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Creme Brulee | Sushi Girl
https://filipinacooks.wordpress.com/2006/02/17/creme-brulee
It’s Who I Am and What I Do. Laquo; Butternut Squash Risotto. February 17, 2006. This is another recipe from Hip Cooks. We tried to make this at home and we used deep dishes, instead of the shallow ones. And we used whole milk, instead of creme. As a result, our creme brulee never seemed to quite set and was very watery. I was so disappointed because creme brulee is one of my favorite desserts. 1 cup heavy cream or whipping cream (same thing). 5 Responses to “Creme Brulee”. February 20, 2006 at 7:30 am.
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Rice | Sushi Girl
https://filipinacooks.wordpress.com/rice
It’s Who I Am and What I Do. The Classic Rice Cookbook. Added Feburary 11, 2006. I found this cookbook at the library yesterday while I was trying to find. Japanese Cooking: A Simple Art. By Shizuo Tsuji or. At Home with Japanese Cooking. By Elizabeth Andoh. Neither of them were on the shelf, even though the library database said they were checked in. I guess I’m just going to find them through Amazon. Takikomi Gohan – Rice Pilafs. Anyway, the first chapter in this book is about. Soseji no kare pirafu.
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Philosophy | Sushi Girl
https://filipinacooks.wordpress.com/philosophy
It’s Who I Am and What I Do. Leave a Reply Cancel reply. Enter your comment here. Fill in your details below or click an icon to log in:. Address never made public). You are commenting using your WordPress.com account. ( Log Out. You are commenting using your Twitter account. ( Log Out. You are commenting using your Facebook account. ( Log Out. You are commenting using your Google account. ( Log Out. Notify me of new comments via email. Create a free website or blog at WordPress.com.
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February | 2006 | Sushi Girl
https://filipinacooks.wordpress.com/2006/02
It’s Who I Am and What I Do. Archive for February, 2006. Laquo; Older posts. February 17, 2006. This is another recipe from Hip Cooks. We tried to make this at home and we used deep dishes, instead of the shallow ones. And we used whole milk, instead of creme. As a result, our creme brulee never seemed to quite set and was very watery. I was so disappointed because creme brulee is one of my favorite desserts. 1 cup heavy cream or whipping cream (same thing). February 17, 2006. This recipe is courtesy of ...
filipinacooks.wordpress.com
January | 2006 | Sushi Girl
https://filipinacooks.wordpress.com/2006/01
It’s Who I Am and What I Do. Archive for January, 2006. Laquo; Older posts. January 26, 2006. 1/2 cup Crisco oil. 1 box of Duncan Hines White Cake Mix. 2 bag of Nestle semisweet chocolate chips. Mix the first three ingredients together, then fold in the chocolate chips. Scoop by tablespoons onto a greased cookie sheet and bake at 350 degrees. Makes 3 dozen. January 26, 2006. 1 T of canola oil. 3 cloves of garlic – sliced thin. 1 pkg of Chicken Thighs (Foster Farms 6-pk). 3/4 cup of white vinegar.
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Butternut Squash Risotto | Sushi Girl
https://filipinacooks.wordpress.com/2006/02/17/butternut-squash-risotto
It’s Who I Am and What I Do. Laquo; Curry Pilaf with Sausage. Creme Brulee ». February 17, 2006. This recipe is courtesy of Hip Cooks. Ben and I attended a Hip Cooks cooking class and made this risotto at home for Valentine’s Day. We made this with veggie stock at home and froze the leftover stock for future risottos. 1 Butternut squash peeled and diced. (Low and behold, TJs has it already diced check for freshness). 1 packet sage leaves. Parmesan, pecorino or asiago cheese to finish your risotto. This e...
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Curry Pilaf with Sausage | Sushi Girl
https://filipinacooks.wordpress.com/2006/02/11/curry-pilaf-with-sausage
It’s Who I Am and What I Do. Laquo; Japanese Pumpkin and Rice. Butternut Squash Risotto ». Curry Pilaf with Sausage. February 11, 2006. 2 sweet red peppers. 1-1/2 T. butter. 3 cups uncooked rice. 1 T Curry powder. 3 cups of stock. 1 T white wine. Slice sausages on the bias 1/4-inch thick. Dice onion and red peppers into 1/2 inch cubes. Remove mushroom stems and sliced diagonally into 1/4 inch thickness. Heat oil and stir fry sausage, onion, sweet red peppers and mushrooms. The Classic Rice Cookbook.
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Sushi Girl | It’s Who I Am and What I Do | Page 2
https://filipinacooks.wordpress.com/page/2
It’s Who I Am and What I Do. Japanese Pumpkin and Rice. February 11, 2006. 2 rice cooker cups of rice. 1 10 oz. Japanese pumpkin. 4 pieces of bacon, sliced. Wash and drain rice well. Boil the bacon to remove excess fat. Add rice and salt to rice cooker and fill with enough water to reach the two-cup measuring line in the rice cooker pot. Add the pumpkin and bacon and mix well. Let rice mixture stand for 20-30 minutes before cooking. The Classic Rice Cookbook. Posted in By Cuisine. Savory and Sweet Crepes.
