Buttered Noodles With Garlicky Bread Crumbs Food

GARLIC BUTTER EGG NOODLES WITH ITALIAN STYLE BREAD CRUMBS

Steps:

• Make the Egg Noodles and drain. Put them back in the pot and add the stick of butter and stir to melt.
• Add the garlic powder and salt and pepper.
• You can stop right there and have garlic buttered noodles -- but you can kick up the flavor like I do and add the Italian Style bread crumbs. Don't add to much or it can get dry because the bread crumbs soak up the butter.

BUTTERED NOODLES WITH GARLICKY BREAD CRUMBS

Steps:

• Cook noodles in salted water according to package directions. Reserve 1/2 cup cooking liquid. Drain. Add just a little reserved liquid to moisten but not enough to really wet them. (Can be made ahead and reheated in microwave oven, adding more liquid if noodles are dry.) Heat butter in large nonstick skillet over medium heat. When melted, add bread crumbs and garlic. Cook, stirring frequently, until golden brown, about 2 minutes. Stir in parsley, scant 1/2 teaspoon salt and pepper to taste. (Can be made a day ahead, refrigerated and gently reheated stovetop when ready to serve.) To serve, toss hot noodles with warm crumb mixture. Serve immediately.

GARLIC BREADCRUMB TOPPING FOR PASTA

Steps:

• Add the butter and oil to a pan over medium heat. When the butter melts, add the garlic and cook until fragrant, 1 to 2 minutes. Add the panko and cook until browned, 3 to 5 minutes. Serve over pasta.

BRIDLED NOODLES ( PENNSYLVANIA DUTCH )

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!

BUTTERED BREADCRUMBS

Steps:

• Melt butter in a small skillet over medium low heat. As soon as butter is melted and frothy, stir in breadcrumbs. Continue stirring until crumbs are evenly crisp and golden brown.
• If using any of the above mentioned variations add to the finshed buttered breadcrumbs.

FRIED BUTTERED NOODLES

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.

GARLIC BREADCRUMBS

Steps:

• Preheat the oven to 350°F.
• Place the bread slices on a baking sheet and bake until lightly toasted and dry, 10 to 12 minutes. While the bread toasts, place the olive oil and garlic in a sauté pan and set over low heat. Cook gently, allowing the garlic to infuse the oil.
• When the bread slices are toasted, place in a food processor and pulse until finely ground. Add the crumbs to the garlic oil and stir gently until coated. Season to taste with salt and cook for 2 to 3 minutes, or until the oil is absorbed. Remove the garlic cloves. The crumbs will keep in an airtight container at room temperature for about 2 weeks.

PASTA WITH GARLIC OIL AND TOASTED BREAD CRUMBS

Steps:

• Adjust oven rack to middle position, place large oven-safe serving bowl on rack, and heat oven to 200 degrees. Prepare pasta according to directions on package, reserving 1/2 cup pasta cooking water before draining.
• Heat butter in heavy-bottomed 10-inch skillet over medium-high heat until foaming. Add bread crumbs and cook, stirring frequently, until golden brown, toasted, and fragrant, 2 to 3 minutes. Transfer crumbs to small bowl and mix in cheese and 1/2 teaspoon minced garlic; set aside. Wipe out now-empty skillet with large wad of paper towels.
• Mix remaining minced garlic with 1 teaspoon water. Heat olive oil, garlic, and pepper flakes in cleaned skillet over medium heat until fragrant, about 2 minutes. Add vermouth, reserved pasta cooking water, remaining 1 teaspoon salt, and pepper to taste; cook to blend flavors, about 1 minute longer. Toss pasta and sauce in warm serving bowl; sprinkle bread crumbs over and serve immediately.