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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Frankenmuth Hot Buttered Noodles Recipe

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This recipe for Frankenmuth Hot Buttered Noodles, by , is from Blended with Love, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

From Karmen's recipe box


Ingredients for Noodles:
8 oz. medium egg noodles, thick or kluski
2 qts. chicken broth
1½ tsp. poultry seasoning,
(instant bouillon is fine)
Pinch of pepper

Ingredients for Topping:
½ cup crushed saltine crackers
½ cup crushed Ritz crackers (garlic butter)
2 Tbsp. butter
Ingredients for Butter Sauce:
¼ cup chicken broth
4 Tbsp. butter

Heat the chicken broth, poultry seasoning and pepper to a boil over high heat. Add the noodles. Cook according to package ingredients (normally 15-20 minutes for thick noodles). While the noodles are cooking, make the topping and sauce.

For the topping: In a skillet, melt the 2 tablespoons of butter over medium heat. Stir in the cracker crumbs to coat with the melted butter. Saute until light brown, stirring often. Remove from heat and set aside for serving.

For the sauce: In a small saucepan, combine the 4 tablespoons of butter and the ¼ cup of chicken broth. Heat over low heat. Keep warm.

To Serve: Drain the noodles and transfer to a serving bowl. Pour the hot broth/butter mixture over the noodles. Stir well. Top the noodles with desired amount of browned cracker crumbs; serve additional topping on the side. Note: Noodles will initially be slightly “soupy”, but will absorb the additional liquid as they sit.




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