Amish Noodles Recipe 395

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 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

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 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.

AMISH NOODLES

Steps:

• Place flour in bowl, make well in center, add the rest of the ingredients and stir with fork until it combines and ball forms.
• Turn out on kneading board dusted with bread flour and knead for 5 minutes.
• Cover dough with towel and let it rest 45 minutes.
• Cut the dough into quarters.
• Roll out one fourth into a rectangle 8"x14", until almost paper thin, flour on both sides and set aside.
• Roll out the other three sections, stack them together and let them set for 30 minutes.
• Roll them up like a jelly roll, starting with shortest side and using a very sharp knife, cut them the width you prefer.
• If there is any moisture add a little more flour.
• Unroll the circles, separate them and let them dry, hours if necessary.
• Cook in broth for 5 to 7 minutes.

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.

AMISH OVEN BEEF & NOODLE STEW

Steps:

• Preheat oven to 350ºF.
• Dissolve beef bouillon in water in large Dutch oven.
• Add chuck roast, cloves, celery, carrots, onion, green pepper and parsley sprigs.
• Cover; bake until meat is tender, 3 hours.
• Transfer meat to cutting board.
• Shred meat into bite-size pieces.
• Remove vegetables from broth with slotted spoon; chop.
• Return meat and vegetables to broth.
• Stir in uncooked noodles, salt and pepper; cover.
• Bake until noodles are tender, stirring once, about 30 minutes.
• Add additional water if noodles absorb all of broth.
• Sprinkle with chopped parsley.