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American Cheese Burgers

Vintage Ad #1,416: Worcestershire Sauce '11

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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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Orange Ginger Barbecue Sauce recipe

Hunt's barbecue sauce.

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This quick and easy barbecue sauce by the BBQ Pit Boys is the perfect brush-on for beef, chicken, pork and poultry.

 

 

 
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Posted by on March 24, 2011 in Barbecue, BBQ, Sauces

 

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Lazy Day Pot Roast Recipe

A bottle of Worcestershire sauce.

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On Sundays, I usually make ‘mega-meals’ which means a meal that is bigger than for the two of us. It’s a meal to split three ways – for us, for his parents and for my parents. Both our parents are aging and while they get “Meals On Wheels” – it gives me great pleasure to give them a homemade meal each week.

I’m am sharing with you the most incredible, flexible pot roast recipe EVER! Seriously, this recipe gives you the guidelines and basics…all you do is fill in the blanks with different, spices, fluids and herbs. I have had so much fun playing with this recipe. When I’m in the creative, exotic mood – I play with Chinese Five Spice and cinnamon in the flour mixture to get exotic depth of flavors.

This time I took the lazy way out for I didn’t want to spend much time in the kitchen…would rather spend it with my hubby. Today’s pot roast interpretation is the “Lazy Day” version.

I found the recipe on Epicurious.com and it is dated from 1963. Time tested for sure. Over the years, I have had fun playing with all the options.

I start with a basic flour dredge of 1/4 cup flour, 2 tbsp. Montreal Steak Seasoning and a good hefty shake of Lawry’s seasoned salt.

I had a 3 1/2 lb. chuck roast from a special at a local grocer. It was a bit fatty so I carved off all visible signs of the nasty stuff.

Before diving in and braising the beef, I prepared all the veggies that were going to go in to the pot. This time I used onions, garlic (lots of it!) and carrots. The recipe is so flexible that you can add your favorite veggies – I’ve used turnips, fennel and mushrooms in the past.

Speaking of carrots, I don’t skimp on fresh veggies – lazy day or not. I always buy a bunch of carrots with tops attached…fresh and full of flavor…and oh so pretty!

Next step is to line up your herbs and spices. Again, this recipe gives you lots of room for creativity! Today, I’m going the rosemary (2 sprigs), Worcestershire sauce (1 TBS)  and bay leaf (2) route. There are so many variations of spices to play with…I like to go into the reviews of the recipe and see what other cooks have come up with.

A moment of digression here, I have the pleasure of having a delightful little spice shop near my house and I have sworn never to buy grocery store spices again!

Fresher!

Cheaper!

I love my visits to Heather’s and my chats with the owner over recipes…(another blog post for sure!)

Back to the recipe.

Veggies cut. Spices, herbs and seasonings lined up.

Time to braise the meat.

High temperatures. Frying pan. Canola oil.

Brown the meat on both sides until you get a nice crust on the meat.

Remove the meat from the frying pan, drain the excess oil and immediately throw in the veggies.

I add some fresh ground pepper, turn the heat down a bit and stir the veggies so they collect what’s left of the drippings from the beef in the pan. After a few minutes, I toss in a cup of red wine!

Stir the veggies and wine to collect all the flavors and toss it all over the braised meat in a dutch oven or roaster.

This is a LOW and SLOW recipe – better cooked at a low temperature of 300 degrees for 3 1/2 to 5 hours. Check the meat and when it falls apart with a fork, it’s done.

While it’s cooking, enjoy the smells that will permeate your kitchen…and enjoy your lazy day!

Source: http://akitchenmuse.wordpress.com/2011/03/14/lazy-day-pot-roast/

 

 
 

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Irish Lamb Stew and Soda Bread Recipe

The closest thing I have to having Irish in me is a tattoo on my left arm that is Celtic in origin but art nouveau in appearance. Yes, it’s an armband and yes I got in the early 90’s, who didn’t? I think the year was 1991 and the place was Seattle. My friend Non and I took the Green Tortoise, i.e. hippie bus, from Berkeley to Seattle and then a Greyhound from Seattle to Vancouver. We were 20 and adventurous.

We stayed in a couple of hostels (I think) and wandered aimlessly. One of the few things I recall is that we lived off of fast food fish and chips from some joint that was swarming with hungry seagulls and getting got lost in downtown Seattle. While trying to figure out where to go next on our map a little old lady walked up this pair of greasy haired, pierced, tattooed girls with army issue backpacks and offered her assistance. I’ll never forget how nice she was. That was my first real impression of Seattle.

I don’t know if I was set to get a tattoo in Seattle or not, but once we got there the urge was overwhelming and it HAD to be Celtic. Did you notice what year this was? But as we know, I don’t necessarily like to follow trends, so it also had to be unique. Non and I spent hours in the bookstore and then hours in the library looking for the perfect design. What I found is something I have yet to see in any other book. The design comes from an artifact. A Celtic carving found on a scabbard discovered I wish I knew exactly where and when. Non and I purchased the thousand page book, took it the tattoo artist, whose name was Hubba Hubba by the way, and then, of course, promptly returned the book.

Hubba Hubba was a, not surprisingly, chubby little man. He sweated profusely as he was tattooing my arm and charged me only fifty bucks. He said, “because your hot”. Uh, ok?

That tattoo is set a little lower on my left arm than your typical armband and is not as ornate as the original photograph (it would have bled into a big blob) and it is, by far, the tattoo I get the most compliments on. Especially from women, for some reason.

All I really remember about the Canada part of our trip are two things. Sitting in the queue on the Greyhound bus waiting to get into Canada and watching a man and a woman run for their dear lives from (or was it to?) the border, and being held at the border when returning to the States. I had a passport (and had no problems), but Non didn’t. We are both brown and I guess they thought she was trying to deport from Canada. Does that even happen?

In honor of the Irish in (or on) all of us I made Irish Lamb Stew and Irish Soda Bread for St. Patty’s Day, with a tiny bit of a Mediterranean twist.

Cheers!

Irish Lamb Stew

Adapted from Epicurious

I went a little heavy on the spices and condiments, but, as you’ll see from the measurements, I’ve given you the option of going a little lighter.

This was, by far, the best stew I’ve ever made.

What you’ll need~

A handful or two of flour to coat your lamb

1/4-1/2 cup olive oil

1-1/2 – 2 lbs lamb from a leg cut into 1-inch pieces

3-4 whole cloves of garlic, peeled

4 cups beef stock

1/2 cup Guinness

1/2 cup red wine

2-4 tablespoons tomato paste

1-2 tablespoons dried sage

1-2 tablespoons Worcestershire sauce

2-4 bay leaves

3-4 tablespoons Irish butter

6-7 cups russet potatoes, sliced and halved

1 shallot thinly sliced

1 large onion sliced and halved

2 cups carrots cut or chopped into chunks

Fresh parsley

Pat each chunk of lamb dry with a paper towel and then dredge through flour. Heat the olive oil in your largest pot over medium heat. Add lamb and shallots and sauté until brown on all sides. About 5 minutes. Stir in stock, beer, wine, tomato paste, dried sage, Worcestershire sauce and bay leaves. Bring to a boil, reduce heat to a simmer and cover. Let cook for an hour stirring occasionally.

In the meantime, melt butter in your next largest pot over medium heat. Add potatoes, onions and carrots. Sauté until veggies are softened and golden. About 20 minutes.
Add vegetables to stew and simmer uncovered for another 40 minutes. You want your lamb to melt like butter on your tongue.

Sprinkle with a handful of parsley and serve hot.

Irish Soda Bread

Adapted from Epicurious

This bread also turned out amazingly well. I used chopped dried figs instead of the traditional currants. Feel free to use whatever dried fruit that turns you on.

What you’ll need~

2 cups all-purpose flour

3 cups whole-wheat flour

1/2-cup raw honey

1-tablespoon baking powder

2 teaspoons kosher salt

1-teaspoon baking soda

1/2 cup or so Irish butter, cut into cubes

1 cup dried figs, chopped

2 1/2 cups buttermilk

2 eggs

Preheat your oven to 350 and butter a large loaf pan or two smaller loaf pans. You can also grease a baking sheet and form the dough into a boule.

In a large bowl whisk the flour, baking powder, salt and baking soda. Add butter. Use your fingers to break the butter apart in the flour (one of my favorite things ever). Rub until the flour become coarse and crumby. Stir in dried fig pieces.

In a separate bowl, whisk buttermilk and eggs. Briefly warm your honey on the stove or in the microwave until it is just softened. Whisk honey into buttermilk and eggs.

Stir wet mix into flour mixture until well blended.

Pour dough into bread pan(s) and use a small knife to cut and X or X’s into the top.

Bake bread for about an hour and 15 minutes rotating pan halfway through.

Serve with a generous smear of Irish butter.

 

Source: http://leeksoup.wordpress.com/2011/03/16/to-the-irish-in-on-all-of-us-irish-lamb-stew-and-soda-bread/

 
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Posted by on March 23, 2011 in Lamb, Meats, Stews

 

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Betty’s Ham and Cheese Party Sandwiches

Grilled Ham and Cheese Sandwich

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In this video, Betty demonstrates how to make luscious Ham and Cheese Party Sandwiches. These sandwiches are made by placing some sliced ham and cheese inside party rolls, letting them soak a few minutes in a tasty sauce, and then baking them in the oven until they are golden, the ham is warm, and the cheese is melted.

Ingredients:

1 package baked dinner rolls (rectangular shaped in foil pan—24 per package)
½ pound thin-sliced cooked ham (You may use any cooked ham that you have on hand.)
prepared mustard for spreading on sandwiches
½ of a 6-oz. package of Swiss cheese slices
½ stick butter
½ teaspoon Worcestershire sauce
½ teaspoon poppy seeds
½ teaspoon prepared mustard

Stand dinner rolls vertically and slice in half with a knife, so that there is a layer of roll “tops” and a layer of roll “bottoms.” Place the layer of “tops” over the layer of “bottoms” in a baking pan. With your hands or a knife, separate rolls into individual rolls, each now having a “top” and a “bottom.” Cut the ½ pound of ham and the 3-oz. Swiss cheese into rectangles that are the size and shape of the baked rolls. For a package of 24 rolls, you will need 72 rectangles of ham (if the ham is thin-sliced) and 24 rectangles of cheese. Open up each roll and place 3 rectangles of ham and 1 rectangle of Swiss cheese inside and spread with a small amount of prepared mustard. When all rolls are filled, push them tightly together with your hands, so they have the appearance of the original pan of rolls. Now, make your sauce. In a small saucepan, melt ½ stick butter. Add ½ teaspoon Worcestershire sauce, ½ teaspoon poppy seeds, and ½ teaspoon prepared mustard. Stir until well-blended. Pour the poppy seed mixture over the 24 ham and cheese-filled rolls in the baking pan. Try to get each one covered. You may need a pastry brush to distribute the poppy seeds evenly. Let sit for 20 to 30 minutes. Bake at 325 (F) for 15 to 20 minutes. Remove from oven and place on a nice serving platter. Serve warm as finger food. This is a delicious treat and is particularly great for parties and potluck dinners! I hope you can use it for your New Year’s Eve get-togethers! –Betty 

 

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Pepper Steak and Mushroom Meat Pie Recipe

a homemade meat pie

Image via Wikipedia

How to make these awesome meat pies. Be sure to try this recipe.

Ingredients:

Filling:
650g Ribeye Steak
Lots of pepper
½ Onion
2 cups chopped mushrooms
1 ½ cups beef stock
¾ cup vegetable stock
2 tbs worcestershire sauce
2 tbs cornflour
½ to 1 tub tomato paste (tubs are 140g, add to taste)

Base:
2 cups plain flour
2/3 cup water
2 tbs melted butter

Puff Pastry
Egg Wash

I hope you enjoy! :)

 

 
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Posted by on March 12, 2011 in Baking, Barbecue, BBQ, Beef, Spicy

 

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Quick Beef Shaslicks Recipe

1900 advertisement

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How to make quick beef shaslicks. They’re very easy to make and taste great.

Ingredients:

Eye fillet beef
Onion
Capsicum
Mushroom
Worcestershire Sauce

I hope you enjoy! :)

 
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Posted by on March 12, 2011 in Beef

 

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No Fuss Hotpot For One Recipe – Nigella.com

Parmigiano reggiano 5

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I am often fond of a good, heady hotpot in the winter, but when there’s often little time to cook with my schedule, I have, with experience, established a quick way of rustling one up within an hour. All it requires is some very basic ingredients from the stock cupboard but the end result is the ultimate in heartwarming comfort food.

 

INGREDIENTS

FOR THE HOTPOT:

  • 1 onion, chopped finely
  • 1 tin of baked beans and sausages
  • 1 beef OXO cube
  • 3 tbsps of Worcestershire sauce
  • FOR THE TOPPING

  • 1 potato, sliced mediumly
  • Grated parmesan cheese
  • METHOD

    1. In a medium sized casserole dish, stir together the baked beans and sausages with the chopped onion and Worcestershire sauce, and crumble in the OXO cube so that everything is well mixed together.

    2. Ensure the hotpot mixture is evened out, then on top of this with the slices of potato so that it is sufficiently covered.

    3. Then, generously grate the parmesan cheese on top of the sliced potato (or you can sprinkle on ready grated parmesan cheese using a teaspoon if you wish to save even more time).

    4. Put the casserole dish into the oven on 220°C (Gas Mark 7) for 45 minutes, and serve immediately. I usually find sprouts and carrots are a good combination with this but feel free to serve with whatever vegetables you prefer or (even better) on it’s own.

    Serves: 1

    Recipe posted by Mrtokyo on Nigella.com

     

     
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    Posted by on March 9, 2011 in Nigella Lawson

     

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    Foodwishes Loaf Pan Chicken by Chris Lilly

    Free range chickens seek shade in their simple...

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    Loafing with Chris Lilly’s Loaf Pan Chicken

    We arrived back in San Francisco after a fun, but tiring few days at Kingsford University. I have a great recap planned, but neither the time nor the energy to post it today.

    So, if you’ll pardon my “loafing,” I’d like to share this cool loaf pan chicken recipe from Chris Lilly instead.

    Please forgive the low-res video and poor sound, as it was shot on my cell phone, but stay tuned for my upcoming HD version, which I’ll adapt for the oven. Enjoy!

    Ingredients:
    3 1/4 pound chicken
    3/4 cup apple sauce
    3 tbsp Worcestershire sauce to taste
    Any dry rub, enough to coat

    Read the rest of this entry »

     
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    Posted by on March 9, 2011 in Chicken, Foodwishes

     

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