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American Cheese Burgers

Vintage Ad #1,416: Worcestershire Sauce '11

Image by jbcurio via Flickr

American Cheese Burgers

American Cheese Burger

450 g (1 lb) minced beef
2 tsp Schwartz American Barbecue Simply Shake
Seasoning
2 tsp Worcestershire sauce
1 medium egg, beaten
50 g (2 oz) Cheddar cheese


Mix the minced beef, American Barbecue Seasoning, Worcestershire sauce and egg together in a large bowl. Cut the cheese into 4 cubes.

Divide beef mixture into 4. Place the cheese in the centre of each and mould the meat into a burger shape.

Grill on the barbecue for 10-15 minutes, turning occasionally.

Serve in a sesame bun with salad, ketchup or mayonnaise.

 

Makes 4 servings.

 

 
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Posted by on March 29, 2011 in Barbecue, BBQ, Beef, Fast Food, Meats

 

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Prime Rib of Beef with Juniper Cream Sauce

Beef Cuts - Where They Come From

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Prime Rib of Beef with Juniper Cream Sauce

Prime Rib of Beef with Juniper Cream SauceJuniper berries add an irresistible accent to this classic roast. Find them in your grocer’s spice rack or in speciality gourmet shops.

 

For the prime rib:

2 tablespoons freshly ground coffee beans
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 beef rib roast, 7 to 8 pounds
Olive oil for brushing roast

For the cream sauce:

3 tablespoons butter
1 cup sliced fresh mushrooms
3 tablespoons finely chopped shallots
1 quart beef gravy or brown sauce
2 cups dry white wine
10 to 20 juniper berries, tied in a cheesecloth sachet
Salt and pepper
1/2 cup heavy whipping cream
3 tablespoons red currant jelly
2 tablespoons gin

To prepare the prime rib: In a small bowl combine ground coffee, salt, and pepper. Rub mixture on beef roast, pressing into the surface. Brush lightly with oil.

Place roast in centre of cooking grate. Grill 2-1/4 to 2-3/4 hours for rare (140°F/60°C), 2-1/2 to 3 hours for medium (160° F/71° C). Remove from grill and let roast rest 10 minutes before carving. Make cream sauce in last half-hour of roast cooking time.

To make the cream sauce: In a medium saucepan melt butter. Add mushrooms and shallots; cook over medium heat 5 minutes or until tender. Add gravy, wine, and juniper berry sachet. Simmer over medium heat until liquid is reduced by half. Season with salt and pepper to taste.

Meanwhile, in a small mixing bowl, with mixer at medium speed, beat heavy cream until stiff peaks form.

Strain reduced sauce; return to saucepan. Stir in red currant jelly and cook over low heat until jelly is dissolved. Stir in gin. Remove from heat. Gently fold in whipped cream. Add salt and pepper to taste.

To serve, place a little cream sauce on a plate; top with a slice of beef roast.

Makes about 12 servings.

 

 

 
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Posted by on March 29, 2011 in Barbecue, BBQ, Beef, Meats

 

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Betty’s Version of Cheesy Peas

Velveeta Cheese

Image via Wikipedia

In this video, Betty demonstrates how to make her version of Cheesy Peas. This recipe was inspired by our recent trip to Michael’s Restaurant in Ravenna, Kentucky. I have made almost every item that we found on the salad/buffet bar in bettyskitchen. I also have Blakemore peas in bettyskitchen, which is a vegetable side dish that is a little more elaborate than this simple version of Cheesy Peas, and you may prefer it.

Ingredients:

12-oz. package frozen green peas
8-oz. package Velveeta cheese product, cut into cubes
2-oz. jar sliced pimientos, undrained

Steam a 12-oz. package of frozen green peas, until they are crisp-tender. (They should retain their bright green color. If you don’t have a steamer, you may boil the peas until crisp-tender and then drain.) While the peas are being steamed, prepare your cheese sauce. In the top of a double boiler, place 8 ounces of Velveeta cheese, cut in cubes. Add a 2-ounce jar of undrained sliced pimientos. Stir continuously, until cheese is melted. Do not overheat. By the time the cheese sauce is melted, the peas will probably be steamed to the appropriate degree of doneness. Combine the peas and the cheese sauce. Stir thoroughly and pour your Cheesy Peas into a nice serving bowl. This makes a great side dish that goes with just about anything! I hope you enjoy the recipe! Love, Betty 

 

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Vegetarian Thanksgiving Menu with Some Exotic Flavors

A slice of homemade Thanksgiving pumpkin pie s...

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Thanksgiving, historically and traditionally, is about giving thanks to friends, family (and back in the day God) for everything that we have. There is nothing in there that says- to display your thankfulness eat a turkey. Therefore, the concept of Thanksgiving is not about the bird, it’s about being thankful for what you have and giving back to people. What’s the best way to express that than saving a birds life and making your Thanksgiving vegetarian (or vegan)?! After hearing my menu, you won’t even realize that the turkey is missing, cause the selections are just that good! Take a look at what I’m making (full recipes & pictures coming Friday!):

My Vegetarian Thanksgiving Menu-

  1. Roasted Garlic Mashed Potatoes with Rosemary, Chili & Chives (can be made Vegan)
  2. Baked Sweet & Spicy Sweet Potato Fries (Vegan)
  3. Herbed Brioche Stuffing with Walnut & Figs (and I’m baking a fresh loaf of Brioche!)
  4. Individual Acorn Squashes stuffed with Indian Biryani & Caramelized Onions (for those picky eaters AKA my Daddy) (Vegan)
  5. Homemade Dulce de Leche Ice Cream- drizzled with Fresh, thick Caramel
  6. Poached Pears with Brandy & Cranberries (Vegan)
  7. Pecan Pie
  8. Pumpkin Pie

I can’t WAIT to get started! It’s going to be a yummy and healthy Thanksgiving! So put your bib on, cause there’s going to be a lot of eating goin’ on! Oh, also notice that half of my menu items are vegan/can be made vegan! YUM :)

 

 
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Posted by on March 25, 2011 in Chef Priyanka

 

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Herbed Brioche Stuffing with Fig & Walnut

A mixture of black peppercorns from the Malaba...

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An awesome vegetarian side dish that’s great for the cold weather season. Warm and hearty, this stuffing is filled with my homemade Brioche, dried figs and crunchy walnut. I add some sweet, I add some spice, and you’ve got yourself a great side dish. The leftover can be turned into stuffing muffins, or just reheated and eaten as is.

Herbed Brioche Stuffing with Fig & Walnut:

  • brioche loaf- cubed and dried (overnight preferably)
  • 1 fuji apple- diced
  • 1 white onion- diced
  • 6-7 dried figs- diced
  • 23 cup glazed walnuts (RECIPE BELOW)
  • 1 tbsp sage- fresh chopped
  • 1 tbsp thyme- fresh chopped
  • salt- to taste
  • coarse black pepper- few grinds
  • 1-2 tbsp red crushed pepper (or to taste)
  • 2 1/2 cups vegetable stock (low sodium)
  • clove powder- small pinch
  • 1/8 tsp (or less) nutmeg- freshly grated
  • 1/8 tsp (or less) ginger powder
  • PAM Butter Flavor
  • fresh chives- chopped for garnishing

Preheat oven 350 degrees.

1. In a large skillet over medium-low heat spray with pam, add onion and apple. Saute until onions are translucent and apples are slightly soft. Add herbs, red crushed pepper and spices.

Cook for another few minutes until fragrant and soft. Add walnuts, dried figs, dried brioche, salt and pepper. Combine over low heat making sure to coat every piece. Pour into a large rectangular oven-proof dish.

2. Add the vegetable stock and mix until stuffing is moistened and sticking together. Add a few more fresh chopped herbs and taste for salt and pepper. Spread evenly in dish and cover with foil.

3. Bake at 350 for 30-40 minutes, until stuffing is cooked and browned. I removed the foil for the last 5-8 minutes, so the top would brown and get crispy.

4. Serve as a side dish to your favorite meal!

Homemade Glazed Walnuts:

  • 2/3 cup walnuts
  • PAM Butter Flavor
  • 1 tsp unsalted butter (optional)

1. In a small skillet over medium heat, spray with PAM and add butter. Add walnuts and toss. Cook for about 3-4 minutes until soft and heated through. You don’t want them to burn. Just want them coated and toasted. Remove from the heat and cool before adding to the stuffing.

Want More Yummy Vegetarian Side Dishes?

Roasted Garlic Mashed Potatoes with Rosemary, Chili & Chives

Baked Sweet n’Spicy Sweet Potato Fries

Mediterranean Hush Puppies with Feta & Olives

Italian Broccoli with Caramelized Onion & Balsamic Glaze

 
 

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Stuffed Mexican Pizza Towers with Avocado-Jalapeno Crema

St. Patrick’s Day is just around the corner and even if you’re not Irish, doesn’t mean you can’t partake in the festivities! Growing up in New York City, I’ve witnessed all kinds of St. patrick’s Day celebrations, and if you’re hosting a party of your own then this will be the perfect addition to your spread of delicious food! They’re my Mexican Pizza Towers with an Avocado-Jalepeno Crema.

So, it’s not really Irish, or from a region close to Ireland at all, but it IS green and awesome! Now, I’m not much of a historian, but according to some Irish legends, Saint Patrick used a green shamrock to explain the Holy Trinity to pre-Christian Irish people (yes, grade school does come in handy once in a while!). That being said, even though my appetizer pizzas are Mexican, they fit right into the St. Patrick’s day theme! A great size, these pizzas are perfect for big parties where most of the guest are just grabbing bits of food here and they’re a good size to hold and eat! Loaded with smokey refried beans, spicy vegetables and a crema thats smooth, creamy and spicy all at the same time! Your guests will keep asking for more! Meat eaters won’t miss the meat, and vegetarians AND vegans will be happy! Plus, they’re super healthy and nutritious!

Tower Ingredients:

  • 3-4 large flour tortillas
  • 1 large white onion- finely diced
  • 1-2 (depending on size) red/green bell peppers- finely diced
  • 2-3 cloves garlic- crushed and minced

  • 1 tbsp cumin seeds
  • 2 tbsp fresh lemon juice
  • 1 tbsp (or to taste) cayenne pepper
  • coarse black pepper- few grinds (be generous)
  • salt- to taste
  • 1/2 tbsp onion powder
  • 1/2 tbsp garlic powder
  • 1/2 tbsp paprika
  • 2 roma tomatos- seeded and finely diced
  • 1 bunch cilantro- washed and finely chopped
  • 1/2 tbsp Extra Virgin Olive Oil
  • PAM Olive Oil Flavor
  • 1 cup reduced-fat shredded Mexican cheese (I use Sargento Brand or vegan substitute)
  • Avocado-Jalepeno Crema (RECIPE BELOW)
  • Smokey Refried Beans (RECIPE BELOW)
  • curled lemon peels- garnishing (optional)

Tools: 2-3″ round cookie cutter, non-stick pan, toaster oven

1. In a medium-sized skillet spray with a little PAM and pour olive oil and set over medium-high flame. Add cumin seeds and toast for 30 seconds or so then add onions and garlic. Saute for about 2 minutes, then add the bell peppers. Add all the seasonings, including salt and pepper. Saute for about 5-6 minutes because the vegetables should be soft and flavored well. Taste for salt and seasonings.

2. While the vegetables are cooking, use the cookie cutter to cut out round tortilla disks. 3-4 large tortillas should make about 30-32 disks.

Place on a baking sheet in a toaster oven, and toast for about 5 minutes, just until they’re slightly golden color and crispy.

3. To assemble, place a layer of crispy tortilla disks on a serving dish and pile about 1-2 tbsp of bean mixture. Spread evenly, but not too much near the edge of the disk. Top with about 1 tbsp vegetable mixture and cheese (more or less depending on how much you like!).

Place another disk on top and press down slightly- you don’t want the mixture to be oozing out! Drizzle on avocado-jalapeno crema and garnish with chopped tomatoes, cilantro and lemon peel. To add a festive and more green touch, I sliced fresh jalapenos and layered them on the serving dish- just in case anyone wants an extra spicy kick!

Makes about 16 pizza towers

Smokey Refried Beans:

  • 1 can refried beans (I used Old El Paso- make sure they’re vegetarian!)
  • 1 medium onion- finely diced
  • 2 cloves garlic- crushed and minced
  • 1/2 tbsp cumin seeds
  • 1 tbsp (or to taste) cayenne pepper
  • coarse black pepper- to taste
  • salt- to taste
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp paprika
  • PAM Olive Oil Flavor

Tools: non-stick pan

1. In a large non-stick skillet spray with PAM and set over medium flame. Add cumin seeds and toast for about 30 seconds. Add onions and garlic and saute for 2-3 minutes. Add cayenne pepper, black pepper and seasonings. Saute for another 3 minutes until soft and translucent. Add salt and combine, and then add the refried beans and reduce heat to medium-low. Make sure to combine everything well and taste for seasonings. If it seems too thick, add a little warm water. Cook for about 4-5 minutes until heated through and flavored well. Once finished, set aside.

Avocado-Jalepeno Crema:

  • 2 ripe avocados- pitted and diced
  • 2 jalapenos- finely diced (I keep the seeds, skin and all!)
  • 1/2 tbsp cumin powder
  • salt- to taste
  • coarse black pepper- few grinds
  • 1/4 cup (a little bit less) reduced-fat sour cream (I used Breakstones brand or vegan substitute)
  • half a handful cilantro- finely chopped
  • 1/4 cup (more or less) water

Tools: Blender

1. In a blender add avocados, jalapenos, cumin, salt, pepper, cilantro and sour cream. Blend on high until thick and smooth- it will be a little chunky. Blend on low and slowly drizzle in water until creamy and a bit thinner- not too thin, you want it to be the consistency of cream. Set aside.

Like Mexican? Check out these Zesty & Healthy Dishes:

Spicy Enchiladas with Smokey Corn & Roasted Pepper Sauce

10 Minute Pita Mexi-Pizza

Gourmet “Taco-Bell” Mexican Pizza

Garlic-Chili Guacamole

 

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Avocado and Tomato Salad Recipe

Balsamic vinegar, red and white wine vinegar

Image via Wikipedia

I found some beautiful tomatoes at the store recently and decided to make a very simple salad featuring the tomatoes and fresh avocado. I seasoned them simply with sea salt, freshly cracked pepper, along with a drizzle of olive oil and red wine vinegar and a sprinkle of fresh cilantro. It was simple and so delicious – we all loved this salad. I served this dish with the Slow Roasted Chicken with Cilantro-Lime Butter for a delicious and flavorful meal.

Avocado and Tomato Salad:
Recipe and photo by For the Love of Cooking.net
  • Red tomato, sliced
  • Orange tomato, sliced
  • Yellow tomato, sliced
  • 1-2 avocado, peeled and sliced
  • Sea salt and freshly cracked pepper, to taste
  • Drizzle of olive oil, to taste
  • Drizzle of red wine vinegar, to taste
  • Sprinkle of fresh cilantro, chopped

Place the sliced tomatoes on a serving plate along with the sliced avocado. Season with sea salt and freshly cracked pepper, to taste. Drizzle with olive oil and red wine vinegar then sprinkle with freshly chopped cilantro. Serve immediately. Enjoy.

 

 
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Posted by on March 24, 2011 in Salad

 

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