Ramen is not just for college students anymore. These crispy noodles have moved to the potluck circuit with an East-West mix of sweet-tangy crunch. Definitely an A-plus.
Veggie and Tofu Stir-Fry gives you that delicious seared, slightly smoky taste that you enjoy in a good Chinese restaurant but are the results from your own wok.
"WHEN I was a child, my mother often served this salad with multicolored marshmallows sprinkled on top, much to my delight. The marshmallows added a touch of sweetness that really complemented this salad's tangy flavor.
Note: This kimchi will get more and more sour as it ages. It can be eaten immediately, but is optimal at around 3 weeks. For a more traditional kimchi, replace the miso paste with 1/4 cup fish sauce or 2...
“We love to grill, especially when we go camping in our RV. This is a favorite of our family and the foil packet makes for fast clean up," writes Tonia Anne Carrier from Elizabethton, Tennessee.
Uncooked ramen noodles, almonds, and sunflower nuts add extra crunch to this side salad. Quick to prepare and easy to tote, it's an obvious choice for potlucks and camping.
This traditional Filipino noodle dish is a staple in the Bavingtons' home. Quick and easy to prepare, making it is convenient for two, and it doubles easily when compnay comes for dinner.
