Buttered Noodles Recipes

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BUTTERED EGG NOODLES

Provided by Food Network Kitchen

Categories     main-dish

Yield 4 servings

Number Of Ingredients 0



Buttered Egg Noodles image

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.

FRIED BUTTERED NOODLES

This is comfort food at its finest! Serve with roast beef or meat of your choice.

Provided by jrwillmer4

Categories     Side Dish

Time 45m

Yield 8

Number Of Ingredients 4



Fried Buttered Noodles image

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.

Nutrition Facts : Calories 343.4 calories, Carbohydrate 44.8 g, Cholesterol 77.5 mg, Fat 14.4 g, Fiber 2.2 g, Protein 9 g, SaturatedFat 8 g, Sodium 162.3 mg, Sugar 1.5 g

1 (16 ounce) package egg noodles
½ cup butter
½ cup bread crumbs, or to taste
salt to taste

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



Buttered Noodles image

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.

2-1/4 cups uncooked egg noodles
1/4 cup shredded part-skim mozzarella cheese
2 tablespoons butter, melted
2 tablespoons grated Parmesan cheese
2 teaspoons minced fresh parsley
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/8 teaspoon pepper

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



Buttered Noodles image

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

1 (16 ounce) package fettuccine noodles
6 tablespoons butter
⅓ cup grated Parmesan cheese
salt and ground black pepper to taste

SUPER BUTTERED NOODLES

Provided by Melissa d'Arabian : Food Network

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 6



Super Buttered Noodles image

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.

2 chicken bouillon cubes
1 pound egg noodles
3 tablespoons butter, softened
1 tablespoon sour cream
Chopped fresh parsley, for garnish
Kosher salt and freshly ground black pepper

BUTTERED EGG NOODLES

Toss this versatile side dish with fresh parsley and dill.

Provided by Food Network Kitchen

Time 15m

Yield 6

Number Of Ingredients 5



Buttered Egg Noodles image

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.

Kosher salt and freshly ground black pepper
One 12-ounce package wide egg noodles
6 tablespoons cold unsalted butter, cut into bits
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh dill

BUTTERED EGG NOODLES (BEST EVER)

Make and share this Buttered Egg Noodles (Best Ever) recipe from Food.com.

Provided by David Ball

Categories     < 15 Mins

Time 10m

Yield 4 serving(s)

Number Of Ingredients 4



Buttered Egg Noodles (Best Ever) image

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).

Nutrition Facts : Calories 424.8, Fat 25.6, SaturatedFat 15.3, Cholesterol 108.9, Sodium 380.2, Carbohydrate 41, Fiber 1.9, Sugar 1.1, Protein 8.5

2 Wyler's chicken bouillon cubes
1 1/2 cups water
1/2 cup real butter
8 ounces egg noodles

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



Buttered Noodles image

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

1 1/2 cups egg noodles or 1 1/2 cups penne
salt
1 tablespoon butter
flat leaf parsley
fresh ground black pepper
1/4 cup freshly grated parmigiano-reggiano cheese (optional)

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



Grandma's Butter Noodles image

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

2 eggs
3 tablespoons butter, melted and cooled
1 ¼ cups all-purpose flour
¼ teaspoon baking powder
1 teaspoon salt

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    #15-minutes-or-less     #time-to-make     #main-ingredient     #preparation     #for-1-or-2     #pasta     #easy     #dietary     #low-sodium     #low-in-something     #pasta-rice-and-grains     #penne     #number-of-servings

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