Eggs: mix, add salt, make a pancake
Carrot: thin julienne, saute in a pan with salt.
Cucumber: cut a thin stripe.
Sausage: cut a thin stripe.
Imitation crab meats: cut in half, lengthwise.

On a bamboo stick roller, put kim (nori).
Add rice on 2/3 of kim.
Put each ingredients.
Roll carefully.
With sharp knife, slice 1/2 inch thick.
Kim bap is ready I hope you like it and you'll prepare it very often

More Fried Rice Recipes
Ingredients:
2 eggs
1 teaspoon salt
Black pepper, to taste
5 tablespoons peanut or vegetable oil for frying, or as needed
1 - 2 Chinese sausages, diced (I used 2)
1/4 cup shredded carrot
1/2 cup frozen peas
4 cups leftover cooked rice
1 teaspoon oyster sauce, or to taste (I used 1 teaspoon)
1 teaspoon soy sauce
Extra salt and pepper to taste, optional
1 green onion, finely chopped, optional
Preparation:
Beat the eggs in a small bowl with the salt and pepper.
Heat a wok or frying pan and add 2 tablespoons oil. When the oil is hot, add the eggs. Cook, stirring, on medium heat, until they are lightly scrambled but not too dry. Remove the eggs and clean out the pan.
Heat 1 tablespoon oil in the pan or wok. When the oil is hot, add the minced ginger. Stir-fry for a few seconds, then add the Chinese sausage. Stir-fry the sausage for a minute, then add the shredded carrot and the green peas. Stir-fry for up to 2 more minutes and remove from the pan. Clean out the pan.
Heat 2 tablespoons oil in the wok. Reduce the heat to medium and add the rice, stirring with chopsticks to break up any clumps. Stir in the remainder of the soy sauce and oyster sauce. Season with salt and pepper if desired. Add the sausage and vegetables back into the pan. Stir in the scrambled egg. Heat through and stir in the green onion if using. Serve hot.

1/2 cup (50 grams) raw unpeeled hazelnuts

1 cup (130 grams) all purpose flour

1/4 teaspoon kosher salt

1/2 cup (113 grams) unsalted butter, room temperature

1/2 cup (110 grams) light brown sugar

1/2 teaspoon pure vanilla extract

Pumpkin Filling:

2 large eggs

1 - 15 ounce can (425 grams) pure pumpkin (2 cups)

3/4 cup (165 grams) light brown sugar

1/2 teaspoon pure vanilla extract

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/8 teaspoon ground cloves

1/4 teaspoon kosher salt

1 1/2 cups (360 ml) heavy cream

Garnish: (optional)

1/2 cup (120 ml) heavy cream

1 tablespoon (15 grams) granulated white sugar
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Pumpkin Bars: Preheat oven to 350 degrees F (177 degrees C) and place the rack in the center of the oven. Line the bottom and sides of a lightly buttered 9 x 13 inch (23 x 33 cm) baking pan with a 22 inch (56 cm) long piece of aluminum foil that has been buttered and floured.

Hazelnut Shortbread: Place the hazelnuts on a baking sheet and bake for approximately 15 minutes or until brown and fragrant and the skins are starting to peel. Remove from oven, place the hot hazelnuts in a clean dish towel, roll it up, and let the nuts 'steam' for about five minutes. Then briskly rub the nuts to remove most of their skins. Set aside to let the nuts cool and then coarsely chop.

Place the chopped hazelnuts, flour, and salt in the bowl of your food processor fitted with a metal blade. Process the mixture until the hazelnuts are finely ground.

In the bowl of your electric mixer, or with a hand mixer, cream the butter and sugar until light and fluffy (2 - 3 minutes). Beat in the vanilla extract. Add the flour mixture and beat until a soft dough forms. Press the dough evenly and firmly onto the bottom of the foil-lined pan. Bake for about 15 minutes or until the shortbread is set and beginning to brown around the edges. Remove from oven and place on a wire rack.

Pumpkin Filling: Meanwhile, in a large bowl, whisk the eggs. Add the pumpkin, sugar, vanilla extract, spices, and salt and whisk to combine. Gradually stir in the cream. Pour the filling over the pre baked crust and bake for about 30-35 minutes, or until the filling is set in the center. Remove from oven and place on a wire rack to cool.

Run a knife around the inside edges of the pan. Lift the pumpkin bars from the pan by holding onto the edges of the aluminum foil. Place on a cutting board, peel back the aluminum foil, and cut into 32 bars. The bars can be covered and refrigerated up to three days. Serve chilled or at room temperature.

Garnish: Whip the cream with the sugar until stiff peaks form. Place the whipped cream in a piping bag fitted with an open star tip and pipe a small rosette of cream on top of each pumpkin bar.

This must be the easiest recipe ever. I like to use Wensleydale cheese - but ANY hard cheese can be used. (Don't use very soft cream cheese - it makes the salad go all gooey).

Ingredients:
4 celery sticks
1 eating apple (sweet if possible)
1 carrot
2 oz walnuts
4 oz sultanas
3 tablespoons of either olive oil or sesame seed oil
12 stuffed olives
4 oz grapes (preferably the seedless ones)
10 oz hard cheese

Method:
1. Clean and chop the celery. Core and chop the apple. Peel and grate the carrot.
2. Chop the walnuts. Cut the cheese into small cubes. Cut the grapes into halves.
3. Obtain a large salad bowl and throw everything into it. Add about a tablespoon of the brine/juice from the olives.
4. Toss well to mix. Chill in the fridge for an hour or so before serving.

Ingredients

1 egg white
1/8 teaspoon vanilla extract
1 pinch salt
1/4 cup unbleached all-purpose flour
1/4 cup white sugar

Directions
Preheat oven to 400 degrees F. Butter a cookie sheet. Write fortunes on strips of paper about 4 inches long and 1/2 inch wide. Generously grease 2 cookie sheets.
Mix the egg white and vanilla until foamy but not stiff. Sift the flour, salt, and sugar and blend into the egg white mixture.
Place teaspoonfuls of the batter at least 4 inches apart on one of the prepared cookie sheets. Tilt the sheet to move the batter into round shapes about 3 inches in diameter. Be careful to make batter as round and even as possible. Do not make too many, because the cookie have to be really hot to form them and once they cool it is too late. Start with 2 or 3 to a sheet and see how many you can do.
Bake for 5 minutes or until cookie has turned a golden color 1/2 inch wide around the outer edge of the circle. The center will remain pale. While one sheet is baking, prepare the other.
Remove from oven and quickly move cookie with a wide spatula and place upside down on a wooden board. Quickly place the fortune on the cookie, close to the middle and fold the cookie in half. Place the folded edge across the rim of a measuring cup and pull the pointed edges down, one on the inside of the cup and one on the outside. Place folded cookies into the cups of a muffin tin or egg carton to hold their shape until firm.

Select a piece of chuck and have your butcher grind it (yes, there are people behind those doors -- just ring the bell). Ask for a "coarse" grind. Or, best, grind your own with a meat grinder or chop in the food processor.

Don't handle the meat too much!

Don't Press Down on the Burgers When Cooking
This compresses the meat, making it denser, and also squeezes the juices out of the meat.

Make an Indentation in the Top
Have you noticed that your burgers tend to form rounded tops when cooking, causing the condiments to slide off? So did the folks at America's Test Kitchen.

Try Different Types of Meats or a Combo
Almost any kind of ground meat can be used to make burgers, or mix together different ones. I've heard of mixing pork with beef, chicken with lamb, or even buffalo with beef. For flavor, try mixing some fresh sausage in with another type of meat.

Adding Flavors to the Meat
Many people just want great beef, straight up with salt and pepper. But it's also fun to add flavors, and if you are using leaner meats, or leaner cuts of beef, you can add moisture at the same time. Finely minced vegetables such as onion, mushrooms, or mild chiles are especially good for this.

Spices - Other than salt and pepper, almost any spice in the cabinet is a good addition. Garlic or onion powder is probably the most common, but everything I've seen everything from chili powder to Asian spices to Middle Eastern to packets of salad dressing mix (but watch the sugar on that one).

Cooking the Burgers
Get the grill or pan really hot. If using lean meat, oil the grill or put a little oil in the pan. Put the burger in and don't move it until it naturally releases. Some people turn it at this point (and then flip again later), and others cook for 2 to 4 minutes, depending on how hot the grill is, the type of meat (leaner meat cooks faster), and how done you want it to be. Then flip the burger and cook on the other side until done, about 2 to 3 minutes more.

mm..i'm already hungry!!)) Enjoy it

narizushi is known as brown bag sushi. Sushi rice is packed in seasoned aburaage (fried tofu) pouches. Inarizushi is easy to eat, so it's often put in a bento lunch box ^^

Ingredients:
- *For sushi rice:
- 1 1/2 cup Japanese rice
- 1 2/3 cup water
- 3 Tbsp vinegar
- 1 1/2 Tbsp sugar
- 1/2 tsp salt
- 2 Tbsp white sesame seeds
- *For cooking aburaage
- 6 abura-age (fried tofu)
- 1 cup dashi soup stock
- 2 1/2 Tbsp sugar
- 2 Tbsp mirin
- 2 Tbsp soy sauce

start cooking rice. put aburaage into boiling water for a moment to remove the excess oil. drain and dry with paper towels. cut the aburaage in halves so that each piece has an open end. put dashi soup stock, sugar, mirin, and soy sauce in a pan and bring to a boil. add aburaage in the pan and lower the heat. put a lid and simmer until the liquid is alomost gone. stop the heat and let them cool for a while. prepare sushi rice. mix sesame seeds in the sushi rice.wet your hands and make small mounds of sushi rice. take a piece of aburaage and lightly press to remove the excess liquid. open the pouch and stuff a mound of sushi rice inside. fold in the open side to close the pouch.
*makes 12 pieces

its my one of favorite recipe..

Cause.. "Holiday is coming, Holiday is coming.." I want to present for u this recipe..

Christmas Cake
Ingredients
2 (8 ounce) containers candied cherries
1 (8 ounce) container candied mixed citrus peel
2 cups raisins
1 cup dried currants
1 cup dates, pitted and chopped
2 (2.25 ounce) packages blanched slivered almonds
1/2 cup brandy
1/2 cup all-purpose flour
2 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon ground cloves
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup butter
2 cups packed brown sugar
6 eggs
3/4 cup molasses
3/4 cup apple juice

Directions
In a medium bowl, combine cherries, citrus peel, raisins, currants, dates, and almonds. Stir in brandy; let stand 2 hours, or overnight. Dredge soaked fruit with 1/2 cup flour.
Preheat oven to 275 degrees F (135 degrees C). Grease an 8x8x3 inch fruit cake pan, line with parchment paper, and grease again. In a small bowl, mix together 2 cups flour, baking soda, cloves, allspice, cinnamon, and salt; set aside.
In a large bowl, cream butter until light. Gradually blend in brown sugar and eggs. Mix together molasses and apple juice. Beat into butter mixture alternately with flour mixture, making 4 dry and 3 liquid additions. Fold in floured fruit. Turn batter into prepared pan.
Bake in preheated oven for 3 to 3 1/2 hours, or until a toothpick inserted into the center of cake comes out clean. Remove from pan, and lift off paper. Cool cake completely, then wrap loosely in waxed paper. Store in an airtight container.

Components are ready tartlets, chocolate, bananas, apples, nuts .

How to prepare. To prepare 4 tartlets with fruit and chocolate it is necessary, at first to fuse chocolate then it to smear on a tartlet from within. To crush third of banana on small slices and to add in a tartlet.На bananas again to lay out chocolate. To take apples both to crush as well as bananas and to put on a layer of bananas and chocolate. Again to put a layer of chocolate and to strew walnuts.

Have a good meal!

Added (29.05.2011, 21:36)
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ROAST in Kyrgyz

Mutton (leg, loin) or beef (fat, thin edge, the upper, inner portion of the rear legs) - 300 g, onions - 50 g garlic - 2 cloves, radishes - 70 g tomato puree - 50 g vegetable oil - 60 g green onion or dzhusay - 20 of vinegar 3% - 20 g, broth or water - 300 g flour - 220 g, eggs - 3 pc., margarine - 15 g, salt, pepper.
(Sliced ​​meat is fried in vegetable oil. Pre-blanched and sliced ​​radish and onion squares spasserovat on vegetable oil with the addition of tomato puree and vinegar. Then combine with roasted meat, add broth or water and simmer until tender. 5-10 minutes before the end of processing to put spices, herbs and crushed garlic. The dough is ready, as the noodles: thin roll it and cut diamonds (3,5 x 3,5 cm). Boil in salted water. Beat eggs until smooth, then cook like an omelet. When applying for a product from a test put the meat with vegetables in sauce and sliced ​​julienne omelet.Serve in a porcelain dish (kese, cups).)