Parmesannoodles Recipes

Steps:

• Cook noodles in boiling water until tender.
• Drain noodles and return to saucepan.
• Add the butter to the noodles and stir until butter is melted.
• Sprinkle with seasoned salt.
• Add sour cream and Parmesan cheese and stir until combined.

Steps:

• Cook noodles al dente and drain.
• In the empty noodle pan, melt butter and stir in the parmesan until melted and well-blended.
• Add garlic powder, salt, pepper, and parsley; stir to blend.
• Stir in the cream; continue stirring until blended and smooth.
• Return noodles to pan and stir/toss to coat noodles with parmesan mixture.
• YUM!

Steps:

• Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain and return pasta to pot.
• Melt butter in a small saucepan over low heat; add cream and garlic cloves. Simmer until heated through, 2 to 3 minutes. Remove and discard garlic cloves. Stir cream sauce into bow-tie pasta; season with black pepper. Add Parmesan cheese; toss until cheese melts.

Steps:

• Cook noodles according to package directions; drain. Place in a bowl. Immediately add remaining ingredients and toss well.

Steps:

• Pour noodles into a large serving dish and keep warm. Melt butter in a small saucepan and saute onion until tender. Add cream, Parmesan cheese, and garlic powder. Stir until smooth. Do not boil.
• Pour sauce over noodles and gently mix.

Steps:

• For the topping: Preheat the oven to 425 degrees F.
• Mix together the panko, Parmesan and olive oil in a small bowl. Season with the salt and set aside.
• For the pasta: Cook the pasta in boiling salted water for 4 minutes, then reserve 1/4 cup pasta water and drain. Set aside.
• Place a medium braiser over medium heat. Melt the butter and whisk in the flour until smooth. Slowly add the milk, whisking constantly to prevent lumps, then add the cream, whisking. Bring the milk mixture to a simmer, whisking often. Whisk in the provolone and Parmesan until melted and smooth. Season with the salt. Fold in the blanched pasta, reserved pasta water and the broccoli florets. Top with the breadcrumb mixture and bake in the top third of the oven until golden brown and bubbly, about 20 minutes.

Steps:

• Heat the oil in a large saucepan over medium heat. Add the fennel, carrot, onion, garlic, 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until tender, about 8 minutes.
• Add the broth and bring to a boil. Reduce the heat to a simmer and stir in the pasta. Cook until the pasta is just tender, about 7 minutes.
• Add the chicken and simmer until heated through. Remove from the heat and stir in the Parmesan and parsley. Season with additional salt and pepper and sprinkle with more Parmesan.

Steps:

• In large saucepan, beat 1/4 cup of the milk, cornstarch and bouillon until smooth. Stir in remaining milk. Bring to a boil over medium-high heat, stirring constantly. Reduce heat to low; simmer 3 minutes, stirring occasionally.
• Meanwhile, cook egg noodles according to package directions. Drain.
• In large serving bowl, toss cream sauce, noodles, Parmesan cheese and pepper. Sprinkle with chopped parsley, if desired.

Steps:

• Heat oven to 220C/fan 200C/gas 7. Place the potatoes into a pan of salted water, bring to the boil and simmer for 2 mins exactly. Drain well and toss in a little of the oil to coat.
• Stir the flour, parmesan, herbs and nutmeg together in a dish with a small pinch of salt and toss the potatoes in the mix until evenly coated. Heat a good layer of oil in a shallow, non-stick roasting tray on a hob or in the oven, then carefully add the potatoes to the tray. Turn the potatoes to coat them in the oil and roast for 40 mins, turning once. If they feel like they are sticking to the pan, don't move them, just leave them for the full time. Roast until golden brown and crisp, and serve straight away.

Steps:

• In a small bowl, combine the cream cheese, 2 tablespoons butter, parsley, basil and lemon-pepper. Stir in water; keep warm. , In a saucepan, saute garlic in remaining butter for 1 minute or until golden brown. , Place noodles in a serving bowl; top with garlic mixture. Sprinkle with half of the Parmesan cheese; toss lightly. Spoon cream sauce over noodles and sprinkle with remaining Parmesan cheese. Garnish with parsley if desired.

Steps:

• Cook noodles as directed on package; drain well.
• Toss everything together and serve immediately.

Steps:

• Cook egg noodles according to package directions; drain and return to pot.
• Stir in butter and remaining ingredients.
• Serve immediately.

Steps:

• Brown ground beef in large nonstick skillet over medium heat 8 to 10 minutes or until beef is not pink, breaking up into 3/4-inch crumbles.
• Remove from skillet with slotted spoon; set aside.
• Pour off drippings.
• Combine tomatoes, broth and pasta in same skillet, pushing pasta into liquid; bring to a boil.
• Reduce heat to medium; simmer, uncovered, 15 minutes, stirring frequently.
• Stir in zucchini; continue cooking 5 minutes or until pasta is tender.
• Return beef to skillet.
• Stir in 1/2 cup of the cheese; heat through.
• Sprinkle with remaining 1/4 cup cheese before serving.

Steps:

• Preheat broiler for 5 minutes, place patties in a single layer and broil for 5 minutes.
• Turn and top with salt/pepper to taste, chopped tomato, seasoning, mozzarella and Parmesan cheese; broil an additional 3 to 5 minutes or until burgers are cooked through and cheese is melted.
• Serve over pasta and sauce.

Steps:

• Cook spaghetti in large saucepan as directed on package; drain. Cover to keep warm.
• Melt butter in same pan on medium heat. Add garlic; cook and stir until tender. Add spaghetti; toss to coat.
• Add cheese; mix lightly. Top with tomatoes and parsley.