22 bowl a roll Recipes

white fish fillets, cut into nugget-sized pieces (tuna, tilapia or other seafood may be substituted), soy sauce, sesame oil, sugar (or substitute or peach nectar), white vinegar, wasabi paste, red pepper flakes, mirin rice wine (optional), panko breadcrumbs, sesame seeds, head iceberg lettuce, avocado, chopped, nori, chopped (sush seaweed), baby spinach leaves, button mushrooms, sliced, pickled ginger (optional), soy sauce, sesame oil, light vegetable oil, sugar (optional) or 1 tsp splenda substitute (optional), wasabi paste, ginger, grated, red pepper flakes

cookie base, all-purpose flour, quick or old-fashioned oats, brown sugar, chopped walnuts, flaked coconut, baking soda, pumpkin pie spice, butter or margarine, melted, fudge, butter or margarine, nestle carnation evaporated milk, granulated sugar, pure pumpkin, pumpkin pie spice, salt, marshmallows, nestle toll house butterscotch morsels, chopped walnuts, divided, vanilla extract, preheat oven to 350o f. line 15 x 10-inch jelly-roll pan with foil., combine flour , oats, brown sugar, nuts, coconut, baking soda and pumpkin pie spice in medium bowl; mix well. stir in butter; mix well. press into prepared jelly-roll pan., bake for 13 to 15 minutes or until slightly brown. cool in pan on wire rack., combine butter , evaporated milk, sugar, pumpkin, pumpkin pie spice and salt in medium, heavy-duty saucepan. bring to a boil, stirring constantly, over medium heat. boil, stirring constantly, for 8 to 10 minutes. remove from heat., stir in marshmallows , morsels, 1/2 cup nuts and vanilla extract. stir vigorously for 1 minute or until marshmallows are melted. pour over cookie base; sprinkle with remaining nuts. refrigerate until firm before cutting into bars.