370 steve copied never duplicated furikake Recipes

sugar, king arthur unbleached all-purpose flour, salt, eggs, well beaten, dark corn syrup, vanilla extract, pecan halves, unbaked pastry shell (9 inches)

butter, king arthur unbleached all-purpose flour, salt, pepper, fat-free milk, shredded reduced-fat cheddar cheese, potatoes, peeled and thinly sliced (about 5 medium), onion, halved and thinly sliced

dry mustard, paprika, salt, eggs, vinegar, canola oil (cup but never olive) or 3 cups sunflower oil (cup but never olive) or 3 cups vegetable oil (cup but never olive), lemon juice

flour, sour cream, eggs, salt, baking powder, potatoes, cooked and mashed (never use the dried, or boxed mashed potatoes, always use real potato), cheddar cheese, grated, melted butter, eggs (reserve 1 egg white), butter, chopped onion

rice, white , medium-grain, cooked, nori, 10 sheets, organic chicken and apple sausage, nori komi furikake rice seasoning

cooked sushi rice (room temperature ), spam, mirin, sheets nori , seaweed (cut in half lengthwise), soy sauce, sugar, nori goma furikake, japanese seasoning (furikake)

spam, hot cooked white rice, bonito flakes (furikake is better), soy sauce, sugar, rice wine, nori

ramen noodles, frozen spinach, egg, beaten, furikake seasoning (to garnish )

active dry yeast, warm water (110o to 115o), king arthur unbleached all-purpose flour, yellow or white cake mix, salt, melted butter

apple tartin, quick cooked tart it is called an apple tartin and is very simple and beautiful. my daughter has made this for school and she never brings any back, plus she always has a large number of requests for the recipe. this depends on the size of the saute pan you use. i start with about a 10 pan well coated with no stick pam and i use about 2 sliced apples, about a 1/2 to 1/4 thick (i like granny smith, but use what you like). i then melt unsalted butter and enough brown sugar to cover bottom of the pan and make a thick syrup after it cooks. i thin put the apples into the syrup and cook a few minutes so they get coated good with the syrup., i over lay the apples or shingle them is the tech term in a round circle like a huge sun flower design or something that works for you, be creative! i then use bought flake pastry dough and put on top of the apples enough to cover completely and make an edge on the outside of the tart. you can roll the dough at the edge make a little design in it to close the edge or just leave the edge open but in a round shape no rough edges.then i put in the oven and brown the pastry dough. when it is done (doesn tsp take long to cook) i have a large plate that i put over the saute pan and invert so the whole thing comes out with the, apples on top and the crust on bottom. i then coat with my simple water and sugar syrup ( recipe above) for a shiny coat and then i serve with cool whip or ice cream. 1 thing i forgot . you will have a center hole the apples you can cut a round shape ot of the apple or fill with cool whip, but if you can cut the top of the apple with the stem intact it looks nice in the hole. i have used cookie dough for this recipe and it works , but the pastry works best for me.

light chunk tuna in water, drained, eggs, lightly beaten, sugar (makes the eggs fluffier), shoyu (soy sauce), vegetable oil, onions, chopped white (optional), kamaboko, chopped (fishcake) (optional), nori goma furikake or 1 tsp nori sushi sheet, diced to matchsticks, salt and pepper, cooked white rice

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)

short-grain rice, water, rice vinegar, sugar, salt, dashi, mayonnaise, avocado, ripe, sliced thin, crab, shredded, furikake nori

baby octopus, squid, cleaned, wine, dry white, shiitake mushrooms, water, to cover, rice vinegar, red wine vinegar, olive oil, garlic clove, finely minced, italian spices, red pepper sauce, ground black pepper, japanese rice seasoning (nori komi furikake) (optional), wakame seaweed (optional), baby bok choy, shallot, thinly sliced

linguine , prepared as directed, japanese cucumber, cubed, tomato, diced, imitation crabmeat, nori , furikake, asian-style dressing

radishes, leaves, bonito flakes, sakura ebi shrimp, soy sauce

chopped or grated carrot, sesame seeds, soy sauce, raw sugar or 1/2 tbsp light brown sugar, red pepper flakes, salt

sesame seeds, ground nori or 1 cup shaved nori, salt , to taste, nanami togarashi (optional)