Saturday, February 18, 2017

Hamburger Baked Potato Recipe



Hamburger Baked Potato 


Well, here we go. I finally caved in to making this recipe because of all the requests. I just did not get around to adding this baked potato because of its simplicity. 

When it comes to the perfect topping for it, it becomes a personal thing. When I serve this to my friends at a party or just a get-together, I keep all the toppings in other plates so everyone can grab a hot potato and add what you want. To make it even better I had a small portable toaster oven at the end of the table set to grill and in about two minutes or so, every potato toppings was grilled to perfection. 

Let me know how yours turned out and what was favorite toppings.



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Recipe;

2 - Large baking potatoes

2 - Kilos ( 1 1/2 lbs.)  Medium ground beef.

1 Sm. - Diced onion
1 Tbsp. - Olive oil
1/4 Cup. - Red hot red peppers.
2 Cloves - Garlic
2 Tsp. - Meat spice ( add your favorite)


Toppings
1/3 Cup - Light cheddar cheese
1/4 Cup - Green onions.
1 Cup - Shredded lettuce
Sour cream - As needed
Cherry tomatoes - Chopped or on the side



For more information, please see video below; 





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Go ahead and add whatever topping to this hamburger base. Here I am adding some hot red peppers to the meat base, this will give it some deep spicy flavor. 










Make sure that you poke the potato in a few spots to let out the steam when baking. This makes it bake faster and more evenly. If you prefer not to use aluminum foil for the baking, then rub some cooking oil on the potato and bake it. 







To give the meat a full flavor, I use Medium ground beef. The fat content will keep it moist and flavourful. If you want to use lean meat, you can, but do not over cook it. 










I am using a lighter cheddar cheese here for a little bit of weight control. But you can really use any type of cheese you like.











The usual way is to slice the potato halfway down the middle. The problem I see with this is, that by slicing it into fours will allow you to add more topping. 










Now, go ahead and make your day.












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Friday, January 20, 2017

Hamburger Minestrone Recipe




Hamburger Minestrone Recipe

I just love this recipe for it has a " stick to your ribs" satisfaction. Every cold outing I go on from skiing to winter hiking, I always have a soup thermos full of this minestrone. 

It has all the goodness, energy, and the stuff to keep you going and keep you warm all day long. It all comes in one package, Just open and eat, everything is there for you. Evan my kids loved it, and it is easy to carry in a backpack, the only thing extra would be a spoon. 

Try it and let me know how it turned out for you, and did you add anything extra to eat. 




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Recipe 

1 Lbs.(1/2 kilo) -  Medium ground beef.

1/2 Pkg. -  Bow pasta.
1/2 Pkg. -  Any frozen veggies 
1 Can     - Kidney beans 
1 Can     - Minced tomatoes 
1- Med. -  Diced onion
3 Tbsp.  - Tomato paste
1/4 Cup - Hot peppers 
2 Cups  -  Water or beef broth 
3 Tsp.   - Italian or steak seasoning
1 Tsp.  - Dried thyme 
! Tsp.  - Dried basil 

Salt and pepper as needed 


Toppings
Green onions as needed
Fresh parsley as needed 


Options 
Carrots 
Hot sauce 
Tomato sauce 
Sweet red peppers 
1/4 Cup - Hot peppers



For more information, please see video below;





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Add the Italian seasoning to the ground meat when the meat is halfway cooked so it can soak up into the meat to bring out its full flavor. 

Try it with other seasoning mixes like steak, taco and/or kebob. The choices are endless, a different recipe every time. 





Don't brown the meat all the way through at the start because it will cook better and add more flavor to the meat as you go along adding all the other ingredients. 

Aways mix well as you go along. 





Now go ahead and add your favorite veggies, you decide what works better for you. 

I find that for the convenience the frozen veggies works better with this recipe. Of course, you can use fresh if you want. 






As for pasta, use any type you want. Here I was using bow pasta, why? because I had an open package and I wanted to use it up. 

Make every dish different, the possibilities are endless. 









As for toppings, really add whatever you like. The more the better. 













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Friday, January 6, 2017

Creamy Avocado Pasta Recipe


Creamy Avocado Pasta Recipe


I have to say that this pasta dish is one of my favorites. When it comes to avocado, with smoothes in the cream, it all blends well for the taste buds. 

Do not think that this pasta recipe is hard to make, in fact, it is really fast and easy, try it and see.  Try it with your favorite pasta and see how it transformed into something that will be sure to please your Family and Friends. 

Let me know how you made out or did you do it your way and add something else.




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Recipe;


2  Avocados

1/2 Box/package - Penne pasta

3/4 Cup - Buttermilk
1 Cup -  Low-fat feta cheese
1 Tsp. - Garlic powder
1/2  juice - Lime

Toppings
1/3 Cup - Green onions
1/3 Cup - Parsley
200g / 8 oz.  - Colored cheery tomatoes.


Salt and pepper to taste.



For more information, please see the video below;




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Just look how only good things go into this recipe, this is what makes it awesome. Try it with different cheeses and see how many flavors you can come up with. 









This is what makes this dish so easy, just add to the blender and then mix.

What could be easier and faster?








When the avocado mixture gets to be thick and creamy, then you know it is done.  







Make sure that the pasta is hot when you add the mixture from the blender.

If you find that the sauce is too thick then use some of the pasta water. Just add a little at a time, because if it is too runny it will not stick to your pasta. 





When everything is blended, then add your toppings. Give it a few minutes on low heat to warm up the tomatoes.












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Tuesday, January 3, 2017

Creamy Mushroom Chicken Pasta Recipe



Creamy Mushroom Chicken Pasta

For me, there is really nothing better than a nice creamy mushroom sauce mixed in with your pasta. How can something like this that is so easy to make, can taste so good.

This dish should be served with pride at your at your table with Family or Friends. Trust me that this recipe can never go wrong, the only thing that could happen is that you could run out. So, make sure that you have enough on hand, you can even freeze some extra for later use.

Let me know how yours turned out and did you add anything different to it.. :)




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Recipe;

Chicken breasts - 1 Kilo or a little over 2 pounds.

1/2 Box/bag - Fettuccine pasta

2 Tbsp. - Olive oil
1 Med. - Diced onion
2 Cups - Mushrooms
2 Gloves - Garlic
1 Tbsp. - Tomato paste
1/3 Cup - Parsley
1 Cup - light to heavy cream

1 Tbsp. - Worcester  sauce (option)




For more information, please see video below;





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I started this dish with fresh, not frozen farmers chicken breasts. But if you want to use frozen as long as it is drained well. As for mushroom, you can really use any type that you like, here I am using button mushroom. 







Chop the chicken into the size that you would like and brown them about 80 % of the way. For it will finish off the cooking process when it simmers in the sauce. 

If you would like at this stage you can add 1 Tbsp. of  Worcester sauce to bring up the flavor.  





Let the mushrooms cook slowly with the chicken mixture so it will be tender and in this way it will bring out the full rich flavor. Once it starts to come up to a boil, bring down the heat to a simmer. 







Don't forget that the pasta water is great to thin the sauce if it gets too thick. 

As for the pasta, go ahead and make your day. Use whatever you like, after all,  it is your dish. 











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Wednesday, December 21, 2016

Fire Cracker Chicken Recipe


Fire Cracker Chicken Recipe

Now this is where it is at when it comes to spicy chicken. Not only a hot spicy sauce but an out of this world  Fire Cracker Chicken.

Just try this easy dish and see if I am right, from its tender chicken pieces to the fiery hot palate. I like to serve this dish with some type of a starch side dish like I have here on the video. I find that this rice just goes good with the spice and it just blends in perfectly. 

Try it and let me know just how hot did you make it and did you do anything different.



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Recipe;

Chicken breasts - 1 kilo (2.2 lbs.)

1/4 Cup or more - Corn starch
1/4 Cup - Cooking oil
1/4 Cup - Brown sugar
2 Lg. - Eggs



Sauce 

1/3 Cup - Unsated butter
1 Tsp. - Garlic powder
3 Tsp. - Ketchup
1/4 Cup - Hot sauce (or more)
1 Tbsp. - Hot pepper flakes (or more)
1/4 Cup - White wine vinegar




For more information, please see video below;




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Starting it off right with two nice portions of chicken breasts. Here I am using about 2 kilos, it is slightly over two pounds. 

Cube them really any size you would like but I like them a bit smaller in order to be "Bite size". 





Go ahead and make your day, this is where it counts. Make it as hot as you want.

Here I am using "Piri Piri" an aged Portugues hot sauce. Now make it your way, add whatever hot sauce you want to make you happy. Mix up two or three sauces, and see what happens. 


When you are finished with the sauce it should look like this. Thick and creamy. In this way, it will stick to the chicken better and give a nice pleasant appearance and taste. 

When it sticks to the pan like this then you know it is done. Be careful in order to not let it burn. 


In know that it will get messy when you are dipping the floured chicken into the egg then into the hot pan. But, stick to it and it will all come together. 

Remember that "practice makes perfect. 


Please make sure that the spicy sauce is good and hot before you add the chicken. I want it to glaze on it and to adhere to it. Only in this way will it turn out smooth, thick on the outside and tender inside. 








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Sunday, December 11, 2016

Italian Sausage Sandwich Recipe



Italian Sausage  Sandwich Recipe


I remember back in Toronto Canada where I was growing up, there was a little Italian Deli store where they were making this sandwich. One of my favorites was the Italian sausage sandwich and there were others also. The Veal, steak and chicken sandwich, but by far this is the one that I ate the most of.  

Now here it is, the same delicious sandwich that I got from that out of the way deli. The Italian bun with the tomato sauce covered in parmesan cheese just goes awesome with the pan fried peppers. 

Let me know how yours turned out and did you add anything different  to it.




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Recipe; 

2 lbs/ 1 kilo -  Italian farmer sausages

4 to 5 - Italian crispy  buns

1 Lg. -  Green or red sweet pepper
2 Tbsp. - Olive oil

Parmesan cheese as needed 



Tomato Sauce

1 Can - Tomatoes diced or whole 
1 Tbsp. - White wine vinegar 
1 Tsp. - Garlic salt
1 Med,- Onion diced 
1 Tsp. - Honey 
1 Tbsp. - Olive oil
1 Tsp. - Basil
1 Tsp. - Oregano

Water as needed 
Salt and pepper to taste.


Extras

- Hot peppers
- Lettuce 
- Other cheese 



For more information, please see the video below. 





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Here, I like to slice the sausages in halves lengthwise because I find that the sauce penetrates it better and it becomes more juicy and tender.  It also helps it from rolling off the bun, especially when you are eating it. 

Now, if you want you can keep the sausage whole in the bun. 





I added some garlic powered, for sometimes I like to make my life a bit easier, but whole garlic works just as good. 









When the tomatoes have been broken down and are soft, then just mash it all down with a potato masher. I like doing it this way because it makes the sauce a little thicker, that sticks better to the bun and sausage. 






Now go ahead and make it your way, how about adding some red hot banana peppers?

Really, it's your sandwich, make it your way.










Now, enjoy, "bet you can not eat just one".












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Wednesday, November 2, 2016

Mussels Portuguese Style



Mussels Portuguese Style 


Well, here we go again with one of my favorite dishes. As a Portuguese dish, I added all the good things that they like, to give out the right flavors to make this outstanding. 

The sauce is so good that I would like you to have some bread along  side of the mussels, so you can dip it and see how awesome it is. Do not take my word for it, just try it and see for yourself. 

If you ever wanted to have a 5-star rating meal, then this is it. Try it at your next party or gathering and see how fast it went. I see that you could be overwhelmed at the compliments you will get, it will run out fast. 

Let me know how yours turned out and how did you serve it. 



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Recipe; 

1 to 2 lbs. (1/2 to 1 kilo) Fresh or frozen mussels.

1  Med. - Onion diced
2 to 3 Clove - garlic
2 Tbsp. - Tomato paste
2 leaf - Bay leaf
1 Tbsp. - Honey
1/2 Tsp. - Cumin
1/3 Cup - Red hot peppers
3 to 4 Tbsp. - Olive oil

Splash or two of red or white vinegar.
1/2 Cup - White wine (optional)
1/4 Cup - Unsalted butter

Salt and pepper to taste.
Green onions for garnish.


For more information, please see video below; 




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Keep your pan on high heat, because you do not want to steam your items but fry them. I always like to take some time to properly fry the tomato paste to bring out its full flavor. 

Also, when cooking at high heat, then you need to keep an eye on it for it can burn in a few seconds. So keep your pan moving. 




Remember that this dish is yours and you know what your family and friends like. So it is important to keep tasting it along the way and adjusting it to your liking. 








Here I am using frozen mussels and they have been pre-opened for me. The reason I used frozen instead of fresh is because I know a lot of people around the world would be able to find it easier in  frozen packs. 

I will be doing another video on fresh mussels, very soon.




When reducing the sauce, please keep it on high heat and keep it moving. As soon as you can get a clear streak of sauce on the pan bottom, then you know it is done and ready.  








Now, normally you do not eat this dish with bread, but the sauce is too good and I like to soak up the bread. For the sauce is out of this world.

Do not take my word, try it and see.






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Wednesday, October 19, 2016

Buttered Garlic Shrimp Recipe



Buttered Garlic Shrimp Recipe

I do not know why I took so long to do another shrimp recipe, I know one factor is that I found that it was hard for me to find some good shrimp here in this part of Europe. 

This shrimp  recipe is so simple  to make with  just a few  ingredients,  but as for the taste, it is out of 
this world. The garlic and butter just go well  together when it hits with the sweetness of the honey, in other words, "A dish to be proud of".  I like to make up a lot for any party or gathering, I am going to have, I just like to see their faces when they see all the shrimp and the look of surprise when they taste it. It always goes fast and I have a huge problem trying to keep up with the dish, for everyone heads for it. 


Please let me know how yours turned out and did you add anything to it. 



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Recipe; 

1 Lbs ( 1/2 Kilo) -  Large shrimp with shell, (deveined).

1/2 Cup - Beer or white wine
1/3 Cup - Salted butter
4 to 5 Cloves - Garlic
1/4 Cup - Fresh parsley
2 Tbsp. - Honey
1/2  Each - Juice of lemon

Salt and pepper to taste



For more information, please see video below. 





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Get shrimp that is a good size that will give you all the taste you will want in this dish. If you go for smaller ones or popcorn shrimp, then the dish will not turn out so good. Sorry, but you get "what you pay for" here. 

Always get the shrimp with the skin on and deveined so we can get the seafood oils in the cooking. The deveining removes some sour taste and sometimes some graining texture. 



Please be careful not to overcook the shrimp, because it will turn out hard and rubbery and we do not want that. This recipe seems longer on the video but it really is done in a matter of minutes. 

Keep an eye on the cooking and it should turn out awesome. 






Remember to remove the shrimp to another dish before you start to reduce the sauce. 











Reduce the sauce on high heat and when you can scrape the pan  with  your spoon and it looks like this, you know it is done.





Now, go ahead and finish it off with "whatever" you want, make it your way.










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Tuesday, September 27, 2016

Lumaconi Con Polpettine - Pasta With Meatballs




Lumaconi Con Polpettine -  Pasta With Meatballs

Well as hard as this recipe is to pronounce it is an awesome dish. I know that it takes a little more time to make it, but it is well worth it. 

I just love pasta and with some type of meat with a nice tomato sauce, it just goes great togeather, always works out well. Try this with your Family or at your next Party and see if I am not correct. The only problem I can see with is dish is trying to keep up as it disappears, always make more so you won't run out. 

Let me know how yours turned out. 




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Recipe;

1/2  Pkg. - Lumaconi pasta


Meatballs
1 lbs. -  Meat and pork ground
1 - Med. - Onion chopped
1/3 Cup  - Breadcrumbs
2 to 3 Tbsp. - Parmesan cheese
2 Cloves - Garlic minced
1/4 Cup - Parsley
1 - Egg
1/4 Cup - Cooking oil



Tomato Sauce
1 Can - Tomato sauce
1 Sm. - Onion fine chopped
1 - Cloves - Garlic
2 Tbsp. - Tomato paste
1/2 Tsp. - Honey
1 Tbsp. - Olive oil

Salt and pepper to taste

1/2 Cup - Sour cream
1 Tbsp. - Oregano
1 Tbsp. - Basil

Parmesan cheese topping



For more information, please see video below. 



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Just look at all the good things I have laid out for this recipe. With the meat mixed in with the tomato sauce and topped off with the cheese. It is out of this world with taste. 








Don't forget to squeeze and roll the meat in order for it to hold together without it falling apart as it fries. 

Make sure  it is golden brown all around, be careful not to overcook them so they will not be hard and chewy. 








We saute the meatballs with the sauce for it to soak into meat and make them awesome. Give it some time to allow it to marinate all the flavours together. 







Go ahead now and blend it all togeather, please do not stir it at this point for you could break up the meatballs. 










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