Ingredients

1 Pkg   Bessie’s Al Dente Noodles

2 Tbsp   Extra Virgin Olive Oil

3 lbs   Mussels

2   Onions (Thinly Sliced)

2   Cloves of Garlic

½ Tsp  Red Pepper Flakes

1 Tbsp Capers

1 Cup Green Onions

1 Cup Diced Tomatoes

¼ Lb Hot Italian Sausage (Sliced)

½ Cup White Wine

1 Dash Salt

1 Dash Pepper

French Bread

Directions

Heat the olive oil in a large lidded pot or Dutch oven over a medium-high flame. Sauté the sliced onions until soft and translucent, about 3 minutes. Add the garlic, salt, red pepper flakes, capers and sauté for another minute or so, until very fragrant. Add the tomatoes and Italian Sausage and toss to combine. Allow the tomatoes to sweat and the sausage to brown, stirring occasionally, until the tomatoes have begun to release their juices, about 8 minutes. Add the wine and scrape up any brown bits that have formed on the bottom of the pan. Simmer for a minute or so, until some of the alcohol has burned off, then fold in the green onions and mussels. Turn the heat to low, cover the pot, and cook until the mussels have opened, 5-10 minutes, depending on the size of your mussels.  Meanwhile, prepare Bessie’s Noodles according to package instructions. Discard any shells that have failed to open and serve immediately straight from the pot over Bessie’s Egg Noodles and French Bread for Dipping.

Ingredients

½ Cup Asparagus cut into slices

1 cup Red onion thinly sliced

1 pinch Red pepper flakes

2 tsp Fresh garlic finely chopped

To taste-   Freshly ground pepper & Sea Salt

1 Tbsp Olive Oil

1 Small yellow pepper thinly sliced

1 Onion thinly sliced

1 Cup Halved grape tomatoes

2/3 cup Half & Half Cream

1 Tsp Cornstarch

1 Tbsp Butter

¼  Cup Fresh basil, chopped

¼  Cup Parmigiano-Reggiano

1 Pkg.  Bessie’s Al Dente Noodles

Directions

In a large heavy skillet, heat the oil over medium-high heat. Add the chicken pieces to the pan and sauté on each side until they are lightly browned on both sides. Transfer the chicken to a plate and set aside. Add the bell pepper, onion, mushrooms and garlic to the pan and sauté over medium heat until the onion and peppers are tender. About 5 minutes. Season with salt and pepper. Add the wine and simmer until the liquid is reduced by half. About 3 minutes. Add the can of tomatoes, broth Capers, sugar, bay leaf and parsley. Return the chicken pieces to the pan along with the juices and continue simmering, covered, over medium low heat until the chicken is thoroughly cooked. About 30 minutes. Garnish with fresh chopped parsley. Heat & Serve on a bed of Bessie’s Al Dente Noodles.

Ingredients

1 Pkg   Bessie’s Al Dente Noodles

3-4 lb   Chicken (Cut-up) Or you can use 2lb of Chicken tenderloins for boneless.

¼ Cup Canola oil

1 Onion (Minced)

2 Cups Chicken Broth

1 Cup Flour

6 oz Tomato Paste

3 Tbsp Hungarian Sweet Paprika

1 Can diced tomatoes

1 Dash Salt

1 Dash Pepper

½ cup Sour Cream

Chopped Parsley (optional to garnish)

Directions:

Heat oil in a 6-qt. saucepan over medium-high heat. Season chicken with salt and pepper and lightly coat with flour. Working in batches, cook, flipping once, until browned, 8–10 minutes. Transfer chicken to a plate; set aside. Add onion to pan; cook, stirring occasionally, until soft, about 8 minutes. Add paprika; cook, stirring, for 2 minutes. Return chicken and its juices to the pan. Add stock, tomatoes and bring to a boil. Reduce heat to medium-low and simmer, partially covered, until chicken is fully cooked, about 30 minutes. Transfer chicken and sauce to a serving platter; spoon sour cream over top and garnish with more paprika. Serve Paprikash over Bessie’s Al Dente Egg Noodles.

Ingredients

1 Pkg   Bessie’s Al Dente Noodles

6-8 oz   Deli Sliced Corned Beef

1 15oz Can   Sauerkraut (Drained)

2 Cups Shredded Swiss cheese

½ Cup   Thousand Island Dressing

½ Cup Milk

 1 Tbsp Mustard

1 Tsp Caraway Seed

2 Slices of Rye or Pumpernickel Bread

1 Tbsp Melted Butter

1 Dash Salt

1 Dash Pepper

Directions:

Grease or spray a 13x9-inch baking dish with cooking spray.

Prepare Bessie’s Noodles According to Package Instructions.

Cut corned beef into small pieces; add to Bessie’s Noodles with sauerkraut, cheese, and caraway seeds. Pour noodle mixture into the baking dish.

In another bowl, whisk together the dressing, milk, and mustard. Spoon evenly over the noodle mixture. Put torn bread into food processor and pulse to make small crumbs. Toss with the melted butter then sprinkle over the casserole. Bake in preheated 350° oven for 25 to 35 minutes.
 

Serves 6

Ingredients

1 Pkg   Bessie’s Al Dente Noodles

1 lb   Ground Beef

1 lb Pork Sausage

1 lb Velveeta (Cubed)

2 8oz Cans Tomato Sauce

1 10oz Package Frozen Corn

1 Bell Pepper (Diced)

4 oz. Sliced Mushrooms

1 Dash Salt

1 Dash Pepper

Directions:

Preheat the oven to 350 degrees F (175 degrees C).
Prepare Bessie’s Noodles according to package directions.  Meanwhile, crumble the ground beef and pork into a large skillet over medium heat. Add the onion to the meat once there are juices in the pan. Cook and stir until onion is tender and meat is no longer pink. Drain grease.
Transfer the meat and onion to a 9x13 inch baking dish, and mix in the egg noodles, cheese, tomato sauce, corn, green pepper and mushrooms.
Bake for 45 minutes in the preheated oven, until bubbling hot and lightly browned on the top.

Ingredients

4-6 Pork Tenderloins (1/2 in thick)

5 Tbsp unsalted butter

½ cup Cognac

¼ cup dry white wine

½ cup beef base

1 lb sliced portabella mushrooms

¼ cup diced onions

1 pint half and half cream

¼ cup whipping cream

To taste-  salt & freshly ground pepper

1 Pkg.  Bessie’s Al Dente Noodles

Directions

Brown the pork in 2 tablespoons of the butter in a large heavy skillet over moderately high heat; remove to a shallow baking dish, cover with foil and keep warm. Deglaze the skillet with Cognac or good brandy and wine, add broth and reduce by two-thirds; pour over the pork, re-cover and set in a warm oven 250 degrees F.

Add the remaining 3 tablespoons of butter to the skillet and sauté mushrooms and onions 5-7 minutes or until mushrooms are limp and juices have evaporated. Add half and half and cream and simmer over medium low heat 10-15 minutes until cream reduces by half and is the consistency of a thin white sauce. Add pork medallions and juices into the skillet. Season with salt and pepper.  Heat & Serve on a bed of Bessie’s Al Dente Noodles.

Ingredients

4 Chicken thighs

2 Chicken Breasts

½ cup All purpose flour

2 tsp Sea Salt

To taste-   Freshly ground pepper

3 Tbsp Olive Oil

1 Large green pepper thinly sliced

1 Onion thinly sliced

1 Cup Sliced mushrooms

3 Garlic cloves. Finely chopped

½ Tsp Sugar

1 Bay Leaf

¾ Cup Dry white wine

1 cans (28oz) un-drained diced tomatoes

¾ cup Chicken broth

3 Tbsp Drained Capers

2 Tbsp  Dried parsley

1 Pkg.  Bessie’s Al Dente Noodles

Parsley (Optional)

Directions

Sprinkle the chicken pieces with salt and pepper. Dredge the chicken pieces in the flour to coat lightly.

In a large heavy skillet, heat the oil over medium-high heat. Add the chicken pieces to the pan and sauté on each side until they are lightly browned on both sides. Transfer the chicken to a plate and set aside. Add the bell pepper, onion, mushrooms and garlic to the pan and sauté over medium heat until the onion and peppers are tender. About 5 minutes. Season with salt and pepper. Add the wine and simmer until the liquid is reduced by half. About 3 minutes. Add the can of tomatoes, broth Capers, sugar, bay leaf and parsley. Return the chicken pieces to the pan along with the juices and continue simmering, covered, over medium low heat until the chicken is thoroughly cooked. About 30 minutes. Garnish with fresh chopped parsley. Heat & Serve on a bed of Bessie’s Al Dente Noodles.

Ingredients

1 Pkg   Bessie’s Al Dente Noodles

¼ Cup  Margarine

¼ Cup   All Purpose Flour

2 CupsMilk

4 oz  Velveeta Cheese

1 Can Cream of Mushroom Soup

4 oz Dried Beef (Sliced)

1 Cup Potato chips (Crushed)

1 Dash Salt

1 Dash Pepper

Directions:

Preheat the oven to 350 degrees F (175 degrees C).

Prepare Bessie’s Egg Noodles According to Package Instructions.

Melt the margarine in a saucepan over medium heat. Whisk in the flour using a fork so that no lumps form. Gradually stir in the milk. Bring to a simmer, stirring constantly, then add the cheese. Cook and stir until smooth. Stir in the cream of mushroom soup, and then the dried beef. Stir into Bessie’s Egg Noodles in the casserole dish, and top with crushed potato chips.

Bake for 30 minutes in the preheated oven, until the sauce is thick and bubbling, and top is toasted.

Ingredients:

4 Tbsp Butter
1 Small Onion Sliced
1 Can Chicken Broth
1 Cube Chicken Bouillon
2 Tbsp Sugar
1 Bag Shredded Slaw Mix
¼ Cup Cream Sherry
1 Dash Pepper
1 Cup Cooked Diced Kielbasa
1 Pkg Bessie’s Al Dente Noodles
**** For Spicy Version Add Red Pepper & Hot Sauce

Directions:
In a large heavy pan, heat the butter over medium-high heat. Add the 1 can of chicken broth and chicken bouillon. In the meantime, cook the Al Dente
Bessie’s Noodle package according to the heating instructions. Add all of the spices and the cabbage slaw mix to the pan. Cover and heat on medium
heat for about 15-20 minutes stirring occasionally. Turn up heat to medium-high and add the ¼ cup of Cream Sherry and the diced Kielbasa. Heat on
high for about 2- 3 minutes to the pan and heat about 2 minutes. Season with salt and pepper if desired; serve over Bessie’s Al Dente Noodles.
*Note: You can add pre-cooked Kielbasa such as Hillshire Farm Brands at your local market. For an even heartier meal try serving with mashed potatoes!

1 Pkg   Bessie’s Al Dente Noodles

1 Tbsp Butter

2 Tbsp Olive Oil

1 Tsp All Purpose Seasoning (Jane’s Krazy mixed up)

1 Dash Salt

1 Dash Pepper

½   lb. sliced mushrooms

½   Onion- diced

½   Cup of frozen peas & carrots

1 can Cream of Mushroom Soup

1 can Milk

2 cans White Albacore Tuna in water (drained)

Grated Asiago Cheese (optional)

Directions:

Preheat oven to 400

Cook Bessie’s Al Dente Noodles according to the instructions or open container fill half way with water and cook in microwave for 5 minutes then drain. In a large heavy skillet, heat the butter and olive oil over medium-high heat. Add the diced onions & sliced mushrooms with a dash of salt and pepper. Sauté onions & mushrooms in a pan for about 3 minutes. In a casserole dish add and mix together the can of cream of mushroom soup, milk, sautéed onions & mushrooms, frozen peas and carrots, all purpose seasoning and tuna.  Drain the noodles and add them to the casserole dish. Top with 2 cups of shredded cheese, cover and bake at 400 degrees for 30- 40 minutes.

1 cup Finely chopped red onion

4 Tbsp unsalted butter

¾ lb Ground Chuck

¾ lb Ground Pork

3 ½ cup Beef Base

2 tsp Sea Salt

¼ Tsp Ground Allspice

1 pinch Nutmeg

2 Slices Bread (pinched)

½ Cup Whole Milk

¼ Cup Heavy Whipping Cream. Plus ¾ cup

4 Tbsp Wondra (or all purpose flour)

¼ Cup Red Currant Jelly

To taste-   Freshly ground pepper

1 Pkg.  Bessie’s Al Dente Noodles

Parsley (Optional)

Directions

In a small bowl soak the milk and bread for a few minutes. In a medium skillet over medium high heat, sauté 1 cup of the onion in 2 tbsp of the butter until soft and light golden brown, 4-6 minutes. Set aside to cool, then add the onion to a medium mixing bowl along with the soaked bread discarding the milk, the ground chuck, ground pork, 2 tsp of salt, pepper, allspice and the nutmeg. Combine meat mixture to form meatballs and transfer onto lightly oiled baking sheet. Preheat oven to 350 degrees F and bake for 15-20 minutes or until cooked through.

In a large skillet add the remaining 2 tbsp of butter and heat on medium until butter is melted. Add the 4 tbsp of Wondra Flour and whisk until combined. Whisk in the beef broth little by little until the sauce is smooth and thick, about 4 minutes. Add the heavy whipping cream, currant jelly and salt and pepper to taste whisking gently until it comes to a mild boil then reduce heat to simmer while stirring. Transfer the meatballs to the skillet and simmer until heated through. Garnish with fresh chopped parsley. Heat & Serve on a bed of Bessie’s Al Dente Noodles.

3 Tbsp Butter

2 Tbsp Flour

2 Cups   Turkey Broth

1 Tsp   All Purpose Seasoning (A Vogel Herbamare or any brand)

1 Dash Pepper

1 Cup Cooked & Pulled Turkey

1 Pkg   Bessie’s Al Dente Noodles

Directions

In a large heavy pan, heat the butter over medium-high heat. Add the 3 Tbsp of Flour and whisk together to make rue. In the meantime, vent lid on the frozen Al Dente Bessie’s Noodle package and add ¼ cup of water. Heat the package in the microwave for 3 minutes. Add the 2 cups of Turkey broth and bring to a boil. Transfer the noodles to the sauce pan and reduce to medium heat and cover until thoroughly heated.  Add the cooked turkey and all of the all purpose seasoning to the pan and heat about 2 minutes. Season with salt and pepper; garnish with fresh chopped parsley if desired.

*Note:  Great idea for left over Thanksgiving turkey! For an even heartier meal you could serve this dish over mashed potatoes. You could also add frozen peas and carrots.

1 Pkg   Bessie’s Al Dente Noodles

1-2 lb   Chicken Tenderloins (Flatten out with a meat mallet)

1 Cup Flour

3 Tbsp Butter

2 Tbsp Canola Oil

2 Cups Sliced Mushrooms

 1/2 Cup Chopped leeks (or onions)

1 Dash Salt

1 Dash Pepper

1 cups Marsala Wine

1 Tbsp Beef Base (Better Than Bouillon)

1 1/2 cup Water (To add to Beef Base)

Chopped Basil (optional to garnish)

Grated Asiago Cheese (optional to garnish)

Directions:

Put the chicken breasts inside a Ziploc bag side by side; pound them out with a mallet gently and flip the bag over and do the same thing on the other side. Place the flour in a shallow dish and add salt and pepper mix with a fork.

Heat the canola oil in a medium sized skillet. When the oil is nice and hot dredge the chicken pieces in the flour mixture.  Put cutlets into pan and fry on each side for about 3-5 minutes on each side until golden brown turning once. Remove the chicken and place in the oven to keep warm on 350 degrees.

Lower the heat to medium and add the shallots and mushrooms and butter. Salt and Pepper the mixture and sauté them until translucent about 5-7 minutes. Add the Marsala Wine and raise the heat to medium high. Reduce the wine to half. Now add the water and beef base and continue to cook on medium high heat for a few minutes. You can now add the chicken cutlets back to the mixture or keep them separate. Either way you prefer to serve this dish is fine.

Cook Bessie’s Al Dente Noodles according to the instructions or open container fill half way with water and cook in microwave for 5 minutes then drain. Garnish with fresh chopped sweet basil and grated Asiago cheese if desired.

1 Pkg  Bessie’s Al Dente Noodles

1 lb  Sirloin Steak Sliced thinly (this is easier to do if the meat is partially frozen)

4 Tbsp Flour

5 Tbsp Butter

2 Tbsp Olive Oil

1 Tsp Dijon Mustard

1 Dash Salt

1 Dash Pepper

2 Cloves Garlic

2 Cups sliced mushrooms

1 Medium   Onion- diced

2 Tbsp   Tomato Paste

2 cups Beef Broth

1 Tbsp Beef Base (Better Than Bouillon)

1 cup Sour Cream

¼ Cup Cognac (optional-you may also use red wine)

Chopped Parsley (optional to garnish)

Directions:

Combine 1 tablespoon flour and the salt. Dredge the meat in the flour mixture. Heat a large skillet, and then add 2 tablespoons butter. When melted, add the sirloin strips and brown quickly on all sides. Add the mushrooms, onion and garlic and cook for 3-4 minutes until the onion is barely tender.

Remove the meat and mushrooms from the skillet. Add the Cognac to skillet and let reduce by half. Add 3 tablespoons butter to the pan drippings. Stir in the tomato paste and Dijon mustard then cook for another 1-2 minutes.

Slowly pour in the beef broth and beef base. Cook, stirring constantly until the mixture thickens. Return the meat and mushrooms to the skillet and simmer until meat is heated through, about 2 minutes. Remove skillet from heat. Cook Bessie’s Al Dente Noodles according to the instructions or open container fill half way with water and cook in microwave for 5 minutes then drain. Whisk in the sour cream and serve over hot Bessie’s Al Dente Egg Noodles. Garnish with parsley if desired.