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Saturday, March 28, 2015

Amish Egg Noodles

Pasta is my favorite side dish, serve with meatloaf or any other mean entree. Lightly salted, maybe some parmesan cheese sprinkled on top. This recipe is also very easy to make. Wonderful!!

6 tablespoons butter, divided

28 ounces chicken broth

1 chicken bouillon cube

12 ounces extra wide egg noodles

1 tsp. parsley flakes

salt and pepper, to taste

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.

If you notice a lot of liquid left in the pot, test a noodle to be certain they are done to your liking.

If they're not quite done, return to the heat until the liquid has evaporated and the noodles are done.

If the noodles are done to your liking, just drain the liquid away.

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.

Calories 250                 Sodium 10 mg
Total Fat 3 g                Potassium 0 mg
Saturated 1 g                Total Carbs 35 g
Polyunsaturated 0 g       Dietary Fiber 2 g
Monounsaturated 0 g     Sugars 1 g
Trans 0 g                        Protein 8 g
Cholesterol 70 mg
Vitamin A 25%        Calcium 2%
Vitamin C 0%                Iron 15%

*Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Source: Pinterest

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