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A
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Recipes
May 5, 2010
Always
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Good
morning and
welcome to your Wednesday edition of A to Z Recipes Newsletter.
Ole! Happy Cinco de Mayo. Boy oh boy! Am I glad to have a day off. And
I thought this month of nights would n e v e r
end. Wah, wah, wah. Sorry. Maybe I could get some cheese with this
whine? Seriously, I think I'm getting too old for all these 12-hour
night shifts. Like my buddy Charlie
in Mobile, AL says: my drass is agging!
LOL. Thank goodness our trusty First Wednesday Gal,
Patricia
in Charlevoix, MI
came to bat. I can't whine about today's issue because she did it for
me! Woo-hoo!
The current Monthly Theme topic is Recipes from the Garden.
I hope you will join in by sharing recipes for this theme topic as well
as regular issues. Please visit the Monthly Theme - Recipe
Submissions section to read all about it. You'll find the
link there to use for sharing recipes here in the A to Z
Recipes Newsletter.
We'll see you here again on Sunday, God willing. And now heeeere's
Patricia...
Not too long ago I had a neighbor,
and friend, bet I
couldn't go to the grocery store and find a package of food for a
quarter. I took that bet, and on shopping day purchased not one, but
two packages of Ramen noodles. Talking with other neighbors, I found
that the little square brick is very popular with college students;
quick thinking individuals who have found the means to an economical
and almost nutritious meal, and created many innovated ways to prepare
the noodles. Most of the following recipes were put together by
students, unedited, in their own words; others from their parents, and
some, actually sound pretty darn good.
Las
Vegas... Here we come!
Visit
the link where our 2010
Las Vegas Bling! is outlined right here.
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Cleaning
for a Reason
If you know any woman currently undergoing Chemo, please pass the word
to her that there is a cleaning service that provides FREE
housecleaning - 1 time per month for 4 months while she is in treatment.
All she has to do is sign up and have her doctor fax a note confirming
the treatment. Cleaning for a Reason will
have a
participating maid service in her zip code area arrange for the
service. http://www.cleaningforareason.org/
Please pass this information on to help a woman going through breast
cancer
treatment (or any type of cancer). This organization
serves the entire USA and currently has 547 partners to help these
women. It's our job to pass the word and let them know that
there are people out there who care.
Help
find a cure. Become a Partner in Hope. Join my
family in supporting St Jude's Children's Hospital.
The $19 (price of a pizza dinner) a month may help find the cure. It is
tax-deductible and makes you feel so good about yourself!
Please
tell ten friends to tell ten today!
The Breast Cancer site is having trouble getting
enough people to click on their site daily to meet their quota of
donating at least one free mammogram a day to an underprivileged woman.
It takes less than a minute to go to their site and click on "donating
a mammogram" for free (pink window in the middle).
This doesn't cost you a thing. Their corporate sponsors/advertisers use
the number of daily visits to donate mammograms in exchange for
advertising. Here's the web site! Pass it along to people you know.
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When
one thinks
of Japan's contribution to world cuisine, most likely the first thing
that comes to mind is sushi. But Japan has given much more. In 1958, in
a shack in north Osaka, Ando Momofuku invented the instant Ramen noodle
(the first flavor was chicken). 5.2 billion servings are consumed each
year in Japan, making an average of 41 servings per person per year,
but that pales by comparison with China's staggering 16 billion
servings a year. World-wide there are 880 brands of instant noodle.
HUNTINGTON, W.Va. (WSAZ) -- Any
college students
know ramen noodles are a good way to keep your stomach and wallet from
getting too thin.
Saturday at Marshall University, members of Beta Alpha Psi and the
International Student's Organization hosted a ramen noodle cookoff to
raise money for relief efforts in Haiti.
College students are used to being creative, and at the cookoff they
were really put to the test.
They had to use secret ingredients like chocolate, orange marmalade,
broccoli and canned chicken in their noodles for the final challenge.
The good cause and the good cooks paid off. The students raised about
$1,000.
3/10/2010
Click
if you have a submission for the Food For Thought section of
A to Z Newsletters. Make sure to include your name and location
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If
you are a
user of Ramen noodles, then most likely you have an extra packet of
seasoning in the cupboard. Instead of tossing away, use it the same as
you would a bouillon cube, including:
- A
quick batch of gravy, just add to a cup or two of water and thicken.
- Rice
- add to the water in which rice is cooked.
- Quick
dip - Mix a seasoning packet into a cup of sour cream or plain yogurt
- Vegetables
- as with rice, add a packet to the water when boiling vegetables
- Soup
or stew - add seasoning to highlight flavor
Send
Flowers from $19.99 + get a FREE vase! Roses voted best value by WSJ!
Click
if you have a submission for the Ramblings section of A to
Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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There
is
actually a Ramen movie - no joke - an independent film featuring
Brittany Murphy as an American moving to Tokyo and deciding her life
calling is to make noodles. To top it off, there are several songs
paying tribute to this crunchy treat.
Ramen Noodles are like the shot heard around the world. A favorite in
Thailand is Pineapple meatball; Greek Salad from Greece; Shitake Pork
Ramen from Japan; and BokChoy from China.
At Yokohama, Japan, there is a museum devoted to the Japanese Ramen
noodle soup. It features a large recreation of Tokyo in the year Showa
33 (1958), the year instant noodles were invented.
Check
Out the Best of As Seen On TV Products at Walter Drake.
Click
if you have a submission for the Did You Know? section of A
to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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Monthly Theme, Recipe Submissions |
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Our
Monthly
Theme topic is: "Recipes
from the Garden"
In this month's topic we
are looking for recipes that use fruits and vegetables. Because some of
us do not have a garden or a farmer's market nearby, we will accept
recipes using canned or frozen ingredients. The goal here is to
incorporate some healthy fruit and veggies into our meals. Please share
your favorites (or any you intend to try) by using the Recipes from the
Garden links provided below. It lets me know where you wish your
recipes to be posted (plus it sends recipes to the correct email
address as sending them to my personal email address causes logistical
problems for me). This could be a great theme issue with your
participation!
Note:
There are still some
readers who routinely send in an email that says "do this... do that"
and call it a recipe submission. I have graciously put it all in
recipe format and made you a hero. PLEASE provide a recipe,
i.e.: Title, Ingredients, Procedure, along with your name and location.
You'll be an even bigger hero in my eyes! Please share your
favorite recipes in this month's theme topic of "Recipes
from the Garden".
We will collect them the remainder of this month and post them on the
first Sunday of next month. Please understand that we do not
wish to infringe on copyrighted material; if your source states it is
copyrighted then do not send it. Make sure to view the rules section to
ensure your submissions are acceptable.
The rules for posting items in
A to Z Recipes newsletters are:
As
a service to your
fellow readers, please send only items that are in
a form that others could easily copy and save for their own use. Items
that would require a lot of editing or cleaning up (ALL caps or NO
caps) or recipes that use non-standard measurements should not
be submitted. Recipes MUST include a title, list of
ingredients (no columns or frames), and directions for preparation.
Items for posting without a name and location of sender
may NOT be posted or posted without any credit given. Many web sites
prohibit distribution of their materials without a web link. If
you wish to submit an item from another web site, be sure that web site
allows it. If so, you must include the web site address (the URL - in
other words - cut and paste the address shown in your web browser when
you viewed the item on that web site). It is unreasonable to expect a2z
to research and verify your sources. There will be NO recipes
posted that are copyrighted or from other recipe-zines. A to
Z Recipes protects the privacy of its readers and does NOT
publish email addresses. There will be no exceptions.
Please
use this email
link for submitting only regular recipes:
A to Z Recipes Inbox.
Please
use this email
link for submitting only theme recipes: "Recipes
from the Garden".
Please
use this email
link for submitting all other items for
posting: A to Z Recipes.
See
the A to Z
Recipes Theme Issues collection
here: A to
Z Recipes Theme Issues
The
theme issue
for "Recipes
from fhe Garden" has a deadline of May
31, 2010,
and will be posted on June 6, 2010.
Please
use this email
link to submit a recipe for theme
recipes: "Recipes
from the Garden".
As
usual, only
recipes are to be sent to: A to Z Recipes Inbox.
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An Ode To Ramen Noodles
by Brendan on July 27, 2007
That package, that crunch, unmistakable smell,
It calls to me like Pavlov’s bell,
The price, the taste, I can’t decide,
What makes me want you by my side,
But what I do know about you now,
Is that your creator should take a bow,
For your many flavors could not be,
Any more T-A-S-ty,
Beef and chicken, shrimp and pork,
Oriental with a fork,
Small silver packets shine and shine,
Their purpose in life: to blow my mind,
Lots of water, cooked or dry,
I don’t care, just let me try,
You move me much more than a snack,
You are a meal, you are my crack,
Addictive and cheap, I just can’t quit,
I can’t help myself, not one damn bit,
One pack, two pack, three pack, four,
I just keep wanting more and more,
But the more flav’red seasoning I see melt,
I have to add a hole in my belt,
And the more holes my belt accrues,
The more second dates I will lose,
So Ramen noodles, I bid you adieu,
Because there’s some things you can’t do.
bareMinerals
now on Beauty.com!
Click
if you have a submission for the Crazy Corner section of A
to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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Recipe Reviews, Reader Comments |
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If
you try a recipe from any posted, and have a recipe review, please send
me an email using this Recipe
Review link and make sure to include the following to qualify
for posting:
Recipe title
Name of submitter (who submitted the recipe?)
Your name and location for posting
(required!)
Date recipe was posted (date of newsletter)
Your comments (how was it? is it a "keeper"?)
I will post all qualifying recipe reviews here. You can also send
comments for all to read here. As long as what you have to say is
something others would want to read, this is the place to do it. Your
name and location is required!
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Looking for a particular
recipe, ingredient or
submitter?
Search A to Z Recipes Site and Newsletters:
ANTIPASTO
RAMEN NOODLE SALAD
1 package any flavor Ramen noodles
1/4 cup pepperoni, sliced
1/4 cup black olives
1/8 cup Bermuda onion, sliced
Italian dressing
Cook Ramen noodles according to package directions and drain. Add
pepperoni, olives and onions. Sprinkle on dressing and toss.
BARBECUE CHEESEBURGER RAMEN
Thank you, Tobias
1 package beef Ramen noodles
Ground beef (about half the size of the noodles)
4 tablespoons barbecue sauce
Grated Parmesan cheese
Prepare noodles as you usually would, but drain most of the water out,
leaving just enough to stir in with the seasoning packet. Brown ground
beef in a separate pan; drain. Toss the browned ground beef into the
noodles (two forks helps with this). Mix in the barbecue sauce and
Parmesan cheese.
BATTER FRIED RAMEN
Thank you, Brian & Ann
1 can beer
1 1/2 cups flour
3 eggs
1 teaspoon salt
2 packs of cooked Ramen noodles
4 cups of high temp frying oil
Mix beer batter with 1 egg 1 1/2 cups flour & tsp salt, 1 can
of beer and mix. Beat 2 eggs and place in 1 quart bowl. Boil Ramen till
done & drain-do not crush noodles. Heat up fryer or cast iron
pan with oil. Separate and twist noodles, dry slightly on paper towels
dip Ramen 4-5 strands at a time in beaten eggs, we like it kinda
braided or twisted, dip strands in batter & fry till golden
brown salt to taste or use Lawry’s seasoned salt to taste, use your
favorite dip.
BEEF TOMATO NOODLE SKILLET
1 pound ground beef
2 cans of tomatoes
1 can of corn (not creamed)
1 package of Ramen Noodles crunched up
Brown the beef and drain. Add the tomatoes, corn, and noodles. Make
sure to add the seasoning package to the meal. Bring to boil. Cover,
stirring occasionally. Bring the meal until most of the tomato sauce is
evaporated and the noodles are soft. The Ramen noodle recipe of beef
tomato is ready to serve and it is very nice!
BROCOLLI CHEESE CASSEROLE
Thank you, Sara
2 packages chicken Ramen noodles
2 cups frozen broccoli
1 tablespoon butter
½ cup sour cream
1 cup Velveeta cheese, chunked
Salt and pepper to taste
1 cup crushed Ritz crackers
Boil Ramen noodles and broccoli. Drain about 95% of water. Put in
casserole dish. Add 1 tablespoon of butter and 1/2 cup of sour cream
(sometimes I add Kroger brand French onion dip instead of sour cream).
Sprinkle season packages over the top and mix up. add chunks of
Velveeta. season with salt and pepper. Bake at 350 degrees for 15
minutes. Remove from oven and add cracker crumbs. Return to oven and
cook until crumbs are golden brown (about 6 minutes)
CHEESY RAMEN BAKE
Thank you, Jake
1 packet Ramen Noodles w/seasoning
1 egg
1 handful of bacon bits
1 Slice of American cheese
Preheat oven to "Broil". Add flavoring to water as directed on package.
Boil up the noodles, being careful not to destroy the perfect cube-like
shape! (If you lose the cube shape, you've messed up) Once the noodles
are starting to soften, throw in a beaten egg on top of 'em. Once the
egg has coagulated, carefully scoop out cube with a spatula. Quickly
cover noodle-egg cube with a slice of American cheese, place bacon bits
on top of cheese. Place on a cookie sheet on the top shelf of oven. Let
broil until cheese melts. Let cool. Eat. Very good for late night
munchies!
CHOCOLATE BAR DESSERT
2 Mars bars (no nuts!)
1 Ramen cube (save season packet for another dish)
Take Ramen cube, place on wax paper sheet or you can place it on a
plate. Attempt to cut chocolate bars length-wise in half and lay them
on top of the Ramen brick. Nuke until bars have melted all over the
brick of Ramen. Chill in fridge until it is cool and break into bars
and share amongst the little folk.
Note: this will work with the following bars: Mars, Milky Way, 3
Muskateers. Try to avoid the nuts, but it's possible with Milky Way to
use 'em.
CHOCOLATE RAMEN CAKES
1 package of Ramen noodles (crushed)
1/3 cup of vegetable oil (cooking)
3 small dessert cupcakes
1 cup of cherries
1 cup of chocolate dessert fondue
While the noodles are still in the package, break them in small pieces.
Put the vegetable oil in the cooking pan. Turn on the stove and wait
for the oil to heat up. Put your noodles in the cooking pan.
Since Ramen are dehydrated, you have to be careful not to burn them.
Always gently shake the cooking pan. Your noodles are ready once they
have a nice brownish color. Turn off the stove and put your noodles in
a bowl.
Put the 3 cakes in a plate. Add the cherries and the fried Ramen on top
of the cakes. Pour the chocolate fondue on top of everything
CHICKEN AND BACON RAMEN
Thank you, Caleb
Ingredients are suited to serve one person,
1/2 onion
1 tablespoon olive oil
1 clove of garlic
1 – 2 slices of bacon (depending on preference)
Chicken slices (approx the size of your palm)
Soy sauce
Mixed vegetables
1 packet of whichever noodles you prefer
If you have noodles that need boiling, I would advise putting them on
first. Next, slice the onion and shred the garlic or cut it up
(finely). Cut up the bacon into small pieces and add all of the above
into a wok (which already has a small amount of olive oil in it) on a
low heat. Get the chicken and cut it up, and add it to the wok. Cook
until the chicken is completely cooked (a good sign of this is that its
completely changed color all over), then add the soy sauce. Allow to
cook for a minute extra and then add the mixed vegetables and stir.
Then add the cooked noodles, serve and enjoy.
Note: You know what improves everything? That’s right, bacon. If you
add bacon to a dish, it becomes “fancy”, remember that aspiring cooks,
bacon = tasty = fancy.
CHICKEN NOODLE CASSEROLE
Thank you, Bev
1 package of chicken Ramen
1 can chicken (your choice of size)
1 can cream of chicken soup
1 can mixed vegetables (I use Veg-all)
Crushed saltines
Preheat oven to 350 degrees F. Coarsely break up and cook the Ramen
without adding the seasoning packet, drain. Mix noodles, seasoning
packet, canned chicken, soup, and vegetables together. Put into 8 x 8
baking dish. Cover top with crushed saltines. Bake for 20-30 minutes
until crackers are slightly browned.
CHINESE DOODLES
Thank you, Emily
1 pound ground beef
1 medium onion, chopped
1 package cooked Oriental flavor Ramen Noodles
1 package -8-count Grands flaky biscuits
2/3 to 1 cup Yoshida’s Gourmet Sauce (@ Sam’s Club)
Brown ground beef and onion together with salt and pepper to taste;
drain. Mix in cooked noodles with Oriental flavor packet. Mix in the
Yoshida’s sauce and let simmer on low while preparing biscuits.
Separate each biscuit in half and spread out dough to make 16 larger,
flat circles. Spoon meat and Ramen mixture into center of each dough
circle. Gather edges of each circle to meet, pinch edges together to
prevent leaks. Place pockets on baking sheet, seam side down. Bake
according to directions on biscuit can. YUMMY!!
Note: If unable to find Yoshida’s sauce you can substitute another
favorite stir-fry type sauce or a mix of soy sauce, brown sugar and
chili oil/red pepper
COCONUT RAMEN PUDDING
Thank you, Vanne
1 pack Ramen, finely crushed, no flavor packet
1-1/2 cup water
1 teaspoon vanilla
1/4 cup brown (or white) sugar
1/4 cup coconut
Crush Ramen. Hint: leave it in the bag while crushing. A rolling pin
might help too. Combine ingredients and bring to a boil for
approximately 10 minutes, stirring occasionally. For a smoother
pudding, increase the cooking time (add water as needed). Or, put the
pudding in a blender. Enjoy
CRUNCHY TOMATO SOUP
Thank you, Greg
1 can tomato soup
2 packages Ramen noodles
1 pile of cheese chunks, if you like.
Heat up some tomato soup. Crumble in a couple of packages of Ramen
noodles. Keep the seasoning packets for another meal. Cut up some cubes
of cheddar cheese and then add them right before you eat. You can't
beat the power of cheese.
The name says it all "crunchy soup", it's like soup with crackers, but
the crackers don't get soggy.
DORITOS RAMEN SALAD
Thank you, Sheila
1 package of Ramen noodles
1 bag of Doritos (a small one was enough for our recipe)
1/2 pound of ground beef
1 cup of shredded cheddar cheese (optional)
Taco seasoning (optional)
Put 2 cups of water in a cooking pot and bring to a boil. Once the
water is boiling add your noodles. Wait 2-3 minutes until the noodles
are tender and separated. Take off the water with the strainer. Cook
the ground beef in a cooking pan. Once it's ready, put it in a bowl.
Add the Ramen noodles and mix it with the beef. Place the Doritos chips
around the beef like on the picture (it looks like a flower!)
Break into small pieces the Doritos you have left and put them on top
of the beef. Add the shredded cheese and taco seasoning (optional)
EASY ON THE WALLET RAMEN SALAD
Thank you, Philip
1 packet of Ramen noodles, boiled in water. (No packet, unless you want
the flavor) Drain noodles, and let them set for a bit. Grab a bag of
ready-made salad, the cheap store bought salad, with the carrots, and
red cabbage. Put in to separate bowl and add Ranch Dressing (Or your
favorite dressing), add a can of tuna, drained--or even canned chicken,
and/or shrimp. Add a couple tea spoons of soy sauce into the dried
noodles, so they could absorb flavor, and color.
EMILY'S NOODLES
1 package hot dogs chopped
1 stick butter
1 can mushrooms
1/2 cup bacon bits
1/4 cup chopped onion
1/4 cup chopped green pepper
6 eggs
2 packages Ramen noodles
Saute hotdogs, mushrooms , bacon bits, onions and peppers in 1
tablespoon of butter and set aside. In a second pan scramble the eggs,
and set aside. In a third pan cook the noodles with out the seasoning
pkg, add seasoning pkg to hotdog mixture, once noodles are cooked and
drained add remaining butter to the noodles, when butter is melted,
combine all three pans into one large bowl. Two boys from Korea came up
with this recipe. It is my families favorite. We usually triple the
recipe. The leftovers are fought over, and are sooo good cold,
EASIEST AND TASTIEST
1 package Ramen
1 tablespoon oil
1 teaspoon lime or lemon or vinegar
Dash of black pepper or Tabasco sauce or chili pepper
Boil Water first. Add Ramen and cook til all done (approximately under
two minutes-noodles will look a little solid, don't worry the steam
after straining noodles will continue to cook noodles---DO NOT OVER
COOK otherwise noodles will be soggy). Strain noodles (Make sure to get
all liquid out and use paper towel if needed to pat dry noodles). Place
noodles on plate. Add oil, lime, pepper, and 1/2 seasoning packet to
noodles. Give it a stir and enjoy! (Side note: to make this into a
bigger meal--add stir fried meat and vegetables)
FIESTA BEEF RAMEN
Thank you, Jason
1 pound ground beef
1 onion
2 garlic cloves
Chili pepper flakes
3-5 packages Hot and Spicy Ramen noodles
1 can Campbell’s Fiesta tomato soup
Bulls-Eye BBQ Sauce, optional
Cook ground beef until brown. Add chopped onion and garlic to pan. Add
chili pepper flakes, depending on how hot you like it. Break up noodles
and cook in separate pot as normal (leave some water with the noodles).
Add soup and some Bulls-Eye to beef mixture. Mix in noodles to beef.
Simmer on Low heat for 5-10 minutes, stir and serve.
FRUIT BREAKFAST RAMEN
Thank you, Glenn
1 package Ramen, toss flavor packet
8 ounce fruit cocktail, canned
2 ounces water, for cooking Ramen
Dash salt
Dash of vanilla, optional
Sugar, optional
Cook Ramen “dry”, so that it contains little fluid when soft . Add
fruit cocktail, dash of salt, whatever else your taste deems possible.
FRUITY ORIENTAL RAMEN SALAD
1 head of iceberg lettuce
10 strawberries
1 teaspoon of balsamic vinegar
1 tablespoon of sugar
1 teaspoon lemon juice
2 cups cold water
1 pear
1 apple
1 small can of mandarin orange segments
Raspberry salad dressing
1 package of Oriental Ramen noodles
Wash the lettuce and break into bite size pieces in a large bowl. Core
and cut strawberries into slices. Place in small bowl, add in balsamic
vinegar and sugar. Mix thoroughly and let sit for a few minutes to
marinate. Add 1 teaspoon of lemon juice to a medium sized bowl with 2
cups of cold water. Core and cut pear into bite size pieces. Place cut
pieces in lemon water as you cut them to prevent browning. Remove pear
from lemon water and place in bowl with lettuce. Core and cut apple
into bite size pieces. Place cut pieces in lemon water as you cut them.
Remove apple from lemon water and place in bowl with lettuce. Add
marinated strawberries to bowl with lettuce. Add can of oranges to bowl
with lettuce, including any juices. Add enough raspberry dressing to
taste. Crumble in entire package of Ramen noodles and sprinkle in about
half the seasoning. Mix together. Wait 5 minutes before serving to
allow noodles to soften slightly. The Ramen noodle recipe is ready to
serve...great !
FUMI SALAD
(Japanese Cole Slaw)
Thank you, Ann Marie
One head green cabbage
One head purple cabbage (or 2 bags Dole "Classic Coleslaw" in place of
cabbage heads)
Garlic salt
Toasted almond slivers
Toasted sesame seeds (or sunflower seeds)
6 scallions (or green onions)
3 package Top Ramen Noodles not cooked, broken up (throw away seasoning
packet)
1/2 cup seasoned Rice Wine vinegar (I use a little more, about 3/4 cup)
1/2 cup oil
Slice cabbage thinly, place in large bowl, toss with garlic salt. Add
toasted nuts and seeds, scallions and broken up Ramen noodles. Combine
the oil and vinegar, mix together with the salad, chill and serve.
Right before serving, I sprinkle the top of the salad with some more
broken-up Ramen noodles.
The recipe does not have to be chilled if you're in a hurry to get
somewhere. The salad will compress nearly in half after the oil and
vinegar has been added. This is a large recipe, alter the oil and
vinegar to make smaller portions.
HAMBURGER ALFREDO RAMEN
Thank you, Mikey
1 large, fried, and cut up hamburger patty
1 tablespoon seasoning salt
1 teaspoon A-1 sauce
1 teaspoon Worcestershire sauce
2 packs chicken Ramen and flavor packs
2 slices American cheese
Fry hamburger and add seasoning salt, A-1 Sauce, and Worcestershire
sauce. Cut pre-cooked hamburger into 1/4 inch pieces. set aside. Boil
Ramen, drain, and put back into pan. Add cheese, hamburger, and flavor
packs. Pull through Ramen with fork to ensure cheese and seasoning is
spread evenly through out. After the cheese is fully melted and stirred
in.
HAMBURGER LO-MEIN
Thank you, Barbara
8 ounces ground beef
1 onion chopped
2 packages beef Ramen noodles
2 cups broccoli florets
Brown ground beef and onion in a large skillet. Drain. Add 2 1/2 cups
water bring to boil. Crumble in noodles from 2 3-oz bags of Ramen
noodles and add seasoning packets and 2 cups of thawed frozen broccoli
florets. Simmer covered 3 minutes: uncovered and simmer 3 minutes until
liquid evaporated and noodles are tender.
HAMBURGER RAMEN STROGANOFF
Thank you, Lynde
1 package mushroom Ramen noodles
1/2-1 cup raw hamburger, or cooked crumbled hamburger, or minced-up
leftover roast or sandwich cut
Sour cream
Black pepper or hot sauce
Add water in pan and mix in some raw hamburger broken up well (if meat
is pre-cooked, you may add it later). Bring to boil (hamburger will be
almost cooked by now) and add noodles; cook as you like until done
(hamburger will be done by now, too). If using pre-cooked meat, add
now. Add seasoning packet and stir well. Drain off all broth and add a
good heaping tablespoon (or more, if you like) of sour cream and toss
well. Sprinkle on some black pepper or hot sauce if you like a bite to
your food.
HOT DOG RAMEN
1 large can tomato sauce
1 can water
2 Hot Dogs
2 packs Ramen
Garlic Salt (optional)
Lemon Pepper (optional)
In a medium sauce pan put the tomato sauce and water. Use more/less
amount of water to give a thick spaghetti consistency. Adding more will
give a soupy consistency. Let it come to slight boil. Cut hot dogs
(raw) into small chunks and throw into pot. Now let come to a full boil
and cook for 5 minutes. Add the Ramen, don’t forget the flavor pack.
While cooking, season with garlic salt and lemon pepper, or just use
salt and pepper as desired. Cook until the noodles are cooked like you
like 'em and serve. (By the way this makes quite a bit or food, if just
feeding one person just half all the ingredients.)
LO-MEIN NOODLES
1 tablespoon oil
1 tablespoon soy sauce
1 pound chicken breast strips
1 package chicken Ramen noodles
2 cups water
1/2 cup onion, sliced
1/2 cup green peppers, chopped
1/4 cup carrots, chopped
In a skillet, mix oil, soy sauce and 1/2 seasoning packet. Add chicken
and brown. Cook noodles according to package directions and drain. Add
veggies to chicken and cook until tender. Add noodles and cook on
medium for five minutes, stirring constantly.
OREGON TRAIL RAMEN
2 Packs any flavored Ramen.
1 can Hormel Chili (NO BEANS)
Cheez Whiz - optional
For a meal in under five minutes, boil Ramen on stove (if you have one)
while chili heats in microwave. If you don't have a stove, cook noodles
in your microwave and use your neighbors for the chili. Never let your
Ramen out of your sight. Drain Ramen dry, pour chili over it. You'll
need a large bowl. Add Cheez if desired. Goes great with a cold Porter
or Amber Ale.
ORIENTAL CABBAGE
1/2 head cabbage, shredded
2 green onions, diced
2 tablespoons sesame seeds
2 tablespoons slivered almonds
1 package Ramen noodles, crumbled
Dressing:
2 tablespoons sugar
1/2 cup salad oil
1 teaspoon salt
Dash of pepper
3 tablespoons white vinegar
1 teaspoon Accent - optional
Combine cabbage and onions and set aside. Toast sesame seeds and
almonds, let cool, then add to cabbage. Mix dressing and keep in
refrigerator until ready to serve. Add noodles just before adding
dressing.
PINEAPPLE MEATBALL RAMEN
Thank you, Jennifer
4 cups of water
2 packages of Ramen noodles
1/2 pound ground beef
2-3 tablespoon Worcestershire sauce
1-2 teaspoon garlic powder
1 teaspoon salt
1/3 cup vegetable oil
1/2 cup pineapple, sliced
1/2 cup of red peppers, sliced
Put 4 cups of water in a cooking pot and bring to a boil. Once the
water is boiling add your Ramen noodles. Wait 2-3 minutes until the
noodles are tender and separated. Take off the water with the strainer.
Mix the ground beef, the Worcestershire sauce, the garlic powder and
the salt together. Make the meatballs. (Not too big if you want them to
cook well) Add the vegetable oil in a cooking pan and brown the
meatballs. Reduce heat and simmer for 10 minutes. When the meatballs
are almost ready add the pineapples and the red peppers cook for an
other 5 minutes. When your meatballs are fully cooked and the
pineapples/peppers are ready, put everything in a large plate.
EGG DROP SOUP
1 bag chicken Ramen Noodles.
2 eggs
1 Green onion, chopped
Boil about 2 cups of water with the noodles. Do not add the seasoning
just yet. Wait for the water to boil, and crack 2 eggs open and put
into a bowl (without the shells). Use a fork to stir the egg contents
until it is mixed well. Bring it to a simmer and wait for the noodles
to soften (if they haven’t already). Pour the egg contents into the pan
and begin to stir immediately. (You may want to increase the stove
temperature to make sure the eggs are cooked faster). Continue stirring
for about 5 minutes.
Drain excess water from the noodles. (Some people like to leave the
extra water as a broth; you may do that if you don’t want to take my
word for it.) Put noodles into a bowl, add seasoning, then mix.
Decorate with onion, if desired.
POORMAN’S BEEF STEW
Thank you, Smitty
2 packages beef Ramen noodles
1 can sliced mushrooms
½ teaspoon dried minced onion
1 teaspoon steak sauce
Chopped garlic or garlic powder
1 can roast beef or deli roast beef, if available
Cook the noodles as directed, adding the mushrooms. Add 1/2 teaspoon of
onion and a teaspoon of steak sauce (depending on taste). Let simmer,
then add beef and garlic. Toss to warm through.
QUICK AND FILLING TURKEY RAMEN
Thank you, Jennifer
1 pound ground turkey
1 medium onion chopped
2 packs beef flavored Ramen broken up
2 tablespoons flour
2 1/2 cups water
1 cup chopped broccoli, optional
1/2 cup sliced mushrooms, optional
1/2 cups frozen veggies, optional
Brown turkey with chopped onion, Sprinkle flour over turkey and onions
and blend thoroughly. Continue cooking meat mixture 2-3 minutes. Add
water, Ramen noodles, seasoning packets, and any optional ingredients.
Cook Ramen and turkey mixture approximately 5 minutes until noodles are
tender. Let sit for 5 minutes (gravy will thicken upon standing).
Feeds 4 normal people or 2 really really hungry people.
RAMEN CUSTARD PUDDING
1 package any flavor Ramen noodles
1 egg
1/3 cup sugar
3/4 cup milk
Dash of nutmeg
Dash of cinnamon
1/2 teaspoon vanilla
1/3 cup seedless raisins
Break up noodles into buttered 1 quart casserole dish. Beat egg until
light in color. Add remaining ingredients. Mix well, pour over noodles.
Bake at 350 degrees for 15-20 minutes.
RAMEN CHICKEN SALAD
2 chicken breasts (cooked and cubed)
2 tablespoons sesame seeds
1/2 cup slivered almonds
1/2 head cabbage
4 chopped green onions
1 package Ramen noodles (chicken flavored) w/seasoning packet
DRESSING:
2 tablespoons sugar
2 tablespoons vinegar
1/2 cup salad oil
1 teaspoon salt
1/2 tsp. pepper
Mix together almonds and sesame seeds in pan. Brown in oven at 350
degrees for a few minutes. Chop cabbage and add to other ingredients.
Break in noodles (dry). Refrigerate. May double dressing if too dry.
Mix dressing and salad is ready to serve.
RAMEN CHILI
Thank you, Spike
1 can of chili
or
1/2 lb ground beef
1 cup chili beans
1 cup water
I always liked putting a pack of Ramen noodles in with a can of chili.
For those who like doing it the hard way add 1/2 pound of ground beef
to 1 cup of chili beans and 1 cup of water. Bring the mixture to a boil
then simmer over a low flame for an hour. For those who like some spice
add some Louisiana hot sauce to taste. This is a very economical dish.
RAMEN EGG FOO YOUNG
Cook the Ramen, drain. Scramble two eggs in a bowl, add about half of
the flavor packet (hey add all of it if you want to), and some soy
sauce. (You can either buy your own or steal some from the school
cafeteria). Mix it all up and throw in the noodles right away, cause
drained hot Ramen gets all clumpy and sticky. The hotness of the
noodles will start cooking the egg, too. Then you can add veggies, if
you want, and heat some oil in your pot. Put in half the egg-mixture,
turn when brown, remove and repeat with the rest of the stuff. Make
sure to make the Ramen crispy, it's yummier that way!
RAMEN EGGS
4 eggs
Butter
2 packages Ramen noodles w/packets
1 cup frozen English peas
1 package honey ham
In a skillet scramble eggs in butter. In a saucepan cook 2 packages.
Ramen noodles in water for 5 minutes then drain. Add the cooked Ramen
to the cooked eggs, along with the flavor packets. Stir in 1 cup frozen
English peas, and 1 package cooked honey ham cut into bite-sized
pieces. Heat and serve.
You could stir in different cooked meats, cooked chicken, or add cooked
seafood, as well as other vegetables and change flavors of Ramen to
make a variety of this recipe.
RAMEN GOULASH
Thank you, Tara
3 packages Ramen noodles
1 pound ground beef
1 chopped onion
2 cans stewed tomatoes
1 small package ranch dressing mix
Brown ground beef with onions and drain. Boil water and cook noodles
until done, then drain the water and toss with 1 flavor packet (you can
use another one if you like more saltiness). Add seasoned noodles,
tomatoes (with the juice) and ranch dressing mix to the ground beef
mixture. Stir well, and simmer for 5 minutes
RAMAN MAGGI
1 package of Ramen noodles
2 cups of water
1 large egg
1 teaspoon of butter
1/2 teaspoon paprika powder
1/2 teaspoon liquid Maggi
Black pepper to taste
To decorate:
1 hard boiled egg, chopped
5 coriander leaves chopped
2 tablespoons corn
1/4 teaspoon butter
Dash of black pepper to sprinkle on top
1/4 teaspoon paprika powder
1/4 tsp of liquid Maggi
Chopsticks
Boil the water in a small pot. Add the noodles, the flavor sachets and
the egg into the boiling water.
Cover with a lid and cook for 2 minutes and then mix. Add 1 teaspoon of
butter, 1/2 teaspoon of paprika powder, 1/2 tsp of liquid Maggi and
black pepper and cook till the noodles are done. Put in the serving
bowl the noodles and drop the chopped eggs on one side. Sprinkle the
coriander on one side of the noodles and add corn on the other side and
the butter, black pepper, paprika and liquid Maggi.
Note: Maggi is a brand name for seasonings and sauces. If Maggi is not
available, use ½ Worcestershire sauce and ½ mushroom Soy Sauce.
RAMEN PIZZA
Thank you, Dani
2 packages Beef flavor Ramen
Salt
3 cups water
1/2 pound ground beef
1/2 cup onion, chopped
1/2 cup mushrooms, sliced
3 tablespoons Parmesan cheese
1/2 cup milk
1 egg
1 jar spaghetti sauce (15-1/2oz.)
Aluminum foil
Pizza pan
Cover pizza pan with aluminum foil. Build up foil edges to form about
1/2" tall rim around the pan. Lightly grease the aluminum surface. Cook
both packages of noodles in water with pinch of salt. Do not use flavor
packets. Drain noodles and set aside. Brown beef, onions and mushrooms
together. Drain excess fat. Stir both flavor packets into meat mixture.
Set aside. Beat together egg, milk and Parmesan cheese. Stir this
mixture into noodles. Evenly spread noodle/egg mixture onto pizza pan.
Pour spaghetti sauce over noodles. Sprinkle meat mixture over sauce.
Top with mozzarella cheese. Bake at 350° for 20 minutes or until golden
, bubbly brown. Let stand 5 minutes before slicing. Great for parties!
RAMEN SALAD
1 package beef Ramen noodles
1/2 pound ground beef
1 small tomato chopped
1/2 cup onion, chopped
1 cup cheddar cheese, shredded
Thousand Island dressing
Cook noodles according to directions and drain. Stir in 1/2 of the
seasoning packet. Mix all ingredients together. Add dressing to desired
consistency and serve.
RAMEN SPAM DOODLES
Thank you, Beth
2 packages of Ramen noodles
4 cups of water
1/2 cup of green peas*
1 can of spam
1 tablespoon sesame oil
1/2 cup of green onions (sliced)
1 teaspoon garlic powder
*You can cook the noodles and peas in the same water.
Put 2 cups of water in a cooking pot and bring to a boil. Once the
water is boiling add your Ramen noodles. Wait 2-3 minutes until the
noodles are tender and separated. Take off the water with the strainer.
Cube the Spam. In a skillet, lightly brown the Spam and onions in the
sesame oil. Add the garlic powder, peas and noodles.
RAMEN SESAME GRILLED CHICKEN
1 package Ramen Noodles
2 teaspoons sesame oil
1 chicken breast
Asparagus, enough for 1 or 2 servings
2 teaspoons sesame seeds
Green onions
Cook Ramen. Drain. On a plate put 2 teaspoons sesame oil and mix in
some of the flavor packet. Brush this mixture on a chicken breast and
grill it until done. Brush same mixture on asparagus and grill it. Mix
remaining flavor packet in noodles. Addsesame seeds. Mix everything
together. Top with chopped green onions. Serve.
RAMEN STEAK, BROCCOLI, AND CHEESE
Thank you, Irene
2 packages Ramen noodles
1 cup chopped, cooked broccoli
1 cup chopped steak
½ jar cheese sauce
¼ teaspoon garlic
Cook noodles in water. Drain. Add cooked broccoli. Mix 1 cup cooked
chopped steak with 1 flavor packet and 1/2 jar cheese sauce. Add 1/4
teaspoon garlic. Microwave for 20 seconds. Mix all ingredients, serve.
RAMEN SPAGHETTI
Cook a brick of Ramen Noodles for each person. Drain the noodles when
done. Place in center of a plate. Add some butter, salt, and pepper,
and some heated canned spaghetti sauce and toss well to mix
ingredients. Serve with garlic toast and a green salad.
RAMEN THAI
Cook 2 pkg. Ramen Oriental with flavor packets. Do not drain. Add 2
tablespoons. soy sauce, 2 tablespoons. peanut butter, 1 tablespoon
brown sugar, 1/2 teaspoon lemon peel or lemongrass, and 1/2 teaspoon
cayenne or hot sauce. Mix well. Garnish with chopped peanuts and a few
chives.
RAMEN FRENCH
Cook 2 pkg. Ramen. Drain. Add 1/2 stick butter and 1/2 cup heavy cream.
Stir well. Add 1 teaspoon. Herbs du Provencal and 1 small jar drained
sliced mushrooms. Heat, while stirring, until thickened.
RAMEN CORDON BLEU
Cook 2 pkg. Ramen. Drain. In a bowl pour in 1/2 jar Alfredo Sauce and
mix in 1 flavor packet. Add 1/2 teaspoon. garlic minced. Add Ramen, 4
slices cooked Pastrami, sliced in thin strips. Place one cooked chicken
breast, sliced very thin, on a plate. Pour the noodles and sauce over
it. Sprinkle with sliced black olives and shredded cheese.
SALMON RAMEN
2 packages Oriental Flavor Ramen
1 tablespoon butter
1 onion, finely chopped
1-1/2 cups milk
4 ounces cream cheese, cubed
1 cup carrots, julienne
1 cup zucchini, julienne
2 cans (6.5 oz each) salmon, drained and broken into chunks
Open 2 packages of Oriental flavor Ramen and remove flavor packets.
Heat butter in skillet and add the chopped onion, saute 2 minutes. Add
milk, cream cheese and 1 flavor packet. Cook and stir until mixture is
smooth. DO NOT BOIL. Add carrots, zucchini and salmon and simmer for 5
minutes. At the same time, cook the noodles with the seasoning from the
remaining flavor packet for 3 minutes. Drain liquid. Add the Ramen
noodles to the salmon and vegetable mixture. Toss gently and serve
immediately.
Serves 4
SIMPLE CARAMEL
Thank you, Brad
One pack of Ramen (flavor pack removed)
1/2 cup butter
1/2 cup brown sugar
1 tablespoon corn syrup
Preheat the over to 300 degrees. Mix the butter, brown sugar and corn
syrup in a pot, and heat on medium until it starts to bubble and
thicken, stirring often. When it gets to this point, remove it from the
heat. Break up a pack of Ramen and mix it into the mixture until it is
coated well. Pour the mixture onto a baking sheet and put it into the
oven for 4 minutes. Remove from the oven and cool in the fridge or
freezer.
STRAWBERRY SAUCE DESSERT
1 package top Ramen (no seasoning packet)
Honey
Cinnamon
Sugar
Strawberry ice cream topping
Whipped Cream
Make Ramen as usual but do not add seasoning packet. Drain noodles and
place in fridge till chilled. Take cold Ramen and place on a paper
plate. Drizzle as much honey on Ramen as desired. Sprinkle on some
cinnamon and sugar, and a little of the strawberry sauce. Add whipped
cream, then a little more strawberry for color.
TEX MEX RAMEN
1 package Ramen noodles
1 pound ground beef
1 package taco season mix
1 cup diced tomato
1 cup chopped onion
1 cup shredded Mexican cheese
Cilantro, chopped, to taste
Flavored tortilla chips
Boil Ramen noodles, then brown ground beef. Stir in package of taco
seasoning mix. Place on serving dish and top with tomato, onion and
shredded cheese; a bit of cilantro and some crushed tortilla chips.
THAI NOODLES
2 tablespoons soy sauce
2 tablespoons peanut butter
1/2 teaspoon garlic powder
1/2 teaspoon chili powder
1 package Ramen noodles cooked
1 cup diced cooked chicken
Sliced green onions to taste.
Combine soy sauce, peanut butter, garlic powder and chili powder. Stir
into hot boiled noodles along with diced cooked chicken and green
onions.
TUNA NOODLE SPREAD
1 package Ramen beef flavored noodle soup
2 hard boiled eggs
1 can tuna fish drained
3 tablespoons mayonnaise
1/4 teaspoon Old Bay
Saltine crackers
Break up noodles and cook until tender. Drain water completely. Add the
seasoning packet, eggs, tuna, mayonnaise, and Old Bay. Blend the
ingredients together well. If it is dry, you may need to add more
mayonnaise. The mixture should be just moist enough to hold together.
Serve on saltine crackers or other crackers of choice.
ULTIMATE RAMEN RECIPE
Thank you, Dakota
4-5 packages Oriental Ramen noodles
1 tablespoon olive oil
1/2 pound beef
1/2 onion
1/4 cup green onion
3-4 garlic cloves (depending on how much you like garlic)
2 large carrots
1 tablespoon steak sauce
Soy sauce (to taste)
Worcestershire sauce (to taste)
Start boiling water for noodles, but don’t add them yet. Add olive oil
to large skillet or wok and heat on medium. Cut meat into small cubes
and add to hot skillet. While meat is cooking, mince onion, green onion
and garlic, and peel carrots with potato peeler. When the meat is
nearly done cooking, add carrots. Add the noodles to the boiling water.
Add onions, green onions and garlic to beef and carrots and reduce heat
to low. Drain the noodles and dump in with the meat. Add Ramen
seasoning, as well as soy sauce and Worcestershire sauce. Let cool for
about 10 minutes.
VEGETABLE NOODLE SOUP
Thank you, Amy
1 can cream of chicken soup
1 soup can of milk
1 soup can of chicken stock
1 soup can of water
1 package of chicken flavored Ramen noodles, discard seasoning for
future use
1/2 - bag frozen mixed vegetables
Combine cream of chicken soup, milk, chicken stock and water and bring
to a boil. Break noodles into small pieces and add along with the mixed
vegetables. Turn heat down and let simmer 10 - 15 minutes and serve.
***Special Thanks to Maruchan Ramen Noodles
CHILE-CHEESE FRITTATA
2 packages Maruchan Ramen, beef flavor
1 can (17 ounce) whole kernel corn, drained
1 can (4 ounce) diced green chilies
1/4 teaspoon red pepper flakes
3 green onions, sliced
2 tomatoes, chopped
1 cup shredded cheddar cheese
3 eggs
1 1/2 cups milk
8 olives, sliced
Cook noodles in 4 cups boiling water, reserving seasoning packet. Drain
Place in bottom of greased 2 quart baking dish. Sprinkle seasoning
over, then layer corn, chilies, green onion, red pepper, tomatoes and
cheese over noodles. Beat eggs with milk and pour over Ramen mixture.
Top with olives. Bake at 350 degs for 30 minutes until browned and set.
If desired, serve with salsa.
SZECHWAN STIR FRY
1/2 pound large shrimp, peeled & deveined
1/2 cup chopped walnuts
2 teaspoons oil
1 1/2 cups broccoli florets
2 ounces snow peas
1 large carrot, sliced
1 small onion, sliced
2 cups water
1 teaspoon sesame oil
2 packages Maruchan Shrimp Flavor
Saute shrimp and walnuts in hot oil until shrimp turns pink. Remove
from pan; keep warm. Add remaining ingredients to pan, stir and cook
3-4 minutes until liquid is absorbed. Add shrimp and walnuts and serve
immediately.
ROMANO RAMEN SALAD
2 packages Maruchan Ramen Chicken Noodles
4 cups water
1/4 cup prepared Italian salad dressing
1/2 cup sliced mushrooms
1 green pepper
1/4 cup black olives
2 medium tomatoes, chopped
Assorted greens
Romano cheese, shredded
Cook broken noodles in water with flavor packets for 3 minutes. Drain
and toss with remaining ingredients, except cheese and greens. Serve on
a bed of assorted greens, garnished with cheese.
SANTA FE RAMEN SOUP
6 ounces lean pork cut into strips
2 teaspoons vegetable oil
4 cups water
1 medium tomato, chopped
1 can (14 ounce) golden hominy with liquid
1 can (4 ounce) whole roasted chilies, drained & chopped
2 packages Maruchan Ramen Beef flavor
2 corn tortillas, cut into strips and baked until crisp
2 green onions, sliced
Brown pork in hot oil in a large saucepan. Add remaining ingredients
except tortilla strips and onion. Cook three minutes. Garnish with
tortilla strips and onions and serve immediately.
EARTH & TURF SALAD
1 package Oriental Flavor Top Ramen, broken up
2 cups boiling water
1 cup fresh spinach, shredded
1/2 cup red onion, thinly sliced
1/2 pound deli roast beef, sliced into bite-sized strips
2 tablespoon rice vinegar
2 tablespoons canola oil
1 tablespoon prepared horseradish
1/4 cup pickled beets, julienned, drained
1 teaspoon poppy seeds
Cook Top Ramen noodles in boiling water as directed for 3 minutes.
Drain. Combine with spinach, onion, roast beef in serving bowl. Mix Top
Ramen flavor packet with vinegar, oil and horseradish. Pour mixture
over noodles and toss. Sprinkle beets and poppy seeds just before
serving. Serve at room temperature.
Serves 3
MOCK EGG FOO YOUNG
1 package Shrimp Flavor Top Ramen
3 tablespoons oil
1 cup celery, finely chopped
1 cup green onions, finely chopped
1 cup tiny shrimp or small shrimp, finely chopped
3 tablespoons soy sauce
1/3 teaspoon ginger
1-1/4 cups boiling water
3 medium eggs
Hot frying pan with 1/16" of oil
Saute celery, onions and shrimp in oil, adding the soy sauce and
ginger. At the same time, begin preparing the Top Ramen noodles, but
using only 1-1/4 cups of water. Cook noodles only 2-3 minutes. Beat
eggs until pale yellow, set aside. Let sauteed mixture cool. Stir Top
Ramen to break noodles. Drain excess liquid. Add sauteed mixture with
liquid to noodles. Stir ingredients until well-coated. Add beaten egg.
Spoon mixture into hot pan to make 4" omelets. Fry until golden brown.
Serve with brown gravy. Garnish with fresh parsley.
Serves 4
WEIGHT WATCHERS RAMEN NOODLE SALAD
1 package Ramen noodles, raw & crushed
1 (8 ounce) bag coleslaw mix
1/2 cup sunflower seeds
1/2 cup oil
1/4 cup cider vinegar
1/4 cup sugar (or 6 packets of Splenda)
Mix together the coleslaw mix, crushed noodles and sunflower kernels.
In a small bowl, mix the oil, vinegar and sugar together. Mix well all
ingredients together and refrigerate for at least 2 hours.
Serves 4.
Source: Weight Watchers - WW POINTS per serving: 12
Nutritional information per serving: 456 calories, 38g fat, 3.2g fiber
Note: This is not a low-point dish, but it’s very tasty.
Of course, you can reduce the amount of oil used. You can also try it
with broccoli slaw instead of coleslaw.
BACON FRIED RAMEN
Thank you, Kevin
4 strips of bacon
2 packages Ramen (no specific flavor)
Salt
Pepper
Red pepper flakes
Soy Sauce
1 large egg
Requires the following implements: spatula/turner, non-stick pan,
medium-sized pot, Large bowl filled with water and ice, strainer or
colander
Before beginning the recipe, fill large bowl with cold water. Toss a
lot of ice into the bowl. We want the water to cool quickly.
Begin by cutting the strips of bacon into 1/4 inch pieces. Place bacon
into non-stick pan and let cook on medium-low heat. We want to let it
cook slowly while we wait for the water to boil. Fill a decent-sized
pot with water until it’s about 2/3 full. Let it get to a boil. While
water is boiling, add pepper to bacon if desired. As the water begins
to boil, open the packs of Ramen and throw the spice packets into a
drawer for later use. Toss the Ramen in the boiling water. Let cook for
about 3 minutes.
You’ll notice the Ramen is finished cooking when it gets golden-yellow
and the noodles separate. Remove the ice from the bowl of water and
ice. Grab the colander and quickly drain the noodles. Immediately after
all the water is drained, pour the noodles into the bowl of cold water.
Stir the noodles with your hands until they are cold. By now the bacon
should be finished cooking. Keep the grease in the pan. It’s going to
coat the noodles. Drain the noodles with the strainer from earlier.
Once drained, move the noodles to the pan with the bacon.
Turn the stove up to medium-high heat. Season noodles and bacon with
pepper and salt if desired. Stir and turn regularly. After cooking for
a minute or two, pour soy sauce into pan. Continue stirring, mixing
everything together. Spice with red pepper flakes. After a couple more
minutes on the stove, add more soy sauce if needed. 9. Move noodles to
one half of the pan. Take 1 egg and crack it over the side of the pan,
and let it fall into the empty half of the pan. Mix egg in pan and let
it cook for a minute or two. Cut up the egg and stir in with the rest
of the pan’s contents. Continue cooking and turning for 3 or 4 more
minutes. Empty into bowl and enjoy.
SPAGHETTI MARINARA RAMEN
Thank you, Maya
1 package any flavor ramen noodles
2 cups water
1/2 cup spaghetti sauce
Cook noodles according to package directions and drain. Heat sauce and
pour over noodles.
CHINESE BEEF & PEA PODS
1 1/2 pounds flank steak
1 can beef consume (10 1/2 oz)
1/4 cup soy sauce
1/4 teaspoon ground ginger
3 green onions, sliced
2 tablespoons cornstarch
2 tablespoons cold water
7 ounces frozen pea pods, partly thaw
Rice or Ramen noodles
Thinly slice flank steak diagonally across the grain. Combine strips in
slow cooker with consume, soy sauce, ginger and onions. Cover and cook
on low for 5 to 7 hours. Turn control to high. Stir in cornstarch that
has been dissolved in cold water. Cook on high for 10-15 minutes or
until thickened. Drop in pea pods the last 5 minutes. Serve over hot
rice or stir-fried Ramen noodles.
TUNA SURPRISE
1 can of Chunk Light Tuna drained
2 packages of Ramen, flavor of choice
3/4 cup grated sharp cheddar cheese
Water, depends on how much you want
Boil water, Add Ramen noodles and allow to cook for 3 minutes. Add
Chunk Light Tuna package to Ramen and stir. Add graded sharp cheddar
cheese and stir.
THREE RAMEN SNACKS
Thank you, Joy
1 - For trail-mix, combine a package of fried Ramen noodles with cup
dried cranberries, and cup each sliced almonds and dried apricots.
2 - Mix together 2 packages of uncooked broken Ramen noodles, 2 cups
Chex cereal, and 1 cup each pretzels and peanuts. Melt cup butter and
stir in 1 teaspoon season salt and 1 tablespoon Worcestershire sauce.
Pour over the noodle and cereal mixture, stirring well. Bake in 250
degree oven for 1 hour, stirring every 15 minutes. Cool and serve.
3 - A grilled Ramen snack can be made by marinating an intact Ramen
cake in a mixture of 2 tablespoons soy sauce, the Ramen seasoning
packet, a squirt of your favorite hot sauce, cup hot water and teaspoon
each of lemon juice, sesame oil, and sugar. Allow the Ramen cake to sit
in the marinade until tender but still cohesive, about 10 minutes on
each side. Place on the grill and cook for about three minutes on each
side. Watch closely. The goal is golden brown not charred noodles.
CHOCOLATE RAMEN
1 package Ramen, set seasoning aside for future use
2 cups boiling water
1 cup brown sugar
1 teaspoon vanilla
1 cup chocolate syrup
Powdered sugar
Whipped cream
Boil noodles in 2 cups water to which brown sugar has been added. Pour
off most of the water and then stir in vanilla and chocolate syrup.
Pour onto serving plate and sprinkle with powdered sugar. Garnish with
whipped cream and serve.
WORLD SERIES RAMEN
Thank you, Ken
2 Packs of Ramen (beef preferably)
One 14.5 ounce can sauerkraut
½ pound smoked sausage (polish preferably)
½ cup chopped onions
¼ cup chopped green peppers
¼ cup relish
Salt and pepper
Cook sausage by any method you prefer (grilled highly recommended).
Heat sauerkraut in a small sauce pan, add in onion and peppers. Slice
the cooked sausage and add to the kraut, reason with salt and pepper,
and let it simmer while covered for about 4-5 minutes. Cook Ramen as
usual. Add kraut and sausage to your bowl of Ramen, garnish with
relish, and enjoy a ballpark classic Ramen style. Try it with jalapeno
peppers as well for some extra spice.
ALMOST A DENVER
1 package of Ramen noodles
2 large slice of onion
2 slices of tomato
1 egg
In a medium saucepan, boil just enough water to cover the block of
Ramen. When water comes to a boil, add block of Ramen and then a layer
of onion and tomato slices. Top with a whole raw egg. Put the cover on
and cook until the egg reaches desired doneness.
MANWICH
Thank you, John
1 package beef Ramen
2 tablespoons mayo
2 teaspoons french dressing
2 hard boiled egg yolks
3 teaspoons of Tapatio hot sauce
4 slices bologna
4 slices bread
Mix Ramen seasoning with mayo, french dressing, egg yolks, and Tapitio
into a fine sauce. Break Ramen noodles in half using a butter knife to
break them down the center. Boil the usual amount of water, add the
Ramen halves, and let cook for ten minutes. You won’t have much, if
any, water left. Get a plate out and make two stacks, each will have
two slices of bread and two of bologna. Put one Ramen half on each open
sandwich and top with sauce.
CAJUN HANG-OVEN REMEDY
Thank
you, Chaumont
A
hang-over cure from Cajun land. I gar-wan-tee!
1 package Hot and Spicy Ramen
6 or so leftover boiled crawfish from night before.
1 tablespoon of Swamp Fire crawfish boil seasoning
Start water boiling as per Ramen instructions. When water boils add
noodles, packet, swamp fire, and Ramen instructions. Serve in big bowl
with 3 Advil. La Bon Ton Roulet.
QUICK TIPS FOR THE DORM CREW
Thank you, Geneva
Heat your favorite Alfredo sauce and pour over hot boiled Ramen. Stir
in diced ham or cooked chicken if you have any on hand.
To one package of boiled Ramen noodles, stir in a can of tuna drained,
a can of cream of mushroom soup and a handful of crushed potato chips,
if you wish.
Parmesan Ramen is as quick as cooking a package of Ramen and sprinkling
on cup of grated Parmesan cheese. Stir in a bit of fresh parsley if
you've got it.
Stir your favorite pesto sauce into hot boiled Ramen noodles.
Heat up a can of chili and serve over hot boiled Ramen noodles.
Mix cooled boiled Ramen noodles with three-bean salad and some
additional Italian dressing.
To one package of boiled noodles, stir in cup of salsa, cup sliced
pepperoni or ham strips, 1 tablespoon pickle relish, and 1 teaspoon
mustard.
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ASIAN
BOK CHOY SALAD
1/4 cup olive oil
2 tablespoons apple cider vinegar
3 teaspoons sugar
1 teaspoon sea salt
1/2 teaspoon black pepper
6 cups Bok Choy, rinsed and chopped into bite-sized pieces
1 bunch green onions, sliced
1 package Ramen noodles, crushed (save seasoning packet for another use)
1/3 cup Wasabi peas
Put first five ingredients (through pepper) in a jar with a
tight-fitting lid. Shake well. Set aside. Toss remaining ingredients in
a salad bowl. Pour dressing over salad. Toss and allow flavors to
marinate 30 minutes before serving.
NOODLES PRIMAVERA
3 cups assorted frozen vegetables
2 tablespoons cornstarch
3/4 cup half-and-half
1 (3-ounce) package chicken or other flavored Ramen noodles
3 tablespoons grated Parmesan cheese (optional)
In a pan, combine vegetables and 1/4 cup water. Bring to a simmer,
cover and cook for 4 minutes. Stir in cornstarch, half-and-half and
noodle seasoning packet. Cook over medium heat until sauce thickens,
stirring frequently. Meanwhile, prepare noodles according to package
directions. Drain and add to vegetable mixture. Transfer to a serving
bowl or individual bowls and top with Parmesan
Nutrition:
Per serving: 312 calories (percent of calories from fat, 27), 10 grams
protein, 46 grams carbohydrates, 10 grams fiber, 10 grams fat, 26
milligrams cholesterol, 1,142 milligrams sodium
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CHINESE
CHICKEN SALAD
Thank you, Linda
4 boneless, skinless chicken breasts
1 1/2 tablespoons Soy sauce
1 medium head of cabbage, shredded
6 chopped green onions
2 packages chicken flavored Ramen noodles
1/2 cup plain almonds, sliced
1/4 cup sesame seeds
3/4 cup extra-virgin olive oil
1/4 cup sesame oil
1/4 cup rice or white vinegar
1 of the seasoning packets from the Ramen noodles
1 tablespoon Splenda
Preheat oven to 350 degrees. Place chicken breasts on foil and pour soy
sauce evenly over chicken. Wrap in foil to make a packet. Bake for 35
minutes or until chicken is done. Remove from oven, cool enough to
handle and cut into bite-size pieces. Toast noodles and almonds in a
non-stick skillet, stirring so as not to burn. Add sesame seeds at last
minute and brown lightly. Mix together oil, vinegar, seasoning packet
and Splenda. Put cabbage, onion and chicken pieces into a large bowl.
Pour oil mixture over top of ingredients in bowl and mix well. Add
toasted noodles, almonds and sesame seeds. Mix again. Ready to serve.
CHOW MEIN 'N NOODLES
2 boneless, skinless chicken breasts
1 tablespoons lite soy sauce
1 tablespoon water
1/4 teaspoon garlic powder
1 teaspoon canola oil
1 teaspoon cornstarch
2 packages chicken flavored Ramen Noodles
1/2 cup chicken broth or water
1 medium onion, sliced
1/2 medium head of cabbage, shredded
2 medium carrots, julienne cut
3 large stalks celery, diagonally sliced
2 cups fresh mushrooms
1/2 can sliced water chestnuts
Cut chicken into very thin strips. Mix soy sauce, water, garlic powder,
oil and cornstarch. Marinate meat in the sauce. Cover Ramen noodles
with very hot water. Let sit a few minutes. Drain and set aside. Heat
wok or frying pan to very hot. Add chicken broth or water. Add meat,
and stir-fry until meat loses its color, about 2 minutes. Add onions,
and stir-fry 1 minute. Add remaining vegetables, and stir-fry about 4
minutes, until cabbage begins to look clear. Add noodles, and stir. Add
flavor packets from Ramen noodles. Toss. Serve immediately
Cals: 191.1 fat: 5.2 g protein: 17.6 g carbs: 19.1 g fiber: 3.1 g
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CHICKEN
NOODLE STRUDEL
Thank you, Linda
2 packages Chicken Flavor Ramen
3 cups water
1 egg, beaten
1 teaspoon sesame oil
2 cups chicken breasts, sliced
1 cup red bell pepper, chopped
1 cup broccoli florets
1 can (8 oz.) crushed pineapple in syrup
1 tablespoon sugar
1 tablespoon vinegar
2 teaspoon cornstarch
Broccoli and red pepper for garnish
10" pie plate, greased
Cook noodles in water for 3 minutes. Drain. Mix in beaten egg. Place
half of noodles in bottom of pie plate. Saute chicken in sesame oil 5
minutes. Add bell pepper and broccoli florets, saute 3 additional
minutes. Stir in noodle seasoning, pineapple and juice, sugar, vinegar
and cornstarch. Cook 3-5 minutes until thickened. Place chicken mixture
on noodles in pie plate. Top with remaining noodles. Bake at 350° for
20 minutes. Garnish with broccoli and red pepper. Absolutely delicious!
TOP RAMEN SPINACH SALAD SUPREME
Thank you, Deborah
2 packages Chicken Flavor Top Ramen
8 cups spinach leaves, torn
1-1/2 cups turkey or chicken, cooked and diced
1 cup red or green grapes, halved
1 cup red pepper, slivered
1/2 cup cashews, chopped
1/2 cup Gorgonzola or blue cheese, crumbled
Dressing:
2 flavor packets from chicken Flavor Top Ramen
4 cloves garlic, minced
Juice from 1 small lemon
1/3 cup olive oil
1/4 cup light mayonnaise
Cook noodles according to package directions, but do not add flavor
packets. Drain and cool. Cut noodles up slightly. Combine with other
salad ingredients in a large bowl. In a small bowl, mix flavor packets,
garlic and lemon juice and let stand at least 15 minutes. Add oil and
mayonnaise and whisk until smooth. Pour dressing over salad and toss
until thoroughly mixed. Garnish with red pepper rings and small grape
clusters if desired. Quick and delicious!
TOP RAMEN OLE
1 package Chicken Flavor Top Ramen
4 cups water
1 cup turkey or chicken, cubed
1 cup shredded lettuce
1/4 cup green onions, chopped
1/4 cup radishes, thinly sliced
1/2 cup tomatoes, chopped
1/2 cup Monterey Jack cheese
Crushed oregano
Hot sauce
Warm tortillas or tortilla chips
To boiling water add turkey or chicken. Break noodles before opening
package. Add Top Ramen noodles to water and cook 3 minutes. Add flavor
packet. Divide soup into two bowls. To each add one-half of lettuce,
green onion, radishes, tomatoes and cheese. Sprinkle lightly with
crushed oregano and top with your favorite hot sauce. Serve with warm
tortillas or tortilla chips.
Serves 2
EASY CREAM MUSHROOM SOUP
1 package Chicken Flavor Top Ramen
3 tablespoons butter
1 clove garlic, minced
1/2 cup onions, chopped
2 cups raw mushrooms, sliced
1 cup water
1/4 teaspoon thyme
1 cup light cream
1 tablespoon fresh parsley, chopped
Melt butter in pot over medium-low heat. Add garlic, onion and
mushrooms to pot. Saute until onions are clear and mushrooms are soft.
Add water and thyme to pot. Add flavor packet from Top Ramen. Stir in
light cream. Warm soup over low heat. Do not boil. Break up noodles,
add to pot. Cook for 5 minutes. Stir in parsley.
Serves 2
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A to Z Readers' Family-Owned
Business Guide |
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GOURMET MADE EASY
First Edition Now on CD
CD Price: $8.95 Free
shipping
PayPal preferred. Check ok.
philmn@charter.net
HOMEMADE
TRUFFLES AND BONBONS
Phil
has also written a book entitled Homemade
Truffles and BonBons.
It includes many recipes as well as sources for supplies.
Books Can Be Purchased at:
http://stores.lulu.com:80/store.php?fAcctID=1489338
PHIL'S CREATIVE
CHOCOLATES
Did
you know that some of the finest hand-dipped
chocolates in the world come from one of our very own a2z family
members? Phil's Creative Chocolates is owned by
Phil Maine, the dear hubby of Pat in Minden, Nevada.
It is always nice to do
business with someone you know and can trust. Phil sends a special
message to the a2z family:
The chocolates I make are chocolate center truffles and butter cream
centers of various flavors, such as raspberry, lemon, lime, orange,
strawberry, etc. I use various liqueurs, such as Kahlua,
Kahlua-Hazelnut, Chambord, Baileys, cognac, rum, etc in some of them.
Of course, no alcohol if requested. Dark, milk and white chocolates are
used in the assortment. I can do dark chocolates for all of the 12
pieces or any combination. Please also indicate alcohol or not. And, if
there are any special flavors you especially like.
The price is $12 per dozen plus s/h (approximately $3.00; warm weather
delivery pack is extra).
(I accept personal checks and PayPal.)
Contact:
Phil Maine (philmn@charter.net)
Using the email link above will tell Phil that you read about his
chocolates in a2z. Of course, you may cut and paste the email addy into
your "send" box without using the link.
Bee
Happy and Healthy with Raw Ohio Honey!
Owned by a2z'er
Lucy Wellhausen
Dilly Core
If you like Dill Pickles, then you would love the "Dilly Core", the
Dill Pickle Corer to make Stuffed Dill Pickles. Uncle Bill, another a2z
family member designed the corer specifically for Dill Pickles so it is
much smaller than an apple corer that often destroys a pickle. Uncle
Bill will also include his flavorful famous Dill Pickle Stuffing recipe
in every order. The "Dilly Core" is made from Stainless Steel, so it is
dishwasher safe and will not rust or tarnish. It may also be used to
core fresh cucumbers so that stuffing can be added. In addition, the
"Dilly Core" can be used to core roasts so that the cored out section
can be stuffed with your favorite herbs or spices. Contact him using
this special link: Dilly
Core. I love my Dilly Core and know you will find dozens of
uses for it in your kitchen, too.
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