Browned Buttered Egg Noodles Food

BUTTERED EGG NOODLES

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.

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.

AMISH BUTTERED EGG NOODLES

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.

BUTTERED NOODLES

Steps:

• Cook noodles according to package directions; drain. Transfer to a serving bowl. Immediately add the remaining ingredients and toss to coat.

MICKEY'S BUTTERED EGG NOODLES WITH BROWNED CRACKER CRUMBS

Steps:

• Melt 4 ounces of butter in a frying pan over medium heat.
• Add the crumbled cracker crumbs and mix well.
• Cook until the crumbs are well browned, stirring often. Set aside.
• Meanwhile bring a large pot of salted water to a boil and cook noodles according to package directions. Reserve 1/3 cup of the water and then drain the noodles and pour into a large bowl, add the water and mix well.
• While noodles are cooking melt the remaining 4 ounces of butter in a Pyrex measuring cup in the microwave. Pour over cooked noodles and stir.
• Finally add the browned cracker crumbs and mix well.

BROWNED BUTTERED EGG NOODLES

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.

BUTTERED EGG NOODLES

Steps:

• Bring a large pot of salted water to a rolling boil over high heat. Drop in the egg noodles and stir so they don't stick. Cook until just past al dente, about 10 minutes. Drain and return to the pot.
• Add the parsley and butter, then season with salt and toss well to combine. Transfer to a serving bowl and serve with Beef Bourguignon, if desired.

BUTTERED EGG NOODLES WITH PARSLEY

Steps:

• Bring a large pot of water to the boil and salt generously. Add the noodles and cook until they are tender but not mushy.
• Meanwhile, ladle 1/4 cup of the noodle cooking water into a medium skillet. Set the skillet over low heat and, while whisking constantly, gradually add the butter, piece by piece, (let each piece of butter melt into the sauce before adding the next bit) until a smooth sauce has formed. Stir in the parsley and salt and pepper, to taste. Add the lemon zest, if desired.
• Drain the noodles in a colander set in the sink and leave whatever water clings to them, do not rinse. Transfer the noodles to a large bowl, add the sauce, and toss well. Serve.

SUPER BUTTERED NOODLES

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.

BROWNED BUTTER CARAWAY NOODLES

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.

EGG NOODLES WITH BROWN BUTTER AND FETA

Steps:

• Cook noodles in a 6- to 8-quart pot of boiling salted water until just tender (softer than al dente). Drain well in a colander.
• While noodles cook, melt butter in a small heavy skillet over low heat and continue to cook until it begins to turn golden brown, about 6 minutes. Remove from heat.
• Spread one third of noodles on a large platter and sprinkle with one third of cheese. Repeat layering with remaining noodles and cheese in 2 batches, then pour brown butter over noodles and toss with 2 forks to combine. Spread noodles on platter and season with pepper.

BUTTERED EGG NOODLES

Steps:

• Toss noodles with butter and poppy seeds. Season to taste with salt and pepper and serve immediately.

EGG NOODLES WITH BROWN BUTTER AND FETA

Steps:

• Cook noodles according to package directions, until just tender.
• While noodles cook, melt butter in a small sauce pan over low heat until it begins to turn golden brown, about 6 minutes. Remove from heat.
• Spread 1/3 of noodles on a large platter and sprinkle with 1/3 of the cheese.
• Repeat the layering 2 more times.
• Pour brown butter over noodles and toss.
• Season with salt and pepper.