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How To make Noodle and Mushroom Souffle
9 oz Noodles
18 oz Ground Beef
1 cn Mushrooms
7 Tomatoes
1 Leek
1 pk American Cheese Slices
1 pk Emmental Cheese Slices
4 Eggs
15 oz Cream
Chives frozen, to taste 1 Clove Garlic
1.Cut mushrooms,leek and tomatoes into slices. 2. Cook noodles in saltwater
as directed. 3.Fry the ground beef with the leek and the mushrooms in oil for a short time, season with salt,pepper and garlic. 4.Get a souffle pan and put in as follows ;noodles,tomatoes,cheese, noodles,tomatoes, cheese. The form should be only 3/4 full. Mix eggs,cream, chives,pepper and salt together and pour it over ,evenly. Bake in a 200-220 C oven for 45-50 minutes. Translated by Brigitte Sealing, Cyberealm BBS 315-786-1120
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PREP TIME: 10 minutes
COOK TIME: 5 minutes
SERVES: 2
INGREDIENTS
2 dried soba noodle bundles (each bundle is 90 to 100 grams or 3 to 3 1/2 ounces)
3 tablespoons perilla oil
2 to 2 1/2 tablespoons soy sauce
1 teaspoon unseasoned rice vinegar
1 teaspoon granulated sugar
2 tablespoons toasted sesame seeds
1 sheet roasted dried seaweed (Korean gim or Japanese nori), unseasoned
Julienned cucumber (optional garnish)
Shredded cooked chicken (optional garnish)
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