Recipes List

Rice in Stone Pot assorted mixtures-Dolsot Bibim bap

Rice in Stone Pot with assorted mixtures(Dolsot Bibim bap)-Korean Recipe

Basic Ingredients (for one person)
zucchini slices 30g, wild aster 30g, roots of a Chinese bellflower 30g, bean sprouts 30g, English spinach 30g, bracken 30g, greenpea jelly 1 block, minced raw beef 30g, egg yolk 1, gingko nut 2, walnut 1, chestnut 1, seaweed 1/4 a piece, 1 lettuce leaf, oil, soy sauce, ground green onion, garlic, sesame salt, pepper, sesame oil, sugar, chili paste

Recipe

Boil the dried zucchini slices and then wash them. Then add some ground green onions, garlic, salt, sesame salt and panbroil them. Finally add some sesame oil and mix.
Sort the wild aster. Season with green onion, garlic, sesame salt and some soy sauce. Panbroil in enough oil. Add sesame oil later.
Trim the English spinach. Boiling slightly and saute. Season with ground green onion, sesame salt, salt, soy sauce and some sesame oil.
Rip the roots of broad bellflower into thin strips. After boiling, panbroil with ground green onion, sesame salt, salt and some sesame oil.
Sort the bracken and cut into reasonable size. Panbroil with ground green onion, garlic, soy sauce, sesame salt, pepper and sesame oil. Add a little bit of water and cook until tender.
Cut the green pea jelly block into thin slices. Season with salt and sesame oil.
Choose tender steak meat. Slice thin strips. Season with soy sauce, sugar and sesame oil.
Slightly toast the seaweed and cut into thin strips. Peel the chestnut and cut into same thin strips.
Put rice into the stone pot. Arrange the prepared ingredients on top nicely. Together with some chili paste and some beef stock, and heat it until very hot. Then mix together and enjoy.

Kimchi Stew Kimchi tchigae-Korean-Recipe

Basic Ingredients
1/4 head of kimchi, 100g pork, 1/2 onion, 1/2 a root of green onion, 2tablespoons of chili powder, 1 tablespoon of ground garlic, salt, pepper powder, chili

Recipe

Cut kimchi into small pieces.
Prepare pork belly. Cut them into dice.
Slice onion thickly. Minced garlic and cut the green onion diagonally.
Put kimchi, pork and chili powder into a pot and add a little bit of water. Mix well so the there is no chili powder lumps.
(If you want to make the stew not so spicy, add kimchi juice instead of the chili powder and boil.)
Add water again to 4 and boil. Add onion later.
If the kimchi is cooked, add minced garlic, green onion and chilli, and boil again.
Season.

Brown Sugar Cookies

2 cups brown sugar
1 cup butter
3 eggs, beaten
1 tsp. baking soda
2 Tbsps. hot water
4 cups flour
1 heaping tsp. baking powder
1 tsp. salt
1 tsp. vanilla
Cream sugar and butter, add eggs. Mix soda and hot water, add to mixture, mix well. Mix flour, baking powder and salt and add to mixture one cup at a time. Add vanilla. Chill batter thoroughly. This is a very soft dough, but it can be handled nicely if chilled. Roll and cut. Bake lightly at 350 degrees, do not overbake. Makes a soft cookie.

Chocolate Chip Cookies

1 cup shortening
2 cups brown sugar
2 eggs
1 cup sour milk
1 teaspoon nutmeg
1 teaspoon vanilla
1/2 teaspoon salt
1 teaspoon soda
1 teaspoon baking powder
4 cups flour
1 cup chocolate chips, raisins or nuts
Mix in order given. Bake 15 minutes at 375°. Enjoy!

Tea Cookies

Tea Cookies
1 cup butter, softened
1 cup sugar
1 cup powdered sugar
2 eggs, beaten
1 teaspoon salt
1 cup vegetable oil
2 teaspoon vanilla
4 cups plus 4 tablespoons all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
Cream butter and sugars. Add eggs and salt. Beat well. Beat in oil and vanilla. Sift dry ingredients together and mix in. Makes a very soft dough. Drop by scant teaspoons onto ungreased cookie sheet. Oil bottom of a glass — dip into a dish of sugar — flatten cookies on pan. (One oiling will do — the oil in the cookies will take care of it). Dip in sugar before every cookie.

Bake for 8 minutes at 350°. Makes 7 dozen. Store tightly covered.

Banny’s Southern Cream Cookies

Banny’s Southern Cream Cookies
1 cup shortening
2 cups sugar
3 eggs — beaten
1 teaspoon vanilla
1 cup sour cream
5 cups flour
1 teaspoon salt
3 teaspoons baking powder
1/2 teaspoon baking soda
1 1/2 cups black walnuts — chopped
3 tablespoons sugar
1 teaspoon cinnamon

Cream together the shortening and sugar. Add the eggs, vanilla and sour cream; mix well. Stir in the flour, salt, baking powder and baking soda to make a stiff dough. Add chopped nuts.
Drop by teaspoonsful onto greased cookie sheet. Mix 3 tablespoons sugar and 1 teaspoon cinnamon in a saucer. Grease the bottom of a jelly glass. Dip into the cinnamon/sugar and gently press the cookies to flatten the balls of dough.
Bake at 350°F for 10 to 15 minutes or until centers are done. These cookies travel and freeze well.

Owl Cookies-'Cookies Recipes'

Owl Cookies

Yields:2-3 Dozen Cookies
Ingredients:
3 1/2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 pound butter
2 cups brown sugar
2 eggs
1 1/2 teaspoon vanilla

Steps:In medium bowl mix the first three ingrediants. In large bowl cream together all other ingrediants. Blend flour mixture into butter/sugar mixture. Divide dough into two equal parts. To one part, add enough unsweetened cocoa to make dough dark brown. Divide white dough into two equal parts and roll each intoa log. Divide brown dough into two equal parts and roll out. Place white dough logs on rolled out brown dough and wrap brown dough around white log. Cover wrapped logs and chill overnight.

Preheat oven to 400 degrees. Remove one cookie log from refrigerator and slice into two halves. Put one half back in refrigerator. Slice other half into 6-8 equal slices. Place each slice onto lightly greased cookie sheet and pinch two ears at top of each slice. Repeat with rest of logs.

Use Chocolate chps or raisins for eyes and halved pecans for noses. Bake for 10 minutes until dough is slightly browned. Move from baking sheets to racks to cool.

BLACK AND BLUE BERRY COBBLER RECIPE

BLACK AND BLUE BERRY COBBLER RECIPE

2 c Sugar
2 c Water
1 teaspoon Vanilla
1/2 teaspoon Lemon juice
1/4 c Butter
1 1/2 c Flour
1 1/2 teaspoon Baking powder
1/2 teaspoon Salt
3 c Black berries and blueberries, mixed
1/3 c MilkStir sugar and water over medium heat until sugar dissolves; add vanilla and lemon juice and set aside. Add milk to dry ingredients; stir. Turn out on floured board; roll into 9×12″ rectangle. Spread with berries; roll up from long side and slice into 12 pieces. Melt 1/2 cup butter in a 9 x 13-inch pan. Place rolls in pan. Pour sugar syrup over rolls and bake one hour at 350 degrees. NOTE: may use apples or peaches but reduce sugar by 1/2 cup.

Fresh Plum Cobbler

Fresh Plum Cobbler

1 cup sugar
1/4 teaspoon salt
1/2 cup butter, cold and cut up
1 1/4 cups flour
1/2 teaspoon cinnamon
1/4 teaspoon baking powder
1 egg, lightly beaten
1 teaspoon almond extract
1 1/2 lbs ripe fresh plums, halved and seeded
1/2 cup whipping cream
1/4 cup sugar
1 egg, lightly beaten
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
2 tablespoons sugar
1/4 teaspoon cinnamon
vanilla ice cream4-8 servings Change size or US/metric
Change to: servings US Metric

1 hour 25 minutes 30 mins prep
1. In medium bowl, combine sugar and salt.
2. Cut in butter til mixture is crumbly.
3. Add flour, cinnamon and baking powder and mix til coarse crumbs.
4. Remove and reserve 1 cup of this mixture.
5. Combine 1 beaten egg and almond extract.
6. Stir into remaining flour mixture to form a soft dough.
7. Pat dough evenly into a 9″ square baking dish.
8. (*Dough may be sticky, flour hands if needed.).
9. Bake at 350º for 10 minutes.
10. Arrange plums over baked mixture.
11. Combine whipping cream, 1/4 cup sugar 1 beaten egg, vanilla and 1/2 teaspoons almond extract, beat well.
12. Pour cream mixture over plums.
13. Sprinkle with reserved crumb mixture.
14. Mix sugar and cinnamon, sprinkle over crumb mixture.
15. Bake at 350º for 45 minutes or until browned and bubbly.
16. Serve warm with ice cream!
17. 8 servings, 4 at our house!

SIMPLE STRAWBERRY COBBLER RECIPE

SIMPLE STRAWBERRY COBBLER RECIPE
4 c Sliced fresh Strawberries
1 c All purpose Flour
1/2 teaspoon Baking Powder
1 c Sugar
1 Egg, beaten
1/4 c Butter or margarine
Whipped topping, or vanilla ice creamSpread strawberries over bottom of greased 8 or 9″ square baking pan. Stir together flour, baking powder, and sugar in a bowl. Add egg, mix with fork until crumbly. Spread over berries. Dot with small pieces of butter or margarine. Bake at 375 deg F for 45-50 minutes. Serve warm with whipped cream, topping, or ice cream. NOTE: 4 cups frozen unsweetened berry slices may be used instead of fresh.

PUMPKIN COBBLER RECIPE

PUMPKIN COBBLER RECIPE
1 yellow cake mix
1/2 c. melted margarine
3 eggs
1 lg. can pumpkin pie mix (not pumpkin mix)
2/3 c. milk
1/2 c. soft margarine
1/4 c. sugar
1 tsp. cinnamon
3/4 c. nutsRemove 1 cup of dry cake mix and set aside for topping. Mix the rest of the cake mix, 1/2 cup melted margarine and 1 egg. Spread into greased 9×13 inch pan. Mix together pumpkin pie mix, 2 eggs and milk. Pour over crust. Mix together 1 cup of dry cake mix, 1/2 cup soft margarine, sugar, cinnamon and nuts. Sprinkle on top of filling. Bake at 375 degrees for 50 minutes. Serve with whipped.

EASY FRUIT COCKTAIL COBBLER-'Cobblers Recipe'

EASY FRUIT COCKTAIL COBBLER
1 cup sugar
1 cup self-rising flour
1 cup milk
1 can fruit cocktail
2 tsp. vanilla flavoring
1 tsp. cinnamon (or to taste)Mix flour, sugar, milk, vanilla and cinnamon with a whisk util well blended. Drain fruit cocktail and pour into a 9×9 inch baking dish or round casserole.
Pour flour mixture over top and spread evenly with spoon.

Bake at 350F for approximately 30 minutes or until golden brown.

Miso soup -Japanese Recipe

Ingredients: (for 4 servings)

7 g dried kelp (Hoshi wakame), 1/2 block tofu, 4 cups dashi (niboshi dashi), 80-90 g miso.

How to make:

Soak kelp (wakame) in warm water, remove hard stems and rinse with water, strain with net and cut into bite size pieces.
Heat dashi without bringing it to a boil.
Smash miso through a net ladel (misokoshi) into dashi, when it is about to boil remove foam rising on the top.
Add wakame.
Place tofu on palm, cut lengthwise and then into 1/8 th pieces. Slide into soup.
when tofu floats to the top turn off heat.Soak kelp in warm water.
Smash miso through a net ladel (misokoshi) into dashi.

Slide tofu into soup.

when tofu floats to the top turn off heat.

Kansai style Okonomiyaki -Japanese Recipe

Ingredients: (for 1 serving)

50-60 g flour, 1 egg, 1 cup dashi, 1-2 Tablespoons grated yamaimo (mountain potato), 70 g cabbage.
As desired: mirin, salt, 20-30 g thinly sliced pork, 1/2 squid, 10-20 small shrimp, cleaned and shelled, 2-3 whole oyster, oil.

Preparation:

Batter:

In a bowl mix egg add yamaimo.
(Powdered yamaimo can be used)
Add salt, a little mirin, then flour. Mirin removes the powdery taste.
note: Okonomiyaki mix can also be used. Just add egg and water.

Filling; Add any combination of ingredients to cabbage.

Dice cabbage to 1-1.5 mm pieces
Cut pork into 3 cm. pieces. Remove skin of squid. Cut into small pieces.
Wash shrimp and drain.

How to make:

Add cabbage and filling to batter.
Pre-heat hot plate or fry pan. Cover surface completely with oil.
Pour batter into a circle about 20 cm in diameter.
Cook for about 5 minutes or until golden brown. Turn over with a spatula .
Cook for about 5 min until completely cooked.
Be careful not to overcook or burn. Do not press down on it.
Before eating one or a combination of the following sauces:
Mayonaisse, tonkatsu or okonomiyaki sauce, Japanese mustard (wagarashi). Catsup or any strong flavored sauce will do.


Dice cabbage to 1-1.5 mm pieces, cut pork into 3 cm. pieces. Remove skin of squid. Cut into small pieces.	Add cabbage and filling to batter	Pour batter into a circle about 20 cm in diamete	Cook for about 5 minutes or until golden brown. Turn over with a spatula .

Tonkotsu Ramen ( A Japanese Daily Recipe )

Ingredients: (for 4 servings)

1.5 liters tonkotsu soup (1 kg pork bone, 2 liters water, 5-6 cloves of garlic, 1 onion), 4 packs chinese noodles, yakibuta (600 g pork rib, 1 cup soy sauce, 1/3 cup mirin, worstershire sauce, ginger), 200 g bean sprouts, 1 green onion.

Preparation:

Tonkotsu soup

Cut tonkotsu into large pieces.
In a deep large pot, bring water to a boil. Add tonkotsu. To prevent meat from overpowering the flavor, make sure water is boiling before putting in meat.
Add whole: peeled onion and garlic cloves.
Remove Aku (foam) regularly, boil for 3 hours.
Filter through kitchen croth (or paper towel) placed on strainer.

Yakibuta (Nibuta)

Cut pork rib or any meat with fat into 4-5 cm pieces.
Put tonkotsu soup back into the pot and bring to a boil. Add meat and boil for 1 hour. Remove foam on top often.
When meat is tender, turn off heat and remove meat.
In a different pot, add together soy sauce, mirin, ginger slices and a few drops of worstershire sauce.
Add meat to this.
Turn meat over. Boil for 20 minutes. Allow flavor to seep in.
Cut meat into 7-8 mm thickness. Save remainer liquid for soup stock.

Toppings:

Wash bean sprouts and boil for1 minute. Do not over-cook. Drain.
Slice green onions thinly.

How to make:

Loosen Ramen noodles before adding to a large pot of boiling water. Cook 1-2 minutes to desired firmness.
In Chinese noodle bowls, put in 1-2 Tablespoons of soup stock.
Drain noodles. Place in bowls immediately.
Fill bowls 70-80% full with tonkotsu soup.
Garnish bean sprouts in the shape of a hill. Add green onions, then pieces of yakibuta
Add pepper to taste.

Hint: While cooking the meat make sure to add soup stock. Don’t let all the soup boil away.


In a deep large pot, bring water to a boil. Add tonkotsu.	Cut baraniku or any meat with fat into 4-5 cm pieces.	Wash bean sprouts and boil for1 minute. Slice green onions thinly.	In Chinese noodlle bowls, put in 1-2 Tablespoons of soup stock.

In a large pot of boiling water. Cook noodles 1-2 minutes to desired firmness.	Drain noodles. Place in bowls immediately.	Fill bowls 70-80% full with tonkotsu soup.	Garnish bean sprouts in the shape of a hill. Add green onions, then pieces of yakibuta

Spinach with sesame paste ( A Japanese Daily Recipe )

Ingriedents: (for 4 servings)

1 bunch of spinach, 4 Tablespoons sesame paste (neri-goma), 1/2 teaspoon sugar, 1 Tablespoons soy-sauce, a little sake.

How to make:

Wash spinach in a bowl of water and rinse. if the stem is thick cut an X through the bottom
In a lot of boilng water add a pinch of salt, boil spinach standing up, push down as roots soften, boil for 1 min.
Strain, wash with cold water soon.
Squeeze excess water by lightly wringing with the all stems together, cut into 3-cm length pieces.
Grind sesame seeds. (or use pre-ground)
Mix sugar and soy-sauce with ground sesame, add a little sake.
Mix together with spinach


Cut spinach into 3-cm length pieces	Grind sesame seeds	Mix sugar and soy-sauce with ground sesame. Mix together with spinach

Umezousui (poridge) ( A Japanese Daily Rwcipe )

Ingriedents: (for 2 servings)

1 cup of rice, 2 large umebosh, 2 oba (beefsteak leaves), 360 cc of dashi, a little salt, 2 small umeboshi.

How to make:

Only use cooled rice. Rinse slightly in strainer.
Remove pit of large umeboshi and mince.
Cut beefsteak leaves into thin strips.
Mix umebosh into dashi, bring to a boil.
Mix rice together and bring to a boil,add salt to taste.
Serve in bowls add beefsteak leaves in tenmori style, on top add small umeboshi.

Zoni (Kansai “sumashi” style) ( Japanese Dish )-'Japanese Recipe'

Ingredients: (for 4 servings)
4 pieces of cut mochi, 100 g chicken leg meat, 1/4 bunch komatsuna, 3-4 cm carrots, 3 cups of dashi (ichiban dashi), 1/2 teaspoon salt, 1 teaspoon usukuchi (light flavored) soy sauce, yuzu (citron).
How to make:
Mix and heat up dashi, salt and soy sauce.
Wash komatsuna, boil stems down, cut into 3 cm pieces.
Divide meat into 4 pieces.
Lightly peel carrots. In intervals cut 5 triangular pieces out of the carrot lengthwise. Slice into 7-8 mm flower-shaped pieces.
Grill mochi on broiler net until toasted and inside is puffy.
Gently pour dashi over mochi, meat, and komatsuna and carrots. Garnish with yuzu peel.

LAMINGTONS-'Australian Recipes'

LAMINGTONS

Lamingtons, the staple of all good fetes (school or church fairs)
are said to be named after Lord Lamington, Governor of Queensland from 1895 - 1901

The cake is easier to handle if it is a little stale; day old cake is ideal. Sponge or butter cake can be used. Lamingtons can be filled with jam and cream, if desired.

Ingredients:

6 eggs
2/3 cup castor sugar
1/3 cup cornflour
1/2 cup plain flour
1/3 cup self-raising flour
2 cups (180g) coconut, approximately
Icing:

4 cups (500g) icing sugar
1/2 cup cocoa
15g butter, melted
2/3 cup milk
Method:

Grease 23cm square slab pan. Beat eggs in medium bowl with electric mixer about 10minutes, or until thick and creamy. Gradually beat in sugar, dissolving between additions. Fold in triple-sifted flours. Spread mixture in prepared pan. Bake in moderate oven about 30 minutes. Turn onto wire rack to cool.
Cut cake into 16 squares, dip squares into icing, drain off excess icing, toss squares in coconut. Place lamingtons on wire rack to set.
Icing: Sift icing sugar and cocoa into heatproof bowl, stir in butter and milk. Stir over pan of simmering water until icing is of coating consistency.

Asparagus with Curry Hollandaise-'Australian Recipes'

Asparagus with Curry Hollandaise

2 bunches asparagus
1/4 cup water
15 grams butter
1 tablespoon plain flour
1 teaspoon curry powder
2 tablespoons lemon juice
1 teaspoon french mustard
300 ml carton thickened cream
30 grams butter, extra
Place asparagus in shallow dish with water, cover, microwave on HIGH for 5 minutes. Leave covered to keep hot while making the sauce.

Place 15 grams butter in bowl, microwave on HIGH for 30 seconds until melted. Stir in flour, curry powder, lemon juice and mustard, then cream. Microwave on HIGH 5 minutes. Beat well with a wire whisk until smooth. Gradually beat in the extra 30 grams of butter. Serve immediately with the asparagus. Re-heat asparagus for 1 minute on HIGH if it has cooled too much.

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