Noodle Strudel Recipes

Steps:

• 1. Preheat oven to 350. Grease a 10 inch pie plate
• 2. Cook noodles in 3 cups boiling water for 3 minutes. Drain. Mix beaten egg into noodles. Place half of the noodles in pie plate.
• 3. Heat oil in saute pan over medium heat. Add chicken and cook for 5 minutes. Add bell pepper and broccoli; saute for 3 additional minutes. Stir in noodle seasoning packet, pineapple and juice, sugar, vinegar and cornstarch. Cook for 3 to 5 minutes til thickened.
• 4. Spread chicken mixture evenly over noodles in pie plate.Top with remaining noodles. Bake for 20 minutes. Garnish with broccoli and red pepper. Makes 6 to 8 servings.

Steps:

• In a large bowl, sift together all-purpose flour, baking powder and salt.
• Mix sugar, eggs and 2 tablespoons vegetable oil in a small bowl. Quickly stir into the flour mixture. Mix in approximately 1/2 the water. Knead into a soft, pliable dough, using more of the water as necessary.
• Cover dough with a tea towel and allow to sit at least 1 hour while desired filling is prepared. To use, divide into two parts. Cover half the dough with plastic wrap while you roll out the other.
• Carefully stretch the dough into paper thinness on a lightly floured surface (a clean cotton sheet is ideal) and lightly brush with remaining vegetable oil. Fill and bake as desired.

Steps:

• Preheat oven to 375 degrees F.
• Boil the noodles in salted water for about 4 minutes. Strain noodles from water. In a large mixing bowl, combine noodles with remaining ingredients and pour into a greased, approximately 9-by-13-inch baking dish.
• Bake until custard is set and top is golden brown, about 30 to 45 minutes.

Steps:

• Cook noodles according to pkg directions drain.
• Stir beaten eggs into noodles.
• Combine cottage cheese, sugar raisins, sour cream.
• Pour mixture in greased baking dish (8X8).
• Combine bread crumbs and butter and sprinkle on noodle mixture.
• . Bake 350 degrees for 1 hour.

Steps:

• In a large bowl toss together the salt and cabbage.
• Set aside for 15 minutes and than drain off any excess liquid.
• In a large skillet heat oil.
• Add the drained cabbage and green onions cooking over medium heat for 5-6 minutes.
• Season with pepper.
• Lay out one pyhllo sheet and brush with melted butter and sprinkle with bread crumbs.
• Repeat this 3 more times stacking each sheet on top of the other for a stack of 4 sheets.
• Spoon 1/2 of the cabbage mixture down the long side of the stacked sheets keeping it about 4 inches from the edges.
• Fold in sides, roll up, and place seam side down on a buttered pan.
• Brush the roll with melted butter and repeat this procedure for the second strudel.
• Bake in a 350F oven for approximately 45 minutes or until golden brown.
• Let strudel rest 10 minutes than cut and serve.

Steps:

• Put raisins in a microwave-safe bowl or small saucepan and cover with sherry or orange juice. Heat on stove top or in microwave oven until liquid is steaming hot (about 1 1/2 minutes in microwave or 3 minutes on stove). Let cool while you prepare kugel mixture.
• Preheat oven to 400 degrees. Butter an 11-by-17-inch jellyroll pan. Cook noodles according to package directions and drain well. Immediately return noodles to pot and add butter. Toss until butter melts.
• In a large bowl, whisk together the eggs, cottage cheese, sour cream, sugar, cinnamon, lemon zest and salt. Drain raisins and add to bowl along with buttered noodles. Mix well.
• Spread mixture in prepared pan and smooth top. Bake until top is crusty and golden, 25 to 35 minutes. Serve warm or at room temperature.