| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 5 Tasse | Egg Noodles |
| 4 Esslöffel | Margarine melted |
| 5 | Eggs; (beaten lightly) |
| 1 Tasse | Onion grated |
| 8 x ca. 30 g | mushrooms sliced |
| 2 Tasse | Carrots grated |
| 2 Tasse | zucchini grated |
| 2 Tasse | Cheddar optional |
| 2 Esslöffel | balsamic vinegar |
| 1/2 Teelöffel | black pepper |
| 1/2 Teelöffel | salt |
| 1/2 Teelöffel | cumin |
| 1/2 Teelöffel | sage |
| 1/2 Teelöffel | oregano |
|
Boil noodles til tender - about 10 to 12 minutes.
In a large mixing bowl, combine all spices and mix thoroughly.
In a skillet, saute mushrooms and onions with balsamic vinegar until the liquid is reduced, about 3-4 minutes. Add mixture to spices, along with carrots and zucchini. Mix together well.
Drain noodles and combine with above in mixing bowl. Add melted margarine and eggs. Mix all together.
Cover a 9 x 13 inch baking dish with non-stick spray. Add the mixture and bake at 375 F for 20 minutes; a little longer if you like a darker appearance.
|
|
Anmerkungen zum Rezept:
|
