Showing 37–48 of 175 results
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CHEESE BURGER WITH FRIED MUSHROOMS
The CHEESEBURGER WITH FRIED MUSHROOMS Burger forgoes the constraints of the patty form to present a mushroom in its most dignified state—breaded, fried, full of cheese. It’s insanity!
Ingredients
- 1½ pound ground beef 80/20 or 90/10 mix
- 2 Tbsp. steak seasoning
- 4 slices Swiss cheese
- 2 cups sautéed mushrooms and onions
- 4 brioche buns
Instructions
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Heat grill or a pan on the stove over medium heat. Form 1½ pound lean ground beef into 4 even patties. Season each patty with 2 Tbsp. steak seasoning.
- Cook a batch of sauteed mushrooms and onions and set aside. This will take 10 minutes using the recipe linked in the ingredients. Keep warm by adding to a plate under foil. Then, add patties to the grill or pan. Cook for 8 minutes on one side, then flip and grill for about 6-8 minutes on the other side, or until cooked through. Top with a slice of Swiss cheese and allow it to melt while cooking.
- Remove burgers from the grill or pan and place each patty on a brioche bun. Top with sauteed mushrooms and onions, then serve.
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CHEF SPECIAL SALAD
This Classic Chef Salad recipe is full of healthy, energizing ingredients and includes a simple homemade salad dressing! This is easy to make ahead of time and makes a great lunch or dinner!
Ingredients
- 1 ½ cups romaine lettuce, chopped (can also use iceberg)
- ¼ cup cherry tomatoes halved
- 5 slices cucumber
- 2 slices turkey
- 3/4 cup cubed ham steak
- 2 slices Swiss cheese
- ¼ cup cubed cheddar cheese
- 1 hard-boiled egg, sliced
- 1/3 cup croutons
- 2 Tablespoons salad dressing of choice
Instructions
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Layer the lettuce on the bottom of a large plate.
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Arrange all of the toppings on top as desired. Drizzle chilled dressing over the top when ready to serve.
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CHICKEN (DRY FRY,WET FRY OR STEW) KIENYEJI (FULL CHICKEN )
Ingredients
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Kienyeji kuku
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Ginger and garlic
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Tomatoes
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Lots of onions
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1 royco cube
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Very little oil for frying
Steps
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Put your kuku in a sufuria. Add the garlic and ginger. And a pinch of salt.
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Boil your kuku in low for about 1hr or until tender.
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After the kuku Is tender. On high heat, let all the water dry.
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In the same sufuria add lots of onions and very kidogo oil. Or if the kuku is a bit fatty don’t add any oil
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Keep stirring the kuku till the onions are almost brown. And the kuku is browning as well.
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Add tomatoes and cover to cook. Add the royco cube and keep cooking for another 5 minutes
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Serve with ugali and enjoy
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CHICKEN LOLIPOPS
Inigredients
- All-purpose Baking flour
- White wine vinegar
- cornstarch or corn flour
- Cucumber
- Coriander
- Green pepper
- Ginger
- Garlic
- Red onion
- Ajinomoto salt
- Mustard paste
- Turmeric powder
- Oregano
- Garlic powder
- Bread crumbs
- Black pepper
- Sunflower oil or corn oil
- 1 teaspoon Salt
- 2 Eggs
- Lettuce
- ½kg Chicken drum-sticks
Method
Preparation of marinated chicken
- Take each chicken and Push the meat to one end and wash
- Boil water and put the chicken drum sticks
- After the water boils for a shot while, add onions, soy sauce and salt or seasoning.
- Let it boil for 8- 10 minutes.
- Prepare the ginger and garlic and put in a bowl, then add two eggs and mix
- Remove the chicken pieces from boiling water and put them in the. Mix well.
- Put a half a cup of baking flour and corn flour in a different bowl, add paprika and garlic powder and mix well.
- Put the flour mixture to the chicken mixture and mix well.
- Cover the chicken pieces bread crumbs.
- Heat the oil till it’s hot enough
- Fry the chicken piece in medium heat until they’re golden and crisp.
Preparation of the salad
- Prepare lettuce by tearing with your hands.
- Cut the green pepper in julienne.
- Cut the cucumber.
- Combine the lettuce, green pepper and cucumber. Do not toss.
- Mix well the white wine vinegar, mustard paste, black pepper and sunflower oil then sprinkle on the salad.
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CHINESE FRIED RICE
Ingredients
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1 Cup Cooked Basmati rice
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1/2 of Chicken Breast (cubed)
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1 Chicken Sausage (cubed)
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1/2 Tablespoon Oyster sauce
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1 Teaspoon Black pepper
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Vegetable oil
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1 Tablespoon Soy sauce
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2 Scotch Bonnet pepper (optional)
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1 Small Onion bulb
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1/4 Cup Sweet corn
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1/4 Cup Canned Peas
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3 Medium Carrots
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1 Seasoning Cube
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1 egg
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Ginger and garlic paste
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1/2 Teaspoon Curry
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1 Teaspoon Thyme
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CHIPS
Ingredients
- 250 grams potatoes
- 1-liter vegetable oil
- 1/4 tsp salt, optional
Steps to Make It
Gather the ingredients.
Cut the potatoes into about 1/2-inch (1-cm) slices, then slice these into 1/2-inch (1-cm) wide chips.
Place the chips in a colander and rinse under cold running water.
Place the washed chips in a pan of cold water, bring to a gentle boil, and simmer for 3 to 4 minutes.
Drain the potatoes in a colander.
Heat the oil to 320 F/160 C in a deep-fat fryer or large, deep saucepan. Fry the chips a few handfuls at a time in the fat for about 3 minutes. Do not brown them.
Once they seem drier and slightly cooked, remove from the fat and drain on paper towels. Keep them covered and at room temperature until needed.