Noodles with Poppy Seed & Raisins
Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | cups |
water
boiling |
|
| 1 | teaspoon |
salt
|
|
| 3 | cups |
egg noodles
|
|
| 2 | tablespoons |
butter
melted |
|
| 12 | ounces |
poppy-seed filling
|
* |
| 1 | teaspoon |
vanilla extract
|
|
| 1 | teaspoon |
lemon juice
|
|
| 1 ½ | teaspoons |
lemon zest
grated |
|
| ⅓ | cup |
raisins, seedless
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | l |
water
boiling |
|
| 5 | ml |
salt
|
|
| 7.1E+2 | ml |
egg noodles
|
|
| 3E+1 | ml |
butter
melted |
|
| 346.8 | ml/g |
poppy-seed filling
|
* |
| 5 | ml |
vanilla extract
|
|
| 5 | ml |
lemon juice
|
|
| 7.5 | ml |
lemon zest
grated |
|
| 79 | ml |
raisins, seedless
|
|
Directions
Combine boiling water and salt in a large saucepan. Add noodles and cook until tender, then drain and cool.
Toss noodles with butter in the saucepan.
Combine poppy-seed filling with vanilla extract, lemon juice and lemon peel, and raisins. Add to noodles and mix well. Cook just until heated through.
