|A First Book of Japanese Cooking|
|by Masako Yamaoka|
Simple, easy-to-follow family-style recipes designed for Western cooks wanting to prepare Japanese food at home.
Results 91 - 100 of about 930 for season all ingredients
In a 4-gallon stockpot, place all ingredients up to and ... remove from heat. Season to taste using ... cheese is best eaten as an appetizer with crackers.
Bake a small ... using last 3 ingredients. Mix rest ... to taste. Cook in baking dish or in fowl. Also, add salt and pepper to taste. Cook at 350 degrees.
Cook first 3 ingredients in the butter ... adding salt and pepper or any other favorite seasonings, (Bell Seasoning, sage, garlic powder, onion powder, etc).
Remove skin from ... off the bones. Season while cooking with: ... amounts of other ingredients because they give ... of how much to prepare. Good luck!
Clean and cut ... remove the sediments. Season the octopus pieces ... Arrange the prepared ingredients in groups attractively ... best taste. Serve at once.
Whisk first 5 ingredients in small bowl. Gradually whisk in oil. Season with salt and ... before using.) Combine all remaining ingredients except ... serve. Makes 10 servings.
Wash and drain shrimp. Season with Tony's seasoning. Mix chopped ingredients together in a ... bread. Note: Steamed shrimp are also delicious served chilled.
Combine all ingredients except mayonnaise and ... other ingredients and mix thoroughly. Chill and serve. Best chilled at least 6 hours. Yields: 10 servings.
Combine first 7 ingredients in a large ... evenly among individual plates. Place chicken breast on top of orzo. Garnish with oregano sprigs, if desired.
Boil potatoes until ... bowl. Add remaining ingredients and mix well. Serve warm. Place all ingredients except oil ... sides and refrigerate for 30 minutes.
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