Experiencing the umami taste is universal and does not belong to any one culture or any one cuisine.

As stated on this website’s Homepage, “Every cuisine has its characteristic ‘flavor principle,’ but umami transcends them all.” The flavor principle of umami becomes even more appreciated as chefs and home cooks strive to reduce fat and salt (sodium) in their favorite savory foods recipes. Umami is a pleasant savory taste (actually recognized as the fifth taste) that is imparted by glutamate either naturally in flavorful savory foods, or added as umami seasoning (MSG).

Featured Savory Foods Recipes:

Savory Spinach Lasagna
Savory Spinach Lasagna
Print Recipe
This Spinach Lasagna recipe is quicker than most similar recipes because it uses pre-cooked, oven-ready pasta noodles, making it easier to assemble layers of the pasta.
Servings Prep Time
4 20 minutes
Cook Time
45 minutes
Servings Prep Time
4 20 minutes
Cook Time
45 minutes
Savory Spinach Lasagna
Savory Spinach Lasagna
Print Recipe
This Spinach Lasagna recipe is quicker than most similar recipes because it uses pre-cooked, oven-ready pasta noodles, making it easier to assemble layers of the pasta.
Servings Prep Time
4 20 minutes
Cook Time
45 minutes
Servings Prep Time
4 20 minutes
Cook Time
45 minutes
Ingredients
  • 3 cups part-skim ricotta cheese
  • 1 cup grated Parmesan cheese
  • 1 large egg
  • 4 cups bottled chunky tomato pasta sauce
  • 12 no-boil lasagna noodles (from 8-ounce package) oven-ready
  • 2 10 ounce boxes frozen chopped spinach thawed and squeezed dry
  • 1 cup shredded part-skim mozzarella cheese
Servings:
Instructions
  1. Preheat oven to 350°F. Coat 13 x 9 x 2-inch baking dish with nonstick cooking spray.
  2. In medium bowl, stir together ricotta, Parmesan, and egg.
  3. Spread 1 cup pasta sauce over bottom of baking dish. Arrange 3 lasagna noodles side by side in dish. Spread 1 1/4 cups ricotta mixture over top of noodles. Top with a third of the spinach. Repeat layering two more times with sauce, noodles, ricotta mixture, and spinach. Top with remaining 3 noodles. Spread remaining 1 cup sauce over top. Gently press lasagna noodles down into dish, so sauce comes up around sides. Cover dish with foil.
  4. Bake 35 minutes. Uncover. Sprinkle with mozzarella. Bake until cheese is melted and filling is bubbly, about 10 minutes. Let stand 10 minutes before cutting into rectangles.
Recipe Notes

Fresh Ideas: Use 1/2 pound sliced pepperoni sausage and 1/2 pound sliced mushrooms for the spinach layers. Use frozen chopped broccoli and some diced ham for the spinach layer and substitute shredded Jarlsberg for the mozzarella.

Healthy Cooking Tip: For convenience, this Spinach Lasagna uses no-boil lasagna noodles that are pre-cooked and then dehydrated at the pasta factory. Recipes that call for pre-cooked noodles are specially developed to include enough liquid to surround and rehydrate the noodles, either by calling for more tomato sauce or for water in addition to the sauce.The convenience of no-boil lasagna noodles is twofold: You get to skip the separate step of cooking pasta, and the rigidity of the noodles makes it easier to assemble the layers. Also, there are no “puddles” at the bottom of the lasagna dish when you use pre-cooked noodles, because the noodles soak up the added liquid.

Recipe courtesy of Reader's Digest

Try More Savory Recipes with Umami Ingredients.


Japanese Chicken Salad
Japanese Chicken Salad
Print Recipe
This easy Japanese Chicken Salad features shredded chicken tossed with mixed greens, Chinese noodles, almonds, and sesame seeds and a delicious rice wine vinaigrette.
Servings
4-6
Passive Time
80 minutes
Servings
4-6
Passive Time
80 minutes
Japanese Chicken Salad
Japanese Chicken Salad
Print Recipe
This easy Japanese Chicken Salad features shredded chicken tossed with mixed greens, Chinese noodles, almonds, and sesame seeds and a delicious rice wine vinaigrette.
Servings
4-6
Passive Time
80 minutes
Servings
4-6
Passive Time
80 minutes
Ingredients
  • 2 broiler chickens
  • 2 bouillon cubes
  • 1/2 teaspoon ginger
  • 3/4 head lettuce
  • 2 stalks green onions
  • 1/2 cup roasted almonds
  • 1/4 cup sesame seeds toasted
  • 3 cups chinese noodles (crispy)
  • 1/4 cup sugar
  • 1/4 cup rice wine vinegar or 1⁄4 cup lemon juice
  • 1/2 cup extra-virgin olive oil
  • 1/4 teaspoon MSG
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
Servings:
Instructions
  1. In a stock pot put the chicken, bouillon, ginger and enough water to cover.
  2. When the chicken is done, debone and shred. Discard broth.
  3. In a large bowl, put the lettuce, chicken, noodles, green onions, almonds, and seasame seeds.
  4. Prepare the dressing. It may be prepared ahead of time.
  5. Prior to serving add the dressing and mix well.
  6. Serve immediately.
  7. Optional: Mandarin oranges
Recipe Notes

Recipe courtesy of Food.com

Photo courtesy of jjsegota

Recipes with Umami Ingredients

Here are a few savory foods recipes to try that are naturally delicious and satisfying, thanks to umami rich ingredients:

Sea Scallops with Chili Sauce

Sea Scallops with Chili Sauce
Sea Scallops with Chili Sauce
Print Recipe
This easy recipe for Sea Scallops with Chili Sauce is simple yet rich in umami deliciousness.
Servings Prep Time
3 10 minutes
Cook Time
10 minutes
Servings Prep Time
3 10 minutes
Cook Time
10 minutes
Sea Scallops with Chili Sauce
Sea Scallops with Chili Sauce
Print Recipe
This easy recipe for Sea Scallops with Chili Sauce is simple yet rich in umami deliciousness.
Servings Prep Time
3 10 minutes
Cook Time
10 minutes
Servings Prep Time
3 10 minutes
Cook Time
10 minutes
Ingredients
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1 pound sea scallops (about 12)
  • 2 tablespoons butter divided
  • 1/2 cup white wine or chicken broth
Servings:
Instructions
  1. In small bowl, combine chili powder, cumin, 1/4 tsp. salt, and 1/8 tsp. pepper. Pat scallops dry with paper towels. Rub seasoning mixture over scallops.
  2. In large, heavy skillet, over medium heat, melt 1 tbs. butter. Cook scallops 2 minutes on each side or until golden and opaque. Remove from skillet; keep warm.
  3. Add wine or broth to skillet, stirring to loosen any browned bits from pan. Bring to a boil; cook until liquid is reduced by half. Stir in remaining butter until melted. Serve with scallops.
Recipe Notes

Recipe courtesy of Reader's Digest

Thai Beef Salad

Thai Beef Salad
Thai Beef Salad
Print Recipe
This Thai Beef Salad is a meal in itself, made with thinly sliced chuck steak and alluring chili peppers, fish sauce, and umami seasoning.
Servings
4
Servings
4
Thai Beef Salad
Thai Beef Salad
Print Recipe
This Thai Beef Salad is a meal in itself, made with thinly sliced chuck steak and alluring chili peppers, fish sauce, and umami seasoning.
Servings
4
Servings
4
Ingredients
  • 1/2 stalk lemongrass cut into 2 pieces
  • salt to taste
  • 1/2 pound honeycomb tripe
  • 1/2 pound chuck steak thinly sliced
  • 1 lime juiced
  • 1 tablespoon ground toasted rice
  • 1/4 teaspoon ground chili peppers optional
  • 1 Thai chili pepper thinly sliced optional
  • 1/4 teaspoon MSG (umami seasoning)
  • 2 teaspoons fish sauce
  • 1/2 cup cilantro leaves chopped
  • 1/4 cup green onions chopped
  • 1/2 cup mint leaves thinly sliced
  • lettuce for serving
Servings:
Instructions
  1. Bring a large pot of water to a boil.
  2. Add the lemongrass to the water and season with salt. Add the tripe and boil for about 1 hour or until tripe is tender. Remove from water and set aside.
  3. Heat a sauté pan over medium-high heat. Cook the steak in pan until slightly pink, then remove to a bowl.
  4. Thinly slice the cooked tripe into 2-inch strips and place in a bowl with the steak. Season the meat mixture with lime, toasted rice, ground chili pepper, sliced chili, MSG and fish sauce and stir to combine. Taste and season with more lime juice or fish sauce as needed. Add the cilantro and green onions and mix well.
  5. Plate over bed of lettuce leaves, sprinkle with the mint and serve.
Recipe Notes

Recipe courtesy of The Today Show (NBC-TV, USA)
Photo credit: Nathan Congleton / TODAY

Honey Barbecue Wings

Honey Barbecue Wings
Honey Barbecue Wings
Print Recipe
A delicious Honey Barbecue Wings recipe made with a molasses, honey, and liquid smoke sauce.
Servings Prep Time
20 wings 20 minutes
Cook Time
35 minutes
Servings Prep Time
20 wings 20 minutes
Cook Time
35 minutes
Honey Barbecue Wings
Honey Barbecue Wings
Print Recipe
A delicious Honey Barbecue Wings recipe made with a molasses, honey, and liquid smoke sauce.
Servings Prep Time
20 wings 20 minutes
Cook Time
35 minutes
Servings Prep Time
20 wings 20 minutes
Cook Time
35 minutes
Ingredients
  • 6 cups vegetable oil up to 8 cups
  • 20 chicken wings
  • 1 egg beaten
  • 1 cup milk
  • 2 cups all-purpose flour
  • 2 1/2 teaspoons salt
  • 3/4 teaspoons ground black pepper
  • 3/4 teaspoon MSG (umami seasoning)
Sauce
  • 1 1/4 cups ketchup
  • 1/3 cup white vinegar
  • 1/4 cup molasses
  • 1/4 cup honey
  • 1 teaspoon liquid smoke flavoring
  • 1/2 teaspoon salt
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon chili powder
  • Sauce
  • 1 1/4 cups ketchup
  • 1/3 cup white vinegar
  • 1/4 cup molasses
  • 1/4 cup honey
  • 1 teaspoon liquid smoke flavoring
  • 1/2 teaspoon salt
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon chili powder
  • pinch sesame seeds optional
Servings: wings
Instructions
  1. Combine the sauce ingredients in a small saucepan over medium heat. Stir until ingredients are well-combined and bring to a boil. Then reduce heat and simmer uncovered for 15 to 20 minutes.
  2. As sauce is simmering, heat up 6 to 8 cups of oil in a deep fryer set to 350 degrees. Combine the beaten egg with the milk in a small bowl. In another small bowl, combine the flour, salt, pepper and MSG.
  3. When oil is hot, dip each wing first in the flour mixture, then into the milk and egg mixture, and back into the flour. Arrange wings on a plate until each one is breaded.
  4. Fry the wings in the oil for 9 to 12 minutes or until light, golden brown. If you have a small fryer, you may wish to fry 10 of the wings at a time. Drain on paper towels or a rack.
  5. When the sauce is done, brush the entire surface of each wing with a light coating of sauce. Serve immediately.
Recipe Notes

Recipe courtesy of Yummly.com

Wonton Soup

Wonton Soup
Wonton Soup
Print Recipe
This authentic Wonton Soup recipe features chicken and pork in a satisfying umami-rich soup.
Servings
1 batch
Cook Time
105 minutes
Servings
1 batch
Cook Time
105 minutes
Wonton Soup
Wonton Soup
Print Recipe
This authentic Wonton Soup recipe features chicken and pork in a satisfying umami-rich soup.
Servings
1 batch
Cook Time
105 minutes
Servings
1 batch
Cook Time
105 minutes
Ingredients
  • 5 pieces chicken
  • 1/4 pound ground pork
  • 1 onion small
  • 2 cloves garlic
  • 1/2 teaspoon black pepper
  • 2 tablespoons garlic salt
  • 1 tablespoon MSG (umami seasoning)
  • 2 tablespoons oil
  • 1 egg white for sealing the wonton wrappers
Servings: batch
Instructions
  1. Heat oil; cook garlic until light brown. Add onion and ground pork; cook for 15 minutes and set aside.
  2. Spread the wonton wrapper and put 1/4 teaspoon cooked pork in the middle and fold in half and seal it with egg white. Repeat until you use the wrapper.
  3. Boil the chicken in 4 quarts water for 1 hour.
  4. Remove the bones and drop the wontons into the broth.
  5. Add garlic salt, pepper and MSG. Add more salt to taste. Cook wontons for 30 minutes.
Recipe Notes

Recipe courtesy of Yummly.com

Panzanella Salad

Panzanella Salad
Panzanella Salad
Print Recipe
This Panzanella Salad recipe, a classic Italian bread, parmesan, and tomato salad, manages to be fresh and wonderful as a summer salad but is still hearty.
Servings
2-3
Servings
2-3
Panzanella Salad
Panzanella Salad
Print Recipe
This Panzanella Salad recipe, a classic Italian bread, parmesan, and tomato salad, manages to be fresh and wonderful as a summer salad but is still hearty.
Servings
2-3
Servings
2-3
Ingredients
  • 1 1/4 pound large ripe red tomatoes
  • 2 teaspoons sea salt optional
  • 5 ounces Italian bread
  • 1/3 cup red onion thinly sliced
  • 6-7 leaves basil plus extra for garnish, chopped
  • 2 teaspoons red wine vinegar
  • 2 tablespoons extra-virgin olive oil
  • Parmesan cheese shaved slices (not grated)
  • fresh black pepper
Servings:
Instructions
  1. Roughly chop the tomatoes into 3/4-inch pieces and put them in a non-metallic bowl. Sprinkle with sea salt (if desired) and allow them to sit for an hour.
  2. Tear the bread into rough bite-size chunks.
  3. Squash the tomatoes with your hands, discard liquid and then toss with bread, onion, basil, vinegar and olive oil. Season with pepper and salt (if desired) to taste. Garnish top with extra basil leaves.
  4. Serve with generous portion of parmesan cheese shavings over top. Best served immediately.
Recipe Notes

Umami Portobello Mushroom Burger

Umami Portobello Mushroom Burger
Umami Portobello Mushroom Burger
Print Recipe
Blue cheese and slow-cooked onions in this recipe turn a grilled portobello into an indulgent Portobello Mushroom Burger.
Servings
4
Servings
4
Umami Portobello Mushroom Burger
Umami Portobello Mushroom Burger
Print Recipe
Blue cheese and slow-cooked onions in this recipe turn a grilled portobello into an indulgent Portobello Mushroom Burger.
Servings
4
Servings
4
Ingredients
  • 3 tablespoons extra-virgin olive oil divided
  • 1 tablespoon balsamic vinegar
  • 3 cloves garlic minced
  • 4 large portobello mushrooms stems removed
  • 3 cups red onion thinly sliced
  • 2 tablespoons water
  • 1/4 cup ruby port
  • 1/2 teaspoon salt divided
  • 1/4 teaspoon freshly ground pepper divided
  • 1/2 cup blue cheese 2 ounces, crumbled
  • 4 whole-wheat hamburger buns
  • 1 cup baby arugula
  • 4 slices thick tomato
Servings:
Instructions
  1. Whisk 2 tablespoons oil, vinegar and garlic in a bowl. Brush the mixture all over mushrooms and let stand for 30 minutes.
  2. Meanwhile, heat the remaining 1 tablespoon oil in a large skillet over high heat. Add onion and cook, stirring frequently, until beginning to brown, about 5 minutes. Reduce heat to low, add water and cook, stirring frequently, until the onion is browned and very soft, about 15 minutes. Add port; cook, stirring occasionally, until mostly evaporated, about 3 minutes more. Stir in ¼ teaspoon salt and ⅛ teaspoon pepper. Remove from the heat and cover.
  3. Preheat grill to medium.
  4. Sprinkle the mushrooms with the remaining ¼ teaspoon salt and ⅛ teaspoon pepper. Grill, gill-side down, for 5 minutes. Turnover and top each with 2 tablespoons cheese. Grill until the mushrooms are tender, 4 to 5 minutes more.
  5. Toast buns. Divide the onions among the mushrooms. Serve (cheese-side up) on buns with arugula and tomato.
Recipe Notes

Ruby port -- a sweet wine -- gives extra depth of flavor to the caramelized onions.

Recipe courtesy of EatingWell.com “Recipes for Umami Foods”

Vegetarian Fried Rice

Vegetarian Fried Rice
Vegetarian Fried Rice
Print Recipe
A savory side dish that's vegetarian and a Chinese classic!
Servings
4
Passive Time
35 minutes
Servings
4
Passive Time
35 minutes
Vegetarian Fried Rice
Vegetarian Fried Rice
Print Recipe
A savory side dish that's vegetarian and a Chinese classic!
Servings
4
Passive Time
35 minutes
Servings
4
Passive Time
35 minutes
Ingredients
  • 2 cups cooked rice
  • 2 tsp oil
  • 6 pods of garlic finely chopped
  • 1 tsp MSG
  • 5 spring onions chopped
  • 3 mushrooms chopped
  • 1 carrot chopped
  • 1/3 cup green peas
  • 1 cup bell peppers-green and red chopped
  • 2 tbsp dark soy sauce
  • 2 tbsp schezwan sauce
  • salt as per taste
Servings:
Instructions
  1. Heat oil in a wok.
  2. Once hot add chopped garlic.
  3. Let the garlic be browned. Then add MSG.
  4. Now add all the chopped vegetables. Let them cook for 15 minutes.
  5. Add the dark soy and schezwan sauce.
  6. Finally add rice and salt. Mix everything well.
  7. Make sure that everything is cooked on high heat.
Recipe Notes

Recipe courtesy of Crave Cook Click

Photo courtesy of musicpb

Crispy Egg Rolls

Crispy Egg Rolls
Crispy Egg Rolls
Print Recipe
These crispy homemade Egg Rolls, pan-fried, are made with a delicious combination of bean sprouts, meat, celery, water chestnuts, fresh ginger, and onions.
Servings
24 rolls
Passive Time
90 minutes
Servings
24 rolls
Passive Time
90 minutes
Crispy Egg Rolls
Crispy Egg Rolls
Print Recipe
These crispy homemade Egg Rolls, pan-fried, are made with a delicious combination of bean sprouts, meat, celery, water chestnuts, fresh ginger, and onions.
Servings
24 rolls
Passive Time
90 minutes
Servings
24 rolls
Passive Time
90 minutes
Ingredients
  • 1 teaspoon salt
  • 3 tablespoons soy sauce
  • 3 tablespoons salad oil
  • 1 tablespoon fresh ginger grated
  • 3 cups bean sprouts chopped
  • 2 cups celery shredded
  • 1 medium yellow onion shredded
  • 1/4 lb cooked pork shredded
  • 1 can water chestnuts 4 ounce
  • 24 wonton wrappers
  • 1 tablespoon cornstarch
  • 1 tablespoon water
  • 1/2 teaspoon MSG
Servings: rolls
Instructions
  1. Mix all ingredients together in a bowl and referate one to three hours.
  2. Drain extra liquid from mixture and place a tablespoon of filling on wrapper (have wrapper on counter top with one point towards you.) Roll away from you to half way and fold ends in, continue rolling sealing the end with a little water and cornstarch mixture.
  3. Fry in a skillet with 1/2 inch cooking oil (or you can deep fry) until golden brown on all sides.
  4. Don't be afraid to experiment, substitute shredded chicken for pork, add bamboo shoots and/or mushrooms, or add shredded cabbage.
  5. Optional: sweet and sour sauce, for dipping.
Recipe Notes

Recipe courtesy of Food.com

Photo courtesy of Yutaka Seki

Spicy Rice Vermicelli Salad

Lao Spicy Rice Vermicelli Salad
Lao Spicy Rice Vermicelli Salad
Print Recipe
This spicy Rice Vermicelli Salad is fresh and flavorful and easy to make, featuring fresh vegetables and an Asian-inspired sauce for mixing in with the noodles.
Servings
2
Passive Time
25 minutes
Servings
2
Passive Time
25 minutes
Lao Spicy Rice Vermicelli Salad
Lao Spicy Rice Vermicelli Salad
Print Recipe
This spicy Rice Vermicelli Salad is fresh and flavorful and easy to make, featuring fresh vegetables and an Asian-inspired sauce for mixing in with the noodles.
Servings
2
Passive Time
25 minutes
Servings
2
Passive Time
25 minutes
Ingredients
  • 100 grams rice vermicelli boiled
  • 1 green papaya/pawpaw you only need half for this recipe
  • 1 carrots
  • 10 hot chili or as many as you like
  • 3 garlic cloves
  • 8 eggplant Kermit
  • 8 radishes
  • 10 cherry tomatoes
  • 1 lemon or lime
  • 1 tablespoon fish sauce
  • 1 tablespoon fish sauce padaek/fermented
  • 1 teaspoon shrimp paste
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 teaspoon MSG (umami seasoning)
Servings:
Instructions
  1. Prep all of the ingredients before you start making the salad.
  2. First, either cook the rice vermicelli in boiling waiter in a saucepan until it is soft and tender, or place it it a large bowl and submerge it in boiled water until it is soft and tender. When it is cooked, strain and let cool down completely.
  3. Peel half of the green papaya, and then wash it under cold water to remove any excess sap. Shred the peeled half of the papaya with the KOM-KOM miracle knife, or a cleaver/knife. Store the remaining half of the papaya for another dish. Peel and shred the carrot with the KOM-KOM miracle knife.
  4. Wash and slice the Kermit eggplants. Wash and thinly slice the radishes. Wash the chilies. Peel the garlic cloves. Wash and halve the cherry tomatoes. Quarter the lemon/lime.
  5. Peel the garlic cloves, wash the chilies, slice the lemon/lime into wedges, halve the cherry tomatoes.
  6. In a Lao/large mortar, add the chilies, garlic cloves, shrimp paste, salt, sugar and MSG. Carefully pound the ingredients with the pestle to a medium consistency. Be careful so that the ingredients do not splatter into your eyes.
  7. Add the sliced Kermit eggplants and gently pound to mix into the ingredients. Use a spoon to help mix and stir the ingredients together. Add the shredded papaya and carrot and gently pound to mix into the ingredients. Add the sliced radish and gently pound and mix into the ingredients. Add the halved cherry tomatoes and gently pound and mix into the ingredients. Squeeze in the lemon/lime juice. Add the fish sauce and padaek/fermented fish sauce. Gently pound and stir/mix the ingredients together.
  8. Taste the salad and adjust the flavour to suit. What you're aiming for is a delicious savoury/salty/sour/spicy mix of flavours. Flavoursome, intense, punchy and funky!
  9. Then, add the cooled/cooked rice vermicelli, and very gently mix into the ingredients with the pestle and spoon.
  10. With a large spoon, carefully and neatly transfer the salad and sauce to a serving bowl or plate.
  11. Serve with cooked meat and fresh leafy vegetables of your choice.
Recipe Notes

Recipe courtesy of Padaek.com

Photo courtesy of Pei-Lin Liew

Lebanese Lamb and Rice Stuffing (Hashweh)

Lebanese Lamb and Rice Stuffing (Hashweh)
Lebanese Lamb and Rice Stuffing (Hashweh)
Print Recipe
Hashweh, which means "stuffing", is a delicious dish made with ground beef or lamb and rice, seasoned with sweet spices. It is very popular in the Middle East and parts of the Mediterranean. While Hashweh is excellent as stuffing for poultry or meat, it also can be a flavorful entree or side dish.
Servings
3
Servings
3
Lebanese Lamb and Rice Stuffing (Hashweh)
Lebanese Lamb and Rice Stuffing (Hashweh)
Print Recipe
Hashweh, which means "stuffing", is a delicious dish made with ground beef or lamb and rice, seasoned with sweet spices. It is very popular in the Middle East and parts of the Mediterranean. While Hashweh is excellent as stuffing for poultry or meat, it also can be a flavorful entree or side dish.
Servings
3
Servings
3
Ingredients
  • 2 cups rice rinsed and drained
  • 1 lb ground beef or lamb 450 grams
  • 2 cups beef broth or lamb broth
  • 1/2 teaspoon ground nutmeg
  • 2 teaspoons ground allspice
  • 1 teaspoon ground cinnamon
  • 1 tablespoon olive oil
  • 1/4 cup pine nuts
  • 1/4 cup almonds blanched, peeled and silvered
  • to taste salt and pepper
  • garnish raisins
Servings:
Instructions
  1. Soak the rice in cold water for 15 minutes or until the rice grain breaks.
  2. When ready, drain well.
  3. Now in a cooking pot, combine the ground beef, cinnamon powder, salt, nutmeg, allspice and cook over medium heat.
  4. Meanwhile, in another pan heat 1 tablespoon of cooking oil and fry the pine nuts and almonds, then set it aside.
  5. Now top the beef with rice and season the rice with the salt stirring it constantly for a few minutes on medium heat.
  6. Add the beef broth (or lamb broth) and bring to a boil.
  7. Reduce the heat to low and cover with a lid and simmer it.
  8. Continue to cook with the lid on until the water is absorbed and the rice is tender, for about 30 minutes. Note: Add ¼ cup of water if necessary.
  9. Now place a large serving platter on the opening of the rice pot and carefully flip the pot content on to the platter so that the meat layer now tops the rice.
  10. Garnish it with roasted pine nuts, almonds, and raisins before serving.
Recipe Notes

Recipe courtesy of https://www.allfoodsrecipes.com 

Beef and Chinese Cabbage Soup

Beef and Chinese Cabbage Soup
Beef and Chinese Cabbage Soup
Print Recipe
Chinese Cabbage Soup is a quick, delicious, warm and healing soup.
Servings
5
Passive Time
17 minutes
Servings
5
Passive Time
17 minutes
Beef and Chinese Cabbage Soup
Beef and Chinese Cabbage Soup
Print Recipe
Chinese Cabbage Soup is a quick, delicious, warm and healing soup.
Servings
5
Passive Time
17 minutes
Servings
5
Passive Time
17 minutes
Ingredients
  • 1/4 lb lean sukiyaki beef or 1⁄4 thinly sliced beef
  • 1 lb Chinese cabbage Nappa
  • 2 teaspoons salt
  • 6 cups water
  • 1/2 teaspoon MSG
  • 2 teaspoons cornstarch
  • 1 teaspoon light soy sauce
  • 1 tablespoon sesame oil
  • 1 teaspoon sherry wine
Servings:
Instructions
  1. Boil water. Cut cabbage into shreds and add to boiling water. Add salt and MSG. Boil for 10 minutes.
  2. Mix beef with light soy sauce, cornstarch, sesame oil and sherry.
  3. Add meat mixture and boil for 2 more minutes. Serve hot.
Recipe Notes

Recipe courtesy of Food.com

Photo courtesy of Alpha (Flickr)

White Bean Soup

Vegetarian White Bean Soup
Vegetarian White Bean Soup
Print Recipe
A light Vegetarian White Bean Soup that tastes better without the ham found in typical bean soup.
Servings
4
Passive Time
90 minutes
Servings
4
Passive Time
90 minutes
Vegetarian White Bean Soup
Vegetarian White Bean Soup
Print Recipe
A light Vegetarian White Bean Soup that tastes better without the ham found in typical bean soup.
Servings
4
Passive Time
90 minutes
Servings
4
Passive Time
90 minutes
Ingredients
  • 2 tablespoons coconut oil
  • 2 yellow onion diced
  • 2 celery chopped
  • 2 carrots chopped
  • 1 turnips medium diced
  • 1 pound white beans dried
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon ground sage
  • 1 teaspoon ground coriander
  • 1/2 teaspoons ground thyme
  • 1/2 teaspoons MSG
  • 6 cups water
Servings:
Instructions
  1. Soak beans overnight in water. Make sure to fill your container several inches higher than the beans as they will soak up a lot of liquid.
  2. In a large soup pot or dutch oven, heat coconut oil over medium heat.
  3. Add onions, celery, carrots and turnip and cook, stirring occasionally, until onion starts to become translucent, about 10 minutes.
  4. Add beans, spices and water.
  5. Cook covered over medium heat until the soup begins to bubble then turn heat to low.
  6. Simmer for 1 hour or until beans are tender.
Recipe Notes

If you prefer a thin soup, serve as is. If you prefer a thicker soup, remove half the soup and blend in a blender or blend using an immersion blender until desired consistency is achieved.

Recipe courtesy of Pinkie's Oinkments

Crab Rangoons

Crab Rangoons
Crab Rangoons
Print Recipe
Crab Rangoons, sometimes called crab puffs, are filled crispy dumpling appetizers served in American Chinese and, more recently, Thai restaurants. These rangoons are filled with crab, cream cheese, green onions and the perfect blend of spices. Make extras to freeze and enjoy later!
Servings
4
Passive Time
55 minutes
Servings
4
Passive Time
55 minutes
Crab Rangoons
Crab Rangoons
Print Recipe
Crab Rangoons, sometimes called crab puffs, are filled crispy dumpling appetizers served in American Chinese and, more recently, Thai restaurants. These rangoons are filled with crab, cream cheese, green onions and the perfect blend of spices. Make extras to freeze and enjoy later!
Servings
4
Passive Time
55 minutes
Servings
4
Passive Time
55 minutes
Ingredients
  • 1 1/2 cups crab meat or imitation crab meat packed, shredded
  • 2 8 oz. packages of cream cheese
  • 1/4 cup sour cream
  • 3 green onions white and pale green pieces only, sliced thin, use green parts to garnish.
  • 1 clove garlic minced fine
  • 1 tsp ginger minced fine
  • 2 tsp soy sauce
  • 2 tsp sugar
  • 1/2 tsp MSG
  • Package of wonton wrappers enough for 50 to 60 crab rangoons
  • Small bowl of cool water
  • Peanut oil for frying
Servings:
Instructions
  1. In a large mixing bowl, mix together the cream cheese, sour cream, soy sauce, ginger, garlic, sugar and MSG until smooth and well-combined.
  2. Thoroughly fold in the crab meat and green onions to the cheese mix.
  3. To form the crab rangoon: Place the small bowl of water on your work surface.
  4. Place a wonton wrapper on your work surface. Place 1 to 2 teaspoons of the cheese and crab mix in the center of the wonton wrapper (the proper amount depends on the size you bought).
  5. Take your finger and dip it in to the water. Run your finger on the outside edge of the wonton square. Then gently fold it over to form a triangle shape. Seal the edges firmly so they don't open during frying. You will find that as you seal one edge, the other may raise a bit, that's okay, go with this, it makes the process quicker and easier. Once you get the hang of it you'll be moving right along. Grab another person to help and you'll be flying!
  6. Place each finished crab rangoon on a large sheet of wax or parchment paper. Cover with a kitchen towel to keep moist while you make the others.
  7. When finished forming the crab rangoon: Place a pan suitable for deep frying over medium-high heat. Immediately pour the peanut oil to a depth of about 2". Heat to 350°F.
  8. Cook the crab rangoon in the hot oil (turning once) in small batches. They cook quickly. When finished frying, remove them with a spider or slotted spoon and drain on a rack or paper towels.
Recipe Notes

Recipe courtesy of Chop Onions, Boil Water

Photo courtesy of Kevin Burg (Flickr)

Vegetarian White Bean Soup
Vegetarian White Bean Soup
Print Recipe
A light Vegetarian White Bean Soup that tastes better without the ham found in typical bean soup.
Servings
4
Passive Time
90 minutes
Servings
4
Passive Time
90 minutes
Vegetarian White Bean Soup
Vegetarian White Bean Soup
Print Recipe
A light Vegetarian White Bean Soup that tastes better without the ham found in typical bean soup.
Servings
4
Passive Time
90 minutes
Servings
4
Passive Time
90 minutes
Ingredients
  • 2 tablespoons coconut oil
  • 2 yellow onion diced
  • 2 celery chopped
  • 2 carrots chopped
  • 1 turnips medium diced
  • 1 pound white beans dried
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon ground sage
  • 1 teaspoon ground coriander
  • 1/2 teaspoons ground thyme
  • 1/2 teaspoons MSG
  • 6 cups water
Servings:
Instructions
  1. Soak beans overnight in water. Make sure to fill your container several inches higher than the beans as they will soak up a lot of liquid.
  2. In a large soup pot or dutch oven, heat coconut oil over medium heat.
  3. Add onions, celery, carrots and turnip and cook, stirring occasionally, until onion starts to become translucent, about 10 minutes.
  4. Add beans, spices and water.
  5. Cook covered over medium heat until the soup begins to bubble then turn heat to low.
  6. Simmer for 1 hour or until beans are tender.
Recipe Notes

If you prefer a thin soup, serve as is. If you prefer a thicker soup, remove half the soup and blend in a blender or blend using an immersion blender until desired consistency is achieved.

Recipe courtesy of Pinkie's Oinkments

MSG-Umami Taste Test

Try this do-it-yourself MSG taste test, as suggested by Chef Chris Koetke.