Buttered Noodles With Chives Recipes

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LEMON CHIVE NOODLES

Provided by Rachael Ray : Food Network

Time 25m

Yield 6 servings

Number Of Ingredients 9



Lemon Chive Noodles image

Steps:

  • Bring a large pot of salted water to a boil add the pasta and cook until just shy of al dente. Drain.
  • While pasta water comes to a boil, heat the stock, oil, sliced lemon and tamari sauce and allow to reduce over medium-high heat, about 7 to 8 minutes. Toss cooked pasta with sauce for 1 to 2 minutes to absorb flavor, add in reserved zest and chives then serve as first course or a side dish. Spice it up with pepper or hot sauce to pass at table.

Salt
1 pound whole-wheat fettuccine or pappardelle noodles
2 cups chicken stock
1 tablespoon extra-virgin olive oil
2 lemons, zested and sliced
1/2 cup tamari sauce
1 bunch chives, chopped into 1-inch lengths
Freshly ground black pepper
Hot sauce, optional

HOT BUTTERED GARLIC NOODLES

This is a twist on classic hot buttered noodles. These are perfect for any occassion and are super simple to make!

Provided by Meldar12

Categories     Brunch

Time 20m

Yield 4 serving(s)

Number Of Ingredients 5



Hot Buttered Garlic Noodles image

Steps:

  • Heat Olive oil in medium skillet over medium heat.
  • Add garlic, cook 2-3 minutes.
  • Add 1/2 stick of butter, melt completely.
  • Add noodles and toss with salt and pepper to taste.
  • (You may want to add more butter according to your preferences!

Nutrition Facts : Calories 485.4, Fat 32.3, SaturatedFat 16.2, Cholesterol 108.9, Sodium 215.1, Carbohydrate 41.4, Fiber 1.9, Sugar 1.1, Protein 8.5

1/2 cup butter
salt or pepper
8 ounces egg noodles, cooked according to directions
3 garlic cloves, crushed
2 tablespoons olive oil

BUTTERED NOODLES

A few pantry ingredients jazz up butter noodles in this quick side they'll ask for again and again. &dmdash;Heather Nalley, Easley, South Carolina

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 4 servings.

Number Of Ingredients 8



Buttered Noodles image

Steps:

  • Cook noodles according to package directions; drain. Transfer to a serving bowl. Immediately add the remaining ingredients and toss to coat.

Nutrition Facts : Calories 162 calories, Fat 8g fat (5g saturated fat), Cholesterol 39mg cholesterol, Sodium 264mg sodium, Carbohydrate 16g carbohydrate (1g sugars, Fiber 1g fiber), Protein 6g protein.

2-1/4 cups uncooked egg noodles
1/4 cup shredded part-skim mozzarella cheese
2 tablespoons butter, melted
2 tablespoons grated Parmesan cheese
2 teaspoons minced fresh parsley
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/8 teaspoon pepper

GRANDMA'S BUTTER NOODLES

This is my late mother-in-laws recipe for noodles -- her favorite for flavor and because they don't spring back when you roll them. At every family gathering she'd make the best Chicken and Noodles, dropping her prepared noodles into homemade chicken broth along with shredded cooked chicken, then serving them over mashed potatoes. I've made them many times and everyone loves them. When making multiple batches, and lacking counter space, I hang the rounds on clean plastic hangers to dry.

Provided by MOMOFADDY

Time 2h10m

Yield 4

Number Of Ingredients 5



Grandma's Butter Noodles image

Steps:

  • In a large bowl, whisk the eggs and melted butter together with a fork. Stir in the flour, baking powder and salt until dough becomes stiff. Knead on a lightly floured surface or in the bowl for a few minutes to blend completely. Divide the dough into thirds. On a lightly floured surface, roll each piece into a sheet about 1/16 of an inch thick. Place each sheet onto a dry cloth and set aside for 30 to 45 minutes to partially dry.
  • When the noodle sheets are somewhat dry, roll up one at a time into a loose spiral and cut into strips as wide as you want using a sharp knife. Spread out the noodles to dry for about 1 hour before cooking or storing in freezer containers. To use frozen noodles, thaw in the container before using.
  • To cook the noodles, drop into rapidly boiling water or broth, and cook until tender, 7 to 10 minutes.

Nutrition Facts : Calories 254.4 calories, Carbohydrate 30.1 g, Cholesterol 115.9 mg, Fat 11.5 g, Fiber 1.1 g, Protein 7.3 g, SaturatedFat 6.3 g, Sodium 701 mg, Sugar 0.3 g

2 eggs
3 tablespoons butter, melted and cooled
1 ¼ cups all-purpose flour
¼ teaspoon baking powder
1 teaspoon salt

BUTTERED NOODLES

Such a simple and delicious recipe, yet I get many questions on how to make it.

Provided by elohel

Categories     Main Dish Recipes     Pasta

Time 15m

Yield 8

Number Of Ingredients 4



Buttered Noodles image

Steps:

  • Fill a large pot with lightly salted water and bring to a rolling boil. Stir in fettuccine, bring back to a boil, and cook pasta over medium heat until tender yet firm to the bite, 8 to 10 minutes. Drain and return pasta to pot.
  • Mix butter, Parmesan cheese, salt, and pepper into pasta until evenly combined.

Nutrition Facts : Calories 294.1 calories, Carbohydrate 41.4 g, Cholesterol 25.8 mg, Fat 10.9 g, Fiber 1.9 g, Protein 8.9 g, SaturatedFat 6.3 g, Sodium 134.6 mg, Sugar 1.9 g

1 (16 ounce) package fettuccine noodles
6 tablespoons butter
⅓ cup grated Parmesan cheese
salt and ground black pepper to taste

THE BEST GARLIC & CHIVES NOODLES

Make and share this The Best Garlic & Chives Noodles recipe from Food.com.

Provided by WI Cheesehead

Categories     Spaghetti

Time 10m

Yield 8 serving(s)

Number Of Ingredients 6



The Best Garlic & Chives Noodles image

Steps:

  • In a large pot, cook spaghetti. We like to break the spaghetti in half before cooking.
  • Drain and keep warm.
  • In the large pot, heat olive oil and butter and cook garlic for 1-2 minutes.
  • Add back in the spaghetti, garlic powder and chives.
  • Serve warm and enjoy.

1 lb uncooked spaghetti
2 tablespoons olive oil
2 -4 tablespoons margarine or 2 -4 tablespoons butter
4 garlic cloves, minced
1 teaspoon garlic powder
3 -4 tablespoons minced dried chives

BUCKWHEAT CRêPE NOODLES WITH CHIVE BUTTER

Categories     Blender     Egg     Side     Bake     Vegetarian     Lunch     Winter     Pan-Fry     Chive     Parsley     Gourmet     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 12



Buckwheat Crêpe Noodles with Chive Butter image

Steps:

  • Make crêpes and cut into noodles:
  • Blend milk, eggs, flours, salt, and pepper in a blender, scraping down sides occasionally, until smooth, then add parsley and 3 tablespoons butter and blend just until incorporated.
  • Lightly brush a 10-inch nonstick skillet with some remaining butter and heat over moderate heat until hot. Fill a 1/4-cup measure three-fourths full of batter, then pour into skillet, tilting and rotating skillet to coat bottom. (If batter sets before skillet is coated, reduce heat slightly for next crêpe.) Cook just until underside is set and lightly browned, 10 to 15 seconds, then loosen crêpe with a heatproof plastic spatula and flip over with your fingers. Cook crêpe until other side is just cooked through, about 15 seconds more. Transfer crêpe to a large sheet of wax paper. Make more crêpes in same manner, lightly brushing skillet with more butter as needed between batches and stacking crêpes in 2 piles.
  • Transfer crêpe stacks to a cutting board and cut each stack into 1/2-inch-wide strips, then separate into noodles.
  • Make chive butter and assemble dish:
  • Put oven rack in upper third of oven and preheat oven to 350°F. Generously butter a baking pan.
  • Mash together butter and chives with a fork in a small bowl, then add salt and pepper to taste.
  • Spread noodles in baking pan and reheat in oven until hot, about 15 minutes.
  • Melt chive butter (along with any remaining melted butter from crêpes) in a small saucepan, then drizzle over noodles. Gently transfer noodles to a warmed serving bowl (noodles are delicate).
  • *Available at natural foods stores and some supermarkets.

For crêpes
3 cups whole milk
4 large eggs
1 cup buckwheat flour*
1/2 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon black pepper
1/3 cup finely chopped fresh flat-leaf parsley
5 tablespoons unsalted butter, melted
For chive butter
1/2 stick (1/4 cup) unsalted butter, softened
1/3 cup finely chopped fresh chives

CREAMY CHIVE PASTA WITH LEMON

This recipe is a good way to showcase any fresh chives you may have. In the spirit of buttered noodles with chives - or stir-fried lo mein with Chinese chives - this recipe uses the delicate alliums as an ingredient instead of a garnish. Their gentle onion flavor adds freshness to lemon-cream sauce, which is not unlike a delicate sour cream and onion dip. You can use crème fraîche for more tang, heavy cream for an Alfredo vibe, or ricotta for a hint of sweetness. To use another spring allium like ramps, leeks or a combination, thinly slice and simmer in heavy cream (not crème fraîche or ricotta) to soften before adding the other ingredients.

Provided by Ali Slagle

Categories     dinner, weekday, pastas, main course

Time 25m

Yield 4 servings

Number Of Ingredients 6



Creamy Chive Pasta With Lemon image

Steps:

  • Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup pasta cooking water, then drain the pasta.
  • In the same pot, make the sauce: Stir together the crème fraîche, 1/2 cup reserved pasta water, Parmesan, lemon zest and juice, and a pinch of salt and pepper. Add the pasta, return to medium heat, and cook, tossing vigorously, until the noodles are well coated, 1 to 2 minutes. Add more pasta water as needed to gloss the noodles.
  • Add the chives and stir until evenly distributed and slightly wilted. Season to taste with salt and pepper. Eat with more grated Parmesan and black pepper on top.

Kosher salt and black pepper
1 pound long noodles, like linguine or spaghetti
3/4 cup crème fraîche, heavy cream or ricotta
3/4 cup freshly grated Parmesan (1 3/4 ounces), plus more for serving
1 tablespoon fresh lemon zest plus 3 tablespoons lemon juice (from 1 to 2 lemons)
1/4 to 1 1/2 ounces chives, cut into 1-inch pieces

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