Best Mickeys Buttered Egg Noodles With Browned Cracker Crumbs Recipes
MICKEY'S BUTTERED EGG NOODLES WITH BROWNED CRACKER CRUMBS
My mother made this wonderful dish usually with a pork roast and apple sauce on the side. I'm sure it came from her mother and before that my great-grandmother.
Provided by Wynnfield Scott Han
Categories European
Time 25m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Melt 4 ounces of butter in a frying pan over medium heat.
- Add the crumbled cracker crumbs and mix well.
- Cook until the crumbs are well browned, stirring often. Set aside.
- Meanwhile bring a large pot of salted water to a boil and cook noodles according to package directions. Reserve 1/3 cup of the water and then drain the noodles and pour into a large bowl, add the water and mix well.
- While noodles are cooking melt the remaining 4 ounces of butter in a Pyrex measuring cup in the microwave. Pour over cooked noodles and stir.
- Finally add the browned cracker crumbs and mix well.
Nutrition Facts : Calories 644.4, Fat 36.2, SaturatedFat 20.6, Cholesterol 145.1, Sodium 438.2, Carbohydrate 67.7, Fiber 3.1, Sugar 1.5, Protein 12.8
FRIED BUTTERED NOODLES
This is comfort food at its finest! Serve with roast beef or meat of your choice.
Provided by jrwillmer4
Categories Side Dish
Time 45m
Yield 8
Number Of Ingredients 4
Steps:
- Bring a large pot of lightly salted water to a boil. Cook egg noodles at a boil until tender yet firm to the bite, about 8 minutes; drain.
- Melt butter in a skillet or large pot over low heat. Add bread crumbs and stir until coated in butter. Mix noodles into bread crumbs mixture. Cook, stirring occasionally, until a crust forms on the bottom, about 30 minutes; season with salt.
Nutrition Facts : Calories 343.4 calories, Carbohydrate 44.8 g, Cholesterol 77.5 mg, Fat 14.4 g, Fiber 2.2 g, Protein 9 g, SaturatedFat 8 g, Sodium 162.3 mg, Sugar 1.5 g
AMISH BUTTERED EGG NOODLES
Very tasty, easy buttered egg noodle dish.
Provided by Carol Castellucci Miller
Categories 100+ Pasta and Noodle Recipes Noodle Recipes
Time 50m
Yield 6
Number Of Ingredients 4
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.
Nutrition Facts : Calories 259.6 calories, Carbohydrate 40.6 g, Cholesterol 60.5 mg, Fat 6.7 g, Fiber 1.8 g, Protein 8.7 g, SaturatedFat 3.1 g, Sodium 726.5 mg, Sugar 1.8 g
BROWNED BUTTERED EGG NOODLES
This is too simple, but so good that I had to post. Very quick and makes a great side dish to anything; we especially like this served aside ham or fish.
Provided by TheDancingCook
Categories < 15 Mins
Time 15m
Yield 4 serving(s)
Number Of Ingredients 2
Steps:
- Boil water for noodles, cook noodles according to directions on package.
- While noodles are draining, melt butter in a small frying pan.
- Keep stirring until butter starts to foam and brown (watch carefully, don't burn).
- Add noodles to a casserole dish, pour browned butter over noodles; mix to coat.
- Serve; salt and pepper to taste.
Nutrition Facts : Calories 320.6, Fat 14, SaturatedFat 8, Cholesterol 78.4, Sodium 113.3, Carbohydrate 40.6, Fiber 1.9, Sugar 1.1, Protein 8.2
GRANDMA'S BUTTER NOODLES
This is my late mother-in-laws recipe for noodles -- her favorite for flavor and because they don't spring back when you roll them. At every family gathering she'd make the best Chicken and Noodles, dropping her prepared noodles into homemade chicken broth along with shredded cooked chicken, then serving them over mashed potatoes. I've made them many times and everyone loves them. When making multiple batches, and lacking counter space, I hang the rounds on clean plastic hangers to dry.
Provided by MOMOFADDY
Time 2h10m
Yield 4
Number Of Ingredients 5
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.
Nutrition Facts : Calories 254.4 calories, Carbohydrate 30.1 g, Cholesterol 115.9 mg, Fat 11.5 g, Fiber 1.1 g, Protein 7.3 g, SaturatedFat 6.3 g, Sodium 701 mg, Sugar 0.3 g
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