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Jellied Worms Recipe
| Halloween
Type: Jellied Worms Free Cooking Recipe - Halloween Yes! Ingredients / Directions 6 tablespoons granulated sugar2/3 cup(s) cranberry juice cocktail4 tablespoons light corn syrup4 envelopes (4 tablespoons) unflavored gelatineRed food coloringConfectioners'' sugar Place sugarjuice and c
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cinnamon info
| General Recipes
Cooking receipe to make cinnamon info under category General Recipes. You may find some video clips related to this receipe below.cinnamon infodalchiniAlthough cinnamon is native to Sri Lanka and is mentioned in the records of that country dating back to the 13th century the oldest description avail
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Jack-O-Lantern Cookies Recipe
| Halloween
Type: Jack-O-Lantern Cookies Free Cooking Recipe - Halloween Not bad! Ingredients / Directions Directions: * 9 oz Chocolate wafer cookies * 1/2 c Peanut butter; smooth * 24 oz Vanilla flavor almond bark * Orange paste food coloring * Black licorice candy # Spread a sma
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Shoyu Ramen Japanese cooking recipe
| Japanese
Ingredients 2 (8 ounce) packages fresh Chinese noodles 1 finely chopped garlic clove 1 teaspoon finely chopped fresh ginger 1 teaspoon sesame oil 2 cups chicken soup base 1 cup kombu dashi stock 1 tablespoon sake 1 teaspoon salt 1 teaspoon sugar 3 tablespoons soy sauce 1/2 cup raw spinach
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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 ounces tofu, block drained cubed
Fish balls
12 ounces sardines, cleaned filleted
1 inch gingerroot, chopped
1 extra large egg
1 1/2 tablespoons miso
20 chives, rough chopped
2 tablespoons all-purpose flour
Soup stock
2 1/2 cups sake
2 1/2 cups water
4 tablespoons shoyu
Citrus Pepper
1 lime, rind of, grated
10-12 white peppercorns
Directions
1Notes: The Chinese cabbage used is called hakusai. The deep fried tofu used is called abura-age. It is thin sliced deep fried tofu. Also the zaar computer won’t let me add Chrysanthemum leaves called shungiku which is a garnish. The Dashi-Konbu should be 4 X 1 1/2 X 4 inches.
2Fish Balls: Put all ingredients in food processor and pulse to rough texture not fine. put in container and cover with plastic wrap and set aside.
3Blanch the abura-age in rapidly boiling water for 30 seconds. Drain under cold running water and squeeze water out by hand. Cut in half lenghtways, then quarter crossways to make 8 rectangles. Cut each in half diagonally to make two rectangles. You should end up with 32.
4Cut the bok choy into 2 1/2 inch lengths. Cut leeks diagonally in 1 inch thick oval shapes. Cut Daikon in 1/4 inch rounds. Cut hakusai in strips crosswise. Keep the stocks and leaves separate.
5Grind citrus pepper. set aside.
6Lay dashi-konbu on bottom of pan. Pour in soup stock ingredients to fill half of pan. bring to boil on high heat.
7Cook fish balls: reduce heat to medium. Using a spoon scoop up the balls and shape into a ball using a metal spatula or a palette knife. Drop into boiling stock. Repeat until you finish fish paste. Skim surface frequently. Cook for 3 minutes.
8Carefully add chicken pieces which have been cut into large bite size pieces, the stalks of the hakusai, shiitake, leek then tofu and abura-age. Simmer about 12 minutes or until chicken is done. Add soft parts of hakusai and the shungiku [Chrysanthemum leaves] and wait for 3 minutes. Remove from heat.
9Put pan on portable cooker on table and set at lowest heat [use a crock pot] Serve small amounts of ingredients in individual bowls.
10Sprinkle with citrus pepper.
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