Questions About Recipes For Juicing Machines

Paul asks…

naruto’s ramen recipe? really i need help bad…?

ok i asked this once before and well it sucked ok so any naruto fans out there who now any ramen recipes all i got was off of
Ramen from Scratch by Andrew Lynch

2 cups flour
4 eggs
1 T. water
Oil for frying

Preparation In a large bowl, combine flour and salt. Make a well in the center and add the eggs and water. Combine until it comes together to form a nice pasta dough. Let rest 30 minutes, then roll through pasta machine with an angel hair attachment. Twirl your desired amount in a nest. Let your nests dry for a couple of hours, then deep fry for 3 minutes on each side. Let cool. Boil in salted water until tender. (Since this is fresh ramen without any perservaties, store in the fridge for up to a week, or freeze for 3 months)

Ramen Salad Royale by Caroline Godin
Ingredients 2 packages Chicken Vegetable Flavor Top Ramen
2 cups red or green cabbage, shredded
1 cup carrots, shredded
4 green onions, chopped
2 Tbsp. sesame seeds
1/2 cup mandarin orange slices (canned)
2 Tbsp. unsalted sunflower seeds, shelled
1/3 cup sugar
1/3 cup light vegetable oil
1/2 tsp. mustard powder Salt and pepper to taste Juice from
1 fresh lime
1 Top Ramen seasoning packet
1/2 cup almonds or pine nuts, slivered
1/2 cup provolone cheese, grated


Cook Top Ramen noodles according to package, but do not add seasoning packet. Drain noodles. Place noodles in large salad bowl. Add cabbage, onions, sesame seeds, orange slices and sunflower seeds and toss. In a mixing cup add sugar, oil, mustard powder, salt, pepper, lime juice and one Top Ramen seasoning packet. Mix well and add to noodle mixture. Just before serving, sprinkle with nuts and cheese. It’s a royal taste treat.

Suicide Ramen by Bob Brune and Tom Kuczwara
Ingredients 2 Ramen Bricks (any flavor, preferably oriental)
10 Packets Taco bell Fire sauce
1 Bottle Tabasco
1 Finely chopped Habanero Pepper
Your favorite type of Cheese, grated

Preparation Start Ramen as usual. If using filter, put pepper in filter and paperclip (yes, it works if you don’t leave it on too long) the filter to the side of the pot. As ramen cooks, add Fire sauce and tobasco. Do not overcook. When finished, put noodles in bowl, add grated cheese, stir, eat, enjoy.

Ramen Spagetti by Neil Primmer
Ingredients Your desired no. of Ramen Bricks
Spagetti sauce

Preparation If you are tired of normal flavored Ramen, try Ramen spaghetti. Simply cook the Ramen as normal, but don’t add the flavor packets. Drain the water and add spaghetti sauce. Then heat the mixture in the microwave for about a minute. This will taste almost as good as normal spaghetti, but is a lot cheaper and easier to make.

Salmon Ramen with Fresh Vegetables by Shirley Smith

2 Ramen bricks
1 Tbsp. butter
1 onion, finely chopped
1-1/2 cups milk
4 oz. cream cheese, cubed
1 cup carrots, julienned
1 cup zucchini, julienned
2 cans (6.5 oz each) salmon, drained and broken into chunks


Heat butter in skillet and add the chopped onion. Sauté onion 2 minutes. Add milk, cream cheese and 1 flavor packet. Cook and stir until mixture is smooth. DO NOT BOIL. Add carrots, zucchini and salmon and simmer for 5 minutes. At the same time, cook the noodles with the seasoning from the remaining flavor packet for 3 minutes. Drain liquid. Add the ramen noodles to the salmon and vegetable mixture. Toss gently and serve immediately. Now that’s a winning taste!

ok so thats not what im looking for i know the ramen he eats haas fish cake but im not 100% what else it has in it can someone plz help me

Scott answers:

I don’t think that you’re being clear on what you want. Instead of printing a ton of recipes, why don’t you be very specific of what it is you’re looking for. I’m sure there are a lot of people who can help, but I, myself, was totally confused. Just a thought.

Lisa asks…

Emeril’s homemade mayonnaise recipe?

I tried to make it but it came out thin and nasty. I did use a blender and not a Cuisinart style food processor, but otherwise followed the recipe to a t. Any other ideas about what went wrong?

1 large egg
1 tablespoon Dijon mustard
2 tablespoons fresh lemon juice
2 cups olive oil
Salt and freshly ground pepper to taste
In a food processor or blender, blend the egg, mustard, and lemon juice together for 20 seconds. With the machine running, slowly pour in the oil in the feed tube. The mixture will thicken. Season with the salt and pepper and pulse once or twice to blend.

Scott answers:

There is a trick to making it. I would change the recipe to to two egg yolks (no whites) and only use 1 1/2 cup of oil.
The trick is to emulsify the egg yolk and mustard with the oil. After you mix the egg yolk and mustard (leave the lemon juice out till the end) put the blender on high pour in very little oil and blend until you can’t see it any more, the mixture be one color, with no visible oil. Now you add a little more and repeat. You can add more and more oil each addition, but start very slowly. When it’s done add the salt pepper and lemon juice and pulse it in. The trick is all in getting the emulsification started slowly in the beginning.

Try it again, you will love homemade mayo, and then you can add more mustard and some honey and get honey mustard dressing, or make dill mayo for dipping vegies in. Lots of great recipes can come from homemade mayo.

William asks…

Alcoholic Drinks Q&A. I have had some bad luck with Margaritas. With consistency not flavor. How to make one?

Every time i make a margarita batch i can never get the consistency right. I have a good blender for making drinks with a dispensing valve. I know its to thick when it can’t run through the valve, but people have complained its too runny. I’ve gone to bars and 99% of the time its the same consistency that i get from the machine. How is it supposed to be? Also for my birthday i will have vodka(popov and smirnoff), jagermeifter, malibu rum and some canadian whiskey i’ve yet to decide on. I have been looking online for simple shooter cocktail recipes online, but haven’t found any. Most involve many other drinks. All i have to work with is some drink mixers i won from bevmo. and some fruits i got from a nearby farm. and go as follows: Sour apple mix, sweet n sour, strawberry margarita mix, pineapple juice, triple sec, strawberries, cherries, lemons, limes. A few recipes would be appreciated. what ever help i can get i will take. But the margarita thing i would love answer on that please.

Scott answers:

(Jägemeister is spelled with an ‘s’, not an ‘f’ as the bottle appears.)

Barbara is correct… Don’t use the valve to pour your ‘ritas.
I had to make practically hundreds of them and I got the consistency perfect. You want two parts crushed ice. If you don’t have an ice crusher, that’s OK. Fill ice cube trays with scalding hot water and when you twist them out, they will come out in broken pieces instead of whole cubes if you were to use cold water. Then you want one part of liquids. I had my blender marked off because I had to make so many. So for one drink I would fill 16oz. Of ice, 2oz. Of booze (tequila & either triple sec, cointreau, simple syrup or grand marnier) and 6oz. Of strawberry purée. Now here is the downside to frozen ‘ritas, you have to use cheap tequila (either Tortilla, Montezuma or José Cuervo.) Tequila that is NOT 100% blue agavé has a binding agent that allows it to have a slushy consistency through the entire drink. Whereas using a tequila that’s 100% blue agavé will separate pretty much as soon as you pour it out of the blender. You will want to salt the rim of your glasses to mask the awful flavor of the low end tequila.

As far as the simple shots you can make, here ya go:

Surfer on Acid:
½oz. Jägermeister
½oz. Malibu Rum
½oz. Pineapple Juice

½oz. Vodka
½oz. Triple Sec
½oz. Lime Juice

½oz. Vodka
½oz. Triple Sec
½oz. Sour Mix

Lemon Drop
1½oz. Chilled vodka
lemon slice dipped in sugar (I’m guessing you have sugar on hand)

I would recommend infusing some of your vodka (also, like one poster said, you really should step up your vodka game. If you’re low on money and are looking for quality, go for Skyy.)
Just cut up some fruits and let them sit in the bottles of vodka for a day. You can do one fruit, combine fruits or do fruit & herbs.
I’ve done combos like:
Lime Ginger Vodka
Strawberry Lavender Vodka
Blueberry Mint Gin
Pineapple Cilantro Tequila
Your only limit is your imagination. I’ve even seen candies like starbursts used to infuse liquors.
You can then chill then for a subtle fruity shot or substitute them in cocktails.

If you have time, you can also make your own Limoncello. You have the ingredients, just google the recipe.

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