Ingredients
1 pound ground beef
1 large onion, sliced
4 slices Canadian bacon
4 pineapple rings
4 slices Cheddar cheese
1 (8.25 ounce) can sliced beets, drained
4 slices tomato
4 lettuce leaves
ketchup (optional)
yellow mustard (optional)
dill pickle relish (optional)
mayonnaise (optional)
4 Kaiser rolls, split
Directions
Preheat an outdoor grill for high heat.
When the grill is ready, lightly oil the grilling surface. Form the ground beef into four patties, and grill for 5 minutes per side, or until cooked through.
Meanwhile, melt butter in a large skillet over medium heat. Add onions, and fry until soft. Remove the onions from the skillet, and crack the eggs in the same skillet over medium heat. Cook until the yolks are solid, turning over once. Remove eggs, and set aside. Place the Canadian bacon in the same skillet, and fry until toasted. Remove the bacon, and turn the heat to high. Quickly fry the pineapple rings in the bacon drippings just until browned on each side.
To Assemble sandwiches: Set bottom of kaiser roll on a plate, and top with burger, a slice of cheese, a slice of Canadian bacon, one fried egg, fried onions, a few slices of beet, a slice of pineapple, a slice of tomato, and a leaf of lettuce. Decorate the top bun with ketchup, mustard, relish and mayonnaise as desired. Place over the burger. Repeat with remaining burgers.
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5/08/2011
Badam (Almond) Sherbet recipe.
Ingredients
2 cups milk
2 tablespoons heavy cream
1 cup finely ground almonds
1/2 cup confectioners' sugar
2 tablespoons rose water
Directions
Combine the milk, cream, ground almonds, confectioners' sugar, and rosewater in a blender, and blend until thoroughly mixed and smooth, about 1 minute. Serve over ice.
2 cups milk
2 tablespoons heavy cream
1 cup finely ground almonds
1/2 cup confectioners' sugar
2 tablespoons rose water
Directions
Combine the milk, cream, ground almonds, confectioners' sugar, and rosewater in a blender, and blend until thoroughly mixed and smooth, about 1 minute. Serve over ice.
Brussels Sprouts with Mushrooms recipe.
Ingredients
4 cups Brussels sprouts, trimmed and halved
1/2 pound whole mushrooms
5 tablespoons butter
1/2 cup chopped fresh parsley
salt and pepper to taste
fresh lemon juice
Directions
Cook Brussels sprouts in a pot of lightly salted boiling water for 15 minutes, or until fork-tender; strain through a colander, removing as much water as possible. Set aside.
Melt butter in a large skillet over medium high heat. Cook and stir mushrooms until lightly browned. Toss Brussels sprouts with mushrooms, and sprinkle with parsley and lemon juice. Serve immediately.
4 cups Brussels sprouts, trimmed and halved
1/2 pound whole mushrooms
5 tablespoons butter
1/2 cup chopped fresh parsley
salt and pepper to taste
fresh lemon juice
Directions
Cook Brussels sprouts in a pot of lightly salted boiling water for 15 minutes, or until fork-tender; strain through a colander, removing as much water as possible. Set aside.
Melt butter in a large skillet over medium high heat. Cook and stir mushrooms until lightly browned. Toss Brussels sprouts with mushrooms, and sprinkle with parsley and lemon juice. Serve immediately.
Best Marinara Sauce Yet recipe.
Ingredients
2 (14.5 ounce) cans stewed tomatoes
1 (6 ounce) can tomato paste
4 tablespoons chopped fresh parsley
1 clove garlic, minced
1 teaspoon dried oregano
1 teaspoon salt
1/4 teaspoon ground black pepper
6 tablespoons olive oil
1/3 cup finely diced onion
1/2 cup white wine
Directions
In a food processor place Italian tomatoes, tomato paste, chopped parsley, minced garlic, oregano, salt, and pepper. Blend until smooth.
In a large skillet over medium heat saute the finely chopped onion in olive oil for 2 minutes. Add the blended tomato sauce and white wine.
Simmer for 30 minutes, stirring occasionally.
2 (14.5 ounce) cans stewed tomatoes
1 (6 ounce) can tomato paste
4 tablespoons chopped fresh parsley
1 clove garlic, minced
1 teaspoon dried oregano
1 teaspoon salt
1/4 teaspoon ground black pepper
6 tablespoons olive oil
1/3 cup finely diced onion
1/2 cup white wine
Directions
In a food processor place Italian tomatoes, tomato paste, chopped parsley, minced garlic, oregano, salt, and pepper. Blend until smooth.
In a large skillet over medium heat saute the finely chopped onion in olive oil for 2 minutes. Add the blended tomato sauce and white wine.
Simmer for 30 minutes, stirring occasionally.
Bread Machine Challah I recipe.
Ingredients
3/4 cup milk
3 tablespoons margarine
3 cups bread flour
1/4 cup white sugar
1 1/2 teaspoons salt
1 1/2 teaspoons active dry yeast
Directions
Add ingredients to the pan of the bread machine in the order suggested by the manufacturer.
Select Basic Bread and Light Crust settings. Start.
3/4 cup milk
3 tablespoons margarine
3 cups bread flour
1/4 cup white sugar
1 1/2 teaspoons salt
1 1/2 teaspoons active dry yeast
Directions
Add ingredients to the pan of the bread machine in the order suggested by the manufacturer.
Select Basic Bread and Light Crust settings. Start.
Banana Caramel Pie I recipe.
Ingredients
1 (14 ounce) can sweetened condensed milk
3 ripe bananas
1 (9 inch) prepared graham cracker crust
1 cup whipping cream
1/4 cup confectioners' sugar
2 (1.4 ounce) bars English toffee-flavored candy, crushed
Directions
Preheat oven to 350 degrees F (175 degrees C).
Pour the condensed milk into a small baking dish, and cover with aluminum foil. Place the dish in a larger baking pan. Pour boiling water into the larger pan so it surrounds the smaller dish and comes half way up the sides. Place in preheated oven. Bake 1 hour, stirring twice, until milk turns light brown, thick, and caramelized.
Slice the bananas and arrange on bottom of the graham cracker crust. Pour caramelized milk over bananas, and cool 30 minutes in the refrigerator.
Place the heavy cream in a medium bowl, and whip until soft peaks form. Gradually add the confectioners' sugar; and continue whipping until stiff peaks form. Spread whipped cream over cooled caramel. Sprinkle with crushed toffee. Chill 3 hours before serving.
1 (14 ounce) can sweetened condensed milk
3 ripe bananas
1 (9 inch) prepared graham cracker crust
1 cup whipping cream
1/4 cup confectioners' sugar
2 (1.4 ounce) bars English toffee-flavored candy, crushed
Directions
Preheat oven to 350 degrees F (175 degrees C).
Pour the condensed milk into a small baking dish, and cover with aluminum foil. Place the dish in a larger baking pan. Pour boiling water into the larger pan so it surrounds the smaller dish and comes half way up the sides. Place in preheated oven. Bake 1 hour, stirring twice, until milk turns light brown, thick, and caramelized.
Slice the bananas and arrange on bottom of the graham cracker crust. Pour caramelized milk over bananas, and cool 30 minutes in the refrigerator.
Place the heavy cream in a medium bowl, and whip until soft peaks form. Gradually add the confectioners' sugar; and continue whipping until stiff peaks form. Spread whipped cream over cooled caramel. Sprinkle with crushed toffee. Chill 3 hours before serving.
Autumn Acorn Squash recipe.
Ingredients
2 medium acorn squash
1/2 pound ground turkey
1/2 cup cooked wild rice
1/2 cup chopped, peeled tart apple
1/2 cup chopped fresh or frozen cranberries
1/4 cup chopped celery
1/2 teaspoon salt
1/2 teaspoon dried parsley flakes
1/4 teaspoon ground allspice
1/4 teaspoon ground cardamom
Directions
Cut squash in half and discard seeds; set squash aside. In a skillet over medium heat, cook turkey until no longer pink; drain. Add egg, rice,apple, cranberries, celery, salt, parsley, allspice and cardamom. Spoon into squash halves; place in an ungreased 13-in. x 9-in. x 2-in. baking dish. Fill dish with hot water to a depth of 1/2 in. Cover and bake at 350 degrees F for 25 minutes. Uncover; bake 20-25 minutes longer or until the squash is tender.
2 medium acorn squash
1/2 pound ground turkey
1/2 cup cooked wild rice
1/2 cup chopped, peeled tart apple
1/2 cup chopped fresh or frozen cranberries
1/4 cup chopped celery
1/2 teaspoon salt
1/2 teaspoon dried parsley flakes
1/4 teaspoon ground allspice
1/4 teaspoon ground cardamom
Directions
Cut squash in half and discard seeds; set squash aside. In a skillet over medium heat, cook turkey until no longer pink; drain. Add egg, rice,apple, cranberries, celery, salt, parsley, allspice and cardamom. Spoon into squash halves; place in an ungreased 13-in. x 9-in. x 2-in. baking dish. Fill dish with hot water to a depth of 1/2 in. Cover and bake at 350 degrees F for 25 minutes. Uncover; bake 20-25 minutes longer or until the squash is tender.
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