Beech Mushrooms Recipe
November 20th, 2009Recipes, 30-Minute Recipes, Recipes, Japanese Recipes, Recipes14
Comments

print...
For dashi, please refer to my nabe post for the recipe.

Chili Clams Recipe
May 21st, 2013Recipes, Malaysian Recipes, Reci...
Method:
1.
Pound the spice paste using a mortar and pestle or grind with a food processor. Set aside.
2.
Heat up the cooki...
•

1/4 teaspoon black pepper

•

8 ounces dried spaghetti or linguine

•

Finely shredded Parmesan cheese (optional)

Step...
sat. fat), 0 mg chol., 322 mg sodium, 17 g carbo., 4 g fiber, 4 g pro.Daily Values: 36% vit. A,
76% vit. C, 4% calcium, 7%...
sat. fat), 0 mg chol., 322 mg sodium, 17 g carbo., 4 g fiber, 4 g pro.Daily Values: 36% vit. A,
76% vit. C, 4% calcium, 7%...
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Beech mushrooms recipe

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Beech mushrooms recipe

  1. 1. Beech Mushrooms Recipe November 20th, 2009Recipes, 30-Minute Recipes, Recipes, Japanese Recipes, Recipes14 Comments print Beech Mushrooms with Dashi Ingredients: 2 oz. white beech mushrooms 2 oz. brown beech mushrooms 1/3 cup dashi 1 tablespoon low-sodium soy sauce 1 teaspoon butter 1 teaspoon mirin 1/2 tablespoon sake Method: Heat up a saute pan and add the butter. Saute the mushrooms lightly before adding the dashi stock. Add soy sauce, sake and mirin and simmer the mushrooms until they are cooked. Dish out and serve immediately. Cook’s Note:
  2. 2. For dashi, please refer to my nabe post for the recipe. Chili Clams Recipe May 21st, 2013Recipes, Malaysian Recipes, Recipes7 Comments print Chili Clams Recipe Serves 4 | Prep Time: 15 Minutes | Cook Time: 5 Minutes Ingredients: 1 1/4 lbs (600g) clams, scrubbed and rinsed 2 tablespoons oil 2 tablespoons water 1 tablespoon sugar 2 stalk scallions, cut into short lengths Spice Paste: 5 dried red chillies, deseeded, or 2 fresh red chilies 1/2-inch piece fresh ginger, peeled 3 cloves garlic 1 tablespoon bean sauce (taucheo)
  3. 3. Method: 1. Pound the spice paste using a mortar and pestle or grind with a food processor. Set aside. 2. Heat up the cooking oil in a wok. Add the spice paste and stir-fry until aromatic. 3. Add the clams into the wok and blend well with the spice paste. 4. Add the water and sugar and stir continuously. Add the scallions. 5. As the clams open up, transfer each and everyone of them out into a serving ware as they open. Clams don’t cook at the same time, so do not overcook the ones which has opened up or it will turn rubbery. 6. If there are any un-opened clams, discard. Serve the chili clams immediately with steamed white rice. Fresh tomato sauce Hi, I'm Miranda with recipe.com, and today I'm gonna show you how to make fresh tomato sauce. Now, a good tomato sauce is at the heart of so many great meals; pizza, pasta, saute, vegetables, or soups. So, you can take advantage of the summer ... see more What You'll Need • 1 cup chopped onion (1 large) • 1/2 cup chopped green sweet pepper • 1/4 cup chopped celery • 2 cloves garlic, minced • 1 tablespoon cooking oil • 4 cups chopped, peeled tomato (6 large) or two 14.5-ounce cans diced tomatoes, undrained • 1 6-ounce can tomato paste • 1/3 cup water • 2 tablespoons snipped fresh parsley • 1 tablespoon snipped fresh basil or 1 teaspoon dried basil, crushed • 1 tablespoon snipped fresh oregano or 1 teaspoon dried oregano, crushed • 2 teaspoons snipped fresh marjoram or 1/2 teaspoon dried marjoram, crushed • 1 teaspoon sugar • 1/2 teaspoon salt
  4. 4. • 1/4 teaspoon black pepper • 8 ounces dried spaghetti or linguine • Finely shredded Parmesan cheese (optional) Step By Step 1 In a Dutch oven cook onion, sweet pepper, celery, and garlic in hot oil until vegetables are tender. 2 Stir in the tomato, tomato paste, water, parsley, dried herbs (if using), sugar, salt, and black pepper. Bring to boiling; reduce heat. Simmer, covered, for 30 minutes. Uncover and simmer for 10 to 15 minutes more or to desired consistency, stirring occasionally. Stir in fresh herbs, if using. 3 Meanwhile, cook pasta according to package directions. Serve sauce over hot cooked pasta. If desired, sprinkle with Parmesan cheese. Makes 4 to 6 servings. 4 Spaghetti Sauce with Ground Beef or Sausage: Prepare as above, except omit the oil. In a large saucepan or Dutch oven cook 12 ounces ground beef or pork sausage with the onion, sweet pepper, celery, and garlic until meat is brown. Drain. Continue as directed in Step 2. Per serving: 459 cal., 12 g total fat (4 g sat. fat), 53 mg chol., 386 mg sodium, 62 g carbo., 7 g fiber, 28 g pro. Daily Values: 28% vit. A, 104% vit. C, 5% calcium, 31% iron Exchanges: 3 1/2 Starch, 2 Vegetable, 2 Medium Fat Meat, 1 Fat 5 Spaghetti Sauce with Meatballs: Prepare sauce as above. Meanwhile, in a large bowl combine 1 egg; 3/4 cup soft bread crumbs (1 slice); 1/4 cup finely chopped onion; 2 tablespoons finely chopped green sweet pepper; 1/4 teaspoon dried oregano, crushed; and 1/4 teaspoon salt. Add 12 ounces ground beef or bulk pork sausage; mix well. Shape into 24 meatballs. Arrange meatballs in a 15x10x1-inch baking pan. Bake in a 350 degrees F oven for 15 to 20 minutes or until done (160 degrees F). Drain. Serve with sauce and hot pasta. Nutrition Facts per serving: 535 cal., 17 g total fat (5 g sat. fat), 107 chol., 593 mg sodium, 67 g carbo., 7 g fiber, 31 g pro. Daily Values: 30% vit. A, 112% vit. C, 7% calcium, 34% iron Exchanges: 3 1/2 Starch, 2 Vegetable, 2 Medium-Fat Meat, 1 Fat 6 6. Big-Batch Spaghetti Sauce: Prepare as above, except use a large Dutch oven and 2 cups chopped onion, 1 cup chopped sweet pepper, 1/2 cup chopped celery, 4 cloves garlic, 2 tablespoons cooking oil, 8 cups tomato or two 28-ounce cans diced tomatoes, one 6-ounce can tomato paste, 2/3 cup water, 1/4 cup fresh parsley, 2 tablespoons fresh basil or 2 teaspoons dried basil, 2 tablespoons fresh oregano or 2 teaspoons dried oregano, 1 tablespoon fresh marjoram or 1 teaspoon dried marjoram, 1 teaspoon sugar, 1 teaspoon salt, and 1/2 teaspoon black pepper. Simmer, uncovered, for 30 minutes or until desired consistency. Serve as directed.To Freeze: Place sauce in freezer containers. Seal and freeze up to 3 months. To use, thaw overnight in the refrigerator. Transfer to saucepan and heat through. Per 2/3 cup sauce: 110 cal., 4 g total fat (1 g
  5. 5. sat. fat), 0 mg chol., 322 mg sodium, 17 g carbo., 4 g fiber, 4 g pro.Daily Values: 36% vit. A, 76% vit. C, 4% calcium, 7% ironExchanges: 1 1/2 Vegetable, 1/2 Other Carbohydrate, 1/2 Fat Learning how to make spaghetti sauce is one of those skills that every home cook should master, because you'll use it over and over again. After all, who would pass up a bowl of pasta topped with a rich, old-world spaghetti sauce?
  6. 6. sat. fat), 0 mg chol., 322 mg sodium, 17 g carbo., 4 g fiber, 4 g pro.Daily Values: 36% vit. A, 76% vit. C, 4% calcium, 7% ironExchanges: 1 1/2 Vegetable, 1/2 Other Carbohydrate, 1/2 Fat Learning how to make spaghetti sauce is one of those skills that every home cook should master, because you'll use it over and over again. After all, who would pass up a bowl of pasta topped with a rich, old-world spaghetti sauce?

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