Creamy Seafood Noodles
Submitted by: Richard H. Long
"Hey, seafood lovers! This is a delicious dish for you. It includes scallops, shrimp and imitation crabmeat along with mushrooms, garlic and onions. They're all mixed together with noodles in a creamy sauce. If you want, you could spice it up by adding a chopped jalapeno pepper."
recipe yield: 4 to 6 servings.
Prep Time:20 MinutesCook Time:20 MinutesReady In:40 Minutes
1 large onion, diced
3 cloves garlic, minced
1 cup fresh sliced mushrooms
1/2 pound uncooked scallops
3 cups water
2 (3 ounce) packages Oriental flavored ramen noodles
2 (3 ounce) packages shrimp flavored ramen noodles
2 tablespoons sour cream
salt and pepper to taste
1/2 pound cooked medium shrimp
1/2 pound imitation crabmeat
Saute the onions and garlic in a lightly oiled or buttered skillet over medium heat, for 5 minutes or until tender. Add the mushrooms and scallops and saute for 2 more minutes. Remove from heat and set aside. (Note: Be sure to not to overcook the scallops.)
In a large saucepan over high heat, bring the water to a boil. Add the ramen noodles and boil for 3 minutes, reducing heat as necessary. Stir in the soup flavor packets, sour cream and the reserved scallop mixture. Season with salt and pepper to taste, reduce heat to low and let simmer for 5 minutes.
Add the cooked shrimp and the crab, allow to heat through and serve.
Quick and Easy Pad Thai
Submitted by: MyleneBeatty
"A great recipe I've been using for years and it gets better and better each time! Some variations have been made to the original recipe for preference, so feel free to do the same yourself."
recipe yield: 6 servings.
Prep Time:25 Minutes Cook Time:20 Minutes
Ready In:45 Minutes
1 (6.75 ounce) package dried rice vermicelli
3 cups ketchup
1/2 cup soy sauce
3 tablespoons lime juice
2 teaspoons white sugar
1 teaspoon curry powder
2 teaspoons smooth peanut butter
hot chile paste (optional)
1 tablespoon vegetable oil
2 skinless, boneless chicken breast halves - diced
1/2 pound shrimp, peeled and deveined
4 cups bean sprouts
2 green bell peppers, sliced
2 eggs, beaten
1 cup chopped green onions
1 tablespoon chopped unsalted peanuts
Soak rice noodles in warm water for 20 minutes. Drain, and set aside.
In a medium bowl, stir together the ketchup, soy sauce, lime juice, sugar, curry powder, peanut butter and chile paste. Set aside.
Heat oil in a wok or large skillet over medium-high heat. Add chicken, and cook for about 5 minutes, or until juices run clear. Add the green peppers, and saute for a minute. Move the chicken and pepper to one side of the pan, and pour in the eggs. Cook eggs, stirring constantly until firm and scrambled, stir in the chicken and peppers. Add shrimp and pour in 1/4 of the ketchup mixture along with bean sprouts and noodles. Mix and cook for a few minutes until shrimp are pink. Add the remaining sauce, and cook until heated through. Garnish with green onions and chopped peanuts, and serve.