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 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!

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!

Fast Dinner Recipes For Entertaining

Although this isn't a very traditional version, it's a super-rich recipe that I usually serve when my guests won’t be counting calories that evening! It is deliciously thick and creamy. You can serve with warm sourdough bread and a simple tossed salad.

CHICKEN, SHRIMP & BROCCOLI FETTUCCINE ALFREDO (serves 6)

Your Ingredients:

2 pkgs (9 oz each) fresh fettuccine (in your grocer’s refrigerated section)
1 pound medium shrimp (cleaned and deveined)
1 pound boneless and skinless chicken breasts (washed and cut into bite-sized chunks or you can use chicken tenderloins)
1 9 oz bag broccoli florets (in your grocer’s produce section)
1-1/2 sticks unsalted butter
6 cloves garlic (minced)
4 cups heavy cream
2 sticks unsalted butter
juice of 1/2 fresh lemon
4 cups freshly grated Parmesan cheese
2 tsp freshly grated lemon zest
1/4 tsp freshly grated nutmeg
salt and freshly ground white pepper
minced fresh parsley
additional freshly grated Parmesan

COOK the pasta in an 8-quart pot of boiling salted water until al dente. (about 4 minutes…tender but still a bit firm to the bite)

DRAIN in a colander and set aside.

SAUTE´ chicken, shrimp, broccoli and garlic together in a large sauté pan that you’ve heated with 1-1/2 sticks of butter (do not let the butter brown!). You want to have one layer so that it will cook quickly, until the shrimp has turned orange and chicken is opaque…about 4 minutes. Set aside.

STIR the cream, 2 remaining sticks of butter and lemon in a heavy large saucepan until blended and butter is just melted…about 3 minutes. Remove from the heat.

ADD the pasta and the shrimp, chicken, broccoli mixture to the cream sauce and toss. Add the Parmesan, lemon zest, nutmeg, salt and white pepper. Toss the entire mixture over low heat until the sauce begins to thicken slightly…about 1 minute.

GARNISH with minced parsley and grated Parmesan.

SERVE immediately.

Note: If you like your sauce even thicker, add more Parmesan cheese.

Always Enjoy!