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| Stuffed Burgers |
Author:
Skylace ::
Posted:
Tue Jun 13, 2006 6:52 pm
Mmmmmmm....I am going to try these Cori! Thank you! 
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| What Citroen should have done..... |
Author:
faceless ::
Posted:
Tue Jun 13, 2006 2:11 pm
haha excellent - I just saw a new official advert from them last night with the robot doing ice skating (nice and topical eh!) which was really well done... I'll see if I can find it anywhere to post
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| Some Brides Shouldn't Wear White |
Author:
eefanincan ::
Posted:
Tue Jun 13, 2006 3:50 am
| Skylace wrote: | | faceless wrote: | Try this Sky
click |
Cheers! |
Same from me!
Now, she was a class act, wasn't she? *sarcasm*
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| Stuffed Burgers |
Author:
cori ::
Posted:
Mon Jun 12, 2006 7:57 pm
When stuffed with a savory filling, the basic burger takes on a whole new dimension. This recipe includes four different fillings to choose from. Two of them call for caramelizing a yellow onion, which is easy to prepare: In a fry pan over medium heat, warm 1 1/2 Tbs. olive oil. Add the chopped onion, cover and cook, stirring occasionally, until the onion is completely limp, 10 to 15 minutes. Uncover the pan, reduce the heat to medium-low and cook, stirring frequently, until the onion is golden brown and sweet, 35 to 45 minutes. Let cool before using.
Burger filling options (choose one):
4 bacon slices, cooked until crispy and crumbled
2 oz. blue cheese, crumbled
3 oz. feta cheese, crumbled
Zest of 1/2 lemon
1 1/2 tsp. minced fresh oregano
2 oz. feta cheese, crumbled
1 small yellow onion, diced and caramelized
2 oz. Roquefort cheese, crumbled
1 small yellow onion, diced and caramelized
For the burgers:
2 1/4 lb. ground beef
1 large red onion, sliced 1/4 inch thick
salt & pepper to taste
Olive oil as needed
6 hamburger buns
Mayonnaise for...
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| Stuffed Burgers |
Author:
cori ::
Posted:
Mon Jun 12, 2006 7:55 pm
When stuffed with a savory filling, the basic burger takes on a whole new dimension. This recipe includes four different fillings to choose from. Two of them call for caramelizing a yellow onion, which is easy to prepare: In a fry pan over medium heat, warm 1 1/2 Tbs. olive oil. Add the chopped onion, cover and cook, stirring occasionally, until the onion is completely limp, 10 to 15 minutes. Uncover the pan, reduce the heat to medium-low and cook, stirring frequently, until the onion is golden brown and sweet, 35 to 45 minutes. Let cool before using.
Burger filling options (choose one):
4 bacon slices, cooked until crispy and crumbled
2 oz. blue cheese, crumbled
3 oz. feta cheese, crumbled
Zest of 1/2 lemon
1 1/2 tsp. minced fresh oregano
2 oz. feta cheese, crumbled
1 small yellow onion, diced and caramelized
2 oz. Roquefort cheese, crumbled
1 small yellow onion, diced and caramelized
For the burgers:
2 1/4 lb. ground beef
1 large red onion, sliced 1/4 inch thick
salt & pepper to taste
Olive oil as needed
6 hamburger buns
Mayonnaise for...
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| Brisket |
Author:
cori ::
Posted:
Mon Jun 12, 2006 7:47 pm
Smoky Spicy Brisket
6 garlic cloves, minced
2 yellow onions, chopped
6 canned chipotle chilies in adobo sauce,
drained and chopped, plus 1⁄4 cup sauce
1⁄4 cup honey
1 Tbs. Worcestershire sauce
2 tsp. brown mustard
1 1⁄2 cups lager or other light beer
1 flat-end beef brisket, 3 to 4 lb., fat trimmed
to 1⁄4 inch
Salt, to taste
In a slow cooker, combine the garlic, onions, chilies, adobo sauce, honey, Worcestershire, mustard and beer. Season the brisket with salt. Place the brisket, fat side up, in the slow cooker. Cover and cook on high for 8 hours. Transfer the brisket and juices to a shallow pan and let cool at room temperature for 1 hour. Cover with plastic wrap and refrigerate for at least 6 hours or up to 24 hours.
Spoon the solidified fat off the juices. Transfer the brisket to a plate, cover with plastic wrap and refrigerate until ready to grill.
Transfer the juices to a large saucepan. Using an immersion blender, puree until only small pieces of onion remain. Set the pan over medium-low...
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| Brisket |
Author:
cori ::
Posted:
Mon Jun 12, 2006 7:46 pm
Smoky Spicy Brisket
6 garlic cloves, minced
2 yellow onions, chopped
6 canned chipotle chilies in adobo sauce,
drained and chopped, plus 1⁄4 cup sauce
1⁄4 cup honey
1 Tbs. Worcestershire sauce
2 tsp. brown mustard
1 1⁄2 cups lager or other light beer
1 flat-end beef brisket, 3 to 4 lb., fat trimmed
to 1⁄4 inch
Salt, to taste
In a slow cooker, combine the garlic, onions, chilies, adobo sauce, honey, Worcestershire, mustard and beer. Season the brisket with salt. Place the brisket, fat side up, in the slow cooker. Cover and cook on high for 8 hours. Transfer the brisket and juices to a shallow pan and let cool at room temperature for 1 hour. Cover with plastic wrap and refrigerate for at least 6 hours or up to 24 hours.
Spoon the solidified fat off the juices. Transfer the brisket to a plate, cover with plastic wrap and refrigerate until ready to grill.
Transfer the juices to a large saucepan. Using an immersion blender, puree until only small pieces of onion remain. Set the pan over medium-low...
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| What pisses you off? |
Author:
Skylace ::
Posted:
Sun Jun 11, 2006 9:05 pm
| Griffo wrote: | | Skylace wrote: | | Griffo wrote: | Well, i do hate my ass being sprayed...
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Especially when it's unexpected that is always a bad thing. |
Damn right!
I can see this conversation getting rude 
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I couldn't imagine what would make you think that
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| Grilled Peppery Rib Eye |
Author:
Ally ::
Posted:
Sun Jun 11, 2006 7:59 pm
That sounds SO GOOD! I love a good steak! I'll definitely have to try that one day.
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