Cheezee Fries With Tomato Wrap
September 16, 2012 By
Cheezee Fries With Tomato Wrap
4 wraps serving.
4 wraps serving.
French Fries or Home Fries
One Tomato without seeds
Shredded Cheddar Cheese
4 eggs for making wrap
One Tomato without seeds
Shredded Cheddar Cheese
4 eggs for making wrap
To make wrap break eggs in to bowl and beat eggs until total scramble. Heat up non stick pan then pour in scrambled eggs approx 1 egg, flip over the egg until both side are fully cooked.
Repeat this four time because we have four eggs.
Repeat this four time because we have four eggs.
Put Fries, Tomato, and Shredded Cheddar Cheese on the egg wrap then wrap it up and use a tooth pick to hold. Place all the wraps in microwave oven and heat up to 2 to 2 1/2 mins until cheese are melted. Enjoy your breakfast.
Buffalo Chicken Bites
September 9, 2012 By
Buffalo Chicken Bites
1 cup finely diced cooked chicken breast
1/2 cup crumbled blue cheese
2 tablespoons shredded cheddar cheese
1/4 cup hot sauce (Frank’s brand is what I used)
4 tablespoons unsalted butter, melted and cooled
2 1/4 teaspoons rapid rise dry yeast
2 tablespoons brown sugar
1 cup warm milk ( I used 2%)
2 1/2 cups of flour
1/2 cup crumbled blue cheese
2 tablespoons shredded cheddar cheese
1/4 cup hot sauce (Frank’s brand is what I used)
4 tablespoons unsalted butter, melted and cooled
2 1/4 teaspoons rapid rise dry yeast
2 tablespoons brown sugar
1 cup warm milk ( I used 2%)
2 1/2 cups of flour
To make the buffalo chicken mixture, in a small bowl, combine the chicken, blue cheese, cheddar cheese, melted butter and hot sauce; set aside.
In a 1 cup measuring cup, heat the milk and then add the 2 tablespoons brown sugar; stir into warm milk until dissolved; place in the bowl of a stand mixer fitted with the dough hook.
Add 2 1/2 cups flour and yeast to the stand mixer and mix on low speed until a soft dough forms, adding up to 1/2 cup additional flour, a little at a time, if necessary. Allow the dough to knead in the stand mixer for 5-7 minutes. Turn out dough onto a lightly floured surface and gently knead a few times to form a smooth ball. Place dough into a clean bowl that’s been lightly oiled. Cover with plastic wrap and let rise in a draft-free place at warm room temperature until doubled and bubbles appear on surface, about 2 hours.
Preheat oven to 400°F with rack in the middle of the oven. Line a baking sheet with parchment paper; set aside.
Turn out dough onto a lightly floured surface and cut into 4 equal pieces. Lightly dust your hands with flour, then gently roll and stretch 1 piece of dough to form a 12-inch-long rope. Flatten dough and arrange so a long side is nearest you, then roll out to a roughly 12- by 4-inch rectangle with a lightly floured rolling pin. Gently press one fourth of buffalo chicken mixture into lower third of rectangle, leaving a 1/2-inch border along bottom edge. Stretch bottom edge of dough up over filling and press tightly to seal, then roll up as tightly as possible to form a rope. Cut rope into 12 pieces and transfer to a sheet pan. Make 3 more ropes with remaining dough, filling and cut into pieces, transferring to sheet pans. Let rest at room temperature, uncovered, 30 minutes (dough will rise slightly).
Bake buffalo chicken bites in the preheated oven for 5-7 minutes or until the tops are lightly browned. Remove from oven (some cheese may have melted out.) and brush tops with melted butter before serving (optional).
Garlicky Baked Fries
September 8, 2012 By
Garlic Fries
8 garlic cloves, minced
6 tbsp extra virgin olive oil
3 russet potatoes (about 8oz each), each cut into 12 wedges
3 tbsp cornstarch/cornflour
1 1/2 tsp coarse sea salt
1 1/2 tsp freshly ground black pepper
½ tsp garlic powder
1/4 tsp cayenne pepper
6 tbsp extra virgin olive oil
3 russet potatoes (about 8oz each), each cut into 12 wedges
3 tbsp cornstarch/cornflour
1 1/2 tsp coarse sea salt
1 1/2 tsp freshly ground black pepper
½ tsp garlic powder
1/4 tsp cayenne pepper
Preheat oven to 225°C/440° F.
Combine the garlic and oil in a large bowl, warming it until the garlic is fragrant, about 1 minute.
Transfer 5 tablespoons of the oil (leaving the garlic in the bowl) to the baking sheet, coating it well.
Add the potatoes to the bowl with the garlic mixture and toss to coat. Wrap tightly in plastic wrap and microwave on high power until the potatoes are translucent around the edges, 3 to 6 minutes, shaking the bowl to redistribute the potatoes halfway through cooking.
Combine the cornstarch, salt, pepper, garlic powder, and cayenne in a small bowl. Sprinkle over the hot potatoes and toss well to coat.
Arrange the potatoes in a single layer on the prepared baking sheet and bake, turning once, until deep golden brown and crisp, 30 to 40 minutes.
Combine the garlic and oil in a large bowl, warming it until the garlic is fragrant, about 1 minute.
Transfer 5 tablespoons of the oil (leaving the garlic in the bowl) to the baking sheet, coating it well.
Add the potatoes to the bowl with the garlic mixture and toss to coat. Wrap tightly in plastic wrap and microwave on high power until the potatoes are translucent around the edges, 3 to 6 minutes, shaking the bowl to redistribute the potatoes halfway through cooking.
Combine the cornstarch, salt, pepper, garlic powder, and cayenne in a small bowl. Sprinkle over the hot potatoes and toss well to coat.
Arrange the potatoes in a single layer on the prepared baking sheet and bake, turning once, until deep golden brown and crisp, 30 to 40 minutes.
Serve with ketchup, mayo or sour cream.
Chicken Lettuce Wraps
September 3, 2012 By
Ingredients:
Servings: 2-3
3 tablespoons oil
2 boneless skinless chicken breasts
1 cup water chestnut
2/3 cup mushroom
3 tablespoons chopped onions
1 teaspoon minced garlic
4 -5 leaves iceberg lettuce
Servings: 2-3
3 tablespoons oil
2 boneless skinless chicken breasts
1 cup water chestnut
2/3 cup mushroom
3 tablespoons chopped onions
1 teaspoon minced garlic
4 -5 leaves iceberg lettuce
Special Sauce
1/4 cup sugar 1/2 cup water
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
2 tablespoons ketchup
1 tablespoon lemon juice
1/8 teaspoon sesame oil
1 tablespoon hot mustard
2 teaspoons water
1 -2 teaspoon garlic and red chile paste
1/4 cup sugar 1/2 cup water
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
2 tablespoons ketchup
1 tablespoon lemon juice
1/8 teaspoon sesame oil
1 tablespoon hot mustard
2 teaspoons water
1 -2 teaspoon garlic and red chile paste
Stir Fry Sauce
2 tablespoons soy sauce
2 tablespoons brown sugar
1/2 teaspoon rice wine vinegar
2 tablespoons soy sauce
2 tablespoons brown sugar
1/2 teaspoon rice wine vinegar
Directions:
1 Make the special sauce by dissolving the sugar in water in a small bowl.
2 Add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil.
3 Mix well and refrigerate this sauce until you’re ready to serve.
4 Combine the hot water with the hot mustard and set this aside as well.
5 Eventually add your desired measurement of mustard and garlic chili sauce to the special sauce mixture to pour over the wraps.
6 Bring oil to high heat in a wok or large frying pan.
7 Saute chicken breasts for 4 to 5 minutes per side or done.
8 Remove chicken from the pan and cool.
9 Keep oil in the pan, keep hot.
10 As chicken cools mince water chestnuts and mushrooms to about the size of small peas.
11 Prepare the stir fry sauce by mixing the soy sauce, brown sugar, and rice vinegar together in a small bowl.
12 When chicken is cool, mince it as the mushrooms and water chestnuts are. 13 With the pan still on high heat, add another Tbsp of vegetable oil.
14 Add chicken, garlic, onions, water chestnuts and mushrooms to the pan.
1 Make the special sauce by dissolving the sugar in water in a small bowl.
2 Add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil.
3 Mix well and refrigerate this sauce until you’re ready to serve.
4 Combine the hot water with the hot mustard and set this aside as well.
5 Eventually add your desired measurement of mustard and garlic chili sauce to the special sauce mixture to pour over the wraps.
6 Bring oil to high heat in a wok or large frying pan.
7 Saute chicken breasts for 4 to 5 minutes per side or done.
8 Remove chicken from the pan and cool.
9 Keep oil in the pan, keep hot.
10 As chicken cools mince water chestnuts and mushrooms to about the size of small peas.
11 Prepare the stir fry sauce by mixing the soy sauce, brown sugar, and rice vinegar together in a small bowl.
12 When chicken is cool, mince it as the mushrooms and water chestnuts are. 13 With the pan still on high heat, add another Tbsp of vegetable oil.
14 Add chicken, garlic, onions, water chestnuts and mushrooms to the pan.
Crock Pot Roast
August 23, 2012 By
Crock Pot Roast
Ingredients:
Servings: 8
(4 -5 lb) beef roast,
any kind 1 (1 1/4 ounce) package brown gravy mix,
dry 1 (1 1/4 ounce) package dried Italian salad dressing mix
1 (1 1/4 ounce) package ranch dressing mix,
dry 1/2 cup water
Servings: 8
(4 -5 lb) beef roast,
any kind 1 (1 1/4 ounce) package brown gravy mix,
dry 1 (1 1/4 ounce) package dried Italian salad dressing mix
1 (1 1/4 ounce) package ranch dressing mix,
dry 1/2 cup water
Directions:
1 Place beef roast in crock pot.
2 Mix the dried mixes together in a bowl and sprinkle over the roast. 3 Pour the water around the roast.
4 Cook on low for 7-9 hours.
1 Place beef roast in crock pot.
2 Mix the dried mixes together in a bowl and sprinkle over the roast. 3 Pour the water around the roast.
4 Cook on low for 7-9 hours.
Prep Time: 5 mins
Cook Time: 9 hrs
Cook Time: 9 hrs
Asiatics Flavor Burgers
July 22, 2012 By
We lightened these burgers by cutting back on the meat and adding some texture with bulgur. Great Asian flavors in the burger, a quick picking of cucumbers and onions and a spicy yogurt sauce tie everything together.
Ingredients
1/4 cup bulgur wheat
1/2 cup boiling water
1/4 cup rice wine vinegar
1 teaspoon sugar
Kosher salt and freshly ground black pepper
1/4 seedless cucumber, sliced 1/8-inch thick, 1 cup
1/4 small red onion, thinly sliced
1/4 cup plain low-fat yogurt
1 teaspoon chili garlic sauce
12 ounces lean ground turkey
2 tablespoons oyster sauce
2 chopped scallions
1 teaspoon grated ginger
1 clove grated garlic
2 tablespoons chopped cilantro, plus 1/4 cup whole leaves
2 teaspoons extra virgin olive oil
4 whole wheat hamburger rolls
Put the bulgur in a medium bowl and add the boiling water. Cover with plastic wrap and let stand until the bulgur is tender, 45 minutes to 1 hour.
1/4 cup bulgur wheat
1/2 cup boiling water
1/4 cup rice wine vinegar
1 teaspoon sugar
Kosher salt and freshly ground black pepper
1/4 seedless cucumber, sliced 1/8-inch thick, 1 cup
1/4 small red onion, thinly sliced
1/4 cup plain low-fat yogurt
1 teaspoon chili garlic sauce
12 ounces lean ground turkey
2 tablespoons oyster sauce
2 chopped scallions
1 teaspoon grated ginger
1 clove grated garlic
2 tablespoons chopped cilantro, plus 1/4 cup whole leaves
2 teaspoons extra virgin olive oil
4 whole wheat hamburger rolls
Put the bulgur in a medium bowl and add the boiling water. Cover with plastic wrap and let stand until the bulgur is tender, 45 minutes to 1 hour.
Meanwhile, in a medium bowl whisk the vinegar and sugar with a generous seasoning of salt and pepper until dissolved. Add the cucumber and onion, toss well and set aside to marinate for about 30 minutes.
In a separate small bowl combine the yogurt and chili garlic sauce. Season with salt and pepper and set aside.
Drain the bulgur and put into a large bowl. Add the turkey, oyster sauce, scallions, ginger, garlic and chopped cilantro and mix until just combined. Form into 4 equal sized patties.
Heat a large nonstick skillet over medium heat until very hot. Lightly brush both sides of each patty with oil and place in the skillet. Cook, turning once, until just cooked through, 3 to 4 minutes per side.
Drain the pickled vegetables and toss with the whole cilantro. Spread some spicy yogurt sauce on the top and bottom of each bun and top with a burger patty and some pickles.
Grill Salmon With Avacado Sauce
July 1, 2012 By
Ingredients
2 lbs Filet Salmon (center part)
1/2 teaspoon salt
Dash of garlic power
Dash of white pepper
Dash of ginger power
1 teaspoon Italian herbs
1/2 teaspoon sugar/splenda for sweet balance
2 cups of Plain bread crumbs
1 whole avacado
1 teaspoon olive
1 tbs veg oil
2 sq curds of un-sweeten butter
1 tbs mayo
1/2 teaspoon salt
Dash of garlic power
Dash of white pepper
Dash of ginger power
1 teaspoon Italian herbs
1/2 teaspoon sugar/splenda for sweet balance
2 cups of Plain bread crumbs
1 whole avacado
1 teaspoon olive
1 tbs veg oil
2 sq curds of un-sweeten butter
1 tbs mayo
Directions
Cut salmon into 4 slices and pan fried them with veg oil for just 1/2 mins each side to seal up the flavor of the salmon.
Use Plain bread crumbs to cover up all the sides of the salmon the put the in a foil and BBQ them in gill for about 15 mins or when crumbs are turn golden color.
Use Plain bread crumbs to cover up all the sides of the salmon the put the in a foil and BBQ them in gill for about 15 mins or when crumbs are turn golden color.
The next step
Cut up avacado into small pcs and put all ingredients with avacado into food processor. Process avacado and ingredients until everything is finely done.
Cut up avacado into small pcs and put all ingredients with avacado into food processor. Process avacado and ingredients until everything is finely done.
When fish is done place the sauce on the salmon and garnish with any side dish of your wishes.
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