Japanese Sesame Dressing

Mizkan Creamy golden Sesame Dressing
In Japan I found this dressing a light sesame dressing, I brought some back with me and try to find it in the US but no luck. I have see on the internet that other people were looking for it also. I have tried a few recipes and came up with this one. To me it taste the closes to it. This is great over shredded cabbage.  In Japan the Japanese Restaurants seem to serve shredded cabbage with everything. 

I started off just making a small amount 2-3 serving but it goes to fast.  Now I just make a large batch and keep it in the bottle that I got in Japan see photo. If you would like to try a small serving I will add ingredients for 2-3 servings. A small amount goes a long way.

After it has been refrigerated it gets thick so I add a little water to it so it is not so thick.

Mizkan Creamy golden Sesame Dressing

For a large amount
Sesame Dressing
approx 4 1/2 cups

Ingredients: 

•  1 1/2c. white sesame seeds
• 1 c. Japanese or regular mayonnaise (I use regular mayonnaise)
• 1 c.  rice vinegar
• 3/4 c.  soy sauce
• 2 tsp. Sweet n low or (8 pk of sweet n low sugar)
• 4 tsp. mirin
• 4 tsp. sesame oil
• 8 pinch of salt (I use sea salt and just give 8 short turn)

Instructions:

1. Put sesame seeds in a frying pan and toast them on low heat until 2-3 sesame seeds starts jumping (similar to popcorn). Remove from the heat immediately.
2. Grind the roasted sesame seeds.  I just got an extra coffee grinder and use it. or just
   put the roasted sesame seeds in a circular grinder and grind them with a wooden pestle while they are hot.  If you don’t have a Japanese grinder any other spice grinder will do. It’s up to you how fine/coarse you want to grind the sesame seeds. Keeping the sesame seeds a bit coarse gives the salad more texture when eating, similar to adding nuts.
3. Combine all in a bowl and whisk everything together.
   
   
   Toast sesame seeds
   
   
   
   
   
    Ingredients
   
   
   
   
   
   
   
   
    coffee grinder
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   Sesame Dressing 
   approx Servings 2-3
   

   
   

   Ingredients:
   

   •  3 Tbsp white sesame seeds 
   •  2 Tbsp Japanese or regular mayonnaise (I use regular mayonnaise)
   •   2 Tbsp rice vinegar
   •   1 1/2 Tbsp  soy sauce 
   •  1 tsp sugar
   •  1/2 tsp. mirin 
   •  1/2 tsp. sesame oil 
   • 1 pinch of salt (I use sea salt)

   
   
   
   
   
   
   
   
   
   
   
   

Making Jerky

Making Jerky

Meats should be dried at 145-150 degrees Fahrenheit. Jerky should dry between 6-20 hours until pliable. It should not be brittle. Wipe fat off of the jerky while it is drying. Jerky does not store as long as fruits and vegetables. For long term storage longer than a month, store in the freezer or refrigerator. To aid in the curing of jerky, meat must be marinaded in salt and spices. The pioneers used 1 1/2 cups pickling salt to 1 gallon of water and soaked the meat strips in this for a couple of days. As an alternative to soaking, they also rubbed the meat with salt and spices (like garlic and pepper) before drying. You may want to use one of the following marinade recipes instead. Marinade the meat strips overnight.

Jerky Marinade No.1 

• 1/4 C. Soy sauce
• 2 T. Worcestershire sauce
• 1/2 t. pepper
• 1/2 t. garlic powder
• 1 t. salt
•   1 t. liquid smoke
  
  

 

Jerky Marinade No.2

• 4 t. salt
• 1 t. pepper
• 1 t. chili powder
• 1 t. garlic powder
• 1 t. liquid smoke
• 1/2 C. water
  

Jerky Marinade No.3

• 1 C. ketchup
• 1/2 C. vinegar
• 1/4 C. brown sugar
• 3 T. Worcestershire Sauce
• 2 t. dry mustard
• 1 t. salt
• 1/2 t. pepper
  

 

 

Wendy's Chili

 Wendy's Chili 

Wendy's Chili

2 pounds fresh ground beef
1 quart tomato juice
1 (29-ounce) can tomato puree
1 (15-ounce) can red kidney beans, drained
1 (15-ounce) can pinto beans, drained
1 medium-large onion, chopped (about 1 1/2 cups)
1/2 cup diced celery
1/4 cup diced green bell pepper
1/4 cup chili powder (use less for milder chili)
1 teaspoon ground cumin (use more for real flavor)
1 1/2 teaspoons garlic powder
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried oregano
1/2 teaspoon sugar
1/8 teaspoon cayenne pepper

In a large skillet, brown the ground beef. Drain off the fat. Put the beef and the remaining ingredients in a 6-quart pot. Cover the pot and let the chili simmer for 1 to 1 1/2 hours, stirring every 15 minutes. You can also cook this in a slow cooker on low for 3 to 4 hours.

Crock pot Candy

Crock pot Candy

Turkey Sausage Patties

Turkey Sausage Patties

Ingredients:

2 pounds ground turkey 

3/4 teaspoon ground ginger

1 1/2 teaspoons salt

1 teaspoon dried sage

1/4 teaspoon cayenne pepper

1 1/2 teaspoons ground black pepper

 Directions:

In a large bowl, mix together the ground turkey, ginger, salt, sage, cayenne pepper, and black pepper until well blended.

Heat a skillet over medium-high heat, and coat with nonstick cooking spray. Form the turkey sausage into patties, and fry until browned on both sides, and no longer pink in the center. This should take about 15 minutes.

Servings: 8

I also made these with chicken and they were just as good. 

I just got a grinder so I can grind my own meat. 

Easy Sugar Skulls

Candy skulls

Easy Sugar Skulls

Supplies:

Bowl and spoon

2 cups of granulated sugar

2 teaspoons of meringue powder

2 teaspoons of water

Sugar skull molds

4 index cards

assorted mini-tubes of cake icing

Directions:

Mix the sugar and meringue powder together in bowl. Sprinkle the water in and continue to mix until the sugar is completely moistened and becomes the consistency of moist sand. Scoop some of the mixture into the mold and pack evenly and firmly. Place a piece of card stock on top of the mold and quickly flip the mold over so the sugar skull pops out. Place the skull on a flat surface. Repeat until mixture is gone. Let skulls dry for 24 hr. in a dry place.

Do not set the skulls outside to dry because the ants are sure to find them. When the skulls are completely dry, decorate them with the cake icing.

Makes four small skulls.