles or rice.
I use the stems of the cauliflower and broccoli that was leftover from the broccoli and cauliflower salad to make the soup. Boil until tender; mash and remove any stems that are stringy. Proceed with your favorite cream soup recipe.
arge airtight plastic container).
Soup Directions:
Sort and wash