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.
BUTTERED NOODLES WITH EGGS AND PARMESAN CHEESE
A very quick and easy recipe to use as a side or main dish. On the table in no time and so delicious!
Provided by Marie
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cook noodles in a large pot of lightly salted water until al dente.
- While the pasta is cooking, place the eggs, grated cheese, parsley, salt and pepper into a mixing bowl and beat with a whisk until well combined.
- When the noodles are almost cooked, melt the butter in a large nonstick skillet over medium heat.
- Quickly drain the pasta and add it to the skillet.
- Toss briefly to coat it with the butter.
- Add the egg mixture to the skillet and using a flat wooden spoon, mix quickly together for less than a minute until the eggs and noodles become creamy and thick.
- Do not cook the eggs too long or they will scramble and ruin the dish.
- Serve immediately.
Nutrition Facts : Calories 650, Fat 23.9, SaturatedFat 11.6, Cholesterol 345.1, Sodium 304.1, Carbohydrate 82.2, Fiber 3.9, Sugar 2.6, Protein 25.8
BEEF STROGANOFF WITH BUTTERED NOODLES
Provided by Tyler Florence
Categories main-dish
Time 2h35m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Preheat oven to 300 degrees F.
- Place the chopped garlic, salt and pepper into a bowl. Add enough extra-virgin olive oil to create a paste. Add the rosemary and thyme leaves to the bowl and stir to combine.
- Set short ribs out on a roasting tray and cover with herb paste. Roast in the oven for 2 hours and 30 minutes until they are falling apart.
- Heat a large saute pan over high heat and add a 3-count of olive oil. Add mushrooms and cook for 3 minutes until brown. Add shallots and minced garlic and toss to combine. Season with salt and pepper. Cook for a further 2 minutes until garlic and onion become fragrant. Remove pan from heat and carefully add cognac to deglaze the pan. Return to heat and add cream. Reduce heat and simmer until reduced by half. Turn off heat and stir in Dijon mustard and sour cream. Season with salt and plenty of freshly ground black pepper
- Cook egg noodles in salted boiling water according to directions on package. Drain and toss with butter while still hot.
- To serve: Pile the noodles high on a plate, top with stroganoff sauce and finish with rib slices. Garnish with fresh parsley and green onions.
HERB BUTTERED NOODLES
Provided by Claire Robinson
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 5
Steps:
- Cook the noodles according to package directions in a large pot of salted boiling water.
- Meanwhile, blend the herbs with the butter and salt and pepper, to taste in a large bowl. Drain the cooked noodles and immediately add them to the bowl with the herbs and butter. Toss and serve.
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 WITH CHIVES
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Cook the noodles in a large pot of boiling salted water over medium heat, according to the package directions. Drain in a colander and set aside.
- Melt 2 tablespoons butter in a large skillet over medium heat. Add the shallot and garlic and saute until tender. Season with salt and pepper, to taste. Add the remaining 2 tablespoons butter and when melted stir in the chives, Parmesan and lemon.
- Add the noodles to the skillet and toss to combine. Transfer to a serving bowl and serve with Gina's Oxtail Stew.
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
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
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 WITH FRESH SAGE
Make and share this Buttered Noodles With Fresh Sage recipe from Food.com.
Provided by Parsley
Categories Kid Friendly
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Cook noodles according to package directions; drain.
- Melt butter in the empty pot; simmer onion and sage leaves 5 minutes. Add salt and pepper
- Toss with noodles.
- Top with parmesan cheese just before serving.
Nutrition Facts : Calories 448.3, Fat 19.9, SaturatedFat 11.3, Cholesterol 108.2, Sodium 311.9, Carbohydrate 55, Fiber 2.6, Sugar 1.8, Protein 12.6
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.
BUTTERED EGG NOODLES
Steps:
- Bring a large pot of salted water to a rolling boil over high heat. Drop in the egg noodles and stir so they don't stick. Cook until just past al dente, about 10 minutes. Drain and return to the pot.
- Add the parsley and butter, then season with salt and toss well to combine. Transfer to a serving bowl and serve with Beef Bourguignon, if desired.
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
BUTTERED NOODLES WITH CARAWAY SEEDS
Make and share this Buttered Noodles With Caraway Seeds recipe from Food.com.
Provided by threeovens
Categories < 30 Mins
Time 20m
Yield 4 portions, 4 serving(s)
Number Of Ingredients 4
Steps:
- Cook noodles according to package directions, about 7 minutes. Drain and return to pot. Add butter and caraway seeds. Stir and toss until well covered and serve.
LONGEVITY NOODLES
The goal of longevity noodles is to create one long, slick, uniform strand, gently pulled over and over again until you get the right thickness.
Provided by Jason Wang
Categories Lunar New Year Dinner Lunch Noodle Vegetarian Vegan Dairy Free Soy Free Peanut Free Tree Nut Free
Yield Makes 2 very long noodles, enough to serve 2 Lady and the Tramp style
Number Of Ingredients 5
Steps:
- In a large bowl, add the flour and salt and mix well to combine.
- Add the room-temperature water slowly while mixing the dough with your hands. Using both hands, knead the dough until it comes together in a smooth ball, 3 to 5 minutes.
- When the dough is formed, cover the dough with plastic wrap and let it rest at room temperature for 20 minutes.
- After resting, remove the plastic wrap and knead the dough in the bowl a few more times. Cover again with plastic wrap and let it rest for another 15 minutes.
- After the second rest, brush a bit of the oil on the dough and place it on a cutting board or work surface. Cut the dough in half, and using your hands, roll each piece of dough into a long, snake-like cylindrical shape, a little over 1⁄2 inch (12 mm) in diameter.
- Lightly coat a large container with oil. Store the dough inside by forming each piece into a spiral (like a resting snake). Brush the dough with a bit of extra oil to prevent sticking. Cover it with plastic wrap and rest in the refrigerator for at least 30 minutes (if using immediately) or up to 1 day.
- When ready to use, remove the dough from the refrigerator and let it rest at room temperature for 10 minutes.
- Fill a large pot with water, enough for the noodles to swim freely in. Set the pot over high heat and bring to a boil.
- Work with one coil of dough at a time. Pick up one end of the dough coil with one hand, then grab it about 4 inches (10 cm) down the strand with your other hand.
- Using your first hand, pull the end of the dough out and away from your second hand, to stretch it without breaking it. Continue pulling the dough with your first hand, stretching it out with the other. This should lengthen and slim the dough without breaking it. After you have finished stretching the length of the noodle, the dough should be less than 1⁄2 inch (12 mm) in diameter, roughly 8 feet (2.5 m) long.
- Loop the dough into a large ring roughly 18 inches (46 cm) in diameter. You might have to loop the dough several times. With your hands shoulder-width apart, pick up the dough ring with both of your hands, cradling it with your fingers. Make sure not to tangle the strand.
- With both hands holding the dough, pull the noodle ring outward while slapping it up and down on the work counter. Pull until the individual strand is less than 1⁄4 inch (6 mm) in diameter. (You could go thinner, but it requires skill.) Be careful not to break it; if the noodle snaps, simply pick up where the strand breaks and resume pulling. Each noodle should end up being roughly 27 feet (8 m) long.
- Repeat the stretching, pulling, and slapping process with the second half of the snake coil.
- Once done pulling both pieces of dough, throw the noodles into the boiling water right away, stirring so the noodles don't stick to themselves or the side of the pot.
- When the water comes back to a rapid boil, pour 1 cup of cold water into the pot. Bring back to a boil and cook for 1 minute before adding another cup of cold water. Once the pot boils again, carefully fish out the noodles using a hand strainer or spider. The noodles should have boiled for 2 to 3 minutes in total.
More about "butterednoodleswithfreshsage recipes"
PAN FRIED NOODLE RECIPE - THE SPRUCE EATS
From thespruceeats.com
SIMPLE BUTTERED NOODLES RECIPE - MEMORIAL SLOAN …
From mskcc.org
BEST BUTTERED NOODLES RECIPE - HOW TO MAKE BUTTERED …
From delish.com
10 BEST COOKING WITH FRESH SAGE LEAVES RECIPES
From yummly.com
GROWN UP BUTTERED NOODLES: GARLICKY BROWN BUTTER ... - I AM A FOOD …
From iamafoodblog.com
NOODLE RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
15-MINUTE GARLIC BUTTERED NOODLES - COOKING FOR MY SOUL
From cookingformysoul.com
25 BEST NOODLE RECIPES FROM AROUND THE WORLD
From thespruceeats.com
DRUNKEN BUTTERED NOODLE SAUCE - FOODSOFJANE
From foodsofjane.com
BUTTERED NOODLES WITH TOASTED SAGE RECIPE - DELISH.COM
From delish.com
OLD FASHIONED BEEF & NOODLES | JUST LIKE GRANDMA USED TO MAKE!
From spicedblog.com
NINJA FOODI BUTTERED NOODLES (ELECTRIC PRESSURE COOKER)
From recipesthatcrock.com
WHAT FOODS CAN YOU EAT 3 DAYS BEFORE A COLONOSCOPY?
From allebt.org
BUTTERED NOODLES WITH FRESH SAGE RECIPE - FOOD.COM
11 INSTANT NOODLE RECIPES THAT ACTUALLY MAKE A DECENT DINNER
From goodto.com
WHAT TO SERVE WITH BUTTERED NOODLES? 8 BEST SIDE DISHES
From eatdelights.com
25 EASY RECIPES WITH EGG NOODLES - INSANELY GOOD
From insanelygoodrecipes.com
EASY BUTTER NOODLES | WHAT'S FOR DINNER?
From whatsfordinner.com
HEALTHY NOODLE RECIPES | EATINGWELL
From eatingwell.com
BUTTERED NOODLES - CULINARY HILL
From culinaryhill.com
EASY PARMESAN BUTTERED NOODLES - FOODIECRUSH
From foodiecrush.com
10 NOODLES WITH SHRIMP RECIPES THAT ARE QUICK AND SATISFYING
From allrecipes.com
26 COLD NOODLE RECIPES FOR REFRESHING DINNERS | ALLRECIPES
From allrecipes.com
NOODLE RECIPES - SERIOUS EATS
From seriouseats.com
NOODLE RECIPES | ALLRECIPES
From allrecipes.com
HUNAN CAFE WARRENTON
From hunancafewarrenton.com
27 EASY NOODLE RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
FOOD LOVIN' FAMILY - EASY, FAMILY FRIENDLY RECIPES.
From foodlovinfamily.com
PARMESAN GARLIC BUTTER NOODLES | THE FOOD CAFE | JUST SAY YUM
From thefoodcafe.com
141 BEST FOOD SLOGANS & TAGLINE IDEAS TO MARKET YOURSELF
From brandingheights.com
SEASONED BUTTERED NOODLES - BUTTERED NOODLES RECIPE
From savoryexperiments.com
20 SAGE RECIPES WE CAN’T RESIST - INSANELY GOOD
From insanelygoodrecipes.com
SIMPLE BUTTERED NOODLES - FEAST AND FARM
From feastandfarm.com
BUTTERED NOODLES WITH FRESH SAGE | RECIPE | HERBS, PLANTS, …
From pinterest.com
BUTTERED NOODLES - SPICY SOUTHERN KITCHEN
From spicysouthernkitchen.com
You'll also love