RAMEN SKILLET CASSEROLE
Brown 1/2 lb. ground beef and 1 chopped onion. Add the flavor packets from 2 pkg. Ramen plus 1-1/2 cups water, also the Ramen. Add 1 can niblet corn. Cook 5 minutes and serve.
You could change the meat to seafood or poultry and use different canned vegetables and get a lot of variety out of this one recipe.
In a skillet scramble 4 eggs in butter. In a saucepan cook 2 pkg. Ramen Noodles in water for 5 minutes then drain.
Add the cooked Ramen to the cooked eggs, along with the flavor packets. Stir in 1 cup frozen English Peas, and 1 package cooked honey ham cut into bite-sized pieces. Heat and serve.
You could stir in different cooked meats, cooked chicken, or add cooked seafood, as well as other vegetables and change flavors of Ramen to make a variety of this recipe.
RAMEN SESAME GRILLED CHICKEN
Cook Ramen. Drain. On a plate put 2 tsp. sesame oil and mix in some of the flavor pkt. Brush this mixture on a chicken breast and grill it until done. Brush same mixture on asparagus and grill it. Mix remaining flavor pkt in noodles. Add 2 tsp. sesame seeds. Mix everything together. Top with chopped green onions. Serve.
RAMEN STEAK, BROCCOLI, AND CHEESE
Cook 2 pkg. Ramen Noodles in water. Drain. Add 1 cup chopped cooked broccoli. Mix 1 cup cooked chopped steak with 1 flavor pkt. and 1/2 jar Cheese Sauce. Add 1/4 tsp. garlic. Microwave for 20 seconds. Mix all ingredients. Serve.
RAMEN AND CHEESE
Cook 1 pkg. Ramen Noodles in water for 5 minutes. Drain. Add 1/2 cup grated cheese and 1/4 cup milk. Heat. Stir until cheese is melted. Serves one.
Cook a brick of Ramen Noodles for each person. Drain the noodles when done. Place in center of a plate. Add some butter, salt, and pepper, and some heated canned spaghetti sauce and toss well to mix ingredients. Serve with garlic toast and a green salad.
Brown 1 lb. ground beef with 1 chopped onion. Drain off fat. Cook 4 pkg. Ramen, without the flavor packets and without breaking the noodles up, in 2 cups boiling water for 5 minutes. Drain. To the meat mixture add 1 can Spaghetti Sauce, 1 Tbsp. Italian Seasoning, 1 tsp. minced garlic. Mix well. Pour over the cooked Ramen Noodles. Sprinkle with freshly grated Parmesan cheese. Serve hot with crusty French bread and a tossed green salad. Serves 4 hearty appetites.
Cook 2 pkg. Ramen without the flavor packet. Drain. Add 1 can diced tomatoes with basil, oregano, or any Italian seasonings. Bring to boil. Remove from heat. Divide the food onto plates. Sprinkle with grated Italian white cheese. Serve with a salad and garlic bread.
Cook 2 pkg. Ramen Oriental with flavor packets. Do not drain. Add 2 Tbsp. soy sauce, 2 Tbsp. peanut butter, 1 Tbsp. brown sugar, 1/2 tsp. lemon peel or lemongrass, and 1/2 tsp. cayenne or hot sauce. Mix well. Garnish with chopped peanuts and a few chives.
RAMEN IN PEANUT SAUCE
Cook 4 pkg. Ramen Oriental with two flavor packets. Drain. In a saucepan mix 1/4 cup crunchy peanut butter, 1 cup coconut milk, 2 cloves minced garlic, 1 Tbsp. curry powder, 2 tsp. brown sugar, 1 Tbsp. lime juice, 1 tsp. ginger, and the other two flavor pkts. Mix noodles with the sauce, garnish with chopped peanuts and chopped green onions and serve.
Cook 2 pkg. Ramen. Drain. Add 1/2 stick butter and 1/2 cup heavy cream. Stir well. Add 1 tsp. Herbs du Provencal and 1 small jar drained sliced mushrooms. Heat, while stirring, until thickened. Serve.
RAMEN CHICKEN ALFREDO
Cook 1 pkg. Ramen. Drain. Add 1/2 cup Alfredo Sauce and the flavor pkt. Mix well. Add 1 small can cooked chicken. Heat. Serve.
RAMEN SEAFOOD ALFREDO
Cook 1 pkg. Ramen. Drain. Add 1/2 cup Alfredo Sauce. Add the flavor pkt. Add 1 small can any seafood. Mix well. Heat. Serve.
RAMEN CORDON BLEU
Cook 2 pkg. Ramen. Drain. In a bowl pour in 1/2 jar Alfredo Sauce and mix in 1 flavor pkt. Add 1/2 tsp. garlic minced. Add Ramen, 4 slices cooked Pastrami, sliced in thin strips. Place one cooked chicken breast, sliced very thin, on a plate. Pour the noodles and sauce over it. Sprinkle with sliced black olives and shredded cheese. Serve.
RAMEN MEXICAN CHILI CHEESE
Cook 4 pkg. Ramen. Drain. Add 1 can chili. Mix well. Add 2 cups shredded Monterrey Jack cheese. Add hot sauce to suit your taste. Mix and enjoy.
Cook 2 pkg. Ramen Oriental. Drain. Add 2 Tbsp. shredded cheese. Stir well. Add 2 Tbsp. A-1 Sauce, 2 Tbsp. lemon juice, and 1 flavor pkt. Mix well. Enjoy!
RAMEN GOLDEN MUSHROOM
Brown 1 lb. ground beef. Drain off any fat. Add 1 can Golden Mushroom Soup or 1 can Onion Soup. Add 1 jar sliced drained mushrooms. Stir well. Cook 2 pkg. Ramen and drain. Do not use flavor pkt, save it for another use. Add to the mixture. Stir well. Serve.
RAMEN WITH SOY SAUCE
Cook 1 pkg. Ramen. Add flavor packet. Drain. Cover with soy sauce. Add 1 jar whole mushrooms. Add sliced black olives as topping. Serve.
RAMEN SPINACH-TUNA CASSEROLE
Cook 2 pkg. Chicken Ramen. Drain. Add 1 cup chopped spinach, 2 Tbsp. chopped onions, 1 can tuna, and 2 Tbsp. Italian dressing. and 2 tsp. minced garlic. Mix. Serve.
RAMEN TUNA CASSEROLE
Cook 1 pkg. Creamy Chicken Ramen. Drain. Add 1 can tuna, 1 can mixed vegetables, and 1 cup shredded cheese. Add 2 Tbsp. Miracle Whip and mix well. Serve.
RAMEN HOT DOG AND VEGGIES CASSEROLE
Cook 1 weiner and chop it up. Cook 1 pkg. Ramen and drain. Mix weiner, Ramen, and 1 can mixed vegetables. Season with flavor pkt. Serve.
RAMEN HOT DOG-EGG DROP SOUP
In a saucepan, cook the Ramen Oriental crumbled up in water. Add the flavor pkt., 1 sliced green onion, and 1 sliced hot dog. Then when boiling add 1 beaten egg, stirring quickly to break it up. Noodles will be done in 5 minutes. Serve.
RAMEN HOT AND SOUR EGG DROP SOUP
Bring to a boil, 16 oz. chicken broth, 1 Tbsp. soy sauce, and 1 tsp. sesame oil, 1 Tbsp. lime juice, and 1/2 tsp. of cayenne pepper. Add 1 flavor pkt. Stir well. Add 1 beaten egg, stirring quickly with a fork to break it up in the hot liquid. Add 1 pkg. Ramen, broken up. Serve hot in two bowls.
Cook 1 pkg. Beef Ramen. Leave water in. Add 1 can Cream of Mushroom Soup. Stir well. Add the flavor pkt. Stir. Serve.
RAMEN NOODLE COLESLAW
1 pkg. coleslaw mix
2 green onions, diced
2 Tbsp. toasted sesame seeds
1/2 cup slivered almonds
1 pkg. crumbled Oriental Ramen noodles
Combine all ingredients in a bowl. Set aside.
3 Tbsp. mayonnaise
1 tsp. sesame oil
1 Tbsp. soy sauce
1 tsp. minced garlic
1 tsp. minced ginger
1/4 tsp. cayenne pepper
flavor packet from Oriental Ramen Noodles
In another bowl combine Dressing ingredients, mixing well, and pour over your bowl of coleslaw. Toss well so everything is coated with the dressing.
RAMEN POT LUCK SALAD
In a large bowl, break up 4 pkg. uncooked Ramen in bite-sized pieces, Add 2 pounds imitation crabmeat cut up in bite-sized pieces. Add 6 stalks celery, diced; 1 bunch green onions, diced; 12 chopped hard-boiled eggs, 1 tsp. celery seeds, 2 Tbsp. parsley, 1 tsp. minced garlic, salt, and pepper to taste. In a separate bowl, mix 2 cups mayonnaise, 2 flavor pkts., 1 tsp. balsamic vinegar, 1 tsp. sugar, and 3 cups milk. Mix well and pour over the other mixture. Cover the bowl and refrigerate overnight. Next morning, stir the mixture well. Cover it again, and let it chill until dinner that night. Nothing has to be cooked.
2 pkg. Ramen noodles with flavor pkts.
1 cabbage, chopped
3 carrots, sliced thin
3 cups fresh beans sprouts
1 bell pepper, diced
1 lb. ground beef
1 clove garlic, minced
1 medium onion, diced
5 or 6 slices bacon
soy sauce to suit taste
Brown ground beef, onions, and garlic and set aside. Fry bacon and crumble it. Add to ground beef mixture. Boil water for Ramen. Add cabbage, bell pepper, and carrots. Stir-fry on high heat; add ground beef. Add Ramen noodles and both flavor pkts. to boiling water. Cook 5 min. then drain. Add bean sprouts and Ramen to meat and vegetable mixture. Season to taste with soy sauce.
JAPANESE HAMBURGER DISH
1/4 cup sliced almonds
1 Tbsp. butter
3/4 lb. ground beef
1 cup water
1/4 tsp. salt
1 pkg. Ramen Oriental with flavor pkt.
1 pkg. Japanese-style vegetables, frozen
1 Tbsp. soy sauce
Saute almonds in butter in skillet until lightly browned. Remove from pan and set aside. Brown beef in skillet. Stir in water and salt. Bring to a boil. Stir in Ramen and flavor pkt. Cover and simmer for 2 minutes. Add vegetables. Bring to a full boil over medium heat, separating vegetables with a fork and stirring frequently. Cover and simmer for 3 minutes. Stir in soy sauce and sprinkle with almonds. Makes 4 servings.
2 pkg. Ramen using both flavor pkts.
2 beef steaks, cut in 1-inch squares. or use 1 lb. ground beef
1 can diced tomatoes
1 can tomato sauce
salt and pepper to taste
1 tsp. garlic, minced
1 tsp. cumin
1 tsp. cilantro
1 tsp.cayenne pepper
1 large chopped onion
2 cans any vegetables, drained
Cook meat, spices, and onion until done. Drain off fat. Add vegetables, flavor pkts., and tomato sauce. Then add the Ramen. Let simmer, stirring often. Serve hot.
Buy a few broccoli florets, baby spinach leaves, and a carrot. Chop these fresh veggies into bite-sized pieces into your bowl. Boil water in a pan and place your package of Shrimp Ramen in it for five minutes. Drain off the water. Add the seasoning packet, 1/2 tsp. chilie sesame oil, 1/4 tsp. Kelp or 1/2 tsp. Nori, 1 tsp. diced onion, and 1/2 tsp. minced gingerroot. Mix all ingredients together and eat.
Boil a brick of your favorite flavor Ramen noodles in a saucepan for five minutes, then drain off the water. Stir in the seasoning packet, 1/2 teaspoon powdered garlic, and 1 Tablespoon of butter or margarine. Serves one person and tastes great! This recipe is one of my favorite Ramen recipes.
CHINESE CHICKEN NOODLE SOUP
1 pkg. Ramen Noodles (chicken, oriental or pork flavor)
2 cans chicken broth
1/2 cup frozen English peas
1/2 can sliced water chestnuts
1 egg, beaten with fork
1 chicken breast or 1/2 cup leftover chicken, turkey or pork
1/2 cup chopped bok choy or Napa cabbage or celery
2 Tbsp. carrots, sliced diagonally in small pieces
1 tsp. sesame oil (optional, gives that Chinese soup flavor)
2 to 3 Tbsp. diced green onions or chives for garnish
Bring 2 cups of water to boil; add chicken broth. Add the packet of seasoning. While broth is boiling, add 1 chicken breast (cut in small pieces), vegetables and the egg. Stir the egg in with a fork and mix it fast so it will not clump. Just before serving, add the noodles and the peas, then the sesame oil and green onions. Don't let soup sit around cause vegetables need to be a bit crunchy, not cooked soft. If using leftover meat in your soup, just add at the end because it only needs to be heated. Add another can of chicken broth if soup is too thick or if you prefer more broth.
You may vary the soup with different Chinese type vegetables available. Add some garlic and a dash of hot Chinese mustard. If using strong vegetables such as broccoli, chop them small and don't overcook to avoid a strong flavor.
POLISH SAUSAGE RAMEN
1 pkg. Hillshire Farms Polish Sausage
4 pkg. Pork Ramen Noodles
1 pkg. frozen peas and carrots
2 cans beef broth
Slice the sausage into bite-sized pieces and fry in a skillet. Cook the noodles for five minutes in the beef broth. Do NOT drain. Add the frozen peas and carrots, and the sausage, and mix well. Cook another five minutes. Serve in bowls.
STIR-FRIED PORK RAMEN
1 pound boneless pork loin, cut into thin strips
Marinade - Mix together:
2 Tbsp. soy sauce
1-1/2 Tbsp. minced gingerroot
1 Tbsp. minced garlic
4-1/2 Tbsp. vegetable oil
2 cups sliced onions
1 tsp. cayenne pepper
2 cups shredded cabbage
1 cup grated carrots
1-1/2 Tbsp. rice wine vinegar
Sauce - Mix together:
1/4 cup soy sauce
3 Tbsp. rice wine vinegar
1-1/2 Tbsp. sugar
1-1/2 Tbsp. worcestershire sauce
1/2 tsp. toasted sesame seeds
5 pkg. Ramen Oriental with flavor packets
In a bowl, mix the pork with the marinade, toss lightly, and let marinate for 30 minutes. Heat a wok or a skillet, add 3 Tbsp. oil, and heat until near smoking. Add the pork, stir-fry until done, remove, and drain. Wipe out the pan and reheat. Add the remaining oil and heat over high heat until hot. Add the onions and cayenne pepper, and stir-fry for about 1 minute. Add the cabbage. Toss lightly for 1 minute and add the carrots and rice wine vinegar. Cook for another minute and add the sauce. Heat until boiling. Add the cooked pork and the noodles, and toss lightly to blend. Transfer to a platter and serve immediately. Serves 6 to 8.
Cook Ramen. Drain. Chill. Place in dessert dishes. Top with honey, cinnamon-sugar, and strawberry syrup. Top with whipped cream and more strawberry syrup. Enjoy!
Cook 4 pkg. Ramen noodles, broken up as much as possible, in water. Drain. Add 1 cup sugar, 1 cup heavy cream, 1 tsp. cinnamon, and 1 Tbsp. vanilla. Cook over medium heat until thickened, stirring constantly. You can add 1/2 cup raisins or chopped dates if you like them.
Serve, in dessert dishes, either warm or chilled.
Sprinkle a bit of cinnamon-sugar on top as a garnish just before serving.
How to Live on twenty-five dollars per week for one person:
1 small box laundry detergent $2.00
1 bar soap $.50
1 pack napkins $1.00
1 pack toilet paper $1.00
1 jar Peanut Butter and Grape Jelly Mix $2.29
1 large loaf whole wheat bread $1.29
4 packs beans or lentils $2.00
5 lbs. self-rising cornmeal $1.50
2 dozen eggs $2.00
7 pkgs. Ramen noodles $.70
1 pound butter $.50
1 container vitamin-added drink mix $2.00
10 lbs. potatoes or a large box brown rice $3.00
1 box quick cooking oatmeal $2.00
7 cans mixed vegetables $3.08
Shop at Dollar General or similar stores and supermarkets that have discount food prices. Clip coupons for extra savings. You won't starve if you keep oatmeal, Luck's canned beans, peanut butter, jelly, sliced cheese, eggs, mixed vegetables, brown rice, and Ramen Noodles in your pantry.
If you are really in a financial tight and in need of food, look up Angel Food Ministries in your local phone book or online and contact them for help. Many churches nowadays have an emergency food pantry for local families who are in need. United Ministries can tell you if there is a local food bank you can contact for help.
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