Recipes

Light and tangy, this yummy soup is great any time you’re hungry for something healthy and delicious!

SPICY PORK SOUP WITH WINTER GREENS

Level – EASY
Total Time: 40 minutes
Cook Time:  30 minutes
Serves: 4 servings

INGREDIENTS:
1 lb ground pork
2 cloves garlic – finely chopped
2 tsp peeled and finely grated ginger
1 tsp Sichuan peppercorns, crushed
3/4 crushed red pepper flakes
1 tsp cumin seed, coarsely chopped
2 tsp vegetable oil
4 cups low-sodium chicken broth
1 bunch winter greens (such as Swiss chard, mustard greens, beet greens, kale or turnip greens) torn or large chop
4 scallions thinly sliced
2 Tbsp reduced sodium soy sauce
1 package cooked Grandma’s Frozen Egg Noodles

DIRECTIONS:
Bring large pot of water to a rolling boil and cook Grandma’s Frozen Egg Noodles according to package directions.

While noodles are cooking, mix pork, garlic, ginger, Sichuan peppercorns, red pepper flakes, and cumin in a medium bowl.  Heat oil in large pot over medium heat. Add pork mixture; season with salt and pepper and cook. Stir until browned and cooked through breaking up meat into chunks, about 8 – 10 minutes.

Add broth and bring to a boil; reduce heat and simmer until flavors meld, 15 to 20 minutes. Add greens of your choice, scallions and soy sauce.  Cook, stirring occasionally until greens are tender, about 5 to 8 minutes. Season with salt and pepper if needed.

Drain and divide cooked noodles among bowls,  ladle soup over noodles and enjoy! (We used Grandma’s Frozen Spaghetti Egg Noodles for our recipe, but Grandma’s Frozen Wide Egg Noodles work just as well!)

Beautiful and mouthwatering! Shrimp Scampi and Grandma’s Frozen Wide Egg Noodles make any meal a celebration!

SHRIMP SCAMPI AND EGG NOODLES

Level – EASY
Total Time: 30 minutes
Cook Time: 20 minutes
Serves: 4 servings

INGREDIENTS:
1 lb large (16-20 count) shrimp (with tail on for presentation*)
2 Tbsp light olive oil
2-3 Tbsp butter
1 small shallot, minced
4 garlic cloves, slivered or 1 Tbsp minced garlic
1/2 to 1 tsp red pepper flakes
1 tsp basil
1/2 cup white wine (we recommend ALVERDI Pinot Grigio)
2 Tbsp finely chopped parsley
2 Tbsp lemon juice
Freshly ground black pepper to taste
Salt
1 package cooked Grandma’s Frozen Wide Egg Noodles

* Whether you prepare shrimp with the shell on or off is your choice. Shrimp cooked in their shells have more flavor but are a bit messy. If you shell the shrimp before you cook them, they’ll be easier to eat. For our recipe, we cooked them in their shells and they were AMAZING! (We didn’t even mind licking the butter off our fingers!)

DIRECTIONS:
In a large pot bring water to a rolling boil. Cook Grandma’s Frozen Wide Egg Noodles according to directions on the package.

Heat a sauté pan on high heat, then reduce to medium heat and add olive oil and butter. Once the butter melts, foams and subsides, add garlic, red pepper flakes, and basil.

Sauté for a minute or so until edges of garlic begin to brown, then add shrimp to the pan. Add white wine and stir to coat the shrimp with butter, oil and wine. Spread shrimp evenly in the pan, increase heat to highest setting and let wine boil vigorously for 2-3 minutes.

Turn shrimp over so cooked sides are facing up and boil wine for another minute. Remove pan from heat and add parsley and toss to combine. Add lemon juice. Salt and pepper as desired.

Drain noodles and toss with chopped parsley and pepper flakes. Place desired amount of noodles on each plate, top with shrimp and ladle any remaining pan sauce over each dish. Serve immediately with crusty bread for added crunch (and prepare for rave reviews)!

Savory beef, vegetables, and Grandma’s Frozen Wide Egg Noodles in a bowl is a delectable alternative to the traditional meat and potatoes meal. Perfect for Sunday dinner!

CHINESE-STYLE STOVE-TOP POT ROAST WITH NOODLES

Level – INTERMEDIATE
Total Time: 4  hours
Cook Time: 3 1/2 hours
Serves: 6 – 8 servings

INGREDIENTS:
4 tsp peanut oil, divided
1 – 2 1/2 lb sirloin tip roast, trimmed
1 tsp Chinese five-spice powder
1/4 tsp kosher salt
5 cups fat-free, low sodium beef broth
1/2 cup dry white wine
1/4 cup thinly sliced peeled fresh ginger
3 Tbsp low sodium soy sauce
1/4 tsp crushed red pepper
4 garlic cloves, crushed
3 star anise
2 cups sliced shiitake mushrooms caps
2 cups (2 inch) julienne-cut carrots (about 2 large)
4 baby bok choy, halved lengthwise (about 1 3/4 pounds)
1/4 cup thinly sliced green onions
1 package cooked Grandma’s Frozen Wide Egg Noodles

DIRECTIONS:
Heat 2 teaspoons oil in a large Dutch oven over medium heat. Sprinkle five-spice powder and salt evenly over the roast and put in pan. Cook about 5 minutes turning to brown on all sides. Add the broth, wine, ginger, soy sauce, red pepper, cloves, and anise to the pan and simmer. Reduce heat, cover and simmer 3 1/2 hours or until the meat is tender. Remove meat from pan and cover to keep warm.

Heat large pan of water to a rolling boil and prepare Grandma’s Frozen Wide Egg Noodles according to package directions.

Strain the meat’s cooking liquid through a sieve over a bowl and discard the solids. Heat the remaining 2 teaspoons of oil in a pan over medium heat. Add mushrooms and carrots to the pan and sauté 5 minutes, then add bok choy and 4 cups reserved cooking liquid and cook five minutes, or until bok choy is tender.

Drain noodles and divide evenly among 8 bowls. Shred meat with two forks and arrange about 3 ounces of meat over each serving. Top each bowl with 2 tablespoons vegetable mixture and 1/2 cup broth. Place 1 bok choy half on each serving with 1 1/2 teaspoons green onions. Delicious!

It’s called comfort food!  Classic Chicken and Noodles made with Grandma’s Frozen Wide Egg Noodles has that wonderful taste of home and it’s a winner every time!

CHICKEN AND NOODLES

Level – EASY
Total Time: 1 1/2 hours
Cook Time: 1 hour
Serves: 6 servings

INGREDIENTS:
1 – 2 to 3 lb whole chicken cut up bone in/skin on
1 Tbsp (extra light) olive oil
3/4 cup chopped onion
1 large carrot divided
1 large stalk celery divided
2 garlic cloves chopped fine
3/4 tsp poultry seasoning
3 to 4 sprigs of fresh thyme left whole
1/4 tsp each salt and pepper
4 cups chicken broth divided
1 package frozen peas
1 package Grandma’s Frozen Wide Egg Noodles

DIRECTIONS:
Heat olive oil in a large deep skillet or Dutch oven. Add onion and half of the carrot and celery, finely chopped. Sauté for 3 minutes until onion is clear, then add garlic, salt, and pepper and stir for one more minute until garlic is very fragrant. Add chicken pieces, thyme, poultry seasoning and 3 cups of the chicken broth and bring to a boil. Cover and reduce heat to low. Simmer for 30 to 40 minutes until chicken is cooked through. Remove chicken and place on platter to cool.

Remove thyme sprigs and discard. Add remaining carrot and celery (with a larger chop), thawed Grandma’s Frozen Wide Egg Noodles, and remaining 1 cup of chicken broth. Cover and cook over medium heat for 15 to 20 minutes stirring occasionally.

While noodle mixture is cooking, remove skin and bones from chicken and discard. Shred or chop chicken meat and set aside. When noodles are tender add the chicken and frozen peas to the pot and stir. Cover and simmer for 5 more minutes.

Rumor has it that the ultimate Chicken and Noodles comfort food is served over mashed potatoes – but we’ll let you decide! We served it on the side with freshly steamed veggies (instead of mixing in the frozen peas). Either way – YUM!! (This recipe is also great with shredded beef.)

This is the simplest recipe ever, and it makes a wonderful side dish for any meal – simple to elegant!

FAST AND EASY VEG N’ NOODLE SIDEDISH

EASY!!!
Prep time: 10 minutes
Cooking time: 20 minutes
Servings: Serves 4 to 6

Prepare Grandma’s Frozen Wide Egg Noodles according to package directions.

Choose your favorite fresh veggies – broccoli, cauliflower, baby carrots, red, yellow, green, and orange
bell peppers – whatever you’d like to make your dish colorful and delicious! Feel free to add some frozen
vegetables as well. While noodles are cooking, cut up veggies to desired size and steam until tender.

Drain vegetables, return to pan and add your favorite bottled Alfredo sauce and simmer 2-3 minutes until warm.
Toss with your favorite Grandmas Noodles and serve!

SIMPLE and Scrumptious!

Enjoy the fresh, traditional flavors of summer anytime of the year with Grandma’s Noodles and this flavorful combination of veggies and bacon!

TASTE OF SUMMER BLT NOODLES

Level: INTERMEDIATE
Prep time: 15 minutes
Cook time: 30 minutes
Servings : 4 servings

INGREDIENTS:
4 strips of bacon, diced
2 cups halved grape tomatoes
1 teaspoon sugar
1 cup thinly  sliced leeks
1/2 cup dry white wine
1 cup low sodium chicken broth
1 teaspoons red wine vinegar
1/2 teaspoon red pepper flakes
1 – 11 ounce package Grandma’s Frozen Spaghetti Noodles
2 cups fresh spinach leaves
1/2 teaspoon minced fresh thyme

DIRECTIONS:
Thaw Grandma’s Frozen Noodles according to package directions. Start pot of water and turn up heat to bring to a rolling boil. Add noodles and cook while preparing meat and vegetables.

Cook bacon in a large non-stick skilled over medium heat until crisp. Transfer meat to a paper towel lined plate and pour off all but one Tblsp. of drippings from the pan. Caramelize tomatoes and sugar in the remaining drippings over medium heat, about 5 minutes, or until they begin to brown. Add leeks and saute until wilted, about 3 to 4 minutes.

Deglaze the skillet with wine and simmer until liquid is nearly evaporated. Add chicken broth, vinegar, and pepper flakes, and simmer until liquid is reduced by about a third, or about 5 minutes.

Add spinach, thyme, and cooked bacon to tomato mixture. Transfer cooked pasta from cooking pot to skillet with tongs and toss with remaining ingredients. Divide pasta among plates and garnish with toasted garlic bread crumbs or thinly grated cheese. This colorful dish makes a delightful meal or side dish – summer or winter!

You’ll love this dish because it’s quick and delicious! You can make the sauce and allow it to simmer gently on low heat while your noodles are cooking. If the sauce thickens a bit, just add a spoonful of pasta water and stir, then serve immediately!

NOODLES WITH WALNUT-GORGONZOLA SAUCE

Level: EASY     
Prep time: 20 minutes
Cook time: 20 minutes
Serves: 4 to 6

INGREDIENTS:
1/2  cup shelled walnuts
4 Tblsp. unsalted butter
1 cup heavy cream
3 oz. mild sweet Gorgonzola cheese cut into small pieces
olive oil
salt to taste
11 oz. Grandmas’s Frozen Spaghetti Noodles cooked according to package directions

DIRECTIONS:
Put pot of water on stove and heat to boiling. Begin thawing Grandma’s Frozen Noodles on plate or paper towel according to package directions.  After 15 to 20 minutes separate noodles and place in boiling water.

Meanwhile, preheat oven to 350 F.  Scatter walnuts on a lightly oiled baking sheet, place in oven and roast for about 2 minutes until lightly golden. Remove from the oven and gently chop in food processor. Set aside in a small bowl until ready to use.

As noodles are cooking, heat butter in a large skillet over medium heat. When butter begins to foam add most of the walnuts and stir once or twice to coat the nuts. Add cream and Gorgonzola and season with salt to taste. Reduce heat to simmer until sauce has a medium-thick consistancy. Stir occasionally for 2 or 3 minutes. Turn off heat.

When noodles are almost done, scoop out and set aside 1/2 cup of cooking water. Drain noodles and put in skillet with the sauce over low heat. Mix until sauce and noodles are combined well. Add reserved cooking water if more moisture is needed to thin sauce and coat the noodles. Adjust seasoning, sprinkle remaining walnuts over the top and serve immediately! DE-licious!!

This time tested Grandma’s favorite is a wonderful addition to even your most elegant meal. It’ll become a family favorite!

ASPARAGUS AND NOODLES

Level: EASY
Prep time: 10 minutes
Cook time 30 minutes
Serves: 4-6 servings

INGREDIENTS:
1 cup toasted pine nuts
1 clove garlic
1 lb. fresh asparagus
2 Tbsp. olive oil
1/2 cup red pepper, sliced thin
1/2 cup chopped onion
4 Tbsp. butter
2-6 oz. grated parmesan cheese
11 oz.pkg Grandma’s Frozen Wide Egg Noodles
salt and pepper to taste

DIRECTIONS:
Begin by preparing noodles according to package directions. While noodles are cooking, break woody ends from asparagus and discard. Cut in 1″ diagonal slices, leaving tips whole.

Melt 2 Tbsp. butter in skillet over medium heat and add olive oil. Saute’ asparagus, onion, garlic, and red peper until asparagus is tendar crisp. Season with salt and pepper. Lower heat.

Drain noodles and add to skillet along with remainder of butter and the parmesan cheese. Toss gently until heated through and serve immediately! Yummm!

Remember those chilis you froze last fall? Use them in this yummy dish and warm up your sweetheart with a special dinner for two (or the entire family)!

GREEN CHILI CHICKEN AND NOODLE BAKE

Level – EASY
Total Time: 90 minutes
Cook Time: 60 minutes
Serves : 8-10 servings

INGREDIENTS:
3 Chicken breasts, diced, salted and peppered
1 Large onion, diced small
2 Cloves of garlic, minced
1 1/2 cups chopped green chilies
1 can tomatoes with jalapenos
1 can cream of chicken soup (or mushroom)
1/2 can of milk (to clean out soup can)
2 cups chicken stock
8 oz. cheese (American, Cheddar, Colby, or Monteray Jack), grated
16 oz. package of Grandma’s Frozen Wide Egg Noodles, thawed and separated

DIRECTIONS:
Preheat oven to 350 degrees.

Combine ALL ingredients in large mixing bowl, stir together making sure noodles are separated. Pour into pre-oiled large baking dish. Cover with tight fitting lid or seal with foil. Bake in pre-heated oven for 1 hour (or until bubbly in the middle). Remove from oven, sprinkle with additional cheese, cover and let rest for 15 minutes.

NOTE: This recipe contains milk and will have a tendency to boil-up so be sure that your baking dish is tall enough to handle this (or place on cookie sheet to catch any splatters). Also, if you mix the ingredients in the baking dish, it will tend to stick to the sides, so mixing ahead in a separate bowl is recommended.

Every bite of this creamy tetrazzini is a scrumptious delight. Compliment with your favorite greens, special dessert, and ruby red wine, and you’ll have an awesome dinner to remember!

NO-BAKE TURKEY TETRAZZINI

Level – Intermediate
Total Time: 1 hour 35 minutes
Cook Time: 1 hour
Serves : 8 servings

INGREDIENTS:
2 tablespoons vetable oil
1 shallot, chopped
1 garlic clove, minced
1 pound mushrooms, sliced
3 tablespoons chopped parsley
2 tablespoons thyme leaves
2 bay leaves
Salt and pepper to taste
2 cups low sodium chicken broth
4 tablespoons butter
1/4 cup flour
1 cup milk
4 pounds cooked turkey breast, chunks or tenders
1 11 oz. package cooked GRANDMA’S FROZEN SPAGHETTI EGG NOODLES
3-4 Tablespoons fresh Parsley, chopped

DIRECTIONS:
Coat a skillet with oil and put over medium heat. Add shallot and garlic, cook, stirring, until translucent, about 3 minutes. Add the mushrooms and herbs and saute for 3 to 5 minutes until lightly browned. Season with salt and pepper. Transfer the mushrooms to a glass bowl and set aside.

Heat the chicken broth in a medium saucepan and keep warm over low heat. Melt butter in the skillet and stir in the flour to make a roux. Cook, stirring constantly, for 3 minutes. Whisk in the warm stock and stir vigorously to avoid lumps. Continue for 5 minutes until the sauce is thickened and smooth. Add milk, reserved mushrooms, and turkey. Cook and stir until heated through – do not let boil. Fold in the cooked noodles and parsley. Mix to combine. Serve and ENJOY!

BAKED TURKEY TETRAZZINI option
This dish can also be baked. In addition to the above ingredients, you will need:

1 egg yolk, lightly beaten
1/2 cup bread crumbs
1/2 cup grated Parmesan
1/2 cup sliced almonds, toasted

Add egg to milk, reserved mushrooms, and turkey. Cook and stir until heated through – do not let boil. Fold in the cooked noodles and parsley.

Spoon into a buttered 9 x 13-inch baking pan and smooth out with a spoon. Sprinkle with bread crumbs and Parmesan cheese. Bake in a preheated 350 degree oven until the sauce bubbles and a top crust has formed – 20 to 30 minutes. Garnish with toasted almonds before serving.

FYI: Tetrazzini can be made with any type of diced fowl or seafood. Experiment by substituting other varieties of nuts and grated hard cheeses. Add wine or sherry and stock vegetables such as onions, celery, and carrots for added texture and flavor. Garnish with lemon or parsley.