Monday, April 18, 2016

Almost Famous Animal Style Burgers (In-N-Out) In and Out Hamburger (Recipe from food network)


Ingredients

2 tablespoons vegetable oil, plus more for brushing
2 large onions, finely chopped
Kosher salt
1/4 cup mayonnaise
2 tablespoons ketchup
1 tablespoon sweet pickle relish
1/2 teaspoon white vinegar
2 pounds ground beef chuck (preferably 60 percent lean)
4 hamburger buns, split
1/4 cup sliced dill pickles
3/4 cup shredded iceberg lettuce
4 to 8 thin slices tomato
Freshly ground pepper
1/4 cup yellow mustard
8 slices American cheese
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Directions

Heat the vegetable oil in a large skillet over medium-low heat. Add the onions and 3/4 teaspoon salt, cover and cook, stirring occasionally, until golden and soft, about 30 minutes. (If the onions brown too quickly, reduce the heat to low.) Uncover, increase the heat to medium high and continue to cook, stirring often, until caramelized, about 8 more minutes. Add 1/2 cup water to the skillet, scraping up any browned bits from the bottom of the pan. Simmer, stirring, until the water evaporates, about 2 more minutes; transfer to a bowl and set aside. (The onions can be made up to 3 days ahead; cover and refrigerate, then reheat before using.)
Mix the mayonnaise, ketchup, relish and vinegar in a bowl; set aside. Shape the beef into 8 patties, about 4 inches wide and 1/2 inch thick.
Heat a griddle or skillet over medium heat; lightly brush with vegetable oil. Toast the buns on the griddle, split-side down. Spread each toasted bun bottom with about 1 tablespoon of the mayonnaise mixture, then top with a few pickles, some lettuce, 1 or 2 slices tomato and another dollop of the mayonnaise mixture; set aside. (Keep the griddle hot.)
Season both sides of the patties with salt and pepper. Working in batches if necessary, put the patties on the griddle and cook 3 minutes. Spread about 1 1/2 teaspoons mustard on the uncooked side of each patty, then flip and top each with 1 slice cheese; continue cooking about 2 more minutes for medium doneness. Top 4 of the patties with caramelized onions, then cover with the remaining patties, cheese-side up. Sandwich the double patties on the buns.
Photograph by Kang Kim
Recipe courtesy of Food Network Magazine

Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/almost-famous-animal-style-burgers-recipe.print.html?oc=linkback

Tuesday, April 5, 2016

mandarin sunshine smoothie (strawberry, pineapple, orange)

kids liked.  makes about 2 cups total.  Double recipe to serve family.


1 CUP OF MANDARIN SUNSHINE FROZEN FRUIT MIX (DOLE)
6 OZ  VANILLA YOGURT 
1/2 CUP Juice (pineapple, orange, mango, etc...)
1/2 CUP OF ICE

Saturday, March 12, 2016

Keiko's Kahlua Pork and aloha sweet Potatoes (recipe by keiko chun)


KAHLUA PORK
  • season pork butt with hawaiian rock salt and liquid smoke (start with 1/4 cup each).  
  • wrap with banana leavers then wrap with heavy duty foil.  
  • Roast in oven 270-275 degrees for 8 hours.  
  • You can use the meat juice, rock salt and liquid smoke to season more, once you shred the roast.
ALOHA SWEET POTATOES

  • 4-5 medium sweet potatoes (note: canned yams can be used in place of sweet potatoes)
  • 1 cup brown sugar
  • 1/4 cup shredded coconut
  • 1/2 cup butter
  • 1/2 cup water
Boil sweet potatoes in their jackets until tender, about 25 minutes. Let cool, then peel and cut into slices 1.5 inches thick.  

In a large skillet, melt butter.  Stir in brown sugar and water and cook on medium heat about 5 minutes.  Reduce heat and add sweet potatoes to skillet.  Cook gently, tossing lightly until sweet potatoes are glazed.  Sprinkle with coconut before serving.  Makes 8 servings.



Tuesday, January 5, 2016

Chick-fil-A recipe for cole slaw, last served january of 2016

4 tsp vinegar
1/4 cup sugar
1/4 tsp dry mustard
1/4 tsp salt
1 cup mayonnaise
20 oz fine shredded cabbage, chopped to 1/8"
1/4 cup finely chopped carrots

Whisk vinegar, sugar, mustard and salt together until sugar is dissolved.  Add mayo, and whisk to mix.  Add cabbage and carrots, mixing to combine.  Refrigerate 2 hours.

Monday, November 9, 2015

stir fry sauce --tried and liked! (Stir-fry Sauce)

Recipe found here: http://www.food.com/recipeprint.do?rid=83624


About This Recipe

"A basic stir fry sauce that I've been using for years. I got the recipe from my mother, but I don't know where she got it from. I make no claim to authenticity."

Ingredients 

    • 2 -3 tablespoons cornstarch
    • 1/4 cup brown sugar, packed
    • 1/4 teaspoon ground ginger ( or a bit of fresh minced ginger)
    • 2 cloves garlic, minced
    • 1/2 cup soy sauce or 1/2 cup tamari soy sauce
    • 1/4 cup cider vinegar or 1/4 cup white vinegar
    • 1/2 cup water
    • 1 1/2 cups vegetable broth or 1 1/2 cups beef broth or 1 1/2 cups chicken broth ( I use chicken broth if my stir fry will have chicken, etc.)

Directions

  1. Combine all ingredients in a large glass jar with a lid.
  2. Screw lid on.
  3. Shake well.
  4. Can store in fridge up to 2 weeks.
  5. Shake well before using.
  6. To use sauce: stir fry your vegetables and meat as desired, add appropriate amount of sauce, bring to a boil, boil for 1 minute or until slightly thickened.
  7. Serve.

Saturday, September 5, 2015

Lasagna roll ups from Cooking Classy

Picture directions found at link below:

http://www.cookingclassy.com/2015/07/lasagna-roll-ups/

Yield: 12
Ingredients
  • 4 Tbsp olive oil, divided
  • 8 oz lean ground beef
  • 1/4 cup finely chopped yellow onion
  • 1 (28 oz) can crushed tomatoes
  • 3 cloves garlic, minced
  • 3 Tbsp chopped fresh basil or 2 tsp dried basil*, plus more for serving
  • 1/2 tsp dried oregano
  • Salt and freshly ground black pepper, to taste
  • 1 (15 oz) container ricotta cheese
  • 1 large egg
  • 3 Tbsp fresh flat leaf parsley, chopped, plus more for serving
  • 2 1/2 cups freshly grated mozzarella cheese, divided
  • 3/4 cup freshly, finely grated Parmesan cheese, divided
  • 1/3 cup freshly, finely grated Romano cheese
  • 1/4 tsp salt
  • 1/4 tsp freshly ground black pepper
  • 12 uncooked lasagna noodles
Directions
  • Preheat oven to 375 degrees. Drizzle one tablespoon olive oil into a large non-stick fry pan. Heat over medium high heat, crumble ground beef over oil, add chopped onions and cook mixture stirring occasionally and breaking up meat, until browned. Drain fat from beef. Pour beef mixture into a food processor and pulse for about 5 seconds until it is ground into fine pieces. Pour beef mixture back into fry pan and add crushed tomatoes, minced garlic, basil, oregano and 1 tablespoon olive oil and stir. Season sauce with salt and pepper to taste then cover with a lid and simmer over low heat while preparing pasta and cheese mixture.
  • Cook lasagna noodles in a large pot of boiling water along with 1 tsp salt and 2 tablespoon olive oil to al dente according to directions listed on package. Once noodles are cooked, drain and line noodles in a single layer on waxed paper or cookie sheets sprayed lightly with non-stick cooking spray. 
  • Prepare cheese mixture (I do this while pasta is cooking) by stirring together ricotta cheese, egg, 1/4 tsp salt and 1/4 tsp pepper with a fork in a large mixing bowl until well combine. Stir in chopped fresh parsley. Add in 2 cups grated mozzarella cheese, 1/2 cup Parmesan cheese and 1/3 cup Romano cheese, stir mixture until well combine.
  • Stir meat sauce and spread 1/3 cup evenly into a 13x9 inch baking dish. Spread 1/4 cup cheese mixture evenly onto each cooked lasagna noodle (it will be a thin layer), then spread 1 heaping tablespoon meat sauce along the top of cheese covered noodle. Roll noodles up jellyroll style and arrange seam side down in baking dish. Cover rolled noodles with remaining meat sauce then sprinkle remaining 1/2 cup Mozzarella cheese and 1/4 cup Parmesan cheese evenly over roll-ups. Tent baking dish with foil (don't allow foil to rest on cheese or it will stick you just want to loosely tent to prevent the cheese from browning) and bake for 35 minutes in preheated oven. Serve warm garnished with chopped fresh basil and parsley. 
  • *Along with the basil and oregano, you can also add in a little bit of rosemary, thyme and crushed fennel seeds if desired.
  • Recipe Source: Cooking Classy

Mimi's Cafe Corn Chowder from Taryn Tree


YIELDS 2.5 Quarts
  • 4 Tbsp butter
  • 6 Tbsp onion, chopped
  • 3/4 c. celery, large dice
  • 2.5 c. hot water
  • 2 c. raw potato, peeled and diced into 1/2" cubes
  • 3 c. Frozen Corn Thawed
  • 2 Tbsp Sugar
  • 2 tsp. Salt
  • 1 pinch White Pepper
  • 3 Tbsp Flour
  • 1 Quart Half and Half
  1. On Medium Heat, melt butter and simmer onion, and celery for 5 minutes until soft, but not brown.
  2. Add water, potatoes, corn and seasonings.  Cover and simmer for 30 minutes or until potatoes are barely tender.
  3. Whisk the flour into 1 cup of the half and half and stir into the soup.  Add remaining 3 cups of half and half.  Simmer for about 15 minutes, until the soup has thickened to a creamy consistency.
  4. Correct the seasoning with additional salt and pepper if necessary.  Correct the consistency if needed: to make the soup thinner, add a little bit of milk.  To make the soup thicker, simmer an additional 5-10 minutes.