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Recipe by: lennig
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See below ingredients and instructions of the recipe
1 lb Fresh Noodles (500g) or 12 3/4 c Black Poppy Seeds (100g/4oz)
-oz Dried Commercial Wide X Salt and Pepper
-Noodles 2 tb Parsley; finely chopped
1/4 c Butter (50g/2oz)
POPPY SEED NOODLES
[Serves 4-6]
A simple, colorful and wonderfully delicious way of serving noodles.
Boil the noodles in plenty of salted water. Drain well. Melt the
butter in a heavy bottomed pot. Add the poppy seeds and fry until the
seeds start to change color and emit a pleasant nutty smell. Add the
drained noodles, mix well, season and heat through. Serve hot
sprinkled with parsley.
From: In Search Of Plenty: A History Of Jewish Food (Kyle Cathie
Ltd.) By: Oded Schwartz
Award-winning television personality. The queen of fried foods and Southern cooking. Earnings: $9 million

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American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million
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