KABOODLES
I got this recipe out of one of my favorite cookbooks as a child. I used to love making these. However, I don't like the raisins in them. You can substitute coconut or nuts, but I think they're just as good plain.
Provided by ladyamandacaroline
Categories Drop Cookies
Time 15m
Yield 24 serving(s)
Number Of Ingredients 8
Steps:
- Mix all the ingredients together. Drop by spoonfuls onto a buttered baking sheet. Bake at 350 degrees Farenheit until done, 10-15 minutes. Nuts or coconut may be substituted for raisins.
Nutrition Facts : Calories 96.5, Fat 1.5, SaturatedFat 0.8, Cholesterol 12.1, Sodium 46.6, Carbohydrate 19.6, Fiber 0.4, Sugar 10.7, Protein 1.6
AMARETTO COFFEE
Fresh brewed coffee with the romance of Amaretto added. Perfect for after dinner with guests or a quiet evening with your special someone.
Provided by Annacia
Categories Beverages
Time 4m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Stir 1 to 2 tablespoons amaretto liqueur into a cup of strong coffee.
- Top with whipped cream and garnish with the toasted almond.
Nutrition Facts : Calories 2.4, Fat 0.1, Sodium 4.7, Protein 0.3
GERMAN MEATBALLS AND SPAETZLE
This is a recipe that was made for years - the german side - was the spaetzel and Im not sure that there really is something that is called german meatballs but this was the recipe - so I guess they are german - enjoy
Provided by Ravenseyes
Categories Meat
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 21
Steps:
- Begin with the German meatballs: Combine all ingredients in a large mixing bowl and shape into about 24 (1 1/2-inch round) meatballs. Brown the meatballs in a large skillet over medium heat, making sure to drain well as you cook the meaty mixture. Add beef broth, mushrooms, and onion. Simmer, covered, for about 30 minutes.
- In a small mixing bowl, blend sour cream, flour, and caraway seed. Add to the simmering broth and meatballs.
- Cook, stirring occasionally, for about 8 minutes, or until the sauce has thickened.
- Meanwhile, prepare the spaetzle by sifting together the flour and salt in a large mixing bowl. Add the eggs and milk and beat well. Place in a coarse-sieved colander and sieve (pushing the batter through the holes of the colander) directly over a rapidly boiling pot of lightly salted water. Cook for about 5 minutes, drain.
- Sprinkle spaetzle with a mixture of fine breadcrumbs, garlic powder and melted butter.
- Place a large portion of the spaetzle on a serving platter and hollow out a well in the center. Spoon meatballs and sauce in the center of the spaetzle and serve warm.
Nutrition Facts : Calories 399.5, Fat 20.5, SaturatedFat 9.8, Cholesterol 134.1, Sodium 743, Carbohydrate 33.3, Fiber 1.6, Sugar 2.2, Protein 19.4
OODLES OF NOODLES
This recipe comes from Taste of Home and was submitted by Karen Ann Bland. She notes the noodles were made using farm-fresh eggs. The dough was rolled paper-thin on a big dining room table.
Provided by CJAY8248
Categories Healthy
Time 1h5m
Yield 9 portions, 9 serving(s)
Number Of Ingredients 3
Steps:
- In a small bowl, combine 3 1/4 cups flour and salt. Make a well in the center. Pour eggs into well. Stir together, forming a dough. Turn dough onto a floured surface; knead for 3-4 minutes or until smooth, adding remaining flour if necessary.
- Divide into nine portions; cover and let rest for 15 minutes. Roll each portion into a 12-in. x 5-in. rectangle. Roll up jelly-roll style, starting with a short side; cut into 1/4" thick strips. Unroll noodles and allow to dry on kitchen towels for 1 hour before cooking.
- To cook, fill a Dutch oven three-fourths full with water. Bring to a boil. Add noodles, cook for 9-12 minutes or until tender. Drain.
- Note: After drying, noodles may be stored in the freezer for up to 2 months if desired. Using waxed paper, store noodles in layers in an airtight container. Frozen noodles are ready to cook.
Nutrition Facts : Calories 213.3, Fat 3.8, SaturatedFat 1.1, Cholesterol 141, Sodium 241.4, Carbohydrate 34.7, Fiber 1.2, Sugar 0.4, Protein 8.9
OODLE KABOODLES
Compliments of Hersheys.com. These are simple to make and yummy. They were the first thing to go on my cookie and candy platters last year.You can use Pecans or any other type of nut that suits you. Salty Peanuts were really good in them too. You can use Creamy or Crunchy Peanut Butter, we really liked them with the crunchy peanut butter. My husband and everyone else loved them. If you live in a warmer climate as I do, you may want to keep them in the frige.
Provided by cajunhippiegirl
Categories Candy
Time 30m
Yield 48-54 dandies
Number Of Ingredients 6
Steps:
- Line several trays or cookie sheets with wax paper.
- Place chocolate chips, peanut butter chips and peanut butter in a large microwave-safe bowl. Micorwave on HIGH (100%), 1 minute; stir. Continue heating 30 seconds at a time, stirring after each heating until chips are completely melted and mixture is smooth when stirred. Stir in Noodles, peanuts and rasins.
- Drop by heaping teaspoonfuls onto prepared trays. Refrigerate until set (about 40 minutes). For best results store in refrigerator. About 4 1/2 dozen candies.
Nutrition Facts : Calories 159.7, Fat 11.1, SaturatedFat 3.2, Sodium 71.4, Carbohydrate 13.4, Fiber 1.7, Sugar 8.9, Protein 4.3
NOODLE CABOODLE
Just a simple way to use up the leftover turkey. I keep a bag of diced cooked chicken in the freezer to make this.
Provided by Fairy Godmother
Categories One Dish Meal
Time 35m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Mix everything but cheese together.
- Spread in a casserole dish.
- Spread cheese over and bake 350' 25 minutes.
Nutrition Facts : Calories 701.3, Fat 37.5, SaturatedFat 19, Cholesterol 163.7, Sodium 1557.6, Carbohydrate 45.5, Fiber 2.7, Sugar 2.5, Protein 41.6
CREAMED FINNAN HADDIE (SMOKED HADDOCK)
I remember my mother making finnan haddie, and I always loved the smoky, creamy taste and texture of this dish. And now I like that it's quick and easy to make. I especially like boiled potatoes and sweet green peas with it.
Provided by Divaconviva
Categories Scottish
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cut the onions in half, slice thinly, then cut the slices in thirds.
- Place the smoked fish,(cut in half if you need to make it fit into the skillet)onions and bay leaf into a large skillet and cover with water.
- Bring to a boil over medium heat and simmer for about 10 - 15 minutes.
- Remove from pan, drain all liquid, remove any skin or bones, discard bay leaf and flake the fish with a fork.
- In the same skillet, melt butter, whisk in flour and cook over medium-low heat, stirring until the flour is foaming but not browned - about 1 or 2 minutes.
- Over low heat, gradually add in 1 ½ cups of milk, bringing to a boil, whisking constantly until the sauce thickens.
- Season with salt, pepper and optional nutmeg, and leave to simmer slowly for an additional 1-2 minutes. If sauce is too thick, add more milk, 1 tablespoon at a time, stirring constantly.
- Add the flaked fish and onions into the sauce, stirring to combine and warm throughout.
- Serve with boiled potatoes.
Nutrition Facts : Calories 343.6, Fat 16.1, SaturatedFat 9.6, Cholesterol 130.7, Sodium 994.4, Carbohydrate 15.8, Fiber 1, Sugar 2.4, Protein 33.1
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ONE POT BEEF STROGANOFF | THE RECIPE CRITIC
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4.7/5 (3)Total Time 45 minsCategory Dinner, Main CourseCalories 362 per serving
- Season the steak salt, pepper and 1 tablespoon flour. Heat olive oil in a large (12 incskillet over medium high heat. Add the steak strips and let them cook undisturbed for 4-5 minutes so a brown crust forms. Add the mushrooms, onions and garlic and sauté until the onions are soft, about 4 minutes. Transfer the mixture to a large bowl or plate and set aside.
- Reduce the heat to medium and melt butter using the same pan. Whisk in 3 tablespoons of flour and cook the roux for 1-2 minutes. Slowly pour in the beef broth a little at a time while whisking continuously until smooth and thickened. Add the red wine vinegar, Worcestershire sauce and thyme. Scoop out 1/3 cup of sauce and reserve to pour over the steak at the end.
- Bring the mixture to a boil and then pour in the noodles. Stir to coat and reduce the heat to medium-low. Cook for about 10-14 minutes, stirring occasionally, and if needed add in an extra 1/3 cup broth or more as needed.
- Once the noodles are al dente, add the cream cheese and sour cream and stir until smooth and combined. Season additionally with salt, black pepper and Worcestershire sauce as needed.
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