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Reply
| | From:  Genie· (Original Message) | Sent: 10/7/2007 7:28 PM |
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Reply
| | | From: Genie· | Sent: 6/21/2008 5:06 AM |
| Apple Noodle Bake | | 2 c. cooked egg noodles
4 c. sliced apples
3/4 c. plus 3 tbsp. sugar
1 tsp. cinnamon
1 tsp. nutmeg
2 eggs
1 lb. ricotta cheese
1/3 c. honey
1 tsp. vanilla
1 tbsp. butter, cut up | | | Instructions | | Mix apples with 3/4 cup sugar, cinnamon, and nutmeg. In another bowl, mix ricotta with eggs, honey, vanilla, and remaining sugar. Fold noodles into cheese mixture and put half the noodles into the bottom of a greased 2-quart baking dish. Spread apple mixture on top, and cover with remaining noodles. Dot with butter. Bake in a preheated 350 degree oven for 50 minutes. Serve warm or cold. Serves 8. | | |
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Reply
| | | From: Genie· | Sent: 6/25/2008 3:18 AM |
Autumn Pasta with Apples and Cranberries
8 ounces wide egg noodles
2 teaspoons margarine
1/2 pound turkey ham, unsliced, cut into 1/2 inch cubes
1 bunch green onion, whites and some greens, chopped
2 granny smith or macintosh apples, cut into slices, then into 1/2 inch pieces
1/4 teaspoon nutmeg
1/2 cup frozen apple juice concentrate, thawed
1 cup half and half
1 cup sharp Cheddar cheese, grated
2 tablespoons chives
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup dried cranberries
Cook pasta according to package directions, drain. Meanwhile, melt margarine in large skillet and cook ham. Remove to a plate when done. Add onion to skillet; cook over medium high heat for 3 minutes. Add apples and cook until apples are golden. Transfer apples and onions to plate. Add nutmeg, apple juice, and half and half to skillet. Sauce may look curdled, but continue to cook for 5 minutes or until reduced by 1/3. Add cheddar and chives, stir until cheese is melted. Season with salt, pepper, and cranberries. Add sauce to pasta and toss to coat. Add ham, apples and onions. Serves 6 to 8.
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Reply
| | | From: Genie· | Sent: 6/25/2008 3:56 AM |
Noodles with Smoked Pork and Rosemary
1 pound egg noodles, uncooked
2 teaspoons vegetable oil
1 medium onion, chopped
1 pound mushrooms, quartered
2 tablespoons flour
1 cup white wine
3 tablespoons Dijon mustard
1 cup low sodium chicken broth
8 ounces smoked pork or lean cooked ham, cut into strips
2 teaspoons chopped fresh rosemary or 1/2 teaspoon dried rosemary
salt to taste
1/2 teaspoon black pepper
grated provolone
Cook noodles according to package directions. While noodles are cooking, warm the vegetable oil in a large saucepan over medium heat. Add onion and saute until onion is transparent. Add mushrooms and stir. Let mushrooms cook for 6 to 8 minutes, stirring occasionally, until they are very tender. If there is liquid remaining in the pan after the mushrooms are cooked, increase heat to high until liquid has reduced completely. Reduce heat to low and stir in flour. Stir over low heat for 2 to 3 minutes. Stir in white wine, mustard and chicken broth. Over medium heat, bring sauce to a gentle boil. Stir in the smoked pork, rosemary, salt and pepper. Cover and simmer over very low heat. Serves 4.
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Reply
| | | From: Genie· | Sent: 6/26/2008 6:21 PM |
Effie's Esperanza
SERVES 4 This recipe is handy at luncheon, supper, or a late party. It also
serves as a replacement for soup at a more formal meal--in the Italian
manner--when it could well be followed by veal in some form or other.
8 ounces noodles
1/3 cup creamy cottage cheese
2 ounces cream cheese
1/4 cup sour cream
1 jar baby food spinach
1/4 cup white wine
6 spring onions
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon nutmeg
2 tablespoons grated Parmesan cheese
2 tablespoons butter
Boil the noodles in a large quantity of salted water for about 12
minutes. While the noodles are boiling, mix in a bowl the cottage
cheese, cream cheese, sour cream, spinach, and white wine until you have a comparatively smooth mixture.
Chop the onions fine, including half of the tops. Add the onions, the salt, pepper and nutmeg to the bowl, and stir them in well. Drain the noodles. Butter a casserole dish generously, place the noodles in it, and pour on the cheese mixture. Stir it well.
Sprinkle the grated Parmesan cheese over the top and dot with butter.
Place the casserole in a pre-heated, moderate oven (350 degrees), and
bake for thirty minutes. Serve hot.
If this is to be your main course, you may serve it with any green
vegetable which in your opinion goes well with pasta, such as peas,
whole baby beets, or green beans.
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Reply
| | | From: Genie· | Sent: 7/15/2008 4:20 AM |
| Tuna Noodle Bowl
1/2 pound bow-tie pasta
2 medium carrots, thinly sliced
1 cup sugar snap or snow peas, trimmed
1 red bell pepper, thinly sliced
1/3 cup extra-virgin olive oil
2 tablespoons red wine vinegar
1 shallot, finely chopped
1 teaspoon dried thyme
3 tablespoons capers, drained
2 6-ounce cans light tuna, preferably in olive oil, drained
Parmesan cheese for grating
Cook pasta in boiling salted water until almost done, about 8 minutes. Add the carrots and peas to the pot and continue cooking until pasta and carrots are firm-tender, about 2 minutes. Transfer pasta with carrots and peas along with the bell pepper to a large bowl. Whisk together the oil, vinegar, shallot, thyme, and salt and freshly ground pepper to taste. Drizzle over pasta and toss with capers and tuna. Taste and adjust seasonings. Divide among four bowls and shave or grate Parmesan over top.
Serves 4
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Reply
| | | From: Genie· | Sent: 7/23/2008 9:21 PM |
Jalapeno Mustard Glazed Pork Loin
1/2 cup sweet and hot mustard
3 tablespoons white wine
2 tablespoons honey
1 bunch green onions, thinly sliced
1/4 cup cilantro leaves, minced
4 garlic cloves, minced
1 jalapeno, minced
1 pound boneless pork tenderloin, trimmed
Combine the mustard, wine and honey in a medium bowl. Add the onions, cilantro, garlic and jalapeno. Transfer to a self sealing plastic bag and add the pork. Marinate at least 2 hours in the refrigerator. Preheat the oven to 350F. Remove the pork from the marinade and wipe off any excess marinade. Place in a shallow roasting dish and bake until it reaches an internal temperature of 135F, about 20 minutes, basting occasionally with the marinade. Let cool slightly before slicing. Serve with Herbed Noodles. Serves 4.
Herbed Noodles
8 ounces uncooked noodles
1/2 teaspoon thyme
1/2 teaspoon basil
1/2 teaspoon parsley
1/4 cup minced green onion
1 tablespoon butter or margarine, melted
Cook noodles in 1 quart boiling salted water until tender, 7 to 10 minutes. Drain noodles and return to saucepan. Mix remaining ingredients; pour onto noodles and toss. Makes 4 servings.
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Reply
| | | From: Genie· | Sent: 8/25/2008 12:55 AM |
| Chicken and Noodles 1-2 stewing hens, cooked until tender, with broth
1 (5 1/3 oz.) can (2/3 c.) evaporated milk
1/2 c. chopped celery
1/2 c. chopped onion
1 (4 oz.) jar (1/2 c.) pimento, chopped
1 tsp. Salt
1/2 tsp. poultry seasoning
1/8 tsp. Pepper
1 recipe homemade noodles
2 tbsp. Flour
1/4 c. cold water
Remove chicken from bones, and cut in small pieces. Place it and broth in large Dutch oven. Add evaporated milk. Cook, covered until hot. Add celery, onion, pimento, salt, poultry seasoning, and pepper. Bring to boiling. Add noodles slowly to boiling broth. Boil, uncovered, 10 to 15 minutes. Combine flour and water. Stir into boiling broth. Cook, stirring constantly, until chicken broth mixture thickens and bubbles.
HOMEMADE NOODLES
In bowl, combine 1 beaten egg, 2 tablespoons oil, and 1/2 teaspoon salt. Add enough of 1 cup of flour to make a stiff dough. Let rest 10 minutes. Roll very thin (about an 18x12 inch rectangle) on floured surface; let stand 20 minutes. Roll up loosely; slice 1/4 inch wide. Unroll, spread out, and let dry 2 hours. (If desired, store in a covered container until needed or freeze in plastic bags.) Makes 6 oz. noodles or about 3 cups cooked noodles.
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| | | From: Genie· | Sent: 9/8/2008 2:27 AM |
Chili Beef Noodle Skillet 1 8 Oz. Pkg. Egg Noodles 2 Lbs. Ground Beef 1 Medium Onion, chopped ¼ Cup Chopped Celery 2 Garlic Cloves, minced 1 28 Oz. Can Diced Tomatoes, untrained 1 Tbsp. Chili Powder ¼ to ½ tsp. Salt 1/8 tsp. Pepper ½ to 1 Cup Shredded Cheddar Cheese Cook noodles according to pkg. directions. Meanwhile, in a large skillet, cook the beef, onion, celery and garlic over medium heat until meat is no longer pink and vegetables are tender; drain. Add the tomatoes, chili powder, salt and pepper. Cook and stir for 2 minutes or until mixture is heated through. Drain noodles; stir into beef mixture and heat through. Remove from heat. Sprinkle with cheese; cover and let stand for 5 minutes or until cheese is melted. | |
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Reply
| | | From: Genie· | Sent: 9/11/2008 3:47 AM |
Bacon Noodle Bake Recipe Ingredients:
12 slices Bacon
8 ounces Noodles
1 1/2 cup Cottage cheese, small curd
1 1/2 cup Sour cream
1 small Onions, chopped
3 tablespoons Parsley, chopped
Directions: Fry bacon until crisp; drain on paper towels and crumble. Cook noodles as directed and drain.
In a 2 quart baking dish, layer 1/4 of the noodles, 1/4 of the cottage cheese, 1/4 of the sour cream and 1/4 of the crumbled bacon. Sprinkle with 1/4 of the onion and parsley. Repeat layers 3 more times.
Bake uncovered at 375° for 35-40 minutes. | |
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Reply
| | | From: Genie· | Sent: 9/22/2008 1:14 AM |
| Seafood Noodles Romanoff
8 oz. egg noodles, 1/2" wide
3 cartons (4 oz. each) cream cheese, whipped
1-1/2 cups sour cream
1/2 cup onion, finely chopped
2 tsp. Worcestershire® sauce
dash Tabasco®
1/2 tsp. salt
8 oz scallops (cut large ones in quarters)
8 oz. small shrimp, cleaned and peeled (can use fresh or frozen)
8 oz. white fish (haddock, etc. or lobster)
1 cup sharp cheddar cheese, shredded
Directions
In a saucepan cook noodles in boiling, salted water. Add 1
tbsp. butter to water when cooking and cook until noodles are tender.
Remove from heat and drain. In a bowl combine cream cheese, sour
cream, onion, Worcestershire, Tabasco and salt. Gently fold into hot
noodles. Scallops, shrimp and white fish should all be fresh or
frozen. If frozen, thaw. Cut white fish into bite sized pieces.
Fold uncooked seafood and fish into noodles mixture. Spread in a
greased 9x13" baking dish. Top with shredded cheese and bake at 325º
F. about 35 - 40 minutes or until casserole is heated through and
seafood test done.
Makes 6 servings..
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Reply
| | | From: Genie· | Sent: 10/27/2008 2:15 AM |
| Baked Noodles And Ham | | | 6-8 oz noodles, cooked and drained
3 tbsp butter
3 tbsp flour
1 tbsp mustard
1 1/2 cups milk
2 cups cooked ham, chopped fine or shredded
1 cup celery, chopped fine
salt and pepper to taste
bread crumbs
dots of butter
| | | Instructions | | Combine butter, flour and mustard in saucepan. Add milk gradually, stirring constantly, cook until thick. Add ham, salt, pepper and celery, then stir in the noodles. Pour into greased baking dish. Sprinkle with bread crumbs and dot with butter over the whole mixture. Bake at 350 degrees for 30-45 minutes. | | |
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