Noodles Butter Balls Recipes

BUTTERED NOODLES

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil. Stir in fettuccine, bring back to a boil, and cook pasta over medium heat until tender yet firm to the bite, 8 to 10 minutes. Drain and return pasta to pot.
• Mix butter, Parmesan cheese, salt, and pepper into pasta until evenly combined.

BUTTERED NOODLES

Steps:

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

BUTTER BALLS FOR CHICKEN BROTH OR NOODLE SOUP

Steps:

• Toast the bread slices in a 400°F oven until brown on one side.
• Flip over and toast on the other side. Cool.
• Take very dry bread slices and pulse in a blender or food processor until very fine crumbs.
• Place in a large bowl and mix margarine. and cream and eggs, salt and allspice all at once. Mix well. Shape in 1 inch balls.
• Take a large slotted spoon and lower 3 or 4 balls into the boiling or simmering liquid at a time. Cook 5 to 7 minutes. Serve immediately.
• Note: If you have extra large loafs of bread ie. sandwich slices loafs of bread you my have to add some warm milk to form the balls.
• Do not be shy in squeezing to form the balls.
• Extras to add if desired: A little dried parsley flakes, a very small square of cheese in the center.
• Note: You can prepare ahead and freeze for use later. Do not keep over a month.

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.

NOODLES & BUTTER BALLS RECIPE

Steps:

• Noodles: Mix 1 whole egg, 3 egg whites and water. Add flour to make dough. Add salt. Roll thin & dry then cut thin. Put in hot water w/ chicken pieces or chicken boullion. Butter Balls: Mix bread crumbs, butter, cream and eggs. Shape into balls - chill and add to noodle soup. Can be frozen. Note: put 2 balls in boiling water if not together put in more eggs.

BUTTERED NOODLES

Steps:

• Bring a pot of water to a boil. For this amount of pasta I would boil at least 2 quarts of water. When the water is boiling, add at least a tablespoon of salt and stir to dissolve.
• Add the noodles to the boiling water. For the egg noodles, cook 5 minutes from the time the water comes back to a boil; for the penne, cook 8 minutes.
• While the pasta is cooking, cut the butter into small bits, and chop the parsley.
• Drain the pasta well, and transfer immediately to a large serving bowl. Toss with the butter (and optional parmesan).
• Sprinkle with the parsley, and grind on lots of black pepper.

GERMAN BUTTER BALLS

Steps:

• In a large bowl, mix together the bread crumbs, eggs, butter, milk, salt, and allspice into a smooth dough. Roll into golf ball-sized pieces.
• Cook by dropping into a boiling soup or broth. Simmer until they float to the top.

GRANDMA'S GERMAN BUTTER BALLS

Steps:

• Cover a large dining table or several card tables with clean cloths. Cut the bread into 1 inch cubes. Spread them out so that there is no overlapping. Let dry 2-3 days. Process dried cubes in a food processor until moderately fine. ( I have tried using pre-made crumbs....they just aren't as good.) Pour into huge mixing bowl. Mine is about 18 inches across.
• Make a well in the center of the crumbs. Melt the butter in a large sauce pan, making sure it doesn't brown. Pour all into the well of crumbs. Mix well with a long wooden spoon. Make a well again. A dozen at a time, add the eggs, mixing them in after each dozen. Last, using very clean hands, squish the mixture thoroughly with your hands, feeling for dry spots until the whole mass is well mixed and moist.
• Cover 3 jelly roll or similar big, shallow pans with wax paper. I use 2 jelly roll and a very large pizza pan. Roll the mixture into 1inch balls, about the size of a walnut shell or a large gumball. Don't let them get too big. Place very close together on the pans. Sit somewhere comfy and put the pans all around you. This takes at least an hour, less if you have help. When finished filling the pans, cover with plastic wrap and freeze on a flat area in a big freezer. When frozen, break apart, put into quart zipper storage bags, and keep frozen. You should have about 340 balls, depending on consistency of size.
• To use, 15 minutes before eating, drop several butter balls into gently boiling chicken noodle soup. Cook 10-15 minutes until they are white and fluffy. Serve 3 or 4 to a bowl. These are high fat, high calorie, so be cautious if you are trying to lose weight.