Dilled Noodles Food

DILLED NOODLES

Steps:

• In a large saucepan, cook noodles according to package directions. Meanwhile, combine the remaining ingredients. Drain noodles; add to cottage cheese mixture and toss gently.

BUTTERED EGG NOODLES

Steps:

• Bring a large pot of salted water to a boil. Add the noodles and cook, stirring occasionally, until al dente, about 5 minutes. Reserve 1/4 cup of the cooking water and then drain the noodles.
• Heat the reserved cooking water and butter together in the pot over medium-low heat, whisking, until smooth and warm. Add the noodles and toss well. Toss in the parsley and dill and season with salt and pepper.

CHINESE CHILLED NOODLES

Steps:

• Bring a large pot of water to a boil. Meanwhile, in a large bowl, combine the sesame oil, black soy sauce, balsamic, sugar, salt, and Chile Oil. Whisk to blend. Stir in half of the sliced scallions. Set aside in the refrigerator.
• When the water boils, season with salt until the water tastes like seawater. Plunge the pasta in the boiling water and cook, 3 to 5 minutes, until al dente. Place a colander in the sink. Remove the pot from the heat and pour off most of the water into the colander, catching any pasta as the water pours out.
• Remove the colander from the sink and fill the pot still containing the pasta with cold water. You want the pasta to cool quickly by being submerged in the cold water. This will assure a chewy texture.
• Drain the pasta thoroughly in the colander, shaking it a few times to remove excess water covering the pasta. Spread a kitchen towel on a flat surface and turn the noodles onto the towel. Gently use a second towel to dry the noodles. Removing the excess moisture assures that the sauce will have its proper flavoring effect on the noodles. Any water from cooking the pasta dilutes the noodles and makes them taste more like water than anything else. Gingerly transfer them the bowl with the sauce. Use your hands to mix the pasta and the sauce, taking care that all of the pasta gets coated. Cover with plastic and refrigerate until ready to serve.
• These noodles can marinate for a few hours or overnight before serving. Serve them cold, tossing them again in the sauce just before serving, and garnish with the remaining scallions.
• Remove the stems from the chiles then place in a food processor and blend until they are completely broken down.
• Use a rubber spatula and scrape into a medium sized saute pan. Add the oil and stir well. Set the pan over medium-low heat. Gently warm up the oil slowly so it draws out the color and flavor of the chiles. Stir well and season with salt. Once the oil is barely simmering, cook for 5 to 6 minutes. hut off heat and allow to cool. Store in an airtight container until ready to use.

CREAMY DILL NOODLES

Steps:

• Cook noodles according to directions on box.
• While they are cooking, Melt butter in saucepan.
• Add cream, garlic salt, and dillweed.
• Drain noodles well, mix with sauce.
• Put in heavy serving dish.
• Sprinkle crumbs on top.
• Broil until lightly brown.

FRESH DILL NOODLES

Steps:

• In a mixer with the hook attachment mix all the ingredients. Remove from bowl and kneed into a ball. Wrap dough in plastic wrap and refrigerate for 2 hours. Remove dough from cooler and roll out on floured surface until 1/4-inch thick. Roll dough through pasta machine on its thinnest setting. Cut into thin strips and then cook in boiling salted water until al dente (about 2 minutes).

DILLED NOODLES

Steps:

• In a saucepan, cook noodles according to package directions. Meanwhile, combine the remaining ingredients. Drain noodles; add to cottage cheese mixture and toss gently. Serve immediately.

GERMAN DILL NOODLE SALAD

Steps:

• Cook noodles according to the package directions.
• While the noodles are cooking, saute bacon in a large skillet, until lightly browned.
• Set aside.
• Reserve 1 Tablespoon of the drippings and saute onion, celery and garlic until tender, not brown.
• Stir in the sugar, flour, salt and mustard, dill and pinch of cayenne red pepper, if desired.
• Combine water and vinegar, add slowly, stirring constantly to avoid lumps, for about 2-3 minutes, until thickened.
• Rinse and drain noodles; add noodles, bacon and parsley to skillet.
• Heat and serve immediately.

HOMEMADE DILLED NOODLES

Steps:

• Beat together eggs, water, 2 teaspoons salt, dill weed and pepper. Add enough flour to make stiff dough.
• Roll dough thin on floured board.
• Let dry until not sticky to the touch.
• Cut into thin strips.
• Add oil and 1 teaspoon of salt to boiling water.
• Add noodles and cook until tender.
• Drain thoroughly.
• Serve immediately.

CREAMY DILL NOODLES (OAMC)

Steps:

• Cook noodles in boiling water for 5-7 minutes until tender but firm and then drain into a colander.
• Gradually stir milk into flour until no lumps remain.
• Add remaining ingredients and heat until boiling.
• Continue stirring until mixture begins to thicken and then remove from heat.
• Add noodles to mixture and serve.
• To freeze: Let cool and then transfer to freezer container. Label and freeze.
• To serve: Thaw completely and then bake until heated through. You may have to add a bit of milk to replace some moisture lost in the freezing process.