Recipes (128)

1: Lets not forget to wash the fish and clean the fish before if fresh caught fish this step to take, if you got from store clean your hands...and prepare to handle tasty food. I was thinking to make sushi with cod. it was so nice..that just me thinking it. But here we go you should probably not use small knife unless you like chopping things with small thing and like touch fish. carving it something like doing or you had bad day go ahead. But if your those types who don't like doing that use big knife and be careful to make equal portions for everyone...don't make fist size chunks if frying it won't cook evenly, or making easier to flour roll too.

Advice set up your bowels in line so you can be sure not miss your step, so bowl one before cutting board should flour set up, bowel two should be egg wash, bowel three should be breadcrumbs. and final it should be plate or cookie sheet whichever works for you for final landing zone for fish to cooked and fried.

2: it gets easy after first process of making them if you have make adjustment it might be easier if notice some pieces are bigger and aren't cut properly might be good idea go back and re-adjust it. so easier for people eat it rather them blobs of flesh. overcooking makes rubber food and not good eat.

3: roll in flour, dip in egg-wash get all side then roll it again into bread crumbs then set to aside on plate ready for frying.

4: Frying temperature for fish and chips. we don't use thermometer it might sound fishy but we wait until our oil start to boil I know that sounds odd. But we have know when oil gets just right temperature. Oil boils its good enough for cooking prepared food. Fry to golden brown.

5: if your thinking making fresh fries I recommend you watch them, don't put kale that way in fryer its not recommend it turn to crisp rather fast and disintegrate. Why I say chards, and other ones they won't break up so quickly and they taste just as good. Fry to golden brown.

1.Cut onion into thin semi-rings
2.Squeeze pomgranate to get juice (appox. 1 table spoon, but it depends on your taste)
3.Put salt
4.Add oil
5.Mix
6.Eat and be happy!

1) Peel the rambutan skin untill you got the white flesh of rambutan fruit, place in a bowl
2) Cut cucumber and bangkoang/yam bean in to a tiny square and placed in the same bowl
3) Cut pineapple in to a tiny triangle placed in the same bowl
4) Shake sugar, water and salt pour to the bowl
5) Squeze the lime over the fruit in bowl and give the red chilli, stir it.
5) EAT!

1) [Why I say Roasted Sweet Potatoes, and Roasted Regular potatoes you don't want starch you want firm taste right so best toast or roast them up in oven or in pan so when cook then up in water they won't break down. For me we had the chopped sweet potato, and chopped potato and put in toaster oven and take it out put in boiling water that way stays firm but becomes soft not break down potato.]

2)Add water to pot, get to boil add dashi, then add sliced carrots, then if potatoes are done add them, let boil.

3.) cut up tofu, bite size they go quick in miso for some reason. Nappa I only used little bit it. Top bits.

4). I added miso by tongs because normally if add by ladle it would get stuck and make vegetable get wimpy or break down...Miso paste being administered should be done when soup is on either on low heat or off.

5) heat up should be only because rewarming it be hot enough to add seaweed you sprinkle it in or not depends on other people you are serving. Or if small one pot for yourself its recommend you leave it out.
Sprinkle away in your own bowl stopping only when you feel like if you don't have seaweed you can always use those instant packet dry ones and use it until get one.

6) * You can if you put in refrigerator after eat it and enjoy it put in and have next day I recommend putting in microwave don't have it keep in pot. reheat it on low until steam and use the testing bowl see your preference of good enough.
for those who do have microwave if 55 seconds to 1 minute. until somewhat to bowl is hot by touch.

Beat Wet together, and add dry together mix well.
Roll out cut outs and press into sprinkles, or set aside icing for later.
or turn into balls and flatten.

Preheat 375 F / 190 C

6-7 minutes/ 13 minutes because of elevation.

Combine dry and wet together
Roll out on floured surface
press cut out forms
170 F/338 F(closest I could get with oven was 335 F)
20 to 25 minutes. you want crispy settings for your dog I go for 30 minutes...your dog will thank you.

Mix dry and spice together, Beat wet together, scrape the sides of bowel very important.

Add dry gradually...not all in one time even how impatient you get. you get dust cloud...every where...

Use serving spoon to place in mixing machine bowel if you have issues.

By hand would been less frustrating but its get sticky I realize not everyone likes playing with gingersnap dough because you have wait until gets firm.
For me I had to check it I had wait until next day. My mother was impatient she get asking am I done with kitchen yet...

it states for rest period you have put in loaf pan I think you can still flour it and put into rolled forms and put in means where you cut up and place in freezer but it sticky. So best case scenario would freeze it and and then make use of it..

took overnight time and some then rolling it out I recommend using plastic bag...and flour on top that surface then using wax paper or parchment paper because it throwing it out that sort thing.

after its firm. [cut in thinnest possible you can cut into thick but it still taste like author of original recipe said it taste good. But her idea of making cookies coming out as lace cookies still come out better then her plan. She may have forgotten it was different butter ingredient, it could butter and Ghee. Or something else.] cut thin or thick, think you have to leave it as is, thick you cut in half and leave where it is be fine cookie.

small but be enough for adult and child.

Preheat time for baking process, 350 F/176 C 7-12 minutes however for me I had put in 15 minute due elevation and I wanted crispy not goey cookies had bad experiences with cookies and oven that quit all the time so crispy tasting cookies were on menu.

Mix dry ingredients together add spice

mix wet ingredients together in then add dry together.

mix it well, should be creamy...

Let it rest for 4 hours for you be able to firm enough to make it into forms.
very pliable like clay...roll out with enough flour.
cut outs or even cut into squares my family enjoyed the square form.

Set before you do any preset oven 375/190
7 to 10 minutes in recipe I had to make cook the cookies to 13 to 15 minutes due to 1,200 feet so we had put them in longer. May want to put your cookies in longer to make certain they have darker brown edge then you know they are done they be crispy done.

It work better if they crispy even for gingerbread house.

1 Fry onion in butter til soft . 2 add leeks fry for 5 mins .....3 ....add diced potato celery and broccoli fry for 5 mins ....... 4 .add lentils ....5.....add vegetable cube dissolved in boiling water enough to cover veg......6 bring to boil then simmer til veg all softened .......7.remove from heat and liquidize with hand held blender 8 ...serve with grated cheese added to the soup and some nice fresh bread ....

In a large bowl, combine ground beef, panko bread crumbs, about half green onions, egg, garlic, and 1 teaspoon sesame oil. Season with red pepper flakes, salt and pepper, then mix until well combined. To form meatballs, scoop a heaping tablespoons of mixture and roll into balls.
In a large skillet over medium-high heat, heat a thin layer of vegetable oil. Add meatballs and sear until each sides develops a crust, about 2 minutes per side.
Remove meatballs from skillet, and add remaining sesame oil. Stir in ginger and cook until fragrant, about 30 seconds. Add chicken broth, soy sauce, brown sugar, and hoisin. Stir to combine and bring to a simmer. Return meatballs to skillet and cover skillet with a lid. Cook until meatballs are cooked through, about 10 minutes more.
Meanwhile, cook ramen. In a large pot of boiling water, cooking ramen according to package instructions. Drain noodles.
Add cooked noodles to skillet and toss until fully coated in sauce. Garnish with remaining green onion and sesame seeds. Serve warm.