Mom's Green Noodles
Yield
4 servingsPrep
15 minCook
20 minReady
40 minTrans-fat Free, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
egg noodles
|
|
| 1 | x |
parsley leaves
|
*
|
| ½ | cup |
butter
|
|
| 1 | x |
monosodium glutamate
|
*
|
| 1 | x |
sour cream
|
*
|
| 1 | x |
Parmesan cheese
grated |
*
|
| 1 | x |
romano cheese
grated |
*
|
| 1 | x |
garlic cloves
pressed |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
egg noodles
|
|
| 1 | x |
parsley leaves
|
*
|
| 118 | ml |
butter
|
|
| 1 | x |
monosodium glutamate
|
*
|
| 1 | x |
sour cream
|
*
|
| 1 | x |
Parmesan cheese
grated |
*
|
| 1 | x |
romano cheese
grated |
*
|
| 1 | x |
garlic cloves
pressed |
*
|
Directions
Cook the noodles; reserve.
Melt butter in a large saucepan. In the blender, liquefy "3 to 4 times as much parsley as you'd think you'd need" with "the least amount of water possible.
Add to melted butter with salt, MSG and "plenty" of black pepper.
Add sour cream until good sauce, about a cup; blend.
Add grated cheese(s) and pressed garlic, then noodles.
