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Receta Pennsylvania Dutch Corn Noodles
by Global Cookbook

Pennsylvania Dutch Corn Noodles
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  Raciónes: 6

Ingredientes

  • 12 ounce Egg Noodles, Prefer Yolk Free
  • 2 med Onions, Minced
  • 2 Tbsp. Vegetable Margarine
  • 28 ounce Canned Tomatoes, Diced Or possibly 3 C Heaping Fresh Tomatoes Diced
  • 1/4 c. Vegetable Stock, Or possibly Water
  • 3 c. Corn Kernels, Fresh Or possibly Frzn
  • 1/4 c. Minced Parsley
  •     Salt And Pepper, To Taste

Direcciones

  1. A common variation of this dish is the addition of a diced, cooked potato or possibly two.
  2. Bring a large pot of water to a boil and cook noodles in rapidly simmering water, till al dente, about 6 - 8 minutes, or possibly according to package directions.
  3. Drain and set aside.
  4. In a large skillet, saute/fry onions in margarine, over med heat, till starting to brown, about 12 minutes. Add in tomatoes and stock or possibly water, cover, and simmer for 3 - 4 minutes. Stir in corn, parsley, and noodles, and simmer till everything is heated through, another 3 - 4 minutes. Season with salt and lots of pepper.
  5. Makes 6 servings.