Buttered Noodles With Caraway Seeds Recipes

Steps:

• Fill a large pot three-quarters full with water. Bring to a boil; add 1 tablespoon salt. Add noodles; cook, according to package instructions, until al dente. Drain noodles, and return to pot.
• Toast caraway seeds in a dry small skillet over medium-low heat until fragrant and slightly darkened, 2 to 3 minutes. Remove from heat. Add butter to skillet, and swirl gently until butter has melted.
• Pour caraway butter over noodles. Stir in parsley. Season noodles with salt, if necessary.

Steps:

• 1. Cook noodles in large pot of boiling salted water until just tender but still firm to bite. Drain well.
• 2. Melt butter in same large pot.
• 3. Add noodles and caraway seeds and toss to coat.
• 4. Season with salt and pepper.
• 5. Transfer to plates.
• 6. Sprinkle with parsley.

Steps:

• 1. Fill a large pot three-quarters full with water. Bring to a boil; add 1 tablespoon salt. Add noodles; cook, according to package instructions, until al dente. Drain noodles, and return to pot.
• 2. Toast caraway seeds in a dry small skillet over medium-low heat until fragrant and slightly darkened, 2 to 3 minutes. Remove from heat. Add butter to skillet, and swirl gently until butter has melted.
• 3. Pour caraway butter over noodles. Stir in parsley. Season noodles with salt, if necessary.

Steps:

• Bring a large saucepan of water to a boil; add 1 tablespoon salt. Cook noodles until al dente. Drain; return to pan. Add butter and seeds; toss. Season with salt and pepper.

Steps:

• Melt butter in small saucepan over medium heat until foaming. Add caraway seeds. Reduce heat to low and cook until butter is light brown, stirring often, about 5 minutes. Remove from heat. Cook fettuccine in large pot of boiling salted water until tender but still firm to bite. Drain. Return pasta to same pot. Add caraway butter and stir until coated, about 3 minutes. Season with salt and pepper. Sprinkle with parsley. Transfer to bowl.

Steps:

• Cook noodles in large pot of boiling salted water until just tender but still firm to bite. Drain well.
• Melt butter in same large pot. Add noodles and caraway seeds and toss to coat. Season with salt and pepper. Transfer to plates. Sprinkle with parsley.

Steps:

• Drop noodles into salted boiling water to cover. Stir until water returns to a boil. Cook until noodles are tender, 7 minutes or longer. Do not overcook.
• Drain and return noodles to the pot. Add olive oil, caraway seeds and pepper to taste. Toss well until coated. Serve immediately.

Steps:

• Melt butter in small saucepan over medium heat. When butter foams, add caraway seeds. Reduce heat to low and cook until butter is light brown, stirring often, about 5 minutes. Remove from heat.
• Cook fettuccine in large pot of boiling salted water until tender but still firm to bite. Drain. Return pasta to same pot. Add browned butter; stir over low heat until coated, about 3 minutes. Season with salt and pepper. Transfer to bowl.

Steps:

• Cook noodles according to package directions. Meanwhile, in a large skillet, saute apple and caraway in butter until apple is crisp-tender. Stir in the honey and mustard. , Drain noodles; stir into apple mixture. Cook until heated through.

Steps:

• Cook noodles in large pot of boiling salted water until just tender but still firm to bite. Drain well.
• Melt butter in same large pot. Add noodles and caraway seeds and toss to coat. Season with salt and pepper. Transfer to plates. Sprinkle with parsley.