Best is to make soup. Love this one.
I add a pretty good pinch of red pepper flakes to give it some bite, but ymmv on that one.
I use a pasta rack because I usually make fettuccini the most. However if they are stretching out while hanging, like others have said, they are too hydrated.
Here's a whole page of them with fruit and without, with sherbet and without alcoholic and not. http://www.ask.com/web?am=broad&q=7+up+hawaiian+punch+recipes&an=google_s&askid=f44dacfe-47c5-4ce3-8f96-17b98f2a534d-0-us_gsb&kv=sdb&gc=0&dqi=hawaiian%2Bpunch%2Brecipes&qsrc=999&ad=semD&o=2890&l=dir&ampc...
This food is actually dead easy to make if you have the ingredients. Japanese cooking as far as I can tell is all about the quality of ingredients! With few exceptions the method is easy- which means you can’t hide behind complexity! All the recipes I got here cam from this bookJapanese Cooking which I highly recommend if you want to get into making Japanese food. It’s awesome because the recipes are clear and he explains the techniques well but also tells you what dishes and flavors go well with others. I messed up a ton before understanding that stuff. It helps you figure out how to wing it :)
https://www.amazon.co.uk/dp/B01JIUH2OY/ref=cm_sw_r_cp_apa_i_-IZKDb9S1CDA2
It worked really well for us, although it was much easier with two sets of hands. One to feed the dough, one to crank the machine and one to feed it out. Maybe with more practice I might be able to manage by myself!
The fact it comes with a couple of shaping attachments is very useful - although others might offer more.
you need this press . It will be as easy as making corn tortillas. It is heated so that the dough can stretch and form the tortilla and then you use the stove
penzeys, massey bean paste
purchased these before and was satisfied, seller also has larger lots of each variety: http://www.amazon.com/Madagascar-Bourbon-Assortment-Vanilla-SHIPPING/dp/B00CICNMTO/ref=sr_1_2?s=grocery&ie=UTF8&qid=1422677303&sr=1-2