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This recipe uses two supermarket shortcuts: canned pumpkin puree and store-bought wonton wrappers. Ree says it's "so much easier than spending the time to make pasta dough." Get Ree's Pumpkin ...
Ahi poke made with tuna, green onions, chili peppers, sea salt, soy sauce, sesame oil, roasted kukui nut (candlenut), and limu, served on a bed of red cabbage. According to the food historian Rachel Laudan, the present form of poke became popular around the 1970s. [2]
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Modern recipes have it coated with cinnamon sugar and/or filled with various jams and creams like guava, haupia, or custard [18] [19] Manapua—A local iteration of the char siu bao often 2-3 times larger than those found in dim sum restaurants.
To make the sauce, combine the orange juice, ketchup, and lemon juice. Place each slice of fish on top of a slice of cucumber. Top with segmented orange and a drizzle of the sauce.
Appetizer: Dara serves an Ahi tuna duo, while Alexander serves basil lemon shrimp with heirloom tomato crostini. Entree : Dara's dish is fried spot prawns with scallop-shrimp wontons and Thai coconut curry sauce, and Alexander's is a pan-seared veal chop with potato gnocchi and butter sauce.
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Transfer the steamed wontons to a large plate. Repeat with the remaining wontons. 7. Heat the remaining 1 tablespoon of olive oil until shimmering. Add the wontons and cook over moderate heat, turning once, until lightly browned and crisp, 2 minutes per side. Transfer the wontons to a platter, sprinkle with the toasted walnuts and cheese and serve.