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Miso Glazed Fish Japanese cooking recipe
| Japanese
Ingredients 2-3 slices fish 1/4 cup miso 2 teaspoons sugar 1 tablespoon mirin 1 tablespoon sake 1 egg Directions 1Make the sauce using all the ingredients except fish in a large ceramic bowl big enough to hold the fish and the sauce. Mix well. 2Place the fish pieces and coat well. Marinate fo
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Asian Latkes with Nuts and Gingered Sour Cream Recipe
| Appetizers
Type: Asian Latkes with Nuts and Gingered Sour Cream Free Cooking Recipe - Appetizers Um! Yummy! Ingredients / Directions 2 1/4 lbs potatoes 1/4 cup(s) coarsely chopped cashews 1/4 cup(s) flour 2 tbsp wasabi powder 2 eggsbeaten Vegetable oil Gingered Sour Cream: 1/2 cup(s) sour cream
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Tea - Winter Tea
| Teas 2
Cooking receipe to make Tea - Winter Tea under category Teas 2. You may find some video clips related to this receipe below.Winter Tea Boneset Echinacea Peppermint Just use equal parts of each, or pre-made tea bags... 3 bags, one of boneset,1 of echinacea, and 1 of peppermint.Cindy tells us, "One [t
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Gyros Recipe
| Greek
Type: Gyros Free Cooking Recipe - Greek Simply good! Ingredients / Directions # 8 oz. (225g) lean minced lamb# half a teaspoon. dried oregano# half a teaspoon. ground cumin# 1 clove garliccrushed# 2 tbsps. lemon juice# half a small onionfinely chopped# Cucumber and Yogurt Sauce (see
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Type: Sweet Potato Puffs Free Cooking Recipe – Thanks Giving
Unbelievable!
Ingredients / Directions
4 large sweet potatoes
peeled and quartered
1/4 cup(s) unsalted butter or margarine
melted
1/2 teaspoon salt
2 tablespoons light brown sugar
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
2 egg yolks
slightly beaten
12 large marshmallows
2 cup(s)s corn flake crumbs
1/4 cup(s) unsalted butter or margarine
melted Place sweet potatoes in a heavy 5- to 6-quart saucepan; add enough water to cover. Bring to a boil over high heat. Reduce heat; simmer until potatoes are very tender
20 minutes. Immediately drain well; cool slightly.
Mash cooled potatoes. In a medium bowl
combined mashed sweet potatoes
1/4 cup(s) butter or margarine
salt
brown sugar
nutmeg
cinnamon and egg yolks. If mixture is too soft to shape
refrigerate until chilled. Flatten 1/3 cup(s) sweet potato mixture into a 3-inch circle; place a marshmallow in center. Gather sweet potato mixture around marshmallow to enclose
leaving a small hole at top. Set aside. Repeat with remaining sweet potato mixture and marshmallows.
In a medium bowl
combine corn flake crumbs with remaining 1/4 cup(s) butter or margarine. Roll puffs in buttered crumbs
turning to coat well. Place on a baking sheet; freeze until solid. If not baking immediately
place frozen puffs in a plastic freezer container; store up to 2 months.
To bake
preheat oven to 350 degrees F. Bake frozen puffs 20 minutes; serve hot.
Makes 12 puffs.
