SWIRLED EDIBLE BOWLS
Provided by Food Network Kitchen
Categories dessert
Time 1h30m
Yield 8 edible bowls
Number Of Ingredients 0
Steps:
- Inflate 8 small balloons; gently wash the tops and pat dry. Melt 1 1/2 cups white candy melts and 1/2 cup each red and blue candy melts in separate bowls; let cool slightly. Spread 8 small circles of the white candy onto a parchment-lined baking sheet (these will be the bases of the bowls).
- Spoon the red and blue candy into the remaining white candy, then use a skewer to gently swirl (don't over mix). Dip the top quarter of each balloon in the candy; twist the balloon slightly to create a swirled look, then lift out and let the excess drip off. Place the balloon candy-side down on a circle of white candy melts. Refrigerate until set, 30 minutes to 1 hour.
- Carefully make a small cut near the knot on each balloon to slowly deflate it, then gently peel the balloon away from the bowl. Refrigerate or freeze the bowls until ready to serve. Fill with ice cream or berries and whipped cream.
EDIBLE SIZZLING RICE BOWL RECIPE
Sauteed shrimps with carrots, bokchoy stems, and shiitake mushrooms turn this sizzling rice bowl into an exceptionally delicious dish.
Provided by Lydia Walker
Categories Rice & Risotto
Time 40m
Yield 1
Number Of Ingredients 19
Steps:
- To Make the Soup:
- Add the canola oil and heat the pan over medium heat. Add the ginger and cook until fragrant.
- Toss in the shrimp and sauté both side until shrimp start to turn pink, but are not fully cooked.
- Add the carrot, onion, and bok choy stems, and sauté lightly. Add shiitake mushroom and stir. Add water, chicken stock, sake, soy sauce, and oyster sauce, and bring it to a boil.
- Add bok choy leaves and slurry, then bring to boil. Set aside.
- To Assemble Edible Rice Bowl:
- Place a cup of rice onto a large piece of parchment paper and spread the rice. Put another piece of parchment paper on top and roll with a rolling pin.
- Once it is flat, remove the parchment paper on top and heat it with the microwave for about 3 minutes in order to dry it. Place it on a cooling rack to cool.
- Once the rice sheet is cooled, put it in a mesh colander and shape it like a bowl.
- Fry the rice sheet in the mesh colander until golden brown.
- Pour the warmed soup over the edible bowl while it is still hot, then serve and enjoy!
Nutrition Facts : Carbohydrate 24.78g, Cholesterol 69.84mg, Fat 24.64g, Fiber 5.04g, Protein 14.44g, SaturatedFat 2.14g, ServingSize 1.00, Sodium 1,485.87mg, Sugar 0.00, UnsaturatedFat 14.80g
EDIBLE SIZZLING RICE BOWL RECIPE BY TASTY
Here's what you need: canola oil, ginger, shrimps, carrot, onion, shiitake mushroom, bok choy, water, chicken stock, sake, soy sauce, oyster sauce, cornstarch, water, oil, short grain rice
Provided by Rie McClenny
Categories Dinner
Yield 1 serving
Number Of Ingredients 16
Steps:
- To make the soup. Add canola oil and heat the pan over medium heat. Add ginger and cook until fragrant.
- Toss in shrimp and sauté both side until shrimp start to turn pink, but are not fully cooked.
- Add the carrot, onion, and bok choy stems, and sauté lightly. Add shiitake mushroom and stir. Add all the broth ingredients except slurry and bring it to a boil.
- Add bok choy leaves and slurry and bring to boil. Set aside.
- Make an edible rice bowl. Place a cup of rice onto a large piece of parchment paper and spread the rice.
- Put another piece of parchment paper on top and roll with a rolling pin.
- Once it is flat, remove the parchment paper on top and heat it with microwave for 3 minutes in order to dry it. Place it on a cooling rack to cool to touch.
- Once the rice sheet is cooled, put it in a mesh colander and shape it like a bowl. Fry the rice sheet in the mesh colander until golden brown.
- Pour warmed soup over the edible bowl while it is still hot.
- Enjoy!
Nutrition Facts : Calories 1471 calories, Carbohydrate 178 grams, Fat 60 grams, Fiber 13 grams, Protein 47 grams, Sugar 12 grams
EDIBLE CEREAL TREAT BOWLS FOR ICE CREAM SUNDAES
Steps:
- Spray the insides of the larger bowls from 2 sets of nesting small cereal bowls with nonstick cooking spray.
- In a large pot over medium heat, melt the butter. Add the marshmallows and stir until completely melted. Stir in the cereal and coat thoroughly in the marshmallows. Transfer the cereal mixture to a large bowl to cool slightly until you can handle it. The mixture should still be warm.
- Spray your hands with cooking spray and work the cereal treat into the prepared cereal bowls. Spray the bottoms of the 2 smaller bowls and press into the cereal treat mixture to form bowls. Allow the cereal treats to cool to room temperature and harden.
- Once cooled, unmold the bowls, add your favorite ice cream and toppings and enjoy!
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