Cook chicken; reserve broth.
Cut into bite-size pieces.
Cook spinach noodles in 1 1/2 pints of chicken broth.
Do not cook noodles too long.
(You may use more noodles if you wish.)
Saute the onion, green pepper and celery in margarine.
Add cheese, olives, water chestnuts, mushrooms and mushroom soup (undiluted). Mix well with all ingredients.
When ready to serve, heat to bubbly.
o low.
Add your spinach noodles and cook according to package
In 3-quart saucepan, cook the noodles according to package. Drain well.
In same saucepan, melt butter.
Stir in herbs and noodles.
Cook over low heat until heated through, 3 to 5 minutes. Stir in Parmesan cheese.
Cook noodles as directed.
Pour melted butter over noodles. Stir in sour cream, milk, mushrooms, parsley and Parmesan.
Rinse frozen salad shrimp under cold water; drain and combine with noodles.
Warm casserole in a 350\u00b0 oven or in microwave for 5 minutes.
Ready to serve (4 to 6).
Cook vegetables in some of the chicken broth until tender. Cook noodles in rest of broth.
Noodles should absorb most of the liquid.
Add soup and cheese, stirring until cheese melts.
Add mushrooms with juice, water chestnuts, vegetables and cut up chicken.
Salt and pepper to taste.
Mix well.
Put into 3 well buttered casserole dishes. Bake at 350\u00b0 until hot.
This is better made the day before and freezes well.
Serves 20.
Saute onions and garlic in margarine until golden.
Stir in cottage cheese, sour cream, salt, pepper and 2 tablespoons Parmesan cheese.
Cook over low heat until hot.
Meanwhile, cook noodles according to directions on package.
Drain immediately and toss noodles with hot cheese mixture.
Sprinkle with remaining 2 tablespoons of the Parmesan cheese.
Makes 4 servings.
Put spinach and salt in blender. Pulse
Place noodles in a large heatproof bowl. Cover with boiling water then let stand until tender. Drain.
Oil a wok and place over medium-high heat. Stir-fry lamb, in batches, until browned. Remove from wok.
Add spinach and garlic to wok and stir-fry until spinach wilts. Return lamb to wok along with noodles and kecap manis and soy sauce. Stir-fry until hot.
Combine chicken, sauce, ginger and garlic in medium bowl and set aside.
Place noodles in large heatproof bowl and cover with boiling water. Let stand until tender, then drain.
Heat half the oil in a wok and stir-fry chicken, in batches, until browned. Remove from wok. Heat remaining oil in wok and stir-fry green beans and mushrooms until tender. Return chicken to wok with noodles, 1/4 water and shrimp paste. Stir-fry until hot. Add spinach and stir-fry until spinach wilts. Season to taste and serve immediately.
Heat oil in a large wok over high heat. Stir-fry mushrooms and white parts of scallions for 2-3 mins, until tender. Add spinach, remaining scallions, tamari, sesame seeds and sesame oil. Stir fry for 1-2 mins, until just wilted. Toss with vinegar and cooked noodles.
ater the pkg.
of spinach noodles, until the water is absorbed
In a bowl toss noodles with one tablespoon butter.
In a skillet melt the remaining butter over medium low heat. Stir in onion and cook for 5 minutes.
Stir in spinach and increase heat to high cooking until spinach is limp, tossing occasionally.
Stir in noodles, cooking and stirring until heated through.
Transfer noodle mixture to a bowl and toss with cheese.
Season with salt and pepper. Toss.
egrees/speed 5.
Add spinach to TM bowl, push down
Put olive oil in a skillet.
Saute together spinach, garlic (through press), basil and marjoram.
Add Romano cheese and hot red pepper.
Toss with cooked noodles.
irm, about 12 minutes, add spinach, drain and return to pot
Cook noodles in a large pot of salted boiling water until barely tender. Drain and rinse with cold water. Toss with vegetable oil.
While noodles are cooking, combine sour cream and flour in a large bowl. Mix well, then stir in cottage cheese, green onions, Worcestershire sauce, hot pepper sauce, and garlic salt. Stir noodles into mixture. Generously grease the inside of a slow cooker and pour in noodle mixture. Cover and cook on high for 1 1/2 to 2 hours.
# Place noodles in a pot of boiling
Beat cream cheese, eggs, sugar and salt at medium speed with electric mixer until blended.
With spoon, stir in Ricotta, noodles and spinach.
Turn into buttered baking dish.
Mix butter with bread crumbs; sprinkle on top.
Bake at 375\u00b0 until a knife inserted in center comes out clean, about 30 minutes.
Makes 6 servings.
Cook noodles as directed on package.
Line a 9 x 11-inch casserole dish with noodles.
In large frying pan, saute shrimp in butter until pink and tender (about 5 minutes).
Cover noodles with shrimp.
Combine soup, sour cream, mayonnaise and chives. Add mustard and sherry.
Pour sauce over shrimp and sprinkle Cheddar cheese over all.
Bake at 350\u00b0 for 30 minutes.
Cook chicken in water with bay leaf and debone.
Cook spinach noodles in the chicken broth and drain, but reserving the broth.
Saute' green pepper, celery, and onion in melted margarine/butter until tender.
Add cubed Velvetta and stir until melted.
Next add green olives, mushrooms, cream of mushroom soup, and chicken.
Blend sauce in cooked spinach noodles and place in slightly greased casserole.
You may add more broth if needed.
Top with cracker crumbs and dot with butter and bake 350 for 45 min.