Rosemary Buttered Noodles Recipes

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:

• Melt the butter in a small saucepan over medium heat. Stir in the shallot; cook until the shallot has softened and turned translucent, about 3 minutes. Pour in the wine, cream, chicken broth, and lemon juice. Simmer until the liquid has reduced by half, about 10 minutes. Stir in the rosemary, season to taste with salt.

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:

• 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:

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

Steps:

• Toast bread crumbs for the topping in a skillet over medium-high heat, stirring constantly.
• Cook until golden brown and crisp, 8-10 minutes.
• Remove from heat.
• Season crumbs with salt and cayenne to taste; set aside.
• Cook noodles as directed on the package.
• Drain, but do not rinse.
• Melt butter over medium-high heat in the same pan that was used to cook the noodles.
• Add the rosemary and cook just until fragrant, about 1 minute.
• Do not allow the butter to brown.
• Add drained noodles to the pan and toss to coat with the butter, then transfer to a serving dish.
• Top with Parmesan, sea salt and black pepper.
• Sprinkle bread crumbs over the top and serve.
• Makes about 4 cups.

Steps:

• Cook the pasta as per packet instructions (if dried usually 8 - 11 minutes).
• While the pasta is cooking, get a large frying pan, heat the olive oil, add the garlic and finely chopped rosemary, season with a little salt and pepper and fry for 2-3 minutes over a medium heat until the garlic is slightly golden in colour.
• Drain the pasta and add it to the frying pan, mix the pasta, garlic and rosemary well until all pasta is well coated.
• Add a tablespoon of butter, quick stir again, serve immediately.

Steps:

• In a large slow cooker, mix together the cream of celery soup, French onion soup, and sour cream.
• Stir in the meatballs.
• Cook on high heat for 3-4 hours.
• Bring a large pot of lightly salted water to a boil.
• Add pasta and cook for 8 to 10 minutes or until al dente; drain. In a large bowl, toss the pasta with butter.
• Serve meatballs and sauce over the cooked pasta.

Steps:

• Boil water and prepare noodles as directed on the package.
• In a saucepan melt butter. Once the butter is melted stir and watch. Once the butter begins to turn golden and then brown. Wait until the butter has turned medium to dark brown and take off of heat.
• Drain noodles and pour butter over them. The butter will sizzle when it hits the noodles. There will be little brown flecks on the noodles (this is the yummy part).

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.