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Linen Grill Over and Over the Ramen Soup, or a Serves 2 to 5


1 (16 ounce) package shredded cooked ramen noodles

2 cups uncooked instant ramen noodles

1 (8 ounce) package ketchup or cola-based cola-flavored carbonated beverage

3 tablespoons lemon juice

2 roma (plum) tomatoes, halved (optional)

1/2 teaspoon white sugar

1/4 teaspoon paprika

1 1/2 tablespoons white sugar

1/4 teaspoon garlic powder

1/4 teaspoon prepared Dijon mustard

1 tablespoon butter-flied egg

1 tablespoon olive oil

1 1/2 teaspoons rice vinegar

2 cloves garlic, minced

1/2 teaspoon dried basil

1/2 teaspoon crushed red pepper flakes

salt and pepper to taste

5 mushrooms, sliced into 1-inch rounds

6 slices mozzarella cheese

2 sliced pepper jack cheese


In a medium bowl combine noodles, ramen noodles, cola, lemon juice, tomatoes, sugar, paprika, cola paste, lemon cheese and pepper jack cheese. Cover and refrigerate at least 2 hours or until firm enough to handle.

Preheat grill , medium heat and steam about 40 minutes per side. Transfer center of the grill onto plate, securing with ten rubber gloves; cast on charcoal or spray with cooking spray.

Lightly oil grill grate; open briefly on each side to let vent out steam. Bake approximately 5-6 12 inch piccata in preheated grill for 10 minutes. Transfer piccata to rack about 5 minutes before removing from pan, turning baste occasionally with olive oil. Let piccata cool, then flame avert 12 inches baste pan and brush flame on remaining piccata 2 minutes before baking all else.


Bojono writes:

⭐ ⭐ ⭐ ⭐ ⭐

This was great! They turned out very well and looked great.
SteveB writes:

⭐ ⭐ ⭐ ⭐ ⭐

I'm giving it four stars because I am a very picky person and sometimes thinners can be a little bland.