Seafood Recipes Collection (W)


Weight Watchers Shrimp Fandango

1 tablespoon peanut oil
1/4 cup yellow bell pepper, large dice
1/4 cup red bell pepper, large dice
1 clove garlic, minced
10 ounces large shrimp, shelled and deveined
1/4 cup dry vermouth
1/2 cup Chinese snow peas, steamed until tender crisp
1/2 cup julienne cut carrots, steamed until tender crisp
1/2 cup scallions, sliced
Dash of salt
Dash of hot sauce


Seafood Recipes Collection (T)


Texas Style Skillet Scampi

2 pounds headless shrimp with shells (about 40 medium shrimp)
1/4 cup finely chopped parsley
1 cup melted butter
4 cloves garlic, chopped
1 cup melted butter
4 cloves garlic
1 cup extra virgin olive oil
8 peppercorns
1 teaspoon salt
6 dried chile japones (Japanese peppers)

Rinse the shrimp in cold water and pat them dry with a towel. Combine the parsley, melted butter, and garlic. Set aside.


Seafood Recipes Collection (R)


Red−Eye Shrimp and Grits

1 tablespoon olive oil
4 ounces country ham or other smoked ham, chopped
8 ounces sliced fresh mushrooms
1/2 teaspoon seasoning salt
1/2 teaspoon dried minced thyme
1/2 cup chopped green onions
2 teaspoons minced garlic
1 cup strong coffee
1/4 cup sherry
1 tablespoon cornstarch
1 teaspoon hot pepper sauce, or to taste
1 pound peeled and deveined medium shrimp
Cooked grits or cheese grits

Sauté ham in olive oil in a large saucepan over medium high heat until golden. Add mushrooms, seasoning salt and thyme and sauté until mushrooms are golden, about 3 to 5 minutes. Add green onions and garlic and sauté 3 minutes more.


New England Clambake


New England Clambake

4 small baking potatoes, sweet potatoes or yams
2 dozen clams in the shell (preferably cherry stones)
Cold water
4 ears fresh corn
2 (2 1/2 pound) broiler−fryer chickens, quartered
1/2 pound butter or margarine
2 (1 pound) live Maine lobsters*
4 small onions, peeled
Rock weed or corn husks
Lemon wedges

* NOTE: To prepare lobster before adding to kettle, lay each lobster on wooden board. To sever spinal cord, insert point of knife through back shell where body and tail of lobster come together. Turn lobster over. With sharp knife, split body of lobster down middle, cutting through thin undershell just to back shell and leaving back shell intact. Discard dark intestinal vein running down center of lobster; also discard small sac below head. Crack large claws.

Killer Shrimp


Killer Shrimp

2 tablespoons dried rosemary
2 teaspoons dried thyme
1/2 teaspoon fennel seed
1 teaspoon black pepper
5 cloves garlic, peeled and chopped
1 teaspoon celery seed
1 teaspoon crushed red pepper flakes
2 quarts low−sodium chicken broth
8 ounces clam juice
3 ounces tomato paste
1/2 cup (1 stick) butter
1 cup white wine
1 1/2 pounds raw peeled shrimp, with tails
French bread (for dipping)

Partially break up the rosemary, thyme, and fennel seed with fingers or mortar and pestle. Place all ingredients, except wine and shrimp, in a large pot. Simmer for about 30 minutes, then add wine. Continue to simmer for a total cooking time of no more than 2 hours.

Seafood Recipes Collection (J)


Jerk Shrimp

1 pound large shrimp, peeled and deveined
1 tablespoon olive oil
1 tablespoon butter
2 teaspoons jerk seasoning
1 teaspoon garlic, minced
Salt and pepper to taste

Heat oil and butter in sauté pan. Toss in garlic, shrimp and spices. Test shrimp frequently for doneness − do not overcook! Garnish with parsley before serving.


Seafood Recipes Collection (I)


Italian Broiled Shrimp

2 pounds jumbo shrimp
1/4 cup olive oil
2 tablespoons garlic, minced
1/4 cup flour
1/4 cup butter, melted
4 tablespoons parsley, minced
1 cup Drawn Butter Sauce

Shell shrimp, leaving tails on. Dry, then dust with flour. Stir oil and butter into flat baking dish; add shrimp. Broil at medium heat for 8 minutes. Add garlic and parsley to Drawn Butter Sauce. Pour over shrimp. Stir until shrimp are coated. Broil 2 more minutes.

Drawn Butter Sauce
4 tablespoons butter
1 cup hot water
Freshly−ground black pepper
2 tablespoons flour
1 teaspoon lemon juice

Melt 2 tablespoons of the butter; add flour, lemon juice and pepper. Stir until smooth, then add 1 cup hot water. Bring to boil, stirring constantly. Reduce heat and cook 5 minutes. Add remaining 2 tablespoons butter and stir until melted.

Seafood Recipes Collection (H)

Hangtown Fry

1 dozen oysters
Flour
9 eggs
Fine cracker crumbs
3 tablespoons butter

Drain oysters on paper towels. Dip into flour seasoned with salt and pepper, then in 1 well−beaten egg, then into cracker crumbs. Fry in heated butter for a few minutes or until nicely browned on both sides.


Seafood Recipes Collection (E)


Easy Creamed Shrimp

3 cans cream of shrimp soup
1 1/2 teaspoons curry powder
3 cups sour cream
1 1/2 pounds shrimp, cooked and peeled

Combine all ingredients and heat in top of double boiler.
Serve over rice or in patty shells.

#########

Eggplanet Canoes

4 medium eggplants
1 cup onions, chopped
1 cup green onions, chopped
4 cloves garlic, chopped
1 cup bell pepper, chopped
1/2 cup celery, chopped
2 bay leaves
1 teaspoon thyme
4 teaspoons salt
1 teaspoon black pepper
4 tablespoons bacon grease
1 1/2 pounds raw shrimp, peeled
1/2 cup (1 stick) butter
1 tablespoon Worcestershire sauce
1 teaspoon Louisiana hot sauce
1 cup seasoned Italian bread crumbs
2 eggs, beaten
1/2 cup parsley, chopped
1 pound lump crabmeat
3 tablespoons lemon juice
8 tablespoons Romano cheese, grated
1 cup sharp Cheddar cheese, grated


Seafood Recipes Collection (D)


Delta Shrimp

2 quarts water
1/2 large lemon, sliced
2 1/2 pounds unpeeled large fresh shrimp
1 cup vegetable oil
2 tablespoons hot sauce
1 1/2 teaspoons olive oil
1 1/2 teaspoons minced garlic
1 teaspoon minced fresh parsley
3/4 teaspoon salt
3/4 teaspoon Old Bay® seasoning
3/4 teaspoon dried whole basil
3/4 teaspoon dried whole oregano
3/4 teaspoon dried whole thyme
Leaf lettuce

Bring water and lemon to a boil; add shrimp and cook 3 to 5 minutes. Drain well; rinse with cold water. Peel and devein shrimp, leaving tails intact. Place shrimp in a large bowl.


Seafood Recipes Collection (A)

Alabama Shrimp Bake

1 cup butter or margarine, melted
3/4 cup lemon juice
3/4 cup Worcestershire sauce
1 tablespoon salt
1 tablespoon coarsely ground pepper
1 teaspoon dried rosemary
1/8 teaspoon ground red pepper
1 tablespoon hot sauce
3 garlic cloves, minced
2 1/2 pounds unpeeled large or jumbo shrimp
2 lemons, thinly sliced
1 medium onion, thinly sliced
Fresh rosemary sprigs

Combine first 9 ingredients in a small bowl; set aside. Rinse shrimp with cold water; drain well. Layer shrimp, lemon slices, and onion slices in an ungreased 13 x 9 x 2−inch baking dish. Pour butter mixture over shrimp. Bake uncovered, at 400 degrees F for 20 to 25 minutes or until shrimp turn pink, basting occasionally with pan juices. Garnish with fresh
rosemary sprigs. Serves 6.

# # # # #

Almost Shrimp Paesano

Shrimp
1 egg
1 cup milk
Salt and pepper to taste
1 pound extra−large shrimp, peeled
and deveined, tails left on
1/2 cup all−purpose flour
Vegetable oil
In a shallow bowl, combine eggs, milk, salt and pepper. Dip shrimp in mixture, then dip in flour lightly.
Heat oil in a sauté pan until hot, then add shrimp 4 to 6 at a time, making sure shrimp have plenty of room to cook. (It's important that shrimp are not near each other or touch.) Brown them on one side, then turn and brown them on the other. Cook until done, or put on a baking sheet in a preheated 350 degrees F oven to finish cooking. Meanwhile, prepare sauce.

Sauce
1 1/2 cups (3 sticks) cold butter,
cut into 1−inch pieces
Juice of 1 medium lemon
1 clove garlic, minced
2 tablespoons minced fresh parsley

In a heavy saucepan, combine butter, lemon juice and garlic. Put over medium−low heat and whisk mixture constantly until the butter is just melted and thickened. Stir in parsley, then remove from heat.

Pool sauce on plate, then top with cooked shrimp. (Leftover sauce is also good with grilled or broiled seafood.) Serves 3 to 4.

#######

Amaretto Shrimp
Yields 4 to 5 servings

1/2 cup butter
1/3 cup amaretto
1/3 cup sliced almonds
2 teaspoons granulated sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon cayenne pepper
1 pound large shrimp, peeled and deveined, tails left on
In a large skillet, melt the butter over medium heat. Add amaretto, almonds, sugar, cinnamon and cayenne pepper and stir until the sugar dissolves. Add shrimp and cook for 3 to 5 minutes, just until pink. Serve immediately over hot rice.

#######

Avocado Crepes with Crab

1 large avocado
6 eggs
3/4 cup flour
Salt and pepper
3/4 cup milk
3/4 cup water
Butter
3 cups cream sauce
2/3 cup diced Gruyere cheese
1 tablespoon Worcestershire sauce
1 1/2 pounds crab meat (2 cans)
1/2 cup grated cheese

Mash avocado; add eggs, flour and salt. Beat until smooth and gradually stir in milk and water.

Heat a 6−inch pan, melt in it 1/3 teaspoon butter. Pour in 4 tablespoons avocado batter. Tilt pan to cover bottom and brown pancake. Turn and cook other side. Continue to use all batter.

Heat sauce. Add Gruyere cheese and cook until sauce thickens. Remove from heat. Add Worcestershire sauce. Stir in crab meat.
Put a little filling on each pancake and roll up. Arrange pancakes in a single layer in a large buttered shallow baking dish. Sprinkle with grated cheese. Dot with butter. Bake at 425°F until cheese melts. Serves 6 to 8.

Chomp Campaign healthier eating choices.

Reina Takahashi's Chomp Campaign is a series of items that were produced to encourage young children to make healthier eating choices. One is the video below.


Chomp from rei on Vimeo.

Also making the cut is the Pixel Plate - with the pixel plate, various cards slide under the plate (in this case Mario) and mixed vegetables in the compartment above are put in the appropriately colored "pixel" to create a piece of art with veggies. Created with vacuum formed PETG plastic. Another is the chomp Lunch Tray that is separated into the food groups to remind kids to eat from each one. Illustrations are etched and colored to make the tray fun and kid-friendly.



Global warming cooking

Any Comment :-) ?

Hen, pig and cow

'Hen, pig and cow sunbathing turn into fried egg,bacon and burger'.

How Egg Drop Soup is Made


Special Ingredients

Special Ingredients

Baking powder—A powder used in baking to lighten dough or batter

Bamboo shoots—Tender, fleshy yellow sprouts from bamboo canes. They can be bought canned, whole, or thinly sliced.

Basil—A rich, fragrant herb used fresh or dried in cooking

Bulgur—Kernels of wheat that have been steamed, dried, and crushed. A similar product called cracked wheat may be used as a substitute.

Cardamom—A spice of the ginger family, used whole or ground, that has a rich aroma and gives food a sweet, cool taste

Cooking Utensils

Cooking Utensils

Colander - A bowl with holes in the bottom and sides. It is used for draining liquid from a solid food.

Crepe pan - There are many pans available that are designed specifically for crepe-making, but almost any low-sided pan with a cooking surface 6 to 8 inches in diameter will work just as well.

Rolling pin - A wooden utensil used for rolling out pastry or dough

Sieve - A bowl-shaped utensil made of wire mesh used to drain food

Slotted spoon - A spoon with small openings in the bowl. It is usually used to pick solid food out of a liquid.


Cooking Terms

Cooking Terms

Beat—To stir rapidly in a circular motion

Boil—To heat a liquid over a high heat until bubbles form and rise rapidly to the surface

Broil—To cook directly under a heat source so that the side of the food facing the heat cooks rapidly

Chop—To cut into small pieces

Grate—To shred food into tiny pieces by rubbing it against a grater


Healthy and Low-Fat Cooking Tips

Healthy and Low-Fat Cooking Tips

Many modern cooks are concerned about preparing healthy, low-fat meals. Fortunately, there are simple ways to reduce the fat content of most dishes. Here are a few general tips for adapting the recipes in this blog. Throughout the blog, you’ll also find specific suggestions for individual recipes—and don’t worry, they’ll still taste delicious! Many recipes call for butter or oil to sauté vegetables. Using oil instead of butter lowers saturated fat right away, but you can also reduce the amount of oil you use. You can also substitute a low-fat or nonfat cooking spray for oil. Sprinkling a little salt on vegetables brings out their natural juices, so less oil is needed. It’ s also a good idea to use a small, nonstick frying pan if you decide to use less oil than the recipe calls for.

Another common substitution for butter is margarine. Before making this substitution, consider the recipe. If it is a dessert, it’s often best to use butter. Margarine may noticeably change the taste or consistency of the food. Cheese and other dairy products, such as cream, milk, and sour cream, are common sources of unwanted fat. 



The Careful Cook

The Careful Cook

Whenever you cook, there are certain safety rules you must always keep in mind. Even experienced cooks follow these rules when they are in the kitchen.

• Always wash your hands before handling food. Thoroughly wash all raw vegetables and fruits to remove dirt, chemicals, and insecticides.

• Use a cutting board when cutting up vegetables and fruits. Don’t cut them up in your hand! And be sure to cut in a direction away from you and your fingers.

• Long hair or loose clothing can easily catch fire if brought near the burners of a stove. If you have long hair, tie it back before you start cooking.

• Turn all pot handles toward the back of the stove so that you will not catch your sleeves or jewelry on them. This is especially important when younger brothers and sisters are around. They could easily knock off a pot and get burned.


Cooking Metric Conversion

Cooking Metric Conversion

Cooks in the United States measure both liquid and solid ingredients using standard containers based on the 8-ounce cup and the tablespoon. These measurements are based on volume, while the metric system of measurement is based on both weight (for solids) and volume (for liquids). To convert from U.S. fluid tablespoons, ounces, quarts, and so forth to metric liters is a straightforward conversion, using the chart below. However, since solids have different weights—one cup of rice does not weigh the same as one cup of grated cheese, for example—many cooks who use the metric sys­ tem have kitchen scales to weigh different ingredients. The chart below will give you a good starting point for basic conversions to the metric system.

MASS (weight)
1 ounce (oz.) = 28.0 grams (g)
8 ounces = 227.0 grams
1 pound (lb.) or 16 ounces = 0.45 kilograms (kg)
2.2 pounds = 1.0 kilogram


Beef and Sweet Potato Stir-Fry

As a general rule, choose sodium-reduced
stocks and broths, especially for Asian-style
recipes calling for soy, oyster, teriyaki and
hoisin sauces, which have a lot of sodium.

2 tbsp vegetable oil (25 mL)
1 lb beef stir-fry strips (500 g)
1 onion, sliced
3 cloves garlic, minced
2 cups cubed peeled sweet potatoes (2 small)(500 mL)
1 sweet yellow or green pepper, sliced
1/2 cup beef stock (125 mL)
1/4 cup oyster sauce (50 mL)
1 tbsp cornstarch (15 mL)
1 tbsp rice or cider vinegar (15 mL)
1 tsp sesame oil (5 mL)
2 green onions, thinly sliced


In wok or large skillet, heat 1 tbsp (15 mL)of the vegetable oil over high heat; stir-frybeef, in 2 batches, until browned but still pink inside, about 2 minutes. Transfer to plate. Drain fat from pan.

Add remaining vegetable oil to pan; stir-fry sliced onion and minced garlic over medium heat until onion is softened, about 2 minutes.

Stir in sweet potato, yellow pepper and 1/2 cup (125 mL) water; cover and steam until potatoes are tender, about 10 minutes.

Meanwhile, in small bowl, whisk together beef stock, oyster sauce, corn- starch, vinegar and sesame oil. Return beef and any juices to pan. Add oyster sauce mixture and bring to boil; boil, stirring, until thickened and glossy, about 1 minute. Sprinkle with green onions.
Makes 4 servings.

PER SERVING: about 316 cal,
29 g pro, 11 g total fat (2 g sat. fat), 26 g carb, 2 g fibre, 49 mg chol, 658 mg sodium. % RDI: 4% calcium, 22% iron, 114% vit A, 98% vit C, 16% folate.

Baked Bean Like Boston Chicken

Baked Bean Like Boston Chicken

14 c Dried Onions
Reconstitute in 1/4 c hot
Water 5 minutes
24 Oz-Jar Great Northern Beans
1 c Hunt's Ketchup
1/2 c Open Pit Hickory Flavored
Bbq Sauce
1 lg Can Baked Beans

While onions are softening, empty jar of northern
beans into a 4-quart baking dish or pan.

Add pork and
beans to northern beans. Stir in onion, ketchup, BBQ
sauce and ham. Bake, uncovered at 350~ about 30-35
minutes or until piping hot. Stir 2-3 times during
baking. Refrigerate covered, to use in 1 week. Freeze
to use in 4 months.

Big Boy's Chicken Gravy

Big Boy's Chicken Gravy

28 oz Chicken broth
1/2 ts Onion powder
1 tb Chicken bouillon powder
2/3 c Bisquick
In blender, combine broth, onion powder, bouillon
powder and Bisquick.


Baboli Pizza Crust

Baboli Pizza Crust

1 pk Yeast
1/4 c Water -- warm
6 tb Olive oil -- + extra for pan
6 c Flour
1 t Salt (Optional)
2 1/4 c Water -- warm

-----TOPPINGS-----
SEA SALT -- OR KOSHER SALT
Pepper -- ground
4 tb Olive Oil
Chopped Rosemary and Thyme
2 tb Water

Mix together first six ingredients and let rise 30 to
0 minutes. Divide dough into 3 parts and place in 3
olive-oiled pie pans.

Dimple dough with fingers. Mix
olive oil and water, brush tops with this mixture.
Sprinkle on top: sea salt, pepper, rosemary and thyme.
Let rise 50 to 60 mins. Bake at 350 degrees F. for 25
minutes. May dip in olive oil. Peggy also says if the
herbs are dried to soak in water 10 minutes and then
pat dry with paper towels.

Bake And Baste Chicken

Bake And Baste Chicken

1/4 c Canola oil
1 tb Honey
1 tb Lime juice
1/4 ts Paprika
4 Chicken breast halves
Washed/patted dry


McDonald's BigXtra!

McDonald's® BigXtra!

McDonald's roll-out of the BigXtra! is another bomb dropped on the battlefield of the latest burger war. Burger King took the first shot by introducing the Big King - a pretty good clone of McDonald's signature Big Mac, with a bit more meat and no middle bun. Then Mickey D's fired back with a clone of Burger King's popular Whopper, to be exact. That's just under 5 ounces of ground beef, stacked on a huge sesame seed bun, with the same ingredients you would find piled on the Whopper - lettuce, onion, tomato, ketchup, mayo, and pickles. Plus McDonald's addition of a special spice sprinkled on the beef as it cooks. It's all very tasty. Especially if you like Whoppers. Today the Big Xtra! is less extra, having been shrunk down and renamed Big 'N Tasty.

1 large sesame seed bun (4 3/4-inch diameter)
5 ounces ground beef
seasoned salt
ground black pepper
2 teaspoons ketchup
1 tablespoon mayonnaise
1 tablespoon chopped onion
3 pickle slices (hamburger style)
1/2 cup chopped lettuce
1 large tomato slice
non-stick cooking spray

1. Form the ground beef into a very large patty on wax paper. Make it approximately 5 1/2 to 6 inches in diameter (the meat should shrink to the perfect size for the buns when cooked). Freeze this patty for a couple hours before cooking.

2. Grill the faces of the hamburger bun in a hot skillet over medium heat. Grill until the buns are golden brown. Leave pan hot.

3. Grill the frozen patty in the pan for 2 to 3 minutes per side. Sprinkle one side with seasoned salt and ground black pepper.

4. Prepare the rest of the burger by first spreading the 2 teaspoons of ketchup on the face of the top bun. Follow the ketchup with the tablespoon of mayonnaise.

5. Stack the onion onto the top bun next, followed by the pickles and lettuce. Add the tomato slice to the top of the stack.

6. When the beef patty is done cooking, use a spatula to arrange it on the bottom bun. Turn the top of the burger over onto the bottom and
serve.
Makes 1 hamburger.

Sauceburger

Here's a simple, great tasting burger from a small chain called Pal's in Tennessee. This little drive-thru developed this simple sauce -- a combination of ketchup, mustard and relish -- that makes quick production of scores of these tasty sandwiches a breeze when the line of cars grows long. Yes, it's easy...it's also very good on any burger at your next cookout.

1/8 pound ground beef
1 small sesame seed bun
salt
2 tablespoons ketchup
1 teaspoon sweet pickle relish
1/2 teaspoon yellow mustard

1. Pat out the ground beef until about the same diameter as the bun. If you like, you can freeze this patty ahead of time to help keep the burger from falling apart when you cook it.

2. Brown or toast the faces of the top and bottom buns. You can do this in a frying pan over medium heat or by toasting them in the oven (or toaster oven).

3. As the buns are browning, grill the hamburger patty, either in a hot frying pan over medium heat...or you can use a barbecue grill. Salt the meat generously.

4. Combine the ketchup, relish and mustard in a small bowl.

5. When the meat is cooked to your liking, place it on the face of the bottom bun.

6. Slather the sauce on the face of the top bun and place it onto the

meat. Ta-da...Sauceburger!
Makes 1 burger.

Tidbits

To multiply this recipe, use this handy multiplier for the sauce:

Sauce for 2 burgers: 1/4 cup ketchup 2 teaspoons relish 1 teaspoon mustard
Sauce for 4 burgers: 1/2 cup ketchup 4 teaspoons relish 2 teaspoons mustard
Sauce for 6 burgers: 3/4 cup ketchup 2 tablespoons relish 3 teaspoons mustard

Steak & Egg Bagel

Steak and Egg Bagel

Sauce
2 tablespoons mayonnaise
1 teaspoon creamy dill mustard

1 teaspoon vegetable oil
1 slice of white onion, quartered
1 14-ounce pkg. Steak-Umm chopped steak (7 steaks)

4 eggs
1 teaspoon butter
salt
ground black pepper
4 plain bagels
8 slices Kraft Singles American cheese

1. First prepare the sauce by combining the mayonnaise with the dill mustard in a small bowl. Set this aside until you are ready to use it.

2. Heat 1 teaspoon of vegetable oil in a medium skillet over medium heat. Separate the onion slices and sauté in the oil until light brown.

3. Heat a large skillet over medium/high heat. Break up the sandwich steak into the hot pan and cook until brown. Drain off fat. Add the grilled onions to the meat and stir.

4. To make the eggs it's best to make one at a time in a small 6-inch skillet. If you have more than one of these small pans, you can save a little time.

5. Beat an egg in a small bowl with a whisk until it is smooth, but not foamy. Add a pinch of salt and pepper to the egg. Heat a small 6-inch skillet over low heat. Add 1/4 teaspoon of butter to the pan. When the butter has melted add the egg to the pan. Swirl the pan so that the egg spreads evenly. As the egg begins to cook, use a spatula to pull in a couple of the edges so that raw egg flows from the top onto the hot pan. Cook for 2 to 3 minutes, then fold over one of the edges of the egg using a spoon or fork. Fold it down about an inch. Fold the opposite end over as well. Then fold the remaining two edges over, creating a small rectangular or square mini-omelet. Flip the little omelet over and turn off the heat.

6. Slice a bagel in half and place it with the faces up on a baking sheet. Grill the faces of the bagel halves in your oven, set on broil, until golden brown. You may also use a toaster oven for this step, but be sure to place the sliced bagel halves onto a small baking sheet or on aluminum foil.

7. When the bagels are toasted, spread about 1/2 tablespoon of the sauce onto the face of the top bagel half.

8. Place a slice of cheese onto the face of each bagel half.

9. Divide the meat into four portions and stack one portion onto the cheese on the bottom bagel half.

10. Place the finished omelet onto the meat on the bottom half of the sandwich.

11. Finish by flipping the top half of the sandwich over onto the bottom. Heat for 15 seconds in microwave if needed to warm.
Makes 4 servings.

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Fatburger

Fatburger

Southern California - the birthplace of famous hamburgers from McDonald's, Carl's Jr., and In-n-Out Burger - is home to another thriving burger chain that opened its first outlet in 1952. Lovie Yancey thought of the perfect name for the 1/3-pound burgers she sold at her Los Angeles burger joint: Fatburger. Now with over 41 units in California, Nevada, and moving into Washington and Arizona, Fatburger has become the food critics' favorite, winning "best burger in town" honors with regularity. The secret is the seasoned salt used on a big 'ol lean beef patty. And there's no
ketchup on the stock version, just mayo, mustard, and relish. Replace the ground beef with ground turkey and you've got Fatburger's Turkeyburger all up and cloned.

1/3 pound lean ground beef
seasoned salt
ground black pepper
1 plain hamburger bun
1/2 tablespoon mayonnaise
1/4 cup chopped iceberg lettuce
1 tomato slice
1/2 tablespoon mustard
1/2 tablespoon sweet pickle relish
1 tablespoon chopped onion
3 dill pickle slices (hamburger slices)

Optional
1 slice American cheese
Grill the unsuspecting beef patty in a hot frying pan.


Slap the hot side and the cold side together.


1. Form the ground beef into a patty that is about 1 inch wider than the circumference of the hamburger bun.

2. Preheat a non-stick frying pan to medium/high heat. Fry the patty in the pan for 3 to 4 minutes per side or until done. Season both sides of the beef with seasoned salt and ground black pepper.

3. As the meat cooks prepare the bun by spreading approximately 1/2 tablespoon of mayonnaise on the face of the top bun.

4. Place the lettuce on the mayonnaise, followed by the tomato slice.

5. When the beef is done place the patty on the bottom bun.

6. Spread about 1/2 tablespoon of mustard over the top of the beef patty.

7. Spoon about 1/2 tablespoon of relish over the mustard.

8. Sprinkle the chopped onion onto the relish.

9. Arrange the pickles on the chopped onion.

10. Bring the two halves of the burger together and serve with
gumption.
Makes 1 burger.

Tidbits
If you want cheese on your burger, put a slice of American cheese on the face of the bottom bun before adding the beef patty. The heat from the meat will melt the cheese.

Big Mouth Sandwich

Big Mouth Sandwich

1/2 pound lean ground beef
1 teaspoon chili powder
1/2 teaspoon salt -- or seasoned salt
2 California avocados -- sliced
1 French bread loaf -- or long loaf garlic salt -- to taste
8 ounces refried beans -- 1 can shredded lettuce
1 tomato -- sliced
2 green onions -- sliced
1/2 cup cheddar cheese -- shredded
taco sauce -- optional

1. Brown ground beef very thoroughly; drain well. Stir in salt and chili
powder; keep hot.

2. Halve, peel and slice avocados into flat slices.

3. Split French bread in half lengthwise. Lightly toast cut sides under
broiler.

4. Place half the avocado slices on bottom half of bread. Sprinkle with
garlic salt if using.

5. Heat refried beans. Spread an even layer of beans over avocado, then
spoon on browned meat.

6. Cover meat with shredded cheese, then with shredded lettuce. Sprinkle
lettuce with taco sauce if using.

7. Cover with a layer of sliced tomato then sprinkle on the chopped
onions. Place remaining avocado slices on tomatoes and sprinkle with
garlic salt.

8. Cover with top half of bread; cut into serving sized sandwiches.

Serving Ideas : Serve with warm tortilla chips and iced tea or beer.

NOTES : This sandwich speaks for itself as to how it got its name.

K.C. Masterpiece Original Barbecue Sauce

K.C. Masterpiece Original Barbecue Sauce

Even though it's now owned and produced by the Clorox Company, the taste of Original K. C. Masterpiece barbecue sauce is the same as when it was first created in good ole' Kansas City, USA. This is the sauce that steals awards from all the other popular slathers on the market. It's now even is sold in a variety of flavors. But this is the clone for the original, and you'll find it very easy to make. Just throw all of the ingredients in a saucepan, crank it up to a boil, then simmer for about an hour. Done deal. And just like the original Masterpiece, this stuff will make a work of art out of any of your grilled meats, or burgers and sandwiches; and as dipping sauce or marinade.

2 cups water
3/4 cup light corn syrup
1/2 cup tomato paste
1/2 cup vinegar
3 tablespoons molasses
3 tablespoons brown sugar
1 teaspoon liquid smoke
1/2 teaspoon salt
1/4 teaspoon onion powder
1/4 teaspoon pepper
1/8 teaspoon paprika
1/8 teaspoon garlic powder

1. Combine all ingredients in a medium saucepan over high heat and whisk until smooth.


McDonald's Breakfast Ham and Egg Bagel

Breakfast Ham and Egg Bagel
Sauce
2 tablespoons mayonnaise
1 teaspoon creamy dill mustard

4 eggs
salt
ground black pepper
1 teaspoon butter
8-ounces deli-sliced ham (2 to 3 slices per sandwich)
4 plain bagels
8 slices Kraft Singles American cheese

1. First prepare the sauce by combining the mayonnaise with
the dill mustard in a small bowl. Set this aside until you
are ready to use it.
2. To prepare the eggs it's best to make one at a time in a
small 6-inch skillet. If you have more than one of these small
pans, you can save a little time.
3. Beat an egg in a small bowl with a whisk until it is smooth,
but not foamy. Add a pinch of salt and pepper to the egg. Heat
a small 6-inch skillet over low heat. Add 1/4 teaspoon of butter
to the pan. When the butter has melted add the egg to the pan.
Swirl the pan so that the egg spreads evenly. As the egg begins to
cook, use a spatula to pull in a couple of the edges so that raw
egg flows from the top onto the hot pan. Cook for 2 to 3 minutes,
then fold over one of the edges of the egg using a spoon or fork.
Fold it down about an inch. Fold the opposite end over as well.
Then fold the remaining two edges over, creating a small rectangular
or square mini-omelet. Flip the little omelet over and turn off the
heat.
4. Heat up the ham in a covered dish in the microwave for 1 minute.
This will make it hot, and keep it from drying.
5. Slice a bagel in half and place it with the faces up on a baking
sheet. Grill the faces of the bagel halves in your oven, set on
broil, until golden brown. You may also use a toaster oven for this
step, but be sure to place the sliced bagel halves onto a small
baking sheet or on aluminum foil.
6. When the bagels are toasted, spread about 1/2 tablespoon of the
sauce onto the face of the top bagel half.
7. Place a slice of cheese onto the face of each bagel half.
8. Place the finished omelet onto the cheese on the bottom half of
the sandwich.
9. Place the ham onto the egg.
10. Finish by flipping the top half of the sandwich over onto the
bottom. Heat for 15 seconds in microwave if needed to warm.
Makes 4 servings.
[ McDonald's Breakfast Ham and Egg Bagel ]

McDonald's Breakfast Bagel Sandwiches

Breakfast Bagel Sandwiches

Sauce
2 tablespoons mayonnaise
1 teaspoon creamy dill mustard

2 teaspoons minced green pepper
2 teaspoons minced white onion
4 eggs
1 teaspoon butter
salt
ground black pepper
8 ounces breakfast sausage
4 plain bagels
4 slices Kraft Singles American cheese
4 slices Kraft Singles Monterey Jack cheese

1. First prepare the sauce by combining the mayonnaise with the dill mustard in a small bowl. Set this aside until you are ready to use it.

2. To prepare the eggs it's best to make one at a time in a small 6-inch skillet. If you have more than one of these small pans, you can save a little time.

3. First preheat pan over low heat. Add 1/4 teaspoon of butter. Add 1/2 teaspoon of minced green pepper along with 1/2 teaspoon minced white onion to the pan and sauté for a couple minutes, or until soft.

4. Beat an egg in a small bowl with a whisk until it is smooth, but not foamy. Add a pinch of salt and pepper to the egg. Add the egg to the pan with the vegetables. Swirl the pan so that the egg spreads out. As the egg begins to cook, use a spatula to pull in a couple of the edges so that raw egg flows from the top onto the hot pan. Cook for 2 to 3 minutes, then fold over one of the edges of the egg using a spoon or fork. Fold it down about an inch. Fold the opposite end over as well. Then fold the remaining two edges over, creating a small rectangular or square mini-omelet. Flip the little omelets over and turn off the heat.

5. Press the sausage into four 2-ounce patties approximately the size of the bagel. Cook the sausage in a large skillet over medium heat until brown. Drain when done.

6. Slice a bagel in half and place it with the faces up on a baking sheet. Grill the faces of the bagel halves in your oven, set on broil, until golden brown. You may also use a toaster oven for this step, but be sure to place the sliced bagel halves onto a small baking sheet or on aluminum foil.

7. When the bagels are toasted, spread about 1/2 tablespoon of the sauce onto the face of the bottom bagel half.

8. Place a slice of Monterey Jack cheese onto the face of the bottom bagel half.

9. Place a sausage patty on the cheese on the Jack cheese.

10. Place the finished omelet onto the sausage and then place the American cheese on the omelet.

11. Finish the sandwich with the bagel top and heat for 15 seconds in the microwave if needed to warm. Repeat for remaining servings.
Makes 4 servings.

McDonald's Lobster Sandwich

Lobster Sandwich

Yes, this actually exists. On an excursion through some New
England states I practically drove off the road when I first
saw a sign advertising lobster at this fast food chain. I just
had to get a closer look. That's when I discovered that this
unique sandwich is served only at select McDonald's locations,
mostly in Maine, for a limited time only during the summer months.
It's basically a lobster salad served on a hoagie roll with some
lettuce, but with fresh Maine lobster, is quite tasty.
Since you can't get this anywhere else, I figured this sandwich
was a prime candidate for kitchen cloning.

Here's a recipe to make a version of your own that has never before been published.

1\2 cup cooked Maine Lobster (fresh is best)
1\2 tablespoon mayonnaise
pinch salt
1 lettuce leaf
small hoagie roll

1. Mix together lobster, mayonnaise and salt.
2. Slice hoagie roll length wise, and spread the lettuce leaf on
the bottom half.
3. Spread lobster over lettuce. Top off sandwich with top half of
the roll.
Makes 1 sandwich.