To make the marinade, in a bowl combine shoyu, mirin, sesame oil, and honey, and mix. Place salmon fillets in the marinade for at least 20-30 minutes.
Preheat the broiler and set it to low.
Remove salmon from the marinade and place on a greased baking sheet. Sprinkle furikake generously over the top of each fillet.
Broil for 8-10 minutes, depending on the thickness of the fillets, until the salmon is cooked through but still moist and the furikake is crisp.
RC: Foodland.com
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Place chopped onions, garlic and ground beef in large skillet that has been sprayed with Pam. Cook until ground beef is well done. Cook the macaroni in water for 9 minutes. Add spaghetti sauce to the skillet. Once the noodles are cooked, drain noodles and add to mix. Stir well. Enjoy.
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Rinse and chop Kale.
Massage in olive oil and lemon.
Sprinkle in sea salt.
Mix in the rest of the ingredients.
ENJOY!
RC: Foodland.com
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Bring a large pot of water to a boil and cook elbow macaroni pasta for about 7 minutes. Then strain in a colander and rinse with cold water and set aside.
Preheat the oven to 400 degrees.
Freshly grate your block(s) of cheese and set aside.
In the same empty large pot, melt the butter over medium heat with minced garlic then slowly add in the heavy cream and bring to a slight simmer.
Add in and slowly melt two thirds of the freshly grated cheese until it becomes a thickened sauce. Turn off the heat.
Add the sour cream and stir.
Next, add in all of the cooked macaroni pasta, mix and taste for seasoning.
Transfer and evenly spread the mixture into a baking dish.
Next, take a bag of Maika`i Kaki Mochi and crush into crumbs.
Sprinkle the crumbs and the rest of the freshly grated cheese over the top of the macaroni mixture.
Cover with foil and bake at 400 degrees Fahrenheit for 15 minutes. Then remove the foil and bake for an additional 5 minutes or until the top begins to brown slightly. Be careful not to burn.
Let it cool for 5-10 minutes before serving. Enjoy!
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Preheat your oven to 350 degrees.
Lay out the puff pastry and cut out a 14" circle.
In a medium pot, heat the gravy, then add the potatoes. Once mixture is thoroughly heated, add the turkey, season with salt, pepper and keep warm over low heat.
In a large, oiled cast iron skillet (12" diameter), crumble the stuffing over the base of the pan.
Gently ladle the turkey mixture in the pan evenly over the stuffing.
Place the puff pastry over the skillet, brush with milk and bake for 15-17 minutes until golden brown.
Rest for 5-10 minutes then serve.
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