Gyoza Recipe (Japanese Pan-Fried Dumplings)

Gyoza Recipe (Japanese Pan-Fried Dumplings) Servings: Prep Time: Cook Time: Ingredients: 4 cups, loosely packed, minced Napa cabbage (use the frilly leafy half of the cabbage) 1/2 teaspoon table salt 9 ounces ground pork 1/2 tablespoon freshly grated ginger (with a Microplane grater) 2 – 3 cloves garlic, finely minced 1 tablespoon green onion (green part only), minced 2 teaspoon aka miso paste (red/dark miso paste) 1 teaspoon sesame oil 1 teaspoon crushed red chili pepper 1/4 teaspoon sugar 40 dumpling wrappers For cooking the dumplings: 1 tablespoon sesame oil 1/2 cup water Dipping Sauce: 6 tablespoons soy sauce 3 … Continue reading Gyoza Recipe (Japanese Pan-Fried Dumplings)

Gyoza

Gyoza Prep 40 m Cook 5 m Ready In 45 m Recipe By:Mersi “I learned this recipe for pot stickers while living in Japan. They’re great hot or cold, and may be eaten plain or with the dipping sauce. Any ground meat can be substituted for pork.” Ingredients 1 tablespoon sesame oil 2 cups chopped cabbage 1/4 cup chopped onion 1 clove garlic, chopped 1/4 cup chopped carrot 1/2 pound ground pork 1 egg 1 tablespoon vegetable oil 1 (10 ounce) package wonton wrappers 1/4 cup water 1/4 cup soy sauce 2 tablespoons rice vinegar Directions Heat sesame oil in … Continue reading Gyoza

Crawfish Boil – Louisiana Crawfish Boil whatscookingamerica.net/Seafood/CrawfishBoil.htm 5/31/2015  Crawfish boils are wonderful messy affairs, best suited for the outdoors.  Boiling crawfish is a festive event and eating is also thirsty work, so we made sure to have lots of beer on hand.     History of Crawfish in Louisiana:What looks, tastes, and smells like seafood, but doesn’t come from the sea? It’s crawfish, a freshwater shellfish that is considered a Louisiana delicacy. Nothing else symbolizes the Cajun (a person of French Canadian descent born or living along the bayous, marshes, and prairies of southern Louisiana) culture of Louisiana like crawfish. … Continue reading

Louisiana Crawfish King Cake

Well Done recipe: Louisiana Crawfish King Cake Louisiana Crawfish King Cake Makes 14 servings. Recipe is adapted by Holly Clegg from her “Gulf Coast Favorites” cookbook. My simple savory king cake starts with crescent rolls and filled with a scrumptious creamy crawfish filling topped with Mardi Gras colored cheese representing the traditional king cake colors. ½ cup chopped onion ½ cup chopped red or green bell pepper 1 teaspoon minced garlic 1 cup Louisiana crawfish tails, drained and rinsed ⅓ cup chopped green onion 3 tablespoons reduced-fat cream cheese 2 (8-ounce) cans reduced-fat crescent rolls Mardi Gras Topping (see recipe) 1. Preheat oven … Continue reading Louisiana Crawfish King Cake

Louisiana Crawfish Boil

Louisiana Crawfish Boil Prep 30 m Cook 1 h 15 m Ready In 1 h 45 m Recipe By:IMANKAY “What a feast! Invite the family and dig into this messy, yummy boil. Combining crawfish, sausage, corn, mushrooms, potatoes, and artichokes, this is a dish you’ll crave over and over. Add other seafood or vegetables to your liking.” Ingredients 2 heads garlic, unpeeled 5 bay leaves 2 (3 ounce) packages dry crab boil 1 tablespoon liquid shrimp and crab boil seasoning salt and pepper to taste 3 large oranges, halved 3 large lemons, halved 2 large whole artichokes 15 red potatoes, … Continue reading Louisiana Crawfish Boil

Chef John’s Steak Diane

Chef John’s Steak Diane Prep 15 m Cook 15 m Ready In 30 m Recipe By:Chef John “Steak Diane was a staple on menus in fine dining establishments back in the day. Prepared tableside where the server ignited the cognac, it was an impressive sight. You don’t need to flame the cognac; just keeping it on the heat will eventually evaporate the alcohol. But be careful–it can still flare up if the heat’s high enough when you’re reducing the sauce.” Ingredients Sauce: 1/2 cup demi-glace 1 tablespoon Dijon mustard 2 teaspoons Worcestershire sauce 1 teaspoon tomato paste 1 pinch cayenne … Continue reading Chef John’s Steak Diane

Steak Diane

Steak Diane Prep 20 m Cook 20 m Ready In 40 m Recipe By:Sallie “This recipe of strip steak pounded thin, seasoned with dry mustard, and pan fried, goes great with cooked mushrooms. Just add them to the pan during the last few minutes of cooking time.” Ingredients 4 (1/2 pound) strip steaks, cut 1/2 inch thick salt to taste freshly ground black pepper to taste 1 teaspoon dry mustard, divided 1/4 cup margarine 3 tablespoons lemon juice 2 teaspoons minced fresh chives 1 teaspoon Worcestershire sauce Directions Pound steaks to be 1/4 inch thick, and sprinkle each side with … Continue reading Steak Diane

Big Bear Stew

Big Bear Stew Recipe By:Kyle “If you kill a bear, you better have something good to make out of it! This stew is delicious! Serve with a crusty bread!” Ingredients 4 pounds bear meat 1/4 cup all-purpose flour 1 teaspoon dried oregano 1 teaspoon salt 1 teaspoon ground black pepper 4 tablespoons margarine 2 tablespoons olive oil 1 onion, chopped 1 cup beef broth 4 bay leaves 2 pounds red potatoes, diced 1 pound fresh mushrooms 5 carrots, sliced 2 turnips, cubed Directions In a large mixing bowl combine flour, oregano, salt and pepper. Place bear meat in the bowl … Continue reading Big Bear Stew

Homemade Mascarpone Cheese

Homemade Mascarpone Cheese Prep 10 m Cook 15 m Ready In 1 h 25 m Recipe By:Jackie “Creamy mascarpone cheese can be made at home with ease. Use it in your favorite Italian recipes or enjoy on toast with jam. Enjoy immediately or place the finished cheese in a covered container and refrigerate for up to 2 weeks.” Ingredients 4 1/2 cups light cream 1/8 teaspoon tartaric acid Directions Pour cream into a double boiler fitted with a thermometer. Heat cream until the thermometer reads 185 degrees F (85 degrees C), about 10 minutes. Add tartaric acid; cook, stirring constantly, … Continue reading Homemade Mascarpone Cheese

How to Make Ricotta Cheese

How to Make Ricotta Cheese Soft, fresh cheese is easy to make at home.  As long as you have whole milk around, there’s no reason to rush out to the store. Do you remember the Miss Muffet rhyme?  Curds and whey?  That’s what we’re going to do.  Using heat and acid, we can separate liquid dairy products into curds and whey. If the product is whole milk, you get ricotta (or queso fresco/farmer cheese/paneer; it has a different name in every country!) Heavy cream makes mascarpone.  2% or less fat milk makes cottage cheese curds. The following tutorial will show … Continue reading How to Make Ricotta Cheese