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
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
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
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.
BUTTERED NOODLES
Made with penne and the parmesan, this is a meal in a pinch for me, needing maybe just a slice of toasted bread rubbed with garlic. Made with curly egg noodles, this is an ideal side for anything from a piece of a cooked turkey to a thick beef stew.
Provided by dividend
Categories Penne
Time 10m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Bring a pot of water to a boil. For this amount of pasta I would boil at least 2 quarts of water. When the water is boiling, add at least a tablespoon of salt and stir to dissolve.
- Add the noodles to the boiling water. For the egg noodles, cook 5 minutes from the time the water comes back to a boil; for the penne, cook 8 minutes.
- While the pasta is cooking, cut the butter into small bits, and chop the parsley.
- Drain the pasta well, and transfer immediately to a large serving bowl. Toss with the butter (and optional parmesan).
- Sprinkle with the parsley, and grind on lots of black pepper.
Nutrition Facts : Calories 320.7, Fat 14.1, SaturatedFat 8, Cholesterol 78.4, Sodium 113.4, Carbohydrate 40.6, Fiber 1.9, Sugar 1.1, Protein 8.2
BUTTER NOODLES
Make and share this Butter Noodles recipe from Food.com.
Provided by Donut Chef
Categories One Dish Meal
Time 12m
Yield 2 serving(s)
Number Of Ingredients 2
Steps:
- Cook the noodles as directed on the package.
- Drain the noodles in a colander and then dump the noodles in a bowl.
- Slice butter onto the noodles and stir after it's melted.
AMISH BUTTERED EGG NOODLES
Very tasty, easy buttered egg noodle dish.
Provided by Carol Castellucci Miller
Categories 100+ Pasta and Noodle Recipes Noodle Recipes
Time 50m
Yield 6
Number Of Ingredients 4
Steps:
- Melt butter in a small saucepan over medium heat; simmer, stirring frequently, until butter is browned, fragrant, and foamy, with brown bits in it, 5 to 10 minutes.
- Add chicken broth and bouillon to the pan with the butter; bring to a boil over high heat. Stir in egg noodles, bring to a second boil, cover, and turn off heat; leave pot on the same burner. Let stand for 30 minutes, stirring 2 or 3 times.
Nutrition Facts : Calories 259.6 calories, Carbohydrate 40.6 g, Cholesterol 60.5 mg, Fat 6.7 g, Fiber 1.8 g, Protein 8.7 g, SaturatedFat 3.1 g, Sodium 726.5 mg, Sugar 1.8 g
BUTTERED EGG NOODLES
Steps:
- Cook 12 ounces wide egg noodles in salted boiling water until al dente. Transfer 1/4 cup cooking water to a skillet. Stir in 4 tablespoons butter, one at a time. Add some chopped parsley and/or dill, a squeeze of lemon juice, and salt and pepper. Drain the noodles and toss with the sauce.
SUPER BUTTERED NOODLES
Provided by Melissa d'Arabian : Food Network
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- In a large pot filled with boiling water, dissolve the bouillon cubes and cook the noodles according to package directions. Drain the noodles in a colander and then nestle the colander into the pot so some of the pasta water goes into the pot as the pasta continues to drain. Remove the colander and stir the butter and sour cream into the pot until the butter melts. Add the parsley and the noodles. Season with salt and pepper. Toss to combine well. Pour into a serving bowl and serve.
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- In a large, deep skillet over medium heat, bring water, broth and half of the butter to a boil. Add noodles and stir frequently with tongs or a wooden spoon for about 12-14 minutes or until most of the liquid is absorbed and pasta is cooked.
- The remaining liquid will be thick to create the sauce. Add the rest of the butter to the pan, turn off the heat, and stir to coat.
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- Cook pasta in heavily salted boiling water until al dente, according to package instructions. This was exactly 5 minutes for my egg noodles.
- Immediately stir in butter and half of the parmesan cheese. Move quickly so noodles don't stick together.
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From spicysouthernkitchen.com
- Combine broth, water, bouillon cube, and half the stick of butter in a large nonstick skillet.Bring to a boil.
- Add noodles and cook, stirring frequently for about 8 minutes. (Note: Turn the heat down so the liquid does not boil vigorously and evaporate too quickly. Add more water if necessary.)
- Add garlic powder and remaining butter and stir well. Remove from heat and season with pepper and sprinkle with parsley.
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From eatdelights.com
- Meatloaf With Brown Gravy. Meatloaf with brown gravy is classic comfort food. It’s hearty and filling but still easy on the wallet and pretty simple to prepare.
- Butternut Squash with Garlic-Rosemary Butter. This side dish is both healthy and delicious. It goes great with buttered noodles because it adds a little zest to the meal while still complementing the dish.
- Corn Pudding. Corn pudding is a great side dish for buttered noodles. It’s easy to make and adds a little sweetness and richness to each bite. Corn pudding goes wonderfully with simple dishes like buttered noodles because it doesn’t require any real technique or seasoning, only the ability to follow directions.
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From bakingmischief.com
- In a small pot of lightly salted water, cook noodles according to package instructions. Drain, but reserve a couple tablespoons of the pasta water.
- In a bowl, combine hot pasta, butter, parmesan cheese, and 1 tablespoon of the pasta water. Stir until butter and cheese are melted and pasta is coated. Add more water/salt/pepper to taste. Stir in parsley if desired.
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From iamafoodblog.com
- Bring a large pot of salted water to a boil and cook the pasta 2 minutes shy of al dente. Reserve 3/4 cups pasta water and drain.
- While the pasta is cooking, melt the 4 tablespoons butter in a large pan over medium heat. Add the garlic and cook, swirling, until the butter foams, smells nutty and toasted, there are golden brown solids, and the garlic is lightly golden. Remove from the heat and stir in the last tablespoon of butter.
- Carefully add 1/2 cup of the pasta water to the melted butter – and bring to a boil over high heat, whisking or swirling often to emulsify the pasta water and butter, about 1 minute.
BUTTERED NOODLES - CULINARY HILL
From culinaryhill.com
- In a large pot over high heat, bring 4 quarts water and 1 tablespoon salt to boil. Add noodles and cook until tender, about 8 to 10 minutes. Drain well.
- Off heat, add butter to pot. Add drained noodles and toss until butter is melted and noodles are evenly coated. Season to taste with salt and pepper (I like 1/4 teaspoon salt and 1/8 teaspoon pepper). Garnish with Parmesan cheese and parsley if desired.
BUTTERED NOODLES - FOOD LOVIN FAMILY
From foodlovinfamily.com
- Boil for 8 minutes. Turn off heat and add in remaining 4 tablespoons of butter, garlic powder and salt and pepper to taste. Stir until butter is melted.
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- Cook noodles in a pot of salted boiling water according to package directions. Reserve 2 tablespoons of the pasta water in small bowl, then drain and return to pot.
- Toss noodles with the butter, Parmesan, parsley and reserved pasta water until the butter is melted and noodles are evenly coated. Season with salt and pepper to taste and serve warm.
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- Preheat oven to 300 degrees F. Pat beef dry with paper towels and season with salt and pepper evenly. Heat oil in a medium sized oven safe pot over medium high heat and brown the beef on both sides. Do it in batches if it doesn’t fit. Don’t crowd your pot. Transfer the beef to a bowl. At this point, don’t worry about it being cooked.
- Add onion to the pot and cook for 5 minutes, then add garlic and tomato paste, and cook for 30 seconds while stirring. Add flour and cook for 30 seconds more. Slowly add wine while using a whisk to scrape up the brown bits. Add the broth while whisking, then the browned meat, along with any accumulated juices. Bring to a simmer. Cover, and pop into the oven for 1 ½ hours. Add the potatoes and carrots and cook for 1 hour more or until beef and vegetables are tender.
- Skim excess fat from the surface of the stew with a spoon. Add peas and stir until warmed. Add a small squeeze of lemon to finish (don't add too much). Taste and adjust seasoning with salt and pepper. Sprinkle with parsley.
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