Top 10 Ramen Recipies
March 31, 2009 | 1 Comment | Topics: Food, List Ramen can be used as the cornerstone for every simple, delicious and most importantly of all, cheap meal. Here are 10 simple yet delicious recipies for Ramen that could satisfy any anyone looking to save a buck or two. 1. RAMEN AND CHEESE Cook 1 pkg. Ramen Noodles in water for 5 minutes. 2. 3. 4. 5. 6. 7. 8. 9. 10. Hot Stories Around The Web Friends Of Caveman Circus Hot On The Interwebz
The Best Guacamole I’ve Ever Made – recipe
Jul 04 2008 **Happy 4th of July everyone (in the USA)!!!I miss being out of the States on this holiday. I was searching the inter-tubes for a good-looking guacamole recipe the other day. It was flavorful, but not over powering, creamy and chunky at the same time, and gone 1/2 way through our meal! I found the recipe here at The Daily Green. Here’s how I did it: Ingredients: 2 ripe Avocados, peeled and pitted juice of 1 Lime 1/4 Cup minced Red Onion 2 Tablespoons minced Cilantro 1 small clove Garlic, minced 1 teaspoon Kosher Salt or 1/2 teaspoon Table Salt 1/2 teaspoon Pepper 1 Tablespoon minced Jalapeño Directions: Halve the avocado and remove the pit. Serve immediately. Makes 3-4 servings (but it will go so fast you should double it!). ShareThis Leave a Reply
Buffalo Chicken Sandwiches
Perfect for game night, these Buffalo Chicken Sandwiches are piled with buffalo chicken and a blue cheese salad. 1K+ When I think of game day, my thoughts automatically go to buffalo chicken. I’m pretty sure that buffalo chicken and any sporting event go hand in hand. The other thing that goes hand in hand with game day is easy. If you are like me, you want an array of food out for the game, and I get overwhelmed if I choose 5 things that are involved or if they take crazy amounts of time to make. That’s why these Buffalo Chicken Sandwiches are perfect football food. So whether you are needing football food or just a weeknight dinner, these sandwiches are a perfect fit! Like what you see here? Buffalo Chicken Sandwiches Perfect for game night, these Buffalo Chicken Sandwiches are piled with buffalo chicken and a blue cheese salad. Ingredients Instructions In a bowl, combine the sour cream, lemon juice and sugar. Notes
Canning Homemade Salsa from Fresh Tomatoes
September 17, 2012 <A HREF=" Widgets</A> Let’s talk tomatoes. I planted 5 varieties of tomatoes this year, and with 14 plants and only one person in my house that actually eats them (me), you can imagine that I have an abundance of tomatoes. I gave a ton of them away to neighbors and friends, but decided to preserve some of them for myself. One of my other favorite things to make with tomatoes is SALSA! Ingredients: - fresh tomatoes of any variety or a mix of varieties (approx 1 gallon when chopped) - 2 large onions (yellow or red) - 4 or 5 jalapeño peppers - 1 green pepper - 2 red peppers - 4 or 5 cloves of garlic, minced - 1 bunch of cilantro, chopped (approx 1 cup) - 1 to 2 cans of tomato paste (18 oz) - 1 tbsp chili powder - 1 tbsp salt - 1/2 cup vinegar Prep & Cooking Steps:
Chicken Tamale Pie
Today’s lesson is on healing foods. You might be thinking of brightly colored veggies and lean proteins, and I can dig that . Most of the time. But today I’m thinking of creamy corn bread, spicy enchilada sauce, seasoned chicken, and melted cheese baked into a pie dish. A PIE DISH. That right there is healing. I’ve had a rough go of it the last few days. The Pistachios. Let me tell you something about myself. So in an effort not to eat the whole bag of pistachios in between lunch and dinner, I’ve been spending my evenings making one bazillion types of pistachio baked goods. No pistachios were thrown at the kitchen wall. Just when I was about to throw in the towel on baking for the rest of my life, Bjork asked for this tamale pie. One last thing: Tamale Pie loves the camera. Like, whoa. Chicken Tamale Pie Author: Pinch of Yum, adapted from Cooking Light Prep time: Cook time: Total time: Serves: 8 ⅓ cup fat free milk ¼ cup egg substitute 1½ tablespoon taco seasoning, divided ¼ teaspoon ground red pepper
The Perfect Picnic Sandwich {Oh Yes It Is!}
This is one of our all time favourite recipes ever. Our all-time yummy-always-a-hit picnic sandwich. I love it because not only is it a fabulous sandwich, but it is the ultimate in 'make ahead' food. It tastes better the day after it's made....after the flavours have had time to mingle. It makes 8 sandwich wedges and each piece is very filling and satisfying. This sandwich requires a filling, some meat & cheeses and a round loaf. Step 1: The Filling. 5 seeded & chopped plum tomatoes 1 cup chopped red, orange or yellow peppers 1/4 cup chopped pitted black olives (I use kalamata olives) 1/4 cup chopped red onion ( I increase this to 1/2 cup) 2 garlic cloves, minced 1/2 cup chopped fresh basil. 2 tsp. balsamic or red wine vinegar drizzle of olive oil Mix all of these things together.The tomato mixture is similar to a brushchetta topping. The filling will look like this: Step 2: Scoop Out the Round Loaf Scoop out the loaf so that you have about 1 inch of bread all around. Step 3: Fill the Round Loaf
Buffalo Chicken Stuffed Peppers
Preheat the oven to 350ºF. Heat a large pot of water (not completely filled) and boil. Add chicken and boil for about 20 minutes or until the chicken is completely cooked. Shred the chicken (or you can cut it into chunks and put it through your food processor). Cook the rice as per package directions. Saute onion and the celery in a sauté pan over medium heat. Add blue cheese into the meat mixture. Place green peppers on a baking sheet. Top each pepper with the pepper jack cheese. Bake the peppers covered with foil for 45 minutes.
Balsamic Pot Roast (in the Crock Pot)
A couple of months ago I was reading a Taste Of Home magazine while in the waiting room at my son's orthodontics appointment, and I came across a recipe for Balsamic Braised Pot Roast. I made a mental note of it and filed it away in my brain for later use. This week, as I was struggling for dinner ideas, that recipe popped into my head. I prefer to cook my pot roasts in the slow cooker, and I knew Tuesday would be perfect since I had lots of errands to do after work that day. Ah, the smell was amazing when I walked in the door that night. The balsamic made a huge difference in flavor AND I do believe it helped to tenderize the meat as well. While I prefer to cook my pot roast in a crock pot, I do think it's essential to sear the meat first. *If you want to shorten the cook time for this, cook it on high for 6-7 hours.
