Sushi Rice
1 ⅓ cups
Japanese short grain rice
Filling Ideas:
Carrots, julienned
Cucumber, julienned
Cream cheese
Avocado
Shrimp
Crabmeat
Fish
Japanese omelet
Mayonnaise
Wasabi paste
Sprouts
Green Beans
Pickled Daikon
1 ½ cups water
For Vinegar
Mixture:
4 TBSP Japanese rice vinegar
2 TBSP sugar
½ tsp salt
Rinse rice thoroughly and discard the milky water. Keep
washing and changing the water until it is clear.
Put the washed rice and water in a heavy-bottomed
saucepan and cover with a tight-fitting lid. Bring to boil over medium heat.
Resist the temptation to lift the lid, and listen for the sound of boiling
instead. Cook for 3-5 minutes more, and adjust the heat if the saucepan boils
over.
Reduce the heat to very low and simmer for 8-10 minutes,
then remove from the heat and leave to stand for 10 minutes.
Heat the ingredients for the vinegar mixture in a
non-aluminum saucepan, stirring until the sugar and salt have dissolved. Don’t
allow it to boil. Remove from the heat and set aside to cool.
Transfer the cooked rice to a pre-soaked wooden rice tub
or salad bowl. Pour a little of the vinegar mixture over a spatula into the
rice.
Spread the rice evenly in the bowl. Slowly add a little
more of the vinegar mixture, using a slicing action to coat the grains of rice
and separate them.
Fan the rice gently to cool it. Continue to fold the vinegar
mixture into the rice with the spatula until it begins to look glossy and has
cooled to room temperature.
Spread the rice on a sheet of nori seaweed and roll it up,
along with different fillings, using a bamboo rolling mat.
Filling Ideas:
Cucumber, julienned
Cream cheese
Avocado
Shrimp
Crabmeat
Fish
Japanese omelet
Mayonnaise
Wasabi paste
Sprouts
Green Beans
Pickled Daikon
Cabbage Slaw (for Pork Chile Verde)
juice of 2 limes
1/4 c. olive oil,
4 cloves garlic,
1 tsp salt
2 tsp cumin
Blend the crap out of it. Pour it over half a medium-sized chopped cabbage.
You can add cilantro, onions, green onions, carrots, radish.
I always add cilantro and onions.
(This is our favorite part of Pork Chile Verde.)
1/4 c. olive oil,
4 cloves garlic,
1 tsp salt
2 tsp cumin
Blend the crap out of it. Pour it over half a medium-sized chopped cabbage.
You can add cilantro, onions, green onions, carrots, radish.
I always add cilantro and onions.
(This is our favorite part of Pork Chile Verde.)
Crispy French Bread
3 c warm water
2 TBS sugar
2 TBS melted butter
2 TBS yeast
1 TBS salt
7 c bread flour
Add 3 c flour to the other ingredients. Mix. Add 2 cups flour. Mix. Add last 2 cups flour. Knead 5-7 minutes. Let raise one hour. Cut dough in half. Roll out like you would cinnamon rolls. Roll up to a skinny loaf, seam side down. Let loaves raise 30+ minutes. Score the top with a sharp knife and eggwash the top. Bake at 375° for 25-30 minutes.
Cornbread
1/2 cup cornmeal
1 1/2 cup flour
2/3 cup sugar
1 TBS baking powder
1/2 tsp salt
1/3 cup oil
3 TBS melted butter
1 TBS honey
2 eggs, beaten
1 1/4 cup milk
mix together, bake at 350° for 30-40 minutes
top with honey butter
from the kitchen of Susi Daw
1 1/2 cup flour
2/3 cup sugar
1 TBS baking powder
1/2 tsp salt
1/3 cup oil
3 TBS melted butter
1 TBS honey
2 eggs, beaten
1 1/4 cup milk
mix together, bake at 350° for 30-40 minutes
top with honey butter
from the kitchen of Susi Daw
Naan
2/3 cup warm milk (or water)
1 teaspoon yeast (Dry)
1 teaspoon sugar
2 cups all-purpose flour
2-3 teaspoons cumin seeds
1 teaspoon salt
2 tablespoons clarified butter/ghee (or shortening)
2 tablespoons plain yogurt (or sour cream)
1. Whisk warm milk with the yeast and sugar until the yeast is dissolved.
2. Cover and let stand in a warm place for 10 minutes.
3. Stir flour, salt and cumin seeds into a large bowl. Add the yeast mixture, the ghee and the yogurt.
4. Mix into a soft dough then knead on a lightly floured surface for about 5 minutes or until dough is smooth and elastic.
5. Place the dough in a large greased bowl, cover and let stand in a warm place for 1 1/2 hours or until the dough is doubled in size.
6. Punch down dough then knead for 5 minutes.
7. Divide dough into 6 pieces.
8. Roll each piece out into 8 inch round naans.
9. Cook Naan on a very hot grill for about 4 minutes on each side or until puffed and just browned.
The original recipe can be found here.
1 teaspoon yeast (Dry)
1 teaspoon sugar
2 cups all-purpose flour
2-3 teaspoons cumin seeds
1 teaspoon salt
2 tablespoons clarified butter/ghee (or shortening)
2 tablespoons plain yogurt (or sour cream)
1. Whisk warm milk with the yeast and sugar until the yeast is dissolved.
2. Cover and let stand in a warm place for 10 minutes.
3. Stir flour, salt and cumin seeds into a large bowl. Add the yeast mixture, the ghee and the yogurt.
4. Mix into a soft dough then knead on a lightly floured surface for about 5 minutes or until dough is smooth and elastic.
5. Place the dough in a large greased bowl, cover and let stand in a warm place for 1 1/2 hours or until the dough is doubled in size.
6. Punch down dough then knead for 5 minutes.
7. Divide dough into 6 pieces.
8. Roll each piece out into 8 inch round naans.
9. Cook Naan on a very hot grill for about 4 minutes on each side or until puffed and just browned.
The original recipe can be found here.
Thai Green Curry
1 medium onion, diced
1-2 tablespoons ghee or oil
2-3 tablespoons (or to taste) Fish Sauce
1 teaspoon (or to taste) Green Curry Paste
optional: 1-2 tsp freshly ground cardamom
1 can coconut milk
1 can baby corn, drained
1 can bamboo shoots, drained
1-2 boneless, skinless chicken breasts, sliced in very thin strips
1 medium potato, diced
Basmati rice
Heat ghee or oil in a large skillet over medium heat. Add diced onion, fish sauce and curry paste. (Optional: add 1-2 tsp freshly ground cardamom with the curry paste) Cook until onions are soft and paste is de-clumpified. Add coconut milk, baby corn and bamboo shoots; bring to a boil. Add thinly sliced chicken breast and diced potatoes; bring back to a boil; turn heat down and simmer about 15-20 minutes, stirring occasionally, til potatoes are tender and chicken is cooked through.
Serve over basmati rice. Sometimes I like to dump a bunch of ground cinnamon in with the rice as it cooks. Or try using a cinnamon stick.
Tip: I use frozen chicken breasts and thaw them for 45 seconds on each side in the microwave right before slicing them. Using partially frozen chicken breasts is the best way I have found to slice the chicken evenly and super thin.
1-2 tablespoons ghee or oil
2-3 tablespoons (or to taste) Fish Sauce
1 teaspoon (or to taste) Green Curry Paste
optional: 1-2 tsp freshly ground cardamom
1 can coconut milk
1 can baby corn, drained
1 can bamboo shoots, drained
1-2 boneless, skinless chicken breasts, sliced in very thin strips
1 medium potato, diced
Basmati rice
Heat ghee or oil in a large skillet over medium heat. Add diced onion, fish sauce and curry paste. (Optional: add 1-2 tsp freshly ground cardamom with the curry paste) Cook until onions are soft and paste is de-clumpified. Add coconut milk, baby corn and bamboo shoots; bring to a boil. Add thinly sliced chicken breast and diced potatoes; bring back to a boil; turn heat down and simmer about 15-20 minutes, stirring occasionally, til potatoes are tender and chicken is cooked through.
Serve over basmati rice. Sometimes I like to dump a bunch of ground cinnamon in with the rice as it cooks. Or try using a cinnamon stick.
Tip: I use frozen chicken breasts and thaw them for 45 seconds on each side in the microwave right before slicing them. Using partially frozen chicken breasts is the best way I have found to slice the chicken evenly and super thin.
Black Bean & Beef Enchiladas
1 lb hamburger
green onions
16 oz. can black bean refried beans
½ cup salsa
4 oz. can diced green chiles
salt
black pepper
cumin
dried cilantro leaves
paprika
chili powder
dried basil leaves
garlic salt
20 oz. can Rosarita Enchilada Sauce
Mexican blend shredded cheese
8 burrito size Flour tortillas
Brown hamburger. Add green onions and cook a couple of minutes. In a large bowl combine hamburger/onion mixture, beans, salsa, green chiles and the spices to taste. Spread about ½ cup of enchilada sauce in the bottom of a 9x13 casserole dish. Put some of the hamburger/bean mixture and a handful of cheese in each tortilla. Roll up and place in casserole dish. Pour remaining enchilada sauce over enchiladas. Bake at 350 for 30-45 minutes or until bubbly. Top with lots of cheese and bake another 5 minutes until melted.
green onions
16 oz. can black bean refried beans
½ cup salsa
4 oz. can diced green chiles
salt
black pepper
cumin
dried cilantro leaves
paprika
chili powder
dried basil leaves
garlic salt
20 oz. can Rosarita Enchilada Sauce
Mexican blend shredded cheese
8 burrito size Flour tortillas
Brown hamburger. Add green onions and cook a couple of minutes. In a large bowl combine hamburger/onion mixture, beans, salsa, green chiles and the spices to taste. Spread about ½ cup of enchilada sauce in the bottom of a 9x13 casserole dish. Put some of the hamburger/bean mixture and a handful of cheese in each tortilla. Roll up and place in casserole dish. Pour remaining enchilada sauce over enchiladas. Bake at 350 for 30-45 minutes or until bubbly. Top with lots of cheese and bake another 5 minutes until melted.
German Pancakes
6 eggs beaten
1 cup milk
1 cup flour
1 tsp salt
Mix together well (beat to death in a mixer).
Pour in a 9x13 lightly greased pan.
Bake at 425º for 20-25 min.
from the kitchen of Margaret Butikofer
Variation: German Apple Pancakes
Add 3-4 Tbs melted butter and 1-2 thinly sliced, peeled apples to the pan before pre-heating the oven. Sprinkle with desired amount of cinnamon and sugar. Put the pan in the oven while it pre-heats. Pour the batter over the apples once the oven reaches 425º. Careful, it's hot. Bake for 20-25 min.
1 cup milk
1 cup flour
1 tsp salt
Mix together well (beat to death in a mixer).
Pour in a 9x13 lightly greased pan.
Bake at 425º for 20-25 min.
from the kitchen of Margaret Butikofer
Variation: German Apple PancakesAdd 3-4 Tbs melted butter and 1-2 thinly sliced, peeled apples to the pan before pre-heating the oven. Sprinkle with desired amount of cinnamon and sugar. Put the pan in the oven while it pre-heats. Pour the batter over the apples once the oven reaches 425º. Careful, it's hot. Bake for 20-25 min.
Bacon-Spinach Salad
4 slices bacon, diced
1/4 cup white vinegar
8 ounces spinach or 2 bunches leaf lettuce, coarsely shredded (6 cups)
1/3 cup chopped green onions (4 medium)
2 teaspoons sugar
1/4 teaspoon salt
1/8 teaspoon pepper
Cook bacon in 12-inch skillet over low heat, stirring occasionally, until crisp. Stir in vinegar. Heat through; remove from heat.
Add spinach and onions to bacon mixture. Sprinkle with sugar, salt and pepper. Toss 1 to 2 minutes or until spinach is wilted.
1/4 cup white vinegar
8 ounces spinach or 2 bunches leaf lettuce, coarsely shredded (6 cups)
1/3 cup chopped green onions (4 medium)
2 teaspoons sugar
1/4 teaspoon salt
1/8 teaspoon pepper
Cook bacon in 12-inch skillet over low heat, stirring occasionally, until crisp. Stir in vinegar. Heat through; remove from heat.
Add spinach and onions to bacon mixture. Sprinkle with sugar, salt and pepper. Toss 1 to 2 minutes or until spinach is wilted.
Rhubarb Crisp
Rhubarb Sauce
1/2 - 2/3 cup sugar
1/4 cup water
3 cups rhubarb
Topping
1/2 cup flour
1/2 cup brown sugar
1 tsp. cinnamon
1/4 cup margarine or butter
1/2 cup quick cooking oatmeal
Bring sugar and water to boil. Stir in rhubarb, boil. Reduce heat, simmer 5 minutes.
Sift flour and cinnamon together. Mix in oatmeal and sugar. Cut in margarine (butter) very finely, or rub in with fingertips.
Spread rhubarb sauce in pan, then cover with oatmeal mixture. Bake at 350° for 25-30 minutes. Cut in squares and serve warm or cold, with cream or whipped cream, or with custard sauce or vanilla ice cream.
1/2 - 2/3 cup sugar
1/4 cup water
3 cups rhubarb
Topping
1/2 cup flour
1/2 cup brown sugar
1 tsp. cinnamon
1/4 cup margarine or butter
1/2 cup quick cooking oatmeal
Bring sugar and water to boil. Stir in rhubarb, boil. Reduce heat, simmer 5 minutes.
Sift flour and cinnamon together. Mix in oatmeal and sugar. Cut in margarine (butter) very finely, or rub in with fingertips.
Spread rhubarb sauce in pan, then cover with oatmeal mixture. Bake at 350° for 25-30 minutes. Cut in squares and serve warm or cold, with cream or whipped cream, or with custard sauce or vanilla ice cream.
Pita Stuffed With Eggs
2 tablespoons butter or margarine
4 to 6 eggs, beaten
1 medium tomato, chopped
2 scallions (green onions) green and white parts finely chopped
½ cup crumbled feta cheese
½ teaspoon dried oregano
Salt and freshly ground pepper to taste
4 to 6 pita breads
Melt the butter in a large skillet over moderate heat. Combine the eggs, tomato, scallions, feta, oregano, salt, and pepper and pour into the skillet. Cook as you would scrambled eggs, until set. Cut pockets in the pita breads with a serrated knife. Fill the breads with the egg mixture. If the pitas are large, you might want to cut them in half before filling. Serves 4 to 6.
www.momsmenu.com
4 to 6 eggs, beaten
1 medium tomato, chopped
2 scallions (green onions) green and white parts finely chopped
½ cup crumbled feta cheese
½ teaspoon dried oregano
Salt and freshly ground pepper to taste
4 to 6 pita breads
Melt the butter in a large skillet over moderate heat. Combine the eggs, tomato, scallions, feta, oregano, salt, and pepper and pour into the skillet. Cook as you would scrambled eggs, until set. Cut pockets in the pita breads with a serrated knife. Fill the breads with the egg mixture. If the pitas are large, you might want to cut them in half before filling. Serves 4 to 6.
www.momsmenu.com
Upside Down Apple-Raisin Muffins
Apple Layer
2 cups diced apples, peeled
¼ cup raisins
½ cup brown sugar, packed
1 teaspoon cinnamon
2 tablespoons sweet cream butter
Batter
2 cups flour
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup brown sugar, packed
1 cup buttermilk
½ cup sweet cream butter, melted
1 large egg
1 teaspoon vanilla
Preheat oven to 400°F. Spray a 12-cup muffin tin with non-stick cooking spray. For the apple layer, combine apples, raisins, brown sugar, and cinnamon in a small bowl. Melt butter in a skillet. Add the apple mixture, cooking and stirring over low heat until apples are tender, about 5 minutes. Cool. Spoon the mixture evenly over the bottom of each muffin cup.
For the batter, combine dry ingredients in a medium bowl. In another bowl, whisk the liquid ingredients until smooth. Add to the dry ingredients all at once, folding just until moistened. Do not overmix. Divide the batter evenly among the muffin cups. Bake at 400°F. for 20-22 minutes or until the tops are golden and a toothpick comes out clean when inserted in the center. Cool completely on a wire rack before removing from the pan. Carefully lift the muffins from the cups and flip them onto their tops. If any of the apple mixture remains in the pan, spoon it back onto the muffin.
http://www.dvo.com/recipes_archive/apple_raisin_muffins.html
2 cups diced apples, peeled
¼ cup raisins
½ cup brown sugar, packed
1 teaspoon cinnamon
2 tablespoons sweet cream butter
Batter
2 cups flour
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup brown sugar, packed
1 cup buttermilk
½ cup sweet cream butter, melted
1 large egg
1 teaspoon vanilla
Preheat oven to 400°F. Spray a 12-cup muffin tin with non-stick cooking spray. For the apple layer, combine apples, raisins, brown sugar, and cinnamon in a small bowl. Melt butter in a skillet. Add the apple mixture, cooking and stirring over low heat until apples are tender, about 5 minutes. Cool. Spoon the mixture evenly over the bottom of each muffin cup.
For the batter, combine dry ingredients in a medium bowl. In another bowl, whisk the liquid ingredients until smooth. Add to the dry ingredients all at once, folding just until moistened. Do not overmix. Divide the batter evenly among the muffin cups. Bake at 400°F. for 20-22 minutes or until the tops are golden and a toothpick comes out clean when inserted in the center. Cool completely on a wire rack before removing from the pan. Carefully lift the muffins from the cups and flip them onto their tops. If any of the apple mixture remains in the pan, spoon it back onto the muffin.
http://www.dvo.com/recipes_archive/apple_raisin_muffins.html
Oatmeal Chocolate Chip Cookies
2¼ cups flour
1 teaspoon baking soda
1 teaspoon salt
½ cup butter, softened
½ cup shortening
¾ cup granulated sugar
¾ cup brown sugar, firmly packed
1 teaspoon vanilla extract
1 whole egg
2 egg yolks
¼ cup rolled oats
12 ounces (2 cups) semisweet chocolate chips
Combine flour, baking soda, and salt; set aside.
In a large bowl, combine butter, shortening, sugars, and vanilla, and cream until fluffy. Add egg and egg yolks; beat well.
Gradually add all but about ½ cup dry ingredients. Mix rolled oats with remaining flour, and stir into batter. Stir in chocolate chips.
Drop by heaping teaspoonfuls onto ungreased baking sheets. Bake at 375° for 10 to 12 minutes.
Yeild: about 5 dozen
1 teaspoon baking soda
1 teaspoon salt
½ cup butter, softened
½ cup shortening
¾ cup granulated sugar
¾ cup brown sugar, firmly packed
1 teaspoon vanilla extract
1 whole egg
2 egg yolks
¼ cup rolled oats
12 ounces (2 cups) semisweet chocolate chips
Combine flour, baking soda, and salt; set aside.
In a large bowl, combine butter, shortening, sugars, and vanilla, and cream until fluffy. Add egg and egg yolks; beat well.
Gradually add all but about ½ cup dry ingredients. Mix rolled oats with remaining flour, and stir into batter. Stir in chocolate chips.
Drop by heaping teaspoonfuls onto ungreased baking sheets. Bake at 375° for 10 to 12 minutes.
Yeild: about 5 dozen
Cheesecake
2 packages (8 oz each) cream cheese
½ cup sugar
½ teaspoon vanilla
2 eggs
3 squares white bakers chocolate (melted)
1 chocolate flavored graham crust
3 tablespoons raspberry preserves
Melt chocolate on low.
In a separate bowl, mix cream cheese.
Add sugar and vanilla, mix on medium speed until well blended.
Add eggs, mix until blended.
Stir in chocolate, mix.
Pour into crust.
Microwave preserves until melted (15 sec.)
Dot mix with preserves and cut through with knife to marbleize. Bake at 350° for 35 - 40 min or until center is almost set. Let cool. Refrigerate for 3 hours.
½ cup sugar
½ teaspoon vanilla
2 eggs
3 squares white bakers chocolate (melted)
1 chocolate flavored graham crust
3 tablespoons raspberry preserves
Melt chocolate on low.
In a separate bowl, mix cream cheese.
Add sugar and vanilla, mix on medium speed until well blended.
Add eggs, mix until blended.
Stir in chocolate, mix.
Pour into crust.
Microwave preserves until melted (15 sec.)
Dot mix with preserves and cut through with knife to marbleize. Bake at 350° for 35 - 40 min or until center is almost set. Let cool. Refrigerate for 3 hours.
Frozen Lemon Pie
(double recipe)
2 eggs
½ cup sugar (save 1 tablespoon)
¼ cup lemon juice
1 cup whipping cream
1 cup crumbled graham crackers
In double boiler, beat egg yolks well. Add sugar and lemon juice and cook until it starts to thicken, about 10 minutes. Chill.
Beat egg whites until stiff. Add one tablespoon of sugar. Beat unil egg whites stand at peaks.
Whip cream. Add chilled lemon juice to egg whites and cream.
Grease 9x13 pan and line with cracker crumbs. Pour over the top of the crumbs. Sprinkle some crumbs on top.
Freeze for about six hours until it is set.
2 eggs
½ cup sugar (save 1 tablespoon)
¼ cup lemon juice
1 cup whipping cream
1 cup crumbled graham crackers
In double boiler, beat egg yolks well. Add sugar and lemon juice and cook until it starts to thicken, about 10 minutes. Chill.
Beat egg whites until stiff. Add one tablespoon of sugar. Beat unil egg whites stand at peaks.
Whip cream. Add chilled lemon juice to egg whites and cream.
Grease 9x13 pan and line with cracker crumbs. Pour over the top of the crumbs. Sprinkle some crumbs on top.
Freeze for about six hours until it is set.
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