Fresh Dill Noodles Recipes

DILLED NOODLES

Steps:

• In a large saucepan, cook noodles according to package directions. Meanwhile, combine the remaining ingredients. Drain noodles; add to cottage cheese mixture and toss gently.

CREAMY DILL NOODLES

Steps:

• Cook noodles according to directions on box.
• While they are cooking, Melt butter in saucepan.
• Add cream, garlic salt, and dillweed.
• Drain noodles well, mix with sauce.
• Put in heavy serving dish.
• Sprinkle crumbs on top.
• Broil until lightly brown.

BUTTERED EGG NOODLES

Steps:

• Bring a large pot of salted water to a boil. Add the noodles and cook, stirring occasionally, until al dente, about 5 minutes. Reserve 1/4 cup of the cooking water and then drain the noodles.
• Heat the reserved cooking water and butter together in the pot over medium-low heat, whisking, until smooth and warm. Add the noodles and toss well. Toss in the parsley and dill and season with salt and pepper.

FRESH DILL SAUCE

Steps:

• Place the mayonnaise, sour cream, yogurt, cream cheese, scallions, dill, parsley, lemon zest, lemon juice, 2 teaspoons salt, and 1 teaspoon pepper in the bowl of a food processor fitted with the steel blade. Puree for a few seconds, until well mixed. Add the cucumber and puree for another few seconds, until combined. Pour into a container and refrigerate for a few hours to allow the flavors to develop.

FRESH DILL PASTA SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook until tender, about 8 minutes. Drain and rinse under cold running water to cool.
• In a serving bowl, combine the mayonnaise, sour cream, lemon juice, mustard, dill and black pepper. Gently stir in the pasta, shrimp, celery, cucumber, tomato and shallots. Mix in salt to taste and refrigerate for at least 2 hours before serving.

TUNA NOODLE CASSEROLE WITH LEEKS AND FRESH DILL

Steps:

• Butter 8 x 8 x 2-inch glass baking dish. Melt unsalted butter in heavy large saucepan over medium heat. Add leeks and celery seeds to saucepan; sprinkle lightly with coarse kosher salt. Cover saucepan and cook until leeks are tender but not brown, stirring often, about 8 minutes. Add flour; stir 1 minute. Gradually add milk and half and half; simmer until mixture thickens slightly, stirring often, about 5 minutes. Stir in lemon juice. Season leek sauce to taste with coarse kosher salt and pepper. Remove sauce from heat.
• Meanwhile, cook egg noodles in large pot of boiling salted water until tender, stirring occasionally. Drain noodles, reserving 3/4 cup noodle cooking liquid. Transfer noodles to large bowl. Pour leek sauce over noodles. Add grated Gruyère cheese and dill and stir to blend; add reserved noodle cooking liquid by tablespoons until mixture is moist and creamy (about 8 tablespoons). Fold in tuna. Transfer to prepared baking dish. DO AHEAD: Can be made 1 day ahead. Cool slightly. Chill uncovered until cold, then cover with foil and keep refrigerated.
• Preheat oven to 375°F. Bake noodle casserole, covered with foil, until heated through, about 20 minutes if freshly made or 30 minutes if chilled. Remove foil. Sprinkle crushed potato chips over and continue to bake, uncovered, until top is golden brown and filling bubbles, about 10 minutes longer. Serve hot.

EGG NOODLES WITH LEMON AND HERBS

Steps:

• Fill a large saucepan with cold water, bring to a boil, and add 1 tablespoon salt. Add noodles, and cook until tender but still firm, about 5 minutes. Remove saucepan from heat, drain noodles, and transfer to a bowl.
• Add butter, parsley, chives, lemon zest, remaining 3/4 teaspoon salt, and pepper. Toss to coat noodles with butter and herbs. Serve immediately or keep warm, covered with aluminum foil, until ready to serve.

DIJON-DILL CHICKEN AND NOODLES

Steps:

• In 12-inch nonstick skillet, cook chicken and onion over medium-high heat, stirring constantly, until onion is tender and chicken just begins to brown.
• Stir in soup, mustard and dill weed. Heat to boiling. Stir in noodles; return to boiling. Reduce heat to medium; cover and cook 6 minutes, stirring occasionally.
• Add broccoli; cook uncovered 3 to 4 minutes longer, stirring frequently, until broccoli is crisp-tender. Stir in cream cheese until well blended.

CREAMY DILL NOODLES (OAMC)

Steps:

• Cook noodles in boiling water for 5-7 minutes until tender but firm and then drain into a colander.
• Gradually stir milk into flour until no lumps remain.
• Add remaining ingredients and heat until boiling.
• Continue stirring until mixture begins to thicken and then remove from heat.
• Add noodles to mixture and serve.
• To freeze: Let cool and then transfer to freezer container. Label and freeze.
• To serve: Thaw completely and then bake until heated through. You may have to add a bit of milk to replace some moisture lost in the freezing process.