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!

Hot Tamale Pie Recipe

Quoted by Chef John: "Ask someone from Mexico or Central America about homemade tamales, and you will see love in his or her eyes. Ask them about the all-American tamale pie, and you'll see contempt. Real tamales take hours of careful preparation, using secret formulas perfected over generations. They are more ritual than recipe.

This video recipe for hot tamale pie is further proof that we Americans can take any sacred ethnic recipe, and turn it into a quick and easy casserole. While this tamale pie has very little to do with its south-of-the-border namesake, it's a really delicious recipe all the same. So, with apologies to real tamale makers everywhere, I hope you give this a try. Enjoy!"

This quick and easy Hot Tamale Pie is another great fall recipe from... none other than the above... Chef John. I've already prepared this in my mind's eye because of its simplicity and ease of preparation.

Ingredients:

2 lbs ground beef
2 cups diced peppers of your choice
1 16-oz jar salsa
1 tsp salt
1 tsp chipotle pepper
1/2 tsp dried oregano
4 oz cheddar cheese, divided
4 oz jack cheese, divided
2 boxes Jiffy corn muffin/bread mix
2 eggs
2/3 cup milk
8 oz frozen corn, thawed

Follow the above video for directions.

Always Enjoy!

Trader Joe's Meatloaf Recipe

This Trader Joe's Meatloaf Recipe looks pretty good although I haven't tried this particular meatloaf recipe yet. You definitely have to have my delicious recipe for sinful mashed potatoes on the side... just click HERE for the recipe.

Now regarding those green peas... the best thing that I can do with them is to allow them to roll off my plate 'cause I sure ain't eatin' um!

But feel free to eat as many as you'd like... I will even save mine for you.

Always Enjoy!

Easy New York Steak Sandwich

Here's a short video of Chef John preparing an easy and very tasty New York steak sandwich. I prepared this on the grill using rib eye steaks instead of strip steaks since they were everyone's favorite. I hope that you enjoy this recipe as much as we did!

Always Enjoy!

Beef Stroganoff

Here is Chef Jean Pierre's recipe for Beef Stroganoff. I have yet to try making this recipe but have enjoyed it on occasion while dining out. I really hope that you'll enjoy it because it looks pretty tasty!

Always Enjoy!

Fast Recipe For Filet Mignon

If you love the taste of horseradish and aren’t afraid that it will say, “neigh” (get it? horse…neigh!), you simply must try this recipe. And if you find that it’s just “too hot to trot” (ha ha ha…got you again!), just try a Quarter Horse, uh…I mean a quarter of the horseradish and you’ll be pleased with the fiery taste.

HORSERADISH ENCRUSTED FILET MIGNON (serves 4)

Your Ingredients:

1/2-cup prepared horseradish, drained
2-tsp dried basil
2-tsp dried thyme
2-tsp garlic powder
1/2-tsp salt
1/2-tsp freshly ground black pepper
4 filet mignons (6-7 ounces each)
nonstick cooking spray


PLACE first 6 ingredients in a bowl and blend well.

PRESS mixture firmly into both sides of each filet.

COVER and refrigerate overnight.

PREHEAT oven to 425-degrees F.

COAT a shallow roasting pan with cooking spray and add filets to pan.

ROAST filets for about 18-20 minutes, or until nicely browned on the outside and just pink in the middle.

REMOVE filets from oven, cover pan with foil, and allow filets to rest for 10 minutes.

PLACE filets on a cutting board and slice diagonally, across the grain, into thin slices.

ARRANGE filet slices on top of sautéed spinach and serve on individual serving plates.

Note: I hope this winning recipe will get a “whinny” out of you! (sorry, I just couldn’t resist!)

Always Enjoy!

Fast Meal Recipe For A Mexican Fiesta

This recipe is simple and easy but very, very tasty. It’ll be great for one of those evenings when you want your meal to be prepared and on your table in under an hour and still be tastier than the local fast food drive-thru.

It seems that everybody loves tacos, from young children of 9 to adults of 99. And there are probably just as many variations of ingredients, preparation techniques, and best ways to eat them, and so on and so forth.

This is my own personal favorite version that I make using Lawry’s Taco Spices and Seasoning Mix. I like it because it adds the right flavor combination to ground chuck to tickle my taste buds. You may have your own favorite mix that you’ll substitute. Hey…I won’t be offended. It’s all about whatever will make your taco tickle your buds.


Your Smiling Chef Taco Delight (serves 6)

Your Ingredients:

3 pounds ground chuck
1 large envelope (family pack size) plus 1 regular sized envelope of Lawry’s Taco Spices and Seasoning Mix (or substitute your own favorite mix)
2 cups water, about
3 tomatoes, washed and chopped
1 large onion, washed and chopped
3 bunches scallions (long green onions), washed and ends trimmed
1 package shredded lettuce for tacos (it’s in with the ready-to-eat salad greens section)
1 pint sour cream
1 bottle hot sauce
whole jalapeno peppers, washed (don't be a baby)
shredded Chihuahua or Pepperjack cheese (or both)
1 jar Jardinière (hot or mild)
2 packages fresh corn or flour tortilla shells (I like to use 2 shells per taco)
1 package hard shells (like the ones from Old Paso)

HEAT a skillet over medium-high heat.

ADD ground chuck and stir frequently (I like to stir with a fork to break up clumps of meat while browning), making sure meat is thoroughly cooked through.

WHEN ground chuck is nice and brown, drain it in a colander to get rid of the fat.

RETURN meat to the pan and add both envelopes of taco seasoning mix along with about a cup and a half of the water. Stir well. You should have about 1/2-inch of liquid above the meat mixture. If you don’t, just add more water.

WHEN mixture reaches a boil, lower heat and cover with a lid and simmer for about 30 minutes, stirring occasionally. When the liquid in the pan has reduced, turn off heat and let the mixture rest while you’re preparing your other ingredients.

ARRANGE your tomatoes, onions, scallions, shredded lettuce, jalapeno peppers and cheeses on an attractive serving platter. Place the jardinière and sour cream in separate, small serving bowls and the hot sauce on the side.

HEAT a separate dry skillet on medium-high and place tortillas in just long enough to warm through, about 1 minute per side. Or, you can warm them in your microwave for a minute or so. Keep warm in a covered bowl unless you have a fancy tortilla warmer.

TRANSFER ground beef to a covered casserole dish.

PLACE prepared meal on your dining table and don’t forget the hard taco shells.

SIT down and enjoy…it’s every man (or woman) for his (or her) self!

Note: If you’re in the mood (and have the time) for more fiesta stuff, use a fiesta-themed paper tablecloth with matching plates, cups and napkins. You could also serve rice and refried beans on the side along with freshly prepared guacamole. Add a pitcher of margaritas for the grown-ups and some limeade for the kids. Everyone could wear sombreros! Well, maybe not. But you’ll have one heck of a grand ole party!

Always Enjoy!

Easy Fast Dinner Recipes Don't Have To Be Boring And Plain

Let’s go south of the border and put a little spice in your menu tonight! Even your kids will enjoy this tasty and attractive dish that you'll have on the table in less than an hour.

SPICY STEAK ENCHILADAS (serves 4)

Your Ingredients:

1 pound sirloin steak (rinsed and sliced into thin 2-inch ribbons)
4 green onions (washed and sliced into rounds)
4 cloves fresh garlic (minced)
½ cup chopped tomatillo, washed
2 cups chopped plum tomatoes, washed and divided
1 cup fresh whole kernel corn (thawed frozen corn is okay)
1-1/2 cups cooked yellow rice
1-1/2 cups Monterey Jack cheese (shredded), divided
1 cup salsa or picante sauce (hot or mild)
12 corn tortillas
1 10 oz can enchilada sauce (hot or mild)
shredded lettuce (or get a package of taco lettuce)
sour cream
jalapeno peppers, washed and sliced

PREHEAT oven to 375°F.

SPRAY a 13 x 9-inch baking dish with cooking spray and set aside.

SAUTE' steak in a skillet over medium heat until no longer pink. Drain.

ADD green onions and garlic. Stir about 2 minutes.

ADD yellow cooked rice, tomatillo, 1 cup tomatoes, corn, ½ cup cheese and salsa or picante sauce to steak mixture and mix well.

SPOON the mixture down the center of tortillas and roll up with seam side down into the prepared dish. Spoon enchilada sauce evenly over enchiladas.

COVER with foil. Bake 20 minutes or until hot. Sprinkle with remaining cup of cheese and bake until cheese melts; about 5 minutes.

GARNISH with lettuce, sour cream, remaining cup of tomatoes and jalapeno slices.

Note: I hope that you enjoyed this recipe. It's one of my favorites. If you have any suggestions for other tasty garnishes, just let me know by placing your comment below.

Always Enjoy!