BROWN BUTTERY BOWTIES
Provided by Valerie Bertinelli
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Place the butter in a Dutch oven or large, high-sided saucepan over medium-high heat. Cook until the butter becomes golden brown and fragrant, 3 to 4 minutes. Remove from heat, cover and set aside.
- Bring a pot of generously salted water to bowl. Cook the farfalle until it is al dente, 8 to 10 minutes. Meanwhile, place the breadcrumbs in a dry pan and toast over medium heat until lightly golden, 2 to 3 minutes. Remove from the heat and transfer to a small bowl. Add the parsley, lemon zest, salt, pepper and 2 tablespoons of the brown butter and stir to combine. Set aside.
- Put the brown butter back on medium heat. Drain the farfalle and add it to the butter, tossing to coat. Sprinkle with the breadcrumbs and Parmesan and serve with more Parmesan.
BRIDLED NOODLES ( PENNSYLVANIA DUTCH )
This was a recipe my Gram would make for thanksgiving. Served it with or without gravy. My kids just love it...can't get any simpler than this!... Enjoy! My photos
Provided by Cassie *
Categories Other Side Dishes
Time 50m
Number Of Ingredients 6
Steps:
- 1. Boil your noodles as directed on package. Drain do not rinse.
- 2. While hot add 3/4 stick butter. Carefully stirring butter in until melted. ( trying not to break up noodles )
- 3. Melt the stick of butter, add this to the garlic powder and bread crumbs. Blend till crumbs are coated.
- 4. Preheat oven to 350 degree F. Spray a 3 quart casserole dish with non stick cooking spray.
- 5. Place 1/3 of the noodles in the casserole dish. Now sprinkle 1/3 of the bread crumbs.
- 6. Continue layering until you have 3 layers, ending with crumbs.
- 7. Bake covered, for about 35-45 minutes or until heated through. The last 3 - 4 minutes I stick them under the broiler.
- 8. Serve with a ladle of gravy or two. I usually ladle the gravy over all before serving. You can do it individually if prefer, as some may not like gravy. Savory and delicious!!! Enjoy!
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
PASTA WITH BROWN BUTTER AND PARMESAN
Sometimes you just want a big bowl of pasta with butter and Parmesan. Starchy, silky and salty, it's always good - and practically foolproof. To make it a little more grown up, just take it one step further: Brown the butter. When you slide the butter into the skillet, let it cook until the milk solids turn a toasty brown. It adds a rich, nutty flavor that makes the dish a bit more sophisticated with very little extra work.
Provided by Ali Slagle
Categories easy, quick, weekday, pastas, main course, side dish
Time 25m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Bring a large pot of heavily salted water (2 heaping tablespoons kosher salt to about 7 quarts water) to a boil. Add pasta to boiling water and cook according to package directions until al dente. Reserve 1/2 cup of the pasta cooking water, then drain the pasta, but don't shake it fully dry.
- In a skillet or Dutch oven large enough to hold the pasta (and preferably with a light-colored bottom so you can see the butter solids brown), melt the butter over medium heat. Cook, swirling occasionally, until the foam subsides, the milk solids turn golden-brown and it smells nutty and toasty, 3 to 4 minutes. (Watch carefully to see that it does not burn. If it does, start over.) Remove from heat immediately.
- Add the cooked pasta to the skillet and toss with the brown butter. Stir in the cheese until melted. Stir in pasta water, 1 tablespoon at a time, until the pasta is glossy with sauce (you probably won't need the full 1/2 cup).
- Serve with black pepper and more Parmesan on top.
Nutrition Facts : @context http, Calories 751, UnsaturatedFat 12 grams, Carbohydrate 82 grams, Fat 35 grams, Fiber 4 grams, Protein 26 grams, SaturatedFat 21 grams, Sodium 416 milligrams, Sugar 2 grams, TransFat 1 gram
PENNSYLVANIA DUTCH BROWN BUTTER NOODLES
In Pennsylvania Dutch communities, this is a very simple (yet classic) side dish that's usually served alongside roasts, fried chicken, baked ham, or pan-fried pork chops. To remain true to Pennsylvania Dutch custom, you should place a generous scoop of fresh cottage cheese on top of the noodles and then top the cottage cheese...
Provided by Vickie Parks
Categories Pasta Sides
Time 25m
Number Of Ingredients 6
Steps:
- 1. Cook egg noodles according to package directions.
- 2. While egg noodles are cooking, melt the butter in a small skillet until lightly browned (but do not burn it).
- 3. Drain noodles well. Place egg noodles back in pot (in which it was cooked). Add the browned butter, salt and pepper, and toss until noodles are well coated.
- 4. Divide the noodles among dinner plates. If desired, top the noodles with a generous spoonful of cottage cheese, then top the cottage cheese with a bit of apple butter, and serve immediately.
BROWNED BUTTERED EGG NOODLES
This is too simple, but so good that I had to post. Very quick and makes a great side dish to anything; we especially like this served aside ham or fish.
Provided by TheDancingCook
Categories < 15 Mins
Time 15m
Yield 4 serving(s)
Number Of Ingredients 2
Steps:
- Boil water for noodles, cook noodles according to directions on package.
- While noodles are draining, melt butter in a small frying pan.
- Keep stirring until butter starts to foam and brown (watch carefully, don't burn).
- Add noodles to a casserole dish, pour browned butter over noodles; mix to coat.
- Serve; salt and pepper to taste.
Nutrition Facts : Calories 320.6, Fat 14, SaturatedFat 8, Cholesterol 78.4, Sodium 113.3, Carbohydrate 40.6, Fiber 1.9, Sugar 1.1, Protein 8.2
KUGEL MUFFINS
Classic Jewish comfort food takes a fun-size turn in this creative recipe for kugel. As these sweet-and-savory noodle casseroles bake in their individual cups, the flavors meld together. Orange marmalade brightens the richness, providing tangy sour notes to complement the sweetness, while dried currants add texture and depth.
Provided by Martha Stewart
Categories Food & Cooking Main Dish Recipes Casserole Recipes
Time 1h
Yield Makes 12 to 14
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Line a standard muffin tin with tulip-shaped baking cups (or standard cups). Cook noodles in a large pot of salted boiling water 6 minutes; drain. Let cool 10 minutes.
- Whisk together cheese, sour cream, 1/3 cup sugar, zest and juice, and 1/4 teaspoon salt. Whisk in eggs and 3 tablespoons butter. Stir in noodles and currants. Divide mixture among muffin cups. Drizzle with remaining butter; sprinkle with remaining sugar. Dollop a little marmalade over each cup.
- Bake until kugel is set and tops are golden brown, about 30 minutes. Let cool 30 minutes before serving with more marmalade on the side.
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