Sun-dried tomato-noodle pudding
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Sun-dried tomato-noodle pudding
  Pudding    Side dish    Pasta  
Last updated 6/12/2012 12:52:55 AM. Recipe ID 14671. Report a problem with this recipe.
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      Title: Sun-dried tomato-noodle pudding
 Categories: Side dish, Cheese/eggs, Pasta
      Yield: 8 Servings
 
      1 c  Sun-dried tomatoes
      2 c  Whipping cream
      2 c  Milk
      4 oz Egg noodles
      2 tb Olive oil, any kind
      8    Eggs
    1/2 ts Salt
    1/4 ts Freshly ground pepper
    1/2 lb Grated Cheddar cheese
    1/2 lb Mozzarella cheese
           - in 1/2-in pieces
 
  IF THE DRIED TOMATOES are packed in oil, drain them and pat them dry
  on paper towels. If dried tomatoes are not packed in oil, combine
  them with 1 cup of cream and let stand to soften for 30 minutes.
  Drain tomatoes, saving cream for later. Roughly chop dried tomatoes
  and place in a medium mixing bowl. Meanwhile, bring a pot of water to
  a boil on the stove over high heat, add the egg noodles and cook 4
  minutes, keeping them al dente. Drain, place in mixing bowl with
  tomatoes and toss with 1 tablespoon olive oil. Grease an 8-by-10-inch
  baking dish with remaining olive oil. Preheat oven to 325F. In
  another bowl, combine eggs, reserved cream and remaining 1 cup milk,
  salt and pepper and beat well. Add the Cheddar and mozzarella cheeses
  to the noodles and  mix. Add the cream mixture and pour into baking
  dish. Cover baking dish with aluminum foil and place in a larger pan
  filled with boiling water and place in oven until the pudding is set,
  about 35 minutes. The pudding is done when it has puffed slightly and
  a knife inserted in the center comes out clean. Remove from water
  bath and let rest for 5 minutes before serving.
 




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Recipe ID 14671 (Apr 03, 2005)

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