Cream Stew Japanese Youshoku Comfort Food Recipes

Steps:

• Hydrate Tvp to package directions, set aside.
• Cook Rice with 1 Cup of water.
• Mix tvp with rice and add spaghetti sauce.
• Warm up mixture and add salt to taste.

Steps:

• Preheat the oven to 350 degrees F.
• Poke the potatoes all over with a fork and nuke in the microwave for 15 minutes.
• Alternatively, you can bake them in the oven for 1 hour.
• Let cool until you can handle them with your bare hands.
• Trust me on this one, you don't want to be playing hot potato.
• Cut each potato in half.
• Pare off a tiny sliver of what will become the bottom of your potato, so it can stand on its own and not roll around.
• Scoop out the flesh and leave just a small layer of potato around the shell.
• Use the scooped out potato to make mashed potato, or save for another use, but you're not going to need it for this recipe.
• Line the 4 potato shells with the wilted spinach leaves.
• Crack each egg into a potato shell.
• Make sure the yolk doesn't break (you may want to crack the egg into a cup first and then gently pour it into the potato.
• Season with salt and pepper to taste.
• Top with grated cheese.
• Place the potatoes on a baking sheet (good idea to line it first with parchment paper).
• Bake in the oven until the eggs are set and the cheese is melted (about 20 minutes).
• In the meantime, make the salsa by combining all the ingredients.
• You can make it as chunky or as smooth as you like.
• Serve the potatoes with some salsa on the side.

Steps:

• Assemble ingredients in a large mixing bowl and beat together very well with a fork, ensuring meat is mixed very thoroughly.
• Pregrease a bread pan and gently transfer meat mixture, taking care not to "pack" the mix.
• Bake at 325 degrees Fahrenheit until meat thermometer reads 150 degrees Fahrenheit.
• Drain and reserve liquid for gravy.
• Cover with foil paper and rest 20 minutes.

Steps:

• Put noodles in salted boiling water, if you use the right smaller kind they should take 3 minutes to be ready.
• In the meanwhile, get a bowl and crack the egg in it.
• Drain the noodles when ready and inmediately place in the bowl, stir.
• Add the butter and parmesan cheese. Stir again.
• Enjoy.

Steps:

• If starting with uncooked chicken, season with salt and pepper and brown in a 5 quart dutch oven or soup pot over medium heat. Remove and set aside.
• If using uncooked vegetables, saute for about 5 minutes.
• Add the chicken stock and bring to a boil. Add the chicken and hard vegetables only (you don't want to cook broccoli for a long time as it gets sulferous). Reduce heat to low and simmer covered for 20 to 30 minutes. Skim fat and residue occasionally if any comes to the top.
• Once that is going well, start boiling the water for noodles or make rice.
• After the stew has been simmering 10-15 minutes, start making the white sauce. In another saucepan, melt the butter over medium heat. Stir in flour until it is a smooth paste. Gradually stir in milk. Add 1 cup of hot broth from the stew and stir until smooth. Season with salt and pepper. Cook until thickened, stirring constantly.
• While you are waiting for the white sauce to thicken, add the green vegetable to the stew. When the white sauce has thickened up, add it to the stew. (Add noodles to boiling water, if you are making them.) Cover and let simmer 10 more minutes so the entire stew is nicely thickened.
• Just before serving, stir in the sour cream.