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Showing 1-6 of 6
on September 09, 2011
I had some leftover sage to use up and found this recipe. I scaled the recipe down and used udon noodles. It was tasty, but I was hoping the sage flavor would be stronger.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on November 29, 2009
on July 01, 2009
By Chef #720852
on June 02, 2009
on July 31, 2007
Comfort food! I have long been a fan of just buttered pasta, hold the sauce please, and this is indeed an updated version. I browned my butter slightly with the sage leaves before adding the onions. When I make it agin, I will increase the sage and decrease the onion - my sage flavor kinda got lost. ;-) An excellent side for pork chops! Thanks for sharing your recipe!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
By Pot Scrubber
on March 31, 2006
My mother is staying with me this week and I remembered she used to always eat buttered egg noodles when I was little. I surprised her with this lunch and she was just thrilled. It was much more gourmet than she ever made for herself and a treat she hasn't had in years. I added a sliced chicky breast for some protein since it was a meal. She said she had forgotten how much she used to enjoy buttered noodles and thanks you for reminding me to remind her. She says she is addicted all over again.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (79 g)
Servings Per Recipe: 6
The following items or measurements are not included:
fresh sage leaves