This is a really great guacamole which I prepared two month ago and I forgot to report
I scaled the recipe down to one small black avocado and I used one green chili as well as frozen cilantro (I always have on hand in the freezer). I opted for green olives in brine. The red onion are great for this recipe as they are sweeter than the yellow one which I usually get.
It’s very easy to be preached and it even tastes better if you let it sit for a few hours in the fridge before serving! Thanks a lot for this recipe.
- 2 avocados (pitted)
- 3 tablespoons fresh lime juice (plus wedges for serving)
- 1/2 teaspoon salt
- Freshly ground black pepper, to taste
- 1/2 cup green olives, chopped (pitted, may use mix of black & green olives)
- 4 ounces red onions (chopped, 1/2 onion, approx 1 cup or use desired amt)
- 1/2 jalapeño pepper (seeded & finely chopped)
- 1/4 cup fresh cilantro (chopped)
http://www.recipezazz.com/recipe/guacamole-cream-olive-salsa-25007 by Twissis
This is the kind of food I really enjoy very much!
The winter is approaching and I was lucky that I could find all the herbs (except the thyme) in my garden. The marjoram is drying and I will see this only next spring again, but I found some more protected sprigs which I could use.
The long marinating enhanced the herbs flavor and gave the dish the last warm rays of the season. Thanks a lot for this great recipe
- 1/3 cup olive oil
- 3 tablespoons minced fresh parsley
- 1 tablespoon minced fresh thyme
- 1 1/2 teaspoons minced fresh rosemary
- 1 1/2 teaspoons minced fresh sage
- 1 teaspoon grated lemon rind
- 3/4 teaspoon minced fresh marjoram
- 3/4 teaspoon minced fresh savory
- Ground allspice, 1 pinch
- Ground red pepper, 1 pinch
- 4 (1 1/3 pound) boneless skinless chicken breast halves
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- Lemon wedges
Original recipe : http://www.recipezazz.com/recipe/herbed-chicken-paillards-25144 by: breezermom
This was the first time I prepared gyoza with ready made wrappers and I really have to say that this made the preparation easier and faster. the process was really easy and we did not spend a lot time in the kitchen. I will buy the wrappers again and follow your recipe as this was really really delicious!
- 13 oz lean ground pork
- 1 c finely shredded cabbage
- 1 tsp sesame oil
- 1 Tbsp soy sauce
- 3 cm piece ginger, peeled, grated
- 2 clove garlic, crushed
- 1 Tbsp vegetable oil
- sliced green onions, to serve
- 30 gyoza wrappers
http://www.justapinch.com/recipes/main-course/pork/gyoza-japanese-dumplings.html By Lynn Clay @LavenderLynn
How good and beautiful!
We all (8 of us) appreciated these very much and we enjoyed our Japanese dinner with these sushi rolls.
I loved the idea to use smoked salmon as this is naturally preserved and safe! I could make 12 slices from each roll for a total of 48 bites!
Really a great recipe and a real keeper!
- 300 grams dry rice (sushi glutinous white rice, 1 1/2 cups dry)
- 1/4 cup vinegar (rice or white wine vinegar)
- 2 tablespoon granulated sugar
- 1 avocado, whole (large), skin and seed removed, thinly sliced
- 1 1/2 tablespoon lemon juice
- 11 grams nori seaweed (4 sheets @ 2.75 gm each)
- 80 grams smoked salmon (4 large slices)
- Fresh chives (1 bunch)
- Sweet soy sauce (kecap manis), to serve
- Wash the rice with enough water until the water comes out clear.
- Bring water and rice to boil. Let simmer covered until the water is adorbed (this takes about 12 minutes).
- In a small bowl combine vinegar ans sugar. Add this to the rice, stir, cover and let sit for about 15 minutes.
- Turn rice on a plate to cool completely down if you need to prepare the sushi soon. Make 4 portions.
- Prepare the avocado and drizzle with lemon or lime juice to prevent browning. Will make 4 portions!
- Cover your sushi mat with plastic foil, place the nori on it and spread the rice over the sheet (let one border free to close the roll). Place the salmon, chives and the first portion of avocado.
- Fold the bottom and roll it tightly using the mat helping yourself with the foil.
- Close the border with little flour and a few mashed rice corns (natural glue).
- I cut this without removing the foil making 12 sliced from each roll.
- Serve with soy sauce, wasabi paste and pickled ginger.
Original source and recipe description: http://www.recipezazz.com/recipe/smoked-salmon-avocado-sushi-24191 by: twissis
I fried the chicken as described and I seasoned it with the mentioned ingredients. I continued to cook until the liquid was adsorbed and the chicken began to brown.
I served it over the melon and I sprinkled it with the roasted sesame seeds.
I served it with soy sauce, wasabi oil and teriyaki sauce.
- 2 Tbsp vegetable or peanut oil
- 4 chicken breasts, boneless and skinless, cut into chunks
- 1 Tbsp soy sauce
- 2 Tbsp mirin
- 6 clove garlic, thinly sliced
- 1 Tbsp ginger, minced fresh
- 2 bunch green onions, chopped
To serve with:
- 1/2 c toasted sesame seeds
- 4 c cantaloupe, diced ( I used Galia!)
Source and recipe: description: http://www.justapinch.com/recipes/main-course/chicken/sesame-chicken-and-melon.html?p=6 by Carolyn Haas @Linky1
I prepared the jelly cubes with agar agar according the instructions. After cooling this down my daughter made mini cubes (less then 1cm!) and she arranged them in the mini serving bowls. We poured the sauce, added some whipped cream, dusted with cacao and got a fantastic delicious stylish mini dessert for our guests!
- 1 pkg unflavored gelatin, I used agar agar
- 1 1/4 c strong brewed coffee
- 1/4 c water
- 3 Tbsp sugar
- 1/4 c sweetened condensed milk
- 2 Tbsp whipping cream
- 3 Tbsp kahlua coffee liqueur (possible substitute: sambuca al caffè or martini bianco+nocino or bayleys)
- Whipped cream
- 1 Tbsp cocoa powder, to dust
Source and recipe description: http://www.justapinch.com/recipes/dessert/other-dessert/kahlua-coffee-jelly.html?p=1%E2%80%8B by Janin Sayun
It was the first time I prepared this kind of recipe and the first time I’ve used green tea infused soba noodles! The combination with the veggies and the delicious sauce was perfect. This was another highlight for out Japanese party with friends!
- 9 oz dried soba noodles (250g), cooked according instructions
- 1 medium carrot, cut into sticks
- 1 stalk(s) celery, I used celery herbs
- 1 red bell pepper, cut into sticks
- 3 scallions, thinly sliced
- 1/2 c frozen edamame, shelled, like flat green beans, boiled al dente
- 1/4 c rice vinegar (60 ml)
- 1 Tbsp soy sauce
- 1/2 tsp salt
- 1/2 tsp sugar
- 1 Tbsp canola oil, or vegetable oil
- 1 tsp sesame oil
- 1 Tbsp toasted sesame seeds
Source and recipe description:http://www.justapinch.com/recipes/main-course/pasta/soba-noodle-salad.html By Vicki Butts (lazyme) @lazyme5909
Adobo is one of the foods most associated with the Philippines, and in fact, adobo is considered the ‘national dish’ of the Philippines. As all adobo recipes this includes a quintessential vinegar-based adobo marinade/sauce.
I prepared this for our virtual travel tour around the word without any high exceptions and I’me more than impressed about the result! This has been enjoyed very much and my guest loved this as well.
- 2 cups shrimp (hipon), peeled and cleaned
- 2 cloves of garlic
- 3 tbsp vinegar ( I used white balsamico)
- 2 tbsp soy sauce
- 1/4 tsp powdered pepper
- 3 tbsp cooking oil
- salt to taste
Source and recipe description: http://www.justapinch.com/recipes/main-course/seafood/philippines-adobong-hipon-shrimp-adobo.html?p=61 By Baby Kato @BabyKato
Bake for about 15 minutes at 180°C after tossing all the ingredients together and you will get this interesting combination: salty, sweet and garlicky. We loved it!
- 2 c pecans (can sub other nuts)
- 3 Tbsp brown sugar
- 4 tsp soy sauce
- 2 tsp vinegar
- 1 tsp calamansi juice (or lime juice)
- 1/2 tsp garlic powder
- 1/2 tsp black pepper
Source:http://www.justapinch.com/recipes/snack/nut-snack/adobo-flavored-pecans.html?p=1 by Carolyn Haas @Linky1