Hacker Recipe Book - 2023

Welcome to our Hacker Recipe Book.

Think of it as a potluck master plan, a humble, homemade collection of comfort food and dishes meant for sharing, selected with care from our family recipes, favorite cookbooks, and trusted top Google search results.

“The people who give you their food give you their heart.”

—Cesar Chavez

MARGARETʼS MAGIC COFFEE CRESCENTS

MAGIC COFFEE

INGREDIENTS:

1 cup butter or margarine, softened

1/3 cup granulated sugar

11/2 teaspoons powdered instant coffee

1/4 teaspoon salt

2 cups all-purpose flour

2 cups chopped pecans or walnuts

2/3 cup powdered sugar

1/3 cup granulated sugar

My mom makes these cookies every year.

CRESCENTS

Makes about 4 dozen

INSTRUCTIONS:

Mix butter and 1/3 cup granulated sugar; stir in instant coffee, salt, flour, and nuts. Press dough into ball; wrap. Refrigerate at least 1 hour.

Heat oven to 325 degrees F. Shape 3/4-inch balls of dough into crescents; place 1-inch apart on ungreased baking sheet.

Bake until set but not brown, about 25 minutes. Roll cookies in powdered sugar, then in 1/3 cup granulated sugar and again in powdered sugar while warm. Cool completely on wire racks.

Store cookies in airtight container at room temperature no longer than 3 months.

Sarah Hacker

PAKSIW

PAKSIW NA ISDA

Jen Endozo

A one pot garlicky, gingery, salty, and sour stewed fish dish.

INGREDIENTS:

2-pounds fishMackerel or Pompano

1 Asian eggplant

NA ISDA

Handful of okra 1 medium onion, sliced 7 cloves garlic, smashed 1-inch ginger, sliced

Salt and Pepper, to taste

Long pepper- 3 pieces (optional)

Vinegar Water

INSTRUCTIONS:

Cut the fish into small pieces, about 11/2-inch slices. Slice the eggplant by splitting in half and slicing at a slant, about 1/2-inch thick.

Cut the okra slanted into thirds, about 1/2-inch thick.

Cut the ginger into long thin slices. Arrange the eggplant and okra in the bottom of a large pot.

Then add the fish. Sprinkle salt and pepper, to taste.

Add the ginger, long pepper, onions, and garlic.

“Then add the vinegar and water. Usually 1/3 is vinegar and 2/3 is water. Just put enough.” (These are my momʼs exact directions.)

The amount of water and vinegar varies, depending if you like your Paksiw to be dry or slightly soupy. Start with a 1/3 cup vinegar and 2/3 cup water ratio.

Fair warning: the vinegar smell will be strong, but it should cook down and absorb into the fish.

Cook on low heat for at least 1 hour. The lid can stay on for at least 30 minutes. For a dryer Paksiw, continue cooking on low heat with the lid off to evaporate some of the liquid. This dish is best served they day after, once all of the flavors have been absorbed into the fish.

Serve with a heaping scoop of rice.

DAD’S HOT TURMERIC MILK

Rashmi Vasavada

Also known as Haldi Milk, or Golden Milk.

HOT TURMERIC MILK

In my house growing up, any time we had a cold or sore throat, my Dad would make his cure-all home remedy of hot turmeric milk for us before bed. Whether or not it cured our ailments, it sure was a treat. It is soothing and delicious, with plenty health benefits that turmeric brings. Enjoy it on a cold winter night and sleep well!

INGREDIENTS:

12-ounces Milk (whole milk is great, but oat milk or other vegan options work well too)

1/4 teaspoon turmeric powder, or to taste

1-2 teaspoons butter or ghee, omit if vegan

1 teaspoon honey, maple syrup, agave, or other sweetener

1/8 teaspoon vanilla extract

Black pepper, just a dash to activate the turmeric

Optional adds: Cardamon powder, ground ginger, or a few strands of saffron

INSTRUCTIONS:

Heat milk in a small saucepan over medium heat until heated through, about 4 minutes.

Stir in honey, butter, and vanilla.

Whisk in the turmeric, and any additional options, and simmer for 2 minutes.

Serve while hot with a cinnamon stick, and a dash of black pepper.

NORWEGIAN WOODS COCKTAIL

COCKTAIL

Kelsey Smith

Itʼs giving ... Post sauna cold plunge.

Itʼs giving ... Apres ski in black turtleneck.

Itʼs giving ... Alvar Aaltoʼs Saynatsalo Town Hall.

Put some hair on your chest with this stiff, frosty little number. Aquavit brings the herbs, Chartreuse brings the spice, Applejack brings the punch, and sweet vermouth marries it all together. Complex, balanced, and bold. Recipe credit goes to Jeffery Morgenthaler of Clyde Commons and Pacific Standard.

INGREDIENTS:

1 ounce Aquavit

1 ounce Applejack Brandy 3/4 ounce Sweet Vermouth

1/4 ounce Yellow Chartreuse

Garnish: Lemon Twist

INSTRUCTIONS:

Stir or shake ingredients with ice. Strain and serve up with a twist. Bonus points for serving in a chilled glass for extra frosty Norwegian vibes.

MADDYʼS CRANBERRY JALAPEÑO CREAM CHEESE DIP

Maddy Gorman

CREAM CHEESE DIP

I make this dish every year for the holidays. It's very flavorful (not spicy) balancing freshness of cranberries, herbs and peppers, acidic tartness from the lemon, and fat from the cream cheese. It's always a crowd pleasereven winning over cilantro haters.

INGREDIENTS:

12-ounces fresh cranberries

1/4 cup cilantro, chopped

1 jalapeño pepper, seeded and finely diced

1 cup sugar (+/-)

1/2 teaspoon cumin

2 Tablespoons lemon Juice

1/8 teaspoon salt

2 (8-ounce) packages cream cheese, softened

Crackers

INSTRUCTIONS:

Pulse cranberries in a food processor until chopped. Add to a large bowl.

Mix in the rest of the ingredients (minus the crackers and cream cheese). Refrigerate for about 4 hours.

Spread the softened cream cheese onto your serving dish. Top with cranberry mixture. Refrigerate until serving.

NONA ALIʼS RICE TORTA

TORTA

Jules Farrar

INGREDIENTS:

3 cups white rice

¼ cup extra virgin olive oil

2 cups porcini mushrooms

1 bunch of curly parsley

1 full head of garlic (add more if your heart tells you to)

1 cup minced onion

2 tablespoons of Torta Herb (no one knows what Nonna meant by ‘torta herb’ we figure oregano or Italian herb mix)

1 cup Parmesan cheese (grated)

5 eggs

Breadcrumbs

Salt and Pepper

INSTRUCTIONS:

Cook rice, then rinse in colander.

While rice is cooking, soak porcini mushrooms in hot water for approximately 30 minutes. Mine or chop after soaking.

Preheat oven to 375 degrees F.

In a large bowl, mix: rice, olive oil, mushrooms, eggs, 1/2 cup cheese, parsley, garlic, onion, and torta herb.

Salt and pepper, to taste.

Transfer mixture to an oiled 9x13-inch pyrex, using a rubber scraper to lightly flatten. Drizzle more olive oil on top, sprinkle breadcrumbs and remaining cheese to desired crunchiness.

Bake for approximately 50 minutes or until golden brown and firm. If you made a thicker batch, bake for as long as 70 minutes

BETTY BLUE’S DARK CHOCOLATE CAKE

Lâle Ceylan

INGREDIENTS:

Butter and flour, for preparing cake pan

DARK CHOCOLATE CAKE

270 grams (1¼ cups) sugar

3 large eggs

200 ml sparkling natural mineral water (e.g. San Pellegrino)

175 milliliter olive oil

1 teaspoon vanilla extract

300 grams (2½ cups) all-purpose flour

35 grams (4½ tablespoons) unsweetened natural cocoa powder

1 teaspoon kosher salt

2 teaspoon fresh baking powder

80 grams (3-ounces) unsweetened/baking chocolate, melted (double boiler method preferred)

This recipe belongs to Sibel Hanim, the owner of Betty Blue Cafe in Kuzguncuk, Istanbul. I used to be a regular at Betty Blue for lunch and dinner when I lived and worked in the neighborhood. When you walked in you’d be greeted not only by Sibel Hanim, but also by a poster of Betty Blue — the 1986 French film that inspired the name of the cafe. I’ve never seen the movie. I don’t think the cafe is there anymore either. I miss being there and spending hours chatting with neighbors. I miss ordering a piece of this cake and a glass of dry red wine for dinner.

INSTRUCTIONS:

Preheat the oven to 350 degrees F.

DARK CHOCOLATE CAKE

Butter a 9-by-5-inch loaf pan. Line with a strip of parchment paper that hangs over the long sides to create a sling. Lightly butter the paper. Dust pan with flour, and shake out excess.

Using an electric mixer beat sugar and eggs until the mixture is fluffy, smooth, thick and lightened in color. This is often referred to as the ribbon stage, and usually it takes anywhere from 3 to 5 minutes.

Add mineral water, olive oil, and vanilla extract while continuing to mix.

In a separate bowl, stir dry ingredients together: Flour, cocoa powder, salt, and baking powder.

Slowly add dry-mix to the batter while continuing to mix.

Once dry ingredients are integrated, slowly pour melted chocolate into the batter while mixing.

Transfer the batter to the prepared pan. Bake for 35 to 70 minutes until a paring knife inserted in the center of a cake layer comes out clean.

Run the paring knife test once every 10 to 15 minutes after the 35-minute mark. Bake time varies. Pay close attention not to burn the top.

Let the cake cool in the pan for 15 minutes. Using the parchment paper, lift the cake out of the pan and let cool completely on a rack before slicing, about 2 hours.

TIP: If this is your first time baking this recipe, you might want to put a tray underneath in case the cake spills over.

NOTE: I translated this recipe from Turkish cup measurements (based on Turkish tea glasses) to millimeters and grams, then to US cups and teaspoons. It has been a challenge, but it was worth it. Best to use a kitchen scale, if you have one.

PIE NIGHT PECAN PIE

PIE

Marissa Sant

My family celebrates “Pie Night” the day before Thanksgiving. We bake all of the pies the day before, eat a light meal, which is usually my momʼs famous tortilla soup, and eat as much pie as our hearts desire. The pecan pie is always the favorite, we always make at least 2 pies to have leftovers for the next day.

(This recipe is slightly adapted from Good Housekeeping Illustrated cookbook, page 356.)

INGREDIENTS:

1 (9-inch) pie crust

3 eggs

1 cup dark corn syrup (or light corn syrup if that is what you have!)

1/2 cup sugar

1/4 cup butter, melted (margarine works, but butter is best)

1 teaspoon vanilla extract

1 cup pecan halves, plain unroasted

INSTRUCTIONS:

Prepare pie crust with recipe of your choice and pre-heat oven to 350 degrees F.

In a medium bowl with wire whisk or hand beater, beat eggs well.

Beat in corn syrup, sugar, butter, and vanilla extract until well blended.

Arrange pecan halves in a single layer at the bottom of the pie crust (or just toss all the pecans in, it will taste just as good).

Slowly pour egg mixture over the pecans in the piecrust, taking care not to disturb the nuts.

Bake pie for 1 hour or until knife inserted about 1-inch from edge comes out clean.

Let cool and serve with fresh whipped cream or ice cream.

TORTILLA SOUP

TORTILLA SOUP

INGREDIENTS:

Marissa Sant

1 small onion, chopped

3 cloves garlic, diced

2 Tablespoons oil

3/4 teaspoon cumin

3/4 teaspoon oregano

3/4 teaspoon coriander

1/4 teaspoon chili powder

8 cups chicken stock

1 (15-ounce) can hominy, drained

1 (15-ounce) can crushed tomatoes, +juice from can

1 (4.5-ounce) can green chiles, diced

1 Tablespoon tomato paste

2 cups chicken, cooked and shredded

6 (6-inch) white corn tortillas, cut into 1/4-inch wide strips

Optional: shredded cheese, sour cream, diced avocado, salt, red pepper flakes (for topping)

INSTRUCTIONS:

In a large pot, saute the onions and garlic in oil until golden brown. Add seasonings (cumin, oregano, coriander, chili powder) and stir.

Add chicken stock and bring to a boil. Once boiling, add hominy, canned tomatoes, green chiles, and tomato paste. Stir to combine. Reduce heat and simmer.

Add shredded chicken. Allow to simmer for a minimum of 30 minutes.

Add tortilla strips and cook for an additional 10 minutes.

When ready, serve topped with your favorite additional toppings.

“My momʼs famous tortilla soup.”

SAINT NICKOLAS COOKIES

David Pex

ST. NICK COOKIES

INSTRUCTIONS:

INGREDIENTS:

2 cups butter

2 cups sugar

4 cups flour

½ teaspoon nutmeg

½ teaspoon ground cloves

½ teaspoon baking soda

¼ teaspoon salt

½ cup sour cream

½ cup chopped walnuts

In a mixing bowl, cream butter with sugar.

In a separate bowl, sift flour with spices, and then blend with butter and sugar. Blend in sour cream.

Add nuts and knead together. Form into long rolls (like a baguette, but thinner) and wrap in waxed paper.

Chill overnight.

Slice and bake in a hot oven (400-degrees) until browned.

Pro Tip: Store extra dough in the freezer for later use.

TURKEY AND SWEET POTATO FOR FIDO

Jen Endozo

A special and healthy meal for your pup! Senior Dog Tummy and Honey Approved

INGREDIENTS:

23/4 pounds 93% lean ground turkey

41/4 cups sweet potato

2 cups carrots, shredded or cut into 1/4-inch dice

23/4 cups broccoli

41/4 large egg whites

31/4 teaspoons sunflower oil

21/4 teaspoons salmon oil

INSTRUCTIONS:

TURKEY AND SWEET POTATO

Place pot/skillet/Dutch oven over medium to mediumhigh heat on the stove top. Pour the sunflower oil in and spread it to evenly coat the bottom.

Add the ground turkey to the pot. Break apart and stir until the meat is no longer pink and is broken into small pieces.

Add the sweet potatoes, carrots, and broccoli. Cook until the vegetables are soft and easily break apart or are tender when pierced with a fork.

NOTE: Be sure to check that all ingredients are soft and easily broken in order to avoid choking hazards. Large chunks may require additional cooking time.

Add the egg whites and salmon oil to the pot and stir to evenly distribute. Cook until the eggs are firm and no longer runny.

If using a food safe thermometer, check the temperature at several places throughout the pot to verify that a food safe temperature of 165 degrees F is reached.

GRANDMA’S CUCUMBER SALAD

Sienna Shiga

I was lucky enough to inherit my grandmaʼs recipe box (the dessert section is the largest). Like any good Iowan recipe, this one contains both dairy and sugar, but it is not a desert.

Some recipe notes:

• It is best made with garden cucumbers.

• Use white onions, if you can.

• Garlic salt and dill weed are optional.

CREAM CUCUMBER

INGREDIENTS:

Cucumbers, sliced

Onions, sliced 1/2 teaspoon salt 1/4 teaspoon garlic salt 1/4 teaspoon dill weed 1 cup sour cream 2 Tablespoons sugar 3 Tablespoons vinegar

INSTRUCTIONS:

Combine ingredients.

Let stand 24 hours in refrigerator. Serve! Add green peppers, if desired.

RIBOLLITA

Sam Feldman

This dish is best when served the day after cooking.

INGREDIENTS:

2 Tablespoons olive oil

4 large cloves garlic, chopped

3-4 stalks celery, chopped 1/4-inch thick

3-4 carrots, chopped 1/4-inch thick

1 large onion, chopped

4 cups fresh spinach, stemmed and roughly chopped

1 (28-ounce) can tomatoes with basil, +juice from can

1 (15-ounce) can cannelloni beans, +juice from can

1 “bean can” full of water

Salt and Pepper, to taste

Parmesan cheese, grated

INSTRUCTIONS:

Combine oil, garlic, celery, carrots, and onion into a soup pot. Stir, cover and cook on low, stirring occasionally for about 12 minutes.

Add the spinach and continue to cook on low, stirring occasionally for an additional 12 minutes.

Add the tomatoes, beans and their juice. Using the empty bean can, measure out a can full of water and add to pot. Season with salt and pepper, about 1/4 teaspoon each.

Increase heat to high and cook until begins to boil. Once boiling, reduce to low and simmer, covered for 20 minutes.

Serve and garnish with grated Parmesan cheese.

SAVORY WAFFLES EGGS BENEDICT

INGREDIENTS:

Waffle Ingredients:

1 pound Bacon

Nathan Day

Poached Eggs Ingredients:

6 eggs

2 cups all-purpose or gluten free flour

½ cup granulated sugar

1 Tablespoon baking powder

¼ teaspoons salt

2 eggs

2 cups heavy cream

¼ cup melted butter

1 scallion

½ cup grated Swiss cheese

2 tablespoon white wine vinegar

1 teaspoon salt

Hollandaise Sauce Ingredients:

3 egg yolks

½ cup melted butter

1 tablespoon lemon juice

1 tablespoon heavy cream or water

Salt, pinch

Cayenne pepper, pinch

SAVORY WAFFLES EGGS BENEDICT

I owned a breakfast and lunch restaurant for six years here in Portland, Oregon, and this was the most popular item on the menu!

INSTRUCTIONS:

Turn on some music, something you can sing along with, and preheat your oven to 400 degrees F.

Lay the bacon out on a large sheet pan, make sure each slice is not overlapping the next, and bake it for 25 minutes. Make sure to start this process 45 minutes before you intend to eat.

Carefully break three eggs into a bowl, separate the yolks and place yolks into a food processor with a mixing blade. Add the salt, cayenne, lemon juice, and cream/water and start up the food processor. Very slowly add the melted butter, very slowly by hand, very slowly, or use the pusher in your processor’s lid — if it has a hole in it to do this work for you. Add additional lemon or salt to taste. Put the hollandaise sauce aside. It is good to keep it warm (like near the oven), but make sure it does not cook any further.

Fill the tallest, skinniest pot on hand with water, up to 1-2 inches from the rim and place it on high heat on your stove top.

In a large mixing bowl, combine the melted butter, cream, and eggs. Next, add the salt and sugar and mix it until it is consistent. Now, mix in the flour and baking powder. Congratulations, you have made the batter. Now turn on your waffle iron.

Your bacon should be ready to pull out of the oven now-ish. Remove the bacon from the sheet tray and lay it down on a paper towel on a plate. Add layers of paper towel between layers of bacon. Turn the oven off and put your serving plates in the oven with the door slightly open.

On a cutting board, chop up the green part of the scallion at a 60-degree angle, and cut the white part in 1/8-inch circles, compost the bottom ½-inch.

Grate your Swiss cheese.

Crumple or chop six pieces of bacon. Grease up your waffle iron with a spray oil such as avocado or coconut. Drop the batter into waffle iron. Quickly sprinkle Swiss cheese, a few white rounds of scallion, and crumpled bacon over the wet surface, be liberal. Close the lid.

Back to the pot: add the salt and vinegar, and stir it up. Make sure the water stays just before the boiling point. You should see bubbles forming on the bottom and rise in continuous vertical columns.

WAFFLES EGGS BENEDICT

Stir the almost-boiling water to make a whirlpool. Crack an egg just above the water’s surface, as close as you can, and let it drop into the swirling water. You can poach multiple eggs at a time, just keep the water moving so they float about separately. Let each egg cook for 5 minutes exactly and remove with a slotted spoon or ladle.

Carefully pull out a warm serving plate, and drop two waffles on it. Criss-cross two pieces of bacon on top of the waffles, and carefully place two poached eggs on top of the bacon. Spoon a healthy amount of hollandaise over the eggs and bacon letting it just barely drip down on the waffles. Garnish with green scallion slices and a dash of paprika.

Serve it immediately, do not let it get cold. Do not let your guests wait for each other. Just serve and eat as they come out.

At my restaurant, we always served this with Country Potatoes that we baked the night before, some fresh fruit, and a side of Grade A maple syrup on the side. Enjoy!

SWEET

MAW’S SWEET POTATO CASSEROLE

POTATO

Meghan Parson

This recipe hails from the depths of South Louisiana, which should give context into the abundance of sugar and butter. My motherʼs family serves this dish as a side every holiday, but I enjoy it as dessert. New combers always ask for this recipe. Serves 10-12

INGREDIENTS:

Casserole:

4 pounds boiled sweet potatoes, or 64-ounce can, mashed

1 cup sugar

2 eggs

1/2 cup milk

1/3 stick butter, melted

1 teaspoon vanilla

1 teaspoon cinnamon

2 Tablespoons flour

Topping:

1 cup light brown sugar

1/3 cup flour

1 cup pecans, chopped

1 stick butter, melted

1 cup coconut, shredded

INSTRUCTIONS:

Preheat oven to 350 degrees F.

In a large mixing bowl, mash softened sweet potatoes and stir remaining casserole ingredients until fully incorporated.

Transfer incorporated casserole into a greased with butter 9-by-12-inch baking pan. Spread evenly.

In a separate mixing bowl, combine topping ingredients until fully incorporated.

Transfer the topping to your baking pan, spreading evenly over your casserole.

Bake uncovered at 350 degrees F for 25 minutes until the toppings are brown and crunchy.

Serve warm.

SPICY OATMEAL CRISPS

INGREDIENTS:

3/4 cup all-purpose flour

1 teaspoon ground cinnamon

1/2 teaspoon baking soda

Jake Freauff

Serves 2 Dozen

INSTRUCTIONS:

Preheat oven to 350°.

OATMEAL CRISPS

1/2 teaspoon ground allspice

1/2 teaspoon whole nutmeg, grated

1/4 teaspoon salt

1/4 teaspoon ground cloves

1/4 teaspoon black pepper, freshly ground

1 cup packed brown sugar (less is ok)

5 tablespoons butter, softened

1 teaspoon vanilla extract

1 large egg

1/2 cup regular oats

Parchment paper

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 7 ingredients (flour through pepper) in a medium bowl. Beat sugar, butter, and vanilla in a large bowl with a mixer at medium speed until light and fluffy. Add egg; beat well. Stir in flour mixture and oats.

Drop by level tablespoons 2 inches apart onto parchment lined baking sheets. Bake at 350 degree F for 12 minutes or until crisp. Cool on pan 2 to 3 minutes or until firm. Remove cookies from pan; cool on wire racks.

PUMPKIN-SHAPED PUMPKIN BREAD

TOOLS USED:

Bakers twine

PUMPKIN BREAD

Lessa Cano

Kitchen aid stand mixer (not necessary, but very helpful)

BREAD INGREDIENTS:

25 grams Fresh yeast (or 7-8 grams dry instant yeast)

150 grams room temperature milk (full fat) 100 grams pumpkin puree

1 room temperature egg 110 grams granulated sugar 500 grams all-purpose flour 21/2 teaspoons pumpkin spice 1/2 teaspoon salt 100 grams room-temperature butter

CINNAMON SUGAR COATING:

100 grams butter 200 grams granulated sugar 3 tablespoons ground cinnamon

Shaping the dough into pumpkins is the most challenging part of this recipe.

INSTRUCTIONS:

1. In a bowl, dissolve the yeast into the room temp milk. Mix until completely combined.

BREAD

2. In a stand mixer fitted with a paddle attachment, add the yeast/milk mixture.

3. Add the sugar, egg, pumpkin puree, spices, half of the flour, and the room temp butter.

4. Mix until a sticky dough forms.

5. Add the salt and the rest of the flour.

6. Keep mixing until gluten forms. The dough should be smooth, stretchy, and sticky (about 10-15 minutes in a stand mixer, double by hand).

7. Cover the bowl and leave the dough to rest for 20 minutes.

8. Divide the dough into 17 pieces.

9. Roll each piece into a smooth ball.

10. Cut 17 strands of cooking string About 20in long

11. Lay the string out horizontally on the table. Place the ball of dough in the center of the string.

12. Take the two string ends and cross them over the dough (left on top of right). Keep the strings relatively loose because the dough will grow as it bakes.

13. Rotate the strings 90 degrees clockwise. Flip the dough over. Make sure to keep the cross as centered as possible when flipping

14. After flipping, take the string ends and rotate them back counterclockwise 30 degrees.

15. Repeat step 12 and 13.

16. After the last flip, tie a knot at the top so the dough is split into 6 even sections. Remember to not tie your strings too tight.

17. Place the bun on a baking sheet fitted with parchment paper. Give each bun some space as they will rise and increase in size.

18. Let rise to room temp for about 2-3 hours depending on temperature.

19. Preheat the oven to 395 degrees F.

20. Bake in the middle of the oven for about 1015 min until they’re golden.

21. Let it cool.

22. Carefully cut and remove all the strings.

23. Melt the butter for the cinnamon-sugar coating.

24. In a small bowl, mix together the sugar and the cinnamon.

25. Brush each bun with butter one at a time (make sure you get every crease and make sure you have an even layer of butter, otherwise, the sugar will clump up).

26. Holding the bun over the cinnamon-sugar bowl, grab a spoon and pour the cinnamon sugar on top, covering every side and every crease until it’s all covered.

27. Set aside and finish the rest.

SUSHI BAKE

John Dalit

INGREDIENTS:

SUSHI BAKE

Sauce:

1 teaspoon Sriracha

2 teaspoons sesame oil

1 teaspoon shoyu

Cayenne pepper, to taste

Sushi Bake:

1 pound imitation crab, chopped or shredded

1 cup sour cream

1 cup mayonnaise

4 cups white rice, cooked

1/2 bottle Furikake

3-6 packs nori seaweed, snack-sized

Optional: Kewpie mayo, Sriracha, avocado, Jalapeño

INSTRUCTIONS:

In a small bowl, mix the sauce ingredients together.

In a separate bowl, mix together the imitation crab, sour cream, and mayonnaise.

Slowly add the sauce and mix together with the imitation crab mixture.

In a 9x13-inch pyrex, layer the cooked rice at the bottom.

Next, sprinkle one layer of furikake (1/2 of needed amount).

Layer the imitation crab mixture, and finally, sprinkle the remaining furikake on the top.

Broil in oven for 6-8 minutes, until the top browns slightly.

Cut into bite-sized servings, and serve on top of seaweed.

Optional: Drizzle Sriracha or Kewpie mayo on top to finish.