Mix first eight ingredients together, now take your deboned chicken and lay them in a baking pan and pour your garlic mochiko mixture over all your chicken pieces evenly and marinate for 5-7 hours or overnight in the refrigerator.
When you’re chicken is done marinating you’re going to wrap a piece of nori around a piece of chicken and continue this process until all you’re chicken has been wrapped with the nori. Now heat oil in a large wok and fry all your garlic mochiko nori wrapped chicken until golden brown, put chicken in a bowl with a paper towel when done to drain out excess oil. Enjoy
*Tip* you can leave the chicken skin on for this recipe but I took mine off.
Mahalo TsAllKineOnoGrinds for this recipe
Heat 2 tablespoons vegetable oil in a large stock pot.
Working in small batches, brown the beef.
When the meat is browned, add 1 medium sized chopped onion and brown, about 3 minutes.
Add tomato paste and cook for 1 minute.
Add in the flour and continue to cook 1 minute.
Add the 2 pounds of browned beef to the pot.
Season to taste with salt and coarse ground black pepper. Add in the bay leaf.
Add water so that the browned beef is just covered. Bring to a boil, then turn heat down to medium/low. Simmer covered for 2 hours.
Add the carrots, potatoes, celery, diced tomato and tomato sauce and simmer until the vegetables are tender.
**Recipe courtesy of Foodland.com
Place a large cast iron skillet or non-stick deep pan over medium-high heat. Add bacon pieces in one layer and cook until crispy. If needed, cook in batches. Once cooked, remove from pan and set aside on a plate. Discard the grease, leaving about 2-3 tablespoons. Add the sliced onion and cook for about 2-3 minutes, until soft.
Add the chopped cabbage, salt, pepper, oregano, and smoked paprika. Toss and cook until tender, but still a little crispy, for about 15 minutes. Toss and taste, if needed reduce heat to medium-low, cover the pan and cook cabbage for 10 more minutes, until the preferred tenderness is achieved.
Add the garlic and bacon, cook cabbage for additional 3-4 minutes.
Garnish with chopped green onions and serve immediately
Beat eggs, then mix in red onions, zucchini, and carrot, season to taste.
Heat a small non-stick frying pan over medium heat. Spoon 2 tablespoons of of mixture into the pan, leaving room for spreading, and repeat to make another fritter. Cook for 2 minutes each side. Remove to a rack and serve when cool enough to eat!
Recipe from Patti Hendrix
Spray pot with non-stick cooking spray. Sauté onions, carrots, and garlic for 5 minutes.
Add broth, tomato paste, cabbage, green beans, basil, and oregano. Add salt & pepper to taste.
Simmer for a about 5-10 minutes until all vegetables are tender then add the zucchini and simmer for another 5 or so minutes.
Author's note: I have tried different variations. Leaving out green beans. Adding chopped green onions in addition to the yellow onion. All very good. You can customize it a bit to fit your preferences.
Recipe shared from KeyIngredient.com