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Friday, December 18, 2015

Sesame Tuna With Soy Miso Dressing

Ingredients

  • Servings: 2
  • 3/4 cup sesame seeds, divided
  • 1/2 teaspoon seasoning salt
  • 1 teaspoon ground white pepper
  • 1 teaspoon onion powder
  • 1 tablespoon wasabi powder
  • 1 teaspoon coarse kosher salt
  • 1 cup all-purpose flour
  • 2 eggs
  • 3 fluid ounces milk
  • 2 (4 ounce) tuna steaks (about 3/4 inch thick)
  • 2 tablespoons vegetable oil
  • 1 (1.12 ounce) package miso soup mix
  • 1 tablespoon soy sauce

Recipe

    Preparation Time: 20 mins Cook Time: 4 mins Ready Time: 24 mins

  • in a shallow bowl, mix together 1/2 cup of sesame seeds, seasoning salt, white pepper, onion powder, wasabi powder, kosher salt and flour; set aside. in a separate bowl, mix together the eggs and milk.
  • dip tuna steaks in the egg mixture, then dredge in the flour mixture until well coated on both sides. press on as many extra sesame seeds as possible, so it is well coated. heat the vegetable oil in a large heavy skillet over medium-high heat. fry tuna steaks for 2 minutes per side, and immediately remove from heat. the inside of the fish should still be red.
  • to make the soy miso dressing, mix together the miso soup mix and soy sauce. heat in a small saucepan or microwave, and drizzle over steaks.

safta miriam's passover seven layer cake

Ingredients

  • Servings: 16
  • 3 1/2 (1 ounce) squares bittersweet chocolate, chopped
  • 1/2 cup margarine
  • 1 cup superfine sugar
  • 3 egg yolks
  • 3 egg whites
  • 8 matzo sheets
  • 1 (750 milliliter) bottle concord grape
  • 1/4 cup finely chopped nuts

Recipe

    Preparation Time: 30 mins Ready Time: 30 mins

  • melt chocolate in a small bowl in the microwave by heating at 30 second intervals, and stirring between each one. when chocolate is almost melted, just remove from the microwave and stir until smooth. set aside.
  • in a large bowl, cream together the margarine and sugar until light and fluffy. beat in the egg yolks one at a time until well blended. in a separate bowl, whip egg whites with a pinch of superfine sugar until stiff. fold the melted chocolate into the sugar mixture, then fold in the egg whites.
  • pour 1/4 of the bottle of into an 8x8 inch baking dish. soak one of the matzo sheets briefly on both sides, then remove to a serving platter. if you soak too long, it will break apart and become hard to work with. spread a thin layer of the chocolate cream over the soaked matzo. continue soaking and layering the matzos and chocolate cream, leaving enough of the chocolate mixture to frost the sides when finished. add more to the dish as necessary for soaking.
  • press chopped nuts the sides, or sprinkle them on top for garnish. refrigerate overnight to allow the chocolate and to blend flavors.

mamita's scallop kabobs with stuffed tomatoes

Ingredients

  • Servings: 2
  • marinade
  • 1 cup orange juice
  • 1/2 cup lemon juice
  • 1 tablespoon salt
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • 1 teaspoon black pepper
  • 1 teaspoon white sugar
  • 8 large large scallops
  • 2 yellow squash, cut into 4 large chunks
  • 2 zucchinis, cut into 4 large chunks
  • 1 (8 ounce) package portobello mushroom caps, cut into large chunks
  • 4 bamboo skewers, soaked in water for 60 minutes
  • 1/2 cup fresh basil
  • stuffed tomatoes
  • 2 large tomatoes, cored
  • 1 (12 ounce) package microwaveable broccoli in cheese sauce
  • 1 1/2 cups cooked brown rice
  • 1 slice american cheese, cut into 4 strips

Recipe

    Preparation Time: 20 mins Cook Time: 35 mins Ready Time: 8 hrs 55 mins

  • whisk orange juice, lemon juice, salt, onion powder, garlic powder, black pepper, and sugar together in a large bowl to dissolve seasoning into the liquid. add scallops, yellow squash, zucchinis, and portobello mushroom to the marinade; toss to coat.
  • cover bowl with plastic wrap and refrigerate 8 hours to overnight.
  • preheat oven to 400 degrees f (200 degrees c).
  • thread a skewer a piece of mushroom, yellow squash, zucchini, and a scallop, respectively. repeat so there are two of each item on the skewer; repeat with remaining skewers. sprinkle fresh basil evenly over the skewers.
  • carefully remove tomato insides with a spoon; discard tomato insides.
  • pour broccoli with cheese sauce into a microwave-safe bowl; cook in microwave until broccoli is tender and the sauce is melted, 3 to 5 minutes.
  • stir broccoli with cheese sauce and rice together in a bowl; spoon into the hollowed-out tomatoes. place 2 strips american cheese atop the mixture in a crossing pattern.
  • cook the skewers in preheated oven until the scallops are cooked through, 25 to 30 minutes. remove from oven to a plate; cover with aluminum foil to keep warm.
  • reduce oven heat to 350 degrees f (175 degrees c).
  • bake tomatoes in the oven until the cheese is bubbling, 5 to 10 minutes. serve with the skewers.

peanut butter bars i

Ingredients

  • Servings: 1
  • 1 cup butter or margarine, melted
  • 2 cups graham cracker crumbs
  • 2 cups confectioners' sugar
  • 1 cup peanut butter
  • 1 1/2 cups semisweet chocolate chips
  • 4 tablespoons peanut butter

Recipe

    Preparation Time: 25 mins Ready Time: 1 hr 25 mins

  • in a medium bowl, mix together the butter or margarine, graham cracker crumbs, confectioners' sugar, and 1 cup peanut butter until well blended. press evenly into the bottom of an ungreased 9x13 inch pan.
  • in a metal bowl over simmering water, or in the microwave, melt the chocolate chips with the peanut butter, stirring occasionally until smooth. spread over the prepared crust. refrigerate for at least one hour before cutting into squares.

my favorite sesame noodles

Ingredients

  • Servings: 1
  • 1/2 (8 ounce) package spaghetti
  • 2 tablespoons peanut butter
  • 1 tablespoon honey
  • 2 tablespoons tamari
  • 1 teaspoon thai chili sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon ground ginger
  • 1 clove garlic, minced
  • 1 green onion, chopped
  • 2 teaspoons sesame seeds

Recipe

    Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 25 mins

  • fill a large pot with lightly salted water and bring to a rolling boil over high heat. once the water is boiling, stir in the spaghetti, and return to a boil. cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. drain well in a colander set in the sink.
  • melt the peanut butter in a large microwave-safe glass or ceramic bowl, 15 to 20 seconds (depending on your microwave). whisk the honey, tamari, and chili sauce into the peanut butter, then stir in the sesame oil and ginger. mix in the garlic and green onions and toss with the spaghetti. top with the sesame seeds.

shrimp with broccoli in garlic sauce

Ingredients

  • Servings: 4
  • 2 cups fresh broccoli florets
  • 1 tablespoon water
  • 2 tablespoons peanut oil
  • 4 large cloves garlic, minced
  • 1 cup low-sodium chicken broth
  • 1 tablespoon soy sauce
  • 1 tablespoon oyster sauce
  • 2 teaspoons grated fresh ginger root
  • 1 pound uncooked medium shrimp, peeled and deveined
  • 1/4 cup canned water chestnuts, drained
  • 2 tablespoons cornstarch

Recipe

    Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins

  • combine broccoli and water in a glass bowl; steam in microwave oven until slightly tender, 2 to 3 minutes.
  • heat peanut oil in a large skillet or wok over medium-high heat. cook garlic in hot oil until fragrant, about 1 minute. reduce heat to low; add chicken broth, soy sauce, oyster sauce, and ginger root to the garlic. bring the mixture to a boil and add the shrimp; cook and stir until the shrimp turn pink, 3 to 4 minutes. toss steamed broccoli and water chestnuts with the shrimp mixture to coat with the sauce. stir cornstarch into the mixture 1 tablespoon at a time until the sauce thickens, about 5 minutes.

peppermint brittle

Ingredients

  • Servings: 2
  • 2 pounds white chocolate
  • 30 small peppermint candy canes

Recipe

    Preparation Time: 5 mins Cook Time: 5 mins Ready Time: 1 hr 10 mins

  • line a large jellyroll pan with heavy-duty foil.
  • place white chocolate in a microwave-safe bowl. heat in microwave on medium setting for 5 to 6 minutes. stir occasionally, until chocolate is melted and smooth.
  • place candy canes in a plastic bag, or between two pieces of waxed paper. using a mallet or rolling pin, break the candy canes into chunks. stir peppermint into melted white chocolate. spread evenly in pan, and chill until set, about 1 hour. break into pieces by slamming pan on counter.

peanut butter bars i

Ingredients

  • Servings: 1
  • 1 cup butter or margarine, melted
  • 2 cups graham cracker crumbs
  • 2 cups confectioners' sugar
  • 1 cup peanut butter
  • 1 1/2 cups semisweet chocolate chips
  • 4 tablespoons peanut butter

Recipe

    Preparation Time: 25 mins Ready Time: 1 hr 25 mins

  • in a medium bowl, mix together the butter or margarine, graham cracker crumbs, confectioners' sugar, and 1 cup peanut butter until well blended. press evenly into the bottom of an ungreased 9x13 inch pan.
  • in a metal bowl over simmering water, or in the microwave, melt the chocolate chips with the peanut butter, stirring occasionally until smooth. spread over the prepared crust. refrigerate for at least one hour before cutting into squares.

peanut butter bars i

Ingredients

  • Servings: 1
  • 1 cup butter or margarine, melted
  • 2 cups graham cracker crumbs
  • 2 cups confectioners' sugar
  • 1 cup peanut butter
  • 1 1/2 cups semisweet chocolate chips
  • 4 tablespoons peanut butter

Recipe

    Preparation Time: 25 mins Ready Time: 1 hr 25 mins

  • in a medium bowl, mix together the butter or margarine, graham cracker crumbs, confectioners' sugar, and 1 cup peanut butter until well blended. press evenly into the bottom of an ungreased 9x13 inch pan.
  • in a metal bowl over simmering water, or in the microwave, melt the chocolate chips with the peanut butter, stirring occasionally until smooth. spread over the prepared crust. refrigerate for at least one hour before cutting into squares.

leftover dog pile

Ingredients

  • Servings: 1
  • 2 hot dogs
  • 3/4 cup chili with beans
  • 1 slice bread
  • 1/4 cup shredded cheddar cheese, divided
  • 1 tablespoon chopped onion
  • 2 tablespoons prepared yellow mustard

Recipe

    Preparation Time: 10 mins Cook Time: 5 mins Ready Time: 15 mins

  • place the hot dogs a microwave safe plate and cook in the microwave 1 to 2 minutes until hot. place the chili into a microwave safe bowl and microwave 1 to 2 minutes until hot. slice the hot dogs in half lengthwise, and place the bread slice cut-side down; sprinkle with half of the cheese, the chili, the remaining cheese, onion, and mustard.