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SAUCES FOR MEATS AND VEGETABLES SEASONINGS
| Everyday Recipes
Cooking receipe to make SAUCES FOR MEATS AND VEGETABLES SEASONINGS under category Everyday Recipes. You may find some video clips related to this receipe below.SAUCES FOR MEATS AND VEGETABLES SEASONINGSBarbecue Basil, Bay Leaves, Chervil, Garlic, Onions, Oregano, Parsley, RosemaryBearnaise Chervil,
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Banana Cream Pie I Recipe
| Pies And Pastries
Type: Banana Cream Pie I Free Cooking Recipe - Pies And Pastries Not bad! Ingredients / Directions 1 (9-inch) pie shell or No-Fuss Homemade Pastry3/4 cup(s) granulated sugar1/3 cup(s) cornstarch2 1/2 cup(s)s milk5 egg yolks1 tablespoon unsalted butter1 tablespoon vanilla extract3 larg
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Reese''s Mousse Pie Recipe
| Pies And Pastries
Type: Reese''s Mousse Pie Free Cooking Recipe - Pies And Pastries Um! Yummy! Ingredients / Directions 1 (9-inch) pie crustbaked and cooled1 2/3 cup(s)s (10 ounce package) Reese''s Peanut Butter Chipsdivided3 ounces cream cheesesoftened1/4 cup(s) confectioners'' sugar1/3 cup(s) plus 2
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rum butter
| Aga Recipes
Cooking receipe to make rum butter under category Aga Recipes. You may find some video clips related to this receipe below.rum butter100g unsalted butter 100gg soft brown sugar 4 tbsp rumCream together the butter and sugar until pale in colour and fluffy in texture. Beat in the rum. Chill before ser
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Ingredients
30 ounces waterpacked tofu
2 tablespoons grated carrots
2 tablespoons onions or scallions or leeks or gingerroot, diced
2 tablespoons diced mushrooms
2 tablespoons green peas, see note
2 tablespoons sunflower seeds or peanuts or chopped nuts
2 tablespoons roasted sesame seeds or poppy seeds, see note
2 tablespoons raisins
3/4 teaspoon salt
oil
Directions
1Use the peas with Ganmo balls. Sesame and poppy seed may be ground or whole.
2You squeeze this tofu as well as pressing. First press the tofu. Then place at center of large dry dishtowel and gather to form sack. Twist closed and squeeze tofu firmly. Knead it 2 to 3 minutes to expel as much water as possible. Squeeze lightly enough so that no tofu penetrates the sacke. Empty into bowl. This results in a mashed tofu that is slighly cohesive and resembles cottage cheese.
3Combine first 8 ingredients in shallow bowl. Mix well. Knead for 3 minutes. Add salt and knead for 3 more minutes. Dough should be smooth and hold together.
4Fill wok with 2 to 2 1/2 inches oil and heat to 300F Moisten palms owth oil and shape dough into 8 patties about 3 X 3 1/2 or 12 balls 1 1/2 inch.
5Deep fry for 4 to 6 minutes or until they float high in oil. Turn over and deep fry patties a bit more until they are crisp and golden brown. Drain on rack or paper towels. Sprinkle with shoyu if desired.
6Refrigerate in airtight container. Will keep 1 week. Frozen keeps indefinitely.
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