Noodles Amandine

[jmcquown]

When I was a kid my mom used to buy a packaged side-dish (Betty Crocker
brand, likely) called Noodles Amandine. Yes, there are almonds
involved. :) I loved it.

Googling found this:

http://tinyurl.com/hvhxck2

I've got no clue about the "veal stew" referenced in this newspaper
recipe. However, just plain buttered noodles with almonds doesn't quite
match my memory.

I figure I can't really go wrong with small egg noodles cooked in
chicken stock. Cook and drain the noodles, toss with butter and
sprinkle with toasted slivered almonds.

That's about it. :)

Jill

[Gary]

jmcquown wrote:
>
> I figure I can't really go wrong with small egg noodles cooked in
> chicken stock. Cook and drain the noodles, toss with butter and
> sprinkle with toasted slivered almonds.
>
> That's about it. :)

IMO, don't stop there. I suspect you will be disappointed. Toss in
some broccoli or asparagus and maybe even some shrimp. Parmesan
cheese on top wouldn't hurt either.

[jmcquown]

That's taking it a bit further than I want it to go. I want a simple,
tasty noodle side dish sprinkled with slivered almonds. I've got some
good parmesan. That might make it more like what I recall, thank you. :)

I don't plan to toss the noodles with vegetables, shrimp or anything
else, though. I plan to serve these noodles as a side dish next to a
baked pork chop. The vegetable is yet to be determined. :)

Jill

[Janet B]

On Wed, 18 May 2016 13:08:25 -0400, jmcquown <j_mc...@comcast.net>
wrote:

yea but, toasting the almonds in the butter will be so-o-o-o much
better. :)
Janet US

[jmcquown]

Of course! That's why I said toasted slivered almonds. :) Not adding
broccoli or shrimp to it.

Jill

[Janet B]

On Wed, 18 May 2016 14:23:50 -0400, jmcquown <j_mc...@comcast.net>

My most humble pardon . Can I blame my eyes on this one? I really
did look back to see what you were going to do with the almonds and
totally missed it. :(
Janet US

[jmcquown]

Sure, blame your eyes. ;) I wasn't specific. To me toasted almonds
infers toasted in some of the butter. But hey, this is one of those
recipes where nothing is spelled out exactly. Notice I didn't use a T
or t anywhere?! :-D

Jill

[Janet B]

On Wed, 18 May 2016 14:40:30 -0400, jmcquown <j_mc...@comcast.net>

I think the notation CP (cook's pleasure) is called for here ;)
Janet US

[sf]

On Wed, 18 May 2016 10:52:08 -0400, jmcquown <j_mc...@comcast.net>
wrote:

> When I was a kid my mom used to buy a packaged side-dish (Betty Crocker
> brand, likely) called Noodles Amandine. Yes, there are almonds
> involved. :) I loved it.
>
> Googling found this:
>
> http://tinyurl.com/hvhxck2

If you change the spelling to "almondine", and you get better hits.
http://www.bigoven.com/recipe/noodles-almondine/166868
I'll be darned! Pasta Roni is a real thing.
http://www.ricearoni.com/Products/pasta_roni/classic_favorites/Sour_Cream_and_Chives

>
> I've got no clue about the "veal stew" referenced in this newspaper
> recipe.

Pull the page down. The veal stew recipe is just above the recipe for
noodles amandine.

> However, just plain buttered noodles with almonds doesn't quite
> match my memory.
>
> I figure I can't really go wrong with small egg noodles cooked in
> chicken stock. Cook and drain the noodles, toss with butter and
> sprinkle with toasted slivered almonds.
>
> That's about it. :)
>
> Jill

--

sf

[sf]

On Wed, 18 May 2016 14:40:30 -0400, jmcquown <j_mc...@comcast.net>
wrote:

> Sure, blame your eyes. ;) I wasn't specific. To me toasted almonds
> infers toasted in some of the butter. But hey, this is one of those
> recipes where nothing is spelled out exactly.

It would have to be spelled out for me because I never use butter to
toast almonds. I toast them dry, usually in a pan - but sometimes in
the oven. Browning them in butter is, well, "browned in butter".

--

sf

[Janet B]

I love Beans Amandine (almondine var.). The brown butter and browned
almonds really hits a flavor hot spot with me. (you use the Frenched
green beans for this)
Janet US

[Cheryl]

On 5/18/2016 10:52 AM, jmcquown wrote:

> When I was a kid my mom used to buy a packaged side-dish (Betty Crocker
> brand, likely) called Noodles Amandine. Yes, there are almonds
> involved. :) I loved it.
>
> Googling found this:
>
> http://tinyurl.com/hvhxck2
>
> I've got no clue about the "veal stew" referenced in this newspaper
> recipe. However, just plain buttered noodles with almonds doesn't quite
> match my memory.

Better than his mother made veal stew. Love the name!

>
> I figure I can't really go wrong with small egg noodles cooked in
> chicken stock. Cook and drain the noodles, toss with butter and
> sprinkle with toasted slivered almonds.
>
> That's about it. :)
>

Sounds good to me. I love almonds. It's been a while since I've made
anything with them that's savory.

--
ღ.¸¸.✫*¨`*✶
Cheryl

[Cheryl]

I'm not sure I'd toast the almonds in butter, but I probably would serve
broccoli on the side. I think nuts are better toasted on a plain dry
hot pan. Shake or stir often while they toast so they don't burn.

[Brooklyn1]

On Wed, 18 May 2016 22:18:08 -0400, Cheryl <jlhs...@hotmail.com>
wrote:

I like buttered wide egg noodles tossed with brussel sprouts, no nuts,
just s n'p. Really just a variation of egg noodles fried with chopped
cabbage.... goes well with fried pork chops.