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Dutch Noodles

(15 Votes)
SERVES
6
COOK TIME
15 Min

Pennsylvania Dutch cooking has its roots in Germany, where many hearty recipes, like these comforting and flavorful buttery egg noodles, get their traditional taste from!

What You'll Need:
  • 1 (8-ounce) package medium egg noodles (see Note)
  • 1/4 cup (1/2 stick) butter
  • 2 teaspoons caraway seeds
  • Juice of 1 lemon
  • 2 teaspoons chopped fresh parsley
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
What To Do:
  1. Cook noodles according to package directions. Drain and place in a large serving bowl; keep warm.
     
  2. Meanwhile, in a medium saucepan, melt butter over medium heat. Add caraway seeds and saute 3 minutes. Stir in lemon juice, parsley, salt, and pepper.
     
  3. Pour sauce over cooked noodles, and serve immediately.
Note

We like to use medium egg noodles that have a fluffy, curled edge. It gives the dish an elegant look.

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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Just thought it was o.k. Added mixed vegetables and diced ham for a full meal

I made these for Easter dinner 2014. They were good but I thought the leftovers tasted much better the next day after the flavors married.

Made these last night for supper and OH MY GOODNESS!!! Did not use the Caraway Seeds and used just a bit to much of the lemon juice but they are sooooo good. For seasoning I used pepper, salt, parslay and i did a few shacks of the parmasean cheese bottle. I will be making these again, and again, and again. Thank You JJ

My post is to comments about freezing herbs. It can be difficult to get all water out after washing herbs and if frozen in that state, one can end up with a baggie full of clumps. If you spread herbs out on a cookie sheet (I usually line my sheet with parchment or waxed paper) and put in freezer for a few minutes or until partially frozen and then place in baggie to fully freeze, it is easier to have control over amount when using. Dill works particularly well using this method. Another one is to place an appropriate amount of herb in an ice cube tray and add water, place in freezer until frozen. "Ice cubes" can then be removed from tray and placed in a marked baggie. Great for adding to soups, stews and sauces.

These are so good for a quick meal. We just love them. Serve with a nice green salad and you have a great meal.

I'm sorry, I did not like this at all! The caraway seeds are just too strong along with the powerful parsley. I guess it's an acquired taste!

If you don't use or have fresh herbs, just use the dried parsley (or basil or whatever flavor you like). Use a much smaller amount of the dried though. Or just enjoy the salt, pepper and caraway seeds without any herbs at all.

I would like to see more frozen coffee drinks such as the ones made at starbucks .

i plant parsley,sage,cilantro,oregano, and any other herb i think of, in a large planter in my yard during the summer..i trim and freeze cuttings and use as needed all year round..this is much less expensive than buying them

Freezing herbs in a zip lock bag is a great way to have fresh herbs all winter. I use a lot of parsley and basil, so I do this all the time. When you are not good at having indoor plants, this is a good way to go. Just wash first. Shake them out a let dry on a towel, then bag and put in freezer!

WOW! A REALLY USEFUL POST...THANKS...I HAVE KILLED SOME GROCERY STORE "GROW YOUR OWN" HERBS THOUGH I CAN GROW HOUSE PLANTS...LIVE FAR FROM TOWN SO THIS IS HOPE FOR USING MORE FRESH HERBS...THANKS!!

I also don't do fresh herbs. Is there something else I could use?

I keep ziplock bags of parsley in my freezer and just snip off any amount I want. Tastes the same as fresh and better than dried.

Fresh parsley is cheap and easy to keep in the fridge. In the bottom of a jar, put a folded and soaking wet paper towel. Stand the parsley bunch up in a jar, stems down. Put the lid on tight and put in the fridge. Even though you don't cook with it, it makes a nice garnish and looks nice chopped into a salad.

Do you have to use the fresh parsley? This recipe sounds good but I am not a big cook and I don't do fresh herbs. Thanks for any help!

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