Amish Noodles In Butter Recipes

AMISH NOODLES

Steps:

• In a large pan, brown the butter.
• Add broth and boullion cube, bring to a boil.
• Add noodles, bring to a second boil, cover and turn off heat. (leave pot on the same burner).
• Let stand 30 minutes, stirring 2 or 3 times.

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.

AMISH NOODLES RECIPE - (3.9/5)

Steps:

• In a large pan, brown the butter. Add broth and bouillon cube; bring to a boil. Add noodles. Bring to a second boil, cover and turn off heat. (Leave pot on the same burner). Let stand 30 minutes, stirring 2 or 3 times.

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 NOODLES IN BUTTER

Steps:

• 1. Cook noodles in water until soft. Drain. Melt butter in a large skillet, on medium heat, stirring until butter begins to brown. Add noodles, salt and peper, and parsley and mix well. Serve immediately.
• 2. Two Variations: (1) You may add 1/4-1/2 cup peas or cooked chicken meat to cooked noodles. (2) You may sprinkle cooked noodles with 1/4-1/3 cup grated Parmesan (or other type) cheese.

25 BEST OLD-FASHIONED AMISH RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep an Amish dish in 30 minutes or less!

AMISH EGG NOODLES

Steps:

• In a large pan, brown two tablespoons of butter over medium heat.
• Pour the chicken stock and bouillon cube into the pan and bring to a boil.
• Add the egg noodles to the chicken stock and return to a boil. Cover the pot and remove from the heat.
• Let the noodles set for 30 minutes, stirring every 10 minutes or so.
• Test the noodles for doneness. If they are not cooked through, turn the heat back on and cook for 1-2 minutes until noodles are tender.
• Top with the remaining 4 tablespoons of butter, parsley, and salt and pepper to taste.
• Serve immediately or leave in the pan, covered, until ready to serve. These will stay warm for 20 more minutes or so with no problems.

AMISH BUTTER NOODLES 1965

Steps:

• In a large bowl, stir together the flour and salt. Add the beaten egg, milk, and melted butter, and coluring. Knead dough until smooth, about 5 minutes. If you have to add extra flour for a nice baby bum soft dough then do so now. You want a smooth soft, but not sticky to the counter dough. Let rest in a covered bowl for 10 minutes. I usually leave on a floured board with the bowl inverted on top.
• On a floured surface, roll out to 1/8 or 1/4 inch thickness. Cut into desired lengths and shapes.
• Allow to air dry before cooking.
• To cook fresh pasta, in a large pot with boiling salted water cook until al dente.

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.

YUMASETTI CASSEROLE

Steps:

• Preheat oven to 350°.
• Cook noodles according to al-dente package directions.
• Cook and crumble ground beef, onion, and garlic. Drain any excess fat.
• Mix cream soups, sour cream, cheese, and seasonings. Add noodles, beef, and peas. Stir to mix.
• Pour noodle mixture into a 9 x 13" greased baking dish.
• Toast and crumble bread slices and mix with melted butter. Spread the crumbles over the top of the casserole.
• Bake, covered with foil, for about 25 minutes. Then remove the foil and continue baking for another 20 - 25 minutes. Serve immediately.