1516 donburi child bowl Recipes

white rice, cooked, low sodium beef broth, sake, mirin, sugar, onion, sliced very thin, sirloin beef , sliced as thin as possible, soy sauce, eggs, lightly beaten

water, divided, uncooked sushi rice or 2 1/2 cups other short-grain rice, vegetable broth, miso (soybean paste), low sodium soy sauce, sugar, sliced shiitake mushroom caps (about 1 lb mushrooms), minced peeled fresh ginger, garlic cloves, minced, shredded carrot, sliced green onion, egg whites, egg

water, divided, uncooked sushi rice or other short-grain rice, vegetable broth, miso (soybean paste), low-sodium soy sauce, sugar, sliced shiitake mushroom caps (about 1 lb mushrooms), minced peeled fresh ginger, garlic cloves, minced, shredded carrot, sliced green onions, egg whites, egg

half-and-half, grated monterey jack cheese, light cream cheese, garlic powder, worcestershire sauce, salt, fresh ground pepper (to taste), fresh spinach (stemmed and chopped ), artichoke hearts (rinsed, drained and chopped ), green onions, chopped, tortilla chips (bread bowl etc. for dipping) or pita bread (bread bowl etc. for dipping)

chicken , deboned and sliced thin, stalks green onions, sliced 1/2 inch long, tiny peas, fresh or 1/2 cup frozen tiny peas, dashi (japanese soup stock), eggs, beaten, soy sauce, granulated sugar, ajinomoto (msg), mirin (sweet rice wine), sheets dried nori (purple laver seaweed pressed into thin sheets, greenish black color)

cooked rice (to fill bowls), chicken breasts or 3/4 lb chicken thigh, eggs, dried mushrooms, stalks watercress (i used green onions instead) (optional), nori sushi sheet (to garnish ), soy sauce, mirin, water

chicken breasts or 3/4 lb chicken thigh, eggs, green onion, light soy sauce, mirin, dashi, shredded nori (optional)

clams, soy sauce, sake, mirin, sugar, grated ginger (juice), water, egg, beaten, japanese parsley, chopped

soy sauce, mirin, sugar, water, skewer grilled eel, cut up, scallion, chopped, egg, beaten

onion, carrot (3/4 inches worth), green bell pepper, ground chicken, miso, sake, cornstarch, cooking oil

aburage (tofu puff), enoki mushrooms, egg, beaten, soy sauce, mirin, sake, sugar, mitsuba, chopped, dashi stock

salad oil, onion, peeled and thinly sliced, minced fresh ginger, vegetable broth, soy sauce, sugar, silken firm tofu, baby spinach leaves, rinsed drained, egg beaters egg substitute, hot cooked rice, diced roma tomato

cooked white rice, ground beef or 1/2 lb ground pork or 1/2 lb ground chicken, mirin (sweet rice wine vinegar), soy sauce, eggs, sugar, frozen chopped spinach, salt

salad oil, onion (6 oz.), peeled and thinly sliced, minced fresh ginger, fat-skimmed chicken broth, soy sauce, sugar, boned , skinned chicken breast, rinsed and cut into 1/4, baby spinach leaves, rinsed and drained, eggs, hot cooked rice

salad oil, onion (6 oz.), peeled and thinly sliced, minced fresh ginger, fat-skimmed chicken broth, soy sauce, sugar, shelf-stable silken-style firm tofu, baby spinach leaves, rinsed and drained, eggs, hot cooked rice, diced roma tomato

bishops bread, flour, baking powder, salt, chopped nuts, chopped dates, sliced maraschino cherries, chocolate chips, eggs, beaten, sugar, stir together flour , baking powder and salt in large bowl. stir in nuts, dates, cherries and chocolate chips. in small bowl, beat eggs and sugar. stir into flour mixture. turn into well-greased and floured 9-inch by 5-inch by 3-inch loaf pan. bake at 325 degrees for 75 minutes. cool in pan on rack for 10 minutes. remove from pan. cool completely, top side up on a rack. best if stored, well wrapped, for a day or two before slicing.

loaded baked potato salad, unpeeled red potatoes, cubed, salt, pepper, hard-cooked eggs, chopped, sliced bacon, cooked and crumbled, shredded cheddar cheese, vidalia or sweet onion, chopped, dill pickles, chopped, sour cream, mayonnaise, prepared mustard, place the potatoes in a greased 15x10x1-in. baking pan , sprinkle with salt and pepper. bake, uncovered, at 425 degrees for 40-45 minutes or until tender. cool in pan on a wire rack. in a large bowl, combine the potatoes, eggs, bacon, cheese, onion and pickles. in a small bowl, combine the sour cream, mayonnaise and mustard; pour over the potato mixture and toss to coat. serve immediately. yield: 20 servings.

cheesecake factory s white chocolate raspberry truffle cheesecake, margarine, melted, raspberry preserves, water, x 8 oz package cream cheese, granulated sugar, sour cream, vanilla extract, eggs, white chocolate, chopped into chunks, white chocolate, shaved, cream, preheat oven to 475 degrees ., place a large pan or oven-safe skillet filled with about 1/2 of water into the oven while it preheats. this will be your water bath., combine the raspberry preserves with 1/4 cup water in a medium microwave-safe bowl. heat for 11/2 minutes on high in your microwave. stir until smooth. strain to remove the raspberry seeds (toss em out), then let the strained preserves sit to cool, then put the bowl in the refrigerator until later., measure 11/2 cups chocolate cookie crumbs , or crush 20 oreo cookie wafers ( with the filling scraped out ) into a medium bowl. mix in 1/3 cup melted margarine. press the crumb into a 9 spring form pan that has been lined on the bottom and side with parchment paper. using the bottom of a drinking glass or similar, press the crumb mixture flat into the bottom of the pan and about 2/3 the way up the side. wrap a large piece of foil around the bottom of the pan to keep the cheesecake in the water bath. put the crust in your freezer until the filling is done., use an electric mixer to combine the cream cheese with the sugar, sour cream, and vanilla. mix for a couple minutes or until the ingredients are smooth and creamy. be sure to scrape down the sides of the bowl. whisk the eggs in a medium bowl and then add them to the cream cheese mixture. blend the mixture just enough to integrate the eggs., crust from the freezer and sprinkle 4 oz of white chocolate chunks onto the bottom of the crust. pour half of the cream cheese filling into the crust. drizzle the raspberry preserves over the entire surface of the filling. use a butter knife to swirl the raspberry into the cream cheese. just a couple passes is fine, you don tsp want to blend the raspberry and cream cheese together too much. pour the other half of the filling into the crust., carefully place the cheesecake into the water bath in the oven. bake for 12 minutes at 475of, then turn the oven down to 350of and bake for 50 to 60 minutes or until the top of the cheesecake turns a light brown or tan color. remove the cheesecake from the oven to cool. when the cheesecake is cool, use the foil from the bottom to cover the cheesecake and chill it in the refrigerator for at least 4 hours., before serving, sprinkle the entire top surface of cheesecake with 2 oz of shaved white chocolate. to serve, slice the cheesecake into 12 equal portions. apply a pile of canned whipped cream to the top of each slice and serve.