s a recipe here on Zaar (Recipe #18565); although many make their own
Prepare all the materials, vegetables cut into slices.
Prepare the sukiyaki sauce(warishita) with the following ratio.
Soy sauce : Mirin : Sugar : Water (ratio 6:3:1:1).
Stir fried the onion first.
Add carrots, stir fry together until they get tender.
Add the stems of chinese cabbage.
Add warishita(sukiyaki sauce).
Add all materials until it get boiled.
Check my youtube channel for full recipe, https://youtu.be/CWaO6yI-UTI.
Pulse cranberries and juice in a food processor until berries are coarsely chopped.
Simmer in a saucepan over medium heat with sugar, orange rind, and juice until syrupy, about 10 minutes.
Strain; cool syrup to room temperature.
Pour 1-2 T. syrup into glasses (or flutes),
Top with sparkling wine.
Garnish cocktails with whole cranberries.
If desired, rub the rims of champagne flutes with an orange wedge and dip in red sugar.
00b0F (160\u00b0C).
Pour wine into a saucepan & add the
br>Whisk together soaking liquid, wine and tomato paste; pour into
inutes.
Deglaze pot with wine, simmer until nearly evaporated, then
ven to 350\u00b0F to make croutons.
Cut the bread
of the bottles of wine.
Add the zest finely
You will also need: 1 long fork (if making over fire or bbq).
slit ends of hot dog with an\"X\" then place on fork and cook over fire or bbq until ends curl like a spider.
If making at home on stove, cut\"x\" in ends of hotdog and place in boiling water and wait till ends curl like a spider.
Place all ingredients, except mushrooms and wine, in a large pot.
Cover and simmer 1 hour over flames so low that liquid barely quivers on top.
Add mushrooms and wine and cook for 5 minutes more.
Serve garnished with parsley.
Yields 4 servings. Approximate cal/serving:
210.
Put the oil, wine and water into a large heavy-based frying pan (skillet), add the garlic and parsley and season generously. Bring to the boil.
Add the fish, cover and steam for about 8 minutes just until tender.
Transfer the fish to a warm serving plate, spoon over the cooking liquid and serve.
nd cover with mushrooms, pour wine over top.
Cover baking
Flour chops well and season as desired.
Combine butter, salt, pepper, ketchup, wine, mushrooms and steak sauce.
Pour over chops.
Simmer for about 1 hour or so until chops are done.
ccasionally, adding more beer or wine at your discretion. Serve with grated
fermentation lock. Let the wine ferment in a cool area
ring to boil. Reduce heat at once to simmer. Simmer partly
ven to 350 degrees, and make sure your fridge can house
ugar dissolves.
Add the wine, port, ginger, and about 2
ow you like. In my recipe I have used Nature Nate
t, but since the original recipe called for a 6 pound