auce and chilies until sugar dissolves. Set aside.
Cook noodles in
In medium bowl, combine ground beef, bread crumbs and water. Shape into 16 (1-inch) meatballs.
In 10-inch skillet, heat oil and cook meatballs over medium heat 5 minutes or until done; set aside.
In medium saucepan, bring 1 1/2 cups water and milk to the boiling point.
Stir in noodles and stroganoff sauce and continue boiling over medium heat, stirring occasionally, 7 minutes.
Stir in mushrooms, parsley and meatballs and continue cooking, stirring frequently, 3 minutes or until noodles are tender.
In a medium saucepan, prepare the noodles and sauce according to package directions.
When the noodles are cooked stir in mixed vegetables and cook until heated through.
Microwave 1 1/2 c. water until boiling, stir in milk, butter, noodles and sauce and ham.
Cover and cook on high 5-6 minutes, stir only once.
Add pea pods, cook 2-3 minutes; stir only once. Let stand for 5 minutes and serve.
Heat 1 tbsp oil in a Dutch oven, add onion, bacon and pork and saute, stirring, over medium heat for 4-5 mins until beginning to brown. Add tomato paste and flour and cook for 1 min. Add canned tomatoes and stock, bring to a boil then add sugar and season. Reduce heat, cover and simmer for 20 mins, stirring occasionally.
Heat remaining oil in a frying pan and saute cabbage for 3-4 mins then add to stew along with parsley. Simmer for another 20 mins until pork is tender. Serve with buttered noodles and garnished with parsley sprigs.
Cook pasta until desired doneness.
Drain,
sagna dish.
Cook the pasta until only firm-tender;
rst with the black pepper, and then with the 1 teaspoon
ter over a high heat and bring to a boil.
mix the raisins, apple and 1 tbsp lemon juice. Season
sh the basil, shake dry, and pluck leaves from the stems
ach shrimp on a toothpick and cook them for about 6
o 400\u00b0F. Cook the noodles in boiling salted water according
o a boil, add salt and pasta and cook until al dente.
Season pasta with paprika, salt, and pepper.
Pour eggs over pasta and cook
marmalade and soy sauce in a small bowl. Soak noodles in boiling
whisk together vinegar, mustard, salt and pepper. Drizzle in the olive
Cook the noodles al dente, rinse and cool. I like to gently remove the water from the noodles by tossing with paper towels in my hand -- they hold the sauce better.
Rinse the crab meat and separate into bite sized pieces.
In a large bowl, combine the crab, mayonnaise, poppy seed dressing, salt & pepper.
Add the noodles and a handful of the cheese to the crab mixture and combine.
Refrigerate for at least an hour, and add more parmesan to the top to serve.
Cook the pasta according to box instructions then drain and set aside, saving
Cook the pasta in a large