Bring water to a boil. Add the ramen noodles and the beef boullion.
Cook for 1 minute and add the flavouring package.
Reduce heat to medium.
Break one egg into centre of noodles. Stir in a circular motion from the outside to break off bits of egg as they cook.
When you get down to the yolk, stir it in quickly.
Do the same thing with the second egg.
This will make a 'creamy' coating on the noodles.
Serve as a side dish.
In a large bowl, dissolve bouillon in water. Add the next six ingredients; mix well. Stir in cottage cheese, sour cream and noodles and mix well.
Pour into a greased 2-1/2-qt. baking dish. Sprinkle with the Parmesan cheese and paprika. Cover and bake at 350\u00b0 for 45 minutes or until heated through. Yield: 8-10 servings.
Note: Casserole may be covered and refrigerated overnight. Allow to stand at room temperature for 30 minutes before baking.
Cook egg noodles in a large pot with boiling salted water. Drain well.
In a large bowl dissolve chicken bouillon cube in boiling water. Mix in the cream of mushroom soup, chopped onion, Worcestershire sauce, poppy seeds, garlic powder, and hot pepper sauce. Stir in cottage cheese, sour cream, and cooked egg noodles.
Transfer to lightly greased slow cooker and sprinkle the top with parmesan cheese and paprika.
Cover and cook on high for 3 to 4 hours. Serve immediately.
Cook noodles and drain.
While still hot, stir in cottage cheese and sour cream and continue to stir until cottage cheese melts.
Salt and pepper to taste.
Makes a good side dish to complement any meat dish.
eat sauce is simmering, prepare egg noodles according to package directions
br>Begin cooking the egg noodles. While egg noodles are cooking, place
an bake those for a side dish as you bake the shrimp
3x10-inch (4 quart) baking dish; set aside.
Cook noodles
00b0F (180\u00b0C).
Boil egg noodles in salted water till
Spinach, chicken or mushrooms can be substituted for some or all of the vegetables and meat in this recipe.
Heat oven to 350\u00b0.
Spray square baking dish (8 x 8 x 2-inch) with nonstick spray.
Cook noodles as directed on package; drain. Mix noodles and remaining ingredients.
Spread in dish.
Bake, uncovered, 30 to 35 minutes or until center is set and edges are golden brown.
Let stand 5 minutes.
Yields 4 servings.
Preheat oven to 375\u00b0.
Boil noodles according to package directions.
Beat eggs with 1/2 cup sugar and add milk and vanilla; mixing until well combined.
Drain noodles and pour into a buttered rectangular baking dish (10 x 13-inches).
Pour milk-egg mixture over noodles.
Arrange peach slices over top of noodles.
In a shallow dish, combine chicken, fish sauce, sugar, lime juice, lemongrass and garlic. Cover and chill for at least 20 mins.
Heat peanut oil in a wok or large frying pan over high heat. Working in batches, stir-fry chicken for 2-3 mins, until browned. Add onion and marinade. Stir-fry for 1-2 mins. Add stock, cover and simmer for 1 min. Add broccoli and noodles. Stir-fry for 1-2 mins.
Serve topped with Vietnamese mint, if using.
In a large skillet melt the butter and saute the onion and green pepper until soft. Add the meat and fry until cooked well. Season with salt and pepper to your taste. Combine the soup, water, tomato paste and garlic. Add the meat mixture and cooked noodles and put into a greased glass baking dish. Bake at 350* for 60 minutes. Sprinkle with cheddar cheese during the last 10 minutes of baking time.
This recipe can be easily halved.
Cook noodles according to package.
Blend the 5 egg yolks, cream cheese and sour cream.
Melt butter; mix with cooked noodles.
Mix buttered noodles with above mixture.
Beat egg whites with sugar until creamy.
Add to noodles.
Put in greased 8 1/2 x 11-inch casserole pan.
Top with crushed corn flakes. Sprinkle top with 2 tablespoons sugar and ground cinnamon.
Bake at 375\u00b0 for 1 hour, or until set.
Serve warm as a dessert or a side dish with a light meal.
Saute in butter 1 large onion, diced, until transparent.
Add: ground beef and cook until done. Season the meat with salt & pepper to taste.
Cook: the noodles, just until limp, not fully cooked.
Drain fat from meat mixture.
Drain water from noodles.
Put meat and noodle into a large roaster.
Add the tomato juice, cream style corn, chicken noodle soup and the sugar.
Bake in oven at 325 for about 1 hour. Watch it so it doesn't cook too much. Stir it from time to time while it is baking.
Boil and drain noodles.
Add other ingredients and stir.
Place into well-greased, shallow, heavy casserole or baking dish.
Bake at 350\u00b0 for about 3/4 to one hour, until cooked.
Let stand for 5 minutes.
Serves 8 to 12 as side dish.
It's a holiday favorite.
Repeat with remaining oil and egg. Thinly slice omelet rolls.
Prepare noodles as directed on package.
Cook chicken breasts in microwave until done.
Cut up chicken into bite-size pieces and add to noodles.
Add frozen vegetables and mix well.
Bake additional 30 minutes until vegetables are done.
Preheat oven to 350.
Prepare a 2-quart casserole dish with cooking spray; set aside. Heat water to boiling.
Add noodles and salt. Boil for 9 minutes and drain.
Add milk to soup and mix well.
Arrange half of noodles, half of tuna, half of peas, and half of soup mixture in layers in prepared dish.
Repeat layers.
Sprinkle bread crumbs on top.
Bake for 30 minutes.