By Toni Patrick
Expand your ramen repertoire with an amazingly artistic and distinct addition to the million-copy-selling "101" series:101 activities with Ramen Noodles.
Ramen is speedy, effortless, and filling, yet what could be performed to spruce it up and provides it an entire new existence?
How approximately recipes like:
Creamy bird Noodle Soup
Summer backyard Soup
Creamy pork and Broccoli Noodles
Pork Chop Ramen
Tuna Noodle Casserole
Garlic Noodle Sauté
Beer Noodles (the final university crowd pleaser!)
Chinese Veggie Noodles
Corny Cheese Noodles
As a pupil on the college of Northern Colorado, Toni Patrick got here up with inventive and speedy how one can make ramen noodles. those recipes tasted nice and healthy into her tight price range and busy time table. Even this present day, a number of years after graduating, she nonetheless enjoys cooking with ramen noodles. Toni can also be the writer of one hundred and one activities with Mac & Cheese and a hundred and one activities with Canned Biscuits. She at present lives in Walden, Colorado.
Read Online or Download 101 Things to Do with Ramen Noodles PDF
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Extra resources for 101 Things to Do with Ramen Noodles
42 Starters and light bites—Starters Oysters with shallot and vinegar dressing European tradition, dating back to the Romans, serves oysters raw on the half shell. Both Paciﬁc and native oysters can be used. The ﬁsh Oysters, or hard-shell clams or whelks • PREP 10 mins • COOK none • SERVES 4 Ingredients 24 oysters, in their shells crushed ice 4 tbsp red wine vinegar 1 large or 2 small shallots, very ﬁnely chopped 1 Shuck the oysters (see page 278), taking care not to pour out any of the juices.
Serve with toasted brown bread and lemon wedges. Prepare ahead Salt cod and red pepper dip An unusual, delicious, and piquant appetizer. The ﬁsh 1 Preheat the oven to 400°F (200°C). Slice the tops from the peppers, and remove the seeds and membrane. Put a garlic clove and half the chopped red onion in the cavity of each, and lay them on an oven tray lined with parchment paper. Drizzle with 1 tbsp of the oil, and season. Roast for 1 hour. Set aside. Salt cod, or salt pollock • PREP 25 mins, plus soaking • COOK 1 hr • SERVES 12 Ingredients 2 red peppers 2 garlic cloves 1 small red onion, ﬁnely chopped 4 tbsp olive oil salt and freshly ground black pepper 2 tbsp ﬁnely chopped yellow onion 14oz (400g) can chopped plum tomatoes 1lb 2oz (500g) salt cod, soaked overnight 2 tbsp ﬁnely chopped marjoram 2 tbsp ﬁnely chopped dill handful of basil leaves, ﬁnely chopped handful of ﬂat-leaf parsley, ﬁnely chopped juice of 1 lemon 36 2 Heat the remaining oil in a heavy frying pan over low heat.
Place the haddock in an ovenproof dish with 2–3 tbsp water, cover with foil and bake for 15 minutes. Leave to cool, then ﬂake into pieces. 2 Boil the potatoes in salted water for about 15 minutes until soft. Drain well, and mash with the butter until smooth. 3 Place the mashed potato, mustard, scallions, lemon zest and juice, and parsley in a large bowl, add the smoked haddock and mix well. Season to taste. 4 Divide the mixture into 12 equal portions and shape each portion into rounds. Place the ﬂour in a small dish, the egg in another dish, and the breadcrumbs in a third.