German Noodle Bake Oven Or Crock Pot Recipes

Steps:

• In a small bowl, combine flour and salt. Make a well in center; add eggs. Stir together, forming a dough. , Turn dough onto a floured surface; knead 5-6 minutes. Divide dough in half. Roll each portion into a 12x9-in. rectangle. Dust both sides of dough with flour; roll up, jelly-roll style. Cut into 1/4-in. slices. Unroll noodles on paper towels; let dry for up to 2 hours., Preheat oven to 350°. In a Dutch oven, bring water to a rapid boil. Add noodles; cook 7-9 minutes or until tender., Meanwhile, in a small saucepan, melt butter. Stir in flour, salt and paprika until smooth; gradually add milk. Bring to a boil; cook and stir 2 minutes or until thickened. Remove from heat; stir in cheese until melted. Stir in eggs., Drain noodles; transfer to a greased 11x7-in. baking dish. Top with cheese sauce. Cover and bake 20 minutes. Uncover; bake 10-15 minutes longer or until bubbly., ,

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Fill a large pot with lightly salted water and bring to a rolling boil. Stir in egg noodles and return to a boil. Cook noodles uncovered, stirring occasionally, until tender but still slightly firm, about 5 minutes. Drain well.
• Melt 1/2 cup butter in a large skillet over medium-low heat; cook and stir onions until translucent, 5 to 10 minutes.
• Cook and stir remaining butter and cabbage into onions until cabbage is softened but not browned, 5 to 8 more minutes. Season with salt and black pepper.
• Place cooked noodles and cabbage mixture in a large roasting pan and stir gently to combine. Sprinkle with more salt and black pepper if desired.
• Bake in the preheated oven until golden brown on top, 30 to 40 minutes.

Steps:

• 1. In a mixing bowl, combine the flour and nutmeg, In a measuring cup, whisk together the, milk, water, and egg add to the flour and stir with a wooden spoon to form a soft dough.
• 2. In a large heavy saucepan, bring 3 quarts water to a boil over high heat. Working quickly with your hands, press the dough, about 3 tablespoons at a time, through a large-holed colander or coarse grater directly into the boiling water.
• 3. Cook, stirring often for 6 to 8 minutes or until the noodles are firm and no raw flour taste remains. Drain well.
• 4. Transfer the noodles to a heated platter. Add the butter, and pepper, and toss well. Makes 6 servings
• 5. GREEN GERMAN NOODLES: Add 2 tablespoons finely minced parsley, basil, tarragon, or chives to butter and mix well.

Steps:

• Grease well a 2-quart casserole dish. Preheat oven to 350 degrees. Cook noodles according to package instructions until tender, but not soft. Drain well.
• Melt butter in a skillet; saute onion and celery. Stir in salt, caraway seed, and pepper. Spread a third of the noodles in casserole dish. Cover with half of the vegetables. Add half of the cottage cheese and half of the sour cream, spreading it over evenly. Repeat alternating layers, ending with noodles. Sprinkle with shredded cheese. Pour beaten eggs over the top of the casserole. Bake for on hour. Let stand for 10 minutes before cutting into servings.

Steps:

• In a 5-qt. slow cooker, combine the first 11 ingredients. Add ribs and turn to coat. Top with onions. , Cover and cook on low for 8-10 hours or until meat is tender. Remove ribs from slow cooker. Skim fat from cooking juices; serve with ribs and noodles.

Steps:

• In a small bowl, combine 2 tablespoons flour, salt, and pepper. Coat the short ribs with the flour mixture.
• In a large skillet, heat the olive oil over medium-high heat. Brown short ribs in olive oil.
• In a slow cooker, combine onions, wine, chili sauce, brown sugar, vinegar, Worcestershire sauce, mustard, and chili powder. Mix thoroughly. Transfer the short ribs from the skillet to the slow cooker.
• Cover, and cook on Low for 6 to 8 hours.
• Remove ribs, and turn the slow cooker control to High. Mix the remaining 2 tablespoons of flour with 1/4 cup water, and stir into the sauce. Cook for 10 minutes, or until slightly thickened.