Perfect Doctored Ramen

1 pack ramen noodles with flavor packet
1 large egg
1/2 teaspoon butter
2 slices American cheese
1/4 teaspoon toasted sesame seeds
1/2 scallion, green part only, thinly

Bring 2 1/2 cups of water to a boil in a small saucepan. Add the noodles and cook for 2 minutes. Add the flavor packet, stir, and continue to cook for another 30 seconds.

Remove the pan from the heat and carefully add the egg. Do not stir; pull the noodles over the egg and let sit for one minute to poach.

Carefully transfer everything to a serving bowl, add the butter, cheese and sesame seeds and mix. Garnish with the scallions if desired.

Icebox Pudding Cake

2 vanilla pound cakes (about 12 ounces), cut into 1/2-inch thick slices
2 cups vanilla pudding (chilled or at room temperature)
1 cup organic heavy whipping cream, whipped

Optional toppings: tropical fruit; toasted coconut flakes and blueberries; shaved dark chocolate; banana slices and Nilla Wafers

Layer 1/3 of the cake slices on the bottom of an 8 x 8-inch baking dish. Top with half of the pudding. Repeat with second third of cake, and remaining pudding.

Add the last third of cake slices and top with whipped cream, adding desired toppings. (Unless using fruit toppings, which can be added to the top of the cake when serving.)

Cover with plastic wrap and chill in freezer for at least 3 hours.

Soba Noodles with Peanut Chutney

Peanut chutney:
1 cup raw peanuts
1/2 teaspoon cumin powder
1/2 teaspoon red chile powder
1/4 teaspoon salt

Indian peanutty noodles:
8 ounces udon or soba noodles
2 tablespoons vegetable oil
1 cup broccoli florets, chopped into 1-inch pieces
1 cup red bell pepper, chopped into 1-inch pieces
3/4 cup thinly sliced scallions, divided
2 tablespoons peanut chutney, prepared above
1 to 2 tablespoons light soy sauce, to taste

Optional: Feel free to substitute with vegetables of your choice as long as the vegetables retain some bite, shape and do not become mushy. Carrots, red onions, snap peas, zucchini, water chestnuts, baby corn, mushrooms, french beans are great substitutes.

Roast the peanuts in a 350°F oven (or toaster oven) for 6 to 8 minutes, or until the nuts have turned dark brown, a shade darker than golden brown. Keep an eye on them! (After 3 minutes, turn the pan in such a way that the peanuts in the back come to the front.) Turn the oven off, take the peanuts out, and let cool.

In a food processor or blender, blitz all of the chutney ingredients (cumin powder, red chile powder, and salt) along with the peanuts into a coarse powder. Keep in a zip-top bag or tightly sealed jar.

Cook the noodles according to the instructions on their packet and set aside. Keep half a cup of water in which you boiled the noodles.

Heat the vegetable oil in a skillet. Add broccoli and saute for 5 minutes. Feel free to add broccoli stems too.

Follow with red bell pepper for about 3 to 4 minutes. (We want both these vegetables to lose their raw flavor, yet still have a bite.)

Add half of the scallions and let cook for a minute.

Add peanut chutney and mix well, followed by the soy sauce, and sauté till the sauce coats all of the vegetables.

Add boiled noodles and mix till the noodles are coated evenly with the soy sauce/peanut chutney mixture. Pour some of the starchy noodle water if you like your noodles wetter.

Garnish with rest of the scallions and serve hot with fresh red pepper chile garlic sauce on the side.

Angel Corn Casserole

Ingredients send grocery list
2 (16-ounce) bags frozen corn (or about 4 1/2 to 5 cups fresh corn kernels)
2 large eggs
2 cups heavy cream
2 tablespoons brown sugar
2 tablespoons snipped fresh chives, plus more for optional garnish
1/4 teaspoon freshly grated nutmeg
8 tablespoons (1 stick) unsalted butter, melted
1 cup plus a heaping 1/3 cup crumbled Ritz crackers, divided
Salt and lots of freshly ground black pepper, to taste

Preheat oven to 350°F. Lightly butter a large 9×13-inch casserole dish.
If using frozen corn, steam and drain the kernels. If using fresh, scrape kernels off the cob.

Beat the egg, cream, and brown sugar in a large bowl until just blended. Stir in chives and nutmeg. Season to taste with salt and pepper. Stir in corn kernels.

Combine 1 cup of the crumbled Ritz crackers with 6 tablespoons of the melted butter. Add to the corn mixture. Stir until combined. Pour into the casserole dish.

Toss remaining cracker crumbs with the remaining 2 tablespoons melted butter.

Sprinkle buttered crumbs over the top of the pudding.

Bake uncovered until golden brown and slightly firm to the touch, about 45 minutes.

Optional: Garnish with more snipped fresh chives.

Sheet Pan Fried Rice with Bacon and Broccoli

2 tablespoons rice bran oil (or other high-heat-friendly oil), divided
3 cups cooked, leftover rice (the more dried out, the better)
1/3 cup soy sauce, plus more for drizzling
2 tablespoons rice wine vinegar
1 medium yellow onion, peeled and finely diced (about 1 1/2 cups)
1 medium carrot, peeled and finely diced (about 1 1/2 cups)
1 1/2 cups chopped broccoli (in bite-sized florets)
1 cup green chopped cabbage (in roughly 2×1/2-inch strips)
1 1/2 cups finely chopped scallions (the green and light green parts), divided into 1 cup and 1/2 cup
1/2 cup frozen green peas
6 ounces thick-cut bacon, sliced into roughly 1×1/2-inch pieces
1 sunny-side-up fried egg with a runny yolk per person you’re serving (optional)
Chili sauce of your choice

Heat oven to 475°F.

Drizzle an 11×17-inch rimmed sheet pan with one tablespoon of oil and spread it around, to grease the pan.

Add the following to the pan: rice, the remaining tablespoon of oil, soy sauce, rice wine vinegar, onion, carrot, broccoli, cabbage, and 1 cup of the scallions. Use clean hands to mix and break up the rice clumps with your fingers. (You could do this with a fork instead, but you’d be more likely to spray rice all over your kitchen.) Spread into an even layer.

Bake for 20 to 25 minutes—until there are lotttts of crispy rice bits, and the carrots have just lost their bite—giving everything a gentle stir every so often to avoid letting the cabbage or the rice around the edges burn. Then, add the peas and bacon pieces, stir again, and bake for another 10 to 15 minutes, until the bacon is crisped up.

Remove from the oven. To serve, drizzle with more soy sauce to taste, and top with a fried egg (if using), plus some of the reserved scallions, and chili sauce of your choice.