Chifla umpluta cu brinza de vaci si carne


Ingrediente:

chifla (1), brinza de vaci (1 lingura), carne fiarta de pasare (1
lingurita), sfecla coapta (1 felie).

Mod de preparare:

Se taie chifla in doua capace, se scobeste o parte din miez si se umple
cu brinza de vaci amestecata cu carnea de pasare fiarta si tocata. Se
decoreaza cu sfecla rasa.

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Breakfast Burritos

4 ounces Jimmy Dean™ breakfast sausage

1 Tablespoon re-hydrated dried chopped onion ( see regular hamburger recipe for these)

1 Tablespoon minced mild green chilies (canned)

1 Tablespoon diced tomatoes (canned, drain liquid)

4 eggs, beaten to oblivion

salt, pepper

4 8-inch flour tortillas

4 slices REAL American cheese

On the side: Pace® Picante Sauce

COOKING your Breakfast Burrito:

1. Preheat a skillet over medium heat. Crumble the sausage into the pan, then add the onion. Sauté the sausage and onion for 3 to 4 minutes or until the sausage is browned.

2. Add the mild green chilies and tomatoes. Continue to sauté for 1 minute.

3. Pour the beaten eggs into the pan and scramble the eggs with the sausage and vegetables. Add a dash of salt and pepper.

4. Heat up the tortillas by steaming them in the microwave in moist paper towels or a tortilla steamer for 20 to 30 seconds.

5. Break each slice of cheese in half and position two halves end-to-end in the middle of each tortilla.

6. To make the burrito, spoon 1/4 of the egg filling onto the cheese in a tortilla. Fold one side of the tortilla over the filling, then fold up about two inches of one end. Fold over the otherside of the tortilla to complete the burrito (one end should remain open). Serve hot with salsa on the side, if desired. Makes 4 burritos.

7. Drop on the floor, and serve. (more authentic flavor)

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Big X-tra McDonald’s

Big X-Tra®

INGREDIENTS:

1 large sesame seed bun (4 3/4-inch diameter)

1/3 pound ground chuck

Lawry’s® seasoned salt

McDonald’s hamburger seasoning

1 Tablespoon ketchup

1 Tablespoon mayonnaise

1 Tablespoon chopped white onion

3 HEINZ™ Genuine dill slices

1/2 cup chopped iceberg lettuce

1 large tomato slice, or two small ones

COOKING your BIG X-TRA™:

1. Form the ground chuck into a large, thin patty on wax paper. Make it approximately 5 1/2 to 6 inches in diameter. Freeze this patty for a couple hours before cooking. (You may consider making some in advance, freezing for future use.)

2. Toast the faces of the hamburger bun as directed in the Quarter Pounder recipe.

3. Grill the frozen patty on a 400 degree griddle for 2-3 minutes per side. Sprinkle one side with seasoned salt and the other side with McDonald’s hamburger seasoning. (recipe is located under Regular Hamburgers plus special instructions.)

4. Dress the crown (top bun) in the following order:

ketchup

mayonnaise

onion

pickle

lettuce

tomato

*cheese (optional)

5. Add the cooked patty then the toasted heel (bottom bun)

6. Wrap the Big X-TRA™ in a 12″x16″ sheet of wax paper, let sit 3 minutes, then microwave on high for 10 seconds. Serve.

Makes 1 Big X-tra®.

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McDonald’s® French Fries

McDonald’s® French Fries

Special Tools

Deep fryer

French Fry Cutter

(or patience for cutting potatoes)

Ingredients:

2 large Idaho russett potatoes

1/4 cup sugar

2 Tablespoons corn syrup

1½-2 cups hot water

6 cups Crisco® shortening

1/4 cup beef lard (or save the fat from previously cooked burgers)

salt

Preparing your french fries

Peel the potatoes. In a large mixing bowl, combine sugar, corn syrup, and hot water. Make sure the sugar is dissolved. Using a french fry slicer, cut the peeled potatoes into shoestrings. The potatoes should be 1/4″ x 1/4″ in thickness, and about 4″ to 6″ long. (You can do this with a knife, but it is alot of work)

Place the shoestringed potatoes into the bowl of sugar-water, and refrigerate. Let them soak about 30 minutes.

While they’re soaking, pack the shortening into the deep fryer. Crank up the temperature to “full”. The shortening has to pre-heat for a very long time. It will eventually liquify. After it has liquified and is at least 375°, drain the potatoes and dump them into the fryer. (be careful, it will be ferocious)

After 1 to 1½ minutes, remove the potatoes and place them on a paper towel lined plate. Let them cool 8 to 10 minutes in the refrigerator.

While they’re cooling, add the lard or beef drippings to the hot Crisco®. Again, crank the temperature to full. Stir in the lard as it melts into the oil. It will blend in.

After the deep fryer is reheated to 375°-400°, add the potatoes and deep fry again. This time for 5-7 minutes until golden brown. Remove and place in a large bowl.

Sprinkle generously with salt, then “toss” the fries to mix the salt evenly. ( I suggest about 1 teaspoon of salt, maybe slightly more)

Serve hot, serve immediately, and enjoy! Depending upon the size of the potatoes, this recipe make about 2 medium sized fries.

Special Notes

Note¹ If you want more fries, double the recipe—but DON’T double the cooking oil. Just cook them in shifts, adding about 1/4 cup more Crisco® and 1 tablespoon lard for the second batch.

Note² If cooking for a minute or so, removing, and returning the fries to the oil seems like a pain in the ass, that’s because it is. But it is an important “blanching” step required for that great taste.

Note³ For an easier clone of McDonald’s french fries, you can use the frozen, pre-cut Ore-Ida® shoestring potatoes. Just cook them in the same combo of Crisco® and lard, skipping the “blanching” process. Cook them while still frozen for 6-10 minutes (depending upon the amount) until golden brown. They’re good, but not nearly as accurate in taste and texture as the fresh recipe.

http://stuffucanuse.com

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BIG MAC McDonald’s

BIG MAC™ Special Sauce

Ingredients:

1/4 cup KRAFT Miracle Whip

1/4 cup mayonnaise

2 Tablespoons,heaping, WISHBONE deluxe french salad dressing (the orange stuff)

1/2 Tablespoon HEINZ sweet relish

2 teaspooons, heaping, VLASIC dill pickle relish (Heinz dill relish also works)

1 teaspoon sugar

1 teaspoon dried, minced onion

1 teaspoon white vinegar

1 teaspoon ketchup

1/8 teaspoon salt

Mix everything very well in a small container. There better be no streaks! Microwave 25 seconds, and stir well again. Cover, and refrigerate at LEAST 1 hour before using.( to allow all of the flavors to “meld”. ) Makes nearly 1 cup…enough for about 8 Big Macs™.

Cooking your BIG MAC™

INGREDIENTS:

(this is a per sandwich recipe)

1 -regular sized sesame seed bun

1 -regular sized plain bun

2 -previously frozen regular beef patties

2 -tablespoons Big Mac sauce

2 -teaspoons reconstituted onions

1 -slice real American cheese

2 -hamburger pickle slices

1/4 Cup -shredded iceberg lettuce

COOKING:

Discard the crown half of the regular bun, retaining the heel. The cooking method for the Big Mac™ is basically the same as the regular burgers, only the bun toasting method is slightly different. In the Big Mac’s case you toast the bottom (heel) first. Do this along with the extra heel. (this will be your middle bun.)

Cook the two-all-beef-patties just like the regular burgers. After the bun parts are toasted, put 1 tablespoon of “Mac sauce” on each of the heels.(toasted side.) Then add 1/8 cup shredded lettuce to each.On the true bottom bun, place one thin slice of American cheese on top of the lettuce. On the extra “heel”, the middle bun, place two pickle slices on top of the lettuce. Toast the “crown” (top) of the bun also. When the meat patties are done, place them one at a time on both prepared buns. Stack the middle bun on top of the bottom bun, and put the crown on top.

For proper “aging”, or “Q-ing”, …wrap the finished Big Mac® in a 12″x18″ sheet of waxed paper as follows:

1…Center the burger, right side up, on the waxed paper. Fold the “long” ends of the paper up over the top. (It will resemble a tube with the burger in the center.)

2…Fold the two remaining ends underneath. Wrap snug, but don’t squish it like the regular burgers.

3…Let sit 5-8 minutes, allowing the flavors to “meld”.

4…Microwave, still wrapped, 15 seconds on high.

….Enjoy an AWESOME Big Mac® Sandwich!

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Arch Deluxe McDonald’s

Arch Deluxe™

THE SECRET SAUCE:

1 tablespoon mayonnaise

1/2 teaspoon Grey Poupon Specialty peppercorn mustard

Ingredients:

1 sesame seed hamburger bun (potato roll style with split crown)

1/4 pound Topps beef patty

1 slice American cheese

1-2 tomato slices

1-2 lettuce leaves, chopped

1 Tablespoon ketchup

1 Tablespoon chopped white onion

McDonald’s hamburger seasoning

COOKING:

1. In a small bowl, mix together the mayonnaise and the Dijon mustard. Set aside. This is the secret sauce.

2. Toast the face of each of the buns on a griddle as described in all other recipes.

3. Follow Quarter-Pounder cooking instuctions for the beef patty.

4. Dress your BUN in the following order: On the crown (top bun)

Special sauce

ketchup

onions

lettuce

tomato

cheese

5. Add the cooked beef patty then the toasted heel.

Makes 1 Arch Deluxe®

If you want an Arch Deluxe with bacon, pre-cook some thick sliced Hormel® pepper bacon, breaking one slice per burger in half. Lay the halves side by side on top of the cheese beforeadding the meat. (Or just use thick sliced bacon, adding a dash of pepper when cooking.)

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Ceai de sunatoare


Ingrediente:

flori de sunatoare (1 lingurita), apa (1 pahar), zahar (25 g).

Mod de preparare:

Se pune apa la fiert si, cind da in clocot, se toarna peste florile de
sunatoare. Se acopera si se lasa sa stea 10-15 minute, apoi se
indulceste dupa gust si se bea caldut.

(se recomanda mai ales in cazul afectiunilor ficatului)

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Ceai de musetel

Ingrediente:

musetel (1 g), apa (1 pahar), zahar (1-2 lingurite).

Mod de preparare:

Se prepara ca ceaiul de sunatoare.

(se recomanda mai ales in cazul afectiunilor ficatului)

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Ceai de macese


Ingrediente:

boabe de macese (10-15 boabe), apa (1 pahar), zahar (25 g).

Mod de preparare:

Se spala macesele si se pun sa fiarba in apa clocotita 5-10 minute,
acoperite. Se iau de pe foc si se lasa sa stea acoperite.

Servire:

Ceaiul se serveste indulcit, cald sau rece.

(se recomanda mai ales in cazul afectiunilor ficatului)

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Cartofi cu unt

Cartofi cu unt
Ingrediente:

cartofi (150 g), unt (5 g), sare.

Mod de preparare:

Se curata cartofii, se taie felii si se fierb in apa cu sare. Se scurg
si se servesc cu untul.

(se recomanda mai ales in cazul afectiunilor ficatului)

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