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Results 71 - 80 of 203 for egg noodles
You may use self - rising flour and omit the salt and baking powder. Mix the dry ingredients and add the liquid. Mix well. Form a ball and ...
Beat with a fork until well blended. Add flour to make stiff dough. Put out on floured board and knead until pretty stiff. Roll out thin, ...
Mix well. Roll thin. Place dough on baking sheets and bake 5 minutes at 275°F, turning once. Cut immediately.
Use a large deep skillet. ... set aside. Cook egg noodles. Drain leaving a few ... Makes 8 servings. NOTE: Can be served with chicken or turkey.
Cook noodles until tender. Drain and place ... heavy cream over noodles and toss. For Italian-style, add 1 1/2 cups of Parmesan cheese and toss.
In a saucepan, add milk ... Pour soup over noodles and add salt and pepper ... with nuts. Bake in a moderate oven at 350 degrees for 20 minutes.
Mix egg yolks, water and vinegar. Add ... needed. Roll up and cut in thin strips. Shake out to dry. Can be stored frozen or cooked immediately.
78. EGG NOODLES
Place flour on counter, mound ... center. Add salt, eggs and water in hole slowly ... and cut into noodles (pizza cutter works fast and well). Let dry on counter.
79. EGG NOODLES
Beat eggs, add salt, flour and ... crust. Cut with noodle cutter. Let dry out at least 3 hours. Cook in boiling broth about 15 minutes. Taste.
In mixing bowl combine egg, milk and 1/2 teaspoon ... into 1/4-inch wide. Unroll; cut noodles. Spread out. Let dry 2 hours. Use in soups, etc.
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