Tuesday, September 24, 2013

Delicious Noodle Burger

How to Make Your Own Delicious Noodle Burger

A juicy beef patty topped with green onion and arugula, enveloped between two salty ramen noodle "buns. “Let me tell you …. So Good - Even vegetarians were begging for a bite!!!

We made our own version of the ramen noodle burger — and now you can too.

The Noodle Burger

For one burger, you'll need:

·         1 packet of ramen noodles
·         1 beef patty
·         1 egg, vegetable oil, green onion, arugula, soy sauce and ketchup.


1.       Prepare the ramen according to the package's instructions. Drain off excess liquid and let cool for 15 minutes.

2.       Mix the egg into the ramen until thoroughly blended.

Form the noodle "buns."

1.       Spray the inside of two deep, flat-bottom bowls with cooking spray and divide the ramen-egg mixture equally among them. Press the noodles into the bottoms of the dishes to form discs, then cover with saran wrap.

2.       Weight the "buns" with a heavy glass, can or jar.
Soup cans and jam jars work well here. Place both bowls in the refrigerator for about 30 minutes.
Heat 1 tablespoon oil in a non-stick skillet on medium-high heat.

3.       Remove the bowls from the refrigerator, remove the saran wrap and invert one of the "buns" over the pan.
Cook for 4 to 5 minutes until golden brown on one side. Then flip.
After you've flipped it, you should only need about 2 to 3 minutes more to cook it

4.       Slice green onion.

5.       Prepare the beef patty to your liking and top with arugula, green onion, soy sauce, ketchup and whatever else you like.

6.       Wrap in wax paper for easier eating, and serve hot. 

Happy Cooking

Wednesday, September 18, 2013

Homemade “Hamburger Helper”

In 30 minutes or less, This Homemade hamburger helper is full - flavored and easy to make!

Homemade Hamburger Helper


·         1-1/4 lb. lean ground beef
·         2 Tbsp. olive oil
·         2 1/2 cups fat-free milk
·         1 1/2 cups hot water
·         2 cups dry farfalle pasta
·         2 Tbsp. cornstarch
·         1 Tbsp. chili powder
·         2 tsp. garlic powder
·         3/4 tsp. salt
·         3/4 tsp. smoked paprika
·         1/4 tsp. cayenne pepper
·         Pinch crushed red pepper flakes
·         1 1/2 cups shredded Mexican cheese blend



1.     Heat olive oil in a large skillet over medium-high heat. Add the ground beef and cook until browned, breaking meat apart with a wooden spoon while it cooks. Drain.

2.     Add the milk, water, pasta, cornstarch, and spices; stir to combine. Bring to a boil and turn the heat down to low and simmer. Cover and cook for 10-12 minutes, or until the pasta is al dente. Add the cheese and stir to combine. Serve immediately.

Happy Cooking

Thursday, September 12, 2013

Cam’s Easy Pizza Pasta Casserole

A culinary innovation? May be not, but this five star recipe is easy, tastes good, versatile, and appeals to a wide variety of people. It makes 2 large (9x13) casseroles or 4 small ones; I often divide it in fourths and freeze 3.

Cam's Easy Pizza Casserole

·         2 lbs. ground beef
·         1 large onion, chopped
·         1 clove garlic, minced
·         1 teaspoon Italian seasoning
·         2 tablespoons olive oil
·         2 (26 ounce) jars spaghetti sauce
·         16 ounces rotini pasta, cooked and drained
·         5 cups shredded mozzarella cheese (20 oz.)
·         8 ounces sliced pepperoni
1.       Brown ground beef, onion, garlic and seasoning in oil.
2.       Drain.
3.       Stir in pasta, spaghetti sauce and 3 cups cheese.
4.       Place mixture in 2 greased 9x13x2 inch baking pans or 4 square pans.
5.       Sprinkle with remaining mozzarella.
6.       Top with pepperoni.
7.       Cover and freeze up to 3 months.
8.       To cook now: Bake uncovered at 350 degrees for 25-30 minutes, until heated through.
9.       To bake frozen casserole: Thaw in refrigerator overnight and bake at 350 for 35-40  minutes, till hot.
Happy Cooking

Saturday, September 7, 2013

Mary’s Mexi-Melts

Arriba, arriba!
They're easy enough for weeknights ... and super flavorful!



·         1-1½ lb. ground beef
·         1 pkg. store-bought taco seasoning
·         ⅔ Cup water
·         1 Cup Salsa Sauce
·         1-1½ cups shredded Cheddar cheese
·         Small tortillas


Brown and crumble beef over medium-high heat and cook until beef is no longer pink. Drain, if necessary. Add taco seasoning and water. Simmer over medium-high heat, stirring occasionally until desired consistency is reached. Top tortillas with the beef mixture. Add Salsa Sauce. Top with cheese.  Microwave on HIGH power for 20 seconds or until the cheese is melted. Serve hot.

Happy Cooking
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