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Recipe Name: Sun-dried Tomato-noodle Pudding Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Pasta Comments:
Course: Side Dish  
Preparation Time:
Number of Servings: 8

1 Cup(s) Sun-dried tomatoes
2 Cup(s) Whipping cream
2 Cup(s) Milk
4 Ounce(s) Egg noodles
2 Tablespoon(s) Olive oil, any kind
8 Eggs
1/2 Teaspoon(s) Salt
1/4 Teaspoon(s) Freshly ground pepper
1/2 Pound(s) Grated cheddar cheese
1/2 Pound(s) 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. From Gemini's MASSIVE
MealMaster collection at

Nutrition (calculated from recipe ingredients)
Calories: 428
Calories From Fat: 277
Total Fat: 31.4g
Cholesterol: 283.8mg
Sodium: 750mg
Potassium: 466mg
Carbohydrates: 12.6g
Fiber: 1g
Sugar: 6.4g
Protein: 24.4g

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