Follow package directions for noodles. When done, dump the spaetzle into a colander and quickly rinse with cool water.
Melt the butter in a large skillet over medium heat and add the spaetzle, tossing to coat. Cook for 1 to 2 minutes to give the noodles some color, then sprinkle with chives and season with salt and pepper.
Preheat oven to 300.
Boil the spaetzle noodles until done; drain.
While noodles are boiling, heat butter in fry pan over medium-high heat, add onions, and brown lightly. Remove from heat. Toss in the cheese with dry mustard.
Add cooked noodles to cooked onions and cheese mixture; mix well.
Place mixture in an ovenproof casserole. Sprinkle w/ chives.
Bake at 300 degrees F. for 20 to 30 minutes or until hot and bubbly.
br>Add the chicken and spaetzle (recipe below) and salt and pepper
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Meanwhile cook the spaetzle or noodles in salted water until
Cook the spaetzle in boiling water following packet directions. Drain well.
Put the sugar in a frying pan with 4 tablespoons water and heat very gently until the sugar dissolves. Bring to the boil and boil until syrupy. Add the apples, lemon juice, cinnamon and spaetzle and heat gently for 3 minutes until the apples are tender.
Transfer to serving dishes and dust lightly with icing sugar. Serve sprinkled with the shredded mint or lemon balm, decorating with extra sprigs.
Heat oil in 10-inch nonstick skillet over medium heat. Cook tomatoes and garlic in oil 5 to 7 minutes, stirring occasionally, until tomatoes are tender; reduce heat to low.
Stir in chives, basil, sour cream and mayonnaise. Cook 2 to 3 minutes, stirring occasionally, until sauce is hot.
Meanwhile, heat spaetzle as directed on package. Add hot spaetzle to skillet; toss to coat with sauce.
Combine all ingredients EXCEPT sour cream and Egg noodles in a crockpot.
Cook on low aproximately 6 hours.
Mix in sour cream, and heat through.
Serve over Hot noodles.
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Cook the Spaetzle al dente in boiling salt
Cook Spaetzle in a large pot of
Cook spaetzle according to package directions. Drain.
Meanwhile, in a saucepan combine the meatballs, broth, mushroom pieces, and chopped onion. Bring to a boil, reduce heat and simmer, covered, 15 to 20 minutes.
In a small bowl, combine, stirring well, the sour cream, flour, and caraway seeds. Stir into meatballs mixture. Cook and stir until thickened and bubbly. Cook one minute longer.
Spoon meatballs over the spaetzle and garnish with chopped parsley.
Preheat oven to 325\u00b0F.
Heat butter (or oil) in skillet and sautee onions until tender, about 5 minutes.
Butter casserole dish. Begin by layering with 1/3 of the spaetzle, season with salt and pepper, sprinkle with 1/3 of the cheese. Repeat, until you have layered 3 times.
Top with the sauteed onions.
Bake, uncovered, about 20 - 30 minutes, or until bubbly and slightly browned on top.
Heat butter in frypan, add onions, and brown lightly.
Toss cheese with dry mustard.
Add cooked noodles to cooked onions and cheese; mix well.
Place mixture in an ovenproof casserole.
Bake at 300\u00b0F.
For 20 to 30 minutes or until hot and bubbly.
Sprinkle top with chopped chives before serving.
# Place noodles in a pot of boiling
In a large pot, mix all ingredients except the noodles. Bring soup mixture to a boil, and then stir in noodles. Reduce to low heat and simmer for 20-30 minutes, until noodles are ready. Serve as is, over mashed potatoes, or with bread & butter.
(*TIP: If you would like to make a healthier, cheaper, and less salty version, make your own condensed cream of chicken and mushroom soup by doubling \"Homemade Condensed Cream of Chicken or Mushroom or Celery Soup Recipe #397758\").
Rinse the noodles with cold water and set
Bring a pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain and transfer noodles to a bowl.
Stir sriracha sauce, butter, peanut oil, rice vinegar, basil, paprika, and black pepper together in the same pot over medium heat until sauce is smooth and heated through, 3 to 5 minutes. Add noodles to sauce and toss to coat. Cool before serving.
rder to prepare your egg noodles. There should be some words
Cook egg noodles until tender in salted water.
Drain and rinse.
Add margarine, salt, pepper, parsley and soup to noodles. Heat in microwave for 2 minutes, then stir.
Goes great with English peas, a salad and rolls.
Serves 6 to 8.
Break up noodles in the package into smaller pieces. Throw away flavor packets (you don't need the sodium). Cook in boiling water for two minutes or until al dente and then drain.
Combine the peanut butter, garlic, soy sauce and lime juice. Add red pepper flakes to your preference. Stir or whisk until smooth.
Add the carrots, red pepper and scallions.
Pour over the noodles. You can substitute whatever vegetables you have on hand, if you have a can of water chestnuts or 1/2 a bag of bean sprouts or some celery that works too.
Cook the egg noodles according to the package directions and drain.
Fry the bacon until crisp and remove from the fry pan.
Add the onion to the bacon drippings and cook thoroughly.
Add the crushed up stewed tomatoes and the brown sugar; let simmer 10 minutes.
Add the drained noodles to the fry pan and put the bacon on top.
Very simple but good.