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Japanese Foods Recipes

Japanese Fruit Pie 2
Ingredients:

2 eggs 1 c sugar 1 stick margarine, melted 1/2 c raisins (gram liked to use -currants; ) 1/2 c cocoanut 1/2 c chopped pecans 1 ts vanilla 1 tb vinegar (the secret key -ingredient) 1 unbaked pie shell

Procedures:

(My gram gave me this Recipe shortly before she had her stroke. It is the last Recipe she ever gave me and for that reason alone it would be special BUT it is so yummy which makes it even more dear to me. My DH loves it and requests it on every special occasion. This year for his birthday, I made him his own pie that he did not have to share! Beat eggs well; add sugar and beat well. Add melted margarine, raisins, cocoanut, and pecans. Add vanilla and vinegar. Bake at 300 degrees for 45 minutes in ungreased pie shell. (Be sure to place it on a baking sheet or foil before baking because it may overflow.)

Note:


Japanese Marinade Sauce
Ingredients:

1/3 c soy sauce 3 tb sugar 1 tb corn starch ----------------------------OPTIONAL---------------------------------- 1 minced garlic 1 grated; fresh ginger

Procedures:

I use this in stir fry recipes or marinating chicken. I also love to make this, sometimes adding some water because it's kinda strong, and I add cashews and chicken. Wonderful over rice.

Note:


Japanese Potstickers (Gyoza)
Ingredients:

4 leaves Chinese cabbage, -minced (up; to 5) 1 bn nira, minced 2 lg green onions, minced 2 cloves garlic, minced 1 sm piece ginger, grated 2 ts salt 1 ts white pepper 1 ds japanese soy sauce 1 tb sesame oil 1 tb peanut oil 1 lb ground pork 4 minced shittake mushrooms -(up to 5) 1 gyoza skins

Procedures:

Nira is a vegetable sold in bunches in oriental groceries, and has a garlic flavor. Pour boiling water over cabbage and allow to sit for 1/2 min., then drain and rinse with cold water. Combine with remaining ingredients and mix coarsely with fingers. Place a tablespoon of filling in gyoza skin and crimp edges. Place small amount of oil in frying pan and heat. Place gyoza in pan and fry over med heat until lightly browned on one side. Add 3 tablespoons of water to pan, and cover. Allow gyoza to steam a couple of minutes. Serve with dipping sauce of soy and sesame oil.

Note:



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