Cook Mode (Keep screen awake) Ingredients One 3-ounce package instant ramen noodles 1 large egg 1/4 cup shredded cabbage 2 thin slices maple glazed ham 1 tablespoon thinly sliced scallions Sriracha, for serving Directions In a medium bowl, combine the noodles and the seasoning packet with 2 cups of water and microwave on high power
Serves 4 Author Notes One of my all time favorite food memories is my first experience eating truffles in Italy. My husband and I were in Verona and we stumbled upon a tiny restaurant hidden in an alley behind the ruins of an ancient coliseum. We peeked in, it looked great and we made reservations
Photo by Windischgirl Serves 4-6 Author Notes A bitterly cold December evening in Berne, Switzerland. We had spent the day strolling the streets of this charming, antique town, searching for examples of the namesake Bears (our family’s Spirit Animal). As the sun went down, we wandered into the Chriskindlmarkt, the Christmas market typical of so
Follow our video for how to make mac and cheese:Ingredients50g baguette, cut into small chunks2 tbsp butter, plus 1 tbsp melted350g spiral or other short pasta1 garlic clove, finely chopped1 tsp English mustard powder3 tbsp plain flour500ml whole milk250g vegetarian mature cheddar, grated 50g parmesan (or vegetarian alternative), grated MethodSTEP 1Heat the oven to 200C/180C
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Jul 26, 2017 Pastrami Ramen Noodle Kugel found on Food Flirts combines the best of two cuisines — Jewish and Japanese. The traditional components of a kugel: noodles, mashed potatoes, chicken fat (schmaltz), and caramelized onions are combined with homemade Japanese Ramen Noodles. Servings Serves 8-10 Ingredients 4 ½ tablespoons rendered chicken fat (schmaltz) 1
Photo by James Ransom Serves 4 Author Notes The dough for this recipe is adapted from Jim Lahey’s wonderful book My Bread, which has been out on the kitchen counter from the day I got it. I love the aroma of fennel and the salty-sweet combination of olives, feta, and golden raisins, but this dough
Ingredients:1 tablespoon canola oil3/4 pound andouille sausage, sliced 1/4 inch thick1/4 pound breakfast sausage, casings removed1 large onion, diced1/2 green bell pepper, diced1 celery rib, diced1 garlic clove, chopped2 cups white rice1 bay leaf1/2 teaspoon dried thymeSaltFreshly ground pepper1 quart chicken stock or canned low-sodium brothOne 14 1/2-ounce can chopped tomatoes3 scallions, choppedTabasco or other
Serves 10-12 Author Notes I love pasta, but left pasta alone for a lot of years because my body just doesn’t like carbs. Being diabetic seemed to severely limit my pasta intake. Then I found Dreamfield’s Pasta. I love this dish. Even My Mountain Man ‘likes’ this dish. He’s really a meat and taters kinda