Chanko Nabe Sumo Wrestler's Hot Pot Japanese cooking recipe
| Japanese
Ingredients 12 ounces deep fried tofu, see note 7 ounces bok choy, root part trimmed 1 large leek, trimmed 1 daikon radish, thickly peeled 1/2 Chinese cabbage, hakusai 1 piece dashi konbu, see note (4 X 1 1/2 X 4 inches) 12 ounces chicken, boned 12 shiitake mushrooms, stalks removed 10 1/4 o
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mango snacks
| General Recipes
Cooking receipe to make mango snacks under category General Recipes. You may find some video clips related to this receipe below.mango snacks
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mascarpone cream
| General Recipes
Cooking receipe to make mascarpone cream under category General Recipes. You may find some video clips related to this receipe below.mascarpone creamjamie olivernaked chef1 tablespoon vanilla sugar (qv vanilla sugar255g mascarpone cheeseSimply mix the sugar into the mascarpone.A naughty but nice cre
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poaching info
| General Recipes
Cooking receipe to make poaching info under category General Recipes. You may find some video clips related to this receipe below.poaching infoThis is a method of simmering food until it is partially cooked. It is then put into soup or combined with a sauce and the cooking process continued.[tubepre
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Type: Strawberry Rhubarb Coffee Cake Free Cooking Recipe – Breakfast
Amazing!
Ingredients / Directions
3 cup(s)s all-purpose flour
1 cup(s) granulated sugar
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup(s) butter or margarine
1 cup(s) buttermilk
2 eggs
slightly beaten
1 teaspoon vanilla extract
1 recipe Rhubarb Filling
3/4 cup(s) granulated sugar
1/2 cup(s) flour
1/4 cup(s) butter or margarine In mixing bowl
stir together the 3 cup(s)s flour
1 cup(s) sugar
baking soda
baking powder and salt; cut in butter or margarine to fine crumbs. Beat together buttermilk
eggs and vanilla extract; add to dry ingredients. Stir to moisten. Spread half batter in greased 13 x 9 x 2-inch baking pan. Spoon remaining batter in small mounds atop filling.
Combine remaining sugar and flour; cut in 1/4 cup(s) butter to fine crumbs. Sprinkle crumbs over batter in pan. Bake at 350 degrees F for 40 to 45 minutes. Makes 12 to 15 servings.
Rhubarb Filling
3 cup(s)s fresh or 13 ounces frozen unsweetened
rhubarb
cut into 1-inch pieces
2 tablespoons lemon juice
1 cup(s) granulated sugar
1 (16 ounce) package frozen sliced
sweetened
strawberries
thawed
1/3 cup(s) cornstarch
In saucepan
combine rhubarb and strawberries. Cook 5 minutes; add lemon juice. Combine sugar and cornstarch. Add to rhubarb mixture; cook and stir 4 to 5 minutes until thick. Cool.
