Shupp Noodles Noodle Omelet Food

NOODLE OMELETTE

Steps:

• Prep the ramen noodles as per packet instructions.
• Chop the green onion. In a mixing bowl crack in the eggs, mix well with the soy sauce, white vinegar, chili and pepper.
• Once the ramen is done add it to the batter.
• If you have basil leaves at hand, roughly chop or rip them and add to the batter.
• Transfer the batter to the pan and fry on low to medium heat for 4 minutes. Flip and fry for 3 minutes. Done!
• Like your omelettes saltier? Crack a little salt on top. Next time add a pinch to the batter.

NOODLE OMELETTE

Steps:

• Lightly beat eggs. Add salt & pepper to taste.
• Drain cooked noodles & add to eggs. Mix with a fork.
• Add cheese & mix with fork.
• Heat frying pan & add a little butter. (you can use spray oil if you like).
• Pour in egg & noodle mixture ensuring the noodles are spread evenly within the mixture.
• Cook until both sides are slightly browned (I flip it with a spatula).

EASY RAMELETTE

Steps:

• Cook ramen according to package but don't add spice pack to water. When ramen is cooked, drain it, rinse with cold water, and then dry it on a few paper towels.
• Whisk together eggs with 2 teaspoons of spice seasoning from ramen package.
• Heat a small nonstick skillet over medium heat. Add oil and half of the ramen noodles (you can save the rest for your next ramelette!) Let the noodles cook for one minute.
• Add whisked eggs and stir the eggs gently to make sure they are evenly distributed. Cook for about 2 minutes until eggs are set.
• Flip the omelette! Be confident with it and use a spatula to help lift it. Cook for another 30-60 seconds on the second side.
• Slide ramelette out onto a plate and cut into quarters. Garnish with chili garlic sauce and scallions.

SHUPP NOODLES - NOODLE OMELET

Steps:

• Make noodles: beat eggs, add salt and as much flour as can be worked into the eggs to make the dough come away from the bowl easily.
• Knead well, cover and let stand for 30 minutes.
• Roll out thinly with as little flour on the rolling pin and board as possible; stretch and cut into 1-inch strips.
• Cook noodles in boiling salted water for approximately 7-10 minutes; drain.
• Fry in butter until golden.
• Add beaten eggs and season with salt and pepper.
• Cook slowly until eggs are firm.
• Serve immediately.

BRUNCH OMELET TORTE

Steps:

• On lightly floured surface roll each sheet of puff pastry into a 12" square.
• Lay 1 sheet puff pastry into a 10" pie pan; set aside.
• In 10" skillet melt 1/4 cup of butter until sizzling.
• Add potatoes, onion, 1/4 tsp salt and 1/4 tsp pepper.
• Cover; cook over medium high heat, turning occasionally, until potatoes are lightly browned and crisply tender (12 to 15 minutes), then set them aside.
• In cleaned skillet, melt 1 Tbsp butter until sizzling.
• Meanwhile in a small bowl, stir together all omelet ingredients except the remaining 1 Tbsp of butter.
• Pour half the omelet mixture (3/4 cup) into skillet with the sizzling 1 Tbsp of butter.
• Cook over medium heat.
• As omelet mixture sets, lift slightly with spatula to allow uncooked portion to flow underneath.
• Continue cooking until set (2 to 3 min).
• Slide omelet onto cookie sheet.
• Repeat with remaining 1 Tbsp of butter and omelet mixture.
• Layer ingredients into pie pan with puff pastry in the following order: 1 omelet, 1/4 pound ham, half of fried potatoes, 1 cup Cheddar cheese, remaining potatoes, ham, cheese and omelet.
• Top with remaining sheet of puff pastry.
• Press together edges of both sheets of puff pastry to form a rim; trim off excess puff pastry.
• Cover; refrigerate overnight or heat oven to 375 degrees.
• In small bowl stir together 1 egg and 1 Tbsp water; brush over puff pastry.
• Bake for 30 to 35 minutes, or until golden brown.
• Let stand 5 minutes; cut into wedges.
• If torte is refrigerated overnight, let stand at room temperature 30 minutes before baking, then bake as directed above.

CINNAMON FLUFF CAKE

Steps:

• Cream 1 T.
• butter; slowly mix in sugar and add egg.
• Add milk and flour alternately, then add baking powder.
• Mix thoroughly.
• Divide batter into two pie pans.
• Sprinkle with brown sugar and cinnamon.
• Dot with margarine.
• Bake at 350 for 25 minutes.
• Great for breakfast!

RON'S ARTICHOKE AND TWO CHEESE FRITTATA

Steps:

• Preheat the oven to 350 degrees F.
• Grease a 1 quart shallow casserole pan or quiche pan with 1 tablespoon of the butter (or use the cooking spray).
• Drain and quarter artichokes and place in the prepared pan.
• Cover artichokes with the grated cheeses.
• In small pan, sauté shallots with a tablespoon of the butter until the shallots become tender, about 5 minutes over medium heat.
• In medium bowl, beat milk and eggs together with a fork. Add in the sautéed shallots and stir to combine.
• Pour milk, egg, and shallot mixture over the artichokes and cheeses.
• Bake in 350 degree F oven for 30 minutes, or until set.

CHILE RELLENO TORTA

Steps:

• Preheat oven to 375F.
• Mix grated cheeses and spread evenly in buttered 10 inch pie plate.
• Beat eggs, add flour slowly, and then beat in half and half.
• If mixture is lumpy, strain it.
• Pour egg mixture over cheeses in pie plate.
• Carefully spoon chiles over the surface, then spoon picante sauce over all.
• Bake about 45 minutes or until center is set.

PAPOUTSAKIA - LITTLE SHOES (STUFFED MINIATURE EGGPLANT)

Steps:

• Brown onions,garlic, meat and cinnamon lightly in butter, stirring constantly.
• Add tomatoes, salt and pepper.
• Cook covered for about 15 minutes, allowing meat mixture to become quite dry.
• Remove from heat.
• Add parsley, egg, 1/2 cup cheese and bread crumbs.
• Preheat oven to 350°F.
• Along what you choose to become the'top' of each eggplant, peel a 1 1/2 inch strip from one end to the other and make an incision along the strip to within an inch of each end, making a little pocket.
• Place in baking dish and bake in moderate oven until soft and light brown, about 30-45 minutes.
• Insert knife blade into incision, make an opening and stuff with teaspoonfuls of meat mixture, making sure each little eggplant gets an equal amount of stuffing.
• Prepare bechamel sauce: Melt butter over low heat; add flour, salt, pepper and nutmeg; stir until well blended.
• Remove from heat.
• Gradually stir in milk and return to heat.
• Cook, stirring constantly, until thick and smooth.
• Remove from heat.
• Add the egg and remaining cheese to the sauce and whisk briskly, to prevent the egg from curdling.
• Pour about one tablespoon on top of each eggplant pocket.
• Sprinkle with additional grated cheese and dot with butter.
• Add tomato sauce to the pan.
• Bake for about 35 minutes longer.