From Debbie Gift
Add browned meat mixture to rice mixture.
Place in oven proof baking dish, top with breadcrumbs.
Serve garnished with jalapeño peppers.
Wash, halve and seed 3 large green peppers. Boil for 5 minutes or until just softened. Drain.
Stuff meat/rice mixture into green peppers.
Top with extra cans of tomato sauce and breadcrumb mixture.
Bake at 350°F for 10-20 minutes or until crumbs are browned and or tomato sauce is hot.
From Andrew Telesca
Mix salmon with chopped bread, dressing, onion, parsley, lemon juice, salt. Make patties – about ¼ cup each. These didn’t stick together very well on our first go-round. Perhaps add some egg-substitute, or potato starch & water to make them clumpier?
Put the patties in the freezer for 15 minutes (to dry off).
Mix egg substitutes with 1 1/2 tsp canola oil and water. dredge patties in flour, and then egg goop shaking off the excess each time. Then coat in bread crumbs.
Heat oil medium-high until hot but not yet smoking. Cook patties on both sides until medium golden brown. Drain.
From Jenn Purnell
Sauté the onion in the olive oil until soft, then add minced garlic.
Add everything except the tomatoes and roasted garlic.
Squish the tomatoes and add them (including the liquid!). Stir and bring to a boil. Simmer 20 minutes.
Add the roasted garlic, mix. Simmer for 45 minutes.
From Alice
Mix water and food coloring. Mix sugar into water and food coloring. Add mijin-ko and mix until the dough holds finger marks.
Dust your molds with katakuri-ko. Fill molds tightly, and tap out onto a plate.
These are dry sugar candies – and go well with the tea ceremony. Shapes of these candies are seasonally linked and generally very specific. Since I only have a few molds, those are what I plan to make.
If you do not have rakugan higashi molds, you can buy candy or chocolate molds at many craft supply stores. They’ll hold you over until you can make a friend in Japan to send you some molds.
From Jessica Branom-Zwick
Chop, toss, and serve.
Sauté bread with oil until browned, mix up the vinaigrette. Mix everything together. Let sit 30 minutes before serving.
Heat the oat milk until it bubbles and remove from heat. Add the palm oil, stir until melted. Add the yeast when it is about the same temperature as tap-hot water. Try not to let the yeast get coated in palm oil.
Add ⅓ cup sugar, fake eggs and 2 cups flour. Add the rest of the flour a little at a time, mixing thoroughly. Knead until smooth, about 8 minutes. Put dough in an oiled, warm bowl. Cover and let rise until doubled in size (1 hour).
Divide the dough into 16 equal pieces. Form into flat ovals on a lined cookie sheet. Cover with a damp cloth and let rise until doubled again (40 minutes).
Topping: mix ½ cup sugar, ⅔ cup flour, and palm oil until you get crumbs. Mix coloring with the fake egg, then add to the crumbs. Roll into 16 ovals about the same size as the top of the buns. Place a topping oval on each bun, and press very lightly into place. Do not press hard enough to collapse your buns!
Cut patterns into the oval topping – spiral shapes, criss-crosses, etc.
Bake at 350°F for 15 to 20 minutes, or until sugar topping is almost browned.
Broil the salmon until justflaking.
Cook the rice. Add rice vinegar until the flavor of the rice is right–like sushi rice. This should be ¼ to ½ cups of rice wine vinegar.
Make tightly-squished balls of rice with bits of salmon hidden in the middle. Using an onigiri mold makes this easy.
You can put other things in the middles too!
Preheat oven to 350°F.
Combine everything except lamb and garlic.
Insert garlic into small cuts you make in the lamb, coat it with the mustard mixture.
Roast until done.
Combine sauce ingredients (except katakuri ko) in a saucepan. Heat. Add katakuri-ko to 1 tablespoon of water. Add katakuri-ko mixture to sauce. Remove from heat as soon as the katakuri-ko is mixed in. Set aside.
Mix dry ingredients in a glass bowl. Add water a bit at a time, while stirring. Mix thoroughly. Put into a microwave at 600 watts for 2 minutes. On our microwave (1500 watts) this is setting 4 of 10.
Mix with a wooden spoon as best you can. Repeat until it is so stiff that you can cut it with a knife and it stays in place. You should start microwaving it 1 minute at a time as you get close to this point. It will be a little bouncy/springy.
Wrap in a cool, damp cloth and knead for 2-3 minutes. Rinse your hands often in cool water – the dough is very hot.
Split into 6 parts. Roll each into a 16 cm long sausage. Keep wetting your hands so they don’t stick to the dough. Cut each roll into 8 equal pieces. (“Marume naosu hitsuyou wa nai” – you don’t have to make sure they are all perfectly round. How nice.)
Skewer 4 onto each skewer and roast. “Kirei ni yakeru” – roast until they look pretty.
We roasted them on the oiled rack from a toaster oven positioned over a stovetop burner set on high.
This is very much like roasting marshmallows – you want a nice crusty (though not completely browned) layer on the outside.
Set on a plate, drizzle with sauce. Eat as soon as they’re not too hot for your tongue.