ACME BUTTERED NOODLES
Steps:
- Cook the noodles according to package directions.
- Melt 3 tablespoons butter in a large saute pan. Add the garlic and cook 1 minute. Add the arugula and allow to wilt, about 1 minute. Add the lemon juice, salt and pepper and toss gently to combine well. Strain the pasta and add to the saute pan, tossing the noodles to combine. Add 1/2 the Asiago, toss and put in a serving bowl. Garnish with the remaining Asiago and a fresh crack of black pepper.
SUPER BUTTERED NOODLES
Provided by Melissa d'Arabian : Food Network
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 6
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.
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
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
NOODLES IN FAIRY BUTTER
I love Victorian recipes~ This is one from the 1700's. When edible flowers were used to make "Flavored Liquid". To make it: Boil petals of your edible flowers in 1/4 inch water; until petals turn translucent. Strain and use as extract. Rose was the go to flower, then and in this recipe. I used egg noodles, since the recipe...
Provided by Charlotte Chaffin
Categories Pasta Sides
Time 20m
Number Of Ingredients 7
Steps:
- 1. Beat the cooked egg yolks, sugar, butter, thyme, basil and rose water in a small bowl until smooth. Mix enough of the butter mix with the noodles to coat them a golden yellow.
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
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.
FAIRY BUTTER NOODLES
Make and share this Fairy Butter Noodles recipe from Food.com.
Provided by Alia55
Categories < 30 Mins
Time 20m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Beat the egg yolks, sugar, butter, thyme, basil, and rose water in a small bowl until smooth.
- Mix enough of the butter with the hot noodles to coat the noodles with color.
- Toss coated noodles with the yolk and spice mixture and serve.
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
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
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