Butterednoodleswithham Recipes

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.

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.

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.

Steps:

• Bring a large pot of salted water to a boil. Add the noodles and cook, stirring occasionally, until al dente, about 5 minutes. Reserve 1/4 cup of the cooking water and then drain the noodles.
• Heat the reserved cooking water and butter together in the pot over medium-low heat, whisking, until smooth and warm. Add the noodles and toss well. Toss in the parsley and dill and season with salt and pepper.

Steps:

• Bring a large pot of lightly salted water to a boil. Cook egg noodles at a boil until tender yet firm to the bite, about 8 minutes; drain.
• Melt butter in a skillet or large pot over low heat. Add bread crumbs and stir until coated in butter. Mix noodles into bread crumbs mixture. Cook, stirring occasionally, until a crust forms on the bottom, about 30 minutes; season with salt.

Steps:

• Bring water, 2 boullion cubes and 1/2 stick of butter to boil using med to high heat.
• Add egg noodles.
• Cook until noodles are desired texture.
• (About 6-8 minutes) During last minute of cooking add remaining 1/2 stick of butter.
• (You may add additional butter if desired. Also you may use 1 can of chicken broth instead of bullion. I suggest using bullion).

Steps:

• In 3-quart saucepan, heat broth and water to boiling. Add noodles; return to boiling. Reduce heat to medium-low; cook 8 to 10 minutes or until noodles are tender and most of liquid is absorbed, stirring occasionally (do not drain).
• Meanwhile, cook vegetables as directed on box.
• Gently stir vegetables in cheese sauce and ham into noodle mixture. Cook over medium-low heat 3 to 4 minutes or until hot, stirring occasionally.

Steps:

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

Steps:

• Cook noodles according to package directions. Meanwhile, in a large skillet, melt butter over medium heat. Gradually whisk in cream. Bring to a boil, stirring constantly; cook and stir until thickened, about 2 minutes longer. , Add the ham, cheese, onions, salt and pepper; cook, uncovered, until heated through. Drain noodles; add to ham mixture. Toss to coat; heat through.

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.

Steps:

• Heat the olive oil in a large skillet over medium heat and saute the onions for 4 minutes.
• Add the garlic and saute for one additional minute.
• Add the ham, spices, and herbs and then cook for 5 more minutes.
• Add the ham blend to the cooked noodles in a large cooking pot and stir carefully.
• Add in the butter and Parmesan cheese and simmer over low heat until butter and cheese have melted. Serve.

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.

Steps:

• Saute the onion and celery in the 3 tablespoons of butter.
• Add the flour and mustard and heat for a couple of minutes until the flour is cooked.
• Gradually add the milk, stirring constantly, and continue heating until thickened.
• Stir in the ham and peas and then toss in the noodles.
• Season to taste with salt and pepper.
• Pour into a greased casserole dish.
• Sprinkle the top with bread crumbs and dot with butter.
• Bake at 350°F for about 45 minutes.

Steps:

• Cook noodles in boiling water and salt in Dutch oven for 10-12 min, stirring occasionally,until tender but firm.
• Drain well.
• Turn into large bowl.
• Add remaining 6 ingredients.
• Toss until well coated.

Steps:

• Melt butter in heavy large saucepan over medium-high heat. Add oil, garlic and anisee and stir until fragrant, about 1 minute. Mix in all remaining ingredients and toss until heated through, about 2 minutes. Season with salt and pepper.