Warning: count(): Parameter must be an array or an object that implements Countable in /srv/users/serverpilot/apps/cookingrecipedb/public/wp-content/plugins/wordpress-plugin-random-post-slider/wordpress-plugin-random-post-slider.php on line 463
OUTBACK STEAKHOUSE COCONUT SHRIMP
| Copycat Complete
Cooking receipe to make OUTBACK STEAKHOUSE COCONUT SHRIMP under category Copycat Complete. You may find some video clips related to this receipe below.Recipe By : Famous RecipesServing Size : 0 Preparation Time :0:00Categories : Amount Measure Ingredient -- Preparation Method----
[ read more ]
Red Carpet Cocktail Sauce Recipe
| Fish And Seafoods
Type: Red Carpet Cocktail Sauce Free Cooking Recipe - Fish And Seafoods No other! Ingredients / Directions Serve with oystersshrimp or any seafood.3/4 cup(s) catsup1/4 cup(s) chili sauce2 tablespoons fresh lemon juice2 to 6 tablespoons horseradish1 tablespoon Worcestershire sauce2 to
[ read more ]
Chicken with Mushrooms and Red Wine Recipe
| Salad
Type: Chicken with Mushrooms and Red Wine Free Cooking Recipe - Salad Yes! Ingredients / Directions 3 lb chicken1 1/2 lb fresh mushrooms5 ounces tomato paste1 tbsp crushed garlic1 large onion finely chopped3 tbsp vegetable oilSalt and pepper to taste2 tbsp chopped parsley1/2 cup(s) dr
[ read more ]
spanakopitta
| General Recipes
Cooking receipe to make spanakopitta under category General Recipes. You may find some video clips related to this receipe below.spanakopitta150g cooked spinach freshly grated nutmeg 200g fete cheese 3 tbsps yoghurt 2 sheets of filo pastry 50g butter meltedIf you are using fresh spinach wash thoroug
[ read more ]
Type: Gyoza – Japanese style dumplins Free Cooking Recipe – Japanese Foods
the best!
Ingredients / Directions
Dough:
170 mL water
200 g strong flour
Filling:
200 g ground pork
Cabbage
Nira*: can be substituted by leek or green onion
Leek or Green onion
Garlic
Ginger
Sake*
Soya sauce
salt
and pepper
Sesame oil
Dipping Sauce:
Soya sauce
Vinegar
Directions:
Mix the water and the flour to a dough that should not be sticky but as soft as an ear lobe.
Put a wet towel over the dough
and let it stand for several minutes.
Separate the dough in 30 pieces
and form each of them to very thin discs with a diameter of about 10 cm. the middle of each disc should be a little bit thicker than the edge.
Filling:
Cut some green
outer cabbage leaves
some green onion (or leek)
nira
ginger
and garlic in very small pieces. the amount of these ingredients should equal the amount of meat. Do it as you like.
Put some salt on the cabbage
and let it stand for five minutes. then press the water out of the cabbage pieces.
Mix the cabbage
green onion (or leek)
nira
ginger
garlic
and the ground pork all together
and add some salt
pepper
soya sauce
sake
and sesame oil. Mix it all very well.
Making and frying the Gyoza:
Put some of the filling onto a piece of dough. Remember that the filling should suffice for 30 gyoza pieces.
Moisten the edge of the dough with water. Moisten only a semicircle
not all the way around.
Close the gyoza. While closing it
fold the edge about 6 times as shown on the image.
Put the gyoza on the table as shown in the image.
Fry the Gyoza in a little bit of hot oil until the bottom is brownish
then add water so that the gyoza are in the water with about half of their hight.
Keep the high heat and wait until all the water has vaporized. then remove the gyoza from the heat.
Dipping sauce: Mix the same amounts of soya sauce and vinegar together.
