MY ORIGINAL RECIPE

Pork and Kimuchi Pasta



<Ingredients>

*kimuchi / 100g

*pork / 100g

*pasta / 100g

*sesame oil / 1 tablespoonful

*suger / moderate amount

*soy sauce / moderate amount

*mizuna / suitably

<How to use>

First, sesame oil is heated to a frying pan and pork is added and stir fried. While carrying out it, pasta is boiled.

Then if the color of pork changes, a kimchi is added and it stir fry further.

And soy sauce and suger is hung down, mixed and fire is stopped.

After that, pasta boiled is added and it stir fries over low heat, it piles in a plate.

Finally mizuna is put and it is completion!

<Point>

The juice of a kimchi is put in together and stir fried :)

This pasta is sooo yummy and easy :)
Actually I imitated and made this pasta, seeing this pasta of a certain restaurant!

Making by myself can eat more cheap price than eating at restautrant!!!

Easy No Bake Cheese Cake by eHow

I learned how to cook Cheese Cake on eHow.com.

That cheese cake doesn't need to bake!!!!!

I learned some key points.

For example, these recipes usually employ another dairy product mixed with the cream cheese to give it a smooth and creamy texture. Instead of baking in the oven, these cheesecake recipes call for refrigeration to thicken and set.

Vocaburally : fluffy / fill pie crust / chill / garnish with

GUESS THE RECIPE

Ingredients

• 1 1/4 cups graham cracker crumbs
• 1/4 cup sugar
• 1/4 cup butter or margarine, melted
• 3 (8 ounce) packages cream cheese, softened
• 1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
• 1 (15 ounce) can pumpkin
• 3 large eggs
• 1/4 cup pure maple syrup
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 teaspoon salt
•  
• Maple Pecan Glaze:
• 1 cup whipping cream
• 3/4 cup pure maple syrup
• 1/2 cup chopped pecans

Directions

1. Preheat oven to 325 degrees.
2. Combine graham cracker crumbs, sugar and butter; press firmly on bottom of 9-inch springform pan.
3. In large bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add pumpkin, eggs, maple syrup, cinnamon, nutmeg and salt; mix well. Pour into prepared pan.
4. Bake 1 hour and 15 minutes or until center appears nearly set when shaken. Cool 1 hour. Cover and chill at least 4 hours.
5. To serve, spoon some Maple Pecan Sauce over cheesecake.
6. Maple Pecan Glaze: In medium-sized saucepan, combine whipping cream and pure maple syrup; bring to a boil. Boil rapidly 15 to 20 minutes or until slightly thickened; stir occasionally. Stir in chopped pecans. Cover and chill until served. Stir before serving.

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