PARSLEYED NOODLES
These generously buttered noodles, sprinkled with just a quarter cup of parsley for color and freshness, are the perfect blank canvas for practically any stew or braise.
Provided by Craig Claiborne
Categories noodles, pastas, main course, side dish
Time 10m
Yield 6 servings
Number Of Ingredients 4
Steps:
- Combine all the ingredients, in a large serving dish, toss gently and serve.
Nutrition Facts : @context http, Calories 360, UnsaturatedFat 4 grams, Carbohydrate 54 grams, Fat 11 grams, Fiber 3 grams, Protein 11 grams, SaturatedFat 6 grams, Sodium 204 milligrams, Sugar 1 gram, TransFat 0 grams
HERBED PAPPARDELLE WITH PARSLEY AND GARLIC
Let the fresh flavor of these herbed noodles - a twist on this basic pasta dough recipe - stand out by tossing them with just a few kitchen staples. Inspired by the classic Roman pasta, aglio, olio, e peperoncino, this simple dish will become a go-to, especially once you develop familiarity and confidence with rolling and cutting pasta. Soon enough, you'll find yourself making it on a weeknight, without a recipe. This recipe also makes more pasta than you need, so freeze the rest for a hearty meal in the days and weeks to come. (And check out Cooking's How to Make Pasta guide for more tips and video.)
Provided by Samin Nosrat
Categories dinner, lunch, pastas, main course
Time 40m
Yield 4 servings, plus leftover pasta
Number Of Ingredients 8
Steps:
- Set a large pot filled with 5 quarts of water over high heat, cover, and bring to a boil. Add 6 tablespoons fine sea salt or 1/2 cup kosher salt. Set a colander in the sink.
- Lightly dust a sheet of pasta with semolina flour, then loosely roll into thirds lengthwise, like folding a letter. Using a sharp knife, cut noodles in 3/4-inch increments. Shake off the excess semolina, and repeat with remaining pasta sheets. Form pasta into small nests (about 3 ounces per portion) on baking sheets lined with parchment paper and dusted with semolina.
- Add 4 nests of pasta to the water and stir. (Freeze the rest of the pasta for later use.)
- Set a large frying pan over medium heat and add the olive oil, garlic, and red pepper flakes. Cook, stirring, until the garlic threatens to turn golden, about 1 minute.
- Just before the garlic begins to brown, add 1 cup pasta cooking water and increase heat to medium-high. Let the sauce simmer until it reduces by about a third.
- Cook pasta until al dente, about 3 minutes, and drain, reserving another cup of pasta water.
- Add drained pasta to the pan and toss. Add parsley, and continue cooking over medium heat for 1 minute, tossing continuously with tongs. If pasta looks dry, add a little pasta water. It should be slightly wetter than you are comfortable with, because the pasta will continue to absorb sauce even after you pull it from the heat. Taste and adjust salt as needed. Remove from heat, and serve immediately with freshly grated Parmesan.
Nutrition Facts : @context http, Calories 202, UnsaturatedFat 17 grams, Carbohydrate 4 grams, Fat 20 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 3 grams, Sodium 76 milligrams, Sugar 0 grams
BUTTERY LEMON PARSLEY NOODLES
Steps:
- Cook the noodles according to package instructions. (If using angel hair, stop just short of the al dente stage.) Drain and set aside.Melt butter in a large skillet over medium-high heat. Throw in the cooked pasta and cook it around in the butter for a couple of minutes so that a few of the noodles get a little bit of a panfried texture to them, whatever that means. Zest the lemon. Squeeze in the juice, then add the zest of half the lemon. Add salt and pepper to taste, then toss around and serve. Yum!
BUTTERED EGG NOODLES WITH PARSLEY
Provided by Food Network Kitchen
Categories side-dish
Time 15m
Yield about 4 to 6 side dish servings
Number Of Ingredients 6
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.
BUTTERY LEMON PARSLEY NOODLES
Provided by Ree Drummond : Food Network
Categories side-dish
Time 20m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Bring a large pot of water to a boil. Cook the pasta according to the package instructions. (If using angel hair, stop just short of the al dente stage.) Drain and set aside.
- Melt the butter in a large skillet over medium-high heat, then add the olive oil. Add the parsley, garlic and lemon zest and stir. Throw in the drained pasta and cook, tossing and coating it in the mixture, so that a few of the pieces get a little bit of a pan-fried texture to them, 2 to 3 minutes. Add the lemon juice and some salt and pepper and toss again.
NOODLES WITH PARSLEY AND CHEESE
Provided by Pierre Franey
Categories one pot, side dish
Time 15m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Cook the noodles in boiling salted water to cover until al dente.
- Drain well and return to the pot. Add the butter, pepper and nutmeg and toss. Add the parsley and cheese, toss, and serve hot.
Nutrition Facts : @context http, Calories 284, UnsaturatedFat 3 grams, Carbohydrate 41 grams, Fat 9 grams, Fiber 2 grams, Protein 9 grams, SaturatedFat 5 grams, Sodium 162 milligrams, Sugar 1 gram, TransFat 0 grams
CURRIED CHICKEN WITH NOODLES (NOUILLES ET VOLAILLE A L'INDIENNE)
Provided by Pierre Franey
Categories dinner, main course
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Cut the chicken breasts in half lengthwise. Cut away the tough membranes. Put the pieces in a saucepan and add water, wine, bay leaf, salt, pepper, parsley and thyme. Cover and let simmer 10 minutes and drain. Reserve the cooking liquid. There should be one cup. Cut the breast meat into one-inch cubes and set aside.
- Melt two tablespoons of the butter in a saucepan and add the flour and curry powder, stirring with a wire whisk. When blended and smooth, add the reserved cooking liquid, stirring vigorously with the whisk. When thickened and smooth, add the cream, salt and pepper and continue cooking about five minutes, stirring often.
- Heat the remaining tablespoon of butter in a saucepan and add the papaya or mango. Cook just to heat through and add the cubed chicken. Pour the sauce over and stir. Bring to the boil and serve with noodles.
Nutrition Facts : @context http, Calories 746, UnsaturatedFat 27 grams, Carbohydrate 21 grams, Fat 56 grams, Fiber 4 grams, Protein 39 grams, SaturatedFat 24 grams, Sodium 1339 milligrams, Sugar 10 grams, TransFat 1 gram
PARSLIED EGG NOODLES
Extra special served with Hungarian Roast Chicken with Horseradish Sauce. This recipe comes from The Food Network Kitchens cookbook, that I won when I played in Iron Chef game. Enjoy!
Provided by Sharon123
Categories Hungarian
Time 15m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Bring a large pot of water to a boil over high heat and salt generously.
- Add the noodles and cook, stirring occasionally, until al dente, about 5 minutes.
- Ladle 1/4 cup of the noodle cooking water into a medium skillet. Whisk in the butter bit by bit over low heat, letting each piece melt completely before adding the next, to make a creamy sauce.
- Stir in the parsley and season with salt and pepper.
- Drain the noodles, toss with the sauce, and serve immediately. Enjoy!
POMMES DE TERRE PERSILLEES (PARSLEYED POTATOES)
Provided by Craig Claiborne And Pierre Franey
Categories side dish
Time 30m
Yield 10 - 12 servings
Number Of Ingredients 4
Steps:
- Peel the potatoes. If they are ''new'' potatoes, there should be at least 24. Leave them whole. If they are large Idaho potatoes, cut each of them into four equal-size pieces.
- Place the potatoes in a large saucepan and add water to cover and salt to taste. Bring to the boil and simmer until tender, 15 to 20 minutes, depending on size. Do not overcook.
- Drain and add the butter and parsley, turning the potatoes gently in the butter until they are coated.
Nutrition Facts : @context http, Calories 135, UnsaturatedFat 1 gram, Carbohydrate 25 grams, Fat 3 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 342 milligrams, Sugar 1 gram, TransFat 0 grams
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