Browned Buttered Egg Noodles Recipes

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.

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.

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.

PENNSYLVANIA DUTCH BROWN BUTTER NOODLES

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.

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 (BEST EVER)

Steps:

• Bring water, 2 boullion cubes and 1/2 stick of butter to boil using med to high heat.
• Add egg noodles.
• Cook until noodles are desired texture.
• (About 6-8 minutes) During last minute of cooking add remaining 1/2 stick of butter.
• (You may add additional butter if desired. Also you may use 1 can of chicken broth instead of bullion. I suggest using bullion).

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.