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Masaharu Morimoto recommends using a rice cooker and seasoning the rice to taste. Start with 1/2 cup of sweetened vinegar for every 5 cups of cooked rice, adding more by the tablespoon if desired.
Ingredients: rice, vinegar, rice vinegar, sugar, salt
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This rib roast of beef makes the perfect roast. Even if there are fewer than eight of you it's still worth cooking the whole roast and enjoying the leftovers.
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A simple, quick soup recipe made from carrot, celery, and onion with just a hint of tarragon. Makes an excellent first course!
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Instead of rolling your own California rolls, you can toss all the components - crabmeat, avocado, nori, and rice - into this sushi salad.
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A standing beef rib roast rubbed with seasonings is roasted to perfection and served with onions and potatoes roasted in the pan drippings.
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This rib roast recipe took years to formulate and it makes the most out of this cut of meat. It's perfect for any special occasion.
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This is a great roast with a spicy, crispy crust. The heat of the oven removes a bit of the bite of the hot sauce. Enjoy!
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Rice pudding is ready in under 30 minutes by putting four simple ingredients in the rice cooker. Chill and serve with extra cinnamon if desired.
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Authentic Korean short ribs use the 'flanken cut', which are cut across the bone, not along the bone. They grill up sweet, tender, and delicious after some time in a sweet soy marinade.
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Single malt Scotch whiskey is the sole ingredient for the marinade for these rib-eye steaks. Select thick steaks with good marbling for this recipe.
Ingredients: steaks, scotch whiskey
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