Grilled Chicken With Green Chile Sauce
| Everyday Recipes
Cooking receipe to make Grilled Chicken With Green Chile Sauce under category Everyday Recipes. You may find some video clips related to this receipe below.Grilled Chicken With Green Chile SauceMarinate meats to make them tender without adding a lot offat.4 skinless, boneless chicken breasts1/4 cup
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Peachy Amaretto
| Drink Master
Cooking receipe to make Peachy Amaretto under category Drink Master. You may find some video clips related to this receipe below. 1 cup Vanilla Ice Cream 1 cup Peaches 1 cup AmarettoBlend ingredients until smooth. Serve in parfait glasses. Makes 3-4 servings.
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Robert E. Lee Cooler
| Drink Master
Cooking receipe to make Robert E. Lee Cooler under category Drink Master. You may find some video clips related to this receipe below. Juice of 1/2 Lime 1/2 tsp Powdered Sugar 2 oz Club Soda 1/4 tsp Anisette 2 oz Gin Ginger AlePut first
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Rye Muffins
| Christmas Recipes
Cooking receipe to make Rye Muffins under category Christmas Recipes. You may find some video clips related to this receipe below.1 2/3 cups all-purpose flour3/4 cup rye flour1/3 cup packed brown sugar1 tablespoon baking powder2 teaspoons caraway seed1 1/4 teaspoons salt2 beaten eggs1 cup milk1/3 cu
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Ingredients
For the rice
1 cup cooked sushi rice (I recommend Minado’s Perfect Sushi Rice)
For the filling
1/2 avocado, sliced thinly
1/4 cup salted peanuts
2 sheets nori
Directions
1Bash the peanuts in a pestle and mortar or bash in a bag with a rolling pin until they are of medium size pieces.
2If you have a sushi rolling mat lay it on the table, otherwise lay a clean tea towel down and cover it with cling film.
3Lay a sheet of nori on top shiny side down, if it is untoasted you may wish to briefly pass it through a flame. And place a layer of sushi rice on top. For thin sushi layer about 1/8 inch thick and for fat rolls layer about 1/4 – 1/2 think. Leaving a gap of around 1 inch at each side.
4Place a line of the avocado slices 1 inch from the edge of the rice. lay the crushed peanuts on top.
5Starting at the edge roll up like a swiss roll keep the rolling a tight as possible using the sushi mat/towel to aid the process. When you reach the end moisten the remaining edge with water and stick down. Roll up in the towel and allow to sit while you make the rest.
6Using a wet, sharp knife slice into 1/2 inch thick slices. Remove the ends and eat. Place the rest on a platter and serve.
View related video clips
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