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03-18-2019 01:47 PM
03-18-2019 07:25 PM
this sounds so good and easy!
PLUS you can change out the bouillon depending on what you are serving with it.....chicken, beef, ham, shellfish/fish, mushroom , vegetable, garlic, turkey. i am a fan of better than bouillon.
i could see adding chopped asparagus or broccoli, roasted garlic, zucchini, squash.
03-18-2019 07:41 PM
My MIL used to make a dish like this at Thanksgiving.
03-19-2019 08:39 AM
This falls under the ' learn something new everyday ' column for me. Thanks.
03-19-2019 12:49 PM
Interestng topic, because I'm about to experiment with a version of something that I recall my mother making.
She would saute cooked egg noodles until they were just about crisp but not too crisp.
I want to combine fried egg noodles with cabbage..............no idea how it might turn out, but I'm hungry for experimentation!!
I have a recipe saved in my files for such a dish, but if anyone else has a related dish that actually turns out well, please post.
03-20-2019 10:01 PM
Made these noodles for dinner.
For 1...I used
11/2 C noodles (I had the wide ones) 4 oz
1 Cup chicken broth
3 T butter, divided.
Followed directions given.
Very tasty! Will definitely be a staple around here now! Thanks for the recipe!
03-20-2019 10:50 PM
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