Maki (a cut roll) is actually the hardest of the sushi styles to perfect. There is a lot to have to keep in mind; the proper proportion of rice to filling, where to place the filling, how far to put the rice, how thick the layer of rice should be and how to roll and cut the finished rol. It may take a lot of practice before your maki turn out as they do when made by your itamae. But even if they are not perfect they can still be very satisfying. Follow our simple instructions and you will be on your way to making maki in no time. Very often trimmings are used to make maki.This reduces waste as well having no effect on the quality of the roll, unless lower quality parts of the fish are used (as is sometimes the case in some sushi restaurants, actually). Feel free to use anything you want in these rolls, I often use my choicest cuts to make nigiri sushi and the rest to make maki.@sushifaq
Sushi Photos:
Here's video on how to make a Sushi Maki. Sushi Lovers Enjoy!
I just saw this on yahoo and decided to have it posted here on my blog. Actually, this is one of the best and the best of my favorites aside from those chocolate cakes, mousse etc. and I just want to share it with you guys even though it's my own recipe. ;-)
Enjoy!!
Ingredients
1. 1 1/4 cups fat-free reduced-sodium chicken broth
2. 8 ounces fettuccine, uncooked
3. 4 teaspoons flour
4. 1/3 cup Light Cream Cheese Spread
5. 3 tablespoons Grated Parmesan Cheese, divided
6. 1/4 teaspoon ground nutmeg
7. 2 tablespoons chopped fresh parsley
8. 1/8 teaspoon pepper
How to do it:
1. Cook pasta as directed on package.
2. Meanwhile, combine broth and flour in medium saucepan. Stir in cream cheese spread, 2 Tbsp. of the Parmesan cheese, the nutmeg and pepper; cook 2 min., stirring constantly with wire whisk until mixture boils and thickens.
3. Drain pasta. Toss with sauce. Sprinkle with remaining Parmesan cheese and parsley.
Can make 4 servings..Enjoy!
True Confection's Scrumptious Raspberry Mousse Cake
Ingredients:
4 eggyolks
1/3 cup sugar
3 tablespoons rum
3/4 cup raspberry puree
1 tbsp. water
1 1/2 tbsps. Gelatin
1 1/2 cups all-purpose cream
store bought sponge cake, enough for 9-inch cake
Directions:
1. In a bowl, whisk together eggyolks, sugar and liqueur over simmering water till lukewarm.
2. Remove from heat and beat till cold.
3. Sprinkle gelatin over the water.
Let this stand for a few minutes.
1. Melt the gelatin and add it to the raspberry puree.
2. Fold the eggyolk mixture.
3. Fold the all purpose cream.
Ingredients for the topping:
1 1/2 cups fresh or frozen berries
1/2 cup all-purpose cream
1/4 cup raspberry puree
1/4 cup water
1/2 cup sugar
Directions for the syrup:
Mix together puree, water and sugar in a saucepan. Simmer until syrupy.
Personally, I really love chicken meat and pasta. So, after seeing this recipe from A Good Appetite I just had to post it here. One thing that interests me is its mixture of wine, garlic and cinnamon—just wondering how it would taste excites me to challenge my skills in the kitchen. I guess I'll just have to try and see for myself if I could at least get this recipe right the first time. See if you could, too!
Ingredients:
3 boneless skinless chicken breasts, cut into bite-size pieces
1 teaspoon salt
1 onion, coarsely chopped
1 tablespoon olive oil
3 garlic cloves (2 minced and 1 peeled and left whole)
2-3 cups spinach leaves, roughly torn
1/4 cup dry white wine (you can substitute chicken broth if you didn’t have wine)
1 cup water 3 oz. tomato paste
1/4 teaspoon pepper
1/2 cup grated Romano/Parmesan/etc. cheese
1 package whole wheat egg noodles
1/2 teaspoon ground cinnamon
1. Combine the salt, cinnamon, and pepper together. Rub the mixture on the cut up chicken pieces to completely coat them.
2. Heat the oil olive in a large, skillet with a lid over medium-high heat. Add the chicken and cook until it is no longer pink. Remove the chicken from the skillet andset aside.
3. Add the onion and minced garlic to the skillet. Cook until the onions are soft and beginning to brown. Add the wine and scrape any browned bits from the bottom of the skillet. Let the wine cook until it is evaporated.
4. Add the water, tomato paste, whole garlic clove, and chicken to the pan. Reduce the heat to low, cover and let simmer for about 20-30 minutes, until the chicken is tender. Cook your noodles while you wait.
5. Add salt and pepper if needed (I didn’t add any). Mix in the spinach leaves and cook until wilted. Serve over egg noodles and top with grated cheese if desired. Serves 3.
Enjoy!
Ingredients:
3 boneless skinless chicken breasts, cut into bite-size pieces
1 teaspoon salt
1 onion, coarsely chopped
1 tablespoon olive oil
3 garlic cloves (2 minced and 1 peeled and left whole)
2-3 cups spinach leaves, roughly torn
1/4 cup dry white wine (you can substitute chicken broth if you didn’t have wine)
1 cup water 3 oz. tomato paste
1/4 teaspoon pepper
1/2 cup grated Romano/Parmesan/etc. cheese
1 package whole wheat egg noodles
1/2 teaspoon ground cinnamon
1. Combine the salt, cinnamon, and pepper together. Rub the mixture on the cut up chicken pieces to completely coat them.
2. Heat the oil olive in a large, skillet with a lid over medium-high heat. Add the chicken and cook until it is no longer pink. Remove the chicken from the skillet andset aside.
3. Add the onion and minced garlic to the skillet. Cook until the onions are soft and beginning to brown. Add the wine and scrape any browned bits from the bottom of the skillet. Let the wine cook until it is evaporated.
4. Add the water, tomato paste, whole garlic clove, and chicken to the pan. Reduce the heat to low, cover and let simmer for about 20-30 minutes, until the chicken is tender. Cook your noodles while you wait.
5. Add salt and pepper if needed (I didn’t add any). Mix in the spinach leaves and cook until wilted. Serve over egg noodles and top with grated cheese if desired. Serves 3.
Enjoy!
How about taking a bath with Wine, Coffee, Tea and Chocolate?? Unique huh?? Well take a look at this video in one of the Spa in Japan.
I haven't heard or seen a recipe like this before and I would like to share it with you guys. It's the Crockpot White Chili by Sandcast.
Ingredients:
2 Boneless, skinless chicken breast halves, cut into pieces
2 Cans (15 oz each) cannelloni beans, rinsed and drained
1 Can (15 oz) cream style corn
2 Cans (4 oz each) diced mild green chile peppers
1C frozen chopped onion
1C reduced-sodium chicken broth
2 packets (1.25 oz each) white chick chili seasoning mix
Shredded cheddar cheese
Sour cream
Salsa
Chopped green bell pepper (optional)
How to cook it:
1. In a 4 quart slow cooker, stir together chicken, beans, corn, chile peppers, onion, chicken broth and chili seasoning mix until combined. Cover and cook on low heat setting for 6-8 hours.
2. Serve with cheese, sour cream, salsa and chopped green bell pepper.
courtesy to eatingwell.com for the photo..
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