Hazies Recipes

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15 BEST WAYS TO COOK HIBACHI AT HOME



15 Best Ways To Cook Hibachi at Home image

These homemade hibachi recipes are totally restaurant-worthy! From shrimp to steak to veggies and noodles, bring the hibachi experience right into your own home.

Provided by insanelygood

Categories     Recipe Roundup

Number Of Ingredients 15

Hibachi Shrimp
Hibachi Steak with Fried Rice and Vegetables
Hibachi Vegetables
Hibachi Noodles
Hibachi Zucchini
Easy Hibachi Chicken
Hibachi Fried Rice
Japanese Clear Soup Recipe
Yum Yum Sauce
Hibachi Sweet Carrots
Ginger Sauce
Japanese-Style Grilled Fish
Benihana Hibachi Steak with Mushrooms
Hibachi Steak Marinade
Hibachi Inspired Steak Kabobs

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a hibachi recipe in 30 minutes or less!

Nutrition Facts :

27+ EASY HAWAIIAN RECIPES (+MAI TAI COCKTAIL)



27+ Easy Hawaiian Recipes (+Mai Tai Cocktail) image

These recipes are sure to please. So, gather your family and friends and enjoy. Let us know your thoughts!

Provided by Cassie Marshall

Categories     Main Course

Time 30m

Number Of Ingredients 6

3/4 oz. orange curacao
1.5 oz. white rum
1/2 oz. orgeat
3/4 oz. fresh lime juice
1/2 oz. dark rum
Mint leaves and lime wedges for garnish

Steps:

  • Shake all of the ingredients lightly in a cocktail shaker using crushed ice.
  • Garnish with mint leaves and lime.

Nutrition Facts : Calories 275 kcal, ServingSize 1 serving

HAGGIS



Haggis image

Provided by Alton Brown

Categories     main-dish

Time 5h42m

Yield Depends on how much you throw

Number Of Ingredients 10

1 sheep stomach
1 sheep liver
1 sheep heart
1 sheep tongue
1/2 pound suet, minced
3 medium onions, minced
1/2 pound dry oats, toasted
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 teaspoon dried ground herbs

Steps:

  • Rinse the stomach thoroughly and soak overnight in cold salted water.
  • Rinse the liver, heart, and tongue. In a large pot of boiling, salted water, cook these parts over medium heat for 2 hours. Remove and mince. Remove any gristle or skin and discard.
  • In a large bowl, combine the minced liver, heart, tongue, suet, onions, and toasted oats. Season with salt, pepper, and dried herbs. Moisten with some of the cooking water so the mixture binds. Remove the stomach from the cold salted water and fill 2/3 with the mixture. Sew or tie the stomach closed. Use a turning fork to pierce the stomach several times. This will prevent the haggis from bursting.
  • In a large pot of boiling water, gently place the filled stomach, being careful not to splash. Cook over high heat for 3 hours.
  • Serve with mashed potatoes, if you serve it at all.

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