Ting's Food Hour!

Miso Ramen:

Ingredients:
1 egg.
A pack of dried ramen noodles.
1/4 of an onion depending on how much you want, less.
Fishcake.
Scallions for garnish.
~2 Tablespoons Dashi/Miso.
1 1/4 Water!

Directions:
1. Boil 1 egg.
2. While boiling 1 egg, cook noodles in water for about 5 minutes depending how soft you like your noodles. Thinly slice onions and put that in there also so that the taste isn't so strong later.
3. Bring out frozen fishcake and let it SELF defrost. After it is a little soft, cut it up and put it in the boiling water with the noodles. (If your noodles finish before hand that is fine because fishcakes can also cook inside the ramen itself.)
4. While all this stuff is cooking, if you want, cut up some scallions for later.
5. After noodles are done, drain the water and put it in a bowl. Put about... 2 or more tablespoons of dashi/miso or however salty you like it. Remember, you can always put in more if it has too little flavor!
6. Put 1 1/4 cups of boiling water in there and mix the noodles with the miso.
7. Take out the boiled eggs and skin them and cut them in half and place them on top of the noodles.
8. Put some scallions on top and you're done! :D Easy to make ramen!

My Miso Ramen final product! I bought the bowl for like. 2 bucks!:



Shoyu Ramen:

Ingredients:
1 egg.
A pack of dried ramen noodles.
1/4 of an onion depending on how much you want, less.
Fishcake.
Scallions for garnish.
~3 Tablespoons Soy Sauce.
1 1/4 Water!

Directions:
1. Boil 1 egg.
2. While boiling 1 egg, cook noodles in water for about 5 minutes depending how soft you like your noodles. Thinly slice onions and put that in there also so that the taste isn't so strong later.
3. Bring out frozen fishcake and let it SELF defrost. After it is a little soft, cut it up and put it in the boiling water with the noodles. (If your noodles finish before hand that is fine because fishcakes can also cook inside the ramen itself.)
4. While all this stuff is cooking, if you want, cut up some scallions for later.
5. After noodles are done, drain the water and put it in a bowl. Put about... 3 tablespoons of soy sauce or however salty you like it. Remember, you can always put in more if it has too little flavor!
6. Put 1 1/4 cups of boiling water in there and mix the noodles with the soy sauce.
7. Take out the boiled eggs and skin them and cut them in half and place them on top of the noodles.
8. Put some scallions on top and you're done! :D Easy to make ramen!

My Shoyu Ramen final product! It was so gooood:

Russet Potatoes
Vegetable Oil
Salt and Pepper
Sour Cream
Butter
Bacon (cooked)
Cheese

Scrub potatoes, drizzle oil and salt over potatoes. Wrap in tin foil. Bake at 400F for an hour or until done.

Cut potatoes in half diagonally through center and the bottom so the potatoes can stand up straight. Scoop out flesh into bowl, leave a bit of flesh so the bottom doesn't become a hole. Mix flesh with some sour cream, butter, crumbled bacon, and milk. Fill potato skins back with mixture. Top with your choice of cheese, put back in oven to melt cheese. Serve.

12 egg whites
2 cups white sugar
1 teaspoon cream of tartar
2 cups chopped cashews, toasted

1 pound butter, softened
12 egg yolks
2 cups white sugar
1 cup water
2 tablespoons dark rum

2 cups chopped cashews, toasted

1 Preheat oven to 300 degrees F (150 degrees C). Line 4 - 8x12 inch pans with parchment paper.
2 In a large glass or metal mixing bowl, beat egg whites until foamy. Sprinkle with cream of tartar. Gradually add 2 cups white sugar, continuing to beat until stiff peaks form. Fold in 2 cups chopped nuts. Divide meringue between the 4 pans, and spread evenly to edges.
3 Bake in preheated oven for 30 minutes, or until light golden brown. Remove the meringue from the baking pans while still hot; allow to cool. When cool, trim edges so that all 4 meringue layers are uniformly shaped. Set aside.
4 To make buttercream filling: In a large bowl, Beat butter until light and fluffy. In a separate large bowl, whip egg yolks until thick and lemon colored.
5 Meanwhile, in a saucepan, combine 2 cups sugar and 1 cup water. Bring to a boil, and heat to 270 to 290 degrees F (132 to 143 degrees C), or until a small amount of syrup dropped into cold water forms hard but pliable threads. Add the hot syrup in a thin stream to the beaten egg yolks, while beating at high speed. Beat in the whipped butter until smooth. Beat in rum.
6 On one layer of meringue, spread approximately 1/4 of the buttercream evenly to edges. Repeat layers until all is used. Smooth sides with spatula. Sprinkle top with 2 cups chopped cashews. Freeze until solid. To serve, cut 1 inch slices from the frozen dessert.