cold spicy noodles
| General Recipes
Cooking receipe to make cold spicy noodles under category General Recipes. You may find some video clips related to this receipe below.cold spicy noodleschinese western region450g dried or fresh egg noodles1 tablespoon sesame oilsauce3 tablespoons sesame paste or peanut butter 2 teaspoons chilli pow
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Steak Casserole I Recipe
| Casserole
Type: Steak Casserole I Free Cooking Recipe - Casserole Check out the travel channel! Ingredients / Directions 3 or 4 boneless cube steaks1 can Campbell''s Golden Mushroom Soup1 can mushrooms (optional)1 medium onionsliced Brown the steaks in a frying panthen place in the bottom of a
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Cream Eggnog Recipe
| Drinks
Type: Cream Eggnog Free Cooking Recipe - Drinks Outstanding! Ingredients / Directions 2 eggs2 tablespoons creamA little sugarif desired To prepare this Cream Eggnog Recipefirst beat the whites and yolks separately. Add the cream to the yolks. Put most of the beaten white into the glas
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Chocolate-Covered Caramel Apples
| Chocolate Swap
Cooking receipe to make Chocolate-Covered Caramel Apples under category Chocolate Swap. You may find some video clips related to this receipe below.Chocolate-Covered Caramel Apples Tips: Feeling ambitious? Every year, around the holidays, I see gigantic versions of these for sale in fancy department
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Ingredients
2 eggs
2 tablespoons flour
2 tablespoons sugar
1 teaspoon salt
2 spring onions
2 tablespoons sesame seeds
1 cup cooked sushi rice (try Minado’s Perfect Sushi Rice)
3 sheets nori, toasted
2 tablespoons mayonnaise (use Kewpie brand)
Directions
1In a bowl beat eggs, flour,sugar and salt together.
2Heat a non stick or lightly oiled pan on a medium heat. I normally use a small frying pan to give me a 1/4 inch thick omelette.
3Cook egg mix until golden on both sides.
4Allow to cool and slice into 1/2 inch thick slices.
5Slice the spring onions lengthways into long thin strips. Depending on preference you can use the white only or all parts of the onion.
6In a small dry frying pan place the sesame seeds and heat over a medium heat until they turn golden brown and become aromatic; watch carefully they burn very easily.
7Assembling the sushi. There are two ways to assemble this sushi you can either make fat rolls (futomaki) or layered sushi (nigari) I will describe both.
8Rolls (futomaki):.
9Lay a sheet of nori down on a sushi rolling mat.
10Spread 1/3 of the rice over the nori pressing down well; leave a 1 inch gap at the side nearest to you.
11Leave a 1 inch gap on the rice at your side and place 1/3 of the onion, sesame seeds and omelet; top with a line of the mayonnaise.
12Take the inch of seaweed that is showing and fold over the rice, continue rolling up the seaweed using the mat if needed as an aid. You should end up with a cigar shaped roll.
13Remove the roll to a plate and place in the fridge, make the other rolls in the same way.
14When the sushi is cool, use a sharp knife dipped in salted water to slice into 1/2 inch slices.
15The end sections will look untidy so eat them and arrange the rest of the pieces on a plate.
16Layered (nigari):.
17Line 9 x 13 inch pan with cling film.
18Place 1/3 of the sushi rice in a layer on the bottom.
19Place one of the nori sheets on the rice adding more around the sides if needed.
20Place the sliced omelet on top of the nori leaving 1/2 inch gaps between the slices.
21Place the spring onions in the gaps and top each one with a thin line of the mayonnaise.
22Sprinkle with sesame seeds and top with another sheet of nori.
23Add another 1/3 of the rice.
24Add the other nori sheet.
25Add the rest of the rice.
26Press down the top of the sushi with another pan covered in cling film.
27Turn the sushi out onto a board and using a sharp wet knife cut into squares.
View related video clips
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