Combine all ingredients except katakuriko; mix well. Pour mixture into 3-quart microwaveable pan, sprayed with Pam for 5 seconds. Cover and microwave 11 to 14 minutes, or until mochi has a dry surface and transparent appearance.
Remove cover and tilt container to drain excess liquid formed by steam. Use paper towel to absorb as much liquid as possible.
Cool mochi completely and store in a loose-lidded container for 2 or 3 days in warm weather, and up to 5 days in cool weather.
Cooking times may vary with differing cookware and microwave ovens.
]]>Seven simple steps to follow:
This recipe serves approximately 20
]]>Preheat oven to 325 degrees with rack in the middle position. Grease a 9-inch springform pan with cooking spray or 1 tablespoon butter.
Using metal knife in a food-processor, process cream cheese 30 seconds. Scrape container. With machine running, add sugar and butter; process 10 seconds. Scrape again. With machine running, add eggs, vanilla, lime juice, flour and cornstarch. Process 15 seconds, scrape, then process 5 seconds longer. Add sour cream and puree; pulse until incorporated.
Pour mixture into prepared pan and bake 1 hour. Do not open oven door.
Remove and cool completely in pan. Refrigerate 12 hours or up to 2 days. Remove from pan to serve and decorate with mango slices.
For mango puree, scoop the flesh out of a mango and puree in a blender or food processor fitted with metal blade.
]]>In a mixing bowl, combine shortening, butter or margarine, flour and salt. Mix with a pastry blender or by hand. Stir in milk and 2 tablespoons of the evaporated milk. Combine well.
Pull off pieces of dough and flatten in palm of hand. Place 1 teaspoon tsubushi an in middle. Fold dough around to enclose. Flatten. Place on ungreased cookie sheet. Repeat, making remainder of manju. Brush tops with evaporated milk. Bake in a preheated 425-degree oven for 20 minutes.
Makes approximately 30 small pieces.
]]>Five simple steps to follow:
Combine all ingredients except oil; mix well. Drop by teaspoonfuls into hot oil and deep-fry until slightly crisp. Drain on absorbent paper. Makes about 30 to 36.
]]>Heat olive oil in saute pan over medium heat until hot but not smoking. Add onion and cook, stirring frequently, until transparent, 5 to 7 minutes. Add red bell pepper and mangoes and cook, stirring frequently, for 5 minutes.
Add chile and garlic; cook, still stirring, for 1 more minute. Add orange juice and vinegar. Bring to boil, reduce heat o medium low, then simmer 5 minutes. Remove from heat, add oregano, salt and pepper. Mix. Cool. Makes about 5 cups.
]]>Combine all ingredients except katakuriko; mix well. Pour mixture into 3-quart microwaveable pan, sprayed with Pam for 5 seconds. Cover and microwave 10 to 12 minutes, or until mochi has a dry surface and transparent appearance.
Remove cover and tilt container to drain excess liquid formed by steam. Use paper towel to absorb as much liquid as possible; otherwise, liquid will harden katakuriko.
Turn cooked mochi onto a large platter or a wood cutting board dusted well with katakuriko. Dust mochi with more katakuriko.
Use a nonserrated plastic knife (those from McDonald's work well) to cut mochi into bite-size pieces. Coat all sides with katakuriko. Makes 40 pieces.
Cool mochi completely and store in a loose-lidded container for 2 or 3 days in warm weather, and up to 5 days in cool weather. Or freeze in an airtight container.
Note: For pina colada-flavored mochi, add 1 teaspoon EACH coconut and pineapple extracts.
Cooking times may vary with differing cookware and microwave ovens.
]]>MIDDLE LAYER:
1 Cup Boiling Water
1 Box (3 oz.) Lemon Gelatin
1 Pkg. (8 oz.) Cream Cheese
1/4 Cup Sugar
1 Container (4 oz) Whipped Cream Topping
TOP LAYER:
1 Box (6 oz) Flavored Gelatin
3 1/2 Cups Boiling Water
1/4 Cup Cold Water
1 Envelope Unflavored Gelatin
This recipe requires 15 challenging steps
(Crust)
1) Cream Margarine And Sugar.
2) Add Remaining Ingredients And Mix Until Blended.
3) Gently Press Into Ungreased 9x13 Baking Pan.
4) Bake For 20 To 25 Minutes Until Golden Brown.
5) Set Aside Until The Crust Cools.
(Middle layer)
1) Dissolve Lemon Gelatin In Boiling Water And Refrigerate Until Cool.
2) Combine Cream Cheese And Sugar.
3) Add Combined Cream Cheese And Sugar To Cool Lemon Gelatin And Whipped Cream Topping.
4) Pour Mixture Onto Cooled Crust.
5) Chilled Until Firm. (Approx. Two Hours)
(Top layer)
1) Dissolve Flavored Gelatin Into Boiling Water.
2) Sprinkle Unflavored Gelatin In Cold Water.
3) Combine Everything Together.
4) Put In Refrigerator Until Cool.
5) Pour Over Middle Layer And Chill Until Firm.
This recipe yields 24 to 36 pieces.
]]>Three simple steps to follow:
1) Combine sugar and water in a saucepan and simmer 10 minutes; cool.
2) Stir in juices and rind; chill
3) Add ice and ginger ale, before serving
This recipe yields 12 (4 oz) servings
]]>Melt butter in large saucepan over low heat, add marshmallows, food coloring(to desired color) and stir until completely melted and colored. Remove from heat and add in rice crispies cereal, stir until well coated. Coat cookie molds with vegetable spray to reduce sticking. Press mixture in the cookie molds and let cool. Remove from mold when cool. You can be creative and personalize the treats with candies and decor or for somthing even sweeter, chocolate coat your treats. Serve them to your special Valentine along with a [HUG] and a *KISS*!!!
]]>Combine coconut water with sugar and cook over low heat until dissolved. Stir in coconut milk. Cover and refrigerate mixture until cold. Stir, then freeze in an ice-cream machine, according to the manufacturer's directions. Mixture will be soft, but can be served at this point. To make harder, put in freezer 2 hours.
Variations: Add 1/4 teaspoon almond extract or 1/2 teaspoon coconut-flavored rum when stirring in the coconut milk.
]]>Follow directions on pudding box to prepare the vanilla pudding. Add the lemon juice and stir until blended. Add coconut and chill.
Serves 4-5 people
Submitted by: Leeka
]]>In a 13x9-ince baking dish combine oil, garlic, Cajun seasoning, lemon juice, honey and soy sauce. Add shrimp and toss to coat. Refrigerate at least 1 hour. Preheat oven to 450 F. Bake until shrimp are cooked through, about 8 to 10 minutes. Garnish with lemon wedges and serve with French bread. Makes 4 servings.
]]>Combine Ingredients except for the soysauce. Mix together well. Refrigerate for 10 to 15 minutes. Before Searing, pour soy sauce over fish enough to coat fish cubes. Sear fish on high heat in approximately 2 tablespoons of oil in pan. Serve immediately.
]]>