Can anyone give me a good recipe to make ramen noodles from scratch including the noodles?

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I made this Chicken Sauce Piquante today and wanted to share. Recipe in comments

http://ift.tt/2lAC7Pk

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Creamy chicken pie recipe (found this is my old phone I think I wrote it up 3 years ago)

Creamy Chicken Pie: For when you want meat in your gob

You will need

One pie holder. Wok Pan, or a big pan you can cook meat in. Some veg. Mushrooms are nice. Just Roll shortcrust sheet. Fairly easy to make but its a hassle if you're in a hurry to feed ravenous monsters that befuddle the mind and destroy the fabric of your tablecloth Single Cream. Chicken. Cut into rough bitesized cubes. Some onions. Some liquid stock, lots of water per unit stock. Chicken stock for obvious reasons but it's fairly simple to make a basic chicken stock from bones and water. Might be worth picking up a copy of Practical Cookery if you're unsure how to do this. An egg. An egg brush thing for the glaze

1. Fry your onions.

2. Chuck the chicken in, keeping heat going

3. When the chicken starts going edible looking, pour in the veg. (note: if you have too much chicken and veg, you can divert some from the pan to make your lunch around now. Works well with El Paso rice mix.)

4. Pour in some of the stock.

5. Cook. The stock will be reduced as time goes, giving a thick sauce.

6. Add in some single cream. Stir throughout, it will look right proper lush after a bit.

7. Make sure your shortcrust sheet is a bit warm. If it's still cold, cover your pie filling and warm your shortcrust. It'll stay warm if you leave it in a non-active oven for at least an hour, probably.

8. When shorcrust is ready, check it fits over your pie holder. If not, roll it out a few inches.

9. Slowly put pie filling in. Do not eat yet, we are civilised people who eat finished products and absolutely did not get nauseous eating raw biscuit mix last week.

10. Carefully. Put. The Shortcrust. On. Top.

11. Use any overlap for decoration or throw it away.

12. Slap some whisked egg onto the shortcrust, This will make it shiny. Use the brush or your finely groomed moustache for this.

13. Cook until shortcrust is going brown in bits.

14. If teatime, DEVOUR YOUR CREATION WITH THE HUNGER OF A THOUSAND WORLDS

Or if not, cover it with a tea towel and reheat it when it is time. You can reheat it ONCE. chicken is dangerous to reheat more than once afaik.

1. Challenge your foes to make a better pie than this. Worst case scenario, you get a tastier pie which you can then eat, so win win.

(I wrote this while going through a bad breakup. I think I was after comfort food so ate a lot of pie. One thing this recipe forgets is to use a pie dish of some sort, I think the particular pie I made was served in the pan with only pastry on top, none on the sides or bottom. Thought somebody would find it entertaining, if you have any advice to fix this likely flawed recipe, let me know, I wanna make it again)

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Beef Stew with Chipotle, Bleu Cheese and Green Onions

Ingredients:

• 1 tablespoon vegetable oil
• 2 lbs beef chuck – 1 1/2 inch cubes
• 2 strips hardwood smoked bacon, chopped into very small pieces
• 1 large yellow onion, cut into wedges
• 1/8 cup flour
• 1/2 teaspoon paprika
• 1 teaspoon chipotle chile powder
• 1 bottle dry red wine
• 1 lb potatoes, peeled and cubed
• 1/2 lb carrots, peeled and cut into largish pieces
• 1 teaspoon butter
• 1/4 cup crumbled bleu cheese
• 1/8 cup green onions, thinly sliced
• Kosher salt and ground black pepper

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Instructions

1. Heat a large and heavy ovenproof pot, such as a Dutch oven, over medium-high
   heat. Coat the bottom with vegetable oil and when it’s sizzling hot, carefully place 1/3 of the beef in the pan. Season with salt and black pepper. The pieces should hiss when they hit the oil. Don’t crowd the pan. Brown the meat, about five minutes per side, and remove to a plate; repeat with the rest of the beef, adding more oil as necessary.

2. Preheat the oven to 350 degrees. Cook bacon until the fat renders and it begins to brown; remove to a plate. Add onions and cook until they begin to soften, about two minutes; remove them to the plate. Add flour and cook for about two minutes, stir in paprika and chipotle powder. Pour in the wine and use a wooden spoon to scrape up the brown bits from the bottom of the pot. Return beef, bacon, and onions to the pot and bring to a boil. Cover and bake until the meat becomes tender, about an hour and a half.

3. Return pot to the stove and add potatoes. Bring to a boil, then add the carrots. Let it simmer uncovered until the vegetables are tender, about thirty minutes. Stir in the butter, bleu cheese and green onions.

Serve in deep bowls with red wine or craft beer. This stew is intense, smoky and reddish-burnt sienna in color. It won’t taste “right” until you stir in the creamy, pungent cheese and bright green onions. Then, it will be perfect!

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This Recipe Is Published Here

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Simple and Delicious Korean-Inspired BBQ Pork Ribs [燒排骨]

Ingredients for 3-4 servings:

• 1 rack of bone-in pork ribs
• Korean BBQ Sauce (I like Wang Korea Brand BBQ Sauce for Ribs)
• Honey

Steps:

1. Preparation: Prepare ribs by cleaning and drying. Marinate ribs in BBQ sauce. For best taste, let ribs sit in fridge for at least 1 hour. Then, take ribs out and let it sit in room temperature for 30 minutes before cooking.
2. Preheat oven to 425°. Bake ribs for 35 minutes. Flip the ribs over and bake for another 15 minutes.
3. Take ribs out and brush honey on the top layer of the ribs. Lower temperature to 350° and cook for 10 minutes. Then, flip ribs over and brush honey on the top layer of the ribs again and cook for another 10 minutes. Finally, take ribs out and add last layer of honey.

Here's a video showing how to make it!

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Indian inspired Arancini

http://ift.tt/2mDuubN

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Hasselback Chicken

This is chicken breast fillets stuffed with mozzarella cheese, basil leaves and cherry tomatoes. Baked in the oven where the mozzarella cheese melts beautifully over the chicken fillet. The result is a wonderful moist chicken with a great burst of flavour provided by the cherry tomato, with a subtle basil undertone.

Ingredients:
• 4 Chicken Fillets breast fillets
• 300 g Mozarella Cheese Sliced - approximate amount
• 200 g Cherry Tomatoes sliced in half
• Basil Leaves whole leaves
• 2 tsp Ground Basil
• Pepper to season
• 2 tsp Olive Oil

Instructions:
1. Preheat oven to 200°C (fan forced)
2. Place each chicken breast on a cutting board and make sliced cuts across each fillet. Make each cut about 3/4 through the fillet, do not cut all the way through. Maker about 6 - 8 cuts depending on size of the fillet.
3. Within each cut on the chicken fillet, place a slice of mozarella, a basil leaf and cherry tomatoes
4. Place the chicken fillets in a baking dish, and brush with olive oil and sprinkle with ground basil and pepper.
5. Place baking dish in oven and cook for approx 25 minutes.
6. Remove from oven and serve with salad or vegetables.

For picture & more follow the link below:
Hasselback Chicken

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