Butterednoodleswithham Recipes

GRANDMA'S BUTTER NOODLES

Steps:

• In a large bowl, whisk the eggs and melted butter together with a fork. Stir in the flour, baking powder and salt until dough becomes stiff. Knead on a lightly floured surface or in the bowl for a few minutes to blend completely. Divide the dough into thirds. On a lightly floured surface, roll each piece into a sheet about 1/16 of an inch thick. Place each sheet onto a dry cloth and set aside for 30 to 45 minutes to partially dry.
• When the noodle sheets are somewhat dry, roll up one at a time into a loose spiral and cut into strips as wide as you want using a sharp knife. Spread out the noodles to dry for about 1 hour before cooking or storing in freezer containers. To use frozen noodles, thaw in the container before using.
• To cook the noodles, drop into rapidly boiling water or broth, and cook until tender, 7 to 10 minutes.

EASY HAM AND NOODLES

Steps:

• In 3-quart saucepan, heat broth and water to boiling. Add noodles; return to boiling. Reduce heat to medium-low; cook 8 to 10 minutes or until noodles are tender and most of liquid is absorbed, stirring occasionally (do not drain).
• Meanwhile, cook vegetables as directed on box.
• Gently stir vegetables in cheese sauce and ham into noodle mixture. Cook over medium-low heat 3 to 4 minutes or until hot, stirring occasionally.

BUTTERED NOODLES WITH HAM

Steps:

• Heat the olive oil in a large skillet over medium heat and saute the onions for 4 minutes.
• Add the garlic and saute for one additional minute.
• Add the ham, spices, and herbs and then cook for 5 more minutes.
• Add the ham blend to the cooked noodles in a large cooking pot and stir carefully.
• Add in the butter and Parmesan cheese and simmer over low heat until butter and cheese have melted. Serve.

BUTTERED EGG NOODLES

Steps:

• Bring a large pot of salted water to a rolling boil over high heat. Drop in the egg noodles and stir so they don't stick. Cook until just past al dente, about 10 minutes. Drain and return to the pot.
• Add the parsley and butter, then season with salt and toss well to combine. Transfer to a serving bowl and serve with Beef Bourguignon, if desired.

SUPER BUTTERED NOODLES

Steps:

• In a large pot filled with boiling water, dissolve the bouillon cubes and cook the noodles according to package directions. Drain the noodles in a colander and then nestle the colander into the pot so some of the pasta water goes into the pot as the pasta continues to drain. Remove the colander and stir the butter and sour cream into the pot until the butter melts. Add the parsley and the noodles. Season with salt and pepper. Toss to combine well. Pour into a serving bowl and serve.

BUTTERED NOODLES WITH FRESH TOMATO

Steps:

• Drop the noodles into a large quantity of salted boiling water. Cook about 2 to 3 minutes, or until tender. Do not overcook. Drain.
• In the same kettle, add the olive oil, butter and shallots. Cook until wilted over medium heat. Add the tomatoes, cook for about 30 seconds, then salt and pepper the mixture. Add the drained noodles, blend well. Check the seasoning, and serve immediately with the turkey.

BUTTERED EGG NOODLES

Steps:

• Bring a large pot of water to a boil. Add salt and noodles. Cook until al dente, according to package instructions. Drain well. Add butter and toss to combine.

CLASSIC COUNTRY EGG NOODLES WITH HAM

Steps:

• Cook noodles according to package directions; drain, saving 1/2 cup noodle-cooking water.
• Melt margarine in large skillet; add onions, peppers, carrots an saute about 5 minutes until tender-crisp.
• Add ham; stir 2-3 minutes until heated through.
• Stir in noodles, noodle water, Parmesan cheese; blend well.
• Salt& pepper to taste.