Ramen

8 ounces of Flour City Pasta Ramen Noodles

8 cups of water (or 4 cups f water and 4 cups of chicken/vegetable stock)

2 Tablespoons sesame oil

2 boneless, skinless chicken breast, sliced in half

*black pepper, salt, and garlic powder to season the chicken. Measure these from the depths of your soul but be careful with the salt.*

1 medium carrot

1 cup thinly shaved cabbage

2 cloves of garlic, minced (if you must, measure it with your heart though)

1 teaspoon grated, fresh ginger

Soy sauce to taste

Prep:

Bring water to a boil, heat oil in a large skillet over medium heat until hot.

Season the chicken breast on both sides. Sear the chicken on either side by turning it over after about 5 minutes. The chicken should be browned and golden before flipping over. Once he chicken is done, set aside so it can rest before cutting into it. (this preserves the moisture in the chicken)

After water is brought to a boil, cook off your noodles. This should take about 5-7 minutes to cook.

In the same pan from the chicken, saute the garlic, the carrots, ginger, and the cabbage all together. Once sauted all together, add your preferred stock and bring to a simmer.

Pour stock/veggies over cooked ramen noodles. Slice chicken and put on top.

when you sear the chicken use a large pot that can fit 2 quarts of liquid. You’ll use it for the soup part after cooking the chicken off

Double Karma

Ingredients:

• 1 package Smokey Karma Sauce Fettuccine, cooked al dente (about 6-8 minutes)
• 2 (5-oz.) Karma Sauce (Choose your desired heat level!)

Directions:

1. Warm the Karma Sauce in a saucepan until heated through, and pour over cooked Fettuccine.•

*This is a really simple and fast recipe, and a great platform for your own additions!

Pennsylvania Dutch Chili with Hinkelhatz Pepper Fettuccine

Ingredients:

• 1 package Hinkelhatz Pepper Fettuccine, cooked al dente (about 6-8 minutes)
• 2 (15-oz.) cans Baked Beans
• 1 (24-oz) jar Guglielmo's Home Grown Marinara Sauce
• 1-1/2 lb. Ground Beef
• 1 large Onion, chopped

Directions:

1. In a large saucepan, brown Ground Beef and Onions until cooked.
2. Add remaining ingredients. Mix thoroughly and heat until warmed through.
3. Serve hot over freshly cooked Hinkelhatz Pepper Fettuccine.*

*This recipe makes enough chili to accompany 2 (12-oz.) servings of pasta, so it’s good for two meals.

7-Pot Chocolate Pepper Ramen

Ingredients:

• 1 package 7-pot Chocolate Pepper Ramen Noodles
• 1 large Onion, peeled and roughly chopped
• 8 Garlic Cloves, chopped
• 3-inch piece of fresh Ginger, sliced
• 2 Cinnamon Sticks
• 2 Star Anise pods
• 4 Cloves
• 8 cups Vegetable Broth
• 1 tbsp. Olive Oil
• 3 tbsp. Soy Sauce
• 8 oz. Shiitake Mushrooms, thinly sliced
• Bean Sprouts, Lime Wedges, or Fresh Mint, for Garnish

Directions:

1. In a large pot, sauté the first six ingredients in Olive Oil until slightly browned.
2. Add remaining ingredients and simmer for 20-25 minutes.
3. Boil Ramen Noodles in water for 4-6 minutes until just al dente.
4. Add to broth and simmer for 1-2 minutes.
5. Garnish with Bean Sprouts, Lime Wedges, or sprigs of Fresh Mint, then serve.

Homemade Mac & Cheese with Traditional Trecce

Ingredients:

• 1 package Traditional Trecce, cooked al dente (about 7-9 minutes)
• 1/2 cup Parmesan Cheese, grated
• 2 cups Cheddar Cheese, shredded
• 3 cups Milk
• 1/4 cup and 2 tbsp. Butter
• 2 1/2 tbsp. Flour
• 1/2 cup Bread Crumbs
• 1 pinch Paprika

Directions:

1. Preheat oven to 350º.
2. In saucepan, melt 1/4 cup Butter over medium heat. Stir in flour to make roux.
3. Add Milk to roux slowly, stirring constantly until thickened.
4. Stir in Cheeses and cook over low heat until melted and sauce is slightly thickened.
5. Place Trecce in large casserole dish and pour sauce over it. Stir well.
6. Melt 2 tbsp. Butter in skillet over medium heat. Add Bread Crumbs and brown. Spread over Pasta and Cheese to cover and sprinkle with Paprika.
7. Bake for 30 minutes and serve hot.