pkg. instant ramen noodles
1 tsp. butter
grated carrot, fresh spinach, or leftover veggies (totally optional)
2 processed cheese slices
toasted sesame seeds
chopped green onion
Cook the noodles like you normally would – according to the package directions – when the noodles are about halfway cooked, crack in the egg and poach it in the broth over low heat, basting with broth or covering with a lid briefly to help it cook through.
Carefully pour the lot into a bowl, add the butter and any veggies you like, and immediately top with the cheese slices. Sprinkle with sesame seeds, green onion and Sriracha to taste and serve immediately.
4 eggs (whites separated from yolks), room temp
1 tsp vanilla extract
3/4 cup sugar
8 Tablespoons butter, melted (I used Land O’Lakes unsalted butter)
3/4 cup all purpose flour
2 cups milk lukewarm
powdered sugar for dusting cake
- Preheat oven to 325 F degrees. Grease and Line 8 inch x 8 inch baking dish with parchment.
- Separate eggs and add the egg whites to a mixer and beat egg whites stiff. Place egg whites in a bowl and set aside.
- Beat the egg yolks & sugar until light. Add butter and vanilla. Beat for two mins. Add the flour and mix it in until fully incorporated.
- Slowly start adding the milk and beat until everything is well mixed together. Add the egg whites, a third at a time and gently fold them in using a spatula, repeat until all egg whites are folded in. Pour batter into baking dish and bake for approx 60 minutes or until the top is lightly golden. Cool and dust heavily with powdered sugar.
- 2-3 large sweet potatoes, peeled
- 2 large eggs, lightly beaten
- 1/3 cup parmesan cheese, grated
- 1 teaspoon brown sugar
- 1/2 teaspoon onion powder
- kosher salt and freshly ground pepper, to taste
- vegetable oil, for frying
- In a large Dutch oven or heavy-bottomed skillet, heat 1/8-inch vegetable oil over medium high heat until shimmering (but not smoking). Note: oil should sizzle when you drop a few shreds of sweet potato in.
- Using a cheese grater, coarsely grate sweet potato and place in a large bowl.
- Pour lightly beaten eggs into shredded sweet potato and stir together.
- Add parmesan cheese, brown sugar and onion powder, and season everything liberally with salt and pepper.
- Mix until everything is incorporated and sweet potato is thoroughly coated.
- Working in large spoonfuls, drop sweet potato mixture in large clumps into the hot oil. Using the back of a spatula, pat sweet potato rounds down into a flat disc.
- Cook undisturbed for 2-3 minute, or until golden brown. Flip and cook other side until golden.
- Remove to a paper towel-lined plate to drain and serve immediately. Serves 4-6
Recipe adapted from The Pancake Princess
2 cups flour plus 2 Tablespoons flour
- 2 cups sugar
- 1 teaspoon cinnamon
- ½ cup butter
- 1 cup water
- ½ cup shortening
- ½ cup buttermilk
- ½ teaspoon baking soda
- 2 eggs
- 1 teaspoon vanilla
- 2 cups peeled and chopped green apples
- ½ cup butter
- 6 Tablespoons milk
- 3½ cups powdered sugar
- ½ teaspoon vanilla
- ⅛ cup caramel sauce (I use caramel ice cream topping)
- In a large mixing bowl, measure flour, sugar and cinnamon and stir to combine. Set aside.
- In medium sauce pan combine butter, water, and shorting. Bring to a boil. After mixture reaches a boil add it to the flour mixture and stir to combine. Add buttermilk, then baking soda, then eggs, then vanilla in that order, mixing in between each addition. Stir in apples.
- Pour into a 15×13 inch greased jelly roll pan.
- Bake at 400 degrees F for 20 minutes. Let cool for about 10-15 minutes.
- While cake is cooling, make frosting by combining butter, and milk in a medium mixing bowl. Microwave until butter is melted. Add powdered sugar, vanilla, and caramel sauce and stir until smooth. Pour frosting evenly over cooled cake.
6 tablespoons warm water
1 tablespoon sugar
2 tablespoons sherry vinegar
3/4 cup soy sauce
6 large eggs
Maldon or other flaky salt, for serving
Black pepper, for serving
- In a medium bowl, whisk together the water and sugar to dissolve the sugar, then stir in the sherry vinegar and soy sauce.
- Bring a large pot of water to a boil. Carefully put the eggs into the boiling water and cook for exactly 6 minutes and 50 seconds, stirring slowly for the first 1 1/2 minutes to distribute the heat evenly. Meanwhile, fill a large bowl with cold water and ice. When the eggs are done, transfer them to the ice bath.
- Once the eggs are cool (and the water isn’t uncomfortably icy), peel them (in the water—this will help them keep a perfect exterior). Transfer the eggs to the soy sauce mixture and marinate in the fridge for at least 2, and up to 6, hours, making sure they are completely submerged. If necessary, top the eggs with a small plate to ensure submersion.
- Remove the eggs from the sweet and salty solution. You can save the soy sauce mix for another round of eggs, if you wish. The eggs will keep, refrigerated in a tightly sealed container, for up to a month.
- To serve, cut the eggs in half lengthwise and season with salt and pepper. Or Cool Hand Luke them to impress your friends.