Salmon Sushi Roll

Ingredients

Directions

  1. Soak rice for 4 hours. Drain rice and cook in a rice cooker with 2 cups of water. Rice must be slightly dry as vinegar will be added later.

Cheeseburger Sliders Recipes

Ingredients:

1 Pound Ground Beef
1 Tsp. Garlic Powder
1 Tsp. Onion Powder
1/2 Tsp. Sea Salt
1/2 Tsp. Ground Black Pepper
1 Package King’s Hawaiian Sweet Bread Rolls
6 Slices American Cheese
1/4 Cup Butter, Melted
1 Tsp. Sesame Seeds

Directions:

Carefully remove the rolls from the package without separating them.
Cut the sheet of rolls horizontally in half.
Place the bottom half in a baking sheet.
Cook the ground beef with the spices in a skillet until crumbly.
Spread ground beef evenly on top of the rolls.
Place the cheese slices over the ground beef.
Place the top of the rolls over the cheese.
Mix the sesame seeds with the melted butter and brush on top of the rolls.
Bake in 375 degree oven for 20 minutes.
Remove from oven and slice along the roll seams. Serve hot with ketchup for dipping.

If you want to freeze them or refrigerate leftovers place them in freezer safe containers. Microwave frozen sliders for 4-5 minutes. Microwave refrigerated sliders for 2 minutes.

Try This Recipe Today and Be Prepared to Smile

Who does not love cake? And who among you who find cookies aren’t delectable? Both work great as both snacks and desserts and some may take them as a type of comfort food. Cookies are mostly prepared by baking the dough specific to the recipes. Their textures could be crunchy and crumbly while other recipes may result in cookies that are gooey and chewy. Cake can be prepared by baking the dough. Cake has textures that are generally smoother than those of cookies even if the recipe calls for ingredients or procedures that make the resulting cake somewhat fudgier or (in some cases) more sodden. Cake can be prepared by steaming, as well. In Indonesian, this is known as ‘bolu’—the term denotes a cake that is specifically steamed to prepare instead of baked. The taste of bolu is pretty much the same with baked cake but its aroma is somewhat less strong than regular cake. Bolu’s texture is more or less the same as that of cake: fluffy, airy, or spongy—depending on the recipe, but it is generally also smoother than cookies. Now, a recipe of bolu cake that combines it with cookies is available for you

Thai chicken with sugar snap peas & rice

Ingredients
  • 2 skinless chicken breasts
  • small pack coriander, chopped
  • pak choi, quartered
  • 175g sugar snap pea
  • 1 tsp fish sauce
  • 1 tsp soy sauce
  • 2 tbsp rice vinegar
  • 2 tbsp sweet chilli sauce
  • zest and juice 1 lime
  • 1 tbsp Thai green curry paste
  • 100g basmati rice
Method
  1. Heat oven to 220C/200C fan/gas 7. Heat a non-stick frying pan over a high heat and cook the chicken breasts for 4-5 mins on each side until browned.
  2. Lay a large piece of baking parchment

yummy – Crispy prawns with wasabi mayo & sweet chilli pepper dip

Ingredients
  • egg
  • 100g potato flour (see tip, below)
  • 24 raw tiger prawns, de-veined and tail removed
  • 700ml groundnut oil, for fryingFor the wasabi mayo
  • 2 tsp wasabi powder
  • 6 tbsp mayonnaise
  • 2 pinches caster sugar For the sweet chilli pepper dip
  • 1 roasted red pepper from a jar, sliced
  • 5 tbsp sweet chilli sauce
  • 1 tsp lime juice

Yummy-Spicy Crab Stew

INGREDIENTS
  • 3-4 medium to large blue crabs (fresh or thawed)
  • 6 cups water
  • ¼ small radish
  • 1 small strip of sea kelp or dasima
  • 1 medium zucchini
  • 1 small onion (sliced)
  • 6 green and red chili peppers (sliced)
  • 2 stems green onion (3-4 cm strips)
  • 5 cloves of garlic (chopped)
  • 2 tbsp gochugaru, red chili pepper flakes
  • 1 tbsp gochujang, red chili pepper paste
  • 1 tbsp soy sauce
  • 1 tbsp roasted sesame seeds
  • Dash black pepper
  • Chrysanthemum leaves
  • Fresh pumpkin leaves (optional)
  • 1 tbsp soy bean paste (optional)
COOKING DIRECTIONS
  1. To make a broth, add sea kelp, radish and soy sauce in six cups of water in a large pot.
  2. Scrub crabs and cut into pieces. Cut off the mouth, gills and the end tips of legs and claws with scissors.
  3. When the stock boils, add gochugaru, gochujang, garlic and if desired, soy bean paste.
  4. Add the crabs and cook for 10 minutes with the cover closed.
  5. Add zucchini and onion, and cook for an additional 10 minutes, carefully monitoring the crab.
  6. When all shells turn bright orange, add green onion, green and red

Korean Clam Soup recipes

 INGREDIENTS
  • 12 little necked clams
  • 1 stalk green onion
  • 1 red pepper or jalapeño
  • 1 clove garlic
  • Salt
  • Black pepper
  • Water
COOKING DIRECTIONS
  1. Thoroughly wash and clean clam shells and remove any visibile sediments.
  2. In a large bowl or pot, add water and 2-3 teaspoons of salt. Place clams and let it soak for at least 3 hours.
  3. Cut green onion into 1-inch long pieces.
  4. Cut red pepper or jalapeño into match stick sizes approximately 1-inch long.
  5. Mince garlic. Set all vegetables aside.
  6. Discard salt water and rinse clams once more. Put clams into a pot and add 6 cups of water.
  7. Bring pot to boil on high heat. When clam shells start to open, lower heat to medium.
  8. Add green onion, red pepper, and minced garlic.
  9. Season with salt and balck pepper, bring it to a boil once more. Serve hot.

Crispy Orange Beef recipes

Ingredients

Lahmacun Turkish Pizza recipes

Ingredients

Corn Pakora Recipes

Ingredients
Frozen sweet corn 1 Cup (16 tbs)
Gram flour 1/2 Cup (8 tbs) (besan)
Ginger paste 1 Teaspoon
Cilantro leaves 15
Garam masala 1/2 Teaspoon
Salt To Taste
Chat masala 2 Teaspoon
Red chili powder 1/2 Teaspoon
Oil 2 Cup (32 tbs) (For deep frying)
MAKING:

In a bowl, combine corn, gram flour, salt, garam masala, chili powder, chat masala, ginger, cilantro and mix well.

Add water if needed and make batter as shown in the video.

Heat oil in a frying pan and fry pakoras on medium heat for 5-6 minutes or until golden brown.

Drain excess oil using paper towels.

SERVING:

Serve and enjoy!

Potato Fritters recipes

Ingredients

Oil 2 Cup (32 tbs) (As needed for deep frying)
Potatoes 2 Small , cut into thin slices
For the batter
Chickpea flour 1/2 Cup (8 tbs) (Besan)
Water 1/4 Cup (4 tbs) (As needed to make a batter)
The spices for the batter
Salt To Taste (1 Tsp)
Garam masala 1/2 Teaspoon
Red chili powder 1/2 Teaspoon (Optional)
Carom seeds 1/4 Teaspoon (Ajwain seeds)
Dry mango powder 1 Pinch (Amchur)
Black pepper powder 1/4 Teaspoon (Kali Mirch)

Directions

GETTING READY

1. In a mixing bowl, add chick pea flour. To this add all the spices and mix to combine well.

2. Gradually add water and mix to form a lump-free batter. Set aside.

MAKING

3. In a pan, heat oil for frying.

4. Coat the potato slices with the batter, and fry them in the hot oil in small batches.

5. When the potato fritters turn golden brown in color, remove them on a paper towel to drain the excess oil.

SERVING

6. Serve hot with tomato ketchup or with any chutney of your choice like mint chutney or tamarind chutney.

 

Poha Pakoda recipes

Ingredients

Poha 1 1/2 Cup (24 tbs)
Water 5 Cup (80 tbs)
Potato mashed 2 , boil
Coriander leaves 2 Tablespoon , chop
Green chili 2 , chop
Red chili powder 1 Teaspoon
Coriander powder 1 Teaspoon
Cumin seeds 1 1/2 Teaspoon
Salt 1 1/2 Teaspoon
Sugar 1/2 Teaspoon
Oil 2 Cup (32 tbs) ((deep fry))

Directions

MAKING:

1.Soak 1 1/2 cup of Poha, in warm water for a minute. Drain the water and wash with fresh water, squeeze out a little bit of the water.

2.Check the texture, they need to be mushy. Transfer to a plate and let them sit idle for a minute or two.

3.In a mixing bowl, add the poha, then start mashing and kneading like a dough with hands. Halfway in, add chopped coriander, green chili, 2 boiled potatoes, red chili powder, coriander powder, cumin seeds, salt and a bit of sugar to balance it out.

4.Now start kneading again to form a smooth texture. Divide this into small portions and smooth-en them. You can form these into any shape.

5.Deep fry these in medium flame until golden brown, and light. Do not overcrowd the pan, fry a few at a time.

Once fried, take down to a kitchen towel lined plate.

SERVING:

6. Serve hot with garlic-coriander chutney.

Potato Cheesecake

What You’ll Need

  • Graham Cracker-Pecan Crust
  • 2 cups finely crushed graham cracker crumbs
  • 1/2 cup melted butter
  • 1/4 cup finely chopped pecans
  • Filling
  • 3 packages (8 ounces each) cream cheese, softened
  • 1 cup sugar
  • 4 large eggs
  • 3 egg yolks
  • 3 tablespoons flour
  • 2 teaspoons cinnamon
  • 1 teaspoon ginger
  • 1 cup whipping cream
  • 1 1/2 cups sweet potatoes, mashed, about 3 medium sweet potatoes*
  • whipped cream, optional

How to Make It

  1. Preheat oven to 425 F.

Crust

  1. Combine the graham cracker crumbs, melted butter, and chopped pecans. Blend thoroughly and then press into a 10-inch springform pan.

Filling

  1. In a mixing bowl with an electric mixer, beat the cream cheese, sugar, and eggs until smooth; beat in flour, cinnamon, and ginger. Add the cream and well-mashed sweet potatoes and beat on

Blueberry Cheesecake

What You’ll Need

  • Crust
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup melted butter
  • 2 teaspoons granulated sugar
  • Filling
  • 1 pound
  • cream
  • cheese,
  • softened
  • 2 cups creamed cottage cheese
  • 1 1/2 cups granulated sugar
  • 4 large eggs, slightly beaten
  • 6 tablespoons cornstarch
  • 6 tablespoons all-purpose flour
  • 1 1/2 tablespoons lemon juice
  • 1 teaspoon vanilla extract
  • 1/2 cup melted butter
  • 2 cups
  • sour cream
  • Glaze
  • 1 cup sugar
  • 2 tablespoons cornstarch
  • 1 cup water
  • 2 cups fresh or frozen blueberries, divided

How to Make It

Heat the oven to 325° F (165° C/Gas Mark 3).

Combine the graham cracker crumbs, 1/4 cup of melted butter, and 2 teaspoons of sugar; press into the bottom of a 10-inch springform pan.

Pineapple Cheesecake

What You’ll Need

  • 1/2 cup graham cracker crumbs
  • 2 teaspoons granulated sugar
  • 2 tablespoons melted butter
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup confectioners’ sugar, sifted
  • 1 can (20 ounces) crushed pineapple, well drained
  • 16 ounces whipped topping

How to Make It

In a medium bowl, mix the graham cracker crumbs with the granulated sugar and melted butter. Reserve 2 tablespoons of the crumbs in a small bowl and set aside. Press the remaining crumbs into the bottom of an 8 to 9-inch springform pan. Put the crust in the refrigerator to chill while you make the filling.

In a large bowl with an electric mixer, beat the cream cheese with the confectioners’ sugar until fluffy; add the crushed pineapple and blend well.

Fold the whipped topping into the pineapple mixture.

Spread the filling over the chilled crust and sprinkle with

Best Japanese

 Kuri Kinton Recipe

What You’ll Need

  • 1 pound satsumaimo sweet potatoes, peeled and cut into 1/2 inch thick slices
  • 1 jar of kuri-no-kanroni (simmered sweet chestnuts in syrup), 8-12 pieces of chestnuts in syrup
  • 1 1/2 cup sugar
  • 1 tablespoon mirin
  • optional: 2 dried kuchinashi-no-mi (Cape jasmine seeds), cracked in half, and wrapped in a gauze cloth​

How to Make It

  1. Soak satsumaimo slices in water for about 15 minutes and drain.
  2. Put satsumaimo in a deep pot and pour enough water to cover them.
  3. If available, wrap crushed kuchinashi-no-mi in a sheet of gauze and put it in the pot.
  4. Bring it to a boil on high heat.
  5. Turn down the heat to medium and simmer until satsumaimo is softened.
  6. Drain and remove kuchinashi-no-mi.
  7. Put a strainer over a medium pan and mash boiled satsumaimo through the strainer with a spatula.
  1. Add sugar in mashed satsumaimo and stir well on low heat.
  2. Add

Quinoa Pilaf Recipe

Ingredients:

2 cups white quinoa
1 small fennel
1 large capsicum
2 small eggplants
2 medium zucchini
1 brown onion
10 small mushrooms
1/2 lemon, juiced
3 cloves garlic
grape seed oil, as desired
salt, black pepper and cayenne pepper

Preparation:

1. Cook 2 cups of white quinoa in salted water as per instructions on the package. (Suggested 3 cups of salted water.)

2. In this step you need to cook each vegetable batch with seasoning and enough timing to your taste as you would have cooked it on its own. Stir fry coarsely chopped veggies in separate batches, and cook them in the following order:

fennel (low, 7-10 minutes)
onion (high, 3-5 minutes)
zucchini (medium, 7-10 minutes)
capsicum (high, 5-7 minutes)
mushrooms (sprayed with oil, high, 3-5 minutes)
eggplant (use more oil, medium, 7-10 minutes)

Put aside each cooked batch.

3. Clean the wok and saute crushed garlic until fragrant, but do not fry it.

4. Add the lemon juice and cayenne pepper to the cooked garlic and mix well.

5. Immediately combine all ingredients in the wok including quinoa and cooked vegetables and heat through.

 

Summer Almond Recipes

1. Almond and Soya Milk Smoothie

Serves: 4
Preparation time: 15 minutes
Cooking time: no cooking time

Ingredients:
Almond Flakes – 100g
Soya Milk – 750ml
Honey – 150g
Whole almonds – 350g
Banana – 200g

Method:
In a mixer jar, take whole almonds without skin, add soya milk, honey and banana in it. Blend it and garnish with roasted almonds flakes.
Tip: Add a berry flavour as per availability to enhance flavour.

Nutrient Analysis:
Calories 3588
Protein 122g
Total fat 240.6g
Saturated 17.4g
Monounsaturated 144g
Polyunsaturated 56.6g
Carbohydrates 267.6g
Fibre 40.8g
Cholesterol 0mg
Sodium 440.7mg
Calcium 2154mg
Magnesium 1407.6mg
Potassium 4351mg
Vitamin E 118.5mg

2. Almond, oranges and Roast Pumpkin salad

Serves: 4
Preparation time: 50 minutes
Cooking time: no cooking time

Ingredients:
Pumpkin – 50g
Fresh Orange – 50g
Mixed Lettuce – 200g
Almond Flakes – 50g
Olive oil – 25g
Honey – 10g
Mustard – 10g
Almond paste – 20g
Balsamic vinegar – 20ml
Almond slivers toasted – 30g

Method:
Cut Pumpkin into wedges and marinate it with honey, rosemary and roast it for 30-35 minutes or until cooked at 180 C.Peel fresh orange and cut into wedges. Then, in a bowl, add olive oil, honey, salt and almond paste, and balsamic. Blend

Lunch Box Recipes You Can Try

Badam & Anjeer Salad

Ingredients
Spinach baby leaves – 3 cups
Almonds (blanched& peeled) – 1/2 cup
Anjeer (dry) – 8 nos
Tomato diced – 1 cup
Watermelon diced – 1 cup
Onions thinly sliced – 1/2 cup

For dressing
Olive oil – 4tbl spn
Tamarind paste – 2 tblspn
Salt – 1/2 tsp
Black salt – 1/2 tsp
Ginger powder – 1/2 tsp
Jeera bhunna – 2 tsp
Red chilly pwd – 1/2 tsp

Preparation
Soak anjeer overnight in water. Drain the water and cut into quarters. Mix anjeer with the rest of the veggies, fruits and sliced almonds.
For the dressing mix all the ingredients and whisk it. Pour over the salad and toss it. Serve immediately

Badam ki Nan Khatai

Ingredients
Butter (unsalted) – 250gms
Powdered sugar – 250 gms
Maida – 250gms
Baking powder – 1/2 tsp
Almonds (finely chopped) – 100gms
Cardamom pwd – 1/2 tsp

Preparation
Soften the butter and mix with the sugar. Mix vigorously and then gently fold in the maida, baking powder and cardamom powder.
Now fold in the chopped almonds. Work it to a dough. Now grease a baking tray and sprinkle some maida. On this tray make equal sized round balls of

Good Food – Chinese Fish Recipe

If you (are a fan of. The delicate, tender and soft flesh and the way the fish cheeks turn out having a lightly chewy consistency when the fish is prepared in this way is totally delicious. The best kind of fish to use to make a wonderfully mouth-watering steamed fish is basically any good-size white- fish like red snapper, bass, trout, rockfish (grouper) and yellowtail snapper.

It may appear easy, but it is actually difficult to cook a high quality restaurant style steamed fish dish without acquiring the right techniques or skills. However thankfully with this guide and recipe and some little advice revealed by an experienced Chinese chef, you can now recreate a terrific restaurant-quality steamed fish with little effort in your own kitchen.

Step One: Purchase fresh fish, if at all possible one that comes directly out of a live-tank to get the best result.

Step Two: Put some pieces of shredded ginger and spring onion with the fish while steaming to remove the fishy smell. Get your kitchen cooking timer and set it for 8 minutes if you are steaming one small fish and Ten minutes if you are steaming a big