By Toni Patrick
Expand your ramen repertoire with an amazingly artistic and designated addition to the million-copy-selling "101" series:101 activities with Ramen Noodles.
Ramen is quick, effortless, and filling, yet what may be performed to spruce it up and provides it a complete new existence?
How approximately recipes like:
Creamy poultry Noodle Soup
Summer backyard Soup
Creamy pork and Broccoli Noodles
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 inventive and fast how one can make ramen noodles. those recipes tasted nice and healthy into her tight price range and busy agenda. Even this day, numerous years after graduating, she nonetheless enjoys cooking with ramen noodles. Toni is usually the writer of one zero one activities with Mac & Cheese and one zero one activities with Canned Biscuits. She at the moment lives in Walden, Colorado.
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Extra info for 101 Things to Do with Ramen Noodles
Topping this bread with a tablespoon of peanut butter adds extra protein and flavor for a wonderfully yummy start to your day. It’s also a rich and satisfying treat any time. —MYRA Serves 12 3 tbsp ground flaxseed ¼ cup plus 2 tbsp/90 ml very hot water (about 180°F/82°C) 1 cup/200 g packed light brown sugar ½ cup/120 ml melted coconut oil (see page 215) 1 ½ cups/220 g mashed ripe bananas (about 4 medium) 1 large orange, zested 2 cups/280 g whole-wheat pastry flour 2 tsp baking soda ¼ tsp salt ¾ cup/100 g chopped macadamia nuts ½ cup/75 g finely chopped bittersweet chocolate Position a rack in the lower third of the oven and preheat it to 325°F/165°C/gas 3.
Divide the salad among six plates, and top each serving with some of the persimmons and hazelnuts. Serve immediately. 2 bunches watercress, leggy stems removed 2 Fuyu persimmons, peeled, cored, small dice ¾ cup/105 g hazelnuts, toasted (see page 117) or Double-Roasted Maple-Spiced Hazelnuts (page 111), coarsely chopped 1 SERVING (WITH TOASTED HAZELNUTS): CALORIES: 390 | FAT: 39G | CARBS: 15G | PROTEIN: 3G | SODIUM: 140MG | DIETARY FIBER: 20% | VITAMIN A: 35% | VITAMIN C: 25% | THIAMIN: 10% | COPPER: 15% sal ads 53 SPINACH SALAD with MAPLE-ROASTED BUTTERNUT SQUASH and WALNUTS This is a special salad.
To make the salad: Toss the spring mix with ½ cup/120 ml of the dressing. Taste and add more if desired. Divide the greens among four salad plates and top each serving with some of the avocado, pecans, and the remaining raspberries. Serve immediately. 1 ripe avocado, cut into bite-size pieces ½ cup/60 g raw, unsalted pecans, toasted (see page 117) and coarsely chopped 1 SERVING: CALORIES: 560 | FAT: 55G | CARBS: 18G | PROTEIN: 4G | SODIUM: 370MG | DIETARY FIBER: 36% | VITAMIN A: 40% | VITAMIN C: 60% | IRON: 15% | COPPER: 15% 50 str aight from the e arth 52 str aight from the e arth CRESS, BELGIAN ENDIVE, PERSIMMON, and HAZELNUT SALAD I love sweet and fragrant Fuyu persimmons.