aste.
Serve over hot buttered noodles and top with sour cream
Cut beef into 1 1/2-inch cubes.
Dice the bacon and put into heavy Dutch oven.
Saute over medium heat until fat is rendered out.
Add beef cubes.
Brown slowly until browned on all sides. Add onion; cook until onion is softened.
Add soup, paprika, salt and green pepper, blending well.
Cook slowly, covered, without allowing to boil, for about 2 hours, or until meat is very tender. Spoon over hot buttered noodles.
Serves about 4.
Brown beef in oil; add onion and garlic, and saute until tender.
Add tomato sauce and all seasonings EXCEPT sour cream and noodles.
Cover and cook SLOWLY about 2 1/2 hours.
Add sour cream just before serving (do not BOIL after adding sour cream).
Serve over hot buttered noodles.
Combine all ingredients and cook on low for 8 to 10 hours.
Serve beef over hot buttered noodles.
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 noodles until al dente. Drain, reserving a little cooking liquid. Melt butter and toss with noodles. If necessary, add 2-3 tbsp cooking water, to moisten. Season with ground black pepper and serve.
Cook noodles and drain.
Add butter and melt completely.
Sprinkle with cheese.
I have used several different kinds of cheese and none at all, so be dangerous.
Boil a large quantity of water on top of stove to cook noodles. Salt water. Cook noodles according to package directions. Drain noodles in colander, reserving half of the boiling water and returning it to the cooking pot.
Cover to keep warm. Place butter in 1-cup glass measuring cup; melt on High. Toss with noodles in bowl. Transfer buttered noodles back to colander; set over hot water and cover until serving time. Before serving, return noodles to bowl and toss with poppy seed.
Heat oil in a skillet and brown roast on all side; remove from pan.
In the same skillet saute' carrots, onion and garlic for three minutes.
Put veggies in crock pot and place roast on top.
Combine remaining ingredients (except noodles) and pour over roast.
Cook on low 10- 12 hours or high for 5- 6 hours.
Shred beef and return to gravy.
Serve over hot buttered noodles.
Cut meat into 1-inch squares.
Brown in hot oil.
Remove from pan.
Add gravy mix and water; bring to boil.
Stir in remaining ingredients except noodles.
Return meat to pan; cover and simmer 1 1/2 hours, stirring as needed.
Add bay leaf.
Serve over hot buttered noodles.
Stir-fry vegetables in a little oil.
Remove.
Cut pork chops or steak in strips and stir-fry.
Remove meat and mix with vegetables.
Put over 1 medium package cooked buttered noodles. Pour chicken broth in pan where meat was stir-fried and bring to a boil.
Mix cornstarch with salt and water and pour into boiling broth.
Add Worcestershire sauce to taste.
Pour over stir-fry mixture.
Cut meat in 1-inch squares.
In large skillet, brown meat in hot oil.
Remove meat from skillet; add gravy mix and water. Bring to boiling, stirring constantly.
Stir in remaining ingredients, except noodles.
Return meat to skillet, cover and simmer 1 1/2 hours, stirring occasionally.
Remove bay leaf. Serve meat over hot buttered noodles.
Serves 5 to 6.
In a medium bowl, thoroughly combine all ingredients except noodles.
Pour into lightly greased crock-pot.
Cover and cook on low setting for 7 to 9 hours (on high setting for 2 to 3 hours). Serve with hot, buttered noodles, spooning sauce over top.
Yields 4 to 6 servings (about 2 quarts).
Brown ground beef and bacon.
Add onion and cook until tender; drain.
Stir in soup, salt and paprika.
Simmer for 20 minutes, stirring frequently.
Stir in sour cream.
Heat through but do not boil.
Serve over buttered noodles.
Makes 4 to 6 servings.
Heat olive oil in large skillet over medium heat.
Add onion, peppers and garlic and saute 10 minutes.
Add tomato and bay leaf and saute 3 minutes more.
Add wine and boil until reduced by half, about 4-5 minutes.
Add potatoes, fish stock and saffron and cook until potatoes are tender, stirring occasionally, about 20 minutes.
Add squid and simmer until cooked through, about 2 minutes.
Season to taste.
Serve over buttered noodles.
ntil thickened.
Serve over Buttered Noodles.
bring to a boil. Add noodles and set timer for 1
ot boil. Serve over hot buttered noodles.
Garnish with parsley and
Boil water and prepare noodles as directed on the package.
In a saucepan melt butter. Once the butter is melted stir and watch. Once the butter begins to turn golden and then brown. Wait until the butter has turned medium to dark brown and take off of heat.
Drain noodles and pour butter over them. The butter will sizzle when it hits the noodles. There will be little brown flecks on the noodles (this is the yummy part).
Bring a large pot of lightly salted water to a boil. Cook egg noodles at a boil until tender yet firm to the bite, about 8 minutes; drain.
Melt butter in a skillet or large pot over low heat. Add bread crumbs and stir until coated in butter. Mix noodles into bread crumbs mixture. Cook, stirring occasionally, until a crust forms on the bottom, about 30 minutes; season with salt.