Sushi Roll Recipes - Spicy Crab With Cream Cheese and Cucumber Sushi Roll With Masago on Top

By Mark Baker Mark Baker
Level: Basic

My Name is Mark Baker and . . . I am currently a full-time, licensed real estate agent in the state of Florida and a ...

Place your sushi mat inside of the gallon sized freezer bag. This prevents the rice from sticking to your mat, and makes it easier to roll up the sushi. Lay the freezer bag covered sushi mat out on the table in front of you. Lay the ? piece of nori Seaweed onto the mat. With wet hands spread a handful of sushi rice over the top of the nori seaweed, making sure to get rice out to the end of the nori. Press the rice gently but firmly into the nori seaweed until it is just compacted together. Spoon the Masago over the entire surface area of the rice. You can add the Masago as thickly as you want. I love Masago on my American sushi roll, and sometimes go a little crazy with its application, but it adds such a wonderful flavor that no one blames me. Sometimes I add the Masago at the end to the top of the sushi roll, instead of at this step of the recipe; it is really up to you to decide. Gently press the Masago into the rice.

Flip the seaweed, rice and Masago over so that the Masago is now on the bottom. Next I am going to put some cream cheese in the roll; just take it right off the block in a long strip. Using the cream cheese in the rolls adds a nice creamy texture that combines well with the spicy crab. For the most beautiful presentation make sure that the cream cheese is down the center of the seaweed. Add the cucumber strips, one on either side of the cream cheese. Next we take the spicy crab and lay it on top of the cucumber and cream cheese, making sure not to overfill the American sushi roll. Remember that you can always add more heat once the roll is complete by providing some wasabi to dip the sushi roll into.

Time to Roll: Grabbing the portion of the sushi mat closest to you, roll it over the top of the sushi filling to compact it into one solid roll, press it down, and quickly reroll, making sure that the two ends of the seaweed (that closest to you and furthest away from you) are touching so that they seal together. Notice how the Masago completely covers the outside of the sushi roll, giving it a stunning presentation. Add some Masago, sesame seeds, or avocado to your roll if you skipped that step above, or just want some additional topping. Using a wet serrated knife cut the roll in half, and then each side in half again and again until you have eight equal pieces of sushi. Place with the filling showing on an ornamental plate so that it is pleasing to the eye.

If you are planning on having guests for dinner or cocktails this will make an excellent presentation. It looks as though you worked all day in the kitchen to make the perfect American sushi, when in fact it only took you minutes! These stunning and succulent treats can be finished with some delicious hot wasabi, and fresh ginger. Enjoy!

What if you could make your own sushi?

I know how hard it can be to try something new, but if you want to really impress family and friends you'll need to learn my simple method that works amazingly well.

This method is simple to pick up and will take some practice, you can read or watch a video on how to do it here: Spicy Crab Sushi Recipes Recipes.

Don't give up hope, it's NOT impossible. Learn more ways to Make American Sushi Roll Recipes by clicking the link.

Article Source: http://EzineArticles.com/?expert=Mark_Baker

This article has been viewed 14 time(s).
Article Submitted On: May 25, 2011

View the original article here

How to Make Saag Gosht - A Lamb and Spinach Curry That Is So Good For You

You are about to learn a simple yet delicious recipe that has its origins in the north of India. Homemade fresh saag gosht doesn't get much better than this! Compared to the saag gosht you find in most curry houses, it's alive with flavour and full of amazing eye-catching colour! The spinach is not added until the very end so as to keep the beautiful bright green colour of the fresh spinach leaves.

Unlike most restaurant versions where the spinach and vegetables are stewed to a dark green, discoloured slop, this lamb and spinach curry will make you want to grab for a naan or chippati bread and dig in!

If you are serving it to a group of four, don't be surprised if you are all competing at the end to dip the last bits of chippati into what remains of the sauce.

I warned you.

Enjoy!

Serves 4 hungry people

Preparation time: 20 minutes
Cooking time: 1 hour

INGREDIENTS

450g (1 lbs) Lamb leg meat cut into 1 inch cubes

3 Tablespoons ghee or clarified butter
1 Tablespoon cumin seeds
1 Tablespoon cloves
2 Large red onions
8 cloves garlic - finely chopped
1 two inch piece of ginger finely chopped
1 Tablespoon red chilli powder
1 Tablespoon salt
300g (1/2 lb) fresh baby spinach leaves
3 green chilli peppers cut lengthwise in half and seeded
3 tomatoes finely chopped
1 large carrot sliced into 2mm rounds
1 cup water or homemade chicken stock
1 Tablespoon butter
Juice of one lemon
1 Tablespoon garam masala

In a large heavy-bottomed pan melt the ghee over medium heat.

Throw in the cumin seeds and cloves. When the seeds begin to pop, add the onions and fry until they turn translucent and light brown.

Then add the garlic and ginger and fry for another two minutes.

Now add the red chilli powder and salt and then the diced lamb. Brown the lamb for a few minutes until the outside turns slightly crispy.

Pour in the water/stock and the chopped tomatoes and green chillies. You may need to add just a bit more water. The lamb should be just covered.

Cover and simmer for about 30 - 40 minutes until the lamb is tender.

While the lamb simmers, blanch your spinach. You may first need to wash the leaves of sand.

Bring a large pot of water to a boil. Throw in the spinach leaves and blanch for about 30 seconds before pouring the spinach into a colander. Transfer the spinach immediately into a bowl of ice cold water. This will help retain the deep green colour of the fresh spinach.

Pulverise the spinach leaves in a food processor to a fine green paste.

When your lamb is mouthwateringly tender, add the spinach and mix together nicely.

Add the butter, lemon juice and garam masala. Check for seasoning and serve immediately with chippati bread or naan.

Be sure to stop back and let me know how you like this recipe. This saag gosht is a real favourite of mine!

View the original article here

Zucchini Appetizer Recipes

My Best Zucchini Appetizer
This is a delicious, elementary appetizer for any occasion. Zucchini, Cheddar cheese & onions are baked together and generate irresistible bite-sized appetizers.

Ingredients
- 3 cups sliced zucchini
- 1 cup all-purpose baking mix
- 1/2 cup chopped onion
- 1/2 teaspoon salt
- 4 eggs, beaten
- 1/2 cup shredded Cheddar cheese
- 1/2 cup vegetable oil
- 1 clove garlic, minced

Directions
- Preheat oven to 350 degrees F (175 degrees C).
- Lightly grease a 9x13 inch baking dish.
- In a Large all-purpose baking, mix zucchini, onion, salt, eggs, Cheddar cheese, vegetable oil and garlic.
- Spread zucchini mixture in to the baking dish.
- Bake it in the preheated oven 25 minutes, or until bubbly and lightly browned.
- Cut in to bite-sized pieces to serve.

Zucchini Cheese And Garlic Appetizer
Great biscuits filled with cooked zucchini and cheese. The Garlic and herbs round out the flavor nicely.

Ingredients
- 4 cups grated zucchini
- 1 3/4 cups biscuit baking mix
- 3/4 cup grated Parmesan cheese
- 1 cup shredded sharp Cheddar cheese
- 4 eggs, beaten
- 1/2 cup vegetable oil
- 1 large finely chopped onion
- 4 cloves chopped garlic
- 3 tablespoons dried parsley
- 1/2 teaspoon salt
- 3/4 teaspoon dried oregano

Directions
- Preheat oven to 400 degrees F (200 degrees C).
- In a mixing bowl, combine the zucchini, biscuit baking mix, Parmesan, Cheddar, eggs, vegetable oil, onion, garlic, parsley, salt and oregano.
- Spread the mixture into a greased 9x13 inch baking pan and bake for 25 to 30 minutes, until golden brown.
- Allow the mixture to cool. Cut into small squares and serve warm or cold.

Zucchini Casserole
Tasty rich & custard dish with mayonnaise, eggs, & cheese, topped by crackers. This can be made with either summer squash or zucchini or both.

Ingredients
- 1 cup mayonnaise
- 6 zucchini, sliced
- 2 eggs, beaten
- 1 small onion, diced
- 2 tablespoons butter, diced
- 1 cup grated Romano cheese
- 1/4 teaspoon ground black pepper
- 24 buttery round crackers, crushed

Directions
- Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13 baking pan with cooking spray.
- Place sliced zucchini in a large saucepan. Pour in enough water to cover, and bring to boil over high heat. Boil until barely tender, about 2 minutes. Drain and set aside.
- In a large bowl, whisk together eggs and mayonnaise until smooth. Stir in onion, cheese, and pepper. Fold in squash and then pour mixture into prepared baking pan. Sprinkle with crushed crackers, then dot evenly with diced butter.
- Bake in the preheated oven for 30 to 40 minutes, until the middle of casserole is no longer moist, and springs back when gently pressed.

Zucchini And Squash Casserole
A vegetable casserole thats great as a summer meal. you may need to put a cookie sheet or something under this dish as it bakes, because it sometimes bubbles over......YUMMY:)

Ingredients
- 2 medium yellow squash
- 2 large zucchini
- 1 Vidalia onions, thinly sliced
- 2 large tomatoes, sliced
- 2 cups grated Romano cheese
- 1/2 cup butter, divided
- salt and pepper to taste

Directions
- Preheat oven to 375 degrees F (190 degrees C).
- Cut the zucchini and squash into long, thin layers. Lightly grease a 7x11-inch baking dish and layer the squash, zucchini, onion and tomatoes into the baking dish. Sprinkle with cheese and add pats of butter between each layer of vegetables, and season each layer with salt and ground black pepper for taste.
- Continue this layering process until all the vegetables are used up and top this off with the remaining butter and cheese.
- Cover and bake at 375 degrees F (190 degrees C) for 20 to 30 minutes, or until vegetables are to desired tenderness and cheese is melted and bubbly.

Zucchini Appetizer
This recipe i got from my sister more than 20 years ago. She made this whenever the relatives got together in the summer. It helps use up that entire zucchini you have in your garden.

Ingredients
- 3 cups tiny sliced unpeeled Zucchini (4 small)
- 1 cup Original Bisquick mix
- 1/2 cup finely chopped onion
- 1/2 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
- 1/2 teaspoon salt
- 1/2 teaspoon seasoned salt
- 1/2 teaspoon dried marjoram or oregano leaves
- 1/8 teaspoon pepper
- 1 garlic clove, finely chopped
- 1/2 cup vegetable oil
- 4 eggs, slightly beaten
- 1 garlic clove, finely chopped

Directions
- Heat oven to 350?F. Grease bottom and sides of rectangular pan, 13x9x2 inches.
- Stir together all ingredients. Spread in pan.
- Bake for about 25 minutes or until golden brown. Cut into 2-inch squares; cut squares diagonally in half into triangles.

Garlic Zucchini Appetizer (Mutabbal Koosa)
A well made garlic zucchini appetizer mutabbal koosa is salty, which has made it a choice of even the most discrete palate. Crunchy garlic zucchini appetizer mutabbal koosa is prepared by baking. It is a high protein food that is nice for any occasion. it is usually regarded appetizer. No matter whether you are an iron chef or a novice, you will find garlic zucchini appetizer mutabbal koosa medium to prepare.

Ingredients
- 4 tablespoons olive oil1 small head of garlic, peeled and sliced
- 1 1/2 lbs zucchini, cut into 1/4 inch thick slices
- 4 tablespoons vinegar
- salt and pepper
- 2 tablespoons green onions, chopped
- 1/8 teaspoon cayenne
- 2 tablespoons fresh cilantro, finely chopped

Directions
- Heat oil in a frying pan and saute garlic slices over medium heat until they turn light brown.
- Remove garlic slices with a slotted spoon and set aside.
- In the same oil, saute zucchini slices over medium heat until they turn light brown, turning them over once.
- Remove and drain on paper towels.
- Combine vinegar with remaining ingredients.
- Place zucchini on a serving platter. Sprinkle vinegar mixture over top then evenly top with garlic slices.
- Allow to stand for 4 hours or so before serving

Zucchini Appetizer - Bar Style
Yummy This was easy to do and tasted great I dipped them in Mojo Picon(garlic sauce) and also tried honey mustard. Its A treat.

Ingredients
- 2 zucchini
- 2 cloves garlic, pressed
- 1 cup flour
- 2 eggs, beaten
- 1 1/2 cups seasoned dry bread crumbs
- 1 cup olive oil or 1 cup peanut oil
- 1 cup soy sauce

Directions
- Slice the zucchini into uniform size pieces suitable for finger food.
- Wash the slices in cold water and dry.
- Mix the garlic, oil, and soy sauce.
- Place the zucchini into the marinade and allow to sit for at least 30 minutes.
- Remove zucchini from marinade, dredge in the flour, and then dip into the beaten eggs.
- Roll zucchini in the breadcrumbs, making sure that each piece is fully coated with breadcrumbs.
- Deep fry until golden brown.
- Drain on paper towels and serve with your favorite dip.

View the original article here

How to Make Sweet and Sour Indian Spicy Prawns

This is one of my favourite Goan prawn recipes! The Indians have so many different prawn recipes due to the abundance of prawns caught in the sea around Indian. In fact, here in the UK, most of our good quality large prawns come from India. Here I would like to show you how to make one of my all time favourite spicy Indian prawns - Prawn Balchao.

Balchao is a style of masala (spice mixture) with Goan origins. To make it, whole spices such as cumin, black peppercorns and red dry chillies are mixed with other ingredients to form a spicy think paste. The Goan masala is sweet and sour and quite spicy.

Meat and also seafood are often marinaded for a few days in the paste for a really intense flavour that is totally delicious. So then... are you ready to give these spicy Indian prawns a try? You could make and try them tonight or eat them as they do in India after marinading them in the cooking juices for a couple of days.

Either way, these spicy Indian prawns taste fantastic.

Serves 4

Preparation time: 30 minutes
Cooking time: 10 minutes

INGREDIENTS
5 Tablespoons vegetable oil
1 teaspoon black mustard seeds
2 Large red onions finely chopped
20 fresh curry leaves
5 cloves garlic and 1 inch ginger pounded into a paste with a little water
5 green chillies cut in half lengthwise
1 teaspoon turmeric
12 medium sized prawns peeled and deveined
1 Tablespoon salt
1 teaspoon sugar
4 Tablespoons malt vinegar
1 Tablespoon white cumin seeds
1 Tablespoon black peppercorns
3 Tablespoons ( or less if you are not a spice lover) red chilli flakes

In a dry pan, dry fry the cumin seeds, black peppercorns and chilli flakes. When the spices begin to smoke, take them off the heat and grind into a fine powder with a spice grinder or pestle and mortar.

Now, heat the oil in a large frying pan. Add the black mustard seeds and wait until they begin to pop. Then add the chopped red onions and curry leaves and stir continuously until the onions become transparent and lightly browned.

Add the garlic/ginger paste and the green chillies and stir for another minute or so.
Then throw in the turmeric and spice powder followed by the prawns and cook until the prawns are pink and almost cooked through.

Add the sugar, salt and vinegar.

At this point, you can either serve the prawns with rice or lentils or let them marinade in their cooking juices for two days. If you do this, you can eat them cold or heat them up again with about a tablespoon of oil in a pan.

I recommend being patient and try them after two days. You won't try anything as spectacular as that in the average curry house!

Be sure to stop back around and let me know how you like these Goan prawns.

View the original article here

How to Make Different Variations of the Dependable Sloppy Joe: Cheddar, Rice, or Smokey Sloppy Joes

One quick and easy way to feed the family is with Sloppy Joes. This mixture of meat, onions, and sauce cooked together makes great, easy sandwiches. Ready in minutes in one skillet or left to simmer for hours in a slow cooker, they are a busy family's dream. When the family is going in different directions to school activities, games, etc, a pot of Sloppy Joes is the perfect way for each to find a hot meal at whatever time they hit the kitchen. Here we offer three different versions of Sloppy Joes, all sure to please that busy family of yours! The Rice Sloppy Joes add a grain to your sandwich while it almost goes undetected. For a healthier version, use brown rice and whole-wheat buns. Cheesy Sloppy Joes have cheese spread (Velveeta) cooked right in and the Smokey Sloppy Joes use liquid smoke for an outdoor grill flavor. Serve with a condiment/veggie tray of an assortment of pickles and carrot and celery sticks, fresh broccoli florets, etc.

RICE SLOPPY JOES
2 lb lean ground beef
1 large onion,chopped
salt to taste
pepper to taste
1/4 tsp garlic powder
2 tbsp uncooked quick-cook rice
3/4 of a small bottle of catsup
small amount of water
1 small can tomato paste

In a large skillet brown the ground beef with the onion until no longer pink; drain well in a colander. Return to skillet and add the salt, pepper, garlic powder, and rice. Mix the catsup with approximately a couple of tablespoons of water to thin; add to the skillet mixture. Cook over low heat until the rice is done. Add the tomato paste and simmer 5 minutes adding small amounts of water, if needed.

Serve on hamburger buns or your favorite sandwich rolls.

CHEESY SLOPPY JOES
1 lb ground beef
1/2 cup chopped green bell pepper
1/4 cup chopped onion
1/2 small carton Velveeta cheese, cubed
1 can (14 1/2-oz) can diced tomatoes
6 hamburger buns

In a large skillet brown the ground beef and drain. Add the onion and bell pepper, saute until tender. Stir in the cheese and tomatoes; stir and cook over medium-low until the liquid cooks out. Serve on the buns.

SMOKEY SLOPPY JOES
1 1/2 lbs lean ground beef
1/2 cup chopped onion
1 tsp salt
1/2 cup catsup
2 tbsp prepared mustard
2 tbsp Worcestershire sauce
3 to 4 drops liquid smoke
2 tbsp brown sugar

In a large nonstick skillet, brown the ground beef with the onion and salt. Cook, stirring to crumble, until meat is no longer pink and onion is becoming transparent. Drain off any excess fat, if necessary. Return to skillet and simmer for a few minutes to combine all the flavors. Serve on hamburger buns with your favorite condiments.

Enjoy!

View the original article here

How to Make Easter Recipes

Discovering how to make Easter recipes provides you with a variety of food choices for appetizers, entr?es, and desserts as well as some items for children to enjoy. Recipes can be fun, easy, add a lot of flavor, and offer new spins on old classics. The versatility of Easter recipes also allows you to cook within your budget, prepare vegetarian dishes, make heart healthy plates, or substitute ingredients for those with other dietary restrictions, such as sugar or salt.

Lamb

When learning how to make Easter recipes, the first action you should master is the preparation and cooking of lamb because it tends to be a customary staple for many people. You have the option to fry, grill, or bake lamb, depending on the cut of meat and the flavor you want to create. For Easter, however, preparing a lamb roast is traditional. To make a garlic and herb roast, the following is required:

One leg of lamb weighing five poundsThree cloves of garlic, finely cutThree teaspoons of dried dill weedOne and a half teaspoons of salt (optional)A teaspoon of crushed, dried rosemaryHalf a teaspoon of ground black pepper

Before you start to make the lamb, preheat the oven to 325? Fahrenheit. Next, you need a knife to put holes throughout the leg that are big enough for the garlic to fit in, with the combination of dill, salt, and rosemary covering the lamb as a rub.

Once you are done preparing the lamb, place it fatty side up in a shallow roasting pan and leave it uncovered. Then, place it in the oven and let it cook for two to two and a half hours. When you take it out, cover the lamb with aluminum foil for about 20 minutes. This allows the juices to set, giving you a nice, moist leg to carve.

Ham

If you or your family do not like lamb, you may elect to make the other Easter staple, ham. How to make Easter recipes do not get any easier than this one since all that is required is an eight pound, bone- in ham, two packed cups of brown sugar, and a slow cooker. Simply put 1 1/2 cups of brown sugar on the bottom of the slow cooker and then place the ham flat side down on top of the sugar. Rub the rest of the brown sugar onto the ham, cover, and cook on low for 8 hours. In as little as five minutes you have prepared a feast that cooks itself, allowing you to move on to other dishes, like dessert.

Chick Cupcakes

You already made the cupcakes but want to know how to make Easter recipes that dress them up a little, say as cute baby chicks. To do this, you need:

Vanilla frostingYellow-dyed coconutA large marshmallowOne pretzel stickOrange Starburst beakA single mini marshmallowBlack gel icing

To start, ice the cupcake and cover it with the yellow coconut. Place the pretzel stick into the large marshmallow, cover with icing and more yellow coconut and then stick it into the cupcake. Next, press the orange Starburst beak into the chick head, cut two thin slices from the mini marshmallow to form the chick's eyes and use the black gel icing to draw pupils.

When researching how to make Easter recipes, you can find any number of dishes to make from a beginners level to that of a culinary expert. You may choose to prepare an easy dish, a creative concoction, or a recipe that has you prepping and cooking all night but no matter what, when it's all done, it's sure to be delicious.

View the original article here

How to Make Old Fashion Candies: Taffy, Peanut Brittle, and Mexican Pecan Candies

Homemade candy is a great way to show your loved ones how much you care. With Father's Day approaching, these recipes will help you make some candy for Dad that just might bring back some wonderful memories he will cherish! These are recipes for different types of candies so you can find one to please him. Taffy, Mexican Pecan Candy, or Hoosier Peanut Brittle, give Dad a box of candy from your kitchen.

Ms Downing's Taffy
1 cup white syrup
3 cups sugar
3/4 cup boiling water
1/2 cup vinegar
1/2 tsp cream of tartar
1 tsp vanilla

Bring syrup, sugar, water, and vinegar to a boil, add the cream of tartar. Cook to hard crack stage. Pour on greased platters. Sprinkle with vanilla. Butter hands and pull and twist when cooked enough to handle. Twist in rope lengths. Cut into 1-inch pieces with greased scissors, onto waxed paper.

MEXICAN PECAN CANDY
This recipe was used in home economics classes in Texas during the 1950s.

1 1/2 cups granulated sugar
1/2 cup packed light brown sugar
3 tbsp light corn syrup
1/2 cup evaporated milk
5 large marshmallows
2 tbsp unsalted butter
2 tsp vanilla
1 cup pecan pieces

Place the granulated and brown sugars, corn syrup, and evaporated milk in a heavy bottomed 3-quart saucepan. Stir to blend. If available, clamp a candy thermometer onto the side of the pan. Do not let it touch the bottom of the pan. Cook the mixture over medium heat until the syrup reaches 238 degrees on the thermometer, the soft ball stage. If a candy thermometer is not available, have ready a small cup filled with ice water. They syrup is ready when a few drops of the syrup dropped into the water forms a ball which flattens out when picked up the the fingers. Replace the water for each test. Remove the syrup from the heat. Stir in the marshmallows. Add the remaining ingredients, beating until almost cool. Drop by tablespoons onto waxed paper to cool and set.

HOOSIER PEANUT BRITTLE
A common old recipe among Hoosiers.

2 cups sugar
1 cup white syrup
1 pkg raw peanuts
2 tbsp butter
3/4 tsp soda
1 cup water
1/8 tsp salt

In a saucepan mix together the sugar, syrup, and water. Cook over medium heat until the mixture reaches 236 degrees or soft ball stage. Add the peanuts and salt. Cook until the mixture reaches 295 degrees or starts to harden slightly. Remove from the heat; add the butter and soda. Stir well and pour into lightly buttered shallow pans. (Tin foil pie pans work great for this.) When cooked, break into pieces.

Enjoy!

View the original article here