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On a pleasant evening this past week we had yet another family reunion, this time connecting with my German roots/peeps, food warmer cabinet who came to visit Hawaii all the way from Berlin and Stuttgart (the latter food warmer cabinet being home of Porsche).
With that, we made it a pot luck, where one of my Von Arnswaldt cousins (droppin’ the German name there; mom’s dad side) made this absolutely BROKE DA’ MOUT’ Crab & Shiitake Mushroom food warmer cabinet Sushi Casserole. Well, at least that’s what I’m calling food warmer cabinet it, as he didn’t really have a name for it. All he knows is that Catherine Toth, columnist of the former Honolulu Advertiser loved it so much at a recent function he attended, that she asked him for the recipe. Which he was more than happy to share, hence where I’m sharing with you now.
Which actually is kinda’ food warmer cabinet funny, come to think of it, as I can’t food warmer cabinet imagine a Japanese sushi chef ever thinking of making this delicacy “Casserole” style. Would take a “Kraut” (German) to think that up. lol No, but seriously, my cousin got this recipe from a friend of his, who is local Japanese, and let me tell you, this buggah is a WINNAH! FANTASTIC potluck dish, or any dish for that matter. You gotta’ try this!
3 cups cooked rice Aji Furikake – After cooked, let the rice cool completely in the pot. When the rice is cooled down, create a bed in a shallow baking pan and compact it tightly, food warmer cabinet just as you would if you were making a regular Sushi roll (think of it that way). Once you have the rice compacted into a bed in the pan, sprinkle Aji Nori Furikake to cover the rice evenly. Use more or less at your discretion. food warmer cabinet
Then… Mix together in a bowl: 3/4 cup mayonnaise (Best Foods brand of course) 1 cup sour cream Chop up (preferably in a food processor, or to finely-course) the following, and add to the mayo/sour cream mixture: 1 package of imitation crab 1 package of (rehydrated if dried) shiitake mushrooms, stems removed food warmer cabinet
Now, spread the Crab/Shiitake/Mayo/Sour Cream “good food warmer cabinet stuff” mix onto the bed of Furikake-sprinkled rice compacted food warmer cabinet in the pan, creating an even, fairly generous layer. food warmer cabinet Pop the Crab & Shiitake Mushroom Sushi Casserole in a preheated food warmer cabinet oven on broil at maximum temperature and heat it until the topping is slightly browned. Remove and let cool.
Serve the finished Crab & Shiitake Mushroom Sushi Casserole at room temperature in the pan by cutting it into approximately 1″x2″ bite-size pieces. Provide seasoned (like Teriyaki) food warmer cabinet Korean Nori (if you can’t get that, use regular Nori, but just make sure it’s fresh and crispy) food warmer cabinet on the side, which the guests will use to wrap the Crab & Shiitake Mushroom “Rice Casserole” piece into, which in turn will make it complete as Sushi. Enjoy. Then enjoy another one. And another one. And another one. So ono!
Trust me, as simple as it sounds, YOU WILL ABSOLUTELY LOVE THIS. We all did (including our German guests of honor), that’s for sure! It’s the PERFECT “everyone will dig it”, easy-and-cheap-to-make pot luck dish. Of course you could also enhance/make it your own even more by adding more yum-yums such as Goma (Sesame) seed, Avocado and/or Shichimi Togarashi, etc..
While we’re on “apps” and our (German-side) family reunion, this also has nothing to do with Germany, food warmer cabinet yet certainly very AMERICAN food warmer cabinet (in a Chinese “wannabe” way), where my pot luck contribution was Crab Rangoon…
Crab Rangoon 1 package fresh Wonton wrappers (enough food warmer cabinet to make about 30 or more; I use my favorite Sun Noodle brand) 1 eight oz. package Philadelphia food warmer cabinet Cream Cheese, softened 1 six oz. can white (or your favorite variety of fresh, frozen or canned) crab meat, shredded or minced 1 five oz. can whole or sliced boiled and peeled water chestnuts, chopped 1 teaspoon Worcestershire Sauce 1 tablespoon finely minced food warmer cabinet fresh garlic 1 tablespoon finely minced red onion 1/4 cup finely chopped green onion 1 raw egg, white and yolk combined (wash to seal wonton wrapper) 3 cups cooking food warmer cabinet oil for deep frying (your favorite brand and type) Sweet Thai Chili Sauce ( Mae Ploy is my favorite brand) Thoroughly combine and mix cream cheese, crab, water chestnuts, Worcestershire (“what’s that here?”) sauce, garlic, red onion and green onion in a mixing bowl.
Add about a teaspoon (more or less, up to you, but don’t put too much, or it will leak out of wrapper when deep fried) of cream cheese and crab mixture in the center food warmer cabinet of wonton wrapper. Apply egg wash on one side of wrapper, then fold in half to make a triangle (or half circle). Press seem firmly with your finger to seal it, making sure the cheese and crab mixture won’t leak out when it melts inside as while in the hot oil. You can leave it in triangle food warmer cabinet or half-circle shape, or get all fancy-nancy and fold it int
On a pleasant evening this past week we had yet another family reunion, this time connecting with my German roots/peeps, food warmer cabinet who came to visit Hawaii all the way from Berlin and Stuttgart (the latter food warmer cabinet being home of Porsche).
With that, we made it a pot luck, where one of my Von Arnswaldt cousins (droppin’ the German name there; mom’s dad side) made this absolutely BROKE DA’ MOUT’ Crab & Shiitake Mushroom food warmer cabinet Sushi Casserole. Well, at least that’s what I’m calling food warmer cabinet it, as he didn’t really have a name for it. All he knows is that Catherine Toth, columnist of the former Honolulu Advertiser loved it so much at a recent function he attended, that she asked him for the recipe. Which he was more than happy to share, hence where I’m sharing with you now.
Which actually is kinda’ food warmer cabinet funny, come to think of it, as I can’t food warmer cabinet imagine a Japanese sushi chef ever thinking of making this delicacy “Casserole” style. Would take a “Kraut” (German) to think that up. lol No, but seriously, my cousin got this recipe from a friend of his, who is local Japanese, and let me tell you, this buggah is a WINNAH! FANTASTIC potluck dish, or any dish for that matter. You gotta’ try this!
3 cups cooked rice Aji Furikake – After cooked, let the rice cool completely in the pot. When the rice is cooled down, create a bed in a shallow baking pan and compact it tightly, food warmer cabinet just as you would if you were making a regular Sushi roll (think of it that way). Once you have the rice compacted into a bed in the pan, sprinkle Aji Nori Furikake to cover the rice evenly. Use more or less at your discretion. food warmer cabinet
Then… Mix together in a bowl: 3/4 cup mayonnaise (Best Foods brand of course) 1 cup sour cream Chop up (preferably in a food processor, or to finely-course) the following, and add to the mayo/sour cream mixture: 1 package of imitation crab 1 package of (rehydrated if dried) shiitake mushrooms, stems removed food warmer cabinet
Now, spread the Crab/Shiitake/Mayo/Sour Cream “good food warmer cabinet stuff” mix onto the bed of Furikake-sprinkled rice compacted food warmer cabinet in the pan, creating an even, fairly generous layer. food warmer cabinet Pop the Crab & Shiitake Mushroom Sushi Casserole in a preheated food warmer cabinet oven on broil at maximum temperature and heat it until the topping is slightly browned. Remove and let cool.
Serve the finished Crab & Shiitake Mushroom Sushi Casserole at room temperature in the pan by cutting it into approximately 1″x2″ bite-size pieces. Provide seasoned (like Teriyaki) food warmer cabinet Korean Nori (if you can’t get that, use regular Nori, but just make sure it’s fresh and crispy) food warmer cabinet on the side, which the guests will use to wrap the Crab & Shiitake Mushroom “Rice Casserole” piece into, which in turn will make it complete as Sushi. Enjoy. Then enjoy another one. And another one. And another one. So ono!
Trust me, as simple as it sounds, YOU WILL ABSOLUTELY LOVE THIS. We all did (including our German guests of honor), that’s for sure! It’s the PERFECT “everyone will dig it”, easy-and-cheap-to-make pot luck dish. Of course you could also enhance/make it your own even more by adding more yum-yums such as Goma (Sesame) seed, Avocado and/or Shichimi Togarashi, etc..
While we’re on “apps” and our (German-side) family reunion, this also has nothing to do with Germany, food warmer cabinet yet certainly very AMERICAN food warmer cabinet (in a Chinese “wannabe” way), where my pot luck contribution was Crab Rangoon…
Crab Rangoon 1 package fresh Wonton wrappers (enough food warmer cabinet to make about 30 or more; I use my favorite Sun Noodle brand) 1 eight oz. package Philadelphia food warmer cabinet Cream Cheese, softened 1 six oz. can white (or your favorite variety of fresh, frozen or canned) crab meat, shredded or minced 1 five oz. can whole or sliced boiled and peeled water chestnuts, chopped 1 teaspoon Worcestershire Sauce 1 tablespoon finely minced food warmer cabinet fresh garlic 1 tablespoon finely minced red onion 1/4 cup finely chopped green onion 1 raw egg, white and yolk combined (wash to seal wonton wrapper) 3 cups cooking food warmer cabinet oil for deep frying (your favorite brand and type) Sweet Thai Chili Sauce ( Mae Ploy is my favorite brand) Thoroughly combine and mix cream cheese, crab, water chestnuts, Worcestershire (“what’s that here?”) sauce, garlic, red onion and green onion in a mixing bowl.
Add about a teaspoon (more or less, up to you, but don’t put too much, or it will leak out of wrapper when deep fried) of cream cheese and crab mixture in the center food warmer cabinet of wonton wrapper. Apply egg wash on one side of wrapper, then fold in half to make a triangle (or half circle). Press seem firmly with your finger to seal it, making sure the cheese and crab mixture won’t leak out when it melts inside as while in the hot oil. You can leave it in triangle food warmer cabinet or half-circle shape, or get all fancy-nancy and fold it int
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