2682 japanese dollop Recipes

cubed day old bread, eggs, milk, heavy whipping cream, sugar, butter, melted, vanilla extract, ground cinnamon, caramel sauce, sugar, water, lemon juice, butter, heavy whipping cream, i cup golden raisins (optional), pecan halves garnish for top (optional), dollop of whipped cream for each serving (optional)

cake flour, sugar, unsweetened cocoa, egg, milk, vanilla extract, oil, water, dollop of chocolate frosting

shallots, sliced, light olive oil, garlic, chopped or crushed, potatoes, peeled and roughly diced to 2cm, stock , veg or chicken, bacon , cut into pieces (or use lardons), spinach , thoroughly washed, ripe avocado, creme fraiche (to dollop), salt and pepper to taste, handful fresh basil leaves, fresh chives, handful of peas

coconut milk or 1 (14 oz) can coconut cream, red curry paste, boneless skinless chicken thighs, cubed, japanese eggplants or 2 , cut into 1 inch chunks, fish sauce, kaffir lime leaves , torn into pieces, lime , juice of, fresh red chilies , cut into very thin strips, thai basil or 1/2 cup sweet basil, chopped

mayonnaise (kewpie brand japanese , found at japanese and asian markets), sambal oelek (ground fresh chilis found at asian markets, depending on how hot you like it start with 1 tsp. and go ), smelt , roe (masago, found at japanese and asian markets)

cabbage, chopped, ground pork or 6 oz ground beef (or combination of both), japanese soy sauce, sesame oil, mirin (japanese rice wine) or 1 tsp sherry wine, green onion, minced, grated ginger, dried black mushroom , soaked in 2 tb water, peanut oil, water, gyoza skins or 1 package wonton wrapper, japanese soy sauce, rice wine vinegar, sesame oil

onion, finely chopped, celery, finely chopped, butter, divided, all-purpose flour, buttermilk, divided, fresh parsley, minced, salt, divided, onion salt, celery salt, pepper, divided, chicken, finely chopped (fresh or left over from another dish ), japanese-style bread crumbs, water (omit if using left over chicken), chicken , patties, big white onions, sliced, buns or 8 slices of white loaf bread, japanese mayonnaise or 2 tbsp any mayonnaise, japanese eel soy sauce (unagi sauce), japanese chili powder (toragashi powder) (optional)

i have found for cooking heavy whipping cream is best. cook slow and temper (this is when u add some of the hot liquid to the cream to bring it up to temp.) before putting in a hot liquid. if it is cooked to long and too hot it will break up or separate. i also know it can dry up, but just follow these rules and it should be okay. cream picks up flavors pretty quick. i would thin 15 or 30 mins. is long enough to let the cream sit with ingredients, althought when i was making souffles and other desserts the cream was not a factor unless i beat it too long (it would dis-solve to nothing), didnt have a clean, cold bowl or cream was warm., cream, half & is at least 10.5% butterfat (milkfat), light cream is between 18 and 30% butterfat, light whipping cream is between 30 and 36% butterfat, heavy whipping cream is between 36 and 40% butterfat., colder cream is to start, and the colder it stays as you whip it, the easier and better it whips., if it is not cold enough , it doesn tsp whip , it churns (no air is incorporated) which makes butter., when whipping cream , add the sugar when the cream is mostly whipped, and the cream will whip to a higher volume. adding the sugar at., prevent cream from curdling when adding to coffee, use fresh cream. as cream ages, its lactic acid content increases. acid can curdle cream. the acid in coffee, along with coffee s heat, favor curdling of cream., here are some facts and tips on using cream or milk in hot dishes., lower the butterfat (milkfat) content, the more likely cream is to separate., half & is at least 10.5% butterfat (milkfat), light cream is between 18% and 30% butterfat, light whipping cream is 30% to 36% butterfat, heavy cream (heavy whipping cream) is 36% to 40% butterfat, hotter the liquid , the more likely cream is to curdle (separate). cream should never be added to a boiling liquid., when adding cream or milk, it is best to heat it up a bit before adding it to another hot liquid. it is partly the difference in temperature that causes milk or cream to curdle. the beginning results is lower volume., freezing cream : freeze only heavy cream containing 40% or more butterfat. heat to 170 to 180of for 15 minutes. for storage longer than 2 months, add 1/3 cup sugar per quart of cream. cool quickly. place in moisture-vapor resistant containers, leaving 1/2-inch headspace., cream whipped after freezing and thawing does not become as stiff as never-frozen cream. individual whipped cream garnishes can be satisfactorily frozen by whipping cream before freezing. place dollops of whipped cream on baking sheet and freeze. once solidly frozen, remove dollops and store in the freezer in freezer containers.

flour, sugar, lemon peel, unsalted butter, cut up, softened, fresh raspberries (or frozen,unsweetened, thawed ), cream cheese, softened, s sugar, flour, eggs, room temperature, heavy cream, vanilla, almond, lemon juice, lemon peel, fresh raspberries and dollop of whipped cream

easy raspberry cheesecake cookie pizza, refrigerated sugar cookie dough - i use homemade, cream cheese -- softened, egg, tb sugar, seedless raspberry preserves - or any flavor, sliced almonds -- toasted - optional, spread cookie dough in a lightly greased 12- or 13-inch pizza pan. bake in a 350of oven about 15 to 20 minutes or till golden. meanwhile, beat together cream cheese, 1 egg, and the 1 tbsp sugar till smooth., spread over hot crust to within 1/2 inch of the edge. dollop reserve on top. with a knife, carefully swirl preserve to marble. sprinkle with, almond. bake 5 to 10 minutes more or till filling is set. cool in pan, on a wire rack. cut in wedges. store in refrigerator ., pineapple preserves with macadamia nuts is good as well! there are many combination you can use, chocolate sugar cookie dough is good with raspberry or strawberry, have fun with this 1....

jarred fresh tomato salsa (plus extra for garnish ), black beans, drained and rinsed, chicken broth (i prefer organic, non-fat, low or no sodium), sour cream (1 dollop per serving) (optional), cilantro, lime

shallots, sliced, light olive oil, garlic, chopped or crushed, potatoes, peeled and roughly diced to 2cm, stock , veg or chicken, bacon, spinach , thoroughly washed, ripe avocado, creme fraiche (to dollop), salt and pepper to taste, handful fresh basil leaves, fresh chives, handful of peas

dried shiitake mushrooms, soaked for 30 minutes in cold water, vegetable-flavoured somen noodles, vegetable oil, shredded napa (chinese ) cabbage, spinach leaves, shredded, carrot, peeled and julienned, daikon (icicle radish), peeled and julienned, very finely shredded fresh ginger, fresh bean sprouts, while scallion, very finely sliced, japanese tonkatsu sauce, make tokatsu sauce : boil 2 tbsp mirin ( japanese sweet rice wine) until reduced by half. stir in 2 tbsp ketchup, 1 tbsp dark soy sauce, 1 tbsp tamari or light soy sauce, 1 tbsp worcestershire sauce, 1 tbsp mustard, and sugar to taste. heat briefly, then allow to cool. store in the refrigerator. makes 2/3 cup

plain flour, dashi, granules for making stock (you can buy this from any asian grocery shop), enough water , to make into batter (not to thick), cabbage, green onion, eggs, very thinly sliced pork, dried bonito flakes (you can also buy this from any asian grocery shop), japanese mayonnaise (que pi), japanese worcestershire sauce (okonomi-yaki sauce), japanese shredded dried fresh seaweed (furikake)

salmon fillets, sheet nori, japanese rice , cooked in 3 . 5dl water, japanese green tea (sencha leaves), wasabi paste (from tube ), japanese soya sauce

mirin (japanese sweet rice wine), mirin (japanese sweet rice wine), red onion, thinly sliced, eggs, soy sauce, vegetable oil, ketchup, flour, panko breadcrumbs (japanese bread crumbs), pork loin, 1/2 inch thick (about 6 oz each), cooked white rice

maui onion or other sweet onion, finely diced, chopped fresh chives, chopped fresh cilantro, chopped japanese pickled ginger, ginger vinegar from pickled ginger, prepared wasabi paste, extra-virgin olive oil, shiso leaves (available in japanese markets), cut into thin julienne strips, or 1 dash ground cumin, ogo seaweed (available in japanese markets), or julienned cucumber, hijiki seaweed (available in japanese markets), hydrated in cold water until tender, or 1 tbsp julienned cucumber, salt, freshly ground black pepper, chopped unsalted macadamia nuts, onaga fillets (hawaiian gray snapper), yellowtail, or any other snappper, ginger butter , recipe follows, salt, freshly ground black pepper, unsalted butter, softened, chopped fresh ginger, salt, sugar