ntil it crumbles and is no longer pink. Drain well.
ell combined.
Whisk the No Egg and water in a small
br>Begin cooking the egg noodles. While egg noodles are cooking, place
Cook NO YOLKS to package directions Add
fry one-quarter of the egg noodles in hot oil, drain
Repeat with remaining oil and egg. Thinly slice omelet rolls.
an.
Spread the UNCOOKED egg noodles and raisins or dried
o a rolling boil. Cook egg noodles at a boil until
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 directions and drain. Add butter and toss to coat. In a skillet, cook beef over medium heat until no longer pink; drain. Spread a fourth of the spaghetti sauce in an ungreased 5-quart slow cooker. Layer with a third of the noodles, a third of the beef, a third of the remaining sauce and a third of the cheeses. Repeat layers twice. Cover and cook on low for 4 hours or until cheese is melted. Yields 12 to 16 servings.
Combine the egg noodles with the butter and cheese.
Beat the egg whites with the salt until stiff and set them aside.
Beat the egg yolks, mix in the cream, and add to the noodle mixture.
Fold in the beaten whites.
Spoon into a well-buttered ring mold.
Set the mold in a pan of hot water and bake in a moderate oven (350 degrees F.) for about 45 minutes, or until the mixture is set.
Unmold carefully onto a large platter, and then fill the center with creamed chicken or creamed vegetables.
Cook noodles according to package directions and drain. Add butter and toss to coat.
In a large skillet, cook beef over medium heat until no longer pink and drain.
Spread a fourth of the spaghetti sauce into crockpot.
Layer with a third of the noodles, a third of the beef, a third of the remaining sauce and a third of the cheeses. Repeat layers twice.
Cover and cook on low for 4 hours or until cheese is melted and lasagna is heated through.
Cook egg noodles according to package directions, rinse in cold water and drain well.
Combine noodles and remaining ingredients in a large bowl.
Cover and chill for at least one hour before serving.
Cook potatoes with skins on until tender, cool and peel.
Cook Kluski egg noodle dumplings according to package directions; drain and keep warm.
Melt butter in a large heavy skillet.
Saute onion in butter until tender.
Stir in paprika and salt.
Put potatoes in skillet and break into large chunks with fork.
Add Kluski egg noodle dumplings and toss well to coat with butter and paprika mixture.
Heat through.
re-mixed dough for No-Knead Flatbreads Recipe #387518.
Prepare 2
Cook cornstarch, 2 tablespoons sugar and water together until clear. Set aside. To the 3 egg whites, add a pinch of salt. Whip until foamy and standing in peaks. At this time, you add the cornstarch mixture to the egg whites. Continue beating until creamy. Gradually add 6 tablespoons sugar, beating until very creamy. Pile on pie and bake until golden brown.
o a boil. Stir in egg noodles, and cook for 8
br>Begin making the egg noodles. While egg noodles are cooking place
Boil chicken.
Debone.
Add 2 cans cream of chicken soup to broth.
Add noodle dumplings.
Cook until tender.
Add salt and pepper to taste.
n a bowl, mix the no-egg and water to make a