Ranch Style Ramen Food

RANCH STYLE RAMEN

Steps:

• Put a large sauce pan, half full of water on to boil.
• Set a medium sized stainless mixing bowl on the sauce pan (double boiler).
• In a small pan cook the Ramen, Drain.
• Place the noodles in the s/s bowl.
• mix in the Dressing and Cheese.
• Stir continuously.
• ***WARNING*** BE EXTREMELY CAREFUL REGARDING THE STEAM!
• WEAR A COOKING MITT TO HOLD THE MIXING BOWL!
• When the cheese is throughly melted, serve immediately.
• Goes well with a garden salad or coleslaw, fresh bread sticks, and a nice Chianti.

LOW COUNTRY RAMEN NOODLES

Steps:

• Heat the canola oil in a large Dutch oven over medium-high heat. Add the carrots and collards and saute until the vegetables begin to soften, about 5 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds. Add the broth, ginger, soy sauce and chile-garlic sauce. Cover and bring to a boil.
• Add the noodles and shrimp. Cover and boil until the noodles are tender and the shrimp turn pink, about 3 minutes. Ladle the soup among 6 bowls. Sprinkle each serving with the green onions, if using, and drizzle with the sesame oil. Serve immediately.

RANCH PASTA

Steps:

• Preheat oven to 350°. Cook pasta according to package directions. , In a large bowl, mix Italian cheese blend, 1 cup Parmesan cheese, sour cream and salad dressing. Drain pasta; add to cheese mixture. Fold in spinach. Transfer to a greased 13x9-in. baking dish., Tear French bread into pieces; place in a food processor. Cover and pulse until crumbs form. Toss bread crumbs with oil, lemon zest, parsley, garlic salt and remaining Parmesan cheese. Sprinkle over pasta mixture., Bake, covered, 25 minutes. Uncover; bake until golden brown and bubbly, 5-10 minutes.