Nickeys Umani Surprise Recipes

Steps:

• When the kelp is soft, tie into knots at 1 1/2-inch intervals and cut between the knots (I had to cut it into thinner strips in order to tie it).
• In a soup pot, over medium-high heat, saute chicken and mushrooms in oil until the chicken is cooked (10 minutes).
• Add the broth and bring to a boil.
• Turn heat down to medium, and add the burdock, kelp, and carrots; cook 5-8 minutes.
• Add bamboo and konnyaku; cook until vegetables are done (10 minutes).
• Combine seasonings, stirring to mix thoroughly. Stir into pot and bring sauce to a boil.
• Add the peas and cook until peas are tender (1-2 minutes).
• Serve hot or cold.

Steps:

• Combine the porcini powder, white mushroom powder, onion powder, chile flakes, mustard powder, thyme, 2 teaspoons salt and 1/2 teaspoon pepper in a small bowl. Transfer to an airtight container. Umami seasoning keeps up to 3 months at room temperature.
• Here are two of our favorite ways to use the seasoning.
• Mac and Cheese: Stir 1 tablespoon umami seasoning into the cheese sauce from your favorite boxed mac and cheese before you toss it with the pasta.
• Popcorn: Pop a 3.5-ounce package of natural microwave plain popcorn. Drizzle with 1 tablespoon olive oil and sprinkle with 1 teaspoon umami seasoning.

Steps:

• Cook rice as you normally would. When the rice cooker ?finishes? cooking, fluff the rice with a rice paddle. Replace cover and allow to cool for about 20 minutes.
• Put some water in a small bowl to use as a sealer for the nori wrapper. Set aside.
• Cut nori in half; lengthwise or widthwise -- whichever will wrap it around the musubi. You can also make them in narrow strips (like in the picture); a lot of nori come perforated now for easy separation. Place in a resealable plastic bag. Set aside.
• Cut Spam into 8 slices. Each should be about 2" x 3-1/2" x 1/4" (size/shape of the top end, cut 1/4" thick.).
• In a large non-stick pan over medium heat, fry slices until lightly browned and slightly crispy. Place on a plate lined with paper towels. Set aside. (You shouldn't need oil.).
• Combine the soy sauce, mirin and sugar in a saucepan; bring to a slow boil over medium-high heat. Reduce heat to low; add the spam, turning to coat. Simmer until mixture has thickened, about 5 minutes; remove pan from heat. Let Spam slices sit in marinade until ready to use.
• Instructions below are for 1 musubi. Repeat with the other 7 Spam slices, making sure to rinse off musubi maker after each use to prevent if from getting too sticky -- keeping in a bowl of warm water will help to keep it clean and moist.
• MUSUBI 1. Place a piece of nori on a clean surface. Moisten (but not dripping wet) lower half of musubi maker and position on top of the nori so the length of the press is in the middle of the nori (widthwise). The press and the width of the nori should fit exactly the length of a slice of Spam. Fill the musubi maker with 1/2 cup of the rice, press rice until 3/4-inch high. Top with 1 slice of Spam. Remove the musubi from the press by pushing the whole stack down (with the flat part of the press) while lifting off the press. Fold nori end closest to you over the Spam and rice stack; roll until completely wrapped in the nori. Slightly dampen the end of the nori to seal it. Repeat with remaining Spam slices.
• MUSUBI 2. Spread approximately 1/4 cup cooked rice across the bottom of the musubi maker, on top of the nori. Press rice down to compact the rice until it is 1/4-inch thick. Place a slice of Spam on top of the rice. Cover with an additional 1/4 cup cooked rice; press until 1/4-inch thick. Remove the musubi from the press by pushing the whole stack down (with the flat part of the press) while lifting off the press. Fold nori end closest to you over Spam and rice stack; roll until completely wrapped in the nori. Slightly dampen the end of the nori to seal it. Repeat with remaining Spam slices.
• OTHER IDEAS: 1. Sprinkle rice with furikake, mixed in with the rice or sprinkled on before placing Spam on rice. 2. Add a thin layer of scrambled egg (place under the Spam. 3. Add furukake and the scrambled egg. 3. Slice each musubi in half diagonally after making; 4. Musubi #1 without the sauce; 5. You can also use hotdog (sliced to flatten, not completely through), leftover chicken, etc. There is no wrong way to make a musubi. All that matters is that you enjoy it!
• SOME NOTES I PICKED UP OVER THE INTERNET:.
• NOTE1: Only use medium-grain 'sticky' rice such as Calrose Diamond G brand.
• NOTE2: 1 rice cooker cup = 180 ml (1 regular cup = 240 ml) 3 rice cooker cups of uncooked rice should give you the 5 cups of rice you will need for this.
• NOTE3. the NORI sheets (thin roasted seaweed). As a general rule of thumb ? good Nori is very dark green, almost black in color.
• NOTE4. Spam musubi are best eaten while still warm but if you have to refrigerate your musubi, wrap each in plastic wrap or press n' seal and refrigerate. Just pop it into the microwave for about 10 seconds or so to soften the rice.

Steps:

• Preheat oven to 350 degrees F.
• Spray 13x9 pan with cooking spray. Then melt the butter in the pan (in oven) while preheating (watch that you don't burn the butter.).
• Remove pan from oven then sprinkle brown sugar evenly over butter in pan.
• Evenly arrange pineapple slices in the sugar. Then place the cherries in the center of and pecans between the pineapple slices. I don't cut my cherries but it's okay to -- I think they go flat side down if you do but I don't think it matters as long as they're all done the same way.
• In a large bowl, combine the rest of ingredients, pineapple juice/water mixture, oil, pudding and eggs at low speed until moistened, then 2 minutes at medium. Carefully pour over fruit and nuts.
• Bake for 40-45 minutes, or until a toothpick comes out clean. Immediately invert onto serving platter, pineapple side up.
• If you make the mistake of adding pudding to a mix with pudding already in it (I did!), you will need more bake time. My toothpick came out clean at 45 minutes but was still mushy in the center of the cake when I turned it over. -- I returned the cake (it was right side up by then) to the oven and baked it for another 10 minutes -- watch that you don't burn the pineapples :).

Steps:

• Bring stock to a rolling boil in a medium size pot.
• Combine chicken and cornstarch paste in small bowl; set aside.
• Cut off and discard tough ends of asparagus. Diagonally slice tender parts into short lengths -- about 1 to1-1/2 inch lengths.
• Add the asparagus to the boiling stock. Bring to a boil and simmer for 2 minutes.
• Add the chicken to the pot, stirring to separate. Bring back to a boil and simmer for another 2 minutes.
• Add pepper to your taste. Serve hot.
• NOTE: A little cilantro to garnish and flavor is nice.

Steps:

• Preheat oven to 350 degrees F.
• Insert a mini muffin cup liner in each muffin cup; set aside. [If not using the liners, coat the mini muffin cups well with butter and dust with flour; make sure you coat them well -- this dough tends to stick or use Kittencal's Pan Release #78579.].
• Melt 8 tablespoons butter in a small saucepan. Add 1/5 of the milk chocolate and whisk until melted. Let cool slightly.
• In a small bowl, whisk both flours, cocoa powder and salt.
• In a large bowl, using a handheld mixer, beat the eggs and sugar at medium speed until pale and thick (3-5 minutes). Beat in the vanilla.
• Beat in the melted chocolate mixture and 1/3 the dry ingredients -- add one third of the flour at a time until it's all incorporated. Then add the remaining chocolate.
• Spoon batter into muffin cups (about 2/3s - 3/4s full) and bake for about 18-20 minutes -- They will have risen and have a springy feel. A toothpick should come out clean and dry when done. Cool in muffin pan for 15 minutes before turning them out onto wire rack for another 15 minutes.
• When plating, sprinkle confectioner's sugar on plate, place cookies on plate and top with a generous amount of the sugar on each.