Buttered Noodles recipe?

LucyHoneychrrch

Anyone have one?  Preferrably not a blog link?  Thanks!

 

shesthetoast

LucyHoneychrrch:

Preferrably not a blog link? 

 

L.O.L. 

LucyHoneychrrch

I'm just saying.  I'd rather not visit another website on work computers.

 

LucyHoneychrrch

No?  Anyone?

 

LucyHoneychrrch

I guess not. 

dlphndoc

Boil water.

Add noodles.

Cook noodles..

Drain noodles.

Add butter. 

YWIA!!!1!!1!! 

ToledoDeux

dlphndoc:

Boil water.

Add noodles.

Cook noodles..

Drain noodles.

Add butter. 

YWIA!!!1!!1!! 

No pictures?

CKinLA

egg noodles with butter to taste (salted) and a squeeze of lemon juice. Top with shredded mozzarella or sharp cheddar.

one of the only things I ate in college. 

dlphndoc

I'm saving my pictures so I can pin it with a link to my blog post later.

steph261

 

*snort*  i love u lhc

 

(wtf does my bb not post right? ugh) 

LucyHoneychrrch

ToledoDeux:

dlphndoc:

Boil water.

Add noodles.

Cook noodles..

Drain noodles.

Add butter. 

YWIA!!!1!!1!! 

No pictures?

Seriously.

 

nooner09

Pioneer Woman probably has pics for you.

dlphndoc

nooner09:

Pioneer Woman probably has pics for you.

Oohh, good point! You could probably make a flip book from them. It would almost be like watching a YouTube how to video. 

nooner09

dlphndoc:

nooner09:

Pioneer Woman probably has pics for you.

Oohh, good point! You could probably make a flip book from them. It would almost be like watching a YouTube how to video. 

nestinginjapan

Not a blog link ...  http://lmgtfy.com/?q=buttered+noodles

ommynoms

Boiling water recipe, Adam Kuban:

 

Boiling water is essential to many recipes. If you have never cooked before, don't worry. It is not as difficult as it may appear. This recipe will guide you through the process, even if you have never set foot in a kitchen.

Special equipment: 12-quart stockpot. Serves 48, cooking time 5 minutes, total time varies

Ingredients
Water

Procedure:

Open your cupboard or wherever it is you store your cookware.

Locate a 12-quart stockpot. If you do not have a 12-quart stockpot, you may use whatever size pot you have; in that event, keep in mind that serving size here is 1 cup and there are 4 cups in a quart. Do the math.

Place your pot in the sink under the tap. If you have never used a sink before, it is the large depression in your counter top. (If you live with someone else, they may have filled it with dirty dishes; in this case, wash them or simply remove them from the sink and place them in the oven ? someone else will eventually discover them there and wash them.)

Turn the cold-water knob to the "on" position. Some people (like my dad) prefer to let the water run a little bit. This is optional but encouraged ? if it's a hot day or someone has previously used the "hot" water knob, the warmer water will eventually be replaced by truly cold water.

Fill stockpot to within a couple inches of the rim.

Lift stockpot from sink and transfer to stove. (Although appearances may vary, the stove is the thing with 4 or more circular metal bands on top of it; alternately, it may be a completely flat black glass surface. If you are unsure, ask your family, roommate, or neighbor for guidance.)

Find knob on stove that corresponds to the "burner" you have placed your pot on. In addition to words like "Right Front" or "Left Rear," there are usually little pictures near the knobs to indicate position.

Turn knob to "High" and wait until water boils. Depending on strength of your stove and amount of water, the boiling time may vary.

Note: DO NOT WATCH THE POT; it will never boil in the event that you do.

Boiled water may be used for any number of applications. Serve hot, but do not drink.

Alternate methods:

Depending on water application, you may want to salt the water. Do this after the water has come to a boil.

Placing a lid on the pot will help it boil faster, with the additional benefit of blocking water from your line of sight, which, as stated above, inhibits the boiling process.

 

Use your boiling water to cook pasta a la ATK:

 

Step #1 BRING PLENTY OF WATER TO A ROLLING BOIL ...*ahem*  CHECK!

You?ll need 4 quarts of water to cook 1 pound of dried pasta. Pasta leaches starch as it cooks; without plenty of water to dilute it, the starch will coat the noodles and they will stick. Use a pot with at least a 6-quart capacity.

Step #2 SALT THE WATER, DON?T OIL IT

Adding oil to cooking water just creates a slick on the surface of the water, doing nothing for the pasta. And when you drain the pasta, the oil prevents the sauce from adhering. Adding salt to the water, however, is crucial, as it adds flavor. Add 1 tablespoon of salt per 4 quarts of water. (Think you might forget this step? Here a good tip to ensure your pasta water will always be salted.)

Step #3 ADD PASTA, STIR IMMEDIATELY

Stirring the pasta for a minute or two when you add it to the boiling water, and occasionally while it?s cooking, will prevent it from sticking together?and to the pot.

Step #4 CHECK OFTEN FOR DONENESS

The timing instructions given on the box are almost always too long and will result in mushy, overcooked pasta. Tasting is the best way to check for doneness. We typically prefer pasta cooked al dente, when it still has a little bite left in the center.

Step #5 RESERVE SOME COOKING WATER, THEN DRAIN THE PASTA

Reserve about ? cup cooking water before draining the pasta? the water is flavorful and can help loosen a thick sauce. (Here?s a handy way to always remember this step.) Drain the pasta in a colander, but don?t rinse the pasta or shake the colander vigorously, since some water helps the sauce coat the pasta.

Step #6 SAUCE, SEASON, AND SERVE

Return the drained pasta to the empty pot and add your sauce (usually about 3 to 4 cups per pound of pasta, depending on the sauce). To coat the noodles, toss them with a pasta fork or tongs, adding pasta cooking water as needed to get your sauce to the right consistency.

 Just replace the tomato sauce with a block of butter and you're set.