Togarashi (Japanese seven spice)
|1 ½ teaspoons|
Imitation crabmeat, cut into 1 1/2-inch pieces
|3 (3 ounce) fillets|
Cooked sushi rice
Nori (dry seaweed)
1 . Stage
Mix mayonnaise, chile sauce, togarashi, wasabi, chili powder, and paprika together in a bowl; fold in imitation crabmeat until evenly coated.
2 . Stage
Spread rice in an even layer across each nori sheet. Spoon a layer of crabmeat mixture in a row along the top edge of each nori sheet. Roll nori sheet around the crabmeat mixture filling, starting on the filling side until completely wrapped. Cut each roll into 8 equal pieces.
1 . Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
2 . Bring water to a boil in a medium saucepan. Stir in rice. Reduce heat, cover, and simmer until liquid is absorbed, about 20 minutes. Remove from heat and set aside. Dotdash Meredith Food Studios
3 . Meanwhile, place peppers cut-side down on the prepared baking sheet. Roast in the preheated oven until tender and skin begins to brown, 25 to 30 minutes. Dotdash Meredith Food Studios
4 . While peppers are roasting, heat oil in a medium skillet over medium-high heat. Cook and stir onions, basil, Italian seasoning, salt, and pepper in oil for 2 to 3 minutes. Dotdash Meredith Food Studios
5 . Stir in tomato and cook for 5 minutes. Spoon in cooked rice and stir until heated through. Dotdash Meredith Food Studios
6 . Remove from heat, mix in feta cheese, and spoon mixture into pepper halves. Dotdash Meredith Food Studios
7 . Return peppers to the oven until warmed through, about 5 minutes. TTV78
1 . Place tomatoes in a large pot over medium heat. Add sugar and cook for 15 minutes.
2 . While jelly is cooking, inspect thirteen 8-ounce jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jelly is ready. Wash new, unused lids and rings in warm soapy water.
3 . Remove from the heat and slowly stir in Jell-O® until dissolved. Put jelly in jars and tighten lids. Turn jars upside down to seal.
1 . In a saucepan, combine the water, sugar, mixed spice, cinnamon, mixed fruit, golden raisins and margarine. Bring to a boil and let simmer for one minute. Remove from the heat and stir in the flour, baking soda and eggs. Pour into a microwave-safe bowl.
2 . Place the bowl into the microwave, uncovered. Cook for 10 minutes on full power. Let stand for 5 minutes. Serve warm with your favorite custard.
1 . Preheat the oven to 350 degrees F (175 degrees C). Lightly spray a rimmed baking sheet with cooking spray.
2 . Puree mango chunks using an electric blender or food processor.
3 . Place ground beef in a large mixing bowl; add bread crumbs, garlic, soup mix, adobo, thyme, ginger, salt, and pepper. Mix thoroughly. Add eggs, followed by pureed mango; mix again. Shape into 1 1/2-inch meatballs and place on the prepared baking sheet.
4 . Bake in the preheated oven until browned and no longer pink in the centers, about 45 minutes.
5 . Meanwhile, mix barbeque sauce, mango, pineapple, sugar, soy sauce, mustard, and cinnamon for sauce together in a medium mixing bowl.
6 . Remove meatballs from the oven and drain excess oil/grease. Increase oven temperature to 400 degrees F (200 degrees C). Pour sauce over meatballs and return to the oven.
7 . Bake in the preheated oven for 20 minutes.
1 . Slowly heat shallot and garlic in a heavy pot with a lid over very low heat until they release some moisture but not yet browned, about 3 minutes.
2 . Stir cider vinegar, brown sugar, apple juice, and orange juice together in the pot with the shallot and garlic; bring to a simmer while stirring to dissolve sugar. Add cranberries, apple, raisins, chile pepper, ginger, cloves, cinnamon, and salt to the simmering liquid; stir.
3 . Bring the liquid to a boil, reduce heat to low, and simmer until the mixture thickens and the cranberries are soft, 8 to 10 minutes. Remove and discard the chile pepper. Add salt to preference.
1 . In a large glass, metal , or ceramic bowl beat whipping cream, sugar, and pink lemonade until fluffy and peaks form. Use immediately.
1 . Cut the meat into large strips and beat it with a hammer a little, then the meat will cook faster and will be more tender. Mix all the spices and grate the meat with them, also sprinkle a little vinegar. Place the meat overnight in the refrigerator under the press.
2 . Rinse the prepared meat in water and dry it with paper towels. Put the meat on the grill and dry in the oven at 100 degrees with the door ajar to the state you need.
3 . Bon Appetit!!!
1 . Whisk together the olive oil, cumin, garlic, marjoram, rosemary, oregano, red wine vinegar, salt, and pepper in a large glass or ceramic bowl. Add the venison strips, and toss to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator at least 2 hours.
2 . Heat a large skillet over medium-high heat. Cook the venison strips, a half pound at a time, until the venison has browned on the outside and is no longer pink on the inside, about 8 minutes. Pile the meat onto warmed pitas to serve.
1 . Add pepper and salt to taste. Mix well.
2 . The meat should be pickled for 1 hour, then mix and leave for another hour. The amount of marinade is calculated per 1 kg. meat.
3 . Bon Appetit!!!
4 . Fragrant barbecue marinade is perfect for pork, rabbit and chicken. With such a marinade, the meat will turn out fragrant, tender and juicy. Adding oil to the marinade will make it tender and juicy. You can add your favorite spices and thus get an amazing taste, be sure to knead the meat well with your hands so that the marinade penetrates well and fills the whole kebab with taste.
5 . Mix lemon juice with vegetable oil, pour in cognac and pour herbs.
1 . In a resealable plastic bag, mix the salt, pepper, Cajun seasoning, and flour. Place the monkfish in the bag, seal, and shake to lightly coat.
2 . Heat the oil and melt the butter in a skillet over medium heat. Place the monkfish in the skillet, and cook for about 3 minutes. Mix in the garlic, tomato, and mushrooms, and continue cooking 3 minutes. Mix in the wine and parsley. Continue to cook and stir 2 minutes, or until the monkfish flakes easily with a fork.
1 . Preheat oven to 350 degrees F (175 degrees C).
2 . In a small bowl, blend olive oil, honey, Dijon mustard and ginger
3 . Brush salmon fillets evenly with the olive oil mixture. Place in a medium baking dish. Bake 15 to 20 minutes in the preheated oven, until the fish flakes easily with a fork.
1 . Combine warm water, yeast, and sugar in the bowl of a stand mixer. Whisk to blend and set aside for 8 minutes, or until yeast has activated and is very frothy.
2 . Add 3 cups flour, 3 tablespoons butter, egg, and salt to the bowl. With the dough hook fitted, turn mixer on medium speed until the dough comes together into a ball. Turn speed down to a "2" (medium-low) and continue kneading for 3 minutes, until dough ball is smooth. If your dough is too wet, add a little bit more flour until the dough ball forms.
3 . Cover bowl with a tea towel and set aside to rise until doubled in size, 1 to 1 1/2 hours.
4 . Scrape dough out of the bowl and divide into 12 pieces. Roll each piece into a smooth ball.
5 . Spray a 9x13-inch baking dish with cooking spray. Arrange dough balls in the baking dish. Cover again with the tea towel and set aside until well risen and puffy, 30 to 40 more minutes.
6 . Preheat the oven to 350 degrees F (175 degrees C).
7 . Bake rolls in the preheated oven until golden brown and baked through, 20 to 25 minutes.
8 . Remove from the oven and allow to cool a few minutes. Brush remaining tablespoon softened butter over the top of the warm rolls, allowing the butter to soak in.