JAPANESE CURRY WITH WINTER SQUASH AND MUSHROOMS RECIP…
If you love instant Japanese curry from a box, a bowl of this soul-warming homemade version packed with seared mushrooms and sweet winter squash will deliver instant nostalgia.
Provided by Christina Chaey
Yield 4 servings
Number Of Ingredients 16
Steps:
- Melt butter in a small saucepan over medium heat. Whisk in flour and cook, whisking often, until roux is light golden brown, 5–8 minutes. Stir in curry powder and garam masala and cook, stirring, until very fragrant, about 1 minute. Remove from heat; set curry roux aside.
- Heat 2 Tbsp. oil in a large saucepan over medium-high. Cook mushrooms, tossing occasionally, until golden brown, about 5 minutes; season with salt and pepper. Transfer to a small bowl; reserve saucepan.
- Heat remaining 1 Tbsp. oil in reserved saucepan over medium. Add onion, carrot, and celery and season with salt and pepper. Cook, stirring occasionally, until vegetables are slightly softened and onion is translucent, 6–8 minutes. Add garlic and ginger and cook, stirring, until fragrant, about 2 minutes. Pour in broth and bring to a boil. Reduce heat and add squash and mushrooms; simmer gently until liquid is reduced by a third and vegetables are very tender, 20–25 minutes. Whisk in honey and reserved curry roux until incorporated and roux is lump-free. Simmer, whisking occasionally, until sauce is thick enough to coat the back of a spoon, 5–10 minutes. Taste curry and season with more salt if needed.
- Divide curry among shallow bowls; top with scallions. Serve with rice. Do Ahead: Curry can be made 4 days ahead; let cool. Transfer to an airtight container; cover and chill.
MONGOLIAN BEEF – INSTANT POT RECIPES
Provided by McCormick®
Prep Time 10 minutes
Cook Time 15 minutes
Yield 6 servings
Number Of Ingredients 8
Steps:
- Place beef in large resealable bag. Add corn starch; close bag tightly and shake to coat beef. Heat oil in Instant Pot on SAUTÉ setting. Add beef to pot; cook and stir 3 minutes. Remove beef from pot. Add water; stirring with whisk to remove browned bits from bottom of pot. Stir in brown sugar, soy sauce and Seasoning Mix until well blended. Return beef to pot. Close lid. Set Valve to Seal.
- Select PRESSURE COOK (MANUAL); cook 7 minutes on HIGH PRESSURE. When done, quick-release pressure. Open lid once pressure inside pot is completely released. (Check manufacturer’s manual for safe operating instructions.) Stir in green onions.
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From 30seconds.com
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17/01/2022 · And, there’s no better way than with a freshly fried kabocha korokke! Ingredients. 400g kabocha squash; 15g butter; 15cc sugar or cinnamon sugar; 2.5cc soy sauce; 1 pack of raisins (28.35g) Flour (enough to coat 7 to 8 croquettes) 1 large egg; Breadcrumbs (adequate amount to coat 7 to 8 croquettes) About 400g of canola oil; Recipe…
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From okinawa.stripes.com
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From reciperfects.com
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HOME • HEARTBEET KITCHEN | AMANDA PAA
Recipes. Recipe Search; Recipe Index; Winter; Vegetarian; Lifestyle; Sourdough; Sourdough. Soups. Gluten-Free Desserts. Side Dishes. Meet Amanda. I'm Amanda, founder and creator of Heartbeet Kitchen. I'm a home cook, just like you, who particularly loves baking sourdough bread and dishing up modern, gluten-free food. Besides recipes …
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From heartbeetkitchen.com
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From loveandlemons.com
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