Egg Noodles With Poppy Seeds Yogurt Mushrooms Recipes

BUTTERY POPPY SEED EGG NOODLES

Steps:

• In a large, heavy skillet, heat butter,.
• saute chopped onion until just to the browning stage.
• Add cooked noddles to pan.
• and cook until just turning brown.
• Mix in poppy seeds, salt/pepper to taste, green onions.
• Heat through.
• Toss with chopped parsley.
• Serve hot.

BUTTERED POPPY SEED NOODLES

Steps:

• Cook noodles according to package directions. Meanwhile, in a large heavy skillet, saute onion in butter until onion begins to brown. Drain noodles; add to skillet. Cook and stir until noodles begin to brown. , Add the green onions, poppy seeds, salt and pepper; cook and stir 1 minute longer. Sprinkle with parsley.

POPPY SEED EGG NOODLES

Steps:

• Melt 2 tablespoons butter in a nonstick skillet over medium-high heat. Crush 1 cup egg noodles and add to the skillet. Cook, stirring, until browned, 3 to 5 minutes. Drain on paper towels; season with salt and pepper. Boil 1 pound egg noodles as the label directs. Reserve 1 cup cooking water; drain the noodles and return to the pot off the heat. Add 4 tablespoons butter, 2/3 cup crème fraîche, 2 tablespoons chopped chives, 2 teaspoons poppy seeds, 3/4 teaspoon nutmeg and 1/2 cup of the reserved cooking water. Stir until creamy, adding more cooking water as needed. Season with salt. Top with the fried noodles.

BUTTERED EGG NOODLES

Steps:

• Toss noodles with butter and poppy seeds. Season to taste with salt and pepper and serve immediately.

CREAMY CHICKEN AND MUSHROOMS WITH EGG NOODLES

Steps:

• Season chicken with salt and pepper. Heat a large straight-sided skillet over medium-high; swirl in 2 tablespoons oil. Add chicken and cook until golden brown, 2 to 3 minutes a side; transfer to a plate. Add mushrooms to skillet, season, and cook, stirring, until beginning to brown, about 7 minutes. Add shallots and remaining 1 tablespoon oil; cook until translucent, 1 to 2 minutes.
• Stir in mustard, broth, and noodles; bring to a boil, then cover, reduce heat to medium, and simmer 3 minutes. Uncover; stir in cream cheese. Cook, stirring, until noodles are tender and sauce coats a spoon, about 3 minutes. Return chicken to skillet and cook through, about 1 minute more. Serve, sprinkled with parsley.

EGG NOODLES WITH MUSHROOMS

Steps:

• Cook egg noodles until just tender in boiling salted water, about 6 minutes.
• Saute sliced mushrooms and shallot in 2 tablespoons butter over moderate heat until mushrooms are tender, about 3 or 4 minutes.
• Drain noodles and toss in with cooked mushrooms. Add the parsley and season with a little salt, to taste.

POPPY SEED CHICKEN & NOODLE CASSEROLE

Steps:

• Cook a little over half the bag of egg noodles until done.
• In a bowl,combine the chicken, cream of chicken soup, and sour cream. Mix well.
• In a 9x13 take a small chunk of cold butter and rub the bottom of the pan. This insures that the noodles will not stick or become crispy. (I find that this is the only way that works for me. Using spray Pam has always made my noodles on the side crispy.)
• Spread noodles over greased pan.
• Spread the chicken mixture on top making sure to cover all the noodles well.
• Melt the stick of butter and crumble the whole package of Ritz crackers in it and mix until crackers are saturated. Spread on top of chicken mixture.
• Sprinkle Poppy Seeds on top.
• Cook uncovered at 350 for 30 minute or until hot.