352666 sweet sauce dipping egg sushi Recipes

egg yolks, freshly-squeezed lemon juice, unsalted butter , cut into pieces, white wine, white vinegar, coarse salt and pepper to taste, toast english muffin slices under the broiler or in the oven for approximately 3 minutes or until golden brown. remove from broiler, spread with 1 tsp butter. in a large frying pan, cook ham or canadian bacon slices until lightly browned and place them on each english muffin half., if you can poach an egg read no further, use a pan that is at least 3-inches deep so there is enough water to cover the eggs and they do not stick to the bottom of the pan. note: to prevent sticking, grease the pan with a little oil before filling with water. add vinegar and salt to the poaching liquid; bring the poaching liquid to a boil and then reduce to a simmer before adding the eggs (bubbles should not break the surface). hint: when you poach eggs, adding a little vinegar and salt to the water will helps the egg to hold its shape. without it, the eggs will become skeins of protein tangling up in the water., break each egg onto a saucer or into small cups or bowls. slip eggs carefully into simmering water by lowering the lip of each egg-cup 1/2-inch below the surface of the water. let the eggs flow out. immediately cover with a lid and turn off the heat. set a timer for exactly three minutes for medium-firm yolks. adjust the time up or down for runnier or firmer yolks. cook 3 to 5 minutes, depending on firmness desired., water with slotted spoon. lift each perfectly poached egg from the with a slotted spoon, but hold it over the skillet briefly to let any clinging to the egg drain off. drain well before serving. top each english muffin half with 1 poached egg. spoon warm hollandaise sauce over eggs and garnished with a small parsley sprig or chopped chives.

eggs, sushi sauce ( dynamite sauce recipe on site), tobiko ( flying fish row)

garlic, chopped, canola oil, sweet chili sauce, vinegar, peanuts, ground, cilantro, chopped, salt (to taste), pepper (to taste)

water, soy sauce, sugar, sambal olekek ground chili paste, fresh lime juice

rice wine vinegar, fish sauce, water, hot, sugar, lime, juiced, garlic, minced, red chili paste

philadelphia cream cheese, softened, whole berry cranberry sauce, cool whip topping, thawed

cream cheese, softened, whole berry cranberry sauce, thawed cool whip topping

vidalia onions (diced ) or 3 cups sweet onions (diced), swiss cheese (shredded ), cream cheese (softened ), sour cream, parsley (chopped ), chives (chopped ), miracle whip, garlic salt, fresh grated parmesan cheese

eggs, salt, pepper, cinnamon, sugar, cheese, bacon bits, olive oil

sushi rice or 2 1/2 cups japanese rice, vinegar, sugar, salt, dried shiitake mushrooms (to be rehydrated in 2 cups warm water), soy sauce, sugar, eggs, sugar, carrot , julienned, cucumber , julienned, sashimi grade fatty fish fillet, sliced (kampachi, salmon, cobia, hamachi), imitation crabmeat, shredded, white sesame seeds

shallot, finely diced, sweet chili dipping sauce, olive oil, lime , juice and zest, cooked extra large black tiger shrimp, thawed , tailed and thinly sliced, red pepper, finely diced, salt and pepper, fresh cilantro leaves, chopped, heads belgian endive, ends trimmed and leaves separated

potrobello mushrooms, extra virgin olive oil, halloumi cheese, sliced, thai sweet chili dipping sauce, salad leaves, to serve

peach preserves, apricot preserves, light corn syrup, white vinegar, cornstarch, soy sauce, yellow mustard, garlic powder, water

sweet potatoes , well scrubbed, sweet onion, sliced thinly, cubanelle pepper , halved lengthwise and seeded, olive oil, garlic clove, minced, ground cumin, salt, pepper, sour cream, fresh coriander leaves, finely chopped, fresh lime juice, bell pepper , cut into strips, cucumber, sliced, celery cut inot stick, corn tortilla, grilled, cut into wedges (optional)

sweet onion and pepper relish, i use harry and david s, cream cheese

nonfat plain yogurt, onion soup mix, fresh sweet potatoes, peeled, cooked, mashed