Best Ramen Noodle Coleslaw

 Salad:

• 2 (3 ounce) packages chicken-flavored ramen noodles, broken into pieces, seasoning packets reserved

• ½ cup raw sunflower seeds

• ½ cup slivered almonds

• 1 (16 ounce) package coleslaw mix

• 3 green onions, chopped

Dressing:

• ½ cup olive oil

• 3 tablespoons white vinegar

• 1 tablespoon white sugar

• ½ teaspoon ground black pepper

  
  

  The thing that set this recipe apart was toasting the crunchy ingredients first.

  Bake noodle mixture in the preheated oven until fragrant

   and toasted, 10 to 15 minutes. Set aside to cool to room temperature.

  
  
  
  

  
  

Buttermilk Bread

 

1 egg

1 cup buttermilk 

1/4 cup vegetable oil 

1/2 cup sugar 

1 tsp. salt

1/2 tsp baking soda 

1-1/2 tsp baking powder 

2 cups flour 

Preheat oven to 325°. Whisk together wet ingredients, then fold in dry ingredients until combined. Pour into a greased loaf pan and bake for 50-55 minutes or until golden brown and an internal temperature of 200°. 

Kind of sweet; like cornbread without the cornmeal. Would probably be good as a breakfast bread with some cinnamon mixed in.

Rice Consommé

1 cup uncooked long-grain white rice

3/4 cup water

1 (10.5-oz.) can beef consommé

1/2 cup (1 stick) unsalted butter, cut into thin slices

2 large oregano or thyme sprigs

Directions:

Preheat oven to 400°F. Combine rice, water, and consommé in an 11 x 7-inch baking dish. Scatter butter over the top, and tuck thyme sprigs into liquid.  Cover dish tightly with foil. Bake at 400°F until liquid is absorbed and rice is tender, 50 to 55 minutes.