6 Recipes To Jazz Up Ramen Noodles

Since I love to eat Ramen Noodles from time to time... I think that this Howcast video is informative and that the recipes are probably very tasty.

In Japan, each ramen noodle shop tries to distinguish itself by making a unique variation of the dish.

Here’s how to recreate the experience at home.

How To Jazz Up Ramen Noodles on Howcast

Your Ingredients

You will need packages of ramen noodles with seasoning packets (chicken, pork, and beef flavors)

eggs

chopped onion, carrots, and celery

fried pork chop

Alfredo sauce

soy sauce

sliced beef

mustard

chicken

Directions

Step 1: Add an egg

Egg it up! Bring the soup water to a boil. Add a chicken seasoning packet and a beaten egg and simmer until the egg is cooked. Add the noodles and cook them until tender.

Step 2: Make chicken soup

Try a chicken soup version. Bring the soup water to a boil. Add a chicken seasoning packet, chopped onion, carrots, and celery, and simmer until the vegetables are nearly cooked. Then add the noodles and cook them until tender.

Step 3: Add a fried pork chop

Try a pork addition. Cook the noodles according to the instructions, and then drain. Add a pork seasoning packet and top the noodles with a fried pork chop.

Step 4: Add Alfredo sauce

For an Italian flair, cook and drain the noodles, and then add Alfredo sauce.

Step 5: Serve with thinly sliced beef

Add punch with meat. Bring the soup water to a boil. Add beef seasoning packets, soy sauce, and thin slices of beef and simmer until the beef is cooked. Add the noodles and cook until tender.

Step 6: Add mustard and chicken

Spice it up! Brown chunks of chicken in a frying pan. Cook and drain the noodles, and then add a chicken seasoning packet, mustard, and the cooked chicken chunks.

Did you know? Ramen noodle soup was originally imported to Japan from China.

Always Enjoy!

Keith Snow's Snow Pea & Carrot Stir Fry

A simple but delicious Snow Pea & Carrot Stir Fry recipe featuring snow peas, carrots and ginger. Takes just 2 minutes to cook, a vegan’s dream.



Ingredients

2 cups fresh snow peas
1/2 cups julienned carrot
1 teaspoon fresh ginger
2 tablespoons low-sodium soy sauce
1 pinch Harvest Eating house seasoning or salt and pepper

Directions

1. Heat your wok or pan over high heat.

2. Add oil, then vegetables. cook for 1 minute.

3. Add ginger, soy sauce cook 1 more minute, no more.

Chef Snow's Note: The stir fry method requires the discipline to cook for less time than you think it needs. Crunchy vegetables are perfect.

Always Enjoy!

Keith Snow's Baked Ziti Recipe

This Baked Ziti recipe is another terrific comfort food from Keith Snow. This Italian pasta dish with three yummy cheeses is simple to prepare and quite delicious.



Ingredients

1/2 lbs whole wheat penne or ziti cooked
2 cups Mozzarella cheese, shredded
1/4 cup Parmesan cheese, grated
1 1/2 cups whole milk Ricotta cheese
5 cups tomato sauce
1 T Herbs de Provence (recipe follows)
salt and pepper to taste

Directions

In a large bowl add cooked pasta, douse with 2 cups sauce and ricotta cheese, mix well.

Start layering pasta in baking dish, add more sauce, mozzarella cheese, herbs, salt & pepper plus Parmesan cheese.

Repeat layers topping dish with remaining mozzarella cheese.

Bake for 35 minutes or until bubbly, melted and starting to brown a touch.

Serves 4

From Wikipedia: The Herbs de Provence mixture typically contains savory, fennel, basil, thyme, and lavender flowers and other herbs.

Always Enjoy!

Paula Deen's Crab Salad Martini Recipe

Paula Deen makes this recipe for fresh Crab Salad not only tasty but also an attractive addition to your table.



Ingredients

Paula Deen Seasoned Salt (or Lawry's)
Paula Deen Lemon Pepper Seasoning (or Lawry's)
1 lb claw crabmeat, clean, picked and cooked
1 lb lump crabmeat, cleaned, picked and cooked
1 lemon, zested and juiced, plus more for dipping martini glass
2 to 3 small tomatoes, diced
2 tablespoons spicy or Dijon mustard
1 cup mayonnaise
12 to 15 fresh asparagus stalks
Paula Deen House Seasoning
crab boil seasoning (recommended: Old Bay)
lemon wedges, for garnish
olives, for garnish

Directions

In a large pot bring salted water to a boil and blanch the asparagus by placing them in boiling salted water for 1 minute, and immediately shocking them in a bowl of ice water.

Trim the very bottom of the asparagus and discard. Cut off the top 2-inches of the asparagus and set aside for garnish. Finely chop the remaining asparagus.

In a medium bowl, combine the asparagus with the mayonnaise, mustard, tomatoes, and lemon zest and lemon juice. Gently fold the crabmeat into the asparagus mixture and season to taste with Lemon Pepper Seasoning, Seasoned Salt and House Seasoning.

Using the extra lemon juice wet the rims of the martini glasses and dip them into the crab boil seasoning. Put the crab salad mixture into the prepared glasses and serve with the asparagus tops, lemon wedges, and olives as garnish.

Always Enjoy!

How To Make Crispy Onion Rings Recipe

Crispy Onion Rings are soooo delicious! And they are definitely a fast food favorite. I simply cannot resist ordering them to accompany my "Sliders" which are those miniature White Castle burgers with holes in them!

Now you can make these at home for family and friends... they will be impressed! These deep-fried onion rings are guaranteed to turn out crisp on the outside but tender within. I hope you enjoy!



Step 1: You will need:

2 large onions, peeled
2-2/3 oz flour
2 T corn starch
1/2 tsp baking powder
a pinch of paprika
1/2 tsp sugar
1 egg, beaten
4-1/4 fl oz milk
2-1/8 pt vegetable oil
salt and pepper, to taste

Utensils

1 cutting board
1 knife
2 bowls
2 trays
paper towels
1 saucepan
1 slotted spoon
1 fork
1 whisk

Step 2: Preheat the oil

Before you begin making your onion rings, heat the oil over medium-high heat. Allow it to heat up hot enough to fry, but not to smoke.

Step 3: Slice the onions

As the oil is heating, cut the onions into circular slices of about 1/4-inch thick, using a large knife. Now separate them into rings and place them on a tray.

Step 4: Mix the dry ingredients

Combine the flour, corn starch, baking powder, paprika, sugar, salt and the pepper in a bowl and with a whisk, stir it together briefly.

Step 5: Combine the wet ingredients

Add the eggs to the milk and whisk together. Then pour this mixture into the dry ingredients and combine it together with your whisk until you are left with a lump free smooth batter.

Step 6: Fry

To check that the oil is hot enough to fry, carefully drop a battered onion into the hot oil. The oil should fry it lightly and take time to brown it. Therefore, the onion will be cooked through and the batter will be super crispy. Now gently dip some of the onions into the batter and coat well. Then place them into the hot oil using a fork. Let them cook in small batches, so they won't stick together. When they are fried on one side, turn them over to fry and brown on the other side. The process takes about 3 minutes. When are they are lightly golden, place onto a tray lined with kitchen paper to drain.

Step 7: Serve

Just before serving, season with some salt and serve your perfect crispy onion rings, immediately. They go very well as a side-dish with steaks and hamburgers or even as a snack all on their own.

Always Enjoy!

Pan-Seared Asparagus with Lemon, Balsamic and Parmesan

This recipe for Pan-Seared Asparagus with Lemon, Balsamic and Parmesan Cheese is an excellent and delicious accompaniment for the following Lemon-Curry Chicken recipe.

Always Enjoy!

Mac and Cheese - Fast, Easy, & Gourmet

This recipe for Macaroni and Cheese is sooo very easy to prepare and makes a great weekend dish. I hope you enjoy!

Always Enjoy!

Vegetarian Fried Rice

This vegetarian fried rice was requested by Suzanne. I cannot take credit for this recipe though. It was originally one of my late Aunt Nancy’s recipes. Boy oh boy…could that woman cook! Thank you Aunt Nancy.

For others who may be interested in another really yummy version of fried rice, try this one:

Chinese Fast Food Recipe For Fabulous Fried Rice

I hope that you enjoy this recipe Suzanne!

Your Ingredients:

NOTE: Make 2 cups of cooked white rice (you could also use brown) the day before according to package directions. Place it in a covered bowl and freeze it until right before using. (DO NOT use Minute Rice)

4-tbsp vegetable oil, or as needed
couple of dashes of sesame oil
2 eggs, beaten slightly
4 green onions, washed, dried and sliced thinly on the bias (diagonally)…use the green part too
1-cup bean sprouts, washed, picked through, blanched, and drained well
1/2-cup shredded Napa cabbage, washed and blanched
1-cup blanched shredded carrots (you can use the packaged ones but wash them even though they say they’re ready to eat and dry them well…you can even take a sharp knife to chop them even smaller if you like)
3 cloves garlic, minced
2 rounded tbsps crushed fresh ginger, more or less
1 medium red bell pepper, diced
2-cups of frozen cooked rice, use your fingers or a fork to separate all of the grains completely
1-cup frozen peas
1/3 cup Tamari, dark aged soy sauce
1-tsp oyster sauce (or omit if this dish should be truly vegan)
Crushed red pepper flakes (only if you like a little bite…otherwise, just use freshly ground black pepper to taste)
Salt, you probably won’t need any

PREHEAT your wok on high heat.

ADD the vegetable and sesame oil and be careful not to burn.

ADD the slightly beaten eggs to the wok and continually shred the scrambled pieces with your fork.

ADD the onions, sprouts, cabbage, carrots, garlic, ginger, and red bell pepper and stir-fry for about 3 minutes.

ADD the cold rice and continue to stir-fry until the rice begins to brown (or with brown rice, maybe a couple of minutes).

ADD the peas, Tamari, oyster sauce, and crushed red pepper flakes and continue to stir fry for 2-3 more minutes.

MAKE sure all ingredients are blended well and continue stir-frying until everything is nice and hot, about 2-3 minutes more.

PLACE into warmed oriental bowls and garnish with a few snips of fresh scallions (greens onions) on top.

ANOTHER NOTE: Blanch: place your vegetables in boiling water for just a couple of minutes and drain.

LAST NOTE: If the rice sticks to the fork while you’re trying to separate the grains, place your fork under cold running water every few separations.

Always Enjoy!

Glazed Sweet Potatoes

This mouthwatering recipe for glazed sweet potatoes comes from another friend, Lady B. That’s not actually her real name though. Her real name is one of those names that you'd just rather forget and tuck away into the recesses of your mind. Otherwise, every time you came in contact with her, you'd burst into a hilarious fit of laughter. And that wouldn't be a good thing.

She’s pretty much the matriarch of her entire family (well, the entire world, actually) and if you don’t call her Lady B, she can get as crabby as all get out.

Did I say, “…she can get as crabby as…?” What I meant to say is that she can be the crabbiest. That’s the superlative of crabby. I’d like to invent a super-duper superlative though. What’s Webster’s home number?

No, you don’t want to be on the wrong end of her wrath. You may as well just chew glass. But the woman’s got a heart that will make you cry. She’s one of the (if not THE) finest people that I’ve ever met in my entire life that isn’t related to me. And to top it off, the woman can COOK like, well…the finest chef in the entire world. Except for her chili though. It’s just too darn HOT! But don’t ever tell her that I said that…I’d have to break some glass.

Your Ingredients:

4 large sweet potatoes
3-4 cups granulated sugar
1-cup water
1-tbsp ground allspice
1-tbsp ground nutmeg
1-1/2 sticks butter, cold and sliced
3-tsp pure vanilla extract
1/2-tsp salt

PEEL the sweet potatoes, wash them and slice them lengthwise as thin as possible.

NOTE: I always place sweet potatoes on a cutting board and use a very sharp chef’s knife to slice. Keep your fingers out of the way though, with both hands on top of the knife, because they are usually quite hard and very difficult to slice. I can’t tell you how many times I’ve exerted pressure on the knife and a finger happened to be in the way! Another tool for slicing, which would definitely be worth your investment, is a mandoline. You’ll be able to use that tool for many different prepping tasks.

PLACE the sliced sweet potatoes in a shallow pan that has a fitted lid.

SPRINKLE the sugar on top of the potatoes but DO NOT stir them up, just leave the sugar on top. (I know it seems like a lot but it’s the key to your glaze)

PLACE the pan over high-heat and pour the water around the edges of the pan, not disturbing the sweet potatoes and sugar. Cover the pan and bring it to a rolling boil.

REMOVE the lid and turn heat down to medium (not low).

ADD allspice, nutmeg, dot with butter, vanilla, and salt. DO NOT stir or blend or anything. Leave the sweet potatoes alone and let them do their thing.

LEAVE uncovered and turn the heat down to medium. Cook sweet potatoes until they get tender and juicy, with a thick buttery glaze, about 40-45 minutes.

SERVE these deliciously sweet and syrupy potatoes with Honey Baked Ham™ and string beans.

YUM…YUM…YUM!

FINAL NOTE: I realize that 3-4 cups of sugar seems excessive but that’s one of the secrets to perfectly glazed sweet potatoes. The other secret is to leave them completely undisturbed while cooking. Leave the ingredients where you place them. It will all come together.

Always Enjoy!

Patti LaBelle’s Macaroni and Cheese Recipe

I was invited to a friend’s home this Thanksgiving where one of the courses served was Patti LaBelle’s magnificent macaroni and cheese. It’s been about three years since I made it myself and boy oh boy…did it bring back memories. Patti’s recipe is hands down, THE BEST that I have ever had the pleasure of preparing. Okay, okay, what I really meant to say is that the pleasure factor in eating this scrumptiously creamy mixture of good stuff will almost bring tears to my eyes! All right, maybe one or two have fallen but not in my macaroni and cheese. Nope…I had the good sense to turn my head. The saltiness of my tears would have completely messed up the balance of Patti’s ingredients. Speaking of tears, did you know that it’s healthy to shed them? The American International Worldwide Domestic & Foreign Embassy Society of The National Association of The Tear Shedding Consortium (aka “TAIWDFESTNATTSC”) says so right there in their brochure. I ordered one and was elated to find that I had been practicing healthy macaroni and cheese eating habits all along.

Your Ingredients:

1-tbsp vegetable oil
1-pound elbow macaroni
8-tbsp (1 stick) plus 1-tbsp butter
1/2-cup (2-ounces) shredded Muenster cheese
1/2-cup (2-ounces) shredded mild Cheddar cheese
1/2-cup (2-ounces) shredded sharp Cheddar cheese
1/2-cup (2-ounces) shredded Monterey Jack
2-cups half-and-half
1-cup (8 ounces) Velveeta, cut into small cubes
2 large eggs, lightly beaten
1/4-tsp seasoned salt
1/8-tsp freshly ground black pepper

PREHEAT the oven to 350˚F.

LIGHTLY butter a deep 2-1/2 quart casserole.

BRING a large pot of salted water to a boil over high heat.

ADD the oil, then the elbow macaroni and cook until the macaroni is just tender, about 7 minutes. DO NOT overcook.

DRAIN well and return to cooking pot.

IN a small saucepan, melt eight tablespoons of the butter and stir into the macaroni.

IN a large bowl, combine the Muenster, mild and sharp Cheddar, and Monterey Jack cheeses. Blend well and set aside.

TO the macaroni, add the half-and-half, 1-1/2 cups of the shredded cheese, the cubed Velveeta, and the eggs.

SEASON the mixture with salt and pepper and blend ingredients until well combined.

TRANSFER macaroni to the buttered casserole and sprinkle with the remaining 1/2-cup of shredded cheese. Dot with the remaining one tablespoon of butter.

BAKE until it’s bubbling around the edges, about 35-minutes.

SERVE hot with a box of tissues on the side.

Always Enjoy!

Chinese Fast Food Recipe For Fabulous Fried Rice

Here’s an excellent recipe for fried rice that is laden with shrimps, crabmeat and ham. I would venture to say that you just might think twice before heading to your neighborhood restaurant for takeout after you’ve tried this delicious recipe.

This would also be a hit at your next party. You could serve the fried rice to your guests in Chinese takeout pails and provide chopsticks on the side. Many stores even carry the fancy-schmancy ones.

Or you could just serve it on your regular dinnerware. Either way, the tastiness of this dish puts the “Y” in YUMMY!

CHINESE FRIED RICE

Your Ingredients:

1-pound uncooked medium shrimp, divided (washed, peeled and deveined)
1-1/2 tbsp oyster sauce, or to taste
1-1/2 tbsp soy sauce, or to taste
2-tsp cornstarch (mix with a couple of tablespoons of cold water until smooth)
1/2-pound good quality cooked ham, diced
1/2-pound fresh or frozen lump crabmeat, fully cooked (they also have 6-ounce packages in the tuna aisle)
1 medium onion, diced
4 scallions, sliced thinly on the bias
4 eggs
salt, to taste
freshly ground pepper, to taste
6-tbsp oil for frying (you may need more or less)
1-cup frozen peas, thawed and drained
5-cups cooked rice, cold


DRY shrimp with paper towels and place about 1/2-pound of the shrimp in a bowl and set aside.

CHOP the other 1/2-pound into small pieces and add to the bowl with the whole shrimp.

ADD the oyster sauce, soy sauce, salt, pepper and cornstarch mixture to the shrimp and toss well to coat.

PLACE shrimp mixture in fridge and allow it to marinate for about 15-30 minutes.

IN the meantime, place the diced ham, onion and scallions in separate bowls.

IN another bowl, beat the eggs lightly with a dash of salt and freshly ground pepper. Set aside.

HEAT the wok to medium heat and then add 1-2 tablespoons of oil.

WHEN the oil is ready, add the egg mixture into the wok and cook on medium heat (DO NOT scramble, they should resemble a flat pancake) until done and turn over to cook the second side.

REMOVE eggs from heat and slice the eggs into thin strips. Set aside.

REMOVE the shrimp mixture from the fridge.

ADD about 2 more tablespoons of oil to the hot wok. When the oil is ready, stir-fry the diced onion and shrimp on high heat for a couple of minutes (until the shrimp turn pink and onions are opaque).

REMOVE the shrimp/onion mixture and set aside.

ADD the diced ham, crabmeat and green peas to empty wok, stir-fry for a minute or so and remove from the wok. Set aside.

ADD 2 more tablespoons of oil to the empty wok and turn heat down to medium. When oil is hot, stir-fry the cooked rice. You can add a bit of the marinade now.

ADD all other ingredients into the wok with the rice EXCEPT for the eggs and scallions, which will be used for garnishing the top of your finished dish.

ADJUST seasonings and add more of the leftover marinade if necessary.

OR you can stir-fry ALL of the ingredients together without having a garnish. Or you could stir-fry all of the ingredients together and make EXTRA eggs and scallions for garnish. Heck, you’ll probably cut down on quite a few steps once you get the hang of it. It’s really up to you. You may just want to have a garnish if serving to guests. But you should also think about it this way…who are you if you aren’t your very best guest?

Always Enjoy!

Simple And Fast Recipe For Sinful Mashed Potatoes

These are the most delicious mashed potatoes on the planet. Okay, maybe what I really meant to say is that they’re the richest. Now don’t start whining and making comments about your waistline and cholesterol and other stuff. My disclaimer is that you can only eat one tablespoon of these rich, creamy, melt in your mouth, smooth, buttery, fluffy, mmm mmm good potatoes once every two years. So there, I’ve fixed things. And I promise that I’ll post another potato recipe that you can eat every week.

Sinful Mashed Potatoes (serves 6-8)

Your Ingredients:

5-pounds of white potatoes (Russet or Yukon Gold are great for mashing) washed and diced
1-tsp salt (for boiling water)
2 sticks butter
1-1/2 cups light whipping cream
1-cup sour cream
salt, to taste
freshly ground black pepper, to taste
freshly minced parsley (not dried)

PLACE potatoes in a large pot and cover with cold water and add a teaspoon of salt.

BRING potatoes to a boil and let them boil on medium heat until fork tender.

TURN off heat.

DRAIN potatoes in a colander until all moisture is gone.

ADD 2 sticks of butter to the same pot and cover with drained potatoes.

COVER with lid and let rest for a minute or so for butter to begin melting.

USING a hand mixer (this is a necessity), mix the butter and potato mixture in the same pot (since it should still be pretty warm).

ADD the sour cream and add the whipping cream a little at a time until they reach a nice fluffy consistency. (you don’t want runny mashed potatoes)

TASTE them for flavor because the butter has salt in it and you added salt to your boiling water. You can always add salt, but can’t remove it so be careful here.

ADD freshly ground pepper and turn the mixer speed up to “creaming.”

LEAVE mashed potatoes in the pot and cover with a lid until ready to serve.

TRANSFER to a covered serving dish and sprinkle minced parsley over the top of your potatoes and cover with lid to keep warm.

SERVE with my smothered chicken recipe and a vegetable. YUMMY!

JOG around the block 30 times.

Always Enjoy!