Herb's Butter Bowties

My college roommate and I were Chefs MoreButter and Nuke-It when we learned to cook in college. Our kitchen consisted of: a 4-cup coffee maker, a Hot Pot kettle, and a beer fridge. A case sale of Lipton's noodles and sauce kept us in, well, noodles for most of one semester. Oddly enough, I still really like the Butter and Herb noodles. Here is my own copycat version of the Lipton recipe, using bowties instead of egg noodles. If you want to use egg noodles, just use a half cup less water in the cooking. For the total college dorm experience, this is best cooked in a lidless hot-pot on the highest setting - drink copious amounts of beer while cooking.

8 oz bow tie noodles, uncooked 1 1/2 cups of water 1/2 cup milk 1/2 cup butter or margarine (hard margarine is best) - 1 stick if you buy it in sticks 1 tsp or 1 packet/cube chicken bouillon 1 tsp dried parsley 1/2 tsp of dried thyme pinch of dried rosemary pinch of favourite herb (I've used dill, lemon pepper, basil, whatever your favourite is) pinch of garlic powder Dump all of it into a pan - noodles, milk, water, herbs - and add half of the butter (1/2 stick). Bring to a boil over medium heat. Reduce heat to a simmer, add rest of butter, and stir frequently until noodles are cooked and sauce is reduced. The noodles should still be 'al dente', as they will cook more while standing. Cover and let stand for about 5 minutes. Chef MoreButters can add more butter, and Chef NukeIts can try cooking at a rolling boil if they are short of time. The simmer time is about10 to 12 minutes for bow ties. Makes 4 servings as a side dish.

Comments

[TabathaOster]

Awesome blog. Peace out until next time TabathaOster

[Megan]

Thanks! Glad you enjoyed it!

[career]

good day!

[Erica]

This is hilarious. I'm going to go try it now! =]