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    156 Recipes

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    This is our favorite way to have corned beef. Like many people, I've cooked many different ways starting with boiling corned beef with cabbage, potatoes, and carrots (ok, but plain) to baking (better but still not swooning yet). Currently this is the only way we want to have our corned beef now. I am using homemade Recipe #386525 but you can certainly use many types of jams or jellies such as apricot, plum, cherry, peach, and pineapple. If you are using commercial jams or jellies, it is best to thin it so it is loose spreading consistency much like sauces.

    Recipe #405023

    Vienna is one of my favorite cities in the world. I also love Austrian cooking like this one with a glass of chilled gruner veltliner. Using cabbage in dishes always make me happy because it's so nutritious and tasty. I am also posting a homemade fleckerl (egg noodle recipe) if you want to try making your own. Othwerwise, small square noodles or egg noodle work fine here.

    Recipe #403166

    Osenbei or rice cracker is generally made with rice flour, but you can find wheat osenbei as well in Japan. This one is not your usual osenbei or rice cracker you find packaged as it uses spring roll wrappers. You can also use gyoza, potsticker, or wonton wrappers too. If using wonton wrappers, this recipe makes about 15-16 wrappers. Instead of the bigger egg roll wrappers I prefer wonton wrappers for the ease of eating by hand. In place of crab, you can also substitute canned tuna as well. The topping can be prepared ahead of time but spread on the spring roll wrappers just before baking and serving. Original recipe comes from Shunju Restaurant in Tokyo, Japan.

    Recipe #403165

    Continuing with my love of Vienna - Goulash is a traditional Hungarian dish. Due to the transferring of Hungarian regimental troops to Austria, goulash found its way into Viennese cuisine. The Fiaker goulash is a special Viennese version of this fiery-spicy delicacy from the Puszta. Although 2 1/2 hours stovetop and 45 minutes in the oven seem like a long time, the results are excellent. This is one of the richest tasting goulash I've ever ate and it is my husband's favorite. The addition of fried egg (sunnyside up) really adds too. You can omit the sausage but be sure to have the egg and fanned gherkins.

    Recipe #403164

    When I visited Vienna I ate apple strudel every chance I had with their wonderful coffee. Vienna is one of my favorite cities in the world and love their food and wine. This recipe comes from a Vienna web site.

    Recipe #403163

    Usage of wine comes from living in the Bay Area. Feel free to use either white or red wines instead of both. If you do not have sake, you can sub white wine. You can purchase shichimi togarashi which is a Japanese 7 spice pepper mixture often used in soups, meats, and veggies. You can also find a recipe in recipezaar by typing shichimi togarashi.

    Recipe #403162

    This is the traditional way of making takuan in Japan. The daikon is first dried then pickled in nuka or rice bran powder (can be found in Japanese, Korean, or Asian market). Nuka usually come in large plastic bags. For photos of step by step see

    Recipe #402835

    Here I am using several authentic ingredients which may be hard to find outside of metro areas. Burdock root looks like a long parsnip but darker. It is known as gobo in Japan. The taste is distinctive and can be found in many Japanese cooking. When using burdock roots or gobo, it is best to soak in water after slicing or cutting with a bit of vinegar to keep from turning dark. For substitution, I would use carrot. Konnyaku is made from konjac potato and is found in the refrigerated section of a Japanese or Asian market in a similar package as tofu. It is normally whitish or brownish color and almost zero calorie and full of fiber. Its texture is jelly like but more firm and needs to be quickly blanched in hot water for about 2 minutes before using. If you cannot find it, just skip it since there is no substitution. Although konnyaku does have flavor its own, it is most often used for texture more than flavor. Mitsuba is an herb often used in soup dishes in Japan. It is sometimes translated as trefoil and looks similar to parsley but the taste is totally different. If you cannot find this, use some baby spinach. Other possibilites to add are anything seasonal vegetables such as asparagus, green beans, etc. That's what makes sukiyaki like this your unique dish. It can contain many things you prefer. Keep all ingredients separate ie in one place when cooking without mixing them all up like stir fry. Although traditional sukiyaki using the very best thinly sliced beef is wonderful, I really enjoy this method as well and it is more economical. The use of gobo and ramen comes Harris Salat, but it's not in his Hotpot cookbook.

    Recipe #401747

    This is great on it's own, but also great served much like you would grilled bread slices to go with robust stews and pasta sauces. Very light tasting. I love these much better than regular cornmeal polenta.

    Recipe #400609

    Another stunning winner from the Gourmet Magazine. When I first tasted this dessert, it reminded me of a Japanese style cheesecake. The pudding literally puffs out beautifully much like souffle and melts in your mouth. You can sub sliced strawberries, blueberries, blackberries ie in place of raspberries. Also, if you like you can totally skip the berries. The pudding cake is wonderful as it is without any embellishment.

    Recipe #398390

    Although you can use American sweet potato, it is best with Japanese sweet potato if you can find it. Besides asparagus and sweet potato, you can certainly add slices of kabocha and green beans as well. This is a very basic miso soup and you can add other ingredients as well. This makes small 4 servings ie what I call Japanese serving size, less than 1 cup per person.

    Recipe #398384

    Who doesn't like corn dogs? I bet not many. This recipe is from the Gourmet web exclusive and these are very yummy! The original recipe calls for grilling the hot dogs first to bring out the smokier taste to the corn dogs and they do, but if you are in a hurry like many of us, you can go from opening the package of hot dogs to this recipe and the results will still be great. This recipe calls for 8 hot dogs, but I find that there is usually about 1/3 of the batter leftover every time. Not a problem, you can use the leftover batter to fry up anything else such as asparagus, green beans, onions, etc after making corn dogs. They will taste wonderful. The direction calls for a tall glass. The tall glass will hold the batter and you dunk the hot dogs in the glass which makes it much more convenient than rolling hot dogs around in a bowl with a batter.

    Recipe #397546

    I love saltwater clams cooked in many styles. The biggest factor in cooking clams is to not overcook. As soon as they are opened, they are done. Get rid of any clams that do not open because they are dead before cooking. In this recipe, I am using smallish, about 1 1/4 inch diameter clams or cockels. If you are using larger or smaller clams, adjust the number of clams accordingly. This recipe goes great with crusty French bread for dipping in the cooking sauce and crisp dryish white wine or dry rose.

    Recipe #395067

    This is our all-time favorite ice cream in my family. It is super delicious. I like using about 4 medium bananas to make this ice cream. If you prefer, you can also use only 3 for lighter texture.

    Recipe #392122

    I make and keep many sauces in the refrigerator for quick grilling and stir frying. This sauce will keep for 1 month in the refrigerator. If you do not have mirin, increase sake to 6 T and sugar to 1/4 C sugar plus about 1 1/2 T sugar. This bulgogi sauce works great with grilling meats. Use as marinade and grill.

    Recipe #388317

    A specialty of Kyoto Japan and used in many Japanese cooking. The result is beautiful and the flavor exquisite. Used in desserts, salads and salad dressings to flavor for flavor, tea, etc. Rinse gently in water or soak in water first to remove the salt. Do not soak too long. The yield is a guess.

    Recipe #386984

    We have a Satsuma plum tree in our backyard that produces loads of plums every year. I'm always trying to come up with new ways to preserve plums. Because I used very purple-red plums, the color of this plum sauce is not what most people are used to when they open a jar of commercial plum sauce. But, I think this one is very yummy!

    Recipe #386525

    We have a Satsuma plum tree in our backyard that produces loads of plums every year. I'm always trying to come up with new ways to preserve plums. You can mix dried blueberries, dried cherries and or raisins. This is also great to serve over plain or vanilla yogurt as shown in one of my photos as a light dessert or intermezzo.

    Recipe #386523

    This makes very creamy overnight muesli. The idea comes from Taste of Food. Their version uses low fat strawberry yogurt. I prefer mine plain yogurt. You can add any fruits such as strawberries (fresh or freeze dried), raspberries (fresh or freeze dried), fresh blueberries, apples, pears, and bananas. I like using multi-grain found at Trader Joes which combines oats, barley, wheat, and rye. I also throw in about 2 T flax seed powder that I grind once a week from seeds. This makes a thick muesli and it does need to be lightened with more milk at the table.

    Recipe #386505

    What to do when your backyard Satsuma plum tree is loaded with plums? That's easy, make jams and jellies like this one. This recipe comes from Cuisine with changes. Makes 4 (8 oz) jars or 8 (4 oz) jars.

    Recipe #382531

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