Meatballs And Noodles Romanoff Recipes

MEATBALL STROGANOFF WITH NOODLES

Steps:

• In a large bowl, combine flour and salt. Make a well in the center. Beat egg yolks, egg and water; pour into well. Stir together, forming a dough. Turn dough onto a floured surface; knead 8-10 times. Divide into thirds; roll out each as thin as possible. Let stand for 20 minutes or until partially dried. Cut into 1/4-in. strips, then into 2-in. pieces; set aside., In another large bowl, combine the egg, ketchup, oats, onion and salt. Crumble beef over mixture; mix well. Shape into 1-1/2-in. balls. , Place meatballs on a greased rack in a shallow baking pan. Bake, uncovered, at 400° for 10-15 minutes or until no longer pink; drain., In a large saucepan, combine the soup, sour cream, milk and paprika; heat through. Add meatballs; cover and cook until heated through, stirring frequently., In another saucepan, bring water and salt to a boil; add noodles. Cook for 12-15 minutes or until noodles are tender; drain. Toss with butter and parsley. Serve with meatballs.

MEATBALLS AND NOODLES ROMANOFF

Steps:

• Make a sauce by melting 2 tablespoons of the butter in a saucepan. Stir in flour and flavoring packet from box of Noodles Romanoff. Add milk and cook until thickened.
• Add meatballs to sauce and heat through.
• Cook the noodles from the box separately. Drain. Toss with parsley flakes and remaining butter.

MEATBALLS ROMANOFF

Steps:

• MAKE AHEAD MEATBALLS.
• Heat oven to 400°F.
• Mix all ingredients thoroughly, shaping into 1" balls. Place in ungreased jelly roll pan.
• Bake about 10 minutes or until browned. Cool meatballs in pan about 5 minutes.
• Either freeze in 1 quart freezer container, or set to the side to use in Noodles Romanoff.
• SAUCE.
• Melt butter in large skillet. Remove from heat.
• Blend in flour, cheese.
• Gradually stir in milk.
• Heat to boiling, stirring constantly with a whisk (this will help beat out the lumps). Boil & stir 1 minute.
• Add meatballs. Reduce heat. Cover & simmer for 10 minutes.
• While meatballs simmer, cook egg noodles as directed on package. Drain & stir butter and parsley flakes into noodles.
• Serve meatballs with sauce over noodles.
• **Note**.
• This does not make a lot of cheese sauce, so you may need to either double the sauce, or adjust the milk & flour to your desired consistency. I prefer to keep mine at about medium thickness.

BEEF AND NOODLES ROMANOFF

Steps:

• Cook noodles as directed on package; drain and cover to keep warm.
• Meanwhile, in 10-inch skillet, cook ground beef over medium-high heat 5 minutes, stirring frequently; drain. Stir in garlic. Reduce heat to medium; cook 1 to 2 minutes, stirring occasionally, until beef is thoroughly cooked.
• Reduce heat to medium-low. Stir in cheese and milk. Cook 5 to 6 minutes, stirring frequently, until mixture is thoroughly heated. Stir in sour cream, cooked noodles, parsley and poppy seed. Cook 1 to 2 minutes, stirring frequently, until mixture is thoroughly heated.

NOODLES ROMANOFF

Steps:

• Bring a large pot of lightly salted water to a boil. Add noodles and cook for 8 to 10 minutes or until al dente; drain.
• While noodles are cooking, combine the sour cream, 1/4 cup cheese, chives, salt and pepper in a medium bowl. Mix together.
• Stir butter into drained noodles, then stir in sour cream mixture. Place on a warm platter and sprinkle with remaining 1/4 cup cheese.

NOODLES ROMANOFF II

Steps:

• In a large pot with boiling salted water cook egg noodles until al dente. Drain.
• In a large bowl mix together the sour cream, 1/4 cup of the grated Parmesan cheese, chives, salt, ground black pepper, and garlic.
• Stir in butter or margarine to hot egg noodles. Stir in sour cream mixture.
• Arrange noodles on warm platter and sprinkle with remaining 1/4 cup of grated Parmesan cheese.

NOODLES ROMANOFF RECIPE - (3.7/5)

Steps:

• Boil noodles in salted water until done. Follow noodle package directions for the time. Drain noodles and return them to the pot. Add butter. Stir until melted in the noodles. Add all remaining ingredients and serve hot. If you have any leftovers, reheat them with a tablespoon or 2 of milk, as the cheese mixture soaks into the noodles.

NOODLES ROMANOFF

Steps:

• 1. Cook noodles as directed on package or in recipe.2. While noodles are cooking, mix sour cream, 1/4 cup cheese, the chives, salt, pepper and garlic.3. Drain noodles. Stir butter into noodles. Stir in sour cream mixture. Place on warm platter. Sprinkle with 1/4 cup cheese.NUTRITION FACTS: 1 Serving (about 2/3 cup): Calories 230 (Calories from Fat 145) Fat 16g (Saturated 10g) Cholesterol 70mg Sodium 290mg Carbohydrate 16g (Dietary Fiber 1g) Protein 6g % DAILY VALUE: Vitamin A 12% Vitamin C 0% Calcium 12% Iron 4% DIET EXCHANGES: 1 Starch 1/2 High-Fat Meat 2 FatLighter Noodles Romanoff: For 7 grams of fat and 190 calories per serving, use reduced-fat sour cream and grated fat-free Parmesan cheese topping. Decrease butter to 1 tablespoon.From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

TANGY MEATBALLS OVER NOODLES

Steps:

• In a large bowl, combine the first five ingredients. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls. Place meatballs on a greased rack in a shallow pan. Bake, uncovered, at 350° for 20 minutes; drain., With a slotted spoon, transfer meatballs into a greased 2-1/2-qt. baking dish. Combine gravy, brown sugar, vinegar, ginger and cloves; pour over meatballs. Cover and bake 30 minutes longer or until meat is no longer pink. Meanwhile, cook noodles according to package directions; drain. Serve with meatballs.