by Jack Lemmon
Stir chicken into the wok; cook, stirring frequently, until white, about 2 minutes. Transfer to a bowl using a slotted spoon.
Pour chicken stock into the wok; stir in spring onions, soy sauce, rice wine, white pepper, and black pepper.
Mix 1 tablespoon cornstarch and water together in a small bowl until smooth. Pour into the wok. Stir in oyster sauce. Add chicken and bean sprouts; cook and stir until chicken is tender and sauce is thickened, about 5 minutes. Serve over noodles.
Nutrition Information
Calories: 419 calories
Total Fat: 12.5 g
Cholesterol: 61 mg
Sodium: 579 mg
Total Carbohydrate: 49.1 g
Protein: 30.4 g
Hot Dog Noodle Casserole
"Spinach, egg noodles and a creamy hot dog mixture is topped with peas and crumbled bacon. What a casserole! This is a recipe I received in German class 24 years ago. It looks unusual, but it is very delicious. I don't know where the teacher found the recipe. Drop biscuits go well with this casserole."
Serving: 9 | Prep: 20 m | Cook: 1 h | Ready in: 1 h 20 m
Ingredients
1 (10 ounce) package frozen chopped spinach, thawed
1 (8 ounce) package wide egg noodles
1 (10.75 ounce) can cream of mushroom soup
1/2 cup milk
1/2 cup sour cream
1 pound hot dogs, sliced into circles
1 pound frozen green peas, thawed
4 slices bacon, fried and crumbled
Direction
Prepare spinach according to package directions. Drain and spread in the bottom of a lightly greased 9x13-inch baking dish.
Bring a large pot of lightly salted water to a boil. Add egg noodles and cook for 8 to 10 minutes or until al dente. Drain and place on top of spinach in baking dish.
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl combine the soup, milk, sour cream and hot dogs. Mix together and place mixture on top of noodles.
Cover dish with aluminum foil and bake at 350 degrees F (175 degrees C) for about 45 minutes, or until heated through. Sprinkle with peas and bacon and heat in oven until peas are just hot.
Nutrition Information
Calories: 381 calories
Total Fat: 23 g
Cholesterol: 62 mg
Sodium: 914 mg
Total Carbohydrate: 29.2 g
Protein: 15.2 g
Hungarian Goulash III
"This is the Hungarian goulash my mother made and her mother made; it's the only one I know"
Serving: 6 | Prep: 10 m | Cook: 2 h 45 m | Ready in: 2 h 55 m
Ingredients
cooking spray
1 pound beef stew meat, cut into cubes
1 small yellow onion, chopped
1 1/2 cups water
1/2 cup ketchup
3 tablespoons Worcestershire sauce
3/4 teaspoon distilled white vinegar
2 tablespoons brown sugar
1 1/2 teaspoons paprika
1 teaspoon salt
1/2 teaspoon dry mustard
1 (16 ounce) package egg noodles
Direction
Prepare a large pot with cooking spray and place over medium heat; cook the beef stew meat in the pot until completely browned on all sides, 5 to 7 minutes. Add the onions; cook and stir until the onions begin to soften, about 5 minutes. Stir the water, ketchup, Worcestershire sauce, vinegar, brown sugar, paprika, salt, and mustard into the beef and onion mixture. Place a cover on the pot, reduce heat to low, and simmer the mixture until the beef is tender, about 2 1/2 hours.
Bring a large pot of lightly salted water to a rolling boil. Cook the egg noodles at a boil until cooked through yet firm to the bite, about 5 minutes; drain. Serve the goulash over the noodles.
Nutrition Information
Calories: 528 calories
Total Fat: 18.1 g
Cholesterol: 113 mg
Sodium: 755 mg
Total Carbohydrate: 65.8 g
Protein: 25 g
Italian Casserole
"This was a recipe of my Aunt Ethel's -- egg noodles in a tomato, ground beef sauce. She said, 'It is so good, don't change a thing!' And she was right."
Serving: 4 | Prep: 20 m | Cook: 3 h 20 m | Ready in: 3 h 40 m
Ingredients
3/4 pound lean ground beef
1 onion, chopped
1 (28 ounce) can whole peeled tomatoes, chopped
1 (6 ounce) can tomato paste
1 teaspoon salt
1 tablespoon dried parsley
1/2 teaspoon garlic salt
black pepper to taste
8 ounces wide egg noodles
1 (12 ounce) package process sharp cheddar cheese singles
Direction
In large skillet, brown ground beef and onion. Stir in tomatoes, tomato paste, salt, parsley, garlic salt and pepper, and simmer over low heat for 3 hours.
Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In a 2 quart casserole dish, combine noodles and meat mixture. Top with cheese slices and bake for 15 to 20 minutes, or until cheese is melted.
Nutrition Information
Calories: 739 calories
Total Fat: 39 g
Cholesterol: 164 mg
Sodium: 2572 mg
Total Carbohydrate: 62.1 g
Protein: 41.2 g
Italian Style Pot Roast
"If you are a pot roast enthusiast, this is definitely one to add to your collection. The meat is simmered in a tomato sauce, and served over hot noodles."
Serving: 8 | Prep: 10 m | Cook: 2 h 40 m | Ready in: 2 h 50 m
Ingredients
3 1/2 pounds boneless chuck roast
2 tablespoons vegetable oil
1 (14.5 ounce) can stewed tomatoes
1 1/2 cups pizza sauce
1/2 cup grated Parmesan cheese
4 teaspoons Worcestershire sauce
2 cloves garlic, minced
2 teaspoons salt
2 teaspoons dried oregano
1/2 teaspoon ground black pepper
1/2 pound fresh mushrooms, sliced
3 tablespoons cornstarch
3 tablespoons water
1 (12 ounce) package egg noodles
Direction
Heat a Dutch oven over medium-high heat, and brown meat on all sides in hot oil.
In large bowl combine tomatoes, pizza sauce, cheese, Worcestershire sauce, garlic, salt, oregano, and pepper. Pour over meat. Cover and simmer over medium heat for 2 hours, turning meat each half hour.
Remove meat from pan, and cool slightly. Skim fat from pan juices. Measure juices, and add enough water to make 6 cups liquid. Return liquid to Dutch oven. Blend cornstarch and 3 tablespoons cold water; stir into pan juices. Cook and stir till thickened and bubbly.
Slice meat thinly against the grain. Return meat to pot, and add mushrooms. Simmer for 30 minutes longer.
Cook pasta in a large pot of boiling water until done. Drain. To serve, place meat slices over hot noodles, and pour some sauce over. Pass remaining sauce.
Nutrition Information
Calories: 742 calories
Total Fat: 42.9 g
Cholesterol: 182 mg
Sodium: 1208 mg
Total Carbohydrate: 42.5 g
Protein: 44.8 g
ItalianStyle Pot Roast with Carrots and Fennel
"Pot roast seasoned with herbs and garlic cooks in a pressure cooker with a traditional pasta sauce, broth, carrots, fennel wedges, and onions."
Serving: 6 | Prep: 10 m | Cook: 40 m | Ready in: 1 h 5 m
Ingredients
1 teaspoon dried Italian seasoning, crushed
2 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon pepper
1 (2 1/2 pound) boneless beef chuck pot roast
&n
bsp; 6 medium carrots, peeled and cut into 1 1/2-inch pieces
1 medium bulb fennel, trimmed and cut into wedges
1 large yellow onion, cut into chunks
1 (24 ounce) jar RAGÚ® Old World Style® Traditional Sauce, divided
1 cup reduced-sodium beef broth
6 ounces dried egg noodles, cooked according to package directions
2 tablespoons chopped fresh Italian parsley
Direction
Combine Italian seasoning, garlic, salt, and pepper. Sprinkle over the pot roast; rub in with your fingers.
In a 6-qt. electric pressure cooker combine carrots, fennel and onion. Top with pot roast. Pour 14 oz. RAGÚ® Old World Style® Traditional Sauce over the meat. Pour broth over all.
Lock lid in place. Set cooker on high pressure to cook 40 minutes. Let stand to release pressure for 15 minutes. Carefully open steam vent to release remaining pressure.
Remove meat and vegetables from sauce to a serving platter. Spoon some warmed RAGÚ® Old World Style® Traditional Sauce over meat and hot cooked noodles. Garnish with parsley. Serve with warmed sauce.
Nutrition Information
Calories: 445 calories
Total Fat: 22.9 g
Cholesterol: 94 mg
Sodium: 761 mg
Total Carbohydrate: 30.8 g
Protein: 27.9 g
Jaeger Schnitzel
"This is wonderful. Breaded and fried cubed pork with mushrooms and hunter gravy over a bed of noodles. Serve with a salad and a hunk of thick crusty bread."
Serving: 8 | Prep: 30 m | Cook: 2 h | Ready in: 2 h 30 m
Ingredients
2 pounds boneless pork chops, cubed
oil for frying
2 eggs, beaten
plain bread crumbs
3 (1 ounce) packages dry mushroom gravy mix
1 pound fresh mushrooms, coarsely chopped
1 (16 ounce) package dry egg noodles
Direction
Pound out cubed pork, and cut in half.
Heat oil in a large skillet or Dutch oven over medium heat. Dip pork in egg, then bread crumbs, and place in hot oil. Cook, turning, until golden brown. Remove to a warm plate.
Prepare gravy mix according to package directions. Stir in mushrooms, and cook with gravy.
Meanwhile, bring a large pot of lightly salted water to a boil. Add the egg noodles, and cook until al dente, about 8 to 10 minutes; drain.
Serve pork over noodles and smother with gravy.
Nutrition Information
Calories: 455 calories
Total Fat: 9.1 g
Cholesterol: 169 mg
Sodium: 828 mg
Total Carbohydrate: 53.5 g
Protein: 38.6 g
JayBeez Beef Stroganoff
"One of my favorite firehouse comfort foods during the colder months is beef stroganoff that uses cream of mushroom soup. Savory sauce full of flavor, satisfying the palate and the appetite!"
Serving: 8 | Prep: 10 m | Cook: 35 m | Ready in: 50 m
Ingredients
1 1/2 pounds beef top sirloin, thinly sliced
1 1/2 tablespoons steak seasoning
2 tablespoons olive oil
2 tablespoons butter
1 (8 ounce) package baby bella mushrooms, thinly sliced
1 small onion, finely chopped
4 cups water
1 tablespoon beef soup base (such as L.B. Jamison's®)
1 teaspoon beef soup base (such as L.B. Jamison's®)
1 (8 ounce) container sour cream
1 (10.5 ounce) can condensed cream of mushroom soup
1 (8 ounce) package egg noodles
1 cup frozen peas, thawed (optional)
1/2 cup chopped fresh flat-leaf parsley, or to taste (optional)
Direction
Mix beef and steak seasoning together in a bowl.
Heat olive oil in a 5-quart pot over medium-high heat. Add beef in a single layer; cook, turning once, until just browned on both sides, 5 to 7 minutes. Transfer to a plate using tongs; cover with aluminum foil and keep warm.
Combine butter with the drippings in the pot and melt over medium heat. Add mushrooms and onion; cook and stir until mushrooms brown and onion softens, 7 to 9 minutes. Stir in water and bring to a simmer. Add 1 tablespoon plus 1 teaspoon soup base; mix well.
Place sour cream in a bowl. Ladle in 1/2 cup of the simmering mushroom-soup base mixture. Beat with a whisk to combine. Set aside until the final step.
Stir cream of mushroom soup and egg noodles into the pot and mix well. Bring to a boil and reduce heat. Simmer, uncovered, stirring occasionally, until noodles are tender yet firm to the bite and liquid is mostly reduced to sauce, 10 to 15 minutes.
Stir cooked beef and any accumulated liquid into the sauce. Return to a simmer. Remove from heat; stir in sour cream mixture. Add peas. Let sit until heated through, 5 to 7 minutes. Top with parsley.
Nutrition Information
Calories: 395 calories
Total Fat: 21 g
Cholesterol: 80 mg
Sodium: 1237 mg
Total Carbohydrate: 28.8 g
Protein: 22.9 g
Johnny Marzetti III
"An easy school version of Johnny Marzetti. To freeze, don't add the cheese or bake ahead of time. Use your choice of elbow or egg noodles."
Serving: 6 | Prep: 30 m | Cook: 40 m | Ready in: 1 h 10 m
Ingredients
8 ounces pasta
1 pound lean ground beef
1 cup chopped onion
2 cups chopped celery
salt and ground black pepper to taste
1 (10.75 ounce) can condensed tomato soup
1 (8 ounce) can tomato sauce
1 cup water
2 cups shredded sharp Cheddar cheese
Direction
In a large pot with boiling salted water cook pasta until al dente. Drain.
Meanwhile, in a large skillet cook ground beef until no pink remains. Add onions and celery and cook until they are softened. Add salt and pepper to taste. Stir in tomato soup, tomato sauce, and water. Simmer for 10 minutes.
In a casserole dish, mix together the cooked and drained pasta with the meat mixture.
Bake in a preheated 350 degree F (175 degree C) oven for 20 to 30 minutes. Sprinkle the top with grated Cheddar cheese and continue to cook until cheese is melted, about 3 to 5 minutes.
Nutrition Information
Calories: 553 calories
Total Fat: 32.7 g
Cholesterol: 132 mg
Sodium: 859 mg
Total Carbohydrate: 33.5 g
Protein: 31 g
Johnny Marzetti IV
"I first had this over 13 years ago when my son was born. My brother, who is great cook, gave me this recipe. It is an easy dish that can be made ahead and refrigerated."
Serving: 4
Ingredients
1 (8 ounce) package wide egg noodles
1 pound lean ground beef
1 onion, chopped
1 (4.5 ounce) can sliced mushrooms
1 pinch garlic salt
ground black pepper to taste
1 1/2 tablespoons white sugar
1 tablespoon Worcestershire sauce
2 (15 ounce) cans tomato sauce
8 ounces sharp Cheddar cheese, shredded
Direction
Cook pasta in a large pot of boiling salted water until al dente. Drain.
In a large skillet, cook ground beef, onion, and mushrooms. Drain grease. Mix in garlic salt, ground black pepper, sugar, Worcestershire sauce, and tomato sauce. Simmer for 30 minutes.
In a greased 2 quart casserole dish, layer half of the cooked egg noodles, then half of the sauce mixture, followed by half of the grated cheese. Repeat.
Bake in a preheated 375 degree (190 degree C) oven for 20 to 30 minutes.
Nutrition Information
Calories: 834 calories
Total Fat: 45.2 g
Cholesterol: 192 mg
&
nbsp; Sodium: 1802 mg
Total Carbohydrate: 61.6 g
Protein: 45.8 g
Kohlrabi and Egg Noodles
"This is a recipe that my husband introduced me to from my mother-in-law. It is a Hungarian dish; it is really easy and really good. I like No Yolks® noodles."
Serving: 8 | Prep: 5 m | Cook: 15 m | Ready in: 20 m
Ingredients
4 cups egg noodles (such as No Yolks®)
2 tablespoons butter or margarine
3 cups grated kohlrabi
salt and ground black pepper to taste
Direction
Bring a large pot of lightly salted water to a boil. Cook egg noodles in boiling water, stirring occasionally, until cooked through yet firm to the bite, about 5 minutes; drain.
Melt butter in a skillet over medium heat. Add kohlrabi, season with salt and pepper, and cook until the kohlrabi is tender, 7 to 10 minutes. Stir the drained egg noodles into the kohlrabi; cook and stir until the noodles are slightly fried, 5 to 7 minutes.
Nutrition Information
Calories: 105 calories
Total Fat: 3.9 g
Cholesterol: 21 mg
Sodium: 109 mg
Total Carbohydrate: 15.1 g
Protein: 3 g
Kugel
"This is a wonderful side dish generally made for Jewish holidays. Your guests cannot guess the ingredient used for the topping. Very rich!"
