Friday, November 2, 2012
Friday, October 26, 2012
Top 5 Reasons to Try Middle Eastern Food
People can sometimes be anxious about trying a new food, like Middle Eastern cuisine. It's different, has ingredients that may be very different from the norm. Some ingredients you may have never heard of!
There are many benefits to eating Middle Eastern food. You just have to take the leap, open your mouth and your sense, and taste your way through tradition and history to what is called Middle Eastern cuisine.
There are many benefits to eating Middle Eastern food. You just have to take the leap, open your mouth and your sense, and taste your way through tradition and history to what is called Middle Eastern cuisine.
1. Middle Eastern Food is Healthy!
You won't find a lot of fat like butter and lard in Middle Eastern cooking or food preparation. Many recipes use only olive oil, and in very small quantities. Very few dishes are fried, also. You will find many foods are grilled and baked.
3. Eating a New Food Starts Your Journey to Learn More.2. Middle Eastern Food is a Vegetarian's Paradise.
Middle Eastern food is a natural choice for vegetarians. Veggie only kebobs, appetizers likehummus and baba ghannouj, and meatless soups and stews give vegetarians so many options. Middle eastern salads are filling and served with many types of veggies and spices.
In college, I had a friend who had never eaten any type of ethnic cuisine. I took him to a Middle Eastern restaurant and although he was wary of trying something new, he did and loved it. Today, my friend speaks enough Arabic to carry on a conversation and has visited the Middle East three times. All because of a little kibbeh...
4. A New Food Can Bring Your Family Closer Together.
Don't believe me? Try it. So much can be said and learned over a 45 minute meal. Learning about a new culture can be such a family building exercise. Each week, one of my children cooks a meal from another country. Under my supervision, they chop vegetables, set the table and serve the meal. This time allows me, as a father, to interact with my children productively.5. Cooking Middle Eastern Food Requires Very Little Skill.
You don't need a degree from the Cordon Bleu to cook up some kebabs or tabouleh. Middle Eastern cooking is about improvisation, using whatever cooking skills you have. Veggies and meats don't have to be perfectly sliced or served a certain way. It's all about what you know how to do!By Saad Fayed, About.com Guide
Friday, October 19, 2012
What is Baba Ghanoush?
Baba ghanoush is a Levantine dish of eggplant (aubergine) mashed and mixed with virgin olive oil and various seasonings. The Arabic term means "father of coquetry", which has been interpreted to suggest that it was invented by a member of a harem, although "ghanoush" may be a personal name.[2]
A popular preparation method is for the eggplant to be baked or broiled over an open flame before peeling, so that the pulp is soft and has a smoky taste.[3] Often, it is eaten as a dip with khubz or pita bread, and is sometimes added to other dishes. It is usually of an earthy light-brown color. It is popular in the Levant (area covering Lebanon, Syria, the Palestinian Territories, Jordan, Kurdistan, Egypt, and Israel).[1]
http://en.wikipedia.org/wiki/Baba_ghanoush
Friday, October 12, 2012
What is filet mignon?
Filet mignon is an expensive tender cut of beef
Answer: Filet mignon is considered the king of steaks because of its tender, melt in the mouth texture. A prime filet mignon can literally be cut with a fork. This beef cut can be quite expensive when dining out, but much more reasonable to make at home, especially if you purchase a whole tenderloin.
Filet mignon is French, of course, with filet meaning "thick slice" and mignon meaning "dainty." It first appears in American print in 1899. Filet mignon comes from the small end of the tenderloin (called the short loin) which is found on the back rib cage of the animal. This area of the animal is not weight-bearing, thus the connective tissue is not toughened by exercise resulting in extremely tender meat.
The tenderloin term (also erroneously called chateaubriand) applies to the entire strip of tenderloin meat, whereas slices of the tenderloin are termed filet mignon. Filet mignon slices found in the market are generally 1 to 2 inches thick and 2 to 3 inches in diameter, but true mignons are no more than 1 inch in diameter and are taken from the tail end. Although this cut is very tender, the beef flavor is proportionately lessened. As such, it is often served with an accompanying sauce incorporating the pan juices.
Monday, October 8, 2012
Kefta
In the Middle East, kefta is a food which is made by grinding meat
and mixing it with an assortment of spices. The resulting seasoned meat
can be shaped into meatballs or cylinders of meat which can be cooked in
a wide variety of ways. Variations on kefta are common street foods in
the Middle East, and they may also be served as appetizers or as a more
central part of a meal. It is easy to make kefta at home, and many cooks
enjoy making this simple dish at home since it allows them to adjust
the spices as desired.
Beef and lamb are two common choices of meat for kefta, since cheap cuts of these meats can be readily obtained. Lean meat is preferred so that the kefta do not become too oily. Spices such as garlic, onions, cumin, coriander, cinnamon, turmeric, and harissa may be added to kefta to make them savory, spicy, or even slightly sweet, depending on the region and the taste of the cook. Some cooks also make their kefta lighter by blending the meat with rice, vegetables, or bulgur wheat.
Once the meat mixture is made, it can be formed as desired
and grilled, roasted, baked, broiled, boiled, fried, steamed, or
poached. The cooked kefta are served with a wide variety of sauces
ranging from cool yogurt
and cucumber sauce to spicy sauces which are intended to burn a fiery
trail into the consumer's stomach. Sides such as breads and vegetables
often accompany kefta, which may be molded on sticks so that they can be
eaten easily, or wrapped into various breads to make sandwiches.
There are a number of alternate names for kefta, including kofta, kufta, kafteh, keftes, cuftah, and kyuftah. This common Middle Eastern food can be found from Greece to India, as far south as Morocco and up through Eastern European countries like Romania. Ingredients beyond beef and lamb can be found as well, including seafood, eggs, goat, and vegetables like cabbage. As a street food, kefta tends to be generally dry with mild sauce, while restaurants may serve platters of kefta in a rich, liquid sauces which need to be sopped up with bread of rice.
Making kefta at home is very easy. Ground meats can be found at many markets and butchers, as can Middle Eastern spice mixes. Small kefta make great appetizers for Middle Eastern themed meals, and you can also make larger varieties to use as entrees, perhaps wrapped in a Middle Eastern bread or served on rice or lentils.
Beef and lamb are two common choices of meat for kefta, since cheap cuts of these meats can be readily obtained. Lean meat is preferred so that the kefta do not become too oily. Spices such as garlic, onions, cumin, coriander, cinnamon, turmeric, and harissa may be added to kefta to make them savory, spicy, or even slightly sweet, depending on the region and the taste of the cook. Some cooks also make their kefta lighter by blending the meat with rice, vegetables, or bulgur wheat.
There are a number of alternate names for kefta, including kofta, kufta, kafteh, keftes, cuftah, and kyuftah. This common Middle Eastern food can be found from Greece to India, as far south as Morocco and up through Eastern European countries like Romania. Ingredients beyond beef and lamb can be found as well, including seafood, eggs, goat, and vegetables like cabbage. As a street food, kefta tends to be generally dry with mild sauce, while restaurants may serve platters of kefta in a rich, liquid sauces which need to be sopped up with bread of rice.
Making kefta at home is very easy. Ground meats can be found at many markets and butchers, as can Middle Eastern spice mixes. Small kefta make great appetizers for Middle Eastern themed meals, and you can also make larger varieties to use as entrees, perhaps wrapped in a Middle Eastern bread or served on rice or lentils.
Friday, October 5, 2012
What is Tagine?
Tagine is a North African dish that is prepared in a special cooking
pot, also known by the same name. These dishes are incredibly diverse,
as one might imagine since they are consumed all over North Africa, and
they are often on offer at North African restaurants abroad. Tagine can
also be made at home; acquiring a cooking pot for the purpose of making
the dish is highly recommended, as tagines are specifically designed for
the cooking of this famous and beloved food.
The cooking pot known as a tagine comes in two pieces of thick stoneware. The bottom piece is essentially a large, flat-bottomed bowl. The top piece is domed or fluted, and it is designed to nest inside the bottom piece, creating a seal. Together, the two pieces make a sort of clay oven that would have traditionally been placed into an open fire for cooking. Modern cooks generally prepare their tagine in the oven, and in some cases on the stovetop.
The design of the pot is intended to concentrate moisture in the dish, as well as promoting a very high temperature inside. The retention of moisture ensures that the resulting meal does not dry out, because the ingredients are essentially steamed. The high temperatures help to caramelize the ingredients and the liquids they cook in, concentrating the flavor and creating a very rich final product.
The cooking pot known as a tagine comes in two pieces of thick stoneware. The bottom piece is essentially a large, flat-bottomed bowl. The top piece is domed or fluted, and it is designed to nest inside the bottom piece, creating a seal. Together, the two pieces make a sort of clay oven that would have traditionally been placed into an open fire for cooking. Modern cooks generally prepare their tagine in the oven, and in some cases on the stovetop.
The design of the pot is intended to concentrate moisture in the dish, as well as promoting a very high temperature inside. The retention of moisture ensures that the resulting meal does not dry out, because the ingredients are essentially steamed. The high temperatures help to caramelize the ingredients and the liquids they cook in, concentrating the flavor and creating a very rich final product.
Monday, October 1, 2012
History Of ‘Kebabs’ or ‘Shawarma’
A LITTLE HISTORY OF KEBABS
In the Middle East, ‘DONER KEBABS’ is referred to by its Arabic name, ‘SHAWARMA’,
and has become relatively common in major cities, especially the Middle
East. Now it has is known worldwide even in an island called
“SINGAPORE”…delicious mouth watering “KEBABS”Shawarma is usually beef (never minced) or chicken, and, extremely rarely, lamb (rather expensive in this country).
Typically, along with the meat, a salad consisting of chopped lettuce, cabbage, onions, cucumber, and tomatoes is offered, as well as a choice of sauces. The filling is served in thick flatbread that is usually toasted or warmed. There are different variations on the Döner Kebab.”
Or
It is wrapped in a smallish pita , rolled up, and smothered in an oil-based garlic sauce and a hot chilli sauce, together with chopped lettuce, onions and tomato. Recipes vary wildly, well marinade in spices. Shawarma can also be served with rice. The best shawarma is in the Middle East mainly where it is originated.
The packaging of the Döner itself in Singapore is typically a wax paper sleeve with an image of a male cook sharpening a knife in front of a large spit.
Friday, September 21, 2012
Know Your Cuts and How to Cook Them
Thanks to America’s beef producers,
there are beef choices to satisfy all tastes, schedules and
budgets. Don’t let choosing the right cut become confusing. This helpful
chart can serve as your guide to find the best cut for your needs,
whether it’s a weeknight family dinner or a special celebration. Above
all, matching the correct beef cut to the appropriate cooking method is the key to moist, tender and flavorful beef.
Ground Beef |
||
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Fresh ground beef may vary in color during its shelf
life. If exposed to oxygen through the permeable plastic wrapping, a
package of ground beef may appear bright red on the surface, while the
interior remains purplish-red. With extended exposure to oxygen, beef's
cherry-red color will take on a brown color. These color changes are normal, and the ground beef remains perfectly wholesome and safe to eat if purchased by the "sell by" date on the package label. |
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Steaks |
||
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Most tender steaks come from the center (rib and loin
sections) of the animal and are usually cooked by dry-heat methods. You
can find tender steaks at different price points. Premium steaks, such as strip (top loin), T-Bone, Porterhouse, ribeye, rib and tenderloin, usually have a higher price per pound, but you can also find tender steaks that are a good choice for family meals such as ranch (shoulder center), top sirloin, flat iron (shoulder top blade), chuck eye and round tip. Less-tender steaks are from the more exercised fore- and hindquarters of the animal and benefit most from moist-heat cooking. These cuts include full-cut round, eye round and bottom round; chuck shoulder, chuck 7-Bone, chuck arm and chuck blade; flank and skirt. Some of these less tender cuts, including top round steak, may be cooked with dry heat after tenderizing in a marinade. |
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Oven Roasts |
||
 |
A roast is a cut of beef, thicker than two inches, that
is suitable for cooking by dry heat on a rack in a shallow open pan in
the oven or in a covered grill (indirect heat). Premium oven roasts, including rib, ribeye, top loin and tenderloin are typically more costly, but ideal for holiday entertaining and other special occasions. Plan to order the type and size of roast you’d like ahead of time to ensure you get your first choice. For everyday family meals, casual gatherings, and for the health-conscious, the round and bottom sirloin cuts are leaner and economical. Moderately priced roasts include tri-tip, round tip, rump, bottom round and eye round. Consider a boneless roast for large parties or buffets as it will streamline carving and serving. |
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Pot Roasts |
||
 |
Pot roasts also come from the fore- and hindquarters of
the carcass. These muscles are more heavily exercised and contain more
connective tissue, making them less tender. Moist-heat cooking takes
more time, but the results are worth waiting for. The beef becomes
fork-tender and develops a savory depth of flavor unique to slow-cooked
beef. Pot roasts from the chuck have more fat, and thus more flavor, than those from the round, but many beef chuck and round cuts can be used interchangeably in pot roast recipes, requiring only slight adjustments in cooking times. Take advantage of this fact when the cut specified in a recipe is not available, when certain cuts are on special or to accommodate family preferences. |
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Beef Brisket |
||
 |
Beef brisket is a boneless cut from the breast section,
the underside of the forequarter. Available as a fresh cut, it is best
prepared by using braising or stewing techniques. Brisket is also
processed into corned beef, a technique that brines the meat. Corned
beef is also prepared using moist-heat cookery. There are several cuts of brisket available, including whole brisket, point half/point cut brisket, flat half/flat cut and middle cut. The point half is sometimes also called thick cut. The flat half, often referred to as first cut is less fatty and is often the most popular for making braised beef brisket. All the cuts have a layer of fat that can be trimmed, but adds to the flavor and tenderness of the final cooked dish. |
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Stir-fry Beef |
||
 |
Your goal when stir-frying beef is to have uniform size
pieces to ensure even cooking. You may save time by purchasing packages
of pre-cut beef, but it may more economical to slice your own. Almost
any tender beef cut, such as sirloin, top sirloin, tri-tip, ribeye, top
loin or tenderloin may be trimmed and cut into the appropriate size
strips for use in beef stir-fry recipes. Even some less tender cuts,
such as flank, top round and round tip steaks, are suitable for
stir-frying. Remember this cook’s tip, too: Place meat in freezer for
thirty minutes and it will be easier to cut into thin slices. |
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Beef for Stew |
||
 |
One of the homiest comfort foods, beef stew practically
cooks itself as it slowly simmers on the stove. Beef for stew is
boneless, pre-cut cubes, typically from the chuck or round. The ideal
size for uniform cooking is about a 3/4 to 1-1/2 inch cube. If you prefer to cut your own cubes, any chuck or round cut -except top round - may be used. Trim the excess fat and cut into the appropriate size for your recipe. |
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Beef for Kabobs |
||
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Kabobs are a great crowd pleaser, whether you grill them
outdoors or broil them indoors. You can turn a party interactive, by
having your guest prepare their own skewers with their choice of
vegetables, Beef for kabobs is usually cut into 1 to 1-1/2 inch boneless pieces from the sirloin or round. Cubes cut from the round will benefit from a tenderizing marinade. Look for packages that have the most uniform size pieces. You can trim any tender cut into the appropriate size cubes, taking care to keep the piece size as uniform as possible. Top sirloin or tenderloin are especially good choices. |
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Monday, September 17, 2012
Types of Steak
- Tenderloin: The tenderloin is a cut of meat that is the most tender (and therefore usually the most expensive). On a cow or pig the tenderloin is found in the middle of the back between the sirloin and the rib. The tenderloin is extremely tender because the muscles that make up the tenderloin are rarely used. The elongated muscle can be separated from the bone and is sold as a tenderloin roast. When the tenderloin is cut into pieces, it is called fillet mignon steaks.
- T-Bone:The T-bone is a bone-in steak from the short loin. This cut has a T-shaped bone that separates the tenderloin section from the larger portion of the top loin. These steaks are not as tender as the porterhouse steak.
- Porterhouse: The Porterhouse steak is a large steak from the thick end of the short loin containing a T-shaped bone and large piece of tenderloin. Porterhouse steak is one of the most popular types of steaks.
- Strip or Top Loin: Porterhouse or T-bone steaks that have been stripped of the choice tenderloin portion. Top loin steaks are usually expensive.
- Club: Club steak are triangular. Club steaks are s cut from the short loin, next to the rib end.
- Rib-Eye: The rib eye or ribeye is a beef steak from the beef rib. When cut into steaks, the ribeye is one of the most popular, juiciest, and expensive steaks on the market. Meat from the rib section is tender and fattier than other cuts of beef. This extra fat makes ribeye steaks and roasts especially tender and flavorful. The rib-eye steak is also called Scotch Fillet
- Sirloin: The sirloin is near the rump. Sirloin steaks are tougher than cuts from the loin or the rib. There are several different sirloin steak cuts,
- Flank:Flank steak is a beef steak cut from the belly muscles of the cow. Long and flat, the flank steak's best known application is London Broil. The flank steak is much tougher than the loin and rib steaks. Many recipes for flank steak use marinades or braising. Flank steak is best when it has a bright, red color. You can tenderize flank steak by marinating it in a tenderizing liquid, including acids like tomato-based products, lemon juice, wine, vinegar, pineapple or ginger.
- Skirt: The skirt steak is a cut of beef steak from the belly primal cut. The skirt steak is a long, flat cut that is flavorful, but tougher than most other steak cuts. Most people use skirt steak to make fajitas.
Saturday, September 15, 2012
How to Choose the Right Steak or Cut of Beef
There
are several different types of steaks out there. Which one should you
choose? Is there one cut that is better for a certain occasion than
another cut? This guide will discuss cuts of steak, anatomy of the cow,
price, tenderness and marbling, elegant or casual, right for the
occasion or wrong for the occasion, in attempts to help you choose
which is the perfect steak for you.
| Filet Mignon |
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| Boneless Strip Steak |
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| T-Bone and Porterhouse |
 |
| Ribeye |
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| Sirloin |
 |
Monday, September 10, 2012
Steak: Grades & Cuts
A tasty grilled steak begins with a good raw steak. But how do you tell a
good steak from a regular steak? Most of us go to the butcher, whether
it’s the corner meat market, supermarket or online store, and find what
can appear to be an unending row of steaks. There are a couple of things
to look for when buying a steak. First, there is the grade. The grade
speaks about the quality of the meat based on marbling and age. The
second factor is the cut. Different cuts have different qualities.
Finding the right cut for what you want to grill is probably the most
important part of an excellent steak.
Grades
Grading is typically performed by a third party organization or by a government agency, like the USDA in the United States. The age of the animal and the marbling of the meat determine the grade of the meat. Beef are graded whole, so you will find some variance in grades of an individual cut. In the United States grades are prime, choice and select, with prime being at the top and select being the bottom. Actually, the lowest rated meats are not for general retail distribution and become things like meat by-products.
Prime grade beef makes up about 2% of all the beef produced in the United States and typically ends up exported or sold to fine restaurants. What you will normally find on the shelves at the store is choice and select. Since prime is difficult to find, your best option is to purchase a choice cut. I suggest trying it because you will notice a difference. Since choice is superior to select you can buy a less desirable cut to compensate for the higher price.
One thing to remember about grading is that these designations are formulated to be friendly to the multi-billion dollar Beef Industry. There is a considerable amount of thought that goes into brand names and marketing that shows up on that label, on the meat, you so carefully read.
Marbling is an important factor in steak selection. To visually determine the marbling of a steak take a good look at the texture of the meat. If the meat is free of all fat then the cut has little or no marbling. Though, this is leaner and often more tender, it is not as flavorful. Small streaks of fat through the meat will produce a more flavorful steak. When selecting a steak always take a look at the marbling. Remember, the more marbling the less tender, but the more flavorful. This creates something of a balancing act to find the steak that is both tender and tasty.
Marbling should be thin streaks of fat. Thick lines of fat mean the steak contains a lot of connective tissue that will make it tough. What to look for in a good steak is the color. The meat should be bright red and the fat, a creamy white, evenly distributed throughout the meat.
Cuts
Cuts of steak can be broken down into three sections. Starting on the upper back and moving down to the mid-back you have the rib, the short loin and the sirloin. The rib contains cuts such as the Rib Roast, the Rib-eye Steak and the back ribs. This is the least tender section of the three. The short loin produces the T-bone, Top Loin Steak, Tenderloin and the Porterhouse. The Sirloin gives the Sirloin Steak, and the Top Sirloin. Other steaks like the chuck, round and flank steak come from those respective areas and tend to be tough cuts of meat. Strips steaks, like the New York Steak is cut from the T-bone portion.
The most tender cut of beef is the tenderloin. From this area you will get cuts like chateaubriand, filet mignon and tournedos. Though, these cuts are tender they are less flavorful. The rib-eye, or rib steak are less tender but far more flavorful. The same holds true about the sirloin cut.
Grades
Grading is typically performed by a third party organization or by a government agency, like the USDA in the United States. The age of the animal and the marbling of the meat determine the grade of the meat. Beef are graded whole, so you will find some variance in grades of an individual cut. In the United States grades are prime, choice and select, with prime being at the top and select being the bottom. Actually, the lowest rated meats are not for general retail distribution and become things like meat by-products.
Prime grade beef makes up about 2% of all the beef produced in the United States and typically ends up exported or sold to fine restaurants. What you will normally find on the shelves at the store is choice and select. Since prime is difficult to find, your best option is to purchase a choice cut. I suggest trying it because you will notice a difference. Since choice is superior to select you can buy a less desirable cut to compensate for the higher price.
One thing to remember about grading is that these designations are formulated to be friendly to the multi-billion dollar Beef Industry. There is a considerable amount of thought that goes into brand names and marketing that shows up on that label, on the meat, you so carefully read.
Marbling is an important factor in steak selection. To visually determine the marbling of a steak take a good look at the texture of the meat. If the meat is free of all fat then the cut has little or no marbling. Though, this is leaner and often more tender, it is not as flavorful. Small streaks of fat through the meat will produce a more flavorful steak. When selecting a steak always take a look at the marbling. Remember, the more marbling the less tender, but the more flavorful. This creates something of a balancing act to find the steak that is both tender and tasty.
Marbling should be thin streaks of fat. Thick lines of fat mean the steak contains a lot of connective tissue that will make it tough. What to look for in a good steak is the color. The meat should be bright red and the fat, a creamy white, evenly distributed throughout the meat.
Cuts
Cuts of steak can be broken down into three sections. Starting on the upper back and moving down to the mid-back you have the rib, the short loin and the sirloin. The rib contains cuts such as the Rib Roast, the Rib-eye Steak and the back ribs. This is the least tender section of the three. The short loin produces the T-bone, Top Loin Steak, Tenderloin and the Porterhouse. The Sirloin gives the Sirloin Steak, and the Top Sirloin. Other steaks like the chuck, round and flank steak come from those respective areas and tend to be tough cuts of meat. Strips steaks, like the New York Steak is cut from the T-bone portion.
The most tender cut of beef is the tenderloin. From this area you will get cuts like chateaubriand, filet mignon and tournedos. Though, these cuts are tender they are less flavorful. The rib-eye, or rib steak are less tender but far more flavorful. The same holds true about the sirloin cut.
Friday, September 7, 2012
5 Awesome Stuffed Burger Recipes
What could be better than a nice burger topped with cheese? How about a burger stuffed with cheese?
Or chutney. Or bacon? We're beginning with the perfect juicy all-beef
burger patty and pumping it up with five different fillings, so there's
sure to be one to suit your style. While it's the stuffing we love, be
sure not to overstuff or you'll lose all the goodness to the grates of
the grill.
From spicy to cheesy, stuffed burgers bring your blasé backyard BBQ to a whole new level. Crank up the grill and grab something cold to drink. Your burgers and your buddies will thank you for it.
From spicy to cheesy, stuffed burgers bring your blasé backyard BBQ to a whole new level. Crank up the grill and grab something cold to drink. Your burgers and your buddies will thank you for it.
Servings: 4 to 6 burgers
Ingredients
Directions:
**Some of the stuffed burgers have ingredients
that need to be mixed in with the ground meat as well so be sure to read
the instructions for the stuffed burgers below before starting.
For all of the stuffed burgers you are going to season the meat with salt and pepper and form 8 to 12 patties (depending on if you want 4 larger or 6 smaller stuffed burgers). Place an indent with your thumb in half of the patties. That is where you will place the fillings.
Chicken Curry Stuffed Burgers Substitute ground chicken for the ground meat to make these stuffed burgers. Evenly mix the curry, scallions, cilantro, red bell pepper, and minced ginger into the ground chicken. Form the patties and evenly distribute the mango chutney and sriracha sauce on the indented patties. Top top each with another patty and press the edges together to form a seal. Cook on a hot grill for 6 minutes on each side.
Steak and Swiss Stuffed Burgers Mix the horseradish and steak sauce into the ground beef before forming your patties. Once you have formed your patties, evenly distribute the Swiss into the indents on half of the patties. Top each with another patty and press the edges together to form a seal. Cook on a hot grill for 3 to 5 minutes per side depending on desired doneness.
Bacon Cheddar Stuffed Burgers Evenly distribute the bacon and cheddar among the indented half of the patties. Top top each with another patty and press the edges together to form a seal. Cook on a hot grill for 3 to 5 minutes per side depending on desired doneness.
Wild Mushroom and Blue Cheese Stuffed Burger Mix the hot sauce into the ground meat to evenly distribute, then form your patties. Distribute the mushrooms and blue cheese evenly on top of half of the patties. Top each with another patty and press the edges together to form a seal. Cook on a hot grill for 3 to 5 minutes per side depending on desired doneness.
BBQ Gouda Stuffed Burger Evenly distribute the barbecue sauce in the middle of half of the patties. Top with the gouda. Then top each with another patty and press the edges together to form a seal. Cook on a hot grill for 3 to 5 minutes per side depending on desired doneness.
All burgers can be served on the bun of your choice. But toast them, they're better that way.
For all of the stuffed burgers you are going to season the meat with salt and pepper and form 8 to 12 patties (depending on if you want 4 larger or 6 smaller stuffed burgers). Place an indent with your thumb in half of the patties. That is where you will place the fillings.
Chicken Curry Stuffed Burgers Substitute ground chicken for the ground meat to make these stuffed burgers. Evenly mix the curry, scallions, cilantro, red bell pepper, and minced ginger into the ground chicken. Form the patties and evenly distribute the mango chutney and sriracha sauce on the indented patties. Top top each with another patty and press the edges together to form a seal. Cook on a hot grill for 6 minutes on each side.
Steak and Swiss Stuffed Burgers Mix the horseradish and steak sauce into the ground beef before forming your patties. Once you have formed your patties, evenly distribute the Swiss into the indents on half of the patties. Top each with another patty and press the edges together to form a seal. Cook on a hot grill for 3 to 5 minutes per side depending on desired doneness.
Bacon Cheddar Stuffed Burgers Evenly distribute the bacon and cheddar among the indented half of the patties. Top top each with another patty and press the edges together to form a seal. Cook on a hot grill for 3 to 5 minutes per side depending on desired doneness.
Wild Mushroom and Blue Cheese Stuffed Burger Mix the hot sauce into the ground meat to evenly distribute, then form your patties. Distribute the mushrooms and blue cheese evenly on top of half of the patties. Top each with another patty and press the edges together to form a seal. Cook on a hot grill for 3 to 5 minutes per side depending on desired doneness.
BBQ Gouda Stuffed Burger Evenly distribute the barbecue sauce in the middle of half of the patties. Top with the gouda. Then top each with another patty and press the edges together to form a seal. Cook on a hot grill for 3 to 5 minutes per side depending on desired doneness.
All burgers can be served on the bun of your choice. But toast them, they're better that way.
Level of Difficulty:
Easy
Prep Time:
15 minutes
Cooking Time:
6 to 20 minutesSunday, September 2, 2012
Video: White Cheese Chicken Lasagna
http://allrecipes.com/video/1247/white-cheese-chicken-lasagna/detail.aspx
This yummy white lasagna is a tasty take on classic meat and red sauce lasagna. It stars leftover chicken meat, frozen chopped spinach, three types of white cheese, and a milk-based white sauce. It may look difficult, but it’s surprisingly simple to make. See how it's done! This is a must-make recipe for potlucks and family gatherings. Watch the video, then get Lisa’s 5-star recipe for White Cheese Chicken Lasagna. It's so cheesy good, you just might forget all about the tomato-based lasagna! See more comforting casserole videos >>
This yummy white lasagna is a tasty take on classic meat and red sauce lasagna. It stars leftover chicken meat, frozen chopped spinach, three types of white cheese, and a milk-based white sauce. It may look difficult, but it’s surprisingly simple to make. See how it's done! This is a must-make recipe for potlucks and family gatherings. Watch the video, then get Lisa’s 5-star recipe for White Cheese Chicken Lasagna. It's so cheesy good, you just might forget all about the tomato-based lasagna! See more comforting casserole videos >>
Thursday, August 30, 2012
Chicken and Spinach Alfredo Lasagna
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Directions
- Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Cook lasagna noodles for 8 to 10 minutes, or until al dente. Drain, and rinse with cold water.
- In a saucepan over low heat, mix together heavy cream, cream of mushroom soup, Parmesan cheese, and butter. Simmer, stirring frequently, until well blended.
- Heat the olive oil in a skillet over medium heat. Cook and stir the onion in olive oil until tender, then add garlic and mushrooms. Mix in the chicken, and cook until heated through. Season with salt and pepper.
- Lightly coat the bottom of a 9x13 inch baking dish with enough of the cream sauce mixture to coat. Layer with 1/3 of the lasagna noodles, 1/2 cup ricotta, 1/2 of the spinach, 1/2 the chicken mixture, and 1 cup mozzarella. Top with 1/2 the cream sauce mixture, and repeat the layers. Place the remaining noodles on top, and spread with remaining sauce.
- Bake 1 hour in the preheated oven, or until brown and bubbly. Top with the remaining mozzarella, and continue baking until cheese is melted and lightly browned.
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