101 Things to Do with Ramen Noodles by Toni Patrick PDF

By Toni Patrick

ISBN-10: 1586857355

ISBN-13: 9781586857356

Expand your ramen repertoire with an amazingly creative and specific addition to the million-copy-selling "101" series:101 activities with Ramen Noodles.

Ramen is speedy, effortless, and filling, yet what will be performed to spruce it up and provides it a complete new existence?

How approximately recipes like:

Creamy poultry Noodle Soup

Summer backyard Soup

Zucchini Salad

Creamy red meat and Broccoli Noodles

Ramen Burgers

Chicken Alfredo

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 artistic and fast 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 one hundred and one activities with Canned Biscuits. She at present lives in Walden, Colorado.

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Halve chicken and reserve one half for another use. Remove skin and bones from remaining chicken and tear meat into bite-sized pieces. Heat oil in a large saucepan and cook leek, covered, over low heat until soft, adding a little water if sticking to pan. Add potatoes, peas and the 6 cups (48 fl oz) of stock, bring to the boil, then cook over medium heat for about 20 minutes or until potatoes and peas are tender. Add chicken to pan, season to taste and cook over low heat until chicken is warm. Sprinkle soup with mint leaves, drizzle with extra virgin olive oil and serve with the bread.

720 g (1 lb 7 oz) potatoes, quartered 420 g (14 oz) orange sweet potato, cut into 3 cm (11⁄ 4 in) thick slices 2 eggs, lightly whisked 2 tbsp chopped fresh flat-leaf (Italian) parsley 2 tbsp chopped fresh chives 21⁄ 2 tsp chopped fresh oregano extra virgin olive oil 2 tbsp white vinegar 8 large eggs, for poaching 300 g (10 oz) baby spinach leaves SERVES 2 (hearty breakfast) SERVES 4 (light breakfast) Potato cake mixture can be made a day ahead and cooked up to 1 hour ahead. Keep warm in the oven as suggested.

Spread mixture evenly over the base of pan. Make a hollow in the tomato mixture, then break an egg into the hollow. Continue with remaining 7 eggs, spacing them evenly. Cover and cook for 8 minutes for slightly soft yolks or 10 minutes for firm yolks. finely chopped 1⁄ 2 cup chopped fresh coriander Spoon eggs and sauce into serving bowls and serve with gluten-free bread. (cilantro) 8 eggs SERVES 4–8 Yeast-free Hi-fibre Bread (page 146), The tomato mixture can be made a day ahead and reheated in pan before adding eggs.

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101 Things to Do with Ramen Noodles by Toni Patrick

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