How To make V
1/2 Loaf day-old whitebread;
-unsliced, homemade-type 10 Anchovy fillets, finely
-chopped 4 tb Butter; softened
2 tb Dijon mustard
4 Eggs; hard-cooked; finely
-chopped 1/4 c Dill; finely chopped -=OR=-
1/4 c Dill, parsley & chives;
-combined 1/8 ts Black pepper; fresh ground
2 tb Butter
2 tb Vegetable oil
Trim the crusts from the load of bread and cut into 12 slices 1/8" thick. In a small bowl, mash together the chopped anchovies, butter, mustard, eggs, herbs and pepper. The mixture should be quite smooth. Thickly spread it on 6 slices of bread. Top each slice with another piece of bread and lightly press them together. At this point, the sandwiches may be wrapped in wax paper and refrigerated for up to 3 days or even frozen (they should be thoroughly defrosted before using). Over moderate heat, melt the butter and oil in a 10-12" skillet. When the foam subsides, add the sanwiches, 2 or 3 at a time, and fry for 2 to 3 minutes on each side until they are crisp and golden brown. Drain on paper towels and serve while hot either whole as a main luncheon course or snack, or cut in quarters to accompany cocktails. Makes 6 sandwiches or 24 hors d'oeurve
How To make V's Videos
Easy way to make the tastiest Pepper Steak recipe for your family - cooking stir fry
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Pepper Steak : make the tastiest Pepper Steak recipe for your family - step-by-step guide
INGREDIENTS :
*2 pounds of flank steak cut against grain into thin slices
* 2 bell peppers cut into bite size pieces
* 1 large onion
* 3 cloves of garlic minced 1/2 thumb size ginger minced
* 6 tablespoons oil (1/3 for marinade, 1/3 for stir frying of steak, 1/3 for stir frying vegetables)
* 1&1/2 tablespoon of honey
* 1/2 tablespoon chicken seasoning (substitute with all purpose seasoning)
* Pinch each of crushed black pepper for marinade, and slurry
* 1/2 cup of water
* 2 tablespoon of soy sauce (1/2 light and 1/2 dark)
* 3 tablespoons corn starch (1/2 for marinade, 1/2 for slurry)
Instructions
1. Marinate meat for 20-30 minutes prior to cooking.
2. Place skillet on medium heat, add oil, wait till oil is sizzling hot and place steak in batches,
spread out in pan for 2 minutes on each side, to obtain a sear/caramelization.
3. Transfer cooked steak to a bowl to stop cooking. Repeat this process till all steak is cooked.
4. Proceed with cooking vegetables in a wok by adding remaining oil to wok in high heat. Add
remaining garlic and ginger, crushed black pepper and salt, stir and cook for under 30
seconds. Add vegetables and cook to your preferred crunch/done-ess.
Notes: I cooked the vegetables not exceeding 1 minute. Add slurry (combination of water, corn starch, soy sauce, garlic and ginger), stir till thickened. Add cooked steak and stir to combine. Remove wok from heat and serve with rice.
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Ingredients
FOR BATTER
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1 cup Curd
2 cups Water
½tbsp Ginger paste
½tbsp Green chilly paste
1 tsp Salt
1/4 teaspoon Turmeric
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Perfect KARAAGE Chicken | Homemade Japanese Recipe
Hey guys! This time I want to make something that I know everyone loves! Karaage or Japanese fried chicken - but I always want to show you guys how to make healthy recipes - so this time we’ll do it without deep frying! Don’t worry it’s just as crispy and juicy though!
I hope you enjoy and tell me what recipes you want to see in the comments!
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02:39 Pan-frying our Karaage
03:29 Let’s Eat!
Ingredients:
- 1 Large Chicken Breast (skinless or remove the skin)
- Fresh Ginger (about an inch)
- 1 clove of garlic
- 1 tbsp cooking sake
- 2 tbsp soy sauce
- 2 tbsp flour
- 2 tbsp Potato Starch (or corn starch)
For Topping
- Around ½ Green onion
- Sesame Oil (just a drizzle)
- Pinch of salt
How to make:
- Start by removing any skin or fatty bits from your chicken breast
- Then cut your chicken into bite size pieces - maybe an inch thick, try to make them all roughly the same size
- Then in a large bowl - grate 1 clove of garlic and the same amount of ginger
- Add in 1tbsp cooking sake and 2 tbsp of soy sauce and mix
- Add the chicken, and let marinate for at least 30 mins
- While your chicken is marinating, make the negishio topping by cutting half a green onion twice down the length of the stalk. This will allow you to finely cut the onion into small pieces
- Add the chopped onion into a bowl with a drizzle of sesame oil and a pinch of salt. You’re done!
- Now your chicken is done marinating - drain any of the excess marinade with a sieve or colander
- Add 2 tbsp of flour and 2 tbsp of potato (or corn) starch and mix well. Make sure to coat all the chicken
- Heat olive oil in a frying pan over a medium-high heat, add your chicken
- Turn down the heat and cover the pan with a lid, after 2-3 minutes your chicken should turn a nice golden brown.
- Flip the chicken over, and repeat the above process of 2-3 minutes cooking with the lid
- Drain off your chicken with a paper towel and enjoy your healthy and juicy chicken karaage!
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