Toll House Restaurant Noodle Ring Recipes
NOODLE RING
Rich and creamy. Great for company or holiday dinner. Looks beautiful with peas or geen beans or corn in the center of the ring.
Provided by LizCl
Categories < 60 Mins
Time 1h
Yield 5-6 serving(s)
Number Of Ingredients 7
Steps:
- Cream the cheese with the eggs, sugar and salt.
- Stir in the noodles.
- Turn into a buttered 8 inch ring mold.
- Sprinkle with the bread crumbs and butter.
- Bake at 375 degrees for 40 minutes or until browned.
- Unmold carefully.
Nutrition Facts : Calories 426.9, Fat 26.5, SaturatedFat 14.2, Cholesterol 170.5, Sodium 724.9, Carbohydrate 38.1, Fiber 1.3, Sugar 12.1, Protein 10
TOLL HOUSE RESTAURANT NOODLE RING
This recipe comes from the book: "Toll House, Tried and True Recipes", a compilation of recipes, written by the Chef/Owner, Ruth Wakefield. The noodle ring requires a ring pan; I use a 10-inch diameter pyrex ring pan. This recipe is for the noodle ring only, the center can be filled with your choice of a wide variety of options, such as creamed mushrooms, or any vegetable for the vegetarian version. The restaurant used creamed lobster, or creamed chicken as well as creamed veggie versions. The filled ring makes a great centerpiece for a vegetarian Thanksgiving dinner; or a centerpiece dish for a holiday buffet table.
Provided by lynnski LA
Categories Healthy
Time 1h
Yield 1 ring mold, 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350-degrees and place a pan of water, large enough to hold a ring mold in the oven to warm while your making the recipe.
- Cook noodles according to package directions, drain and set cooked noodles aside, until later.
- In a large bowl, combine all the other ingredients and mix well.
- Add the cooked noodles and combine with the other ingredients.
- Pour ingredients into a buttered ring mold, and place the ring mold into the pan of warm water in the oven.
- Bake for about 30 minutes.
- Remove the baked dish and let it cool down enough until it can be unmolded onto a plate.
- Fill center with your choice of vegetables.
Nutrition Facts : Calories 206.6, Fat 6.2, SaturatedFat 2.6, Cholesterol 138.2, Sodium 510.1, Carbohydrate 27.4, Fiber 1.2, Sugar 1.2, Protein 9.8
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