Chuuka Manjuu Japanese-Style Chinese Steamed Buns Japanese cooking recipe
| Japanese
Ingredients 6 cups all-purpose flour 2 (1/4 ounce) packages dry yeast 1/2 cup sugar 1/4 cup lukewarm water 1 cup boiling water 1 cup warm whole milk 2 tablespoons vegetable shortening or lard 1 teaspoon baking powder parchment paper 400 g chinese-style roast pork 1 cup finely chopped green
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Boston Chicken Macaroni & Cheese
| Copycat Complete
Cooking receipe to make Boston Chicken Macaroni & Cheese under category Copycat Complete. You may find some video clips related to this receipe below.3 Cups Dry spiral-shaped pasta, Cook al dente, drain2/3 Cup Milk (2% or regular)1 Pound Velveeta cheese, light orCubed small1/4 Teaspoon Dry mustard p
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Double Layer Chocolate Pie
| Pie s 4U
Cooking receipe to make Double Layer Chocolate Pie under category Pie s 4U. You may find some video clips related to this receipe below.Double Layer Chocolate Pie A lower fat chocolate cream pie from the best kept secret of the South - Tishomingo, Mississippi.
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lamb smothered in mustard
| General Recipes
Cooking receipe to make lamb smothered in mustard under category General Recipes. You may find some video clips related to this receipe below.lamb smothered in mustard1 leg of lamb1 jar of French mustard3 tsps of soy saucebit of dried gingerbit of thyme or rosemary1 clove of garlic2 tblsps olive oil
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Cooking receipe to make sultanas and raisins info under category General Recipes. You may find some video clips related to this receipe below.
sultanas and raisins info
Moist and plump sultanas and raisins seem to hold the very essence of sweetness. indian grapes come in an array of shapes and colours from apple green sunset orange through honey brown to rich purple black and are sun dried to prolong their shelflife. It has been said that the Maharajas of India would insist on having a variety of grapes at every meal their delicate beauty adding colour and style to the grandest table decor. Black raisins are especially valued in India their medicinal qualities have been appreciated for centuries and they are still a common home remedy for many ailments
how it grows
Grapes which are dried to form sultanas and raisins grow in the roof orchards of Karnataka and Maharashtra. The fruits hang in bunches from vines which have pretty star shaped leaves. They are picked when mature when their sugar content is highest and laid out to dry in the hazy winter sunshine. They are then sorted graded and racked for distribution.
appearance and taste
Sultanas are light in colour being green or brown raisins darker being brown or black. They range in size from 0.5cm to 2cm. Suttanas and raisins have a happy combination of sweetness perfume and moist flavour. Distinctly grape like in taste raisins are slightly richer and fruitier than sultanas.
buying and storing
Raisins and sultanas ar always sold whole but poor quality fruits are often mixed with the better ones so feel for those that are luscious evencoloured and relatively stalk free. Store them for about 3 months at room temperature.
medicinal and other uses
Black raisins are considered one of natures best laxatives and even the water in which they are boiled is said to be effective. They are mild enough to be fed to babies. A widely available indian tonic drakshasava which is the essence of raisins is prescribed for weakness and lethargy. The high sugar content and astringency of grapes is thought to keep the skin clear and smooth so raisins and sultanas are sometimes made into a paste with water and applied as a rejuvenating face pack.
culinary uses
Sultanas and raisins are added to rich meat curries and biryanis yoghurt based salads called raitas chutneys fruit salads and a score of traditional sweets like kheer. They can also be tasted in sweet pickles sweet or savoury stuffings fried snacks like Bombay mix and in dishes made of paneer or cottage cheese. If lightly fried they become rich and glossy but if added to cooking liquid they absorb it and become plump and chewy.
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