1 2 CUP BOWL RECIPES

Name: Poke Bowl
Prep time: 35 min
Cook time: 15 min
Total time: 50 min
Yield: 4 serving(s)
Ingredients: 1 1/2 cups (320 g) Calrose rice (sushi rice); 1 3/4 cups (430 ml) water; 1 tsp salt; 2 tbsp (30 ml) soy sauce; 2 tsp (10 ml) toasted sesame oil; 2 tsp (10 ml) rice vinegar; 3/4 lb (340 g) sashimi-grade tuna or salmon, skinless and diced; 2 tsp black sesame seeds; 1/2 cup (125 ml) mayonnaise; 2 tbsp (30 ml) water; 2 tsp (10 ml) Sriracha sauce; 1 1/2 cups (210 g) frozen edamame, blanched; 2 Lebanese cucumbers, thinly sliced; 2 carrots, finely julienned; 1 avocado, diced; 1/4 cup (10 g) cilantro leaves; Lime wedges, for serving

POKE BOWL | RICARDO

Poke Bowl | RICARDO image

This poke bowl recipe tastes absolutely fresh!

Provided by Ricardocuisine

Total Time 50 minutes

Prep Time 35 minutes

Cook Time 15 minutes

Yield 4 serving(s)

Number Of Ingredients 17

Ingredients

1 1/2 cups (320 g) Calrose rice (sushi rice)
1 3/4 cups (430 ml) water
1 tsp salt
2 tbsp (30 ml) soy sauce
2 tsp (10 ml) toasted sesame oil
2 tsp (10 ml) rice vinegar
3/4 lb (340 g) sashimi-grade tuna or salmon, skinless and diced
2 tsp black sesame seeds
1/2 cup (125 ml) mayonnaise
2 tbsp (30 ml) water
2 tsp (10 ml) Sriracha sauce
1 1/2 cups (210 g) frozen edamame, blanched
2 Lebanese cucumbers, thinly sliced
2 carrots, finely julienned
1 avocado, diced
1/4 cup (10 g) cilantro leaves
Lime wedges, for serving

Steps:

Rice
Fish
Sauce
Bowl

CREAM-FILLED PUMPKIN CUPCAKES RECIPE: HOW TO MAKE IT

Cream-Filled Pumpkin Cupcakes Recipe: How to Make It image

Here's a charming use for pumpkin. Bursting with flavor and plenty of eye-catching appeal, these sweet and spicy filled cupcakes are bound to dazzle your family any time of the year. —Ali Johnson, Petersburg, Pennsylvania

Provided by Taste of Home

Categories Desserts

Total Time 55 minutes

Prep Time 35 minutes

Cook Time 20 minutes

Yield about 1-1/2 dozen.

Number Of Ingredients 17

Ingredients

2 cups sugar
3/4 cup canola oil
1 can (15 ounces) pumpkin
4 large eggs, room temperature
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon ground cinnamon
FILLING:
1 tablespoon cornstarch
1 cup whole milk
1/2 cup shortening
1/4 cup butter, softened
2-3/4 cups confectioners' sugar
1/2 teaspoon vanilla extract, optional
Whole cloves, optional

Steps:

Preheat oven to 350°. In a large bowl, beat sugar, oil, pumpkin and eggs until well blended. Combine flour, baking soda, salt, baking powder and cinnamon; gradually beat into pumpkin mixture until well blended., Fill paper-lined muffin cups two-thirds full. Bake until a toothpick inserted in center comes out clean, 18-22 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely., For filling, combine cornstarch and milk in a small saucepan until smooth. Bring to a boil, stirring constantly. Remove from heat; cool to room temperature. , In a large bowl, cream shortening, butter and confectioners' sugar until light and fluffy. Beat in vanilla if desired. Gradually add cornstarch mixture, beating until smooth, 3-5 minutes., Using a sharp knife, cut a 1-in. circle 1 in. deep in the top of each cupcake. Carefully remove tops and set aside. Spoon or pipe filling into cupcakes. Replace tops. If desired, add a clove "pumpkin stem" to the tops.

Nutrition Facts : Calories 397 calories, FatContent 19g fat (4g saturated fat), CholesterolContent 49mg cholesterol, SodiumContent 342mg sodium, CarbohydrateContent 54g carbohydrate (42g sugars, FiberContent 1g fiber), ProteinContent 4g protein.

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