White wine sauce with mussels

Things You'll Need:
Colander
Large skillet at least 2 inches deep, or medium sized pot
1 - 2 lbs fresh or fresh frozen mussels
1 Tbs butter
1 1/2 cups Chardonnay or other non-sweet white wine
1 small onion, diced
2 cloves fresh garlic, minced
A few pinches cayenne pepper, to taste
Fresh parsley, chopped, for garnish

Step 1

Place the mussels in a large colander or strainer in the sink. Rinse the mussels well, taking care to remove any hairy growths on the mussels, sand, and other dirt. You may find it necessary to scrub mussels with a stiff brush to remove debris. Throw out any mussels that are already opened that will not close, as uncooked mussels that stay open before being cooked are a sign of being bad. Mussels are best for cooking still alive, or frozen while still alive.

Step
2
Mince the garlic for your mussels, and chop the onion. Fresh garlic will absolutely give the best results, but minced garlic out of a jar will also work well. Place both in a large pan with about a Tbs of butter over medium-high heat. Sautee until the onion is mostly translucent, stirring often. Add a few dashes cayenne pepper, or a pinch of crushed red pepper flakes.

Step
3
Add wine to the pan, and stir well. Chardonnay is a good wine to use for this recipe, as the flavors go well together. While a good vintage wine will certainly give excellent results, any decent white, excluding sweeter wines like Riesling, will work just fine. Let wine mixture heat through for a few minutes to properly incorporate the flavors.

Step
4
Add mussels to the garlic wine sauce, stir mussels to coat well, and cover to let mussels steam for about 5 minutes. Uncover, and stir mussels again. Repeat this process until the vast majority of your mussels are open. Any cooked mussels that do not open are bad, discard those. You will be cooking mussels for about ten to fifteen minutes total.

Step
5
To serve your mussels, place mussels shell and all into bowls, or over a bed of pasta. Ladle several spoonfuls of garlic wine sauce over mussels and / or pasta. Garnish mussels with chopped fresh parsley. You can use either appetizer forks or just your fingers to get the mussel meat loose from shells, and a good crusty bread will ensure you don't miss a drop of the fantastic garlic wine sauce.

pancake

http://allrecipes.com/Recipe/good-old-fashioned-pancakes/Detail.aspx

serving:6 (Amount Per Serving Calories: 158 | Total Fat: 5.9g | Cholesterol: 41mg)

Ingredients

1 cup and 2 tablespoons all-purpose flour
2-1/2 teaspoons baking powder
3/4 teaspoon salt
2-1/4 teaspoons white sugar
3/4 cup and 3 tablespoons milk
3/4 egg
2 tablespoons and 3/4 teaspoon butter, melted
Directions

This recipe's Ingredients were scaled to yield a new amount. The directions below still refer to the original recipe yield of 8 servings.
In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Cake Mix Recipe

http://www.ochef.com/r181.htm

This extremely good chocolate cake is baked so that its center remains slightly underdone; overcooked, the cake loses its special creamy quality. It is covered with a chocolate-butter icing, and decorated with almonds. Because of its creamy center it needs no filling. It can be made by starting out with a beating of egg yolks and sugar, then proceeding with the rest of the ingredients. But because the chocolate and the almonds make a batter so stiff it is difficult to fold in the egg whites, we have chosen another method, that of creaming together the butter and sugar, and then incorporating the remaining items.


Ingredients:

For the Cake:
4 ounces or squares semisweet chocolate melted with 2 Tb rum or coffee (cut chocolate uniformly ~.5-1 inch)
1/4 lb. or 1 stick softened butter
2/3 cup granulated sugar (Mix with butter)
3 egg yolks
3 egg whites
Pinch of salt
1 Tb granulated sugar (To beat with egg whites)
2/3 cup pulverized almonds (Add sugar to the processor to prevent almonds from forming paste [sticky]).
1/4 tsp almond extract
1/2 cup cake flour (scooped and leveled) turned into a sifter
For the Icing:
2 ounces (2 squares) semisweet baking chocolate
2 Tb rum or coffee
5 to 6 Tb unsalted butter

Equipment:
A round cake pan 8 inches in diameter and 1-1/2 inches deep
A 3-quart mixing bowl
A wooden spoon or an electric beater
A rubber spatula
A cake rack
A small covered pan
A larger pan of almost simmering water
A wooden spoon
A bowl with a tray of ice cubes and water to cover them
A small flexible-blade metal spatula or a table knife


Instructions:
For the Cake:
Preheat oven to 350°F (175°C).
Butter and flour the cake pan (basically glue softened butter to the pan and pour in flour and rotate pan to distribute it evently). Set the chocolate and rum or coffee in a small pan, cover, and place (off heat) in a larger pan of almost simmering water; let melt while you proceed with the recipe. Measure out the rest of the ingredients. Cream the butter and sugar together for several minutes until they form a pale yellow, fluffy mixture.
Beat in the egg yolks until well blended.
Beat the egg whites and salt in a separate bowl until soft peaks are formed; sprinkle on the sugar and beat until stiff peaks are formed.
With a rubber spatula, blend the melted chocolate into the butter and sugar mixture, then stir in almonds, and almond extract. Immediately stir one fourth of the beaten egg whites to lighten the batter. Delicately fold in a third of the remaining whites and when partially blended, sift on one third of the flour and continue folding. Alternate rapidly with more egg whites and more flour until all egg whites and flour are incorporated.
Turn the batter into the cake pan, pushing the batter up to its rim with a rubber spatula. Bake in middle level of preheated oven for about 25 minutes. Cake is done when it has puffed, and 2-1/2 to 3 inches around the circumference are set so that a needle plunged into that area comes out clean; the center should move slightly if the pan is shaken, and a needle comes out oily.
Allow cake to cool in the pan for 10 minutes. Run knife around the edge of the pan, and reverse cake on the rack. Allow it to cool for an hour or two; it must be thoroughly cold if it is to be iced.
For the Icing:
Place the chocolate and rum or coffee in the small pan, cover, and set in the larger pan of almost simmering water. Remove pans from heat and let chocolate melt for 5 minutes or so, until perfectly smooth. Lift chocolate pan out of the hot water, and beat in the butter a tablespoon at a time. Then beat over the ice and water until chocolate mixture has cooled to spreading consistency. At once spread it over your cake with spatula or knife, and press a design of almonds over the icing.
Yield: For an 8-inch cake serving 6 to 8 people

Oyakodon Recipes

http://shizuokagourmet.wordpress.com/2009/08/04/oyakodon-basic-recipe/

http://www.grouprecipes.com/12509/oyakodon.html:




Ingredients
1/4 (3/8) cup soy sauce
3/4 (9/8) cup chicken broth
1/3 (1/2) cup mirin (sweet rice wine)
2 (3)medium-sized boneless and skinless chicken breasts, chopped into bite-sized pieces
1 (1,5) medium onion, finely chopped
4 (6) eggs, lightly beaten
4 cups of steamed, medium sized rice (already cooked)

Directions
Already have the hot steamed rice ready (this is about 20 mins by itself)
In a large saucepan, mix the broth, mirin, and soy sauce. Let it come to a boil
Add the onion and chicken. Reduce heat and let simmer for 5 minutes (chicken will look nearly cooked through).
Pour the lightly beaten eggs *GENTLY* into the mixture and cover it well.
Leave for five to seven minutes, or until egg appears to be cooked through.
Serve on top of the steamed rice.
Enjoy!

Observations/Notes:
1. Could remove excessive broth if needed before adding in eggs.
2. No. of eggs should be adjusted according to amount of soup. 6 eggs seem too many for this recipe. 4-5 eggs should be better.
3. Don't overcook eggs or left the eggs in the broth soup for too long.