Archive for the ‘ground beef recipes’ Category
Chinese Chilli Prawns and Rice
My name is Jon C, and I am the office chef at dawjee.com. Due to health and safety regulations, the only cooking utensils we’re permitted are a rice cooker, egg steamer and combination microwave oven (it can do grills and roasts). I try to use these tools to provide our staff with cheap healthy meals. Local dining establishments serve low quality, expensive food, that can have a noticeably negative impact on the afternoon performance of my staff.
This dish involves a delicious combination of chilli prawns and rice. Either raw or pre-cooked prawns can be used. Though raw prawns are better for absorbing flavour from the marinade.
I shall not list quantities in the ingredients list as I just take a guess and chuck things into the pot. Just use a sensible estimate and experiment until you have the balance of flavours that you require.
Ingredients
Prawn Marinade:
ginger
garlic
chilli (powder, flakes or fresh)
sesame oil
light soya sauce
For the rest:
rice
water
onion
mushrooms
sweetcorn
peas
Bouillon vegetable stock
spring onion
Instructions
Prawn Marinade
Chop the ginger, garlic and chilli (if fresh) finely. Mix this with the sesame oil, light soya sauce and ground black pepper.
Mix the prawns in the marinade and set aside in a fridge for a few hours. If I’m planning on serving lunch at 12pm, I’ll normally prepare the beef at 9am.
Cooking
Rinse the rice in the rice cooker a few times, and fill with water until there’s about a finger nail’s breadth of water above the top of the rice.
Add about half a teaspoon of vegetable stock to the rice,
Chop the onion and mushrooms into small pieces.
Add all the vegetables (apart from the spring onion) to the rice.
Add the marinaded prawns to the rice.
Mix everything up.
Turn on the rice cooker start cooking.
Chop up the spring onion.
When the food is cooked (this normally takes about 30 minutes), turn off the rice cooker, add the chopped spring onion, and give it all another good stir.
Barbecue Chicken Sizzlers
For a quick and easy meal using the barbecue and chicken, you can create a delicious, healthy and filling meal in next to no time.
Ingredients:
2 tablespoons barbecue sauce
1/2 onion, chopped
1/2 green bell pepper, chopped
1 skinless, boneless chicken breast half – cut into bite-size pieces
1 potato, peeled and cubed
Preparation:
The first step would be to heat the grill on a medium high heat and oil the grate lightly. Now take two sheets
of aluminum foil so that you can place the chicken breasts, potato, green bell pepper and the onion along with
the barbecue sauce in the center of the foil and pack it.
Make as many as these packages as you want and then grill them at a moderately high temperature for approximately 35 minutes or until the temperature of the meat reaches approximately 180 degree Fahrenheit.
Barbecue Chicken cooking tips
When adding chicken to a recipe that calls for a measured amount, determine how much chicken is needed by following a standard of one pound of boneless chicken equals approximately 3 cups of cubed chicken.
When roasting a chicken, an untrussed chicken will cook faster and more evenly than a trussed chicken.
Covered chicken takes longer to cook in the oven than uncovered chicken.
When frying, grilling, broiling, or saut
Discover The Delicious Chocolate Fudge Birthday Cake
A cake is an important part of lots of celebrations. More so with birthdays. A birthday would not be complete without the birthday cake. We do have the traditional cakes like chocolate and chiffon and etc., but how about a fudge cake?
Impossible? Of course not! We could also make a chocolate fudge cake and you can even make it as a present for your friend’s birthday or for 1 of your family member’s birthday. Below is a recipe for a yummy choco fudge cake that will surely leave you and your guests wanting for more. Enjoy!
Cake:
1.5 c sugar
1 1/4 c all-purpose flour
3/4 c unsweetened cocoa powder
2.5 tsps baking powder
1.5 tsps baking soda
1/8 tsp salt
1 c buttermilk
3 large eggs
2.5 tsps pure vanilla extract
6 tbsps unsalted butter, softened
1 c hot coffee
Frosting:
1 1/4 lbs bittersweet chocolate, finely chopped
1 c heavy cream
2 tbsps light corn syrup
5 tbsps unsalted butter, softened
1 tbsp sugar
1 tbsp water
MAKE THE CAKE: Preheat the oven up to 325°. Line the bottoms of three 8-inch round cake pans with rounds of parchment paper. Spray the pans and the parchment paper with vegetable cooking spray. Into a large bowl, whisk the sugar with flour, cocoa powder, baking powder, baking soda & salt. Inside a small bowl, whisk the buttermilk with eggs & vanilla. In another small bowl, melt butter in the hot coffee.
Using an electric mixer beat half of the buttermilk mixture into your dry ingredients at low speed. Beat in half of the coffee mixture, and then scrape down the bowl. Beat in the remaining buttermilk & coffee mixtures.
Pour the batter evenly between the prepared pans and bake them for 25 to 30 minutes, rotating the pans halfway through baking, until cakes become springy to your touch. Let cakes cool in the pans for 10 minutes, then turn them out onto a rack to cool completely. Peel off the parchment paper.
MEANWHILE, MAKE THE FILLING AND FROSTING: Put chocolate into a large bowl. Into a small saucepan, bring the cream and corn syrup to a boil. Immediately pour over your chocolate and let stand inside a warm place for 5 minutes.
Gently whisk the ganache until smooth. Whisk in butter until incorporated. Refrigerate, stirring frequently, until the ganache is thick enough to spread, about 30 minutes. In a microwave-safe bowl, combine the sugar with the water then heat for 30 seconds. Stir to dissolve the sugar. Set a cake layer on a cake plate or cake cardboard and brush lightly with the sugar syrup.
Spread about 3/4 cup of the frosting onto your cake in an even 1/4-inch layer. Repeat with the remaining cake layers, sugar syrup and frosting. (I skipped this step completely. I didn’t want to spread sugar water on pieces of cake; I just didn’t see the point.)
Spread the remaining frosting around the sides of your cake. Let cake stand at room temperature for at least 1 hour before slicing. And then, because I’m a genius, I decided to cover the top of my cake using fresh raspberries. Obviously you would wash them in cool water, pat dry, and put the open end facing down on the frosting.
Since you are working with ganache, you have to be somewhat fast since it sets into hardened chocolate really fast