BUTTERED EGG NOODLES
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.
BUTTERED POPPY SEED NOODLES
Mom's delicious fried noodles are absolute comfort food. Mom would roll out the dough, and we kids got to cut the long noodles and hang them up to dry. Mom served them with other entrees, too.-Shirley Joan Helfenbein, Lapeer, Michigan
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Cook noodles according to package directions. Meanwhile, in a large heavy skillet, saute onion in butter until onion begins to brown. Drain noodles; add to skillet. Cook and stir until noodles begin to brown. , Add the green onions, poppy seeds, salt and pepper; cook and stir 1 minute longer. Sprinkle with parsley.
Nutrition Facts : Calories 275 calories, Fat 8g fat (3g saturated fat), Cholesterol 59mg cholesterol, Sodium 44mg sodium, Carbohydrate 43g carbohydrate (3g sugars, Fiber 3g fiber), Protein 9g protein.
AMISH BUTTERED EGG NOODLES
Very tasty, easy buttered egg noodle dish.
Provided by Carol Castellucci Miller
Categories 100+ Pasta and Noodle Recipes Noodle Recipes
Time 50m
Yield 6
Number Of Ingredients 4
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.
Nutrition Facts : Calories 259.6 calories, Carbohydrate 40.6 g, Cholesterol 60.5 mg, Fat 6.7 g, Fiber 1.8 g, Protein 8.7 g, SaturatedFat 3.1 g, Sodium 726.5 mg, Sugar 1.8 g
BUTTERY POPPY SEED EGG NOODLES
Make and share this Buttery Poppy Seed Egg Noodles recipe from Food.com.
Provided by Lori Mama
Categories Healthy
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- In a large, heavy skillet, heat butter,.
- saute chopped onion until just to the browning stage.
- Add cooked noddles to pan.
- and cook until just turning brown.
- Mix in poppy seeds, salt/pepper to taste, green onions.
- Heat through.
- Toss with chopped parsley.
- Serve hot.
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
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.
UKRAINIAN LOKSHYNA (EGG NOODLES)
Home-made noodles are not only delicious but very easy to prepare. They may be made in a large quantity, dried, and stored in a covered container for future need. For a busy homemaker it is convenient and time saving to have a supply of home-made noodles on hand for any emergency. Increase this recipe to suit your need.
Provided by Olha7397
Categories European
Time 28m
Yield 1 quantity
Number Of Ingredients 4
Steps:
- Beat the egg slightly and combine with the remaining ingredients to make a stiff dough.
- Knead on a lightly floured board until the dough is smooth.
- Cover and let it stand for 30 minutes.
- Roll to almost paper-thinness and allow it to dry partially.
- Turn the dough over in order to dry the other side slightly.
- It must neither be sticky nor dry and brittle.
- Fold into a roll or cut into 3 inch strips.
- Stack the strips on top of each other.
- Cut the roll or the strips crosswise into fine shreds.
- Separate the shreds by tossing them lightly with the fingers.
- Spread them out to dry.
- The noodles may be used at once or dried thoroughly, and then stored in a covered container for future use.
- When ready to use, drop the noodles into a large quantity of boiling salted water, stir, and cook for about 8 minutes.
- The cooking period will depend on the size of the noodles.
- Strain over a colander or sieve, and then rinse with cold water to prevent sticking.
- Use as desired.
- BROAD OR SQUARE LOKSHNA: Follow the preceding recipe for Lokshyna.
- Cut the dough into broad shreds or tiny squares.
- These may be used in various lokshyna dishes.
- LOKSHYNA WITH COTTAGE CHEESE: Here is a nutritious dish which is very simple to make.
- Prepare a desired amount of lokshyna.
- Cook as directed.
- Drain, but do not rinse the lokshyna with cold water.
- Add some melted butter or bacon fat and mix lightly.
- Mix in some fresh cottage cheese and season to taste with salt.
- Top with chopped crisp bacon or salt pork.
- Keep it hot until ready to serve.
- LOKSHYNA WITH EGGS: Follow the preceding recipe, but instead of the cheese use lightly beaten eggs.
- To 1 cup of cooked lokshyna allow about 1 tablespoon of butter and 1 egg.
- Melt the butter in a frying pan and add the cooked lokshyna mixed with the eggs and seasoned with salt.
- Cook and stir as for scrambled eggs.
- Serve immediately.
PASSOVER EGG NOODLES
This is my great grandmother's recipe. I even have her cast iron frying pan that she made them in. My kids look forward to this treat in their chicken soup every Passover.
Provided by Caryn Gale
Categories European
Time 25m
Yield 5 dozen rolled egg noodles
Number Of Ingredients 5
Steps:
- Mix room temperature water with potato starch.
- Slowly add to beaten eggs, stirring well -- it should not be lumpy.
- Salt to taste.
- Heat small teflon pan or skillet.
- First wipe with oil on a paper towel.
- Using a ladle, ladle a thin, even amount into the pan.
- Fry on medium heat.
- When set flip and then immediately remove/flip to plate.
- With wetter side up, roll as tight as possible.
- Slice into 1/4 inch circles.
- Do not unroll.
- Continue frying until no egg mixture is left.
- Mix the egg mixture each time before you ladle into the frying pan or potato starch will all sink to bottom.
- Serve in chicken soup.
- Can be made a couple days in advance and placed in a air tight container in the refrigerator.
POPPY SEED NOODLES
Make and share this Poppy Seed Noodles recipe from Food.com.
Provided by ratherbeswimmin
Categories < 30 Mins
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Place drained noodles in a large warmed bowl.
- Add in the butter, salt, pepper, and poppy seeds; toss gently.
- Serve immediately.
Nutrition Facts : Calories 135.6, Fat 7.6, SaturatedFat 4, Cholesterol 31.2, Sodium 190.7, Carbohydrate 14.1, Fiber 0.8, Sugar 0.7, Protein 3.1
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