Mustard Glazed Brisket Recipe
| Meats
Type: Mustard Glazed Brisket Free Cooking Recipe - Meats Not bad! Ingredients / Directions Serves 6.1 (3 to 4 pound) boneless beef brisket2 cloves garlicpeeled1 large onionsliced2 stalks celery8 black peppercorns4 whole allspice1 bay leaf3/4 cup(s) brown sugar3 tablespoons prepared mu
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walnut cookies
| General Recipes
Cooking receipe to make walnut cookies under category General Recipes. You may find some video clips related to this receipe below.walnut cookiesakhrot ka meethaindian500g digestive biscuits crushed 220g butter softened 150g sugar 300g walnuts coarsely crushed 4 tablespoons raisins 1 teaspoon cardam
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Sole With Tartar Sauce Recipe
| Fish And Seafoods
Type: Sole With Tartar Sauce Free Cooking Recipe - Fish And Seafoods Just do it! Ingredients / Directions 1 lb Sole Filletscut to serve1/2 teaspoon slat1 ds pepper1 tbsp lemon juice1 teaspoon onionfinely choppedTartar Sauce:1 cup(s) mayonnaise or salad dressing2 tbsp dill picklefinely
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oven baked jerusalem artichokes
| General Recipes
Cooking receipe to make oven baked jerusalem artichokes under category General Recipes. You may find some video clips related to this receipe below.oven baked jerusalem artichokesOvenbake Jerusalem artichokes split open and dollop with creme fraiche and a spoonful of smoky Avruaa caviar (herring roe
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Ingredients
3/4 cup short-grain rice, uncooked, matured (look for rice specifically for sushi, or I use Jasmine rice often)
1 cup water
1 piece dried kelp, 2 inch strip, wiped clean (optional)
1 1/2 tablespoons rice wine vinegar
1 tablespoon powdered sugar
1/2 teaspoon salt
Directions
1Start by washing the rice. To do this, put rice in water and work with hands or stir until water becomes milky in color. Drain water and add more. Do this four to five times. Drain water from rice.
2In a pan with a tight fitting lid, add the rice, water, and kelp. bring to a boil over medium heat, removing the kelp just before the boiling point. Cover the pan and simmer for about 10 minutes or until all the water is absorbed. It is very important to not lift the lid at any time while the rice is cooking.
3Turn off the heat, remove lid, and cover the pan with a dish towel. Leace to cool for 10 minutes.
4Meanwhile, mix together the ingredients for sushi vinegar in a pan. Heat until the sugar dissolves, then remove from the heat and pour the sushi vinegar into a cool bowl.
5Using a wooden rice paddle, spoon the rice into a rice tub or bowl. spread it out evenly, then run the paddle briefly through the rice cutting it first from side to side, then from top to bottom.
6Continue cutting, never mashing or stirring the rice, adding the sushi vinegar a little at a time.
7Cover and let rice cool to room temperature. (Sushi rice is traditionally served at room temperature. If the rice is warm, the vinegar will distill off.).
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