UPDATE: NOW CLOSED! NO MORE SUBMISSIONS FOR OFFICIAL LIW RECIPE BOOK

Ok Ladies so here we go. We are going to create a cookbook for LIW Newlweds. Essentially it will be a complilation of all our favorite recipes, because we get so many posted that are really good but unless you notebook them it is hard to find them again.

So with Hayley’s help I volunteered to put all of the recipes into a book format on Blurb.com and when its all done in a month or two we can post the link and anyone can order. It will be a soft cover format and affordably priced-Blurb is great like that. So anyone can order directly from the website.

I am also going to to pen it up to others on LIW-if you have friends who are brides to be who have recipes, we can throw them in too. Its just a way to get some good stuff down so when we stand in the kitchen scratching our heads, smoke comes from our stove and not out through our ears

Please note do NOT respond to this thread with anything but recipes just to keep it simple. There is another thread where you can toss out ideas found here:

LIW Cookbook Chatter thread for Ideas

This is what we need from you if you want to put your recipes in the book:

1. The Recipe.
The format doesn’t really matter because I will reformat them into the simplest one so they all match in MS word. Within the recipe though, you MUST have the name of the recipe of course and if its an adaptation of some else’s recipe like Giada or Rachel Ray, PLEASE give them credit then add in its an adaptation from the original recipe. We don't want copyright issues.

2. A picture (if you have it) of the dish/meal you made
.I know most of us don’t photograph our food regularly lol , but I figure in two months or so is a good 'deadline' because then most of us will probably repeat a few recipes and you can snap pics then. The pic must be high res. I can size it later.

3. A picture of yourself (if you want to) to go by your recipe(s) in the book.
The pic must be high-res. I can size it later. Also please put your name; both your username on LIW and your real first name. We won't use last names to keep it simple.


Format should be if possible:

Title of recipe
Submitted by: *your name* (your LIW name)
Original recipe by: (if you got it from someone else)
Adapted by: (your name obviously)

INGREDIENTS:

DIRECTIONS:


Yeilds: (how many servings)

*Any special notes you want to add

-------------------
These are the submission categories:

* Please note: You can also submit “ethnic” recipes by category. TOOO many to list but if you want to list it as Italian, Russian, Puerto Rican, Thai, etc, just indicate it somewhere on the recipe so we can indicate it.

• Appetizers, dips, spreads
* Entrees
• Desserts
• Sides
• Poultry (chicken, turkey)
• Beef
• Pork
• Seafood
• Soups
• Sides
• Breakfast foods
• Seafood
• Sides
• Salads
• Dressings/sauces
• Drinks (mixed drinks, frozen drinks, hot drinks like coffee, tea, chocolate, etc)
• FAST weekday meals (stuff under an hour with prep and cooktime that uses minimal ingredients)

Obviously we need a lot of recipes so feel free to submit as many as you like! Also, if you submit an entree but you serve it with a particular side, please write down what it is because we’re going to do “matchups” like if you make chicken, try the green bean casserole on page 22 for an easy dinner.

We also need some FAST recipes so if you have any that are under an hour with minimal ingredients, submit those. We want to have a section that’s our own version fo 30 min meals ?
You can submit your recipes one of three ways: (If you are sending pics with the recipe, please use email because I need the high res pictures)

1- By FM
2- By Email to [email protected]
3- In this thread!

Thanks ladies!

Oppps posted my thoughts on the original thread

Yummy Pasta Carbonara Recipe By Jenn
Original recipe by Rachel Ray (the Only Carbonara Recipe you will ever need)


You Will Need

-1 lb. Barilla whole wheat penne

-1/4 cup Extra Virgin Olive Oil

-1/4 lb. Jenni-O Turkey bacon

1 tsp. crushed red pepper flakes

10 cloves garlic, chopped (I mash up my garlict-makes it more flavorful. but feel free to use less.)
1/2 cup white wine

1 large egg yolk

-1/4 cup heavy cream

1/2 cup grated Parmigiano-Reggiano, plus extra for garnish

Salt and pepper

A handful of parsley


What to Do
1. Cook pasta. Meanwhile, heat a large skillet over medium heat. Add Extra virgin olive oil and turkey bacon. Brown 2 minutes or until a little crispy and good smelling!. Add red pepper flakes and garlic; cook 2 minutes. Add wine and stir up pan drippings.

2. Beat egg yolk, then add 1/2 large ladleful of pasta cooking water. This tempers the egg so keeps it from turnign all scrambled when you put it into the pasta and bacon mis.

3. Drain pasta and add to skillet. Pour egg mixture on top. Toss rapidly to coat pasta without cooking the egg.

4. If using cream, this is a good point to toss it in. I usually just eyeball it-about 1/4 cup. Stir it all in and let it stand a min or two to heat up.

5. Remove pan from heat and add a big handful of cheese, salt and lots of pepper. Toss pasta until it soaks up egg mixture. Top with parsley and extra cheese.

Serves four.

Here's my submission for cheesecake! mmm cheesecake

Philly 3-Step Cheesecake


2 (8 ounce) packages Cream Cheese, softened
1/2 cup sugar
1/2 teaspoon vanilla
2 eggs
1 prepared graham cracker crumb crust (6 ounces or 9 inches)


Mix cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; mix until blended.

Pour into crust.

Bake at 350 F for 40 minutes or until center is almost set. Cool. Refrigerate 2 hours or overnight.

Makes 8 servings

credit where credit is due ~> This recipe created by Kraft Foods.

Warm Vegetable Salad, courtesy of Giada DiLaurentiis

2 whole red peppers
1 1/2 pound assorted red and white new potatoes
3/4 pounds green beans, trimmed and halved
1 bunch scallions, sliced
1/2 cup chopped fresh flat-leaf parsley
2 cloves garlic, minced
2 tablespoons chopped oregano leaves
1 lemon, zested and juiced
2 tablespoons white wine vinegar
1/2 cup extra-virgin olive oil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

Preheat the broiler. Place the red peppers on a foil lined baking sheet and place under the broiler. Turning every 2 to 3 minutes cook the peppers until the skin is blistered, about 8 to 9 minutes total. Place the blistered peppers in a plastic bag. Seal the bag and allow the peppers to sit for 10 minutes to allow the skin to separate and to let cool.
Meanwhile, bring a large pot of salted water to a boil over high heat. Add the potatoes and cook until tender, about 10 to 12 minutes. Remove the potatoes to a cutting board. Add the green beans to the pot. Cook the green beans until tender, about 3 minutes. Remove the green beans to a large bowl. Slice the potatoes in half while still warm and combine them with the green beans in the large bowl. Add the dressing at this point so the potatoes absorb the dressing. Add the scallions, parsley, and garlic
Remove the peppers from the plastic bag. Peel off the skin from the peppers. Slice the pepper flesh into wide strips and remove the seeds and veins. Place them in the bowl with the potatoes, and toss to combine.

Dressing :
In a small bowl combine the oregano, lemon juice and zest, and white wine vinegar. Whisk in the olive oil. Stir in the salt and pepper. Toss the warm vegetables with the herb vinaigrette. Serve immediately.

I sometimes add a pinch of sugar to the dressing if it is a bit tart, If I don't want to roast the peppers I just cut them into big chunks them and drop them into boiling water for 30 seconds to 'cook' them a little.

Served as a side to grilled skirt steak.

APPETIZER


Easy Cheesy Nacho Dip by AmyTee

~1 bar of cream cheese
~1 can of Hormel no bean chilli
~1 package of shredded Monterey
Jack cheese
~1 bag of Nacho Chips (we like Toastedos)

Directions:
Soften bar of cream cheese, then spread all over the bottom of a 9' x 9' sized brownie pan. Next cover the layer of cream cheese with the full can of Hormel no bean chilli. Next spread a generous amount of the cheese on top!!! Bake at 375 for about 10 minutes. Make sure the cheese is melted well. Remove and let cool for about 2 minutes and then serve with your choice of Nacho Chips.

It sounds messy and gross...but it's oohhhh so good!

Pork Chops with Golden Apple Sauce Recipe
(This is RR's recipe but I changed a few things)

*Makes 4 servings if you're serving each person one pork chop
*Takes about 30 min to make
*I didn't make this with any side dish b/c we had two pork chops each :)


Ingredients:
7 Golden Delicious apples, chopped

2 teaspoons lemon juice

2 ounces golden raisins, a handful

1-inch piece fresh ginger root

3 tablespoons light brown sugar

2 cups all natural apple juice, plus a splash for pan sauce

1/2 teaspoon ground cinnamon

1/4 teaspoon nutmeg, fresh or ground

2 tablespoons vegetable oil or olive oil, 2 turns of the pan

4 (1-inch) thick center cut boneless pork loin chops, 6 to 8 ounces each

Salt and pepper

2 tablespoons butter


What to do:
1) Combine first 8 ingredients in a medium pot placed over medium high heat and cook until a chunky sauce forms, 12 to 15 minutes, stirring occasionally. If sauce begins to spatter as it bubbles, reduce heat back a little, but it should be allowed to reduce and form quickly. Once apples are soft and sauce forms, remove it from the heat. Keep in mind that not all of the apples are going to fall apart and some will keep their texture. This is a good thing, don't mash them.

2) Heat a large nonstick skillet over medium high heat. Add oil to the pan. Season chops on 1 side with salt and pepper. Using a pair of tongs, add chops to hot skillet seasoned side down. Season the opposite side of the chops with salt and pepper. Brown and caramelize the chops 2 minutes on each side, then reduce heat to medium and cook another 5 to 6 minutes, turning occasionally, until juices run clear.

3) Remove chops from heat and let them rest a couple of minutes for juice to redistribute.

4) Deglaze the pan with a splash of apple juice and 2 tablespoons of butter. Pour pan sauce over chops. Remove ginger from the sauce and top chops with generous portions of warm golden apple sauce.

Dijon-Tarragon Cream Chicken

Prep Time: 15 Minutes
Cook Time: 30 Minutes Ready In: 45 Minutes
Yields: 4 servings

'Chicken breasts bathed in a delicate mustard tarragon sauce. A quick and simple recipe that you can serve on a weeknight but tastes like a French chef came to your house!'

INGREDIENTS:

1 tablespoon butter

-1 ½ tablespoon(s) olive oil

4-6 skinless, boneless chicken
breast halves (DH dices it up and we make enough for the next day)

salt and pepper to taste

½ cup flour

1 tsp oregano

½ teaspoon salt

½ teaspoon black pepper

1 1/2 cup heavy cream (use more or less depending on how much sauce you want)

1-2 tablespoon(s) Dijon mustard

2 teaspoons chopped fresh tarragon

½ package-1 package of fresh mushrooms

1 small onion or 2 shallots finely chopped

5-10 (depends on personal taste) mashed/minced garlic gloves

Dry white wine

DIRECTIONS:
1. Melt the butter and heat the oil in a skillet over medium-high heat. Put flour and spices and salt and pepper into a Ziploc bag. Drop chicken breasts into seasoned flour for a light coating. Brown on both sides. Reduce heat to medium, cover, and continue cooking 15 minutes, or until chicken juices run clear but DON’T overcook!. Set aside and keep warm. (I usually stick them in a fiestaware dish and stick it in the oven on the warm setting)

2. Sauté your mashed/minced cloves of garlic in some olive oil till it gets yummy smelling. Then add your chopped onion or shallots, and your mushrooms until the onion, are soft and the mushrooms are mostly cooked.

3. Deglaze the pan with a glug of white wine (eyeball it) before adding the cream.(Meaning scrape up all the yummy brown bits and cook the wine down a little bit.)

4. Stir cream into the pan, Mix in mustard and tarragon. Cook and stir 5 minutes, or until thickened. Return chicken to skillet to coat with sauce. Drizzle chicken with remaining sauce to serve

I have served this with mashed potatoes and asparagus.

OVEN ROASTED ASPARAGUS RECIPE:

INGREDIENTS
1 pound fresh asparagus spears, trimmed (Like 1 bundle)
1 tablespoon olive oil (I have the oil and vinegar bottles and just drizzle a few times over all the spears and eyeball it)
1tablespoon balsamic vinegar (I have the oil and vinegar bottles and just drizzle a few times over all the spears and eyeball it)
salt and pepper to taste
pecorino romano cheese (I use some stuff from Costco)

1. Preheat oven to 350 degrees.

2. Wahs, trim ends and arrange asparagus on aluminum foil on a baking sheet.

2. Drizzle oilive oil then balsamic vinegar all over asparagus. (use more depednign on taste)Sprinkle cheese on top -eyeball what you like.

3. Stick in the oven for15-20 minutes or until they start to get crispy brown on top.

DONE!

Delicious and even veggie haters like my dad and Bro scarf this down.

French Onion Soup Recipe
courtesy Paula Deen

*I served this to DH in those little white 7oz baking ramekins b/c I didn't have any ovenproof bowls and I think DH ate about 8-10 of those cups.

Ingredients:
8 onions, sliced
2 cloves garlic, minced
1/3 cup olive oil
2 tablespoons all-purpose flour
8 cups beef stock
1/4 cup dry white wine
1/2 teaspoon dried thyme
1 bay leaf
Salt and pepper
1 loaf French bread
2 cups grated Gruyere

What to do:
1) Saute onions and garlic in oil over low heat until tender and golden yellow.

2) Sprinkle flour over onions, cook a few minutes more, browning the flour well.

3) Add stock and wine and bring to a boil, add thyme and bay leaf. Reduce heat, cover, and simmer gently for 20 minutes or so. Add salt and pepper, to taste.

4) Meanwhile, slice French bread into 3/4-inch slices and butter both sides. Toast slices on griddle until golden brown.

5) Ladle soup into an ovenproof bowl/ramekin, add toasted bread and cover with cheese. Place ovenproof bowl/ramekin on a baking sheet lined with tin foil. Bake at 350 degrees F or 5 minutes under a hot broiler.

Enjoy!!!

VEGETABLES

my own recipes

ROASTED HERBED POTATOES

1 pound baby yukon or red skinned potatoes
2 sprigs fresh rosemary
2 sprigs fresh thyme
2 cloves garlic, chopped
sea salt
fresh pepper
1 tablespoon olive oil

Preheat oven to 400 degrees.
Parboil potatoes for 10 minutes, drain, then cut in half.
Place in an oven proof baking dish and toss with olive oil.
Take leaves off of rosemary and thyme stems.
Chop fresh herbs and garlic, and combine with salt and pepper.
Sprinkle mixture over potatoes and roast for 30 minutes.


ROASTED STRING BEANS

1 pound fresh string beans, ends trimmed
2 cloves garlic, slivered
1 tablespoon olive oil
sea salt
fresh pepper

Preheat oven to 400 degrees.
Bring a pot of water to a boil, and boil string beans for 3 minutes.
Drain, then place in an oven proof baking dish and toss with olive oil and garlic.
Season with salt and pepper to taste.
Roast for 20 to 30 minutes.

for variety, you can also add sliced plum tomato (drain first) and baby bella mushrooms

I serve both as a side to basic roast chicken.

Greek Style Chicken Pita

1 tablespoon of cumin
1 teaspoon of chili powder
1 teaspoon of salt
1 1/2 of chicken breast pounded thin and patted dry with paper towels
4 cloves of garlic thinly sliced
4 tablespoons of olive oil
zest of one lemon
juice of one lemon
1 teaspoon of black pepper
Half of a small red onion chooped
Half of a tomato chopped
1 small can of garbanzo beans drained and rinsed
some feta cheese crumbles
1/4 cup of chopped fresh parsley
Whole wheat pita bread
A few lettuce leaves to line pita bread


For optional but highly recommended Tzatziki Dressing:
a few tablespoons of plain yogurt
3 garlic cloves chopped
some chopped cucumber pieces
some lemon juice
some chopped parsley



In a plastic bag or bowl season the chicken with the cumin, chili powder, and salt. set aside
If time permits, feel free to throw it in the fridge for a 1/2 hr.

In a sauté pan heat one tablespoon of oil and add the thinly sliced garlic. Sauté for 2 mins till
soft and cooked. set aside cooked garlic in a separate small bowl.

Now add the seasoned chicken to the pan and cook till brown on both sides ( about 5-6 minutes each side) over medium/high heat.
Try not to overcrowd the pan or else the chicken will steam and not get a nice brown color.
Remove cooked chicken and slice it into 1 inch bite size strips and set aside in a bowl. Don't clean the pan because you will need those brown bits later.

To the garlic that has been cooked and set aside, add the zest of a lemon, juice of a lemon, pepper,
and stream in 3 tablespoons of oil and whisk will pouring. Blend well and mash some of the garlic to release the flavor.

Now pour the dressing over the chicken and add the red onion, tomato,garbanzo beans, feta, and the chopped parsley. mix well

At this time, brush your pita with oil and heat in the same skillet and remove when toasted.

Then as an added bonus, throw everything back into the pan where you previously sautéed the chicken and deglaze the pan! All those brown bits will come up and give your dish a nice brown color and add lots of flavor!
Just throw it in long enough to warm the food and give it color. ( 1 min)

Line the toasted pita with some lettuce and top with the chicken mixture! fold in half and in enjoy!

You can top the chicken pita with the a quick homemade tzatziki sauce :
in a small bowl add plain yogurt, chopped garlic, cucumber pieces, lemon juice,
and parsley,combine well! I added a teaspoon of garlic powder to give it more flavor.

By: Lisa 'Hunnybunny'
credit: This is partially my recipe and partially a recipe taken from Bush's Rockin Moroccan Garbanzo Pitas

** I hope to have a picture soon!**

Spanakopita Chicken Burgers
This is a RR recipe but I changed a few things.

Ingredients:
1 tablespoon extra-virgin olive oil , plus some for drizzling
1 tablespoon butter
2 garlic cloves , chopped
1/2 red onion , chopped
1 (10 ounce) box frozen spinach , defrosted
1 tablespoon fresh oregano (dried will work)
1/4 lb feta , crumbles
1 1/3 lbs ground chicken
1 tablespoon seasoning (recommended (Montreal Steak Seasoning by McCormick)

Directions:
1) Heat a large nonstick skillet over medium heat.
2) To one side, add a little extra-virgin olive oil and a tablespoon of butter.
3) When butter melts, add the chopped garlic and chopped red onion and cook 5 minutes. Transfer the onions and garlic to a bowl to cool.
4) Return pan to heat.
5) Squeeze all the water out of the thawed spinach.
6) Separate the spinach as you add it to the bowl with cool onions, garlic and season with 1 teaspoon of oregano.
7) Add in feta crumbles then chicken, grill seasoning and a drizzle of extra-virgin olive oil.
8) Mix and form into 4 patties, 1-inch thick.
9) Raise heat on pan to medium-high.
10) Add patties and cook 6 minutes on each side.


Tzaziki sauce (goes on burger)
A few pieces of seedless cucumber
4 cloves of garlic
a cup of plain yogurt
juice of one lemon
teaspoon of dried oregano

Directions-
Put all of this in a food processor and grind. It's soooooooooooo good!!! I added a lot of garlic b/c I love garlic but you can add less if you wish

ENJOY!!!!!

DRESSING

my own recipe (it' a basic one)

DIJON BALSAMIC VINAIGRETTE

1/4 cup olive oil
3 tablespoons balsamic vinegar
1 teaspoon dijon mustard
sea salt
fresh pepper
pinch sugar

Combine all ingredients in a small jar and shake until combined, or whisk together in a bowl.

Shrimp with Tomatoes and Feta Cheese

Prep Time: 15 Minutes
Cook Time: 15 Minutes Ready In: 45 Minutes
Yields: 4 servings

INGREDIENTS:
1 tablespoon chopped garlic
3 tablespoons olive oil
1 bunch green onions, chopped
2 jalapeno peppers, chopped
5 ripe tomatoes, chopped (or you can use canned diced tomatoes)
ground black pepper to taste
1/4 cup chopped fresh oregano 1/4 cup fresh parsley, chopped
1/2 cup crumbled feta cheese
2 pounds fresh shrimp, peeled
and deveined
1 tablespoon olive oil
salt and pepper to taste

DIRECTIONS:
1. In a large saucepan, saute the chopped garlic in the olive oil until golden. Add green onion and jalapeno peppers; saute about 3 minutes.

2. Mix in the chopped tomatoes and salt and pepper. Bring to a boil and stir in the parsley. Reduce heat.

3. In a medium saute pan, toss the shrimp with the olive oil. Cook over medium heat until shrimp become pink. Season with salt and pepper and mix in the tomato sauce.

4. To serve, crumble the feta cheese over the shrimp.

Bacon Shrimp Bok Choy Salad
(this can also be used as a side dish)

Prep Time: 5 Minutes
Cook Time: 10 Minutes
Ready In: 15 Minutes
Yields: 4 servings


INGREDIENTS:
4 slices Jennie O turkey bacon, chopped
2 pounds baby bok choy (or large bok choy chopped)
1 pound of deveined shrimp
1 teaspoon olive oil
1/2 small red onion, chopped
1 teaspoon red pepper flakes
1 teaspoon minced garlic
salt to taste
extra virgin olive oil

DIRECTIONS:
1. Cook shrimp in extra virgin olive oil till cooked halfway through. (should just be turning pink.) Remove to a plate for a few moments and set aside.

2. Fry bacon in a large skillet over medium heat until crispy. Remove bacon and drain the fat, reserving one tablespoon of the grease in the skillet. Add the olive oil, onion, red pepper flakes and garlic. Cook and stir over medium heat until the onions are starting to be tender. Toss in shrimp for remainder till cooked through.

3. Add the bok choy, and place a lid on the pan. Let cook for 3 to 5 minutes. Remove the lid; cook and stir until the bok choy is tender but still crunchy, about 2 minutes. Stir in the bacon, shrimp and season with salt. Serve piping hot!

Baby Back Ribs
Original recipe yield: 4 servings

INGREDIENTS
2 pounds pork baby back ribs
1 (18 ounce) bottle barbecue sauce (Jack Daniel's Spicy Original)


DIRECTIONS
1) Tear off 4 pieces of aluminum foil big enough to enclose each portion of ribs.
2) Spray each piece of foil with vegetable cooking spray.
3) Brush the ribs liberally with barbeque sauce and place each portion in its own piece of foil.
4) Wrap tightly and refrigerate for at least 8 hours, or overnight.

Preheat oven to 300 degrees F (150 degrees C).

Wrap the ribs tightly in the foil, put them on a cookie sheet and bake at 325 degrees F for 2 1/2 hours. Remove from foil and add more sauce, if desired.

HINT: I baked them at 325 for 2.5hrs and then I opened up the foil, put on some more sauce and put them in the broiler for about 5 min. They get a little more crispy on the top and incredibly tender on the inside. I kid you not - the meat falls off the bone. Sooooo tender!

Enjoy!!!

Grilled Split Kielbasa Reubens with Warm Mustard-Caraway Sauerkraut Recipe

Makes 4 servings.

Ingredients:
1 teaspoon caraway seeds
1 pound sack sauerkraut, drained
1 cup apple cider
1/4 cup spicy brown grainy mustard
2 sticks or 1 long folded link kielbasa or turkey kielbasa, 1 1/4 pounds
1/4 stick butter, softened
8 slices marble rye bread
8 slices Swiss cheese, deli sliced
1/2 cup sweet red pepper relish

Directions:
1) Preheat a griddle pan to medium-high.heat.
2) Heat a small skillet over medium heat. Toast the seeds a couple of minutes then stir in sauerkraut, cider, and mustard and simmer 10 minutes.
3) Cut kielbasa into 4 portions and split the sausage pieces in half across, opening them up. 4) Grill the sausages on the hot griddle until crispy on both sides, about 7 to 8 minutes total. Wipe some of the grease off the griddle and drop heat to low.
5) Lightly butter 1 side of each slice of bread. Build butter-side-out sandwiches of grilled kielbasa, sauerkraut, and 2 slices of cheese; spread the top of each sandwich with red pepper relish before setting in place.

Grill the sandwiches on the griddle until crispy. Cut and serve.

Spicy Shrimp and Bok Choy Noodle Bowl
RR recipe

4 servings
10 min to prepare
10 min to cook

3 tablespoons vegetable oil, 3 turns of the pan
2 teaspoons crushed red pepper flakes
4 cloves garlic, chopped
2 inches ginger root, peeled and cut into very thin matchsticks
1/2 pound shiitake mushroom caps, sliced, a couple of cups
1 medium bok choy, trimmed and cut into 3-inch pieces, then cut sticks lengthwise
Salt and pepper
1 quart chicken broth
1 cup seafood stock, available on soup aisle or, 1 cup clam juice *I use clam juice
1 1/2 pounds medium peeled and deveined shrimp
1/2 pound vermicelli (thin spaghetti)
4 scallions, cut into 3 inch pieces, then shredded lengthwise into thin sticks


Directions-
1) Heat a medium soup pot over medium-high heat. Add vegetable oil, 3 turns of the pan, crushed red pepper flakes, garlic, ginger, mushrooms, and bok choy, then season with salt and pepper. Add chicken broth and seafood stock or clam juice. Put a lid on the pot and bring soup to a boil.
2) Add shrimp and noodles and cook 3 minutes. 3) Add in scallions and cook 2 minutes, then turn off soup and let it sit 2 to 3 minutes more. Adjust salt and serve.