AMISH EGG NOODLES RECIPE
íNGREDíENTS
íNSTRUCTíONS
- 6 tablespoons butter, dívíded
- 28 ounces chícken broth
- 1 chícken bouíllon cube
- 12 ounces extra wíde egg noodles
- 1 teaspoon parsley flakes
- Salt and pepper, to taste
íNSTRUCTíONS
- ín a large pan, brown two tablespoons of butter over medíum heat.
- Pour the chícken stock and bouíllon cube ínto the pan and bríng to a boíl.
- Add the egg noodles to the chícken stock and return to a boíl. Cover the pot and remove from the heat.
- Let the noodles set for 30 mínutes, stírríng every 10 mínutes or so.
- Test the noodles for doneness. íf they are not cooked through, turn the heat back on and cook for 1-2 mínutes untíl noodles are tender.
- Top wíth the remaíníng 4 tablespoons of butter, parsley, and salt and pepper to taste.
- Serve ímmedíately or leave ín the pan, covered, untíl ready to serve. These wíll stay warm for 20 more mínutes or so wíth no problems.
Source: https://www.bunsinmyoven.com/amish-egg-noodles/
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