Spaghetti Meat meatball

Ingredients:

* 400 grams of minced meat
* 1 onion chopped fine
* 40 g butter / margarine
* 1 / 2 cup tomato sauce, oregano
* 2 blocks honig Beef Bouillon (dissolved in 1 cup water warm)
* 75 grams bread flour
* 1 eggs
* 450 gr spaghetti honig
* 100 gr grated cheese
* Salt to taste
* Pepper to taste
* Nutmeg to taste

Directions:

1. Combine ground beef, bread crumbs, onion, eggs, salt,pepper and nutmeg.
2. Form into small meatball and fried in butter / margarine (not too hot).
3. Enter the tomato sauce, oregano and beef Bouillon and continue honig cook for 15 minutes over medium heat.
4. Meanwhile, prepare spaghetti according to directions on the packaging.

How to Serve:

* Place the spaghetti on a plate and pour the meatball oval and the sauce on top.
* Sprinkle grated cheese on top.

Spaghetti

Ingredients:

* 1 packet spaghetti
* 200 ml water
* 2 tablespoons oil
* 1 tablespoon salt
*: sauce ingredients:
* 2 tablespoons olive oil / vegetable oil
* 1 onion btr
* 6 LBR beef bacon / ham / beef sausage, thinly sliced ​​lengthwise
* 750 gr red tomatoes, remove skin and seeds, roughly chopped
* 1 red bell pepper, sliced ​​lengthwise
* 1 / 2 teaspoon salt
* 1 / 2 teaspoon finely ground black pepper
* 100 gr parmesan cheese

How to Make Spaghetti:

1 Boil water, salt and boiling oil hinga
2 Put the spaghetti, boiled for 12 minutes until cooked, remove from heat.

How to Make Sauce:

1 Heat oil and saute onion until wilted.
2 Put the beef bacon / ham / beef sausage, stirring, for 3 minutes.
3 Put the tomatoes, paprika, salt and black pepper, and cook for 5
minutes

How to Serve:

* Serve with a sprinkling of parmesan cheese

Spaghetti Skotel

Ingredients needed:

* 1 pack spaghetti
* salt to taste
* ½ tablespoons oil

Sauce ingredients:

* 2 cloves garlic
* 40 grams of finely chopped onion
* 2 tablespoons butter
* 50 grams of wheat flour
* 800 cc liquid milk
* 200 grams cream cheese
* 3 pieces of cut broccoli florets, boiled briefly in water laced with salt.

How to make:

1. Boil spaghetti in water that had been spiked with salt. Drain and drizzle with oil. Set aside.
2. Saute garlic and onions in the melted butter. Add flour. Stir until brown.
3. Tuangsusu little by little. Stir until slightly thick. After boiling, add cream cheese and salt. Mix well.
4. Grease a fireproof mold with butter. Pour half of batter sauce. Arrange some broccoli on top. Place in oven until spahetti half-baked. Pour batter, stacking the remaining broccoli. Sprinkle with remaining sauce. Bake until cooked.

Meatloaf Macaroni

Ingredients:

* 1 340 grams of canned corned
* 2 eggs
* 100 gr bread flour
* 1 cup fresh milk
* 1 / 2 sliced ​​onions
* 250 g elbow macaroni
* Grated cheese to taste
* Pepper to taste
* Salt to taste

How to Make it:

1. Preheat the oven, boiled macaroni
2. Combine all ingredients in a bowl stir. Until well blended. Enter macaroni mix well.
3. Enter the batter into the pan cake / bread, which first spread with butter. Sprinkle grated cheese on top.
4. Bake for 45 minutes. Once cooked, remove and let stand for 10 minutes.

Pasta Primavera

Ingredients needed:

* 50 g dry fettuchini
* 150 grams chicken breast meat, sliced ​​lengthwise
* 75 g broccoli, remove from the flowerets into small pieces, boiled moment
* 75 g carrot, peeled and finely crushed
* 2 tablespoons oil
* ½ teaspoon salt
* 1 clove garlic, minced
* ½ teaspoon dried basil
* ½ teaspoon chopped peterceli
* 50 gr mayonaisse
* 2 tablespoons cheese Permesen
* 500 ml of water to boil

Directions:

1. Boil fettucini with salt and 1 tablespoon oil until cooked.Remove and drain
2. Heat 1 tablespoon oil, saute garlic and chicken meat until it changes color
3. Enter the broccoli, carrots, salt, basil and peterceli. Mix well. And lift.
4. Mix and stir fry vegetables and fettucini with mayonaisse
5. Sprinkle cheese Permesan.
6. Pasta Primavera ready to be served.

Purée Italian Food

Ingredients needed:

* 1.5 kg old potatoes
* 75 ml of liquid milk
* 2 tablespoons butter
* ½ teaspoon salt
* 2 stalks perseli, finely chopped

How to Make Mashed Potatoes:

1. Peel the potatoes, then steam until tender.
2. While hot, mash potatoes.
3. Add whole milk, 2 tablespoons butter, and salt. Then stir until blended and smooth.
4. To enhance your appearance you can add a teaspoon of leaves finely chopped parsley. Mashed potatoes can be served directly or put it in a pastry bag and forms a spray of flowers pretty on a serving plate.

Macaroni Schotel

Ingredients needed:

* 1 package macaroni (225 gr)
* 100 gr grated cheese
* 100 grams bacon, slices the size of the box
* ½ chicken, cooked, diced meat
* 5 eggs
* 1 block cider beef flavor instant bouillon
* ½ teaspoon salt
* ½ teaspoon nutmeg
* ½ teaspoon pepper powder
* 250gr prawns, boiled chopped
* 2 tablespoons melted butter
* ½ teaspoon granulated sugar
* ½ teaspoon spices
* 150 gr bread flour
* 100 gr grated cheese, for topping

How to Make it:

1. Boil macaroni in salt water mendidh given. After cooked, remove and flush the cold water, set aside.
2. Combine all ingredients except, bacon, and bread flour. Stir all until blended.
3. Grease a heat proof dish with butter and sprinkle with bread crumbs.
Arrange the macaroni dough into 3 layers. Each meat topping lapisnya smoke that have been cut into pieces. And the top layer sprinkled with cheese grated.
4. Bake in oven for 30 minutes. Lift, macaroni is served with a sauce bottle.

Smoke Meat Schotel Potatoes

Ingredients needed for 6 persons:

* 50 g butter
* 1 onion, finely chopped
* 150 g bacon, finely sliced
* ½ teaspoon pepper
* ¼ teaspoon nutmeg powder
* 750 potatoes, peeled and cut into cubes and steam until mature
* 3 eggs, lightly beaten
* 400 ml of liquid milk
* ½ teaspoon salt or to taste
* 50 g cheese chedar

How to Make it:

1. Heat the butter, saute onion until fragrant aroma.
2. Enter the bacon, pepper and nutmeg.
3. Stir until meat changes color and smoke lift.
4. Combine bacon stir together potatoes, eggs and milk.
5. Season with salt to taste, stirring until blended.
6. Prepare a heat resistant dish smeared with butter.
7. Enter the potato dough, flatten. Sprinkle top with cheese grated.
8. Bake in hot oven 180 degrees Celsius for 25 minutes,until cooked and solid.
9. Bake well with the flame above the surface until a yellow brown.
10. Remove and serve while warm with the sauce and sauce tomato.

Kasutera (Castella)

Kasutera is a sponge cake made from a few ingredients. The origin of kasutera is believed to have come from Portuguese missionaries who introduced European sweets to Nagasaki. There are many different recipes to make kasutera, and here is a recipe to make a basic kasutela-style cake.

Ingredients:

2 Tbsp milk
2 Tbsp honey
4 eggs
3/4 cup sugar
3/4 cup bread flour, sifted

How To Make:

Cover the inside surface of a large loaf pan or two small loaf pans with parchment paper.
Mix honey in warm milk and set aside.
Whisk eggs in a large bowl using an electric hand-mixer, adding sugar gradually.
Place the bowl over warm water in another large bowl.
Further, whisk eggs until become light yellow (almost white).
Preheat the oven in 360 degrees F.
Mix the milk and honey mixture in the batter.
Add sifted flour in the bowl and mix gently with a spatula.
Pour the batter in the loaf pan and tap the pan gently on the table to release any air bubbles.
Bake at 360 degrees F for about 10 minutes and turn down oven to 280-300 degrees F and bake for about 40 minutes, or until done. To check if the cake is done, poke it with a bamboo skewer. If the skewer comes out clean it's done.
Flip the pan upside down on a cooking sheet or platter and remove the pan from the kasutera. Remove the parchment paper and cool the cake.
Wrap the cake with plastic wrap and store until the next day. It tastes better the next day. Cut the kasutera into 3/4 inch thick slices.

Kuzumochi

Kuzumochi are chewy cakes made of kuzuko. Kuzuko is the starch powder made from kuzu or kudzu plant root. It's used for thickening sauce or making cool desserts in Japanese cooking. Kuzumochi are semi transparent and often served with kuromitsu (brown sugar syrup) and kinako (soy bean flour).

Ingredients:

3 1/2 oz. kuzuko (kuzu starch)
1/3 cup (80 ml) sugar
2 cup (480 ml) water
*for syrup
1/2 cup (120cc) brown sugar
1/4 cup (60cc) water
*for topping
kinako (soy bean flour)

How To Make:

Mix sugar and kuzuko in a medium pan. Pour water and stir well until sugar and kuzuko dissolve in water. Put on medium heat and stir constantly with spatula. When it starts to bubble, turn down the heat to low. Keep stirring, until it's thicken and turns transparent. Stop the heat. Place kuzumochi in a flat container and flatten with spatula. Let it cool for 5 to 10 minutes and cover the container with plastic wrap or a lid. Place the container in a bowl of ice water and cool kuzumochi well. Cut kuzumochi into bite-size pieces and serve in individual bowls. Top with kinako and kuromitsu. To make kuromitsu, mix brown sugar and water in a sauce pan. Simmer for a few minutes on medium-low heat. Let it cool.

Orange Kanten Jelly

It's a recipe to make orange jelly using kanten (agar agar). This jelly is firmer than regular orange jelly. You can cut it into small pieces to serve.
Yield: 4 servings

Ingredients:

2 tsp kanten (agar agar) power
1 1/4 cup water
3 Tbsp sugar
1 1/4 cup orange juice
1 orange, peeled and sectioned

How To Make:

Put water in a medium sauce pan and dissolve kanten powder in.
Put it on medium heat and bring to a boil, stirring well.
Turn down the heat to low and simmer for a few minutes.
Dissolve sugar in and stop the heat.
Add orange juice and stir well.
Place orange slices in jelly moulds or in glass bowls.
Pour jelly mixture over orange pieces.
Cool until set.

Ujikintoki Kakigori - Japanese Shaved Ice with Green Tea Syrup and Anko

Japanese shaved ice is called kakigori. There are a variety of kakigori flavors, and a traditional kind is Uji- kintoki kakigori which is flavored with green tea syrup and anko (sweet azuki beans). Sweetened condensed milk is often poured over Ujikintoki kakigori.

1 tsp green tea powder
2 tsp granulated sugar
2 Tbsp sweetened condensed milk
2 Tbsp anko
* ice cubes or a block of ice

How To Make:

Dissolve green tea powder and granulated sugar in 2 Tbsp of hot water. Cool the syrup and put in a small serving bowl. Shave ice over the green tea syrup, using a home shaved ice machine. Top with anko. Pour sweetened condensed milk over the ice.
*Make 1 serving

Matcha Shiratama Anmitsu

It's a combination of Japanese anmitsu dessert and azuki shiratama dessert. Top with vanilla ice cream if you would like.

Ingredients:

For matcha kanten jelly:
2 tsp matcha powder
2 Tbsp hot water
1 tsp kanten powder (agar agar)
1 1/4 cup water
2 Tbsp sugar
For shiratama dumplings
3/4 cup shiratama-ko (glutinous rice flour)
1/4 - 1/3 cup water
For topping:
3/4 - 1 cup anko

How To Make:

Pour hot water into matcha powder and mix well in a small cup. Set aside. Put water, sugar, and kanten powder in a sauce pan and put on medium heat. Bring to a boil, stirring well. Simmer for about two minutes. Stop the heat and add matcha mixture. Wet a flat container and pour the liquid. Cool until set.
Put shiratama-ko in a bowl. Add water slowly until the dough becomes as soft as earlobes. Knead the dough. Make round dumplings. Boil lots of water in a medium pan and put the dumplings. Boil until they float. Remove the dumplings from the water and put in cold water. Drain dumplings.

Cut matcha kanten jelly into small cubes and divide them into four bowls. Top with shiratama dumplings and anko.

*Makes 4 servings

Kabocha Pumpkin Custard Pudding

It's a recipe to make custard pudding with Japanese kabocha, which is called kabocha purin. It's a popular sweet in Japan.

Ingredients:

7 oz kabocha, seeds removed and peeled
1 cup milk
1/4 cup heavy cream
4 Tbsp sugar
2 eggs
*For Sauce
4 Tbsp sugar
1 Tbsp water
*whipped cream for topping

How To Make:

Heat 1 Tbsp of water in a sauce pan and 4 Tbsps of sugar in a sauce pan and simmer until the sauce is browned. Pour the sauce into heat resistant small cups or pudding molds. Cut kabocha into small pieces and place in a microwave-safe plate. Cover with plastic wrap and cook in macrowave until softened. Mash and strain kabocha through a strainer to a bowl, using a spatula. Set aside. Put milk in a sauce pan and heat to about 140 degrees F. Dissolve sugar in the milk. Stop the heat. Lightly beat eggs in a large bowl. Mix heavy cream in the egg. Gradually add warm milk in the egg mixture. Add mashed kabocha and mix well. Run the mixture through a strainer to a bowl. Scoop out some bubbles from the surface of the mixture. Pour the mixture into small cups over the sauce. Place the cups ot pudding molds in a steamer and steam for about 15-20 minutes on low heat. Stop the heat and let them cool. Top with whipped cream.
*Makes 4 - 6 cups

Japanese Custard Pudding

Creamy and smooth puddings are generally called purin or custard purin in Japanese and are popular desserts in Japan. This is a basic Japanese-style custard purin recipe.

Yield: 6 puddings

Ingredients:

2 cups milk
2/3 cup sugar
4 eggs
1 tsp vanilla extract
*butter
*For Sauce
6 Tbsps sugar
2 Tbsps water

How To Make:

Butter individual pudding molds. Heat 2 Tbsp of water in a sauce pan. Add 6 Tbsps of sugar and simmer until the sauce is browned. *Carefully add 1 Tbsp of warm water to thin the sauce. Pour sauce into the molds. Put milk in a medium pan and heat to about 140 degrees F. Dissolve sugar in the milk and add vanilla extract. Stop the heat. Lightly beat eggs in a bowl. Gradually add warm milk in the egg mixture. Run the egg mixture through a strainer. Scoop out some bubbles from the surface of the egg mixture. Pour egg mixture over the sauce in the molds. Place the pudding molds in a steamer and steam for about 15-20 minutes on low heat. Stop the heat and let them cool. Remove pudding from the molds and serve on plates.

Kanto-style Sakuramochi

Sakuramochi is a sweet rice cake which is traditionally eaten on Japanese Girls' Day. There are some kinds of sakuramochi in Japan. This is a recipe to make Kanto-style (eastern Japan) sakuramochi.

Ingredients:

1 Tbsp shiratamako (glutinous rice flour)
2/3 cup all purpose flour
1 Tbsp sugar
3/4 cup water
3/4 cup anko (sweet bean paste)
*red food color
8 store sold, salt pickled sakura (Japanese cherry tree) leaves

How To Make:

Wash salted sakura leaves in water and dry them with paper towel. Make 8 anko balls and set aside. Put shiratamako flour in a bowl and add water in the bowl gradually, stirring. Dissolve a little bit of red food color in the water. Further, add sugar in the bowl and stir well. Sift flour in another bowl. Add the colored liquid to the flour gradually, stirring. Heat some oil in a frying pan. Make thin oval-shaped pancakes. Wrap each anko ball with a pan cake, further wrap it with a sakura leaf.

Kansai-style Sakuramochi

Sakuramochi is a pink and sweet rice cake. It's traditionally eaten on Japanese Girls' Day. There are various kinds of sakuramochi in Japan. This is a recipe to make the Kansai-style (western Japan) sakuramochi.

Ingredients:

3/4 cup domyojiko flour (glutinous rice flour)
1 cup water
1/3 cup sugar
3/4 cup koshian (sweet bean paste)
*red food color
8 store sold, salt pickled sakura (Japanese cherry tree) leaves

How To Make:

Wash pickled sakura leaves and dry them with paper towels. Make 8 anko balls and set aside. Boil water in a pan and stop the heat. Add a little bit of red food color in the water. Put domyojiko flour and stir well. Let it soak about 5 minutes. Place a wet cloth in a steamer and spread the dough on the cloth. Steam the dough for about 15-20 minutes over medium heat, until done. Carefully remove the steamed dough to a bowl. Mash the dough slightly with a wooden pestle, mixing sugar in. Divide the dough into 8 balls. Flat each rice ball by hands and place an anko ball on top. Wrap the anko with the rice cake and rounds by hands. Wrap each rice cake with a sakura leaf.
Makes 8 pieces

Okaki - Japanese Rice Cracker

Okaki are traditional Japanese rice crackers. It's a simple recipe to make okaki using blocks of mochi.

Ingredients:

4 blocks mochi rice cakes
*oil for frying
salt and peppers to season

How To Make:

Cut mochi (rice cakes) into about 1/4 inch thick small pieces. Spread the mochi on a flat tray. Dry them in a cool and dry place for a few days. Heat oil to 360 degree F and deep-fry the mochi pieces until browned. Remove rice crackers from the oil and drain on paper towels. Sprinkle some salt and pepper over the rice crackers.
*makes 2 servings

Mizu-Yokan

Yokan is a tradional Japanese sweet, which is made of azuki beans, agar agar, and sugar. This is a type of yokan called mizu-yokan. Mizu means water in Japanese. Mizu-yokan includes more water than other kinds of yokan. This yokan makes a cool summertime dessert.

Ingredients:

1 stick kanten (agar agar), or 1/6 oz. kanten powder
1 1/4 cup water
1 cup brown sugar
3/4 lb. anko (1 1/2 cup)

How To Make:

Soak kanten in lots of water for about one hour. Squeeze the kanten and tear it into small pieces. Put the kanten in 1 and 1/4 cup of water in a deep pot. Heat it on low heat until the kanten dissolves. Add sugar and stir well. Next, add anko. Stir constantly and simmer until thickened. Stop the heat. Pour the mixture in a flat container. Cool it until harden. Cut the yokan into small blocks to serve.
Makes 4 servings.

Shu Cream

Cream puffs are called as shu cream in Japan. The filling in this chu cream is custard cream.

Ingredients:

3 tbsp butter
2 tsp sugar
1/2 cup water
1/2 cup flour
1 1/2 eggs - 2 eggs
For custard cream filling: 2 tbsps flour / 1/2 cup sugar / 1 cup milk / 2 egg yolks / 1 tbsp melted butter
*powdered sugar

How To Make:

Preheat the oven to 375 degrees F. Beat eggs in a bowl. Put butter, sugar, and water in a pan and bring to a boil. Add flour in the butter mixture and stir quickly. Stop the heat. Add eggs slowly in the mixture and mix well. Place a cooking sheet in a baking pan. Put the dough in a plastic bag to squeeze out as small mounds in the pan. Make 8 or 9 mounds of dough. Bake them in the 375 degree F oven for 30 minutes. Cool the puffs and cut them in halves horizontally. Make custard cream as follows. Mix egg yolks and sugar in a pan. Add sifted flour in the pan and mix well. Add warm milk in the pan gradually. Place the pan on low heat and stir the mixture constantly until thickened. Stop the heat and add melted butter and stir well. Cool the custard cream. Fill the bottom halves of puffs with custard cream and place the top halves. Sprinkle with powdered sugar.
*Makes 8 or 9 puffs.