Well, today was another day that I meant to make those cookies and didn't. In fact, I didn't make anything and it doesn't look like it'll change tonight. I got a little mopey earlier and it screwed with me a bit. I am, however, constantly reminded of how comforting Ramen noodles is to me. You can laugh now. Really though, some people would be depressed to think that they'll be eating noodles again. On those days, I think "at least I've got Ramen." One of my favorite ways to eat them is to just chow down on the noodle brick- uncooked, unseasoned, and super crunchy.
Seeing as I don't have a recipe, I get to do something else I've been meaning to and haven't- link updates. Oh yeah, it's time. There are so many good food blogs out there that I don't have listed that it's a shame. To start making up for it, here are my regulars. They are all wonderful. Many are cooking related, some like hording recipes, and other like dining out, but they all have good taste and a way with words.
The Wednesday Chef- blogged by Luisa Weiss, a New York cook trying to wade through her stash of New York Times and Los Angeles Times recipe clippings.
Baking Bites- Formerly of Baking Sheet fame. Her new blog chock full of sugary goodness.
Smitten Kitchen- Or Smitt-Kitch, chronicles the obsessive-compulsive cooking of another New Yorker.
Simply Recipes- The place I've been trying to shove you over to for the last few weeks. If you need a recipe for anything, I'm sure you'll find it here. Great blog.
Kalyn's Kitchen- creator of Weekend Herb Blogging and South Beach Diet convert, Kalyn makes meals even die-hard non-dieters like me drool over.
Kitchen Unplugged- here's where I go to oogle food porn. This lady has amazing recipes with even better presentations and pictures. Seriously, this is food as art.
Friday, November 9, 2007
Thursday, November 8, 2007
Dill Biscuits
What better to go with yesterday's soup than biscuits? This is a recipe adapted from a paper recipe.
Verdict: Pretty good. The dill was good, but I think I was still expecting another kind of biscuit. Just like every time I take a spoonful of that red pepper soup, I'm let down that it's not tomato, then happy again because it tastes good. Same with these.
2 1/4 cups all-purpose baking mix
3/4 cup milk
2 T dried dill
2 T italian seasoning
1/2 onion powder
onion poweder, garlic powder, and parmesan topper optional
Mix all ingredients and knead on floured surface. Roll out 1" thick and cut into 6 biscuits. Add toppings if you like. Bake for 8-10 minutes at 450F.
I rolled mine into 8 big-ish balls and cooked in a cupcake pan. It took about 15 mins for mine to bake through.
Makes 6-8 biscuits.
Verdict: Pretty good. The dill was good, but I think I was still expecting another kind of biscuit. Just like every time I take a spoonful of that red pepper soup, I'm let down that it's not tomato, then happy again because it tastes good. Same with these.
2 1/4 cups all-purpose baking mix
3/4 cup milk
2 T dried dill
2 T italian seasoning
1/2 onion powder
onion poweder, garlic powder, and parmesan topper optional
Mix all ingredients and knead on floured surface. Roll out 1" thick and cut into 6 biscuits. Add toppings if you like. Bake for 8-10 minutes at 450F.
I rolled mine into 8 big-ish balls and cooked in a cupcake pan. It took about 15 mins for mine to bake through.
Makes 6-8 biscuits.
Wednesday, November 7, 2007
Roasted Red Pepper Soup
At first, I planned on making cookies today. Then I realized that I'd eaten all the leftovers from my bean soup and potatoes. Wah! That means little edible "real" food around the house. Funny enough, my refrigerator is packed.
That's right. Most of it's dead. Honestly, I have a huge salad bowl in there with remains of a Sunday Dinner from the summer. It's so scary that every time I've "cleaned out" my frige since, I haven't touched it. I'm scared. But it's high time I've done this. You may be asking yourself what on earth I'm doing living with a disgusting frige. Well, it's a number of things- the "Laze" at the top. A lot of it is the fact that I have a dish phobia and hate touching them even long enough to put them in the dishwasher. Yeah, I've got one. Nah, I don't really use it often. Two, the trash gets HEAVY with the cast offs and it makes taking them out a pain. I live in an apartment complex where the dumpsters are farther away than I'm used to. Isn't that sad? I'm so bad at this.
I do try sometimes. I'll get it down to a manageable level. But this sucks. All the new food I make gets stacked on old food past its prime until it's like this again- wall to wall junk with absolutely no room for more. Plus, a lot of that is good food. I just can't find it when I need it so it goes to waste. I started working on this "situation" as I made this soup. Yay!
To the soup. I modified a recipe from the Simply Recipe blog. I had a jar of roasted peppers that needed to be used and out of the refrigerator. Plus, I discovered an entire bag of Russet potatoes that I didn't know I had and need to be used before they start to funk. Plus, I had all the ingredients on hand. Can't beat that. See? I'm working on it already!
Verdict: This would have been SO MUCH BETTER with enough red pepper. I'm sure there was enough in the original recipe, but all I had was a 16oz jar. It had good flavor, but there wasn't enough to cancel out the potatoes. Still, the rest of the Hooter's sauce finished it well enough. I also added a can of tomato sauce and omitted the milk to cut back on overwhelming the tenuous pepper taste. It's still good- and if it's not add Hooter's- but I'll be sure to make it right the next time. Tasty despite me.
Roasted Red Pepper Soup from Simply Recipes
PS- You see how I've surpassed the number of posts for all the monthly totals since the creation of this blog and it's only the 7th of the month?
That's right. Most of it's dead. Honestly, I have a huge salad bowl in there with remains of a Sunday Dinner from the summer. It's so scary that every time I've "cleaned out" my frige since, I haven't touched it. I'm scared. But it's high time I've done this. You may be asking yourself what on earth I'm doing living with a disgusting frige. Well, it's a number of things- the "Laze" at the top. A lot of it is the fact that I have a dish phobia and hate touching them even long enough to put them in the dishwasher. Yeah, I've got one. Nah, I don't really use it often. Two, the trash gets HEAVY with the cast offs and it makes taking them out a pain. I live in an apartment complex where the dumpsters are farther away than I'm used to. Isn't that sad? I'm so bad at this.
I do try sometimes. I'll get it down to a manageable level. But this sucks. All the new food I make gets stacked on old food past its prime until it's like this again- wall to wall junk with absolutely no room for more. Plus, a lot of that is good food. I just can't find it when I need it so it goes to waste. I started working on this "situation" as I made this soup. Yay!
To the soup. I modified a recipe from the Simply Recipe blog. I had a jar of roasted peppers that needed to be used and out of the refrigerator. Plus, I discovered an entire bag of Russet potatoes that I didn't know I had and need to be used before they start to funk. Plus, I had all the ingredients on hand. Can't beat that. See? I'm working on it already!
Verdict: This would have been SO MUCH BETTER with enough red pepper. I'm sure there was enough in the original recipe, but all I had was a 16oz jar. It had good flavor, but there wasn't enough to cancel out the potatoes. Still, the rest of the Hooter's sauce finished it well enough. I also added a can of tomato sauce and omitted the milk to cut back on overwhelming the tenuous pepper taste. It's still good- and if it's not add Hooter's- but I'll be sure to make it right the next time. Tasty despite me.
Roasted Red Pepper Soup from Simply Recipes
PS- You see how I've surpassed the number of posts for all the monthly totals since the creation of this blog and it's only the 7th of the month?
Tuesday, November 6, 2007
Beef Stroganoff
Nothing is better than my grandmother's recipe for stroganoff. I have no idea where she got it, but we've been making it for decades. I'm purposely not putting a picture with this one because if you've seen orange vomit, you've seen this. Really, it's super orange. I like to spoon mine over egg noodles.
Beef Stroganoff
2-3 onions, chopped
2 cloves garlic, minced
2-3 lbs Sirloin or Chuck Roast (I'm cheap and use beef stew bits)
6 oz can tomato paste
1 pint sour cream
2 T oil
2 T flour
1 can beef consume
1-2 T Worcestershire
Salt and pepper
1 can mushrooms, undrained (optional)
Saute onion, garlic, and beef in oil until onion is soft. Mix a enough consume with the flour to make a thin paste, stir into pan before adding the rest of the consume. You don't want flour lumps. Add Worcestershire, salt, and pepper. Simmer 1-2 hours, until meat is tender. Add tomato paste and mushrooms- cook for another 15 minutes. Take off heat and add sour cream. Serve over noodles.
If you don't use the mushrooms, you may want to add a little water to get enough liquid for the sauce. I always forget that, but it still comes out fine and just a bit thick.
Beef Stroganoff
2-3 onions, chopped
2 cloves garlic, minced
2-3 lbs Sirloin or Chuck Roast (I'm cheap and use beef stew bits)
6 oz can tomato paste
1 pint sour cream
2 T oil
2 T flour
1 can beef consume
1-2 T Worcestershire
Salt and pepper
1 can mushrooms, undrained (optional)
Saute onion, garlic, and beef in oil until onion is soft. Mix a enough consume with the flour to make a thin paste, stir into pan before adding the rest of the consume. You don't want flour lumps. Add Worcestershire, salt, and pepper. Simmer 1-2 hours, until meat is tender. Add tomato paste and mushrooms- cook for another 15 minutes. Take off heat and add sour cream. Serve over noodles.
If you don't use the mushrooms, you may want to add a little water to get enough liquid for the sauce. I always forget that, but it still comes out fine and just a bit thick.
Monday, November 5, 2007
Maple Apples with Cinnamon Cream
I debated on even making this recipe tonight since, you know, lazy. Mostly though it was because it already seemed late, what with daylight savings and everything. My mind, however, was made up when I read the directions. Microwave only. Hell, yeah. I can do that no matter how busy I am. So with that decided, I made a nice little snack.
To start off with, anything with so many optional and flexible ingredients is good. And while I thumb my nose at microwave recipes (because I'm a snob at heart), I'm one of those poor schmucks who would eat crackers for dinner instead of going through the trouble of cooking these apples in a pan. Vive la microwave! Really though, that microwave prejudice is usually dead on. I like shortcuts as much as the next person, especially if you're like me and don't plan ahead as much as you should for cooking, but being a microwave chef for shit that doesn't require any culinary skill is usually kind of sad. Unless, it's actually a better, tastier recipe OR you'd rather go hungry than cook. I rest my case.
Verdict on this one: Very nice. Simple, quick, most of the stuff on hand- can't beat any of that. I would suggest taking out the maple syrup and drizzling some honey over the apples while still warm, followed by the yogurt. I was happy to break out my 100% maple syrup that I bought LAST YEAR when I insisted I was going to make maple candy. And it's an apple recipe! Well, I only used one. But I cooked an apple!
Maple Apples with Cinnamon Cream
Source: Walmart recipe card (found in the produce section)
Prep: 3 mins
Cook: 3 mins
3 med. apples, peeled (optional), cored and sliced
1/2 tsp grated orange peel (optional)
1 T maple syrup (I think real maple is best here)
1 tsp margarine or butter
1/2 cup vanilla yogurt
1/4 tsp ground cinnamon
1/8 tsp ground nutmeg (optional)
Put apples slices and orange peel in a 1 quart microwave-safe dish. Drizzle with maple syrup and mix. Dot with butter. Cover loosely and microwave on high for 3-5 mins or until apples are "crisp-tender". Can you do that in a microwave?
In a small bowl, blend yogurt, cinnamon, and nutmeg. Drizzle cooked apples with yogurt mix. Enjoy.
Serves 4
Also, I cooked the second batch of potatoes to yesterday's recipe. My pan fared much better when I actually followed the cooking instructions and kept it on medium. I cooked mine mostly without the lid before, so I think maybe the air has something to do with it. Can you believe I used to be a science major? Heh. Also, this pan does not like med-high to high heat. Anything I cook in those temperature ranges burns to shit. Why?!
To start off with, anything with so many optional and flexible ingredients is good. And while I thumb my nose at microwave recipes (because I'm a snob at heart), I'm one of those poor schmucks who would eat crackers for dinner instead of going through the trouble of cooking these apples in a pan. Vive la microwave! Really though, that microwave prejudice is usually dead on. I like shortcuts as much as the next person, especially if you're like me and don't plan ahead as much as you should for cooking, but being a microwave chef for shit that doesn't require any culinary skill is usually kind of sad. Unless, it's actually a better, tastier recipe OR you'd rather go hungry than cook. I rest my case.
Verdict on this one: Very nice. Simple, quick, most of the stuff on hand- can't beat any of that. I would suggest taking out the maple syrup and drizzling some honey over the apples while still warm, followed by the yogurt. I was happy to break out my 100% maple syrup that I bought LAST YEAR when I insisted I was going to make maple candy. And it's an apple recipe! Well, I only used one. But I cooked an apple!
Maple Apples with Cinnamon Cream
Source: Walmart recipe card (found in the produce section)
Prep: 3 mins
Cook: 3 mins
3 med. apples, peeled (optional), cored and sliced
1/2 tsp grated orange peel (optional)
1 T maple syrup (I think real maple is best here)
1 tsp margarine or butter
1/2 cup vanilla yogurt
1/4 tsp ground cinnamon
1/8 tsp ground nutmeg (optional)
Put apples slices and orange peel in a 1 quart microwave-safe dish. Drizzle with maple syrup and mix. Dot with butter. Cover loosely and microwave on high for 3-5 mins or until apples are "crisp-tender". Can you do that in a microwave?
In a small bowl, blend yogurt, cinnamon, and nutmeg. Drizzle cooked apples with yogurt mix. Enjoy.
Serves 4
Also, I cooked the second batch of potatoes to yesterday's recipe. My pan fared much better when I actually followed the cooking instructions and kept it on medium. I cooked mine mostly without the lid before, so I think maybe the air has something to do with it. Can you believe I used to be a science major? Heh. Also, this pan does not like med-high to high heat. Anything I cook in those temperature ranges burns to shit. Why?!
Sunday, November 4, 2007
Warm Lemon-Potato Salad
Another paper recipe today, and a good one at that. I saw this dish and thought it would be lovely with the soup I made yesterday. Initially, lemon with potatoes makes you go "eh?" but I have it on good authority that lemon really brings out the zing in potatoes. It does. Really. So much so that the amount of juice and zest, while it freaked me out at first, could probably be increased. Or I could use fresh lemons. Oh, the novelty.
Warm Lemon-Potato Salad
Source: same unknown magazine
Prep: 10 mins
Cook time: 20 mins
3 T olive oil
2 lbs Yukon gold or red potatoes, cut into bite-sized pieces
3 T lemon juice
1 T lemon zest
4 shallots, minced
1 tsp salt
1/2 tsp freshly ground pepper
Cook potatoes is 1 T olive oil, covered on med-high, for roughly 20 minutes- until they are browned and tender. Whisk together the remaining ingredients in a large bowl. Add potatoes and stir. Serve warm.
Makes 4 servings
Does anyone have tips on burnt frying pans? I mean really, it doesn't matter what I cook or for how long because the bottom of my pan has caked on, blackened food that takes forever to soak and wash. Seriously, this is a picture after I made these potatoes and it's freaking spotless in comparison to most food.
What do I do? Is it the pan? It doesn't matter how much or little oil I use because it eventually ends up the same- sticking to the bottom and burning. It's so frustrating. Plus! I could only fit two medium sized red potatoes in the pan. It's a large pan too, so I don't get recipes that tell me to cook POUNDS of something all at one time. I had to do this recipe in batches. Should I get a pot instead. Meh.
As a side note, I usually snack while I cook. Of course, this generally spoils my appetite and I miss the best moments of the food because I don't get to it until it's cold. Anyways. I discovered a new snack that I figured I'd share. Vanilla yogurt, apricot preserves, salted pistachios, and dried cranberries. Yes, sir. Especially after the yogurt has been swallowed and you're still chewing on the nuts and fruit. Uh-huh, uh-huh.
Warm Lemon-Potato Salad
Source: same unknown magazine
Prep: 10 mins
Cook time: 20 mins
3 T olive oil
2 lbs Yukon gold or red potatoes, cut into bite-sized pieces
3 T lemon juice
1 T lemon zest
4 shallots, minced
1 tsp salt
1/2 tsp freshly ground pepper
Cook potatoes is 1 T olive oil, covered on med-high, for roughly 20 minutes- until they are browned and tender. Whisk together the remaining ingredients in a large bowl. Add potatoes and stir. Serve warm.
Makes 4 servings
Does anyone have tips on burnt frying pans? I mean really, it doesn't matter what I cook or for how long because the bottom of my pan has caked on, blackened food that takes forever to soak and wash. Seriously, this is a picture after I made these potatoes and it's freaking spotless in comparison to most food.
What do I do? Is it the pan? It doesn't matter how much or little oil I use because it eventually ends up the same- sticking to the bottom and burning. It's so frustrating. Plus! I could only fit two medium sized red potatoes in the pan. It's a large pan too, so I don't get recipes that tell me to cook POUNDS of something all at one time. I had to do this recipe in batches. Should I get a pot instead. Meh.
As a side note, I usually snack while I cook. Of course, this generally spoils my appetite and I miss the best moments of the food because I don't get to it until it's cold. Anyways. I discovered a new snack that I figured I'd share. Vanilla yogurt, apricot preserves, salted pistachios, and dried cranberries. Yes, sir. Especially after the yogurt has been swallowed and you're still chewing on the nuts and fruit. Uh-huh, uh-huh.
Saturday, November 3, 2007
Tuscan-Style White Bean Stew
It's a real recipe! A real, paper, from-the-stash recipe! I can't tell you how happy I am about that. I also can't tell you how happy I am with this stew, but I'll try. Proof of Paper!
Mostly, I was looking for something filling, easy, and from the pile. This hit all three areas. It tastes good despite- and I'd like to emphasize DESPITE- the fact that 1) I always buy the wrong ingredients and 2) it has italian sausage in it. I'm not much of a sausage person myself. Give me a good summer sausage log and I'll go to town, but nothing else really interests me. Add to the fact that "Sausage" makes anything sound good and my insistance that I might like it this time amounts to more disappointment than I can usually handle. But lo! The seasonings in it actually make this taste better. Promise.
I had to make some substitutions here, as always. I couldn't find sweet summer sausage as the recipe calls for, so I added mild Italian instead. Also, we don't sell cannellini down here. It's against the rules to sell stuff that foreigners might eat. So I dumped in two cans of Great Northerns instead. Aside from that, I didn't have to make any additions for taste, which greatly surprises me. I even ate some of the sausage itself. When it wasn't too big.
Does anyone else think sage smells like a sweaty Christmas tree?
Tuscan-Style White Bean Stew
Source: Magazine unknown
Prep time: 20 minutes
Cook time: 20 minutes
1 lb sweet Italian sausage
2 garlic cloves, minced
1 med onion, chopped
2 19oz cans cannellini beans, rinsed and drained
roughly 2 cups chicken broth or 1 14-1/2oz can
1 T chopped sage
1/4 tsp ground black pepper
1. Cut sausage into bite sized pieces and brown on both sides in a pan. Discard all but 1 T of the drippings. Set sausage aside. Cook onion and garlic in drippings until soft. Add beans and broth- simmer covered for 10 mins. Stir in sage, pepper, and sausage.
Makes about 5 cups.
Mostly, I was looking for something filling, easy, and from the pile. This hit all three areas. It tastes good despite- and I'd like to emphasize DESPITE- the fact that 1) I always buy the wrong ingredients and 2) it has italian sausage in it. I'm not much of a sausage person myself. Give me a good summer sausage log and I'll go to town, but nothing else really interests me. Add to the fact that "Sausage" makes anything sound good and my insistance that I might like it this time amounts to more disappointment than I can usually handle. But lo! The seasonings in it actually make this taste better. Promise.
I had to make some substitutions here, as always. I couldn't find sweet summer sausage as the recipe calls for, so I added mild Italian instead. Also, we don't sell cannellini down here. It's against the rules to sell stuff that foreigners might eat. So I dumped in two cans of Great Northerns instead. Aside from that, I didn't have to make any additions for taste, which greatly surprises me. I even ate some of the sausage itself. When it wasn't too big.
Does anyone else think sage smells like a sweaty Christmas tree?
Tuscan-Style White Bean Stew
Source: Magazine unknown
Prep time: 20 minutes
Cook time: 20 minutes
1 lb sweet Italian sausage
2 garlic cloves, minced
1 med onion, chopped
2 19oz cans cannellini beans, rinsed and drained
roughly 2 cups chicken broth or 1 14-1/2oz can
1 T chopped sage
1/4 tsp ground black pepper
1. Cut sausage into bite sized pieces and brown on both sides in a pan. Discard all but 1 T of the drippings. Set sausage aside. Cook onion and garlic in drippings until soft. Add beans and broth- simmer covered for 10 mins. Stir in sage, pepper, and sausage.
Makes about 5 cups.
Friday, November 2, 2007
Ramen Surprise
It's that time again. The phase where pretty much all I eat is Ramen Noodles. This is not a bad thing, just very predictable. I am not one of the multitudes of people who have lost their taste for the stringy stuff because they've had to live on it. No, Ramen will always hold a special place in my heart.
One of the most wonderful things about it is that there is no end to the flavor combination you can come up with. There are even whole websites dedicated to that which we call Ramen. I have come up with many of my own favorite stand-bys and would like to share a few here for the broke and hungry. Before that, I would like to clarify my cooking preference (as we all have one). I always add the seasoning to the water before the noodles. I say you only have one chance to boil noodles, so it should be in something flavorful. I almost always prefer mine as soup. I didn't even know people liked theirs pasta-like until a few years ago. Thankfully, I've gotten over the Picky Ramen phase where I had to strain the broth after I added the seasonings because I didn't like the herb chunks. Truth be told, I still don't, but I'll just brush them off if I see them.
Tomato Ramen Soup
1 package Ramen noodles (I prefer beef)
Ketchup
Cook Ramen with enough water to make soup. Squirt ketchup in the bottom of your serving vessel. I like to mix the noodles with it first because it helps dissolve it better. Add remaining broth. Experiment with how much ketchup you like.
*This is how my dad used to make Ramen and it was the only way I'd eat it for most of my childhood.
Kickin Creamy Chicken
1 package Ramen Noodles
1 packet of creamy chicken flavoring mix
1/2 - 1 packet spicy chicken, or other spicy Ramen flavoring mix
Canned or leftover chicken optional
vegetables optional
Cook Ramen to saucy pasta consistency. Add flavors to your liking, mix in rest of ingredients.
Stir Fry Pork Product
1 package pork Ramen noodles
wasabi- to taste
Soy sauce- to taste
powdered ginger- to taste
As always, I like to flavor my "broth" first. I have tube wasabi, so this helps break it down as well. Add Ramen, cook, leave enough to make it saucy.
Chinese Orange Beef
1 package Beef flavored Ramen
Soy sauce- to taste
wasabi- to taste
Orange flavoring- orange sauce, orange essense, marmalade, ect
Cook Ramen to desired saucy-ness with flavorings. Add orange after.
* This also marks the only time in my life where I've uttered the phrase, "I wish I had marmalade."
Does anyone else know where all the good flavors went? I remember a year or two ago where I found a horde of new-to-me flavors in the noodle world. It even caused my Ramen Renaissance. Now all you can find are the traditional flavors. I've found some of the cooler ones- lime chicken for instance- relegated to the Cup-o-Soup shelves. Where did my flavors go?
One of the most wonderful things about it is that there is no end to the flavor combination you can come up with. There are even whole websites dedicated to that which we call Ramen. I have come up with many of my own favorite stand-bys and would like to share a few here for the broke and hungry. Before that, I would like to clarify my cooking preference (as we all have one). I always add the seasoning to the water before the noodles. I say you only have one chance to boil noodles, so it should be in something flavorful. I almost always prefer mine as soup. I didn't even know people liked theirs pasta-like until a few years ago. Thankfully, I've gotten over the Picky Ramen phase where I had to strain the broth after I added the seasonings because I didn't like the herb chunks. Truth be told, I still don't, but I'll just brush them off if I see them.
Tomato Ramen Soup
1 package Ramen noodles (I prefer beef)
Ketchup
Cook Ramen with enough water to make soup. Squirt ketchup in the bottom of your serving vessel. I like to mix the noodles with it first because it helps dissolve it better. Add remaining broth. Experiment with how much ketchup you like.
*This is how my dad used to make Ramen and it was the only way I'd eat it for most of my childhood.
Kickin Creamy Chicken
1 package Ramen Noodles
1 packet of creamy chicken flavoring mix
1/2 - 1 packet spicy chicken, or other spicy Ramen flavoring mix
Canned or leftover chicken optional
vegetables optional
Cook Ramen to saucy pasta consistency. Add flavors to your liking, mix in rest of ingredients.
Stir Fry Pork Product
1 package pork Ramen noodles
wasabi- to taste
Soy sauce- to taste
powdered ginger- to taste
As always, I like to flavor my "broth" first. I have tube wasabi, so this helps break it down as well. Add Ramen, cook, leave enough to make it saucy.
Chinese Orange Beef
1 package Beef flavored Ramen
Soy sauce- to taste
wasabi- to taste
Orange flavoring- orange sauce, orange essense, marmalade, ect
Cook Ramen to desired saucy-ness with flavorings. Add orange after.
* This also marks the only time in my life where I've uttered the phrase, "I wish I had marmalade."
Does anyone else know where all the good flavors went? I remember a year or two ago where I found a horde of new-to-me flavors in the noodle world. It even caused my Ramen Renaissance. Now all you can find are the traditional flavors. I've found some of the cooler ones- lime chicken for instance- relegated to the Cup-o-Soup shelves. Where did my flavors go?
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