Noodles Lorraine Recipes

MAC AND CHEESE LORRAINE

Steps:

• Heat water for pasta, salt water and cook pasta to al dente.
• While pasta water comes to boil, heat extra-virgin olive oil, 1 turn of the pan, in a deep skillet over medium-high heat. When oil is hot, add bacon and crisp, 5 to 6 minutes. Remove with a slotted spoon and drain on paper towels. Add onions and cook 10 minutes until soft and beginning to caramelize. Add wine and cook out, 1 minute.
• While onions cook, heat a sauce pot over medium heat. Add butter, melt and whisk in flour. Cook 1 minute then whisk in stock and milk and bring to a bubble. Thicken a few minutes then season with salt and pepper. Melt in cheese stirring it in a figure-8 motion with a wooden spoon. Add nutmeg and mustard and adjust salt and pepper.
• Drain pasta, toss with onions and stir in cheese sauce to coat. Top with crispy bacon and serve.

POLISH NOODLES (COTTAGE CHEESE AND NOODLES)

Steps:

• Melt butter in a saucepan over medium heat. Cook and stir onion in melted butter until softened, 7 to 10 minutes.
• Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain and return to the pot.
• Stir butter and onion mixture, cottage cheese, sour cream, sea salt, and black pepper into the noodles. Place the pot over medium heat; cook and stir until heated through and warm, 5 to 8 minutes.

CLASSIC QUICHE LORRAINE

Steps:

• In a skillet over medium-high heat, cook the bacon until crisp; transfer bacon to a paper-towel lined plate using a slotted spoon; let bacon drain.
• Discard all but 1 tablespoon bacon drippings from pan.
• Add in onion and shallot; stir/saute for 5 minutes or until tender; stir in parsley.
• In a mixing bowl, whisk together the eggs, half-and-half, mustard, nutmeg, salt, and pepper; add in onion mixture and bacon; stir to combine.
• Sprinkle cheese over the bottom of the pie shell.
• Pour egg mixture over all.
• Bake in a 350 degree oven for about 40-45 minutes or until knife inserted into center comes out clean (cover pie crust edges as appropriate if become too brown).
• Let stand for 10 minutes.
• Cut into wedges and serve.

NOODLES LORRAINE

Steps:

• Preheat oven to 375.
• Cook noodles according to package directions, drain.
• In small saucepan, melt butter and cook onion until transparent.
• In large bowl, combine eggs, salt and nutmeg.
• Add noodles, butter, onion mixture, sour cream, bacon and cheeses.
• Place in 2 quart baking dish.
• Bake 45 minutes or until brown.

BRONNA'S FAMILY'S FAVORITE NOODLES

Steps:

• Sift 1 cup flour, salt, and baking powder together into a bowl. Add half-and-half, egg yolks, butter, and cream of tartar; mix with a fork until well combined. Add remaining flour, 1 tablespoon at a time, until dough forms a ball.
• Knead dough on a well-floured board, adding more flour as necessary, until no longer sticky. Roll out as thin as possible, then let stand for 20 minutes.
• Cut dough into strips and separate. Let sit until dry, about 30 minutes.
• Bring chicken broth to a boil in a large pot. Add noodles and cook, uncovered, until soft with no bite and the broth has thickened, 15 to 25 minutes.

NOODLES FLORENTINE

Steps:

• In a large saucepan, cook noodles according to package directions until tender. , In another saucepan, melt butter; stir in flour until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the spinach, nutmeg, salt and pepper. Drain noodles. Add to spinach mixture; toss gently to coat. , Transfer to a greased shallow 2-qt. baking dish; sprinkle with cheese. Cover and bake at 350° for 20 minutes or until heated through.

OMELET LORRAINE

Steps:

• In a small bowl, beat the eggs, milk, onion, salt and pepper. Lightly grease a 10-in. nonstick skillet and place over medium heat. Add egg mixture. As eggs set, lift edges, letting uncooked portion flow underneath. , When eggs are set, sprinkle bacon, cheese and parsley over 1 side; fold omelet over filling. Cover and let stand for 1 minute or until cheese is melted.