Hey, this video is kinda off topic. But it gives u ideas of 3 full meals with the ingredients of a hamburger. Yes, these ideas actually do work. And sry, I don't know how to actually make some of these. Look for recipes online! :) good luck!!!!:)
Monday, December 26, 2011
Wednesday, December 21, 2011
CHILAQUILES CON SALSA VERDE.wmv
Chilaquiles con Salsa Verde Chilaquiles z zielonym sosym Składniki : Salsa Verde Pierś z Kurczaka Cebula Bulion Drobiowy Nachosy Naturalne Kolendra lub Pietruszka Kwaśna Śmietana Ser biały typu włoskiego Sól i Pieprz Sposób Przyrządzanie : Rozdrobnić ugotowaną wcześniej pierś z kurczaka. Zagotować bulion z salsą verde, doprawić solą i pieprzem. Gotować około 2 min., dodać rozdrobnione mięso z kurczaka i ponownie zagotować. Dodać nachosy na maksymalnie 10-15 sek, wymieszać. Podawać bezpośrednio po przygotowaniu, udekorowane cebulą, serem i śmietaną. Ingredientes: Salsa Verde Pechuga de Pollo Cebolla Caldo de Pollo Nachos Naturales Cilantro o Perejil Crema Natural Queso Blanco Tipo Italiano Sal y Pimienta Preparacion: Cocinar la Pechuga De Pollo.Deshebrar o desmenuzar la carne. Mezclar el Caldo con la salsa verde y cocinar durante 2 min., condimentar con sal y pimienta. Ańadir el pollo a la salsa cocinar a fuego lento durante un 1 minuto para que la carne tome el sabor. Ańadir los nachos y mezclar durante 10 a 15 segundos max. Servir y decorar con la cebolla el queso y la crema . Buen Provecho !!! :
Saturday, December 17, 2011
Weird and Wonderful Recipes Just For Fun
There have always been really strange recipes around that are passed from kitchen to kitchen until they fade and a new fad takes over. Usually they are perfectly edible, they may even taste quite good, but at least one ingredient is strange or used in a peculiar way.
Bacon Mugs
I found a version of this on Stumble. The resulting mugs make great containers for salads, rice etc. Use small ovenproof dishes upside down. These you cover with foil pressed well down. These you cover with bacon. I t is best if you cross two rashers over the upturned base and then wind one or two more rashers in and out to make a bacon basket. Cook these on a baking tray to catch drips. How long they take to become crisp will depend upon the bacon and your oven. A hot oven is best, but may produce some smoke. The bacon will shrink of course, but removed carefully from the foil after cooling and they should keep their shape. I must try this with vegetarian bacon, but these crisp up really quickly so keep a careful eye on them. Another idea might be to create a basket in a long, shallow dish.
Carrot Jam
This comes from a Second World War time book, so is really old. The fact that the recipe has survived this long must mean that it is worth making. Next time I make carrot cake I
will split it and spread it with some of this. I cannot give quantities as it depends upon how much mashed carrot you have.
Wash and peel your carrots. Chop them small and boil in slightly salted water until soft. Drain and sieve or chop finely in a food processor. To one pound of this pulp add on pound of sugar , 1 teaspoon of powdered ginger and the juice and grated zest of a lemon.
Boil all these together as when making any other jam. Pot when it begins to get thick.
Rose Petal Jam
My darling Granddad would allow me to pick his precious roses to make this. Some petals, especially white ones need trimming at the end where they join the flower as this part of the petal can produce a bitter taste.
2 mugs of rose petals packed fairly tightly, 2 1/2 mugs of sugar, 2 mugs of warm water, 2 tablespoons of honey, 1 teaspoon of lemon juice.
Cut the petals into 1/4 inch strips. Cover with the water and cook for about 10 minutes. Strain this, reserving the petals, and use the liquid to make a syrup with the sugar and honey. Boil and then simmer for 5 minutes before adding the petals once more. Then cook on the lowest possible flame for about 40 minutes- an asbestos mat helps with this recipe. Add the lemon juice and cook for a further 20 minutes. Pour into sterile pots and seal. Some would want to add a little colouring, but I am a purist and never do.
Jelly Fruit - Americans would probably call these Jello Fruit.
I remember these as a great treat at birthdays when I was a child. Somehow eating the jelly from out of a fruit shell made it taste better - at least in my imagination.
Each fruit will give you 4 portions. Halve your oranges. Remove all the flesh taking care not to damage the skins. Place the dry skins upright on a tray, or better still balance them in muffin tins which means that they stay upright more easily. Make up your jelly/jello a little thicker than normal and pour into the empty shells as full as you can as it shrinks a little when it sets. Place the tray in fridge and let set. Then cut each half shell once more so that the orange shell is now in quarters which make them much easier to eat. All you have to do now is to think of something to do with all that orange flesh. Now that my family is grown I wonder if it will work as jelly shots?
Similac Coupons Printable Save You Money! Nutiva Coconut Oil Clearance Sale Diaper Genie Directions For Sale
Friday, December 9, 2011
Some Good Hamburger Seasoning Mix
Hamburgers are one of the most sought after food items in the world and the American hamburgers are world famous. What can be the secret behind it? You may guess it is the cooking skill that can make n excellent hamburger. No doubt it is so but it is mixing the right ingredients along with adding the correct seasoning that goes into making a real good hamburger in looks as well as taste.
Now to know the correct seasoning you need a lot of experience and a lot of practice can help you gain experience. This experience will teach you that the seasoning mix if thoroughly blended with the ground meat in a big bowl and left to sit for a while may be 20 to 25 minutes, a good burger that you were going to cook may turn out to be a fabulous one.
There are some advantages of doing it. One of them is that the meat will slowly gather heat and is a little closer to the room temperature which will help it to cook better and next the meat would have more time to absorb the spices which will make it a lot tastier on cooking.
All said and done the seasoning mix that goes into cooking of a hamburger should be made with care s it is the one that is going to decide the taste of the final product. One of the formulas that is really common but when used makes quite tasty hamburgers, is shown here for your perusal.
To make the formula you will need half tablespoon of black pepper, one table spoon of Worchestershire sauce, granulated garlic about half a teaspoon and salt. Grated onion can also be added if you really like the taste of onion. You can use this mix for one pound of meat which is ground. You can blend this mix with the meat and keep awhile. When it is ready to be cooked you can make patties. To get a better flavor, you can sprinkle these patties with a little of garlic powder, pepper and salt.
Stuff a bun which is pre-toasted with the patties and serve hot with a garnish either of tomato, some sauce or onion.
Saturday, December 3, 2011
Wednesday, November 30, 2011
Family Night Dinner Ideas - Quick Easy Dinner Recipes
Family Night Dinner Ideas - Quick Easy Dinner Recipes Get the recipes here: www.kraftrecipes.com It's harder than ever to get the family to the dinner table these days. Tracy Metro for the Kraft Kitchens shares recipes and ideas to make Friday night family night; the one night of the week when everyone looks forward to dinner together. Inside-Out Bacon Cheeseburgers 1 lb. ground beef 3 Tbsp. KRAFT Ranch Dressing, divided 4 slices OSCAR MAYER Bacon, cooked, crumbled 2 KRAFT Singles, cut into quarters 4 hamburger buns, lightly toasted 4 lettuce leaves 8 slices tomato 1. HEAT grill to medium heat. 2. MIX meat and 2 Tbsp. dressing; shape into 8 thin patties. Combine remaining dressing and bacon. Spoon onto centers of 4 patties; top with Singles quarters and remaining patties. Pinch edges together to seal. 3. GRILL 7 to 9 min. on each side or until burgers are done (160°F). 4. FILL buns with lettuce, burgers and tomatoes. Tips Serving Suggestion - Enjoy this summer favorite with a skewer of grilled vegetables. Substitute - Substitute 1/3 cup KRAFT Shredded Cheddar or Monterey Jack Cheese for the Singles. Storing Ground Beef - Store ground beef in the coldest part of the refrigerator for up to 2 days. (The refrigerator temperature should be no higher than 40°F.) For longer storage, wrap the meat tightly in foil or freezer-weight plastic wrap and store in the freezer. When thawing, place the meat on the bottom shelf of the refrigerator to prevent any drippings from cross ...
Saturday, November 26, 2011
Bobs Big Boy Hamburger Sauce Recipe
www.NewSecretRecipes.com America's Secret Recipes is your key to great restaurant food in your own kitchen. This book is filled with hundreds of recipes that you would immediately recognize from several of the top restaurants around the United States. You could create a meal from a different...
Wednesday, November 23, 2011
Competing and Collaborating in China with Bi-Cultural...
Google TechTalks July 5, 2006 Teng-Kee Tan A US corporate marketing man born in Malaysia and educated in Singapore who later struck out on his own, Prof Teng-Kee Tan did business for 10 years in China and now runs (and teaches in) joint graduate programs in technology entrepreneurship and innovation between institutions in Singapore, US and China. ABSTRACT Prof Teng-Kee Tan talks about the "dilemma approach" to the opportunities and challenges of doing business in China as we examine and reconcile Eastern and Western values and culture.
Sunday, November 20, 2011
London Broil Grilled Steak by the BBQ Pit Boys
The round steak, sometimes referred to as a topside and silverside, can be a tough cut of beef steak unless you first marinate it for a few hours. Check out this classic barbecue steak marinade recipe by one of the BBQ Pit Boys.
Saturday, November 5, 2011
Thursday, October 20, 2011
Monday, October 17, 2011
Saturday, October 15, 2011
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