Fullmetal Alchemist this was definatly the most fun to do so far! i like the way it turned out, i was afraid it wouldn't look good with all the complicated small shapes, but it came out great! I love this one! artbook referance
tools: liner pens and india ink on cardstock touched up in photoshop
Homemade baked salmon steak with sour cream and dill sauce served with white rice.
RECIPE Baked Salmon Steak with Sour Cream and Dill Sauce
4 salmon steaks 1/4 cup sour cream or Greek yogurt 1/4 cup mayonnaise 4 garlic cloves, minced 2 lemons, sliced 2 tsp fresh or dried dill Salt & pepper to taste Baking Instructions
1. Preheat oven to 375 F. 2. In a small mixing bowl, whisk together sour cream/yogurt, mayonnaise, garlic, dill, salt & pepper. Set aside. 3. Arrange steaks on a baking sheet. Place a couple lemon slices in between each steak. 4. Cover with sour cream-dill sauce and bake 20-25 minutes, or just until salmon begins to turn opaque inside. 5. Serve with cooked rice or potatoes.
** Other salmon dishes I have made: , .
LET ME KNOW IF YOU MAKE THE RECIPE AND HOW IT TURNS OUT FOR YOU. IF YOU RUN INTO ANY TROUBLE WHILE MAKING IT OR HAVE ANY QUESTIONS, COMMENTS OR CONCERNS, PLEASE FEEL FREE TO ME
I made this based on the theory of a tamagoyaki and put ham and cheese in it.
Ingredients: 3 Eggs Milk (optional) Vegetable oil (optional) Grated Cheese (amount depends on how much you want) 2 slices of Ham (or however much you want) *if you are using a salty ham/cheese, you don't really need to put salt in the egg. But if you are using a sweeter ham or something, then put a bit of salt in the egg while you whisk it.
Directions: Whisk the eggs and milk together in a bowl. Chop the ham into small squares (I folded the ham together and made the pieces a bit smaller than 1 cm by 1 cm) Put into a small bowl. Take the cheese out. Heat a small frying pan with or without the oil. Pour a small amount of egg into the pan and swirl it around to spread the egg evenly. I use a small ladle to make sure that I don't pour too much. Sprinkle a bit of ham and cheese, let it cook a bit, and use a spatual/utensil to roll the egg up. Continue until the egg is all gone. Don't worry if the layer looks a little uncooked. While you make the other layers, the heat will continue to cook the previous layers so that it's not all runny.
BE CAREFUL! If the layer of is too thin, it will break. If the layer is too thick, the egg will brown before it is cooked enough and the thickness will make it harder to roll. Also, if the heat is too high, the egg will cook before the ham and cheese can stick to it and the layer will turn brown. If you choose not to use the oil (I don't) the first layer may stick to the pan a bit; this is normal and the other layers will roll fine afterwards.
P.S. If you still want to cook the omelette but don't want the outside to brown, stick it in the microwave.
3 cups white flour 1 container ricotta cheese (≈ 10 ounces) 1 pkg bacon, fried and crumbled 1/4 lbs butter 1/2 cup sour cream 2 eggs + 1 egg for glazing tops 1/2 tsp salt if butter is salted, if unsalted 1 tsp 1/2 ounce of dry yeast 1/4 cup milk 1/2 tsp sugar 1/8 cup chopped fresh dill or add more to your taste Baking Instructions:
1. Dissolve dry yeast in warm milk with half tsp of sugar to the milk, let rise. 2. With pastry cutter, cut butter into flour, then add all other ingredients except the bacon to mixture. 3. Knead dough, roll out to 1/2 inch and sprinkle the crumbled bacon over on top then proceed to roll back up like with a jelly roll, then folding the log into three. 4. Place in bowl, cover with wax paper and dish towel and let rise in a warm place. Once dough has risen, roll out and then re-roll like in Step 3. 5. Roll out for the third time to 3/4 inch thick with a knife cut top of dough in a shallow manner diagonally and cut out with biscuit cutter or a glass. 6. Place on ungreased baking sheet, and brush tops with 1 beaten egg with a bit of milk. Bake in preheated 375F oven for 25 to 30 mins.
* Makes about 40 biscuits. **Dough will be sticky; flour your work surface, rolling pin and biscuit cutter. *** Other biscuits I have made:
LET ME KNOW IF YOU MAKE THE RECIPE AND HOW IT TURNS OUT FOR YOU. IF YOU RUN INTO ANY TROUBLE WHILE MAKING IT OR HAVE ANY QUESTIONS, COMMENTS OR CONCERNS, PLEASE FEEL FREE TO MESSAGE ME!