Welcome to Gaia! ::

I'm hungry >_<

I made some slapdash udon the other day out of a jar of instant dashi granules, a jar of powdered chicken bullion, one old scallion, an egg, a lone package of fresh udon I found in the fridge and some purloined frozen shrimp.

I didn't expect the soup to taste so authentic...but I guess we now know what goes into udon soup...^_^;;

I can only imagine the sodium and msg I just consumed from that dish though.

Creamy Cajun Shrimp Pasta (shortened version)
Source: allrecipes.com
Appliances Needed: Stove, skillet, pot, whisk

Taki's Level of Difficulty for the Average College Student: stressed

1 (8 ounce) package angel hair pasta
1/4 cup butter
1 pound shrimp, peeled and deveined
College Substitute: 2 cups cooked, frozen shrimp, thawed.
1 clove garlic, minced
1/4 cup all-purpose flour
2 tablespoons Cajun seasoning
Note: This is REALLY spicy. Tone it down to 1 tablespoon or 1 teaspoon for less kick
2 cups milk
1/4 teaspoon salt
1 tablespoon lemon juice

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

2. Melt butter in a large heavy skillet over medium heat. Saute shrimp for 1 minute on each side, if they're cooked, leave them out. Stir in garlic, and cook for 1 minute. Remove shrimp with a slotted spoon; set aside.

3. Stir in flour and Cajun seasoning. Cook, stirring for 5 minutes. Gradually whisk in milk, then cook until thickened. Remove from heat, and season with salt and lemon juice. Return shrimp to sauce, and spoon over cooked pasta.

You have something neat to do to that ramen?

I don't think we're just a ramen thread ^_^;

I have a modified version of a rib recipe to share. Since ribs take a while to cook, I'll suggest using flank steak. It cuts cooking time in half.

The sauce that goes over it is magnificent and it's made out of the condiments people keep in their fridge.

A recipe will be up tonight. O:

It's really easy, too! I got it from a magazine.