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Fried bread with mitzithra cheese Recipe
| Greek
Type: Fried bread with mitzithra cheese Free Cooking Recipe - Greek Amazing! Ingredients / Directions Directions: * 500 gr flour * 1 sachet dried yeast * 1 teaspoonn salt * olive oil * Warm water * 250 gr soft salted mitzithra cheese (resembles ricotta cheese) * F
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Stone Cocktail
| Drink Master
Cooking receipe to make Stone Cocktail under category Drink Master. You may find some video clips related to this receipe below. 1/2 oz Light Rum 1/2 oz Sweet Vermouth 1 oz Dry SherryStir with ice and strain into cocktail glass. [tubepress mode='tag', tagValue='
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Butterscotch Apple Dumplings Recipe
| Dessert
Type: Butterscotch Apple Dumplings Free Cooking Recipe - Dessert It's alright! Ingredients / Directions 1 1/2 cup(s)s flour2 teaspoons baking powder1/2 teaspoon salt1 1/2 tablespoons granulated sugar1/4 cup(s) shortening1/2 cup(s) milk2 medium applesparedcored and halved1/4 cup(s) gra
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Fruity Tuna Salad with Curry Recipe
| Salad
Type: Fruity Tuna Salad with Curry Free Cooking Recipe - Salad Amazing! Ingredients / Directions 2 (6 ounce) cans tunadrained1 cup(s) chopped dates1 1/2 cup(s)s chopped celery1 large apple peeledcored and diced1/2 cup(s) lemon flavored yogurt1 tbsp minced onion2 teaspoon lemon juice1
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Ingredients
12 small scallions, trimmed to 6-inch lengths
1 lb flank steak (roughly 6 to 7 inches square)
1/4 cup sake
1/4 cup mirin
3 tablespoons soy sauce
1 tablespoon sugar
1 tablespoon vegetable oil
Directions
1Prepare scallions: Blanch scallions in a pot ofboiling salted water 45 seconds, then transfer with a slotted spoon to a bowl of ice and cold water to stop cooking. Transfer scallions to paper towels to drain and pat dry.
2Prepare beef: Cut flank steak with the grain holding a large knife at a 30-degree angle to cutting board into 12 (1/8-inch-thick) slices (1 1/2 to 2 inches wide).
3Arrange slices 1 inch apart on a very lightly oiled sheet of parchment paper or plastic wrap, then cover with another very lightly oiled sheet of parchment or plastic wrap (oiled side down) and pound slices with flat side of meat pounder until about 1/16 inch thick.
4Assemble rolls: Arrange 3 beef slices side by side on a fresh sheet of plastic wrap, overlapping slices slightly to form a 6-inch square with short ends of slices nearest you.
5Sprinkle square lightly with a pinch of salt, then lay 3 scallions (with some white parts at both ends) across slices at end closest to you and tightly roll up meat around scallions to form a log, using plastic wrap as an aid.
6Tie log with kitchen string at ends and where meat slices overlap. Make 3 more negimaki rolls in same manner.
7Marinate rolls: Stir together sake, mirin, soy sauce, and sugar in a small bowl until sugar is dissolved.
8Put rolls in a small baking dish and pour marinade over them, turning to coat. Marinate, loosely covered with plastic wrap, turning occasionally, 15 minutes.
9Cook rolls: Heat a 10-inch heavy skillet over moderately high heat until hot, 1 to 2 minutes. While skillet is heating, lift rolls out of marinade, letting excess drip off, and pat dry. (Save marinade.)
10Add oil to skillet, swirling to coat bottom, then cook rolls, turning with tongs, until well browned on all sides, 4 to 5 minutes total for medium-rare. Transfer rolls to cutting board.
11Add marinade to skillet and boil until slightly syrupy, 1 to 2 minutes, then remove from heat.
12Cut off and discard strings, then cut each roll crosswise into 6 slices. Pour sauce into a shallow serving dish and arrange negimaki in sauce.
View related video clips
[tubepress mode=’tag’, tagValue=’Negimaki Japanese Beef and Scallion Rolls’]
