3 eggs per sandwich
1 ramen packet per sandwich
butter for frying pan
BACON, cheese, and other toppings
1 – Bring water to boil with the flavor packet from the Ramen.
2 – Bring a frying pan to medium heat.
3 – Put the noodles in the boiling water for 10-15 seconds until you can open the noodles.
4 – Butter the pan, and put the noodles opened up onto the pan.
5 – Crack three eggs over the noodles and break the yolks.
6 – When the bottom side has cooked, flip the ramen over.
7 – Add your bacon, ham, whatever to the Ramen
8 – Close the ramen noodles again in half.
9 – Flip it over, and let it finish cooking.
10 – Enjoy!
2 cans diced tomatoes
3 cloves garlic
2 yellow peppers
1 Serrano pepper
1 jalapeño pepper
Blend ~45 seconds – 1 min
Pour into bowl…
2 more cans diced tomatoes
1/2 bunch cilantro
One bunch green onions
2 limes juiced
Blend ~ 45 seconds
Add garlic salt to taste
Mix both mixtures together and enjoy!!
2 – Big cans of Matayos Green Enchliada Sauce
2 – 14oz. cans of chicken broth
1 – 8oz. carton of Half & Half
1.5 lbs. of cooked, diced chicken
1 – 14oz. can of sweet corn
Cilantro and Garlic to taste (dried or fresh)
Salt and Pepper to taste
Toppings – Sour Cream, Cheese, Tomatoes, Avocados, Green Chilies and Chips to tasts
Cook all ingredients (except toppings) in a large crockpot on high for four hours.
Top with Sour Cream, Cheese, Tomatoes, Avocados, Green Chilies and Chips
Source: Someone Amanda works with..
Marshmallow Caramel Popcorn
• 1/2 c. brown sugar
• 1/2 c. butter
• 9-10 marshmallows
• 12 c. popcorn
• Microwave brown sugar and butter for 2 minutes, add marshmallows & microwave until melted.
• Pour over popcorn.
Source: Liz Bevan Horsley
This is a book of Popcorn recipes that Amanda found from her mission. There are so many different ones I just scanned the book and made it a PDF for your enjoyment.
This recipe uses both wheat and bread flour. If you like your bread more dense, you’ll want to increase your wheat flour. If you prefer it fluffy, reduce your wheat flour and add a bit more bread flour. I make mine in my Bosch mixer, if you’re using a KitchenAid you might want to half the recipe. I’m not sure how much dough those machines can handle.
4 cups warm water (110 degrees or so)
1 Tbsp sugar
2 Tbsp active dry yeast
2/3 cup sugar
2/3 cup vegetable oil
2/3 cup honey
4 tsp salt
6-8 cups wheat flour
4-6 cups bread flour (you can use all purpose too)
- Add the tablespoon of sugar to the warm water and then add the yeast and let it sit for 5 minutes
- Meanwhile, add 2/3 cup sugar to mixing bowl. Next add oil and then honey (use the same mixing cup – the oil residue will help the honey slip out easily). Add salt and yeast mixture (it should be foamy) and blend lightly.
- Add wheat flour one cup at a time and mix well. I don’t really measure, I just keep adding wheat flour until the dough is thick, sticks to the beaters and starts to look like this…
- Change to a dough hook attachment. Add bread flour to the mixture half a cup at a time until it cleans the sides of the bowl and is no longer sticky to the touch. Increase motor speed and “knead” the dough for 6 minutes or so (you could also do it by hand on the counter – just increase the time to 10-15 minutes). Continue to dust with flour as needed. It will look something like this…
- Turn your oven to it’s lowest temperature (I use my warm setting) and move the rack down to a low position. Grab a large bowl and coat it lightly with oil. With floured hands, form a smooth and elastic ball with the dough and drop it in the bowl. Flip dough ball once to coat the entire surface of the with oil. Cover the bowl completely with plastic wrap. It should look something like this…
- Turn your oven off, then place the bowl in warm oven (if you can’t touch your hand to the inside of the door, it’s too hot – open the door to allow it to cool). Let it rise until doubled (about 45 minutes). It should look something like this when it’s finished…
- Lightly grease 4 standard size bread pans (I prefer glass because it’s easy to see when the bread has cooked through by checking the browning on the bottom). Punch down the dough. Divide it into four even chunks. Shape the sections into loaves by tucking the dough under itself. Place the sections in the pans and return them to the warm oven (you may want to warm it up again – just be sure to turn it off before you put the loaves in).
- Let the loaves rise until they double in size or are about 1-2 inches taller than the pans (about 30 minutes).
- Pull loaves out of the oven and preheat to 365. Place loaves back in the oven and bake for 25 to 30 minutes. If your loaves start to brown too quickly, cover the tops with aluminum foil (I use a disposable oven liner because it’s faster and easier to work with).
Posted by MeckMom on May 17, 2009
1 – Can Diced Green Chiles
2 – Cans Diced Peeled Tomatoes
2 – Cans Dark Red Kidney Beans
2 – Cans Black Beans
1 – Taco Seasoning Packet
Lean Ground Beef to Taste
1 – Fry ground beef
2 – Mix all ingredients and ground beef into a pot
3 – Heat and stir
4 – Enjoy!
Source – Amanda