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
Okonomiyaki Japanese Pizza Japanese cooking recipe
| Japanese
Ingredients 1/2 cup flour 1/2 cup water 4 tablespoons mashed potatoes 2 cups shredded cabbage 6 mushrooms (optional) 3 tablespoons oil 1 (155 g) package vegetarian ham (optional) 4 tablespoons mayonnaise 4 tablespoons barbecue sauce Directions 1Mix together Flour, Water, and Mashed Potatoes
[ read more ]
Verde Valley Fajitas Recipe
| Barbecue
Type: Verde Valley Fajitas Free Cooking Recipe - Barbecue This is a good one! Ingredients / Directions 1 (1 1/2- to 2-pound) skirt steak or lean flank steakor 6 chicken breast halvesboned and skinnedMarinade1/4 cup(s) vegetable oil2 tablespoons lemon juice2 tablespoons soy sauce
[ read more ]
Maple Glazed Sweet Potatoes Recipe
| Vegeterian
Type: Maple Glazed Sweet Potatoes Free Cooking Recipe - Vegeterian Outstanding! Ingredients / Directions 2 1/2 sweet potatoes 3 tablespoons butter 1/4 cup(s) maple syrup 2 tablespoons brown sugar 2 tablespoons flaked coconut (optional) 1/3 cup(s) chopped pecans Place sweet potatoes in
[ read more ]
roast artichokes with lemon
| General Recipes
Cooking receipe to make roast artichokes with lemon under category General Recipes. You may find some video clips related to this receipe below.roast artichokes with lemon 450g jerusalem artichokesolive oil 2 lemons bay leaves sprigs of thyme 50g butterCook the tubers until they are not only tender
[ read more ]
Ingredients
Tempura Batter
2 large eggs
2 cups rice flour
1 cup ice water
Mixed Vegetable Tempura
1/2 head broccoli, broken into florets, blanched
1/2 small head cauliflower, broken into florets, blanched
1 onion, sliced in rings
1-2 zucchini, sliced
1-2 carrots, grated
1/2 cup rice flour
Onion Tempura
2 lbs onions, sliced into rings
1/2 cup flour
Cauliflower Tempura
1 large head cauliflower, broken into florets, blanched
1/2 cup flour
Directions
1Decide which kind of Tempura you are going to do and then prepare vegetables for frying.
2In a large mixing bowl, break the eggs into 1 cup ice water. Whisk quickly but not thoroughly. Add the rice flour all at once; mix until the batter is loosely combined. (If overmixed, the batter will be too heavy when deep-fried.).
3Heat 4 Cups of peanut oil on high in a wok or deep-fryer until almost smoking. Make the tempura in small batches.
4Toss the vegetables in a bowl with the additional flour. Dip vegetable in batter and deep-fry.
5NOTE – If the carrots are grated, take them up in clumps and dip them in the flour. You will then dip them in the batter to deep-fry them in clumps.
6Drain briefly on rack or paper towels, then serve immediately with warmed tempura dipping sauce mixed with grated ginger, served in individual bowls. (Tempura does not fry to a ‘golden brown’. It will be almost a pasty white when done.).
View related video clips
[tubepress mode=’tag’, tagValue=’Benihana Vegetable Tempura’]
