Noodle

Showing 4 Result(s)
Noodle

Instant Pot Garlic Parmesan Mac and Cheese

Save Print
Instant Pot Garlic Parmesan Mac and Cheese
BETTER than any mac and cheese I’ve ever had, but with zero fake ingredients!
Author:
Cuisine: Italian
Recipe type: Noodle
Ingredients
  • 4 cups water, warmed
  • 1 lb box pasta shells, rotini or other short pasta
  • 2 tbsp butter
  • 3 cloves garlic, minced
  • 1 tsp garlic powder
  • ¼ tsp cayenne
  • 1 cup evaporated milk
  • 2 cups shredded Monterey jack
  • 1 cup grated parmesan cheese
  • Salt to taste
  • Freshly ground black pepper to garnish
Instructions
  1. Combine the water, pasta, butter, minced garlic, garlic powder and cayenne in the Instant Pot. Secure the lid, making sure the vent is closed.
  2. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 4 minutes.
  3. When the time is up, quick-release the pressure. If pasta is not completely cooked, use the SAUTE function and cook, stirring occasionally, for another 2-3 minutes.
  4. Add evaporated milk and cheeses, one at a time, stirring between each until the mixture becomes thick and creamy.
  5. Salt to taste.

Watch the recipe video here:

BETTER than any mac and cheese I’ve ever had, but with zero fake ingredients!RECIPE: http://chopsecrets.com/instant-pot-garlic-parmesan-mac-and-cheese/

Posted by Chop Secrets on Tuesday, July 30, 2019

Noodle

Chicken Pot Pie Noodles

Save Print
Chicken Pot Pie Noodles
The faster version for your favorite comfort meal.
Author:
Cuisine: American
Recipe type: Noodles
Ingredients
  • 2 tbsp. butter
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 1 large onion, chopped
  • 2 garlic cloves, minced
  • kosher salt
  • Freshly ground black pepper
  • 2 tbsp. all-purpose flour
  • 1 c. chicken broth
  • 1 c. heavy cream
  • 10 oz. egg noodles, cooked according to package instructions
  • 1½ c. cooked shredded chicken
  • ½ c. frozen corn
  • ½ c. frozen peas
Instructions
  1. In a large skillet over medium heat, melt butter. Add carrots, celery, onion, and garlic and season with salt and pepper. Cook until softened, 3 minutes, then stir in flour and cook 1 minute.
  2. Stir in chicken broth and heavy cream and bring to a boil, then reduce heat and simmer, stirring occasionally, until thickened, about 5 minutes. Stir in pasta, chicken, corn, and peas and simmer until warmed through. Season with salt and pepper. Serve.

Watch the recipe video here:

How To Make Chicken Pot Pie Noodles

Chicken Pot Pie Noodles require one pan and zero effort. Full recipe: http://dlsh.it/DLIohKW

Posted by Delish on Saturday, February 17, 2018

Noodle

ONE SKILLET GROUND BEEF STROGANOFF

Save Print
ONE SKILLET GROUND BEEF STROGANOFF
This one-skillet beef stroganoff by I Wash... You Dry is perfect for a hearty weeknight dinner! ?
Author:
Cuisine: Italian
Recipe type: Noodle
Ingredients
  • 1 tbsp olive oil
  • 8 oz. white button mushrooms, sliced
  • 2 tbsp butter
  • ½ onion, diced
  • 1 lb. ground beef
  • 2 tsp garlic powder
  • 3 tbsp flour
  • 1 tsp paprika
  • ¼ cup dry sherry (or beef broth)
  • 4 cups low sodium beef broth
  • 1½ tsp salt
  • ½ tsp black pepper
  • 4 cups dry egg noodles
  • ½ cup sour cream
  • 1 to 2 tbsp freshly chopped parsley
Instructions
  1. Add the olive oil to a large skillet (that has a lid) and sauté the mushrooms over medium heat, until tender, about 5 to 6 minutes. Remove from skillet to a plate.
  2. Return the skillet to the stove top and melt the butter. Add the ground beef, onion and garlic powder and cook until ground beef is broken up and cooked through. Drain any fat and return skillet to stove top.
  3. Stir in the flour and paprika until thick, about 1 to 2 minutes. Splash the dry sherry into the pan and stir, scraping any browned bits from the bottom of the pan, cooking until dry sherry is evaporated.
  4. Gradually stir in the beef broth, salt and pepper. Bring mixture to a boil and add the egg noodles. Reduce heat to a simmer and cover. Stir often until noodles are tender, about 8 to 10 minutes. Return the mushrooms to the skillet and stir to combine.
  5. Stir in the sour cream and freshly chopped parsley. Serve warm and enjoy!

Watch the recipe video here:

One-Skillet Beef Stroganoff by I Wash You Dry

This one-skillet beef stroganoff by I Wash… You Dry is perfect for a hearty weeknight dinner! ?Get the full recipe: https://www.iwashyoudry.com/one-skillet-ground-beef-stroganoffShop our FAVORITE skillet set right here: http://bit.ly/2kgG2nW – We may make some $$ if you buy!

Posted by Tasty on Monday, October 2, 2017

Noodle

Turkey Noodle Casserole

Save Print
Turkey Noodle Casserole
Recipe of the Day: Rachael's Turkey Noodle Casserole
Author:
Cuisine: Italian
Recipe type: Noodle
Ingredients
  • ½ pound extra wide egg noodles
  • Salt
  • 1 tablespoon extra-virgin olive oil, 1 turn of the pan
  • 3 slices bacon or turkey bacon, chopped
  • 1⅓ pound, the average weight of 1 package, ground turkey breast
  • 1 pound white mushrooms, wiped, trimmed and sliced
  • 1 medium onion, chopped
  • Black pepper
  • 2 teaspoons dried thyme or poultry seasoning
  • ½ cup dry white wine
  • 1 cup chicken stock, available on soup aisle, eyeball it
  • ½ cup heavy cream, 3 turns of the pan
  • ¼ teaspoon freshly grated nutmeg
  • 2 tablespoons softened butter
  • 2 cups grated Gruyere, about an 8-ounce brick
  • 1 cup plain bread crumbs
  • 2 to 3 tablespoons chopped parsley leaves
Instructions
  1. Bring a large pot of water to a boilfor your egg noodles. When it boils, salt the water and cook noodles to al dente.
  2. Preheat a large, deep skillet over medium high heat. Add extra-virgin olive oil, 1 turn of the pan, and bacon or turkey bacon. Render the bacon fat 2 to 3 minutes, until bacon begins to brown at edges. Add meat and brown it, crumbling it with a wooden spoon. Move the meat over to 1 side of the pan and add mushrooms and onions to the opposite side. Cook mushrooms and onions 3 to 5 minutes, then combine the meat with veggies and season the mixture liberally with salt and pepper, then sprinkle in the ground thyme or poultry seasoning. Cook another 5 minutes then add wine. Deglaze the pan, lifting up pan drippings and bits. Stir in stock and bring to a bubble, then stir in cream and reduce the heat to low. Add nutmeg to sauce and stir. Taste to adjust seasonings.
  3. Preheat broiler to high. Combine noodles with turkey and sauce. Grease a casserole dish with a little softened butter nested in a piece of paper towel then transfer the turkey noodle mixture to the dish. Top the casserole with Gruyere then bread crumbs. Place the casserole 8 to 10 inches from the broiler and brown 2 to 3 minutes until cheese is melted and the crumbs are brown. Remove from oven and garnish the casserole with parsley.

Watch the recipe video here:

How To Make Rachael's Turkey Noodle Casserole

Recipe of the Day: Rachael's Turkey Noodle Casserole

Posted by Food Network on Monday, September 11, 2017