16392 crusted paillards seaweed Recipes

carnaroli rice, nori seaweeds (sushi type), soy sauce + apple vinegar, dried tofu, zucchini , and carrots, little tomato

nori seaweed (20g), integral flour (70g), salt, oil, baking soda, water

miyeok (korean dried soup seaweed)-rehydrated, alreay cut into small pieces., soy sauce, salt, sugar, minced garlic, skinned cucumber, washed ,julienned, sliced onion , half amount of julienned cucumber, spring onion,thinly sliced, teaspon red pepper flake, sesame oil, sesame seeds, a pinch of salt, to tasty, white vinegar

dried arame or other shredded seaweed (1 oz), firm or extra-firm tofu, drained and cut into 1/2-inch slices, dark sesame oil, divided, julienne-cut carrot (1 lb), sliced green onions, minced peeled fresh ginger, salt, low-sodium soy sauce, hot cooked long-grain brown rice, sesame seeds, toasted

tilapia fillets, alfredo sauce (home made or store bought. extra can be used to mix with pasta if desired), angel hair pasta, cooked, lemon, sliced into 6 wedges, italian seasoned breadcrumbs , for tilapia crusting mixture, grated parmesan cheese , for tilapia crusting mixture, vegetable oil , for tilapia crusting mixture, zucchini, cut into 1/4 inch slices and halved, yellow squash, cut into 1/4 inch slices and halved, red bell peppers , cut into strips, red onions , cut into strips, italian seasoning, for vege mixture, kosher salt , for vege mixture, chopped garlic , for vege mixture, extra virgin olive oil , for vege mixture

whole granny smith apples, apple pie filling warmed, ground cinnamon, pillsbury rolled pie crust (only 1 crust/4 apples)

boboli pizza crusts, thin crust, tomato sauce, shredded mozzarella cheese, grilled eggplant, skinned , cut into strips, pepperoni, chopped fresh basil, scallion onions, chopped, mushroom, sliced, olive oil , to taste, jalapeno pepper , to taste (optional), salt and pepper, to taste

dried hijiki seaweed, grapeseed oil, salmon pieces, skin on, salt and pepper, butter, leeks, cut into rings, preserved ginger, rice vinegar, mirin, fish stock, olympia oysters, shiso

tahini, sesame oil, soy sauce, rice wine vinegar, grated carrots, rice wine vinegar, sesame oil, soy sauce, ginger vinegar, asian greens (tatsoi and julienne cucumbers), seasoned wakame seaweed (available at all japanesse markets or restaurants), sesame seeds for garnish

sea scallops, olive oil, chopped shallots, dry sherry wine, sweet butter, shredded raw root vegetables , carrot, beet, turnip, wasabi flavored caviar, ( flying fish roe ), wakame (japanese pickled seaweed), salt and pepper, to taste

raw fresh salmon, thinly sliced, soy sauce, sugar, wasabi paste, nori seaweed sheets, cooked sushi rice, pickled radish, thinly sliced, pickled ginger , for serving, soy sauce , for serving

approx. 12 stalks) asparagus, ajitsuke-nori seaweed, sake (fortified rice wine), mirin, japanese soy sauce, salt

cucumber, wakame seaweed (softened ), rice wine vinegar, sugar, salt

sheets of seaweed (nori) can be found in asian or most major grocery stores, toasted sesame oil, salt (pref. flake sea ), black seasame seeds (optional)

dried wakame seaweed, carrot shredded or coarse grated, garlic minced, shallot fine chopped, ginger fine grated, oriental rice wine vinegar, soy sauce, sugar, oriental sesame seed oil, dried shitake mushrooms, reconstituted, water or vegetable broth, cooked oriental noodles of choice

lightly crumbled wakame seaweed (about 1/4 oz), boiling water, sesame seeds, unseasoned rice vinegar, low-sodium soy sauce, grated fresh ginger, peanut oil, asian sesame oil, salt, cayenne pepper, extra-firm tofu, cut into 1/2-inch dice, frozen shelled edamame (2 3/4 cups)-thawed, rinsed and patted dry, mung bean sprouts (1 1/2 cups), both ends trimmed

beef stew topped with black pepper biscuit crust ingredients, beef for stew, salt and freshly ground pepper to taste, canola oil, yellow onions, coarsely chopped, carrots, peeled and cut into 1-inch lengths, stalks celery, coarsely chopped, garlic, minced, beef stock - recipe below, dry red wine (optional), bouquet garni : 3 rosemary sprigs, 4 flat-leaf parsley sprigs, 1 bay leaf, 3 to 4 peppercorns, ingredients for biscuit crust, all-purpose flour, baking powder, sugar, heaping tbsp cracked pepper, salt, cold unsalted butter , cut into pieces, whole milk, unsalted butter, melted, minced fresh flat-leaf parsley for garnish (optional), preheat the oven to 350of., beef cubes dry with paper towels and sprinkle with salt and pepper., in a large dutch oven or flameproof casserole, heat 2 tbsp of the oil over medium-high heat. sear the beef cubes on all sides until nicely browned. don tsp move the meat too much in the pot; let it sear so that it develops a nice browned crust. transfer the beef cubes to a plate. pour off the oil from the pot., return the pot to medium heat and add the remaining 1 tbsp oil. add the onions, carrots, and celery and saute for about 3 minutes, or until the vegetables begin to soften. add the garlic and saute for 2 to 3 minutes., add the stock and wine and stir to scrape up the browned bits from the bottom of the pan. return meat and any accumulated juices to the pot., make a bouquet garni by tying the rosemary and parsley sprigs, bay leaf, and peppercorns in a square of cheesecloth. put the bouquet garni in the pot., cover the pot and braise in the oven for 2 hours and 15 minutes or until tender, stirring the stew several times., meanwhile , make the biscuit crust: in a medium bowl, whisk the flour, baking powder, sugar, cracked pepper, and salt together. using your fingertips, a fork, or a pastry cutter, work the butter into the dry ingredients until the mixture resembles coarse crumbs., add the milk all at once and stir just until the dough comes together in a mass., turn the dough out onto a lightly floured surface and knead 8 to 10 times, or just until cohesive. using a rolling pin or your hands, roll or pat the dough into a circle or oval about 1/4 inch thick., stew from the oven , uncover, and lay the dough on top. it will not fit perfectly or seal tightly. this is a rough topping. brush the dough with the melted butter., return the stew to the oven and cook, uncovered, for 12 to 15 minutes, or until the crust is golden brown., serve, remove the crust from the pan and set aside. serve the stew with the vegetables. cut the crust into pieces and top the meat with the crust. ladle sauce from the stew over the crust, meat, and vegetables. garnish with minced parsley, if desired., variation, serve in 6 individual onion soup crocks or similarly sized ovenproof dishes, put the meat into the crocks with the vegetables and sauce from the stew. increase the oven temperature to 425of., make the biscuit dough and roll it into a round about 1/2 inch thick. cut the dough into 6 rounds large enough to overlap the bowls by about 1/2 inch. lay the rounds over the crocks and crimp the edges to seal. brush with melted butter and set the crocks on a baking sheet. bake for 12 to 14 minutes, or until the crusts are golden brown.

balsamic salad dressing (i make my own, but there are many quality store bought dressings that are available), fresh mozzarella cheese, diced (now if you want to use those pre-marinated mozarella balls, you can, they just cost more), red pepper flakes, v 8 juice (a spicy tomato juice will also work), tomato paste (more or less according to how thick you like your dressing), olive oil, red wine vinegar, minced garlic, lemon, juiced, fresh basil, pre-made pizza crust (boboli is 1 brand, but any store bought packaged crust will work), parmesan cheese, grated, olive oil, dried oregano, minced garlic, ground pepper, romaine lettuce , rough chopped, pepperoni, diced (i get mine a bit thicker cut from the deli, also it is cheaper and you will have no waste), italian ham, diced (once again, just from the deli, cheaper and buy only what you need), roasted red peppers, onion, cut in quarters and thin sliced, black olives, cut in half